S alted instant cherry tomatoes with garlic: recipe with photo

S alted instant cherry tomatoes with garlic can be made in winter or enjoy a spicy, pleasant taste in summer. If you choose the right recipe and pick vegetables, then the dish will turn out very tasty.

Dish using package

Recipes for lightly s alted instant tomatoes often involve pickling in bags. The waiting time for the finished dish can be from 5 hours to 2-3 days.

Other ingredients will help diversify the taste of tomatoes.

Tomatoes in the amount of 10 pieces are washed, wiped well and cross-shaped incisions are made in the stalk area, you can simply make punctures with a fork or a toothpick. This procedure will help the tomatoes pickle faster and more evenly.
A few cloves of garlic (the more cloves, the spicier the dish will turn out) cut into small cloves. You will need 3-4 cloves for a slightly spicy taste.
The washed and dried greens of one bunch of parsley and dill, as well as dill umbrellas are placed in a tight plastic bag.
Stack prepared vegetables, sprinkle them with garlic, s alt 50 g and add some sugar.
Tie up the bag, shake gently and leave to soak for 1.5 hours.
As time passes, the tomatoes are put out of the bag into any other container, covered with a lid and put in the refrigerator for 3-4 hours.

Storage of lightly s alted tomatoes is short-lived, so they do not take very many products. For the future, it will not be possible to cook vegetables in this way.

No less common is the recipe for s alted cherry tomatoes with cucumbers and bell peppers.

Cook 7 tomatoes and the same number of small, even cucumbers. Vegetables should be washed and dried well.
Punctures or incisions are made on tomatoes in the area of the stalk, and the edges are cut off in cucumbers. Bulgarian pepper is cleaned from the insides and cut off the stalk, and then it needs to be cut into circles.
Prepared vegetables are laid out in bags, garlic cloves are added, cut into slices.
Parsley and dill are washed, dried, finely chopped and sent to vegetables. The contents of the package are s alted, sugar is added.
The bag is tied up and shaken to mix all the ingredients. Move to refrigerator for 6-7 hours.
After the time has passed, the vegetables are transferred to a plate, if this is not done, the dish will turn out to be very s alty.

When tying the bag, you need to leave free space inside for the juice that is released by vegetables.

Simple pickling in jars

Cherry tomatoes have a sweetish flavor, so any dish is given a pleasant aroma and taste. They are easy to preserve, no time is required for cutting. A lightly s alted cherry tomato recipe that takes a little time and effort.

For s alting, prepare 1 kg of small tomatoes, wash them thoroughly and cut off the stalks. To speed up the s alting process, you need to make punctures in the stalk area with a fork or a toothpick.
The cloves of the two heads are cleaned and finely chopped.
Two bunches of dill finely chopped.
Bulgarian peppers are washed, seeds, stalk and partitions are removed. Cut into thin slices.
The brine is prepared from one liter of water, into which, after boiling, add 35 g of s alt and sugar, put a leaf of parsley and 3 peas of allspice.
Dill, garlic and only then tomatoes are laid out in jars. Pour in a slightly cooled brine.

Banks are closed with nylon lids and left to infuse for two days at a temperature of 20-22 degrees. After that, s alting should be sent for storage in a cold place.

For lovers of spicy taste, we offer a recipe for s alted cherry tomatoes in Armenian style.

For two jars of 500 ml, you need to wash and dry 600 g of tomatoes. Punctures are made in the stalk area.
All ingredients are placed in a large container.
One head of garlic is peeled, divided into cloves. The teeth are cut in half.
Pisley cut into small branches.
Add 6 cloves, 8 g coriander seeds, 4 bay leaves, 5 g mustard seeds to all ingredients.
Pour boiling water over all components for 2 minutes. After that, the water is poured together with spices into a separate container and pour 30 g of s alt. After boiling, cook for 3 minutes.
Tomatoes, along with garlic slices, are distributed in jars, poured in brine, cooled at room temperature for 3 hours. After that, the s alting is removed in a cool place.

Three days later, tomatoes can be served. The taste of spicy-sweet tomatoes is sure to please all family members.

Proven recipe from experienced housewives

“We cook daily s alted cherry tomatoes in the family in winter and during the harvest season. The recipe suggests serving the dish to the table after 24 hours.

I boil water, about 600 ml, add 50 g of s alt, 20 g of sugar, 10 g of dill seeds and a sprig of dill.
Cherry tomatoes 1 kg washed and cut in the form of a cross from the side of the stalk.
Chives of garlic 5 pieces finely chopped, dill chopping.
One bell pepper is peeled from partitions, seeds, cut off the stalk and cut into rings.
I also cut peeled carrots into rings.
I put 25 g of ready-made mustard on the bottom of a large saucepan and start laying out vegetables, alternating with spices.
I fill all the components with cooled brine and leave it to infuse for a day in a room at a temperature of about 20 degrees.

S alted tomatoes are ready to serve. In the refrigerator, this dish can be stored for a week. “Everyone who has tried my s alting is absolutely delighted!”