Salted tomatoes - one of the most favorite snacks by our compatriots. It goes well with potatoes cooked in any way, pasta, rice and other side dishes. Lightly salted tomatoes are equally good for meat and fish. They eat vodka. Lightly salted fast tomatoes will help diversify the family menu and adequately meet unexpected guests. However, their preparation should be worried in advance: these vegetables are salted longer than many others, and even to get salted tomatoes you have to wait several hours or even days until they get the desired taste. But even an inexperienced hostess can cook such a snack.
Cooking Features
Even a novice cook can make lightly salted tomatoes. The knowledge of several moments will help him to cope with the task in the best way.
- Salt in a fast way, not all tomatoes can be whole. It is possible to salt only small fruits with whole. It can be tomatoes of such varieties as Ladies fingers, Cream, Adam's apple, as well as cherry tomatoes of any variety. Before salting, it is enough to pierce them in several places around the stem with a wooden toothpick. If you decide to cook a snack of large fruits, they will have to be cut into several pieces. Tomatoes medium size enough incise.
- Stuffed light-salted tomatoes are delicious. For the filling use garlic, greens, cabbage, Bulgarian pepper.
- To speed up the salting of tomatoes, some add vinegar or lemon juice to the brine. This gives tomatoes a piquant notes, but they are no longer salted, but pickled. If you want to cook salted tomatoes, the ingredients mentioned above will have to be abandoned.
- If salting is used not with ordinary water, but with mineral (with gas), the appetizer will be ready for use much earlier.
- You can pickle tomatoes in a fast way in hot or cold brine. If the brine is used cold, the result has to wait longer.
- You can pickle tomatoes in a saucepan, jar, container, or bag. Wide capacity is more convenient than narrow ones. Aluminum dishes for salting vegetables is not suitable, as it gives them an unpleasant taste and can make them of little use for the body: when in contact with acids, aluminum forms harmful substances.
Store lightly salted tomatoes in the refrigerator. They will not spoil in two weeks. If you cover the bottom with mustard, the shelf life of lightly salted tomatoes can often be extended, but they do not really need it: this appetizer is usually eaten in the first few days.
A simple recipe for salted tomatoes in a package
Composition:
- tomatoes - 1 kg;
- garlic - 4 cloves;
- fresh dill - 50 g;
- sugar - 5 g;
- salt - 20 g.
Method of preparation:
- Wash tomatoes, dry with a napkin. If the fruits are small, with a toothpick pierce them in 2-3 places near the place of junction of the stem. If you are dealing with medium-sized tomatoes, make large cross-shaped cuts on the side opposite the stem. Large fruits cut into 4-6 slices. It is important that the tomatoes or their pieces are about the same size.
- Wash, shake off the water from the dill. Additionally, you can add parsley, basil, celery.
- Pour salt and sugar into a dense plastic bag, add dill and garlic sliced in plates.
- Put the prepared tomatoes in the spice bag. Tie it tightly, shake it several times, put it in another bag so that the tomato juice does not leak. Place a bowl under the bag.
- Tomatoes should be salted 1-2 days at room temperature. Time depends on the size of the fruit. After that, the tomatoes must be removed from the package, put into a container or jar, put into the refrigerator.
This variant of cooking salted tomatoes is considered one of the fastest. Tomatoes on it are juicy, tender, fragrant, and I want to eat them.
Salted tomatoes with garlic and herbs
Composition:
- tomatoes - 1 kg;
- garlic, celery - as needed;
- water - 1, 5 l;
- salt - 80 g;
- sugar - 40 g;
- currant leaves - 2 pcs .;
- cherry leaves - 2 pcs .;
- laurel leaves - 2 pcs .;
- black and allspice peas, cloves - to taste.
Method of preparation:
- Wash tomatoes, dry with a kitchen towel. Cut the stem, at the same time making cone-shaped grooves in the tomatoes. If the tomatoes are small in size and elongated, then they do not need to cut the flesh - such fruits are better to cut crosswise on the side opposite the stem.
- Cut the garlic cloves into 2-4 pieces. Celery green chop coarsely with a knife.
- Put greens and garlic in the grooves in the tomatoes.
- Place the tomatoes tightly in a container or pan. Can be laid in several layers.
- Boil water, dissolve salt and sugar in it, add spices. Boil for 2-3 minutes.
- Fill the tomatoes with hot pickle.
- Leave at room temperature until the brine has cooled, then put the snack in the fridge.
Salted tomatoes will be ready in a day; if you add a spoonful of vinegar to the pickle, even after 12 hours. Tomatoes can be stored directly in the brine, but after a week from salted they turn into salty.
Salted tomatoes in mineral water
Composition:
- cherry tomatoes or small tomatoes - 0, 7 kg;
- mineral water - 1-1, 5 l;
- salt - 20 g;
- sugar - 10 g;
- hot pepper - 1 cm;
- garlic - 3-4 cloves;
- dill - 1 umbrella.
Method of preparation:
- Put garlic cloves, a slice of hot pepper, and an umbrella of dill on the bottom of a clean jar.
- Wash the tomatoes, pierce in several places.
- Fill a jar with tomatoes.
- Pour in sugar and salt.
- Fill with mineral water.
- Close the can with a lid, shake it several times.
- Put a jar of tomatoes in the fridge.
After 2 days you can take a sample. If you add to the jar 20-30 ml of lemon juice and increase the amount of salt in 1, 5 times, the appetizer will be ready for use after 24 hours.
Instant salted tomatoes - a savory and at the same time tender snack that is equally well suited to fish and meat dishes. Serve it separately.
