Instant lightly salted cherry tomatoes with garlic can be made in the winter or you can enjoy the spicy, pleasant taste in the summer. If you choose the right recipe and choose the vegetables, the dish will turn out very tasty.
Dish using a package
Recipes for lightly salted instant tomatoes often involve pickling in bags. The waiting time for a finished dish can range from 5 hours to 2-3 days.
Other ingredients will help diversify the taste of tomatoes.
- Tomatoes in the amount of 10 are washed, wiped thoroughly and cross-shaped cuts are made in the area of the stalk; you can simply make punctures with a fork or 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 be) cut into small slices. To get a slightly spicy taste you will need 3-4 cloves.
- Place the washed and dried greens of one bunch of parsley and dill, as well as dill umbrellas, into a thick plastic bag.
- Fold the prepared vegetables, sprinkle them with garlic, 50 g of salt and add a little sugar.
- The bag is tied, shaken carefully and left to soak for 1.5 hours.
- As time passes, put the tomatoes out of the bag into any other container, cover with a lid and put in the refrigerator for 3-4 hours.
Lightly salted tomatoes do not last long, so they don’t take very much food. You won’t be able to cook vegetables this way for future use.
No less common is the recipe for lightly salted cherry tomato with cucumbers and bell peppers.
- Prepare 7 tomatoes and the same number of small, smooth cucumbers. Vegetables need to be washed and dried thoroughly.
- Punctures or cuts are made in the area of the stalk of tomatoes, and the edges of cucumbers are cut off. The bell pepper is cleaned of the insides and the stalk is cut off, and then it needs to be cut into circles.
- Prepared vegetables are placed in bags, garlic cloves, cut into slices, are added.
- Parsley and dill are washed, dried, finely chopped and added to vegetables. The contents of the package are salted and sugar is added.
- The bag is tied and shaken to mix all the ingredients. Place in the 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 very salty.
When tying the bag, you need to leave free space inside for the juice that is released by the vegetables.
Simple salting in jars
Cherry tomatoes have a sweetish taste, so they add a pleasant aroma and taste to any dish. They are easy to preserve and do not require time-consuming cutting. A recipe for lightly salted cherry tomatoes that will take a little time and effort.
- For pickling, prepare 1 kg of small tomatoes, wash them thoroughly and cut off the stalks. To speed up the pickling process, you need to make punctures in the area of the stalk with a fork or toothpick.
- The cloves of the two heads are peeled and finely chopped.
- Finely chop two bunches of dill.
- Bell peppers are washed, seeds, stems and membranes are removed. Cut into thin slices.
- The brine is prepared from one liter of water, into which, after boiling, add 35 g of salt and sugar, add a bay leaf and 3 allspice peas.
- Dill, garlic and then tomatoes are placed in jars. Pour in slightly cooled brine.
The jars are closed with nylon lids and left to infuse for two days at a temperature of 20-22 degrees. After this, the pickling should be sent for storage in a cold place.
For lovers of spicy taste, here is a recipe for lightly salted cherry tomatoes in Armenian style.
- For two 500 ml jars you need to wash and dry 600 g of tomatoes. Punctures are made in the area of the stalk.
- All ingredients are placed in a large container.
- One head of garlic is peeled and divided into cloves. The cloves are cut in half.
- Parsley is cut into small branches.
- Add 6 cloves, 8 g coriander seeds, 4 bay leaves, 5 g mustard beans to all ingredients.
- Pour boiling water over all components for 2 minutes.After this, the water is poured along with the spices into a separate container and 30 g of salt are added. After boiling, cook for 3 minutes.
- Tomatoes along with garlic slices are distributed into jars, brine is poured in, and cooled at room temperature for 3 hours. After this, put the salting in a cool place.
After three days, the tomatoes can be served. The taste of spicy-sweet tomatoes is sure to please all family members.
A proven recipe from experienced housewives
“Our family prepares day-old lightly salted cherry tomatoes in winter and during the harvest season. The recipe calls for serving the dish within 24 hours.
- I boil water, about 600 ml, add 50 g of salt, 20 g of sugar, 10 g of dill seeds and a sprig of dill.
- I wash 1 kg of cherry tomatoes and make cuts in the form of a cross from the side of the stalk.
- Finely chop 5 cloves of garlic, chop the dill.
- One bell pepper is cleared of partitions, seeds, the stalk is cut off and cut into rings.
- I also cut peeled carrots into rings.
- I put 25 g of ready-made mustard at the bottom of a large saucepan and start laying out the 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.
Salted tomatoes are ready to serve. This dish can be stored in the refrigerator for a week. “Everyone who has tried my pickles is simply delighted!”
