TOP 13 delicious recipes for quick-cooking salted tomatoes for the winter

Salted tomatoes are an excellent addition to meat, fish and potato dishes, and an independent snack. The tomato, as an object for pickling, has skin and pulp that stores sugar. Under normal conditions, it takes from 5 to 15 days for the pulp to be saturated with brine, but there are recipes for quick-cooking salted tomatoes - from 6 to 24 hours, preparatory work takes 10-30 minutes. Let's explore these recipes together.

Features of preparing lightly salted tomatoes

The essence of preparing lightly salted vegetables is that the tomato pulp and juice are not completely salted, but partially pick up the salt and aroma of spices. Adding vinegar adds sourness to the tomatoes, makes them firmer and extends the shelf life of the pickles.

Prepared according to any recipe, lightly salted tomatoes are ready to serve within 24 hours, and if they are prepared in slices or with deep cuts and poured with boiling brine, the time required for salting the fruit is reduced. You can add tomatoes for pickling in 30 minutes.

The following factors influence the speed of salting:

• fruit size – cherry tomatoes and varieties with medium-sized creamy fruits are salted faster;
• brine concentration;
• brine temperature and product holding time;
• the vacuum conditions created inside the plastic bag speed up the salting.

Among the varieties suitable for whole pickling: Royal Cherry, De Barao, Yellow Rocket, Goldstone, Dorothy, Ogonyok, Kinder, Lelik, Grushka, Semko 100 and 101, Rocket, Valentina, Red Fang, Novichok, Plato, Samotsvet.

Note! Optimal conditions for cooking lightly salted tomatoes occur at room temperature.

When heated, the tomato pulp turns into a paste, and insufficient heat treatment causes the development of microbes and mold. If you place the product in the refrigerator or basement, the salting time is extended to 5-7 days.

How to choose and prepare vegetables

Tomatoes for pickling must be the same size, variety, color and degree of ripeness.It is important to choose moderately hard fruits with thick skin. Cherry tomatoes are chosen especially carefully - they have thin skin and easily crumpled flesh that turns into mush.

Preparation of fruits involves thorough washing under running water. If necessary, they are soaked in water at room temperature for 2-3 hours. This measure helps to wash away stubborn dirt, fertilizer and pesticide residues from the skin. Depending on the recipe, the tomatoes are cut into halves, pierced, and cuts are made in the flesh.

Preparing containers

Plastic buckets are thoroughly washed with warm water and baking soda. In pans intended for pickling, boil water for 5-7 minutes, glass jars are washed and sterilized for 7-10 minutes. Cellophane bags for pickling tomatoes must be new.

How to quickly cook salted tomatoes

Prepare the container and tomatoes. Other products - according to the instructions below.

A quick way to prepare lightly salted tomatoes in a jar

Products you will need:

• tomatoes – 1 kilogram;
• water – 0.5 liters;
• table salt – 1 tablespoon;
• sugar – 0.5-1 tablespoon;
• dill inflorescences – 3-4 pieces;
• garlic cloves – 4-5 pieces;
• bay leaf – 2 pieces;
• grain black pepper – 5 pieces;
• currant leaf – 6-8 pieces.

The bottom of the jar is lined with half of the prepared spices and herbs, and garlic is also placed here. The skin of the tomatoes is pierced with a toothpick evenly over the entire surface.

Place the fruits in a jar and cover with the remaining herbs. Prepare a brine from water, salt and sugar. To pickle tomatoes quickly, you need to fill the container with hot brine, close the container with a plastic lid, wrap it in a thick cloth and leave for 24 hours.

In the package

Products you will need:

• tomatoes – 0.5 kilograms;
• salt – 1 teaspoon;
• sugar – 1 teaspoon;
• dill, parsley, thyme, cilantro - optional;
• garlic – 2 cloves, cut crosswise;
• black pepper powder – 1 teaspoon.

Place the components in a medium-sized bag, wrap it up, leaving space inside. Mix with shaking movements, place in an outer bag, and place in a cup. Salting occurs within 12-24 hours in room conditions.

In a saucepan

For salting in a saucepan, you will need products similar to the first recipe. The bottom is covered with half of the harvested herbs. Top the tomatoes with the remaining dill, currant and bay leaves. Filling can be done with non-hot brine. This will keep the tomatoes firmer. Salting time is 4-5 days.

With horseradish

Products you will need:

• tomatoes – 1 kilogram;
• horseradish - 1 root;
• dill, parsley, thyme - to taste;
• garlic – 2 heads;
• dried red pepper – 1-2 pieces;
• water – 2 liters;
• salt – 120 grams;
• granulated sugar – 100 grams;
• vinegar diluted 7% - 100 milliliters.

This recipe produces firm, spicy tomatoes. Salting is done in a pan, bucket or plastic barrel. Chopped herbs, horseradish and spices are placed at the bottom of the container. Tomatoes are cut in half, the stems are not removed. For every two rows of tomatoes, make a layer of greens.

Prepare the brine, add table salt and granulated sugar to boiling water, add vinegar at the end, allow the pouring to cool, then pour in the tomatoes completely. Salting time is at least 72 hours.

With garlic

Products you will need:

• tomatoes – 10 pieces;
• garlic – 5 cloves;
• salt, herbs - to taste.

Finely chop the garlic. The top of the washed tomatoes is cut like a cap, salt and garlic are placed under it to taste.The stuffed fruits are placed in a cup, covered with a lid, and put in the refrigerator for 3-4 days.

With garlic and herbs

The recipe is similar to the previous one, but, along with garlic, the tomatoes are seasoned with finely chopped dill, parsley, and cilantro.

With vinegar

In each recipe for preparing brine, vinegar is added, if desired.

With garlic and onions

When pickling tomatoes in a jar according to the first recipe, in addition to garlic, add onion, cut into rings. Cooked tomatoes have a sharper taste.

With mustard

Mustard gives tomatoes a spicy taste and extends the storage period to 7-10 days, as it has preservative properties. Mustard powder or grains are added to the brine or to the bottom and under the neck of the jar.

With honey

Products you will need:

• tomatoes – 500 grams;
• onions – 1 piece;
• salt – 30 grams;
• honey – 2 teaspoons;
• dried chopped dill, parsley, basil - 1 tablespoon;
• garlic – 3 cloves;
• dried red hot pepper – 2 pieces;
• olive or sunflower oil - 3 tablespoons.

Cut the tomatoes into 0.7-0.8 centimeter circles, the onions into rings, put everything in a resealable plastic container. Garlic is finely chopped with red pepper. Mix salt with dry herbs, add thin honey and oil, mix carefully, put in the refrigerator for 3-4 days.

With lemon juice

The recipe is similar to the previous one, but add 4-5 teaspoons of freshly squeezed lemon juice to the honey.

Without skin

The pulp of tomatoes without skin melts in the mouth; such fruits are more easily absorbed by the body. Salting can be done according to any recipe. To free the fruits from the skin, you need to hold them in boiling water for 1-2 minutes.

With cherry tomatoes

When pickling cherry tomatoes, use 2 times less salt and sugar.This preservation is ready in 6-12 hours.

Rules and periods for storing salted tomatoes

Since the preservation has not undergone heat treatment, it has a short shelf life. Delicious lightly salted tomatoes go away quickly; there are no problems with storing them. If it is necessary to preserve them, they are kept in the refrigerator for an average of 3 days. Preparations with vinegar and mustard are stored for a maximum of 7-10 days.