This simple recipe for quick-cooking lightly salted tomatoes will help you out not only if you didn’t have time to stock up on homemade pickles in the summer. It happens that in the midst of the winter preparation season in full swing, when jars of canned vegetables are rolled in one after another, sometimes you so unbearably want to eat something salty right now, without waiting for the arrival of cold weather. It is at such moments that simple and quick recipes for lightly salted vegetables come in very handy. It turns out that almost any vegetable can be lightly salted, the main thing is to choose the right ingredients for the brine. For example, the brine for preparing lightly salted cucumbers, to my taste, is completely unsuitable for tomatoes. And according to the option proposed below for quick preparation of lightly salted tomatoes, on the contrary, you can lightly salt not only tomatoes, but also peppers and cucumbers. The method is quite interesting and immediately won me over because the tomatoes really get ready very quickly. You can enjoy them within a day. After two days of inactivity, they taste closer to salty.

Ingredients:

• tomatoes – 1 kg,
• onion – 1 pc.,
• allspice – 3-4 pcs.,
• black peppercorns – 3-4 pcs.,
• garlic – 1 small head,
• sugar – 2 tbsp. l.
• salt – 1 tbsp. l. with a slide,
• fresh herbs (dill, parsley, cilantro) - several sprigs,
• water – 3 tbsp.,
• vinegar 9% – 1 tbsp. spoon,
• bay leaf – 2-3 pcs.

Note: for lightly salted tomatoes, it is better to take an enamel pan with a capacity of 2.5-3 liters so that the tomatoes can be placed in it in one layer. The enamel inside the pan should not have any cracks or chips. I use a stainless steel pan to pickle tomatoes. But I don’t store vegetables in it for a long time - every other day I transfer them to a plastic container.

How to cook quick lightly salted tomatoes

It is better to choose tomatoes for pickling that are strong, small and of the same size. If they also turn out to have tails (peduncles), leave them, do not tear them off. With them, ready-made tomatoes look more interesting and attractive, and they are more convenient to eat, because the tails are great for use as a handle-holder.

One more thing. Anyone who has already tried lightly salting tomatoes knows that they take longer to dry than the same cucumbers, for example. So, to speed up this process as much as possible, you need to pierce them with a toothpick in two or three places. If you need the tomatoes to be salted even faster, then we will do the following. Wash the tomatoes thoroughly and, after scalding with boiling water, carefully remove the skin. For convenience, you can make a shallow cross-shaped incision.

The tomatoes have been prepared and you can start making brine. To do this, first divide the garlic into cloves, peel it and place it in whole cloves in a pan. Add salt and sugar to it, add water and let the brine boil.

Let it boil for a couple of minutes - turn it off, remove from the stove, add vinegar and let the brine cool to about room temperature. The amount of salt and sugar can be adjusted to your taste.

Place tomatoes on this fragrant pillow.

Fill them with cooled brine.

Cover the pan tightly with a lid and put it in the refrigerator for about a day.

Then you can try! These tomatoes don’t last long in the refrigerator—a week or a week and a half maximum—so it’s better to lightly salt them in small portions.

Calories: Not specified
Cooking time: Not indicated

Be sure to try these lightly salted tomatoes; the recipe for quick cooking in a saucepan is simple and anyone can make these tomatoes. Lightly salted tomatoes acquire their real, rich taste two days after salting. But this does not mean that you cannot try them earlier. If you pickle it in the evening, then the next day you can put a plate of lightly salted tomatoes on the table for dinner. They will taste sweet and salty, with a slight spiciness that vinegar and hot pepper rings will add to the tomatoes. After standing in brine for another day, the tomatoes become softer, are better saturated with spices, the aroma of herbs, garlic and acquire a clearly noticeable salty taste. In the summer, such a snack disappears unnoticed and very quickly: with boiled or buckwheat, fried and stewed meat, cutlets, and just like that, with fresh bread, it’s very tasty!

Ingredients:

- ripe fleshy tomatoes – 600-700 g;
- allspice peas – 6-7 pcs;
- garlic – 4 large cloves;
- salt – 1 tbsp. l. (table, with a slide);
- table vinegar 9% - 1 tbsp. l;
- bay leaf – 2 pcs;
- water – 2.5 glasses;
- parsley – half a bunch;
- celery, dill – 3-4 branches each;
- hot capsicum – 2-3 rings.

Recipe with photos step by step:

We wash the dill, parsley and celery. Remove wilted and yellowed leaves. Place in a saucepan along with hot pepper rings and garlic cloves. If the garlic cloves are very large, cut them into slices so that the brine quickly gains flavor and spiciness.

To speed up pickling, prick the tomatoes around the stem with a toothpick. Or we make a shallow cross-shaped cut on the opposite side.

Place the tomatoes in a pan on a bed of herbs and spices. If the tomatoes do not fit in one layer, place sprigs of greenery between them.

Prepare the marinade. Pour cold water into a saucepan or bowl, throw in bay leaves, allspice or black peas.

Add the required amount of coarse salt (extra salt is not suitable for marinades), stir and place on high heat. As soon as it boils, remove from heat and cool.

Pour the marinade over the tomatoes and herbs. Pour in a spoonful of table or wine or apple cider vinegar.

Cover the tomatoes with an inverted dish, lightly pressing the tomatoes so that they are completely submerged in the marinade. Leave for several hours at room temperature, then transfer to the refrigerator.

A day later, lightly salted tomatoes are almost ready. Inside they are still sweetish, dense, they will finally be salted and will reach full readiness in a day or two. Bon appetit!
Here's how to cook it

Lightly salted tomatoes are just as frequent guests on the summer table as quick-pickled cucumbers. Having retained their appetizing, fresh appearance, ruddy tomatoes delight housewives and guests with their piquant taste and unique aroma. At the same time, preparing them is very simple, you just need to have freshly picked, strong vegetables, salt, spicy herbs on hand - and a little imagination! So, we remove a couple of dozen of the ripest and densest tomatoes from the garden - and start pickling!

Small vegetables are best suited for lightly salted vegetables, as they absorb brine and seasonings faster. It’s good if you give preference to sugar varieties: the taste of the finished tomatoes will be brighter and richer. Before cooking, rinse the tomatoes and herbs well in cold water, prepare clean three-liter jars and a large pan for boiling the brine (you will need it for the aspic version of pickling).

Lightly salted classic tomatoes
For one three-liter jar you will need:

• tomatoes - 1.5 kg;
  
• non-iodized salt - 4 tbsp. spoons;
  
• granulated sugar - 1.5 tbsp. spoon;
  
• black and allspice - 6-8 peas each;
  
• garlic - 8-10 cloves;
  
• black currant - 6-8 leaves;
  
• cherry - 5-6 leaves;
  
• dill on stems - 3-4 umbrellas;
  
• horseradish - 2 young leaves;
  
• water.
  

Salting technology:

1. Carefully place the tomatoes in the jar, placing cut garlic cloves, dill umbrellas and cherry and currant leaves between them.
   
2. Fill the container with water to the top, then pour the liquid into the pan: this amount of water will be needed to prepare the brine.
   
3. Place salt, sugar and pepper in a saucepan with water. Place on the fire, bring to a boil and boil for 5 minutes.
   
4. Cool the finished brine to 50-60 degrees and pour it into a jar. Close the container tightly with a lid and place in a cool, dark place for 2-3 days.
   

Lightly salted tomatoes are ready! By the way, if you are a lover of bell peppers, you can pickle a couple of peppers along with the tomatoes; this will significantly enrich the taste and give the vegetables additional aroma.

Lightly salted tomatoes in a bag
This recipe is good because tomatoes prepared in this way are ready to eat the very next day after pickling. In addition, the vegetables turn out to be very aromatic, with a pronounced, appetizing garlic flavor.
In order to pickle 1 kg of tomatoes, you will need the following ingredients:

• salt without iodine - 1.5 tbsp. spoons;
  
• garlic - 3-4 medium heads;
  
• greens and fresh dill seeds.
  

Preparation procedure:

1. Carefully cut out the stems of the vegetables; Make cross-shaped cuts on the underside of the fruit.
   
2. Chop the garlic and mix with finely chopped herbs or dill seeds.
   
3. Lightly stuff the tomatoes through the cuts with the spicy mixture.
   
4. Place salt mixed with sugar at the bottom of a plastic bag. Place tomatoes in a bag and mix with garlic-dill pulp and salt.
   
5. Tie the bag and place it in another, also tying it in a knot. This is necessary to create an air gap.
   
6. Place the bag of vegetables in a moderately warm place and shake every 4-6 hours. In a day you can treat yourself to delicious lightly salted tomatoes!
   

You can grind green tomatoes in the same way, increasing the cooking time to 5-7 days. It turns out very tasty and original!

Spicy lightly salted cherry tomatoes
Tomatoes prepared in this way will certainly appeal to fans of the “peppercorn”, because they have a peculiar pungent flavor. Required ingredients:

• cherry tomatoes - 1 kg (can be replaced with small sugar vegetables);
  
• water - 1 l;
  
• garlic - 1 medium head;
  
• non-iodized salt - 1.5 tbsp. spoons;
  
• granulated sugar - 1.5 tbsp. spoons;
  
• black and allspice - 6 peas each;
  
• cloves - 3-4 grains;
  
• bay leaf - 1 pc.;
  
• hot pepper.
  

Salting technology:

1. Remove the stems of the tomatoes and make neat shallow punctures in the area where they grow using a toothpick.
   
2. Place half of the cut garlic cloves and a piece of hot pepper on the bottom of the jar; Place tomatoes on top. Sprinkle the remaining garlic over the vegetables.
   
3. Boil water, adding salt, sugar and dry seasonings. Boil for 5 minutes.
   
4. Cool the brine until warm and pour into a jar.
   
5. Cover the container with a napkin and place in a dark place for 2 days.
   

Lightly salted tomatoes prepared in this way will delight the most sophisticated gourmet; The main thing is to remember to cool them before serving. Bon appetit - and a good tomato harvest!

It’s impossible to list everything.

Tomatoes are one of the most beloved and affordable vegetables; many grow them in the country and can boast of a good harvest. We often preserve them too. But there is a wonderful way to surprise your family and guests - prepare lightly salted tomatoes. Moreover, this will take us no more than 5-15 minutes. True, they need to be prepared in advance, like lightly salted cucumbers, so that they have time to salt.

Such a snack without sealing cans is much healthier than canned ones. But let me tell you right away that it doesn’t last long. Firstly, it is instantly eaten. And secondly, long-term storage makes lightly salted vegetables over-salted.

This awesome snack is convenient at the dacha, in camping conditions. After all, all you need is salt, garlic and herbs. And you can choose any dishes that are available, even a plastic bag.

We will prepare such a wonderful appetizer in a saucepan and pour the marinade over the tomatoes.

Ingredients:

• tomatoes - 1.5 kg
• garlic
• fresh parsley

for the marinade:

• water - 2 liters
• salt - 2 tbsp. l.
• sugar - 2 tbsp. l.
• vinegar - 3 tbsp. l.
• peppercorns
• Bay leaf
• coriander (seeds)

We need the marinade to cool down a little, so we’ll cook it in advance.

The marinade temperature should be no higher than 40 degrees to prevent the tomato peel from bursting.

Pour 2 liters of water into a saucepan, put on fire and bring to a boil. Add all the ingredients - salt, sugar, bay leaf, pepper and coriander seeds. After the water boils, add vinegar and turn off the stove. Leave the marinade to cool.

Chop the garlic and parsley with a knife and mix.

Cut the tomatoes on top crosswise, without cutting all the way through. We fill them with garlic filling.

Place the stuffed tomatoes in a saucepan and pour in the cooled but warm marinade.

The tomatoes will need to spend the night in the pan. And so that they are completely immersed in the marinade, cover them with a plate and place a jar on top.

The next day you can surprise your family with such a snack.

The snack will be tastier if it is pre-cooled.

Quick recipe for lightly salted tomatoes in a bag

A simple and quick dish that takes minimal time. And we’ll cook in a bag, it’s very convenient, you won’t need any utensils. By the way, we have already prepared lightly salted cucumbers in a bag and I hope you liked this method.

Ingredients:

• tomatoes - 1 kg
• garlic - 1 head
• salt - 1 tbsp. l.
• sugar - 1 tsp.
• parsley or dill
• hot chili pepper - to taste and desire

It is advisable to select tomatoes for such a snack that are small and of the same size. Then they will pickle quickly and at the same time.

Cooking tomatoes. To do this, use a sharp knife to cut out the stalks, although you don’t have to do this.

Cut the top of the tomatoes crosswise. And put chopped garlic and herbs into the resulting cracks.

Now put the tomatoes in a bag, and add salt, sugar and, if desired, hot pepper cut into rings on top.

We tie the bag and shake it so that all the ingredients are evenly distributed over all the tomatoes.

For greater reliability, place the pickles in 2 bags.

We leave the package alone for a day or two. Before eating, the snack can be transferred to a convenient container and stored in the refrigerator.

How to cook tomatoes in brine without vinegar

Still, I prefer to cook salted tomatoes without vinegar, it’s healthier. And it’s not much more difficult, now you’ll see.

Ingredients:

• tomatoes
• garlic
• fresh dill
• allspice
• peppercorns

for the marinade:

• water - 2 liters
• salt - 2 tbsp. l.
• sugar - 2 tbsp. l.
• Bay leaf
• dill stems and umbrellas

Cook the marinade, immerse all ingredients in water and bring to a boil. There is no need to cook, turn it off immediately and let it cool a little.

Where the tomatoes have a stalk, cut it crosswise with a knife like a lid, but not all the way. Finely chop the dill and garlic - the finer it is, the neater our appetizer will turn out.

We got something like a shell. Open the lid and pour just a little salt into the resulting crack (on the tip of a knife), lay out the garlic and dill. Close the shell and press down slightly with your hand.

So we stuff all the tomatoes and put them in a deep bowl. Add a few peas of black and allspice.

The brine should completely cover the vegetables. To do this, cover them with a horseradish leaf on top (this is not at all necessary) and pour warm marinade over them. It is advisable to press down with a weight. In our case, a plate and a jar of water will do.

We leave the appetizer to salt for two days. Before eating, this delicacy must be refrigerated.

Although we couldn’t stand it and started tasting it the very next day. You were not disappointed, and we wish you the same.

Prepare a delicious and original lemon snack

When I watched this video, I vividly imagined the aroma and taste of this wonderful snack with a pleasant sourness. It's all about the lemon with which we flavor the tomatoes.

Hope you liked the recipe. But that's not all, let's move on.

Lightly salted tomatoes sliced ​​in 5 minutes

Are there guests on the doorstep? Do you want to surprise? It's very easy to do. My friends and acquaintances certainly compliment me on this appetizer, although it is easy to prepare and very fast, literally in 5 minutes. Be sure to cut the tomatoes into slices so that they marinate faster.

Ingredients:

• tomatoes
• celery (leaves and stalks)
• dill
• garlic

for the marinade:

• water - 1 liter
• salt - 3 tbsp. l.
• sugar - 1 tsp.
• peppercorns
• Bay leaf
• vinegar 9% - 2 tbsp. l.

Choose small tomatoes for this appetizer; plum tomatoes are ideal. Cut them in half and put them in a deep bowl.

For flavor, add fresh herbs, there should be a lot of it. We cut celery stalks with leaves and dill along with stems.

Be sure to add garlic. It can be cut into rings along with the peel.

We put all this beauty on top of the tomatoes.

For the marinade, boil water, I give the amount of ingredients for 1 liter of water. You yourself decide how much marinade should be, but it must completely cover the vegetables. Add salt, sugar, pepper and bay leaf. After the water boils, add vinegar and cook for 3 minutes until all the flavors mix.

To prevent the tomatoes from losing their beautiful color and the skins from bursting, do not pour boiling water over them, let the marinade cool slightly.

Pour the marinade over the appetizer and leave to marinate, ideally for a day. But even after a couple of hours you can already enjoy such a delicious snack.

Bon appetit!

Classic recipe for a quick vegetable snack in a jar

Most often we prepare preparations in glass jars, which is convenient and safe. This recipe makes a spicy, awesome snack. Just keep in mind that this recipe is not for long-term storage; we will not roll up the jar with a metal lid.

Ingredients:

• tomatoes - 1.5 kg
• garlic - 1 head
• hot pepper - 1 pc.
• fresh dill
• peppercorns

for the marinade:

• water - 1.5 liters
• vinegar - 1/2 cup
• vegetable oil - 1/2 cup
• Bay leaf
• salt - 3 tbsp. l.
• sugar - 3 tbsp. l.

We pre-rinse and dry the glass jar.

Place some chopped garlic and hot pepper at the bottom of the jar. We will add the remaining pieces as the jar is filled with vegetables.

Tomatoes of different sizes will work for this appetizer; we will cut them into circles. Place the circles in a jar, sprinkle with garlic, hot pepper and peas. Place chopped greens on top.

For the marinade, boil water and add all the ingredients - vegetable oil, bay leaf, salt and sugar. At the very end, pour in vinegar. Pour the hot marinade over the tomatoes and cover with a lid. No need to roll up!

The appetizer will be ready in a few hours. This snack will taste better if it is refrigerated.

Dry pickling of tomatoes with mustard

Dry salting means that the appetizer is prepared without cooking the marinade. This means that you can prepare this dish simply and quickly. Let's make sure of this.

I’m sure that many of us constantly cook lightly salted cucumbers, but we cook lightly salted tomatoes much less often (or don’t cook them at all). However, this snack is in no way inferior to its green competitor. Fragrant, soft, with various spices, lightly salted tomatoes will certainly become a frequent guest in your kitchen. I hope so.

Lightly salted appetizer differs from pickles in that the process takes much less time. The cooking procedure itself is similar: in most recipes, the brine is first boiled and then the vegetables are poured over it. Wait a day, and then you can eat the tomatoes. To make the snack as tasty as possible, use the following tricks:

1. The tomatoes chosen are the same as for pickles. They should contain a dense seed chamber, be moderately juicy and small in size. It is better not to use meaty varieties, their pulp spreads quickly, they are only suitable for the production of paste and mixtures. Varieties Ivanych, Yamal, Semko, Antoshka, Alpha, Gnome are well suited for pickling.
2. The fruits must be healthy without signs of rot, late blight, powdery mildew and other diseases.
3. Before cooking, all utensils used, including jars and pans, must be sterilized or doused with boiling water. If an infection occurs, the workpiece may deteriorate.
4. The finished product can be stored in the refrigerator for no more than 3 days. Tomatoes quickly deteriorate, and their taste begins to change to sour.

The best recipes for quick lightly salted tomatoes

All methods are very simple and do not require a special trip to the store for ingredients.

Method with package

An unusual, but very common recipe has already been appreciated by many housewives. It allows you to significantly save time because it does not contain complex manipulations. As a result, you get delicious lightly salted tomatoes that the whole family will appreciate. Cooking time – 5-10 minutes, no more. Further salting of the tomatoes takes about a day.

Ingredients:

• 0.5 kg of red tomatoes;
• a small bunch of greens (parsley and dill);
• tsp salt;
• 3-4 garlic cloves;
• ½ tsp. Sahara.

Choose only dense tomatoes. They are washed thoroughly and the stalk is cut out. To make pickling faster, the skin is pierced with a needle in 3-4 places in each vegetable.

In the place where the stalk was, shallow cuts of no more than 0.5 millimeters are made, cross-shaped.

Fresh parsley and dill are washed and then dried on a towel. When the greens dry, they chop them.

Garlic is cut with a knife, in this state it retains its taste characteristics as much as possible. You can use a garlic press, but some of the flavor and aroma will be lost.

Take any thick plastic bag and put the prepared tomatoes there.

Then add greens and garlic to the contents, sprinkle the ingredients with salt and sugar on top.

The bag is tied at the top so that there is no air left inside. By the way, it is better to use two packages. Shake the bag with light movements for several minutes and leave it in the room or refrigerator for a day.

When the specified time has passed, the bags are cut with a knife, and the cooked vegetables are placed in a glass cup or jar. The snack turns out incredibly tasty, so you won’t have to store it for a long time. It will be instantly eaten in a matter of hours.

The marinating time depends on the desired result. If you want the vegetables to be saltier, then marinate them 5-6 hours longer than the allotted time.

With horseradish

For lovers of piquant and spicy taste, a recipe with horseradish is suitable. The vegetables turn out juicy and moderately tart. As a side dish you can boil potatoes and stew cabbage. Lightly salted tomatoes are also great for fresh vegetables.

Ingredients:

• tomatoes – 1-1.5 kg;
• a bunch of dill;
• horseradish - 1 pc.;
• bay leaves – 2 pcs.;
• black peppercorns – 3-4 pcs.;
• 2 tbsp. l. salt;
• 2 liters of water;
• 1 tbsp. granulated sugar.

All ingredients are washed and dried. For the recipe you will need a glass jar with a capacity of 2-3 liters. It must be sterilized on the day of preparation.

Place half the dill and garlic on the bottom of the container. The bay leaf is broken into 3-4 pieces and placed at the very bottom of the jar. Horseradish is crushed and added to the contents.

The stalk is cut out of the tomatoes, punctures are made in the skin with a needle in several places and placed in a jar. Place carefully so as not to crush the pulp. The last layer is again topped with horseradish, garlic, dill and pepper.

Pour water into a saucepan and bring it to a boil. Salt and sugar are added to boiling water. Pour the hot mixture into the contents of the jar and quickly close the lid.

The container should cool in room conditions for at least a day. On the second day, the jar can be opened and a sample taken. The tomatoes managed to be salted for so long and did not lose their taste.

Video recipe

For ease of preparation, below is a short video that tells how to cook lightly salted tomatoes tasty and correctly. All ingredients included in the recipe can be replaced according to taste preferences and desires. You can regulate the amount of sugar and salt yourself. If you want the vegetables to be sweeter, use 1.5-2 times more granulated sugar than indicated.

A quick way to pickle tomatoes in a jar

In order not to waste a lot of time, you can quickly cook tomatoes. It takes no more than 20 minutes to prepare, then the tomatoes need to sit for at least 12 hours, after which they can be tasted.

Ingredients:

• tomatoes – kg;
• dill umbrellas -2-3 pcs.;
• 2-3 cloves of garlic;
• 2-3 peas of black pepper;
• 2 currant leaves;
• 1 liter of water;
• 1 tbsp. salt;
• 1/2 tbsp. Sahara.

First place dill umbrellas on the bottom of the prepared jar, and then currant leaves, pepper and garlic. If the cloves are large, cut them in half.

The fruits are prepared: the stalk is cut out and a cross-shaped cut is made in this place so that when pouring brine, the skin does not crack. Place the fruits in the container to the very top. Currant leaves, garlic and dill are placed on top of the vegetables.

Boil water in a saucepan, then dissolve spices in it. Boiling liquid is poured into the contents of the container and covered with a nylon lid.

Allow the container to cool at room temperature. Keep the jar closed for at least 12 hours. When this time is over, you can open and try the snack.

How to grind tomatoes in a saucepan

In order not to sterilize the jars and not waste precious time on this, it is suggested to use a regular pan for pickling. It should have a thin bottom and a capacity of 3-5 liters. This volume will be quite enough to prepare a future snack in it.

• tomatoes -1-1.5 kg;
• 4-5 garlic cloves;
• 1 tsp granulated sugar;
• 2 tbsp. salt;
• 2-3 currant leaves;
• 2-3 dill umbrellas;
• 5-6 black peppercorns;
• 2 horseradish leaves.

Preparation begins with washing the tomatoes. You don't have to cut into the stalk. The skin is pierced with a toothpick in 4-5 places on each fruit.

Garlic is cut into 3-4 pieces to make it more fragrant. Wash the dill and currant leaves and place them on the bottom of the pan. A few peppercorns and horseradish leaves are also sent there.

In another pan, prepare the brine: pour in 2 liters of water, dissolve salt and sugar in it and boil the contents for 2-3 minutes. Pour the mixture into the pan with vegetables and cover with a lid.

The contents are kept for at least 24 hours. Then you need to take out one tomato and try it. If the taste suits you, then the preparation is ready for the table. If there is not enough salt in the taste, then soak the tomatoes in brine for at least 6 more hours.

Five-minute recipe for lightly salted tomatoes

This method is suitable for those who do not like to spend a lot of time on cooking. The tomatoes are marinated for 5 minutes, and then they need to be allowed to stand for 5-6 hours. Even large fruits, but with hard pulp, are suitable for the recipe.

• tomatoes -1-1.5 kg;
• 3-4 garlic cloves;
• 2 tbsp. salt;
• 1 tbsp. granulated sugar;
• 1 tsp 6% vinegar;
• a small bunch of dill and parsley;
• 2-3 peppercorns.

The washed vegetables are cut into large slices and placed in a jar. The slices must be cut carefully so that the seed chamber does not fall out.

Add the remaining ingredients to the tomato slices - garlic and herbs, sprinkle with peppercorns. There is no need to stir or compact the contents. The tomato juice should remain inside the pulp.

Dissolve granulated sugar, vinegar and salt in a liter of warm water, stir well and pour the mixture into a jar. Close the container with a lid and leave to infuse for at least 2-3 hours.

Attention!

If desired, vinegar can be omitted.

The resulting tomato slices have a pleasant sour taste due to the addition of vinegar. Vinegar adds shine to the paint and extends shelf life in the refrigerator by up to a week.

How to cook lightly salted tomatoes in brine

The traditional cooking method involves preparing and storing vegetables in brine. To prepare the brine, use filtered water. You can take mineral water, but with a low salt content and medium carbonation.

Ingredients:

• tomatoes – 1-1.5 kg;
• 3-4 garlic cloves;
• a bunch of dill;
• 1 tbsp. salt;
• 1 tsp Sahara;
• horseradish and black currant leaves.

Wash the tomatoes and cut out the stems. The garlic clove is cut into 3-4 parts and each resulting clove is inserted into the recess from the cut out stalk. Thus, vegetables will be better saturated with garlic aroma and will have a characteristic taste.

The tomatoes are placed in a container, the bottom of which is already lined with horseradish and currant leaves. The fruits are sprinkled with chopped dill on top.

Stir salt and sugar in a liter of boiling water and pour the mixture into the contents of the container. Close the container and leave to cool and infuse for 16-20 hours.

Before serving, grease the tomatoes with a little vegetable oil and sprinkle with finely chopped dill.

With vinegar

If you want something sour, then this method will come in handy. The acidity can be adjusted by adding vinegar. You can use a solution with a concentration of 6 or 9%. It is better to take apple cider vinegar, it tastes good and does not smell so strong.

Ingredients:

• 1-1.5 kg of tomatoes;
• 1 tbsp. table salt;
• 1 tsp granulated sugar;
• 1 tbsp. 6% vinegar;
• black pepper - 4-5 peas;
• dill umbrellas.

Washed tomatoes with the stalk cut out are placed in rows in a jar. The row spacing is laid with dill umbrellas and pepper.

Vinegar, salt and sugar are dissolved in a liter of boiling water. The resulting mixture is immediately poured into the container and closed with a lid. The contents should sit for at least a day.

The sample is taken on the second day. Before serving, sprinkle the tomatoes with finely chopped herbs. Lightly salted appetizer for lunch and dinner is ready.

Recipe for lightly salted tomatoes without skin

To ensure a delicate taste and the fruits simply melt in your mouth, it is recommended to remove the skin before cooking. However, for this recipe, tomatoes with very dense pulp that do not crush or wrinkle are suitable.

Ingredients:

• kg of tomatoes;
• 1 tbsp. salt;
• 1 tsp Sahara;
• 3-5 dill umbrellas;
• 4-5 peppercorns;
• 3-4 garlic cloves.

The stalk is cut out of the tomato fruit and cross-shaped cuts are made. Pour boiling water over the prepared vegetables or soak them in boiling water for 1-2 minutes if the skin is very hard. The skin is then easily peeled off.

Dill and pepper are placed in the container, and then the fruits themselves. You need to lay it out very carefully; without skin, vegetables are very easy to damage.

Dissolve sugar and salt in hot water and pour the resulting mixture into a jar. The water should not be higher than 60 degrees, otherwise the pulp may be damaged. Close the jar with a lid and marinate for at least a day.

When time passes, tomatoes can be eaten. Take the fruits out of the container using a tablespoon and place them on a plate. Even the most fastidious gourmets will appreciate this very delicate snack.

Quick recipe for lightly salted cherry tomatoes

Cherries shrink perfectly in a short time, as they have a small compact size. For blanks, you can use a jar with a capacity of liter or 2 liters, no more. This volume is just enough to taste delicious lightly salted tomatoes for dinner.

• 1 kg cherry;
• ½ tbsp. Sahara;
• 1 tbsp. salt;
• 2-3 cloves of garlic;
• a pair of currant leaves.

Cherries are washed and the skin is pierced with one or two punctures on opposite sides.

Place tomatoes with garlic and currant leaves into a small clean jar with a volume of 700-1000 ml.

Heat a liter of water on the stove, dilute sugar and salt in it and bring to a boil. Pour the hot mixture over the vegetables and cover with a lid. The workpiece is kept for 24 hours in a warm place.

The tomatoes are sweet and salty; this taste is suitable as an addition to meat dishes or poultry.

Lightly salted tomatoes are considered a simple but very tasty snack that is universal and will always come in handy. It can be placed on a holiday table or a regular family dinner. The preparation will definitely not sit in the refrigerator, as it will appeal to all household members.

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