How to cook delicious low-salted tomatoes

Perhaps, for someone it will be surprising that not only cucumbers, but also tomatoes are salted.

To prepare this wonderful dish, you needtake a kilo of fresh tomatoes, 15 grams of sugar, 120 grams of salt, 0.5 tbsp. spoons of vinegar, mustard seeds, a couple of currant leaves and twice as many cherry leaves, a root of parsley, four sprigs of dill, a garlic head, 5 black peppercorns, a couple of nails and a pinch of paprika. The tomatoes are washed, an incision is made on each back and a cleaned clove of garlic is pushed through it. They put them in a three-liter jar, evenly laying spices. Put on the fire about 1.5 liters of water, add salt, sugar, vinegar to it and boil until they dissolve completely. Hot brine pour tomatoes, cover with a lid and sent to the fridge for a night soaked. In the morning, fresh-salted tomatoes will be ready. Thanks to the abundance of spices and herbs, they are very fragrant.

Delicious lightly salted tomatoes

They are prepared very simply, but not so quickly. A large onion, three garlic cloves, one Bulgarian pepper, a couple of teaspoons of sugar and 2 large spoons of salt, a laurel, greens and a dozen tomatoes (you can and more if you enter) are taken on a three-liter jar. Tomatoes are laid in a jar, evenly laying spices, washed with herbs and sweet pepper, cut into strips. In a glass of warm water dilute salt and sugar, pour the resulting brine in a jar. Top up with ordinary water at room temperature to the neck, cover with a lid and put in a cool place. Tomatoes are ready in three days, and after 4 - will turn into salty.

Those who do not want to wait for a few days, while the vegetables are well soaked, can cook light-salted, instant tomatoes according to the following recipe.

A dozen strong, ripe tomatoes are washed andEach one is removed with a tip about a centimeter in height. With a teaspoon in the pulp, make a dredge, put a peeled garlic slice, a little salt, chopped basil greens, parsley and dill (literally by pinch) inside. Cover the spices with a cut bottom and put the tomatoes in a saucepan in several rows. They put the plate on top, put it in a load and put it in the fridge to salivate. After 8 hours, lightly salted tomatoes can be sampled.

Another recipe for this delicious snack.

It will take 4 leaves of currant and cherry, the headgarlic and a small onion, a dozen black peppercorns, a branch of green dill and a small spicy pepper. The greens are washed, garlic is cleaned, everything is put in a glass three-liter jar, evenly paddling between tomatoes. Fill the jar with hot brine. It is prepared as follows: dissolve in a liter of boiling water a tablespoon of sugar and two tablespoons of salt. If necessary, add boiled water to fill the jar to the brim, put the vegetables in the refrigerator.

Spicy light-salted tomatoes

To make them, you need to take a smallroot of a horse-radish, a kilo of ripe solid tomatoes, a small pepper pod, three garlic cloves and 1.5 tablespoons of salt. Garlic lobules are peeled from the husks and cut in two. The tomatoes are washed, the salt is dissolved in 0.5 liters of water, the horseradish root is cleaned and cut into 4 parts. At the bottom of the pots lay a layer of tomatoes, on top - half a pepper, garlic and horseradish. Then again the tomatoes and seasoning again. Pour a warm brine, cover with a plate, on which the cargo is placed, and sent to a cool place for storage. You can eat ready tomatoes in a day.

Keep warm salted tomatoes can notmore than two days, otherwise they can ferment. To prevent this from happening, you can put a little mustard seed in a jar or pan to prevent intense fermentation.