The best express recipes on how to pickle tomatoes in a bag quickly and tasty: ingredients, instructions and tips from housewives

For a long time, with the help of salting, they protected food from spoilage, preserving the harvest. Vegetables were salted in barrels or tubs with the addition of brine. This method of salting took 30 or more days. Now there are many express recipes for pickling vegetables in a plastic bag. They allow you to regularly pamper your guests and home with delicious spicy snacks that go with any dish. Find out how to pickle tomatoes in a bag quickly and tasty from our article.

How to choose and prepare tomatoes for pickling

For pickling, take strong tomatoes without spots and damage... Tomatoes with a delicate skin may burst during the preservation process. Tomato varieties with a high saccharide content are most suitable for pickling. Saccharides are the basis for the production of lactic acid, which is responsible for fermentation. With its lack, natural preservation will not begin, and the tomatoes will become moldy.

The best varieties for pickling:

• round: Volgogradsky, Chaika, Little Red Riding Hood;
• oval: Rio grande, Roma, Wonder of the world, Caspar F1, Moscow delicacy;
• elongated: Fun, Scarlet candles.

The role of garlic and dill in pickling tomatoes

Long known for the ability of garlic to kill bacteria due to its high content of natural antibioticsbecause garlic is a natural preservative. It gives the dish a pronounced pungent taste and mouth-watering aroma.

Dill, like garlic, contains phytoncides, and, when salted, protects vegetables from spoilage and mold.... Dill has a strong spicy taste and smell. For salting and preserving vegetables, its inflorescences are used.

Read also:

How to make delicious pickled cherry tomatoes

Is it possible to eat green tomatoes fresh and salted

How to make dried tomatoes: a selection of the best harvesting methods

Ingredients and preparation methods

Pickling ingredients are tomatoes and various additives to them: vegetables, spices, herbs, leaves and vinegar. Here are the most common and successful recipes for pickling tomatoes in a package.

How to quickly cook lightly salted tomatoes in a bag

Lightly salted tomatoes are prepared in 5 minutes, and they can be put on the table in a day.

Ingredients:

• 1 kilogram of small, dense tomatoes;
• 4 cloves of garlic;
• several umbrellas and sprigs of dill;
• 1 tablespoon of coarse salt
• 1 teaspoon sugar
• a few peas of black pepper;
• 1 horseradish leaf.

Preparation:

1. Wash the vegetables thoroughly.
2. Cut off the top of each tomato so that they are salted faster.
3. Finely chop or chop the garlic.
4. Finely chop the dill sprigs.
5. Put all the ingredients in a plastic food bag.
6. Tie the bag tightly and shake gently several times.

Shake very thoroughly so that all the ingredients mix and evenly cover the tomatoes... To prevent the brine from leaking out, it is better to place the bag in another one of the same and put it in a container.You don't need to put it in the refrigerator, but leave it on the table, but away from the heat. From time to time, the bag is gently shaken to evenly saturate the vegetables with the brine. After a day, tasty lightly salted tomatoes are ready for consumption. They are put in a glass jar and put into the refrigerator.

Tomatoes in a bag with garlic and dill - recipe for 2 hours in the refrigerator

Quickly cook lightly salted tomatoes this recipe will help.

Ingredients and preparation:

1. You will need 3 medium tomatoes, 1 head of garlic, 1 bunch of dill, 1 teaspoon of salt with a slide.
2. Wash small ripe tomatoes, cut off the stalks and cut into 4 parts.
3. Rinse the dill, dry with a towel and chop finely.
4. Chop the garlic.
5. Put the food in a bag and season with salt. Tie the bag, carefully but gently turn it over several times so that the ingredients mix, and place in the refrigerator for 30 minutes.
6. Stir the tomatoes in the bag every 30 minutes 3 more times. After that they can be served at the table.

Quick lightly salted tomatoes in a bag - a recipe with bell peppers

Delicious tomatoes can also be cooked with hot peppers.

Ingredients and preparation:

1. You will need 8-10 small tomatoes, half a head of garlic, 1 bunch of dill and parsley, 1 sweet pepper, half a teaspoon of black and red pepper or a pod of hot red pepper, a pinch of Provencal herbs, mint and lemon balm, a few grains of mustard, 1 each a tablespoon with a slide of salt and sugar.
2. Rinse vegetables and herbs and dry with a towel.
3. Cut out the stalks from tomatoes, remove the stalk and seeds from sweet and hot peppers.
4. Cut the pepper into strips, cut the garlic into halves, finely chop the herbs.
5. Combine all the ingredients in a plastic bag, tie the bag and shake it gently to mix tomatoes, peppers, herbs and spices. Leave for two days at room temperature.
6. After 48 hours, put lightly salted tomatoes with peppers on a plate or in a glass jar and refrigerate.

Recipe for lightly salted tomatoes with cucumbers in a bag

Can be served in 2 hours.

Ingredients and preparation:

1. Small tomatoes - 150 g, cucumbers - 500 g, 1 clove of garlic, half a bunch of dill, a pinch of salt, sugar and black pepper.
2. Rinse and dry vegetables and herbs.
3. Cut the tails off the cucumbers and cut them into 4-6 pieces into bars, the tomatoes into 4 slices, chop the garlic and dill.
4. Put all the ingredients in a plastic bag, put in another one, tie and gently shake the bag to mix vegetables with spices.
5. Leave the bag in a plate at room temperature.
6. After 2 hours, chill the vegetables in the refrigerator, put on a plate and serve.

Instant salted cherry tomatoes

Small tomatoes cook even faster.

Ingredients and preparation:

1. 1 kg cherry, greens (dill, cilantro, cockerel, basil of your choice), 1 head of garlic, 2 tbsp. tablespoons of salt.
2. Wash and dry vegetables and herbs.
3. Chop the garlic and herbs.
4. Use a toothpick to pierce each tomato near the stalk.
5. Put vegetables, herbs and salt in a tight plastic bag, tie the bag, mix the contents well and leave for 2-3 hours at room temperature, then put in the refrigerator.
6. After a day, cherry can be served on the table.

Quick Tomatoes Stuffed with Herbs Cooked in a Bag

This option is perfect for a festive table.

Ingredients and preparation:

1. 1 kg of large round tomatoes, greens (dill, cilantro, cockerel, green onions 1 bunch each), 1 head of garlic, juice from 1 lemon, 1 teaspoon of ground black pepper, 1.5 tbsp. tablespoons of salt, 1 teaspoon of sugar.
2. Wash and dry the vegetables and herbs, make cuts on the tomatoes crosswise, without cutting to the end.
3. Chop the herbs and garlic.
4. Grate the inside of the tomatoes with a mixture of salt, sugar and pepper, pour over with lemon juice and fill with herbs and garlic. Place the stuffed vegetables in a bag and refrigerate.
5. After 6 hours, the snack can be placed on the table.

Recipe for quick pickling of tomatoes with vinegar

Original quick salting.

Ingredients and preparation:

1. 1 kg of medium-sized tomatoes, 2 cloves of garlic, herbs - optional, 1 tbsp. spoon of coarse salt, 2 tbsp. tablespoons of sugar, 2 tbsp. tablespoons of vinegar.
2. Wash and dry vegetables and herbs. Cut the tomatoes crosswise near the stalk.
3. Soak the herbs in warm salted water for 30 minutes.
4. Put the garlic cut into thin slices and the rest of the ingredients in the bag, tie the bag and shake thoroughly. Leave to salt at room temperature.
5. After 5-6 hours, the tomatoes are ready to eat.

How to quickly salt tomatoes with cherry and currant leaves

When salting in this way it tastes like barrel tomatoes.

Ingredients and preparation:

1. 1-2 kg of ripe tomatoes, 1 red hot pepper, 1 bunch of parsley, dill inflorescences, a few leaves of currants and cherries, 1 horseradish leaf, 2 tbsp. tablespoons of salt, 0.5 teaspoons of sugar, 1 liter of filtered or boiled and chilled water.
2. Wash and dry vegetables and herbs. Chop the fruits with a toothpick near the stalk.
3. Put horseradish leaves, dill, parsley, then tomatoes in a dense plastic bag, shifting them with currant and cherry leaves and pieces of pepper.
4. Add cold water with salt and sugar to the bag, tie, let the air out, and place the bag in a large saucepan. Pour the bag in the pot with brine so that it covers the bag by 4-5 cm. Put the pot in the refrigerator or cellar. The tomatoes will be ready in a month.

Lightly salted tomatoes with basil

Fragrant basil gives the dish a special taste.

Ingredients and preparation:

1. 1.7 kg of tomatoes, a small onion, 3 cloves of garlic, 150 g of basil, a few peppercorns, bay leaf, 2 liters of filtered or boiled chilled water, 1.5 tbsp. tablespoons without a slide of salt, 0.5 tbsp. tablespoons of sugar.
2. Rinse and dry vegetables and herbs well.
3. Chop the onion and garlic into slices, finely chop the basil.
4. Put tomatoes at the bottom of the container, sprinkle them with onions, garlic, basil and spices. So lay in layers until the tomatoes run out.
5. Pour everything with brine from water, salt and sugar, put a plate on top and a small load on it. Leave for 3 days at room temperature. After that, rearrange the tomatoes in the refrigerator. Serve chilled.

Armenian-style lightly salted tomatoes with garlic

A distinctive feature of Armenian cuisine - spicy, spicy-salty taste of dishes.

Ingredients and preparation:

1. 1.5 kg of small tomatoes, 2 heads of garlic, 1 bunch of parsley, 1/4 teaspoon of black pepper, 2 liters of boiled chilled water, 2 tbsp. tablespoons of salt.
2. Rinse tomatoes, garlic, herbs and dry with a towel.
3. Finely chop the herbs and garlic. Make small cuts on the tops of the tomatoes.
4. Put a mixture of parsley, garlic and pepper in the cuts.
5. Put the tomatoes in an enamel saucepan and cover with brine from water and salt. Put a plate on top and a small weight on it, leave at room temperature. Put in the refrigerator in a day. After another 2 days, the delicious snack will be ready.

Salt tomatoes for 2 hours in the refrigerator for the winter

Ingredients and preparation:

1. 1.5 kg of small tomatoes, 4 cloves of garlic, 1 bunch of parsley and dill, a few peas of black pepper, 1 liter of boiled chilled water, 1 tbsp. spoon of salt, 1 teaspoon of sugar, 2 tbsp. tablespoons of vinegar.
2. Rinse tomatoes, garlic, herbs and dry with a towel.
3. Make cuts in the fruit from the side of the stalk, chop the herbs and garlic and salt.
4. Fill the tomatoes with the resulting mixture, put in a deep plate, cover it with cellophane and leave for 2 hours at room temperature.
5. After 2 hours, transfer the tomatoes to a jar and pour brine from water, salt, sugar and vinegar.
6. Cover the jar with a nylon lid and store in the refrigerator.

More about harvesting tomatoes:

How to cook sun-dried tomatoes: different ways and the most delicious recipes

7 ways to peel a tomato: peeling tomatoes is easy and simple

Recipe tips

Little secrets help in cooking delicious tomatoes:

1. For salting, take fruits of the same variety, equally ripe. Before salting, pierce the tomatoes with a toothpick in the area of ​​the stalk so that they do not burst.
2. For dry and cold salting, thoroughly rinse herbs and vegetables so that the workpiece does not deteriorate.
3. For even brining, choose fruits of the same size.
4. Tie the bag not too tightly, leaving room for the juice escaping from the tomatoes.
5. The salting rate of tomatoes depends on their size. Consider this when adding salt.
6. If the vegetables are too salty, add a pinch of sugar to the bag, shake and refrigerate for 15 minutes.
7. It is better not to harvest lightly salted tomatoes for future use, they are not stored for long. These tomatoes cook quickly, so salt them in small portions.

Conclusion

For quick pickling, take small tomatoes of the same variety, other vegetables - optional. Herbs and spices - to taste; depending on the recipe, add horseradish leaves, currants, cherries, garlic, dill inflorescences, hot peppers. Tomatoes are pierced with a toothpick, cut or cut into slices, mixed with other ingredients in a tight plastic bag and left to salt at room temperature, then served, after cooling in the refrigerator. In this way, vegetables are cooked from 2 hours to 2 days.