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

Since ancient times, salting has been used to protect food from spoilage and preserve the harvest. Vegetables were salted in barrels or tubs with the addition of brine. This method of salting took 30 days or more. 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 well 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 stains or damage.. Tomatoes with delicate skin may burst during the preservation process. Tomato varieties with a high content of saccharides are most suitable for pickling. Saccharides are the basis for the production of lactic acid, which is responsible for fermentation. If it is deficient, natural preservation will not begin and the tomatoes will become moldy.

The best varieties for pickling:

• round: Volgogradsky, Seagull, Little Red Riding Hood;
• oval: Rio Grande, Roma, Miracle of the World, Caspar F1, Moscow delicacy;
• elongated: Fun, Scarlet candles.

The role of garlic and dill in pickling tomatoes

Garlic's ability to kill bacteria has long been known due to its high content of natural antibiotics.because garlic is a natural preservative. It gives the dish a pronounced spicy taste and appetizing aroma.

Dill, like garlic, contains phytoncides, and when pickled, it protects vegetables from spoilage and mold.. Dill has a strong spicy taste and smell. Its inflorescences are used for pickling and canning vegetables.

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 preparation methods

Ingredients and preparation methods

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

How to quickly cook lightly salted tomatoes in a bag

Lightly salted tomatoes are prepared in 5 minutes, and you can put them on the table within a day.

Ingredients:

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

Preparation:

1. Wash the vegetables thoroughly.
2. Cut off the top of each tomato to help them salt faster.
3. Finely chop or chop the garlic.
4. Finely chop the dill sprigs.
5. Place all ingredients in a plastic food bag.
6. Tie the bag tightly and shake gently several times.

Shake very thoroughly to mix all the ingredients and evenly coat the tomatoes.. To prevent the brine from leaking, it is better to place the bag in another identical one and put it in a container. You don’t have to put it in the refrigerator, but leave it on the table, but away from the heat. From time to time, gently shake the bag to evenly soak the vegetables in the brine. After a day, delicious lightly salted tomatoes are ready to eat. They are placed in a glass jar and put in the refrigerator.

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

Quickly prepare 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 heaped teaspoon of salt.
2. Wash small ripe tomatoes, cut off the stems and cut into 4 parts.
3. Wash the dill, dry with a towel and finely chop.
4. Chop the garlic.
5. Place the products in a bag and add salt. Tie the bag, carefully but gently turn it over once so that the ingredients are mixed, and place in the refrigerator for 30 minutes.
6. Stir the tomatoes in the bag every 30 minutes 3 more times. After this they can be served.

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

Delicious tomatoes can also be prepared with hot pepper.

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 each of black and red pepper or a pod of hot red pepper, a pinch of Provençal herbs, mint and lemon balm, a few mustard seeds, 1 each a heaped tablespoon of salt and sugar.
2. Wash vegetables and herbs and dry with a towel.
3. Cut out the stems of tomatoes, remove the stems and seeds from sweet and hot peppers.
4. Cut the pepper into strips, cut the garlic into halves, finely chop the greens.
5. Combine all ingredients in a plastic bag, seal the bag and gently shake it to mix the tomatoes, peppers, herbs and spices. Leave for two days at room temperature.
6. After 48 hours, place lightly salted tomatoes and peppers on a plate or in a glass jar and refrigerate.

Recipe for lightly salted tomatoes with cucumbers in a bag

Can be served within 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 ground black pepper.
2. Wash and dry vegetables and herbs.
3. Cut off the tails of the cucumbers and cut them into 4-6 pieces into bars, tomatoes into 4 slices, chop the garlic and dill.
4. Place all the ingredients in a plastic bag, nested in another one, tie it and gently shake the bag to mix the vegetables and spices.
5. Leave the package in a plate at room temperature.
6. After 2 hours, cool the vegetables in the refrigerator, place on a plate and serve.

Instant salted cherry tomatoes

Small tomatoes cook even faster.

Ingredients and preparation:

1. 1 kg cherry tomatoes, greens (dill, cilantro, rooster, basil to choose from), 1 head of garlic, 2 tbsp. spoons of salt.
2. Wash and dry vegetables and herbs.
3. Chop the garlic and herbs.
4. Use a toothpick to pierce each tomato in the stem area.
5. Place vegetables, herbs and salt in a thick 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, the cherry tomatoes can be served.

Quick tomatoes stuffed with herbs, cooked in a bag

This This option is perfect for a holiday table..

Ingredients and preparation:

1. 1 kg of large round tomatoes, greens (dill, cilantro, rooster, green onions 1 bunch each), 1 head of garlic, juice from 1 lemon, 1 teaspoon ground black pepper, 1.5 tbsp. spoons of salt, 1 teaspoon of sugar.
2. Wash and dry vegetables and herbs, make crosswise cuts on the tomatoes, without cutting all the way through.
3. Chop the herbs and garlic.
4. Rub the inside of the tomatoes with a mixture of salt, sugar and pepper, pour in lemon juice and fill with herbs and garlic. Place the stuffed vegetables in a bag and put them in the refrigerator.
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. spoons of sugar, 2 tbsp. spoons of vinegar.
2. Wash and dry vegetables and herbs. Cut the tomatoes crosswise near the stem.
3. Soak the greens in warm salted water for 30 minutes.
4. Place thinly sliced ​​garlic and other ingredients into a 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 tastes like barrel tomatoes.

Ingredients and preparation:

1. 1-2 kg of ripe tomatoes, 1 red hot pepper, 1 bunch of parsley, dill inflorescences, several currant and cherry leaves, 1 horseradish leaf, 2 tbsp. spoons of salt, 0.5 teaspoons of sugar, 1 liter of filtered or boiled and cooled water.
2. Wash and dry vegetables and herbs. Prick the fruits with a toothpick near the stalk.
3. Place horseradish leaf, dill, parsley, then tomatoes into a thick plastic bag, placing them with currant and cherry leaves and pieces of pepper.
4. Add cold water with salt and sugar to the bag, seal it after releasing the air, and place the bag in a large saucepan. Also fill the bag in the pan with brine so that it covers the bag by 4-5 cm. Place the pan in the refrigerator or cellar. In a month the tomatoes will be ready.

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. level spoons of salt, 0.5 tbsp. spoons of sugar.
2. Rinse vegetables and herbs well and dry.
3. Cut the onion and garlic into slices, finely chop the basil.
4. Place tomatoes at the bottom of the container, sprinkle them with onions, garlic, basil and spices. Lay it out in layers until the tomatoes are gone.
5. Pour a brine of water, salt and sugar over everything, place a plate on top and a small weight on it. Leave for 3 days at room temperature. After this, transfer the tomatoes to the refrigerator. Serve chilled.

Armenian lightly salted tomatoes with garlic

A distinctive feature of Armenian cuisine – spicy hot-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 ground black pepper, 2 liters of boiled chilled water, 2 tbsp. spoons of salt.
2. Wash tomatoes, garlic, herbs and dry with a towel.
3. Finely chop the greens and garlic. Make small cuts on the tops of the tomatoes.
4. Place a mixture of parsley, garlic and pepper into the cuts.
5. Place the tomatoes in an enamel pan and add a brine of water and salt. Place a plate and a small weight on top and leave at room temperature. After a day, put it in the refrigerator. After another 2 days, the delicious snack will be ready.

Lightly salt tomatoes in 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, several black peppercorns, 1 liter of boiled chilled water, 1 tbsp. spoon of salt, 1 teaspoon of sugar, 2 tbsp. spoons of vinegar.
2. Wash tomatoes, garlic, herbs and dry with a towel.
3. Make cuts on the side of the fruit stalk, chop the greens and garlic and add salt.
4. Stuff the tomatoes with the resulting mixture, place 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 fill with a brine of 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 methods and the most delicious recipes

7 ways to peel a tomato: peeling tomatoes easily and simply

Tips for the recipe

Little secrets will help you prepare delicious tomatoes:

1. For pickling, take fruits of the same variety, equally ripe. Before salting the tomatoes, pierce the stem area with a toothpick to prevent them from bursting.
2. When dry and cold salting, thoroughly rinse the herbs and vegetables so that the preparation does not spoil.
3. To ensure even brining, choose fruits of the same size.
4. Do not tie the bag too tightly, leaving room for the juice released from the tomatoes.
5. The speed at which tomatoes are salted depends on their size. Keep this in mind when adding salt.
6. If the vegetables are too salty, add a pinch of sugar to the bag, shake and put in the refrigerator for 15 minutes.
7. It is better not to prepare lightly salted tomatoes for future use; they do not last long. These tomatoes cook quickly, so add salt in small portions.

Conclusion

For quick pickling, take small tomatoes of the same variety, and other vegetables as desired. Herbs and spices - to taste; Depending on the recipe, horseradish leaves, currants, cherries, garlic, dill inflorescences, and hot pepper are added. The tomatoes are pierced with a toothpick, scored or cut into slices, mixed with other ingredients in a tight plastic bag and left to salt at room temperature, then served, after having been cooled in the refrigerator. In this way, vegetables are prepared from 2 hours to 2 days.