Lightly salted tomatoes in a bag - the simplest and most quick way pickles, both red and green. Absolutely any variety of vegetables can be salted in this way, and the end result is tomatoes in the bag that are strong (dense) in consistency, moderately sweet, moderately salty and moderately spicy. In a word, pickled tomatoes with garlic in a bag are great snack for all occasions.
It is very easy to pickle tomatoes in a bag at home. Right now we will present a quick and easy recipe step by step.
To ensure that the tomatoes and garlic in the bag are not just tasty and juicy, but also look aesthetically pleasing, we recommend selecting vegetables of approximately the same size. In addition, the fruits must be strong and without damage.
You will need:
- red tomatoes (it is best to use fleshy varieties, you can use “Cherry”) – 2 kg;
- fresh dill in umbrellas and branches - 1 umbrella and 1 bunch;
- salt – 2 or 2.5 dessert spoons;
- granulated sugar – 2 teaspoons;
- garlic – 10 cloves (the less garlic, the less spicy the finished dish).
You can prepare lightly salted tomatoes in a jar, see.
How to pickle tomatoes in a bag, a detailed description of the cooking process
Wash the tomatoes selected for pickling, if they are of the “plum” or similar variety, cut off the tip of the spout. If you are using round or cherry tomatoes, make a small puncture at the tip of the vegetables with a knife.
Place the prepared vegetables in a regular plastic bag.
On a note! Today, especially for the cases of pickling vegetables in bags and a number of others, special bags with a lock-clamp on top are sold in hardware stores. We recommend using them.
Add finely chopped garlic, a finely chopped bunch of dill and one dill umbrella (can be cut into pieces) to the tomatoes.
Dill seeds located on the inflorescences give the tomatoes a fragrant aroma, and therefore we recommend adding at least one dill umbrella to the bag.
Add sugar, salt to the ingredients in the bag and close the bag.
Shake the products thoroughly several times and leave them on the table or in any other place when room temperature for 3-4 hours. During this time, periodically, for example, every half hour or hour, shake the products.
If you use a regular thin plastic bag for pickling, it is best to take two at once and put one inside the other. One special sealed bag is enough.
After 4 hours, the products can be stored in the refrigerator. In this case, the vegetables can be consumed after two days; they will be fully prepared and marinated. If you leave the tomatoes to marinate for a day at room temperature, you can try them immediately after 24 hours. You need to store pickled tomatoes in a bag in the refrigerator. The shelf life, depending on the variety and ripeness of the tomatoes, is from 10 to 15 days.
Note. If you are pickling green tomatoes, then the period of marinating them at room temperature and in the refrigerator should be at least doubled. You can check the readiness of the product by tasting the tomato.
You can enjoy delicious, tender and refreshing lightly salted tomatoes at any time of the year. Cherry tomatoes are especially suitable for this treat. They have thin skin and elastic flesh, which gives them priority in salting. They turn out to be very durable, beautiful and extremely tasty. And aromatic seasonings and herbs add a unique piquancy.
Here are a few secrets and life hacks on the way to the perfect snack:
- To help them marinate faster, you can pierce them in several places with a toothpick or make cuts with a knife. This way, the brine will quickly saturate the structure of the fruit;
- It is better to take tomatoes that are slightly unripe. Such fruits will keep their shape better and longer than their overripe counterparts;
- If you want a spicier result, add more garlic and horseradish. You should not overdo it, as their excess can adversely affect their elasticity. Usually, for 1 kilogram of tomatoes, 3-6 cloves of garlic and 1 horseradish leaf are enough;
- It is better to grind all the ingredients for the marinade. For example, torn or chopped dill will fulfill its fragrant mission better than its whole branches;
- Vegetables take longer to marinate in the refrigerator, but the flavor is richer. Therefore, if the meal does not require a rush, you can marinate them in the refrigerator; if you are impatient to taste the treasured fruit, then leave them right on the kitchen table.
Garlic and herbs are the best friends lightly salted snacks. It is they, in combination with other seasonings or without them, that provide wonderful aroma, pungency and freshness. Therefore, almost every pickled tomato recipe contains these two ingredients. Let's not deviate from tradition, and right now we'll prepare tomatoes with garlic and dill.
Ingredients:
- 1 kilogram of slightly unripe cherries;
- half a bunch of dill;
- half a bunch of parsley sprigs;
- a little cilantro;
- 1 liter of plain water;
- 4 peppercorns;
- 2 cloves;
- 2 bay leaves;
- 5 cloves of garlic;
- 1 tablespoon granulated sugar;
- 2 tablespoons coarse salt;
- 5 tablespoons of freshly squeezed lemon juice.
Wash and dry the tomatoes. Make a hole in each tomato with a toothpick where the stem grows. Thus, the vegetable pulp will be quickly saturated with the aromatic brine and you will be able to taste the appetizer sooner.
Place a saucepan on the stove and pour water into it. Add salt, sand, lemon juice, cloves and pepper. Lightly crush the bay leaf in the palm of your hand and also lower it into the water. As soon as the brine boils, boil it for about 5 minutes. Remove from the stove and leave until cooled at 60 degrees.
Chop all the cooked greens. It is better to cut the garlic into slices or small cubes. In the case of brine marinating, you should not pass it through a press, as it can cloud the appearance of the liquid.
Place the tomatoes in a prepared dish (pan, jar, etc.) and top them with green stuff and garlic. Pour in the cooled marinade and cover with a lid.
If you are lightly salting in a wide bowl and the vegetables are floating on the surface, place a saucer and a weight on top so that each vegetable is completely immersed in the brine.
Place the dishes in the refrigerator for 8-12 hours. I usually do the marinating in the late afternoon and leave it to steep overnight. In the morning everyone runs to the refrigerator to try their favorite treat.
These tomatoes do not last long, no more than 2 days in the refrigerator. But I still don’t remember a single case when they stayed on the table for more than 1 day.
Recipe for lightly salted tomatoes in a bag
I just love this recipe. The tomatoes are incredibly rich and aromatic. And the dry method is very easy to implement and does not require much storage space.
Ingredients:
- half a kilo of cherry tomatoes;
- a small bunch of parsley and dill;
- 4 cloves of peeled garlic;
- coarse salt to taste (I use about 1 teaspoon).
The set of ingredients is minimal and in the summer all of them can be found in the garden. If desired, you can add your favorite spices and herbs. But even without them the result is delicious.
Rinse all ingredients and remove excess liquid - place on a towel. Peel the garlic and crush it with a garlic press. Finely chop all the prepared greens. In a separate bowl, combine garlic, green stuff and salt. To stir thoroughly.
Cut the tomatoes a little with a knife so that they are better and more evenly soaked in the brine.
In a plate, mix the vegetables with the green mixture and put all this beauty in a durable plastic bag. If you only have ordinary packaging bags, then it is better to use two. After all, very soon the tomatoes will produce juice and it may leak.
Let the marinovka sit on the table for a couple of hours. Then put it in a cold room for another night.
Serve the delicacy in a way convenient for you, with side dishes or in pure form. It will be delicious in any case!
How to pickle cherry tomatoes in a saucepan
Now I will introduce you to another wonderful recipe that I cook very often. This snack turns out to be spicy, and the taste is very piquant and rich. For those who like it spicy, this is the most ideal option.
We will cook in a saucepan to make it easier to layer the ingredients.
Ingredients:
- 2 kilograms of cherry tomatoes;
- 1-2 hot peppers;
- 1-2 paprikas;
- 6 cloves of garlic;
- half a horseradish root (if small, use a whole one);
- 1 cap or 1 tablespoon of dill seeds;
- 2 pieces each of currant, apple and cherry leaves;
- 4 tablespoons of salt (without a slide);
- 2 tablespoons of granulated sugar (without a slide).
All ingredients, of course, must first be washed and slightly dried. Place 1 part of all the prepared greens into the prepared pan. You can tear it slightly, or you can lay it entirely. Pepper and garlic will also go here.
Pierce each tomato a little with a skewer or fork in the area where the stalk grows. Place one part of the tomatoes on a fragrant bed of herbs. Thus repeat the layers one more time.
Cover the top layer of tomatoes with more hot peppers and herbs. Prepare the brine. To do this, boil water and mix salt and sand completely. Remove from heat and pour it into the pan with vegetables, set pressure and leave until cool. Then put it in a cold room for 2-3 days.
The appetizer turns out simply enchanting and flies away with a bang! Try it yourself!
Quick recipe for lightly salted tomatoes
This recipe is urgent quick tomatoes always helps me out in an emergency. For example, guests come and there is nothing to put on the table. Or you urgently want something salty and can’t stand it. Then this wonderful method comes to the rescue.
Ingredients:
- approximately 1 kilogram of mid-season cherry tomatoes;
- half a tablespoon of granulated sugar;
- 1 tablespoon coarse non-iodized salt;
- 4 small cloves of garlic;
- herbs to taste (I usually use dill, parsley and fresh cilantro).
Wash and dry all tomatoes. With the dry salting method, we have absolutely no need for excess water. Cut off the ends from the side of the stalks for faster salting. On the other hand, it is better to make shallow cuts in the form of a cross with a knife.
If you have planned more spicy dish, then the amount of garlic can be increased. Plus, adding horseradish root or leaf is a great idea. Well, hot pepper is not superfluous in this case.
Peel the garlic and chop finely. You can pass it through a grater or garlic press. Wash the greens and lightly tear them with your hands. Place everything in a bag and send the prepared cherry tomatoes there. Cover with salt and sand. Tie the bag and put it in another similar one for insurance.
Gently, but as thoroughly as possible, shake the contents of the packages so that everything is evenly mixed in a fragrant union. Leave the workpiece on the table for a couple of hours. If you want to enjoy a cooler dish, put it in a cold place after steeping for another hour. It turns out simply excellent, very tasty and juicy snack!
It’s impossible not to love pickled and lightly salted tomatoes. In our family, everyone simply loves them and always demands more. In winter, when our harvest is gone, we do not infringe on our passions and prepare store-bought vegetables. And in spring and summer there comes a real paradise for lovers of salty foods.
This dish goes well with potatoes in any form. In addition, we often prepare it for kebabs of meat, poultry or fish. And it goes very well with cereal side dishes. And just to refresh yourself with a salted tomato is worth a lot. The brine also does not go unnoticed. This wonderful drink is perfectly refreshing on a hot day or on a heavy post-holiday morning.
What are your favorite recipes and methods for low-salting? Have you tried cooking tomatoes according to at least one of the recipes described above? Did you like the result? If these recipes are a new discovery for you, then be sure to prepare them for your family. The result is guaranteed to be one hundred percent. Good luck and see you again!
In the last couple of decades, in summer cottages you can often see this earlier exotic vegetable, like a cherry tomato (from the English Cherry - cherry).
They began to cultivate it relatively recently, a little less than half a century, but during this time this variety of tomatoes has found well-deserved popularity not only as an edible plant, but also as an ornamental plant.
There are a number of explanations for this.
Firstly, they bloom very beautifully. Secondly, due to their different sizes, bushes - from half a meter to almost three - can create a unique look not only on the site, but also in the apartment and on the balcony. Thirdly, a variety of shapes and colors. Round, oval, cream, pear-shaped; red, orange, yellow, green, purple and even almost black.
Tomatoes are widely in demand in cooking. They are used in the preparation of salads, appetizers, first and second courses, and go well with meat and fish, even when preparing barbecue.
Cherries are perfect for decorating various delicacies and give the housewife the opportunity to experiment with creating her own masterpieces. Tomatoes look great when canned, being in no way inferior to their larger counterparts in taste.
Lightly salted cherry tomatoes in a bag
Do you want to enjoy delicious tomatoes with the fragrant aroma of herbs and garlic? Prepare lightly salted cherry tomatoes, which will perfectly diversify your table and complement any dish of meat, poultry, game, fish, stewed vegetables, rice, cereals, pasta and many other goodies!
Ingredients for cooking:
Cherry tomatoes 500 grams
Dill 1 bunch (medium)
Parsley 1 bunch (medium)
Garlic 2–3 cloves
Salt 1 teaspoon
Preparation:
Step 1: prepare the ingredients
First, peel the garlic cloves and rinse them under cold running water along with the herbs and cherry tomatoes. Drying vegetables with paper kitchen towels, and shake off excess liquid from the parsley and dill over the sink. After this, we put on the kitchen table the remaining products that will be needed to prepare the dish and proceed to the next step.
Step 2: prepare a mixture of herbs, garlic and salt.
Place all the greens on a cutting board, chop finely and place in a deep bowl. Squeeze the garlic cloves through a press and add required quantity salt and a tablespoon mix everything until smooth.
Step 3: Salt the cherry tomatoes.
Transfer the tomatoes to a bowl with garlic herbs and mix everything thoroughly again.
Then we pack them in 2-3 plastic bags or a baking pocket, seal it tightly so that there are no gaps, and leave at room temperature for 2 hours.
Then we put the bag of tomatoes in a plastic container and put it in the refrigerator for another couple of hours, or better yet, overnight.
Serve lightly salted cherry tomatoes.
Lightly salted cherry tomatoes are served chilled as an appetizer or as a side dish.
Serve them in a salad bowl or on a plate, optionally sprinkled with fresh dill, parsley or onions and water vegetable oil. The taste of tomatoes is sweet and sour, with a very pronounced aroma of herbs and garlic. Enjoy!
Bon appetit!
Tips for the recipe:
– in addition to parsley and dill, you can use any other herbs or make an assortment, adding cilantro, basil and rosemary to the whole set;– before putting a bag of tomatoes in the refrigerator, it is better to put it in a plastic container or bowl; during salting, the tomatoes will release a lot of juice, which can leak out;
– very often used instead of salt soy sauce, for 15 tomatoes 1 tablespoon.
Cherry tomatoes marinated with garlic
An easy way to treat your friends to something tasty. This preservation can be prepared in the summer season and stored all year round. And don't even worry about cherry tomatoes exploding. On the contrary, after standing in the pantry for a couple of months, they will become richer, more aromatic and piquant. The main thing is to choose ripe varieties of vegetables that have a sweetish taste, and then consider that the opportunity to treat everyone with something incredibly tasty is in your pocket.
Ingredients for cherry tomatoes with garlic for 6 servings
- Cherry tomatoes (3 kg.)
- Garlic (100 g.)
- Apple cider vinegar (150 ml.)
- Water (2.5 l.)
- Sweet bell pepper (1 pc.)
- Sugar (50 g)
- Table salt (50 g)
Spicy cherry tomatoes with garlic - very simple, but unusual snack, which will delight you in winter. It is unlikely that you will buy something like this in stores, so I advise you to make canned tomatoes yourself.
Wash the tomatoes and put them in clean jars.
Cut into large pieces bell pepper and garlic cloves.
Using a blender, beat the bell pepper and garlic into fine crumbs.
Pour water and put it there vegetable mixture, pour vinegar, add sugar, salt.
We wait until the water boils. We pour it into jars.
Place the jars in a saucepan with water. Make the fire medium. Sterilize for 30 minutes.
We roll up the jars.
The jars need to be wrapped in a blanket for the day, then they can be put on shelves or put away in the basement. We'll try it in winter.
Marinated cherry tomatoes with garlic and herbs
Ingredients:
- Brine per 1 liter of water:
- 1 tbsp. salt 1 tbsp.
- sugar 1 tsp
- dry mustard or 1 tbsp. canned
to the bottom of the jar: - 5-6 laurel. leaves
- 6-8 peppercorns
- currant leaves,
- cherries, horseradish, dill umbrellas, chili peppers, strong tomatoes
filling: dill parsley garlic
Greens, as usual when pickling...
Broken bay leaves are also suitable (I usually put this in a separate bag and then use it in pickling!).
We choose small and strong tomatoes so that they don’t turn into “porridge” later.
We make crosswise cuts and remove as much unnecessary stuff as possible...
Prepare the filling...Chop the dill, parsley and garlic. I already have salted dill. 
Push the filling into the slits.
Place the tomatoes in a bowl so that the filling is on top... You can do it in two or three layers!
Making the brine filling: stir in boiled water salt, sugar, mustard...I used it per 0.5 liters of water. The amount of salt and sugar is a matter of taste.
We make a brine filling: stir salt, sugar, mustard in boiled water... I used it per 0.5 liters of water. The amount of salt and sugar is a matter of taste. 
Fill the tomatoes with brine until they are completely submerged in water. 
If they start to float, you can cover it with a plate with a weight, but not too heavy, so as not to crush the tomatoes!
After a day of infusion at room temperature, you can try lightly salted tomatoes and then store them in the refrigerator
A savory tomato appetizer to taste in every home, plus the preparation lightly salted tomatoes it doesn't take much time.
The tomato snack is tasty and aromatic. Many housewives cook lightly salted tomatoes with garlic and herbs; the recipe is simple, and the appetizer is prepared quickly.
Selection of tomatoes for quick pickling
Ripe fruits are selected for pickling; an unripe vegetable can cause gastrointestinal upset; in addition, unripe fruits have bitter seeds. This means that after marinating the product will taste bitter. The fruits must be free of cracks and spots. Vegetables with white spots have not received enough sunlight, which means they are not fortified.
For pickling, fruits are selected based on skin density, size, and pulp consistency. Thin-skinned tomatoes pickle quickly. Vegetables should be medium or small in size (like an egg).
Recipes for tomato appetizers in marinade
There are many recipes for making pickled tomatoes. Here are some of them.
Lightly salted tomatoes in bags with garlic and instant herbs
For marinating you will need:
- 2 kg of tomatoes;
- 15 cloves of garlic;
- 2 tablespoons salt;
- a bunch of basil and a bunch of parsley;
- 30 g hot pepper;
- 100 ml olive oil;
- 100 ml vinegar (apple vinegar);
- granulated sugar – 100 g.
The tomatoes are washed, dried, cut into quarters, small fruits into 2 parts. The vegetables are placed in a bag, and a marinade is prepared separately from the remaining products presented on the list. The ingredients are processed with a meat grinder or blender, and the resulting mass is poured into the tomatoes. The bag is sealed and kept in the refrigerator. The appetizer turns out tasty, juicy and aromatic.
Important: Cooked tomatoes do not last long even in the refrigerator (they become soft), so the recipe is designed for a small portion.
Cooking lightly salted tomatoes with garlic, dill in brine
You can marinate tomatoes in own juice or in hot, cold brines. Hot pickle soaks the fruits faster, they are ready in 2 days. Cold marinade must sit with the ingredients for 5 days.
Ingredients:
- kilogram of tomatoes;
- 1.5 liters of water;
- 3 tablespoons of table salt;
- 1 spoon of granulated sugar;
- garlic - head;
- horseradish – leaf and root;
- bay leaf – 2 pcs.;
- peppercorns – 6 pcs.;
- 4 branches of dill.
Tomato fruits and herbs are washed, each tomato is pricked with a toothpick. Place dill, horseradish leaf, prepared garlic, and tomatoes in the bottom of the pan. Then the brine is prepared.
Salt and granulated sugar are dissolved in water, bay leaf, pepper (peas), and horseradish rhizome (chopped) are added. After the mixture boils, pour it into the pan with the tomatoes. The hot solution with tomatoes, covered, is kept for 3 days, after which the snack is moved to the refrigerator. For cold pour, currant leaves are also placed at the bottom of the pan with tomatoes.
Cooking lightly salted tomatoes quickly in 5 minutes
Housewives really like five-minute tomatoes. This is a wonderful snack for festive table, picnic, barbecue.
Required Products:
- kilogram of tomatoes;
- 1 clove of garlic;
- 3 dill umbrellas;
- 1 tablespoon salt;
- ½ tbsp. l. granulated sugar.
The tomatoes and dill are washed, the garlic is peeled (crushed), everything is placed in a bag, salt and sugar are added. The container is sealed, shaken, and the product is stored for 2 days.
Cherry tomatoes with garlic – lightly salted, quick
Cherry tomatoes take a couple of hours to prepare, so the recipe is suitable for preparing a snack when guests are already on the doorstep.
Ingredients:
- tomatoes – 1200 g;
- 4 cloves of garlic;
- 1 tbsp. l. salt;
- 1 tbsp. l. granulated sugar;
- 2 branches of dill.
The stem of the tomatoes is removed, the dill and garlic are chopped, everything is mixed in a saucepan. The container is covered with a lid (you can use cling film), the appetizer is aged for 2 hours, after which it is sent to the refrigerator for another hour.
Lightly salted tomatoes in a bag, in the refrigerator for 2 hours
Quick recipe tomato snack is popular among housewives.
Ingredients:
- a kilogram of small tomatoes (washed, dried with napkins);
- table salt – 1 tablespoon;
- ½ tablespoon granulated sugar;
- 3 cloves of garlic;
- greens of your choice (parsley, dill);
- 2 plastic bags.
The tomatoes are peeled from the stems, cut with a cross on the back side; if the fruits are small, you don’t have to cut them. For greater spiciness, you can increase the portion of garlic. The garlic is crushed, placed in a bag, spices and prepared tomatoes are added. Salt and granulated sugar are added to the products, and the container is sealed.
When the tomatoes release their juice, liquid will be added, so this should be taken into account when sealing. The finished snack is in a bag, placed in an additional bag, all ingredients are shaken, placed on a plate, and left for an hour (you can taste it). If you keep the tomatoes for 24 hours, they will have a richer taste.
Important: in this way you can pickle cucumbers, as well as make cucumber tomato snack.
Lightly salted tomatoes - naked, without skin
Naked tomatoes are suitable for the holiday table. Preparation for the holiday begins 2 days in advance.
Ingredients:
- cream tomatoes – 1 kilogram;
- 650 ml water;
- 20 ml table vinegar;
- 1 tablespoon each of salt and sugar;
- horseradish leaf and root;
- a handful of cilantro and dill;
- 4 cloves of garlic;
- allspice, coriander, chili - at your discretion.
Tomatoes grown in the ground are suitable for this recipe. There should be no damage, dents or stains on the fruits. Vegetables are washed in running water and cut crosswise. Place a pan of water on the fire to steam the tomatoes; when the water boils, place the tomatoes in it and cover with a lid for 8 minutes. This time is enough for vegetables.
The tomatoes are removed with a slotted spoon and the peel is removed from the fruit. Next, getting ready hot marinade from water, salt, sugar, spices, vinegar. The slightly cooled marinade is added to the prepared pan with the leaves and roots of horseradish, one part of the chili pepper, garlic, and prepared tomatoes.
The tomatoes should float in the marinade, the remaining greens and horseradish root (chopped) are added on top, and the container is covered with a lid. The pebbles are kept indoors for 2 days, after which the snack is stored in the refrigerator.
Thanks to quick recipes for pickled tomatoes, you can prepare an incredibly tasty tomato appetizer for fish, meat, and a side dish. The recipes are simple and preparation does not take much time.
In the summer you can enjoy plenty of food fresh vegetables and fruits. But sometimes you want something unusual to taste for this time of year, for example, salty and spicy. But it seems like it’s still “out of season” to open winter homemade preparations. How to proceed? Prepare “quick” pickles. The most popular from this category are crispy semi-fresh cucumbers and the Recipe for these savory snacks provides for rapid preparation - from several hours to two to three days. Dishes are not suitable for long-term storage. Although this usually does not happen, since everything is eaten literally “before our eyes.” In this article we offer a recipe for lightly salted tomatoes in several versions. Fruits of any ripeness (from green to completely ripe) and size (large ones are usually cut into slices or slices) are suitable for savory snacks.
The usual recipe for lightly salted tomatoes
You will need:
- small to medium sized ripe tomatoes;
- fresh onions;
- garlic;
- several Bulgarian sweet peppers;
- greens (parsley, dill);
- Bay leaf.
Brine composition:
- three tablespoons of salt;
- one teaspoon of sugar;
- three liters of cold water.
Preparation:
- Use tomatoes that are firm enough without damage. The size of the fruits should be approximately the same. You can also successfully pickle tomatoes that are brown in color, that is, unripe ones. They will ripen a little during the marinating process. Make cross cuts on each tomato, this will help them get ready faster.
- Peel the onion, pepper and garlic and cut into large pieces.
- Place prepared tomatoes, herbs, bay leaves and chopped vegetables in a jar in layers, filling the free space in the container with the dressing mixture.
- This recipe for lightly salted tomatoes involves pouring cold brine, since the skin of the fruit will burst under the influence of hot water. Keep the product at room temperature for one or two days, and then store in the refrigerator.
Lightly salted recipequick and original snack
Small fruits are especially attractive when served, and they cook faster. Pierce them in several places with a thin knitting needle and place them in glass jar. Then pour the tomatoes with hot brine, consisting of one liter of water, one and a half salt, one tablespoon of sugar, several cloves, five to six black peppercorns, chopped garlic cloves and two tablespoons of freshly squeezed lemon juice. Leave the jar at room temperature for a day and then put it in the refrigerator. After another day, the snack is ready.
“Dry” recipe for lightly salted tomatoes with herbs
Very in an original way is the preparation of fruits without the use of water. Use as a container for pickling enamel pan or a plastic bucket. Tomatoes can be taken either completely ripe or completely green. It is better to pre-cut the latter into slices. Place the fruits in a container, sprinkling with salt and a mixture of chopped fresh dill(together with inflorescences), horseradish leaves, chopped hot pepper and garlic. The last layer should be salt, at least two to three centimeters thick. Cover the container with a lid and place in a cool place. After two or three days you can take a sample. Enjoy fresh, mouth-watering pickles!
