Raw salted tomatoes do not require much effort and time. It is important to take small or medium-sized fruits, preferably one caliber.
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Required:
- tomatoes - 1 kg;
- garlic - 2 cloves;
- sea salt - 1 tbsp. l.;
- liquid honey - 1 tbsp. l.;
- dill - 2 umbrellas / 1 tbsp fresh chopped / 1 tsp dried chopped;
- bay leaf - 1 pc.;
- cloves (optional) - 2 pcs.
Wash and dry the tomatoes thoroughly. Then cut each of them with a cross from two sides.
Add one tablespoon of liquid honey and coarse sea salt to a deep bowl or saucepan with a lid, add dry or fresh finely chopped dill, bay leaf and two cloves of garlic, chopped across the plates. If you like cloves, then you can use a couple of inflorescences. Stir the mixture thoroughly and add the tomatoes into it. Close the bowl with a lid and shake gently, or mix gently with your hands or a spoon so that they all appear in the mixture.
Leave the bowl / saucepan closed for a day or two warm. During salting, periodically (every 3-5 hours) mix the tomatoes, gently moving the upper copies down and the lower ones up. The warmer the room, the faster the salting process will go. After obtaining the necessary taste, salted tomatoes should be stored raw in a brine in a cool place.