Lightly salted tomatoes: a recipe without brine.

This pickling method takes two to three days. To prevent lightly salted tomatoes from spoiling or developing mold in the heat, it’s best to store them in the refrigerator.

Ingredients: tomatoes – 1 kg; dill, parsley, or basil – 1 bunch; garlic – 4 cloves; salt – 1 tablespoon; sugar – 1 teaspoon.

should be washed and allowed to dry.

Remove the stems from the tomatoes and make shallow crosswise cuts on the opposite side.

Place the tomatoes in a plastic bag, add salt, , chopped herbs, and minced .

Tightly seal the bag and shake it a few times to mix the ingredients.

Let the tomatoes pickle at room temperature for two to three days, then transfer them to the refrigerator.

Life Hack

The juice released from the vegetables within the next day won’t leak out if you place the salted tomatoes in another bag.

You can speed up the pickling process to just one day by adding an acid to the recipe – lemon juice or apple cider vinegar.