Lightly salted cherry tomatoes - three simple recipes for pickling cherry tomatoes

Dry salting of lightly salted cherry tomatoes

• 1 kg cherry;
• 2 tbsp. l. salt;
• 1 head of garlic;
• greens: dill, cilantro, cockerel, basil... any greens you like.

Wash the tomatoes and remove them from the branches. There is no need to dry them specially, this is absolutely unnecessary.

Take a toothpick and make a puncture in the stem area of ​​each tomato.

Place them in a tight plastic bag. Peel the garlic and squeeze it with a garlic press directly into the bag. Add chopped herbs and salt there.

Tie the bag and mix its contents thoroughly. Leave the bag of cherry tomatoes to sit at room temperature for 2-3 hours, after which put it in the refrigerator.

In just 24 hours, lightly salted cherries will be ready.

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If you're in a hurry and you literally need a snack today, use this recipe. The composition of the ingredients is almost the same, only 1 tbsp is added. l. sugar, and 1 liter of water.Sugar is added to soften the taste, and it’s up to you to add it or not.

Wash the cherry tomatoes and pierce the “butt” with a toothpick in the same way.

Place the tomatoes in a saucepan and immediately sprinkle them with herbs and crushed garlic.

If desired, you can add bay leaf. Pour water into another pan and add salt and sugar. Heat the brine on the stove and bring it to a boil. When the salt and sugar are completely dissolved, pour this boiling brine over the tomatoes and immediately cover the pan with a lid. When the brine with tomatoes has cooled, the lightly salted tomatoes will be ready.

Recipe for cold salted cherry tomatoes

This is a “long-lasting” recipe, and this way you can preserve lightly salted tomatoes for the winter. It is used when there are a lot of cherries and there is a place for storage, like a cold cellar.

For cold salting you need a wooden barrel, a plastic bucket, or a three-liter bottle. Since there is no need to speed up the pickling process, it is not necessary to pierce the tomatoes. Unlike previous recipes, which require well-ripened cherry tomatoes, here it is better to take firm, or even slightly unripe, fruits.

Wash the tomatoes. At the bottom of the bucket, make a “pillow” of horseradish leaves, cherries and dill stems.

Place the tomatoes in a bucket and prepare the brine.

• For 10 kg cherry
• 5 liters of water;
• 150 gr. Salt.

Dissolve salt in water. To speed things up, you can warm the brine a little, but you don’t need to boil it. Tomatoes should be filled with brine at room temperature, but under no circumstances hot. The brine should completely cover the tomatoes, and if necessary, add regular cold water. As a disinfectant, you can add a few cloves of crushed garlic.

Leave the tomatoes in the body for several days.When the brine becomes cloudy and foam appears on top, it means the process has begun and you can taste the tomatoes and take the rest to the cellar. Cover the bucket with a lid, but not tightly, so that the gases released during fermentation come out.

Each of these recipes is good, and it's hard to choose the best one.

For another recipe for making lightly salted cherry tomatoes, watch the video: