Lightly salted green tomatoes are a simple and very tasty snack for the whole year.

Lightly salted tomatoes are an excellent snack and are in no way inferior lightly salted cucumbers.

Experts say that it is better to pickle those tomatoes in which seeds have already appeared, but I would recommend judging not by size, but by the degree of ripeness of the tomato. Slightly yellowish, but not yet ripe, should be set aside and salted separately.

Pickle tomatoes quickly to eat now, and cold for winter storage.

Cold method, for winter storage

Here it is better to use yellow, unripe tomatoes, they will bring out the maximum flavor and you will greatly regret that you did not do this before.

Wash the tomatoes and prepare the following ingredients:

• Salt;
• Sugar;
• Peppercorns;
• Garlic;
• Grape leaves, horseradish, dill stems.

Place dill and horseradish leaves at the bottom of a three-liter jar.

Place the tomatoes in a jar, add pepper, chopped garlic cloves, and cover with grape leaves on top.Prepare the brine separately.

Dilute salt and sugar in water in the following proportions:

• 1 liter of water;
• 3 tbsp. l. salt;
• 1 tbsp. l. Sahara.

Pour the cold brine over the tomatoes until they are completely covered. This is an important point, so don't fill the jar all the way to the top.

Cover the jar with a lid and place it in a warm place for three days. After this time, you can open it and try what happened, and close the rest again with a lid and send it to a cold basement or refrigerator.

Hot instant cooking method

If the tomatoes are very small and completely green, it is better to use this recipe.

Salt and sugar in the same proportions as in the previous recipe. Grape leaves, horseradish and dill are also used. An excellent addition to lightly salted tomatoes would be bell peppers and paprika.

The salting itself should be carried out in a saucepan or bucket.

Place grape and horseradish leaves on the bottom of the pan.

Mix in tomatoes, garlic, peeled and chopped bell peppers and cover the top layer of tomatoes with grape leaves.

Prepare the brine. In a large container, bring water to a boil and add salt, sugar and paprika.

Pour hot brine over the tomatoes to the very top and cover with a lid.

Small tomatoes and peppers will be ready as soon as the brine has cooled. Large ones should be put into bottles and filled with the same brine for more convenient storage.

You can speed up the pickling process if you immediately cut large tomatoes into pieces. In this case, you will receive a ready-made snack that you will never get tired of.

Watch the video on how to prepare delicious pickled tomatoes: