Lightly salted tomatoes in a quick cooking pot

To pickle tomatoes, choose a deep saucepan. It should be enameled, glass or ceramic. It is not recommended to take stainless steel and other metal dishes. Also, there must be a lid to the selected pan. Tomatoes can be taken red and yellow, so the snack will look even brighter and more appetizing. For lovers of spicy snacks, chili peppers can be added to the brine. This will give the tomatoes more piquancy.

1. Tomatoes are thoroughly washed under running water, cut in half. If desired, they can be left whole, only you need to pierce each tomato in several places with a wooden skewer.

2. Garlic is peeled from the husk. Cut each clove into small cubes.

3. Umbrellas of dill are washed under running water, we divide them into parts. Horseradish leaf and currant leaves are also mine.

4. At the bottom of the pan we spread a horseradish leaf, currant leaves, dill umbrellas.

5. Then spread the tomatoes, sprinkling them with garlic and thyme sprigs.

6. Pour the water into a separate saucepan, pour salt and sugar, and also add pepper peas.

7. We send a saucepan with brine to the fire, bring it to a boil. Boil for 5 minutes.

8. Let the brine cool down a little, to about 60 degrees. After that, we pour them the prepared tomatoes. They must be fully covered.

9. Cover the pan with a lid, leave the tomatoes in a warm place for twenty-four hours.

Tomatoes are ready in a day. The brine can be drained and served as a snack on the table. Delicious with mashed potatoes and baked potatoes, with fragrant crumbly pilaf and just with a piece of bread.

Bon appetit!