It doesn't take much time and effort to get raw salted tomatoes. It is important to take small or medium-sized fruits, preferably of the same size.
Required:
Wash and dry the tomatoes thoroughly. Then cut each of them with a cross on both sides.
In a deep bowl or saucepan with a lid, add one tablespoon of liquid honey and coarse sea salt, add dry or fresh finely chopped dill, bay leaf and two garlic cloves, chopped across slices. If you like a carnation, then you can use a couple of inflorescences. Stir the mixture thoroughly and add the tomatoes to it. Cover the bowl and shake gently, or stir gently with your hands or a spoon until they are all in the mixture.
Leave the lidded bowl / saucepan warm for a day or two. During salting, periodically (every 3-5 hours) stir the tomatoes, gently moving the upper specimens down and the lower ones up. The warmer it is in the room, the faster the salting process will take place. After obtaining the desired taste, raw salted tomatoes must be stored in brine in a cool place.
