Cold salted tomatoes

To prepare salted tomatoes in a cold way, all you need is the vegetables and salt. No additional preservatives are needed. For whole-fruit pickling, medium-sized, fleshy tomatoes of predominantly red and pink varieties are taken in jars, not overripe and with a fairly thick skin. It is ideal to fill salted tomatoes with cold water in wooden barrels; ceramic tubs, glass jars or enamel pans are also suitable. These tomatoes must be stored refrigerated.

1. Calories
   22,5 kcal
2. Protein
   0,87 gram
3. Fat
   0,15 gram
4. Carbohydrates
   2,87 gram
5. ~ Time
   14 H 1 Min
6. Pepper
7. Complexity

Products per 10 serving:

1. Tomato

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   2 kg = 2000 g
2. Salt

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   100 g
3. Garlic

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   10 cloves = 50 g
4. A mixture of peppers

   ---

   
   1 tbsp. l. = 8 g
5. Dill

   ---

   
   50 g
6. Basil

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   50 g
7. The shoots of celery

   ---

   
   50 g
8. Water

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   1 l = 1000 g
9. Vodka

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   100 ml = 100 g
10. Cinza

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    50 g

Steps:

1. 
   Wash tomatoes and all fresh herbs and dry. Peel the garlic. Sterilize jars and lids in any way.
2. 
   Prepare the ingredients for pickling. Cut each tomato into 2-4 parts. Finely chop fresh herbs and garlic. Mix salt, garlic and pepper in a separate bowl. Mix cold water with vodka.
3. 
   Pickle the tomatoes. Place a layer of tomatoes on the bottom of the jar. Sprinkle with salt and herbs. Alternate layers of tomatoes, salt and herbs until you run out of tomatoes. Fill with water and vodka. Press down and leave at room temperature for 3 days. Then tightly close the jars with lids and put them in a cool place.
4. 
   Serve the salted tomatoes cold in a beautiful transparent salad bowl, garnished with a sprig of fresh cilantro.