Pickled green tomatoes in a bucket

Rinse the green tomatoes under a warm stream of running water and put them in a large bowl. We clean the garlic, rinse it. Cut each garlic clove lengthwise into several thin cubes. Using a sharp knife, cut out the stalks of the tomato and insert a piece of garlic in their place. Thus, we stuff each tomato with garlic.

At the bottom of the enamel bucket we put a few washed leaves of horseradish, cherries, three or four leaves of bay leaves and 5-7 peas of black and allspice. We begin to lay the tomatoes with garlic.

After laying out 2-3 layers of tomato, cover them with several horseradish leaves, add cherry leaves, bay leaf and pepper. Next, put 2-3 layers of tomato again.

The final layer is leaves and spices. Cover the tomatoes with them, add spices. In a liter jar, dilute the salt with spring or running filtered water, mix well with a spoon so that the salt completely dissolves, and pour the resulting solution into a bucket. Next, pour water into the bucket. Cover the tomatoes with a wide plate and place the load on top. It can be a large stone or a jar of water. We put a bucket of tomatoes in a cool place or in a cellar and leave it for a month. We periodically check the tomatoes: if mold appears on top, remove it and leave the tomatoes to stand further. In a month, delicious pickled tomatoes are ready, you can taste!