Green tomatoes with garlic

Before starting cooking, prepare all the ingredients: peel and rinse the garlic, chop it into small cubes. We wash a bunch of parsley, leave it on a towel so that it dries a little. Then finely chop the parsley. We wash hot peppers, cut off half and chop into small cubes.

Soak the tomatoes in a large container in cool running water so that the palms that have settled on them are soaked. Then we rinse the tomatoes under a stream of cool running water and lay them on a towel so that they dry out a little. Then we cut the tomatoes crosswise, but not completely, so that they do not fall into slices. The beauty of the final dish will depend on the cut, so you need to take it responsibly.

Mix the chopped vegetables in a bowl.

Fill the cut tomatoes with a mixture of herbs and vegetables. This is most conveniently done with a fork or teaspoon.

Put the finished stuffed tomatoes in a deep container and prepare the brine. Add salt to the water, put the brine on the fire and bring it to a boil. After the brine has boiled, stir it with a spoon so that all the salt dissolves, and remove it from the heat. Leave the brine at room temperature until it cools completely. Fill the finished tomatoes with chilled brine, cover with a plate and put the load on top. We leave at room temperature for 3 days, so that they let the juice and marinate. Then we put them in the refrigerator or basement. The tomatoes are finally ready in 10 days. We take them out of the brine onto a plate and serve. Bon Appetit!