Pickled green tomatoes in cold water

We wash green tomatoes thoroughly to remove dirt. Peel the garlic and slice each clove lengthwise to obtain oblong narrow pieces. Cut out the trace from the stalk of each tomato, stick a piece of garlic into the cut.

At the bottom of the enamel bucket we put half of the total amount of washed horseradish leaves, cherries and bay leaves. Also pour in half of the specified volume of black and allspice.

Then put the prepared tomatoes with garlic.

Cover the stacked tomatoes with the remaining horseradish and cherry leaves. Add bay leaves and remaining pepper. Dissolve salt in cold water. To do this, you will have to actively stir the solution for some time so that all salt crystals dissolve. Pour tomatoes with herbs with the resulting brine so as to completely cover them. We put a plate or a lid of a suitable diameter on top and put the oppression on it. Then put the bucket with tomatoes into the cellar. After a month, the fruits will be salted and ready to eat. You can store such a blank all winter. The appearance of mold on the brine surface is not a sign of deterioration - it just needs to be removed.