How to make
In 12 1/2 cups (3 liter) jars, evenly arrange ripe red tomatoes and all the spices, washed and dried. Cover with plastic caps and let them sit for at least 12 hours.
Make a brine from the water and salt. Boil and leave it to cool.
After the jars with tomatoes and spices have sat for the appointed amount of time, pour the cold brine in, close with the caps and put them in a cold place.
