How to make
The green tomatoes are washed and cleaned from the stems.
If they are large, cut them into two or more pieces.
Aspirin, salt, sugar, black pepper and vinegar are placed at the bottom of the jars. Green tomatoes and garlic cloves are arranged on top and sprigs of dill or parsley are placed on top of them.
When the jars are filled tightly, add boiling water in them and immediately close them and turn them over with the lids facing down. They are left like this for about 12 hours.
The next two or three days, turn them facing up and then down with the lids for ten or twelve hours.
Then store the pickle in a cool place.
The pickled green tomatoes are ready.
