How to make
Wash the tomatoes and pierce them in several spots with a large needle. Pack them tightly in jars, placing sour cherry or quince leaves, garlic cloves and slices of celery between them.
Fill the jars with water, to measure out how much you'll need.
Pour the water into a pot but pour out 2/5 cup (100 ml) of it. Add the salt, spices and vinegar and stir well.
Pour it into the jars with tomatoes, close tightly and put them away in a cold and dark place. The pickle will be ready after 3-4 weeks.
