Quick pickled tomatoes

1. Wash the dense ripe tomatoes well and use a wooden skewer to make deep punctures at the base of the fruit. This is necessary for faster cooking, so that the brine immediately penetrates into the fruit.
2. Put bay leaf, dill sprigs, currant leaves, pepper peas and garlic cloves cut into several parts in a three-liter jar at the bottom.
3. Next, fill the jar with prepared tomatoes.
4. Pour salt on tomatoes in a jar and pour them with cold water.
5. Close the jar tightly with a nylon lid and turn it over several times so that the salt dissolves faster.
6. Then open the lid slightly and leave the jar of tomatoes at room temperature for a week. It's not long, tomatoes are fermented longer than cucumbers. For comparison, green tomatoes are fermented even longer - two weeks.
7. On the seventh day, the pickled tomatoes are ready and the jar can be moved to the refrigerator and stored there, closed with a nylon lid.