Pickled green tomatoes with garlic and herbs for winter

So, let's get to work:

- tomatoes (they should be sufficiently elastic and dense) are washed, the stalk is cut out, we make a deep cross-shaped incision on the surface of each fruit;

- my dill, chop finely with a knife;

- garlic is cleaned, passed through a press;

- combine dill with garlic, mix;

- using the blunt side of the knife, carefully stuff the tomatoes and put them in a clean two-liter jar;

- pour cold boiled water into a saucepan, mix;

- fill a jar with tomatoes with brine, cover it with a lid and leave it at room temperature for 2 days, after which we close it tightly with a nylon lid and transfer it to the cellar for storage.

Delicious preparations for you and lots of warm family evenings)