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- green tomatoes - 22 lb (10 kg)
- celery - 24.5 oz (700 g), leaves
- garlic - 3.5 oz (100 g)
- water - 2.5 gal (10 L)
- salt - 2 cups (500 g)
Choose tomatoes of a similar size and color. Remove the stems and wash them well.
Arrange them along with the spices in jars and pour on a brine made from the salt and water. Place a weight on top.
Begin decanting after 2 days and do it every 2-3 days for a period of 2 weeks.