Pickled Green Tomatoes
3-4 lb. green tomatoes
1 large celery root
1 bunch parsley
1 bunch dill
8 garlic cloves
1/2 hot pepper
3 carrots, sliced 1/4"
1 teaspoon salt per 1 cup water
Cut in half (or quarters if very large) each tomato.
Pack all ingredients tightly in a jar.
Close the jar tightly.
Keep on the kitchen counter for about 5-6 days. Maybe shorter, depends on room temperature.
I use only green tomatoes. The red ones get too soft.