Ingredients:
green tomatoes, preferably with some red spots
dill
cilantro
cherry leaves (optional)
garlic cloves
black peppercorns
bay leaves
1 small chili pepper
1 tbsp vinegar
for each 1 liter (quart) of boiling water, add 1.5 tbsp salt and ½ tbsp sugar
1. Wash the canning jar thoroughly and sterilize by washing in the dishwasher on hot or pouring boiling water over all parts of the jar (including ring and lid).
2. Layer tomatoes, greens, and garlic cloves in the jar. Add peppercorns. Dissolve salt and sugar in boiling water and fill the jar. Pour vinegar on top and seal.
3. Leave to stand for 1 week at room temperature. Afterwards, transfer to the refrigerator to prevent the tomatoes from becoming too salty.