Select small to medium-sized tomatoes that are uniformly ripe, firm, and have a sturdy skin. Rinse them under running water, then place them in a bowl, sprinkling with spices. Pour hot brine over them (for green tomatoes, it should be spicy—50-55 grams of salt per 1 liter of water). Place a circle on top, followed by a weight. If the tomatoes will be consumed shortly after salting, let them sit at room temperature for a day, then move them to a cool place.
When pickling in glass jars for later canning, add spices to the bottom of the jars and on top of the tomatoes. Pour in the hot brine, cover with lids, and pasteurize: for 0.5-liter jars, 7-8 minutes; for 1-liter jars, 8-9 minutes; for 3-liter jars, 10-12 minutes. Once pasteurization is complete, seal the jars immediately and turn them upside down.
You can also can salted tomatoes using the hot pour method. To do this, place the vegetables in jars, pour boiling water over them, and drain the water after a minute. Repeat the blanching process, then pour in the hot brine, cover the jars with lids, seal them immediately, and turn them upside down.
For a 3-liter jar: tomatoes – 2100 grams, water – 1 liter, salt – 45-50 grams, dill, horseradish leaves, and celery – 10 grams each, hot pepper – 1 piece, garlic – 3-4 cloves, and leaves of currant, cherry, and oak – 25 grams.