Salted tomatoes with mustard

Pour sugar and salt into a saucepan. Pour 1 600 ml of water, bring to a boil over medium heat and simmer until the crystals dissolve. Cool it down.

Put the lavrushka, half the black and allspice peas, chopped into pieces of garlic, red pepper, horseradish leaves, cherries and currants in a sterilized jar.

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Add more or less hot peppers to your liking.

Add half the tomatoes, the dill umbrella on top, and the remaining spices with garlic, pepper and leaves.

Place the rest of the tomatoes and pour the brine into the jar. Put cheesecloth on top, folded several times. Pour 2 tablespoons of mustard onto cheesecloth.

Place the jar in a deep plate or bowl. Cover the top with an inverted lid.

Leave the tomatoes to salt for 4 weeks. Check the jar after 2 weeks. If there is less brine, add boiled water. Replace the gauze with mustard if there are traces of plaque on the fabric.

Cover the finished tomatoes tightly and store in the refrigerator.