Pickled of green tomatoes and peppers that didn't ripen in November (P1)

From the 10 tomato plants we had in the green area of ​​the apartment building, we got about 5 kilos of unripe, green tomatoes that would not ripen. There were 5 to 6 pieces of peppers left.Show more

We chose the 8 liter food container and left the 14 liter one for pickled cabbage and cauliflower. Between the tomatoes, which we cut in two or four, depending on the size, we added pieces of carrots, about 1 kg, after cleaning and washing them well, as well as leaves from half a bundle of celery.

We pierced the very small tomatoes with a fork. In layers we added a spoonful of coarse salt, half and a half of sugar and a little white vinegar. At the end, we put the rest of the celery we had left over as well as the bulb from its root into pieces.
We also added three cloves of garlic.

We let it sit for a day and the next day we made the brine (almi):

*2.5 liters of lukewarm water
*5 tablespoons of coarse salt (2 tablespoons per liter)
*half a spoonful of sugar
*1 and 1/4 bottle of white vinegar
*3 cloves of garlic

After mixing the brine, we poured it into the 8-liter container and it came evenly, leaving a little room for oil.

We will wait 4 weeks for the fermentation to take place and then taste it. Last time we had put less coarse salt in the brine and it didn't work.
Now the coarse salt of the brine with what we poured in different layers 3-4 times is 2.5 spoons in 1 liter of water in total. In pickled cabbage, we put one spoon per liter and it works.
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