SPICED SALTED TOMATOES

Wash the jars thoroughly with baking soda and scald them with boiling water.

Rinse the tomatoes and cut them into quarters or large wedges.

Grate the carrot or cut it into thin matchsticks. Separate the garlic into cloves and slice the hot pepper into rings.

Layer the tomatoes, carrot, garlic, pepper, a sprig of dill, and the spices into the clean jars.

Dissolve the salt in water, stir well, and pour it over the tomatoes all the way to the top.

Cover with cheesecloth or loosely fitted lids and leave at room temperature for 3–5 days (depending on the ambient temperature and the ripeness of the tomatoes).