step 1: - clean the green tomatoes, cut the carrots, cut the cabbage. Tomatoes can be a bit red as well, but not too red. The ripe tomatoes are not that good for pickles.
step 2: - boil the water with salt
step 3: - put the vegetables into jars. I recommend using bigger jars, maybe 5 liters big or even bigger. If you eat a lot during winter, than you can use a bigger jar. Once opened, it's good to keep the jar in a colder room. I'm not eating that many pickles during the week so I prefer using 5 liters (1 gallon) jars. In this way I don't have to eat the whole jar in a short amount of time.
step 4: - add the salty water into the jar until the vegetables are completely covered with water.
step 5: - seal the jar and leave it aside for a couple of days (2-3 weeks). After that you can start eating them.
Enjoy!!
Serving Size 100 grams
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.