Pickled Green Tomatoes

3-4 lb. green tomatoes

1 large celery root

1 bunch parsley

1 bunch dill

8 garlic cloves

1/2 hot pepper

3 carrots, sliced 1/4"

1 teaspoon salt per 1 cup water

Cut in half (or quarters if very large) each tomato.

Pack all ingredients tightly in a jar.

Close the jar tightly.

Keep on the kitchen counter for about 5-6 days. Maybe shorter, depends on room temperature.

Refrigerate.

Note:

I use only green tomatoes. The red ones get too soft.