Pickled Green Parmesan Salad

For the green paradeis salad dissolve the salt in a pot with 2 l cold water. Pierce the tomatoes several times with a needle and add them, cover and leave them in the salt marinade for about 2 days.

Strain the tomatoes, depending on their size, leave them whole, cut them in half or into wedges and put them into preserving jars. Add sliced onion and garlic.

In a pot, boil 1/4 l of water with the balsamic vinegar, the sugar and the spices. While still hot, pour the marinade into the preserving jars filled with tomatoes up to the rim and seal immediately.

Leave the green paradeis salad to marinate for 3 weeks and then enjoy.

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