Mix the salt, sugar, allspice, and peppercorns into the measured water in a saucepan and bring to a boil. Let the liquid cool down completely to infuse.
Place the tomatoes and the other flavorings in a sterilized 2-1/2 liter (4-pint) preserving jar and pour over the cool infused brine.
Seal the jar and leave in a warm place in your kitchen (25° C/77° F) for one week, until the tomatoes start fermenting. Transfer to the refrigerator or a cellar, where they can be kept unopened all winter.
When you say to seal the lid, does that just mean close tight with top on jar, or is there a special technique used just in canning? I've not done any canning or preserving before. Thank you
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