Take small tomatoes, here I have a sort of "plum", grape leaves, thoroughly my cold water.

Pierce each tomato with the side of the stalk with a toothpick, not through, wrapped in a grape leaf and placed in layers in an enamel pan.

Water to brine is better to take purified, not boiled. If water, let the precipitate two or three hours. Bred in the cold water, salt, sugar and mustard, pour the tomatoes, put on top the plate, so that the tomatoes didn't come up. Stand a day at room temperature, then put in a cool place - a cellar or refrigerator.

Two weeks later, the tomatoes are usually ready. I like this method of pickling. First, simple, easy, well kept, mold is not formed (mustard has antibacterial properties), and secondly, it's delicious!

By the way... the Grape leaves are not thrown away, remain in the brine, then with dolma...