Tomatoes, salted with dry salt

I present an old culinary recipe for preparations for the winter. The recipe was found in a 19th century cookbook. Tomatoes, salted with dry salt, were served at the table of the last Russian emperor, and many foreign guests noted that it was very excellent food.
It is very important that tomatoes can be salted in several steps. Tomatoes ripen in the garden, and we keep adding them and adding them.
Salted in a barrel. We prepare the first batch of tomatoes, wash and pierce 3 times in the place where the stalk is attached. Sprinkle the bottom of the barrel with a layer of salt, put the tomatoes with the stems up and sprinkle salt again. After laying three layers, put a layer of their garlic cloves and horseradish. Again we put three standing tomatoes, sprinkling them with salt. We do this before filling the barrel. When the container is filled, we cover the tomatoes with a napkin (preferably canvas) on which we put not quite heavy oppression (it is necessary that the tomatoes secrete juice, but do not burst under the weight of oppression).
A barrel of tomatoes is stored best in the cellar. Tomatoes turn out to be sharp, when breaking, frost appears in them. Try it, you won't regret it, especially if you have nowhere to put your tomatoes in the summer.