- Tomatoes - 1,5-2 Kilogram
- Water - 1.5 milliliters
- Salt - 1.5 Art. spoons
- Sugar - 3 Art. spoons
- Peppercorns - - To taste
- Bay leaf - 2-3 pieces
- Vegetable oil - 3 items. spoons
- Garlic cloves - 2-3 pieces
- Vinegar - 100 Grams
- Horseradish leaves - 1-2 pieces
- Sprigs of dill - 1-2 pieces
- Bulb - 1 piece
Ingredients and proportions of my recipe are calculated on one three-liter jar. Tomatoes need so much to fill the jar, and not according to the weight specified in the recipe. After all, they are of different shapes and sizes. It is tasty (and convenient) to eat canned green tomatoes of small and medium size. Therefore, I recommend leaving large ripen. Green tomatoes are ideal as a side dish for meat dishes, salads. So, we'll start the conservation of our tomatoes with ... cans! 1. Sterilize the jars. 2. Wash tomatoes, horseradish leaves and dill sprigs. 3. At the bottom of the sterile jars lay the horseradish leaves, peeled garlic cloves, greens, add oil and vinegar. Put the tomatoes. 4. Peel onion, cut into rings, place on tomatoes. 5. Boil water with salt, sugar and spices. Pour the resulting solution of tomatoes. 6. Cover the cans with tomatoes and sterilize for 25 minutes. Then roll up and turn over on the blanket. Wrap the jars and allow them to cool. Canned green tomatoes store in a dark and cool place. That's all - now you know how to preserve green tomatoes. Bon Appetit!
Servings: 5