- tomatoes - 1,2 Kilogram
- pepper spicy - 1/3 Pieces
- beet - 2 pieces
- garlic - 2 teeth
- greens - - To taste
- acetic essence - 1 teaspoon
- water - 1 liter
- salt - 1 st. a spoon
- sugar - 2 items. spoons
- seasoning for marinade - 1.5 Art. spoons
1. Wash the tomatoes, pierce each tomato with a toothpick. Put into a deep bowl and pour boiling water. Leave to stand for 10 minutes. Drain the water. 2. Wash the greens. Combine together with peppers and denticles of garlic. Place all this on the bottom of the sterile jar. 3. Put the tomatoes in the jar. 4. Peel and cut into thin beets. Put the beets around the edges of the can. Put a small circle on top. 5. Bring 1 liter of water to boiling, add vinegar, sugar, salt and marinade seasoning (fragrant, black and red pepper, bayberry, cloves, cinnamon, dill and parsley). Stir well and remove from heat. 6. Pour the hot marinade into the tomatoes. Seal the jar. After the bank has cooled down, place in a cool place.
Servings: 1