- ripe tomatoes - 1,5 - 2 Kilogram
- peppercorns - 10-12 pieces
- leaves of currant, cherry and horseradish - - To taste
- inflorescence of dry dill - - To taste
- garlic head - 1 piece
- bay leaf - 3 pieces
- sugar - 3 items. spoons
- salt - 2 items. spoons
- acetic essence - 1 st. a spoon
1. Place garlic, greens and pepper into the sterile jar. Over tightly put carefully washed tomatoes. 2. Dissolve salt and sugar in 1.2 liters of hot water, pour into a saucepan and bring to a boil. Pour the tomatoes with a hot marinade. Close the jar and leave for 10 minutes. 3. Pour the marinade into a saucepan, bring it back to a boil and pour the tomatoes. So repeat one more time. Then add the vinegar essence. Close the lid tightly and turn the jar upside down. Put the jar on the towel. To wrap with another towel. After the bank has cooled down, it can be cleaned in the refrigerator.
Servings: 3