- Tomatoes are green - 3 Kilogram
- Garlic (head) - 1 Piece
- Bitter pepper (pods) - 2 Pieces
- Water - 10 glasses
- Vinegar 9-percent. - 1 glass
- Sugar - 1,5 cups
- Salt - 2.5 st. spoons
- Laurel leaf - 7-9 pieces
- Pepper fragrant (peas) - 2 teaspoons
- Carnation - 1 teaspoon
- Dill (umbrella) - 6 pieces
- Parsley - - To taste
1. Wash the tomatoes, make a shallow incision on one side. Peel and slice the plates with garlic, cut the bitter pepper into small pieces. A couple of plates of garlic and a piece of pepper put into the incision of a tomato. 2. At the bottom of the sterilized jar, put the umbrella of dill, parsley, fold the tomatoes. Cook the marinade from water, vinegar, sugar, salt, bay leaf, sweet pepper and cloves. Pour the tomato marinade. cover with sterilized lids and put sterilized for 5 minutes. 3. Bottom the cans, cover with a blanket until it cools. Green pickled tomatoes are ready! Bon Appetit!
Servings: 15