- Tomatoes - 3 Kilogram
- "Broom" for pickling - 1 piece
- Garlic (head) - 1 Piece
- Pepper black peas - - To taste
- Pepper fragrant peas - - To taste
- Carnation - - To taste
- Bay Leaf - - To taste
- Non-ionized rock salt - - To taste
Ingredients. Tomatoes are thoroughly washed under running cold water, we remove the tails. If you suddenly get a spoiled tomato - ruthlessly withdraw it from the team, because only one unhealthy tomato can spoil the whole jar. Well washed so-called broom for pickling - all kinds of greens (horseradish leaves, dill with seeds, fennel and much more), traditionally used in various kinds of pickles. With a knife we cut our broom into pieces with the length of a matchbox. Generously put the sliced broom on the bottom of three-liter cans, in which we will sour tomatoes. Now we will prepare a saline solution: in 0.5 liter of boiling water we dissolve approximately 100-120 of the most ordinary large table salt (iodinated is not suitable). Hot brine is poured into cans. We tamp our tomatoes into the cans. The remaining space in the banks fill with the most ordinary cold water - so that at the very neck. Cover the jars with capron lids, lightly shake to make the salt spread throughout the pot. Now 3 days we can keep the jars at room temperature, and then put in the refrigerator for about 2 more weeks. After this period, pickled tomatoes can be tried. Sour cherry tomatoes are ready! :)
Servings: 8-10