- Tomatoes - 1-1,5 Kilogram
- Salt - 2 items. spoons
- Sugar - 3 Art. spoons
- Vinegar 9-percent. - 5 Art. spoons
- Bay Leaf - 3 Pieces
- Dill (umbrellas) - 3 pieces
- Currant leaves - 3 pieces
- Cherry leaves - 3 pieces
- Black pepper (peas) - 0.5 Teaspoons
- Pepper fragrant (peas) - 0.5 teaspoons
- Carnation - 0,25 Teaspoons
- Horseradish sheet - 1 piece
- Parsley (twigs) - 2-3 pieces
This recipe for pickled tomatoes is designed for one 3-liter jar. So, first you need to wash the tomatoes. And then follow the steps below. 1. Sterilize the jars. 2. At the bottom of each jar, lay half the horseradish, currant, cherry, dill umbrella, cloves, black and fragrant peppercorns, peeled garlic cloves and parsley in the recipe. 3. Then, rather tightly lay the tomatoes. 4. In a jar of tomato with spices, pour salt, sugar and pour vinegar according to the proportion. 5. Top again with the remaining half of the spices - leaves, pepper, cloves. garlic and parsley. 6. Fill each jar with boiling water and cover with a sterilized lid. 7. Set the jar to sterilize. 3-liter will take about 10 minutes. 8. Bundle the banks, wrap them until they cool down completely. After cooling, store in a dark, cool place. Bon appetit and delicious tomatoes! Good luck in cooking! :)
Servings: 2-3