Tomatoes salted in a jar as cask

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients according to the list. Tomatoes are best used for such a small-sized, ripe, but varieties with dense skins. Tomatoes are thoroughly washed, we throw them into a colander, let the water drain completely from the fruit, we pierce each vegetable with a toothpick at the attachment point of the peduncle.

2. Step 2:

   

   Greens: horseradish leaves and root, dill umbrellas, cherry and currant leaves are thoroughly washed and dried. If desired, you can use any other spices for harvesting. Garlic cloves are cleaned from the films.

3. Step 3:

   

   The jars for the preparation must be prepared in advance: washed with soda solution, sterilized in one of the convenient ways: in a water bath, in a microwave oven or in the oven. I prefer the third one, which allows you to sterilize a large number of jars at once. We put the wet cans with the neck on the grill in a cold oven, turn on the oven at 150 degrees and keep the cans in the oven for about 15 minutes with a volume of 1 liter.

4. Step 4:

   

   Put herbs and garlic cloves on the bottom of the sterilized jars.

6. Step 5:

   

   We stack tomatoes tightly on top, leaving a small space from above to the neck of the jar.

7. Step 6:

   

   Immediately put salt, sugar and vinegar into the jars. Fill the tomatoes in jars with cold boiled water so that it completely covers the contents of the jars.

8. Step 7:

   

   Close the jars with boiled lids, remove the workpiece immediately in a cool place. Tomatoes will be ready to eat in a couple of months. Such a blank can be stored for quite a long time, but only in a cool place. Enjoy your meal!