Sweet tomatoes in 3-liter cans for winter

The recipe is prepared without sterilization and will not take much time. For pickling, ripe elastic tomatoes of bright color will be needed, preferably only from a medium-sized garden.When choosing Bulgarian pepper, pay attention to the fleshy specimens. Dry spices are variable, the amount and composition can be adjusted to your liking. Aromatic herbs can be selected at will or use the presented option.
Before cooking, sterilize the jar, boil the lid and scald the auxiliary tools.
Put dry spices and peeled garlic on the bottom of the jar.
Wash the dill and parsley in running water and dry on a towel. Put the greens in a jar.
Wash the tomatoes, wipe. Perform a puncture of each vegetable in the place of the peduncle with a fork or toothpick. Put the tomatoes in the jar tightly, but do not press down.
Wash the bell pepper, wipe it off, and peel off the pulp and seeds. Cut into longitudinal strips 1.5 cm wide . Put in a jar in the spaces between tomatoes.
Pour boiling water over the workpiece, cover with a sterilized lid, leave for 15 minutes to warm up the raw materials.
Drain the water into an enameled pan using a special lid with holes.
Boil the infusion.
Put salt and sugar in a jar. Pour boiling water to the shoulders. Add vinegar 9%. If necessary, add boiling water to the top of the jar.
Roll up the lid. Check for tightness.
Turn the workpiece onto the lid, wrap it with a warm blanket and leave the jar to cool.
Transfer the finished workpiece to a dark, dry place for storage.
The tomato has a sweet taste with the aroma of spices and herbs. They are perfect for serving on a festive table as a cold snack. The marinade is very pleasant to drink. It can be used to make homemade gingerbread and cookies or unusual drinks. Store the workpiece for no more than three years.
For lovers of spicy flavors, you can add a pod of bitter pepper.