Spicy herbs give tomatoes a wonderful summer taste and aroma. The ratio of types of greens is completely arbitrary - who likes what more. Thoroughly wash and sterilize the container for the blanks, then the canned food will be stored for a long time.
It is necessary
- - tomatoes (for a 1 liter jar - about 700 g),
- - parsley,
- - celery,
- - dill,
- - horseradish,
- - mint,
- - garlic,
- - Bay leaf,
- - a pod of red pepper,
- - salt,
- - vinegar.
- To fill:
- - for a can of 1 l - 280 ml of water,
- - 14 g of salt
- - 80 ml vinegar (6%).
Instructions
Step 1
Sort tomatoes by color, size and shape. It is better to choose small, strong, bright red tomatoes. Remove the stalks, rinse thoroughly with water.
Step 2
Sort the greens, all the leaves should be fresh, intact. Rinse the herbs, dry and cut into pieces about 4 cm long. Peel the cloves of garlic and cut each into 2-3 pieces.
Step 3
For pouring, dissolve salt in water and boil for about 5 minutes, filter through several layers of gauze, pour in vinegar. At the bottom of the sterilized jars, put half of the portion of herbs and spices relying on the jar, fill the jars with tomatoes and cover them with the remaining herbs.
Fill the jars with the prepared solution. We close the lids and now it is necessary to sterilize. From the moment the water boils, jars with a capacity of 0.5 liters are sterilized for 5 minutes, 1 liter -12 minutes.
