Ingredients

Title Value
1. Tomatoes 12 kg
2. Horseradish 16 PC.
3. Dill 8 PC.
4. Petiole celery 3 beam
5. Garlic 4 PC.
6. Salt 16 tbsp
7. Sugar 8 tbsp
8. Chilli 8 PC.
9. Black pepper 80 PC.
10. Water 80 PC.

Cooking

1 . Stage

The ingredients are given for 8 three-liter jars. Choose hard tomatoes. Those that are pink, still in jars will ripen and turn red. Wash all the ingredients.

1. Stage. The ingredients are given for 8 three-liter jars. Choose hard tomatoes. Those that are pink, still in jars will ripen and turn red. Wash all the ingredients.

2 . Stage

Peel the garlic and cut the slices into random slices.

1. Stage. Peel the garlic and cut the slices into random slices.

3 . Stage

Let's make some peppers. I like my tomatoes spicy. If you don't like it spicy, you don't need peppers.

1. Stage. Let's make some peppers. I like my tomatoes spicy. If you don't like it spicy, you don't need peppers.

4 . Stage

Place the garlic, peppers, dill and celery stalks, and horseradish leaves in clean jars on the bottom. Place the tomatoes on top. Try to stack them as tightly together as possible. (I have a hand in the jar does not fit, so it is not quite tight)))). On top of the tomatoes pour salt and sugar. Pour water and cover with a capron lid. We send to the cold. I have them in the basement. Next, the process is a little not for the lazy)))). The first week, once a day you have to shake the jar. The second week - once every two days. The third week - once every three days. Well, and then - once a week. Thanks to the fact that they contain sugar, they do not sour quickly and I usually have them ready in a month and a half or two. Depending on the ambient temperature. They store very well and for a long time.

1. Stage. Place the garlic, peppers, dill and celery stalks, and horseradish leaves in clean jars on the bottom. Place the tomatoes on top. Try to stack them as tightly together as possible. (I have a hand in the jar does not fit, so it is not quite tight)))). On top of the tomatoes pour salt and sugar. Pour water and cover with a capron lid. We send to the cold. I have them in the basement. Next, the process is a little not for the lazy)))). The first week, once a day you have to shake the jar. The second week - once every two days. The third week - once every three days. Well, and then - once a week. Thanks to the fact that they contain sugar, they do not sour quickly and I usually have them ready in a month and a half or two. Depending on the ambient temperature. They store very well and for a long time.

5 . Stage

Bon appetit!

1. Stage. Bon appetit!