20.05.2020
43
Recipe information
Cooking:
14 d.
Complexity:
Easy
Calorie content:
103.35
Carbohydrates:
18.16
Fats:
2.02
Squirrels:
5.07
Water:
11.24

Ingredients

Title Value
1. Tomatoes 3 Kg
2. Peppercorns 12 PC.
3. Allspice 12 PC.
4. Bay leaf 2 PC.
5. Garlic 12 clove
6. Cherry Leaves 12 PC.
7. Currant leaves 12 PC.
8. Walnut leaves 2 PC.
9. Horseradish leaves 1 PC.
10. Dill Umbrellas 2 PC.
11. Salt 3 art. l
12. Sugar 1.5 art. l
13. Dry mustard 4 art. l
14. Water 3.2 Ml
15. Chilli taste

Cooking

1. Stage

In sterile jars, lay half of all leaves, garlic and pepper on the bottom, fill half the jar with tomatoes and lay out the remaining spices and herbs, put the tomatoes to the top.

1. Stage. In sterile jars, lay half of all leaves, garlic and pepper on the bottom, fill half the jar with tomatoes and lay out the remaining spices and herbs, put the tomatoes to the top.

2. Stage

Dissolve salt and sugar in water, the marinade should be at room temperature. Pour the tomatoes.

1. Stage. Dissolve salt and sugar in water, the marinade should be at room temperature. Pour the tomatoes.

3. Stage

Cover the neck of the jar with folded 4 times gauze and pour 2 tbsp. l mustard. Cover with inverted nylon lids and put the jars in the plates so that the marinade flows quietly.

1. Stage. Cover the neck of the jar with folded 4 times gauze and pour 2 tbsp. l mustard. Cover with inverted nylon lids and put the jars in the plates so that the marinade flows quietly.

4. Stage

Leave the tomatoes at room temperature for 2 weeks, add water if necessary.

1. Stage. Leave the tomatoes at room temperature for 2 weeks, add water if necessary.

5. Stage

Cover the finished tomatoes tightly with lids and store in a cool place.

1. Stage. Cover the finished tomatoes tightly with lids and store in a cool place.

6. Stage

Bon Appetit!!!