|3.||Parsley (greens)||50 Column|
|4.||Petiole celery||50 Column|
|6.||Bell pepper||6 PC.|
|8.||Water Marinade||9 L|
|9.||Salt Marinade||1 Art.|
|10.||Sugar Marinade||2 Art.|
|11.||Bay leaf Marinade||2 PC.|
|12.||Peppercorns Marinade||20 PC.|
|13.||Vinegar 9% Marinade||1 Art.|
The ingredients are listed in 8 bottles. Wash the bottles well and pour boiling water over them. Pass through the meat grinder all greens, sweet and hot peppers, garlic.
Divide the resulting slurry in equal portions over all the bottles.
Wash the tomatoes and put them in bottles; the main thing is not to mix tomatoes of different ripeness in one bottle.
Boil water for the marinade, add all the ingredients, stir until completely dissolved and let cool. A marinade may be needed and more all depends on the size of the tomato and the density of their laying.
Pour the marinade over the tomatoes, cover with a plastic lid and place in a cool place. You can try it in a week, but it's better to let it stand for a month. After the marinade, pour into the pan, boil it, pour the tomatoes again and roll.