Yesterday, I picked up the latest tiger cream, which is the best suited for this recipe. Tomatoes should be small and fleshy. Cut them in half, and onion thin rings.

Cook the marinade. 1 liter of water add 1 tbsp salt, 2 tbsp sugar, 2 tbsp dry mixture to marinate, Bay leaf and allspice.

The tomato and onion layers stacked in jars to 1/2, then pour 1 tsp. instant gelatin to completely fill the jar. Pour the marinade and sterilize for 20 minutes. Take out the banks, and then most importantly, do not forget to fill in each 1 tsp vinegar I used bright grape/. I close my billet in the cold screw-caps and stored in the refrigerator.

After a night in the fridge tomatoes ready to eat. That's the basic recipe, You can adjust the taste of the marinade, based on personal preference and the sweetness of the tomatoes. The amount of ingredients for about 3 jars with a capacity of 0.5 l. Bon appetit!