Green tomatoes, garlic and leaves of black currant put in jars. Pour boiling water and cover with lids while cooking filling. Dry spices are best to put before you pour the fill.

Cook fill - in 1.2 liters of water to take 2 tablespoons of salt, 1 tablespoon of sugar - bring to a boil and add the vinegar. Drain the jars from the boiling water, add dry spices and pour hot marinade tomatoes. Although it is possible to pour the spices and immediately, the hot water drain from the cans will be uncomfortable. Close-drenched marinade jar and screw, and roll-up covers are good and so-so. Banks turn the covers and wrap to cool. All a pleasant appetite!!!