To the bottom three-liter jars - Laurel leaf, cherry, parsley, pepper, sliced carrots clean. Next, lay plump tomatoes. Add salt, then sugar, pour in the vinegar. Suggest to remember the ratio of 1:2:3 salt : vinegar : sugar

Pour water on the shoulders and put to sterilize in a large container of cold water. Turn on the gas and wait. Water boils? Tomatoes are ready when they begin to put the first cracks in the skin. In about 30 minutes! (As you can see, I have here is processed one jar zucchini. All the same ingredients + garlic, but the vinegar - 6 tbsp, though that's another story...)

Turns take out the banks, roll and put to one side, gently roll across the floor, dissolving the crystals of salt and sugar. So - and the marinade left, just enough to cook no need :-) Turn upside down and allow to cool.