Recipe given by one Bank 3l. To start prepare the garlic. Divide into slices, peel it, cut thin wedges. About a matchstick thickness.

Tomatoes to sort, wash. Again, for this recipe is best suited tomato variety "cream". Or some other brand. The main thing is that they were elastic. Perespevshey and soft fruit getting will podnyatsya and burst, losing a lot of juice. And from the spilled juice, the brine will become cloudy and unattractive. Do a toothpick punctures and insert the garlic wedges. About 8-10 punctures.

Do with all the tomatoes (Oh, and a job... some kind of masochism) Put them in sterile jars, not compacted. Water (a little more than 1.5 litres) bring to the boil, add salt and sugar. Dissolve in boiling water and fill the jar. Cover with a lid and allow the tomatoes to warm up for 20 minutes. Procedure again, the brine is drained into the pan, boil, fill jars, cover with lids, waiting for 20 minutes. The third time the brine bring to a boil, add vinegar. Immediately turn off the heat. Fill the tomatoes and roll sterile lids. Turn upside down, wrap it up and leave it to cool down. If the brine is turbid a little, don't worry, this is the juice from the holes.