Our products. We have not the season, so show up in shortened form.

On the photo: tomatoes from last year banks, so you won't forget: garlic, chili pepper, peppers peas!

Prepare the jars: thoroughly wash with baking soda under the hot water (as tolerated hands). Pour into a large saucepan the amount of water and put on fire.

Further step-by-step photos no, but it's simple! Send the tomatoes in a bowl of water, let him swim. 1. Thoroughly wash all the greens, peel garlic. The cloves cut into thin slices or in half lengthwise if small. 2. Arrange all the greens on the banks, add the garlic, tear into small pieces the leaves of horseradish. A teaspoon of all peppers and peas +ground + cloves. 3. Tomatoes thoroughly wash, a toothpick pinned 3-4 times, where "ass", tightly put in jars. 4. HOT! water (not boiling water!) fill our banks. Allow to stand for 30-40 minutes to Drain back into the pan. From this water we are going to cook our brine. In a saucepan put sugar, salt, Bay leaf, again, you spices to add. 5. Put a second small saucepan of water on the fire and put the screw cap. 6. Cut the chili pepper slices and with seeds put in each jar. 7. BOILING brine and fill the jar. In each jar add 70% vinegar: 1 teaspoon in a jar of 1 l; 0,5 h. l. - in a jar 0.7 l; 1.5 tsp. in banks more than 1 liter! And quickly close the lid out of hot water with tongs or a slotted spoon! Turn the jars upside down, cover with a towel. Wrap is not necessary! Leave until cool, then remove to a cool place! After 4 months, but better later, open and enjoy the very tasty tomatoes! Tomatoes get sturdy, does not burst, the banks "do not fly"! The longer they are, the tastier it becomes a marinade, which is consumed faster than it is eaten tomatoes!