Green tomatoes with apples in pink brine

Step-by-step cooking

1. Step 1:

   

   Prepare tomatoes. Carefully wash, cut off the damaged places or throw away the whole fruit, remove the peduncle and, if possible, sort the fruits by size. We prepare the banks. Thoroughly washed, discarded with damage and chips. Carefully check the reverse packaging (used). Sterilize the cans for a couple.

2. Step 2:

   

   In the prepared jars, lay out the spices on the bottom: - dill umbrella - 1-2, - peppers and sweet peas, - cumin 3-5 seeds per 1-liter jar, - 1-2 cloves per 1-liter jar.

3. Step 3:

   

   Then we put 1-2 slices of beetroot ... (the color of the brine and taste depend on the beetroot, do not put a lot of beetroot, otherwise the brine will taste astringent)

4. Step 4:

   

   ... 5-7 slices of apples and a couple of cloves of garlic. (for a 1-liter jar).

6. Step 5:

   

   Fill the cans with tomatoes up to the shoulders. I didn't stack the small tomatoes tightly, but just poured handfuls into the jar, and then shook the jar and lightly crushed the tomatoes with my fingers.

7. Step 6:

   

   Fill the jars with boiling water for 20-30 minutes. Then we pour this water into one large container and make a filling. If the spices get into the water, it's not scary, let it stay that way. Filling (marinade) - add sugar and salt to the water drained from the cans and mix. Boil it. Then reduce the heat and, constantly stirring the marinade, gently pour in the vinegar. Pour the tomatoes with hot marinade over the neck of the jar and roll up the lid.

8. Step 7:

   

   The brine and tomatoes will acquire a characteristic saturated color in a few weeks. You can shake the jars from time to time to mix the marinade.