Very tasty pickled green tomatoes with a pickle

Step-by-step cooking

1. Step 1:

   

   Wash tomatoes and ranets well, removing stalks and twigs.

2. Step 2:

   

   Rinse and sterilize 3 l. cans in the oven. Add 3 cloves of garlic to the jar, cut in half. Add an umbrella of dill, horseradish root, bay leaf, black pepper 5-6 pieces to the jar.

3. Step 3:

   

   Add 5-6 cloves.

4. Step 4:

   

   We put about a third of our tomatoes in a jar, if they are large, then we need to cut them.

5. Step 5:

   

   We put about a third of our tomatoes in a jar, if they are large, then we need to cut them.

6. Step 6:

   

   Add the next layer of the knapsack, half the size of a tomato.

7. Step 7:

   

   Add another layer of tomatoes, one layer of knapsack and cover with an umbrella of dill.

8. Step 8:

   

   Put the water to boil and fill the second jar with our ingredients.

9. Step 9:

   

   Pour boiling water over the lids, then jars with tomatoes and a ranette, gradually to the very top, 1.5 liters each. and let stand for 20 minutes.

11. Step 10:

    

    Put a saucepan on the stove and drain the water from the cans into it, start cooking the marinade.

12. Step 11:

    

    Add 3 tablespoons of salt to 3 liters of marinade.

13. Step 12:

    

    Add 6 tablespoons of sugar to 3 liters of marinade and bring to a boil stirring.

14. Step 13:

    

    Fill our blanks with the resulting marinade, if necessary, add boiling water.

15. Step 14:

    

    Add 1 tsp of citric acid to one of the jars.

16. Step 15:

    

    In the second jar, add 1 tsp. vinegar essence 70%.

17. Step 16:

    

    Roll up the lids.

18. Step 17:

    

    Turn over the jars and check them for tightness, then cover with a warm blanket or blanket for a day or two.

19. Step 18:

    

    It turned out to be a chic, fragrant and very tasty snack for the winter. Bon appetit to Everyone!