How to salt tomatoes for the winter in banks

• tomato - 2 kg;
• granulated sugar - 2 tbsp .;
• coarse salt - 1.5 tbsp .;
• sprig of dry / fresh dill;
• cloves - 3 pcs.;
• garlic - 2 cloves;
• acetic acid - 1 tsp;
• ground cinnamon - 10 g;
• black peppercorns - 5 pcs.

Initially, prepare the jar: wash, sterilize. We will dry it from moisture, put peeled garlic cloves, a sprig of dill, ground cinnamon, black peppercorns, cloves at the bottom. Various spices can be added at will: seeds / mustard powder, chopped horseradish or ginger, oak leaves, cherries, currants.

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Wash the tomatoes, cut the stalks and dry them with moisture. We prick the fruits from all sides with a toothpick so that the peel does not burst when scalding. We lay the tomatoes tightly to the level of the top edge of the can.

Prepare the marinade: pour 1.5 liters of water and boil. Pour boiling water over the tomatoes, leave for 15 minutes. After pouring the liquid into the saucepan, boil again and pour the vegetables for 15 minutes. Then again pour the liquid into the saucepan, add granulated sugar and table salt. We will cook to a boil and again pour the tomatoes with the marinade to the top. After we cover with a lid and set to sterilize in a bucket of boiling water for 5 minutes.

After that, carefully remove the jar from the bucket, then pour the vinegar into the tomatoes and immediately roll up the scalded tin lid. Turn it upside down, wrap it in a fur coat and leave it to cool for a day.

Store salted tomatoes in a cool dark place. Keep the workpiece for a year. Hot salting ensures long-term preservation of fruits, the brine remains transparent.