Cold-seasoned tomatoes for the winter

Originally washed and sterilized jar in any way, dried from moisture. At the bottom we carve sprigs of fresh greens. Also for aroma, place the leaves of red / black currant or cherry.

Clean the carrot and garlic, rinse with water, cut into slices and put the next layer in a jar. Additionally, for piquancy, a pinch of ground cinnamon can be poured to the bottom.

Then we washed the tomatoes, dried them with moisture, and started filling the jar. First, you should put the fruits of large sizes, and then ram small tomatoes.

We begin to prepare the brine: for one liter of cold filtered water, add table salt, black pepper peas, granulated sugar, and clove buds. Use only rock salt, not iodized. Gently stir the dry ingredients and fill the jar with brine to the level of the top board, to the level of the strips.

Make a mustard cork to prevent rotting and mold in the jars with tomatoes. To do this, fold the bandage / gauze in three layers, lay the surface with the folded tomatoes. Now leave at the edges of the gauze cloth in double / triple the size of the throat banks. After falling asleep dry mustard powder / mustard seeds on a bandage, so that the tomatoes are completely covered. Gently close the gauze napkin with the mustard poured over the hanging edges.

Now it remains to close the jar with a sterilized capron lid. Store pickled tomatoes in a cool, dark place. Keep seaming for one year.

Good appetite!