For the preparation you will need:
tomatoes - 1, 3 kg;
greens - you can use celery, parsley, dill - 20 g; (I parsley)
Garlic - 1 clove
hot red pepper - 1/4 pod
For the marinade, brine:
1, 25l water;
Article 1/4 of sugar;
1/4 Art. salt;
Article 1/4 vinegar 9%;
3-6 pieces of pepper black pepper;
1 bay leaf;
2 clove bud;
3 pieces of sweet bell pepper;
Optional (can not be used): horseradish root - 15g or 3 cm, dry fennel umbrella, a small piece of mint sprigs.
Wash tomatoes and cut the top, but not until the end. The inside of each tomato to put on record cloves of garlic, a small sprig of greenery and a thin circle of hot pepper pod. At the bottom of the banks put horseradish straw, umbrella dill, mint, tomatoes.
Prepare the marinade, pickle:
In boiling water, add sugar, salt, spices. Bring to a boil and pour vinegar. Boil for 1-2 minutes and pour the hot brine, our tomatoes. At this stage, it might seem that a lot of vinegar and salt. But it is not so! If you want to soften the taste, just boil the marinade, brine for a few minutes more, then the vinegar will evaporate and the taste will be more tender. Bank closes the lid and store hours in a cool place. A day can eat. Bon Appetite!