Pickled tomatoes with herbs and peppers

Use a toothpick to make several punctures on the base of the tomatoes. This is necessary to prevent the vegetables from bursting.

For pickling, it is better to take small tomatoes.

Cut the bell pepper lengthwise into strips, and the hot pepper cut across into circles. All peppers must be peeled from seeds.

Place the torn horseradish leaf, dill, celery leaves, tarragon, and half the parsley, basil, all the peppers, and halved garlic cloves on the bottom of the jar.

The jar must first be washed with soda and dried.

Then place the tomatoes just above the middle of the jar.

Add the rest of the basil, parsley, hot and bell peppers and garlic, as well as lavrushka, allspice and black pepper, cloves and coriander.

Lay the rest of the tomatoes on top. Pour boiling water to the very top, cover with a lid and leave for 30 minutes.

Place a perforated lid on the can and drain the liquid through a sieve. If there are any spices left in it, return them to the jar.

Pour salt and sugar into a jar, pour in vinegar essence. Fill the jar with clean boiling water again to the top and roll up.

Turn the workpiece over, wrap it with something warm and leave to cool.

Store tomatoes in a cool, dark place.