Green tomatoes in a spicy marinade

1 . Stage

Wash the jar well, sterilize it. Peel the garlic. At the bottom of the jar throw peeled garlic, bay leaf, mustard seeds, peppercorns, cumin and cloves. I give the recipe for one three-liter jar. The weight of the tomatoes is approximate. Tomatoes of different sizes, I have in a jar fit 1.9 kg, if the tomatoes will be smaller, it will fit more.

2 . Stage

Wash the tomatoes. Put them in a jar on top of the spices. I do not cut out the stalks and do not pierce the tomatoes. I only cut out the spoiled parts, if there are any.

3 . Stage

We boil water, pour (carefully, gradually) tomatoes up to the neck of the jar, so that it almost poured over the edge. Leave it for 10 minutes.

4 . Stage

Then pour the water back into the pot and bring the water back to a boil.

5 . Stage

This is the color of the marinade. The spices have given the color. Once the marinade boiled, we add salt and sugar. My husband forbade me to make sweet and I added more salt than sugar. If you do not like sweet, put 2 tablespoons of salt and 1 tablespoon of sugar.

6 . Stage

Pour the vinegar into the jar, carefully pour the marinade on top again to the top of the neck. Cover with a sterilized lid and close (roll up)

7 . Stage

Turn the jar upside down with the lid facing down, wrap warmly, and let it cool completely for a day or two. Jars were safely stored all winter in my closet in the kitchen. We usually started to open them at the end of November, so that they would marinate for at least a month.