Recently we at last had own seasonal dacha, pleasures was - in words not to express! This year I for the first time (of course, not without the assistance of more experienced gardeners) itself planted vegetables, greens, flowers. And, despite my fears, everything grew! When there came time of preparations, I remembered how I loved tinned home-made salads in student's times, and made several options, including such.
It is required to you
- On 2.5 kg of tomatoes:
- - celery stalks - 30 g,
- - onion - 100 g,
- - pepper burning - 1 piece,
- - water of-750 ml,
- - vinegar (8%) - 450 ml,
- - salt of-10 g,
- - sugar - 10 g.
Instruction
1. Tomatoes sort, select medium-sized strong ripe tomatoes, wash them and cut circles. Clean and cut onions thin rings, a celery - pieces, burning pepper to wash and dry.
2. Wash glass jars with soda, drench with boiled water or sterilize the ferry, dry. Lay on a bottom banks a pod of burning pepper, then layers circles of tomatoes, ringlets of onions and a celery. Dissolve salt and sugar in water, to bring to the boil, to cool, add vinegar.
3. Fill in banks with marinade, cover with covers and sterilize: banks with a capacity of 0.5 l - 7 min., 1 l - 12 min. Roll up, wrap up before full cooling. Water temperature at sterilization has to be 15-20 °C higher than temperature in a glass container.