Pickled Tomatoes

Ingredient :

# 2 kg average tomatoes.
# 1 l water.
# 1 tb salt.
# 2 tb sugar.
# 1/3 c vinegar 9%.
# 3 tb vegetable oil.
# horse-radish leaves.
# dill, garlic cloves.

Method :

Tomatoes are usually pickled in large jars ( 3 l, and this recipe is for 3
l jars ). If you want you can use little ones, it's more comfortable to
open them.
Clean the jars very well. Sterilize them in the boiling water for 20
minutes. Put a leaf of horse-radish, dill and few cloves of garlic on the
bottom of the jar. Then put the tomatoes up to the top. Sterilize the
covers ( there are special ones for preserving) in the boiling water for
15 minutes. Add sugar and salt into water and boil it. After boiling add
vinegar and let liquid boil during 5 minutes. Pour hot liquid into the jar
to the brim. Close the jars with covers. Turn the jar upside down to check
the leaking. Put somewhere some warm things (it can be an old blanket or a
jacket), put the jars upside down. Cover them with a blanket. Leave then
for 4-6 hours. After that if the jars are still warm, let them cool down.
Then place them in a cool place (fridge, cellar) and keep for months.
Pickled tomatoes can be served with anything you like.