Pickled tomatoes "4 days"

10 tablespoons sugar

5.5 tablespoons salt

tomatoes

parsley

dill

garlic

chili pepper

green celery

Tomatoes better to take ripe, but not very soft.

Rinse the tomatoes, let it dry, wash and dry greens - you need to take about 1 large beam, the same repeat with garlic (4-5 cloves) and chili.

Greens put on the bottom of the banks put on top cut in half chillies and garlic.

Each tomato cut in half, lay the tomatoes into the jar to the top, "cover" green above, put a little garlic.

5 liters of water brought to a boil, add salt and sugar, bring to the boil again.

Pour the hot brine into jars, cover the jar and leave the tomatoes salty "4 days" for 1 day at room temperature, then put another 3 days in the fridge, after this time will be ready salted tomatoes.