Canned tomatoes with grape leaves, cherries and horseradish

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Everyone knows that added in a jar for preserving cucumbers or tomatoes, cherry leaves, currants give vegetables a unique aroma and taste. And there is a way to preserve tomatoes, with the addition of grape leaves.

Details

Why should you try to cook tomatoes according to this recipe? Everything is very simple – the leaves of plants contain tannins and phytoncides, which, being an excellent antioxidant, destroy pathogenic microorganisms.

In addition, they give preparations an incomparable taste. To try this canning method, stock up on the ingredients listed (the amount is for a 2-liter jar):

• tomatoes (as many as will fit);
• 2 cherry leaves;

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• 2 grape leaves;
• 1 root of horseradish;
• 2-3 cloves of garlic;
• 1 carrot;
• 1 bell pepper;
• 1 umbrella of dill;
• 3-4 peas of black pepper;
• 2-3 peas of allspice;
• 3 -4 cloves;
• 1.5 tablespoons of salt;
• 3.5 tablespoons of sugar;
• 0.5 teaspoons of vinegar 70%.
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Place clean leaves, dill and chopped horseradish, garlic, pepper and carrots in sterilized jars.

Fill the jars tightly with tomatoes, add pepper and cloves and cover with hot water.

Cover with sterile lids and let the future preserves infuse for about 10 minutes, then pour the water into a saucepan, add salt, sugar and vinegar and boil again.

It remains to fill the jars with marinade and roll up with lids. Leave the blanks to cool upside down and wrapped in a warm blanket.