Pickled tomatoes

Tomatoes selected for pickling are sorted by size, shape and color. But the most important thing is that they are one ripeness. Reds with greens should not be interfered with. Tomatoes are laid out in washed cans, greens are added (a little, only to give a light aroma. You can add greens of the same type to different cans for a change - dill in one, parsley in the other, celery in the third). Pour boiling water and cover with clean lids. While the tomatoes are sterilized, brine is boiled from water, salt, sugar, citric acid. As soon as the brine boils, water is drained from the cans, the brine is poured, rolled up, then the cans are turned over and wrapped in a blanket for a couple of hours. This pickled tomato recipe compares favorably in that citric acid is used instead of vinegar - pickled tomatoes are dense, with a delicate taste, a light aroma of greens, and not as caustic as with vinegar.