Pickled Tomatoes Recipe

• 4 pounds Tomatoes (small firm)
• 1 L Water
• 1 tbsp Salt
• 2 tbsp Sugar
• 1/3 cup Vinegar (9%)
• 3 tbsp Vegetable Oil
• 1 Horseradish Leaf
• 1 bunch Dill (sliced)
• 8 cloves Garlic

• Place horseradish, dill and garlic on the bottom of a sterilize jar.
• Slice the top of tomatoes and place in water to boil, in a saucepan.
• Add sugar and salt into water and bring to a boil.
• Add vinegar and boil for another 5 minutes.
• Pour the liquid into the jar. Close with the cover and shake well.
• Cover the jar with a blanket. Leave for 4-6 hours.
• Remove and let it cool and place in the fridge.
• It can be preserved for months.