This amount of ingredients is indicated for one 2 liter can. If you have fewer cans, or vice versa, there are, in principle, even more cans, then decrease or increase the products proportionally. Cucumbers are delicious and crispy. They are perfectly stored both in the cellar and at home, in any dark and cool place. If desired, you can add chopped carrots, mustard, hot pepper or lavrushka to each jar. Focus on your taste.
Prepare all ingredients. Soak the cucumbers in cold water for 2 hours.
Rinse the cucumbers and cut off the ends on both sides. If the cucumbers are small, then you can skip this.
Rinse and sterilize jars in any convenient way. Boil the lids. Put all the greens, peeled garlic cloves, cloves and peppers at the bottom of the jar.
Then tamp the cucumbers tightly. Lying or standing, depending on the size.
Wash the tomatoes and put them on top (as many will fit).
In a saucepan, bring the required amount of water to a boil and after the water boils, pour it over a jar of cucumbers and tomatoes. Cover the jar with a lid and let stand for 10 minutes.
Then drain the water back (if a little water remained in the saucepan before, leave it in the same place), add sugar, salt and bring to a boil again. Pour the boiling marinade over the cucumbers with tomatoes again, pour vinegar into the jar on top, twist the jar or roll it up. Shake slightly to distribute the vinegar evenly, turn over, wrap and leave to cool.
Cucumbers with green tomatoes are ready for the winter!