Prepare banks better suited liter, wash, dry. Sealing lids boil for 10 minutes. All the vegetables and leaves of grass and give a little too dry. Bell pepper remove seeds and stalk and cut into 4 - 6 pieces depending on size, peel the garlic. Tomatoes cut in half.

Start the filling: in the bottom of the jars put 1/2 sheet of horseradish (or a small piece of root), 3-4 leaves of currant and cherry, a sprig of Basil, dill umbrella, a couple of cloves, 5-6 peas of black and fragrant pepper, 0,5 h spoon of coriander and mustard seeds, 3-4 cloves of garlic, a slice of hot pepper (to your taste), a slice of bell pepper, the onion. On top of this case fill the tomato halves almost to the edges of the banks, not primina, but tight. Next in each jar, pour 2 tsp of salt without top and 1 tbsp. spoonful of sugar (or honey).

Fill with boiling water, cover top of each jar lid. Allow to stand for 5 minutes to 7, pour water from the jars to the pot and bring the brine to a boil. Boiling the brine again, pour into jars for 5-7 minutes, drain and boil one last time. While the brine is heated in recent times, add to each jar 2 tsp gelatin and 1 teaspoon of vinegar. Pour boiled brine and preserve.

Set overnight, on the cover under the blanket. Start is in two weeks. Before giving on a table a jar preferably an hour or two to hold in the refrigerator until the jelly has strengthened, and put in a salad bowl the tomatoes along with the resulting jelly.