Stuffed green tomatoes: the best recipes with photos. Tomatoes stuffed with herbs and garlic

The autumn time has come, the sun is no longer warm, and for many gardeners, the late varieties of tomatoes have not ripened or have remained green at all. Do not be upset, from unripe tomatoes you can cook a lot of delicious winter preparations.

Today I will tell you how to prepare salted green tomatoes stuffed with stuffing for the winter. The preparation method is very simple, and a step-by-step recipe with a photo will help you easily and simply make such a preparation at home.

Ingredients:

• green tomatoes - 2 kg;
• parsley - 1 bunch;
• dill - 1 bunch;
• salad pepper - 600 gr;
• carrots - 300 gr;
• garlic - 150 gr;
• salt - 3.5 tbsp. l.;
• water - 1.5 l.

For the preparation of our winter harvesting tomatoes, you can choose completely green or so-called "milky ripeness", that is, a little unripe. The main thing is that their degree of maturity (or immaturity) should be approximately the same.

Lettuce pepper is better to choose red, then stuffed tomatoes will look prettier.

Try to choose sweet and juicy carrots.

How to pickle green tomatoes for the winter

And so, we proceed to the preparation of our workpiece and first we will prepare the ingredients for the filling.

Peel the garlic and then grind the cloves with a blender.

We need to peel the carrots with a knife or with a vegetable peeler. We cut it into large bars and grind it with a blender or meat grinder (you can grate it on a fine grater).

We cut the lettuce pepper in half, take out the stalks with seeds from it and also grind it in a blender. It is better to squeeze out the excess liquid released during chopping pepper and drain.

Parsley and dill should be finely chopped with a knife.

Now, we put all the filling ingredients in a large bowl, add ½ tbsp. salt and mix.

Thoroughly wash the tomatoes under running water from dirt (adhering soil).

Then, cut each tomato with a knife in the center (but do not cut to the end). With the help of a teaspoon through the incision, we need to scrape and take out a little pulp from the tomato.

Then, through an incision, generously stuff the tomatoes with the prepared filling.

We prepare the brine, just dissolve 3 tbsp in cold (not boiled) water. salt.

Pour our tomatoes with brine and put a small oppression on top. In my case, a flat plate was enough so that all the tomatoes were completely immersed in the brine.

Our salted green tomatoes stuffed with garlic and herbs will be salted at room temperature for a week. Then, we put the pan with the blank for storage in the cellar or refrigerator. You can store such tomatoes in the cellar until spring.

Delicious, firm, moderately spicy stuffed green tomatoes are used as an appetizer for any second course. Also, I sometimes make a salad from stuffed tomatoes, cut the tomatoes along with the filling, add the onion cut into rings and season with vegetable oil.

Stuffed Vegetable Recipes

Prepare delicious stuffed green tomatoes for the winter - we offer three recipes with photos and videos: with garlic, in Georgian, and also without sterilization.

9 l

40 min

65 kcal

5/5 (5)

Autumn is in full swing, rains and cold nights are coming. In such weather, the tomatoes in the garden begin to deteriorate rapidly. And if you still have green tomatoes on the bushes, then it's time to save them.

Today I will tell you three simple recipes for preparing stuffed green tomatoes for the winter, which will be a wonderful addition to any side dishes and meat dishes. But before I start, I will focus on one thing that should not be forgotten during their preparation.

Important! The greens and unripe fruits of the nightshade family, which include tomatoes, contain a dangerous poisonous substance solanine, the concentration of which is significantly reduced by heat treatment of the fruits or repeated washing with warm water. In small concentrations, solanine becomes harmless, but still young children, the elderly and pregnant women should not abuse green tomatoes.

Now that we know everything about green tomatoes, let's start harvesting for the winter, taking into account these features.

Green tomatoes stuffed with herbs and garlic for the winter

Kitchen appliances and utensils

• a plastic or enameled bucket of 10 liters;
• saucepan for preparing brine;
• large bowl for tomatoes;

• a small bowl for the filling;
• cutting board;
• meat grinder.

Ingredients

Choosing products

It is desirable to take tomatoes of medium size. The fruits should already be at the stage where they will soon begin to change their color when ripe.

1. We wash the tomatoes and fill them with warm water. Leave soaked for 5-6 hours. During this time, it is advisable to change the water a couple of times. We wash all the greens, pepper well. We clean the garlic, pepper.
   
   
2. Prepared peppers, garlic and dill (without umbrellas, they will be useful to us later) are passed through a meat grinder. Mix the resulting mass well. This will be the stuffing for the tomatoes.
   
   
3. We put half of all horseradish leaves, currants (grapes), cherries, dill umbrellas on the bottom of the bucket. We put the whole bay leaf, black and allspice.
   
   
4. We cut each tomato crosswise, but not through, a little more than half, so that they open slightly. If the tomatoes are very small, then it is enough to make one cut.
   
   
5. In the resulting cuts, we impose a filling of greens, pepper and garlic.
   
   
6. Stuffed tomatoes are slightly squeezed and tightly, one to one, put in a bucket. From above we lay the remaining leaves of horseradish, currant and cherry, dill umbrellas.
   
   
7. When all the tomatoes are stuffed and laid, put water on the fire - 4-5 liters. Add salt and sugar to it and bring to a boil. Pour the tomatoes with the resulting brine, cover with a clean plate and put under the press. As a press, for example, a clean liter jar filled with water and closed with a polyethylene lid can be used. Cover the top with a clean cloth or towel.
   
   
8. We leave it for three days at room temperature, after three days we remove the bucket of tomatoes in the cellar or take it out to the balcony if it is already cold enough there. If there is no cellar, you can put the tomatoes in clean jars (no need to sterilize), pour brine and put in the refrigerator. The tomatoes will be ready in a week.
   
   

Video recipe for green tomatoes stuffed with garlic and dill

I suggest watching a video that clearly shows how to cook tomatoes stuffed with dill and garlic.

Preparations for the winter: Georgian stuffed green tomatoes

If you like to make spicy preparations for the winter, then try cooking Georgian stuffed green tomatoes.

Cooking time: 20 minutes.
At the exit: 2 liters.

Kitchen appliances and utensils

• container for salting 3 l;
• container for filling;
• cutting board;

• saucepan for preparing brine for 2 liters.

Ingredients

• tomatoes - 1 kg;
• celery - 1 large bunch;
• hot pepper - 1 pod;

• garlic - 70 g;
• salt - 2 tbsp. spoons without a slide;
• water - 1 l.

Cooking sequence

1. Wash medium-sized green tomatoes and pour warm water for 5-6 hours, while the water must be drained twice and replaced with a new one.
   
   
2. Wash the celery greens and peppers, peel the garlic. Grind garlic, celery greens with a knife (only leaves, cut off the petioles and leave for brine), hot pepper.
   
   
3. Mix all prepared ingredients. Stuffing for stuffing tomatoes is ready.
   
   
4. We cut the tomatoes crosswise, but do not cut through to the end, so that the tomato just opens slightly.
   
   
5. We put the prepared minced meat into the resulting incision, lightly squeeze the tomato, compacting the filling. We put the tomatoes in a container for pickling.
   
   
6. Prepare the brine: pour 1 liter of water into a two-liter saucepan, put the celery stalks cut into small pieces, add 2 tbsp. spoons of salt and put on fire. Bring to a boil. Pour hot brine into a container with stacked tomatoes.
   
   
7. We cover with a small plate smaller than the container for salting, diameter and put a small load, for example, a half-liter jar of water, covered with a lid. We leave the tomatoes to cool and put them in a dark, cool room or in the refrigerator. The tomatoes will be ready in a week.
   
   

Georgian Stuffed Tomatoes Video Recipe

In this video you can see the whole process of preparing this simple recipe.

Stuffed green tomatoes for the winter without sterilization

The two previous recipes involve not very long-term storage of tomatoes in a necessarily cool room. Now I want to tell you about my favorite recipe for preserving green stuffed tomatoes for the winter in jars. This recipe was given to me by my husband's grandmother, who carefully wrote down all the recipes for our favorite dishes in her preparation, for which many thanks to her. I often look into her notebook, and I know this recipe by heart for a long time, because it is one of my favorites.

Cooking time: 1 hour.
At the exit: 4 three-liter jars.

Kitchen appliances and utensils

• 4 three-liter jars and lids for them;
• cutting board;
• 7-8 l saucepan for marinade;

• 1 liter saucepan for sterilizing lids;
• spoon with a long handle;
• can key.

Ingredients

• tomatoes - 6 kg;
• garlic - 200 g;
• onion - 4 heads;
• carrots - 2 pcs. medium size;
• Bulgarian pepper - 2 pcs.;
• allspice - 12 pcs.;
• black pepper - 12 pcs.;
• cloves - 8 pcs.;
• bay leaf - 4 pcs.;

• coriander peas - 4 pinches;
• parsley - 12 branches;
• dill umbrellas - 4 pcs.;
• currant and cherry leaves - 12 pcs.;
• horseradish leaves - 4 pcs.;
• salt - 1 cup;
• sugar - 2 cups;
• vinegar - 1 cup.

Cooking sequence

1. We put the lids in a small saucepan, fill with water and put on a large fire to sterilize. After boiling, reduce the fire and boil under the lid for 5 minutes, after which the water is drained and set aside. Banks, checking for the absence of chips and cracks, wash with soda and rinse well with running water.
2. Cut garlic into thin slices, carrots into half rings, bell pepper into thin strips. We cut the onion into rings. We wash the greens well.
   
   
3. We put water to boil - about 6-7 liters.
4. In each jar we put: a horseradish leaf, 3 sprigs of parsley, an umbrella of dill, 3 leaves of currant and cherry, 1 bay leaf, 3 peas of allspice, 4 peas of black pepper, 2 clove inflorescences, a pinch of coriander. Pour the rings of one onion on top of the greens.
   
   
5. Green tomatoes, pre-soaked in warm water, as described in previous recipes, cut crosswise and put in each a slice of garlic, carrots and a strip of bell pepper.
   
   
6. Pack tomatoes tightly into jars.
7. Pour boiling water, cover with lids and leave to languish for 15 minutes. If the room is cool, then you can cover the jars with some kind of blanket to cool more slowly.
   
   
8. Drain the water back into the pan (return the lids on the jars) and put it on the fire again until it boils.
9. We carefully monitor the water, because the vegetable brine will now foam and can escape.
10. Fill the jars a second time again for 15 minutes.
11. Drain the water, pour 3 cups of brine, and instead add salt, sugar and put it on the stove again. We watch even more carefully so that the marinade does not escape. When the marinade boils, add a glass of vinegar to it and pour it into jars for the third time. We cover with lids and roll up with a key. We turn the cans upside down, check if air enters them, if necessary, roll again.
12. We put the necks down and cover with a blanket. In this state, the banks, slowly cooling down, should stand for about a day. After a day, we turn it over and send it to a place of permanent storage.
    
    

Video recipe for pickled green tomatoes in jars without sterilization

In this video you can see the whole process of cooking green tomatoes according to this simple recipe.

The above recipe is the one when everything needs to be used "by eye" - and salt, and garlic, and herbs. According to the recipe, salted tomatoes are seasoned, in addition to garlic, only with fresh dill. But the choice of herbs is a matter of taste: use any greens - celery and basil, thyme and rosemary, cilantro and parsley - with any filling; tomatoes, not just placed in a common brine with garlic and herbs, but stuffed with them - this is a very tasty snack! Its only drawback is that it is not fast - it will take at least three days for the tomatoes to be properly salted and enter their unique aromatic taste. (Recipe for quick preparation of lightly salted tomatoes in a saucepan in 48 hours -.)

Cooking time: 20 minutes + 3 days

Ingredients

• tomatoes - medium is better
• garlic
• fresh dill
• sugar

Cooking

It is not necessary to take tomatoes of the same size, small ones will pickle faster, and you will already enjoy the taste until the larger fruits are just salted. Wash the tomatoes very well. If you have them with ponytails, so much the better - with beautiful green leaves, lightly salted tomatoes will look very nice.

Fold the tomatoes upside down in a mold with sides (they will give juice during the salting process, therefore, at least small sides are needed).

Prepare the stuffing for stuffing tomatoes by chopping garlic and dill. Garlic can be either finely chopped or passed through a press. In dill - leave the stalks as well, the main thing is to chop as finely as possible.

Put the garlic and herbs in a bowl, add 1 tsp. salt per 1 head of garlic + a good bunch of dill. Any salt will do: fine, coarse stone, sea salt, but do not take iodized salt for salting, it leaves a specific aftertaste.

Cut a cone from the top of the tomatoes, do not throw away the top - we will use it as a “lid” when we stuff the tomatoes with the stuffing.

Prepare by pouring sugar and salt into small bowls. Pour sugar into the deepening of the tomato - quite a bit, literally at the tip of a teaspoon. Sugar is needed to balance the tastes, it sets off the salt, makes the salty taste more expressive.

Then add a little more salt.

Cover with a "lid", press lightly. Put in the form. Repeat these steps for all tomatoes.

Having laid the stuffed tomatoes tightly enough, cover them with a plate or a lid - they will play the role of a load (you don’t need to put anything on the plate, its weight is enough to lightly press down the “lids”).

Leave the tomatoes in the room (warm) for a day, maybe a little more. During this time, the tomatoes will be slightly salted, become more saturated in color and will emit a breathtaking aroma. Place them in the refrigerator for further salting for another 24 hours.

In a day you can already try them. Stuffed tomatoes still hold their shape, they can be cut, they are lightly salted and already soaked in garlic and dill.

And after three days, tomatoes can not only be cut, but also eaten without losing even a drop of juice. Salt and sugar will finally dissolve all the partitions and, clinging your teeth, you will fully enjoy the juicy, slightly spicy pulp of the tomato, and only the skin of it will remain in your hand.

Pickled tomatoes stuffed with garlic and herbs are perfect for every day with potatoes, and salted tomatoes will serve as a great snack on the festive table, including New Year's.

Necessary products for pickling tomatoes (cold way).

Time: 5 days.

Yield: 1 kg.

Products:

• brown tomatoes - 1 kg;
• Bulgarian pepper - 1 pc.;
• garlic - 6 cloves;
• parsley - half a bunch;
• pepper (hot) - 1 pc.

• water - 1 l;
• salt - 1 tbsp. l.;
• sugar - 2 tbsp. l.

Cooking

Preparing the stuffing for brown tomatoes. Take a pod of sweet bell pepper. We wash the pepper, cut it in half, clean it from seeds, wash it inside.

Cut the peppers into slices, grind through a meat grinder or in a blender.

We take a hot pepper, clean out the seeds from it. Grind a whole pod or a piece (depending on the severity of the pepper), send it to a bowl with bell pepper.

Grind the garlic cloves according to the recipe, pour into a bowl with ground Bulgarian and hot peppers.

Cut the parsley greens with a knife, pour it into the filling.

Add salt to the filling according to the recipe.

Pour the measured sugar according to the recipe. Mix seasoning thoroughly.

For fermentation, we select hard, fleshy brown tomatoes. Wash the tomatoes. We make an incision in the middle of each tomato three-quarters deep.

Put a teaspoon of the filling in the cut of the tomato.

We start with seasoning all prepared brown tomatoes. We put the stuffed tomatoes in a container in which we will ferment them.

Now we are preparing a brine for fermenting brown tomatoes. Pour a liter of water into a saucepan. Add to water 1 tbsp. l. salt and 2 tbsp. l. sugar, mix. We put the saucepan on the fire, let the brine boil.

Then we cool the brine. Pour the cooled brine over the tomatoes so that the brine covers the tomatoes completely.