Tomatoes stuffed with parsley for the winter. Stuffed green tomatoes from Vali M.V.B
Vegetables
Description
Tomatoes stuffed with garlic for the winter have amazing taste and aroma. The idyll of this appetizer just rolls over! The ingredients used to prepare this blank are perfectly combined with each other and this creates something incredible. Plus, unlike other canned tomatoes, our homemade stuffed tomato option is more unique and looks much more appetizing. It is enough to look at this delicious vegetable appetizer with one eye and feel its alluring aroma for a moment to instantly wake up the desire to enjoy it.
As for the process of creating such a blank for the winter, there is nothing complicated. At home, you can cook absolutely any complex dish, and even more so such a simple appetizer of tomatoes with garlic. To completely facilitate the cooking process and, as a result, obtain an amazing result, we have prepared step-by-step instructions with photo examples and some tips on this matter. To preserve tomatoes for the winter in this way, any variety is suitable, but the container for them will need the appropriate one. For example, three-liter jars are suitable for ordinary medium-sized red tomatoes. However, in liter and half-liter jars, tomatoes are best harvested with Cherry varieties. Due to their small and compact size, these tomatoes look perfect in small containers.
So, having studied in detail this simple photo recipe for unusual tomatoes for the winter, we suggest starting to translate it into reality.
Ingredients
Steps
We start creating a workpiece from stuffed tomatoes at home with the processing of jars and lids. To do this, we heat water in a saucepan, after which we cover the container with a special lid for sterilization. Then, one by one, we sterilize the jars over steam, and we process the roofs in boiling water. By the way, instead of a sterilization lid, you can use a regular microwave stand..
This time, thoroughly rinse the tomatoes, in our case, cherry tomatoes, under running water.
Separate the heads of garlic from the husk and divide it into individual cloves.
Now we will divide each clove of garlic into several pieces.
Attention! At this stage stuffing of tomatoes begins. We take cherry tomatoes and on their buttocks we make several small cuts in the form of a cross. Place one piece of garlic into the resulting tomato holes. The tomatoes stuffed in this way are put into prepared jars.
Fill the vegetables in jars with boiling water, then leave them in the water for a few minutes. After, the infused liquid is poured into a saucepan.
Following the marinade, add vinegar to the blanks. For large jars, it will be required in the amount of one tablespoon, and for small ones - one teaspoon. Hermetically sealed blanks of tomatoes stuffed with garlic, cover with a warm blanket until cool. In winter, such an unusual tomato appetizer will certainly please you..
Bon appetit!
At the end of September, when it is already getting colder, and the tomatoes are not yet ripe, you can prepare a preparation for the winter from stuffed green tomatoes. Such a pickle is stored in a city apartment until next summer. The pickling process in a jar ends after two weeks. After that, the workpiece can be opened and enjoy the taste of strong, spicy tomatoes.
You can stuff green tomatoes for the winter with different stuffing. The choice of ingredients depends on what exactly we are rolling. The most diverse minced meat is in salads: you can include bell peppers, carrots, even pumpkin. Salt is another matter. Most often, salted green tomatoes are stuffed with garlic, herbs and red hot peppers. Intrigue is in the green. Parsley, cilantro, dill are added, but probably the most fragrant tomatoes are obtained with celery. Delicious!
Ingredients
- green tomatoes 1 kg
- red pepper 1 pod
- celery 2 pcs.
- garlic 1 large clove
- salt 2 tbsp. l. without a slide
- sugar 2 tbsp. l. with a slide
- apple cider vinegar 5-7% 4 tbsp. l.
How to stuff green tomatoes for the winter
Wash green tomatoes, celery, red peppers and garlic thoroughly. It is necessary to ensure that there are no lumps of dirt left on vegetables and herbs. Peel the garlic. Tear off the stalks from the tomatoes.
Cut the celery stalks into 2 cm long strips.
Finely chop the leaves.
Peppers for harvesting can be chosen both hot and sweet, depending on taste preferences. The hotter the pepper, the smaller the amount you need to use for stuffing green tomatoes, so as not to interrupt their delicate taste. The pod should be cut in half and cleaned of seeds. Then it needs to be cut into small cubes.
Garlic can be finely grated, crushed in a mortar or just finely chopped.
Celery, pepper and garlic must be thoroughly mixed. The filling is ready.
Each green tomato should be cut on the side so that a gap forms. It needs to be slightly opened and carefully put the filling into the resulting pocket. One tomato accounts for approximately 1 tsp. vegetable mix.
Green tomatoes should be placed as tightly as possible in sterile jars. Sprinkle celery stalks between the tomatoes.
For 1 liter of jar volume, pour 1 tbsp. l. without a slide of salt and 1 tbsp. l. with a pile of sugar.
Then green tomatoes need to be poured with boiling water, cover and leave for 10 minutes.
The heated jar should be placed in a pot of hot water. At the bottom of the pan you need to put a clean cloth so that the jar does not break during sterilization. The water in the pan should reach the "shoulders" of the jar. After boiling, green tomatoes must be sterilized for 10 minutes if they are placed in liter jars, and 15 minutes if they are in two-liter jars.
After that, the workpiece should be removed from the water, wiped dry and pour 2 tbsp. l. vinegar per 1 liter of volume.
Roll up the bank.
Then it must be turned over on the lid and wrapped in a towel. Leave the jar for a day. After that, it can be removed to a dark, cool place for storage.
Step 1: prepare tomatoes and other ingredients.
First prepare all the ingredients. Rinse tomatoes, dry. Rinse the greens with warm running water, get rid of thick stems, and chop the leaves very finely, leaving a couple as a whole for decoration. Peel the garlic cloves and finely chop with a knife. Rinse the carrots, peel and cut into thin slices, for beauty it can be in the form of flowers, like mine. Rinse bell pepper and chili pepper, remove seeds and cut into small cubes.In a deep bowl, mix the chopped herbs, garlic, sweet red pepper and chili pepper.
Step 2: Stuff Green Tomatoes.
Take one tomato, make a cross-shaped incision on it from the side where the fetus has a seal left in place of the stalk. Carefully open the vegetable with your hands and put a mixture of herbs, garlic and peppers into it. Close and lightly squeeze with your hand. Start all tomatoes like this.
Arrange the finished tomatoes in glass jars, alternating with whole green leaves and thin slices of carrots. Vegetables should lie close to each other.
Step 3: prepare the marinade.
Pour the required amount of water into the pan, add salt, honey, allspice, black pepper, bay leaves and dried coriander. Put the marinade on the fire and bring to a boil. Let it boil for 1-2 minutes, and then take it off the heat and immediately pour in the apple cider vinegar. Stir and move on to the next step while the marinade is still very hot.
Step 4: Prepare stuffed green tomatoes for the winter.
Pour the marinade just removed from the stove into jars of stuffed tomatoes so that the vegetables are completely submerged. And so that the glass does not burst, and the tomatoes are not scalded badly, slightly tilt the jar and pour the marinade along its edge in a thin stream.
Filled jars cover with lids and wrap with a towel. Let the tomatoes cool somewhere during the day, and then they can be hidden in a dark place or in the refrigerator.
Step 5: Serve stuffed green tomatoes for the winter.
Stuffed green tomatoes can be tasted after 20 hours to appreciate the taste of the beauty that you have. And it turns out, in my opinion, very cool! What you need for any feast, guests will be delighted. The main thing is not to eat everything yourself before the onset of the first cold weather.
Bon appetit!
You can also cut the tomatoes in half, but without cutting them to the end so that they open like a book, take out the pulp on one side and put the filling in, and then close and continue cooking according to the recipe.
The marinade recipe is based on 1 liter of water, and the filling is based on 1.5 kilograms of tomato, so you can make more or less blanks, reducing or increasing the number of ingredients, but maintaining their proportions in relation to each other.
To calculate the right amount of water, and, accordingly, how many other ingredients are needed, pour the already stuffed tomatoes with a measuring cup, remember the volume, and then drain the water from them into a saucepan and prepare the marinade.
Tomatoes for the winter can be harvested in many ways: pickled, rolled in their own juice, sour or even stuffed. It is the last version of the preparation that we will deal with today - we will cook delicious stuffed tomatoes for the winter. And in order for the tomatoes to survive the winter in jars, we will pour them with a fragrant marinade. But unlike the traditional marinade, this recipe does not use a preservative-vinegar, it is replaced by citric acid. To taste, the tomato preparation will turn out to be spicy and very fragrant due to the large amount of herbs and garlic and pepper. In addition, unlike tomatoes marinated in the standard way, these can be consumed after a week or two. Due to the fact that the tomatoes are cut and stuffed, their flesh is quickly saturated with aromatic seasonings.
Which tomatoes are suitable for canning? To prepare this snack for the winter, use dense fleshy tomatoes of small sizes. It is better to use ground tomatoes, which appear on the markets in September-October. Greenhouse varieties for conservation are also suitable, but the taste will not be as bright. Therefore, it is better to use the so-called cream - slightly elongated, oblong tomatoes of a bright red color, they have a pronounced taste and aroma. Instead of red tomatoes, you can use unripe green tomatoes for this preparation.
Preparation time: 20 minutes.
Cooking time: 30 minutes.
Yield: 2 cans of 750 ml.
To prepare stuffed tomatoes you will need:
- tomatoes are dense, how much will go into a jar;
- bunch of parsley;
- celery 2 sprigs;
- dill to taste;
- large cloves of garlic 5 pcs.;
- chili pepper to taste;
- sweet pepper 1 pc.;
- ordinary table salt 50 g;
- sugar 120 g;
- purified water 1000 ml;
- citric acid 2 tsp (without slide);
- bay leaf 4 pcs.;
- a handful of peppercorns a handful.
Recipe for winter tomatoes stuffed with garlic and herbs.
1. Rinse the tomatoes with cold water.
2. For a fragrant and savory filling, choose the greens that you love. I have some celery, parsley and dill. Celery can be replaced with basil or cilantro. Greens must be finely chopped.
3. Grate the garlic cloves on a fine grater or chop finely with a knife, transfer to the greens. Then chop one sweet pepper and hot chili pepper with a blender or knife, add to the filling. In order not to mess with all these components for the filling, you can immediately use a meat grinder or blender.
4. Add a pinch of salt and sugar to the filling and mix thoroughly.
5. Make a cut in the middle on each tomato, not reaching the stalk attachment point. You get a pocket in a tomato, where you then add the filling.
6. Fill the filling with tomatoes.
7. Prepare two 750 ml jars in advance, sterilize them with lids. At the bottom of the jars, put a bay leaf, and a handful of peppercorns. Optionally, you can add another handful of mustard seeds to each jar. Load stuffed tomatoes into jars.
8. Pour boiling water over stuffed tomatoes, cover the jars with lids and leave for five minutes.
9. Pour sugar and marinade salt into a small saucepan or ladle.
10. Pour water from cans into a saucepan.
11. Send citric acid to the pan and send the marinade to the stove, bring to a boil.
12. Pour the marinade into jars. Cover with lids and put in a saucepan for sterilization. Pour hot water over the jars in a saucepan shoulder-high, and turn on the fire. Sterilize the tomatoes for 5 minutes and roll up the lids.
13. Put jars of stuffed tomatoes on the lid and cover with a towel.
14. After cooling, put the tomatoes in the pantry for storage. Winter tomatoes stuffed with garlic and herbs are ready! Warm and delicious winter!
Stuffed green tomatoes from Vali M.V.B
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For the filling (for 5 three-liter jars): 2-3 kg. green tomatoes fill: 6 liters of water Twist the vegetables for the filling in a meat grinder. Cut the tomatoes in half, stuff with vegetable mixture and close. Place carefully in jars. Soak the tomatoes twice in hot water for 10 minutes. For the third time |
STUFFED TOMATOES
Finely chop the red pepper too.
Mix greens, garlic and pepper with carrots.
Cut the tomato in half, not lengthwise but across, but not completely.
We fill the tomatoes with a vegetable mixture and put them in a saucepan (enamelled) and pour cold brine to the top.
Cover with a lid, but so that you can put oppression on top.
If the filling remains, spread it between the tomatoes.
If the tomatoes are small, they can be stacked in several rows around the pan.
Salt 3-4 days.
Then chop, drizzle with oil and sprinkle with green onions.
Georgian green tomatoes
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Recipe Ingredients tomatoes - one kilogramcelery greens - 200 grams parsley - 150 grams dill greens - 100 grams garlic - 50 grams water - 3 glasses bay leaf - one each. on a jar slightly hot red pepper - one piece. salt - one tablespoon Recipe preparation method 1. We pierce hard, not very large tomatoes in cold water, let the water drain. 2. Cut the garlic cloves into 4 parts. Cut the pepper pod lengthwise and, removing the seeds, cut into half rings. 3. Pour water into a saucepan, bring it to a boil, put bunches of celery and parsley, boil for 3-5 minutes, then |
Take out the greens and refrigerate. Add salt to the broth.
4. In clean, scalded jars, put the tomatoes in dense rows, filling the gaps with sprigs of celery, parsley and dill, as well as slices of garlic and pepper. Fill jars filled to the top with warm brine, cork and put in a cool, dry place.
5. The tomatoes will be ready in about 2 weeks.
pickled tomatoes
garlic, 2-3 pcs. pepper (adjust the spiciness to taste).
We put in the celery, folded several times. You can wrap the tomato with a thread so that it does not spread.
At the bottom of the pot, barrel or jar, lay out celery sprigs, then tomatoes, celery again, etc. Celery should be on top.
Fill with brine and put under oppression.
3 liter jar - about 1.5 liters of brine.
Tomatoes should ferment, when they stop bubbling and the brine becomes transparent, then it's ready.
Can be used.
For long term storage:
Drain the brine, boil and pour boiling water over the tomatoes. Close with lids.
Ready tomatoes are cut into pieces, you can pour vegetable oil, or you can without.
OPTION 2
Cut the green tomatoes in half, put a plate of garlic and red hot pepper in each cut.
We put it in a container, shifting with herbs (parsley, dill, fennel, grape leaves, currants and cherries), add bay leaves and allspice, pour brine and leave to salt.
Brine: for 1 liter of water - 1 tbsp. spoonful of salt.
OPTION 3
Ingredients:
green tomatoes - 2 kg,
hot pepper - 2 pcs.,
garlic - 3 - 4 heads,
onion - 1 pc.,
dill, parsley - small bunches,
bay leaf - 2 - 3 pcs.,
allspice peas - 3-4 pcs.,
water - 2 l,
salt - 4 tbsp. spoons,
granulated sugar - 1 tbsp. spoon.
Cooking:
1. Wash tomatoes, peppers and herbs well.
2. Peel the garlic and onion.
3. Pour 2 liters of water into a saucepan, measure out salt and sugar. sand, put bay leaf and allspice, bring to a boil. Russell is ready.
4. Make cruciform cuts on the tomatoes at the stalk.
5. Cut off thick stems from bunches of greens and set aside, finely chop the greens.
6. Pass the garlic cloves through a garlic press, mix with herbs.
7. Cut one hot pepper in half, clean the seeds and finely chop, add to the greens with garlic. It turned out a great stuffing for tomatoes. We stuff tomatoes with it.
8. Now we put the tomatoes in a 3-liter jar tightly, sprinkle them with sprigs of greens (those thick stems that we cut off!), Put the onions and garlic cloves, hot peppers.
9. Fill the contents of the jar with brine, tie the jar with gauze and let it stand for 2-3 days at room temperature, then send it to the refrigerator.
OPTION 4
spicy and fragrant
2 kg green tomatoes
0.5 kg carrots,
150 gr parsley,
150 gr dill,
1 head of garlic
red hot pepper-1-2
For brine:
2 liters of water
100 gr coarse salt. Boil, chill.
Snack Recipe:
Three carrots on a coarse grater.
Finely chop parsley and dill.
Finely chop the garlic.
Finely chop the red pepper too.
We mix greens, garlic and pepper with carrots - the filling for green tomatoes is ready.
We cut the tomato in half, not along, but across, but not completely. We cut large tomatoes several times so that they are better saturated with brine.
We fill the tomatoes with a vegetable mixture, put them in an enamel pan and pour cold brine to the top.
Cover with a plate or lid, put oppression on top.
If the filling remains, spread it between the tomatoes.
Salt for 3-4 days and you can already eat. If you want to roll up for the winter, you need to lay it out immediately in jars and pour hot brine. For each liter jar, add 1 teaspoon of vinegar essence. Sterilize. Roll up.
Before serving, pour the finished tomatoes with olive oil and sprinkle with green onions.
Salted green tomatoes
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Recipe Ingredients green tomatoes - one kilogramcelery greens - 200 grams parsley - 150 grams dill greens - 100 grams garlic - 50 grams water - 3 glasses mild red chilli pepper - one piece. salt - one tablespoon Recipe preparation method 1. Rinse firm, not very large tomatoes in cold water, let the water drain. 2. Pour water into a saucepan, bring it to a boil, put bunches of celery and parsley, boil for 3–5 minutes, then remove the greens and cool. Add salt to the broth. |
3. Cut the garlic cloves into four parts. Cut the pepper pod lengthwise and, removing the seeds, cut into half rings.
4. In clean, scalded jars, put tomatoes in dense rows, filling the gaps with sprigs of celery, parsley and dill, as well as slices of garlic and pepper, put one bay leaf in each.
5. Fill the jars filled to the top with warm brine, cork and put in a dry, cool room.
6. Tomatoes will be ready in about 2 weeks.
Tomatoes stuffed with carrots and garlic
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Take green tomatoes, almost white ripeness... Cut them, but not all the way... In the middle of the tomato we insert a few sprigs of parsley, a plate (bar) of raw carrots and a clove of garlic ... And so with all the tomatoes .. Then we fill a 3-liter jar to the brim with green tomatoes and pour boiling water for 45 minutes ... Drain the first water after a while and fill it with the second boiling water ... Before the second filling in the jar, add 1 tbsp. l. salt, 7 tbsp. l. sugar and 7 tbsp. l. 9% vinegar... That's it... |
Green tomatoes "lick your fingers"
For 3 kg. tomatoes
200 gr. greens: parsley, dill, cherry leaves
(or currants)
100 gr. onions (I in each jar
sliced half an onion)
1 head of garlic
Fill:
3 liters of water
9 st. spoons of sugar
2 tbsp. spoons of salt
2-3 bay leaves
5 peas allspice
1 cup 9% vinegar
Vegetable oil (taken from the calculation
1 st. spoon per liter jar)
The same tomatoes can be cooked with another
pouring (on a 3-liter jar):
1.5 liters of water
1 st. a spoonful of sugar
1 st. a spoonful of salt
1 tablespoon of vinegar
1 st. a spoonful of vegetable oil
In a jar, first put greens, garlic, vegetable oil. Then tomatoes, and on top of onions. Add vinegar to the finished filling and pour tomatoes with hot marinade. Sterilize for 15 minutes.
Green tomatoes stuffed with garlic
Filling (for three liter cans):
1 liter of water
1 glass of granulated sugar
1 st. spoonful of salt
0.5 cup 9% vinegar
Horseradish, dill, parsley
Make cuts on the tomato in several places. Insert thinly sliced garlic into these slits. I cut all the tomatoes in half, and large ones into four parts. Put green tomatoes in jars, fill with hot brine. Sterilize 10-15 minutes from the moment the water boils. Turn the sealed jars upside down, cover with a thick cloth (preferably a blanket) and leave to cool.
My husband loves the Green Tomatoes Stuffed with Garlic. According to taste sensations among canned tomatoes, men gave them the first place.
Another option:
For 5 liters of water 1 st salt, 2 st sugar, 1 st vinegar, 300 g garlic, 5 pcs pepper, lavrushka, black peppercorns, dill, parsley. Tomatoes - a bucket with a mountain. Grind pepper, garlic in a meat grinder. Greens - cut. Mix all this, cut the tomatoes crosswise on the side where there is no tail and fill with stuffing. Put the tomatoes in jars, add lavrushka and peppercorns. Boil the marinade, pour into jars and sterilize for 10 minutes.
Green tomatoes "drunk"
Filling (for 7 - 700 gr. jars):
1.5 liters of water
4 tbsp. spoons of sugar
2-3 tablespoons of salt
3 bay leaves
2 garlic cloves
10 allspice black peppercorns
5 pieces. carnations
2 tbsp. spoons of vodka
2 tbsp. spoons of 9% vinegar
A pinch of hot red pepper
Pour tomatoes with prepared marinade, sterilize for 15-20 minutes and roll up. Banks keep well even at room temperature.
Green tomatoes are delicious
Fill:
1 liter of water
4 tbsp. spoons of sugar
3 tsp salt
100 gr. 6% vinegar
Sweet bell pepper
Put the tomatoes and slices of bell pepper in jars, pour boiling water twice, on the third - boiling brine and roll up. Tomatoes are very tasty.
I closed such tomatoes in tomato juice, but without the addition of vinegar. I made juice from tomatoes, added salt, sugar according to the recipe and cinnamon on the tip of a knife, boiled for 5 minutes. Then she poured tomatoes with juice, added 1 tablet of acetylsalicylic acid (aspirin) per liter jar and immediately rolled up the lid.
Green tomatoes with gelatin "miracle"
Fill:
For 1 liter of water
3 art. spoons of salt
3 art. spoons of sugar
7-8 pcs. bay leaf
20 allspice peas
10 pieces of cloves
Cinnamon
10 gr. gelatin
0.5 cup 6% vinegar
Soak gelatin in warm water for 40 minutes. Make a filling, boil, add gelatin and vinegar to it, boil the filling again. Fill the tomatoes with filling and sterilize for 5-10 minutes.
I have never tried green tomatoes with gelatin, but I heard good responses. Therefore, I closed two servings: from green and brown tomatoes.
P.S. No wonder these tomatoes were called "Miracle". They turned out delicious and my friends love them.
Green tomatoes with cabbage
Fill:
2.5 liters of water
100 gr. salt
200 gr. Sahara
125 gr. 9% vinegar
Spices:
Dill
Parsley
bell pepper
Coarsely chop green tomatoes and cabbage and put in a jar of spices. The first time pour boiling water, let stand for 20 minutes, the second time with the finished filling. Add 1 aspirin per quart jar and seal.
This is the recipe of my colleague, very tasty tomatoes are obtained.
According to this recipe, I closed two types of tomatoes: with filling and in tomato juice. I added salt, sugar and a little cinnamon to the cooked tomato. Boiled for 5 minutes. The tomatoes laid in a jar were poured with boiled juice, sterilized for 15-20 minutes and rolled up. I liked green tomatoes in tomato and cabbage more (I generally like tomato sauce).
Green tomatoes with apples in pink brine
Fill:
1.5 liters of water
1 st. a spoonful of salt
5 st. spoons of sugar
70 gr. 6% vinegar
Allspice peas
Parsley
Apples
Beet
Put the tomatoes, a few apple slices and 2 small circles of peeled beets in a jar. The rich color of the brine and taste depend on the amount of beets. Do not put more than 2 pieces of beets, otherwise the brine will taste astringent. Pour in boiling water for 20 minutes. Then make a filling from this water, boil it. Pour the hot brine over the tomatoes and roll up the lid. I did it a little differently: in order for the beets not to lose their color, I added them to the filling, boiled for 5 minutes with vinegar, and then poured them into jars. A friend at work treated me to such delicious tomatoes.
The same tomatoes can be made without beets, they are also very tasty.
Salted green tomatoes in barrels (salted tomatoes)
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Brine: For 8 liters of boiled and chilled water You can salt green, ripe and brown tomatoes, but always separately. I give a recipe: how to salt green tomatoes. Pickled in the usual way, green tomatoes in finished form are quite tough. If desired, this can be corrected by blanching the fruits in boiling water for one to two minutes before salting. Place the washed fruits tightly in the prepared container (barrel or aluminum utensils) along with spices, which are placed on the bottom of the barrel, in |
middle and top and sprinkle with sugar. When laying the tomatoes, shake the dishes slightly and, after filling, pour the prepared brine. The riper and larger the fruits, the stronger the brine becomes. Close the filled dish with tomatoes with a tight lid or put a wooden circle with oppression on top. Store in a cool place. After 40-50 days, salted tomatoes will be ready to eat.
Green tomatoes with sugar in tomato (sweet tomatoes)
10 kg. tomatoes
200 gr. black currant leaves
10 gr. allspice
5 gr. cinnamon
4 kg. ripe tomatoes for tomato (or tomato paste)
3 kg. Sahara
Salt - to taste (at least 3 tablespoons)
Here is an unusual way of pickling tomatoes: instead of salt, you need to take sugar. Take green (or brown) tomatoes, sort and put in a barrel, thus: currant leaf, allspice, cinnamon, tomatoes on top of them and sprinkle with sugar. Thus, do the styling without reaching the edge of the container by 20 centimeters. Cover the top layer of tomatoes with currant leaves and pour tomato paste (from ripe tomatoes) with sugar. Put oppression on top. For this salting method, green tomatoes can be blanched in boiling water for one to two minutes. This recipe can be used to make canned tomatoes in jars. .
Green tomatoes (fresh)
Choose thick-skinned tomatoes. Cut a little larger than a salad. Fold in jars with a capacity of 0.5 and 0.7 liters. Fill with cold water and set to sterilize for 10-15 minutes. Roll up.
Such tomatoes are good for making salad in winter. Open the jar, drain the water, take out the tomatoes. Add salt, vegetable oil, onion, garlic, herbs to them - fresh tomato salad is ready.
Green tomatoes with grapes
Fill:
1.5 liters of water
3 art. spoons of salt
4 tbsp. spoons of sugar
1 teaspoon vinegar essence
Onion
Cloves, black allspice peas
Wash the tomatoes and put in a jar, shifting with onions and spices. Put a bunch of grapes on top. Fill with brine, add vinegar essence. Sterilize the jar (3 liter) for 15 minutes.
green tomato salad
Caviar from green tomatoes
3 kg. green tomatoes
1 kg. carrots
1 kg. onion
5-6 pcs. bell pepper
You can add hot pepper to taste
Fill:
1 cup of sugar
3 art. spoons of salt
0.5 liters of vegetable oil
Vinegar 9% (1 teaspoon per liter jar)
Twist all the vegetables in a meat grinder, add sugar, salt and butter and leave in a stainless bowl for 5-6 hours. Then boil for 30-40 minutes, spread the caviar in jars, add vinegar and roll up.
Green stuffed tomatoes
5 kg. tomatoes
1 kg. onion
1 kg. bell pepper
200 gr. garlic
3-4 pods of hot pepper
Dill, parsley
Fill:
For 1 liter of water
20 gr. salt
Spices to taste
Cut the top of the tomatoes in half so that you can remove the core. Fill the resulting hole with finely chopped or twisted vegetable mixture through a meat grinder. Sterilize: liter jars for 15-20 minutes, 3 liter jars for 25-30 minutes and roll up the lid.
Stuffed green tomatoes - 2
For the filling (for 5 three-liter jars):
2-3 kg. green tomatoes
2 pcs. bell pepper
2 heads of garlic
2 pcs. carrots
Dill, parsley
Hot pepper (optional)
Fill:
6 liters of water
300 gr. Sahara
200 gr. salt
500 ml. 6% vinegar
Twist the vegetables for the filling in a meat grinder. Cut the tomatoes in half, stuff with vegetable mixture and close. Place carefully in jars. Soak the tomatoes twice in hot water for 10 minutes. For the third time, pour boiling marinade over, add 1 aspirin tablet to the jar and roll up.
You can do it this way too. Stuff the tomatoes in the same way, put in a saucepan, pour over the brine and put oppression on top. In a few days, stuffed tomatoes will be ready to eat.
Lecho of green tomatoes
3 kg. green tomatoes
1 kg. onion
1.5 kg. carrots
1 kg. bell pepper
1 liter spicy tomato sauce
0.5 liters of unrefined sunflower oil
Salt to taste
Grate the carrot on a coarse grater. Cut tomatoes and peppers into large slices, onion into half rings. Put vegetables in a bowl with heated oil, add tomato sauce and cook for 1.5 hours, stirring. Add salt and cook for another 10 minutes. The treatment is ready. Hot put lecho into sterilized jars and roll up.
Tips and recipes from Nadezhda
Salted green tomatoes for the winter.
The most popular and traditional, green tomatoes, we have pickled. Very tasty! At the bazaar they are sold in large wooden barrels, all year round.
Green unripe tomatoes, preferably large, fleshy.
celery-twigs
Garlic
Red hot pepper
Brine
For 1 liter of cold water (from the tap)
70 g salt (coarse)
Cut the tomatoes in half lengthwise, but not completely. If the garlic is large, then cut each clove into several slices. Pepper mode into rings (I do this with scissors, very convenient). Celery sprigs.
We put several plates of garlic, 2-3 rings of pepper into each tomato (depending on how much you like spicy, or there are children in the house). We also stuff a celery sprig, mercilessly folded several times, and fix all this beauty with ordinary bobbin threads, wrapping the tomato several times in different directions (If neat, then it is possible without threads). Bazaar aesthetes stuff red pepper in such a way that it peeks out of the tomato with a red tongue (teasing). -Like a smiley.
At the bottom of the pan, or jars (or maybe barrels), lay out a layer of celery sprigs, on top of a layer of tomato, push more pepper on the sides (for lovers), then again celery, etc. Top layer of celery.
We dilute salt in water and pour tomatoes. We put it under oppression. Approximately 1.5 liters of brine are used for a 3 liter jar.
When the tomatoes are overplayed, they stop bubbling, the brine becomes transparent, that's it, the pickle is ready. If you use it right away, then you don't need to do anything else. And if you want to save, then drain the brine, boil and immediately pour the tomatoes. You can close it either with a plastic lid or roll it up with an iron one. This should be done immediately after pouring boiling brine. It can be stored for a very long time, even 2 years
The finished tomato is cut into pieces and poured with vegetable oil. You can also without oil, as you like.
Bon appetit!
Salad "Winter"
This recipe uses green tomatoes in a marinade.
5 kg green tomatoes
0.5 kg of onion
1 kg red bell pepper
300 g celery
200 g parsley
2 pods of hot pepper
100 g garlic
250 ml sunflower oil
250 ml vinegar
salt
Cut everything to taste, salt, pour oil and vinegar. Leave for a day in the refrigerator.
Arrange in jars and sterilize for 15 minutes. Roll up.
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