Recipe stuffed green tomatoes for the winter. Canned green tomatoes with filling - the best way to lift the mood
The magic aroma of summer tomatoes is best emphasized by a sharp sweet-and-sour, fragrant pickle. Therefore, winter preparations with tomatoes are always the most favorite. Without salty tomatoes winter feast is hard to imagine.
But you always want to try something such, unusual, original. For example, stuffed tomatoes for the winter. Wonderful spicy herbs, greens, rice, roots, peppers, eggplants - there are many options for filling. Each is good in its own way and will definitely appeal to households and guests.
Stuffed tomatoes are able to decorate a festive table, spicing up the meat dish and spiciness - fresh potato mash. But they do an excellent job with solo parts, as they can be an independent dish.
Stuffed tomatoes for the winter - the general principles of cooking
For stuffing it is better to take hollow tomato varieties: “Don Quixote”, “Bulgaria”, “Yellow Staffer”, “Stripe Staffer”, “Stuffing”, “Novogogoshary”. They are very similar to peppers (some even form), as they have thick dense walls and very little pulp and seeds.
But even if there are no special tomatoes, it doesn't matter! Conventional "cream" is quite suitable for stuffing. Just have to make a little more effort for their preliminary preparation. To get the desired cavity inside the tomato, you need to select a part of the pulp from its middle.
Use a sharp knife to cut the top of the fruit, but do not cut it completely. If the variety is not hollow, then with a fairly sharp edge, scoop out a portion of the core. The pulp can be used for the preparation of second courses, salads, vegetable soups, sauces for meat or just put it in jars. Get a more intense taste, rich brine.
To cook the stuffing, vegetables should be washed, cut partitions from the peppers, remove the seeds. Remove roots from skin and finely grate. Grind the necessary ingredients, mix the stuffing with the recipe.
Banks for stuffed tomatoes for the winter should be washed with soda, sterilize over steam, dry in the oven, boil metal lids for five minutes or process in a solution of manganese, furatsilina.
If prescription banks filled with tomatoes must be sterilized, then one-liter containers are kept in boiling water for an hour, three-liter containers for an hour and fifteen minutes.
Stuffed tomatoes for the winter with the roots in tomato marinade
Very tasty stuffed tomatoes for the winter in a fantastic tomato sauce will appeal to lovers of spicy-sweet dishes. The spicy aroma of onion, bay leaf, allspice perfectly combined with the roots of parsley and carrot. Ingredients enough for salting two liter jars.
Ingredients:
A pound of thick red tomatoes for salting, the same for tomato marinade;
250 grams of carrots;
25 grams of parsley root;
15 grams of parsley
200 grams of onions;
100 ml of vegetable oil;
Bay leaf;
Two spoons of vinegar 6%;
Two large spoons of sugar;
Three spoons of salt;
Allspice.
Cooking method:
Onions cut into rings, fry until transparent.
Cut parsley root into thin slices or strips.
Grate carrots or cut into strips.
Root put out by adding some water.
Parsley finely chopped.
Mix roasted onions, stewed carrots and parsley root, greens.
Carefully place the stuffing in the prepared tomatoes, cover with a "lid."
Put the tomatoes in jars.
Tomatoes, prepared for the marinade, peeled and pureed in a blender. You can just rub on a fine grater.
Puree tomato sauce into a saucepan, boil for fifteen minutes.
When the foam disappears, add to the sauce laurel, salt, pepper and boil for another ten minutes.
Pour the marinade in jars, not topping up the neck for two centimeters.
Cover the jars with lids, put in a pot of boiling water and sterilize for an hour.
Cork, cool and store.
Stuffed tomatoes for the winter with rice
The rich taste and matchless flavor distinguish the recipe for stuffed tomatoes for the winter with rice and vegetables. Tomato filling turns out very tasty. These tomatoes can be eaten as a separate dish.
Ingredients:
Three kilograms of tomatoes for salting, and another 1.2 kg - for the marinade;
A pound of bell pepper;
400 grams of onions;
300 grams of rice;
400 ml of oil;
100 grams of salt for the filling and another six teaspoons for the marinade;
Celery root;
Parsley root;
A bunch of dill;
Head of garlic;
Two large spoons of sugar;
Ground black pepper;
Four tablespoons of vinegar 6%;
Allspice (amount of peas to taste).
Cooking method:
Onions cut into cubes of medium size.
Grate carrots or cut into thin strips.
Bulgarian pepper and roots, too, cut into strips.
Cook rice until half cooked.
Cook the minced meat by mixing rice and vegetables.
Fill the rice with vegetable stuffing tomatoes.
Prepare tomato puree from whole tomatoes and "middles" prepared for stuffing tomatoes as described in the first recipe.
Pour the bottom of the marinade jars, add garlic and pepper, arrange tomatoes tightly.
Pour the hot marinade to the neck, cover the banks with roofs, sterilize.
Cork and cool.
Stuffed tomatoes for the winter "Green Apple"
The simplest recipe for stuffed tomatoes for the winter is invented for the preservation of green fruit. The product is quite spicy due to hot pepper. Spicy herbs and bell peppers perfectly set off the unusual taste of green tomatoes. Ingredients are indicated for a three-liter jar.
Ingredients:
1.7 kilograms of tomatoes;
Head of garlic;
One Bulgarian pepper;
Half hot pepper;
Pepper peas (sweet, black - to taste);
Top dill stalk;
Bay leaf;
Horseradish leaf;
Half an average onion;
Parsley, cilantro, dill - fluffy bunch;
Tablespoon of grated horseradish root;
80 ml of table vinegar;
Two more spoons of salt;
One and a half tablespoons of sugar.
Cooking method:
Tomatoes cut in the center is not until the end.
Cut the garlic into thin slices.
Disassemble the greens into separate twigs.
Place a plate of garlic and a branch of parsley, dill and cilantro in the center of the tomato.
Onions cut into rings.
Bulgarian pepper cut into strips.
Put spices, garlic, hot pepper, half of the whole volume of grated horseradish, half of horseradish leaf, bay leaf, dill umbrella in the jar.
Put tomatoes on a mixture of herbs and spices.
On the sides of the banks to place the strips of pepper.
Cover the top with tomato with the remaining half of the horseradish leaf.
Pour the jar to the neck with boiling water, cover with a sterilized lid, leave for ten minutes.
Pour the water out of the jar, repeat the pouring procedure three times.
Before the third pouring in water, add a mixture of salt and sugar, boil pouring five minutes.
Pour vinegar into a jar, then boiling marinade.
Cork and cool down the covers under a warm blanket during the day.
Stuffed green tomatoes for the winter "Spicy"
Very sharp stuffed tomatoes for the winter with garlic-pepper filling will be good for meat. This snack is better to cook in liter jars. The specified number of tomatoes is enough for four banks.
Ingredients:
Three kilograms of green tomatoes;
Five heads of garlic;
Two hot peppers;
Lush bunch of parsley;
Pepper-Peas;
Bay leaf;
Litere of water;
Six large spoons of vinegar 9%;
Two large spoons of sugar;
A large spoonful of salt (the proportions of water, salt and sugar are indicated for one liter jar).
Cooking method:
Cut the garlic into slices.
Hot pepper cut into strips.
Stir the garlic and pepper in the form of minced meat.
Cut tomatoes not fully in the center, carefully make a small depression in the middle of the fruit with a spoon.
Stuff the tomatoes with garlic and minced meat.
Connect halves, for loyalty, you can fasten a wooden toothpick.
Put pepper, parsley, bay leaf, tomatoes in the jar.
Boil the water, pour the tomatoes, leave for twenty minutes.
Cook the marinade by boiling the water drained from the cans with sugar, vinegar, and salt.
Pour tomatoes with boiling marinade, cork and cool.
Stuffed tomatoes for the winter with parsley and mustard
The aroma of basil emphasizes the sharp taste of stuffed tomatoes for the winter, cooked in a mustard filling. A very tasty dish of green tomatoes will add spice to any meat. The number of components indicated for three liter jars.
Ingredients:
Two kilograms of green tomatoes;
200 grams of parsley root;
Six cloves of garlic;
A bunch of basil and parsley;
Bay leaf;
Peppercorns (to taste);
Horseradish root;
Hot pepper (optional);
Six tablespoons of mustard powder;
Litere of water;
Three large spoons of salt;
Five tablespoons of sugar;
Three dessert spoons of vinegar essence (one spoon per jar).
Cooking method:
Prepare the tomatoes by cutting off the “lid” and cutting the center out with a spoon.
Take out the flesh finely chopped.
Cut the greens, garlic.
Rub the parsley root.
Make the stuffing, mixing chopped pulp, greens, root, garlic.
Stuff with minced green tomatoes. Attach the "cap" into place, jokes with toothpicks.
Spices put in jars, pour into each two tablespoons large mustard spoon of mustard.
Top tightly lay tomatoes.
Pour boiling water over tomatoes, leave for fifteen minutes.
Pour water into a large saucepan, add sugar, salt, boil for five minutes until the grains dissolve.
Pour vinegar essence into banks, pour boiling water and cork up.
Stuffed tomatoes for the winter with eggplants
A great snack is made from stuffed tomatoes for the winter with eggplants. The excellent flavor combination will make this dish the most beloved on the winter table.
Ingredients:
Two pounds of ripe red tomatoes;
A pound of eggplant;
Four cloves of garlic;
Parsley;
Three bay leaves;
To taste two or three peas;
Litere of water;
Three spoons without a hill of salt;
As much sugar;
A glass of vinegar 9%.
Cooking method:
Eggplant cut and grind in a meat grinder or blender.
Chop the greens.
Pulp from the middle of the tomatoes mixed with eggplant and chopped parsley, stew for fifteen minutes.
Fill the tomatoes with minced meat, cover with "lids", fix the top with wooden toothpicks.
Banks fill with spices, garlic, then tomatoes.
Pour sugar and salt into cans, pour boiling water over it.
Sterilize banks for twenty minutes.
Pour vinegar under the covers and cork.
Stuffed tomatoes for the winter "Winter's Tale"
A delicious version of the previous recipe - stuffed tomatoes for the winter with pepper and onion. A great appetizer for everyday and festive table. The quantities of these ingredients are enough for salting three liter cans.
Ingredients:
Two kilograms of tomatoes;
Seven hundred grams of bell pepper;
Three hundred grams of onion "
A bunch of fresh dill;
Three bay leaves;
Pepper-polka to taste;
On a liter of water, three tablespoons of sugar and salt, a glass of vinegar 6%.
Cooking method:
Prepare the tomatoes.
Remove partitions and seeds from the peppers, chop finely.
Onions very finely chopped.
Grind the middles taken out of tomatoes, mix them with onions and pepper.
Vegetable stuffing fill tomatoes.
Tops of tomatoes secure in the same place with toothpicks.
Put greens and pepper in jars, add salt and sugar, then put tomatoes.
Pour boiling water over cans and sterilize for twenty minutes under closed lids.
Pour vinegar under the covers, cork and cool.
Stuffed tomatoes for the winter "Georgian"
Cilantro, sweet peppers, onions, garlic are presented to the stuffed tomatoes for the winter, cooked according to this recipe, an incredible flavor. Walnut adds originality to tart green tomato, and hot pepper adds Georgian sharpness.
Ingredients:
A kilogram of green tomatoes;
Two chili peppers;
Four heads of garlic;
250 grams of bell pepper;
250 grams of onion;
Fluffy bunch of cilantro;
25 grams of peeled walnuts;
20 ml of wine vinegar;
50 grams of salt;
50 ml of oil.
Cooking method:
Grind the garlic in a mortar with chopped cilantro and salt.
Onions cut into rings or half rings.
Preheat a dry frying pan and fry the nuts on it.
Chop the nuts with a knife as small as possible.
Cut the bell pepper into strips.
Hot pepper cut into rings or straws.
In a wide saucepan, simmer pepper, onions, and nuts in vegetable oil for half an hour.
Pour vinegar, salt and mix.
Stuff the tomatoes with a nut-vegetable mixture.
Layering tomatoes in the banks and the remnants of vegetables, pour the marinade, in which chopped vegetables were stewed before.
Sterilize jars in boiling water for 25 minutes.
Cork and cool.
Stuffed tomatoes for the winter - tips and tricks
- Salting tomatoes occurs as a result of lactic fermentation. To increase its intensity, you can prepare the brine not only with vinegar, but also with whey. 50 ml of vinegar is replaced by half a cup of serum.
- Stuffed tomatoes are not necessarily salted in jars. This can be done in nylon or wooden containers, pans. To the fruits were completely covered with brine and did not emerge, you need to cover them with horseradish leaves, then with a linen or cotton napkin. A flat plate or a wooden circle should be placed on top of the napkin and a pressure should be set, for example, a jar of water.
- After three days you can take the first sample. Tomatoes spread on banks and stored in the refrigerator, cellar, glacier.
Stuffed with garlic. However, this is not the only ingredient that recipes for spicy snacks provide, you can add hot pepper to the filling. Why salty green stuffed tomatoes, we offer to cook for the winter? Traditionally, they are considered the best for pickles and blend well with garlic. So, you will need 8 kilos of tomatoes, and for the filling - 2 heads of garlic and parsley: 200 grams of greens and 2 times less than the root.
Most often, the twist begins with the preparation of the marinade, but it is important to us first to make the stuffing. We make gruel from parsley root and garlic cloves using a fine grater, or in a meat grinder with a fine net. Finely chop the greens, then combine all the components in a bowl and wait until juice appears. Next, thoroughly wash the tomatoes and in the middle part of each side make a transverse incision, where we put the stuffing with a teaspoon, pushing it as deep as possible. The main thing is that the incision should be small, not longer than 1 quarter of the fruit.
Gruel of parsley root and garlic cloves
Then we make a marinade, for which we put half a kilogram of sugar for 5 liters of water, about the same 9% vinegar (for which we dilute the essence at the rate of 1: 7), and also 300 grams of salt. Brine for harvesting get strong, so it is not suitable for drinking. Sterilize the banks over the steam. Cut into rings a large pod of hot pepper and throw in each bottle (spread out into 4 cans of 3 liters) in several pieces, also put 3–4 bay leaves and 1–2 umbrellas of dill. Next, tightly lay the already minced tomatoes and pour the hot marinade. Roll up and clean to cool.
There is another version of this recipe. The pickle used is the same, but the filling is somewhat different. We take green tomatoes of medium size and, having washed out, in the same way as in the first recipe, we cut them across. Next, take a carrot, cut it in half lengthwise and then chop into thin slices. Garlic cloves just divide along on the plate. Then we push the pieces of both of them into the cuts made in tomatoes, after which we carefully place the filled fruits in the cylinders with the prepared dressing and pour in the brine.
And here is the third option for 3 liter jars. Minced meat is almost the same as in the first recipe, but we add it to taste with basil. In addition, we cut the tops off the tomatoes, and remove the core and, chopping, add to the filling, which we place inside the empty fruit. As the caps use the same tops, jokes them with toothpicks. Sterilize the jars, and then put another 2 tablespoons of dry mustard and pour boiling water over it, which after 15 minutes is poured into a saucepan. We put the container on the gas and throw 1.5 tablespoons of sugar into the water and 3 times more salt. Pour the marinade in the banks placed tomatoes (putting together with them bay leaf and dill, as well as several peas allspice). Roll up and cool.
2
The more ingredients in the stuffing, the tastier it is.. Therefore, the following recipes will be already with complex compositions of the filling. For the first, you will need 400 grams of small red tomatoes (preferably dense) with 200 grams of carrots and onions. We also take greens and parsley root - 25 grams. All this is needed directly for the workpiece. Also, we will prepare the pouring in the form of sauce. For him, we take already 0.6 kilos of tomatoes (soft ones can be), they need to be peeled and ground on a grater or in a meat grinder, adding the extracted pulp from the tomatoes, which will be rolled up. Then in an enamel saucepan set to boil for 15 minutes.
While the base for the sauce is heated over low heat, we cut the peeled onions and fry it in 100 grams of sunflower oil, using cauldrons for this purpose. Then we extract and drop carrot and parsley root, chopped into strips in its place, to be stewed. It is just time to see how the process of cooking the sauce proceeds (it is necessary from time to time to stir it and remove the foam). Add to the boiling mass 2 tablespoons of sugar, 3 teaspoons of salt and 2 bay leaves, as well as a few peas allspice, then leave for another 10 minutes.
Cooking carrot sauce with parsley root
Mix all the components of minced meat in a pot, add there finely chopped greens, and then put them into a sterilized glass container in rows, cut tops up to prevent filling. Like all recipes with a small number of ingredients, this one is designed for only 2 liter jars, for a larger number, respectively, we increase the volume of the components. Fill the sauce in the container, add 2 tablespoons of 6% vinegar and place in a saucepan with hot water, where we pasteurize for 75 minutes, covered with lids. You can roll up salted tomatoes.
To get vinegar 6% of the essence of 70%, you need to dilute some of its quantity with water from the ratio of 1:11 parts.
3
Like the previous recipes, this one is designed to cut the tops of the washed tomatoes (2 kilograms of medium-sized fruits) tops and remove the core from them. For stuffing, you will need 0.5 kilo of eggplants, preferably without seeds, as well as about 4 cloves of garlic and 100 grams of parsley. Then everything is simple: turn chopped eggplants into a homogeneous mass on a blender, mix with chopped tomato cores and greens. Next, put this mixture in a cauldron stew for 15 minutes.
Eggplant minced tomatoes with garlic
We sterilize glass jars, put a little allspice (2-3 peas), bay leaf, 1-2 cloves of garlic at the bottom of each. Then you need to turn off the gas under the stuffing and start filling them with tomatoes. Already stuffed we close the cut tops and fix with toothpicks, piercing the fruit through, and then put it into the jars. Next, just pour boiling water and put in a pot of water to pasteurize for 20 minutes, then add vinegar and roll up the workpiece.
Very tasty and even piquant, stuffed with white cabbage for the winter, so we will include them in our recipes. You will need 2 kilos of tomatoes, a head of cabbage, 2 carrots and 2 times more bell peppers, as well as a head of garlic and 1 pod of hot pepper. All this should be washed under running water. Next, we recall what previous recipes recommend: for tomatoes, you need to cut off the tops and scoop the core.
Now shred cabbage and Bulgarian pepper with fine strips, finely chop the celery and cilantro dill (leaving a few sprigs for pickling), as well as garlic, grate the carrots on a grater. We mix everything, after which, pouring a pinch of salt and sugar into each tomato, fill the blanks with the filling. It remains to take a large saucepan, put a sheet of horseradish and greens on the bottom, then put in it rows of tomatoes stuffed with vegetables for salting for the winter. We boil water, add salt well and pour it into the pan, and then press down the blanks with the yoke for 3 days. After this period we transfer to banks, we filter brine and, again the bay, we clean in the refrigerator or in the cellar.
Tomatoes are salted in Russia for the winter from time immemorial, they only did it earlier in a different way in wooden barrels and tubs and salted in large volumes. After all, pickles for the winter were the main food. Stuffed green tomatoes are a wonderful winter snack that goes with many dishes and makes them spicy. We have already proposed, today we suggest stuffing tomatoes, and then salting.
Salted Tomatoes with Carrots and Peppers
For cooking you will need:
- 2-4 kg of green or brown tomatoes;
- sweet red pepper;
- 1-2 pieces of red long bitter pepper;
- 1 large or 2 medium carrots;
- 10 cloves of garlic;
- bunch of parsley;
For brine take:
- For 1 liter of liquid, take 50 grams of salt, 30 grams of sugar.
- spices: black ground pepper, hops-suneli, coriander seeds, bay leaf
Tip: It is better to take the fruit green or brown durum
Prepare the filling.
Grate carrots on a medium grater.
Grind the bitter and sweet pepper. Cut the parsley and garlic into smaller pieces.
Mix all chopped ingredients. Pepper with black pepper.
On each tomato, make two cuts in the center, crosswise, not fully done.
Carefully push apart where the cut is made, so that the tomatoes are not broken up. Stuff them with stuffing and put them tightly to each other in a container in which the tomatoes will be salted.
It is better to take the enameled ware, it is possible to take plastic cans.
Prepare the pickle. Add salt, sugar and spices to the water: hops-suneli, coriander. Let the brine boil. Pour the tomatoes with the cooled brine.
Make a yoke. You can cover the plate and put the load on it.
Keep blanks for 2 days in a warm place, then put in a cool place in 3-4 days you can already have them. Before serving cut, add vegetable oil can be sprinkled with fresh herbs.
Pickled tomatoes
A three liter jar will require:
- 1.5 - 2 kg. green tomatoes;
- 1 sweet and 1 bitter red pepper;
- small carrot;
- garlic head;
- greens or parsley root.
For the marinade:
- 70 ml. 8% vinegar;
- 60 gr. salts;
- 15 gr. Sahara;
- ½ tsp black peppercorns;
- dill umbrellas;
- 1 bay leaf;
Make cuts like in the first recipe. Pepper cut into small strips. Carrots rub. Finely chop the garlic and parsley.
Tip: If you find parsley root, then you can not put greens. Greens will change color, so root is preferable.
Put the tomatoes in a jar.
Let's do a pickle. Add salt, sugar, black pepper, bay leaves, dill umbrellas, parsley root to cold water. Bring water to a boil, add vinegar and pour tomatoes over the hot pickle. Put the filled jars in a pan with hot water, cover with lids. Sterilize for 20 minutes over medium heat in boiling water. Inverted cans wrap a warm blanket and leave overnight. In the morning, you can reach the banks and store them in a cool place. In closed banks can be stored for a year.
Spicy green tomatoes with pepper and garlic
If you prefer to preserve rather than salt for the winter, then this recipe is for you.
Ingredients:
- Green unripe fruits - 5 kg;
- Bitter small chili - three or four pods;
- 0, 5 kg of onions;
- 0.5 kg of sweet pepper;
- Some parsley and dill;
- 200 gr. garlic.
Cooking:
Green tomatoes need to be washed and cut in half, but do not cut to the end, but so that the mixture can be put between the halves. The core should be removed and grind through a meat grinder together with pepper, onion and greens. The resulting mixture (minced meat) to fill each tomato, put in jars and sterilized. Liter cans are sterilized for about twenty minutes, and cans of three liters for half an hour. Banks roll up.
Ready-made tomatoes will decorate your holiday table and add spice to everyday dishes..
Thrifty housewives will agree that from any products, even at first glance, not very suitable, you can cook tasty and healthy dishes. Tom can be a bright proof of canned green tomatoes with a filling. Interesting and simple recipes - in our article.
1
Tomato is one of the most popular vegetables that are grown in our country. It is used in any form: fresh, fermented, salted, fried, in the form of juice. This vegetable is a storehouse of vitamins and minerals, which are so necessary for our body for a full life. An unripe tomato contains a powerful substance - lycopene, due to which the vegetable eventually acquires a recognizable color.
Green tomatoes in a plate
It is also thanks to him that the use of tomatoes prevents the development of tumors in the body, prevents disruption in the work of the myocardium. This vegetable contains the well-known hormone of happiness - serotonin. All the beneficial properties of green tomatoes are manifested only in combination with vegetable oil and with proper preparation. Despite the high concentration of vitamins and the beneficial properties of the vegetable, it should be approached with some reservations to eat it in its underripe form.
Green tomatoes contain solanine, which can cause food poisoning in case of exceeding the permissible rate.
Therefore, we advise you to minimize the harm of unripe vegetables, and this can be done in 2 ways: blanch them or pour tomatoes and salt from the bushes for 4-5 hours. We are ready to tell you popular recipes, how to preserve green tomatoes with filling in such a way that the unripe fruits not only do not cause harm, but also become the most delicious snack on any table.
2
Improper cooking technology and failure to comply with the recipes can ruin the taste of any, even the most delicate dishes. That is why it is very important to approach the process of canning vegetables with all responsibility. And we are ready to help you with this. There are quite a few recipes for preparing delicious unripe tomatoes; the most popular are:
- Fermentation - for the destruction of all harmful substances must be blanched vegetables at least 3 times;
- Salting and pickling allows you to cook wonderful snacks with hot peppers and greens;
- Vegetable caviar - in addition to tomatoes, you can add carrots, garlic, horseradish, walnuts;
- Jam to taste is often similar to peach, it can be eaten without fear;
- Canning allows you to make a very appetizing and spicy snack.
We suggest experimenting with and choosing a recipe to your taste.
Stuffing Green Tomatoes
- Classic recipe - green stuffed tomatoes with pepper and garlic
Based on 4 liter jars, you need the following ingredients: 3 kg of tomatoes, 5 heads of garlic, 2 pods of bitter pepper, and bay leaf. To prepare a liter of pickle, prepare a tablespoon of salt, sugar and vinegar in a ratio of 2: 1: 6. All is ready? Then you can proceed, and start with the stuffing for the filling. Garlic and pepper wash and cut into thin strips. Tomatoes also wash and cut in half, but not completely, so that its skin is whole on one side. Use a teaspoon to make a small depression into which to put the mince, and reconnect. Degrease jars of soda, but do not sterilize.
In each jar you must put a couple of peas of black pepper, a couple of bay leaves, 3-4 sprigs of parsley, then lay out the tomatoes and pour in the pickle. It is also necessary to boil a liter of water, which is also poured into cans. Cover with lids and leave for 20 minutes, then pour all the liquid back into the pan, add salt, sugar and vinegar in the required proportions. Put everything on fire and bring to a boil. Everything is ready - we pour the pickle back into the jars, and we can roll it up.
- Stuffed tomatoes according to the texture of the recipe
To make such a snack, you will need: green tomatoes, carrots, garlic, red hot peppers and green celery. To prepare the marinade, you need a tablespoon of salt, sugar and vinegar, laurel, a couple of coriander seeds, allspice and black pepper peas. Peel the carrots and cut them into small pieces, then chop the garlic into slices. Tomatoes are cut in half, but not completely, and in the middle we insert a circle of carrots and garlic. All stuffed tomatoes laid in jars, add there celery and hot peppers, pour the hot marinade. We put the banks sterilized and roll!
- Tomatoes stuffed under the yoke
Conservation of green tomatoes
Vegetables for this recipe are a little bit sour for an amateur. For this option salting you need a large pan, not jars. So, prepare 3 kg only of unripe fruits of the family of solanaceae torn from the bed, garlic 2 heads, 1 bitter pepper, 2 carrots and, if you like greens, choose any one you like. And for the preparation of pouring you need 6 liters of water, a glass of table salt, 1.5 cups of sugar and 0.5 liters of vinegar.
Let's start with the filling, all vegetables, except tomatoes, and greens are passed through a meat grinder. Cut the tomatoes crosswise, not fully, so that they keep their shape, you can stuff it. Stuffed vegetables put in a pan or any other container, cover with brine and put a plate and oppression. After 3 days they can be served at the table as a tasty and spicy snack.
3
Among the many recipes for preservation, each housewife chooses the ones she likes. We offer 3 simple recipes that allow you to replenish your pantry with a jar of crispy, hard and appetizing tomatoes. Fans of spicy snacks will appreciate the glory!
- Spicy snack with basil
Preservation of tomatoes with eggplants
Underripe tomatoes 3 kg, a kilogram of onions, 5 sweet peppercorns, 1 carrot and a bunch of fresh basil. And for the preparation of brine, prepare 0.5 liters of vegetable oil, 3 tbsp. l salt, a glass of sugar and 50 ml of vinegar. Prepare all the vegetables, wash, peel and mince or using a blender. Cut the tomatoes in half and cook them with minced meat. Put stuffed tomatoes in an enamel saucepan, cover with oil, add salt, sugar and, all mixed well, leave to marinate for at least 5 hours. After that, soak the marinade vegetables spread on the banks and add vinegar. Now you can roll up the covers and send jars with such preservation to the pantry.
- Horseradish Appetizer
As you know, horseradish was used for the preparation of all kinds of pickles. So, take 3 kg of unripe tomatoes, 5 cloves of garlic, 500 g horseradish. To prepare the brine you need a liter of water, a glass of sugar, 3 tbsp. l salt and a glass of vinegar. To grind horseradish, we recommend using a blender, of course, you can also use a meat grinder, but then your eyes will burn very much. Through the press, skip the garlic, and cut the tomatoes crosswise. In one cut put garlic, in another horseradish. We sterilize the cans and carefully transfer our blanks there. Boil the water and fill it for 10 minutes twice, fill it with hot brine for the third time and screw the lids on. According to this recipe, you will get a tasty and moderately spicy snack.
- Green Tomatoes and Tomato Juice Without Vinegar
Vinegar is contraindicated for many for medical reasons, but one wants to try an appetizing, moderately spicy snack in the winter. Our recipe will help you make a unique pickling, for this, instead of vinegar, we will use tomato juice. So, we need 3 liters of tomato juice, 10 kg of unripe tomato fruits, 2 kg of onion, 3 kg of carrots, a head of garlic, 150 g of sunflower oil and greens. In tomatoes, cut the tops, and remove the pulp with a spoon. We clean the carrot and rub it on a fine grater. Onion cut into half rings and fry, add chopped greens. We stuff tomatoes with this stuffing and place vegetables in jars. Tomato juice is boiled and we fill it with our blanks. We set to be sterilized for an hour, after which we roll up and leave to cool.
4
Summer residents sometimes harvest unripe tomatoes in large quantities, and there is not enough time to preserve. Then quick recipes come in handy!
- Grilled Green Tomatoes
Fried Tomatoes with Rusks
You need 0.5 kg of members of the family Solanaceae, 2 eggs, breadcrumbs, sunflower oil, your favorite spices and a pinch of salt. Whip eggs, salt and spices in a bowl. Cut the tomato into thin slices, and then each ring should be dipped in an egg and breadcrumbs. Fry on a hot pan on both sides. Serve with cheese or garlic sauce.
- Green Tomatoes Stuffed with Oyster Mushrooms
Take a couple of tomatoes, ripe and green, 200 g of oyster mushrooms, 4 tbsp. l flour, 3 eggs, leek, 5 tbsp. l mayonnaise, Dijon mustard, salt and vegetable oil. Wash mushrooms and boil for 20 minutes in salted water. Boiled mushrooms finely chop. Then cook the batter: mix the eggs, flour and salt and whisk everything. Cut an unripe tomato into thin ringlets, dip each in batter and fry. Mix mustard with mayonnaise. Remove the skin from red tomatoes and chop with a blender, adding spices and salt. Leek cut into strips. Put tomato ringlets in batter on the dish, pour them with mustard-mayonnaise sauce, put the tomato puree and a slice of mushrooms. Everything is ready, an appetizing snack will delight you and your guests.
Preparing vegetables according to our recipes, you will not only make a variety in your diet, but also save maximum useful properties in products before winter, and you can enjoy the unique taste of seasonal vegetables even in severe frosts. And stuffed tomatoes in all respects will not only be a decoration for your table, but also a great snack for lovers of spicy dishes.
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