An appetizer of green tomato, prepared for the winter, will always be relevant on your table. Experimentally, you can determine the severity of such dishes suitable for you and delight the whole family with proven delicacies.
Harvesting sharp green tomatoes for the winter
This is a Georgian recipe. In accordance with it, a hot appetizer of green tomato for the winter is prepared in its own juice. You will need a bunch of dill and the same amount of parsley, cilantro and celery. All this needs to be finely chopped. Peel the garlic, wash the hot pepper, cut the tail and chop coarsely. Tomatoes need to be incised and grated with salt. Mix chopped greens with garlic and stuff the vegetables with this mixture. Put prepared tomatoes tightly in a pan: they must lie in it for ten days (in the cold). Periodically, they should be mixed to soak the juice evenly. After that, you can boil and roll in cans.
You can slightly change the recipe. After the preparatory procedures, start the tomatoes cut from the side of the stalk with a whole clove of garlic, parsley, celery. Stack in jars with spices, horseradish leaves and blackcurrant. Pour twice: the first time with ordinary boiling water (the liquid must be kept under the lid for fifteen minutes). Drain the resulting infusion, add three tablespoons of sugar and salt, boil again and pour in three tablespoons of vinegar (three percent). Then roll up the container, cover with a warm blanket, allow to cool.
Chutney - a canned appetizer of green tomato for the winter
It will take one and a half kilograms of completely green or slightly browned vegetables, two hundred grams of apples (preferably antonovka), three hundred grams of onions, wine vinegar (eight percent, two tablespoons), a little sugar, salt, ground allspice and a teaspoon of coarse mustard.
Cut the tomatoes in half after they are washed and dried. Remove seeds and septa. Pass the onions and the core of the sliced tomatoes through a meat grinder, then salt and leave for three hours. Washed apples need to be cut into slices. Tomatoes - thin straws. Put everything in a pan, pour the mixture with twisted onions. Add spices and all other ingredients. Cook the chutney to thicken over low heat, pour into banks and roll up, then store in a cool place. This appetizer of green tomato, prepared for the winter, is very tasty, if you add prune to it. Soak it first and put in the sauce before boiling.
Cooking green stuffed tomatoes for the winter
Grate two large carrots on a coarse grater, cut one onion and one hot pepper in half rings . Chop the peeled garlic. Do the same with celery and parsley. Mix and salt everything - now the filling is ready. Prepare green or brown tomatoes (four kilograms), make an incision on each and put a tablespoon of the filling. Put the fruits in a bowl. Pour in three liters of boiling water and leave for two days. When the tomatoes darken and become soft, rearrange them in a cool place and store under the lid. Carrots can be replaced with horseradish.