Georgian cuisine has long been famous for its excellent vegetable delicacies. An important component in this kitchen is tomatoes, which make excellent snacks and pickles. Today you will learn how to deliciously cook Georgian green tomatoes in brine. The dish is served with meat and fish delicacies, as well as an independent cold snack.
First way
For brine: a liter of water, 50 grams of granulated sugar, salt and vinegar essence.
Ingredients: a kilogram of green tomatoes, 5 cloves of garlic, coriander seeds (dessert spoon), two carrots, dill and cilantro.
We sterilize the jars in advance, lay the chopped garlic with herbs on the bottom. If the tomatoes are too large, then they are best cut into two parts and put in a container. On top of vegetables, spread the circles of carrots. Layers alternate.
Boil the prepared fill and pour it into the jar. Next, put the container in a pot of water and sterilize again for five minutes. Ready green tomatoes in Georgian, rolled up in glass containers, leave in a dark place. Can be stored in the refrigerator.
The second way: Georgian pickled green tomatoes with vegetables
The original assortment has a piquant taste, try to cook it from the available ingredients. Components: green tomatoes, white cabbage, carrots (two kilograms each); bell pepper (at least three kilograms); parsley, dill and celery (in a bunch).
For filling: salt (500 grams) and 10 liters of water.
If you make per liter of water, then, accordingly, less food is required. Prepare deep dishes and oppression. We thoroughly wash all vegetables. We cut the tail off the pepper, peel the carrots, cut the cabbage into 8 parts.
We douse the container with boiling water, put greens on the bottom (you can not cut) and prepared foods (in layers). Pour the vegetables with cold pouring, set heavy oppression on top of it. We stand for four days in the room, then store in a cool place for another 20 days.
The third recipe: Georgian green tomatoes (pickled)
Products: a kilogram of tomatoes (green), currant leaves (5 pcs.), Onions (3 pcs.), Hot pepper (2 pods), lavrushka (4 leaves), peppercorns (ten pieces), 10 buds of cloves, grated horseradish (optional) and dill seeds.
For the marinade: a liter of purified water, granulated sugar (100 grams), vinegar (50 ml), salt (4 large spoons).
We put tomatoes in sterilized containers, between them we place onion sliced in rings, all the spices and leaves of currant. Put a heavy load on top and pour the solution. Store in the basement.
Fourth Recipe: Georgian Spicy Green Tomatoes
Ingredients:
- a kilogram of tomatoes (green);
- pods of hot pepper (who loves sharper, you can increase the proportion);
- carrot;
- garlic (50 gr.);
- celery leaves (200 gr.).
For pouring you will need a liter of water, a bay leaf in the amount of three pieces, dried dill with seeds (50 gr.), Salt (20 gr.), Peas of black pepper (about ten pieces). In boiled water, add the listed components, let it boil for 5 minutes, remove pepper and lavrushka from the liquid (throw it away).
Pick solid and small tomatoes. We will stuff them with a filling of celery, garlic, hot pepper, carrots - finely chop the products and fill them with tomatoes. To do this, in the middle of each vegetable we make a small incision.
We put stuffed tomatoes in a large container, between them we put dill, taken out of the brine. Fill with a cooled marinade, set oppression, store for three days in a cool dark place. After a certain time, we place the green tomatoes in Georgian in banks, close them with lids and send them to the refrigerator. Cook with pleasure and with a positive attitude!