We all know well about the benefits that salted tomatoes bring to the human body. Their main weapon is lycopene, a natural antioxidant. For this reason, the limited use of these tomatoes, in particular, will help to reduce the risk of diseases of the prostate and pancreas, cervix and cardiovascular system. Therefore, today we will learn how to cook pickled green tomatoes stuffed with various healthy additives.
Recipe number 1: stuffing tomatoes with garlic
Keep in mind that a dish prepared according to this recipe is not intended for winter storage. It will be ready a maximum in a week, and you can eat.
Ingredients for a jar of three liters : water - one and a half liters, tomatoes, garlic, coarse salt - three spoons, celery, fresh parsley, dried dill. G
we take pickled green tomatoes stuffed with garlic. We wash the tomatoes from the side opposite the peduncle, make a shallow cruciform incision. We clean the garlic, cut large slices into several small slices. We put a clove of garlic in each tomato.
We put celery, parsley and dill on the bottom, fill it with tomatoes, between which we put greens. We cover with greens and fill with the prepared brine, for which we dissolve the salt in cold water. Lid tightly with a lid and for one day put the jar in the cold. After a day we transfer to the kitchen, and after five days - to a cool place for storage. Sour green tomatoes stuffed with garlic cloves are ready. The tastier they will be, the longer they cost.
Recipe number 2: stuff tomatoes with onions and carrots
Necessary ingredients : four kilograms of brown and green tomatoes, three bunches of parsley, one onion, one hot pepper, three bunches of leaf celery, six tablespoons of salt, three liters of water, a head of garlic, two large carrots.
Cooking pickled green tomatoes for the winter. Peel the onions and carrots. The first is cut into thin half rings, the second is rubbed on a coarse grater. We wash the pepper and make thin rings out of it. Finely chop the peeled garlic. Wash the celery and parsley, dry and chop. We take all the vegetables, mix them and add salt.
We wash the tomatoes, on each of them we make a deep incision and put the filling in them. We put it in the dishes, you can in the tub. We boil water with salt and pour brine. For two to three days, leave at room temperature. During this time, the tomatoes should become softer and darker. We clean in a cool place for storage. The result was excellent pickled green tomatoes stuffed with carrots and onions.
Recipe number 3: we stuff without vinegar
Ingredients : three kilograms of tomatoes, medium-sized carrots, dill and parsley - in a bunch, garlic - a dozen cloves, one bitter pepper.
For a change, today we will grind some components in the combine: carrots, garlic, peppers and even herbs. What a flavor you get! Cut the tomatoes crosswise, but not to the very end. We start cooking pickled green tomatoes stuffed without vinegar. A teaspoon, so much more convenient, fill them. We spread it in containers, we did it in buckets. So it will be easier to get them back for eating. Cooking brine.
It will take, per liter of boiling water : granulated sugar - a tablespoon, coarse salt - two spoons, a spoonful of vinegar. As soon as the brine cools down to 70 degrees, fill them with our tomatoes. It will take about two liters, but it should completely cover the tomatoes. Cover and put a little oppression. Leave for four days, after which you can take a sample. One of the options for serving is to cut into four parts and pour with unrefined vegetable oil.
Recipe number 4: tomato "in Georgian"
This recipe was accidentally found in one rare Georgian cookbook and was interested in the fact that it tells in detail how to prepare sauerkraut tomatoes, stuffed, without brine, in their own juice. The result is stunning.
We will need : two kilograms of green tomatoes, eight pieces of pepperoni pepper, also green, one large head of garlic, a large bunch of dill, the same amount of parsley, petiole celery and cilantro, salt. Tomatoes are desirable, but not necessarily the same size, strong and small.
All components are well washed and dried. We cut the tomatoes so that we get a pocket, rub them with salt from the inside, put them in a bowl and let the juice in ourselves. Very finely chopped peppers and herbs, you can garlic like that, and you can grater. Stir in a separate bowl and stuff each tomato with this greens. From the calculation: for one tomato - a tablespoon of the mixture. Fold in a deep container, put the cargo on top, cover with a lid and send to a cool and dark place. From time to time, it is recommended to shift the tomatoes: top down and vice versa, so that they are evenly soaked in their own sauce. Ten days - the new dish is ready.
Recipe number 5: tomatoes, pickled in three days. Preparatory stage
Ingredients : three kilograms of tomatoes, one bunch of petiole celery and dill, one cooking garlic, two tablespoons of sugar sand and salt - per liter of water.
Cut the celery tops with herbs, cut the petioles into ten-centimeter pieces. We will completely lay dill, but you can cut it. Wash the tomatoes and wipe them dry. At each of them we cut out the place for fastening the stalk, in which case they will be salted in three days. But we do it carefully so that the fruit, when it is poured with boiling water, does not spill. Divide the garlic into slices and peel them. And now we will prepare pickled green tomatoes for the winter.
Continuation: kvasim tomatoes
Bring to a boil three liters of water, add sugar sand and salt. We throw celery stalks in boiling water for 30 seconds and immediately get it with a slotted spoon. Leave our pan on a small fire. We put tomatoes, herbs, dill, garlic and celery stalks in a jar. Put the tomatoes with the holes up. Remove the brine from the stove and fill it with a jar. Just in case, leave a glass to add after the tomatoes absorb a part of the liquid. The next day we add and slightly add salt.
We cover the neck with a saucer and leave it in a warm room. During this time, bubbles form on the surface, and the brine becomes cloudy. What is this recipe good for? You can take a sample at any time. They considered the brine to be satisfactory in acid, take the lid and close the jar, and then send it to the refrigerator. A day will pass and you can eat. Sour green tomatoes stuffed with herbs are ready. Enjoy your meal!