Green tomatoes stuffed with herbs and garlic

Try to cook from a green tomato unmatched winter billet, following our interesting recipes.

Quailed green tomatoes, stuffed for the winter - a simple recipe

Ingredients:

• tomatoes (green) - 2.5 kg;
• fresh parsley and coriander - 1 beam;
• Bulgarian pepper - 1,5 pieces;
• garlic - 80 g;
• cooking salt - 2 tbsp. spoons (without a slide).

Preparation

1. The washed green dense tomatoes are cut in the form of an open book, parallel to the place from the peduncle.
2. A bunch of parsley and fragrant cilantro is chopped very finely with a knife.
3. We peel the Bulgarian pepper and garlic, and then scroll them through a fine sieve grinder.
4. We connect greens with the crushed vegetables, we add in this mix a kitchen salt and we stuff this magnificent stuffing with tomatoes.
5. Put the vegetables in a container (with a volume of at least 4 liters) and, tightly closing them with a lid, leave.
6. After 1.5 weeks you can enjoy really delicious sauerkraut tomatoes , which for storage better move to the shelf of the refrigerator.

Green instant tomatoes stuffed with herbs and garlic

Ingredients:

• green tomatoes (small) - 3 kg;
• garlic - 130 g;
• greens of cilantro, dill - 0.5 bunch;
• green parsley, celery - 1 beam;
• drinking water - 2.2 liters;
• fine salt and sugar - 70 g;
• table vinegar - 120 ml.

Preparation

1. Purely washed tomatoes are cut so that the fruit can be stuffed.
2. In a lot of cold water, we wash out all the fresh herbs, and then lay it on a large clean towel and dry it for an hour.
3. Then, with a sharp long knife, finely chop coriander, dill, and parsley with celery and place everything in one high bowl.
4. All the cleared chives of the garlic are crushed through the press and we put the garlic pulp into a bowl with chopped herbs.
5. We spread out the filling between the apertures of the cut tomatoes and compactly put them in a large tall vessel.
6. On the hot plate of the gas stove we put a container with drinking water and at the initial stage of its boiling we introduce here fine salt, sugar and table vinegar.
7. After holding the brine in the boiling stage on the stove for a couple of minutes, we pour it into the soup with the tomatoes in it.
8. Hermetically close everything with a plastic lid and leave the tomatoes on the table until everything is well cooled. After this, let the vegetables stand for about 4 hours, and then move them to the free shelf of the refrigerator.
9. After 20-22 hours you can safely eat incomparably delicious tomatoes.

Spicy green tomatoes stuffed with garlic and herbs for the winter

Ingredients:

• green, dense tomatoes - 4.8 kg;
• Fresh fennel and parsley - 1,5 bunches;
• chili pepper - 100 g;
• Ground ginger - 3 tsp.
• garlic - 200 g;
• clean water - 5 liters;
• fine white sugar - 180 g;
• kitchen salt - 130 g;
• vinegar - 230 ml.

Preparation

1. Slightly tomato cut into the middle of each fruit.
2. With freshly washed greens we cut the tails, and that part with the leaves that we left was twisted together with chili and garlic peeled through the finest sieve of the electric meat grinder.
3. Sprinkle the crushed mixture with ground ginger and mix, and then fill with this burning stuffing of green each tomato prepared earlier.
4. With these stuffed vegetables we fill two carefully scalded with a boiling water bottle.
5. In a large metal container bring to boil clean water, and then add to it fine white sugar, kitchen salt and proven quality vinegar.
6. After a couple of minutes, remove the hot brine from the stove and pour it over the glass jars with tomatoes.
7. We sterilize our wonderful snack 12 minutes, and then immediately cork the tomatoes and keep them cool under a warm blanket before cooling down.