Easy recipe preparing aromatic pickled tomatoes. This dish will perfectly complement lunch or dinner, and it will take very little time to prepare. Lovers of pickled tomatoes manage to make this dish all year round, since now it’s not a problem to buy tomatoes even in winter. But still the most delicious pickled tomatoes are obtained from homemade vegetables with fresh, juicy greens from the garden. Today we will cook tomatoes pickled with garlic and herbs.
For pickling, it is necessary to choose fruits that are not overripe and of the same degree of ripeness.
I prepare the products according to the list.
Ripe, but not soft tomatoes I wash it and wipe it dry.
In order for the tomatoes to ferment faster, I use a knife to cut out small indentations in the place where the stalk is attached.
I cut the peeled garlic into slices or strips.
I wash all the greens. I cut the celery stalks into pieces 1.5-2 cm long.
Coarsely chop the parsley, dill and top of the celery.
Pour water into a saucepan, add salt and sugar, bring to a boil. I place chopped celery in boiling brine for about 30 seconds.
Using a slotted spoon I remove the celery. I leave the brine to simmer over low heat.
To the bottom clean three-liter jar I add a little chopped garlic, a little herbs (including celery taken out of the brine), then tomatoes - with the notches facing up.
Then I again add some herbs and garlic, a layer of tomatoes. So I stack the tomatoes and herbs to the very top of the jar.
I pour boiling brine over the tomatoes. I still have a little brine left, I don’t throw it away. The next day I check: if the tomatoes have absorbed the brine a little and the jar is not full, I add brine to the top.
I cover the jar with a saucer, place it on a plate or tray (the brine may leak out) and leave it in a warm room for 3 days.
During this time, the brine will become cloudy and bubbles will appear, which means that the fermentation process has begun. I cover the jar with a plastic lid and put it in the refrigerator.
A day later, tomatoes pickled with garlic and herbs are ready!
I store pickled tomatoes in the refrigerator or cellar.
Enjoy your meal!
There are a lot of recipes for preparing stuffed green tomatoes for the winter and they all deserve to be used by you. The result of summer work is a wonderful and great addition to many main courses.
Pickled green tomatoes stuffed with garlic
Pickled green tomatoes are a real treat! We strongly recommend that you try to make such a preparation.
First of all, you need to prepare the filling. To do this, take a large carrot, peel it and chop it in a food processor. If you haven't got one yet kitchen appliances, then you can use the most ordinary grater. In a food processor, also chop the bitter red pepper and 10 cloves of garlic. Using a knife, cut a bunch of dill and parsley.
Wash 3 kg of unripe tomatoes, make cross-shaped cuts with a knife (do not cut all the way through). Using a teaspoon, stuff the tomatoes. Place them in containers, for example, it is very convenient to use plastic buckets.
To prepare pickle for 1 liter of boiling water, take a tablespoon of vinegar and granulated sugar, 2 tablespoons salt. Wait for the brine to cool to 70 degrees, and then pour it over the tomatoes. Approximately 3 kg of vegetables will require 2 liters of brine, but, of course, the container in which you ferment will also play a significant role. Note that the brine must completely cover the fruit.
Cover with plastic caps and place a weight on top (for example, you can take the most ordinary liter jars), this must be done so that the tomatoes do not float, but remain in the liquid all the time. You can simply leave the containers at room temperature, or you can place them near a warm radiator. After 4 days you can already enjoy delicious snack. Then it should be placed in the refrigerator so that your workpiece does not turn sour.
Green tomatoes stuffed with herbs
To prepare this roll, you need to select cream tomatoes of approximately the same size. Naturally, you can’t do without preparing the greens. For the marinade, you can take tarragon, blackcurrant and horseradish leaves, and dill sprigs. For the minced meat itself, you will need celery, parsley and garlic.
Wash and prick the cream with a fork, then blanch it in boiling water for a couple of minutes. At the same time, thoroughly wash the cans of soda and sterilize them in any way that suits you.
Rinse the green stuffing well, separate it into leaves and dry. Add the herbs to the blender along with the garlic. Salt the resulting mass thoroughly.
After the tomato fruits have cooled slightly after blanching, you need to pick out their “butts”, fill them with greenfinch and place them in containers, while trying to ensure that they lie as tightly and evenly as possible.
To prepare the brine, add salt and sugar, your favorite spices and prepared herbs to boiling water. After 5 minutes of boiling, these greens can be thrown away - they are no longer needed. Fill the jars to the top with boiling brine. Cover the containers with lids and send them for fifteen minutes to sterilize. Then add a little vinegar and roll up. The brine will become clear in about a month, then green tomatoes, stuffed with herbs and garlic, will be completely ready.
Spicy lovers will go crazy after eating it.
Stuffed green tomatoes for the winter - recipes
Option #1
Wash 10 kg of greenish tomatoes, cut each in half, but not completely. To prepare the filling, very finely chop a couple of bunches of parsley and dill, a glass of peeled garlic cloves, 3-4 bell peppers and a chili pod. Of course, cutting all this by hand is quite difficult and painstaking, which is why it is best to use a kitchen appliance such as a food processor. The resulting mass should be poured into a glass table vinegar, add salt and sugar and leave to marinate for an hour.
Then, using a teaspoon, stuff each fruit with this pickled assortment. After this, squeeze lightly to squeeze out excess vinegar and place in pre-sterilized containers. Place an aspirin tablet in 1 liter jars.
To prepare brine for 5 liters of water, take a couple of glasses of granulated sugar, a glass of salt and the same amount of vinegar. Fill the containers with this boiling brine and roll up.
They turn out very tasty.
Option No. 2
To prepare the brine, you need to take 2 cups of granulated sugar, a glass of salt and 150 ml of vinegar per 5 liters of water. This amount should be enough for 4 three-liter bottles. Boil the liquid.
To prepare the filling, grind the horseradish root, hot pepper and garlic through a meat grinder (variate the quantity according to your own taste). Grind in the same way bell pepper. Cut each tomato and push this mixture inside.
Place horseradish and parsley leaves, bay leaves on the bottom of thermally treated bottles, pack tomatoes tightly, pour boiling brine and roll up.
Option No. 3
This snack is popular among housewives. original name"Take out your eye." To prepare the filling, chop 200 g each of garlic and hot pepper (if you don’t get the seeds, you will get an even more “invigorating” option), 250 g of leaf celery.
Wash a bucket of completely green tomatoes, cut them in half or just cut off the top, and scoop out the pulp with a spoon. Place the spicy mixture inside, and then connect the halves.
Pre-wash and sterilize three-liter bottles with soda, carefully and tightly place the tomatoes in them.
For 5 liters of water, take 250 g of granulated sugar and salt, and after boiling, immediately pour in 250 ml of vinegar. Fill the bottles with this hot brine. You can screw it on, or you can simply close it tightly with a plastic lid. Then take it to a cool place.
We draw your attention to the fact that you can vary the composition of the mixture at your discretion; grated carrots, as well as any other green stuff, will also be quite acceptable.
Green tomatoes stuffed with carrots
To prepare this delicious snack First of all, you need to peel one carrot and then grate it. Peel the onion and chop it into rings. Wash the hot pepper as well, and then cut it into rings. Peel the head of garlic, remove the cloves from their films, and then chop finely.
Wash in cold water 4 kg of unripe tomatoes, make cuts in each fruit through which you will push the minced meat.
To prepare the minced meat, mix together the prepared vegetables, as well as 3 chopped bunches of celery and a bunch of parsley. Sprinkle this mixture well with salt. Stuff the tomatoes.
The jars in which storage will be carried out must first be sterilized (the same applies to the lids). Remember that the larger the container, the longer its heat treatment should take.
Lay it down tightly green tomatoes stuffed for the winter, into jars, and then fill them with marinade, which is prepared quite trivially - just boil water with the addition of a few tablespoons of salt. Immediately screw on the lids and turn the containers upside down. For the first couple of days, the jars should stand at room temperature, then they should be transferred to a cool place.
Green tomatoes stuffed for the winter, with photo
Wash and dry 1.5 kg of green or slightly pinkish tomatoes, rinse 200 g of greens with warm running water (you can take parsley, celery, dill), throw away the thick stems, leave a couple of beautiful leaves for decoration, and chop the rest very finely. Peel 5-6 garlic cloves and chop finely with a knife. Peel and chop a medium-sized carrot with a knife; if you want to make the preparation even more attractive, you can cut the carrot pieces into the shape of flowers. Remove the seeds from the red bell pepper and a couple of chili pods, and then cut into small cubes.
Take one tomato and make a cross-shaped cut at the place where the seal is located (the former stalk). Carefully open the vegetable and place a mixture of peppers, garlic and herbs inside. Cover it and then squeeze it lightly with your hand. Repeat the same manipulation until you have stuffed all the fruits. Then they will need to be carefully laid out in glass containers, interspersed with carrot “flowers” and celery or parsley leaves. They should lie quite tightly.
To prepare marinade per liter clean water add 3 tablespoons of honey, 2.5 tablespoons of salt, 1 dried coriander, 8-10 allspice peas and 6 black peppercorns, a couple of bay leaves. Wait for the liquid to boil, leave it for 1-2 minutes, and then pour in 9% Apple vinegar(75 g). Stir and pour the hot marinade into jars so that the tomatoes are completely immersed in it. We recommend that you pour the marinade in a thin stream into a slightly tilted jar - in this case, the fruits will not be severely scalded and the glass will not crack.
Roll up the lids and wrap the containers in a towel. In this form, they should cool down throughout the day, then they can be moved to the refrigerator or a dark place.
Stuffed Green Tomatoes – Recipe
Take 1.5 kg of medium-sized greenish or brown fruits, remove the tops from the stalk side. Using a spoon, scoop out the pulp so that the walls are not damaged.
Make minced meat from 150 g of parsley, the same amount of hot pepper (it must first be freed from seeds), 100 g of mint and 120 g of garlic. Spread the mixture over the tomatoes, cover with caps, and place in layers in a jar (sprinkle each layer with salt). Pour 400 ml wine vinegar, seal with a sterile lid and store in a cool place.
As you can see, recipes for such dishes can be found for every taste; all you have to do is choose the most optimal one for yourself and your household and start cooking as soon as possible.
Greetings, my dear hostesses!
As you already know, our family loves all kinds of spicy snacks. Especially ones that don’t take a lot of effort to prepare and don’t require any fancy ingredients. Some of our favorite snacks are lightly salted tomatoes with herbs and garlic. I always cook them with great pleasure, and they are eaten very quickly. Besides this great option for feasts or picnics.
What I like about this recipe is that it allows you to use your imagination. After all, you can cook it a little differently each time: vary the components of the greens to taste, make the tomatoes stuffed or simply in green sauce, early or classic, in a marinade or using the “dry salting” method.
All options deserve attention and respect; they are worth trying to diversify the menu and, perhaps, bring something of your own in the future. Therefore, today I am happy to share with you my favorite recipes. And then the choice is yours!
This option quick snack It’s prepared in one day; it’s not for nothing that such tomatoes are popularly called “one-day tomatoes.” To be fair, it should be said that they become even tastier after a couple of days. It’s best to store them in the refrigerator for about a week – don’t keep them longer, they will turn sour. But you can add new tomatoes to the resulting brine - the main thing is not to confuse them with those that have already been well salted.
Ingredients:
- 8-10 pcs. tomatoes (preferably small)
- 1 tbsp. l. heaped salt (coarsely ground)
- Juice of half a lemon
- 2 tbsp. l. Sahara
- 3-5 cloves of garlic
- 1 bunch of dill
- 1 bunch of cilantro (if you don't like cilantro, you can replace it with parsley or celery)
How will we cook?
- As you can see, this recipe is without vinegar, it replaces it lemon juice what will come to the tomatoes tender and refined taste. Besides the recipe will work for those who cannot tolerate vinegar in any form.
- First, we will select beautiful, strong tomatoes and wash them well. Dry with napkins. We also rinse the greens, shake them and place them on napkins to drain off excess moisture. Divide the garlic into cloves and peel them.
- Now we will pierce the tomatoes with a fork in several places so that they are better salted. Or you can cut them into slices or halves. We prefer whole tomatoes, but we choose small ones and pierce them with a fork. Then they are well salted.
- Then cut the greens with a knife or special culinary scissors. Put it in a blender, add the garlic cloves and grind everything to a puree.
- Then we'll take any suitable container- a jar, a pan, maybe even a bag. We transfer green-garlic puree there, add salt, sugar, squeeze out lemon juice. Mix everything. If desired, you can add spices: basil, oregano, black ground pepper or a little ground red, mint or lemon balm.
- Now this green sauce lower the tomatoes and carefully turn them over so that they are soaked in the sauce on all sides. Cover with a lid. If we cook tomatoes in a bag, then we tie the bag and put it in another bag, which we also tie. Place the tomatoes in the garlic-green sauce in the refrigerator. Mix them carefully from time to time.
During infusion in the brine, the tomatoes will release juice and become well saturated with brine and the aroma of herbs. This brine marinade will also be useful for seasoning other quick dishes. vegetable salads, it turns out very tasty, and is also very suitable for those who are on a diet. Either way, it's much better than mayonnaise!
If you don’t mind vinegar, then you can try making quick, lightly salted tomatoes according to the following recipe.
Lightly salted tomatoes with herbs and garlic, classic with vinegar
Ingredients:
- 0.5 kg medium sized tomatoes
- 5-6 cloves of garlic
- Parsley, dill, cilantro - to taste
- 5 tbsp. l. coarse salt (not iodized)
- 1.5 tbsp. l. Sahara
- 5 black peppercorns
- 2-3 pcs. bay leaf
- 1 tbsp. l. ground paprika
- 4 tsp. vinegar (9%)
How will we cook?
- In principle, the preparation is the same, except that it is advisable to remove the skin from the washed tomatoes. To do this, remove their stalks and pour boiling water over them for a minute. Then hot water salt and pour over the tomatoes cold water. When the vegetables have cooled slightly, cut the skin on top crosswise and easily remove it, like a stocking.
- Place the prepared tomatoes in a saucepan or container or jar. Finely chop the washed greens and peeled garlic and sprinkle them on top of the tomatoes.
- Pour half a liter of water into a saucepan, add salt, sugar and pepper. Bring to a boil, stirring. Turn off the heat, add vinegar and stir. Pour the brine into a container with tomatoes and herbs. Close the lid and let the vegetables cool at room temperature. Then we put them in the refrigerator. We store no more than a week. You can enjoy the tomatoes the very next day.
I also really like to cook stuffed lightly salted tomatoes. They always make a very favorable impression on the guests, everyone thinks that I spent a lot of time on them. In fact, this is not so, they are very simple to prepare, and now you will see for yourself.
Lightly salted tomatoes stuffed with herbs and garlic
This is a classic recipe, the so-called “Armenians”. Strong, firm tomatoes are suitable for this.
Ingredients:
- 1 kg tomatoes (ripe)
- 1 head of garlic
- 2 tbsp. l. coarse salt
- 1 bunch celery greens
- 1 bunch of parsley
How to cook
- Wash the tomatoes, make an incision on each one and cut off the top - the “cap”. Then cut out the core of each tomato. Please note: the more pulp you cut out of the tomatoes, the more filling you will need to put in them. Put the “hats” aside, they will be useful to you.
- Now wash the greens and shake them. By the way, you can take not only parsley and celery, but also dill, cilantro - any kind you like. If you can’t digest celery at all, then you can do without it.
- Peel the garlic and chop finely. Chop the greens too with a knife or culinary scissors. Mix herbs with garlic. Stuff the tomatoes with the mixture and then cover them with caps. Fold on stuffed tomatoes into a saucepan for pickling.
- Then prepare the brine: a liter of cold drinking water Add 2 tablespoons of salt and stir until completely dissolved. Pour the resulting brine over the vegetables, cover with a lid or plate, and place pressure on top.
- Place the tomatoes in a cool place for 3 days (preferably, of course, in the refrigerator). And then you can remove the oppression, remove the tomatoes from the brine and serve.
These are the delicious lightly salted tomatoes you get the Armenian way! Spicy, with garlic!
Quick method: dry salting stuffed tomatoes
But you, of course, are interested in how to quickly make stuffed tomatoes using the dry salting method. The technology here is very simple. We do not take either vinegar or citric acid. We select tomatoes that are medium-sized, dense, elastic, preferably the same size. We take any greens to taste, at the rate of one bunch for two or three tomatoes. And garlic - at the rate of one clove for two tomatoes. Salt - about a quarter of a teaspoon per tomato.
- We cook tomatoes the same way we cook tomatoes in Armenian style. You can cut off the top of the cap, or, on the contrary, you can cut out the tail with the stalk from behind and remove part of the pulp. The more pulp you cut, the more salt you will need to add. A quarter of a teaspoon is the minimum if the tomatoes are small and there is not much pulp cut out. You can also add half a teaspoon.
- Then finely chop the washed greens and chop the garlic cloves. Mix everything, add salt and grind. The resulting mass should taste very salty. Don’t be alarmed - the tomatoes will then absorb almost all of this salt.
- Stuff the tomatoes with the green mixture and cover them with tomato caps. If you cut out the tail, then we don’t cover it with anything. We place them vertically in a suitable container, perhaps two or three stories high, close to each other. Sprinkle each row with greens.
- Cover the dish with a lid and leave for several hours at room temperature. Then put it in the refrigerator. In a day, the fragrant lightly salted tomatoes are ready!
On a note
If you have tomatoes different sizes, then do not mix the herbs and salt in advance. Mix the greens with garlic, and pour salt directly into each tomato, based on its size. One medium tomato will require a quarter teaspoon of salt. If the tomato is small, then add less salt; if it is large, then add more. Then fill it with herbs and garlic. And then everything is the same. Simply and easily!
Then, during the pickling process, each tomato will begin to release juice, which will mix with salt to form a brine. The tomatoes will be saturated with the aroma of garlic and herbs and will become amazingly tasty, without vinegar or any other acid. Take this recipe into service. Something tells me: you will like it!
Today we have seen how much there is interesting ways cook lightly salted tomatoes with herbs and garlic. This is very exciting process, he is so addictive! And it evokes the constant approval of family, guests, distant and close relatives during tasting finished product. Enjoy your meal!
Lover of blanks, Elena Osipova
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