Fragrant, aromatic, spicy... - this is how lovers of prepared preparations describe this dish. We present to your attention a selection of the best and proven recipes for stuffed green tomatoes for the winter. In addition, in the article you will find tips for preparing the dish.
Preparing fruits for canning
Only medium or large unripe tomatoes are suitable for harvesting, never small ones. This condition dictated by the presence of the toxic substance solanine in small tomatoes, the use of which can cause poisoning. Large fruits also contain solanine, but its amount is not dangerous for the human body.
If you wish, you can get rid of solanine completely by soaking green tomatoes in saline solution for 6 hours, changing the water every 2 hours. During this time, the dangerous substance will completely disappear from the fruit into the water.
Before starting the canning process, the fruits must be peeled and rinsed well.
Selecting a container for storing workpieces
Most often, housewives use the same containers for tomatoes as for cucumbers. This is, first of all, glass jars . Their advantages include:
- large selection of types and sizes,
- unlimited service life,
- Suitable for all types of pickling,
- ease of transportation.
If you have a cellar, fruits can be harvested the old fashioned way, in wooden barrels. Some gourmets believe that they give the products salted in them a special, unique taste.
Very comfortable plastic barrels and buckets. You can only use those that are marked on the bottom in the form of a “glass and fork” emblem, indicating that storage in the container is allowed. food products. Such containers are lighter in weight than other vessels, do not break like glass jars, their coating does not chip like enamel pans, and they meet all sanitary standards.
Another possible option – metal utensils, but only enameled.
However, except for glass jars, all other types of containers are suitable for cold pickling only.
Stuffed Green Tomato Recipes
Below are four recipes for preparing green tomatoes with filling for the winter.
Well, very tasty green tomatoes stuffed with garlic
Ingredients for filling and filling:
- green tomatoes – 2 kg,
- garlic – 15 cloves,
- dill sprigs – 50 g.
For the marinade:
- water – 1 l,
- sugar – 1 tbsp. l.,
- salt – 2 tsp,
- vinegar 9% – 70 ml,
- dill seeds – 0.5 tsp,
- bay leaf– 1 pc.
Any housewife can make this recipe – no special skills or abilities are required.
These pickled tomatoes will be an excellent appetizer that goes well with boiled potatoes and buckwheat porridge.
Make a small cut in each tomato with a knife and insert a clove of garlic into it. Then place the fruits in glass jars, at the bottom of which several branches of dill are placed.
Prepare the marinade. To do this, pour the ingredients into water, bring to a boil and pour into jars of tomatoes. No sterilization required. Close the jars with nylon lids and put them in a cool place.
Spicy green tomatoes stuffed with carrots
For bookmarks and filling:
- green tomatoes – 1 kg,
- garlic – 5 teeth,
- parsley – 60 g,
- carrots – 200 g,
- onions– 150 g,
- horseradish – 10 g,
- hot pepper – 0.5 pods.
For the marinade:
- water – 1 l,
- sugar – 2 tbsp. l.,
- salt – 3 tsp,
- vinegar 9% – 50 ml.
Prepare the filling. To do this, grate the carrots, chop the parsley with a knife, crush the garlic in a garlic press and mix everything.
Make cuts in the fruits and place the prepared mixture in them.
Evenly distribute the chopped onion, horseradish and pepper into the prepared jars and add the stuffed tomatoes.
Prepare the marinade and pour it into jars. Sterilize for 20 minutes, then seal tightly. Store in a cool place.
Green tomatoes stuffed with herbs - aromatic and hot
You will need:
- green tomatoes – 2 kg,
- garlic – 6 cloves,
- dill – 50 g,
- parsley – 50 g,
- celery greens – 50 g,
- cilantro – 50 g,
- hot pepper – 2 pods,
- black currant – 10 sheets.
According to this recipe, tomatoes are prepared without the use of brine or marinade. The process looks like this:
- Make a deep cross-shaped cut on each fruit, add a pinch of salt and let sit for 20 minutes;
- Cut off the stems of the hot pepper pods, remove the seeds and chop very finely with a knife;
- wash the greens and grind them in a blender;
- crush the peeled garlic in a garlic press or chop with a knife;
- mix chopped herbs with garlic and pepper, stuff the previously cut tomatoes with this mixture;
- Place currant leaves and an umbrella of dill on the bottom of each pre-sterilized jar;
- Place the stuffed fruits in jars with the cuts facing up, close with nylon lids and put in a cool place.
After a few days, the tomatoes will release juice and fill the space between the fruits.
The technology for pickling green tomatoes is the same as for cucumbers.
The fruits are placed in a container in layers, each of which is sprinkled with salt and spices. Finally, everything is filled with brine. To prepare it, it is advisable to use well or spring water.
You can experiment with spices by adding cloves, marjoram, basil or cinnamon to taste.
Pickled green tomatoes: video recipe
Workpiece: 2 kg green tomatoes, 2 heads of garlic, 0.5 bunch of dill and parsley, 2 large carrots.
Brine: 1\2 liters of water, 1 tbsp. l. heaped salt
Bon appetit! How do you cook stuffed tomatoes?
Green tomatoes stuffed with garlic is a dish that any housewife can prepare: both a recognized craftswoman and someone just taking her first steps in the art of cooking. No special skills are required here, the main thing is to choose a recipe that will appeal to all family members. Green tomatoes stuffed with garlic will be a wonderful appetizer at any feast. They go perfectly with borscht and boiled potatoes.
Green pickled tomatoes stuffed with garlic
Compound:
- Green tomatoes - 2 kg
- Dill - optional
Ingredients of the marinade:
- Water - 1 l
- Salt - 3 tsp.
- Sugar - 1 tbsp.
- Vinegar 9% - 70 g
- Bay leaf - 1 piece
- Dill beans - 1 tsp.
Preparation:
- To prepare this particular recipe you will need green tomatoes small size. Wash them and make a small cut in each tomato. Place a clove of garlic in this cut.
- Place a few sprigs of dill into the prepared jars, and then tomatoes stuffed with garlic. Prepare the brine in the proportion of 1 liter of water, 3 tsp salt, 1 tbsp sugar. l., 70 g 9% vinegar, 1 bay leaf, dill beans. Bring it to a boil and pour into the jars of tomatoes.
- You can also add celery to the marinade. Finished tomatoes do not need to be sterilized.
Spicy green tomatoes stuffed with garlic
Compound:
- Green tomatoes - 3 kg
- Carrots - 1 kg
- Garlic - according to the number of tomatoes
- Dill - optional
Ingredients of the marinade:
- Water - 4 l
- Salt - 3 tbsp.
- Sugar - 0.5 tbsp.
- Allspice - 3 peas
- Black pepper - 6 peas
- Cloves - 3 peas
- Vinegar - 0.5 tbsp.
Preparation:
- Before preparing this recipe, sterilize the jars for 4-5 minutes. Wash the tomatoes and then lightly cut them in half if they are small and crosswise if they are large.
- Wash and peel the carrots and garlic. Cut the carrots into 2 cm cubes, cut each clove of garlic into 10 pieces. Then start stuffing the tomatoes. To do this, insert 2 pieces of carrots and 3 garlic into the slits.
- Place the tomatoes in jars and pour boiling water over them. After 15 minutes, pour the water into the pan and measure the volume of liquid.
- Now you need to cook the marinade. For this you will need water - 4 liters, sugar half a tablespoon, salt 3 tbsp. l., allspice 3 peas, black pepper - 6 peas, 3 peas cloves. When the marinade boils, pour it over the tomatoes. Leave them for 10 minutes, then drain the marinade and let them boil again.
- Then pour 0.5 cups of vinegar, stir everything and pour the resulting marinade over the tomatoes.
- Pre-boil the lids and seal the jars. Then turn the jars over and cover with a blanket.
- You will be able to try the prepared delicacy in 7 weeks.
Garlic Stuffed Green Tomatoes Hello Autumn
Compound:
- Green tomatoes - 4 kg
- Garlic - 6 pcs.
- Horseradish leaves - 2 pcs.
- Horseradish root - 100 g
- Onion - 2 pcs.
- Currant leaves - 15 pcs.
- Water - 3 l
- Dill umbrella - 4 pcs
- Bitter red pepper - 4 pcs.
- Salt - 100 g
Preparation:
- Cut the side of the tomatoes and add 2 cloves of garlic.
- Place an umbrella of dill, 4 currant leaves, 1 red pepper and then tomatoes in a jar. Then fill the jar cold water. Sprinkle 100 g of salt on top.
- Close the lid and put it on the balcony.
Green tomatoes stuffed with garlic, Georgian style
Compound:
- Green tomatoes - 1 kg
- Garlic - 4 heads
- Sweet pepper - 250 g
- Hot pepper - 1 pc.
- Onion - 250 g
- Walnuts - 25 g
- Cilantro - 1 bunch
- Wine vinegar - 20 g
- Unrefined sunflower oil - 50 g
- Salt - 2 tbsp.
Preparation:
- Peel and chop the onion, garlic and all peppers. Pound the garlic, cilantro and salt into a paste. Grind the nuts in a mortar too.
- Mix vegetables and nuts, except garlic, then vegetable oil simmer for 30 minutes.
- After removing from heat, pour in vinegar and stir.
- Cut out a little core from the tomatoes and add the prepared garlic there.
- Place the tomatoes in jars and add the cooked ingredients. Sterilize jars for 25 minutes.
Ukrainian-style green tomatoes stuffed with garlic
Compound:
- Green tomatoes - 2 kg
- Garlic - 2 pcs.
- Horseradish leaves - 2 pcs.
- Dill - 1 bunch
- Parsley - 1 bunch
- Water - 1 l
- Salt - 1 tbsp.
- Sugar - 1 tbsp.
- Vinegar - 0.5 tbsp.
Preparation:
- Take 1 liter of water, 1 glass of sugar, 1 tbsp. a spoonful of salt, dill, horseradish, parsley and 0.5 cups of vinegar - cook the marinade.
- Make slits in the tomatoes in 3 places. Slice the garlic thinly and add it to the cuts.
- After placing the tomatoes in jars, pour the hot marinade over them.
- Turn closed jars upside down and cover with a blanket until cool.
Amateur green tomatoes stuffed with garlic
Compound:
- Green tomatoes - 2 kg
- Garlic - 2 heads
- Carrots - 4 pcs.
- Bell pepper - 3 pcs.
- Onion - 2 heads
- Parsley - 1 bunch
- Water - 1 l
- Salt - 1 tbsp.
- Sugar - 2 tbsp.
- Vinegar - 0.5 tbsp.
Preparation:
- Wash and peel green tomatoes, garlic, parsley, carrots, bell peppers, and onions. Mince garlic, peppers, carrots and herbs. Then stir and add salt. You will get minced vegetables.
- Place the tomatoes in boiling water, blanch and cool.
- Chop the onion.
- Sterilize the jars.
- Cut the tomatoes and scoop out the pulp. Add the pulp to the minced meat. Stuff the tomatoes tightly, then place them in jars.
- Distribute the remaining minced meat into jars.
- Cook the marinade: per liter of water, 1 tbsp salt. l., sugar 2 tbsp. l. Pour boiling marinade into the jars, cover with lids and sterilize for 10 minutes. add 1 tsp. spoons of vinegar into each of the jars.
- Roll up the jars, turn them over and cool.
Green tomatoes stuffed with garlic - Bon appetit
Compound:
- Green tomatoes - 1.5 kg
- Garlic - 2 heads
- Bell pepper - optional
- Water - 100 g
- Salt - 4 tsp.
- Sugar - 4 tbsp.
- Bay leaf - 4 pcs
- Allspice - 3 peas
- Vinegar - 0.5 tbsp.
- Vegetable oil - 2 tbsp for 1 jar.
Preparation:
- First, put the herbs and vegetable oil in the jars.
- Then cut the tomatoes and add grated garlic inside.
- Place the tomatoes in a jar and add onions on top.
- Add vinegar to the prepared marinade and begin pouring the hot marinade over the tomatoes. Sterilize 17 min.
Stuffed green tomatoes for the winter are a preparation option that I tried relatively recently; this is only the third harvest season. Over the previous two, several methods of stuffing and types of filling were tested. But as a result, only one took root - green tomatoes stuffed with carrots, peppers (hot) and garlic. The recipe is distinguished by a fragrant and very hot filling, which is why the snack turns out to be so invigorating. Spicy lovers will definitely appreciate it! Preparing these tomatoes is simple and quick - chop the vegetables for the filling, stuff the tomatoes with it, pour the marinade over them and sterilize. It took me about an hour and a half to do everything.
Ingredients (for 3 720 ml jars):
- green tomatoes, medium-sized – 1 kg,
- carrots – 150 g (2 small pieces),
- garlic – 1 head (40-50 g),
- hot pepper – 1 large pod (about 30-35 g),
- carnation buds – 6 pcs.,
- bay leaf – 3 pcs.
- water – 1 l,
- salt – 1.5 tbsp. l.,
- sugar – 3 tbsp. l.,
- peppercorns (mixture of 5 peppers) – 1/2 tsp,
- vinegar 70% – 1 tsp.
How to cook stuffed green tomatoes for the winter
Since preparing the filling and stuffing the tomatoes takes very little time, the first thing we do is prepare the jars. I prefer to take 720 ml or maximum 1 liter jars for these tomatoes, because it’s simply inconvenient to put them in large ones stuffed vegetables. We wash and sterilize the jars thoroughly, I fry them for 10 minutes. in the microwave at maximum power. Let the lids simmer for 5 minutes.
As soon as the jars are ready, we get to the vegetables. It is better to take small tomatoes for such a preparation - large ones will be difficult to pack tightly into jars, which means there is a high probability that the filling will partially fall out of them, in addition, small tomatoes marinate faster and better. Wash them and let them dry. Peel the carrots, garlic and pepper, rinse and also let dry. The seeds from the pepper can be left in or partially removed - this will make the appetizer spicier. I decided to leave some of the seeds.
The finer the vegetables for the filling are ground, the more convenient it will be to stuff the tomatoes with them. What I came up with was such a hot and aromatic mixture.
Now take a tomato and cut it in the middle by about 2/3.
Then carefully open the cut, fill it with the filling and lightly squeeze the halves to secure it inside the tomato. At first I doubted that the filling would stay in the cut and not fall out. But no. Everything works out great and nothing falls out.
Place a bay leaf and 2 cloves into dry sterile jars, then place the stuffed tomatoes in them as tightly as possible. Divide the remaining filling (if any) into jars. I don't have a crumb left.
Set the filled jars aside and prepare the filling. Pour salt and sugar into a saucepan, add pepper. Fill it all with water, bring to a boil, let it simmer for a couple of minutes, remove from the stove and pour in vinegar.
Fill the jars with tomatoes with the resulting marinade. Peppercorns are distributed among the jars along with the filling.
As soon as the marinade is poured over the tomatoes, cover them with lids and set to sterilize for 15 minutes. after the water boils. After this, screw on the lids and place the jars on the lids. Don't worry, if the tomatoes are packed tightly, the filling will stay in place, and if it falls out, it will be only a little. We wrap the jars warmly. We put it away for storage only after it has completely cooled down.
If you still have any questions about stuffing green tomatoes, watch this video.