Sour green tomatoes stuffed with: recipe

We are all well aware of the benefits that salted tomatoes bring to the human body. Their main weapon is lycopene, a natural antioxidant. For this reason, limited use of these tomatoes, in particular, will help reduce the risk of prostate and pancreas, cervical and cardiovascular diseases. Therefore, today we will learn how to cook pickled green tomatoes, stuffed with various useful additives.

Recipe # 1: stuff tomatoes with garlic

Keep in mind that the dish cooked according to this recipe is not intended for winter storage. It will be ready in a maximum of a week, and you can eat.

Ingredients for a can of three liters : water - one and a half liters, tomatoes, garlic, salt large - three spoons, celery, fresh parsley, dried fennel. D

Otvetim sauerkraut green tomatoes, stuffed with garlic. My tomatoes from the side opposite the peduncle, we make a shallow cruciform incision. We clear garlic, cut large slices into several small lobules. We put in each tomato garlic. We lay on the bottom of the can of celery, parsley and dill, fill it with tomatoes, between which we put greens. Cover the top with herbs and pour the prepared brine, for which we dissolve salt in cold water. Lamily cover with a lid and for one day we put the jar in the cold. A day later we transfer to the kitchen, and after five days - to a cool place for storage. Sour green tomatoes, stuffed with garlic cloves, ready. The more tasty it will be, the longer they stand.

Recipe № 2: we 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 bundles of leaf celery, six tablespoons of salt, three liters of water, a garlic head, and two large carrots.

We cook sour green tomatoes for the winter. Peel the onions and carrots. The first cut into thin semirings, the second on a large grater rubbing. We wash the pepper and make from it thin rings. Finely chopped peeled garlic. We wash out celery and parsley, dry it and crush it. We take all the vegetables, mix them and add salt. My tomatoes, we make a deep incision on each of them and put stuffing in them. We put it in dishes, it is possible in a tub. We boil the salt with salt and pour the brine. Leave for two or three days at room temperature. During this time, tomatoes should become soft and become darker. We put it in a cool place for storage. It turned out excellent, pickled green tomatoes, stuffed with carrots and onions.

Recipe # 3: stuff without vinegar

Ingredients : three kilograms of tomatoes, medium-sized carrots, dill and parsley-along a bundle, garlic-a dozen denticles, and bitter pepper-one.

For a change, today we will crush some components in the combine: carrots, garlic, peppers and even greens. What flavor you will get! We cut the tomatoes criss-cross, but not until the very end. We start to prepare the sauerkrained green tomatoes, stuffed without vinegar. A teaspoon, so much more convenient, fill them. We put it in a container, we did it in buckets. So it will be easier to get them back for eating. We prepare the brine. You will need, for a liter of boiling water : sugar sand - a tablespoon, a large salt - two tablespoons, a spoonful of vinegar. As soon as the brine has cooled to 70 degrees, we pour our tomatoes. It will take about two liters, but it must completely cover the tomatoes. Cover the lid and put a little oppression. Leave for four days, after which you can take a sample. One of the options for serving on the table is to cut into four parts and pour with unrefined vegetable oil.

Recipe № 4: tomatoes "in Georgian"

This recipe was accidentally found in one rare Georgian culinary book and was interested in the fact that it tells in detail how to prepare sour green tomatoes, stuffed, without brine, in its own juice. The result is directly stunning.

We need : two kilograms of green tomatoes, eight pieces of pepperoni pepper, also green, one large head of garlic, a large bunch of dill, as much - parsley, celery celery and coriander, salt. Tomatoes are desirable, but it is not necessary to choose the same size, strong and small. All the components are well mine and dry. We cut the tomatoes so that the pocket turns out, we rub it with salt from the inside, put it in a bowl and let the juice come out. Very finely chopped peppers and herbs, you can and garlic so, and you can and on the grater. Stir in a separate bowl and fill each tomato with this herb. From the calculation: for one tomato - a tablespoon of the mixture. Fold in a deep container, we put the load on top, cover it with a lid and send it to a cool and dark place. From time to time it is recommended to shift the tomatoes: the top down and vice versa, so that they evenly soaked with their own sauce. Ten days - the new dish is ready.

Recipe number 5: tomatoes, pickled for three days. Preparatory stage

Ingredients : three kilograms of tomatoes, one bundle of petiolate celery and dill, one cooking garlic, two tablespoons of sugar sugar and salt - per liter of water.

Cut off the celery tops with greens, cut the petioles into ten-centimeter slices. Dill will be fully mortgaged, but you can cut it. Mine tomatoes and wipe them dry. At each of them we cut out the attachment point of the peduncle, in that case they leave for three days and salivate. But we do it carefully, so that the fruit, when it is filled with boiling water, does not spread. We divide into slices garlic and clean them. And now we will prepare pickled green tomatoes for the winter.

Continuation: kvass tomatoes

Bring to a boil three liters of water, add sand sugar and salt. Throw in boiling water for 30 seconds, the stalks of celery and take it out immediately. Leave our saucepan on a low heat. We put tomatoes, greens, dill, garlic and stalks of celery in the jar. Tomatoes put the holes up. We remove the brine from the plate and fill it with a jar. Just in case, we leave the glass to add after the tomatoes have absorbed some of the liquid. The next day, top up and a little podsalivayem. 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 good about this recipe? At any time, you can take a sample. Calculated brine satisfactory for the acid, take the lid and close the jar, and then send it to the refrigerator. Will pass a day and you can eat. Sour green tomatoes, stuffed with herbs, ready. Bon Appetit!