Stuffed green tomatoes: recipe + photo

Blanks from green tomatoes for the winter are becoming more and more popular, because these dishes are spicy, moderately spicy, aromatic and very tasty. In the fall, unripe tomatoes can be found in their own garden beds or at the market stall. If you prepare such fruits correctly, you will get an excellent appetizer, which you will not be ashamed to serve at the festive table. Green tomatoes can be fermented, pickled or salted in a bucket, saucepan or jars, they are used for preparing winter salads and stuffing.

This article focuses on stuffed, or stuffed, green tomatoes. Here we will consider the most popular recipes with photos and detailed cooking technology.

Green tomatoes stuffed with garlic and herbs

This appetizer turns out to be quite spicy, because the filling for the fruits is garlic. To make green stuffed tomatoes, you need to take:

• 1.8 kg of unripe tomatoes;
• 2 heads of garlic;
• 6 peas of black pepper;
• 5-6 peas of allspice;
• 1 bell pepper;
• half a pod of hot pepper;
• 5 cm horseradish root;
• 1 large onion;
• 3-4 dill umbrellas;
• 1 bay leaf;
• 1 horseradish sheet;
• a bunch of fresh parsley and dill;
• 2 tablespoons of salt;
• 1.5 tablespoons of sugar;
• an incomplete shot of vinegar.

The technology for cooking stuffed tomatoes is as follows:

1. Tomatoes are sorted out, washed, dried.
2. The horseradish root must be peeled and washed, then grated on a coarse grater.
3. The horseradish leaf should also be washed and cut into small pieces.
4. Peel and cut the garlic into thin slices.
5. The dill and parsley are washed and laid out on a paper towel to dry.
6. Sweet peppers are peeled and cut into strips.
7. The fruits should be cut in half across, being careful not to cut the fruit to the end.
8. Sprigs of dill and parsley are folded and stuffed with tomatoes, then two slices of garlic are put into each cut.
9. Three-liter cans are sterilized for 15-20 minutes.
10. At the bottom of each jar, put coarsely chopped onions, hot peppers, peppercorns, bay leaves, a few pieces of horseradish leaves, grated horseradish root, dry dill, and garlic.
11. Now it's time to put stuffed tomatoes in jars, they are stacked tightly, sometimes alternating with strips of bell pepper.
12. A piece of horseradish, grated root, dry dill and garlic are placed on top of the jar.
13. Now pour boiling water over the tomatoes, cover with a sterile lid and leave for 10 minutes under a blanket.
14. This water should be drained into a saucepan and set aside, and the tomatoes should be poured with a new portion of boiling water.
15. On the basis of aromatic water, a marinade is prepared from the first pour: add a little water, pour salt and sugar, bring to a boil.
16. The second fill should be in jars of tomatoes for 10 minutes too, after which it is poured into the sink.
17. The blanks are poured with boiling brine, after pouring vinegar into each jar.

It remains only to cork the jars with blanks and wrap them with a blanket. The next day, the preparation of green tomatoes is taken to the basement, and you can eat them only after a month.

Green tomatoes for the winter in a cold way

The advantage of such a blank is the cooking speed: the jars are closed with nylon lids, there is no need to cook the marinade. Usually, whole tomatoes are harvested in a cold way, which are salted or pickled. But the cold method is also suitable for stuffed fruits.

To cook stuffed green tomatoes for the winter, you need to take:

• unripe fruits in the amount necessary to fill a three-liter jar "shoulder-length";
• head of garlic;
• 2 dill umbrellas;
• a few cherry or currant leaves;
• a small piece of horseradish root;
• 1.5 liters of water;
• 3 tablespoons of salt;
• 1 spoon of dry mustard.

Prepare a green tomato snack like this:

1. Let the water stand for two days, pour salt into it, stir and wait until the impurities and dirt settle.
2. Wash the fruits, cut and stuff with garlic plates.
3. Put green tomatoes in a jar, alternating with spices - the jar should be filled up to the shoulders.
4. Pour the tomatoes with cold brine (do not drain the garbage from the bottom).
5. The cans with tomatoes are closed with plastic lids, after which you can lower the workpiece into the basement, where it will stand for the entire winter.

By using the cold method, you can prepare green tomatoes much faster. But such fruits can only be stuffed with garlic.

Green tomatoes stuffed with carrots and garlic

Green tomatoes stuffed for the winter are a very appetizing and aromatic appetizer that can replace a salad, can serve as a side dish and will definitely decorate a winter table.

To cook delicious tomatoes, you need to stock up on:

• green tomatoes;
• garlic;
• carrots;
• celery;
• hot pepper.

Marinade for such stuffed tomatoes is prepared from:

• 1 spoon of salt;
• a teaspoon of sugar;
• 1 spoonful of vinegar;
• 3 black peppercorns;
• 3 carnation buds;
• 2 coriander kernels;
• 1 bay leaf.

Cooking stuffed green tomatoes is a snap:

1. All vegetables must be washed and, if necessary, peeled.
2. Cut the carrots into slices and the garlic into thin slices.
3. We cut each tomato across and stuff it, inserting a circle of carrots and a plate of garlic into the cut.
4. Banks should be sterilized.
5. Place the stuffed tomatoes in sterilized jars, alternating with celery sprigs and hot peppers.
6. Now you need to cook the marinade from water and all the spices, after boiling, pour vinegar into it.
7. Tomatoes are poured with hot marinade, covered with lids and sterilized in a container with water (about 20 minutes).
8. Only then can the tomatoes be corked.

An easy way to harvest green tomatoes without sterilization

Almost all recipes for harvesting stuffed green tomatoes involve the subsequent sterilization of fruit jars. It is not difficult to sterilize the workpieces in small volumes, but when there are a lot of cans, the process is significantly delayed.

Green tomatoes are very tasty even without sterilization. For cooking, you should take:

• 8 kg of greenish tomatoes;
• 100 g of parsley root;
• a large bunch of fresh parsley;
• a large head of garlic;
• 5 liters of water;
• 300 g of salt;
• 0.5 kg of sugar;
• 0.5 l of vinegar;
• peppercorns;
• Bay leaf;
• dry dill or its seeds.

Cooking and preserving green tomatoes will be easy:

1. First of all, the filling is prepared: the parsley root is rubbed on a fine grater, the garlic is passed through a press, the greens are finely chopped with a knife. All ingredients are mixed with a little salt.
2. Banks are poured over with boiling water. A bay leaf, peppercorns, dry dill are placed on the bottom.
3. The green fruits are cut in the middle. Put the filling in the cut.
4. Stuffed tomatoes are put in jars.
5. Jars with blanks are poured with boiling water and wrapped for 20 minutes.
6. At this time, we will prepare a marinade from the listed ingredients.The water is drained from the cans, replacing it with boiling marinade.
7. It remains only to cork the jars, and the stuffed tomatoes are ready for the winter.

These recipes with photos and step by step technology are the easiest and fastest way to prepare green tomatoes for the winter. You just need to find suitable tomatoes and carve out a couple of hours of time to enjoy the fragrant preparations in winter.

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