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There are a lot of snacks from unripe tomatoes. Fresh fruits are unsuitable for consumption, but in salads or stuffed, they are surprisingly tasty. Pickled green tomatoes are prepared with different fillings.
It can be spices, herbs, other vegetables. In any case, the result is always excellent. Let’s get acquainted with the cooking options for pickled stuffed green tomatoes.
The nuances of pickling unripe tomatoes
The main attention is paid to the choice of fruits for fermentation. Green tomatoes should be:
- Not too small. It will not work to stuff very small tomatoes, and their taste will not be of very high quality. Therefore, we take tomatoes of medium size and preferably the same.
- Not exactly green. For fermentation, choose slightly whitened or browned tomatoes. If there are none, and you have to ferment too green ones, then you can use them no earlier than in a month.
- Whole, undamaged, without traces of damage and decay. Otherwise, the taste of the workpiece will be worse and the shelf life of pickled tomatoes will be significantly reduced.
Tomatoes selected for pickling and stuffing must be thoroughly washed.
The second important question is in what container to pickle green stuffed tomatoes?
Initially, oak barrels were considered the most convenient container. But stuffed tomatoes fermented in glass bottles, an enameled pan or bucket are no worse. And in city apartments, this is the most convenient and familiar container. Therefore, housewives ferment tomatoes in plastic buckets and enameled pots of various sizes.
Before laying the tomatoes, 1/3 of herbs and spices are placed on the bottom of the dishes, then stuffed tomatoes, herbs and spices alternate in layers.
The brine should completely cover the green stuffed tomatoes.
Now let’s move on to the description of popular recipes for pickled stuffed tomatoes.
Classic Edition
For a classic recipe, you need 3 kg of green tomatoes of approximately the same size.
For the filling, take:
- 1 pod of hot pepper;
- 10 cloves of garlic;
- 1 medium carrot;
- 1 bunch of traditional greens – parsley and dill.
My green tomatoes and cut with a cross, but not completely.
Wash the carrots, peel, chop. A food processor or regular grater will do.
If we use a combine, we put pepper, garlic and herbs there.
If we work with a grater, then finely chop the remaining components with a knife.
Mix pepper, garlic and herbs in a separate container.
We stuff the incised green tomatoes with a teaspoon, putting the stuffing in each fruit.
Immediately put the stuffed tomatoes in a bucket or saucepan for pickling. You can put small vegetables in the bottle, large ones are inconvenient to get.
Let’s prepare the brine.
Proportions for 1 liter of boiling water:
- 1 tablespoon of vinegar and granulated sugar;
- 2 tablespoons of salt.
It takes about 3 liters of brine for 2 kg of green stuffed tomatoes.
Cool the solution to 70 ° C and pour the vegetables.
We put oppression so that they do not float, the brine should cover the tomatoes.
Now stuffed green tomatoes need heat. If the room temperature is not lower than 20 ° C, then this is good. If lower, then you can move the workpiece closer to the heaters. After 4 days, our pickled green tomatoes stuffed with spices and herbs are ready. You can try!
Pickled green tomatoes stuffed with greens
This type of harvesting for the winter requires choosing a suitable variety of tomatoes and preparing greens for the filling. The best thing for this recipe is “cream” of approximately equal size.
In the marinade, we need blackcurrant leaves, dill umbrellas, tarragon, horseradish leaves.
We will make minced meat from celery and parsley with garlic.
We will wash the jars with soda and sterilize them, they will already be ready with us in advance.
Wash green cream tomatoes before starting fermentation.
Before pickling and stuffing, blanch the tomatoes for 2-3 minutes in boiling water.
We sort out the greens prepared for the filling and wash them. Carefully remove dried and spoiled leaves. Dry, grind in a blender. Well salt the resulting green mass.
During this time, our cream has cooled down a bit, and we begin to stuff them.
With a knife, carefully cut out the places of the stalks, going a little deeper into the tomato.
Then we fill it with green mass, put it tightly in a pickling container.
Now let’s start preparing the brine.
Let’s disassemble the greens, wash, coarsely cut with a knife.
Boil water and add salt, sugar, spices, herbs to it. Boil the fragrant mixture for 5 minutes, and remove the greens from the brine. She’s done her job and we won’t need any more. The brine was saturated with the nutritional components of greenery and its aroma.
Fill the jars with boiling brine to the very top.
We sterilize cans of tomatoes for 15 minutes. At the end, add 1 tablespoon of vinegar to each jar and roll up the jars with lids.
We send the blank for fermentation. A month later, the brine in the jars will become transparent. Now we are sure that green pickled tomatoes with garlic-green filling are completely ready to eat.
Bell pepper option
A delicious recipe for harvesting stuffed green tomatoes for the winter. For 10 kg of unripe tomatoes, we need to cook:
- 2 bunch of dill and parsley;
- 1 cup peeled garlic cloves;
- 4-5 pieces of red or bright yellow bell pepper;
- 1 pod of hot chili;
- 1 a glass of vinegar.
Wash and dry greens.
Grind garlic, sweet and bitter pepper with a food processor. If cut by hand, it will take a long time.
Pour the minced meat with vinegar, add sugar and salt, mix and set aside for 1 hour to marinate.
We cut the tomatoes at this time, and when the filling is ready, we lay it out in each fruit. Be sure to squeeze the stuffed tomato with your hands to remove excess vinegar.
We put the tomatoes in sterile liter jars.
In each we put 1 tablet of aspirin.
We prepare the brine from 5 liters of clean water. Boil water and add 2 cups of sugar, 1 cup of salt and vinegar.
Fill the jars with boiling brine, roll up and send for storage in a cool room.
Tomatoes according to this recipe are beautiful and very tasty.
Cooking options for pickled green stuffed tomatoes are enough for every taste. You can find spicier or sweeter, sourer or neutral. When in doubt, prepare a small container to try. Then choose the one you like the most.
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