Stuffed green tomatoes: recipe + photo 

Preparations from green tomatoes for the winter are becoming more and more popular, because these dishes are spicy, moderately spicy, fragrant and very tasty. In autumn, unripe tomatoes can be found in their own beds or on the market counter. If you cook such fruits correctly, you get an excellent snack, which is not ashamed to be served at the festive table. Green tomatoes can be sour, pickled or salted in a bucket, saucepan or in jars, winter salads are prepared from them and stuffed.

This article will focus 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 stuffing for the fruit is garlic. To cook green stuffed tomatoes, you need to take:

• 1,8 kg of unripe tomatoes;
• 2 heads of garlic;
• 6 peas of black pepper;
• 5-6 allspice peas;
• 1 Bulgarian pepper;
• half a pod of hot pepper;
• 5 cm horseradish root;
• 1 large onion;
• 3-4 umbrellas of dill;
• 1 bay leaf;
• 1 sheet of horseradish;
• a bunch of fresh parsley and dill;
• 2 tablespoons of salt;
• 1,5 spoons of sugar;
• incomplete stack of vinegar.

The technology for preparing stuffed tomatoes is as follows:

1. Tomatoes are sorted, washed, dried.
2. The horseradish root needs to be cleaned and washed, then grated on a coarse grater.
3. The horseradish leaf should also be washed and cut into small pieces.
4. Garlic should be peeled and cut into thin slices.
5. 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, trying 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 jars are sterilized for 15-20 minutes.
10. Coarsely chopped onions, hot peppers, peppercorns, bay leaves, a few pieces of horseradish leaves, grated horseradish root, dry dill, and garlic are placed at the bottom of each jar.
11. Now it’s time to put stuffed tomatoes in jars, they are folded tightly, sometimes interspersed 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 the tomatoes need to be poured with boiling water, covered with a sterile lid and left for 10 minutes under the covers.
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 fragrant water from the first filling, a marinade is prepared: add a little water, pour out salt and sugar, bring to a boil.
16. The second filling should also be in jars with tomatoes for 10 minutes, 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, green tomatoes are taken to the basement, and they can be eaten only after a month.

Green tomatoes for the winter in a cold way

The advantage of such a preparation is the speed of preparation: the jars are closed with nylon lids, the marinade does not need to be cooked. 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 “up to the shoulders”;
• garlic head;
• 2 dill umbrella;
• several leaves of cherry or currant;
• a small piece of horseradish root;
• 1,5 liters of water;
• 3 tablespoons of salt;
• 1 spoon of dry mustard.

Prepare a snack of green tomatoes like this:

1. Settle the water for two days, pour salt into it, stir and wait until impurities and dirt settle.
2. Wash the fruits, cut and stuff with garlic plates.
3. Put green tomatoes in a jar, interspersing them with spices – the jar should be filled “up to the hanger”.
4. Pour tomatoes with cold brine (do not drain garbage from the bottom).
5. Close the jars with tomatoes with plastic lids, after which you can lower the workpiece into the basement, where it will stand for the entire winter period.

Using the cold method, you can prepare green tomatoes much faster. But you can stuff such fruits only with garlic.

Green tomatoes stuffed with carrots and garlic

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

To prepare delicious tomatoes, you need to stock up:

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

Marinade for such stuffed tomatoes is prepared from:

• 1 tablespoons of salt;
• a teaspoon of sugar;
• 1 tablespoons of vinegar;
• 3 peas of black pepper;
• Xnumx buds clove;
• 2 grains of coriander;
• 1 bay leaves.

Cooking stuffed green tomatoes is quite simple:

1. All vegetables must be washed and, if necessary, peeled.
2. Cut the carrot into slices, and the garlic into thin plates.
3. We cut each tomato across and stuff it, inserting a circle of carrots and a slice of garlic into the cut.
4. Banks should be sterilized.
5. Put stuffed tomatoes in sterilized jars, alternating them 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 containers with water (about 20 minutes).
8. Only after that you can clog the tomatoes.

An easy way to harvest green tomatoes without sterilization

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

Green tomatoes are very tasty without sterilization. To prepare, take:

• 8 kg of greenish tomatoes;
• 100 g of parsley root;
• a large bunch of fresh parsley;
• a large head of garlic;
• 5 L of water;
• 300 g salt;
• 0,5 kg of sugar;
• 0,5 l of vinegar;
• bell pepper;
• Bay leaf;
• dry dill or its seeds.

Cooking and preserving green tomatoes will be simple:

1. First of all, prepare the filling: parsley root is rubbed on a fine grater, garlic is passed through a press, the greens are finely chopped with a knife. All ingredients are mixed, adding a little salt.
2. Banks are poured with boiling water. Bay leaves, peppercorns, dry dill are folded at the bottom.
3. Green fruits are cut in the middle. The filling is placed in the cut.
4. Put stuffed tomatoes in jars.
5. Banks with blanks are poured with boiling water and wrapped for 20 minutes.
6. At this time, prepare the marinade from the listed ingredients. The water from the cans is drained, replacing it with a boiling marinade.
7. It remains only to clog 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 fragrant preparations in winter.