Recipes for stuffed tomatoes for the winter

Tomatoes with herbs stuffed with garlic

This spicy and incredibly aromatic preparation is perfect for fried fish, meat, and other dishes. The specified amount of ingredients yields 1 liter of canned product. Need to take:

tomatoes – 1 kg;
garlic (preferably the heads have small cloves) – 100 g;
sweet pepper (preferably red) – 1 piece;
parsley (medium bunch) – 1 piece;
cloves (buds) – 3 pcs;
granulated sugar – 1 tbsp. spoon;
black pepper (peas) – 4 pcs;
salt – ½ tbsp. spoons;
bay leaf (medium size) – 2 pcs;
vinegar essence - ¼ teaspoon;
water – 500 ml.

To prepare tomatoes stuffed with garlic for the winter, you need to select fresh, not too soft, dense tomato fruits. It is advisable that they be medium in size - this way it will be convenient to stuff them and then put them in a jar. After washing the selected tomatoes, remove moisture from them by blotting with paper towels. Then we evenly cut off the stalk of each tomato, obtaining small “lids”. Wash the bell peppers thoroughly and then dry them. We remove the stalk from it, after which we clean out the seeds with a teaspoon. Then cut the pepper into wide (about 1 cm) rings. Peel the garlic and rinse with water. Wash the parsley too and we can start canning. By this time, the jar and its lid should already be thoroughly washed and sterilized. Place half the parsley at the bottom of the jar, add bay leaf and peppercorns there. Then we stuff the tomatoes with garlic, covering them with the lids we cut off first - one clove for each tomato. At the same time, we tightly place the already stuffed fruits into the container and mix them with sweet pepper rings. When the container is full, add the remaining parsley on top. After this, you need to boil water and pour it into a jar. Cover the container with a lid and leave to stand for 15 minutes. Then carefully pour the broth from the jar back into the pan, boil it again and pour it into the tomatoes again. This procedure must be repeated 3 times.

After draining the water from the container into the pan for the 4th time, add sugar, clove buds and salt. Then the resulting brine is heated to a boil, boiled for about 5 minutes, and then turned off. After this, vinegar essence is poured into it. The prepared marinade is thoroughly mixed and poured into a jar of tomatoes. We roll up the container with a lid, turn it over, put it on the lid, and wrap it in something warm. When the tomatoes have cooled completely, store them in a cool place.

How to cook green tomatoes stuffed with herbs for the winter

We will wash the fruits and make deep (almost to the base, but not to the end) cross cuts in them from the side of the hard stalk - this is clearly visible in the photo. Salt each tomato (a pinch of salt) and place them in a large bowl or pan (for about 15 minutes).
We remove the hot peppers from the stalk and remove the seeds and chop them very finely with a sharp knife or put them in a chopper.
Wash the greens and chop finely.
You can also run it through a greens grinder.
Pass the peeled garlic cloves through a press or chop with a knife.
Mix garlic, pepper and herbs.
The filling for green tomatoes is ready, no need to salt it!
We will stuff the tomatoes with the green mixture. Each fruit will use approximately 1 tbsp. l. chopped green mass.
At the bottom of a sterilized jar we put black currant leaves, cherry leaves, and a dill umbrella. Now let's start packing the stuffed tomatoes tightly into the jar so that the cut faces up. Close the jars with plastic or screw caps and put them in the refrigerator.
Tip: if you have any green filling left over that you stuffed the tomatoes with, add it to the top of the jar.
That's it - this recipe for making pickled green tomatoes without brine. After a few days, the tomatoes will release juice and the salt will be distributed evenly throughout the jar.
And for this to happen, shake the jars a little every day.

Appetizer green tomatoes stuffed with herbs will be ready for tasting in 10 days.

This is just a super snack for a barbecue! Store pickles in the cellar or refrigerator.

Bon appetit!

PS: according to this recipe, you can stuff tomatoes not only with herbs, but also with other vegetables; green tomatoes stuffed with carrots and peppers look very colorful. There is a photo to confirm this.

Your will and imagination will help make winter preparations not only tasty, but also very appetizing to look at! And such a bright jar of homemade preserves can decorate your holiday table!

Stuffed Green Tomato Recipes

Salted and pickled green tomatoes are no less tasty than red ones, and some even prefer them. You can prepare them for the winter in almost any way for red tomatoes, but there are also special recipes for canning unripe tomatoes. Among the best, we should mention stuffed green tomatoes. Below are 2 such recipes with garlic.

Green tomatoes marinated with garlic. To can a three-liter jar of this yummy you will need:

tomatoes (medium) – 1.7 kg;
garlic (heads) – 2–3 pcs;
sweet pepper – 1 piece;
hot pepper - a small piece;
black and allspice pepper (peas) - to taste;
dill (umbrellas) – 3 pcs;
bay leaf (large) – 1 piece;
horseradish root (grated) – 1 tbsp. spoon;
horseradish leaf (chopped) – 1 piece;
onion - half a small onion;
fresh parsley and dill (bunches) – 1 pc.

For the marinade: salt – 2 tablespoons, sugar – 1.5; vinegar 9% - 80 ml.

We sterilize the jar and lid, clean and wash the vegetables. Then we cut the tomatoes from the tail to the stalk 3-4 times to get 6-8 approximately equal slices.

We do not make the cuts all the way, otherwise the entire “structure” will fall apart and there will be nothing to stuff.

Then cut the garlic into thin slices and tear off small branches from the greens. Chop the sweet pepper into strips. We put a garlic plate and a sprig of each type of greenery into each cut of tomatoes.

Place spices and onions at the bottom of the jar, then hot peppers, 1 clove of garlic, an umbrella of dill and half of the total amount of horseradish (roots and leaves). After this, place the stuffed tomatoes tightly in a container. At the same time, distribute the sweet pepper evenly between them and on the sides. Place the remaining dill and horseradish umbrellas in the filled jar on top of the tomatoes. Then pour boiling water into the tomatoes and cover the neck of the container with a lid. We leave the future workpiece to stand for 10 minutes.

Then pour the broth back into the pan, heat it to a boil and pour it back into the tomatoes. Again, take a 10-minute break in cooking. After this, return the water from the tomatoes to the pan again, add granulated sugar and salt, heat until boiling and boil for 5 minutes. Then pour vinegar into the jar, followed by brine from the pan to the top. Then we roll up the container, turn it over, wrap it up, leave it to cool for a day, and then hide it for storage.

Spicy salted green tomatoes with garlic. To preserve 4 one-liter jars you will need:

small tomatoes – 3 kg;
garlic (heads) – 5 pcs;
hot pepper (pods) – 2 pcs;
parsley (bunches) – 1 piece;
medium bay leaf – 4–8 pcs;
black pepper (peas) – 12–16 pcs.

For the future brine, in terms of 1 liter of water: salt – 1 tablespoons, sugar – 2, table vinegar – 6.

We clean and wash the vegetables, sterilize the jar and lid. Then chop the hot pepper into strips. We leave the seeds behind. Cut the garlic into thin slices. Then mix both of these cuts. We cut the tomatoes into 2 equal parts from the tail to the stalk. You don't have to cut all the way through. Then we open the tomatoes like a book, using a teaspoon in one of the halves, taking out some of the pulp, making indentations into which we immediately put a mixture of pepper and garlic. Close the already stuffed tomatoes and set them aside.

Place 3–4 peppercorns, sprigs of herbs, and 1–2 bay leaves on the bottom of the jars. Then place the tomatoes tightly on top. After this, pour boiling water into the jars and cover their necks with lids. Let the tomatoes stand for 20 minutes and drain the water back into the pan. Pour salt and sugar into the broth, pour in vinegar. Then we heat the water again to a boil, and then pour the resulting brine to the top into the jars. We roll up the containers, turn them over, wrap them, let them cool, and then hide them for storage.

Suggested recipe for stuffed green fruits

It often happens that some varieties of tomatoes arrive late. Some people pickle green fruits, but we suggest using this recipe.

Components:

Small and medium green tomatoes – 2 kg;
2 large heads of garlic - or at your discretion;
Carrots – about 1 kg;
Hot peppers are preferably red.

The remaining components are taken per jar:

Parsley or dill - choose to your taste;
4 small bay leaves;
Grape leaves, maybe currant leaves (2 pieces each);
7 pieces of allspice;
A few pieces of dry cloves.

For marinade for 2 liter jars:

Water, 2 tbsp. spoon of sugar;
2 tbsp. spoons of salt;
100 ml vinegar 9%.

Stuffed Green Tomatoes
Step by Step:

Wash the green tomatoes, cut the top of each one, if they are not very large, crosswise, and cut the large ones in half.
Cut the hot pepper into slices.
Peel the carrots, grate or chop with a food processor.
Peel the garlic, chop. Combine with carrots and chopped pepper.
Stuff the tomatoes with this mixture through the slits. For garlic lovers, you can put it in whole cloves or large pieces - it will turn out very piquant.
Place leaves, dill, cloves, and peas on the bottom of the containers.
Once stuffed, put the tomatoes in jars, pour boiling water, wait 10 minutes.
Pour water from the jars into a container, add salt and sugar. Boil, pour into jars again. Leave for another 10 minutes.
Again, pour the liquid from all the cans into the pan and let it boil.
Turn off the heat under the pan, pour in the prepared vinegar and stir. Pour the marinade into jars, roll up, turn over, cover with a warm blanket for 3 days until the jars have completely cooled.
If boiling three times does not appeal, immediately prepare the brine, pour it in, and sterilize it.

Vegetables prepared in this way are suitable for consumption after 1.5 months.

Recipe “In the Snow”

Tomatoes with garlic for the winter, prepared in this way, taste like tomatoes made in their own juice. To prepare the brine in terms of 1.5 liters of water you will need: 1 tablespoon each of salt and vinegar essence, sugar - 100 g. We take as many tomatoes as can fit in the jar, and approximately 1 tbsp of garlic. spoon of crushed cloves into a three-liter container.

Place the washed and dried tomatoes into prepared jars. We do not add any seasonings or spices. Then we pour boiled water into the filled containers, cover their necks with the lids prepared for pickling. Let the tomatoes stand for 10 minutes. Then we pour the broth from the jars into a separate pan, in which we bring the volume of water to the amount required for preparing the brine in the given ratios of ingredients.

After this, pour salt and sugar into the pan, heat the brine, and then boil for about 2-3 minutes. Then we remove the broth from the stove and then pour the vinegar essence into it. First put crushed or grated garlic into jars of tomatoes and only then pour boiling brine. We screw the lids on the containers, turn them over, wrap them up, and when they cool down, we put them away for storage.

Ingredients: tomatoes, garlic, peppers (sweet and hot), onions, horseradish (root and leaves), herbs, spices, vinegar, salt, sugar.

Author: Mikhail Malofeev
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