Stuffed green tomatoes: recipe + photo

Green tomato preparations They are becoming increasingly popular in the winter, because these dishes are spicy, moderately hot, aromatic and very tasty. In autumn, unripe tomatoes can be found in your own garden beds or at the market stall. If you prepare such fruits correctly, you will get an excellent appetizer that you wouldn’t be ashamed to serve at the holiday table. Green tomatoes can be fermented, pickled or salted in a bucket, pan or in jars; winter salads are prepared from them and stuffed.

In this article we will talk about stuffed, or stuffed, green tomatoes. The most popular recipes with photos and detailed cooking technology will be discussed here.

Green tomatoes stuffed with garlic and herbs

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

• 1.8 kg of unripe tomatoes;
• 2 heads of garlic;
• 6 black peppercorns;
• 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 leaf;
• a bunch of fresh parsley and dill;
• 2 tablespoons of salt;
• 1.5 tablespoons of sugar;
• an incomplete glass of vinegar.

The technology for preparing stuffed tomatoes is as follows:

1. The tomatoes are sorted, washed and dried.
2. The horseradish root needs to be peeled and washed, then grated on a coarse grater.
3. The horseradish leaf should also be washed and cut into small pieces.
4. The garlic needs to be peeled and cut into thin slices.
5. Wash the dill and parsley and place it on a paper towel to dry.
6. Sweet peppers are cleaned and cut into strips.
7. The fruits should be cut in half crosswise, being careful not to cut the fruit all the way through.
8. Sprigs of dill and parsley are folded and stuffed into the tomatoes, then two slices of garlic are placed in each cut.
9. Three-liter jars are sterilized for 15-20 minutes.
10. At the bottom of each jar put coarsely chopped onion, hot pepper, peppercorns, bay leaf, several pieces of horseradish leaf, grated horseradish root, dry dill, and garlic.
11. Now it’s time to put the stuffed tomatoes in the jars; they are folded tightly, sometimes interspersed with strips of bell pepper.
12. Place a piece of horseradish, grated root, dry dill and garlic on top of the jar.
13. Now you need to pour boiling water over the tomatoes, cover with a sterile lid and leave for 10 minutes under a blanket.
14. This water should be poured into a saucepan and set aside, and the tomatoes should be filled with a new portion of boiling water.
15. A marinade is prepared using the aromatic water from the first pour: add a little water, add salt and sugar, and bring to a boil.
16. The second filling should also sit in the tomato jars 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.

All that remains is to seal the jars with the preparations and wrap them in a blanket. The next day, the green tomato preparation is taken to the basement, and they can only be eaten after a month.

Cold green tomatoes for the winter

The advantage of this preparation is the speed of preparation: the jars are closed with nylon lids, there is no need to cook the marinade. Typically, whole tomatoes are prepared using the cold method and then salted or pickled. But the cold method is also suitable for stuffed fruits.

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

• unripe fruits in the quantity necessary to fill a three-liter jar “shoulder-deep”;
• head of garlic;
• 2 dill umbrellas;
• several 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 appetizer like this:

1. Leave the water for two days, pour salt into it, stir and wait until the impurities and dirt settle.
2. Wash the fruits, cut them and stuff them with garlic slices.
3. Place green tomatoes in a jar, alternating them with spices - the jar should be filled up to the shoulders.
4. Pour cold brine over the tomatoes (do not drain the debris from the bottom).
5. Cover the cans of tomatoes with plastic lids, after which you can lower the workpiece into the basement, where it will remain for the entire winter period.

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 the winter table.

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

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

The marinade for these stuffed tomatoes is prepared from:

• 1 spoon of salt;
• teaspoon sugar;
• 1 spoon of vinegar;
• 3 black peppercorns;
• 3 clove buds;
• 2 coriander grains;
• 1 bay leaf.

Preparing stuffed green tomatoes is not difficult at all:

1. All vegetables must be washed and, if necessary, peeled.
2. Cut the carrots into circles, and the garlic into thin slices.
3. We cut each tomato crosswise and stuff it, inserting a circle of carrot and a slice of garlic into the cut.
4. Jars should be sterilized.
5. Place the stuffed tomatoes in sterilized jars, alternating them with celery sprigs and hot pepper.
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 after this can the tomatoes be sealed.

A simple way to prepare green tomatoes without sterilization

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

Green tomatoes turn out very tasty even without sterilization. To prepare you should take:

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

Preparing and preserving green tomatoes will be simple:

1. First of all, prepare the filling: parsley root is grated 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. The jars are doused with boiling water. Place bay leaf, peppercorns, and dry dill on the bottom.
3. Green fruits are cut in the middle. The filling is placed in the cut.
4. Place the stuffed tomatoes in jars.
5. Jars 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 is drained from the jars, replacing it with boiling marinade.
7. All that remains is to seal 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 the right tomatoes and carve out a couple of hours of time to enjoy the aromatic preparations in winter.

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