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There are a lot of snacks made from unripe tomatoes. Fresh fruits are unsuitable for consumption, but in salads or stuffed amazingly delicious. Pickled green tomatoes are prepared with different fillings.
These can be spices, herbs, and other vegetables. In any case, the result is always excellent. Let's get acquainted with the options for preparing pickled stuffed green tomatoes.
The nuances of pickling unripe tomatoes
We pay special attention to the selection of fruits for pickling. Green tomatoes should be:
- Not too small. It will not be possible to stuff very small tomatoes, and their taste will not be of very high quality. Therefore, we take medium-sized tomatoes and preferably the same size.
- Not quite green. For pickling Choose slightly whitened or browned tomatoes. If there are none, and you have to ferment too green ones, then you will be able to use them no earlier than in a month.
- Whole, undamaged, without signs of spoilage or rotting. Otherwise, the taste of the product 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 should green stuffed tomatoes be fermented?
Initially, oak barrels were considered the most convenient container.But stuffed tomatoes fermented in glass bottles, an enamel pan or bucket is no worse. And in city apartments this is the most convenient and familiar container. Therefore, housewives ferment tomatoes in plastic buckets and enamel pans of various sizes.
Before laying the tomatoes, place 1/3 of the herbs and spices on the bottom of the dish, then alternate the stuffed tomatoes, herbs and spices in layers.
The brine should completely cover the green tomatoes with the filling.
Now let's move on to the description of popular recipes for pickled stuffed tomatoes.
Classic version
For the classic recipe you will need 3 kg of green tomatoes of approximately the same size.
For the filling we'll take:
- 1 pod of hot pepper;
- 10 cloves of garlic;
- 1 medium carrot;
- 1 bunch of traditional greens - parsley and dill.
Wash the green tomatoes and cut them into a cross, but not all the way.
Wash, peel and chop the carrots. A food processor or regular grater will do.
If we use a food processor, we also place 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 cut green tomatoes with a teaspoon, putting the filling into each fruit.
Immediately place the stuffed tomatoes in a bucket or pan for fermentation. You can put small vegetables in the bottle, but large ones are inconvenient to get out.
Let's prepare the brine.
Proportions for 1 liter of boiling water:
- 1 tablespoon each of vinegar and granulated sugar;
- 2 tablespoons salt.
For 3 kg of green stuffed tomatoes, it takes about 2 liters of brine.
Cool the solution to 70°C and pour in the vegetables.
We put pressure so that they do not float, the brine should cover the tomatoes.
Now the 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 heating devices. After 4 days, our pickled green tomatoes stuffed with spices and herbs are ready. You can try!
Pickled green tomatoes stuffed with herbs
This type of preparation for the winter requires choosing the appropriate variety of tomatoes and preparing herbs for the filling. “Cream” of approximately equal size works best for this recipe.
For the marinade we will need black currant leaves, dill umbrellas, tarragon, horseradish leaves.
We will make minced meat from celery, parsley and garlic.
We will wash the jars with soda and sterilize them; we will have them ready in advance.
Before starting fermentation, wash the green plum tomatoes.
Before fermenting and stuffing, blanch the tomatoes for 2-3 minutes in boiling water.
We sort and wash the greens prepared for the filling. Carefully remove dried and damaged leaves. Dry and grind in a blender. Salt the resulting green mass well.
During this time, our cream has cooled a little, and we begin to stuff it.
Using a knife, carefully cut out the places of the stalks, going a little deeper inside the tomato.
Then we fill it with green mass and place it tightly in a fermentation container.
Now let's start preparing the brine.
We will separate the greens, wash them, and roughly cut them with a knife.
Boil water and add salt, sugar, spices, and herbs to it.Boil the aromatic mixture for 5 minutes and remove the greens from the brine. It has served its purpose and we won’t need it anymore. The brine is saturated with the nutritional components of the greens and their aroma.
Fill the jars with boiling brine to the very top.
We sterilize jars of tomatoes for 15 minutes. At the end, add 1 tablespoon of vinegar to each jar and roll up the lids of the jars.
We send the preparation for fermentation. After a month, 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.
Option with bell pepper
A very tasty recipe for preparing stuffed green tomatoes for the winter. For 10 kg of unripe tomatoes we need to prepare:
- 2 bunches of dill and parsley;
- 1 cup peeled garlic cloves;
- 4-5 pieces of red or bright yellow bell pepper;
- 1 hot chili pod;
- 1 glass of vinegar.
Wash and dry the greens.
Grind the garlic, sweet and bitter peppers using a food processor. If you cut it 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.
At this time, we cut the tomatoes, and when the filling is ready, we put it into each fruit. Be sure to squeeze the stuffed tomato with your hands to remove excess vinegar.
Place the tomatoes in sterile liter jars.
Put 1 aspirin tablet in each.
We prepare the brine from 5 liters of clean water. Boil water and add 2 cups of sugar, 1 cup each of salt and vinegar.
Fill the jars with boiling brine, roll them up and store them in a cool room.
Tomatoes according to this recipe turn out beautiful and very tasty.
There are enough options for preparing pickled green stuffed tomatoes for every taste. You can find more spicy or sweet, sour or neutral ones. If in doubt, have a small container ready to try. Then choose your favorite one.
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