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Stuffed green tomatoes with a nylon lid

2431

Kitchen Russian

Calorie content 35.6 kcal

Portions 4 l.

Cooking time 21 d.

Proteins * 1.1 gr.

Fats * 0.1 g

Carbohydrates* 14.1 gr.

Content

We offer you a recipe for delicious green tomatoes stuffed with carrots, bell peppers, garlic and fresh herbs. We will marinate tomatoes in cold brine in glass jars under a nylon lid. As a result, we get moderately spicy, hard stuffed green tomatoes, which, by the way, are perfect as an appetizer for main courses on an everyday or festive table.

Ingredients

Green tomatoes 2 Kg Parsley 1 bundle Dill 1 bundle Bell pepper (Red) 600 gr. Carrot 300 gr. Garlic 150 g Salt 3.5 tablespoons Water 1.5 l. Dill 0.5 tsp

Cooking process

Peel the garlic, rinse and grind it with a blender.

Choose sweet and juicy carrots. We peel it, rinse it and grind it in a blender.

It is best to choose a red bell pepper, the taste will not change from the color, it only diversifies the pickled tomatoes with a bright color. We wash the pepper, cut it in half and remove the stalk with seeds. Grind the pepper in a blender as well.

We wash the greens well under running water, let them dry a little on a towel and chop finely.

Combine all chopped vegetables and herbs in a bowl, add 1/2 tbsp. salt and mix well until smooth.

We wash the tomatoes well under running water, put them on a towel and let them dry a little.

With a sharp knife, make an incision along the tomato and use a teaspoon to take out some of the pulp.

Then, through the incision, stuff the tomatoes with vegetable filling and place them tightly in the jars.
Prepare the brine: dissolve the salt in cold filtered water and add the dried dill seeds. Mix well and pour the finished brine into the jars and cover with nylon lids. We leave the jars at room temperature for 6-7 days, placing them in a small container in case the brine comes out. After a week, we put the jars of tomatoes in the cellar or refrigerator.