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Pickled green tomatoes with filling

0
1490
Kitchen Russian
Calorie content 51.5 kcal
Portions 10 port.
Cooking time 7 days
Proteins * 0.5 gr.
Fats * gr.
Carbohydrates* 12.3 gr.
* per 100 gr. product
Pickled green tomatoes with filling
Content

In the fall, many do not fully ripen late varieties of tomatoes.It is from them that you can prepare an interesting preparation in a saucepan. Marinated green tomatoes with a delicious filling are an excellent appetizer for hot second courses, and they can also be used for preparing salads.

Ingredients

Cooking process

step 1 out of 11
Peel the garlic, disassemble into cloves and chop in a blender.
step 2 out of 11
Remove the skin from the carrots, wash. Cut the carrots into large strips and chop with a blender. You can also roll the carrots through a meat grinder or grate finely.
step 3 out of 11
Cut the pepper in half, then into small pieces. The seed box should also be left with only the tail removed. Grind everything in a blender. The excess liquid that will stand out in this case must be drained.
step 4 out of 11
Finely chop the washed parsley with dill with a sharp knife.
step 5 out of 11
Put all the ingredients for the filling in a bowl, add 0.5 tbsp. l. salt, stir.
step 6 out of 11
Wash green tomatoes thoroughly to remove dirt.
step 7 out of 11
Cut each tomato in the center to the middle with the tip of a knife. Take out some of the pulp with a teaspoon.
step 8 out of 11
Stuff the tomatoes through the cut with the prepared filling.
step 9 out of 11
Fold the green tomatoes into a pickling container. It can be a large saucepan or a little boil.
step 10 out of 11
Dissolve 3 tbsp in cold water. l. salt. Pour the tomatoes with the resulting liquid and set the oppression on top in the form of a flat dish, you can press down on top with a clean stone.
step 11 out of 11
Leave the tomatoes at room temperature to marinate for a week. Then remove the pan with the workpiece in the refrigerator or cellar, where it can be stored until spring.

Bon Appetit!

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