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Armenian green tomatoes for the winter

3105

Kitchen Russian

Calorie content 70.4 kcal

Portions 5 l.

Cooking time 40 minutes

Proteins * 0.5 gr.

Fats * 0.1 g

Carbohydrates* 13.8 g

Content

Such tomatoes, in full accordance with the traditions of Armenian cuisine, are spicy, spicy and aromatic. But the amount of pepper and garlic, of course, can be adjusted to your own taste. Such tomatoes can be harvested for the winter by pickling or pickling. This recipe is about the latter.

Ingredients

Cooking process

We try to select green tomatoes of approximately the same size. We wash and dry the fruits thoroughly.

Peel the garlic, rinse and dry. Cut the teeth into slices. We wash the Bulgarian pepper and clean it from seeds and stalks. Cut the pulp into strips. We do the same with hot pepper. Rinse and dry the celery and dill greens.

Cut the prepared green tomatoes not to the end. The cut should be fairly deep. In the resulting incision, insert a piece of pepper, a clove of garlic, a sprig of herbs. Thus, we stuff each tomato.

Banks are pre-washed, sterilized and dried. We carry out the same procedure with the lids. We put stuffed tomatoes quite tightly in the jars. To prepare the marinade, pour the specified amount of water into a saucepan, add salt, granulated sugar, both types of pepper, bay leaves, citric acid and vinegar. We put the saucepan on the stove and bring the marinade to a boil, but not boil. Pour jars of tomatoes with hot marinade and immediately roll up the lids. Let the preservation cool down and put it in a cool place for storage.

Bon Appetit!