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Green tomatoes stuffed for the winter

1132

Kitchen Russian

Calorie content 15.4 kcal

Portions 3.5 l.

Cooking time 40 minutes

Proteins * 0.7 g

Fats * 0.1 g

Carbohydrates* 3 gr.

Content

Tomatoes, salted for the winter in this way, are perfectly stored and turn out to be very tasty. Moderately firm and dense, with a spicy filling, they can be used as an independent snack, as well as an ingredient for salads.

Ingredients

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

Cooking process

Peel the garlic and chop it by passing the cloves through a press. It is also convenient to do this with a blender.

Peel the carrots, rinse and dry. Also grind it with a blender into a homogeneous mass. Alternatively, you can grate the vegetable on a fine grater.

My bell pepper, we clean it from seeds and stalks. Grind the pulp in the same way.

Wash fresh dill and parsley, dry and chop finely with a knife.

In a bowl of suitable volume, mix the chopped food and add salt (half a tablespoon, we take from the total). Stir until completely homogeneous - the filling is ready.

We wash green tomatoes under running water.

We dry the washed tomatoes a little and cut each one quite deep, but not completely. Take out some of the pulp with a teaspoon.

Put the prepared filling into the cavity of each tomato.

Place the stuffed tomatoes in a container for pickles.

In a separate bowl, mix cold water with the remaining amount of salt. Pour the stuffed tomatoes with the resulting brine. The brine should completely cover the tomatoes. Put a flat plate of a suitable diameter on top, and bend on it. We leave the container with tomatoes at room temperature for a week - during this time the tomatoes will be completely salted.