Green tomatoes stuffed with herbs and garlic
0
1278
Kitchen
Russian
Calorie content
62 kcal
Portions
18 l.
Cooking time
80 minutes
Proteins *
0.5 gr.
Fats *
0.1 g
Carbohydrates*
15.2 g
We offer you a recipe for moderately spicy, spicy pickled green tomatoes. For stuffing tomatoes, we will use garlic, carrots and herbs. A wide variety of berry leaves, fresh herbs and spices will give the tomatoes a pleasant aroma, and the garlic will add a pungent spicy note. Tomatoes prepared according to our recipe are moderately salty, spicy and keep their shape well.
Ingredients
Cooking process
Peel the carrots, rinse and chop into thin slices. Peel the garlic, rinse it and also chop it into thin slices. We wash the parsley, put it on a towel so that the water is glass and cut off from the stems. We form small sandwiches from vegetables, collecting a slice of garlic, a leaf of parsley and a slice of carrot.
At the bottom of each sterilized jar we put a washed horseradish leaf, 3 currant and cherry leaves, 1 bay leaf, 3 allspice and black peppercorns, 2 clove inflorescences, coriander, 3 parsley sprigs, a dill umbrella. Peel and rinse the onions. At the bottom of each jar we put onion chopped into rings or half rings.
Put the stuffed tomatoes tightly into the jars, fill them with boiling water, cover with a lid and leave to simmer for 15-20 minutes. Then pour the water from the cans into a saucepan, bring to a boil and again pour into the cans. Leave the tomatoes to simmer again for 15-20 minutes, then pour the water back into the pan.
Add salt and sugar to the water, bring to a boil and boil for 1-2 minutes. At the end, add vinegar, mix well and pour the hot marinade into the jars. Tightly tighten the jars with boiled lids and turn them upside down. Cover the jars with a warm blanket and leave to cool completely at room temperature. Then we put the cans in a cool dark place for storage.