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Green tomatoes stuffed with herbs and garlic for the winter

0
1501
Kitchen Russian
Calorie content 103.5 kcal
Portions 10 l.
Cooking time 50 minutes
Proteins * 0.4 gr.
Fats * gr.
Carbohydrates* 25.8 g
* per 100 gr. product
Green tomatoes stuffed with herbs and garlic for the winter
Content

There are many methods and recipes for preparing green stuffed tomatoes for the winter. Depending on the filling and the selected spices, different tastes and shades are obtained. The simplest and always win-win "company" for green tomatoes will be garlic, dill and salt and pepper. With such a set, vegetables will be moderately spicy, aromatic, juicy and crispy. We will cook the tomatoes themselves using the fermentation method - this will add additional sourness and a characteristic taste accent.

Ingredients

Cooking process

step 1 out of 8
Wash green tomatoes with running water. It is recommended to soak them in warm water for five to six hours before starting cooking. This will eliminate possible bitterness and make the vegetables juicier and crisper.
step 2 out of 8
To prepare the filling, peel the garlic from the husk. We wash and dry the dill greens. Cut off the stalk of hot pepper, do not clean the seeds. We pass the prepared components through a meat grinder or grind with a blender. Mix the resulting mass additionally so that all the ingredients mix well.
step 3 out of 8
In the dishes in which the tomatoes will be fermented, put half of the total number of dill inflorescences, pure horseradish leaves, cherries, currants. We put all the bay leaves and all the black and allspice peas.
step 4 out of 8
After soaking, cut the tomatoes crosswise. The slots should be fairly deep, but the tomatoes should not come apart.
step 5 out of 8
Put the prepared filling into the incisions. It is convenient to use a teaspoon to push the mixture in all directions of the incisions.
step 6 out of 8
Place the stuffed tomatoes in a container on top of herbs and spices. Put the remaining amount of dill inflorescences and currant leaves, cherries, horseradish on the laid tomatoes.
step 7 out of 8
To prepare the brine, bring the specified amount of water to a boil. We pour salt and granulated sugar into it. Mix and pour the tomatoes with the resulting brine. We put a plate or a lid of a suitable diameter on top, pressing the tomatoes. Then we put the oppression. Cover the top with a clean towel.
step 8 out of 8
Leave the container at room temperature for three days. During this time, the work of bacteria "responsible" for fermentation will begin. After three days, we remove the tomatoes in a cool place - a cellar or basement. You can also arrange the tomatoes in clean jars, pour over the brine and refrigerate. Another week in a cool place - and the tomatoes are ready. They can be eaten immediately or left for the winter.

Bon Appetit!

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