Stuffed tomatoes with garlic inside for the winter – recipes to lick your fingers

Show me a person who doesn't like surprises. Imagine that stuffed tomatoes are waiting for you in a jar prepared for the winter, and your mood will immediately lift. A clove of garlic placed inside a tomato can become a pleasant addition, and if you add aromatic herbs and pepper to it, it can become a masterpiece.

Stuffed tomatoes can be salted or pickled. Preserve with basil, mustard, generously add spices. You can’t go wrong, because no matter how you roll it, it will turn out so delicious that you’ll lick your fingers and ask for more. I offer you several options for preparation - sweet, salty, spicy tomatoes with garlic inside. Choose, preserve, delight yourself and your family.

Sweet tomatoes with garlic inside for the winter - recipe without vinegar for a liter jar

A cool recipe will help out everyone who, for one reason or another, cannot use acetic acid when canning. The vegetables will turn out sweet, with a gentle, noticeable and pleasant sourness. You can drink the marinade just like that; it is almost tastier than the tomatoes themselves. The amount of ingredients is given for two liter jars.

Take 2 liter jars:

• Tomatoes – 1-1.5 kg.
• Garlic – 1-2 heads.
• Peppercorns – 6-8 pcs.
• Bay leaf – 2 leaves.
• Water - liter.
• Granulated sugar – 120 gr.
• Salt – 35 gr.
• Citric acid - a small spoon.

Step by step recipe:

Wash the vegetables and pat dry a little. Sort spoiled and damaged items.

Place the seasonings listed in the recipe at the bottom of the jars (divide into two containers).

Cut the peeled garlic in half lengthwise, making sure one end is sharp. Make a cross-shaped cut on the tomato at the base of the stalk. Insert a clove of garlic, pointy end down.

Fill the containers with tomatoes, trying to pack them as tightly as possible, but do not compact them.

Boil water without adding spices, add the first pour for a quarter of an hour so that the vegetables are warm enough.

Drain the infusion, add salt and sugar. Boil the brine until the grains are completely dissolved. Citric acid can be thrown in last, or poured directly under the lid.

Pour the marinade over the vegetables again and immediately roll them under the metal lid. Or tighten it with a screw if you are using a container with a special cut.

Turn the canned food over and cover with a blanket. Cool slowly. The next day, be sure to check the tightness of the seal. You can store the blanks even at room temperature; they will not become cloudy or explode.

With mustard

Mustard is a good preservative, so it is often used for pickling vegetables; in addition, it gives the finished dish a pleasant aroma and spicy taste.

To prepare salted tomatoes with mustard, you need to use:

• unripe fruits - 2 kg;
• cherry or currant leaves - 10 pcs.;
• dill - several sprigs;
• mustard seeds - 1 tbsp. l.;
• mustard powder - 2 tbsp. l.;
• cold boiled water - 2 l;
• coarse salt - 140 g.

1. First of all, the jars in which the tomatoes will be placed are sterilized for 3 minutes over steam.
2. Place prepared ingredients and washed dry fruits at the bottom of the jars so that 4 cm of free space remains at the top.
3. Sprinkle salt on top of the tomatoes and add water, leaving 1–2 cm.
4. To prevent the formation of mold, make a mustard plug: to do this, place a sterile bandage over the neck, pour mustard powder so that it is level with the top of the neck. Another sterile bandage is placed on top of the mustard, and the jar is tightly sealed with a nylon lid.
5. Jars of tomatoes are taken to a cool place and left for pickling for 1 month.

Tomatoes stuffed with garlic - recipe without sterilization

The recipe is for a 3 liter jar.

You will need:

• Tomatoes - how many will be included.
• Bell pepper.
• Garlic – 1-2 heads.
• Essence 70% - 2 small spoons.
• Dill - 2 umbrellas.
• Bay leaves - a couple.
• Horseradish leaf – 2 pcs. (can be root, dry or fresh).
• Grain mustard - a small spoon.
• Cloves – 2 buds.
• Black and sweet peas - 3-4 pcs.

For marinade per liter of water:

• Sugar – 3 large spoons.
• Salt - a large spoon.

Step by step recipe:

Peel the garlic, cut large cloves into halves with a sharp end.

Rinse the tomatoes and pat dry. Cut out the stem and insert a clove of garlic instead.

Remove the seed from the bell pepper and cut the flesh into petals.

Throw the pepper slices into the bottom of the jars.

Fill the glass container with tomatoes, try to pack them tightly so that more can fit in, but do not press the vegetables down so they don’t burst.

Pour boiling water over it and leave for a quarter of an hour to allow the vegetables to warm up thoroughly.

Then cook the marinade based on the infusion. Pour it into a saucepan, be sure to count how much liquid you have, since salt and sugar are placed per liter of water. Add the required amount and add all the seasonings specified in the recipe.

When the spice crystals are completely dissolved, pour the marinade into jars.

Seal using any available method, turn over, and cool slowly under a blanket. Store the workpieces in a cold room with a low temperature.

How to cook tomatoes in brine without vinegar

Still, I prefer to cook salted tomatoes without vinegar, it’s healthier. And it’s not much more difficult, now you’ll see.

Ingredients:

• tomatoes
• garlic
• fresh dill
• allspice
• peppercorns

• water - 2 liters
• salt - 2 tbsp. l.
• sugar - 2 tbsp. l.
• Bay leaf
• dill stems and umbrellas

Cook the marinade, immerse all ingredients in water and bring to a boil. There is no need to cook, turn it off immediately and let it cool a little.

Where the tomatoes have a stalk, cut it crosswise with a knife like a lid, but not all the way. Finely chop the dill and garlic - the finer it is, the neater our appetizer will turn out.

We got something like a shell. Open the lid and pour just a little salt into the resulting crack (on the tip of a knife), lay out the garlic and dill. Close the shell and press down slightly with your hand.

So we stuff all the tomatoes and put them in a deep bowl. Add a few peas of black and allspice.

Delicious recipe! How long to cook chanterelle mushrooms before frying

The brine should completely cover the vegetables. To do this, cover them with a horseradish leaf on top (this is not at all necessary) and pour warm marinade over them. It is advisable to press down with a weight. In our case, a plate and a jar of water will do.

We leave the appetizer to salt for two days. Before eating, this delicacy must be refrigerated.

Although we couldn’t stand it and started tasting it the very next day. You were not disappointed, and we wish you the same.

Green tomatoes with garlic and pepper inside

Stuffed green tomatoes are a spicy appetizer that is appropriate for any table, from everyday to festive.

We take:

• Green tomatoes – 1.5 kg.
• Garlic - head.
• Hot pepper – 2 pods.
• Parsley - a few sprigs.
• Water - liter.
• Sugar – 2 large spoons.
• Salt - a large spoon.

How to prepare:

1. Select small, firm tomatoes. Cut into halves, but not all the way, stop in the middle of the fruit and open a little.
2. Chop the garlic cloves into lengthwise slices.
3. Chop the parsley into fine crumbs, and similarly chop the chili pod. Mix.
4. Place a clove of garlic and some herbs and pepper into the resulting tomato pocket.
5. Place stuffed tomatoes in jars, cut side down. If there is any garlic or herbs left, fill the voids in the jar with them.
6. Cook the brine by bringing the water with sugar and salt to a boil.
7. Pour into jars, cover them with lids. Hold for 10-15 minutes.
8. Return the infusion to the pan and boil again. Pour into the tomatoes again and immediately seal them.
9. Turn it over onto the lid, hide it under a blanket, and leave it to gradually cool until the next day.

Cooking secrets

Stuffed tomatoes are an excellent appetizer that can be prepared for immediate serving or stored for future use by canning tomatoes in jars. Both ripe and green fruits are suitable for preservation.

To make the snack convenient to eat, you need to choose small, strong tomatoes. Moreover, it is advisable to choose tomatoes of the same size and shape. Preparing tomatoes is easy. It is necessary to carefully cut off the part of the fruit where the stalk is attached. The cut part is thrown away or used as a lid. Then you need to carefully remove the seeds and pulp with a teaspoon. The result is a very convenient “container” for filling with filling.

A variety of fillings are used; vegetables, boiled eggs, cheese, cottage cheese, and mushrooms are used for cooking. If you are preparing a hot appetizer, the tomatoes can be stuffed with minced meat and then baked in the oven.

Interesting facts: tomatoes contain serotonin, so eating these fruits improves your mood.

How to pickle tomatoes with garlic cloves inside

A recipe with a minimum set of ingredients, which allows you to preserve the taste and aroma of garlic and tomatoes as much as possible.

Necessary:

• Tomatoes – 1.5 kg.
• Salt - a large spoon.
• Sugar – 3 large spoons.
• Garlic – 2 heads.

Preparation:

1. Remove the stem attachment point and a small piece of the middle.
2. Add 1-2 cloves of garlic.
3. Place the prepared tomatoes.
4. Pour water into the pan and add spices. Wait for it to boil, cook until sugar and salt are completely dissolved.
5. Distribute the brine among the jars and cover with lids.
6. For winter storage, the product requires pasteurization. Place the tomato containers in a wide saucepan with hot water reaching up to the hangers of the cans. Processing time is 20-25 minutes for a liter jar, counted from the moment the liquid boils in the pan.
7. After rolling it up, cool slowly under the blanket.

The fastest recipe for preparing lightly salted tomatoes in a bag - video

An express method from the “guests on the doorstep” category. A real lifesaver in moments when there is absolutely no time for long cooking and salting. Checked, tested and very pleased with the result. Highly recommend.

This is where we’ll probably finish with lightly salted tomatoes. See you soon, new goodies will be coming soon!

To preserve vegetables and fruits until the next harvest, we most often can them. And there is such an abundance of different recipes now that it’s dizzying. On my blog you can also find many recipes for canning - cucumbers, zucchini, mushrooms or cabbage, too many to list.

Tomatoes are one of the most beloved and affordable vegetables; many grow them in the country and can boast of a good harvest. We often preserve them too. But there is a wonderful way to surprise your family and guests - prepare lightly salted tomatoes. Moreover, this will take us no more than 5-15 minutes. True, they need to be prepared in advance, like lightly salted cucumbers, so that they have time to salt.

Such a snack without sealing cans is much healthier than canned ones. But let me tell you right away that it doesn’t last long. Firstly, it is instantly eaten. And secondly, long-term storage makes lightly salted vegetables over-salted.

This awesome snack is convenient at the dacha, in camping conditions. After all, all you need is salt, garlic and herbs. And you can choose any dishes that are available, even a plastic bag.

Spicy tomatoes with garlic for the winter

The preparation has a soft marinade that can be drunk since it is made without vinegar.

We take:

• Tomatoes – 1 kg.
• Garlic - head.
• Pepper – 5-6 peas.
• Bay leaf – 2 leaves.
• Cloves – 3 buds.
• Cherry leaves – 4 pcs.
• Dill - 2 umbrellas.
• Water - liter.
• Salt - a tablespoon.
• Sugar – 2 tablespoons.
• Citric acid – ½ teaspoon.

How to marinate:

1. Prepare all vegetables and seasonings for processing.
2. Make slits at the base of the stalk and insert a garlic clove inside.
3. Place the remaining garlic on the bottom of the jars, adding bay leaves, peppercorns, cloves, cherry leaves, and a dill umbrella.
4. Fill the containers with stuffed tomatoes. Pour clean, no additives, boiling water for 10 -15 minutes.
5. When the contents are hot enough, return the liquid to the pan.
6. Make the marinade by adding sugar, salt and citric acid to boiling water.
7. Pour into the tomatoes, screw tightly, cool slowly, and then transfer to a permanent storage location.

Features of salting brown tomatoes

There is nothing complicated in the process of pickling brown tomatoes: it is identical to pickling red or green tomatoes.

Let's take a closer look at the important points :

1. Excess carrots can hinder quick salting. It is better to avoid recipes that combine carrots and brown tomatoes.
2. Brown tomatoes are typically meaty and nutritious—don't overload the recipe with complicated ingredients.
3. When serving the dish, you can add a tablespoon of vegetable oil if you did not add it when salting.
4. Do not combine brown tomatoes with green bell peppers and white currants.

Ukrainian-style tomatoes with garlic inside “You'll lick your fingers”

Another amazing recipe, with sweet and bitter peppers.

Ingredients for a liter jar:

• Tomatoes – 800 gr.
• Bell pepper – 200 gr.
• Hot chili – ¼ part.
• Garlic - head.
• Parsley - a few sprigs.
• Vinegar 9% - 2 large spoons.
• Salt - a large spoon.
• Sugar - a teaspoon.
• Water - liter.

Preparation:

1. Throw sprigs of greenery and a few rings of hot chili into the jar.
2. Make a small hole in the tomatoes and place a clove of garlic inside.
3. Place the tomatoes with the filling, filling the voids with bell pepper petals.
4. Prepare the marinade by adding salt and granulated sugar to the water. Lastly, add the vinegar.
5. Fill the jar with marinade and cover with a lid.
6. Sterilize the preservation for 10-15 minutes.

Lightly salted tomatoes sliced ​​in 5 minutes

Are there guests on the doorstep? Do you want to surprise? It's very easy to do. My friends and acquaintances certainly compliment me on this appetizer, although it is easy to prepare and very fast, literally in 5 minutes. Be sure to cut the tomatoes into slices so that they marinate faster.

Ingredients:

• tomatoes
• celery (leaves and stalks)
• dill
• garlic

• water - 1 liter
• salt - 3 tbsp. l.
• sugar - 1 tsp.
• peppercorns
• Bay leaf
• vinegar 9% - 2 tbsp. l.

Choose small tomatoes for this appetizer; plum tomatoes are ideal. Cut them in half and put them in a deep bowl.

For flavor, add fresh herbs, there should be a lot of it. We cut celery stalks with leaves and dill along with stems.

Be sure to add garlic. It can be cut into rings along with the peel.

We put all this beauty on top of the tomatoes.

For the marinade, boil water, I give the amount of ingredients for 1 liter of water. You yourself decide how much marinade should be, but it must completely cover the vegetables. Add salt, sugar, pepper and bay leaf. After the water boils, add vinegar and cook for 3 minutes until all the flavors mix.

To prevent the tomatoes from losing their beautiful color and the skins from bursting, do not pour boiling water over them, let the marinade cool slightly.

Pour the marinade over the appetizer and leave to marinate, ideally for a day. But even after a couple of hours you can already enjoy such a delicious snack.