Recipes for green stuffed tomatoes for the winter: spicy and not so spicy, with cabbage and herbs

Preparing green tomatoes for the winter is becoming increasingly popular, because these dishes turn out to be spicy, moderately spicy, aromatic and very tasty. In autumn, unripe tomatoes can be found in your own garden beds or at the market stall. If you prepare such fruits correctly, you will get an excellent appetizer that you wouldn’t be ashamed to serve at the holiday table. Green tomatoes can be fermented, pickled or salted in a bucket, pan or in jars; winter salads are prepared from them and stuffed.

In this article we will talk about stuffed, or stuffed, green tomatoes. The most popular recipes with photos and detailed cooking technology will be discussed here.

Green tomatoes stuffed with carrots and garlic for the winter

I would like to draw your attention: for my preparations I take tomatoes of medium size, with the same degree of ripeness and oblong shape. This way you can achieve the same taste.

What products do we need to prepare tomatoes with carrots and garlic:

• 2 kg of green tomatoes;
• 3 pieces of medium carrots;
• 1 head of peeled garlic.
• And for the marinade we will prepare:
• 3 liters of water;
• 140 g granulated sugar;
• 15-20 black peppercorns;
• 50 g vegetable oil (3 tablespoons);
• 70 g table salt;
• 200 ml table vinegar, concentration 9%;
• 2-3 laurel leaves.

Process:

1. Cut the peeled garlic cloves and carrots into slices. Not too thick - this applies to carrots - no more than 2-3 mm.
2. We cut clean and dry tomatoes on the opposite side from where the stalk is located, so that one circle of carrots and garlic fits.
3. Place the tomatoes in sterile jars as tightly as possible, but without damage.

Do we remember how to sterilize jars? I do it simply: rinse thoroughly with hot water and soda, pour boiling water over 3 fingers and put it in the microwave for 3 minutes. Then I drain the water, wipe it dry with a clean towel and you’re done. I prefer a “waffle” towel; it leaves no fibers behind, and it perfectly absorbs remaining water.

Prepare the marinade like this:

1. Pour all the ingredients, except vinegar, into a saucepan and put on fire.
2. Cook over high heat until it boils, then reduce the heat and simmer the marinade for another 10-15 minutes.
3. Remove the marinade from the heat and now add the vinegar.
4. Pour marinade into jars with tomatoes and set to sterilize for 15-20 minutes.
5. Then roll up with sterile lids and you're done.
6. I prefer to stuff the tomatoes with garlic and parsley, since I don't really like cilantro. It is spicy and, in my opinion, overly fragrant.

Do not forget! When sterilizing in a pan, a cloth or towel must be placed on its bottom. Otherwise, the glass of the jar will crack and all the painstaking work will be in vain.

Tomatoes prepared according to the following recipe have a rich taste. Marinated tomatoes stuffed with hot peppers and garlic in Georgian style is one of the oldest recipes that provides variety on the table during the cold winter period. If you want eye-catching tomatoes, you can stuff them with horseradish and garlic. Or celery and cayenne pepper.

Another recipe: Recipes for crispy salted zucchini: in jars and in bags, for the winter and lightly salted

With garlic

This spice is an essential component of almost all homemade pickles. The use of garlic provides a guaranteed effect in shaping the flavor bouquet and rich aroma of food.

Ingredients

To receive the dish you will need:

• celery greens - 1 bunch;
• clove buds - 6 pcs.;
• carrots - 2 pcs.;
• unripe tomatoes - 4 kg;
• garlic cloves - 1 head;
• hot peppers - 1–2 pcs.

For the marinade:

• coriander seeds - 4 pcs.;
• clove buds - 6 pcs.;
• granulated sugar - 2 tsp;
• laurel leaves - 2 pcs.;
• peppercorns - 6 pcs.;
• table vinegar - 2 tbsp. l.;
• table salt - 2 tbsp. l.

Step-by-step cooking process

The sequence of stages of preparing food:

1. Rinse well and peel all vegetables if necessary.
2. Cut the carrots into thin round slices, chop the garlic into slices.

3. Make vertical slits deep into the tomatoes, insert 1 slice of root vegetable and a slice of garlic into each cavity.
4. Place the stuffed fruits in sterilized jars, layering the layers with sliced ​​pepper slices and celery sprigs.
5. Boil the marinade in a saucepan based on the ingredients listed in the recipe, adding table vinegar at the end of the process.
6. Fill the filled cylinders with hot mixture and sterilize the workpieces for 20 minutes.

Roll up the containers tightly, cool, then store for winter storage.

Marinated tomatoes stuffed with hot peppers and garlic in Georgian style

I'm sharing the recipe. To prepare this savory snack, you need the following ingredients:

• 1 kg green tomatoes;
• 5 garlic cloves;
• 1 pod of hot pepper;
• Parsley, cilantro, celery, dill and basil.

Green tomatoes stuffed for the winter are often called a Georgian snack. Unripe tomatoes are a popular vegetable in this country.

1. Tomatoes need to be washed and dried.
2. Make 4 cuts on the side opposite to where the stalk grows.
3. Press the garlic, finely chop the herbs and pepper.
4. Mix everything and stuff the tomatoes.

The marinade for our preparation is very simple, the recipe is:

1. Bring 1 liter of water to a boil per 700 gram jar.
2. The water has boiled, remove it from the stove and add a tablespoon of vinegar.
3. Pour into jars with pre-stuffed tomatoes stuffed with herbs and garlic, sterilize for 20-30 minutes.
4. Close with sterile lids, let cool completely and store in a cool place.

Please note: for any preparation with whole or stuffed green tomatoes, you need to take the fruits strictly without damage. The tomatoes must be firm and elastic, otherwise the desired taste will not be achieved.

Acute

The method of fermenting vegetables used in this recipe will ensure that the product contains beneficial bacteria, which will make the food especially healthy.

Ingredients

To prepare the treat you will need:

• heads of garlic - 2 pcs.;
• carrots - 2 pcs.;
• hot pepper pods - 2 pcs.;
• drinking water - 1.4 l;
• green tomatoes - 2 kg;
• table vinegar - 5 tbsp. l.;
• rock salt - 2 tbsp. l.
• spices and spices, dried herbs - to taste.

Step-by-step cooking process

Step-by-step cooking method:

1. Soak pre-treated tomatoes in warm drinking water for about 5-6 hours.

2. Cut the peeled carrots into any shape.
3. Separate the stems from the washed hot pepper pods.
4. Remove the skins from the garlic and place them in a blender bowl.
5. Add parts of root vegetables, grind the mixture until smooth, mix everything well.
6. Dry the soaked tomatoes, make vertical cuts in them, and fill the cavities with aromatic filling.
7. Place the decorated fruits in sterilized jars.
8. Pour 1.4 ml of filtered water into the pan, add granulated sugar and coarse salt, heat the mixture to a boil, then carefully add table vinegar.
9. Pour the contents of the jars with hot marinade, cover the containers, and sterilize the preparations for 20 minutes.

At the final stage, you need to tightly roll up the cylinders, cool them, and send them for long-term storage.

Green tomatoes stuffed with cabbage for the winter without sterilization

We prepare products:

• 8-10 pieces of green tomatoes;
• A small head of cabbage (it’s better to take young cabbage);
• Dill seeds;
• Parsley (to taste);
• 500 ml table vinegar (9%);
• 500 gr. granulated sugar;
• 250-300 gr. coarse salt;
• 10-15 black peppercorns;
• 5 liters of water;
• Several laurel leaves.

How to cook:

1. Cut clean and dry tomatoes crosswise.
2. Grind the cabbage leaves (as for pickling - into thin strips), finely chop the garlic or pass through a press. Mix them and stuff the tomatoes.
3. Place bay leaves, peppercorns and dill seeds at the bottom of clean and sterile jars.
4. We fill the jars with tomatoes and fill them with boiling water.

Another recipe: Closing delicious crispy cucumbers for the winter: recipes with vodka

Set aside and prepare the marinade:

1. Pour water into a saucepan, add salt, sugar and bring to a boil.
2. Pour vinegar into the brine that has boiled for 15-20 minutes.
3. Next, drain the boiling water from the cans of tomatoes and pour in the marinade.
4. Screw on the lids, wait for them to cool completely and put the canned tomatoes away for storage.

Recipes without sterilization reduce preparation time.

The following is a simple recipe.

Tomatoes stuffed with celery in a saucepan

For this we need:

• Green tomatoes – the quantity determines the size of the pan in which the tomatoes will be cooked;
• Red hot pepper in pods. Again, the quantity is determined by taste preferences;
• Celery root;
• Brine water and salt at the rate of 1 tablespoon per 1 liter of water.

We make a pocket in the tomatoes by making a cross cut. Place grated celery and finely chopped pepper into the resulting cavity. Place the tomatoes in a saucepan and fill with brine (salt and water). Pour it in and put it in the refrigerator for 25-30 days. This salting is called the “cold method”, because the brine is cold. Salt and hot pepper are natural preservatives that will prevent tomatoes from spoiling. Such tomatoes can easily be called pickled. The recipe is similar to cabbage in a barrel and is made without vinegar.

Interesting: there are housewives who prefer to make preparations in jars with a nylon lid. Green stuffed tomatoes are no exception. But you need to understand that such a product is not stored for a long time.

Useful tips and tricks

To ensure that stuffed green tomatoes always have the most remarkable nutritional and fragrant characteristics, it is advisable to use the following recommendations:

• It is recommended to pickle tomatoes immediately after picking them; ideally, preserve freshly picked vegetables;
• when sorting the crop, it is best to select fruits of the same size, which will ensure a uniform pickling process;
• The best option for using the liquid component of any recipe is hard water from a well or well. If this is not available, you should have bottled or purified liquid in any way, but not from the tap;
• Tomatoes with the stems cut out should be marinated. If this condition is not met, the taste of the future sourdough may change significantly, and not necessarily for the better;

• garlic can add wonderful spicy notes and an appetizing aroma to the finished dish, but if it is in excess, bitter notes may appear in the treat. To prevent such a defect, you should take into account the correct proportion of components - use no more than 2 cloves per 2 liters of liquid, unless otherwise specified in the recipe;
• table vinegar in pickles is not always good for the human stomach, and not everyone likes it. An excellent replacement for such an ingredient is citric acid or mustard powder. Such a substitution will successfully prevent the fermentation process in vegetables, enrich them with a special aroma and unique taste;
• For rolling pink fruits, experts recommend using green chili pods, and for unripe tomatoes - red hot peppers;
• To ensure that the tomatoes in the winter preparation become as fragrant and juicy as possible, and that mold does not appear on top, you need to line the bottom of the dish and cover the food with horseradish leaves;
• to obtain a more acidic preparation, you need to take a double portion of table vinegar and table salt;
• tomatoes go well with a variety of spices, so standard recipes at home can be supplemented or modified according to personal gastronomic preferences. And in order to achieve the maximum result of your culinary creativity, the fruits need to be pierced in several places, opening the way for spicy additives into the vegetables.

Green tomatoes will get a delicious aroma if you put a sprig of fragrant bird cherry in a container with stuffed fruits for the winter.