Stuffed green tomatoes for the winter: with garlic, hot peppers, herbs, carrots

Cooking technology for stuffed green tomatoes

To prepare unripe tomatoes, you need to take into account some nuances.

Important! Fruits with a yellow side, not dark green, are suitable for pickling.

They are washed under running water, then cross-shaped cuts are made in the upper part to create a cavity where the filling is placed.

Stuffed green tomatoes for the winter without sterilization

The quantity of products is presented per 3 liter jar.

For the recipe for the winter take:

medium-sized fruits – 10 pcs.;
celery – 2–3 branches;
5 cloves of garlic;
red pepper (bitter) – 2 pods.

To prepare the filling, dissolve 75 g of salt in a liter of water and bring to a boil over medium heat.

Stages:

Green tomatoes are washed and cut lengthwise. You should end up with 2 halves attached.
Finely chop the celery, garlic and pepper.
About 10 g of crushed spices are placed in each vegetable, and the halves are fastened with thread.
Place vegetables and celery in layers in clean jars, add hot filling, and allow to cool.
As soon as the bubbles on the surface disappear and the liquid becomes clear, cover the container with a lid and let the pickles brew for 2 days.
Then the jars are put in the refrigerator.

Green tomatoes cold stuffed for the winter

The ingredients presented are enough for about a couple of 3-liter containers. Products you need to take:

unripe tomatoes – 2 kg;
carrots and hot pepper - half the fruit each;
cilantro and coriander 3 g each;
parsley and celery - 1 small bunch each;
salt – 100 g.

Stages:

All vegetables and herbs must be finely chopped or chopped in a blender.
The washed tomatoes are cut in half, but not completely. You should get fastened slices. A spicy mixture is placed between them.
Stuffed vegetables are placed in a container and covered with salt.
Fill everything with boiled cold water to the top. If you like pickled fruits, you can fill the container with warm water.
Cover the bottle with a lid and put it in a cool place.
After 14 days, vegetables stuffed with herbs are ready.

Instant Stuffed Green Tomatoes

Pickles according to this recipe are prepared a day in advance. Spicy aroma and pungency are the best combination for marinated dishes.

For preparation take:

unripe green tomatoes – 1 kg;
1 PC. sweet bell pepper;
3 small cloves of garlic;
25 g table salt;
50 g sugar;
2 tbsp. l. vinegar (9%);
a small bunch of parsley.

Stages:

The tomatoes are washed and cut crosswise, but not completely. You should end up with 4 slices fastened together.
Chop vegetables and herbs, place in a bowl and mix.
Add salt, sugar, vinegar and stir again.
Let it brew for about half an hour.
Cut tomatoes are filled with a spicy mixture. Place them in a jar or other container and cover. They are infused for a day at room temperature, then ready for use.

Store the pickled product in the refrigerator or cellar. This is the fastest and easiest recipe for preparing stuffed green tomatoes for the winter.

Green stuffed tomatoes in a pan

For 1 kg of unripe tomatoes you need to take the following ingredients:

carrots - 3 medium root vegetables;
1 piece each bell and hot pepper;
20 g each of garlic, dill, parsley;
2 laurel leaves.

40 g of salt and 10 g of sugar are dissolved in 1 liter of water - this will be a brine.

Stages:

The fruits are of medium size, elastic. They are washed. Cross-shaped cuts are made.
All vegetables and herbs must be thoroughly washed, peppers must be seeded and chopped. The result should be a porridge-like mixture, which is used to stuff the fruit, being careful not to tear the slices.
Place vegetables in a single layer in a large saucepan and add bay leaves.
The brine must be heated until the bulk ingredients are completely dissolved, but not boiled. Fill the container with hot liquid.
As soon as the brine has cooled, pressure is placed on top of the pan. Leave the vegetables to ferment for 3 days at room temperature.
Afterwards they can be transferred to jars and stored in the refrigerator.

The recipe for green stuffed tomatoes in a saucepan is simple, the dish turns out to be piquant and original. In winter, such a snack will suit any table.

Stuffed green tomatoes in a bucket

Barrel unripe green tomatoes are very tasty. But in a city apartment, fermentation in a large container is not possible. Housewives have gotten used to salting them for the winter in ordinary household buckets of 5–10 liters.

Ingredients for 3 kg of tomatoes:

carrots and hot peppers – 1 pc.;
garlic – 8 cloves;
parsley, dill - a bunch.

The brine is prepared as follows: 25 g of sugar and vinegar, 50 g of salt are dissolved in 1 liter of water, the liquid is boiled.

Stages:

Vegetables and herbs are chopped in a blender.
Cross-shaped cuts are made on the tomatoes. Stuff them with spicy puree using a teaspoon and place in a bucket.
Vegetables are poured with brine cooled to 70 °C. For 3 kg of tomatoes you will need 2 liters. The liquid should completely cover the vegetables in the bucket.
They are covered with a small lid and placed under pressure.
Important! To allow vegetables to ferment, you can leave them in a warm place. At room temperature they will salt well.
After 4 days the dish is ready. Pickled tomatoes are placed in jars and stored in the refrigerator until winter.

Stuffed tomatoes under pressure

To prepare pickled stuffed green tomatoes, you don’t even need jars, because the vegetables are cooked in one large container (bucket, pan, basin). The preparation itself is carried out without additional pasteurization. The tomatoes taste sour, the vegetables are ready on the third day.

Components:

Salt – 1 tbsp.
Sugar – 1.5 tbsp.
Water – 6 l
Vinegar – 0.5 l
Tomatoes – 3 kg
Bunches of greenery – 2 pcs.
Garlic heads – 2 pcs.
Hot pepper – 1 pc.
Carrots – 2 pcs.

Hot peppers

Prepare the filling. To do this, peel the garlic and peel the carrots. Wash the vegetables and dry them. Rinse the greens with water. Grind the garlic cloves, carrots, hot peppers, herbs and carrots through a meat grinder. Mix the resulting slurry.
Wash and dry the tomatoes. On each tomato, make a cross-shaped cut a little more than half the vegetable.
Stuff the tomatoes with the prepared filling.
Place the stuffed vegetables into a large fermentation container.
Prepare a cold brine by dissolving salt, sugar in water and adding vinegar.
Pour the brine into the bowl with the tomatoes. Place a plate on top of the vegetables slightly smaller than the volume of the container itself. Place a pressure on top, for example, a bottle of water. Leave the workpiece at a temperature of +20+22 degrees.

Attention! The brine should completely cover the vegetables.

After 2-3 days, the snack is ready to eat. Store this treat in a cool place.

Recipes for stuffed green tomatoes for the winter

To preserve the taste of summer fruits, canned tomatoes are prepared for the winter. They are stored for a long time and do not lose their properties. There are a great many recipes for preparing unripe fruits for the winter.

Green tomatoes stuffed with garlic and pepper

For 5 kg of tomatoes take:

sweet bell pepper – 5 pcs.;
chopped garlic – 1 tbsp;
salt – 180 g;
sugar – 375 g;
vinegar – 250 g;
dill, parsley - to taste.

For the brine: dissolve salt and sugar in 5 liters of water, add a bay leaf, 5-10 sweet peas, and boil. Remove from heat and pour in a glass of 9% vinegar.

Stages:

To prepare green tomatoes stuffed with garlic for the winter, you need to wash them and make cross cuts.
Finely chop the vegetables and herbs. The fruits are stuffed with this mixture using a teaspoon and placed in clean jars.
Pour boiling brine over the vegetables in a jar and sterilize for 10 minutes.
Then they roll up the lids, wrap them up and put them in a warm place overnight.
Then they are put away in the pantry until winter.

Green tomatoes stuffed with carrots and garlic

For 5 kg of tomatoes take:

carrots – 2 pcs.;
chopped garlic – 1 tbsp;
salt – 180 g;
sugar – 375 g;
vinegar – 250 g;
dill, parsley - to taste.

Stages:

To prepare the brine, you need to dissolve 25 g of salt and vinegar in a liter of water, and 10 g of sugar.
The filling is placed on the stove and boiled. After 2 minutes, remove the pan from the heat and add vinegar.
For the filling you will need carrots and garlic. The root vegetable is thoroughly washed and cut into thin slices. The cloves are peeled and each one is cut lengthwise into slices.
Washed tomatoes are cut to half. A circle of carrots and a clove of garlic are inserted between the slices.
Stuffed fruits, herbs, and peppers are placed in clean jars.
Hot brine is poured over the vegetables, sterilized for 30 minutes, and the jars are sealed.

Green tomatoes stuffed with garlic and herbs

For 3 kg of tomatoes, you need to take 2 heads of garlic, dill, celery - to taste. According to the recipe for preparing green tomatoes stuffed with garlic for the winter, first of all, prepare the filling.

The following solution is made for it:

clean water – 6 l;
salt – 250 g;
sugar – 350 g;
vinegar - 2 tbsp.

Stages:

Rinse the greens, peel the garlic. Cut or puree the ingredients with a blender.
Wash the tomatoes and make cuts. Fill them with the garlic mixture and place in clean jars.
Dissolve salt and sugar in water, boil the liquid, add vinegar.
While still hot, pour into jars with vegetables, sterilize for 15 minutes, and roll up.
You can use cold brine and not seal the jars.
Place the pickles under pressure to ripen for 2 days in a warm place, then put them in the refrigerator. You can eat them without waiting for winter.

Green tomatoes stuffed with spicy filling

For the recipe you will need 5 kg of tomatoes and other ingredients:

parsley, dill, celery - 1 large bunch each;
garlic – 4 heads;
chili pepper – 2 pcs.

Important! For the brine, you need to take half a glass of sugar, a glass of salt and vinegar.

Stages:

Wash the greens, peel them, chop everything finely with a knife.
Cut the chili pepper into small pieces.
Tomatoes should be washed under running water and cut lengthwise to create small pockets.
Chopped greens with pepper are placed in them.
Stuffed fruits must be compacted tightly in jars and pour boiling water over them. Leave to sit for about half an hour.
Then the liquid is poured into one container. Bulk ingredients and vinegar are dissolved in it.
Place the mixture on the fire and slowly bring it to a boil. Pour the prepared vegetables with steep brine and roll up with sterilized lids.

Green tomatoes stuffed with garlic and hot pepper are ready.

Recipe 3: pickled tomatoes with herbs and garlic

Pickled (slightly salted) tomatoes can become not only an appetizing addition to a home-cooked meal, but also a tasty, spectacular decoration for a holiday table if you stuff them with a spicy mixture.
We present to your attention an original recipe for pickled tomatoes stuffed with herbs and garlic. These instant tomatoes will be a hit at a social feast and will appetizingly complement a home-cooked dinner with boiled potatoes. And the process of preparing such deliciousness is very simple, not requiring much culinary experience. Such pickled stuffed tomatoes are also popularly called “Armenians.” Go for it - and you will succeed.

tomatoes – 1 kg
dill greens - a bunch
garlic – 1-2 heads
bay leaf – 3-5 pcs.
ground black pepper - to taste
coarse table salt – 4 teaspoons
water – 1 l
horseradish leaves – 2-3 pcs. (optional)

Start preparing with brine. Pour 1 liter of water into the pan, add salt and stir until the crystals dissolve. Tear off the leaves from the dill sprigs, add the stems themselves to the brine along with the bay leaf and bring to a boil.

Prepare the tomatoes for stuffing. Wash, cut each fruit from the top, not all the way. Leave the cut part as a lid. Of course, you can stuff fruits cut in half or crosswise, but with lids they will look more original.

Finely chop the dill using a sharp kitchen knife. Peel the garlic and also finely chop it with a knife or pass it through a press.

Lift the lid of each tomato and put chopped dill and a little garlic inside. Lightly salt and carefully cover the filling with a lid. Stuff the remaining tomatoes in the same way.

Place tomatoes stuffed with herbs and garlic in a bowl with high sides, placing the lid up so that the filling does not spill out.

Pour hot brine over the tomatoes in a bowl (along with bay leaves and dill sprigs). If desired, you can cover the tomatoes with horseradish leaves. Then cover everything with a saucer and place a jar of water on it as a weight. Leave at room temperature for 1-2 days.

After the specified time, pickled tomatoes stuffed with herbs and garlic are ready to eat. Before serving, put the appetizer in the refrigerator. Instead of dill, you can use parsley or celery.

Preserving green tomatoes for the winter

Unripe fruits are good in combination with spicy ingredients. But their taste is also revealed well in tomato sauce. You can prepare this simple dish in jars for the winter.

You need to take the following ingredients:

2 kg of unripe fruits;
1 liter of tomato;
hot pepper – 2 pods;
garlic – 2 heads;
vinegar - ½ tbsp.;
add salt and sugar to taste.

Stages:

In this recipe, the washed fruits are cut into 4 parts, placed in a pan and poured with tomato.
You can use red tomato paste or puree.
The fruits in the filling are placed on low heat.
At this time, chili peppers with seeds are finely chopped, the garlic is peeled and passed through a press.
As soon as the mixture boils, add bulk ingredients to it according to your taste.
Then it is simmered for another 10–15 minutes. At the end, pour in vinegar, add finely chopped spices and simmer for 10 minutes over low heat.
At this time, it is necessary to wash and sterilize the caps and bottles for several minutes.
The boiling mixture is removed from the heat and placed in containers, rolled up, wrapped and left to cool.

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.

Terms and conditions of storage

Canned fruits stuffed with any vegetables are stored at room temperature no higher than + 20 °C for 24 months. If the pantry is warmer in winter, the cans of preserves must be moved to the cellar or placed in the refrigerator.

Pasteurized canned food is stored for 24 months at a temperature not exceeding +15 ° C in a pantry or cellar. After several months, it is better to put them in the refrigerator.

Important! Pickled fruits that have not undergone heat treatment are stored in the refrigerator in winter, for no more than 6 months, at a temperature of 0 to + 2 ° C.

Recipe 4: Korean stuffed tomatoes with herbs

Tomatoes – 1 kg
Green onion - 100 g
Garlic – 20 g
Dried red pepper flakes - 5 tsp.
Fish or soy sauce - 3 tbsp. l.
Sugar - 1 tbsp. l.

Prepare the Korean-style tomato filling. To do this, chop the green onions and garlic.

Place onion and garlic in a bowl, stir with sugar, fish sauce and red pepper.

Cut the stem from the tomatoes and cut the tomatoes into 4 parts, without cutting them completely.

Stuff the tomatoes with the prepared onion filling.

Place the stuffed tomatoes in a container and leave for 24 hours at room temperature. Then put the tomatoes in the refrigerator for 2 hours.

Korean tomatoes are ready. Bon appetit!

Cooking tips and tricks

You are probably wondering why we soak tomatoes for 5-6 hours in warm water and also change the water periodically. And this is done in order to rid green tomatoes of the dangerous poisonous corned beef, which is contained in the green parts of plants of the nightshade family, which includes tomatoes.

The glycoside solanine can cause serious poisoning, but by removing it in this way, green tomatoes can be eaten without fear - they will not cause harm to the human body, and on the contrary, thanks to the lycopene preserved in salted tomatoes, you will be protected from the development of cancer cells, and thanks to serotonin, you will always in a good mood.

I told you the recipes for stuffed tomatoes, but try the recipe for stuffed peppers for the winter or the best recipe for stuffed eggplants for the winter. And if you like to experiment and surprise your family and friends, you can prepare peppers stuffed with eggplants for the winter.

Recipe 2: tomatoes stuffed with herbs and cheese

tomatoes – 200 g;
feta cheese – 100 g;
dill – 2-3 sprigs;
garlic – 1-2 cloves;
sour cream – 50-60 g;
salt, pepper - to taste.

Wash the tomatoes and cut off the tops where there are stems. The tomato caps can be left for decoration. For today's recipe, it is better to buy medium-sized tomatoes so that the appetizer is more accurate and does not have to be cut into smaller pieces.

Remove the center from the tomato - the pulp is not useful, use it for puree for another recipe.

For the filling, grate the cheese. Taste the cheese - it’s better not to add salt to the cheese so as not to over-salt the filling. Lightly salted cheese can be slightly salted.

Grind fresh aromatic dill, finely chop the branches and add to the cheese. Stir and pepper the filling.

Squeeze some garlic. If you like spicy snacks, use 2 cloves of garlic.

Fill the filling with sour cream and mix, you should get a tender and aromatic mass of cheese.

Stuff the tomatoes, you can fill them so that a “cap” is formed on top of the tomato. Don’t skimp on the filling, there should be enough of it.

Cover the tomatoes with the remaining caps, cool in the refrigerator and serve. Enjoy your meal!

Recipe 5: tomatoes stuffed with carrots and herbs

An interesting and quite original snack. Tomatoes stuffed with carrots, garlic and herbs. Tasty and simple. With boiled potatoes and a glass... It’s impossible to resist!

Tomato – 1300 g
Carrots (3 pcs.) – 300 g
Garlic - 8 teeth.
Parsley - 1 bunch.
Salt - 70 g
Water
Vinegar (apple or wine) - 3 tsp.
Chili pepper - 1/2 pcs
Bay leaf - 2 pcs.
Allspice – 5 pcs.

For this appetizer, tomatoes should be firm, whole, even slightly unripe.

Cut off the “lid” of each tomato (the place where the stalk was), carefully remove all the pulp with a small spoon, and drain the juice. Do not throw away the pulp and juice!

Grate carrots into strips on a grater for Korean salads. Add finely chopped garlic (6 cloves) and chopped parsley to it.

Pour in vinegar (apple or wine) and stir.

Stuff each tomato tightly with carrots and place the tomatoes in a suitable container. (I have a 3.6 l container)

Grind the pulp and juice that we extracted from the tomatoes using a blender.

Pour into a saucepan and add water to make 2 liters of liquid.

Add salt, bay leaf and allspice. Bring the mixture to a boil.

Cut the chili pepper into rings, the remaining garlic into plates. Place randomly on stuffed tomatoes.

Pour boiling tomato brine over the fruits. (I also added a handful of these little orange tomatoes for beauty)

Close the container tightly and leave at room temperature for 5-6 hours until the brine has cooled completely.

Then put the container in the refrigerator for two days. To be honest, every other day I start taking samples...

And in two days we start tasting!

These tomatoes can be stored for 10 days in the refrigerator. (maybe longer... I don’t know... We’re running out of them quickly!)

The tomato brine that remains after the tomatoes can be used again. You just need to bring it back to the required volume, boil it and pour it over a new batch of tomatoes.