Salted green tomatoes stuffed with garlic and herbs for the winter

Today I will tell you how to prepare salted green tomatoes stuffed with filling for the winter. The preparation method is very simple, and the step-by-step recipe with photos will help you easily and simply make such a preparation at home.

Ingredients:

• green tomatoes – 2 kg;
• parsley – 1 bunch;
• dill – 1 bunch;
• salad pepper - 600 gr;
• carrots - 300 gr;
• garlic – 150 gr;
• salt – 3.5 tbsp. l.;
• water - 1.5 l.

To prepare our winter preparation, you can choose tomatoes that are completely green or so-called “milk ripe,” that is, slightly unripe. The main thing is that their degree of maturity (or immaturity) is approximately the same.

It is better to choose red peppers, then the stuffed tomatoes will look more beautiful.

Try to choose sweet and juicy carrots.

How to pickle green tomatoes for the winter

And so, let's start preparing our preparation and first we will prepare the ingredients for the filling.

Peel the garlic and then grind the cloves using a blender.

We need to peel the carrots with a knife or using a vegetable peeler. Cut it into large bars and grind it using a blender or meat grinder (you can grate it on a fine grater).

Cut the salad pepper in half, remove the stems with seeds and also grind them in a blender. It is better to squeeze out the excess liquid released when grinding the pepper and drain it.

Parsley and dill should be finely chopped using a knife.

Now, we put all the filling ingredients in a large bowl, add ½ tbsp. salt and mix.

Thoroughly wash the tomatoes under running water to remove dirt (adhered soil).

Then, use a knife to cut each tomato in the center (but do not cut all the way through). Using a teaspoon through the cut, we need to scrape out and remove some of the pulp from the tomato.

Then, through the cut, generously stuff the tomatoes with the prepared filling.

Next, put the tomatoes in a container for pickling (I use a stainless steel pan).

Prepare the brine, simply dissolve 3 tbsp in cold (not boiled) water. salt.

Fill our tomatoes with brine and put a little pressure on top. In my case, a flat plate was enough to ensure that all the tomatoes were completely immersed in the brine.

Our salted green tomatoes stuffed with garlic and herbs will be salted at room temperature for a week. Then, we put the pan with the preparation into the cellar or refrigerator for storage. You can store such tomatoes in the cellar until spring.

We use tasty, firm, moderately spicy stuffed green tomatoes as an appetizer for any main course.Also, I sometimes make a salad from stuffed tomatoes; I chop the tomatoes along with the filling, add onion cut into rings and season with vegetable oil.