Georgian salty green tomatoes stuffed with herbs

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Kitchen: georgian
Georgian salty green tomatoes stuffed with herbs

Ingredients

green tomatoes 2 Kg
garlic 1-2 goals
parsley, dill, cilantro, basil, celery by 1/2 beam
red bol. pepper 1 PC.
bitter pepper 1 PC.
celery + dill with umbrellas 1 bundle
Brine
water 1 l
salt 2 tbsp. l. without slide

Cooking method

  • I often salt tomatoes in a 3-liter jar (it is more convenient to store later).
  • 2 kg of tomato will just interfere in the jar. Wash the tomatoes and make an incision along the length.
  • Filling: chop the greens as small as possible only with a knife !, chop the garlic and all the pepper. I add red bell pepper, in general, for beauty. Mix the filling and add 1 tbsp. l. salt without a slide.
  • Put the filling in the tomatoes (about 1 teaspoon each) and put as tightly as possible in the jar, shifting with celery sprigs and dill umbrellas. I put the redder tomatoes on top, because they will be ready earlier.
  • Brine: Boil 1 liter of water, add 2 tbsp. l. salt without a slide.
  • Cool and pour over tomatoes. If water is nearly enough, then add boiled water. The fermentation time depends on the room temperature, approximately 4-5 days.
  • Leave in the kitchen until acidifying. Then close with a nylon lid and put in the refrigerator.
  • Georgian salty green tomatoes stuffed with herbs


Gypsy
Well, finally! The people are already harvesting a new tomato crop
Elenka
Gypsy, yes no, I drag and drop recipes to the masses from my author's theme. By the way, the other day I opened a can of such tomatoes - they did not overoxidize. I keep them cool under a nylon lid.
lenok2_zp
Lenusya, and how much can you store?
Elenka
Flax, I kept it until spring. Just keep it cool. Before the cold weather they stand in the old chill-out (working, of course), and then on the balcony in winter.
If there is any cellar or basement, it is generally an ideal place.
MariV
Here, I found it! My tomatoes will not ripen anymore .... I'll put them green!

... I salted it, sent it to the cellar ...
Elenka
MariV, let's hope together that the tomatoes are successful!
barbariscka
Elenka69
Tomatoes according to this recipe are always delicious !! And they stand for a long time. Only for pickling it is necessary to take round ones ... I did it somehow from green cream, they are much rougher.
The happy ones who have a cellar can keep supplies until spring, if they don't eat earlier ...
Elenka
barbariscka, I completely agree. at the expense of green cream. Wrong option. Them. probably for a salad, which one can use.
For pickling, I choose tomatoes for a long time and carefully so that they are beautiful and preferably more milk ripeness among them.
MariV
Quote: Elenka69

MariV, let's hope together that the tomatoes will be successful!
Yes, let's hope! These are my hothouse, remnants - they did not want to ripen in any way.

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