Salted green tomatoes stuffed with herbs

Category: Blanks
Kitchen: georgian
Salted green tomatoes stuffed with herbs

Ingredients

Green tomatoes
(better than milky ripeness)
2 Kg
Garlic 1 large head
Various greens:
parsley, dill, cilantro,
basil, celery
half a bunch
Red bell pepper 1 PC.
Bitter pepper 1 PC.
+ separately need 1 bunch of celery
and dill umbrellas

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 the nylon lid and put in the refrigerator.
  • P.S. When they ferment, I'll show you what kind of tomatoes you get.
  • ........................ ........................ .....
  • So my tomatoes are salted.
  • Salted green tomatoes stuffed with herbs
  • This is not for closing, but immediately to eat. You can ferment in a saucepan, cover with a plate and put the load.
  • Here they will stand open for me, ferment.
  • Salted green tomatoes stuffed with herbs


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