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

2 three-liter jars

5-6 hours

61 kcal

5/5 (1)

Green stuffed tomatoes for the winter in Georgian style

Ingredients

Step-by-step preparation

Recipe video

Cooking tips and tricks

There are many options for preparing tomatoes for the winter. We cover the pickled red and yellow tomatoes, salt them whole and in halves. But today I want to share with you a recipe for preparing spicy green stuffed tomatoes, rolled into jars, for the winter. This unusual cooking method will surprise you with its original taste, and the appetizer will diversify your winter menu.

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.

Appetizer with basil

If you did not have time to harvest ripe tomatoes before frost and have a supply of unripe fruits, then prepare a savory snack for the winter from them.

Basil successfully complements the familiar taste of winter preserves; vegetables salted according to this recipe are moderately spicy.

Products:

Unripe tomatoes – 3 kg;
White onions – 1 kg;
Sweet pepper – 5 pcs.;
Carrots – 1 kg;
Fresh basil - a bunch.

For the marinade:

Salt at the rate of 3 tbsp. spoons;
Vegetable oil – 0.5 liters.
Granulated sugar – 1 cup;
Vinegar essence 9% – 50 ml.

How to cook green tomatoes stuffed for the winter:

Rinse the vegetables with running water and sort. Peel the onions and carrots, remove the seeds from the red pepper;

Grind the prepared vegetables once in a meat grinder;

Stuff the resulting minced meat into the tomatoes one at a time;

Transfer them to an enamel bowl, pour in vegetable oil, add salt, sugar, mix thoroughly, leave to marinate for 5 hours;

When the vegetables are soaked in the marinade, place them in hot sterile jars, adding the specified amount of vinegar;

Roll it up.

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.

Stuffed with carrots and garlic

A delicious winter snack. The carrots here are not grated, as in most recipes, but cut into circles equal to the diameter of the other vegetables. It looks very elegant and decorates the winter table.

Products:

For the brine:

Salt – 1 tbsp. heaped spoon;
Water – 1 l.;
Vinegar – 1 tbsp. spoon;
Sugar – 1 teaspoon;
Peppercorns;
Garlic, bay leaf;
Celery branches, bitter chili - optional.
Unripe tomatoes.

How to cook green tomatoes stuffed for the winter:

Prepare vegetables, wash thoroughly, dry;

Carefully cut the carrots into circles of small diameter 0.5 mm thick;

Cut the tomato in the middle a little more than half, insert a circle of carrots and a clove of garlic into the resulting cut;

We sterilize the washed jars, boil the lids separately;

We put our stuffed vegetables in sterilized jars, alternating with celery greens and chopped hot peppers;

Prepare the filling: to do this, pour salt, sugar into the container, fill with the specified amount of water;

Boil the brine for 2 minutes, carefully pour in vinegar in a thin stream;

Pour the filling over the stuffed appetizer;

Sterilize for about half an hour;

Let's roll up;

Store in a basement or pantry.

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.

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.