Salted tomatoes stuffed with herbs. Fast food stuffed tomatoes with garlic and herbs

Do not list everything.

Tomatoes are one of the most beloved and affordable vegetables, many grow them in the country and can boast of a good harvest. We also often preserve them. But there is a wonderful way to surprise households and guests - to cook salted tomatoes. Moreover, it will take us no more than 5-15 minutes. True, they need to be prepared in advance, as well as salted cucumbers so that they can be salted.

Such an appetizer without seaming cans is much healthier than canned ones. But I will make a reservation right away that it is stored for a short time. First, it is eaten instantly. And secondly, long-term storage does salted vegetables oversalted.

This awesome snack is convenient in the country, in field conditions. After all, all that may be needed is salt, garlic and herbs. And you can choose any dishes that are available, even a plastic bag.

We will cook such a wonderful appetizer in a saucepan and pour the marinade over the tomatoes.

Ingredients:

• tomatoes - 1.5 kg
• garlic
• fresh parsley

for the marinade:

• water - 2 liters
• salt - 2 tbsp. l.
• sugar - 2 tbsp. l.
• vinegar - 3 tbsp. l.
• peppercorns
• Bay leaf
• coriander (seeds)

We need the marinade a little cooled, so we cook it in advance.

The temperature of the marinade should be no higher than 40 degrees, so that the peel of the tomatoes does not burst.

Pour 2 liters of water into a saucepan, put on fire and bring to a boil. We put all the ingredients - salt, sugar, bay leaf, pepper and coriander seeds. After the water boils, pour in the vinegar and turn off the stove. Let the marinade cool down.

Chop garlic and parsley with a knife, mix.

Slice the top of the tomatoes crosswise without cutting all the way through. We start them garlic stuffing.

Put the stuffed tomatoes in a saucepan and pour cooled, but warm marinade.

The tomatoes will have to spend the night in the pot. And so that they are completely immersed in the marinade, cover them with a plate and put a jar on top.

The next day, you can surprise your family with such an appetizer.

The snack will be tastier if it is pre-cooled.

Quick recipe for salted tomatoes in a bag

Simple and fast food, minimum time is required. And we will cook in a bag, very convenient, no utensils are needed. By the way, in the package we have already prepared salted cucumbers and I hope you like this way.

Ingredients:

• tomatoes - 1 kg
• garlic - 1 head
• salt - 1 tbsp. l.
• sugar - 1 tsp
• parsley or dill
• hot chili pepper - to taste and desire

Tomatoes for such a snack, it is desirable to select small and the same size. Then they will pickle quickly and at the same time.

Cooking tomatoes. To do this, cut out the stalks with a sharp knife, although you can not do this.

Cut the top of the tomatoes crosswise. And in the resulting cracks lay out the chopped garlic and herbs.

Now we put the tomatoes in a bag, and pour salt, sugar and hot pepper, if desired, into rings.

We tie the bag and shake it so that all the ingredients are evenly distributed over all the tomatoes.

For greater reliability, put the pickle in 2 packages.

We leave the package alone for a day or two. Before eating, the snack can be transferred to a convenient dish and stored in the refrigerator.

How to cook tomatoes in brine without vinegar

Still, I prefer to cook salted tomatoes without vinegar, it's healthier. Yes, and not much more difficult, now make sure.

Ingredients:

• tomatoes
• garlic
• fresh dill greens
• allspice
• peppercorns

for the marinade:

• water - 2 liters
• salt - 2 tbsp. l.
• sugar - 2 tbsp. l.
• Bay leaf
• dill stalks and umbels

Boil the marinade, immerse all the ingredients in water and bring to a boil. You do not need to cook, immediately turn off and let cool a little.

Where the tomatoes have a stalk, cut across with a knife like a lid, but not completely. Finely chop the dill and garlic - the smaller, the neater our appetizer will turn out.

We got something like a shell. Open the lid and pour quite a bit of salt into the resulting crack (at the tip of the knife), spread the garlic and dill. We close the shell, press down a bit with our hand.

So we stuff all the tomatoes and put them in a deep bowl. Add some peas of black and allspice.

The brine should completely cover the vegetables. To do this, we cover them on top with a leaf of horseradish (this is not at all necessary) and fill it with warm marinade. It is advisable to press down with a load. In our case, a plate and a jar of water will do.

We leave the snack to salt for two days. Before use, this yummy must be refrigerated.

Although we could not stand it and started tasting the very next day. We weren't disappointed, which is what we wish you.

Cooking a delicious and original snack with lemon

When I watched this video, I vividly imagined the aroma and taste of this wonderful snack with a pleasant sourness. It's all about the lemon with which we flavor the tomatoes.

Hope you enjoyed the recipe. But that's not all, let's move on.

Salted tomatoes in slices for 5 minutes

Guests on the doorstep? Do you want to surprise? It's very easy to do this. My friends and acquaintances certainly give me compliments for this appetizer, although it is prepared as easy as shelling pears and very quickly, literally in 5 minutes. Be sure to cut the tomatoes into slices so that they marinate faster.

Ingredients:

• tomatoes
• celery (leaves and cuttings)
• dill
• garlic

for the marinade:

• water - 1 liter
• salt - 3 tbsp. l.
• sugar - 1 tsp
• peppercorns
• Bay leaf
• vinegar 9% - 2 tbsp. l.

Choose small tomatoes for this appetizer, plum tomatoes are ideal. Cut them in half and put them in a deep bowl.

For flavor, add fresh herbs, there should be a lot of it. We cut the celery cuttings with leaves and dill along with the stems.

Be sure to add garlic. It can be cut into rings along with the peel.

We spread all this beauty on top of the tomatoes.

For the marinade, boil water, I give the amount of ingredients per 1 liter of water. And you yourself determine how much marinade should be, but it should completely cover the vegetables. We put salt, sugar, pepper and bay leaf. After boiling water, add vinegar and cook for 3 minutes to mix all the flavors.

So that the tomatoes do not lose their beautiful color and the skin does not burst, do not pour boiling water over them, let the marinade cool slightly.

Pour the marinade over the snack and leave to marinate, ideally for a day. But even after a couple of hours you can already enjoy such a delicious snack.

Bon appetit!

Classic recipe for a quick vegetable snack in a jar

Most often, we prepare blanks in glass jars, convenient and reliable. This recipe will make a spicy awesome appetizer. Just keep in mind that this recipe is not for long-term storage, a jar metal lid we will not roll.

Ingredients:

• tomatoes - 1.5 kg
• garlic - 1 head
• hot pepper - 1 pc.
• fresh dill greens
• peppercorns

for the marinade:

• water - 1.5 liters
• vinegar - 1/2 cup
• vegetable oil- 1/2 cup
• Bay leaf
• salt - 3 tbsp. l.
• sugar - 3 tbsp. l.

The glass jar is pre-washed and dried.

At the bottom of the jar we place a piece of chopped garlic and hot pepper. We will add the remaining pieces as the jar is filled with vegetables.

Tomatoes for such a snack will fit in different sizes, we will cut them into circles. We put the circles in a jar, sprinkle with garlic, hot pepper and peas. Spread chopped greens on top.

For the marinade, boil water and add all the ingredients - vegetable oil, bay leaf, salt and sugar. At the very end, pour the vinegar. Pour the hot marinade over the tomatoes and cover with a lid. No need to roll!

The snack will be ready in a few hours. The taste of such an appetizer will be better if it is cooled.

Dry pickled tomatoes with mustard

Dry salting means that the appetizer is prepared without boiling the marinade. And this means that you can easily and quickly prepare this dish. Let's make sure of this.

I am sure that many of us constantly cook salted cucumbers, but salted tomatoes are much less common (or we don’t cook at all). Nevertheless, this appetizer is in no way inferior to the green competitor. Fragrant, soft, with various spices, salted tomatoes will surely become a frequent guest in your kitchen. I hope so.

Stuffed Vegetable Recipes

Prepare delicious stuffed green tomatoes for the winter - we offer three recipes with photos and videos: with garlic, in Georgian, and also without sterilization.

9 l

40 min

65 kcal

5/5 (5)

Autumn is in full swing, rains and cold nights are coming. In such weather, the tomatoes in the garden begin to deteriorate rapidly. And if you still have green tomatoes on the bushes, then it's time to save them.

Today I will tell you three simple prescription preparations for the winter of stuffed green tomatoes, which will be a wonderful addition to any side dishes and meat dishes. But before I start, I will focus on one thing that should not be forgotten during their preparation.

Important! The greens and unripe fruits of the nightshade family, which include tomatoes, contain a dangerous poisonous substance solanine, the concentration of which is significantly reduced when heat treatment fruits or washing them repeatedly warm water. In small concentrations, solanine becomes harmless, but still young children, the elderly and pregnant women should not abuse green tomatoes.

Now that we know everything about green tomatoes, let's start harvesting for the winter, taking into account these features.

Green tomatoes stuffed with herbs and garlic for the winter

Kitchen appliances and utensils

• a plastic or enameled bucket of 10 liters;
• saucepan for preparing brine;
• large bowl for tomatoes;

• a small bowl for the filling;
• cutting board;
• meat grinder.

Ingredients

Choosing products

It is desirable to take tomatoes of medium size. The fruits should already be at the stage where they will soon begin to change their color when ripe.

1. We wash the tomatoes and fill them with warm water. Leave soaked for 5-6 hours. During this time, it is advisable to change the water a couple of times. We wash all the greens, pepper well. We clean the garlic, pepper.
   
   
2. Prepared peppers, garlic and dill (without umbrellas, they will be useful to us later) are passed through a meat grinder. Mix the resulting mass well. This will be the stuffing for the tomatoes.
   
   
3. We put half of all horseradish leaves, currants (grapes), cherries, dill umbrellas on the bottom of the bucket. We put the whole bay leaf, black and allspice.
   
   
4. We cut each tomato crosswise, but not through, a little more than half, so that they open slightly. If the tomatoes are very small, then it is enough to make one cut.
   
   
5. In the resulting cuts, we impose a filling of greens, pepper and garlic.
   
   
6. Stuffed tomatoes are slightly squeezed and tightly, one to one, put in a bucket. From above we lay the remaining leaves of horseradish, currant and cherry, dill umbrellas.
   
   
7. When all the tomatoes are stuffed and laid, put water on the fire - 4-5 liters. Add salt and sugar to it and bring to a boil. Pour the tomatoes with the resulting brine, cover with a clean plate and put under the press. As a press, for example, clean liter jar filled with water and closed with a polyethylene lid. Cover the top with a clean cloth or towel.
   
   
8. Leave for three days room temperature, after three days we remove the bucket of tomatoes in the cellar or take it out to the balcony if it is already cold enough there. If there is no cellar, you can put the tomatoes in clean jars (no need to sterilize), pour brine and put in the refrigerator. The tomatoes will be ready in a week.
   
   

Video recipe for green tomatoes stuffed with garlic and dill

I suggest watching a video that clearly shows how to cook tomatoes stuffed with dill and garlic.

Preparations for the winter: green stuffed tomatoes in Georgian

If you like to do sharp blanks for the winter, then try cooking Georgian stuffed green tomatoes.

Cooking time: 20 minutes.
At the exit: 2 liters.

Kitchen appliances and utensils

• container for salting 3 l;
• container for filling;
• cutting board;

• saucepan for preparing brine for 2 liters.

Ingredients

• tomatoes - 1 kg;
• celery - 1 large bunch;
• hot pepper - 1 pod;

• garlic - 70 g;
• salt - 2 tbsp. spoons without a slide;
• water - 1 l.

Cooking sequence

1. Wash medium-sized green tomatoes and pour warm water for 5-6 hours, while the water must be drained twice and replaced with a new one.
   
   
2. Wash the celery greens and peppers, peel the garlic. Grind garlic, celery greens with a knife (only leaves, cut off the petioles and leave for brine), hot pepper.
   
   
3. Mix all prepared ingredients. Stuffing for stuffing tomatoes is ready.
   
   
4. We cut the tomatoes crosswise, but do not cut through to the end, so that the tomato just opens slightly.
   
   
5. We put the prepared minced meat into the resulting incision, lightly squeeze the tomato, compacting the filling. We put the tomatoes in a container for pickling.
   
   
6. Prepare the brine: pour 1 liter of water into a two-liter saucepan, put the chopped in small pieces celery stalks, add 2 tbsp. spoons of salt and put on fire. Bring to a boil. hot pickle pour into a container with stacked tomatoes.
   
   
7. We cover with a small plate smaller than the container for salting, diameter and put a small load, for example, a half-liter jar of water, covered with a lid. We leave the tomatoes to cool and put them in a dark, cool room or in the refrigerator. The tomatoes will be ready in a week.
   
   

Georgian Stuffed Tomatoes Video Recipe

In this video you can see the whole process of making this simple recipe.

Stuffed green tomatoes for the winter without sterilization

The two previous recipes involve not very long-term storage of tomatoes in a necessarily cool room. Now I want to tell you about my favorite recipe for preserving greens. stuffed tomatoes for the winter in banks. This recipe was given to me by my husband's grandmother, who carefully wrote down all the recipes for our favorite dishes in her preparation, for which many thanks to her. I often look into her notebook, and I know this recipe by heart for a long time, because it is one of my favorites.

Cooking time: 1 hour.
At the exit: 4 three-liter jars.

Kitchen appliances and utensils

• 4 three-liter jars and covers for them;
• cutting board;
• 7-8 l saucepan for marinade;

• 1 liter saucepan for sterilizing lids;
• spoon with a long handle;
• can key.

Ingredients

• tomatoes - 6 kg;
• garlic - 200 g;
• onion - 4 heads;
• carrots - 2 pcs. medium size;
• Bulgarian pepper - 2 pcs.;
• allspice - 12 pcs.;
• black pepper - 12 pcs.;
• cloves - 8 pcs.;
• bay leaf - 4 pcs.;

• coriander peas - 4 pinches;
• parsley - 12 branches;
• dill umbrellas - 4 pcs.;
• currant and cherry leaves - 12 pcs.;
• horseradish leaves - 4 pcs.;
• salt - 1 cup;
• sugar - 2 cups;
• vinegar - 1 cup.

Cooking sequence

1. We put the lids in a small saucepan, fill with water and put on a large fire to sterilize. After boiling, reduce the fire and boil under the lid for 5 minutes, after which the water is drained and set aside. Banks, checking for the absence of chips and cracks, wash with soda and rinse well with running water.
2. Cut garlic into thin slices, carrots into half rings, bell pepper into thin strips. We cut the onion into rings. We wash the greens well.
   
   
3. We put water to boil - about 6-7 liters.
4. In each jar we put: a horseradish leaf, 3 sprigs of parsley, an umbrella of dill, 3 leaves of currant and cherry, 1 bay leaf, 3 peas of allspice, 4 peas of black pepper, 2 clove inflorescences, a pinch of coriander. Pour the rings of one onion on top of the greens.
   
   
5. Green tomatoes, pre-soaked in warm water, as described in previous recipes, cut crosswise and put in each a slice of garlic, carrots and a strip of bell pepper.
   
   
6. Pack tomatoes tightly into jars.
7. Pour boiling water, cover with lids and leave to languish for 15 minutes. If the room is cool, then you can cover the jars with some kind of blanket to cool more slowly.
   
   
8. Drain the water back into the pan (return the lids on the jars) and put it on the fire again until it boils.
9. We carefully monitor the water, because the vegetable brine will now foam and can escape.
10. Fill the jars a second time again for 15 minutes.
11. Сливаем воду, отливаем 3 стакана рассола, а вместо них добавляем соль, сахар и опять ставим на плиту. Следим еще тщательнее, чтобы маринад не сбежал. Когда маринад закипел, добавляем в него стакан уксуса и третий раз разливаем по банкам. Накрываем крышками и закатываем ключом. Переворачиваем банки вниз горлышками,