Salted green tomatoes

Salted green tomatoes: 1 way

To pickle stuffed green tomatoes according to the Georgian recipe, we need to take:

• 
  green tomatoes - 1 kg


• 
  celery (leaves) - 200 g


• 
  garlic - 50-60 g


• 
  carrots - 1 pc.


• 
  hot red pepper - 1 pod

For brine:

• 
  water - 1 l


• 
  salt - 1 tbsp. (with slide)


• 
  dry dill with seeds - 60 g


• 
  bay leaves - 3 pcs.


• 
  sweet pepper - 8 peas

For pickling, it is best to select smallhard tomatoes. Each tomato is cut along the middle and stuffed with stuffing. To prepare the filling, we chop the greens of the celery, slice the garlic into slices 2-3 mm thick, carrot very thinly shred (as for pilaf), chop the hot peppers with rings. All the ingredients are thoroughly mixed.

We prepare the pickle. To do this, bring the water to a boil, put in it a branch of dried dill with seeds, sweet pepper, salt, bay leaf. Boil the brine for 3-5 minutes, let it cool, take out the bay leaf and pepper and discard.

Read also how to salt tomatoes in a bucket.

Tomatoes are densely packed in a pan,shifting the dill from the brine. We fill the tomatoes with pickle, we put a plate or a wooden circle on top, oppression is applied to it. Cover the pan with a lid and set it for a few days in a cool place. We put the finished tomatoes in jars, interlacing with dill, close them with lids and put them in the refrigerator.

Salted green tomatoes: 2 way

To pickle green tomatoes in this way, we will need:

• 
  green tomatoes - 5 kg


• 
  spices (garlic, dill, horseradish, leaves and celery root, parsley, cherry leaves) - 100 g

For brine:

• 
  water - 3 l


• 
  salt - 150 g

My tomatoes, we remove the stems. We put the tomatoes in a keg, on the bottom of the keg, between tomatoes and from above evenly we cover the spices. We boil the brine from the water and salt, pour the tomatoes and leave them for two weeks at room temperature, then we remove the keg in the heat.

Salted green tomatoes: 3 way

This method is similar to the previous one, but we will not salt the tomatoes in a barrel, but in cans. For this we take:

• 
  green tomatoes - 1 kg


• 
  dill - 200 g


• 
  Bulgarian pepper - 100-250 g


• 
  leaves of black currant and cherry - 150 g


• 
  horseradish (leaves) - 80 g


• 
  bitter pepper - 5 g

For brine:

• 
  water - 3 l


• 
  salt - 100 g

My tomatoes. We put tomatoes and spices in jars, pour cold brine and let stand for 2-3 days. Then we drain the brine, boil it, pour it into a jar with tomatoes and close the jar with a lid.

Salted green tomatoes with vegetables

You can pickle green tomatoes with other vegetables (cabbage, carrots, sweet peppers). For this we need:

• 
  green tomatoes - 2 kg


• 
  cabbage - 2 kg


• 
  sweet pepper - 3-5 kg


• 
  carrots - 2 kg


• 
  greens (dill, parsley, celery) - 2 kg

For brine:

• 
  water - 10 l


• 
  salt - 600 g

Tomatoes are carefully washed. Sweet pepper and a fork pierce at the base in several places. Carrots mine and thoroughly cleaned. Cabbage is cleaned from the top leaves and cut into four or eight pieces.

We take dishes with a wide throat, put them on the bottomwashed greens, we put the prepared vegetables on top. Fill with cold brine, from above we put a wooden circle, and on it - oppression. We keep the vegetables at room temperature for 2-4 days (before the fermentation starts), and then we transfer the cold place. After about 20 days, you can eat vegetables.

And how do you prepare salted green tomatoes? Share your favorite recipes with our readers!