Green tomatoes - the unripe fruits of ordinary tomatoes - are not as healthy as their ripe counterparts, but they have an original, bright taste. Therefore, they are harvested in the middle of summer and pickled for the winter in order to have unusual blanks in stock.
Ingredients
- green tomatoes, 2 kg;
- water, 1, 5 l;
- garlic, 5 cloves;
- carrots, 2 pcs.;
- onion - 1 pc.;
- walnut (peeled), 50 grams;
- salt, 3 tbsp. spoons;
- sugar, 1, 5 tbsp. spoons;
- vinegar 6%, 2-3 tbsp. spoons;
- dry hops-suneli seasoning, 2 tsp;
- allspice, 6 peas;
- mustard seeds, 1 tsp;
- dried lemon zest, 1 tsp;
- dried herbs (black currant, horseradish, cherry, dill), according to taste preferences.
Recipe
To begin with, choose absolutely whole cans and lids for seaming without the slightest signs of damage - this will be the key to the successful storage of your winter blanks.
Sterilize in any way convenient for you, after thoroughly rinsing the jars and lids with baking soda.
You can sterilize jars over steam, boiling, or in the oven. The lids are sterilized in boiling water for 2 minutes.
Choose medium-sized dense green tomatoes, wash, scald with boiling water and pat dry. Prepare the tomato marinade liquid - bring the water with salt and sugar to a boil, then add the vinegar.
While the marinade is preparing, grate the carrots or cut into thin cubes, chop the onion. In a mortar, grind 3 cloves of garlic with dry hop-suneli seasoning and walnuts, mix the resulting mass with pre-chopped carrots and onions. Cut each tomato crosswise from the side of the stalk and stuff the cuts with the resulting carrot-onion mixture.
At this stage, the recipe can be varied - for example, put a piece of red bell pepper in each tomato before stuffing. This sweet vegetable will add extra flavor and aroma to your harvest. Another option, but for spicy lovers - "hide" half a pod of hot pepper in tomatoes.
Pour dried herbs, mustard seeds, remaining garlic and allspice peas on the bottom of pre-prepared sterilized jars, put the tomatoes tightly on top. Sprinkle the mixture with dried lemon zest.
The zest can be replaced with a small piece of fresh lemon peel.
Pour hot marinade into jars, quickly roll up with sterilized lids and wrap in warm clothes until they cool completely. Pre-sterilization before rolling is not required in this case. After three weeks, the pickled stuffed green tomatoes are ready to eat.
