Tomatoes with garlic “You will lick your fingers. Stuffed tomatoes for the winter Recipe for tomatoes stuffed with garlic

26.06.2024 | Education

Stuffed tomatoes prepared according to this recipe are very tasty, spicy and spicy. They are made very simply. Having opened a jar of these stuffed tomatoes in winter, you will be surprised to find that the result exceeded all expectations. This portion yields 2-3 three-liter cans of tomatoes (depending on their size).

To prepare stuffed tomatoes for the winter we will need:
60 tomatoes;
10 pieces. sweet pepper;
1 cup garlic;
1 bunch of celery;
1 bunch of dill;
1 bunch of parsley.
For the marinade:
2 liters of water;
200 g vinegar 9%;
200 g sugar;
100 g salt.

To prepare the filling for stuffing tomatoes, take parsley, dill, celery, garlic and sweet pepper, and grind everything in a meat grinder.

Wash the tomatoes and cut them in half, not going all the way through. We put our filling into the cut. Pack the stuffed tomatoes tightly into a sterilized jar.

To prepare the marinade, mix all the ingredients: water, vinegar, salt and sugar. Bring to a boil and pour the hot marinade over our tomatoes. Sterilize the jars with tomatoes and marinade for 15 minutes, roll them up with a key and wrap them in a warm blanket. Our spicy stuffed tomatoes will delight us in winter with their wonderful taste.

If you are tired of regular tomato preparations, then I can offer you an excellent option for stuffed tomatoes for the winter. This rather interesting and beautiful dish will be an excellent appetizer.

INGREDIENTS

Tomatoes 1.2-1.5 Kilograms
Bell pepper 1-2 pieces
Horseradish root 1 piece
Garlic 3-4 cloves
Fresh parsley 50 grams
Bay leaf 2 pieces
Dill umbrella 1 piece
Allspice peas 3-4 pieces
Hot pepper 0.5 pieces
Water 1 Liter
Aspirin 2 pieces
Salt 1.5 tbsp. spoons
Sugar 2 tbsp. spoons

We choose tomatoes that are slightly unripe, the main thing is that they are firm and strong. We wash them under cold water.

TOMATOES STUFFED FOR WINTER

vinegar 9% - 300 ml.

*this amount of brine is enough for about three three-liter jars.

**If you need less brine, this is easy to calculate.

First prepare the filling. Grate the carrots into small strips, chop the garlic, finely chop the parsley, and chop the peppers into small pieces.

Gently mix all the prepared vegetables.

Wash the tomatoes, cut each tomato in half, but not all the way.

Place the filling inside the cut.

Place parsley sprigs (I put parsley stems), bay leaf and black peppercorns at the bottom of a glass jar.

Then fill the jar with tomatoes, shaking so that the tomatoes fit tightly. The remaining filling can be placed on top of the jar.

Pour boiling water over the tomatoes and let stand for 30 minutes.

Then drain the water from the jar into a saucepan, add salt, sugar, vinegar and pour boiling brine over the tomatoes. Roll up the lid of the jar and tip it upside down.

After a day, you can put away the jar of stuffed tomatoes for storage. After 30 days, the salted tomatoes will be ready, you can start taking samples.

Delicious stuffed salted tomatoes are ready. Have a delicious winter and bon appetit!

Stuffed Vegetable Recipes

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

9 l

40 min

65 kcal

5/5 (5)

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

Today I will tell you three simple recipes for preparing stuffed green tomatoes for the winter, which will be a wonderful addition to any side dishes and meat dishes. But before we start, I’ll focus on one thing that you shouldn’t forget about while preparing them.

Important! Greens and unripe fruits of the nightshade family, which include tomatoes, contain a dangerous toxic substance solanine, the concentration of which is significantly reduced when the fruits are heat treated or repeatedly washed with warm water. In small concentrations, solanine becomes harmless, but small children, elderly people and pregnant women should not overuse green tomatoes.

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

Green tomatoes stuffed with herbs and garlic for the winter

Kitchen appliances and utensils

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

small bowl for filling;
cutting board;
meat grinder.

Ingredients

Tomatoes (green)	5 kg
Dill (green with umbrella)	250 g
Garlic	250 g
Pepper (hot)	8-10 pods
Black pepper (peas)	10 pieces.
Allspice	6 pcs.
Bay leaf	5 pieces.
Horseradish leaves	3 pcs.
Currant leaves	10 pieces.
cherry leaves	10 pieces.
Salt	2 tbsp. l. for 1 liter of rosesol
Sugar	2 tbsp. l. for 1 liter of rosesol
Water	4-5 l

Choosing products

It is advisable to take medium-sized tomatoes. The fruits should already be at the stage where they will soon begin to change color as they ripen.

Wash the tomatoes and fill them with warm water. Leave soaked for 5-6 hours. It is advisable to change the water a couple of times during this time. Wash all the greens and peppers well. Peel the garlic and pepper.
We pass the prepared pepper, garlic and dill (without umbrellas, we will need them later) through a meat grinder. Mix the resulting mass well. This will be the filling for the tomatoes.
Place half of all horseradish leaves, currants (grapes), cherries, and dill umbrellas on the bottom of the bucket. Add the whole bay leaf, black pepper and allspice.
We cut each tomato crosswise, but not all the way through, a little more than half, so that it opens slightly. If the tomatoes are very small, then making one cut is enough.
We put the filling of herbs, pepper and garlic into the resulting cuts.
Lightly squeeze the stuffed tomatoes and place them tightly, one to one, in a bucket. On top we place the remaining leaves of horseradish, currants and cherries, and dill umbrellas.
When all the tomatoes are stuffed and placed, put 4-5 liters of water on the fire. Add salt and sugar to it and bring to a boil. Pour the resulting brine over the tomatoes, cover with a clean plate and place under a press. The press can be, for example, a clean liter jar filled with water and closed with a plastic lid. Cover the top with a clean cloth or towel.
We leave it for three days at room temperature, after three days we put the bucket of tomatoes in the cellar or take it out onto the balcony if it’s already cold enough there. If you don’t have a cellar, you can put the tomatoes in clean jars (no need to sterilize), fill them with brine and put them in the refrigerator. The tomatoes will be completely ready in a week.

Video recipe for green tomatoes stuffed with garlic and dill

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

Preparations for the winter: Georgian green stuffed tomatoes

If you like to make spicy preparations for the winter, then try making green stuffed tomatoes in Georgian style.

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

Kitchen appliances and utensils

3 liter pickling container;
container for preparing the filling;
cutting board;

2 liters saucepan for preparing brine.

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

Wash small green tomatoes and soak them in warm water for 5-6 hours, draining the water twice and replacing it with new water.
Wash the celery and pepper, peel the garlic. Chop the garlic, celery greens with a knife (only leaves, cut off the stalks and leave for brine), hot pepper.
Mix all prepared ingredients. The filling for stuffing tomatoes is ready.
We cut the tomatoes crosswise, but do not cut all the way through so that the tomato just opens slightly.
Place the prepared minced meat into the resulting cut, lightly squeeze the tomato, compacting the filling. Place the tomatoes in a pickling container.
Prepare the brine: pour 1 liter of water into a two-liter saucepan, add celery stalks cut into small pieces, add 2 tbsp. spoons of salt and put on fire. Bring to a boil. Pour the hot brine into the container with the tomatoes.
Cover with a small plate of smaller diameter than the pickling container and place a small load, for example, a half-liter jar of water covered with a lid. 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.

Video recipe for Georgian stuffed tomatoes

In this video you can watch the entire process of preparing this simple recipe.

Stuffed green tomatoes for the winter without sterilization

The two previous recipes imply not very long-term storage of tomatoes in a necessarily cool room. Now I want to tell you about my favorite recipe for preserving green stuffed tomatoes in jars for the winter. 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 I thank her very much. I often look at her notebook, and I’ve known this recipe by heart for a long time, because it’s one of my favorites.

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

Kitchen appliances and utensils

4 three-liter jars and lids for them;
cutting board;
7-8 liter saucepan for marinade;

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

Ingredients

tomatoes – 6 kg;
garlic – 200 g;
onions – 4 heads;
carrots – 2 pcs. medium size;
bell pepper – 2 pcs.;
allspice – 12 pcs.;
black pepper – 12 pcs.;
cloves – 8 pcs.;
bay leaf – 4 pcs.;

coriander peas – 4 pinches;
parsley – 12 sprigs;
dill umbrellas – 4 pcs.;
currant and cherry leaves - 12 pcs.;
horseradish leaves – 4 pcs.;
salt – 1 glass;
sugar – 2 cups;
vinegar - 1 glass.

Cooking sequence

Place the lids in a small saucepan, fill with water and place on high heat to sterilize. After boiling, reduce the heat and simmer covered for 5 minutes, then drain the water and set aside. After checking the jars for chips and cracks, wash them with soda and rinse well with running water.
Cut the garlic into thin slices, carrots into half rings, and bell pepper into thin strips. Cut the onion into rings. Wash the greens well.
We put water to boil - approximately 6-7 liters.
In each jar we put: a horseradish leaf, 3 sprigs of parsley, an umbrella of dill, 3 currant and cherry leaves, 1 bay leaf, 3 allspice peas, 4 black peppercorns, 2 clove inflorescences, a pinch of coriander. Sprinkle the rings of one onion on top of the greens.
Green tomatoes, previously soaked in warm water, as described in previous recipes, cut them crosswise and put a slice of garlic, carrots and a strip of bell pepper into each.
Place the tomatoes tightly in jars.
Pour boiling water, cover with lids and leave to simmer for 15 minutes. If the room is cool, you can cover the jars with some kind of blanket to cool down more slowly.
Pour the water back into the pan (return the lids to the jars) and return to the heat until it boils.
We carefully monitor the water, because the vegetable brine will now foam and may escape.
Fill the jars again for a second time for 15 minutes.
Drain the water, pour out 3 glasses of brine, and instead add salt and sugar and put it on the stove again. We watch even more carefully so that the marinade does not escape. When the marinade has boiled, add a glass of vinegar to it and pour it into jars a third time. Cover with lids and roll up with a key. We turn the jars upside down, check that no air is entering them, and if necessary, roll them again.
Place the necks down and cover with a blanket. In this state, the jars, slowly cooling, should stand for about a day. After a day, we turn it over and send it to a place of permanent storage.

Video recipe for pickled green tomatoes in jars without sterilization

In this video you can watch the entire process of preparing green tomatoes using this simple recipe.

In our family, green stuffed tomatoes have always been a special item; for the winter they are an ideal snack to accompany your favorite fried potatoes and cutlets.

Videos with such recipes may be on the World Wide Web, but there is no guarantee that this is exactly what I have known since childhood. I asked my grandmother for the recipes and here’s what’s surprising: my grandmother didn’t write them down anywhere. She keeps them in her head and prepares them from memory. Grandma’s tomatoes turned out very tasty, spicy, salty, hot and not so hot. Today I am sharing recipes.

Green tomatoes stuffed with carrots and garlic for the winter

I would like to draw your attention: for my preparations I take tomatoes of medium size, with the same degree of ripeness and oblong shape. This way you can achieve the same taste.

What products do we need to prepare tomatoes with carrots and garlic:

2 kg of green tomatoes;
3 pieces of medium carrots;
1 head of peeled garlic.
And for the marinade we will prepare:
3 liters of water;
140 g granulated sugar;
15-20 black peppercorns;
50 g vegetable oil (3 tablespoons);
70 g table salt;
200 ml table vinegar, concentration 9%;
2-3 laurel leaves.

Cut the peeled garlic cloves and carrots into slices. Not too thick - this applies to carrots - no more than 2-3 mm.
We cut clean and dry tomatoes on the opposite side from where the stalk is located, so that one circle of carrots and garlic fits.
Place the tomatoes in sterile jars as tightly as possible, but without damage.

Do we remember how to sterilize jars? I do it simply: rinse thoroughly with hot water and soda, pour boiling water over 3 fingers and put it in the microwave for 3 minutes. Then I drain the water, wipe it dry with a clean towel and you’re done. I prefer a “waffle” towel; it leaves no fibers behind, and it perfectly absorbs remaining water.

Prepare the marinade like this:

Pour all the ingredients, except vinegar, into a saucepan and put on fire.
Cook over high heat until it boils, then reduce the heat and simmer the marinade for another 10-15 minutes.
Remove the marinade from the heat and now add the vinegar.
Pour marinade into jars with tomatoes and set to sterilize for 15-20 minutes.
Then roll up with sterile lids and you're done.
I prefer to stuff the tomatoes with garlic and parsley, since I don't really like cilantro. It is spicy and, in my opinion, overly fragrant.

Do not forget! When sterilizing in a pan, a cloth or towel must be placed on its bottom. Otherwise, the glass of the jar will crack and all the painstaking work will be in vain.

Tomatoes prepared according to the following recipe have a rich taste. Marinated tomatoes stuffed with hot peppers and garlic in Georgian style is one of the oldest recipes that provides variety on the table during the cold winter period. If you want eye-catching tomatoes, you can stuff them with horseradish and garlic. Or celery and cayenne pepper.

Marinated tomatoes stuffed with hot peppers and garlic in Georgian style

I'm sharing the recipe. To prepare this savory snack, you need the following ingredients:

1 kg green tomatoes;
5 garlic cloves;
1 pod of hot pepper;
Parsley, cilantro, celery, dill and basil.

Green tomatoes stuffed for the winter are often called a Georgian snack. Unripe tomatoes are a popular vegetable in this country.

Tomatoes need to be washed and dried.
Make 4 cuts on the side opposite to where the stalk grows.
Press the garlic, finely chop the herbs and pepper.
Mix everything and stuff the tomatoes.

The marinade for our preparation is very simple, the recipe is:

Bring 1 liter of water to a boil per 700 gram jar.
The water has boiled, remove it from the stove and add a tablespoon of vinegar.
Pour into jars with pre-stuffed tomatoes stuffed with herbs and garlic, sterilize for 20-30 minutes.
Close with sterile lids, let cool completely and store in a cool place.

Please note: for any preparation with whole or stuffed green tomatoes, you need to take the fruits strictly without damage. The tomatoes must be firm and elastic, otherwise the desired taste will not be achieved.

Green tomatoes stuffed with cabbage for the winter without sterilization

We prepare products:

8-10 pieces of green tomatoes;
A small head of cabbage (it’s better to take young cabbage);
Dill seeds;
Parsley (to taste);
500 ml table vinegar (9%);
500 gr. granulated sugar;
250-300 gr. coarse salt;
10-15 black peppercorns;
5 liters of water;
Several laurel leaves.

How to cook:

Cut clean and dry tomatoes crosswise.
Grind the cabbage leaves (as for pickling - into thin strips), finely chop the garlic or pass through a press. Mix them and stuff the tomatoes.
Place bay leaves, peppercorns and dill seeds at the bottom of clean and sterile jars.
We fill the jars with tomatoes and fill them with boiling water.

Set aside and prepare the marinade:

Pour water into a saucepan, add salt, sugar and bring to a boil.
Pour vinegar into the brine that has boiled for 15-20 minutes.
Next, drain the boiling water from the cans of tomatoes and pour in the marinade.
Screw on the lids, wait for them to cool completely and put the canned tomatoes away for storage.

Recipes without sterilization reduce preparation time.

The following is a simple recipe.

Tomatoes stuffed with celery in a saucepan

For this we need:

Green tomatoes – the quantity determines the size of the pan in which the tomatoes will be cooked;
Red hot pepper in pods. Again, the quantity is determined by taste preferences;
Celery root;
Brine water and salt at the rate of 1 tablespoon per 1 liter of water.

We make a pocket in the tomatoes by making a cross cut. Place grated celery and finely chopped pepper into the resulting cavity. Place the tomatoes in a saucepan and fill with brine (salt and water). Pour it in and put it in the refrigerator for 25-30 days. This salting is called the “cold method”, because the brine is cold. Salt and hot pepper are natural preservatives that will prevent tomatoes from spoiling. Such tomatoes can easily be called pickled. The recipe is similar to cabbage in a barrel and is made without vinegar.

Interesting: there are housewives who prefer to make preparations in jars with a nylon lid. Green stuffed tomatoes are no exception. But you need to understand that such a product is not stored for a long time.

Stuffed delicious green tomatoes in Korean style

This is a recipe for pickled tomatoes for lovers of spicy Korean snacks.

1 kg of medium-sized green tomatoes;
1 large carrot;
1 head of garlic;
1 onion;
2 tablespoons granulated sugar;
1 tablespoon fine salt;
Hot pepper pod;
A bunch of fresh parsley;
Coriander seeds;
30 ml table vinegar (9%).

Cooking process:

Make a deep cross-shaped cut on clean tomatoes.
Grate the carrots on a special grater. If you don’t have one, then nothing critical; a standard coarse grater will do.
Add salt and sugar to carrots. Stir well until the carrots release their juice and begin to soften.
Add chopped herbs and garlic to the carrots.

Pour oil into a hot frying pan and fry the onion, cut into half rings.
When the onion turns a little golden, add finely chopped pepper and coriander seeds.
Place the tomatoes stuffed with carrots in a flat dish with high edges so that they fit tightly together in one layer.
Pour hot oil and vinegar on top.
Press with pressure and leave for 12 hours (minimum).
An appetizer with garlic and hot pepper is a distinctly Korean product with a special taste.

At first it may seem that there is not enough oil for good marinating, but the tomatoes will give juice and everything will be enough.

Green tomatoes stuffed for the winter are a variety of finger-licking snacks, they turn out so delicious.

Preface

Canned tomatoes are good in any form and are always a welcome dish on any table, holiday or everyday. But tomatoes with garlic for the winter are distinguished by their special natural spiciness and piquant taste. There are also a lot of recipes for such preparations - from the usual adding of garlic to a jar, and ending with various methods of preparing tomatoes stuffed with it.

This spicy and incredibly aromatic preparation is perfect for fried fish, meat, and other dishes. The specified amount of ingredients yields 1 liter of canned product. Need to take:

tomatoes – 1 kg;
garlic (preferably the heads have small cloves) – 100 g;
sweet pepper (preferably red) – 1 piece;
parsley (medium bunch) – 1 piece;
cloves (buds) – 3 pcs;
granulated sugar – 1 tbsp. spoon;
black pepper (peas) – 4 pcs;
salt – ½ tbsp. spoons;
bay leaf (medium size) – 2 pcs;
vinegar essence - ¼ teaspoon;
water – 500 ml.

To prepare stuffed with garlic, you need to choose fresh, not too soft, dense tomato fruits. It is advisable that they be medium in size - this way it will be convenient to stuff them and then put them in a jar. After washing the selected tomatoes, remove moisture from them by blotting with paper towels. Then we cut off the stem of each tomato, obtaining small “lids”. Wash the bell peppers thoroughly and then dry them. We remove the stalk from it, after which we clean out the seeds with a teaspoon. Then cut the pepper into wide (about 1 cm) rings. Peel the garlic and rinse with water. Wash the parsley too and we can start canning. By this point, the jar and its lid should already be thoroughly washed and sterilized.

Place half the parsley at the bottom of the jar, add bay leaf and peppercorns there. Then we stuff the tomatoes with garlic, covering them with the lids we cut off first - one clove for each tomato. At the same time, we tightly place the already stuffed fruits into the container and mix them with sweet pepper rings. When the container is full, add the remaining parsley on top. After this, you need to boil water and pour it into a jar. Cover the container with a lid and leave to stand for 15 minutes. Then carefully pour the broth from the jar back into the pan, boil it again and pour it into the tomatoes again. This procedure must be repeated 3 times.

After draining the water from the container into the pan for the 4th time, add sugar, clove buds and salt. Then the resulting brine is heated to a boil, boiled for about 5 minutes, and then turned off. After this, vinegar essence is poured into it. The prepared marinade is thoroughly mixed and poured into a jar of tomatoes. We roll up the container with a lid, turn it over, put it on the lid, and wrap it in something warm. When the tomatoes have cooled completely, store them in a cool place.

Salted and pickled green tomatoes are no less tasty than red ones, and some even prefer them. You can prepare them for the winter in almost any way for red tomatoes, but there are also special recipes for canning unripe tomatoes. Among the best, we should mention stuffed green tomatoes. Below are 2 such recipes with garlic.

We sterilize the jar and lid, clean and wash the vegetables. Then we cut the tomatoes from the tail to the stalk 3-4 times to get 6-8 approximately equal slices.

We do not make the cuts all the way, otherwise the entire “structure” will fall apart and there will be nothing to stuff.

Then cut the garlic into thin slices and tear off small branches from the greens. Chop the sweet pepper into strips. We put a garlic plate and a sprig of each type of greenery into each cut of tomatoes.

Place spices and onions at the bottom of the jar, then hot peppers, 1 clove of garlic, an umbrella of dill and half of the total amount of horseradish (roots and leaves). After this, place the stuffed tomatoes tightly in a container. At the same time, distribute the sweet pepper evenly between them and on the sides. Place the remaining dill and horseradish umbrellas in the filled jar on top of the tomatoes. Then pour boiling water into the tomatoes and cover the neck of the container with a lid. We leave the future workpiece to stand for 10 minutes.

Then pour the broth back into the pan, heat it to a boil and pour it back into the tomatoes. Again, take a 10-minute break in cooking. After this, return the water from the tomatoes to the pan again, add granulated sugar and salt, heat until boiling and boil for 5 minutes. Then pour vinegar into the jar, followed by brine from the pan to the top. Then we roll up the container, turn it over, wrap it up, leave it to cool for a day, and then hide it for storage.

Spicy salted green tomatoes with garlic. To preserve 4 one-liter jars you will need:

small tomatoes – 3 kg;
garlic (heads) – 5 pcs;
hot pepper (pods) – 2 pcs;
parsley (bunches) – 1 piece;
medium bay leaf – 4–8 pcs;
black pepper (peas) – 12–16 pcs.

For the future brine, in terms of 1 liter of water: salt – 1 tablespoons, sugar – 2, table vinegar – 6.

We clean and wash the vegetables, sterilize the jar and lid. Then chop the hot pepper into strips. We leave the seeds behind. Cut the garlic into thin slices. Then mix both of these cuts. We cut the tomatoes into 2 equal parts from the tail to the stalk. You don't have to cut all the way through. Then we open the tomatoes like a book, using a teaspoon in one of the halves, taking out some of the pulp, making indentations into which we immediately put a mixture of pepper and garlic. Close the already stuffed tomatoes and set them aside.

Place 3–4 peppercorns, sprigs of herbs, and 1–2 bay leaves on the bottom of the jars. Then place the tomatoes tightly on top. After this, pour boiling water into the jars and cover their necks with lids. Let the tomatoes stand for 20 minutes and drain the water back into the pan. Pour salt and sugar into the broth, pour in vinegar. Then we heat the water again to a boil, and then pour the resulting brine to the top into the jars. We roll up the containers, turn them over, wrap them, let them cool, and then hide them for storage.

Tomatoes with garlic for the winter, prepared in this way, taste like tomatoes made in their own juice. To prepare the brine in terms of 1.5 liters of water you will need: 1 tablespoon each of salt and vinegar essence, sugar - 100 g. We take as many tomatoes as can fit in the jar, and approximately 1 tbsp of garlic. spoon of crushed cloves into a three-liter container.

Place the washed and dried tomatoes into prepared jars. We do not add any seasonings or spices. Then we pour boiled water into the filled containers, cover their necks with the lids prepared for pickling. Let the tomatoes stand for 10 minutes. Then we pour the broth from the jars into a separate pan, in which we bring the volume of water to the amount required for preparing the brine in the given ratios of ingredients.

After this, pour salt and sugar into the pan, heat the brine, and then boil for about 2-3 minutes. Then we remove the broth from the stove and then pour the vinegar essence into it. First put crushed or grated garlic into jars of tomatoes and only then pour boiling brine. We screw the lids on the containers, turn them over, wrap them up, and when they cool down, we put them away for storage.

Ingredients: tomatoes, garlic, peppers (sweet and hot), onions, horseradish (root and leaves), herbs, spices, vinegar, salt, sugar.

Tomatoes and garlic are the most delicious combination. For this preservation you need to take small, dense, plum-shaped red tomatoes (variety “Lady Fingers”, “Slivka”, “De Barao”, etc.). Of course, the stuffing process will take a lot of time, but the result is worth it. The advantage of this recipe over other tomato preparations is that it does not use herbs, which are not always available. Those who want to make tomatoes stuffed with garlic more piquant for the winter can powder the garlic with a mixture of peppers before stuffing. These tomatoes are especially good with boiled potatoes. Delicious! If you don't believe me, check it out!

Ingredients

Plum tomatoes 3 kg
Garlic 1–2 heads
Pepper mixture (ground) optional

Marinade:

Water 3 l
70% acetic acid 1 teaspoon (5 ml)
Granulated sugar 2 tbsp. spoons
Coarse rock salt 2 tbsp. spoons

How to stuff tomatoes with garlic

Prepare all the necessary ingredients. For stuffing you will need a knife with a long narrow blade. Wash the tomatoes thoroughly and dry. In the area where the fruit meets the stalk, use a knife to pierce the tomatoes crosswise in the middle.
Peel the garlic cloves from dry shells and cut into several large pieces.
Insert a piece of garlic into the slits on the tomatoes.
Place stuffed tomatoes in sterilized jars to the top.
Boil water in a saucepan (about 4 liters), pour it over the tomatoes in jars to the brim, cover with saucers and leave for 5 minutes. After this, drain the water, heat to a boil and pour over the tomatoes again for 5 minutes.
Preparation of the marinade: pour water into a saucepan (according to the recipe), add salt and sugar, bring to a boil, remove from heat and pour in acetic acid.
Drain the water from the cans of tomatoes and pour the final hot marinade over them. Immediately seal the jars with boiled canning lids.
Turn the jars upside down, wrap them up and leave until completely cool.