S alting tomatoes with garlic inside a tomato for the winter: 6 simple recipes

By winter, many begin to harvest various pickles from vegetables. One of the most popular is s alted tomatoes, but you can experiment and give the usual preservation an unusual taste. Pickling tomatoes with garlic and other ingredients inside the tomato is a great solution.

Features of s alting tomatoes with garlic inside for the winter

You can use a variety of ingredients to make stuffed tomatoes. The pickling process is not much different from pickling other recipes. Various spices, herbs, spices are used to give the dish an aroma and an unusual taste.

Preparation of ingredients and containers

The best fit are large and ripe tomatoes with a dense skin that do not fall apart during preservation. The filling can be crushed into a homogeneous mass, or it can be cut into larger pieces, this is already a matter of taste.

Before laying the workpiece, the jars are thoroughly washed with soap and soda, then sterilized.

Best Recipes

There are many recipes for stuffed tomatoes with various fillings. It can be not only vegetables, but, for example, cheese. In any case, this dish is very tasty.

S alted tomatoes stuffed with garlic

What you need for cooking:

• 1.5 kg thick-skinned semi-ripe tomatoes;
• fresh herbs (cilantro, dill, parsley);
• garlic;
• black peppercorns;
• s alt and sugar;
• 2 liters of water;
• vinegar.

How to s alt:

1. Remove seeds and pulp from tomatoes.
2. Chop garlic and herbs (or you can chop through a blender).
3. Prepare marinade. Bring water to a boil, s alt, add sugar and pour vinegar at the end.
4. Stuff the tomatoes with stuffing.
5. Transfer to jars, pour marinade to the top. Roll up the lids.

Recipe without sterilization

Another recipe - no sterilization.

What you need for s alting:

• half-ripe tomatoes;
• chopped garlic and herbs;
• a few currant leaves;
• dill seeds;
• ready marinade.

How to make preserves:

1. In the same way as in the previous recipe, prepare the tomatoes and marinade.
2. Tomatoes in the section are also filled with stuffing.
3. But if in the previous recipe the jars had to be sterilized beforehand, in this recipe they simply fill the workpiece with brine and close it.

With hot peppers

Tomatoes are washed in water, laid out on a towel to dry. At this time, you can prepare the filling. It will require Bulgarian and hot peppers. Peppers clean out the seeds, grind them.

You can add cilantro and dill to the filling. Then the pepper mass is transferred to the tomatoes and put them in jars. Dried dill seeds, mustard, horseradish leaves and currants are placed at the bottom. Fill with brine. After that, the jars are rolled up, allowed to cool and sent to the basement.

With cloves

In this recipe, pickle the tomatoes with any fillings to your taste. It can be as a mixture of peppers, garlic stuffing with herbs or any other. To prepare the marinade, you will need s alt, sugar, vinegar and cloves. It is she who will give conservation an unusual aftertaste. Bring water to a boil, add sugar, pour vinegar and s alt. Turn off the water, pour in a few stars of cloves.

Stuffed tomatoes are transferred to jars (they must first be sterilized). Then pour everything with marinade. The cloves are not pulled out of the brine. Roll up and put away in a cold place (after the jars are at room temperature).

With cheese

What you need to make pickling:

• 2 kg medium tomatoes;
• grated cheese (hard varieties);
• garlic;
• ready marinade;
• bunch of fresh dill;
• mustard seeds;
• bay leaf.

How to cook:

1. Peel the pulp and seeds from the tomatoes.
2. Grate the cheese. It is best to use a coarse grater, so the filling will turn out tastier.
3. Chop the garlic with a blender.
4. Stuffing combine and mix. Fill prepared tomatoes with it.
5. Put mustard, dill, lavrushka on the bottom of the jars.
6. Then lay out the stuffed tomatoes.
7. Pour the preservation with brine.

With greens

What you need for s alting:

• 2 kg medium sized tomatoes;
• greens (coriander, dill, parsley, basil);
• garlic;
• ready brine;
• a few fresh currant leaves;
• mustard seeds;
• black peppercorns.

Cooking process:

1. Rinse greens in water, let it dry, then chop.
2. Peel the pulp from the tomatoes.
3. Twist the garlic through a meat grinder. Mix it with herbs.
4. Stuff vegetables with stuffing.
5. Put the mustard, pepper and currant leaves on the bottom of the jar, then put the vegetables.
6. Pour in brine.
7. Wait for the jars to cool down and lower them into the cellar.

Storage rules for garlic stuffed tomatoes

Ready preservation should be stored at low positive temperatures.The lower shelves of the refrigerator, cellar or balcony (provided that it is not insulated) are best suited for this purpose. It is recommended to store s alting no more than 2 years. But it is better to eat it in the first year after cooking.

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