Freshly salted tomatoes with garlic and greens

This appetizer will always please you and diversify the table. The two following recipes are different in principle and cooking time, so each of them will surely be of use to you.

A recipe for freshly salted tomatoes with garlic and greens inside

Ingredients:

• tomatoes - 1 kg;
• water - 1.5 liters;
• dill;
• garlic;
• salt - 90 g;
• sugar - 50 g;
• pepper peas.

Preparation

Tomatoes are better to use small, so that they do not break up later, and they are so salted so quickly. Fill them with plain cold water and let them stand for about 30 minutes, then thoroughly wash them. Garlic on the contrary should be chosen with large teeth, as it ideally is better to grate on a medium grater, but if it's too small, then grind with a knife. Dill also knife, but not very finely, then mix with grated garlic.

In tomatoes, gently cut the stem with a groove, then make a cross-cut, but not to the end, so that the tomato does not fall apart, but keeps its natural shape. Then fill the groove and the incisions with the filling. Put salt and sugar in the water, then let the water boil and cool down to 40 degrees. Pour the pepper into the saucepan and top with the stuffed tomatoes, then pour them in brine and after cooling, send it to the refrigerator for 48 hours.

Salted tomatoes stuffed with herbs and garlic with horseradish in Georgian

Although these salted tomatoes with garlic, herbs and horseradish are not very fast, they deserve attention and are definitely worth the time that is spent waiting for the final of their cooking.

Ingredients:

• green tomatoes - 5 kg;
• water - 5 l;
• Celery greens - 750 g;
• parsley greens - 50 g;
• garlic - 500 g;
• hot pepper - 50 g;
• Lavrushka - 3 sheets;
• horseradish - 50 g;
• salt - 300 g.

Preparation

Start with the preparation of the filling, chop the greens, chop the garlic in any convenient way, and chop the pepper finely with a knife, after removing all the seeds, then mix all the ingredients properly. Tomatoes should be used very small, they are faster and better saturated with pickles and flavors. Wash them beforehand, cut them into each side incision to the middle and fill them with the prepared mixture. After in the pan on the bottom, put a small layer of fillings, horseradish and laurushki. Opponents of horse-radish can certainly refuse this ingredient. Top with one layer of tomatoes, covering them again a mixture of toppings and seasonings. And so layer by layer until you use all the products. Water put on the heat, putting salt in it and boiling it until all the salt dissolves, then wait for almost complete cooling and pour the tomatoes. On top of them you need to install not very heavy oppression. And cover them with a towel for a few days, wait for the fermentation, then rearrange their refrigerator. After 10-15 days, the fermentation process will end, the tomatoes can be spread over the cans and covered with plastic lids, topping up the brine in the jars, and after another 10-15 days you can use this excellent snack.