Stuffed green tomatoes in three-liter jars. Stuffed green tomatoes with garlic and herbs

In our family, green has always been on a special account. stuffed tomatoes, for the winter - the perfect snack for your favorite fried potatoes and meatballs.

There may be videos with such recipes on the World Wide Web, but there is no guarantee that this is exactly what I have known since childhood. I asked my grandmother to give recipes and this is surprising: they are not written down anywhere by my grandmother. She keeps them in her head and cooks from memory. Grandmother's tomatoes turned out very tasty, spicy, salty, spicy and not very. Today I am sharing recipes.

Green tomatoes stuffed with carrots and garlic for the winter

I want to draw your attention: for my preparations, I take medium-sized tomatoes, with the same degree of maturity and oblong shape. Thus, the same taste can be achieved.

What products do we need to harvest 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 of granulated sugar;
• 15-20 black peppercorns;
• 50 g of vegetable oil (3 tablespoons);
• 70 g of table salt;
• 200 ml table vinegar, concentration 9%;
• 2-3 leaves of laurel.

1. Peeled garlic cloves and carrots cut into circles. Not too thick - this applies to carrots - no more than 2-3 mm.
2. We cut clean and dry tomatoes on the opposite side of the stalk, so that one circle of carrots and garlic fits.
3. In sterile jars as tightly as possible, but without damage, we put the tomatoes.

Remember how to sterilize jars? I do it simply: rinse thoroughly with hot water and soda, pour boiling water over 3 fingers and put in the microwave for 3 minutes. Then I drain the water, wipe it dry with a clean towel and you're done. I prefer the “waffle” towel, after it there are no fibers left, and it perfectly absorbs the remaining water.

We prepare the marinade as follows:

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

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

Tomatoes cooked according to next recipe, have rich taste. Pickled tomatoes stuffed with hot peppers and garlic in Georgian style is one and oldest recipes, which gives variety on the table in the cold winter period. If you want to “pluck out your eyes” tomatoes, then you can stuff them with horseradish and garlic. Or celery and cayenne pepper.

Pickled tomatoes stuffed with hot pepper and garlic in Georgian style

I share the recipe. To prepare this savory snack, you need the following products:

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

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

1. Tomatoes need to be washed and dried.
2. Make 4 cuts on the side opposite from where the stem grows.
3. Skip the garlic under pressure, finely chop the greens and pepper.
4. Mix everything and stuff the tomatoes.

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

1. Bring water to a boil 1 liter per 700 gram jar.
2. The water boils, remove it from the stove and add a tablespoon of vinegar.
3. Pour into jars, with pre-packed tomatoes stuffed with herbs and garlic, sterilize for 20-30 minutes.
4. Close with sterile lids, burn to 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. Tomatoes must be firm and elastic, otherwise, you will not achieve the desired taste.

Green tomatoes stuffed with cabbage for the winter without sterilization

Cooking products:

• 8-10 pieces of green tomatoes;
• A small head of cabbage (it is better to take a young one);
• Dill seeds;
• parsley greens (to taste);
• 500 ml of 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:

1. Cut clean and dry tomatoes crosswise.
2. grind cabbage leaves(as for pickling - thin straws), finely chop the garlic or pass through a press. Mix them and stuff the tomatoes.
3. At the bottom of clean and sterile jars we lay bay leaves, peppercorns and dill seeds.
4. We complete the jars with tomatoes and pour boiling water.

Set aside and prepare the marinade:

1. Pour water into a saucepan, put salt, sugar and bring to a boil.
2. Pour vinegar into the boiled brine for 15-20 minutes.
3. Next, drain the boiling water from the cans of tomatoes and pour the marinade.
4. We twist the lids, wait for complete cooling and remove canned tomatoes for storage.

Recipes without sterilization reduce preparation time.

The next 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 peppers in pods. Again, the amount is determined by taste preferences;
• Celery root;
• Water for brine and salt at the rate of 1 tablespoon per 1 liter of water.

In the tomatoes we make a pocket by making a cross incision. Put grated celery and finely chopped pepper into the resulting cavity. We put the tomatoes in a saucepan and pour the brine (salt with water). Filled and put in the refrigerator for 25-30 days. Such salting is called the "cold method", because the brine is cold. Salt and hot peppers are natural preservatives that keep tomatoes from spoiling. Such tomatoes can well be called pickled. The recipe is akin to cabbage in a barrel and is made without vinegar.

Interesting: there are hostesses who prefer to make blanks in jars under 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.

Korean-style stuffed delicious green tomatoes

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

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

Cooking process:

1. On clean tomatoes, make a deep cruciform cut.
2. Grate carrots on a special grater. If there is none, then nothing critical, a standard coarse grater will do.
3. Add salt and sugar to carrots. Mix well so that the carrots give juice and begin to soften.
4. Add chopped greens and garlic to carrots.

1. On the hot pan pour the oil, and fry the onion, cut into half rings.
2. When the onion becomes a little golden, add finely chopped pepper and coriander seeds.
3. Arrange the tomatoes in a flat dish with high edges, stuffed with carrots so that they fit snugly together in one layer.
4. Pour hot oil and vinegar on top.
5. Press with oppression and leave for 12 hours (minimum).
6. Appetizer with garlic and hot pepper is a pronounced Korean product with a special taste.

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

Green tomatoes stuffed for the winter are a variety of snacks, you just lick your fingers, they turn out so delicious.

To prepare stuffed green tomatoes for the winter, you need to take onions, carrots and spices. cooking options vegetable marinades a lot of. By changing the composition and ingredients, you can get spicy, spicy snack, which will decorate any table in winter.

How to cook stuffed green tomatoes

To prepare unripe tomatoes, you need to take into account some nuances.

Important! For pickling, fruits with a yellow barrel are suitable, and not dark green.

They are washed under running water, then cross-shaped incisions are made in the upper part to get a cavity where the filling is placed.

Stuffed green tomatoes for the winter without sterilization

The number of products is presented based on a 3-liter jar.

For a recipe for the winter take:

• medium-sized fruits - 10 pcs.;
• celery - 2-3 branches;
• 5 cloves of garlic;
• red pepper (bitter) - 2 pods.

To prepare the filling, dissolve 75 g of salt in a liter of water, bring to a boil over medium heat.

1. Green tomatoes are washed and cut lengthwise. You should get 2 stapled halves.
2. Celery, garlic and pepper finely chopped.
3. About 10 g of chopped spices are placed in each vegetable, the halves are fastened with a thread.
4. Layers of vegetables and celery are placed in clean jars, hot filling is added, and allowed to cool.
5. As soon as the bubbles on the surface disappear and the liquid becomes transparent, the container is covered with a lid and the pickles are allowed to brew for 2 days.
6. Then the jars are put in the refrigerator.

Green tomatoes stuffed for the winter in a cold way

The presented ingredients are enough for about a couple of 3-liter containers. You need to take products:

• unripe tomatoes - 2 kg;
• carrots and hot peppers - half the fruit;
• cilantro and coriander 3 g each;
• parsley and celery - 1 small bunch each;
• salt - 100 g.

1. All vegetables and herbs must be finely chopped or chopped in a blender.
2. Washed tomatoes are cut in half, but not completely. You should get bonded slices. Between them lay the spicy mixture.
3. Stuffed vegetables are put in a container, covered with salt.
4. Pour everything boiled cold water to the top. If you like pickled fruits, you can fill the container with warm water.
5. The bottle is covered with a lid and cleaned in a cold place.
6. After 14 days vegetables, stuffed with herbs ready.

Instant Stuffed Green Tomatoes

Pickles according to this recipe are prepared in a day. Spicy aroma and sharpness are the best combination for marinated dishes.

For cooking take:

• unripe green tomatoes - 1 kg;
• 1 PC. sweet bell pepper;
• 3 small cloves of garlic;
• 25 g of table salt;
• 50 g of sugar;
• 2 tbsp. l. vinegar (9%);
• a small bunch of parsley.

Store the pickled product in the refrigerator or cellar. This is the fastest and easiest recipe for stuffed green tomatoes for the winter.

Green stuffed tomatoes in a bowl

For 1 kg of unripe tomatoes, you need to take the following ingredients:

• carrots - 3 medium root crops;
• 1 pc. Bulgarian and hot peppers;
• 20 g of garlic, dill, parsley;
• 2 bay leaves.

40 g of salt and 10 g of sugar are dissolved in 1 liter of water - this will be a brine.

1. Fruits take the average size, elastic. They are washed. Make cross cuts.
2. All vegetables and herbs must be thoroughly washed, peppers must be cleaned of seeds, chopped. You should get a mushy mixture, with which the fruit is stuffed, trying not to break the slices.
3. In a large saucepan spread vegetables in 1 layer, add bay leaves.
4. The brine must be heated until the bulk ingredients are completely dissolved, but do not boil. Fill a container with hot liquid.
5. As soon as the brine has cooled, oppression is placed on top of the pan. Leave the vegetables to ferment for 3 days room temperature.
6. After that, they can be transferred to jars and put in the refrigerator.

The recipe for green stuffed tomatoes in a saucepan is simple, the dish turns out to be spicy and original. In winter, such an appetizer will suit any table.

Stuffed green tomatoes in a bucket

Barrel unripe green tomatoes are very tasty. But in a city apartment, pickling in a large capacity is not possible. Housewives got used to salting them for the winter in ordinary household buckets of 5–10 liters.

Ingredients for 3 kg of tomatoes:

• carrots and hot pepper- 1 pc.;
• garlic - 8 cloves;
• parsley, dill - a bunch.

The brine is prepared as follows: 25 g of sugar and vinegar, 50 g of salt are dissolved in 1 liter of water, the liquid is boiled.

1. Grind vegetables and herbs in a blender.
2. Cross-shaped cuts are made on tomatoes. Stuff them with spicy puree with a teaspoon, put in a bucket.
3. Vegetables are poured with brine cooled to 70 ° C. For 3 kg of tomatoes, it will need 2 liters. The liquid should completely cover the vegetables in the bucket.
4. They are covered with a small lid and put under oppression.

   Important! To ferment vegetables, you can leave them in a warm place. They will salt well at room temperature.

5. After 4 days the dish is ready. pickled tomatoes put in jars and put in the refrigerator until winter.

Recipes for Stuffed Green Tomatoes for the Winter

Green tomatoes stuffed with garlic and pepper

For 5 kg of tomatoes take:

• sweet bell pepper - 5 pcs.;
• salt - 180 g;
• sugar - 375 g;
• vinegar - 250 g;
• dill, parsley - to taste.

For brine: salt and sugar are dissolved in 5 liters of water, a bay leaf, 5–10 sweet peas are added, and boiled. Remove from heat and pour in a glass of 9% vinegar.

Green tomatoes stuffed with carrots and garlic

For 5 kg of tomatoes take:

• carrots - 2 pcs.;
• minced garlic - 1 tbsp.;
• salt - 180 g;
• sugar - 375 g;
• vinegar - 250 g;
• dill, parsley - to taste.

1. To prepare the brine, it is necessary to dissolve in a liter of water 25 g of salt and vinegar, sugar - 10 g.
2. The filling is put on the stove, boiled. After 2 minutes, remove the pan from the heat, pour in the vinegar.
3. For the filling you will need carrots and garlic. The root crop is thoroughly washed and cut into thin slices. The cloves are peeled, each is cut lengthwise into plates.
4. Cut the washed tomatoes in half. Between the slices insert a circle of carrots and a clove of garlic.
5. Stuffed fruits, herbs, peppers are laid out in clean jars.
6. Vegetables are poured with hot brine and sterilized for 30 minutes, the jars are rolled up.

Green tomatoes stuffed with garlic and herbs

Based on 3 kg of tomatoes, you need to take 2 heads of garlic, dill, celery - to taste. According to the recipe for harvesting green tomatoes stuffed with garlic for the winter, first of all, prepare the filling.

For her, make the following solution:

• clean water - 6 l;
• salt - 250 g;
• sugar - 350 g;
• vinegar - 2 tbsp.

1. Rinse the greens, peel the garlic. Cut or interrupt the ingredients with a blender.
2. Wash the tomatoes, make cuts. Fill them with garlic mixture, put in clean jars.
3. Dissolve salt and sugar in water, boil the liquid, add vinegar.
4. Still hot, pour into jars with vegetables, sterilize for 15 minutes, roll up.
5. Can be used cold brine, and banks do not roll up.
6. Put pickles under pressure to ripen for 2 days in a warm place, then put in the refrigerator. You can eat them without waiting for winter.

Green tomatoes stuffed with spicy stuffing

For the recipe you will need 5 kg of tomatoes and other ingredients:

• parsley, dill, celery - 1 large bunch each;
• garlic - 4 heads;
• chili peppers - 2 pcs.

Important! For brine, you need to take half a glass of sugar, a glass of salt and vinegar.

green tomatoes, stuffed with garlic and hot peppers are ready.

Preservation of green tomatoes for the winter

Unripe fruits are good in combination with spicy ingredients. But their taste is also well revealed in tomato sauce. Can you cook this simple dish in banks for the winter.

You need to take the following ingredients:

• 2 kg of unripe fruits;
• 1 liter of tomato;
• hot pepper - 2 pods;
• garlic - 2 heads;
• vinegar - ½ tbsp.;
• add salt and sugar to taste.

Terms and conditions of storage

Canned fruits stuffed with any vegetables are stored at room temperature not higher than + 20 ° C for 24 months. If it is warm in the pantry in winter, the cans with preservation must be transferred to the cellar or put in the refrigerator.

Pasteurized canned food is stored for 24 months at a temperature not exceeding +15 ° C in a pantry or cellar. After a few months, it is best to store them in the refrigerator.

Important! Pickled fruits that have not undergone heat treatment are stored in the refrigerator in winter, no more than 6 months, at a temperature of 0 to + 2 ° C.

Conclusion

Stuffed green tomatoes for the winter are easy to prepare according to each of the proposed recipes. Fans of spicy, pickled dishes in winter will appreciate each of the proposed recipes. They can be complicated and improved ad infinitum, adding new ingredients and flavors.

Unripe tomatoes cannot boast of their palatability. But if you cook canned green tomatoes for the winter, according to proven recipes - this is a tasty and fragrant snack in the winter. Green tomatoes will be a great addition to daily meals, and savory snack on the festive table.

We present to your attention 5 proven recipes for cooking green tomatoes for the winter: stuffed green tomatoes, recipe for pickled green tomatoes, green tomato salad for the winter, green tomatoes with bell peppers, recipe for canned green tomatoes with carrots.

Stuffed Green Tomatoes

Cooking a tomato for this recipe takes time, but the result will exceed all expectations.

Ingredients: green tomatoes - 1 kg., hot pepper - 2 pods (to taste), parsley, dill, celery, cilantro - 200 g., salt - 1 tbsp. l., garlic - 50 g, dried dill - 50 g.

Recipe

Wash the tomatoes under running water, dry a little. Cut the tomatoes crosswise from the side where the fruit has a seal, but do not cut all the way through. The second side must remain intact so that you can put the filling.

Filling preparation: finely chop the greens, grate the garlic, grind the hot pepper in a blender. Mix everything well, adding salt.

Now you can stuff green tomatoes(one tomato will take approximately 1 tablespoon of filling). So that the tomatoes do not fall apart, you can tie them with a thread.

Arrange the stuffed tomatoes tightly in rows in a jar. Place dried dill on top.

Press down the tomatoes with a wooden or plastic circle with oppression for 5 days. After that, green tomatoes are ready to eat. Seal jars with lids and store in a cool, dry place.

If you want to close for the winter, then fill the tomatoes with brine, consisting of 2 tbsp. l salt and 30 ml. vinegar to 1 liter of water.

Green tomatoes pickled for the winter

If you still have green tomatoes in the garden, be sure to cook delicious snack for the winter - pickled green tomatoes in oil.

Ingredients: green cherry tomatoes - 1.5 kg., large sea ​​salt 300 g, Wine 6% or Apple vinegar- 700 ml., Olive oil - 500 ml., Dried hot red pepper, oregano.

Recipe

My tomatoes, remove the stalks. You can use any tomato for this recipe, not just cherry tomatoes.

Cut the tomatoes in half and sprinkle with salt, mix. We leave in this state for 6 hours.

After the time has elapsed, drain the resulting liquid, leave the tomatoes to stand for another 2 hours.

Transfer the tomatoes to a saucepan and pour over the vinegar, leave for 12 hours.

Drain the juice again and place the tomatoes on a paper towel to dry.

Prepare glass jars: wash, sterilize. We put green tomatoes in jars, sprinkling with hot pepper and oregano. Pour banks olive oil so that no air remains.

Close with sterile metal caps. A month later, pickled green tomatoes are ready to eat.

Green tomato salad for the winter

Delicious preparation - green tomato salad, diversifies your diet in winter. The salad is easy to make and very tasty.

Ingredients: green tomatoes - 700 g, onions - 350 g, carrots - 350 g, vinegar 9% - 75 ml., vegetable oil- 75 ml, salt - 25 g, sugar - 75 g, bay leaf - 1 pc., black peppercorns - 5-7 pcs.

Recipe

Wash and dry green tomatoes. We cut the tomatoes into four to six parts, it all depends on the size.

Peel the onion and cut into thin half rings or rings. Add onions to tomatoes.

Peel and wash carrots. Grate on a medium grater or on a grater for Korean salads. Add carrots to vegetables.

Pour sugar, salt, mix. Leave vegetables for 2 hours.

Now we add the rest of the products for the recipe to our standing vegetables - oil, vinegar, peppercorns, bay leaf.

We shift everything into a saucepan and simmer the salad under a lid over low heat for 20 minutes.

decompose ready salad in sterile jars and roll up the lids. Turn the jar upside down and wrap it with a blanket until it cools completely.

After a day, remove jars of green tomato salad to a permanent storage place until winter.

Green tomatoes with bell pepper

Fragrant appetizer of green tomatoes and bell peppers for the winter. The amount of bell pepper and garlic can be changed to your liking.

Green tomatoes - 600 g., bell pepper red - 1 pc., Peppercorns - 3-4 pcs., Cloves - 2 pcs., Garlic - 3-4 cloves, Bay leaf - 1 pc.

Marinade for 1 liter. water: salt - 3 tbsp. l., sugar - 4 tbsp. l., vinegar 9% - 50 ml.

Recipe

Sterilize jars ahead of time. Put peppercorns, cloves, garlic, bay leaf in each jar at the bottom. You can add dill and parsley, if desired.

We fill the jars with small green tomatoes, with chopped bell peppers.

Fill the jars with boiling water to the top, cover with lids and leave for 15 minutes.

Drain the water carefully from the cans into the pan, measuring its volume to prepare the marinade.

Add sugar and salt to water and bring to a boil. At the end, pour in the vinegar and remove from heat.

Pour jars with tomatoes and bell peppers with ready-made marinade. Roll up lids. Turn the jars over, wrap them in a blanket until they cool completely.

After a day, remove the tomatoes to a permanent storage place.

Pickled green tomatoes with carrots and garlic

Sometimes there are a lot of green tomatoes left and you don’t know what to do with them? Prepare pickled tomatoes for the winter with carrots and garlic.

Ingredients per liter jar: green tomatoes, garlic, carrots, green celery, red hot pepper.

Marinade for 1 liter of water: sugar - 1 tsp, salt - 1 tbsp. l., vinegar 9% - 1 tbsp. l., black peppercorns - 2-3 pcs., allspice - 2 pcs., cloves - 2 pcs., bay leaf, coriander - 2-3 pcs.

Recipe

Select tomatoes of approximately the same size. Prepare carrots and garlic. Cut carrots into slices, garlic into slices. Cut the tomato in half, but not completely, and insert a circle of carrots and a slice of garlic into the middle.

Put the finished tomatoes in sterile jars, add a sprig of celery and a piece of hot pepper (1 cm long).

Prepare the marinade by mixing all the ingredients except the vinegar. As the marinade boils, pour in the vinegar. Pour jars of tomatoes with ready-made marinade, cover with sterile lids.

We put the jars to be sterilized for 15 minutes, take them out and immediately roll them up.

Turn the jars over and wrap them in a blanket until they cool completely.

Video - Spicy green tomatoes stuffed with herbs and garlic

Bon appetit in winter!

A wonderful option for harvesting for the winter - stuffed green tomatoes in Georgian. Who has excess green tomatoes be sure to try this appetizer. Such tomatoes in winter will be an excellent appetizer for meat and various side dishes, and they will not be superfluous on the festive table. The calculation is given for 2 liters of workpiece.

To prepare Georgian-style stuffed green tomatoes for the winter, we will take all the products that we need.

First, prepare the filling, which we will stuff the tomatoes with. Grind the greens, chop the garlic with a knife not very finely, also - chili pepper. Add hops-suneli to the mixture.

Tomatoes are better to take a small size. They should be washed and cross-shaped cuts should be made on top 2/3 of the depth of the tomato.

Put coriander seeds, bay leaf and black peppercorns on the bottom of the jars.

Stuff the tomatoes with the prepared stuffing.

Fill liter jars with stuffed tomatoes.

Boil water in a saucepan and pour tomatoes in a jar for 15 minutes.

Then pour the water from the cans into a saucepan, add sugar and salt, bring to a boil, then pour in the vinegar.

Pour the tomatoes in jars with the resulting marinade and sterilize. To do this, lay a cloth napkin or towel on the bottom of the pan, put jars of tomatoes and pour hot water into the pan up to the shoulders. When the water in the pan boils, detect 10 minutes.

After the time has elapsed, roll up the jars, turn them over and wrap them with a warm blanket until they cool completely.

After that, our wonderful Georgian-style stuffed green tomatoes for the winter can be sent to the pantry for storage.

Happy preparations!

The taste of pickled stuffed green tomatoes for the winter cannot be compared with anything. Usually we are used to seeing on our table and, and, it would seem, how green tomatoes can attract attention. AT fresh green fruits seem so dry and not appetizing that they cannot be imagined as a snack. But if you have tried stuffed green tomatoes for the winter with garlic, then their taste will definitely remain in your memory for a long time. And you can’t refuse to prepare such a simple snack.

Ingredients for green tomatoes stuffed for the winter:

• Green tomatoes - 2 kg .;
• Bulgarian pepper - 0.5 kg;
• Dill and parsley - 1 bunch of medium size;
• Garlic - 2 large heads;
• Red hot pepper - 1 pod;
• Bay leaf - 4 - 6 pcs.;
• Peppercorns - 1 tbsp. l.;
• Mixed peppers - 1 chip.

Brine for 1.5 liters of water:

• Salt - 100 g;
• Sugar - 220 g;
• Vinegar - 100 g.

Optional:

• Aspirin tablets - 1 pc. per 1 liter container.

How to prepare stuffed green tomatoes for the winter with garlic:

1. It is advisable to choose red bell pepper for the proposed recipe. Not because this color is any special, but because it will go well with chopped herbs and finely chopped white garlic. But you can take and yellow salad pepper is not important.
Chop the stuffing ingredients very finely. And if there is no time at all, then cut only the washed greens, and twist the peeled cups of pepper and peeled garlic cloves into a meat grinder with a large nozzle. Add a pinch of pepper mixture to the filling. Mix the chopped ingredients well.

2. It is for this recipe for green stuffed tomatoes for the winter that it is necessary to sterilize the container. But if there is no time for this or you do not have a double boiler (the reasons may be different), then wash the entire container with soda, rinse and be sure to prepare aspirin tablets.
Note: The aspirin in this prescription is like insurance. If the dishes are just washed, but not sterile, then add 1 tablet per liter of container already before rolling up the jars.

3. At the bottom of each liter jar place a pinch of peppercorns (you can mix peppers), half a pod of red hot pepper and a bay leaf (if small, you can use 2 pieces).

4. Rinse green tomatoes well in cold water. Take one fruit at a time and make a cross-shaped incision with a knife, but not completely, as in the photo.

5. We fill each tomato with pre-made minced garlic, sweet bell pepper and greens.

6. Fold the stuffed fruits so that the filling does not spill out, that is, cut up. If the tomatoes are large, then this is very difficult to do. But you can use spoons or pastry tongs.

7. Sterilize the lids in the same way as for.

8. At the time when you put the tomatoes in a container, water should already be boiling on the stove. Pour green stuffed tomatoes with boiling water.
Advice: pour boiling water slowly (in a thin stream) so that the container does not burst. It is also worth reinsuring yourself and putting the jar in a bowl. After all, a jar can have microcracks, and if it bursts, then boiling water will pour into a bowl.
Cover each filled container with a sterile lid. Leave the seaming in this form until cool, which is about 1/2 hour.

9. In the meantime, after the above time has elapsed, start preparing the brine. Since in our time the container can be completely different, you should not describe the amount of salt and spices per jar. Count on 1.5 liters of boiling water 100 grams of salt (that's 8 tablespoons), 220 grams of sugar and 100 grams of vinegar. In this case, the water must first be boiled with salt and sugar, and the last to add vinegar in the indicated proportions, mix and pour into jars.

10. For insurance, add aspirin, the proportions are described above.

Without turning off the fire, pour tomatoes with boiling brine, roll up with a sterile lid.

After seaming, stuffed green tomatoes for the winter need to be turned over to check the lids for leaks. Cover like this and leave to cool. After cooling, the seaming can be stored in a cabinet. But green tomatoes need much more time to pickle than ripe tomatoes.