Top salting: stuffed tomatoes for the winter

Who does not love fragrant, fragrant and spicy aroma enticing left summer pickled tomatoes? If salting successful, it will adorn any meal, put on the table a real "star." Today we will talk specifically about these "stars" - the workpieces of stuffed tomatoes.

Tomatoes in our country is salted in the winter time immemorial, and of course in such a large amount of time was invented many recipes such blanks. Spicy, sharp, in combination with other vegetables, fruits and berries - only what tomatoes are treated no thrifty housewives his household. However, the brightest of all the options salting stand stuffed tomatoes - this pickle, and, at the same time, a full snack: pulled tomatoes from the can, put on a beautiful dish and serve at least for the holiday table! At the same time as something to decorate these tomatoes do not need to, well, except that a sprig of greenery - as well as their appearance is quite presentable in itself.

Praise, describe and talk about great taste pieces of stuffed tomatoes can be very long, but we better go directly to the recipes.

Canning recipes stuffed tomatoes

As usual canned tomatoes stuffed with pickled tomatoes can be spicy, sharp and even green. Almost any recipe salting red stuffed tomatoes for green and vice versa, but for the preservation of the latter (unripe tomatoes), there are special recipes.

Cooking pieces of stuffed green tomatoes - one of the best ways to use them, such pickles out very tasty.

As stuff and thereafter salting also tomatoes? Very simply, let's move on to the recipes and see how is such an interesting blank.

Recipe of the workpiece stuffed tomato roots

Need (2 banks 1L): 400 g ripe tomatoes dense, 250g carrots, 200g onions, 100 grams of vegetable oil, 25 g parsley root, 10 g of parsley, 2 tsp vegetable oil to the jar, pickle - 600g ripe tomatoes, 2 bay leaves, 2 tablespoons vinegar 6% 1,5-2st.l. sugar 3 tsp salt, 1 pinch of allspice.

How to make stuffed tomatoes for the winter. Cut the tomatoes with the upper part of the stalk with a spoon gently pick the flesh from the seeds. Circles or strips chop the onion and fry. Parsley root and carrots cut into thin strips, put out until cooked with a little water, stir chopped parsley. Stir greens, roots and stewed onion, stuff the tomatoes, put them in sterilized jars. For the marinade, removing the peel, grind the tomatoes grated or blender, pour into an enamel saucepan, boil for 15 minutes (foam must disappear completely), put all the other ingredients for the marinade and simmer another 10 minutes. Pour the marinade into a tomato cans tomatoes, before reaching the necks of cans to 2 cm, cover and sterilized in a container with a slightly boiling water for 25 minutes, then cover the pan and sterilize jars another 75 minutes, immediately cork.

Of course, preserving stuffed tomatoes - not an easy task, but not as difficult as it might seem at first glance. If you want, you should definitely try - all must succeed!

For all those who prefer to do without the workpiece vinegar - the following recipe.

Recipe of stuffed tomato harvesting without vinegar

Need: 10kg of tomatoes, carrots 3kg, 2kg onion, tomato juice 3l, 150 g of vegetable oil, dill, parsley, and salt.

How to prepare stuffed tomatoes without vinegar. Cut off tops of ripe tomatoes, remove the flesh with a spoon. Carrots rubbed on a coarse grater, chop the onion half rings and fry them together until browning, salted, then add the herbs and mix, this stuffing to fill the tomatoes. Arrange the stuffed tomatoes in sterilized jars, pour hot tomato sauce, sterilized jars 1 hour (if the container jars 0.5 liters), then roll up.

For stuffing tomatoes can be used than those specified in the recipe, products such as celery (root and greens), parsnip (root), horseradish, spicy and black pepper and other additives to taste. Just stuffed them with your favorite vegetables and spices, herbs, and then be sure to get tasty.

Very interesting harvesting - from stuffed tomatoes with rice.

Recipe harvesting tomatoes stuffed with rice

You will need: 3 kg of tomatoes, carrots 1,4kg, 500 g of sweet pepper, onion 400g, 300g rice 400ml vegetable oil, 100 grams of salt, 20 g dill, garlic 40g, 1 celery and parsley, 2 tablespoons sugar, sweet pepper, pickle - 1.2 kg of tomatoes, 4st.l. 5% vinegar, 3-4 tablespoons sugar 6ch.l. salt, allspice, peas.

How to prepare tomatoes stuffed with rice. Medium-sized chopped onion, fry, cut into julienne carrots, bell peppers, celery and parsley roots and fry. Incise tomatoes from stalks, using a teaspoon to get accurate pulp, chop the greens. Until half cooked rice mixed with greens and vegetables to stuff tomatoes. For the marinade peeled tomatoes rub, combine with tomato pulp taken out, boil 15min mass, put salt, pepper, vinegar, sugar and boil for another 10 minutes. Pour into each jar a little tomato marinade, put pepper, garlic, and then fill the jars stuffed tomatoes, pour the hot marinade (80 degrees), sterilized jars and roll.

The following two recipes we will talk about how to harvest stuffed green tomatoes.

Recipe harvesting of green stuffed tomatoes

Need for bank 3L: 1.7kg medium tomatoes, 1-2 garlic cloves, allspice and black pepper, 1 sweet pepper, a bit of hot pepper, fennel umbrella 3, 1 bay leaf, 1 tablespoon horseradish,? bulbs, 1 beam parsley and dill, horseradish leaf sliced pickle - 80ml vinegar 9%, 2 tbsp salt 1,5st.l. sugar.

How to pickle green tomatoes stuffed. Incise tomatoes crosswise without cutting through, finely chopped garlic, fresh herbs make out on a small branch in each tomato to put on the plate of garlic and a sprig of parsley and dill. Julienne cut bell peppers, onions and spices to put on the bottom of a sterilized jars, then put 1 clove garlic, hot peppers, half of the leaves and roots of horseradish, dill, umbrella, top with tightly stuffed tomatoes, spreading on the sides of peppers, tomatoes put on top of the remaining horseradish , dill, pour boiling water, cover and leave for 10 minutes. Drain the water, bring it to a boil, then pour the tomatoes and leave for 10 minutes, then drain again, add sugar and salt, bring to a boil, boil for 5 minutes. Pour the vinegar into the jar, pour the brine to the top, cork, upside down to cool at room temperature overnight.

Recipe canning green tomatoes stuffed ostrenkoe

Need 4 banks 1L: 3kg green small tomatoes, 5 garlic cloves, 2 pod hot pepper, 1 bunch of parsley, black pepper, peas, bay leaf, brine - to 1 liter of water 6 tablespoons vinegar, 2 tablespoons sugar, 1 tbsp salt.

How to pickle green tomatoes stuffed. Slice the garlic thin platelets, without removing the seeds cut pepper into strips, mix with garlic. Incise each tomato in half without cutting through, open it as a booklet, using a teaspoon to one of the parties to make a recess by removing part of the pulp, stuff the mixture of garlic an