Delicious tomatoes in Georgian style: Recipe for preparing for the winter. Marinated tomatoes in Georgian Quickly salted tomatoes in Georgian style

Georgian green tomatoes are a great dish that will add variety to your winter diet. Unripe fruits differ radically from ripened ones, and snacks made from them also have different tastes and aroma. Green tomatoes make them more piquant and have a special acidity. Recipes that came from Georgia call for the addition of a large amount of herbs; often the fruits are stuffed with garlic and hot pepper, making the appetizer piquant and harmonizing well with meat dishes. There are some secrets to make Georgian salad special.

Features of cooking green tomatoes in Georgian

Cooking tomatoes in Georgian style is not difficult, even for those who have no experience. Your efforts will not be in vain if you take into account several useful recommendations:

Unripe fruits for preparing Georgian-style snacks should be taken of medium size. You can take a little larger ones, but it is important that they are all the same diameter.
You can make Georgian-style green tomatoes by stuffing them and cutting them into slices. If you plan to preserve large fruits, it is better to choose a recipe that involves chopping the vegetables into small pieces.
To make the tomatoes soft and better marinated, they are first blanched. The longer the heat treatment, the more tender they turn out.
Jars for preserving green tomatoes for the winter in Georgian style must be sterilized and the lids boiled. If you plan to store the snack in the refrigerator, you can use plastic lids. But it’s better to use metal or nylon ones.
You often come across recipes that call for sterilizing the workpiece. It is recommended to carry out the procedure in small containers; a volume of 1 liter is considered optimal. If sterilization is not provided for in the recipe, then they can be prepared in a three-liter container.

Recipes for Georgian green tomatoes for the winter

There are many good recipes for spicy green tomatoes in Georgian style; the simplest is considered to be the one where the fruits are stuffed with a spicy filling. There are preparations that can be served immediately and stored throughout the winter. Additional ingredients include walnuts, celery, basil and other aromatic herbs.

Instant Georgian green tomatoes

If you are planning a holiday or want to surprise your family with a delicious snack, then this recipe will be the best choice. Ingredients:

5 kg of unripe tomatoes;
25–30 cloves of garlic;
2 onions;
50 g of greens to your taste;
5 tbsp. l. khmeli-suneli;
2 tbsp. l. salt;
1 tbsp. oils;
1 tbsp. apple cider vinegar.

Green tomatoes with garlic in Georgian are prepared as follows:

Each tomato must be peeled, washed and doused with boiling water. Cut into slices and place in a large bowl.
Wash the greens, chop finely, add to the tomatoes.
Peel the garlic and onion and chop to make a paste. Add to other products.
Add spices, sugar, salt, oil and vinegar.
Stir, transfer to a plastic bucket, and leave for 12 hours.

Important! It is better not to use aluminum cookware, as the oxidation process will immediately begin, which will negatively affect the taste of the product.

Georgian pickled green tomatoes

Georgian pickled tomatoes combined with herbs turn out aromatic and tasty. Ingredients:

2 kg of unripe fruits;
15 garlic cloves;
10 g each of parsley and tarragon;
1 horseradish root;
2-3 leaves of cherries and currants;
peppercorns.

4 tbsp. water;
2 tbsp. salt.

The fermentation process consists of the following stages:

Cut milk-ripe fruits in half, but not all the way, so as not to fall apart into slices.
Grind garlic cloves, horseradish root, fresh herbs in a meat grinder or blender.
Stuff the tomatoes with the finished filling and place tightly in an enamel container. First you need to place several cherry and currant leaves, 2 peppercorns in it.
Boil water with salt, cool and pour into a container filled with stuffed fruits. Place pressure on top and leave to ferment for 7 days.
Afterwards, put the Georgian green tomatoes in the refrigerator.

Marinated green tomatoes Georgian style

To harvest unripe fruits for the winter you will need the following products:

24 pcs. green tomatoes (maybe a little less or more - as much as will fit in the jar);
1 tbsp. Chile;
6 cloves of garlic;
30 g parsley;
1 tsp. khmeli-suneli;
2 bay leaves;
1/2 tsp. coriander seeds;
1/4 tbsp. Sahara;
1/2 tbsp. vinegar;
peppercorns;
2 tsp. salt.

Stages of canning for the winter:

First of all, you need to prepare the filling for the green tomatoes. Grind the greens, chili, garlic, mix, add suneli hops.
Fruits of milk ripeness should be of medium size, wash them and cut them crosswise, but not cut all the way through, so that they maintain their integrity.
Place bay leaf, coriander and peppercorns at the bottom of the jar.
Stuff the fruits with filling and place tightly in a container.
Boil water, pour into the filled jars and leave for a quarter of an hour.
Drain the liquid into a saucepan, add salt and sugar, wait until it boils and pour in the vinegar. Pour the marinade into the jars and leave them to sterilize for 10 minutes from the moment the water starts boiling.
Remove the jars from the water, seal them tightly, wrap them in a blanket and leave to cool.

Canned green tomatoes Georgian style

This recipe is simple to prepare, but the green tomatoes are moderately spicy and tasty. To prepare it you should take:

1 bucket of unripe fruits;
1 tbsp. garlic and hot pepper twisted in a meat grinder;
200 g dill and parsley;
1 tbsp. salt, sugar and vinegar.

Unripe tomatoes can be preserved for the winter as follows:

Wash the unripe fruits, cut them into 6 pieces, and place them in a bowl.
Add garlic, hot pepper (they should already be ground).
Then add finely chopped greens.
Add salt, sugar and vinegar. Mix everything thoroughly.
Fill the jars with tomatoes and spices to the top, compacting everything tightly.
Seal with nylon or metal lids and store in the basement.

Georgian green tomatoes without sterilization

This winter preparation recipe consists of the following steps:

In unripe fruits (2 kg), cut out the stalk and make a small depression. Place a small clove of garlic in each tomato.
Place the fruits in jars that must first be sterilized. Place a bay leaf, 1 tsp at the bottom of the jar. dill seeds
Pour in brine. Boil 1 liter of water, add 1 tbsp. l. salt and sugar, pour in 1/2 tbsp. vinegar.
Close the containers with metal lids, turn them over, and cover with a blanket.

Green tomatoes stuffed for the winter in Georgian style

You can prepare spicy green tomatoes for the winter in Georgian style using this recipe in an original and elegant way. The following products will be required:

2.5 kg of milk-ripe fruits;
12 pcs. lettuce pepper;
2 chili pods;
500 g of onions and carrots;
50 g dill and parsley;
12 cloves of garlic.

To cook the brine you will need:

water 1 l;
50 g each of salt and sugar;
1 tbsp. l. vinegar.

Procurement stages:

Cut the tomatoes crosswise, but not all the way, and soak in boiling water for half an hour.
Finely chop the greens, pepper and garlic, mix.
Remove the tomatoes from the boiling water and add the filling inside.
Place the fruits in jars as tightly as possible.
Boil the brine by combining water, salt, sugar and vinegar. Pour over the tomatoes, place the jars and sterilize them for 20 minutes.
Remove from the water, cork, cover with a blanket.

Spicy green Georgian tomatoes

This is one of the most delicious recipes for Georgian green tomatoes. It perfectly complements meat dishes, especially suitable for barbecue and steak. You should stock up on the following products:

1.5 kg of milk-ripe fruits;
5−6 pcs. lettuce pepper;
5-6 cloves of garlic;
20 g of greens: cilantro, dill, basil, celery;
3 chili pods;
1 tsp. paprika;
1 tbsp. l. salt;
2 tbsp. l. Sahara.

Marinating steps:

Wash the fruits, remove the stem and cut into thin circles.
Peel the peppers from seeds and chop into thin strips.
Peel the garlic and pass through a press.
Finely chop the greens.
In a bowl, combine pepper, garlic, herbs, add salt, paprika, sugar. Mix.
Now place tomatoes and spices in layers in a jar. Press firmly to release the juice.
Leave for 2 days for the fermentation process to begin. Then put it in the refrigerator. After a week you can serve it.

Georgian green tomatoes with nuts

Unripe Georgian-style tomatoes preserved for the winter with the addition of walnuts produce an unusual taste. The preparation consists of the following stages:

Wash 2 kg of unripe fruits, cut into thin slices, cover with salt and leave for 3 hours.
Fry finely chopped onion (500 g) in a frying pan until golden brown.
Peel the carrots, cut into thin strips. Fry in a frying pan.
Lettuce peppers (12 pcs.), cut into half rings. Simmer over low heat.
Pass 4 cloves of garlic through a press.
1 tbsp. Grind the shelled nuts in a mortar.
Combine 1 liter of tomato juice with all other ingredients, add 1 tsp. ground red pepper, saffron and suneli hops. Add salt.
Set the salad to simmer for a quarter of an hour.
Divide into jars. Leave to sterilize for 20 minutes. Preserve with a key for sealing metal lids.

Georgian green tomato salad

This salad recipe will decorate any holiday table. To prepare it for future use, you will need the following products:

3 kg of unripe fruits;
12 pcs. lettuce pepper;
30 cloves of garlic;
2 blue onions;
20 g green onions;
50 g of greens: basil, dill, parsley;
4 tbsp. l. khmeli-suneli;
1 tbsp. l. pepper mixtures;
2 tbsp. l. salt;
1 tbsp. oils;
3/4 tbsp. apple cider vinegar.

Stages of preparation for the winter:

Cut unripe fruits into thin slices.
Chop the pepper and onion into half rings.
Pass the garlic through a press.
Finely chop the greens.
Combine all prepared ingredients in one bowl, add spices, oil and vinegar. Mix everything thoroughly.
Place the salad tightly in a jar so that the vegetables are covered with juice on top.
Seal tightly with metal lids.

This salad is not just tasty, but also healthy, because the vegetables are canned raw, which preserves their beneficial properties.

Terms and conditions of storage

Storage conditions for Georgian pickled green tomatoes depend on the recipe used. Fruits preserved for the winter in sterile containers can be stored for up to 1 year in a cool basement. And those that were prepared quickly and are ready to eat in a few days should be kept in the refrigerator for no more than a month. Although if the basement is cold, then the workpieces are well preserved even under a nylon cover.

Conclusion

Georgian green tomatoes can be quickly pickled or sterilized so that they delight with their taste and aroma all winter. Recipes that came to us from the southern country are distinguished by a variety of herbs and spices, which makes them unlike other snacks.

Video recipe for green tomatoes in Georgian:

Georgian cuisine is distinguished by an abundance of herbs, spicy seasonings, and generous use of onions, garlic, and pepper. Georgian tomatoes, marinated for the winter, turn out to be aromatic, piquant, and not too sweet. Usually men really like such snacks, but there are also fans of this dish among the fair sex. It is not difficult to close Georgian tomatoes for the winter; even an inexperienced cook can handle this task.

Cooking features

Recipes for Georgian pickled tomatoes are often not similar to one another, so the technology for preparing these appetizers can also have significant differences. But there are several points without knowledge of which you may not get the expected result.

Tomatoes in Georgian style are closed when ripe, slightly unripe or even green; overripe fruits are not suitable for this.
Before cooking, you need to sort the tomatoes. The goal is not only to get rid of damaged and overripe fruits, but also to sort vegetables by size and degree of ripeness: red and green tomatoes, as well as vegetables that vary greatly in size, should not be placed in the same jar.
If you pickle whole tomatoes, they need to be pricked in the area of the stalk so that during preservation they do not lose their integrity and are well saturated with the marinade.
Before placing in jars, it is necessary to wash not only vegetables, but also herbs and spices. Only clean and dry products are placed in jars.
If the technology for preparing the snack involves sterilization in a water bath, the jars for it must be chosen the same size and not too large. The best choice would be liter containers. According to recipes that do not require sterilization, Georgian tomatoes can be sealed in 2-liter and 3-liter jars.
Snack jars must not only be thoroughly washed, but also sterilized. The lids are also sterilized by boiling. It is necessary to use metal lids that ensure tightness. Plastic ones are not suitable for this. When boiling lids intended for sealing with a special key, remove the rubber bands before doing so, otherwise they will become rough and lose their elasticity.

The storage conditions for Georgian tomatoes depend on the recipe according to which they were prepared. Typically, these snacks stand well at room temperature, but sometimes require storage in a cool room.

Classic recipe for Georgian tomatoes for the winter

Composition (per 1 l):

tomatoes – 0.6 kg;
water – 0.5 l;
bay leaf – 1 pc.;
garlic – 1 clove;
dill, parsley, savory - 1 sprig each;
cloves – 4 pcs.;
black peppercorns – 6 pcs.;
salt – 20 g;
sugar – 20 g;
table vinegar (9 percent) – 30 ml.

Cooking method:

Sterilize the jars and boil the lids.
Place washed and dried sprigs of herbs, cloves, pepper and laurel leaves at the bottom of the jars. If you like savory snacks, add a 1 cm thick ring of hot pepper to each jar.
Place the tomatoes in the jars as tightly as possible, after washing them, drying them, and pricking them with a toothpick.
Pour water into the pan, add salt and sugar, bring to a boil and boil for 3-5 minutes.
Pour in vinegar. Once the marinade returns to a boil, remove the pan from the heat.
Pour the hot marinade over the tomatoes.
Cover the jars with the prepared lids until you seal them.
Place a towel on the bottom of the pan and place the jars on it. Pour in warm water until it reaches the hangers of the jars.
Place the pan on the stove, bring water to a boil over low heat, sterilize the jars in it for 10–30 minutes, depending on their volume (at the rate of 10 minutes per 1 liter).
Carefully, so as not to get burned, remove the jars from the pan and roll them up. Turn over, cover with a blanket and leave to cool in a steam bath for additional preservation.

The cooled jars can be moved to the pantry or any other room where you have supplies for the winter. No special storage conditions are required for this snack.

Georgian tomatoes for the winter without sterilization

Composition (per 3 l):

tomatoes – 1.5 kg;
bell pepper – 0.3 kg;
garlic – 3 cloves;
hot capsicum – 1 pc.;
black peppercorns – 5 pcs.;
allspice peas – 5 pcs.;
celery – 2–3 sprigs;
fresh dill – 2–3 sprigs;
parsley – 2–3 sprigs;
bay leaf – 1 pc.;
salt – 30 g;
table vinegar (9 percent) – 100 ml;
water - how much will go into the jar.

Cooking method:

Sterilize the jar. Place clean and dry spices, herbs, garlic, and hot peppers cut into rings into it.
Wash the tomatoes and let them dry. Prick with toothpicks and fill the jar with them.
Peel the bell peppers, cut each fruit into 4 parts, and put it in a jar. It is most convenient to place the pepper between the tomatoes and the walls of the jar.
Boil water, pour boiling water over the vegetables and leave for 20–30 minutes. The riper the tomatoes, the less they need to be heated.
Pour the liquid from the jar into a saucepan.
Put salt in it and wait for it to dissolve.
Pour in vinegar. When the marinade returns to a boil, remove the pan from the heat.
Pour the hot marinade over the vegetables and seal tightly.
Leave to cool upside down under the blanket.

Despite the fact that the tomatoes in this recipe are canned without sterilization, they stand well at room temperature.

Georgian tomatoes with basil and pepper

Composition (per 3 l):

tomatoes – 1.5–1.7 kg;
hot capsicum – 2 pcs.;
fresh basil – 50 g;
garlic – 10 cloves;
water – 1.2 l;
salt – 40 g;
table vinegar (9 percent) – 60 ml.

Cooking method:

Wash the basil and dry it.
Crush the garlic cloves with the flat side of a knife and chop finely.
Cut the pepper into thin rings.
Sterilize the jars. At the bottom of each, place a sprig of basil, a ring of pepper, and add a small amount of garlic.
Prepare the tomatoes by washing, drying and pricking with a toothpick.
Fill the jars with tomatoes, topping them with basil, sprinkling them with pepper rings and pieces of garlic.
Pour vinegar into jars.
Boil water by dissolving salt in it.
Pour hot brine over the tomatoes.
Cover the jars with the snack with the prepared lids and sterilize in hot water for 20 minutes if the jars are liter, 60 minutes if their capacity is 3 liters.
Remove the jars from the pan. Seal tightly. Let the jars cool upside down under a blanket.

This version of Georgian tomatoes will appeal to lovers of spicy snacks. They can be stored at room temperature.

Georgian tomatoes do not have to be spicy; in addition to popular recipes with garlic and pepper, there are milder options with fresh herbs. This name combines a number of snacks, not always similar in taste, but always spicy and aromatic. Even a novice cook can make them for the winter.

Supplemented with a small amount of aromatic herbs, sweet peppers, carrot rings and garlic, tomatoes prepared according to this recipe always turn out very aromatic and tasty. Moderately spicy, sweet and sour, Georgian tomatoes will be an excellent addition to side dishes of potatoes, meat and cereals, as well as a bright appetizer that will decorate your menu both on holidays and on weekdays. Try it!

To prepare Georgian tomatoes for the winter, prepare the ingredients according to the list.

Prepare jars and lids for preservation in advance. Wash the jars of soda and sterilize them in any convenient way (steamed, oven or microwave), boil the lids for 3-5 minutes.

Wash and sort the tomatoes. Using a wooden toothpick, pierce the tomatoes 3-4 times around the place where the stem attaches.

Prepare the remaining ingredients. Peel the garlic cloves. Cut bell peppers into strips and carrots into slices. Wash the greens.

Place herbs, garlic cloves and a few pieces of carrots in prepared jars.

Fill the jars with prepared tomatoes and add a few strips of sweet pepper.

Fill the jars with boiling water until the water spills slightly over the rim. To prevent the jars from bursting, pour boiling water in a thin stream, along the edge of a metal spoon. Cover the jars with lids and leave for 5-7 minutes.

Then drain the water. Add sugar, salt, vinegar, bay leaf, a few allspice peas and bring the marinade to a boil.

Turn off the heat and pour the boiling marinade into the jars of tomatoes. Then close with the prepared lids and roll up.

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

Georgian tomatoes are ready. Have a delicious winter!

It is almost impossible to imagine Georgian cuisine without tomatoes. They are always present, fresh and as an additive when preparing various dishes. Of all the vegetables that were brought to America by Columbus, tomatoes were the most widespread. They are able to give dishes a characteristic sourness. A very tasty preparation is obtained if you cook the tomatoes in Georgian style.

Very often, green tomatoes are used to prepare the product, which are elastic and have a minimum of juice. Additional ingredients include carrots, onions, garlic, and hot peppers.

Features of pickling vegetables in Georgian:

When salting, a minimal amount of preservative is used - vinegar.
Vegetables must be stuffed before pickling.
It is recommended to select only whole tomatoes without dents.
If a 500 ml container is used, then the tomato is cut into pieces.
For pickling, you need to take hot vegetables and onions. Then the workpiece will turn out with a “sparkle”.
When sealing hermetically, it is necessary to pre-sterilize the lids and jars.

Selection and preparation of tomatoes

The good taste of the preparation directly depends on the correct choice of vegetables.

Green fruits that are small in size, dense and without visible defects are ideal.
Harvesting should be done immediately after harvesting the fruits. If they sit for several days, the effect will not be the same.
The color of the tomatoes should be either green or slightly pink.
Vegetables must be the same size.
In some cases, red, very elastic fruits are suitable.

Recipes for pickling tomatoes in Georgian style

There are many recipes for cooking. Some people like it spicy, others like it salty. The most successful options are presented below.

The most delicious tomatoes come from stuffing.

Required ingredients:

green tomatoes - 1 kg;
green pepper - 5 pcs.;
garlic - 1 head;
dill - a large bunch;
any favorite greens.

Cooking method:

Wash the tomatoes and spread them over a towel to drain off excess liquid.
Cut each tomato in half, without cutting to the base. You should get a kind of pocket.
Rub the inside thoroughly with salt and place in a container. The tomatoes should release juice.
Finely chop the greens and pepper. You can cut it with a knife, or you can use a chopper.
Each tomato must be stuffed with green mass. The approximate amount for 1 tomato is 1 tablespoon.
Place in a glass or enamel container and press lightly. No special fill is used. The tomatoes themselves will give the required amount of juice.
Place in a cool place and move them from time to time so that the workpiece is evenly salted.
Place in a cool, dark place.
After ten days, the tomatoes will be ready and can be eaten. They turn out tasty and aromatic.

Pickled tomatoes

The recipe is not intended for long-term storage.

Grocery list:

tomatoes - 2 kg;
pepper - 2 pcs.;
bouquet of herbs;
garlic;
peppercorns;
salt - 2 tbsp.

Cooking method:

For the starter you need to select small, dense red tomatoes. They must first be inspected for damage. It is better to put aside those that are cracked or with dents.
Pour warm water over the tomatoes and let stand for a while. Rinse under running water and place on a towel. Don’t pick the tails; they make it tastier.
Wash the pepper thoroughly and cut lengthwise into 4 pieces. Leave the seeds and tails as well, they will add a special piquancy.
Chop a small amount of herbs: horseradish, dill, cilantro. You can use leaves from fruit trees.
The filling liquid is prepared in the following way: you need to boil 1.5 liters of water, add salt and wait until it is completely dissolved.
Cool. The brine should be cold.
Fill the jar with herbs and spices and fill with tomatoes.
Fill with filling and cover with a nylon lid.
Send to a cool, dark place for 4 days. Be sure to place a plate under the bottom. During fermentation, the brine may leak out.
After the specified time, send the tomatoes for further storage in the cellar or basement.
You can eat it after a month.
Can be stored for up to 4 months.

With garlic and herbs

Pickled tomatoes can be prepared by adding garlic and your favorite herbs.

Required ingredients:

tomatoes - 1.5 kg;
garlic - 1 head;
greens - 1 bunch;
salt;
sugar;
peppercorns.

Cooking method:

Rinse the selected tomatoes under high pressure water. Dip into boiling water one at a time and remove the skin.
Grind the remaining ingredients. Pre-disinfect the container by keeping it over steam.
Place the tomatoes, making layers of garlic and herbs.
Alternate until the jar is completely full.
Prepare the brine. Boil water, add salt and sugar in the amount indicated above. The brine should have a rich taste.
Fill the jars to the top and let stand for several days.
Keep refrigerated

With nuts

Ingredients for preparing the product:

green elastic tomatoes - 1 kg;
nut kernels - 1 tbsp.;
cilantro seeds - 1 tbsp. l.;
garlic - 3 cloves;
wine vinegar, salt and vinegar.

Wash the tomatoes under running water. Place in a container and pour boiling water over it. Leave for 20 minutes.
Cut each vegetable into 4 parts.
Grind the nuts, salt and garlic thoroughly in a mortar and squeeze out the oil.
Add cilantro seeds and wine vinegar. Mix everything well.
Add the main product and mix gently.
Distribute into containers, tamping lightly.
Pour nut butter on top and seal tightly.
Store in the cellar.

Spicy appetizer with pepperoni

To prepare a snack with a spark, you will need the following ingredients:

green tomatoes - 2 kg;
garlic - 1 head;
pepper - 8 pcs.;
salt;
Favorite greens in a bunch.

Steps for preparing the snack:

Fruits must be selected that are elastic and dense, small in size and without visible damage.
Wash and lay out to dry on a towel.
Cut crosswise without cutting to the bottom. Sprinkle with salt and place in a container.
The greens along with the pepper are finely chopped. It's better to use a chopper.
Fill the tomatoes with the filling and place under pressure. Send to the cellar for pickling.
After two weeks, put the tomatoes into jars and send them for further storage.
In this case, hermetically sealed sealing is not required.

Tomatoes in adjika

Georgians prepare salted tomatoes with the addition of adjika.

Required ingredients:

tomatoes;
adjika - 1 tbsp. l.;
garlic - 1 head;
spicy herbs;
water, salt.

Stages of preparing the workpiece:

Pre-prepare the main product, remove dust and dirt. Cut in half.
Prepare the liquid for pouring: add adjika and salt to two liters of water. Boil and wait for the crystals to dissolve.
Grind the garlic in any convenient way.
Fill the container with fruits, alternating with spices.
Apply pressure and hold for 24 hours at a temperature of 20-22 degrees.
For ease of storage, place in prepared jars and send to a place for further storage.

Instant recipe

When you are very short on time, you can use this recipe.

List of ingredients:

tomatoes - 500 g;
hot pepper - 1 pod;
salt - 1 tbsp. l.;
vinegar - 1 tbsp. l.;
garlic - 5 cloves;
greenery.

Cooking steps:

Wash vegetables, removing dust and dirt.
Remove seeds and chop the pepper. Pass the garlic through a press.
Fill the container with tomatoes, alternating them with herbs.
Place a few pieces of pepper on top.
Add the required amount of salt and preservative. Fill the jar to the top with boiling water and close with a nylon lid. Wrap up and let cool completely.
Keep refrigerated. You can eat it after two weeks.

Lightly salted tomatoes

You can use a recipe that is slightly different from the classic one - in a package. To prepare you will need some ingredients and a bag. Salting duration is 2 days. Adding a preservative speeds up the process.

Required ingredients:

tomatoes - 1 kg;
salt - 1 tbsp. l.;
sugar - 1 tsp;
garlic - 4 cloves;
dill - 1 bunch.

Cooking method:

Wash and dry ripe, whole tomatoes. Cut the stalk into a cone shape. And cut the nose crosswise.
Place the tomatoes compactly in a plastic bag.
Season with spices and herbs.
Tie the bag well and shake to mix the contents.
You can prevent liquid from leaking by wearing a bag or placing it in a bowl.
Leave for 48 hours at home, away from direct sunlight. After this, put it in plastic containers and put it in the refrigerator.

Storage

Canned tomatoes, sealed airtight, can be stored at room temperature. The main thing is that the jars are located away from heat sources. The shelf life is 2 years.

Lightly salted, pickled and salted under a nylon lid should be stored in the refrigerator or cellar. The shelf life is from 6 to 10 months. Afterwards they sour and become very sour.