The most delicious Georgian tomato recipes for the winter instant
It is almost impossible to imagine Georgian cuisine without tomatoes. They are always present, fresh and as an additive in the preparation of various dishes. Of all the vegetables that were brought to America by Columbus, it was tomatoes that became widespread. They are able to give dishes a characteristic sourness. A very tasty preparation is obtained if the tomatoes are cooked in Georgian style.
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Features of pickling tomatoes in Georgian
Very often, green tomatoes are taken to prepare the workpiece, which are elastic and have a minimum of juice. Carrots, onions, garlic, hot peppers act as additional components.
Features of pickling vegetables in Georgian:
- When salting, a minimum amount of a preservative is used - vinegar.
- Vegetables must be stuffed before salting.
- It is recommended to choose only whole, non-dent tomatoes.
- If a 500 ml container is used, then the tomato is cut into pieces.
- For salting, you need to take hot vegetables and onions. Then the blank will turn out with a "spark".
- For airtight sealing, it is necessary to pre-sterilize lids and jars.
Choosing and preparing tomatoes
The good taste of the preparation directly depends on the correct choice of vegetables.
Recommendations for the selection of tomatoes:
- Small green fruits are ideal, dense and free from visible defects.
- Harvesting should be done immediately after harvesting the fruit. If they lie down 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 of the same size.
- In some cases, red, very firm fruits are suitable.
Georgian tomato pickling recipes
There are many recipes for cooking. Some people like spicy, others like salty. The most successful options are presented below.
Stuffed tomatoes
The most delicious tomatoes are obtained by stuffing.
Required Ingredients:
- green tomatoes - 1 kg;
- green pepper - 5 pcs.;
- garlic - 1 head;
- dill - a large bunch;
- any favorite greens.
Cooking method:
- Rinse the tomatoes and distribute on a towel to drain excess liquid.
- Cut each tomato in half without cutting to the base. You should get a kind of pocket.
- Rub the inside well with salt and place in a container. Tomatoes should be juiced.
- Finely chop the herbs and peppers. You can cut with a knife, or you can use a chopper.
- Mix well.
- Each tomato must be filled with green mass.The approximate amount for 1 tomato is 1 tablespoon.
- Place in a glass or enamel container and press down slightly. No special shading is used. The tomatoes themselves will provide the required amount of juice.
- Put in a cool place and shift 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 ready to be eaten. They are delicious and aromatic.
Pickled tomatoes
The recipe is not intended for long-term storage.
Grocery list:
- tomatoes - 2 kg;
- pepper - 2 pcs.;
- a bouquet of spicy herbs;
- garlic;
- peppercorns;
- salt - 2 tablespoons
Cooking method:
- For starter, you need to pick up small, dense red tomatoes. They must first be inspected for damage. Cracked and dents are best set aside.
- Pour over the tomatoes with warm water and let stand for a while. Rinse under running water and spread on a towel. Do not pluck the tails, it turns out tastier with them.
- Wash the pepper well and cut it lengthwise into 4 pieces. Leave the seeds and tails as well, they will add a special piquancy.
- Cut a small amount of herbs: horseradish, dill, cilantro. You can use the leaves of fruit trees.
- The filling liquid is prepared in the following way: it is necessary to boil 1.5 liters of water, add salt and wait until it is completely dissolved.
- Cool down. 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 put a plate under the bottom. During fermentation, brine may leak out.
- After the specified time, send the tomatoes for further storage in the cellar or basement.
- You can eat it in a month.
- Can be stored for up to 4 months.
With garlic and herbs
Pickled tomatoes can be made by adding garlic and your favorite greens.
Required Ingredients:
- tomatoes - 1.5 kg;
- garlic - 1 head;
- greens - 1 bunch;
- salt;
- sugar;
- peppercorns.
Cooking method:
- Rinse selected tomatoes under pressure of water. Dip in boiling water one by one and get rid of the skin.
- Grind the remaining ingredients. Pre-disinfect the container by keeping it over steam.
- Arrange the tomatoes, making layers of garlic and herbs.
- Alternate until the jar is completely full.
- Prepare the brine. Boil water, salt and add sugar in the amount indicated above. The brine should taste rich.
- Fill the jars to the top and let stand for several days.
- Keep refrigerated
With nuts
Ingredients for preparing the blank:
- green elastic tomatoes - 1 kg;
- kernels of nuts - 1 tbsp.;
- cilantro seeds - 1 tbsp. l .;
- garlic - 3 cloves;
- wine vinegar, salt and vinegar.
Stages of preparation of the workpiece:
- Wash the tomatoes under running water. Fold into a container and pour boiling water over. Soak for 20 minutes.
- Cut each vegetable into 4 pieces.
- Grate the nuts, salt and garlic 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 slightly.
- Pour nut oil on top and seal tightly.
- Store in a 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.
Stages of preparing a snack:
- Fruits must be selected firm and firm, small in size and without visible damage.
- Rinse and spread to dry on a towel.
- Cut crosswise without cutting to the base. Sprinkle with salt and place in a container.
- The greens along with the pepper are finely chopped. Better to use a chopper.
- Fill the tomatoes with the filling and put under pressure. Send to the cellar for pickling.
- After two weeks, put the tomatoes in banks and send them for further storage.
- In this case, sealed seaming is not required.
Adjika tomatoes
Georgians cook salted tomatoes with the addition of adjika.
Required Ingredients:
- tomatoes;
- adjika - 1 tbsp. l .;
- garlic - 1 head;
- spicy greens;
- water, salt.
Stages of preparation of the workpiece:
- Pre-prepare the main product, remove dust and dirt. Cut in half.
- Prepare the filling liquid: add adjika and salt to two liters of water. Boil and wait for the crystals to dissolve.
- Chop the garlic in any convenient way.
- Fill the container with fruits, alternating with spices.
- Put oppression and keep for 24 hours at a temperature of 20-22 degrees.
- For easy storage, arrange in prepared jars and send to a place for further storage.
Instant recipe
When there is very little time, you can use this recipe.
Ingredient List:
- tomatoes - 500 g;
- bitter pepper - 1 pod;
- salt - 1 tbsp. l .;
- vinegar - 1 tbsp. l .;
- garlic - 5 cloves;
- greenery.
Cooking steps:
- Wash vegetables, removing dust and dirt.
- Pepper, peel and chop. Pass the garlic through a press.
- Fill a container with tomatoes, alternating with herbs.
- Put a few slices of pepper on top.
- Add the required amount of salt and preservative. Fill the jar to the top with boiling water and close the capron lid. Wrap up and let cool completely.
- Keep cold. You can eat it after two weeks.
Lightly salted tomatoes
You can use a recipe that is slightly different from the classic - in a package. For cooking, you need some ingredients and a bag. Duration of salting is 2 days. When a preservative is added, the process is accelerated.
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 conically. And cut the nose crosswise.
- Place the tomatoes 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 out by wearing a bag or placing it in a bowl.
- Leave on for 48 hours at home, away from direct sunlight. After that, spread out in plastic containers and put in the refrigerator.
Storage
Canned tomatoes, hermetically sealed, can be stored at room temperature. The main thing is that the banks are 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 6 to 10 months. Then they turn sour and become very sour.
