6 step-by-step recipes for pickling tomatoes with garlic inside a tomato for the winter

By winter, many begin to harvest various pickles from vegetables. One of the most popular is salted tomatoes, but you can experiment and give the usual preservation an unusual taste. Salting tomatoes with garlic and other ingredients inside the tomato is a great solution.

Features of pickling tomatoes with garlic inside for the winter

You can use a variety of ingredients to make stuffed tomatoes. The salting process is not much different from pickling other recipes. Various spices, herbs and spices are used to add aroma and unusual taste to the dish.

Preparation of ingredients and containers

Large and ripe tomatoes with a firm skin that do not fall apart during conservation are best suited. The filling can be crushed into a homogeneous mass, or you can cut it into larger ones, this is a matter of taste.

Before laying the blank, the jars are thoroughly washed with soap and soda, then sterilized.

The best recipes

There are many recipes for stuffed tomatoes with different fillings. It can be not only vegetables, but, for example, cheese. In any case, such a dish turns out to be very tasty.

Salted tomatoes stuffed with garlic

What you need for cooking:

• 1.5 kg of semi-ripe tomatoes with a thick skin;
• fresh herbs (cilantro, dill, parsley);
• garlic;
• black peppercorns;
• salt and sugar;
• 2 liters of water;
• vinegar.

How to salt:

1. Remove seeds and pulp from tomatoes.
2. Chop the garlic and herbs (or you can chop through a blender).
3. Prepare the marinade. Bring the water to a boil, season with salt, add sugar and vinegar at the end.
4. Stuff the tomatoes.
5. Transfer to jars, pour marinade up to the top. Roll up the lids.

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No sterilization recipe

Another recipe is without sterilization.

What is needed for salting:

• semi-ripe tomatoes;
• chopped garlic and herbs;
• a few currant leaves;
• Dill seeds;
• ready marinade.

How to prepare canning:

1. In the same way as in the previous recipe, prepare the tomatoes and marinade.
2. Cut tomatoes are also filled with filling.
3. But if in the previous recipe the jars had to be sterilized in advance, in this the workpiece is simply poured with brine and closed.

With hot pepper

The tomatoes are washed in water, laid out on a towel to dry. At this time, you can prepare the filling. It will require Bulgarian and hot peppers. Pepper seeds are cleaned and ground.

You can add cilantro and dill to the filling.Then the pepper mass is transferred to tomatoes and put in jars. Dried dill seeds, mustard, horseradish and currant leaves are placed on the bottom. Pour with brine. After which the cans are rolled up, allowed to cool and sent to the basement.

With cloves

In this recipe, marinate tomatoes with any fillings to your taste. It can be as a mixture of peppers, garlic filling with herbs, or any other. To make the marinade, you will need salt, sugar, vinegar and cloves. It is she who will give the conservation an unusual taste. Bring water to a boil, add sugar, pour in vinegar and salt. Turn off the water, add a few clove stars.

Transfer the stuffed tomatoes to the jars (they must first be sterilized). Then pour over everything with marinade. Do not pull the cloves out of the brine. Roll up and put in a cold place (after the cans are at room temperature).

With cheese

What you need to make salting:

• 2 kg of medium tomatoes;
• grated cheese (hard varieties);
• garlic;
• ready-made marinade;
• a bunch of fresh dill;
• mustard seeds;
• Bay leaf.

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How to cook:

1. Peel the tomatoes from pulp and seeds.
2. Grate cheese. It is best to use a coarse grater to make the filling tastier.
3. Chop the garlic with a blender.
4. Combine the filling and mix. Fill the prepared tomatoes with it.
5. Put mustard, dill, lavrushka at the bottom of the cans.
6. Then lay out the stuffed tomatoes.
7. Pour the preservation with brine.

With greens

What is needed for salting:

• 2 kg of medium sized tomatoes;
• greens (coriander, dill, parsley, basil);
• garlic;
• ready-made brine;
• a few fresh currant leaves;
• mustard seeds;
• black peppercorns.

Cooking process:

1. Rinse greens in water, let them dry, and then chop.
2. Peel the tomatoes.
3. Twist the garlic through a meat grinder. Stir it in with herbs.
4. Fill the vegetables with the filling.
5. Put mustard, pepper and currant leaves on the bottom of the jar, then put the vegetables.
6. Pour with brine.
7. Wait for the jars to cool down and lower them into the basement.

Storing tomatoes stuffed with garlic

The finished preservation must be stored at low temperatures above zero. The bottom shelves of the refrigerator, cellar or balcony are best suited for this purpose (provided that it is not insulated). It is recommended to store the salting no more than 2 years. But it's better to eat it in the first year after cooking.