Pickled green tomatoes stuffed with garlic for winter

Step-by-step cooking

1. Step 1:

   

   How to make pickled green tomatoes with garlic?Tomatoes for such harvesting are better to use light green or slightly brown, because dark green fruits contain solanine, a substance dangerous to human health. But if there are only dark-colored tomatoes, then it's okay, solanine can be removed from them by soaking vegetables in salt water, you need to keep them in water for about 8 hours, changing the water every two hours.

2. Step 2:

   

   You need to prepare the jars for spinning in advance. It is better to take cans with a volume of 1 liter in order to eat the billet at a time. I wash the cans with soda, sterilize them in one of the convenient ways: in a water bath, in the oven or in the microwave. I like sterilization in the oven: it's fast, simple and it turns out a lot of jars at once. For cans of 1 liter, 10 minutes at a temperature of 150 degrees is enough. The lids are washed and boiled.

3. Step 3:

   

   Tomatoes are thoroughly washed, let the water drain. On each tomato we make a cross-shaped incision, not reaching the peduncle. Carrots are washed, cleaned and cut into circles. Garlic is cleaned from the film and each clove is cut into thin plates.

4. Step 4:

   

   Put the carrots and garlic in several pieces in the incisions on the tomatoes.

5. Step 5:

   

   Dill and parsley greens are thoroughly washed and dried.

7. Step 6:

   

   At the bottom of each jar we put a sprig of dill and parsley, bay leaf and pepper. If desired, you can use other spices and seasonings.

8. Step 7:

   

   Carefully place tomatoes stuffed with garlic and carrots on top so that the filling does not fall out of them.

9. Step 8:

   

   Preparing the marinade. Pour filtered water into a saucepan, add sugar and salt. Bring to a boil, stirring, so that the loose completely dissolved. Pour in the vinegar, turn off the fire.

10. Step 9:

    

    Fill the jars with tomatoes with the prepared marinade, pour the marinade up to the shoulders of the jars. We cover the jars with lids, but do not twist them. We put the jars in a saucepan with water, at the bottom of which a napkin is laid and sterilize for about 15 minutes from the moment the water boils in the pan. Immediately roll up the jars with lids. Let it cool upside down under a blanket at room temperature and put it away for storage in the pantry. The blank is ready. Bon appetit!