We cook spicy green tomatoes in Georgian independently

Georgian cuisine has long been famous for its excellent vegetable delicacies. An important ingredient in this kitchen is tomato, from which excellent snacks and pickles are obtained. Today you will learn how to cook tasty green tomatoes in Georgian in brine. The dish is served in meat and fish delicacies, as well as as an independent cold snack.

The first way

For brine: a liter of water, 50 grams of sugar, salt and acetic essence.

Ingredients: a kilogram of green tomatoes, 5 cloves of garlic, coriander seeds (dessert spoon), two carrots, dill and coriander.

Pre-sterilize the jars, at the bottom lay out chopped garlic with greens. If the tomatoes are too large, then it is better to cut them into two pieces and put them in a container. On top of the vegetables lay out the circles of carrots. Layers alternate.

The prepared filling is boiled and poured into the jar. Next, put the container in a pot of water and again sterilize for five minutes. Finished green tomatoes in Georgian, rolled in glass containers, leave in a dark place. Can be stored in the refrigerator.

The second way: salted green tomatoes in Georgian with vegetables

The original assortment has a piquant taste, we try to make it from the available ingredients. Ingredients: green tomatoes, white cabbage, carrots (two kilograms each); Bulgarian pepper (not less than three kilograms); Parsley, dill and celery (along a bunch).

For pouring: salt (500 grams) and 10 liters of water.

If you make a liter of water, then, accordingly, you will need fewer products. Prepare deep dishes and oppression. Wash all the vegetables thoroughly. At pepper we cut off a tail, carrots we clear of a skin, we cut cabbage on 8 parts.

We fill the capacity with boiling water, put greens on the bottom (you can not cut them) and prepared foods (layers). We fill the vegetables with cold filling, we put heavy pressure on it. We endure four days in a room, then store in a cold place for another 20 days.

The third recipe: green tomatoes in Georgian (marinated)

Products: kilogram of tomatoes (green), currant leaves (5 pcs.), Onions (3 pcs.), Spicy pepper (2 pods), laurel (4 leaves), peppercorns (ten pieces), 10 buds of cloves, grated horseradish (At the discretion) and seeds of dill.

For marinade: a liter of purified water, granulated sugar (100 grams), vinegar (50 ml), salt (4 large spoons).

In the sterilized containers we put tomatoes, between them we place the onions cut into rings, all spices and currant leaves. Top with a heavy load and pour the solution. Keep in the basement.

The fourth recipe: sharp green tomatoes in Georgian

Ingredients:

- a kilogram of tomatoes (green);

- a pod of hot pepper (who loves more sharply, you can increase the proportions);

- carrot;

- garlic (50 g.);

- leaves of celery (200 gr.).

To fill, you will need a liter of water, a laurel leaf in the amount of three pieces, dried dill with seeds (50 grams), salt (20 grams), peas of black pepper (about ten pieces). In boiled water we add the listed components, let's pour for 5 minutes, take out the pepper and laurel from the liquid (discard).

Pick up solid and small-sized tomatoes. We will stuff them with a stuffing of celery, garlic, hot pepper, carrots - cut the products finely and fill them with tomatoes. To do this, in the middle of each vegetable, make a small incision.

In a large bowl we put the stuffed tomatoes, between them we put the dill, taken from the brine. Fill with a cooled marinade, set the yoke, store in a cool dark place for three days. After a certain time, the green tomatoes are spread out in Georgian according to the banks, closed with lids and sent to the refrigerator. Cook with pleasure and with a positive attitude!