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

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

Features of salting tomatoes with garlic inside for the winter

You can use various ingredients to make stuffed tomatoes. The pickling process is not much different from pickling in other recipes. To give the dish aroma and unusual taste, various spices, herbs, and spices are used.

Preparation of ingredients and containers

Large, ripe tomatoes with thick skins that do not fall apart during preservation are best suited. The filling can be crushed into a homogeneous mass, or it can be cut into larger pieces, it’s a matter of taste.

Before placing the workpiece, the jars are thoroughly washed with soap and soda, then sterilized.

Best Recipes

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

Salted tomatoes stuffed with garlic

What you need for cooking:

• 1.5 kg of semi-ripe tomatoes with 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 grind them through a blender).
3. Prepare the marinade. Bring the water to a boil, add salt, add sugar and add vinegar at the end.
4. Fill the tomatoes with the filling.
5. Transfer to jars and fill with marinade to the top. Roll up the lids.

Recipe without sterilization

Another recipe - without sterilization.

What you need for pickling:

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

How to prepare preserves:

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

With hot pepper

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

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

With cloves

In this recipe, marinate tomatoes with any fillings you like. It can be a mixture of peppers, garlic filling with herbs, or any other. To prepare the marinade you will need salt, sugar, vinegar and cloves. It is this that will give the preservation an unusual flavor. Bring water to a boil, add sugar, pour in vinegar and salt. Turn off the water and add a few cloves.

Transfer the stuffed tomatoes into jars (they must be sterilized first). Then pour marinade over everything. Cloves are not removed from the brine. Roll up and put in a cool place (after the jars are at room temperature).

With cheese

What you need to prepare pickling:

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

How to cook:

1. Remove pulp and seeds from tomatoes.
2. Grate the cheese. It is best to use a coarse grater, this will make the filling tastier.
3. Grind the garlic using a blender.
4. Combine the filling and mix. Fill the prepared tomatoes with it.
5. Place mustard, dill, and bay leaves at the bottom of the jars.
6. Then add the stuffed tomatoes.
7. Pour the canned food with brine.

With greens

What you need for pickling:

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

Cooking process:

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

Rules for storing garlic stuffed tomatoes

Ready preserves should be stored at low temperatures above zero. The best places for this purpose are the bottom shelves of the refrigerator, cellar or balcony (provided that it is not insulated). It is recommended to store pickling for no more than 2 years. But it is better to eat it in the first year after preparation.