Quick and delicious recipes for Georgian-style pickled tomatoes for the winter

Almost any Georgian-style tomato preparation is associated with serving this marvelous vegetable appetizer alongside meat dishes and shashlik. Moreover, preparing such a delicious treat with its unique taste and aroma requires no special culinary skills. For example, the beauty and piquancy of tender green tomatoes sliced ​​with deep red adjika will whet the appetite of both gourmets and casual food lovers.

Peculiarities of Georgian-style pickling tomatoes

All Georgian tomato pickling recipes feature an abundance and variety of herbs, as well as hot peppers and garlic. Otherwise, the technique for pickling tomatoes follows generally accepted standards.

No preparation is complete without vinegar or its substitute, citric acid. Recipes for pickling tomatoes include both sterilized and non-sterilized versions.

Experienced chefs recommend choosing tomatoes with care and understanding that Georgian tomatoes should be whole in appearance.

Selecting and preparing tomatoes

To preserve all the benefits and taste of tomatoes, you need to carefully select these vegetables:

• tomatoes should be firm and elastic to the touch;
• small in size and approximately the same shape;
• fresh vegetables should not have any defects or spoilage;
• It is acceptable to use green, brown, and even pinkish tomatoes for canning.

Red overripe fruits are not suitable for pickling for the winter, as their integrity and preservation are compromised.

Recipes for pickling tomatoes in Georgian style

For winter, this tomato appetizer can be prepared in different ways, according to different preferences and tastes.

In any case, from the very beginning of the cooking process to the final result, it is important not only to adhere to the suggested recipe proportions, but also to arm yourself with imagination and trust your own taste.

Stuffed tomatoes

One of the most delicious dishes of Georgian cuisine is a dish made from tomatoes filled with an appetizing vegetable mass.

Ingredients:

• tomatoes – 2.5 kilograms;
• pepper (hot) – 1 pod;
• garlic – 1.5 heads;
• pepper (Bulgarian) 2 fruits;
• vinegar – 0.5 teaspoon;
• salt – 30 grams;
• sugar – 15 grams;
• water – 0.5 liters;
• greens such as parsley, celery, cilantro, basil, dill - 1 bunch each.

Preparation: Make slits in the thoroughly washed tomatoes. Then blanch them in boiling water for about half an hour. Blend the peeled garlic, bell pepper, and hot pepper along with the herbs.

Stuff the soaked tomatoes with the vegetable mixture and place them in jars. Pour in the marinade and finish the sterilization process, which takes about half an hour. Roll up the lids to seal this delicious snack. Turn the glass jars upside down and then wrap them in a blanket or throw.

Pickled tomatoes

Ingredients:

• green or brown tomatoes – 2.5 kilograms;
• hot pepper – 5-6 pods;
• garlic – 1 head;
• extra salt, non-iodized – to taste;
• sugar - an acquired taste;
• an assortment of greens such as dill, parsley, and cilantro.

Preparation: Peel the pepper (without removing the seeds) and garlic, then grind them using a meat grinder. Finely chop the herbs, adding salt and sugar. Mix all ingredients together – the vegetable filling for the tomatoes is ready.

Cut each tomato crosswise, open it, salt it, and fill it with the vegetable mixture. Place the tomatoes in a deep container and place a weight on the lid. After 5 days, the tomatoes will release juice and become moldy. You can rotate the pickled tomatoes and leave them like this for another day.

Important! The appearance of mold on the surface indicates that the tomatoes are ready.

Afterwards, place the tomatoes on a plate and strain the resulting juice. Then, the almost-cooked, but odd-looking tomatoes are placed in jars, pouring the juice over them. Store the pickled snack in a cool place.

With garlic and herbs

Ingredients:

• tomatoes – 2 kilograms;
• garlic heads – 2 pieces;
• vinegar (9%) – 2 tablespoons;
• salt – 45 milligrams;
• sugar – 30 milligrams;
• laurel – to taste;
• dill – 1 bunch;
• water – 1 liter.

Method of preparation: After slicing all the tomatoes, stuff them with garlic (one clove per each). Then, arrange the vegetables in jars, interspersed with sprigs of dill.

The brine ingredients are combined and brought to a boil. The fruit is poured with the liquid and the jars are sealed with simple nylon lids.

Tomatoes marinated this way are not sterilized. It is recommended to store the pickled tomatoes in a cool, dark place.

With nuts

Ingredients:

• tomatoes (green) – 1 kilogram;
• nuts (walnuts and peeled) – 200 grams;
• garlic – 2 cloves;
• vinegar (wine type) – to taste;
• pepper – 1 pod;
• cilantro (with seeds) – 15 grams;
• extra salt, non-iodized – according to taste.

Directions: Wash firm tomatoes and halve. Grind the nuts, garlic, and salt together, squeeze out the oil, and pour into a separate bowl. Add the pepper, cilantro, and vinegar to the nut mixture. Mix well, then add the tomatoes. Divide the vegetable mixture into jars, top with the nut oil, and seal with lids.

The preparations must be stored in the refrigerator.

Spicy pepperoni appetizer

Ingredients:

• green tomatoes – 2 kilograms;
• head of garlic;
• pepper (pepperoni) – 9 pieces;
• extra salt, non-iodized – to taste;
• an assortment of greens such as dill, parsley, cilantro, and celery - a bunch of each.

Preparation: Cut the tomatoes, open them, and season with salt. Place the tomatoes in a separate, preferably deep, container until they release their juices. Chop all the greens and mix with the pepperoni. Stuff the tomatoes with the mixture and place them in a deep container under pressure. Once the juices have released, transfer the mixture to a prepared glass container.

The product is sealed in glass bottles with nylon caps. It is recommended to store this delicious snack in a cool, dark place.

Tomatoes in adjika

Ingredients:

• tomatoes (cream or cherry);
• adjika;
• dill and parsley;
• cherry, currant, horseradish leaves;
• garlic;
• salt – to taste;
• water.

Directions: Cut the tomatoes into equal halves. Make a spiced brine with water, adjika, and salt. Cut the garlic into slices. Place currant, cherry, and horseradish leaves in the bottom of a deep container. Layer the tomatoes on top, mixed with herbs. Cover all ingredients with the remaining leaves, pour in the brine, and apply a weight. After 24 hours, the weight can be removed. Seal the glass containers with lids.

Store salted tomatoes in adjika in the refrigerator.

Quick recipe

Ingredients:

• tomatoes (green or brown) – 1.5 kilograms;
• pepper (sweet) – 2 pieces;
• garlic – 2 cloves;
• salt – 2 teaspoons;
• pepper (allspice) – 5 pieces;
• bay leaf – 1 leaf;
• vinegar – 0.5 cups;
• dill, parsley, celery;
• water – 1 liter.

Preparation: Peel and thinly slice the red bell pepper. Peel and finely chop the garlic and herbs. Place all ingredients, including the tomatoes, in sterilized jars. Pour boiling water over the pepper and let it steep for 15 minutes.

Prepare a marinade using purified water, spices, and herbs. Drain the water from the glass jars and immediately pour in the marinade. Seal the jars with the marinade. Turn the jars upside down and cover with a warm blanket.

Lightly salted tomatoes

Ingredients

• tomatoes – 1.5 kilograms;
• head of garlic;
• cilantro;
• pepper (peas) – 50 grams;
• salt, sugar – to taste;
• water.

Preparation: Pour boiling water over the tomatoes, let them sit for 20 minutes, then peel them. Chop the garlic and herbs. Layer the tomatoes in the jars, sprinkle with cilantro, garlic, and pepper, and continue until the jars are full.

Pour the prepared brine with salt and sugar over the tomatoes. The pickled tomatoes will be ready in 24 hours. Store the lightly salted treat in a cooler place.

Storage

Georgian-style canned tomatoes, prepared for winter, can be stored anywhere—in a cellar, pantry, or refrigerator. Low temperatures, darkened rooms, and cool temperatures are essential. Under these conditions, the preserves can last a very long time, over a year, although they are often eaten much faster.

These Georgian preserves will be a favorite for many during the winter. These savory tomatoes will not only add a touch of flavor to any feast but will also remind food lovers of the warmer months.