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photo: niftyrecipe.com Russian Lightly Salted Tomatoes with Garlic and Herbs

Russian Lightly Salted Tomatoes with Garlic and Herbs

Cook delicious and fragrant salted tomatoes stuffed with garlic, dill and hot pepper. The recipe is very simple and fast; the next day you can taste the tomatoes. Optionally, in addition to dill, you can use basil, cilantro, parsley, celery or other herbs that you like. This appetizer is perfectly combined with fried or boiled potatoes, baked chicken or kebabs.

Steps

  • 1. In a saucepan of a suitable size, combine all the ingredients for the marinade: coarse salt, sugar, bay leaf, coriander seeds and allspice peas. Fill the mixture of ingredients with one liter of water. Mix and put the pan on the fire. Bring marinade to a boil, then turn off the stove. Add the vinegar to the marinade, mix and leave to cool to room temperature.
  • 2. In the meantime, prepare an aromatic mixture with which we stuff the tomatoes. In a small bowl, combine finely chopped dill and cloves of garlic, passed through a press. Stir.
  • 3. Wash the tomatoes, make a deep cross-cut on top of each fruit, as in the photo. Wash pod of hot pepper and cut thin rings.
  • 4. Using a teaspoon or coffee spoon, fill the tomatoes with a mixture of dill and garlic. Inside each tomato, put 2-3 rings of hot peppers. Transfer the stuffed vegetables in a bowl of suitable size. At the bottom put a few sprigs of fresh dill and the remaining rings of hot pepper for extra flavor and taste.

  • 5. Fill the vegetables with marinade, cooled to room temperature. If you pour tomatoes with hot marinade, it may burst the skin.
  • 6. Cover the dishes with a lid or food film, put the tomatoes in the fridge for one day. During this time, the vegetables will marinate completely and will be ready to eat.
  • 7. Bon appetit!


Canning

Ingredients

  • Tomato
    560 g
  • Garlic
    5-6 clove
  • Hot pepper
    1 pcs
  • Bay leaf
    2 pcs
  • Salt
    1 tbsp
  • Allspice
    5 pcs
  • Sugar
    1 tbsp
  • Vinegar 9%
    2 tbsp
  • Water
    1 l
  • Coriander seeds
    0.5 tsp
  • Dill
    50 g

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