Green tomatoes Georgian
Found in the book devoted to Georgian home-the kitchen, absolutely fabulous recipe pickling green tomatoes - no pickle in their own juice. Curiosity took over, and the result exceeded all expectations! So...


  • Tomato

    2 kg

  • Pepper pepperoni

    10 piece

  • Garlic

    1 piece

  • Dill

    1 coup

  • Parsley

    1 coup

  • The Apium graveolens Dulce

    1 coup

  • Cilantro

    1 coup

  • Salt


The tomatoes I got one to one, small and sturdy. Fresh greens-meats, pepper (I have green pepperoni if you'd like it spicy - take Chile) - all green.
Carefully wash and dry.
Tomatoes cut in almost to the ground to form a pocket. Liberally RUB the inside with salt, put in a bowl and set aside to let the juice.
Meanwhile, carefully-carefully, intently-core detochenko, finely-finely chop up the herbs and pepper))). Garlic I rubbed on a grater, but you can also finely chopped. Mix everything in a bowl.
Each tomato stuffed with aromatic herbs - about a tablespoon for one chicken pocket.
Put in a jar or other deep container, slightly prograam on top, cover with a lid and put it back where it's dark and cool. Brine no no - tomatoes themselves let the juice. I only from time to time, he went with them, changing the upper to the lower, so salty all the juice to the top is still not enough.
Ten days later the tomatoes are ready. Spicy, juicy, tasty!
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