Green tomatoes Georgian

Description

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...

Ingredients

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

Cooking

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.