avg —
Green Tomatoes in Georgian Style for Winter
Instructions
I prepare and lay out the ingredients I need. Wash and dry the green tomatoes and the herbs, and peel the garlic. Sterilise the jars and lids in advance.
Grate all the garlic cloves on a fine grater, or pass them through a garlic press.
Finely chop the dill, parsley, basil and cilantro.
Chop the chili pepper finely, first removing the seeds and stem.
In a deep plate, mix the prepared herbs, garlic and chili pepper. The filling is ready.
Make one or two deep cross-cuts in each tomato, stopping a little short of cutting all the way through so the tomatoes keep their shape.
Fill the cuts in the tomatoes with the prepared filling.
Pack the tomatoes tightly into the jars.
Make the marinade. Put a pot with two litres of water on the heat. As soon as the water starts to warm up, add 80 g of salt and 190 g of sugar and stir everything together. Once the water boils, add 200 ml of 9% vinegar and stir again. Let the marinade boil for a few more minutes, then take it off the heat.
Fill the jars of green tomatoes with the boiling marinade right up to the brim of the neck, then cover them with sterilised lids.
Lay a cloth on the bottom of a deep pot, stand the jars on it and fill the pot with warm water up to the shoulders of the jars. Put the pot on the heat.
Once the water boils, sterilise the jars for 30 minutes, then take them out of the pot.
Seal the jars with the lids.
Turn the jars upside down onto their lids and leave them like that at room temperature until completely cool.
The green tomatoes in Georgian style for winter are ready.If you enjoyed the recipe, don't forget to share it with your friends.For lovers of green tomatoes, we also have a very tasty and simple recipe for pickled green tomatoes for winter.Delicious and successful preserving!
Tips
- 1
Four kinds of herbs – the "secret" of authenticity. Parsley, dill, cilantro and basil together are the essential Georgian mix. Leave one out and it isn't quite the same.
- 2
The cross-cut – the "secret" of the filling. The tomato stays whole, yet the filling works its way inside and soaks into the flesh.
- 3
30 minutes of sterilisation – the "secret" of storage. A long sterilisation for a 2-litre jar means the preserve keeps for up to a year in the cupboard.
- 4
Chili pepper is a must – the "secret" of Georgia. Without the hot pepper it won't be truly "Georgian style". Adjust it to taste. The same principle works for other kinds of stuffed green tomatoes.
Video
FAQ
Which tomatoes should I choose? +
The ideal choice is firm green tomatoes of medium-to-large varieties (such as unripe Bull's Heart or Pink Giant). Alternatives include brown, half-ripe tomatoes (softer) and brown-skinned ones like Black Prince for an unusual colour. Fresh tomatoes should be springy and firm, with no signs of rot. A size of 5–7 cm is best, as it is easy to make the cuts and fill them. Avoid any that are going off, very soft, sprouted or overripe and red. End-of-season tomatoes are a good budget option, and 2-litre jars are convenient to fill.
What can I use instead of basil? +
You can swap the basil for tarragon (20 g, for a Georgian note), fresh mint (20 g, refreshing), fresh oregano (20 g, Mediterranean) or savory (20 g, a Caucasus classic). You can also leave the basil out altogether – the flavour changes, but it is still tasty. Fresh green basil is the best choice. Avoid dried basil, which darkens the colour of the herbs, and any yellowed leaves. For a truly Georgian flavour use purple basil, or a mix of green and purple.
How long do the tomatoes keep? +
In sterile, sealed jars at room temperature they keep for up to a year, and in a cool cellar for up to a year and a half. Once opened, keep them in the fridge and use within 5–7 days. Write the canning date on the jars. If a lid bulges, don't open it – throw the jar away. Don't store the jars in sunlight, or the colour will fade. They are best used within the first 8–10 months. Take them out 15–20 minutes before serving, as the cold mutes the flavours. If you skip the 30-minute sterilisation, reduce the shelf life to about six months.
What should I serve the tomatoes with? +
They make a fine appetiser on their own, alongside hot meat dishes, fried or boiled potatoes, steak or shashlik. They also go well with pelmeni and vareniki for a winter meal, with a rice or buckwheat side, with pilaf or fried rice, with boiled chicken or turkey, and with fried fish. Serve them with a shot of cold vodka or chacha, with light beer, or with suluguni or brynza cheese and a glass of Georgian red wine. They even work as an appetiser with a bowl of borscht – a versatile Georgian preserve for winter meals.
- Comment
or post as a guest
Be the first to comment.
