Green tomatoes with garlic and herbs for the winter
12 servings
120 minutes
Green tomatoes with garlic and herbs are a traditional Georgian appetizer filled with the aroma of fresh herbs and a spicy taste. Georgian cuisine is famous for its ability to combine simple ingredients into exquisite dishes, and this recipe is a bright example of that. Hot pepper and garlic give it a spicy note, while sweet pepper and vinegar create a harmonious balance of flavors. Pickled green tomatoes become crunchy and absorb the richness of spices, making them an ideal complement to meat dishes and gatherings. They are prepared for winter to preserve the freshness of summer vegetables and enjoy vibrant flavors even in cold months. This recipe is a true greeting from sunny Georgia, where food is not just sustenance but an art form and part of culture.
1
Prepare the necessary ingredients.
2
Wash green tomatoes well under running water. Cut into two or four pieces. If desired, the stem can be removed.
- Green tomatoes: 1500 g
3
Wash the parsley well, remove any excess, chop finely, and place in a separate container.
- Parsley: 75 g
4
Wash the red sweet pepper well, remove the seeds and stems, cut into small cubes or strips, and add to the container with chopped parsley.
- Red sweet pepper: 300 g
5
Peel the garlic, wash it under running water, press it through a garlic press, and add it to the container with chopped parsley and pepper.
- Garlic: 1 head
6
Wash the hot pepper well, remove the seeds and stems, cut into small cubes or strips, and add to the container with the chopped vegetables.
- Chili pepper: to taste
7
Mix all the ingredients well.
8
Add 2 tablespoons of salt, 4 tablespoons of sugar, 150 ml of 9% vinegar, and 100 ml of vegetable oil to the tomatoes.
- Salt: 2 tablespoons
- Sugar: 4 tablespoons
- Vinegar 9%: 150 ml
- Vegetable oil: 100 l
9
Mix all ingredients well, cover with a lid, and let marinate for about 2-3 hours for the tomatoes to release their juice. Stir the tomatoes occasionally.
10
Place the tomatoes in washed dry jars with soda. Pour the brine into the jars.
11
Place a cotton kitchen towel at the bottom of the pot, cover the jars with lids but do not seal them, and place them in the pot. Pour room temperature water into the pot, leaving about 1 centimeter from the top of the jar.
12
Place the pot on the fire. Bring to a boil. Sterilize 0.5-liter jars for 15 minutes and 1-liter jars for 20 minutes from the moment the water boils.
13
Carefully remove the sterilized jars from the pot. Seal or screw them. Turn them over to ensure the jar is well sealed. Cool at room temperature. Store in a cool place.