Lightly salted green tomatoes in Armenian style

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Traditionally, preservation of “pot-bellied” vegetables in the Armenian style occurs without the use of vinegar, and the tomatoes are stuffed with herbs and garlic. However, the recipe has become overgrown with many variations: the conventions are not always followed, but the preparation turns out no less tasty.

Choosing tomatoes...

1. Armenian canned brown and green tomatoes will turn out delicious if you choose the right main ingredient. You should not use spoiled fruits and tomatoes for harvesting, the skin of which has dents and cracks. It is important to pay attention to two more points.
2. Form. Give preference to plum or bullet shaped tomatoes. The fruits of these varieties are covered with thick skin and contain a lot of pulp, but little juice.

Color. Most often, green tomatoes that begin to turn brown are preserved. This is due to the fact that under the influence of the press and hot brine the fruits are deformed: the most durable and strong vegetables are needed.

Brown tomatoes are best, but you can also make the preparation from green, pink and even red tomatoes.

...and other components Traditionally, the preparation is made with herbs (parsley, cilantro, basil, dill), but there are also original recipes

• , suggesting the use of:
• bell pepper;
• cabbage;
• carrots;

onions

You should use plain salt, not iodized salt. It’s great if you can get spring water.

3 methods of preservation

1. The task of preservation is to increase the level of acidity so that pathogenic microorganisms cannot develop and the preserved products do not spoil. Armenian tomatoes for the winter can be prepared in three ways.
2. Pickling.
3. Due to the functioning of beneficial microorganisms, lactic acid is formed, which is undesirable for bacteria.

Salting. Lactic acid is formed, and salt assumes the role of a factor destructive to pathogenic microorganisms.

Pickling. The essence of the method is the introduction of the finished acid. In the case of Armenian tomatoes, 9% vinegar is used.

For Armenian tomatoes, salting is most preferable. This is the method traditionally used to make the workpiece.

Methodological subtleties

The conservation process, in addition to following step by step recipes, involves proper preparation of products and sterilization of cans and preparations. How to do it?

How to prepare food

1. Rinse vegetables, herbs and herbs thoroughly.
2. Remove peels from onions and garlic, and remove seeds and stems from peppers.

How to sterilize jars and lids

1. Wash containers and lids with baking soda and laundry soap.
2. Sterilize jars in any way (in the oven, multicooker, microwave, steam bath);
3. Boil the lids for 10-15 minutes or pour boiling water over them.

Sterilization of jars and lids is a mandatory stage in the preparation of tomatoes in Armenian style. If this is not done, the tomatoes will spoil very quickly. When using fermentation and pickling, when the preparation is made in a saucepan, the vessel must be thoroughly rinsed and doused with boiling water.

How to sterilize workpieces

1. To the bottom large pan lay down a cloth napkin.
2. Cover the jars with the preparation with lids (but do not screw them on) and place them in the container.
3. Pour water into the pan so that it reaches the “shoulders” of the cans.
4. After boiling, keep the containers in a steam bath.

The holding time in the water bath depends on the volume of the jar. The following table will help you figure this out.

Table - Sterilization time of workpieces

Sterilization of workpieces is only necessary when marinating.

Armenian tomatoes: 5 recipes

There are many options for how to cook tomatoes for the winter in Armenian style, which differ in the cooking technique and the set of ingredients used.

Classic

Peculiarities. The recipe for Armenian salted tomatoes requires a small amount of ingredients. Despite this, the taste of the preparation is multifaceted: spicy and pungent notes are offset by a slight bitterness.

Ingredients:

• tomatoes - 1.5 kg;
• water - 2.5 l;
• salt - 125 g;
• garlic - head;
• hot pepper - two pods (or less, to taste);
• parsley and cilantro - a bunch;
• basil - sprig;
• bay leaf - two pieces.

Technology

1. Finely chop the greens, pepper, garlic. Connect the components.
2. Divide the tomatoes in half lengthwise: place the spicy mixture between the halves.
3. Stir salt in water, add laurel, boil, remove from heat, cool.
4. Place the stuffed tomatoes into jars.
5. Pour brine over vegetables.
6. Place two wooden sticks crosswise and press the tomatoes into each jar using this design.
7. After three days, Armenian-style salted green tomatoes will be ready. Store the preparation in the refrigerator.

Lightly salted

Peculiarities. This version of lightly salted Armenian tomatoes with garlic will appeal to those who do not like too salty preparations.

Ingredients:

• tomatoes - 1 kg;
• water - 1 l;
• garlic - head;
• salt - a large spoon;
• parsley and celery to taste.

Technology

1. Cut off the top part of the tomatoes and put the “caps” aside - they will be needed later.
2. Using a spoon, remove the pulp from the fruit, chop finely and mix with chopped herbs and garlic.
3. Fill the tomato “pots” with the prepared mixture and cover with “hats”.
4. Place the fruits in a pickling container.
5. IN cold water dissolve the salt, set aside, filter through several layers of gauze.
6. Pour brine over the tomatoes, place a large plate on top and press down with pressure.
7. Keep in a cool place for three days.

Original

Peculiarities. The specificity of the method lies in the special way of stuffing tomatoes. To make the dish less spicy, you can not cut the hot pepper, but place it whole on the bottom of the jar.

Ingredients:

• tomatoes - 1.5 kg;
• salt - 110 g;
• garlic - seven cloves;
• hot pepper - pod;
• cilantro and parsley - ten branches each;
• basil - five sprigs;
• cabbage leaf

Technology

1. Dilute salt in water, add laurel, boil, cool.
2. Wrap the greens in a cabbage leaf and chop finely.
3. Chop pepper and garlic and mix with herbs.
4. Cut each tomato crosswise, leaving about 1 cm short of the base.
5. Chop each tomato with the prepared mixture.
6. Place the workpiece in a saucepan or deep bowl, pour in brine, and weigh down with a press.
7. Leave for three to four days.

With bell pepper and cabbage

Peculiarities. Tomatoes pickled with vegetables can be served as a complete meal. It is more convenient to prepare the appetizer in a large enamel pan. Stuffed tomatoes with vegetable filling decorate the festive table.

Ingredients:

• tomatoes - 2 kg;
• water - 1 l;
• bell pepper - four pieces;
• cabbage - head of cabbage;
• carrots - two pieces;
• garlic - head;
• hot pepper - pod;
• horseradish root, cilantro, celery, dill - to taste;
• sugar and salt.

Technology

1. Chop the cabbage, mix with a little salt and lightly mash.
2. Finely chop the greens, chop the carrots on a coarse grater, cut the bell pepper into small cubes, mix.
3. Cut off the tops of the tomatoes, scoop out the pulp with a spoon, and rub the inside of the vegetable with sugar and salt.
4. Stuff the tomatoes with vegetable mixture.
5. Place horseradish root in the bottom of a large saucepan. hot peppers. Then add a layer of tomatoes, herbs and chopped garlic. Repeat the sequence and continue until the vessel is full.
6. Stir a tablespoon of salt in a liter of water, boil, and cool.
7. Finely chop the tomato pulp, mix with garlic and pour the brine into the mixture.
8. Pour the resulting solution over the tomatoes and keep under pressure for a day.
9. Then put it in a cool place (preferably in the refrigerator) for four days.

Pickled

Peculiarities. The recipe is suitable for those who want to make tomatoes in Armenian style instant cooking. The ingredients are laid out in layers, which significantly saves time. Instead of chopped tomatoes, you can use whole cherry tomatoes.

Ingredients:

• tomatoes - 3 kg;
• water - 1 l;
• onion - 1 kg;
• garlic - head;
• parsley, basil and dill - a bunch each;
• vinegar 9%, salt - a large spoon;
• sugar - two large spoons;
• vegetable oil - a large spoon for each jar;
• hot pepper to taste.

Technology

1. Cut the tomatoes into halves, divide the onion into half rings, chop the greens and pepper.
2. Place ingredients in jars in layers: tomatoes, garlic, herbs and peppers, onions. Repeat the sequence until the container is full.
3. Stir sugar and salt in boiling water, let simmer for a couple of minutes, remove from heat, add vinegar.
4. Pour boiling brine into jars.
5. Sterilize the workpieces, add a tablespoon of oil heated in a frying pan to each container.
6. Roll up.

Tricks of the “experienced”

Experienced housewives use several tricks when canning tomatoes. For example, to prevent vegetables from becoming deformed during preservation, each fruit can be pierced with a needle or toothpick at the base. Here are three more tips.

1. How to make a blank original. Put green, brown and pink vegetables in one jar with tomatoes, then the preparation will turn out beautiful, unusual and tasty.
2. How to speed up the process. To make the preparation faster, you can chop the herbs and garlic with a blender, food processor or meat grinder. This is especially true when canning large volumes of tomatoes.
3. What to do with the "surplus"? From the tomatoes remaining after canning, you can quickly prepare a nutritious lunch - an Armenian omelet. Remove the skin from the tomatoes, cut into large pieces and sauté for vegetable oil. Pour the beaten eggs and salt into the frying pan, stir a little and close the frying pan. When the omelette is fried, add a few pieces of suluguni cheese, chopped parsley and basil. Let the scrambled eggs sit in the pan, covered, for two to three minutes.

Even a novice housewife can cook tomatoes in Armenian style. Once you choose a recipe, you can adjust it to suit your own taste preferences: An accidentally added spice can become a secret ingredient that gives the preparation a unique taste. For example, you can add a sprig of rosemary. What will be the highlight of your tomatoes?

Reviews: “My grandmother made them and taught me”

I only put celery, garlic and pepper and fill it with the same brine. Although I know that there is also such a combination of greens: celery, parsley, savory, basil, dill. Sprigs of dried dill are placed on top and under pressure so that they do not float up.

Barbariska, http://hlebopechka. ru/index. php? option=com_smf&Itemid=126&topic=141704.0

In our family, tomatoes were always stuffed with herbs and garlic, plus a little hot pepper. They left it to ferment. An incredibly tasty snack. My grandmother made them and taught me how to do it. It’s good to add thinly chopped bell pepper (to the green mixture) to these tomatoes. Greens - not only dill, you can also have parsley, a little mint, celery, whatever you like. I know that in Georgia, housewives also made similar pickles, so it is incorrect to call them Armenian.

Svetlana, http://kuking. net/1_646.htm

My grandmother (may she rest in heaven) made green tomatoes the Armenian way (that’s what she called them). This is when a tomato is not cut completely in the middle and a circle (cut) of chili pepper, a slice of garlic and a slice (circle, stick) of horseradish are put into it like in a shell. Next, put the stuffed tomatoes in a jar and add simple brine. Have a snack with vodka and any strong and non-sweetened drinks in the cold.

POLE, http://forum. homedistiller ru/index. php? topic=102333.20

Armenian cuisine is famous for its savory dishes, which are prepared with the addition of various herbs and spices. One of the popular winter snacks is green tomatoes, which differ from Russian preparations.

If your tomatoes did not have time to fully ripen before the air temperature dropped, then do not worry. They can be preserved for the winter in a special way. This spicy snack will appeal to all family members.

In order for the dish to be stored for a long time, it is necessary to use only high-quality products. The tomatoes should be quite firm. Also, do not forget to sterilize the jars by steaming microwave oven or in the oven.

Today you can find many ways to prepare Armenian snacks. In this article we will look at the most delicious recipes for pickling tomatoes.

The savory preparation can be served to the table within a few days. You can adjust the spiciness of stuffed tomatoes yourself by increasing or decreasing the amount of hot additives.

Ingredients:

• 3 kg of green tomatoes;
• 3 pods of hot pepper;
• 3 large heads of garlic;
• 1 bunch of parsley;
• 2 bay leaves;
• 6 peppercorns;
• 1 liter of water;
• 3 tbsp granulated sugar;
• 1 tbsp salt;
• 6 tbsp 9% table vinegar.

Preparation

First, finely chop the parsley. Chop the hot pepper, peel the garlic and mix with herbs. We pass these products through a meat grinder. If you want a spicier dish, do not remove the seeds from the pepper.

Place a couple of dill umbrellas, 2 sprigs of dill and peppercorns at the bottom of a sterile jar.

Try to pickle tomatoes of the same size. We make cuts on the fruits almost to the end, as shown in the photo below. Fill them with the prepared mixture of garlic, pepper and parsley.

Fill the jar and pour boiling water. Cover the container with a lid and leave for 20 minutes.

At the next stage, pour the liquid into a saucepan, add sugar, salt and vinegar. Place on the stove and bring to a boil.

Pour hot brine into a jar of stuffed tomatoes and screw on the metal lid.

After 3-4 days you can try the pickled spicy snack. Bon appetit!

Armenian green tomatoes with celery without vinegar (the most delicious recipe)

There is one more interesting option preparations. We will use celery in it, but we will not add vinegar. This preparation is not only spicy, but also very tasty. Therefore, be sure to use this preparation method.

Ingredients:

• 1 kg of green tomatoes;
• 50 g hot pepper;
• 1 bunch of celery greens;
• 50 g garlic;
• 1 liter of water;
• 2 tbsp table salt.

Preparation

Sort the tomatoes and wash them well cold water. Then we make deep cuts, but not all the way, so that the fruit retains its integrity.

To prepare the filling, chop garlic, hot pepper, and celery leaves. Mix everything thoroughly.

Now we stuff the tomatoes with the prepared vegetable mixture.

We pre-sterilize the jars. For clarity, in the recipe we will marinate the tomatoes in a bowl. Place several stalks of celery on the bottom of the container, and then compactly distribute the stuffed fruit.

To prepare the marinade, add to a saucepan with water table salt. Bring the liquid to a boil.

Fill the container with stuffed tomatoes with hot brine.

We close the lids, and after the workpiece has cooled, we put it in cool place. It will take about 10 days for the fruits to marinate well.

Green Armenian tomatoes for the winter in slices: the best recipe

If you do not want to prepare whole tomatoes with filling, then use the following recipe. Here the fruits are cut into small pieces. Watch the video for the cooking technology:

You can experiment a little with spices and herbs. The appetizer goes well with fish and meat dishes. Therefore in winter time You can diversify your usual diet.

Instant Armenian green tomatoes in a pan or bucket without sterilization

If you want to marinate tomatoes not only for the winter, but also put some of them on the table in a few days, then use the following cooking method.

Ingredients:

• 1.5 kg of green tomatoes;
• 2 pods of hot pepper;
• 1 head of garlic;
• 125 g salt;
• 1 sprig each of parsley, cilantro and basil;
• Bay leaf.

Preparation

1. To make the filling, chop the garlic and pepper. If you want a more savory dish, you do not need to remove the seeds. Mix with chopped herbs;
2. Wash the tomatoes and dry them with a paper towel. We make deep cuts;

To prevent the skin of the fruit from cracking, make several holes in them with a toothpick or fork.

1. Stuff the tomatoes and place them compactly in a pan or enamel bucket;
2. To prepare the brine, place a container of water on the stove, add bay leaf and salt. Bring to a boil;
3. Pour the marinade over the tomatoes and leave under pressure for three days.

After this, you can distribute some of the fruits into clean jars and fill them with brine. And leave some for tonight's dinner.

Armenian green tomatoes for the winter in jars - you'll lick your fingers

Let's look at one more delicious recipe blanks. Here we will cut the tomatoes into medium slices. The appetizer really turns out so delicious that you can lick your fingers.

Ingredients:

• 5 kg of green tomatoes;
• 10 pods of hot pepper;
• 300 g garlic;
• 5 bunches of any greenery;
• 3 tbsp sugar;
• 5 tbsp salt;
• 400 ml 9% vinegar.

Preparation

We wash the fruits under running water, remove the stems and cut into quarters.

At the next stage, mince the garlic and pepper and mix this mass with chopped herbs. Add sugar, salt and vinegar to the tomatoes. Leave for one hour at room temperature.

Then the appetizer needs to be boiled for 15-20 minutes. When the salad has cooled, distribute it into sterile jars and put it in a cool place.

These are the winter recipes I have selected for you today. Don't be afraid to experiment. If you like dishes with other spices and herbs, you can use them in cooking.

Armenian green tomatoes are one of the great appetizers that Caucasian cuisine is so rich in.

You can cook it lightly salted or salted for the winter. As befits this wonderful cuisine in general, the appetizer includes a whole range of herbs, garlic and hot peppers. Spices and seasonings imbue tomatoes with delicious aromas and flavor.

Ingredients

• green tomatoes 1 kg
• red hot pepper 1 pod
• basil greens 1 sprig
• green cilantro 1 small bunch
• parsley 1 small bunch
• garlic 1 small head
• bay leaf 2 pcs.
• salt 1/3 cup 250 ml

How to cook lightly salted green tomatoes in Armenian style

1. 
   First you need to prepare the filling for the tomatoes. Divide the head of garlic into cloves, which, in turn, peel and rinse. Then chop very finely.
2. 
   Wash the hot pepper, remove the seeds, and chop the pulp as finely as possible.
3. 
   Rinse the basil, cilantro and parsley thoroughly and shake off the water. Remove the leaves from the basil sprig; you won't need the stems. Finely chop all the greens.
4. 
   Place the basil, cilantro, parsley, garlic and red pepper in a small bowl and mix well.
5. 
   Wash the tomatoes. Using a sharp small knife, make a deep horizontal cut on each tomato, leaving about 1 cm of the fruit uncut.
6. 
   Distribute the previously prepared filling over the tomatoes, placing it in the cuts as tightly as possible.
7. 
   Next you need to prepare the brine. Boil 1.6 liters of water in a saucepan. Add salt.
8. 
   Add laurel leaves. Boil the brine for 5 minutes. Then remove from heat and let cool.
9. 
   Carefully place the stuffed tomatoes in an enamel or glass pan. To avoid oxidation, do not use metal utensils for this purpose.
10. 
    Pour cold brine over the tomatoes. It should completely cover the fruit.
11. 
    Cover with a clean, flat plate of suitable size and place a weight on top. You can take a jar or cup of water as a load, but an ordinary stone (only thoroughly washed with soap) will do.
12. Leave the pan with tomatoes in a warm place for 3-4 days.
13. After this time, lightly salted green tomatoes in Armenian style are ready. They go great with boiled and fried potatoes, soft puree and boiled rice.

Being part of one of the world's oldest cultures, Armenian culinary art is distinguished by a variety of spices and seasonings, which gives authentic dishes and preparations special spicy taste.

The classic method involves minimal amount spices used and a complete absence of vinegar. For the preparation you will need the following:

• head of garlic;
• two red peppers;
• Bay leaf,
• a sprig of basil, cilantro, parsley;
• one and a half kilograms of green tomatoes;
• salt 125 grams.

Instead of green ones, we can use slightly brown ones, so we Let's add a spicy originality to the taste.

Crush the garlic in a press or grate it on a fine grater to obtain a puree. Remove the seeds from the red pepper and finely chop into cubes. Mix the chopped ingredients until smooth. Remove the stems from the washed and dried tomatoes. Cut each vegetable from the tail side, leaving a centimeter and a half to the edge. Stuff the tomatoes and place them tightly in an enamel pan.

In another saucepan, boil water with salt and bay leaf. Let's wait three minutes and set the brine aside. Pour the cooled brine over the tomatoes so that it covers them completely. Press it down with a circle or a plate, set pressure and put it in the cold, away from the light. In four days the appetizer will be ready.

With hot pepper

Acute green tomatoes, stuffed in Armenian style, with a sweet and sour taste, can be stored for a whole year even at room temperature. To prepare them for the winter, take the following ingredients:

• cilantro, mint, parsley, celery, tarragon;
• strong green or brownish tomatoes;
• hot pepper pod;
• garlic.

For the marinade, prepare water, sugar, salt, vinegar.

Cut off the tops of the tomatoes and set them aside, remove the seeds and some of the pulp. Let's make the filling from finely chopped herbs, pepper, tomato pulp and garlic. Stuff the vegetables with it, cover the tops and place tightly in jars with screw-on lids.

We will install the banks on a wooden board or towel to prevent them from bursting. Cook the marinade and immediately pour the tomatoes to the top and seal. Let's cool.

Spicy tomatoes

Take green-brown tomatoes, a peeled head of garlic, a whole pod of chili pepper, a bunch of cilantro, a spoonful of salt, and the same amount of vinegar. Let's prepare a liter of water.

We cut the tomatoes into two or four parts, depending on the size. Finely chop the garlic, pepper, herbs and cilantro stems. Mix and distribute into jars. Cook the marinade, pour it into jars, cover with lids and sterilize for a quarter of an hour. Seal, turn the lids down and wait until completely cooled.

In vinegar marinade

For a kilogram of tomatoes you need 60 grams of garlic, 2 hot peppers, 2 bunches of herbs. For the marinade, take two-thirds of a glass of vinegar and 2 heaped tablespoons of salt per glass of water. Remove the seeds from the peppers and grind them together with peeled garlic and herbs in a blender or grind them in a meat grinder.

Depending on the size, cut the tomatoes in half or into quarters, transfer the garlic-spicy mixture, distribute into jars. Cook the marinade, pour into the jars, sterilize for a quarter of an hour. Seal and place the lids down. After cooling, transfer away from light and heat.

With herbs and garlic

To prepare this soft-tasting preparation, you need the following components:

• head of garlic;
• liter of water;
• red-brown tomatoes – 1.5 kg;
• a bunch of parsley, celery or cilantro;
• salt 15 g.

Remove the stems of the tomatoes, remove and chop the core. Chop or puree the garlic and herbs in a blender. Mix together with tomato pulp and stuff the resulting mixture into the tomatoes. Let's put the vegetables in a non-metallic (or enamel) container.

Pour boiling brine over the tomatoes, cover with a wooden circle or ceramic plate, put pressure on them and set aside for six days.

Stuffed tomatoes without vinegar

Let's prepare the following ingredients:

• basil branch;
• water 2.5 l.;
• hot pepper – at least 2 pcs.;
• red-brown strong tomatoes – 2 kg;
• large head of garlic;
• bay leaf - at least 2 pcs.;
• a bunch of parsley and cilantro;
• half a glass of salt.

Mix finely chopped herbs, peppers and garlic cloves. Cut the tomatoes lengthwise in the middle, put the spicy filling in the middle and distribute among the jars, pressing them tightly together. Make a marinade from water, bay leaf and salt. Let it cool and pour in the prepared tomatoes. We will place weights on top (for example, bottles of water) and let's wait five days for it to be ready.

With horseradish and herbs

In this recipe no vinegar Horseradish gives tomatoes a special spicy taste. Let's prepare products for cooking, the ratio of which will be adjusted to taste:

• basil;
• hot pepper;
• cilantro;
• horseradish root and greens;
• red and brown tomatoes;
• large cloves of garlic;
• dill.

For 0.5 liters of water for the marinade, take two tablespoons of sugar and four tablespoons of salt. Take a wide-mouth jar, wooden or ceramic barrel. We'll put it on the bottom spicy herbs, horseradish and garlic. Above set the tomatoes tightly. After boiling and cooling the marinade, pour the tomatoes to the very top. Close the containers with lids and remove them away from heat and light for a month.

In vegetable oil with onions

Vegetable oil will soften the brightness of the vinegar. Strict rules no bookmarks. Let's prepare the following components for work:

• black peppercorns,
• Bay leaf,
• liter of water,
• parsley,
• firm tomatoes,
• vegetable oil,
• onion,
• sugar,
• salt,
• table vinegar,
• garlic.

Cut the tomatoes in half or quarters or leave them whole, according to their size. Cut the onion into thick half rings or rings. Let's tear up the greens in large pieces or let's leave it as is.

Place onion rings, herbs, and tomatoes in layers in prepared jars. Let's repeat this all the way to the top. Boil a brine of water, vinegar, black pepper, sugar, bay leaf and salt. Once it cools down, pour it into jars and cover it around, pressing it down with a weight. The tomatoes won't be ready until a week later..

Spicy brown tomatoes

This recipe does not use sugar. Ingredients:

• basil, cilantro and parsley;
• brown tomatoes – 1 kg;
• water – 2.5 l.;
• hot chili pepper – 1 pc.;
• large head of garlic;
• Bay leaf;
• half a glass of salt.

We make minced meat from finely chopped herbs, pepper and garlic. Cut the tomatoes crosswise into three quarters. Place the filling into the cuts. Place the tomatoes tightly in a deep, wide-mouthed non-metallic container. Let's cook salt water brine with bay leaf. After waiting for it to cool, pour in the workpiece, cover it in a circle and press it down with a weight. For three to four days, put the pickling in a dry, cool, dark place.

With sweet peppers and carrots

This is a recipe that is almost an independent dish that will complement any meal well. potato dish, suitable for risotto, pasta and decorate meat dishes.

Let's prepare the following ingredients:

• 1 kg of multi-colored tomatoes;
• 2 carrots;
• 2 pcs. sweet peppers or paprika;
• a handful of garlic cloves;
• cilantro, horseradish leaves and root, celery, dill;
• a small head of cabbage;
• half a liter of water;
• salt and sugar;
• a pod of hot pepper.

Chop the cabbage thinly, add a little salt and mince until the juice releases. Chop the peppers, carrots, a third of the garlic and horseradish root into slices of suitable thickness. Chop a third of the greens. Mix into a homogeneous filling. Cut the tomatoes crosswise and stuff them. Place in layers in a wide-necked container: horseradish root and leaves, tomatoes, herbs, sprinkle with garlic. Let's repeat the installation all the way to the top.

Prepare the marinade from salted water. When it cools down, pour the tomatoes under the throat and put them away for four days in a dark, cold place.

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