In late autumn, when the sun is becoming more stingysends its warmth to the earth, green, blanched and brown tomatoes remain in abundance in the garden. They do not have time to ripen before the frosts. Of course, you can pick the tomatoes and put them in a warm place to ripen. However, such fruits are significantly inferior in taste to their brothers, reddened on the bush. But they are excellent for canning and pickling. If you want salted tomatoes to be ready for consumption faster, try stuffing them before pickling. Such quick-cooking stuffed tomatoes are a real delicacy.

What kind of tomato is suitable for stuffing

Particularly suitable for filling specialhollow varieties - "Novogoshary", "Bulgaria", "Yellow Stuffer" or "Don Quixote". The last hybrid even resembles a bell pepper in shape, with thick fleshy walls and very few seeds. But even if you have grown regular "plum" tomatoes, they can also be stuffed with vegetables. It should be noted that the preparatory work in this case will be more labor-intensive, because before salting, you will have to remove some of the pulp from the tomatoes.

Preparation of stuffing

To prepare the filling, finely chopcabbage, bell peppers and your favorite greens (parsley, dill). Juicy autumn carrots can be grated using a food processor, but it is best to chop them on a special grater for cooking "Korean-style" carrots. Also add finely chopped garlic and hot pepper to the filling. Cabbage will make up the bulk of the minced meat, and the proportions of the other vegetables are arbitrary and depend on your taste preferences. After the filling is ready, add a small amount of table salt, mix thoroughly and set aside for a while. Now it's the tomatoes' turn.

Preparing the tomato for stuffing

Wash and dry the tomatoes thoroughly.If there are small spots or damage on them - no problem, the spoiled areas can be cut out. Cut off the "lid" of the prepared tomatoes, cutting the fruit from one edge, but not all the way to the end. If the tomatoes are not hollow, use a teaspoon with sharp edges to take out some of the pulp to get the necessary cavity, which is tightly filled with the prepared mince. Do not throw away the pulp extracted from the fruit, but put it between the rows of stuffed tomatoes, because these pieces, when fermented, will only add additional intensity to the entire flavor bouquet. As a result, you will get salted tomatoes, the taste of which will conquer you forever.

The final stage

Place the stuffed tomatoes in a containerfor pickling. This can be a large enamel saucepan or a special plastic tub, but, of course, the best option is a wooden barrel. Quick stuffed salted tomatoes, cooked in such a container, are distinguished by nuances of a special piquant taste, which cannot be achieved using glass jars or a plastic bucket for pickling. We lay the prepared fruits in layers, generously sprinkling with a special mixture. The taste of your quick-pickled tomatoes largely depends on its composition. Horseradish leaves and roots, stems of dried dill with seeds, cherry and blackcurrant leaves are required for use. Put a few bay leaves in the future salted tomatoes, which will give a specific aroma. If you like spicy tomatoes, you can place a few rings of hot red pepper between the layers, but be careful not to overdo it, otherwise the quick-salted tomatoes may turn out too bitter. Coriander seeds and cilantro stems, cloves and allspice - the more types of spices, the more flavorful the quick stuffed tomatoes. When all the tomatoes are tightly packed, prepare the filling, for which thoroughly mix 1 cup of sugar and the same amount of salt in 4.5 liters of water. In order to increase the intensity of lactic acid fermentation, you can add 50 grams of vinegar or ½ cup of whey to the brine. Cover the tomatoes with horseradish leaves and a clean napkin on top, on which you should place a wooden circle or plate of a suitable diameter and medium-heavy weight. In this case, the tomatoes should be completely covered with brine. These quick-cooking tomatoes will be ready in three days, after which they can be placed in glass jars and put in the refrigerator. An even better option is to place the entire barrel in a cool place (cellar or icebox), where it will be stored.

Two more express recipes

If you don’t want to waste your precious moneytime to prepare such an exquisite snack, you can also use simpler recipes. For example, salt tomatoes in a plastic bag. For this recipe, small tomatoes will come in handy. After thoroughly washing them under running water, pierce each fruit in the stalk area with a sharp wooden stick (a souvenir from a sushi bar), placing a piece of garlic in the hole. Place the prepared tomatoes in a thick plastic bag, into which pour 1 tbsp. salt, 1 tsp. sugar and a handful of chopped dill for each kg of tomatoes. Shake the bag thoroughly so that all the ingredients are distributed evenly. Keep the tied bag in a warm place for two days, remembering to shake it periodically, and taste it after 48 hours. You can enjoy quartered tomatoes even faster. To prepare this express snack, cut each firm tomato crosswise from the stalk to the bottom, without cutting all the way through so that it stays together. Place a mixture of salt, chopped dill and garlic, passed through a press, into the cuts. Place the tomatoes prepared in this way in an enamel pan and press down with a small weight. They are ready the next day, so bon appetit!

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