How to make zucchini and beetroot noodles

 

Stuffed tomatoes are part of the family history of editor Ludmila Salnikova. A recipe handed down from generation to generation by handwriting on a thick notebook. You can change and complement the set of pickling herbs, for example, by introducing currant or horseradish leaves. What matters here is not the content, but the surprise inside each tomato itself. However, it should not be particularly carried away. The brine becomes cloudy due to excess addition. Opening jars scented with summer dill is especially enjoyable in winter when the weather is raging outside the window. They rarely live until winter, but tasting can and should begin a week after preparation according to the “quickly salted, fast eaten” category of recipes.

Lyudmila Salnikova, editor of Eda:

This is my grandmother's recipe. Crown and almost the only thing. Frankly, my grandmother cooked it that way, but it was these tomatoes that always turned out great. A strong person who absorbs the aroma of dill, the sweetness of pepper, and the strong garlic smell in just a few days. It goes so well with vodka in school days, so my classmates had cans of tomatoes under their arms waiting for me for general gatherings exclusively at work.

Her grandmother was Polish and, according to her family legend, she was of good ancestry. This indirectly confirms that much later, he discovered a recipe very similar to that of Polish culinary expert Lebkowski. He was the same authority as Molokhovets for Russians to Polish landowners before the revolution. But there they were called “tomatoes with a heart,” and besides dill, the tomatoes were stuffed with capers, marjoram and cardamom. In Soviet times, the recipe lost its "heart", capers, cardamom and marjoram, but it still remains a popular dish.

In order for the surprise to be successful, you need to choose strong, fleshy tomatoes that are not overripe and thin. Tender tomatoes are crushed in boiling water and the whole plot comes out in advance. The rest of the recipe is basic and made with the most common national spices. To open jars quickly, leave them at room temperature for 3-4 days. The brine should be slightly cloudy. And put it in the refrigerator. If you eat your supplies without rushing, you can immediately put the closed cans in the refrigerator. Such tomatoes can be stored for up to six months, but it is better not to delay.

One.

First, prepare for a "surprise". That is, the spicy filling that is hidden inside the tomato. To do this, take one sweet pepper, cut off the ends and bottom, remove the seeds. Chop the peppers randomly and put them in a blender.

2.

Put 5 cloves of garlic in there (it all depends on your love for spicy, you can reduce or increase the amount of garlic a bit). Set aside about a third of the large dill, chop the rest and put it in a blender.

three.

Grind everything in a blender so you can feel the individual pieces, not porridge. If you don't have a blender (this happens in town, for example), you can use an old meat grinder to create a surprise.

4.

Prepare the brine. Pour 1 liter of water into a saucepan and add 20 g of salt, a spoonful of black pepper and 2 bay leaves.

5.

Now prepare the tomatoes. For a 2-liter jar you will need about 1.5 kilograms. "Cream" here is ideal, but round medium-sized tomatoes are also good. Most importantly, they are fleshy, not too thin and hold the filling well. Cut the sides of each tomato in half.

6.

Place stuffed tomatoes in sterilized jars and attach remaining eggplant and dill umbrellas. You can put currant, cherry or horseradish leaves in jars. It all depends on your desire.

7.

Pour the hot brine to the top of the jar, twist or grind well and cover with a sterile lid. Store tomatoes at room temperature for 4 days, then refrigerate. After 5-7 days you can open the jar.