About the recipe:
Tomatoes – an important part of Georgian cuisine. They are always on the table – and fresh, and savory, and as part of various dishes. However, green tomatoes pickled often can be found in Georgia’s Kartli region, which is poetically called the heart of Georgia. They are usually served as a cold snack and as an additional side dish to meat dishes.
green tomatoes 1 kilo
water 3 cups
celery 200 grams
parsley 150 grams
dill 100 grams
garlic 50 grams
Peppers 1 piece
bay leaves 2 pieces
salt 1 of Art. a spoon
Solid is not very large tomatoes, rinse in cold water, let the water drain out. In a saucepan pour the water, bring it to a boil, put bunches of parsley and celery, boil for 3-5 minutes, then remove and cool greens. In the broth add salt.
Clove of garlic, cut into four parts. The pod of red pepper, cut along slabozhguchego and remove the seeds, cut into half rings.
The clean, scalded jars lay dense rows of tomatoes, filling the gaps with sprigs of celery, parsley and dill and slices of garlic and pepper, put into each one bay leaf.
Brim full of jars pour the warm brine zakuporte and place in a cool, dry room. Tomatoes will be ready in about 2 weeks.