Composition / ingredients
Cooking method
1. Peel the carrots, wash them, chop them with a blender.
2. Bulgarian pepper is cleaned from seeds, washed. Hot pepper is also cleaned from seeds. Chop the pepper in the same way as carrots.
3. Peel the garlic from the husk, pass it through the press.
4. Dill and parsley are washed, finely chopped with a sharp knife.
5. Green tomatoes are mine, on each tomato we make deep incisions cross by cross. Regarding tomatoes, they should be elastic and dense, about the same size.
6. Mix the chopped pepper, garlic and carrots and stuff the tomatoes with the mixture (we act very carefully so as not to damage the conceived "structure").
7. Put tomatoes in a spacious saucepan, add bay leaf.
8. In a separate container, pour hot water, pour salt and sugar, mix. Pour the tomatoes with the resulting brine.
9. Cover the pan with a lid smaller in diameter and set the oppression. We leave it in this position for 3 days, after which we carefully transfer the tomatoes to jars and pour brine from the pan. We close the jars with tight nylon lids and transfer them to the cellar for storage.
Now, at any opportunity, you have a savory snack!
The calorie content of the products possible in the composition of the dish
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Hot capsicum - 40 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Tomatoes are green - 20 kcal/100g
