Green Tomatoes Stuffed with Garlic and Herbs

1. 1 Tomatoes≈ $4.67 per kg 650 g
2. 2 Garlic≈ $10.00 per kg 20 g
3. 3 Fresh chilipack 100 g ≈ $1.00 5 g
4. 4 Parsleypack 50 g ≈ $1.50 10 g
5. 5 Dillpack 50 g ≈ $1.80 15 g
6. 6 Black peppercorns 2 g
7. 7 Bay leaves to taste
8. 8 Salt 25 g
9. 9 Sugarpack 1 kg ≈ $1.60 40 g
10. 10 Vinegar 9%pack 500 ml ≈ $1.30 55 ml

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Choose medium firm green or brown tomatoes¹ and wash them; finely chop and mix the garlic², seeded chili pepper, and parsley⁴.

2. Make a side slit two-thirds deep in each tomato¹ and stuff it with the filling.

3. Sterilize a 1 l jar over steam for 10 minutes and boil the lid for 5 minutes.

4. Place the dill⁵, peppercorns, and bay leaf on the bottom, then pack the stuffed tomatoes¹ tightly with the slits facing up.

5. Boil 500 ml water with the salt and sugar⁹, remove from the heat, and pour in the vinegar¹⁰; pour the hot marinade over the tomatoes¹ to the rim.

6. Cover the jar with the lid and sterilize it in a pot of hot water for 20 minutes from the moment it boils, then seal it.

7. Turn the jar upside down and wrap it until cool; store in a cool dark place for up to 12 months, and keep an opened jar in the refrigerator for up to 10 days.