For some reason, many lovers of home preservation undeservedly leave green tomatoes aside when preparing for the winter. We present a green tomato salad recipe that comes out very tasty and appetizing.
To prepare this canned salad, it is best to use tomatoes that are not too green (not the first unripe and underdeveloped fruits to appear), but slightly brownish, those that have not yet ripened, but peppers, on the contrary, it is advisable to choose ripe, bright colors (red, yellow , orange), so the salad will look even more beautiful in jars.
Ingredients:
For four half-liter jars:
- Green tomatoes – 1.5 kg.
- Sweet pepper – 0.5 kg.
- Onions – 0.5 kg.
- Carrots – 0.5 kg.
- Salt – 2 tbsp. l.
- Sugar – 2.5 tbsp. l.
- 9% vinegar – 50 ml.
- Vegetable oil – 150 ml.
How to cook:
1. Before proceeding directly to the preparation of canned salad, prepare all the necessary ingredients. In particular, rinse green tomatoes under water and dry, then cut the stem and cut into slices (quarters or halves, depending on the size of your tomatoes).
2. Peel the onion, also rinse and chop.
3. Grind the peeled carrot (grate on a coarse grater).
4. Ripe sweet peppers (preferably fleshy varieties), clean the seeds (together with the stalks), rinse well and cut into strips.
5. Put all prepared vegetables (green tomatoes, carrots, onions and sweet peppers) into a saucepan or bowl in which you will cook the salad and mix thoroughly.
6. Pour sugar and salt to green tomato salad, pour in vegetable oil (preferably odorless) and 9% vinegar. Once again, mix the vegetables and spices well and leave to infuse for 2 hours at room temperature (it is advisable to cover the pot or bowl for this time).
7. Periodically during the infusion, gently stir the salad so that the vegetables are well marinated and let the juice flow.
8. After the salad is infused (after 2 hours), put it to boil over medium heat. Boil the vegetables for an hour, stirring the salad from time to time so that it does not burn. Arrange the finished green tomato salad (necessarily hot!) in sterile jars, evenly pouring the juice released during the infusion and preparation of the salad into the containers.
9. Seal / roll up jars with preservation tightly, turn over and wrap with something warm. After the twists have cooled completely (after two to three days), put them in a dark, cool place.
Such canned salad can be stored for up to three years.
Bon appetit!