Ingredients for making green tomato salad for the winter
- Brown green tomatoes 3-3.2 kilograms
- Large onions 3-4 pieces
- Bulgarian sweet pepper large size 5-6 pieces
- Large carrots 3-4 pieces
- Vegetable oil 1 cup
- Apple cider vinegar 4-5% 0.5 cup
- Salt 1 tablespoon
- Sugar 1 cup
- Main ingredients: Onion, Carrot, Pepper, Tomato
- Serving 10 Servings
- World Cuisine
Glass liter jars - 5-6 pieces, metal twisting lids for cans - 5-6 pieces, cutting board, kitchen knife, large bowl, tablespoon, coarse grater, small bowl - 2 pieces, large deep saucepan, stove, woolen blanket , middle bowl, tub or basin, kitchen tongs, cloth towel, kitchen sponge, dishwashing detergent, can opener, deep bowl for serving or salad bowl, can opener, kitchen gloves
Cooking green tomato salad for the winter:
Step 1: prepare the carrots.
Using a kitchen knife, peel the carrots from the peel and then rinse thoroughly under running warm water. Now we spread the vegetable on a cutting board and grind it with a coarse grater to the state of shavings. Pour the prepared component into a small bowl and for now leave it aside.
Step 2: prepare the onions.
Using a knife, peel the onion from the husk and rinse well under running warm water. Then we lay out the component on a cutting board and chop the improvised inventory with thin half rings or squares of length no more than 2-2.5 centimeters. Pour the chopped onions into a free small bowl and proceed to the preparation of the following vegetables.
Step 3: prepare sweet bell pepper.
Thoroughly rinse the bell peppers under running warm water and put on a cutting board. Using a knife, remove the stalk and seeds. Now cut the component in half and grind each piece along thin strips. In fact, the taste will not change if you decide to chop the pepper somehow differently. For example, you can cut the vegetable into squares or cut each half across into several more parts. Shredded component is transferred to a medium bowl.
Step 4: prepare the green brown tomatoes.
We wash the tomatoes well under running warm water and put them on a cutting board. With a knife, remove the place to which the tail was attached. Attention: if you see a coarse or damaged peel, then we must also cut it and discard it. Indeed, because of this, our conservation may explode at the most inopportune moment. Now we cut the vegetables into two parts and chop each of them with medium-sized slices. Finely chopped tomatoes are transferred to a large bowl and temporarily set aside.
Step 5: prepare glass jars with metal lids.
So that our salad does not explode in the winter, you need to carefully process the jars with lids. Therefore, first we wash them under running hot water using a kitchen sponge with detergent for dishes. Attention: we process the container until it begins to creak if wet fingers are used along the inner glass wall. Immediately after this, we put the cans with the lids upside down on a clean cloth towel, which had previously been laid on the kitchen table, and leave it alone for several minutes.
Meanwhile, we pour ordinary cold water from the tap into a large deep pan so that the liquid fills the tank a little less than half, and put it on a big fire. When the contents boil, fasten the burner. Now, with extreme caution (so as not to get burned), put one or two jars in a pan and sterilize them for 10 minutes. Attention: the container must be in a lying position so that hot water enters, and does not completely cover it. After the allotted time, using kitchen tongs, we take out the cans from a large container and put upside down back on a cloth towel. Then we continue to sterilize the containers, and so on, until nothing remains.
After that, put the metal lids in the pan and process them the same time as the cans. At the end, turn off the burner and proceed to the process of preparing the salad.
Step 6: prepare a salad of green tomatoes for the winter.
In a tub or basin we spread chopped onions, carrot chips, slices of green tomatoes, strips of bell pepper, as well as sugar, vegetable oil, apple cider vinegar and salt. Attention: the last component must not be iodized, otherwise the banks may just explode. Gently mix everything with clean hands until smooth. Now leave the lettuce aside to infuse for 15-20 minutes.
After the allotted time, mix the ingredients well again with a tablespoon. Vegetable juice should form at the bottom of the container. So, we lay out the salad in sterilized jars so that it reaches almost the edges. Now evenly pour the remaining liquid in the bucket, cover everything with lids and put the container in a large pan. Important: From the container, we pour in advance the hot water that remains after processing the cans and put it on the stove. Then gently pour here the usual cold liquid from the tap so that it covers the container a little more than half. We turn on the burner to the middle level and wait for the contents of the pan to begin to boil. Immediately after that, we reduce the heat to the maximum and sterilize the salad for 30-35 minutes.
After the allotted time, we take out the cans using kitchen tacks, rearrange them on a flat surface and tightly twist using a can opener. We place conservation upside down somewhere in a cozy place and wrap it in a warm blanket. Let our dish stand here for at least a day. During this period of time it will be possible to see whether any banks are leaking or not. If all is well, transfer the salad to the pantry, where there is no direct sunlight, and store the dish right up to the cold.
Step 7: serve a salad of green tomatoes for the winter.
When winter comes, we take out the salad from the pantry, open the jar with a can opener, and transfer the dish using a tablespoon to a salad bowl or a deep bowl. We serve to the dining table with slices of bread, as well as fried potatoes, various meat dishes and even just like that. After all, it is good in any form, both as an appetizer and as a component for a sandwich.
- the more onions in the salad, the better. It will crunch on the teeth, leaving a pleasant aftertaste and an unforgettable summer aroma;
- for chopping carrots, you can also use a special grater for loin;
- to make the salad the same color, you can put green sweet bell pepper in it;
- Instead of apple cider vinegar, a regular table is also suitable. The only thing, the taste of the dish will then be slightly different from the previous version of the recipe;
- so that the jars do not fight against each other during the sterilization period, you can cover the bottom of the pan with a cloth towel, then put the salad on it and pour cold water from the tap at the end.