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Salad of green tomatoes for the winter

Perhaps, I will not discover America this recipe. Sure many Housewives do a salad of green tomatoes for the winter. But as usual, everyone has their secrets, especially cooking. What I love in this salad is that it is not digested becomes after cooking in something unappetizing. The vegetables in the salad remain distinct and recognizable, even a little crunch. If you follow some rules of cooking, this salad will become one of your favorite winter pieces.

Ingredients for the “Salad of green tomatoes for the winter”:

  • Tomato

    (green, solid)

    1.5 kg

  • Carrots


    0.5 kg

  • Pepper

    (only red and no other!)

    0.5 kg

  • Onion


    0.5 kg

  • Dill


    30 g

  • Salt

    (1 tbsp with a small hill)

    30 g

  • Sugar

    (a little less than half Cup)

    100 g

  • Sunflower oil

    (preferably unrefined)

    100 ml

  • Vinegar essence


    1 tsp.

  • Bay leaf


    5 PCs

  • Black pepper

    (ground or peas optional)

Recipe “a Salad of green tomatoes for the winter”:

The mass of all vegetables is indicated in a purified form.

The most important rule of making this salad: it’s not your thread. In the variant “what’s the difference what to cut, all the same, everything is boiled,” you’ll get a strange look and taste a lot with a soft tasteless vegetables. If you want a delicious salad, slice vegetables correctly. So…

Hard green tomatoes cut lengthwise, and then cut into slices in half a centimeter thick along the fruit.

Carrots in no case do not RUB on a regular grater! RUB only on “Korean” grater or cut into strips manually

Again about the pepper – it should only be red, very ripe, even overripe. With peppers of other colors to get another taste. Pepper cut into strips exclusively ALONG of the fruit! Pepper sliced across the fruit quickly fall apart.

Onions cut into half rings

The amount of vegetables placed in a 5 litre pot. Fold the chopped vegetables into the pan, add salt and sugar, mix with hands. Cover the bowl and leave in a cool place (refrigerator, balcony) for 12-24 hours.
The longer the vegetables are, the more dense they become in the finished salad, I always leave for 24 hours.

After 24 hours, pour the vegetables with vinegar and oil put on the stove and bring to a boil. Stir only after they boil. Simmer 10 minutes, never stir! The less stirring, the better.

Dill is better to take with the young delicate umbrellas, so the salad is more aromatic and delicious. But in the absence of, you can just dill

Add to the contents of the pan chopped dill, Bay leaf and pepper. Pepper can take beans or ground – how more like. Simmer for another 5 minutes, stir in the end.

In advance of you thoroughly wash your jars and lids. Cover boil, banks sterilize in any way. But at the time of seaming jars and lids should be hot!

In hot sterile jars put boiling salad, hot roll covers (or close screw-on lids). Banks turn over on a towel, wrap up with something warm and leave to cool down.

From this quantity of products out five half-liter bottles, and still a couple of spoons per sample )))

Be sure to check that the cover in the center of “sucked” – this ensures that the product is correctly preserved. If not, then such Bank not to send the Deposit. It can be eaten now. Properly canned, the salad can be stored at room temperature for 1 year safely.

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