A delicious vegetable snack, carefully prepared from the autumn, is enjoyed with pleasure in the winter, enriching the body with tired vitamins from the lack of nutrients. Prepare a salad of green tomatoes, and you will not regret the time spent and energy when you open a jar of fragrant food on a cold day.
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A simple recipe for green tomato salad for the winter
Ingredients (for 5 L lettuce):
- 3 kg of green tomato;
- 1 kg of red or yellow bell pepper;
- 1 kg of onion;
- 600 g of carrots;
- 1 tbsp. olive or vegetable oil;
- 2 tbsp. water;
- 0.5 tbsp. grape or apple vinegar;
- 1 tbsp. Sahara;
- 1 tbsp salt.
To prepare a salad of green tomatoes for the winter, it is better to take unrefined oil of the first cold extraction. It maximally preserves the benefits of plants, nuts or fruits from which it is made.
Wash all vegetables and dry them on trays or thick paper towels. Cut the tomatoes into large slices or circles if the fruits are small. Peel the bulbs and peppers from the stalks and seeds and cut into thin half rings. Grate the carrots on a coarse grater. Put the mixed vegetables in a large pot or bowl. Pour all over with vegetable oil, vinegar and water, sprinkle with sugar and salt and set on high heat.
Wait until the contents of the cookware begin to boil, and cook a salad of green tomatoes for 10 minutes, stirring occasionally with a wooden spatula or large spoon. Prepare glass jars, sterilize them, fill them with a winter snack, roll them up. Turn them upside down, cover them with a warm blanket and let cool completely. Then put it in a cool dark place.
Spicy winter salad of green tomatoes in tomato marinade
Ingredients (for 5-5.5 liters of salad):
- 2.5 kg of green tomato;
- 1.2 kg of bell pepper;
- 300 g of garlic;
- 300 g of chilli pepper;
- 300 g of parsley;
For marinade:
- 2 kg of ripe tomatoes;
- 1 tbsp. 5% vinegar;
- 2 tbsp. vegetable oil;
- 8 tbsp Sahara;
- 4 tbsp salt.
Rinse vegetables and herbs thoroughly under running water and pat dry. Cut green tomatoes into quarters or halves if they are small. Chop the peeled Bulgarian and bitter peppers with straws. Peel the garlic cloves and crush them in a special press. Grind the parsley with the knife along with the stalks.
Chop red tomatoes finely, pour them in a large heat-resistant container with vegetable oil and vinegar, season with salt and sugar. Heat the marinade over high heat, boil for 1-2 minutes until it becomes homogeneous.
If such a marinade seems too thick to you, replace 1 kg of tomatoes with 3 tbsp. water.
Dip in it all the vegetable slices, parsley and boil for 15 minutes, stirring from time to time. Preserve the salad as described in the previous recipe.
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