A tasty vegetable snack, carefully prepared in the fall, is enjoyed with pleasure in winter, enriching the body tired of a lack of nutrients with the necessary vitamins. Prepare a salad of green tomatoes, and you will not regret the time and effort spent when you open a jar of fragrant food on a cold day.
A simple recipe for green tomato salad for the winter
Ingredients (for 5 liters of salad):
- 3 kg of green tomatoes;
- 1 kg of red or yellow bell pepper;
- 1 kg of onions;
- 600 g of carrots;
- 1 tbsp. olive or vegetable oil;
- 2 tbsp. water;
- 0, 5 tbsp. grape or apple cider vinegar;
- 1 tbsp. Sahara;
- 1 tbsp. salt.
To prepare green tomato salad for the winter, it is better to take unrefined first cold-pressed oil. It maximizes the benefits of plants, nuts or fruits from which it is made.
Wash all vegetables and pat dry on trays or heavy paper towels. Cut the tomatoes into large wedges or circles if the fruit is small. Peel the husks and peppers from the stalks and seeds and cut into thin half rings. Grate the carrots on a coarse grater. Place the mixed vegetables in a large saucepan or bowl. Sprinkle everything with vegetable oil, vinegar and water, sprinkle with sugar and salt and put on high heat.
Allow the contents to boil and cook the green tomato salad for 10 minutes, stirring occasionally with a wooden spatula or large spoon. Prepare glass jars, sterilize them, fill them with winter snack, roll them up. Turn them upside down, cover with a warm blanket and let cool completely. Then put it away 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 tomatoes;
- 1, 2 kg of bell pepper;
- 300 g of garlic;
- 300 g of chilli pepper;
- 300 g of parsley;
For the marinade:
- 2 kg of ripe tomatoes;
- 1 tbsp. 5% vinegar;
- 2 tbsp. vegetable oil;
- 8 tbsp. Sahara;
- 4 tablespoons salt.
Rinse vegetables and herbs thoroughly under running water and pat dry. Cut the green tomatoes into quarters or halves if small. Chop the peeled bell and bitter peppers into strips. Peel the garlic cloves and crush them in a special press. Chop the parsley along with the tough stems with a knife.
Chop the red tomatoes finely, pour vegetable oil and vinegar into a large heat-resistant container, season with salt and sugar. Heat the marinade over high heat, simmer for 1-2 minutes, until smooth.
If this marinade seems too thick to you, replace 1 kg of tomatoes with 3 tbsp. water.
Dip all the vegetable slices, parsley in it and boil for 15 minutes, stirring from time to time. Preserve the salad as described in the previous recipe.
