A very tasty salad of green tomatoes
Green tomatoes are inedible and even poisonous when raw, but they can be eaten canned.
This green tomato salad is amazing—a balanced sweet and sour flavor—it's simply finger-licking good, with crisp, juicy vegetables. The moderate saltiness of this winter preserve and the vibrant colors of the tomatoes and carrots make it a favorite among winter dishes.
The recipe calls for thinly sliced tomatoes, so this salad is ready to eat after just 4 weeks. If you quarter the tomatoes, it's best to try the preserves after 2-3 months.
Cooking time: 1 hour 45 minutes. Makes 6 0.5-liter jars.
Ingredients:
- green tomatoes – 1.5 kg,
- carrots – 0.5 kg,
- onions – 0.5 kg,
- vegetable oil – 100 ml,
- vinegar 6% - 120 ml,
- sugar – 50 g,
- salt – 40 g,
- allspice – 6-7 peas,
- bay leaf – 3 pcs.,
- green dill – 7-10 sprigs.
How to make a green tomato salad for the winter
Sort the tomatoes, removing any damaged or rotten ones, and cut into slices approximately 5 mm thick, as shown in the photo. Place all the tomatoes in a deep saucepan where you will cook the salad.
Wash and peel the carrots. Cut into slices or half-slices if large. Add to the tomatoes and shake the pan to mix.
Peel the onion and chop into thick half rings (5-7 mm wide). Mix with the remaining vegetables.
Add bay leaf and allspice. If desired, add fresh dill—it pairs wonderfully with green pickled tomatoes.
In a separate bowl, combine all the marinade ingredients: add salt and sugar to the vinegar, stir until the grains dissolve, and then add refined vegetable oil. Pour the liquid over the vegetables and let sit for 2-3 hours. The marinade volume should increase by approximately 20-30%.
Place the saucepan with the salad over low heat and bring to a boil, covered. This will take about 30 minutes. Once boiling, simmer for about half an hour. Ladle the salad into sterilized, dry, hot jars, packing it in lightly. The tops should be covered with liquid.
Seal the jars tightly with boiled lids and turn them upside down. Cover the preserves with a thick blanket and let them cool for 24 hours. Store in a cool, dark place.
