That same delicious green tomato salad that goes away first in winter
A late harvest of green tomatoes doesn't necessarily have to be left to ripen. You can preserve a variety of things for the winter: salads, lecho, caviar, and adjika. One of the most delicious and simple is a winter salad made with green tomatoes, carrots, onions, and bell peppers.
Unlike most recipes, this salad doesn't use red tomatoes; it's truly a fall-themed preparation made with late-season vegetables. The salad is completely effortless: chop all the vegetables, simmer with oil and spices, and then arrange them in jars. Sterilization is not necessary; thanks to the acidity of the tomatoes and the addition of vinegar, the salad keeps well at room temperature.
Check out the detailed recipe with step-by-step photos, stock up on the right vegetables, and cook to your heart's content!
Ingredients:
- green or brown tomatoes – 700 g;
- carrots – 200 g;
- onion – 200 g;
- bell pepper – 200 g;
- vegetable oil – 5 tbsp;
- sugar – 1.5 tbsp;
- salt – 1 tbsp for salad + 1 tbsp for tomatoes;
- allspice and black peppercorns – 0.5 tsp;
- hot pepper – 1 pc. (optional);
- vinegar 9% - 1 tbsp;
- bay leaf – 1 pc.
How to Make a Green Tomato, Carrot, and Bell Pepper Salad
Select tomatoes for canning without damage or brown spots. Wash thoroughly. Cut large tomatoes into 6-8 wedges, and smaller ones into halves or quarters. Add salt, stir, and let sit for an hour. If using dark green tomatoes for salad, cut into thin wedges, sprinkle with salt, and let sit for two to three hours to release any bitterness.
Grate the carrots using a coarse grater. Cut the onion into half rings and dice or slice the bell pepper into strips.
Place the onion, carrot, and pepper in a small saucepan. Add the peppercorns, salt and sugar, and bay leaf. Mix everything together.
Drain the tomatoes to remove any excess juice. Add them to the remaining vegetables.
After stirring, place the cauldron over low heat. Pour in the refined vegetable oil. Simmer the vegetables with the lid closed to prevent the juices from evaporating.
After about ten minutes, the tomatoes will soften and turn a lighter color. Green tomatoes may need to simmer longer; check the color of the flesh—as soon as it starts to lighten, add the vinegar and simmer the salad for another five minutes.
Preheat the jars in the oven or over steam, or sterilize them in the microwave. Place the lids in boiling water. Ladle the salad into the hot jars, seal with the lids. Wipe the jars dry, wrap them, and leave them at room temperature until completely cool. Then you can store them in the pantry or basement. Happy canning!
