Salad of green tomatoes for the winter with onions and peppers - spicy sweet and sour snack of green tomatoes, prepared based on Korean cuisine. If the summer is cold, then the probability of becoming a country of evergreen tomatoes increases, but the experienced gardeners will always find the use of this valuable vegetable, even unripe. Snack, prepared according to this recipe, is intended for storage in the refrigerator. If you plan to preserve the harvest of “greens” in the conditions of a city apartment, then you need to expand them into clean jars, pour boiling marinade out of water from salt, sugar and vinegar, add a standard set of seasonings for pickles and marinades, then sterilize for about 20 minutes (for cans with 1 l).
- Cooking time: 45 minutes
- Quantity: several cans of 0.5 l
Ingredients for making green tomato salad with onions and peppers for the winter:
- 1, 2 kg of green tomatoes;
- 450 g onions;
- 300 grams of sweet pepper;
- 2-3 chillies;
- 1 head of garlic;
- 4 bay leaves;
- 10 black peppercorns.
For marinade filling:
- 100 g of vegetable oil;
- 100 g of wine vinegar;
- 12 g of salt;
- 50 grams of granulated sugar.
A way to cook a salad of green tomatoes with onions and peppers for the winter.
Strong green tomatoes without damage and darkening with cold water. Brown, immature tomatoes with dense pulp are also suitable for harvesting.
Cut the tomatoes into two parts, cut the stem, then cut the vegetables into small slices. We clean the head of garlic from the husk, cut the teeth into thin slices, add to the chopped tomatoes.
Remove the husks from the bulbs, cut the onion into thin half rings, add to the tomatoes and garlic.
The pods of a sweet Bulgarian pepper are cut into two parts, we cut out the stem with seeds. Wash halves of pepper with cold water, wash off the remnants of seeds. Then cut the pepper into narrow strips, add to the steel ingredients.
Chili pepper cut into small rings. If spicy salads are to your liking, then add chillies with seeds, if not, cut off the tip of the pod, knead the chilies with your hands, the seeds will shake out easily. Add chili, bay leaves and black peppercorns to the bowl.
Cooking marinade fill. Pour wine vinegar into a saucepan, add vegetable or olive oil, add sugar and salt. Place the saucepan on the stove, bring to a boil over medium heat, stir until the salt and sugar dissolve.
Pour marinade pouring into a bowl with chopped vegetables, mix well, leave for 20-30 minutes to soften the vegetables under the influence of salt and sugar.
Jars for preparation of my in a warm solution of baking soda, then rinsed with clean hot water and dry in the oven.
Put the salad in the cooled jars, pour the marinade so that there are no voids left.
Seal the vegetables with a clean spoon, close the jars with clean lids tightly, and put them in the fridge compartment on the bottom shelf.
A salad of green tomatoes with onions and peppers will be ready for winter in about 30-40 days, the shelf life in the refrigerator is 2-3 months. Enjoy your meal!