Delicious green tomato salad

7.10.2018 Winter blanks

Green tomatoes are inedible and even poisonous in their raw form, but they can be consumed canned.

A salad of green tomatoes turns out amazing - a balanced sweet and sour taste - you just lick your fingers, crispy juicy vegetables. The moderate salinity of this preparation for the winter and the bright colors of tomato and carrots make it a favorite among winter dishes.

The recipe provides for thin sliced tomatoes, so after only 4 weeks you can already eat such a salad. If you cut tomatoes into slices into 4 parts, then it is better to try conservation after 2-3 months.

Cooking time: 1 hour 45 minutes. 6 cans of 0.5 liters come out.

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 branches.

How to make green tomato salad for the winter

Sort the tomatoes, removing damaged and rotten, cut into slices about 5 mm thick, as in the photo. Put all the tomatoes in a deep pot, where the salad will be cooked.

Wash and peel the carrots. Cut into circles or half circles, if it is large. Send to the tomatoes and shake the pan to mix.

Peel and chop the onion with thick half rings (5-7 mm wide). Mix with other vegetables.

Add bay leaf and allspice. If you wish, you can add fresh dill - it blends wonderfully with green salted tomatoes.

In a separate bowl, mix all the ingredients for the marinade: pour salt and sugar with vinegar, stir until the grains dissolve and add the vegetable refined oil. Pour liquid vegetables and let stand for 2-3 hours. The amount of marinade should increase by about 20-30%.

Put the pan with the salad on a slow fire and bring to a boil under the lid. This will take about 30 minutes. After boiling, boil for half an hour. In sterilized dry hot jars, spread the vegetable salad, tamping it a little. The liquid should cover the top.

Seal the jars firmly with boiled lids and turn them upside down. Cover the preservation with a thick blanket and leave to cool for a day. Keep the blank in a cool dark place.