Today I was preparing for the winter delicious salad "Danube" with green tomatoes. It turns out it is always excellent in taste, and it helps very much if you don’t have time to ripen all the tomatoes at your dacha.
Many believe that green tomatoes can not be eaten. That's right. However, if they are served to any heat treatment, then all the harmful substances that they contain are immediately “evaporated”.
This salad of unripe tomatoes is prepared very simply. The main thing is to chop all the vegetables first, and then stew them on the weakest fire. After that, you just need to lay the salad in jars and seal them with lids. It is not necessary to sterilize jars with salad, it is excellent and it is kept this way all winter and most often not a single lid on the jar is swell.
- green tomatoes - 4 pieces;
- onion - 0.5 pieces;
- carrots - 0.5 pieces;
- salt - 3 grams;
- sugar - 3 grams;
- peas - 2-3 pieces;
- 1-2 bay leaves;
- vegetable oil - 50-70 milliliters;
- Vinegar 9% (or acetic acid, just do not forget to dilute it with water in the right and right proportions) - 1 tablespoon.
How to cook a salad "Danube" of green tomatoes
Wash green tomatoes very carefully. Cut off those parts of the rind where they are dark or damaged. Slice the vegetables into slices. Put the tomatoes in a stainless bowl or pan.
Peel the remaining vegetables. Onions cut into arbitrary pieces (I cut it into half rings), grate the carrots. Send these vegetables to sliced green tomatoes.
Then add salt to the vegetables, sugar, put black peppercorns, bay leaf. Pour in vegetable oil.
Put a bowl or pot on low heat, simmer vegetables for 15-25 minutes. It is advisable to cover the container in which you stew the vegetables with a lid.
Banks wash, send them in the oven for a few minutes. Spread Danube salad in prepared glass jars. Immediately cover the jars with lids, wrap them with a blanket. A day later, bring the salad into the pantry for storage.