Salad of green tomatoes for the winter "Lick fingers"

First, carefully wash the tomatoes, dry them from moisture, cut them into small pieces and put them in a deep pan. We recommend harvesting a salad of dense, whole tomatoes.

Onions peeled, cut into small cubes and put to the tomatoes. Additionally, garlic slices can be added for spiciness.

We clean the carrots from the skin, rub them on a grated carrot for Korean, put them to the other ingredients.

Sweet bell pepper cut into half, cleaned of seeds, remove the stalk. Rinse thoroughly under running water and cut into small cubes, spread with the next layer of lettuce.

For harvesting, you can combine several types of Bulgarian pepper: red, yellow and green. For spiciness, put a little hot chili pepper. If desired, you can add fresh greens.

Thoroughly mix the mass with a spatula, add sunflower oil, salt, granulated sugar. Leave the vegetable mixture to infuse for 3-4 hours. To keep the salad dry, we recommend pouring 1/3 cup of warm water.

Now put the saucepan with vegetables on the fire, bring to a boiling state. After we reduce the fire to the minimum mark and cook for 25 minutes, stirring occasionally. At the end of cooking add table vinegar essence 6%, mix. Table vinegar can be replaced with balsamic or vinegar vinegar essences.

In a pre-sterilized glass container, pour the hot salad to the level of the top side.

We roll the salad tightly with a lid, wrap it in a towel and leave it to cool for a day in the room. Do not forget to check the sealing for closing: if you shake the container and the juice does not stand out, it means that it is prepared correctly. Store homemade pickles in a dark, cool place: basement / cellar.