From green tomatoes you can make a wonderful snack for the winter - "Emerald" salad. Green tomatoes in it are successfully combined with dill and garlic, and hot pepper adds ostinki salad and piquancy.
To let the salad not turn sour, because it includes all the same unripe green tomatoes, the recipe with the photo provides a sufficiently large amount of sugar. Therefore, if you want to cook a delicious salad with a harmonious taste, then do not depart from the given recipe.
Cooking time - 2.5-3 hours.
- green tomatoes - 3 kg;
- garlic - 1.5-2 heads;
- hot pepper - 1-2 pods;
- dill - 1 big bunch;
- salt - 2 tablespoons (without slides);
- sugar - 120 g;
- seasoning a mixture of peppers - 1 tsp;
- Table vinegar (9 percent) - 120 ml;
- bay leaf - 1-2 pcs.
How to cook salad "Emerald" of green tomatoes
Green tomatoes carefully wash and cut off the stem. Small fruits are cut into 4 parts, and large ones into 6-8 parts. Seal and place of connection with the stem pre-cut.
Garlic cloves are cleaned and rubbed on a fine grater or passed through a press.
In hot peppers, cut the stem and clean the seeds. Cut the body of pepper into small pieces. For greater sharpness, you can use two pods of hot peppers or not to clean the seeds.
Rinse the dill under cool running water, then shake off excess moisture and finely chop with a knife. In addition to dill, you can add parsley, cilantro or basil to the salad. They combine well with the taste of green tomatoes.
In a deep saucepan combine all the prepared ingredients.
Pour salt, sugar and seasoning mixture of peppers. You can add a little less salt first, and only then, when the salad is marinated, take a sample and add more.
Thoroughly mix the contents of the pan, so that all the pieces of tomatoes are rolled in salt and more quickly put the juice. Bay leaf is added after, so that during mixing it does not crumble.
Cover the pan with a lid and leave at room temperature for 2-3 hours. During this time, tomatoes have time to marinate and put a lot of juice.
When the marinade is already enough, put the saucepan on a slow fire and bring the salad to a boil. Tomatoes quickly become soft and lose their shape, so you need to interfere with caution, otherwise the salad will turn into porridge. After boiling the salad, boil it for about 5-7 minutes under the lid closed. Then add table vinegar and cook another 1.5-2 minutes.
We prepare jars and lids for preparation in advance - we wash and sterilize. From this amount of products, about 2.7 liters of lettuce is obtained, so we prepare cans with this calculation. Hot salad spill on dry banks to the top. The blanks are hermetically sealed, turned over on the neck and wrapped with a blanket until it cools completely.
The cooled salad is transferred to storage in a dedicated place. You can keep a salad of green tomatoes in the apartment, but only away from bright and warm places.