Green Tomato Salad With Onions And Peppers For The Winter. Step-by-step Recipe With Photo

Green tomato salad for the winter with onions and peppers is a spicy sweet and sour appetizer of green tomatoes based on Korean cuisine. If the summer turned out to be cold, then the likelihood of turning into a country of eternally green tomatoes increases, however, experienced gardeners will always find use for this valuable vegetable, even if it is immature. This recipe is for keeping in the refrigerator. If you plan to preserve the harvest of "green" in a city apartment, then they need to be laid out in clean jars, poured with boiling marinade of salt, sugar and vinegar water, add a standard set of seasonings for pickles and marinades, then sterilized for about 20 minutes (for jars with a capacity 1 l).

• Cooking time: 45 minutes
• Quantity: several cans of 0.5 l

Ingredients for preparing green tomato salad with onions and peppers for the winter:

• 1.2 kg of green tomatoes;
• 450 g of onions;
• 300 g sweet pepper;
• 2-3 chili pods;
• 1 head of garlic;
• 4 bay leaves;
• 10 black peppercorns.

For marinade pouring:

• 100 g of vegetable oil;
• 100 g of wine vinegar;
• 12 g salt;
• 50 g granulated sugar.

A method of preparing a salad of green tomatoes with onions and peppers for the winter

Strong green tomatoes without damage or darkening by washing with cold water. Brown, unripe tomatoes with dense pulp are also suitable for harvesting.

Cut the tomatoes in two, cut out the stalk, 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.

Cut the pods of sweet Bulgarian pepper into two parts, cut out the stalk with the seeds. We wash the halves of the pepper with cold water, wash off the remnants of the seeds. Then cut the pepper into narrow strips, add to the steel ingredients.

Cut the chili into rings. If you like spicy salads, then add chili with seeds, if not, cut off the tip of the pod, mash the chili with your hands, the seeds will easily be shaken out.

Add chili, bay leaves and black peppercorns to a bowl.

Preparing the marinade filling. Pour wine vinegar into a saucepan, add vegetable or olive oil, add granulated sugar and table salt. We put the saucepan on the stove, bring to a boil over medium heat, stir to dissolve the salt and sugar.

Pour the marinade filling into a bowl with chopped vegetables, mix thoroughly, leave for 20-30 minutes, so that the vegetables soften under the influence of salt and sugar.

Wash jars for preparation in a warm solution of baking soda, then rinse with clean hot water and dry in the oven.

Put the salad in the cooled jars, fill it with marinade so that there are no voids left.

Seal the vegetables with a clean spoon, close the jars tightly with clean lids, and put them in the refrigerator compartment on the lower shelf.

A salad of green tomatoes with onions and peppers for the winter will be ready in about 30-40 days, the shelf life in the refrigerator is 2-3 months. Bon Appetit!