The tasty vegetable snack which is carefully prepared since fall with pleasure is used in the winter, enriching an organism, tired of the shortage of useful substances, with the necessary vitamins. Make salad from green tomato, and you won't regret about the spent time and forces when you open a jar with fragrant food in the cold afternoon.
The simple recipe of salad from green tomato for the winter
Ingredients (for 5 l of salad):
- 3 kg green tomato; - 1 kg of red or yellow Bulgarian pepper;
- 1 kg of onions; - 600 g of carrots; - 1 cups of olive or vegetable oil; - 2 cups of water; - 0.5 cups of grape or apple cider vinegar; - 1 cups of sugar;
- 1 tablespoons of salt.
For preparation of salad from green tomato one winter better to take unrefined oil of the first cold extraction. In it the advantage of plants, nuts or fruits of which it is made is most conserved.
Wash up all vegetables and dry them on trays or dense paper towels. Cut tomatoes large segments or circles if fruits small. Clean bulbs from a peel and pepper from fruit stems and seeds and cut with thin half rings. Grate carrots. Put mixed vegetables in a big pan or a basin. Water all with vegetable oil, vinegar and water, sugar and I will merge and put on strong fire. Wait until contents of ware begin to boil, and you cook salad from green tomato of 10 minutes, stirring slowly with a wooden scapula or a big spoon from time to time. Prepare glass jars, sterilize them, fill with winter snack, roll up. Turn them upside down, cover with a warm blanket and let's cool down completely. Then remove to the cool dark place.
Spicy winter salad from green tomato in tomato marinade
Ingredients (for 5-5.5 l of salad): - 2.5 kg green tomato; - 1.2 kg of paprika; - 300 g of garlic; - 300 g of siliculose bitter pepper; - 300 g of parsley; For marinade: - 2 kg of ripe tomatoes; - 1 cups of 5% vinegar; - 2 cups of vegetable oil; - 8 tablespoons of sugar; - 4 tablespoons of salt. Properly wash out vegetables and greens under flowing water and dry. Cut green tomatoes on quarters or halves if they are small. Chop the cleaned Bulgarian and bitter pepper straws. Remove a peel from garlic segments and crush them in a special press. Crush a knife parsley together with rigid stalks. Small chop red tomatoes, fill in them in big heat resisting capacity with vegetable oil and vinegar, season with salt and sugar. Heat marinade on strong fire, boil 1-2 minutes until it becomes uniform.
If such marinade seems to you too dense, replace 1 kg of tomatoes of 3 cups of water.
Omit in it all vegetable cutting, greens of parsley and boil thoroughly 15 minutes, mixing from time to time. Preserve salad as it is written in the previous recipe.