Canned salad of cucumbers and green tomatoes in winter will complement boiled or fried potatoes and any meat dishes well. A snack can be served on a festive table and for a casual dinner. The recipe is simple - even a novice hostess can cope.
Ingredients
- Green tomatoes - 1 kg
- Cucumbers - 1 kg
- Bell pepper - 500 g
- Onion - 500 g
- Garlic - 5 teeth
- Dill - 3 umbrella
- Parsley - 1 bundle
- Basil - to taste
- Allspice (polka dots) – 5 pcs.
- A mixture of peppers with peas - 12 pcs.
- Curry - 0,5 tsp.
- Water - 400 ml
- Vinegar (9%) – 1/2 glasses
- Sugar - 1/3 glasses
- Salt - 2 art.l.
Step-by-step cooking recipe
Wash tomatoes, cut into circles.
Cut off the tails of cucumbers, cut into thin slices.
Peel the onion and cut it into half rings.
Combine the prepared vegetables in a bowl, add salt and leave the salad at room temperature to form juice for 2-3 hours. Then drain the resulting juice, squeeze the salad slightly.
Add chopped bell pepper, chopped garlic and chopped parsley.
Add salt to the salad, add sugar, vinegar, vegetable oil and spices. Mix everything well and cook over low heat, stirring, for 20 minutes after boiling.
Pack the boiling salad in pre-sterilized jars, add an umbrella of dill and send it to be sterilized in a saucepan with water for 15 minutes.
After sterilizing the salad jars, roll them up, turn them upside down, wrap them up and leave them to cool completely. Store the cooled workpiece in a cool, dark place.
