Green tomato salad in jars

Green tomato salad for jars is a delicious salad, an addition to dinners, hamburgers, or hot dogs. Unique but really worth trying. So if you have green tomatoes, it’s worth a try.

How to choose the best ingredients for green tomato salad in jars

Green tomatoes: green unripe tomatoes are only suitable for this salad. However, do not be afraid of all the properties that make green tomatoes. Inedible is eliminated by heat treatment, i.e., pasteurization. This salad is healthy and delicious. No matter what variety you use, sometimes I just mix tomato varieties, and everything is tasty.

Vinegar: I have the recipe for distilled vinegar because that’s what my grandmother used to do. However, you can only use wine vinegar by changing the proportions (replace one glass of vinegar more with one glass of waterless)

Sugar: the sugar you use depends only on you, it can be from sugar beet, can also be cane.

Tips and tricks

  • If you run out of marinade for jars, I use this method, I add some marinades to the jars and then add warm, boiled water.
  • Tomatoes must be firm, immature. I checked that sweet or slightly red ones are not so tasty anymore and fall apart in jars.

Green tomato salad in jars

Prep Time: 12 hours 30 minutes
Cook Time: 1 hour 15 minutes
Servings: 4 jars (300 ml)
Calories: 176kcal
If you have unripe green tomatoes, it's worth making this salad for the winter. It is a perfect addition to meat, very delicate and unexpectedly delicious. It can successfully replace pickled cucumbers in hot dogs or in hamburgers. It is much tastier and more delicate.
Print Recipe

Ingredients

  • 1 kg green tomatoes
  • 500 ml water
  • 2 onions
  • 1 tbsp salt
  • 125 ml destilated vinegar
  • 1/2 cup sugar
  • allspice
  • mustard seeds
  • bay leaves
  • peppercorns

Instructions

  • Wash the tomatoes, cut them into medium-thick slices (about 0.5 cm), cover with salt, and set aside for 12 hours
  • Cut the onions into feathers, pour hot water, set aside for 2-3 minutes, and drain the water. The onions will get rid of their spicy taste and be more tender in the salad.
  • After 12 hours, pour out the tomato water, add the onions, and mix
  • Prepare a marinade of vinegar and sugar and water. Everything needs to be boiled in a pot
  • Prepare jars and caps in advance (wash them well and steam them)
  • Put the jars at the bottom of the previously brewed jars:
    1 teaspoon of mustard seeds
    a piece of bay leaf (about 1/2)
    2 peppercorns
    1 allspice
  • Put the onion mixture into the jars and pour over the pickle.
  • The edges of the jars are carefully wiped to clean, and we do the same in the lids (it is important that the jars close and the preserves do not break)
  • Close the jars prepared in this way and pasteurize for about 15 minutes.
  • The edges of the jars are carefully wiped to clean, and we do the same in the lids (it is important that the jars close and the preserves do not break).
  • Close the jars prepared in this way and pasteurize for about 15 minutes.
  • After pasteurization, remove the jars, tighten them again and place them on the tabletop with a cloth-lined lid up for a minimum of 12 hours.
  • The salad reaches its full flavor about 4 weeks after pasteurization.

Nutrition

Calories: 176kcal | Carbohydrates: 43g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1785mg | Potassium: 591mg | Fiber: 4g | Sugar: 37g | Vitamin A: 1606IU | Vitamin C: 63mg | Calcium: 50mg | Iron: 1mg

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