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.
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 seedsa piece of bay leaf (about 1/2)2 peppercorns1 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.