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➠ Green tomato salad with cabbage for the winter

Green tomato salad with cabbage for the winter

3480

Kitchen Russian

Calorie content 124.5 kcal

Portions 2 p.

Cooking time 13 h.

Proteins * 1.3 gr.

Fats * 0.1 g

Carbohydrates* 30.2 g

Green tomato salad with cabbage for the winter

Content

When it seems that all the seams have already been done and are waiting in the wings, it is time to collect late vegetables, from which you can make many delicious snacks. We offer you a recipe for green tomato salad with cabbage - this is a delicious savory sweet and sour appetizer that goes well with meat dishes.

Ingredients

Green tomatoes 1 kg White cabbage 1 kg Onion 2 pcs. Bell pepper 2 pcs. Granulated sugar 90 gr. Salt 30 gr. Apple cider vinegar 6% 250 ml. Black peppercorns 7 pcs. Allspice 4 - 5 pcs.

Cooking process

We wash the green tomatoes well in warm water and put them on a cotton towel to dry them. Then cut them into small slices.

We wash the cabbage, let it dry a little and chop it with a special shredder knife.

Peel the onion, rinse it and chop it into small cubes. We wash the bell pepper, cut it in half, remove the stem and seeds. Cut the pepper into small pieces.

Mix the chopped vegetables in a deep enamel bowl, add salt and mix well.

We put a plate on top of the vegetables and put a load (this can be a 1.5 liter jar of water). We leave at room temperature for 8-12 hours, so that the vegetables are slightly marinated and juiced.

After the vegetables have given up the juice, it must be drained.

Add sugar, apple cider vinegar, black and allspice to the vegetable mixture. Mix everything and put the pan on the fire. Bring the salad to a boil, then reduce the heat and cook the vegetables for 10 minutes. At this time, we are preparing glass jars for salad. From the specified number of ingredients, 1-1.2 liters of ready-made salad comes out. We wash the cans with baking soda, rinse well and sterilize in the oven at 110 degrees for 7-10 minutes. Boil the lids.

We put the finished hot salad in sterilized jars, seal it well with a wooden spoon, and close it with lids. We leave the salad to cool at room temperature, then put it in the refrigerator for storage, where it can be stored for up to 3 months.