avg —
Green Tomato Salad for Winter Without Sterilization
Instructions
I prepare the necessary ingredients. Cut the tomatoes into small wedges, the bell pepper into thin strips and the onion into quarter rings. Grate the carrots on a vegetable grater. Beforehand, sterilise the jars and lids.
Place all the prepared vegetables in a deep pot.
Mix everything together and set the pot over medium heat.
Add the sugar, salt, vinegar and vegetable oil to the vegetables.
Stirring occasionally, bring the mixture to a boil.
Once it boils, reduce the heat to just below medium and cook, stirring, for another 30 minutes.
Fill the sterilised jars with the salad right up to the brim of the neck.
Seal the jars and turn them upside down. Do the same with all the jars, then leave them inverted until completely cool.
The green tomato salad for winter is ready. This preserve is sure to delight you in the cold months.
Tips
- 1
30 minutes of cooking is the "secret" to storage. The long, slow simmer is what gives the salad a shelf life of up to a year without sterilisation.
- 2
Four vegetables in equal parts is the "secret" to flavour. 500 g each of carrot, onion and pepper plus 1.5 kg of tomatoes makes the ideal balance.
- 3
Vinegar and oil added straight away is the "secret" against foaming. Adding them at the start means the vinegar does not "fly off", while the oil helps preserve the vegetables.
- 4
Using substandard fruit means nothing goes to waste. For tomatoes with spots and cracks, cut out the defects and put the rest into the salad. The same principle works for other kinds of winter vegetable salads.
Video
FAQ
Which tomatoes should I choose? +
Ideally, firm green tomatoes of medium-to-large varieties (such as unripe Bull's Heart or Pink Giant). Alternatives: brown tomatoes (half-ripened – softer and sweeter) or darker ones (such as Black Prince, with an unusual colour). Fresh tomatoes should be springy, dense and free of any signs of rot. A size of 5–8 cm is ideal. Not suitable: rotting, very soft or sprouted ones. Tried-and-tested seed brands include Gavrish, Poisk and Aelita. For a "premium" choice, use farm-grown soil tomatoes; for an "economy" option, take end-of-season unripe ones. A mix of green and brown also works.
What can I use instead of vinegar? +
Alternatives: apple cider vinegar 6% (75 g – milder), wine vinegar (50 g – more "European"), balsamic (30 g + 20 g water – "premium"), vinegar essence 70% (5 ml + 45 g water – more compact) or citric acid (1 tsp + 50 g water – without the aroma). Natural 9% vinegar is the "classic". Tried-and-tested brands include Mr. Ricco, Baltimor and Buratino. Do not use: herb-flavoured or out-of-date vinegars. For a "spicy" version, add 1/2 tsp of ground red pepper. For the "classic without sterilisation", 9% is a must.
How long does the salad keep? +
In sterile, sealed jars at room temperature it keeps for up to a year. In a cool cellar it keeps for up to 1.5 years. Once opened, it lasts 5–7 days in the fridge. Write the canning date on the jars. If a lid bulges, do not open it – throw it away. Do not store the jars in the sun, or the colour will "fade". It is ideal to use the salad within the first 8–10 months. Seal it in 0.5–1 litre jars, as they are easier to open. Before serving, take the jar out 15–20 minutes in advance, since cold "dulls" the flavours. Do not leave an opened jar at room temperature for longer than 2 hours.
What can I serve the salad with? +
As a stand-alone appetiser, it goes with a hot meat dish. It suits fried or boiled potatoes. With steak or barbecue it makes a "hearty" serving. With dumplings (pelmeni and vareniki) it is a "winter" pairing, and with a chilled shot of vodka a "Russian" one. It works with a rice side or buckwheat, with pilaf or fried rice, with boiled chicken or turkey, and with fried fish. With a light lager it makes a "bar" serving. For a "family lunch", serve it with mash and meat. With cheese and olives it becomes a "Mediterranean" serving. It pairs with a bowl of borscht as a side, and with meat pies. It is a versatile preserve for winter meals.
- Comment
or post as a guest
Be the first to comment.
