Welcome, friends! Today, I’m excited to share a recipe for a delicious and easy-to-make green tomato salad that requires no cooking or sterilization. This salad can be stored in your refrigerator for an extended period or, if you have a cool cellar or basement, it will keep well there too. Let’s dive into the recipe, which yields juicy and crispy green tomatoes perfect for winter!
Ingredients
Green tomatoes
Fresh parsley
Garlic
Sweet red bell pepper
Hot pepper
Sugar
Salt
Vegetable oil
9% vinegar
Instructions
Preparing the Ingredients
Tomatoes: Wash and cut the green tomatoes in half, remove the stalks, and slice them into medium-sized pieces.
Bell Pepper: Wash the red bell pepper, remove the seeds, and cut it into thin strips. Red bell pepper is preferred for its flavor and color.
Garlic: Slice the garlic into thin strips. Avoid using a garlic press for this recipe.
Parsley: Chop the fresh parsley finely.
Hot Pepper: Slice the hot pepper thinly, removing the seeds if you prefer less heat.
Mixing the Salad
Combine Ingredients: In a large bowl, combine the sliced tomatoes, bell pepper, garlic, hot pepper, and parsley.
Seasoning: Add 1 level tablespoon of salt and 2 level tablespoons of sugar to the bowl. Mix everything well until the sugar and salt dissolve and the vegetables release some juice.
Resting: Let the mixture sit for about 10 minutes.
Adding Oil and Vinegar
Mix Again: After the vegetables have rested and released juice, add 3 tablespoons of vegetable oil and 2 tablespoons of 9% vinegar. Mix well.
Letting the Salad Sit
Resting: Allow the mixture to sit in the bowl for another 30 minutes to let the flavors meld.
Storing the Salad
Sterilize Jars: Sterilize two 1-liter jars to ensure they keep well.
Filling Jars: Use a funnel to fill the jars with the salad mixture, making sure to pack them tightly and include the juice.
Sealing: Close the jars with either plastic or iron lids. Turn the jars upside down and refrigerate them for two days, occasionally shaking them to distribute the juice evenly.
Enjoying Your Salad
Storage: After two days, turn the jars upright and store them in the refrigerator. These green tomatoes will keep well until May or even early June.
Serving: Enjoy your delicious, crispy green tomato salad all winter long.
Conclusion
This green tomato salad with bell peppers is incredibly easy to prepare and doesn’t require much time or many ingredients.
happy preserving!
Welcome, friends! Today, I’m excited to share a recipe for a delicious and easy-to-make green tomato salad that requires no cooking or sterilization. This salad can be stored in your refrigerator for an extended period or, if you have a cool cellar or basement, it will keep well there too. Let’s dive into the recipe, which yields juicy and crispy green tomatoes perfect for winter!
Ingredients
Green tomatoes
Fresh parsley
Garlic
Sweet red bell pepper
Hot pepper
Sugar
Salt
Vegetable oil
9% vinegar
Instructions
Preparing the Ingredients
Tomatoes: Wash and cut the green tomatoes in half, remove the stalks, and slice them into medium-sized pieces.
Bell Pepper: Wash the red bell pepper, remove the seeds, and cut it into thin strips. Red bell pepper is preferred for its flavor and color.
Garlic: Slice the garlic into thin strips. Avoid using a garlic press for this recipe.
Parsley: Chop the fresh parsley finely.
Hot Pepper: Slice the hot pepper thinly, removing the seeds if you prefer less heat.
Mixing the Salad
Combine Ingredients: In a large bowl, combine the sliced tomatoes, bell pepper, garlic, hot pepper, and parsley.
Seasoning: Add 1 level tablespoon of salt and 2 level tablespoons of sugar to the bowl. Mix everything well until the sugar and salt dissolve and the vegetables release some juice.
Resting: Let the mixture sit for about 10 minutes.
Adding Oil and Vinegar
Mix Again: After the vegetables have rested and released juice, add 3 tablespoons of vegetable oil and 2 tablespoons of 9% vinegar. Mix well.
Letting the Salad Sit
Resting: Allow the mixture to sit in the bowl for another 30 minutes to let the flavors meld.
Storing the Salad
Sterilize Jars: Sterilize two 1-liter jars to ensure they keep well.
Filling Jars: Use a funnel to fill the jars with the salad mixture, making sure to pack them tightly and include the juice.
Sealing: Close the jars with either plastic or iron lids. Turn the jars upside down and refrigerate them for two days, occasionally shaking them to distribute the juice evenly.
Enjoying Your Salad
Storage: After two days, turn the jars upright and store them in the refrigerator. These green tomatoes will keep well until May or even early June.
Serving: Enjoy your delicious, crispy green tomato salad all winter long.
Conclusion
This green tomato salad with bell peppers is incredibly easy to prepare and doesn’t require much time or many ingredients.
happy preserving!
