Korean-style green tomatoes for winter: a great alternative to any salads
Even when the tomatoes are still green, they can be safely canned. Add a variety of vegetables: carrots, onions, and hot peppers. The appetizer will turn out to be very spicy and savory, perfect for a festive table in winter.
The idea of cooking Korean-style green tomatoes was published on the Instagram page of food blogger Tetiana Diordiay (_hotujemo_smachno_). It can be served instead of salads.
Korean-style green tomatoes recipe
Source: Screenshot of a post on the Instagram page of food blogger Tetiana Diordiay
Ingredients:
- 2.5 kg of green tomatoes
- 300 g of carrots
- 300 g of onions
- 1 piece of hot pepper
- 1 head of garlic (60 g)
- 1 tbsp of ground mustard
- 100 ml of vinegar 9%
- 3 tbsp of salt
- 150 g of sugar
Put in each jar:
- 1 bay leaf
- 3 pieces of allspice
- 1 tbsp. oil
- 0.5 tsp. black pepper
Method of preparation:
Tomatoes for the dish
Source: Pixabay
1. Cut the onion into half rings.
2. Grate the carrots on a Korean grater. If you don't have one, grate on a regular large grater.
Carrots for the dish
Source: Pexels
3. Cut the tomatoes into 4 pieces.
4. Grind the garlic and hot pepper in a blender.
5. Mix all the vegetables in a large bowl, add salt, sugar, vinegar and mustard and mix well.
Onion for the dish
Source: Pixabay
6. Leave at room temperature for 4 hours.
7. Meanwhile, wash the jars and put 1 bay leaf and allspice in them.
8. When the salad has stood for 4 hours, put it in the prepared jars. Arrange the salad without juice, pour 1 tbsp of oil into each jar and add black pepper.
Garlic for the dish
Source: Pexels
9. When the salad is in the jars, pour the juice evenly. If it is suddenly not enough, add boiling water.
10. Sterilize from the moment of boiling for 25 minutes. Close the lids tightly, turn the tops upside down, roll them up and leave them to cool completely.
Pickled green tomatoes
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