Green Tomato Salad Pasteurized / Sałatka z Zielonych Pomidorów Na Zimę
This is how I utilize green tomatoes I have in my garden, that will not ripen this year any longer. This is a great addition to any dinner a sandwich or a salad. It tastes just as good in each version. Green tomato salad is easy to make. Make sure you have at least a few jars ready.
Servings: 3 Jars
Ingredients
- 2 kg green unripen tomatoes
- 800 grams yellow onion
- 3 tablespoons salt
- 1 teaspoon ground black pepper
INGREDIENTS FOR BRINE:
- 1 l water
- 250 grams granulated sugar
- 250 ml white cooking vinegar
- 1 tablespoon salt
- 1.5 tablespoon mustard seed
Instructions
- Wash and dry the tomatoes. Cut the stalks out of them and cut them into thin slices. Peel the onions and cut into slices. Place layers of tomatoes and onions, sprinkle each layer with salt and pepper until all gone. Stir all well together, cover and refrigerate preferably over night or until the tomatoes release the bitterness and juices.
- Now prepare the brine by placing water in a large pot, add the sugar and stir until it dissolves. Add salt and stir again. When all dissolved add the vinegar.
- Strain the tomatoes and discard the juice. Add the strained tomatoes to the water and vinegar mixture and simmer for about 10-15 minutes, until the tomatoes turn color, but are not over boiled.
- Place about 1/2 tablespoon of mustard seeds to the previously prepared jars and add the hot tomato mixture with the brine until the jars are full. Then clean the tops of the jars and seal the jars tightly. Invert the jars upside down until they are cool. Store in cool place.
Notes
