There are several recipes for winter preparations from green tomatoes on the site. But in the season of preparation for winter, many recipes for "conservation", as they say, do not happen. Our tomatoes are almost gone, and it's getting colder. Here, yesterday I collected the remains, half a bucket. If you like a sour-sweet-spicy combination in dishes, then this snack is for you. It will certainly please you and your guests in winter!
Take the green tomatoes, wash thoroughly, cut into 4-8 parts, depending on the size.
Onions are cleaned, cut also depending on the size, in thin half-rings or segments.
Red hot pepper, clean from seeds, cut into thin strips. Peel the carrots and grate them for Korean carrots.
Put all the vegetables in a cauldron (pan), add sugar and salt, mix and leave for 2 hours to let the vegetables juice.
Next, pour the oil and vinegar into the vegetables.
Put the dill seeds and Bay leaf.
Put the pan on the stove, bring to a boil and cook over low heat with the lid open for 20 minutes, stirring occasionally gently so that the tomatoes do not spread. At the same time, we wash and sterilize cans and lids. Put the boiling salad in jars, immediately twist it tightly, turn it over, cover with a blanket until it cools down completely.
Store the jars in a cool, dry place. From this amount, 2 cans of 0.7 are obtained.