Green tomato salad will lick your fingers for the winter

Step-by-step cooking

1. Step 1:

   

   Prepare the listed ingredients, rinse the bell pepper, green tomatoes. Peel the onion and carrot, rinse in water.

2. Step 2:

   

   Cut green tomatoes into quarters. To remove or not to remove the core of the fruit is your business! Put the sliced green tomatoes in a deep container, bowl.

3. Step 3:

   

   Peeled, washed carrots grate on a carrot grater in Korean, long noodles directly into the container for tomato slicing. If there is no such grater in your kitchen, then cut the vegetable into thin and long cubes.

4. Step 4:

   

   Peel the onion, rinse, cut in half. Cut each half into half rings, add to the rest of the vegetable slices.

6. Step 5:

   

   Cut the tail off the bell pepper, peel the vegetable from the seeds, rinse and cut into ribbons or strips, put the slicing into a container.

7. Step 6:

   

   Add salt and pepper, pass the peeled garlic cloves through a special press. If desired, at this stage, you can add ground coriander and granulated sugar, if you like such a flavor supplement.

8. Step 7:

   

   Mix all the contents of the container and pour into the cauldron for extinguishing. Add vegetable oil and vinegar, it is best to use table 6% vinegar and sunflower or olive oil without odor. Place the cauldron on the stove, bring its contents to a boil without adding water.

9. Step 8:

   

   Reduce the heat and simmer the salad until the tomatoes are soft for about 25-30 minutes on minimum heat. Since vinegar is present in the composition of the dish, such a salad can be preserved for the winter, putting it hot in steamed jars and twisting hot lids. When ready, turn off the heating, let the dish cool down, then put it on plates or in bowls, serve to the table.