It rains outside, cold, the remnants of the harvest are harvested, but it is not fully ripe. Green tomatoes, small beets and carrots are bored in the corner, and you are wondering what to do with them. I would like to suggest a delicious snack from this seemingly failed harvest. Come in, we'll cook!
Cooking description:
This preparation is done quite quickly and easily. From this amount of ingredients, four 1.5 cans are obtained. If you wake up to do a double fill, then the cans do not need to be sterilized. The brine must be poured to the very neck. I advise you to do everything exactly according to the recipe, otherwise I cannot vouch for the result. Enjoy your meal!
Purpose: Summer
Main ingredient: Vegetables / Tomato / Green tomatoes
Dish: Blanks / Pickling / Salted
Geography of cuisine: Russian cuisine
Ingredients:
- Tomato - 3 Kilograms (green)
- Beetroot - 100 Grams
- Carrots - 100 Grams
- Bulgarian pepper - 100 grams
- Parsley - 50 Grams
- Dill - 50 Grams
- Apple - 3 Pieces
- Garlic - 100 Grams
- Salt - 100 Grams
- Sugar - 100 Grams
- Vinegar 9% - 100 Grams
- Vegetable oil - 100 grams
- Water - 1.5 Liters
- Allspice - 8 Pieces
Servings: 10
How to cook "Green Sotochka tomatoes"
Prepare all the ingredients you need. Coarsely grate the beets and carrots. Cut the apples into slices. Chop the herbs, bell peppers and rub the garlic. Mix everything. Divide the mass into sterilized jars.