For spicy lovers: how to cook green tomatoes in Korean for the winter
If you have some unripe tomatoes in your garden that didn't get enough sunshine, try making this unusual winter salad according to a Korean recipe. Carrots add sweetness to green tomatoes, while garlic and ground pepper add flavor, emphasizing the sweet and sour notes of the dish.
This recipe for Korean-style green tomatoes for the winter was shared by the creators of the Grigoryak Family channel.
This appetizer is characterized by a wonderful combination of green tomatoes and carrots. The key point is that carrots must be grated on a special grater. First, all the vegetables are marinated for 3 hours, and then quickly boiled and rolled into jars. The recipe is designed for 2 kg of tomatoes, but the proportions can be easily increased if necessary.
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Ingredients:
- Green tomatoes - 2 kg
- Carrots - 750 g
- Garlic (head) - 40 g
- Sugar - 100 g
- Oil - 120 ml
- Vinegar 9% - 130 ml
- Salt - 80 g
- Ground black pepper - 5 g
- Black peppercorns - 5 pcs.
- Seasoning for Korean carrots - 20 g
For the specified amount, you will need two to three liter jars, which need to be sterilized beforehand.
Wash the green tomatoes and cut them into thin slices. Peel and grate the carrots on a special grater. Peel and grate 6-7 cloves of garlic on a medium grater.
Put all the prepared ingredients in a saucepan or metal bowl, add vinegar, oil, sugar, salt, pepper, seasoning and mix thoroughly. Leave the vegetables to marinate for 3 hours.
Then put the container with the vegetables on the fire, bring to a boil and cook, stirring, for 15 minutes.
Put the salad in sterilized jars, cover with lids and place them in a large pot of warm water to sterilize. Bring the water to a boil and sterilize the jars over moderate heat for half an hour.
Roll up the jars with metal lids, turn them upside down, and wrap them in a blanket. Leave to cool completely and store in a cool place.
Earlier, we told you how to make borscht dressing for the winter.
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