Pickled Green Tomato Salad
12 servings
120 minutes
Marinated green tomato salad is a bright and aromatic dish that embodies the traditions of European cuisine. It originated as a way to preserve unripe tomatoes and has turned into a true gastronomic masterpiece. The combination of tangy green tomatoes, spicy garlic, and sweet bell peppers is seasoned with a wealth of spices: saffron, khmeli-suneli, and cilantro. Vinegar adds a light piquancy to the dish, while vegetable oil softens the flavor profile. This salad is perfect as an appetizer for meat and fish dishes or as a standalone dish for lovers of rich flavors. It can be stored in a cool place, allowing enjoyment of its taste even months later. This is not just a salad — it's a whole palette of flavors that unfolds with every bite.
1
Slice the tomatoes into rounds, salt them, and leave in a cool place for 12-24 hours, then squeeze out the juice.
- Green tomatoes: 5 kg
- Salt: 100 g
2
Chop onion, garlic, red bell pepper, and celery.
- Onion: 1 kg
- Garlic: 200 g
- Red sweet pepper: 1 kg
- Celery: 0.5 kg
3
Boil vinegar and sunflower oil and cool. Add spices: saffron, coriander, khmeli-suneli, hot pepper, and salt.
- Vinegar: 1 glass
- Vegetable oil: 0.5 l
- Ground saffron: 1 tablespoon
- Khmeli-suneli: 1 tablespoon
- Ground red pepper: to taste
- Salt: 100 g
4
Mix everything, let it sit for 2 hours, and distribute into jars. Store in a cool place.
