Green tomato salad


  • 2.2 kg of green tomato
  • 800 g of carrot
  • 600 g of bulb onion
  • 800 g of sweet pepper
  • 450 g of vinegar (6%)
  • 450 g of sunflower oil
  • 30 allspice peas
  • 10 bay leaves
  • 3 tbsp of cloves
  • 20 g of salt


Wash tomatoes and notch off the pedicles. Slice each tomato into 6-8 segments (the breadth of each segment is 0.5 cm). Wash peppers and notch off the pedicles, then remove seeds. Cut peppers into slices (the breadth of each is 1.5 – 2 cm). Wash, peel and cut carrots into slices (the breadth of each is 0.5 cm). Blanch carrot in boiling water for 7-10 minutes. Peel bulb onions and cut them into slices (the breadth of each is 0.5 cm). Wash bay leaves.

Salt vegetables and mix them thoroughly. Leave the mass for 20-30 minutes. Pour out the exuded liquid, add vinegar and transfer the vegetables to jars. Pour boiled and cooled sunflower oil in the jars beforehand. Add one bay leaf, 2-3 peas of allspice and cloves to each jar. The amount of salt, vinegar and spicery you can agjust to your taste. Sterilize filled jars at 100°C: half-litre jars – for 20 minutes, one-litre jars – for 30 minutes.

Enjoy your meal!