No wonder I was warned - the salad from green tomatoes “Cobra” for the winter is sharp to such an extent that it fully corresponds to its name! Breath does not intercept, but it can pierce with a tear. But for lovers of spicy snacks, this salad from green tomatoes will definitely taste. And for those who prefer moderate spiciness, I advise you to reduce the amount of pepper by half. Although it is better to make two servings - one sharp, the second with a milder taste. Ingredients in a salad from green tomatoes "Cobra" need a minimum, in the preparation it is simple, so why not try different options?
Recipe for a spicy salad of green tomatoes for the winter
Ingredients:
- Garlic - 8-10 large teeth;
- green tomatoes - 1 kg;
- hot chilli pepper - 2 pcs (medium sized pods);
- laurel leaf - 4 pcs;
- vinegar 9% - 0.5 tbsp. l;
- refined sunflower oil - 3 tbsp. l;
- sugar - 1.5 tbsp. l;
- salt - 1 tbsp. l with a small slide (to taste);
- black pepper peas - 10-15 pcs.
Cooking salad "Cobra" of green tomatoes for the winter
Cut slices of tomatoes, removing the part where the twig was attached. Peel the garlic from the husk. For a sharper taste, we do not shake out the seeds from pepper; we immediately cut the pods into rings. If you do not want to get the salad "tear out the eye", then you first need to cut the pod hot pepper along in half and with a knife gently scrape the seeds and separate the white partitions. Then cut into slices.
We spread the slices of tomatoes in a bowl, to the same place on a finely grated garlic or push the teeth through a garlic dish. Sprinkle pieces of chilli peppers, black peppercorns, Lavrushka.
Mix the vegetables with a spoon, spatula, but not with your hands. Or wear thin culinary gloves, otherwise your hands will burn. Add salt, sugar, vinegar.
Pour over the sunflower oil. It is undesirable to use flavored or non-refined for blanks; it may give a bitter taste after prolonged storage. Mix the vegetables with the dressing, cover the bowl, leave for 40-45 minutes so that more juice stands out. When we insist, try, perhaps, to your taste you need to add something.
Banks take a small amount, given that the salad from green tomatoes "Cobra" is quite spicy and it does not immediately eat. Half-liter or 700-gram will be just right. Scald containers with boiling water, my sponge with soda, rinsed. Covers boil a few minutes. We put the vegetables on the banks, pressing the tomato slices so that there are no empty "pockets" near the walls.
Salad is prepared from green tomatoes with sterilization, but it is short, only 10-15 minutes. If you don’t like messing around with sterilization, then look at the recipe. Put a rolled towel on the bottom of the pan, put filled cans on it. Lids do not twist, put them on top, so as not to hit the water during boiling. We pour water up to the relief pattern on the jars or up to the “hangers”, the height of the jar is about 2/3. As soon as the water in the saucepan boils, we note the time. With a gentle boil, sterilize 0.5 liters for 10 minutes, 0.7 to 15 minutes.
Holding under the bottom, transfer the jars one by one to the table, tightly tightened with lids. Wrap in a blanket, leave until the next day.
For storage we put Cobra salad from green tomatoes for the winter in the pantry, it is perfectly stored on the shelves at room temperature. Or we descend to the underground, we take out to the basement, the cellar. If you had to shoot a lot of immature tomatoes, cook, it is not necessary to roll up for the winter, do as a cold snack for every day. Successful to you preparations!
In the blessed time, when tomatoes are ripening en masse in private gardens and fields, it is worth preserving several jars of burning seasoning for the winter, which the housewives don’t call “cobra”, “hrenovina”, and “zhchuchka”, and “adjika” ( although this seasoning is somewhat different) and "". Yes, I must admit, and prepare it in different ways, adding only their proven ingredients.
Canning tomatoes is an important moment in the life of any housewife, because we usually perplex both tomatoes in our own juice, and pickled tomatoes, and the question, how to cook a cobra in your own kitchen. I propose to make a “cobra” according to this recipe.
Ingredients: Take 3 kg of ripe, wormhole-free tomatoes, 1 kg of sweet bell pepper (it was pepper, although I hadn’t done a cobra with it before, but it turned out it gives a special savory taste), 4 heads of garlic, 4 hot peppers. We will add salt, sugar and red pepper powder to taste.
Cobra Cooking Recipe
All peeled and prepared ingredients should be cut into convenient slices and twisted in a meat grinder or in a blender - this is how a homogeneous sauce turns out, mix well, add spices (make the mixture well salted) and one aspirin tablet. Some housewives are experimenting with the taste of the "cobra", adding to it another spoonful of sugar. Leave the tomato mixture on the table for the night. And in the morning pour into prepared jars or bottles. Cork. If you do not be lazy and sterilize the banks, the “cobra” will stand perfectly for a long time, without souring. Best of all, of course, in order to avoid damage, keep the Cobra all winter in the refrigerator. Why sometimes it is called “crap” is because sometimes grated horseradish is added to it in the process, which also makes the seasoning sauce sharp.
This sauce should be served to various meat dishesit is especially suited to ravioli, mantas, steamed, to pasta.
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My husband, dad, and brothers are delighted with these green tomatoes with garlic and hot pepper, and for every holiday they ask me: “Will there be a“ Cobra ”like vodka?”, to which I answer them: “If there was a vodka, there would be a“ Cobra ”!”
Ingredients:
Output: 3.5-4.0 liters, depending on the density of filling cans
- 2.5kg green tomatoes (peeled and prepared)
- Garlic 3 heads
- Parsley 1 bunch
- Salt 3 tbsp. spoons
- Sugar 3 tbsp. spoons
- Vinegar 9% 150 ml.
- Red hot pepper 2 medium pods
* Indicates the weight of the peeled and prepared ingredients.
Cooking:
First of all, let's prepare all the ingredients for our “Cobra” from green tomatoes. Cut parsley, hot pepper, skip garlic through a press.
Cut the tomatoes into slices: cut the small tomatoes into four parts, cut the large fruits into 6-8 slices.
All prepared vegetables are placed in a deep bowl, add salt, sugar and vinegar.
Mix thoroughly until complete dissolution of salt crystals and sugar.
Next, fill the "Cobra" from green tomatoes dry, pre-sterilized jars. Evenly fill the jars with the remaining tomato juice. Try to fill the jars as tightly as possible, because after sterilization, the green tomatoes in the jar “sit down”.
Now we will sterilize our green tomatoes: lay the bottom of a wide saucepan with a cloth, place the jars with tomatoes and cover the jars with boiled lids. Then pour into the pot cold water on cans hangers, and put on the stove. We bring all this construction to the boil (water should boil) and maintain: half-liter jars 10 minutes, jars of 0.7 - 15 minutes, liter 20 minutes.
After sterilization, we roll up the banks with green tomatoes with sterile caps, turn them over, and wrap them in a blanket until they cool completely, for about a day.
You can simply close these green tomatoes with a capron lid and store them in the refrigerator, but in this case you need to eat the Cobra from green tomatoes as quickly as possible.
Friends, I wish you enjoy your mealand successful blanks from green tomatoes!
Salad "Cobra" from green tomatoes for the winter with horseradish, garlic and pepper - awesome snack, tasty pickle!
Ingredients (6 liter cans):
- 2 kg of green tomatoes;
- 0.5 kg of carrots;
- 0.5 kg of sweet bell pepper;
- 3-4 pods of bitter pepper;
- 300 g horseradish root;
- 400 g of garlic;
- 2 bunches of fresh herbs (parsley, dill).
for brine:
- 3 liters of water;
- 130 g of salt;
- 250 g of sugar;
- 200 ml of vinegar 6%.
Cooking:
Salad "Cobra" from green tomatoes for the winter is simply incomparable! Sharp tomatoes, a very tasty pickle and an appetizing aroma leave few people indifferent. A convenient way of harvesting without the tedious process of canning is available to those who have never done the spin themselves before.
First of all, wash and clean all the vegetables well. Tomatoes cut into 4-8 parts, depending on their size. Carrots must be grated, sweet bell pepper cut into strips, chop the greens with a knife, and chop the garlic, horseradish and bitter paprika in a blender or through a meat grinder. Stir all the vegetables in a separate bowl.
Spread the mixture over the cans to the “coat hanger”, compacting it with your hand. Glass containers are recommended to pre-fill with boiling water and let stand until it cools.
Cook the pickle: in the pan with cold water add salt and sugar, bring to a boil. Cool to a temperature to put up a hand, and pour in vinegar. Pour the sharp green tomatoes with the prepared brine all the way to the top. Place a square of gauze cloth on each jar and close the screw caps.
A day's salad is at room temperature, then transferred to the refrigerator for final ripening. Trying "Cobra" can be somewhere in 2-3 weeks. The sharp, pithy green tomatoes are stored for the entire long winter.
