Korean-Style Tomatoes for the Winter
Preparing Korean-style eggplant for the winter is especially worthwhile for those who prefer vegetable appetizers with a bright, piquant flavor. You'll find the detailed recipe below. And by the way, do you know what turns a seemingly ordinary eggplant salad into Korean-style eggplant?
- Tomato
- Carrot
- Garlic
- Hot capsicum
- Parsley
- Cilantro
- Granulated sugar
- Salt
- Table vinegar 9%
- Refined vegetable oil
- Black peppercorns
- Coriander seeds
- Clean and thoroughly peel the carrots, then cut them into thin strips by hand or with a grater. Place the carrots in a large bowl or enamel saucepan. Rinse and pat dry the greens, chop them roughly, and add them to the carrots.
- Separate the garlic cloves, crush them with the flat side of a knife, remove the skins, and finely chop the peeled garlic. Split the hot pepper lengthwise and scrape out the seeds. Cut the flesh into half rings. If the seeds don't bother you, you can simply slice the pepper into thin rings.
- Place the peppercorns and coriander in a mortar and lightly crush with a pestle. Add the spices, garlic, and hot pepper to the container with the carrots, parsley, and cilantro. Add the sugar and salt, vinegar, and sunflower oil, and stir.
- Prepare the tomatoes. Wash and dry them. Quarter the tomatoes, removing the stem and eye from each. If using large tomatoes, cut them into eighths. Small, narrow tomatoes can be simply cut in half.
- Place the tomatoes in a bowl with the marinated carrots and toss gently to avoid bruising the tomato slices. Cover the bowl with plastic wrap and let sit for two hours to allow the vegetables to release their juices.
- At the right time, prepare everything for sterilization: wash the jars and lids with baking soda and scald them with boiling water. Place a soft towel on the bottom of a large saucepan, and boil water in a separate kettle.
- Fill the jars with the vegetable mixture, topping them up with the remaining marinade. Place the jars in the pan on a towel and cover with lids.
- Fill the jars in a saucepan with hot water up to the shoulders. Turn on the heat, bring the water to a boil, and sterilize the jars of Korean-style tomatoes for 15 minutes if they are 0.5-liter jars, or 20 minutes if they are 1-liter jars.
- After this time, carefully remove the jars from the pan and seal them. Turn them over, cover with a blanket, and let them cool slowly. Your Korean-style tomatoes are ready for the winter. They can be stored under normal conditions.
Love spicy appetizers? Make these spicy green tomatoes for the winter with this recipe! The filling, which includes chopped garlic, bell peppers, and chili peppers, is responsible for the bright, truly "hot" flavor of this dish. Green tomatoes are stuffed with this mixture, then placed in jars and covered with boiling marinade, then sealed. No additional sterilization is required, as the appetizer cools very slowly under a warm blanket, resulting in a prolonged heat treatment that kills all bacteria.
Green tomatoes aren't a frequent guest in our kitchens, which is actually quite unfortunate. They're usually unripe autumn tomatoes, stunted by early frosts. It's a shame to throw them away, and it's unclear what to do with them. However, in many cuisines around the world, green tomatoes are considered a delicacy. They're a favorite in Latin America and the United States, as well as in the Caucasus and Asia. Many of us have tried fried green tomatoes in a cornmeal crust—a traditional dish of the American South, popularized in our country after the publication of Fenny Flagg's novel "Fried Green Tomatoes at the Whistle Stop Cafe." But that's not all! Green tomatoes can be pickled, dried, added to salads, soups, and even desserts. But let's take things one step at a time.
Green tomatoes are distinguished by their pleasant tartness and firm flesh. They also hold their shape well even after prolonged cooking. Green tomatoes are delicious in many forms, but especially when preserved for the winter. We'll show you how to make a delicious treat for a holiday table or a dinner with loved ones.
Even dense, seemingly bland store-bought tomatoes can reveal their flavor when paired with the right ingredients—for example, garlic. This pairing has long been a staple in cooking, especially for preserves. We've compiled the best garlic-and-tomato recipes for the winter—balanced in flavor, with a vibrant aroma and a proven technique. Try it and preserve the taste of summer for a long time.
