Green tomatoes for the winter with garlic and hot pepper “Cobra. A method for preparing Cobra salad from green tomatoes for the winter.
In a fertile time, when tomatoes are ripening en masse in private gardens and fields, it is worth preserving for the winter several jars of hot seasoning, which housewives call everything - “cobra”, and “horseradish”, and “burning”, and “adzhika” ( although this seasoning is somewhat different) and "". Yes, I must admit, they prepare it in different ways, adding only their own proven ingredients.
Canning tomatoes is important point in the life of any housewife, since we are usually puzzled by tomatoes in their own juice, and pickled tomatoes, and by the question how to cook cobra in your own kitchen. I propose to make “cobra” according to this recipe.
Ingredients: Take 3 kg of ripe tomatoes without wormholes, 1 kg of sweet bell pepper (namely pepper, although I haven’t made “cobra” with it before, but it turns out it gives a special piquant taste), 4 heads of garlic, 4 hot peppers. We will add salt, sugar and ground red pepper to taste.
Cobra recipe
All cleaned and prepared ingredients need to be cut into convenient slices and twisted in a meat grinder or in a blender - this produces a homogeneous sauce, stir well, add spices (make the mixture well salted) and one aspirin tablet. Some housewives experiment with the taste of cobra, adding a spoonful of sugar to it. Let the tomato mixture sit on the counter overnight. And in the morning, pour it into prepared jars or bottles. Cork. If you are not lazy and sterilize the jars, then the “cobra” will stand perfectly well for a long time without souring. It is best, of course, to avoid spoilage, to store the “cobra” in the refrigerator all winter. Why it is sometimes called “horseradish” is because sometimes grated horseradish is added to it during the process, which also adds spiciness to the seasoning sauce.
This sauce should be served with various meat dishes; it is especially suitable for dumplings, steamed manti, and pasta.
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“Cobra” salad of green tomatoes for the winter with horseradish, garlic and pepper - an awesome appetizer, delicious pickle!
Ingredients (for 6 liter jars):
- 2 kg of green tomatoes;
- 0.5 kg carrots;
- 0.5 kg of sweet bell pepper;
- 3-4 pods of hot pepper;
- 300 g horseradish root;
- 400 g garlic;
- 2 bunches of fresh herbs (parsley, dill).
for brine:
- 3 liters of water;
- 130 g salt;
- 250 g sugar;
- 200 ml vinegar 6%.
Preparation:
The “Cobra” salad from green tomatoes for the winter is simply incomparable! Spicy tomatoes, very tasty brine and an appetizing aroma leave few people indifferent. A convenient method of preparing without the tedious process of canning is also available to those who have never made their own twists before.
First of all, wash and peel all the vegetables well. Cut the tomatoes into 4-8 pieces, depending on their size. Carrots must be grated on a coarse grater, sweet bell pepper cut into strips, chop the greens with a knife, and grind the garlic, horseradish and hot peppers in a blender or through a meat grinder. Mix all vegetables in a separate bowl.
Divide the mixture into jars up to the shoulders, compacting with your hand. It is recommended to first fill the glass container with boiling water and let it stand until it cools.
Prepare the brine: in a saucepan with cold water add salt and sugar, bring to a boil. Cool to a temperature that can be tolerated by your hand, and pour in the vinegar. Fill the hot green tomatoes with the prepared brine to the very top. Place a square of gauze on each jar and close with screw caps.
The salad stands at room temperature for a day, then transfer it to the refrigerator for final ripening. You can try Cobra in about 2-3 weeks. Spicy, vigorous green tomatoes are stored throughout the long winter.
Spicy lovers have probably at least heard of this recipe. It’s hard to pass up such a seasoning! Moreover, its preparation does not take much time, and its composition does not include anything expensive, difficult to obtain or exotic. We can say that the “Cobra” seasoning was born in our open spaces, by our culinary specialists and created only from our products.
Classic "Cobra"
Six kilos of tomatoes are washed and cut so that they fit into the hole in the meat grinder. The attachment point of the stalks should be removed only if they are too rough. The resulting puree is placed on the fire and boiled for half an hour. While the sauce is quietly boiling, three hundred grams of garlic, completely cleared of seeds, are twisted in the same meat grinder. Along with them, five tablespoons of salt and 12 tablespoons of sugar are poured into the seasoning. If you are in doubt about the amount of sand, add gradually, stirring and testing. The resulting “Cobra” seasoning does not need vinegar for the winter and can be stored well without it. You just need to pour it into sterile jars, seal it and put it in the basement. In theory, the twist does not deteriorate even without refrigeration, but no one can guarantee this, so if you have a cellar, do not ignore it.
How to do without cooking
Cobra seasoning does not have to be boiled. If you prefer a fresh taste, you can do it differently. All ingredients in the same ratio are passed through a meat grinder simultaneously. The mass is salted; Sugar is not included in the recipe, but you can add it if you wish. Hot seasoning “Cobra” is packaged in jars, and it should not reach the top. It has been standing in the kitchen for four days; there is no need to hide it in the cool. All this time the sauce is fermenting. The speed of the process depends on the temperature in the room, so its readiness is determined visually: when it separates, it means it’s ready. There is no need to drain the liquid that settles to the bottom. The contents of the jar are simply mixed, the containers are closed with plastic lids and placed in the refrigerator. Unfortunately, Cobra seasoning made according to this recipe must be consumed within a couple of weeks, or at most a month. It is not stored longer.
Cobra sauce with aspirin
Needed as a preservative. So we can say that this “Cobra” seasoning is for the winter. This time, not only 10 kilograms of tomatoes, half a kilogram of garlic and hot peppers will go through the meat grinder, but also horseradish - determine its quantity based on your liking for this root. Three aspirin tablets are ground into dust and added to the mass along with salt and a glass of sunflower oil. The Cobra seasoning is mixed as thoroughly as possible so that the added mixture is evenly distributed throughout the entire volume. Pour into sterile jars, roll up and into the pantry. Cold storage is not necessary.
"Cobra" of green tomatoes
This condiment is usually made from red tomatoes and acts as a sauce. However, there is also a green savory snack with the same name. For her, two and a half kilograms of small green tomatoes are cut into slices. Two long hot peppers are crumbled either into squares or rings (if they are narrow enough). Three heads of garlic are disassembled into cloves and pressed through a press. In a large container, all the ingredients are mixed, half a glass of vinegar is poured into them and sugar and salt are poured in - 3 large spoons of both, only the salts are incomplete, and the sugars are heaped. The appetizer is left alone so that all the ingredients release the juice and become mutually saturated with it. Only after this the workpiece either begins to be eaten, or is put into sterilized jars and rolled up.
So if you are a fan not only hot sauces, but also spicy snacks, you can prepare both for the winter, under the same name.
My husband, dad, and brothers are delighted with these green tomatoes with garlic and hot peppers, and on every holiday they ask me: “Will there be Cobra with vodka?”, to which I answer them: “If only there was vodka, but “ There will definitely be a Cobra!”
Ingredients:
Yield: 3.5-4.0 liters, depending on the filling density of the cans
- Green tomatoes 2.5 kg (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
* the weight of peeled and prepared ingredients is indicated
Preparation:
First of all, let's prepare all the ingredients for our “Cobra” from green tomatoes. Chop the parsley, hot pepper, and pass the garlic through a press.
Cut the tomatoes into slices: cut small tomatoes into four parts, cut large fruits into 6-8 slices.
Place all prepared vegetables in a deep bowl, add salt, sugar and vinegar.
Mix thoroughly until the salt and sugar crystals are completely dissolved.
Next, we fill dry, pre-sterilized jars with “Cobra” from green tomatoes. Fill the jars evenly with the remaining tomato juice. Try to fill the jars as tightly as possible, because after sterilization, green tomatoes in the jar “shrink” a lot.
Now we will sterilize our green tomatoes: line the bottom of a wide pan with a cloth, place jars of tomatoes and cover the jars with boiled lids. Then pour it into the pan cold water up to the hangers of the cans, and place them on the stove. Bring this entire structure to a boil (the water should be bubbling) and let it sit: half-liter jars for 10 minutes, 0.7-volume jars for 15 minutes, liter jars for 20 minutes.
After sterilization, we roll up the jars of green tomatoes with sterile lids, turn them over, and wrap them in a blanket until they cool completely, for about a day.
You can just close these green tomatoes nylon cover and store in the refrigerator, but in this case, “Cobra” from green tomatoes should be eaten as quickly as possible.
Friends, I wish you bon appetit and good luck with your green tomato preparations!