Green tomatoes: The underrated powerhouse perfect for preserves

Green tomatoes are often left on the vine to ripen. Those who have tried them know they are a true delicacy in preserves. Special varieties of green tomatoes are also available. It’s worth choosing them not only for their taste but also for their numerous health benefits.

No one needs convincing that tomatoes are healthy. Green ones are rich in vitamins such as vitamins A, C, K, and some of the B group. Vitamin A is essential for eye health, vitamin C supports the immune system, and vitamin K plays a key role in blood clotting. Green tomatoes have a higher fiber content than red ones. Fiber helps maintain proper bowel function and contributes to improved digestion.

Green tomatoes have many health benefits, one of which is their impact on heart health and the circulatory system. The vitamins and minerals they contain can support heart function and prevent cardiovascular diseases.

Thanks to their high antioxidant content, green tomatoes can have anti-cancer properties. Antioxidants neutralize free radicals, which can damage cells and lead to cancer development.

Green tomatoes are excellent for preserves. But can you eat them raw? It depends. Tomatoes from red varieties that have a green color are only suitable for preserves. It's better not to eat them raw. However, green varieties, even when ripe, can be eaten without any reservations or limitations. New varieties of tomatoes in this color are tasty and healthy.

Ingredients:

      
• about 4 pounds of green tomatoes
• 14 ounces of onions
• 2 red peppers
• 1 tablespoon of salt

Marinade:

            
• 4 cups of water
• 3/4 cup of sugar
• 3/4 cup of distilled vinegar
• 1 tablespoon of salt
• 10 allspice berries
• 5 bay leaves
• 2 flat tablespoons of mustard seeds

Preparation:

1. Wash the tomatoes, cut off the stems, and slice them. Peel the onions, cut them in half, and then slice them into half-moons. Combine the vegetables, then add salt and mix. Set aside for about 2 hours. After this time, drain the excess water.
2. Wash the peppers, cut them in half, and remove the seeds. Cut the peppers into strips and add them to the prepared vegetables.
3. Preparing the marinade: In a pot, pour in water and vinegar, add a tablespoon of salt, allspice, bay leaves, and mustard seeds, and bring to a boil. Add sugar to the marinade and mix thoroughly, then boil again. Let the marinade cool.
4. Pour the cooled marinade over the vegetables and mix everything. Set aside for an hour.
5. Spoon the salad into clean and dried jars.
6. Line the bottom of a large pot with a cotton cloth. Place the sealed jars inside, and add water up to 3/4 of the height of the jars.
7. Cover the pot and heat for about 15 minutes until the water boils.
8. Carefully remove the jars and place them upside down on a cotton cloth. They should cool completely. Then, you can store them in the pantry.