The perfect appetizer is a layered tomato and onion salad without sterilization.
It's easier to prepare tomato and onion salad for the winter in half-liter or liter jars. However, you can also use 1.5-liter jars if you have a large family or plan to serve the salad as an appetizer for a holiday meal.
The preparation process is simple; the salad is made without sterilization: slice the tomatoes and onions, layer them in jars, and pour the marinade over them. The recipe, complete with step-by-step photos, will be a helpful guide for those just starting out with home canning.
For added flavor, you can add dried or fresh dill, peppercorns, garlic, or bay leaves to the bottom of the jar. The marinade is also simple: boil water, make one layer, then add salt, sugar, and vinegar to the drained water, bring to a boil, and pour over the tomatoes. Even if there isn't enough marinade for all the jars, you can quickly make another batch.
Ingredients:
- tomatoes – 1 kg;
- onion – 200-300 g;
- umbrellas of dried dill - 1-2 pieces per half-liter jar;
- bay leaf – 1 pc;
- garlic – 2-3 cloves;
- allspice and black peppercorns – 2-3 each
Marinade per liter of water:
- coarse salt – 1 level tbsp;
- sugar – 3 tbsp;
- vinegar 9% strength – 50 ml.
How to make a layered onion and tomato salad
It's best to use medium-sized, firm, ripe tomatoes. Cut them in half or quarters, removing any remaining stems. Chop the onion into half rings or thin strips (you can use sweet salad or hot onion).
Place one or two umbrellas of dried or fresh dill, cut garlic cloves, a bay leaf and peppercorns at the bottom of a steamed half-liter jar.
Pack the tomato halves or slices tightly, filling the jar a third or halfway. Sprinkle the chopped onion over the tomatoes. Shake the jar to fill any gaps.
Cover the onions with a layer of tomatoes, filling the jar to the top. Shake periodically or tap the bottom on the table to ensure the vegetables are packed more tightly.
Boil a liter or a little more of water. Pour boiling water into the jars, filling them to the top, completely covering the tomatoes. Place a clean lid on top and let them warm up for 15-20 minutes.
There are two ways to prepare the marinade. The first involves using the water drained from the jars. The second involves pouring the water down the sink and preparing the marinade with clean water. Choose the method you prefer. Add salt and sugar to a saucepan of water and bring to a boil.
Add vinegar (50 ml, or 2.5 tablespoons). Once it boils again, remove the marinade from the heat.
Pour the boiling marinade into the jars containing the salad. Immediately seal them tightly with the same lids you used to cover the jars when you first poured boiling water over them.
After turning the salad jars upside down, wrap them in a blanket or place them under a warm blanket for 24 hours. Then store them in the basement or pantry. Happy canning!
