Polish-style tomatoes for the winter
Try preserving delicious Polish-style tomatoes for the winter using our recipe without sterilization. In early autumn, housewives try to preserve as much food as possible for the winter, so they have something to serve later and something to snack on whenever they're hungry. Typically, these appetizers include cucumbers, lecho, tomatoes, and cabbage. For those who love something sour, there's always something they'll really enjoy, and our tomato salad is one such option.
The recipe is simple and hassle-free. The good thing is that you can add tomatoes to this salad that are slightly bruised, overripe, or don't fit the shape or size of other preserves. When opening this salad in winter, you can place it in a separate bowl and serve it as a regular salad, or you can serve it as an appetizer or as a side dish for meat. This salad makes a great complement to mashed or fried potatoes, rice, buckwheat, and any other side dish.
Ingredients (calculated for 1 liter):
- tomatoes – 600-700 g;
- dill;
- parsley;
- peppercorns -4 -5 peas;
- onion – 1 pc.;
- vegetable oil – 1 tbsp;
- water – 1 l.;
- salt – 1 tbsp;
- sugar – 3 tablespoons;
- vinegar – 1.5 tbsp.
How to prepare Polish-style tomatoes for the winter
Before you begin, you need to prepare your canning jars. The easiest way to sterilize them is in the microwave. Fill the jars halfway with water, microwave for 10 minutes, and that's it.
First, rinse the vegetables thoroughly under running water, then cut the tomatoes into wedges, cutting each tomato into 4-6 pieces. Then, chop the onions into half rings and simply chop the herbs.
We put peppercorns on the bottom of our clean jars, then onions, herbs, tomatoes, alternating everything.
Then pour in the sunflower oil.
Now, in a separate saucepan, boil water, add salt, sugar, and vinegar.
Pour the resulting boiling marinade into jars and immediately roll them up, turn them over and wrap them until they cool.
That's it, the autumn tomato salad is ready. Simple, easy, and delicious.
