Finger-licking good cucumber and tomato salad for the winter

Preparations for the winter

Prepare a delicious cucumber and tomato salad for the winter that's "finger-licking good." I offer you a recipe with photos for a flavorful summer vegetable appetizer that can be easily preserved at home. It will take 60 minutes to prepare, and the ingredients listed in the recipe will make several 0.5 liter jars.

Ingredients:

tomatoes – 2 kg;
cucumbers – 2 kg;
onions – 1 kg;
greens (cilantro, parsley) – 150 g;
sunflower oil – 200 ml;
wine vinegar – 50 ml;
sugar – 30 g;
salt – 30 g;
black pepper.

How to make a tomato and cucumber salad for the winter

Wash and dry red, firm, ripe (but not overripe!) tomatoes thoroughly. Cut in half, remove the stem and thickened part, and slice into thick slices, as shown in the photo.

Place the chopped tomatoes in a large bowl or basin.

Pre-soak fresh prickly cucumbers in cold water, rinse thoroughly under the tap, and slice thinly. I use a Berner grater to get slices of exactly the same thickness, and it's very quick.

Add chopped cucumbers to the tomatoes.

Peel the sweet white onion, cut into thin rings, and add to the vegetables.

Rinse a bunch of fresh herbs with cold water, shake off excess water, dry on a paper towel and chop finely.

Add chopped herbs to the remaining ingredients.

Next, sprinkle the vegetables with salt and sugar, mix well, and leave for a few minutes until the juice begins to release.

Pour in the wine vinegar, sunflower oil, and ground black pepper. I recommend using unrefined sunflower oil for this salad; the kind that smells like seeds makes it very tasty.

Next, place the salad on the stove, cover tightly, and bring to a boil over medium heat. Boil for 2-3 minutes, then remove immediately to preserve the crispiness of the onions.

Dry thoroughly washed jars and lids in an oven at 110 degrees Celsius.

Place the salad in jars and top with the sauce that has formed during cooking. Seal with lids, sterilize 500g jars for 12 minutes, then seal tightly.