"Mother-in-Law's Tongue" Tomato Salad for Winter

Cooking method

1. Step 1:

   

   How do you make "Mother-in-Law's Tongue"? The photo shows the main ingredients you'll need. Choose tomatoes that are juicy, ripe, and not too soft, so they hold their shape as well as possible in the finished dish.

2. Step 2:

   

   Peel the onion and garlic. Halve the chili pepper and remove the seeds and white ribs. Rinse all the vegetables and herbs in clean water.

3. Step 3:

   

   Cut the tomatoes into quarters or halves, depending on their size. If you like, cut out the stem ends. Put the cut tomatoes in a deep bowl or pot.

4. Step 4:

   

   Halve the onion and cut it into medium-thick half-moons. Grate the garlic on a fine grater or press it. Add both to the tomatoes.

5. Step 5:

   

   Cut the chili pepper into small cubes or thin rings, or grate it on a fine grater.

6. Step 6:

   

   Now for the herbs. Parsley and dill are perfect in a tomato salad. Chop them, not too finely. Add the herbs, sugar, salt, vinegar, and vegetable oil to the bowl with the tomatoes. I used a seasoned salt (with a little blend of spices), which made the finished dish more aromatic.

7. Step 7:

   

   Stir the salad gently but thoroughly with a large spoon, until the sugar and salt dissolve. Let it stand at room temperature for about half an hour. Meanwhile, sterilize the jars and lids however you like.

8. Step 8:

   

   Pack the salad into the jars.

9. Step 9:

   

   Set the jars in a large pot and add water up to the "shoulders" of the jars. Lay a lid loosely on top of each (don't screw them down). Bring to a boil, then lower the heat to just below medium and let them sterilize for about 20 minutes.

10. Step 10:

    

    Tighten the lids, turn the jars upside down, and wrap them in a warm blanket or towel. Once fully cooled, move them to a basement or cellar for long-term storage.