Tomato salad without sterilization for winter

Step-by-step cooking

1. Step 1:

   

   First of all, it is necessary to sterilize the banks. This is a necessary process, since we will not sterilize the salad itself. There are many different ways to sterilize dishes. I usually do it in the oven. To do this, be sure to put the cans in the cold!!! turn on the oven, and then turn it on 120°. Hold the jars for about 15 minutes. Then carefully take out the hot cans, putting mittens on your hands. Do this right before you bookmark the products.

2. Step 2:

   

   Sterilize the lids for cans by boiling. Dip them in cold water, bring to a boil and boil for a few minutes. Take the lids out of the water before you need to cover the jars with them. It doesn't matter which lids you use - the ones that need to be screwed or already with a ready-made thread - sterilize them the same way.

3. Step 3:

   

   Prepare the salad preparation products. I was making half a serving. Take good water, from a filter or bottle. It does not matter that it goes into brine, the taste of canned food depends on its taste.

4. Step 4:

   

   Peel the onion and cut it into half rings.

5. Step 5:

   

   Cut the garlic into thin plates.

6. Step 6:

   

   Rinse tomatoes thoroughly under running water. Cut each tomato into quarters. Cut out the stalks.

7. Step 7:

   

   Put bay leaf, peppers and chopped garlic in jars at the bottom.

8. Step 8:

   

   Then layer tomatoes and onions into jars. Do not fill the cans too much so that the tomato slices do not break. If you are onion lovers, you can put it even more. My half a kilo of tomatoes fit into two half-liter cans.

10. Step 9:

    

    Boil water in a kettle. Pour boiling water over the jars to the very top.

11. Step 10:

    

    Cover them with prepared lids and leave them standing for 15-20 minutes.

12. Step 11:

    

    Drain the water from the jars into a saucepan. They won't be too hot, as the tomatoes will cool the hot water. When draining, hold the jars with a lid so that the tomatoes do not fall into the pan. After I drained the water from the cans, I measured its amount. I got about 250 ml. You may have a different result. It depends on how much you've stuffed the cans with tomatoes.

13. Step 12:

    

    I advise you to always measure the water that you have drained from the cans in order to calculate the amount of products for the marinade. In the recipe, they are given per liter of water. Count how many will be needed in your case. Put the pan on the fire. Bring it to a boil, add sugar and salt, boil it again. Add vinegar and oil, stir and turn off the heat. The brine is ready!

14. Step 13:

    

    Pour the brine into the jars. Immediately tighten the lids on them. If you use metal caps for rolling, then use a special machine.

15. Step 14:

    

    Turn the closed jars upside down to further sterilize the lids.

16. Step 15:

    

    Cover the jars first with a towel, and then wrap them with something thick to keep warm longer - with a blanket, clothes or a terry towel. Keep the jars in this form until completely cooled. You can store such a salad In a cool place outside the refrigerator, due to vinegar and acid tomatoes, it does not explode. Tomatoes will be ready in two weeks.