Tomato and Cucumber Salad for Winter

Cooking method

1. Step 1:

   

   Gather the ingredients and seasonings for this delicious vegetable salad for winter.

2. Step 2:

   

   Cut one kilogram of cucumbers into pieces about a centimeter (½ inch) thick and put them in a large enameled basin.

3. Step 3:

   

   Cut half a kilogram of onions into half-rings.

4. Step 4:

   

   Add the sliced onion to the basin with the cucumbers.

5. Step 5:

   

   Add two tablespoons of salt to the basin with the cucumbers and onions, to draw out their juices.

6. Step 6:

   

   Mix the onions and cucumbers together well.

7. Step 7:

   

   Cut half a kilogram of bell pepper into half-rings and add it to the cucumbers and onions.

8. Step 8:

   

   Roughly chop the dill and parsley to taste — not too fine.

9. Step 9:

   

   Add the chopped herbs to the basin with the cucumbers, peppers, and onions.

10. Step 10:

    

    Thinly slice seven cloves of garlic.

11. Step 11:

    

    Add the sliced garlic to the basin with the vegetables and herbs.

12. Step 12:

    

    Mix all the ingredients together well.

13. Step 13:

    

    Cut three kilograms of tomatoes into rough wedges up to a centimeter (½ inch) thick.

14. Step 14:

    

    Add the cut-up tomatoes to the basin with the vegetables.

15. Step 15:

    

    Add three tablespoons of sugar to the basin.

16. Step 16:

    

    Pour 120 grams of vegetable oil into the basin.

17. Step 17:

    

    Mix everything thoroughly and let it sit for fifteen to twenty minutes.

18. Step 18:

    

    Into each pint jar (sterilized beforehand), drop four or five black peppercorns and one bay leaf, then pack in the salad, pressing it down, and cover with a lid.

19. Step 19:

    

    Top off each jar with the juice from the basin so the vegetables are covered, then cover with the lids.

20. Step 20:

    

    Put a pot of hot water on the stove and set the jars of salad in it — the water should come up to the necks of the jars. Bring it to a boil and process the jars for thirty minutes.

21. Step 21:

    

    After processing, add one teaspoon of 9% vinegar to each jar and seal them tightly with sterile lids.

22. Step 22:

    

    Turn the jars upside down, stand them on their lids to check the seal, then tuck them under a warm blanket until completely cool. After that, store them somewhere dark and dry, away from any heat source.

23. Step 23:

    

    Let's cook together — simple, homemade, delicious dishes from everyday ingredients. Enjoy, everyone!