Tomato Salad for Winter Without Sterilization
Description
Winter preserves made at home. To keep the tomatoes in good shape all winter, we'll use a triple pour-over, then boil the marinade and seal the salad under the lid. For aroma, I suggest adding a little mustard seed, coriander, black pepper, and allspice berries to the salad. Tomato and onion salad can be served at any meal; it pairs well with meat, poultry, vegetable, and fish dishes and also makes a great appetizer for a festive table. Save this recipe for later.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Wash the tomatoes and pat them dry, then cut each tomato into 4–6 wedges.
- 3
Step 3
Prepare the onion and garlic. Peel and rinse; slice the onion into half-moons.
- 4
Step 4
Prepare the jars for preserving. Wash them thoroughly with baking soda or a special cleaning agent, then sterilize the jars over steam, in the oven, or in the microwave—whichever is most convenient for you. Boil the lids in rapidly boiling water for 8–10 minutes as well. Fill the jars with tomatoes, onion, and garlic. Pour rapidly boiling water into the jars and let them stand for 10 minutes so the tomatoes steam through. Then drain the water, bring it back to a boil, and pour it over the tomatoes again. Repeat this procedure twice.
- 5
Step 5
For the third time, drain into water in a saucepan, bring to a boil, and stir in the salt, sugar, and spices. Simmer the marinade for one minute, add the vinegar, and turn off the heat.
- 6
Step 6
Pour the marinade into the jars.
- 7
Step 7
Tightly seal the jar with a sterile lid, gently turn it upside down, wrap it in a warm blanket, and leave it undisturbed for 24 hours until the glass and the preserves have completely cooled. After that, move the preserves to a pantry or cellar for storage.
- 8
Step 8
Salad is ready!