This Marinated Tomato and Cucumber Salad has layers or tomatoes, cucumbers and onions in a completely sweet and pungent salt water. It’s one of my number one cured plates of mixed greens.
INGREDIENTS :
- 5 lbs tomatoes
- 5 lbs pickling cucumbers
- 2 lbs onions
- 2 heads of garlic
- 1 large bunch fresh dill
- 20 cups water
- 8 Tablespoons granulated sugar
- 9 Tablespoons fine sea salt
- 3/4 cup distilled white vinegar
- 10 Tablespoons sunflower oil (1 Tablespoon per jar)
INSTRUCTIONS :
Wash the cucumbers and tomatoes. In the event that your cucumbers are somewhat delicate, you can fresh them up by allowing them to absorb truly chilly water for 15-30 minutes.
Cut the cucumbers into roughly 1/2 inch circles. Cut the onions, around 1/4 inch cuts and quarter the tomatoes. Strip the garlic.
Wash and dry your canning containers.
Place a couple of twigs of new dill on the lower part of each container, and afterward add 2-4 garlic cloves.
Layer the onions, cucumbers and tomatoes in 2 layers in each container. I got 10 (1 quarjars, utilizing 8 wide mouth quart containers and 2 half gallon wide mouth containers.
In the mean time, in a huge pot, bring the water, salt and sugar to a bubble, blending until all the sugar and salt break up. Off the intensity, pour in the vinegar.
Spoon the hot marinade combination over the vegetables in the container, the entire way to the top.
Add about a tablespoon of sunflower oil to the highest point of each container. I add somewhat under a Tablespoon to the quart containers and somewhat more than a Tablespoon to the half gallon containers.
Place the container covers in bubbling water and let the tops stay in the bubbling water for 10-15 minutes likewise, off the intensity.
1In a huge pot, put a towel or dishcloth on the base and fill it with water. Heat the water to the point of boiling. Place the filled containers in the bubbling water, on top of the towel, cover them freely with the covers and cook, at a stew, for 10-15 minutes.
Remove the containers from the water and close the covers firmly. Rehash with every one of the containers.
The tomato and cucumber salad is prepared to eat in 1-2 days, since the vegetables are cut, the marinade enters them actually rapidly. Store opened containers in the fridge, the rest are rack stable at room temperature.
