Of course, vegetables in this preservation will not be sweet, as in a jar of jam, just with this method the natural taste of tomatoes is preserved as much as possible. The setting takes place quite quickly, literally in 1 hour. Such a blank can be easily whipped up. Well, you can consume delicious tomato salad as an appetizer, or add it to any other winter salad: for example, from fresh cabbage.
Tomatoes marinated in this way for the winter are definitely tastier than fresh salad, which are prepared from greenhouse tomatoes in the cold season.
Canned Tomato Salad - Recipe
We make a brine in advance: for 1 liter of water, 3 tablespoons of sugar (without a slide), 1 tablespoon of salt (with a slide). This amount is enough for a bookmark in a 3 liter can (or 3 liter, or 6 half liters). Boil the brine and cool to room temperature.
Prepare the required foods: peel and rinse vegetables.
Cut the tomatoes into thin slices, cut the stalks.
Cut the onion into thin slices along the grain: less juice is released, and the slices are crispy when preserved. And such a cut looks more aesthetically pleasing.
Chop the parsley, cut the garlic into thin slices, fill the jars, sprinkling each layer of tomatoes with onions, garlic and herbs.
Fill the jars to the top, then the contents can be slightly crushed without destroying the tomatoes. Pour vinegar and vegetable oil into the jars: distribute evenly, depending on the number of jars. The recipe is designed for 3 liters of finished preservation.
Pour in the cooled brine. The level in different banks is also different:
3 liter jar - 8 cm from the top, 1 liter jar - 4 cm from the top, half liter - 2 cm from the top.
Place the jars of brine in a container of room temperature water, cover the lids on top and bring to a boil.
As soon as the water in the pot boils, you should periodically lower the thin knife along the edge of the can to release air bubbles.
Sterilize the tomato blank over low heat until the tomatoes have juiced and the marinade is level with the rim of the jar. Turn off the heat, quickly remove from the pan and roll up.
Turn hot cans with the lid down, wrap up, and leave to cool. The product is stored at room temperature, it is recommended to refrigerate before use.
Due to short-term heat treatment, tomato slices do not fall apart (even the skin does not come off), and look almost like fresh. This fresh tomato salad can be stored for one year.