Red Tomato Salad Pasteurized / Sałatka z Czerwonych Pomidorów Pasteryzowana
Excellent proposition for delicious red tomato salad for the winter months. It is very easy to make, ideal for any sandwich, lunch and dinner. Let us savor the summer vegetable taste in the jars to enjoy all winter long.
Ingredients
- 2 kg red fresh tomatoes (sliced)
- 300 g yellow onion (sliced)
Brine:
- 1 liter water
- 150 ml's apple cider vinegar (or regular vinegar)
- 3 teaspoons salt ( approx. 25 grams)
- 4 tablespoons granulated white sugar (approx. 60 grams)
- 3 bay leaves
- 3-4 grains cloves
- 8 grains peppercorns
Instructions
- Wash and dry tomatoes. Cut out the thickening from the stem and cut the tomatoes with the skins into slices about 4-5 millimeters thick. Slice the onion into thin half-moons. Layer the sliced tomatoes and onions in jars alternating with tomatoes and onions. (jars should be scalded beforehand).
- Add all the ingredients for the brine (salt, pepper, cloves, bay leaves, vinegar, water, sugar) to the pot and mix all well. Place the pot over high heat and bring it to a boil, pour the hot brine over the tomatoes in jars.
- Remove the bay leaves from the brine and place a piece into each jar. I place a clove, allspice and peppercorns from the brine into each jar. Pour the brine so that the tomatoes in the jar are covered. I like to add a teaspoon of oil on top of each jar. Wipe the edge of the jar thoroughly with a paper towel or cloth and close the lid tightly. I pasteurize the prepared jars.
- Line the pot with a kitchen cloth, insert the jars and separate them with a second cloth so that they do not touch each other. Pour lukewarm water to the height of about 3/4 of the jar. Place the pot on the burner and when the water starts to boil gently, reduce the heat and pasteurize for about 10-15 minutes. Then, place the jars upside down and let them cool completely.
- The salad is now ready, we can place the jars in the pantry or a cooler place and enjoy! SMACZNEGO!
- TIP : Jars of tomato salad can also be pasteurized in the oven. If the tomatoes were poured with hot brine, place the well-closed jars in an oven preheated to 110 degrees C or 230 degrees F. Pasteurize the jars for about 20 minutes. When pressed with a finger, the lid should be concaved - it should not bounce back when pressed. If the tomato salad was poured with cooled brine, place it in a cold oven and then start preheating the oven to 110 degrees C or 230 degrees F. You count the pasteurization time from the time the oven heats up and it takes about 10 minutes.