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Marinated Tomato And Cucumber Salad For Canning

Marinated Tomato And Cucumber Salad


Marinated Tomato and Cucumber Salad

How To Make Marinated Tomato And Cucumber Salad

Marinated Tomato And Cucumber Salad


INGREDIENTS For Marinated Tomato And Cucumber Salad

  • 5 lbs of tomatoes
  • 5 lbs of pickling cucumbers
  • 2 lbs of onions
  • 2 heads of garlic
  • one large bunch of fresh dill
  • 20 cups of water
  • 8 Tablespoons of granulated sugar
  • 9 Tablespoons of fine sea salt
  • 3/4 cup of distilled white vinegar
  • 10 Tablespoons of sunflower oil (1 Tablespoon per jar)

INSTRUCTIONS For Marinated Tomato And Cucumber Salad

Wash the tomatoes and the cucumbers. If your cucumbers are a little soft, crisp them up by letting them soak in really cold water for 15 to 30 minutes. 

Then slice the onions, about 1/4 inch slices and quarter the tomatoes. Then slice the cucumbers into approximately 1/2 inch circles.

After that Wash then dry your canning jars.

And place a few sprigs of fresh dill on the bottom of each jar, then add 2 to 4 garlic cloves.

Layer the cucumbers, tomatoes and onions,  in 2 layers in each jar. 

In the meantime, in a large pot, bring the water, sugar and salt to a boil, mixing until all the salt and sugar dissolve. Off the heat, pour in the vinegar.

over the vegetables in the jar, ladle the hot marinade mixture, all the way to the top.

And add about one tablespoon of sunflower oil to the top of each jar. for me,  I add a little more than a Tablespoon to the half gallon jars, and I add a little bit less than a Tablespoon to the quart jars.

Then place the jar lids in boiling water, then let the lids stay in the boiling water for 10 to15 minutes also, off the heat.

And in a large pot, then place a towel or dishcloth on the bottom and fill it with water. And bring the water to a boil. 

Then place the filled jars in the boiling water, on top of the towel, and cover them loosely with the lids then cook, at a simmer, for 10 to15 minutes.

After that take the jars out of the water then close the lids tightly. And repeat that with all the jars.

The tomato and cucumber salad recipe is ready to eat in 1 to 2 days, since the vegetables are cut, the marinade penetrates them really quickly. 

Then store opened jars in the refrigerator, and the rest are shelf stable at room temperature.

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If you like this Marinated Tomato And Cucumber Salad, you may be interested in some of our other delicious recipes like the Pickled Beets Recipe.

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