Table of contents:
- Ingredients for tomato and cucumber salad with olives for the winter
- A method of preparing a delicious salad of tomatoes and cucumbers with olives for the winter
Video: Delicious Salad Of Tomatoes And Cucumbers With Olives For The Winter. Step-by-step Recipe With Photo
This article contains a recipe for a delicious salad of tomatoes, cucumbers and olives for the winter, which is easy to prepare from fresh seasonal vegetables. In winter, it will remain to open the jar, add diced feta cheese to the vegetables, season with fresh herbs and you will get almost a Greek salad. Use extra virgin olive oil for the preparation, you can add parsley or cilantro, ground paprika to taste. I advise you to store such blanks in a cool basement or cellar.
- Cooking time: 1 hour
- Quantity: ingredients for 1 jar with a capacity of 500 ml
Ingredients for tomato and cucumber salad with olives for the winter
- 150 g tomatoes;
- 150 g cucumbers;
- 30 g sweet pepper;
- 30 g carrots;
- 20 g onions;
- 1 clove of garlic;
- 40 g pitted green olives;
- 30 ml olive oil;
- 30 ml of 6% vinegar;
- 5 g table salt;
- 10 g granulated sugar;
- pepper to taste.
A method of preparing a delicious salad of tomatoes and cucumbers with olives for the winter
Cut the tomatoes in half, cut out the seal with the stalk, then cut it finely. Put a colander in a deep bowl, put chopped vegetables in it. According to this recipe, tomatoes for preparing a salad of tomatoes and cucumbers with olives are chosen slightly unripe, strong, without damage or signs of spoilage.
Carefully wash the cucumbers, cut off the ends, cut into round slices 4-5 millimeters thick. We choose small prickly cucumbers with thin skin. Add sliced cucumbers to the tomatoes.
Cut the sweet fleshy pepper in half, cut out the stalk with the seeds. We wash the halves of the pepper with running water to wash off the remnants of the seeds. Cut the pepper into small cubes. Put in a colander.
Carefully wash the carrots, remove a thin layer of the skin with a vegetable scraper, cut the carrots into strips, add to the rest of the vegetables. I advise you to use a grater for Korean carrots - you get thin long shavings.
Cut the garlic into slices and the onion into half rings. I cooked in the summer, instead of onions I took the light part of the green onion stalk.
Sprinkle vegetables with salt and sugar, stir. Under the influence of salt and sugar, vegetable juice will begin to stand out.
We leave the vegetables for 20 minutes, the resulting juice will collect in a bowl, and the vegetables will become soft, it will be convenient to put them in a jar.
Add pitted green olives to the vegetables.
Thoroughly wash a half-liter jar in warm water with soda or dish detergent, rinse with hot water and dry in the oven at 100 degrees Celsius for 10 minutes. Put vegetables in a dry jar.
Add olive oil and 6% vinegar to the vegetable juice. Pepper with ground black pepper to taste.
Pour the dressing into a jar, tighten it with a tightly boiled lid. Put a towel on the bottom of a large saucepan, put salad. Pour water heated to 40 degrees Celsius so that the water closes the jar. Bring to a boil, sterilize for 25 minutes. We take out the jar with tongs, turn it upside down. After cooling down, we remove the workpiece to a cool and dry place. Storage temperature from +2 to +7 degrees Celsius.
A delicious salad of tomatoes and cucumbers with olives is ready for the winter. Bon appetit and tasty supplies for the winter!