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Summer Salad
A vibrant, vitamin-packed winter preserve made with fresh tomatoes, cucumbers, bell peppers, and herbs.
Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
Quick price-per-kg calculator
Method
Cut the tomatoes into wedges. Slice the red and green bell peppers, as well as the onions, into rings.
Finely mince the garlic, herbs, and hot pepper. Add salt and vegetable oil, mix thoroughly, and let sit for 20 minutes so the salad releases its juices.
Place black peppercorns and bay leaves at the bottom of the jars. Pack the salad in tightly, pour any juices from the bowl into the jars as well, and add sugar at the rate of 1 tsp per quart jar.
Process the jars in a water bath. After 35 minutes, remove them, add 1 tsp of vinegar, and seal tightly with lids.
The spice and herb blend will permeate all the vegetables in the jar. You can taste the salad as early as the next day, and you can store the preserves for months—the vegetables will stay just as delicious.
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