Tomato and Onion Salad for Winter Storage

Sterilize 2 jars (500 ml each) and their lids.

Cut the tomatoes into wedges (quarters), and slice the onion into thin strips.

Slice the hot peppers into rings and peel the garlic cloves.

Layer parsley, garlic, and hot peppers on the bottom of each jar.

Alternate layers of tomatoes and onion in the jars.

Prepare the pickling liquid: bring water to a boil, add salt, sugar, black pepper, and bay leaf. Simmer for 2 minutes, then add vinegar.

Pour the hot pickling liquid into the jars — don't add the bay leaf.

Pasteurize the jars for 15 minutes in a pot of hot water (without screwing on the lids).

Seal with lids, turn upside down, and wrap in a towel until completely cooled.