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Tomato, Pepper, and Onion Salad
A vibrant summer vegetable preserve featuring tomatoes, bell peppers, and carrots, marinated and jarred for winter storage. A bright and aromatic appetizer that brings back memories of warm summer days.
Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
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Method
Slice the tomatoes into wedges, cut the peppers into strips, halve the onions into half-moons, and slice the carrots into rounds or matchsticks.
Combine all the vegetables in a large pot, adding salt, sugar, oil, vinegar, bay leaves, and peppercorns. Let it sit for 2 hours so the vegetables release their juices and absorb the marinade.
Place the pot over heat, bring to a boil, and simmer for 15-20 minutes, stirring gently to avoid crushing the tomatoes.
Pack the hot salad into sterilized jars, seal tightly, invert, and wrap in a blanket until completely cooled.
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