Vegetable Salad for Winter Storage

Run the tomatoes through a food mill or blender and pour into a pot.

Clean and wash the bell pepper, then dice it.

Add the diced pepper to the tomato mixture along with sugar, salt, vegetable oil, and garlic that's been pressed through a garlic press.

Stir everything together, bring to a boil over heat, then reduce the heat and simmer for 10-15 minutes.

Add the cucumbers and pour in the vinegar, then stir to combine.

Bring back to a boil, then reduce the heat, cover the pot with a lid, and cook for another 5-6 minutes.

Pour the finished salad into hot sterilized jars and seal with lids.

Flip the jars upside down, wrap them in a blanket or warm cloth, and let them cool completely.