Salad of cucumbers and tomatoes for the winter "Lick your fingers"

Red, dense, ripened (but not overripe!) Tomatoes are thoroughly washed and dried. Cut in half, cut the stem with a seal, cut into thick slices, as shown in the photo.

Sliced ​​tomatoes are sent to a large bowl or basin.

Freshly thorny cucumbers are pre-soaked in cold water, rinsed well under the tap and cut into thin slices. I cut cucumbers on a Berner grater, I get slices of exactly the same thickness, moreover, very quickly.

Add chopped cucumbers to the tomatoes.

Peel the sweet white onion, cut into thin rings, throw to the vegetables.

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Rinse a bunch of fresh herbs with cold water, shake, dry on a paper towel and chop finely.

Add chopped herbs to the rest of the ingredients.

Next, sprinkle the vegetables with salt and sugar, mix well, leave for a few minutes so that the juice begins to stand out.

Pour wine vinegar, sunflower oil, pour ground black pepper. I advise you to use unrefined sunflower oil for this salad, what smells like seeds - it turns out very tasty.

Next, put the salad on the stove, close the lid tightly and bring to a boil over moderate heat. We boil for 2-3 minutes, immediately remove from the stove so that the onion remains crispy.

Dry thoroughly washed cans and lids in an oven at a temperature of 110 degrees Celsius.

We lay out the salad in jars, add to the sauce formed during cooking. We close the lids, sterilize the jars with a capacity of 500 g for 12 minutes, then cork tightly.