Preserves

Tomato and Pepper Salad for Winter

This is the preserve you open and put straight on the table. The vegetables are cut large and stewed for only thirty minutes — long enough to take up the marinade, not long enough to collapse into relish. The proportions are set so the salad stands on its own: with boiled potatoes it is already dinner.

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Tomato and Pepper Salad for Winter — the finished dish
Prep
35 min
Cook
40 min
Total
1 h 15 min
Servings
20
Level
Easy
Per serving
65 kcal

Ingredients

Makes: 5 jars, 500 ml each

Method

  1. Step 1: Cut the vegetables

    Tomatoes into 6 wedges, peppers into strips, cucumbers into 1 cm rounds, onions into half-moons. No need to go finer; everything settles in the jar anyway.

  2. Step 2: Combine

    Put all the vegetables in a wide pot with the salt, sugar, oil, peppercorns and bay, and stir.

  3. Step 3: Let them draw

    Leave for 20 minutes: the vegetables give out enough juice that no water is needed.

  4. Step 4: Stew

    Bring to the boil and simmer gently for 30 minutes, folding the mixture over two or three times so the pieces stay whole.

  5. Step 5: Add the vinegar

    Pour in the vinegar, cook for 5 minutes and take the pot off the heat.

  6. Step 6: Seal

    Ladle hot into sterilised jars along with the juices, seal, turn upside down and wrap until cold.

Tips & variations

  • Tip

    Use firm tomatoes; overripe ones break down and the salad turns into sauce.

  • Variation

    Two grated carrots added at the start make it sweeter and brighter.

  • Tip

    Fold from the bottom up rather than stirring in circles, and the pieces survive.

  • Storage

    A year in a cool dark place, 5 days in the fridge once opened.

Nutrition

Approximate nutrition per serving and for the whole dish
1 serving Whole dish 20 servings
Energy65 kcal1,300 kcal
Protein1 g20 g
Fat4 g80 g
Carbohydrates7 g140 g

Approximate values calculated from standard ingredient data.

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