No-Sterilization Winter Cucumber & Tomato Salad
Appetizer-style, tangy, colorful, with a pronounced flavor! This no-sterilization winter cucumber and tomato salad will save you more than once in winter. Serve it as a side to a main dish or as a tasty, wholesome garnish - warm it up first if you like.
Updated : 03 March, 2026
Easy
About 1 hour.
Ingredients
600 grams
Cucumber
300 grams
Tomato
1
Bell pepper
2
Onions
2
Garlic
1 tablespoon
Salt
3 teaspoon
Sugar
3 tablespoon
Vegetable oil
3 teaspoon
Vinegar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make a winter tomato and cucumber salad? Prepare all the ingredients. Of course, it’s best to make this in peak vegetable season using field-grown tomatoes, cucumbers, and peppers.
Step 2
Wash the cucumbers, pat dry, and slice into rounds or half-moons (depending on the thickness of the cucumber).
Step 3
Wash the tomatoes, pat dry, remove the stems, and cut into thick wedges. I recommend plum tomatoes for canning - they have thicker skin and hold their shape well.
Step 4
Wash the bell pepper, remove the stem and seeds, and cut into thin strips.
Step 5
Peel the onion and slice into thin half-rings.
Step 6
Mix all the chopped vegetables and add minced garlic. I pressed the cloves through a garlic press, but you can grate the garlic finely or chop it with a sharp knife.
Step 7
Salt the vegetables.
Step 8
Add the sugar.
Step 9
Pour in the vegetable oil.
Step 10
Pour in the vinegar. This recipe uses 6-9% vinegar. If you have vinegar essence, dilute it with water at a 1:8 ratio.
Step 11
Put all the vegetables into a thick-bottomed pot and place over low heat.
Step 12
Cook on the lowest heat for about 20 minutes. The salad will shrink significantly in volume.
Step 13
Sterilize the jars in any convenient way. I pour a little water into the jars and microwave them for 5-7 minutes. You can also sterilize them in the oven at 212°F / 100°C for about 30 minutes, or simply scald with boiling water, or steam them. It’s enough to boil the lids for 5 minutes.
Step 14
Pack the salad into the jars and close tightly with lids or seal. No additional sterilization is required.
Step 15
Enjoy your meal!
Author note
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