1Wash the cucumbers and tomatoes well.

2If the cucumbers are soft, soak them in cold water for 15-30 minutes to harden.

3Spread the cucumbers into circles about 1.25 cm thick.

4Spread the onion into circles about ½ cm thick and quarter the tomatoes.

5Peel the garlic.

6Wash and dry the jars.

7Put a few sprigs of dill in the bottom of each jar, then add 2-4 cloves of garlic.

8Arrange the onions, cucumbers and tomatoes in two layers in each jar.

9In a large pot, bring the water, salt and sugar to a boil, stir until everything dissolves.

10Remove from the hob and add the vinegar.

11Pour the hot marinade over the vegetables in the jars, up to the top.

12Add a tablespoon of sunflower oil to each jar.

13Put the lids of the jars in boiling water for 10-15 minutes.

14In a large pot, place a towel at the bottom and fill with water, bring to a boil.

15Set the jars full of boiling water on the towel, cover lightly with the lids, and cook gently for 10-15 minutes.

16Take the jars out of the water and close tightly.

17The salad is ready to eat in 1-2 days; keep open jars in the fridge and the rest at room temperature.

Marinated Tomato and Cucumber Salad

Instructions