5 lbs tomatoes
5 lbs pickling cucumbers
2 lbs onions
2 heads of garlic
1 large bunch fresh dill
20 cups water
8 Tablespoons granulated sugar
9 Tablespoons fine sea salt
3/4 cup distilled white vinegar
10 Tablespoons sunflower oil (1 Tablespoon per jar)
Wash the cucumbers and tomatoes. If your cucumbers are a little soft, you can crisp them up by letting them soak in really cold water for 15-30 minutes.
Slice the cucumbers into approximately 1/2 inch circles. Slice the onions, about 1/4 inch slices and quarter the tomatoes. Peel the garlic.
Wash and dry your canning jars.
Place a few sprigs of fresh dill on the bottom of each jar, and then add 2-4 garlic cloves.
Layer the onions, cucumbers and tomatoes in 2 layers in each jar. I got 10 (1 quarjars, using 8 wide mouth quart jars and 2 half gallon wide mouth jars.
Meanwhile, in a large pot, bring the water, salt and sugar to a boil, mixing until all the sugar and salt dissolve. Off the heat, pour in the vinegar.
Ladle the hot marinade mixture over the vegetables in the jar, all the way to the top.
Add about a tablespoon of sunflower oil to the top of each jar. I add a little bit less than a Tablespoon to the quart jars and a little more than a Tablespoon to the half gallon jars.
Place the jar lids in boiling water and let the lids stay in the boiling water for 10-15 minutes also, off the heat.
1In a large pot, place a towel or dishcloth on the bottom and fill it with water. Bring the water to a boil. Place the filled jars in the boiling water, on top of the towel, cover them loosely with the lids and cook, at a simmer, for 10-15 minutes.
Take the jars out of the water and close the lids tightly. Repeat with all the jars.
The tomato and cucumber salad is ready to eat in 1-2 days, since the vegetables are cut, the marinade penetrates them really quickly. Store opened jars in the refrigerator, the rest are shelf stable at room temperature.