It goes well with boiled or fried potatoes. Or you can add a hodgepodge or cabbage soup. It is budgetary and saving time in winter is serious.
Ingredients:
1 kg of cabbage
1 kg dense red tomatoes (cream, fingers)
1 kg of fresh small cucumbers
1 kg of colored Bulgarian sweet pepper
1 kg of carrots
1 cup vegetable oil
1 cup 9% vinegar
16 h. l. Sahara
8 h. l. salt
5 pieces. bay leaf
1 tbsp. l. black peppercorns
10 allspice peas
How to cook:
1. Chop the cabbage with a special knife. You should get a fairly thin straw.
2. Grate the carrots on the middle aunt. You can cut it into strips, but you need it thin enough, otherwise the carrots will not boil in the salad. Therefore, a grater will be the best solution.
3. Wash tomatoes and peppers. Cut the tomatoes into wedges as for a regular fresh vegetable salad.
Peppers are removed from seeds and cut into thin strips, you can use small cubes. But subtle enough.
4. In a large saucepan, combine all vegetables, pour oil and vinegar into them, add salt and sugar, as well as bay leaves and peppers.
5. Leave the salad for juice to come out for 1 hour.
6. Mix vegetables in a saucepan, put on fire and bring to a boil. Boil the salad for exactly 2 minutes after boiling evenly.
7. Arrange boiling salad in hot sterilized jars and immediately roll up, turn over and wrap. The salad will "reach" itself in a jar under the covers to the desired condition.
It is better to store such a salad in a cool place.
If you open a jar with this blank in winter, the cucumbers will be almost as fresh, and the aroma of all vegetables is simply incredible - real, summer.
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Thanks for reading to the end!