When vegetables and herbs are salted, they retain a lot of vitamins until spring. I have been preparing vegetables in this way for a long time. This is very convenient in winter: when cooking borscht, soup or other dishes, put 1-2 tablespoons of the fragrant dressing. Just remember to add a little less salt to the dish later.
Ingredients
- 500 gr. tomato
- 500 gr. bulb onions
- 500 gr. carrot
- 500 gr sweet pepper
- 300 gr. parsley
- 500 gr salt
Steps
Grate the carrots on a coarse grater.
Cut onion and pepper into thin strips.
Remove the skin from the tomatoes and chop too.
Finely chop the greens.
Add salt (if "extra", then 400 gr.) And mix everything. After 10 minutes, put the dressing (the released juice too) into the jars and cover with nylon caps.
The dressing keeps well at room temperature.
From the indicated amount of vegetables, 4 cans of 0.5 liters were obtained.
a source
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