Ingredients for making pepper salad for the winter
- Sweet pepper 5 kilograms
- Onion 1 kg
- Homemade tomato juice 2 cups
- Table vinegar 9% 1,5 cups
- Refined vegetable oil 1.5 cups
- Salt 2 tablespoons
- Sugar 1.5 tablespoons
- Medium size bay leaf 5 pieces
- Black peppercorns to taste
- Main Ingredients: Onion, Pepper
- Serving 10 Servings
- World Cuisine
Cutting board, kitchen knife, large bowl, kitchen stove, kitchen gloves, a tablespoon, a glass, a large pan - 2 pieces, half-liter glass jars - 12 pieces, metal lid for jars - 12 pieces, kitchen tongs, a warm blanket, a cloth towel, kitchen table, baking soda, kitchen sponge for washing dishes, deep bowl for serving, scoop, funnel, wooden spatula, can opener, can opener
Cooking pepper salad for the winter:
Step 1: sterilize the jars with lids.
In any preservation, a very important and crucial point is the sterilization of cans with lids. After all, if it is incorrect to clean the container, then our packing may explode at the most inopportune moment, for example, in winter. But we do not want this? So let's start by washing cans with lids under running warm water. This will help us with baking soda and a kitchen sponge. Thoroughly rub the containers on all sides and only then put in the sink under a stream from the tap. We rinse everything until the jars begin to creak if you hold the glass with wet hands. Next, we put everything upside down on a clean cloth towel, with which we pre-cover the kitchen table, and leave it for some time alone.
Now in one of the two large pots we pour ordinary water so that it half-fills the container and put on medium heat. When the liquid boils, fasten the burner to the maximum and begin the sterilization process itself. Very neatly put jars with lids in a pan and mark 10 minutes. After the allotted time, we get them out of there with the help of kitchen tacks and tongs and put them back on a flat surface. Now put the next portion of the container into the container and repeat the procedure from beginning to end. After all, turn off the burner and begin to prepare vegetables.
Step 2: prepare the bell peppers.
To make our salad juicy and very tasty, we try to choose large fleshy ripe pepper. First, thoroughly rinse it under running warm water and put it on a cutting board. Using a knife, we clean the component from the tail and seeds. Then cut it in half or quarter along and move it into a large bowl.
Step 3: prepare the onions.
Using a knife, peel the onion from the husk and wash it very well under running water so that its juice does not get into our eyes when we process it. Then we lay out the component on a cutting board and grind it with thin half rings. Attention: the onion can also be first cut lengthwise into quarters and then cut each part across into strips. In any case, pour the crushed component into a bowl of pepper.
Step 4: prepare pepper salad for the winter.
Pour tomato juice, table vinegar, vegetable oil into another large saucepan, and also add salt, sugar, bay leaves and black pepper peas (I usually put things from the calculation of the ingredients specified in the recipe) 25-30) We put the container on medium heat and bring the contents to a boil. Immediately after that, carefully spread the slices of sweet pepper and chopped onions here and mix everything thoroughly with a wooden spatula. When the mass boils again, we detect 10 minutes and prepare the salad. After the allotted time, turn off the burner and, without delay, we begin to preserve the snack.
To do this, using a scoop, pour the mixture through a special wide funnel into sterilized jars so that the salad practically fills the containers to the rim. Now we cover each container with a metal lid and tightly tighten with a can opener.
We put the roll upside down in some secluded place, wrap it in a warm blanket and wait for the salad to cool completely. It takes me about all day. At the end, we put the preservation in the pantry, where there is no direct sunlight, and we are waiting for the right moment to try the snack.
Step 5: serve pepper salad for the winter.
Frankly, a couple of jars does not survive until winter. The pepper salad is so tasty that we can’t stand it and, using a can opener, after a couple of days we open the roll and pour it into a deep bowl. I usually serve such a dish either as a side dish for foods such as fried potatoes, baked meat, boiled rice, or as a snack on the festive table. My kids love to put a couple of slices of pepper on bread and just enjoy the salad without seizing anything. In any case, it turns out delicious and healthy!
Bon appetit to all!
- To prepare a delicious salad for the winter, try to take large bell peppers. The main thing is that it be whole and not spoiled anywhere;
- if you see that after the allotted time a little liquid was released from the pepper, then add 2 more glasses homemade tomato juice and boil extra 5 minutes;
- if you do not have enough space in the pantry, then the roll-up can be put in the cellar, and in a separate case even in the refrigerator. The main thing is that there should not be direct sunlight.