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Pepper and carrot salad for the winter


Ingredients for making pepper and carrot salad for the winter

  1. Bulgarian pepper 600 grams
  2. Carrot 400 grams
  3. Onion 4 pieces
  4. 5 green tomatoes
  5. Vegetable oil 100 milliliters
  6. Vinegar 6% 100 milliliters
  7. Sugar 2 teaspoons
  8. Salt 1-1.5 tablespoons
  9. Ground black pepper on the tip of the knife (or to taste)
  • Main ingredients: Onion, Carrot, Pepper, Tomato

Inventory:

Casserole - 2 pieces, a wooden spatula, a kitchen knife, a cutting board, a knife for peeling vegetables, a grater, glass jars with lids.

Cooking pepper and carrot salad for the winter:

Step 1: prepare the pepper.


Rinse the bell peppers well, core with the seeds and whitish partitions. After cleaning, the vegetables need to be washed again, now both outside and inside. Cut peeled and well-washed peppers into thin strips.

Step 2: prepare the carrots.


Peel the carrots, rinse well with warm water and chop with a coarse grater. And if you find a grater for carrots in Korean, then it will be generally wonderful, feel free to use it.

Step 3: prepare the onion.


Peel the onion from the husk, and it is more convenient to first cut the vegetable into halves, so it immediately becomes easier to peel it. Rinse the peeled onions with cold water, and then cut them into thin half rings or feathers.

Step 4: prepare the tomatoes.


Rinse the tomatoes well, cut a seal on their crown, and then crush the green tomatoes into small cubes.

Step 5: prepare a pepper and carrot salad.


Take a large pan and pour all the prepared vegetables into it: tomatoes, bell peppers, onions and grated carrots. Add salt, granulated sugar and pepper. Stir the salad and put it on medium heat. Simmer for 10 minutesstirring occasionally so that nothing burns. Across 10 minutes pour in vegetable oil, bring to a boil and cook more 5-7 minutes. At the very end, before removing the salad from the heat, add vinegar to the vegetables, mix and immediately proceed to the next step.

Step 6: preserve the pepper and carrot salad for the winter.


Mix the hot pepper and carrot salad thoroughly and place it in previously prepared and sterilized jars. After that, you just have to pasteurize the workpiece for 7-10 minutes. Everything. Close the lids tightly and leave the canned pepper and carrot salad to cool, and then hide it in a pantry or other dark and fairly cool place where you store other preparations for the winter.

Step 7: serve pepper and carrot salad.


Pepper and carrot salad is very tasty and quite satisfying, so it can be served as a dish or as a side dish for homemade sausages or meatballs. And this preparation will go to the festive table as a salad snack.
Enjoy your meal!

Recipe Tips:

- If you are doing some kind of preparation for the first time, especially if you have little experience in this field, it is better not to spin a lot of cans at once, do one for testing to understand whether it is suitable for you or not.

- Never harvest salads in large jars for the winter. You simply do not eat so much at a time, and part of your efforts will be wasted when the open salad starts to sour.