Summer salad of peppers, cucumbers and tomatoes can also be preserved for the winter. It turns out to be very juicy, aromatic and tasty, however, the workpiece must be sterilized within 30 minutes.
The salad can be served as an appetizer for any side dish or meat dish, or on its own with bread. It is especially valuable in winter, when fresh vegetables are gone. You can take the workpiece with you on a picnic trip.
Main ingredient: Vegetables / Cucumber / Bell pepper / Tomato
Dish: Blanks / Preservation
- Tomato - 0.5 Kilogram
- Cucumbers - 300 Grams
- Bulgarian pepper - 300 Gram
- Sugar - 2 Tbsp. spoons
- Salt - 1 Teaspoon
- Vinegar 6% - 3 Tbsp. spoons
- Vegetable oil - 60 Milliliters
- Onion - 1 Piece
- Garlic - 3-4 Cloves
- Black peppercorns - 10 Pieces
How to cook "Salad of peppers, cucumbers and tomatoes for the winter"
Prepare the required ingredients. Their volume is indicated for two 0.5 liter cans. Rinse the cucumbers in water, cut off the tails on both sides of the fruit, cut the fruits themselves into circles. Rinse the tomatoes in water, cut green cores out of them and cut into quarters. Rinse the bell pepper, peel it of seeds by cutting off the caps and rinse, cut into ribbons. Peel the onions, rinse in water and cut into half rings. Put all cuts in a deep salad bowl, basin or gastronome container. Add salt, black peppercorns, granulated sugar. Peel and press the garlic into a container. Pour in vinegar and unscented vegetable oil. Stir everything gently and leave for at least 30 minutes for the vegetables to exude juice. Stir the whole mixture from time to time. Rinse the jars and after the indicated time, put the slices in containers, pressing them tightly there. Pour the remaining juice into the jars to the top. Cover the bottom of the cauldron or pan with a towel, place the jars in the cauldron and pour warm water into the container so that it reaches approximately to the hangers of the cans. Place the container on the stove.