Kitchen appliances and utensils: deep bowl, cutting board, cling film, knife, cans, seaming lids, towel, pots, dessert spoon.
Ingredients
| Product | amount |
| A tomato | 1 kg |
| Onion | 1 kg |
| Bell pepper | 1 kg |
| Cucumber | 1 kg |
| Parsley | 200 g |
| Hot peppers | 1-2 pcs. |
| 6% vinegar | 7 dessert spoons |
| Vegetable oil | 7 dessert spoons |
| Salt | 2 tbsp. l |
| Sugar | 3 tsp |
| Bay leaf | taste |
| Black pepper peas | taste |
| Coriander seeds | taste |
Step cooking
- We rinse and peel all excess parts of 1 kg of tomatoes, cucumbers, sweet peppers and onions, 200 g of parsley and 1-2 hot peppers. Cut the tomatoes into slices; onions, sweet and hot peppers - straws; cucumbers - thin semicircles. We cut parsley coarsely. Tomatoes should be slightly immature.
- We shift all the chopped vegetables into a deep bowl. Sprinkle them with 2 tbsp. l salt and 3 tsp Sahara. Be sure to mix with your hands. We try to knead products so that they start juice.
- Cover the bowl with vegetables with cling film and leave at room temperature for 30-60 minutes. At this time, thoroughly wash the cans using soda.
- At the bottom of the cans, put ½ or 1 bay leaf and a few peas of black pepper. We lay out the vegetable mixture and ram it tightly so that there is as little air as possible.
- Pour 1 dessert spoon of 6% vinegar and vegetable oil into each jar. Optionally, you can put several coriander seeds for smell.
- We cover the jars with lids, but do not tighten them tightly. We put them in pots, which we fill with water, so that about 3 cm of free space is left on top.
- Boil the water a little less than over medium heat, about 20-30 minutes. After that we take out and put on towels. Tighten the lids tightly and turn the cans upside down.
- We cover them with a towel to cool more slowly. When the cans cool to room temperature, put them in a refrigerator or other place where other preservation is stored.
Video recipe
If you are interested in this recipe, you can additionally watch it on the video. Its author will tell you how convenient it is to chop vegetables, what procedures you will need to do with the jars and what the salad is like after opening the jar.
So you learned how to cook a very simple vegetable salad according to the recipe of the Don Cossacks. In autumn, winter and early spring, it will remind you of fresh summer tastes. All vegetables will remain crispy and full of vitamins. Such a fragrant salad can be served both on a casual table and on a festive table. He will surely attract a sea of attention. And what foods do you conserve for the winter? Do you like the idea of keeping fresh vegetables? Write the answers in the comments. Criticize and supplement the current recipe there. Enjoy your culinary experiences and excellent results!
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