The best way to preserve vegetables for the winter is to make a fragrant assortment of them. It contains cucumbers, cabbage, tomatoes, onions and bell peppers, which go well together.
Ingredients for preparing a vegetable salad for the winter:
- 1 kg of fresh cucumbers;
- 1 kg of red tomatoes;
- 1 kg of bell pepper;
- 1 kg of fresh carrots;
- 1 kg of onions;
- 1 kg of fresh white cabbage;
- 0.5 liters of refined vegetable oil;
- 0.2 liters of 9% vinegar;
- 2, 5-3 tablespoons of salt;
- 0.2 kg of sugar.
Cooking assorted vegetable salad for the winter
First you need to prepare all the vegetables for cutting: wash the cucumbers, peppers, carrots and tomatoes, peel the onions, remove the top leaves from the cabbage.
Place the washed vegetables on a kitchen towel and start slicing by preparing a large saucepan or bowl for them.
Cut the cucumbers into slices - half rings about 0.4 cm wide.
Cut small tomatoes into 6 pieces, and large ones into strips.
Chop the cabbage not very coarsely. Extract the seeds from the peppers with partitions and cut into strips.
Cut the onion into thin halves or quarters of rings. Cut the carrots into small strips or grate.
Pour all chopped vegetables into a bowl or saucepan, add vegetable oil, sugar, salt, vinegar and mix well.
Put the assorted vegetables on the stove and as soon as it boils, reduce the heat and cook for 30-35 minutes, stirring occasionally.
After turning off the stove, put the vegetable salad in dry jars, which were previously sterilized. Roll them up, cover with warm towels and leave to cool.
