Mushroom salad is incredibly tasty, especially when served on a cold winter evening. Prepare a salad for the winter and delight your loved ones with a delicious and healthy snack.
It is necessary
- - fresh mushrooms - 1.5 kg;
- - red bell pepper - 1 kg;
- - tomatoes - 1 kg;
- - carrots - 700 g;
- - onions - 0.5 kg;
- - granulated sugar - 150 g;
- - salt - 50 g;
- - table vinegar 9% - 100 ml;
- - vegetable oil - 300 ml.
Instructions
Step 1
Peel the mushrooms, rinse and cut into medium sized pieces. Cover the mushrooms with water and boil for 10 minutes. Drain the mushrooms through a colander and rinse the mushrooms with running water.
Step 2
Put the washed mushrooms in a dry skillet and put them on the fire so that excess moisture evaporates from the mushrooms. Remember to stir the mushrooms as they tend to stick to the bottom of the pan.
Step 3
Wash the tomatoes and cut them into small pieces. Peel the bell peppers and cut into strips. Peel the onion and chop into thin half rings. Grate the carrots on a coarse grater.
Step 4
Take a large saucepan with a capacity of 5-7 liters, preferably a wide one, so that it is easier for you to stir the salad. Pour vegetable oil into a saucepan, heat it well and place chopped tomatoes in hot oil.
Step 5
After 5 minutes, the tomatoes will exude juice. Then add bell peppers and onions to the tomatoes. After another five minutes, add the carrots and mushrooms. Add 3/4 cup sugar and 50 g of salt to vegetables and mushrooms, reduce heat and gently stir the contents of the saucepan. Vegetables should give off a lot of juice.
Step 6
As soon as the contents of the saucepan begin to boil, reduce the heat to low and cook the salad for an hour under the lid, remembering to stir the vegetables from time to time.
Step 7
5 minutes before the salad is ready, remove the sample and add your favorite spices and herbs. Season the salad with vinegar, stir and cook for another 5 minutes.
Step 8
Put the prepared hot salad in sterilized jars and roll up with sterilized lids. Flip and wrap the cans. Leave the jars to cool completely. You should have 7-8 cans with a capacity of 0.5 liters.
