Canned salad doesn't have to be made for the winter. The most delicious salad is obtained from the first spring vegetables, which we will send to the jar. And all summer and autumn we will enjoy canned food.
It is necessary
- For 10 half-liter cans:
- - 2 kilograms of green or brown tomatoes,
- - 1 kilogram of sweet bell pepper,
- - 500 grams of carrots,
- - 500 grams of onions,
- - 200 grams of parsley root,
- - 30 grams of parsley,
- - 500 milliliters of vegetable oil,
- - 100 grams of salt,
- - 300 milliliters of table vinegar,
- - 10 allspice peas,
- - 10 peas of black bitter peppercorns,
- - 10 carnation stars,
- - 10 bay leaves.
Instructions
Step 1
Wash the tomatoes and cut into 4-6 pieces. Remove seeds from pepper, rinse and cut into small pieces. Finely chop the parsley greens, chop the carrots and parsley root into strips, and chop the onion into thin rings.
Step 2
Boil vegetable oil for 5-7 minutes and cool slightly. Heat the jars, pour warm oil into them and put 1 pea of allspice and hot pepper, a clove star, bay leaf each.
Step 3
Mix tomatoes with pepper, parsley, carrots, parsley root and onion. Add salt and vinegar.
Step 4
Place prepared vegetables and vinegar tightly in jars of vegetable oil. Place the lids on the jars and sterilize in boiling water for about 50 minutes. Roll up the cooled cans.
