Salad with bell pepper, carrot and onion
Description
Perfect for stocking up for winter. I'll go into more detail below,
Instructions
- 1
Step 1
Prepare all the ingredients. Wash all vegetables in advance and pat dry.
- 2
Step 2
Cut the tomatoes into wedges and remove the cores. Slice the onion into half-moons, peel the carrots and grate them on the coarse side of a grater or cut into matchsticks. Remove the stem and seeds from the bell pepper, then cut into strips.
- 3
Step 3
Transfer all the vegetables to a deep pot with a heavy bottom.
- 4
Step 4
Add bay leaf, salt, sugar, and black ground pepper.
- 5
Step 5
Pour in the vegetable oil.
- 6
Step 6
Mix everything well. Bring to a boil and simmer over medium heat for 30 minutes, covered.
- 7
Step 7
After half an hour, check whether the vegetables are done. If they are still somewhat firm and crunchy, cook them for another 10 minutes. At the end, pour in the vinegar, stir, and cook for another 5–10 minutes.
- 8
Step 8
Pack the prepared salad into clean sterilized jars.
- 9
Step 9
Tightly seal with the lids, turn upside down, and wrap in a towel. Leave it this way until completely cooled, then you can store the preserve in a cool place.
- 10
Step 10
Salad with bell pepper, carrot, and onion is ready!