Pepper salad for winter
Description
A simple dish to prepare. For this salad, I specifically chose red, yellow, orange, and green bell peppers. I pour a special, very spicy and flavorful marinade over the salad. Before serving, the salad should be left to stand for at least 4-6 weeks. Store it in a dark, cool place. Serve chilled.
Instructions
- 1
Step 1
1. Wash the bell peppers, remove the stems, cut each pepper in half, and remove the seeds and membranes. Slice the peppers into strips. Peel and wash the onion, then slice it into half-rings.
- 2
Step 2
2. Transfer the peppers and onions to a large bowl, sprinkle with 2 tablespoons of salt, and leave for 24 hours, stirring twice during this time.
- 3
Step 3
3. Drain the vegetables in a colander and rinse thoroughly under running water.
- 4
Step 4
4. In a small saucepan, I combine all the spices and liquids. I place the saucepan over heat and bring to a boil, then simmer for 15 minutes.
- 5
Step 5
5. Drain the marinade through a sieve, making sure all the spices remain in it; do not use them for canning.
- 6
Step 6
6. Sterilize the jars and place the peppers in them, pour with hot marinade, leaving 1-2 centimeters of headspace.
- 7
Step 7
7. I seal the jars with lids. I place a towel on the bottom of a large pot, fill it with water, heat the water, then put the jars into it and boil for 15 minutes.
- 8
Step 8
8. I remove the jars from the water and let them cool at room temperature. After that, I store them in the pantry for 4-6 weeks.