Winter Pepper Salad
Description
Perfect for stocking up for winter. In fact, there are very, very many ways to preserve peppers, because when pepper season starts, they sell at the market for next to nothing. In our family, jars of peppers and various pepper preserves always line the shelves. Today I want to share with you a recipe for a winter pepper salad that has long been my husband’s favorite during the cold months. And that’s no surprise—such a wonderful little salad goes with everything: meat, fish, all kinds of porridges, and more—and it tastes divine. And if you’re curious, serve it at the table or keep it in the pantry.
Instructions
- 1
Step 1
Wash the pepper under water, remove the seeds and stem. Cut it into small pieces and fry in plenty of oil until tender.
- 2
Step 2
Cut the carrots into julienne strips or shred them on a Korean-style carrot grater. Put the carrots in a frying pan and fry until tender in the same way.
- 3
Step 3
Now finely chop the onion in a blender or dice it finely and sauté it the same way until translucent.
- 4
Step 4
Rinse the rice several times and soak it in cold water.
- 5
Step 5
Next, pour the tomato juice into a small saucepan and place it over the heat. Then add the chopped pepper and cook for 5 minutes. Add the carrots and onion, soaked rice, season with salt to taste, and simmer on low heat for 15–25 minutes.
- 6
Step 6
Remove the salad from the heat and pack it into sterilized jars, seal the jars, and leave them for 24 hours, wrapped in something warm. Store this salad in a cool place.