Dressing for schi for winter
Description
A preservation recipe without unnecessary complications. I have been making this seasoning mix for many years. I use less salt than usual. I do not add tomatoes to the mix, and I do not add parsley or dill. Because of the tomatoes and dill, the seasoning starts to ferment and turn sour, and too much salt is required. Parsley, in my opinion, is not especially fragrant when salted. Mature celery, on the other hand, works well in this seasoning. The mix keeps in a cool place all winter long. You can add it to shchi and use it to flavor soups. You can use a generous amount, since it is not very salty. You can also divide this mixture into bags and freeze it with no salt at all. The preserve is ready for winter storage.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Wash the ripe vegetables thoroughly, peel them, and dry them. Chop the celery more finely and place it in a large bowl, preferably glass or any non-reactive bowl.
- 3
Step 3
Thinly slice the bell pepper and add it to a bowl.
- 4
Step 4
Dice the onion into small cubes and add to the vegetables.
- 5
Step 5
Grate the carrots on a coarse grater and place them in a bowl. If you have a food processor with a grating attachment, the work goes much faster!
- 6
Step 6
Add salt and pepper the vegetables to taste.
- 7
Step 7
Stir with a wooden spoon and divide among clean, thoroughly dry jars. Small jars work best. Seal tightly with boiled, cooled lids.
- 8
Step 8
Done!
- 9
Step 9
Happy preserving!