During the conservation season, be sure to prepare a bright, colorful and very tasty canned salad of vegetables “Taste of Summer”.
Having opened a jar of such a blank in winter, you will immediately plunge into pleasant summer memories. The process of preparing the salad is not complicated: the chopped vegetables are first marinated, then they are laid out in jars, poured with the released juice and sterilized, and then immediately rolled up.
To make the canned salad even more fragrant, in addition to parsley, you can add other herbs to it, for example, dill or basil.
- Tomato – 750 g.
- Bulb – 2 pcs.
- Sweet pepper – 2 pcs.
- Cucumber – 500 g.
- Black pepper – 9 peas.
- Parsley – ½ bunch.
- Garlic – 3 large cloves.
- Salt – 1 tbsp. l. (no slide).
- Sunflower oil – 50 ml.
- Sugar – 1 tbsp. l.
- Vinegar 9% – 1.5 tbsp. l.
How to cook:
1. Tomatoes (for salad it is best to take hard varieties of tomatoes or slightly unripe fruits), wash, cut the stalk and cut into 4-6 parts (depending on the size of the tomatoes).
2. Peel small onions and cut into slices. Remove the seeds from the pepper and cut it into slices.
To make the salad look beautiful in a jar, choose sweet peppers in different colors, for example, green and red, or yellow and green.
3. Wash the cucumbers, cut into circles, no more than one centimeter thick.
4. Put all the chopped vegetables in a saucepan (choose a large container so that it is convenient to mix the salad in it), in which the future preparation will be prepared. Add chopped parsley (or other herbs) and chopped garlic to the vegetables.
5. Add salt, sugar and sunflower oil to the prepared vegetables (preferably odorless). Gently mix the salad and leave it to marinate for 35 – 40 minutes (cover the pan for this time).
6. Stir the vegetables occasionally during the marination to release the juices.
7. In prepared (pre-boiled over steam) half-liter jars, put black peppercorns (three peas per half-liter jar), then put the salad as tightly as possible.
8. Pour 0.5 tbsp into each half-liter jar. l. 9% vinegar (if you use liter jars for preservation, then pour 1 tbsp into each jar), then pour the juice released during pickling vegetables to the top.
9. Cover the jars with iron lids and place in a saucepan with warm water (be sure to cover the bottom with something). When the water boils, sterilize the preservation for 20 minutes.
10. After the salad is sterilized, carefully remove the jars from the water and roll up.
11. Be sure to wrap the vegetable blanks with a blanket until they cool completely, and then remove them for further storage.