Article content
This combination of tasty vegetables will give you a rich dose of vitamins immediately after preparation, but thanks to the following procedure you can comfortably set it aside for the winter. It will retain excellent flavor and aroma!
Vitamin bomb
We need:
- 2 kg tomatoes
- 1.5 kg cucumbers
- 500 g red peppers
- 500 g green peppers
- 1 kg onions
- dill, parsley to taste
- ground red paprika to taste
- salt, whole peppercorns to taste
- 150 ml oil
- 1 tbsp 7 – 9% vinegar
Instructions:
1. First, wash all the vegetables.
2. Cut the tomatoes in half and then slice into thin slices.
3. Slice the onions into rings, put them in a bowl, salt them and separate into individual rings.
4. Clean both the green and red peppers and slice them into rings.
5. Slice the cucumbers into rounds and cut off the ends. If you want, you can partially peel them to give a striped appearance – a strip of peel, a strip of flesh.
6. Put all the prepared vegetables into a deep bowl.
7. Chop the dill and parsley. Add them to the bowl with the other vegetables.
8. Mix the salad so that the vegetables do not fall apart. During this process add the sunflower oil.
9. Let the salad rest for 20 minutes so the vegetables release their juice. Then taste it and add more salt if needed.
10. Put a few peppercorns at the bottom of sterilized jars, layer the salad, and when the jars are full, evenly pour the juice into them.
11. If you want, you can add a piece of hot pepper to each jar. Cover the jars with sterilized lids, but do not close them completely.
12. Pour a little water into a pot, put a sieve in it and place the jars on the sieve. Cover the pot with a lid.
13. Cook over low heat for 40 minutes from the moment the water starts to boil.
14. Then add a tablespoon of vinegar to each jar.
15. Close the jars tightly and turn them upside down. Let them cool completely.
16. Store in a cool, dark place and enjoy this salad even out of season. Enjoy your meal!
