Saute for winter without sterilization

1. Tomatoes are washed, cut into a couple of pieces.

2. Bulgarian pepper is cleaned from seeds, washed, cut into a couple of pieces.

3. Grind the prepared vegetables in a blender to a mushy consistency.

4. We shift the resulting mass into a saucepan, pour vegetable oil, add salt, sugar and ground black pepper.

5. Carrots are cleaned, washed, grated and sent to a saucepan.

6. Peel the onion, rinse, cut into thin half rings, and send it after the carrots.

7. We wash the young zucchini, cut it into cubes (if the old fruits are peeled, the seeds are removed), spread it with the rest of the vegetables.

8. We send the pan to the fire and heat the contents, after which we pour rice and pour some warm water.

9. On medium heat and under a closed lid, simmer the salad until the rice is fully cooked, which is about 20 minutes.

10. Peel the garlic, squeeze it out through a press, add it to the pan, and also pour vinegar. We simmer the finishing 5 minutes, after which we put them in sterile jars, screw them with lids, and turn them upside down, wrap them in a warm blanket.

11. After standing for a day, the salad is ready to be moved to the pantry (or cellar, who has what).

A variety of dishes for you in winter and good Siberian health!