Tomatoes with carrots in Korean for winter

1. Wash the tomatoes, cut them coarsely, cut out the places where the stalks were.

2. Peel the bell pepper from the seeds, remove the stalks, wash, cut into thin strips.

3. Peel the carrots, wash, rub on a vegetable grater in Korean.

4. Also peel the garlic, squeeze it out through a press (you can also crush it with a pestle, if convenient).

5. Wash the parsley, chop it with a sharp knife.

6. Choose a strong cellophane bag, put the prepared tomatoes, bell peppers, carrots, garlic mush and chopped parsley into it, then pour vegetable oil, add sugar and salt.

7. Dilute the vinegar essence in cold water (about 100 ml) and also pour into a bag.

8. Tie the bag tightly with a rope, shake the bag vigorously a couple of times to evenly distribute the marinade.

9. Send the package to the refrigerator for an hour.

10. Put the contents of the package into pre-sterilized jars, roll up with tin lids.

Such tomatoes are stored in the cellar with a bang :) 4-6 months.

And let the winter be not so harsh)