Pumpkin salad for the winter you'll lick your fingers

1. Prepare the vegetables for the salad:

- peel the onion from the husk, cut into half rings;

- carrots are cleaned, washed, cut into circles, and then each circle is divided into 2-4 more parts, depending on the size of the carrot;

- bulgarian pepper is washed, cleaned of seeds and partitions, cut into cubes;

- tomatoes are washed, cut into medium-sized cubes;

- peel the pumpkin, extract the core with seeds and fibers, and cut the pumpkin pulp into cubes;

- peel the garlic from the husk, cut each clove into plates.

2. Pour vegetable oil into a saucepan with a thick bottom. We send it to the fire. When the oil warms up enough, put the onion in it. Fry it, stirring occasionally, for 10 minutes.

3. Then add the carrots to the onion, mix. We continue to cook over medium heat for about 10 more minutes.

4. And now we spread the bell peppers and tomatoes. Close the pan with a lid. Simmer the vegetables for 10 minutes. In the process, stir several times.

5. After the specified time, add sugar, salt, ground black pepper and tomato paste to the vegetables. Mix thoroughly, cover the pan with a lid. Simmer the vegetables over medium heat for the next 10 minutes.

6. In the end, we spread the pumpkin, mix it gently. We continue to simmer under the lid for another 10 minutes.

7. Then add garlic and apple cider vinegar. Gently mix the salad, cover the pan with a lid. Let the vegetables boil for another 4 minutes.

8. The finished salad is laid out in pre-sterilized jars. We roll up the lids.

9. Turn the cans upside down, wrap them with a blanket. We leave the blanks for a day, they should completely cool down. We transfer cans of salad to a permanent storage place in the cellar or in the basement.

Have a nice tasting!

So that summer supplies are guaranteed to delight you throughout the cold season, read the basic rules, secrets and life hacks about preparations for the winter.