Paramonikha Salad for Winter

Cooking method

1. Step 1:

   

   How do you make Paramonikha salad for winter? Gather the ingredients from the list. Wash and dry the vegetables well. Sterilize the jars however you like—in a water bath, in the microwave, or in the oven. I use the oven: rinse the glass jars with a baking-soda solution and put them in the oven neck-down while still damp. Wash and boil the lids; if they're metal, you can set them on the oven rack too. Sterilize 1-liter jars in the oven for about 15 minutes.

2. Step 2:

   

   Peel the washed carrots and grate them on a medium grater.

3. Step 3:

   

   Cut the tomatoes into large cubes or wedges and remove the stem ends.

4. Step 4:

   

   It's nice to use bell peppers of different colors to brighten the preserve. Halve the peppers, remove the stem and seeds, and cut them into strips. Use fleshy peppers if you can.

5. Step 5:

   

   Peel the onion and cut it into half-rings.

6. Step 6:

   

   It's best to use young zucchini—then you don't need to scoop out the seedy core or peel them. If they're more mature, peel them and remove the seeds. Cut the zucchini into small slices or cubes, however you like.

7. Step 7:

   

   Put all the prepared vegetables in a deep, heavy-bottomed pot. Add the salt and sugar and pour in the vegetable oil. Stir and set over the heat. Simmer the vegetables over medium heat for about 15 minutes, stirring now and then.

8. Step 8:

   

   At the end of cooking, pour in the 9% white vinegar. When the mixture boils, turn off the heat and stir the vegetables once more. Pack the hot salad into the sterilized jars, filling them tightly up to the shoulders.

9. Step 9:

   

   Seal the jars with the lids. No further processing is needed. Turn the jars upside down, wrap them in a warm blanket, and let them cool at room temperature. Store them in the pantry. Enjoy!