Salad Beware vodka for winter

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients for the salad. This salad is best prepared from vegetables of autumn varieties, ripe and juicy, but fresh and not spoiled, because according to the recipe of this salad, vegetables are subjected to a minimum of heat treatment. We peel the cabbage from the upper leaves (take a strong head), cut out the stalk, cut the cabbage into strips. We put it in a bowl and knead it with our hands so that it gives juice.

2. Step 2:

   

   Bulgarian pepper is washed, cleaned of seeds and entrails, washed again and cut into strips.

3. Step 3:

   

   Carrots are washed, cleaned and grated on a coarse grater. You can use the help of a food processor, which will shorten the salad preparation process.

4. Step 4:

   

   Peel the onion and cut into quarters of rings.

5. Step 5:

   

   Cucumbers are washed, cut off the tips, cut into cubes, if desired, you can cut into strips or circles, as you like.

7. Step 6:

   

   Tomatoes are washed, cut out the stems and cut into slices.

8. Step 7:

   

   Put all the cooked vegetables in a saucepan or other metal container, but not aluminum dishes, otherwise oxidation and release of toxic substances will occur. Add sugar, salt, vegetable oil and vinegar. Mix everything together. We close the container with a lid and leave it alone for an hour, during this time the vegetables will be well marinated.

9. Step 8:

   

   Then put the pan with the salad on the fire, bring to a boil, reduce the heat to medium and cook for about ten minutes, stirring occasionally. But you need to stir carefully, preferably with a wooden spatula, so as not to turn vegetables into porridge. We sterilize the jars in advance, it is better to take small jars so that the salad is eaten immediately after opening the jar completely. Cans can be sterilized in a water bath or in an oven. The lids also need to be boiled and dried.

10. Step 9:

    

    We put the finished salad in sterilized jars, pour the marinade remaining in the pan into jars. We roll up the lids under the key or close with screw lids. Let the salad cool down in the heat. Turn the jars upside down, cover with a warm blanket on top. We leave the jars until completely cooled. After a day, we remove the cans for storage in a cold place. Bon appetit!