Green Tomato and Bell Pepper Salad for the Winter

Cooking method

1. Step 1:

   

   Gather everything you need for this delicious vegetable salad. Seed and clean the bell peppers, and slice the onion into half-rings.

2. Step 2:

   

   Slice 1 kilogram (about 2 lb) of bell pepper into half-rings about a half-centimeter (1/4 inch) thick.

3. Step 3:

   

   Put the sliced bell pepper into a large 10-liter (about 10-quart) pot.

4. Step 4:

   

   Slice 3 kilograms (about 6.5 lb) of green tomatoes into half-rings and add them to the pot with the bell pepper.

5. Step 5:

   

   Finely chop one seeded hot chili pepper.

6. Step 6:

   

   Add the chopped chili to the pot with the peppers and tomatoes.

7. Step 7:

   

   Add 80 grams (about 1/4 cup) of salt and 250 grams (about 1 1/4 cups) of sugar to the pot.

8. Step 8:

   

   Pour in 250 milliliters (about 1 cup) of vegetable oil.

9. Step 9:

   

   Stir everything together thoroughly with a wooden spoon.

10. Step 10:

    

    Add 1 kilogram (about 2 lb) of the sliced onion to the pot.

11. Step 11:

    

    Mix everything thoroughly and set the pot aside for at least two hours so the vegetables release their juices.

12. Step 12:

    

    Set the pot over medium heat, cover, and bring to a boil. Then lower the heat and simmer the vegetables for fifteen minutes, stirring with a spoon.

13. Step 13:

    

    Five minutes before the end of cooking, add 125 milliliters (about 1/2 cup) of 9% vinegar and stir well once more.

14. Step 14:

    

    Ladle the hot salad into sterilized jars.

15. Step 15:

    

    Top off the jars with the vegetable juices, right up to the rim.

16. Step 16:

    

    Seal the jars tightly with sterilized lids.

17. Step 17:

    

    Turn the jars upside down, check that they're sealed, then wrap them in a blanket. Let them cool for several hours and store in a cool, dark place.

18. Step 18:

    

    Let's cook together — simple, homemade, and delicious dishes from everyday ingredients!