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Carrot Salad for the Winter


Ingredients for preparing carrot salad for the winter

  1. 3 kg carrots
  2. Bulgarian pepper 2 kilograms
  3. Tomatoes 1 kilogram
  4. Onion 2 kilograms
  5. Vinegar 9% 1/2 cup
  6. Sunflower oil 1 cup
  7. Sugar 1 cup
  8. Salt 2-3 tablespoons
  9. Ground black pepper to taste
  • Main ingredients: Onion, Carrot, Pepper, Tomato

Inventory:

Saucepan, kitchen knife, cutting board, medium grater, wooden spatula, vegetable peeling knife, sterilized glass jars with lids, can opener, plaid.

Cooking carrot salad for the winter:

Step 1: prepare the carrots.


Rinse the carrots thoroughly under a warm stream of running water, removing all grains of sand and pieces of land. Then, with a special knife, remove the skin from root crops and rinse them again. Grind the peeled and repeatedly washed carrots with a medium or large grater. You can also use a special grater for carrots in Korean.

Step 2: prepare the pepper.


Peppers divided into halves, remove from each seed core, remove the green tail, and then rinse with warm water. Dry a little and cut the vegetables with short cubes or straws, you can just crumble them into cubes in a simple way.

Step 3: prepare the tomatoes.


For all tomatoes, cut out the seal at the place of the stem, why wash them thoroughly with warm water. Use a brush or sponge, but just do not damage the skin. Then divide each tomato into four or six parts, depending on the size of the vegetables.

Step 4: prepare the onion.


Peel the onions, cut off the ends, rinse with cold water and cut into several large slices, like tomatoes.

Step 5: stew the salad.


Mix all chopped vegetables in a large saucepan. Add to them spices: salt, black pepper, granulated sugar; top it up with oil and set to stew on medium heat. Cooking is necessary until all vegetables are softened, this can go away 35 minutes to 1 hour. Therefore, check the contents of your pan all the time and mix from time to time. When the vegetables are cooked, add half a glass of vinegar to them, mix and remove from heat.

Step 6: we prepare carrot salad for the winter.


Prepare all cans in advance by sterilizing them along with the lids. Spread the hot carrot salad immediately, filling the containers to the very top, and then cover and roll them up. After wrapping the jars with blanks in a blanket, turn upside down and leave to cool at room temperature. Then be sure to sign the number and name of the workpiece you prepared and hide the carrot salad in a dark place.

Step 7: serve the carrot salad.


When you finally decide that the time has come to get one of the prepared jars and try out what happened there, put the carrot salad in a separate plate and serve as an appetizer. Do not forget to also put a couple of slices of bread next to it.
Enjoy your meal!

Recipe Tips:

- The ratio of the number of vegetables to each other can be independently changed, for example, add more tomatoes, but less carrots or more bell peppers.

- The ready-made carrot salad goes well with boiled rice, potatoes and beans, all together becomes an excellent side dish for any dish.

- Carrot salad can be poured into a frying pan, heated, adding a little garlic or hot pepper, and then grind in a blender, then you will get a great sauce.