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Cucumber, tomato and pepper salad for the winter

0
3832
Kitchen Russian
Calorie content 94.7 kcal
Portions 1.5 l.
Cooking time 70 minutes
Proteins * 1 gr.
Fats * 2.6 gr.
Carbohydrates* 23 gr.
* per 100 gr. product
Cucumber, tomato and pepper salad for the winter
Content

When vegetables are not the right size or ripe for pickling, they can make a great salad or appetizer. I want to recommend a recipe for a winter salad of cucumbers, tomatoes and bell peppers. The appetizer turns out to be fragrant and bright, reminds you of summer and cheers you up.

Ingredients

Cooking process

step 1 out of 5
Wash the tomatoes thoroughly. Boil a pot of water. Remove from heat. Put the clean tomatoes in a saucepan with hot water. After 10 minutes, carefully remove the tomatoes using a slotted spoon. Peel off and cut into medium sized cubes. Transfer to a heavy-bottomed saucepan or cauldron.
step 2 out of 5
Wash the bell peppers well, carefully remove the seeds. Cut into a medium dice or any other convenient way. Place in a bowl with chopped tomatoes. Salt, add granulated sugar and allspice with peas. Mix thoroughly. Put on fire, bring to a boil. Reduce heat and simmer for about 20 minutes.
step 3 out of 5
Rinse cucumbers well under running water. Cut into half rings. Peel the garlic and chop with a knife or fine grater, you can also use a press. Transfer to a saucepan.
step 4 out of 5
Pour unscented vegetable oil into a saucepan and simmer for about another five minutes. Wash the jars with detergent in advance, sterilize in the microwave or oven.
step 5 out of 5
Divide the hot salad into sterile jars, add vinegar to each jar, cover with clean lids and sterilize for 15 minutes. Screw the lids back on, turn the cans upside down, cover with a blanket and cool completely. Put the rolled up cans in a cool place. Enjoy a delicious and flavorful salad.

Bon Appetit!

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