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➠ Tomato and pepper salad for the winter

Tomato and pepper salad for the winter

1602

Kitchen Russian

Calorie content 109.4 kcal

Portions 2 p.

Cooking time 75 minutes

Proteins * 2.2 gr.

Fats * 0.2 g

Carbohydrates* 24.4 g

Content

We offer you a recipe for a delicious pickled tomato and pepper salad, complemented by onions and herbs. Thanks to the addition of gelatin to the salad, the tomatoes retain their juiciness, and the bell peppers remain crispy, like fresh. Preparing the salad will not take much time, and the result will pleasantly surprise you with its amazing taste.

Ingredients

Fresh tomatoes 2 Kg Bell pepper 1 kg Onion 500 gr. Edible gelatin 30 gr. Parsley 1 bundle Water 1 l. Granulated sugar 2 tbsp Salt 1 tbsp Table vinegar 9% 8 tsp

Cooking process

We wash the bell pepper, cut it in half, remove the stalks and seeds. Chop the pepper into strips.

Rinse ripe tomatoes under running water, leave them on a kitchen towel to glass the water and cut them into small slices.

Peel the onions, rinse and chop them into thin strips or cubes, according to your taste.

Combine all vegetables in a heat-resistant dish and mix well.

Rinse fresh parsley, dry on a towel and chop finely. Add parsley to vegetables and stir again.

We wash the salad jars well with baking soda, rinse with running water. We sterilize the cans over steam for 3-5 minutes each. Boil the lids. Add 2 tsp to the bottom of each cooled sterilized jar. gelatin.

We lay out the salad in jars, tamping it a little with a spoon.

To prepare the marinade, pour water into a saucepan, add salt and sugar, stir and bring to a boil. Remove from heat and pour hot marinade into jars.

Pour water into a large saucepan, heat it, then put a cotton napkin on the bottom and put jars of salad in the pan, cover them with lids on top. Bring the water in a saucepan to a boil and sterilize the salad for 10-12 minutes. During this time, the vegetables will become a little soft and let the juice out, the gelatin will dissolve.

After the salad has been sterilized, use a stick to remove the jars from the pan, remove the lids, add a teaspoon of vinegar to each jar and close the jars tightly with boiled lids.

Turn the salad jars upside down and leave at room temperature until they cool completely. Then we store the salad in a dark, cool place, where it can be stored all winter.