This salad is versatile. He is good and as a snack, and you can use it as a side dish, or put in the soup as a filling. It can be prepared in two ways: cooking with or without cooking. In the second case, the vegetables remain crisp in it.
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To make this salad will need:
- Cabbage - about 2 kg (may be slightly larger).
- Sweet pepper - 1.5 kg.
- Tomatoes - 2 kg.
- Carrots - 1.5 kg.
- Cucumber - 1.5 kg.
- Bay leaves - 5 pcs.
- Pepper bitter burning - 1-2 pieces.
- Black pepper (peas) - 25-30 pcs.
- Vegetable oil - 500 ml.
- Vinegar - 250 ml.
- Sugar - 150 c.
- Salt - 3-3.5 tbsp
Cabbage should be taken late or middle-dense varieties. Early varieties with juicy green cabbages will not allow the fullness of taste and characteristic crunch. Finely shinkuem, we put in a saucepan.
Tip: To cabbage takes up less space in the pot, you need to take a tablespoon of salt from the application of the rules, pour the cabbage with salt and slightly to rub her hands.
While cabbage infused, peppers can do. They are cleaned from the seeds and cut into cubes. Peppers can take any color, as long as they were juicy and meaty. Then the salad is very tasty.
- Carrots can grate on a coarse grater, but it is better to cut into thin strips, so it turns crisper.
- Cucumbers cut into polukruzhochkami.
- Tomato cut the stalk and cut into slices.
- All vegetables piled in a pan, add oil, remaining salt and sugar. Fill vinegar, stirred and allowed to infuse for 2-4 hours.
- Then salad laid in sterilized liter jars, putting pepper and bay leaf.
- The separated juice is poured into jars, add vegetable oil, cover lids sterilized jars and put in sterilized 20 minutes. At the bottom of the dish put a clean cloth or a special stand. The water should reach the shoulder of the banks.
- Banks spinning and bottoms set up for cooling. Then turn over and put them in storage.
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