Good afternoon, my reader. The pepper and tomato salad recipe that I'll share today has an interesting backstory. In my youth, I traveled a lot with my family. We loved to go on regular hiking trips to a variety of places - both in our area and thousands of kilometers away. These travels with backpacks, overnight stays and rafting along rough rivers have forever remained in my memory as the best time of my distant childhood. After all, I was only 16 years old, and this is the most tender and romantic age.
Please put your likes and subscribe to the channel "About Fasenda". This will allow us to publish more interesting garden articles.
And then one day we went to Europe in our own car. The route was laid across several countries at once and through many cities. In Hungary we stayed at a campsite owned by a family where the owner's wife was Russian. Her son Bartal, whom I also met then, also spoke a little Russian. Since we stood there for three whole days due to bad weather, then, with nothing to do, I helped the hostess of the camping in the kitchen. Bartal was also with us and entertained me with his funny stories about the birds he saw in the area. And I fell in love with this calm and cheerful guy. And since we prepared this salad several times then, even after many years, when I take to make such a preparation, warm memories of three wonderful days in Hungary.
Pepper, tomato, onion and carrot salad
Required products (for 8 cans, 0.7 l each): - salad peppers (Belozerka) - two kg, - onions - one kg, - tomatoes (ripe) - two kg, - carrot root vegetable - one kg.
To prepare the marinade: - water - one liter, - oil (odorless) - 375 ml, - coarse salt - 100 g, - sugar - 300 g, - vinegar (9%) - 7 tsp. spoons, - lavrushka - 3-4 leaves, - cinnamon - a pinch, - black pepper - 10-12 fruits.
Cooking method
- At the initial stage, wash all the vegetables thoroughly and wipe them dry. Then cut the tomatoes into cubes.
- Half the Belozerka pepper, remove the stalk from it and clean all the seeds from the fruit. Then we chop it into small strips.
- We clean the onion from the husk, wash it in cold water and chop it with small rings.
- Next, we remove the peel from the carrot and chop it on a grater (or on a food processor).
- Now we begin to prepare the marinade. Pour water into a large (at least 7 liters) saucepan, add all the spices and pour vinegar into it. We put the pan on fire and, as soon as the water boils, pour all the chopped vegetables into the marinade. Stirring constantly, cook the workpiece for 40 minutes.
- Then we put the resulting salad of peppers, tomatoes, carrots and onions in pre-sterilized jars and twist them with boiled lids. Done!
Useful advice
For convenience, you can use containers with twist-off twists, then you do not need a seaming wrench.
Bon Appetit!
Do you make a delicious pepper and tomato salad?
Original articleand many other materials, you can find on ourwebsite.
How to cook adjika also read in the following article:Spicy adjika for the winter: the best recipes with and without cooking