- Bell pepper 750 gr.
- Carrots 400 gr.
- Garlic 1 head.
- Salt 1 tbsp with a slide 30 gr.
- Vegetable oil 50 gr.
- Sugar 1 tbsp
- Dill and dried basil only 1 tablespoon
- Tomatoes 2.5 kg.
- Main ingredients: Onion, Carrot, Pepper, Tomato
- Portion30 Servings
- World Cuisine
We wash the vegetables well, peel the seeds.
Rub the carrots on a Korean grater.
We pass the tomatoes and garlic through the large grill of the meat grinder into the same container in which the carrots are.
We put on the stove, bring to a boil, boil for 15 minutes.
Add the straw chopped pepper, salt, sugar, vegetable oil, dried herbs, vinegar essence.
Mix everything and boil another 10-15 minutes until the carrots are soft.
We sterilize the covers by filling them with var.
Put the hot salad in sterile jars and cover with lids.
We put sterilized in a large container at the bottom of which we put a napkin or towel.
From the moment of boiling water we sterilize 15 liter jars for 15 minutes.
We cool under a warm blanket or blanket for two days and then put in a dark cool place (cellar or refrigerator).
- The main thing is that all the dishes are sterile, the banks are well washed and sterilized at 100 degrees in the oven for 30 minutes. Lids, spoons, etc. pour boiling water over the boil.