This salad is within the power of even those who have never canned vegetables for the winter. The whole bunch of summer vegetables in one jar.
Cooking time 40 minutes
Bulgarian pepper 1 kg
Onion 2-3 pcs
Carrots 2-3 pcs
Tomatoes 1 kg
Vegetable oil 50 ml
Salt to taste
Vinegar 9% 3 tbsp. l.
Peel the vegetables and wash well. Cut the bell pepper into small pieces.
Cut the onion into half rings.
Grate the carrots.
Cut the tomatoes into slices.
Fry onions with carrots and peppers in vegetable oil for 3-5 minutes.
Add tomatoes and 1/4 cup water. Salt.
Simmer covered for 5 minutes. Add vinegar.
Arrange in sterile jars, cover with lids and sterilize in hot water for 5 minutes.
Get it out and roll it up. Wrap up and a blanket for 12 hours. Put in the cold.