In summer, when nature generously endows us with vegetables and fruits, it would be unforgivable not to capture some of these gifts for the winter, when you so much want to feast on something colorful, juicy and tasty! This can be done by preservation, and you will not have to stew vegetables for a long time, as with rapid sterilization the products do not soften, but remain dense.
How is this possible, because a small time of languor in banks will cause fermentation after closing the cans with lids? But aspirin will help you to cope with this - it will interfere with fermentation and your salad will remain fresh, mouthwatering and fragrant when opened.
If you wish, you can add cucumbers to the composition of the products, if you have them freshly picked, just cut them into strips or circles.
For two 1l cans you will need:
- 1 kg of ripe tomatoes;
- 0.5 kg of onions;
- 0.5 kg of bell pepper;
- 2 tbsp. 9% vinegar;
- 2 tbsp. vegetable oil;
- 2 aspirin tablets;
- 1 tsp. salt (0.5 per jar);
- 4 peppercorns (allspice);
- 2 tsp. sugar (1 in a jar).
For preservation, choose dense vegetables without visible damage. Rinse them in water, and then clean: pepper - from the stalks and seeds, and tomatoes - from the green hearts. Boil water in a kettle or saucepan beforehand so that it is something to fill in cans with vegetable sliced.
Slice the tomatoes into large slices - do not crush the product so that during the sterilization process it does not turn out hot mashed potatoes.
Bulgarian pepper, select the color contrasting with tomatoes: green or yellow. After cleaning, cut it into strips larger.
Peeled onions - large half rings.
Put the ingredients in layers of prepared cans: tomatoes, peppers and onions. At the bottom, always place those vegetables that last longer heat treatment. If you want to use cucumbers, they will need to be put first in cans before cutting tomatoes.
Pour the sugar and salt into the jars. Add a couple of peas allspice on 1 jar. Instead, you can easily use regular black peppercorns, but 4 pcs. on 1 jar.
Put the jars in the pot and pour the vegetables with hot water to the shoulders, not to the brim, as in the boiling process tomato juice will be released and the liquid will rise 1-2 cm upwards.
Then cover the jars with sealers, but do not close and pour water into the pot, also on the hangers of the jars.
Tom the vegetable salad in the pan for about 15 minutes after boiling water and turn off the heat. Alternately removing each jar and removing the lid from it, pour in 1 tablespoon. 9% of vinegar and vegetable oil, and then - throw there 1 tablet of aspirin.
After that, cover the jar with a hot lid again and roll it with the key for preservation. Immediately turn the jar upside down and check the quality of the seam, leaving it to cool in this position.
Do not forget to later transfer the canned salad to the pantry or cellar, in the winter to get the coveted jar and enjoy the aroma of summer vegetables in your plate. Good appetite!
It is necessary to prepare such a healthy salad during the harvest season of these vegetables so that it does not turn out to be too expensive:
- 1 kg of ripe tomatoes - 7 rubles;
- 0.5 kg of onion - 3 rubles .;
- 0.5 kg of bell pepper - 3 rubles;
- 2 tbsp. 9% of vinegar - 2 rub .;
- 2 tbsp. vegetable oil - 3 rub .;
- 2 aspirin tablets - 3 rubles;
- spices - 5 rubles.
Total: 4 l of tasty and juicy salad for the winter will cost you only 26 rubles! And in the winter such a dish will be worth its weight in gold, so cook it in the summer with our step-by-step recipe and save your budget.
