Sweet pepper salad with zucchini and peas you can cook for lunch or dinner, but not only! In the process of cooking, prepare a clean container for storage, fill it with stewed salad, heat in an oven heated to about 100 degrees or sterilize in a saucepan with boiling water - you will receive preparations for the winter.
It is very convenient to bake vegetables in the oven - a minimum of hassle, and the taste is very rich, unlike stewing.
- Cooking time: 1 hour
- Quantity: 1.5 l
Ingredients for sweet pepper salad with zucchini and peas:
- 1 kg of sweet red pepper;
- 0.5 kg of onions;
- 0.5 kg of carrots;
- 0.5 kg of tomatoes;
- 0.3 kg peeled green peas;
- garlic head;
- 35 g of granulated sugar;
- 15 g of coarse salt without additives;
- 80 g vegetable oil;
- a bunch of parsley.
A way to make sweet pepper salad with zucchini and peas.
Finely chopped onions. The key to success in any vegetable stew is quality ingredients, first of all it refers to onions. Choose a sweet or semi-sweet variety or, if possible, shallots.
Carrots three large or cut into thin straws. There are many special devices for a variety of cutting, so you can and original. Carrot vegetable is dense, always retains its shape after heat treatment.
Put the tomatoes in a bowl filled with boiling water. Half a minute later we shift to a bowl of ice water. Sharply sharpened a knife incise the skin, after which it is easily removed.
We cut tomatoes into large cubes.
We process sweet pepper. Wash cold water, cut the stalks. Cut the pod along, remove the seeds, wash it again with running water. Cut the pepper into long stripes half a centimeter wide.
Peel zucchini - remove a thin layer of peel with a knife for cleaning vegetables. Cut out the developed seeds and loose flesh. Dense zucchini cut into small cubes.
Getting peas out of pods is a soothing activity. If you do not harvest dozens of cans of lettuce for the future, then the time for peeling peas will take a bit.
Garlic head clean, disassemble into slices, cut into thin slices.
We heat the oven to 180 degrees Celsius. We take a deep pan, pour vegetable oil into it. Pour all the crushed products, sugar and salt, mix with your hands so that the oil and spices mix well with pieces of vegetables. Put the pan on an average level, bake for 35 minutes. I advise you to mix it several times, since the heat in the oven is not always distributed evenly.
Covers and jars for my conservation in a weak solution of baking soda. Then we dry the container in the oven, turning the neck down.
We pack the hot mass in warm jars, draw along the walls of the dishes with a knife blade to remove air pockets and compact them. We cover with lids, again send in the oven, this time the temperature is 110 degrees, the time is 15 minutes.
We take out, tightly screw the lid on, cool it, covering it with a blanket or blanket.
We remove the cans for storage in a dark, dry cellar. Canned food is stored until spring at a temperature of +2 to + 7 degrees and does not lose its taste.
