Sweet Pepper Salad with Zucchini and Peas
You can cook sweet pepper salad with zucchini and peas for lunch or dinner, but not only! In the process of preparation, prepare a clean container for storage, fill it with stewed salad, warm it in an oven already heated to about 100 degrees, or sterilize it in a pan with boiling water - you will get blanks for the winter.
It is very convenient to bake vegetables in the oven - a minimum of trouble, and the taste is very saturated, 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 green peas;
- head of garlic;
- 35 g of granulated sugar;
- 15 g of coarse salt without additives;
- 80 g of vegetable oil;
- a bunch of parsley.
The method of preparation of sweet pepper salad with zucchini and peas.
Finely chop the onions. The key to success in any vegetable stew is quality ingredients, especially onions. Choose a sweet or semi-sweet variety or, if possible, shallot.
Three large carrots or cut into thin strips. There are many special devices for a variety of slices, so you can and be original. Carrot vegetable is dense, always retains shape after heat treatment.
Put tomatoes in a bowl filled with boiling water. After half a minute, transfer to a bowl of ice water. With a sharpened knife, we cut the skin, after which it is easily removed.
We cut tomatoes into large cubes.
We process bell peppers. With my cold water, cut off the stalks. Cut the pod lengthwise, remove the seeds, rinse again with running water. We cut pepper in long strips half a centimeter wide.
We clean the zucchini - remove a thin layer of peel with a knife for peeling vegetables. Cut developed seeds and loose flesh. The dense part of the zucchini cut into small cubes.
We get the peas from the pods - this is a calming exercise. If you do not harvest dozens of cans of salad for the future, then it will take a little time to peel the peas.
We clean the head of garlic, take it apart into slices, cut into thin slices.
We heat the oven to 180 degrees Celsius. Take a deep baking sheet, pour vegetable oil into it. Pour all the crushed products, granulated sugar and salt, mix by hand so that the oil and spices mix well with pieces of vegetables.
Put the baking sheet on an average level, bake for 35 minutes. I advise you to mix several times, since the heat in the oven is not always evenly distributed.
Lids and cans for my preservation in a weak solution of baking soda. Then we dry the container in the oven, turning the neck down.
We pack the hot mass into warm jars, draw along the sides of the dishes with a knife blade to remove air pockets, and seal. Cover with lids, again send to the oven, this time the temperature is 110 degrees, time is 15 minutes.
We get out, tighten the covers tightly, cool, covering with a blanket or blanket.
We clean the cans for storage in a dark, dry cellar. Canned foods are stored until spring at a temperature of +2 to + 7 degrees and do not lose their taste.