Salad for the winter is a freebie

1. We clean all the necessary vegetables, thoroughly rinse them under running water and dry them on a paper towel.

2. Let's start slicing vegetables for salad. Onions are cut into small cubes. Three carrots on a coarse grater (can be cut into thin strips).
We cut off the stem of the Bulgarian pepper, cut it in half and select all the seeds. Then cut the pepper into small strips.
Cut tomatoes into small pieces of any shape.

3. Take a medium-sized saucepan. Pour vegetable oil into it. We throw all the chopped vegetables into the pan at once. Then add salt, sugar, bay leaf and a little mustard. You can also add any other spices as desired and to taste. Mix everything thoroughly.

4. Put a pot of vegetables on the stove, cover with a lid and simmer all together for about 20 minutes.

5. Garlic is crushed through a press or in any other way and added to the pan with vegetables. Mix it up. We taste the salad and add spices, if necessary. Cover again and simmer for about 5 minutes.

6. At the end of the quenching process, pour in 9% vinegar.

7. Preparing containers for preservation. Thoroughly wash the cans (it is better to take a small size). Sterilize them in boiling water or in the oven. Boil the lids in a saucepan.

8. Carefully (so as not to get burned), we transfer the salad with a spoon from the pan into clean jars and immediately roll them up with lids.
Rolled up cans cans on a flat hard surface with lids down and cover with a blanket so that they are warm.
After the jars have finally cooled down, we transfer them to the cellar or another dark cool place for storage. Use for a year.

Salad Freebie is a real find for any hostess. It can be served as a side dish to chicken or meat, added as a sauce to spaghetti, stew potatoes with it or eat just like that with bread.

Bon appetit!