Composition / ingredients
Cooking method
1. Peel the onion and garlic, cut the onion into half rings, pass the garlic through the press. We put the vegetables in a cauldron, pour vegetable oil, send it to the fire. Passeruem on low heat for 7 minutes.
2. In the meantime, peel the carrots, grate them, also add them to the cauldron, continue the passer.
3. Tomatoes are washed, cut into quarters. Bulgarian pepper is cleaned from seeds and partitions, washed, cut into thin strips. We spread the vegetables to the rest of the ingredients, mix and cook for about 10 more minutes.
4. Vegetables have allowed enough juice, so you can already add tomato paste, sugar, salt and ground black pepper. Simmer on low heat for 15 minutes.
5. Wash the zucchini, cut into small cubes and after the specified time we put it in the cauldron. Simmer for another 15 minutes, the main thing is that the zucchini does not boil.
6. My parsley, finely cut, spread to the main ingredients, pour vinegar, mix gently.
7. Fill the pre-sterilized jars with hot vegetable salad and immediately roll up the lids. We turn the cans upside down, wrap them with a blanket and leave them in this position until they cool down completely.
After 20-24 hours, the blanks can be transferred to a permanent storage place, to a cellar or to a basement.
Comfort and warmth for you at any time of the year!
Caloric content of products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Zucchini - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
