Summer salad for winter

We will cook two liter cans of salad and, accordingly, the ingredients are all indicated based on two liter cans.

Cans and lids are sterilized in advance.

Take any number of cucumbers, tomatoes, zucchini and bell peppers to fill the jars to the top. You can add more onions if desired. The ratio of vegetables is also at your discretion.

All vegetables are well washed under running water and dried.

In each jar at the bottom we throw one bay leaf and a couple of peas of fragrant black pepper.

Also in each jar we will put a few pieces of carrots for decoration and two cloves of garlic. Carrots are cleaned and cut out at will with a flower. Peel the garlic from the husk and cut each clove into small plates. At the bottom of the cans we throw chopped garlic and a piece of carrot.

Next, we will lay the vegetables in layers.

Put the cucumber in the first layer. Cucumbers for salad can be used overripe and large. Cut the cucumber in half, then cut each half into pieces.

After cucumbers comes a layer of bell pepper. Cut the pepper in half, remove the middle with the seeds and cut into pieces of 1 cm commensurate with the cucumber. Pour the pepper into the jar.

We put a few carrot flowers on the sides of the jar.

Next layer spread tomatoes, cut into half rings. Tomatoes should preferably not be put in the last layer so that they do not break when we pour the salad with hot marinade.

Put the last layer of zucchini, peeled and cut into large cubes.

Tamp the salad with a spoon. There should be no voids in the bank.

Cooking marinade. We will use about 300 ml of water per liter jar. Add 1 tablespoon of salt to the water, 4 tablespoons of sugar, bring to a boil, stirring. After boiling, add 1.5 tablespoons of vinegar 9% to the marinade.

Pour 2 tablespoons of fragrant vegetable oil into each jar and pour the salad with hot marinade. Immediately cover the jars with sterilized lids.

We put a towel on the bottom of a large saucepan and put our jars with salad. Pour water up to the shoulders of the cans and put them to sterilize for 30 minutes.

Then we twist the jars, turn the lid down and wrap it up until it cools completely.

Bon appetit!