Beans with cabbage for winter

1. Peel the carrots, wash them under running water. Cut the carrots into strips. Peel the onion from the husk, cut into large cubes.

2. Pour refined vegetable oil into the cauldron. We send it to the fire. Put the onion and carrot in the hot oil. Simmer for 5 minutes.

3. We release the white cabbage from the upper leaves. We cut off the required amount according to the specified weight. Cut the cabbage into cubes. We send it to the cauldron to carrots and onions.

4. Tomatoes are mine. Cut into slices, cutting out the attachment point of the peduncle. If the tomato is small, you can cut it into quarters.

5. Bulgarian pepper is mine. Then we cut out the seed pod and the partitions. Re-mine. Clean pepper is cut into large strips. Spread the peppers and tomatoes with the rest of the vegetables. We continue to extinguish.

6. Wash the asparagus beans, cut off the ends. Medium-sized pods can be left whole, and longer ones can be cut in half. We put the beans in the cauldron.

7. Immediately pour sugar and salt with the beans. Pour apple cider vinegar. Simmer over medium heat under a closed lid for 30 minutes.

8. Cut a small piece of chili pepper into small cubes. Hot pepper can be added more or less, to taste.

9. Garlic is peeled from the husk. We pass it through the press. If desired, you can cut the cloves. 5-7 minutes before the end of cooking, add chili pepper and garlic.

10. We put stewed vegetables in clean pre-sterilized jars. Immediately close the iron covers hermetically.

11. We turn the blanks upside down. Cover with an old blanket or blanket. We leave it for a day. During this time, the blanks will slowly cool down.

We store the salad in the pantry or in the cellar. From the specified amount of ingredients, three cans of salad with a volume of 400 milliliters are obtained.

Have a pleasant tasting!