Charlotte salad for winter

1. Peel the onion from the husk, wash and cut into small cubes. Pour a little vegetable oil into a small frying pan and fry the chopped onion for 5-7 minutes until it becomes translucent.

2. Tomatoes are thoroughly washed, let them dry. We cut the tomatoes first in halves, and then divide them into two again. Quarters of tomatoes are cut lengthwise in half rings.

3. Bulgarian pepper is also thoroughly washed, cut off the stems. Cut the peppers in half and remove the seeds from the inside. Then cut the peppers into strips.

4. Take a saucepan of a suitable size and put chopped tomatoes and peppers in it. Fried onions are also poured into a saucepan with vegetables. Add salt and sugar to the same place and mix everything well. Put the pan on medium heat and bring its contents to a boil. Then reduce the heat to a minimum and cook the salad under the lid for half an hour.

5. Add 9% vinegar (so that the salad does not sour and the cans do not explode), mix everything again and remove the pan from the heat.

6. Preparing cans for preservation. Carefully wash them, sterilize them over steam or in the oven. Boil the lids in a saucepan for 5-7 minutes.

7. Pour another hot salad into the prepared container and immediately roll up the sterilized lids. We put the rolled-up cans on a hard surface with the lids down and wrap them with a blanket or blanket. In this state, we leave the salad cans until they cool down completely under supervision.

After the cans have cooled down, they can be moved to a dark, cool place - a basement, cellar or refrigerator. You can store such a salad for a year, but it is eaten very quickly.

Bon appetit!