Description
Honestly, the salad on the fan. I don't like it, and my husband eats "for both cheeks". And friends liked it. Suggest to do the test, reducing the dose.
Ingredients
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Tomato
3 kg
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Onion
1 kg
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Carrots
1 kg
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Sweet pepper
5 piece
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Parsley
100 g
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Black pepper
0.5 tsp
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Sugar
4 Tbsp
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Vinegar
1 Tbsp
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Salt
Cooking
I used small tomatoes. Wash tomatoes, small, cut in half, large - on a few pieces.
To fill a handful of salt, mix well and put in a gauze or cloth.
Rag tie well and put in 4-12 hours under the load of tomatoes out all the bitterness.
Meanwhile peel and chop onion half rings,
on a coarse grater carrots, pepper strips. Parsley crumble. All ingredients put into a bowl.
The tomatoes will give the juice, which must be overcome. The more it will come out the better in it all the bitterness. But don't overdo it, so that left only the peel from the tomatoes. They also shift in the pelvis.
Add sugar and pepper. NO more SALT! Simmer on slow heat for 2.5 hours. 10 minutes until cooked add the vinegar.
Hot spread out on the sterilized banks and roll covers. Pereliva snack at the banks, try to take as little as possible of the juice, holding the salad spoon to the edge of the basin. Wrap in a warm blanket to cool down.
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