Given the weight already peeled vegetables. Pepper cut into strips, onion half rings, carrots grate on a coarse grater, tomatoes scroll through a meat grinder. All add to the pot (I have the aluminum basin). Add butter, sugar, salt, mix well and cook for 1 hour.

That's how much juice let vegetables. 10 minutes before end of cooking pour the vinegar. Hot sort sterilizovanny jars, roll up and wrap until cool.

From this quantity of ingredients goes 5 bottles of 0.7 l. I Have a photo of a salad made in double the amount. Great standing at room temperature. Bon appetit!