If you like vegetable salads, you will like this recipe. You can supplement it with zucchini, eggplant, string beans and green peas. It is not necessary to cook vegetables in tomato juice for a long time, they should remain slightly firm.
Ingredients
- Cabbage - 1 kg
- Tomatoes - 1 kg
- Bell pepper - 500 g
- Carrots - 200 g
- Onion - 200 g
- Greenery - a couple of twigs
- Vegetable oil (odorless) – 60 ml
- Apple cider vinegar - 80 ml
- Ground black pepper - 1 tsp.
- Sugar - 2 tbsp.l.
- Salt - 1,5 art.l.
Step-by-step cooking recipe
Chop the cabbage, herbs, peeled onions and bell peppers.
Grate the carrots on a coarse grater.
Pass tomatoes through a juicer.
Mix everything in a deep saucepan, add sugar, salt and butter. Cover with a lid and set aside for 1 hour.
Boil for 10 minutes, pepper and continue to cook for another 10 minutes.
Pour in the vinegar, stir and turn off the heat. Fill the prepared jars, roll them up and wrap them with a warm blanket for a day.
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