In fact, canned vegetable salads can be absolutely anything – to the best of your imagination. There are no restrictions on which products to use or not. The main thing is that they are harmoniously combined with each other.
Ingredients
- Carrots - 1 kg
- Onion - 1 kg
- Zucchini - 500 g
- Bell pepper - 600 g
- Tomatoes - 1.5 kg
- Tomato sauce - 250 g
- Sugar - 1 glass
- Salt - 2 art.l.
- Vegetable oil - 1 glass
Step-by-step cooking recipe
Randomly chop all the vegetables, put them in a saucepan and add the rest of the ingredients.
Bring the mass to a boil and simmer on low heat for about 2 hours, stirring occasionally.
Roll the salad into sterilized jars.
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