No matter how much I have prepared Hunting salad, it always ends by the middle of winter. Delicious vegetables are great for porridge, pasta and many other everyday dishes. But the most important thing is that the cooking process is surprisingly simple.
Ingredients
- Cabbage - 500 g
- Bell pepper - 500 g
- Tomatoes - 500 g
- Carrots - 500 g
- Onion - 500 g
- Vegetable oil - 1 glass
- Vinegar - 140 ml
- Black Pepper - 10 peas
- Bay leaf - 3 pieces
- Sugar - 120 g
- Salt - 90 g
Step-by-step cooking recipe
Prepare and chop the vegetables.
Put carrot, onion, cabbage, tomatoes and bell pepper in layers in a saucepan. After each layer, add a little sugar, salt and spices.
Cover with a lid and leave for 1.5-2 hours.
Put on a slow fire, pour in the oil and cook for 5 minutes.
Arrange the salad in jars, sterilize for 10 minutes and add vinegar.
Roll up, turn upside down and wrap up with a thick towel.
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