Boiled sweet pepper and tomato salad for the winter
This boiled red pepper and tomato salad is a delicious appetizer on its own, but can also be added to stews, borscht, or paprikash-type sauces. It has a wine-like tartness and a pleasant aroma.
For long-term storage, pre-sterilize all containers (jars and lids) in a double boiler or oven.
The output is about 1400 ml (two jars of 500 ml + one jar of 400 ml).
To prepare a boiled salad of sweet peppers and tomatoes for the winter, take the ingredients from the list.
Wash the vegetables. Chop the peppers fairly coarsely, remove the seeds, and place them in a large cauldron.
Add the tomatoes: small ones whole, large ones halved. The key is to trim off the stems.
Pour in refined vegetable oil, add salt and sugar and put on the fire.
Even without water, the juices will quickly release, so no additional moisture is needed. Bring to a boil, reduce the heat, and simmer for 40 minutes.
You can fish out the peeled tomato skins and discard them. Pour in the vinegar and stir.
Pour the cooked salad immediately, while still hot, into sterilized jars. Seal tightly.
Cool to room temperature and store in a cool place. Your cooked sweet pepper and tomato salad is ready for winter.
Bon appetit!
