Table of contents:
- Ingredients for Sweet Pepper Salad with Zucchini and Peas:
- Method of preparing sweet pepper salad with zucchini and peas
Video: Sweet Pepper Salad With Zucchini And Peas. Step-by-step Recipe With Photo
2024 Author: Ava Durham | [email protected]. Last modified: 2023-12-17 00:23
You can prepare sweet pepper salad with zucchini and peas for lunch or dinner, but not only! During the cooking process, prepare a clean container for storage, fill it with stewed salad, heat it in an oven already heated to about 100 degrees, or sterilize it in a saucepan with boiling water - you will get blanks for the winter.
It is very convenient to bake vegetables in the oven - a minimum of hassle, and the taste is very rich, unlike stewing.
- Cooking time: 1 hour
- Quantity: 1.5 l
Ingredients for Sweet Pepper Salad with Zucchini and Peas:
- 1 kg of sweet red pepper;
- 0.5 kg of onions;
- 0.5 kg of carrots;
- 0.5 kg of tomatoes;
- 0.3 kg green shelled peas;
- head of garlic;
- 35 g granulated sugar;
- 15 g of coarse salt without additives;
- 80 g of vegetable oil;
- a bunch of parsley.
Method of preparing sweet pepper salad with zucchini and peas
Chop the onions finely. The key to success in any vegetable stew is quality ingredients, primarily onions. Choose a sweet or semi-sweet variety or, if possible, shallots.
Coarsely three carrots or cut into thin strips. There are many special tools for a variety of cutting, so you can be original. Carrot is a dense vegetable, always retains its shape after heat treatment.
Put the tomatoes in a bowl filled with boiling water. After half a minute, transfer to a bowl of ice water. Cut the skin with a sharply sharpened knife, after which it is easily removed.
Cut the tomatoes into large cubes.
We process sweet peppers. We wash with cold water, cut off the stalks. We cut the pod lengthwise, remove the seeds, rinse again with running water. We cut the pepper into long strips half a centimeter wide.
Peel the zucchini - remove a thin layer of peel with a vegetable knife. Cut out developed seeds and loose flesh. Cut the dense part of the zucchini into small cubes.
Taking peas out of the pods is a calming activity. If you do not store dozens of cans of lettuce for the future, then it will take a little time to peel the peas.
We clean the head of garlic, disassemble into slices, cut into thin slices.
We heat the oven to 180 degrees Celsius. Take a deep baking sheet, pour vegetable oil into it. Pour in all the crushed foods, granulated sugar and salt, mix with your hands so that the oil and spices mix well with the pieces of vegetables.
We put the baking sheet on a medium level, bake for 35 minutes. I advise you to stir several times, as the heat in the oven is not always evenly distributed.
I wash lids and cans for preservation in a weak solution of baking soda. Then we dry the container in the oven, turning the neck down.
We pack the hot mass into warm jars, run it along the walls of the dishes with a knife blade to remove air pockets, and seal. We cover with lids, again send to the oven, this time the temperature is 110 degrees, the time is 15 minutes.
We take out, screw the lids tightly, cool, cover with a rug or blanket.
We put the jars for storage in a dark, dry cellar. Canned food is stored until spring at temperatures from +2 to + 7 degrees and does not lose its taste.
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