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Salad “Autumn”

This salad I can eat almost every day, love him very much.

Without canning, it is stored in the refrigerator for a week, but can be spun and for the winter.

The proportion of vegetables in the fall salad can be varied to your taste, I like most of all cabbage.

3 jars 0.5 l and 2 cans of 900 ml (average of vegetables turned out to be 3 kg):

— 1800 grams shredded cabbage (I got it from the cob with a weight of 2,100)

— 3 medium tomatoes

— 3 medium carrots

— 3 medium onion bulbs

— 1/3 Cup sugar

— 5 tablespoons of 9% vinegar

1 Cup good vegetable oil (whatever you like, you can take a fragrant oil)

— 2.5 tablespoons of salt large stone

— SMCP to taste

— you can add 4-6 cloves of garlic, this time I did not add

Not all the stages of preparation took one picture, so I’ll just post some Pictures to show the work, salad recipes with Photos. when a large volume is prepared more than half of the stages passed, though some time, when the soul is not hanging Mussina hungry and knocks the spoon on the table, chanting “where is my it?!” =)

Cabbage shredded, added half the salt and well it peremyali, the cabbage gave a lot of juice and fell in onyemaechi half (so hard not to press down, it’s just how I like it)

Bell pepper cut thin strips

Rubbed carrots, onions cut thin half-rings, tomatoes — thin slices, all added to the cabbage, salt, remaining salt, peppered, mixed well by hands, slightly peremyali.

In sugar added vinegar, stirred and poured the vegetables, then poured the oil, again, all well mixed and put under pressure for an hour

Then put the salad on sterile banks, banks evenly poured all the juice, which gave the vegetables and cleaned jars in the refrigerator (many people like to cook without much water, but I like it very much, I love to dip the bread in it and eat=)).

More than half of the cans were distributed today to all his family, and on the weekend you want this salad to preserve that would store longer

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