Coleslaw with bell peppers, carrots and onions

16.10.2018 Winter blanks

Late autumn is an ideal time for harvesting cabbage for the winter. The most popular option is sauerkraut, which is stored in the refrigerator. But such cabbage is not stored for long, since over time it only becomes more acidic. A great alternative is a coleslaw with bell peppers, carrots and onions.

Such a salad is prepared quickly and simply for the winter, and is stored in banks calmly for several months. But hardly anyone will be able to test her taste in a few months, as she flies away instantly. A couple of hours after cooking, the cabbage cooked according to this recipe can be served. It turns out crispy, perfectly marinated and very tasty. Nor is it completely acidic. And how many vitamins are in it!

To prepare it, you just need to chop the vegetables, cook the marinade, mix everything and roll it into sterile jars. Such conservation should be stored either in a cold cellar or in a refrigerator.

From this amount of ingredients, 4.5 liters of ready-made salad are obtained.

Ingredients:

white cabbage - 2.6 kilograms;
Bulgarian pepper - 0.5 kilograms;
onions - 0.4 kilograms;
carrots - 0.5 kilograms;
vegetable oil - 250 milliliters;
vinegar (9%) - 250 milliliters;
table salt - 2 tbsp. spoons;
granulated sugar - 170 grams.

How to prepare cabbage with bell peppers, carrots and onions

Chop the cabbage thinly and transfer to a large bowl or basin. If there is no one large dish, you can put it in two bowls or pans. The main thing is that later it was convenient to mix everything. In no case do not need to crush her, now she should not let in too much juice.

Peel and cut the onion into thin half rings. Those who do not like onions should know that they are practically not felt in the salad, as all vegetables are well pickled.

Peel the carrots with a peeler and grate.

Cut bell pepper in half, remove the core and seeds, cut into half rings or strips. Mix all the vegetables well and try not to crush them. Mixing is most convenient in a large plastic bowl.

To prepare the marinade, combine sunflower oil, vinegar, salt and granulated sugar. Mix until the grains are completely dissolved. Pour the marinade over the cabbage salad and mix well so that it spreads over all the vegetables.

Prepare cans in advance, wash with soda and sterilize for five minutes each. You can roll up as tin, screw, and just nylon covers. Very tightly put the salad in jars, carefully tamping. And close the lids.