Gourmet salad of tomato, pepper and onion

We start with the preparation of vegetables - thoroughly wash, sort, remove all fruits with signs of spoilage and damage. Only ideal vegetables, slightly immature, are suitable for this recipe. From overripe tomatoes and peppers, you can cook ketchups and seasonings.

So, peppers are cleaned from seeds, cut into thin strips.

Sweet lettuce is also cut into small slices or rings, depending on the shape and size of the bulbs.

Add chopped onion to the pepper.

We cut the tomatoes in circles about a centimeter thick. If the tomatoes are large, then cut them into small slices.

Rinse cleaned jars with boiling water. Mix the vegetables, put them tightly in jars.

Make the marinade fill. Pour boiling filtered water into the jars, pour into the pan through the lid with holes. Add chopped chili pods, mustard seeds, a few bay leaves, a pinch of fennel and black peppercorns. Pour salt and sugar, bring the marinade pouring to a boil, boil for 3 minutes.

Pour a tablespoon of wine or apple vinegar into each half-liter jar of vegetables, then boiling pouring with seasonings.

By the way, for flavor in the marinade, you can add a little allspice and a few buds of cloves.

We close the jars with salad lids, pasteurize at a temperature of 85 degrees for 20 minutes. Screw the caps, turn upside down.

The cooled salad is removed in a dark and cool place. Storage temperature from +2 to + 7 degrees.