Зимний салат из моркови / Winter Salad of Carrots

WINTER SALAD OF CARROTS I am going today to preserve carrots for the winter. In principle, this vegetable is a well kept fresh all year round. Thus, it retains most of its vitamins. However, if you make a carrot salad, you will get a good semi-finished product. It can be added to various dishes and also to use as a self-dishes. Today my dish called "Winter salad of carrots". First we need to grate 1 kg of carrots on a coarse grater. We put carrots into a saucepot. We put the main ingredient on the bottom of the saucepot. To tomatoes are well peeled, I put them in a couple of minutes in boiling water. After that, the skin is easy remove. It turns easily and simply. Cut 0,5 kg of tomatoes to a small cubes. Add the tomatoes to the carrots. Prepare 0,5 kg of sweet peppers. We'll grind up his with a blender. We cut the sweet peppers to a pieces and put into a mill. The sweet peppers can be chopped into strips. I prefer to grind it in the mill. Grind. The first part is ready. Put into the saucepot. I have 75 g of garlic and a hot peppers. Who likes to go for the gusto - adds two peppers. I use one. The pepper also grind in the mill. I will grind the pepper with garlic. We try to finely grind. We put all into the saucepot. The garlic can also squeeze through the press, and the pepper chopped with a knife. The all vegetables are prepared. We align the surface of the vegetables. Mixing not required. Add 1/2 tbsp. of salt, 2,5 tbsp. of sugar and 200-250 ml of vegetable oil. Cover with a lid. I turn on the low heat. Cook until the termokontroller`s arrow reaches the middle of the green sector (to the boil). The arrow reached the middle of the green sector. Open the lid. We can to mix. Aroma is very pleasant. Add 50 ml of vinegar 6%. Mix. Cook for another 10-15 minutes under the lid. Also on low heat. It has been 15 minutes. Turning off the heat. Put the salad into a sterilized jars. Close the salad with a sterile lid, wrap up and leave until cool. This salad can be stored at room temperature. Cook with pleasure and enjoy! TASTY DIALOGUE WITH ELENA BAZHENOVA