Shakarob salad

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to make shakarob salad for the winter? Prepare all the vegetables called for in the recipe. The preparation will be especially tasty if you use seasonal vegetables collected from the garden. Peel the onions and garlic. Remove the core and seeds from the bell peppers. Cut the tails off the cucumbers. Rinse vegetables in cold water and dry.

2. STEP 2

   

   Cut the tomatoes in half and remove the stem attachment points. Cut the tomatoes into slices, as in the photo. Place the tomatoes in a large, deep bowl.

3. STEP 3

   

   Cut the cucumbers into thin slices and add to the tomatoes.

4. STEP 4

   

   Cut the bell peppers into thin strips or semicircles. Add to bowl.

5. STEP 5

   

   Chop the onion into thin half rings and add to all the ingredients. To brighten the finished salad, use onions and red lettuce whenever possible.

6. STEP 6

   

   Finely chop the greens. Parsley, basil, dill or cilantro are perfect for salad. You can use several types of herbs at the same time. Finely chop the garlic with a knife. Add the greens and garlic to the salad.

7. STEP 7

   

   Add salt to the bowl and pour in the vegetable oil.

8. STEP 8

   

   Mix everything thoroughly and leave at room temperature for one hour. After 30 minutes, stir the salad again.

9. STEP 9

   

   Place the tomatoes and vegetables tightly in sterile jars to the top. I used a 0.7 liter container.

10. STEP 10

    

    Pour the resulting vegetable juice into each jar up to the neck.

11. STEP 11

    

    Line a wide pan with a thin towel and place the jars in the pan. Cover with sterile lids and fill with cold water up to the hangers. After boiling on the stove, reduce the flame and sterilize the salad for 30 minutes. If you have half-liter jars, then 20 minutes will be enough.

12. STEP 12

    

    Add 1 tsp to each jar. sugar and 1 tsp. vinegar. Close the lids using a special key.

13. STEP 13

    

    Turn the workpiece upside down and wrap it in a warm blanket. Leave until completely cooled, and then put the salad in a cool, dark place for long-term storage.