Recipe for pickled peppers and carrots. How to make bell peppers a hit on the winter table

In the fall, when the harvest has already been harvested, housewives think about what carrot and pepper salad to prepare for the winter. Snack recipes are very different - sweet and spicy, sour and natural.

Country-style carrots

There's nothing better than homemade salad from peppers and carrots for the winter. It's served like independent dish or as a sauce for meat.

Ingredients:

carrots - 1 kg;
pepper - 500 grams;
ripe red tomatoes - 700 grams;
granulated sugar - 150 grams;
unrefined oil (olive) - 150 ml;
vinegar essence - 3 tsp;
salt - 20 grams.

To get a spicy winter salad with carrots, tomatoes and peppers, add a few cloves of garlic or one pod of hot red pepper.

Step-by-step preparation:

Peel the carrots and immediately grate them coarse grater. If you want to get more large pieces, it is crushed using a meat grinder.
The seeds and stalks of the peppers are removed and each is cut into thin strips, about 3 mm wide.
To remove the skin, tomatoes are dipped into boiling water and then immediately into ice water. The pulp is chopped.
Mix root vegetables, peppers and tomatoes. Leave for an hour so that they release natural juice.
For the marinade, combine the oil in a saucepan, vinegar essence, sugar and salt. Boil over low heat until the ingredients are completely dissolved.
Place vegetables in the marinade and simmer for about ten minutes.
Immediately pour into sterilized jars and seal with lids.

The snack, after it has cooled, is put into the cold. A carrot and pepper salad for the winter prepared in this way stores well. You can eat it immediately.

Lecho - winter salad of bell peppers and carrots

Prepared with your own hands, it does not contain preservatives and harmful additives. A traditional Hungarian dish will remind you of warm summer and autumn leaves. Lecho is prepared from ripe tomato ov and sweet varieties of carrots to make it spicy and sweet.

Ingredients:

fresh carrots - 2 kg;
sweet pepper - 2 kg;
tomatoes - 2 kg;
onion - 1 kg;
2 large heads of garlic;
odorless oil - 200 ml;
vinegar 9% - 5 tbsp. l.;
sugar - 200 grams;
salt - 60 grams;

Before cooking, vegetables must be thoroughly washed, peeled, seeds and stalks removed.

Preparing carrot and pepper salad for the winter:

Carrots are chopped in a meat grinder. The pieces will be small in size and will give the salad a special consistency and piquancy.
Peppers and onions are cut into cubes.
Grind the tomatoes with a blender and place them in a large saucepan. Next, the resulting mass is boiled for about half an hour.
Peeled heads of garlic, peppercorns, oil, vinegar, sugar and salt are added to the tomato mass. Boil for 5 minutes.
Add prepared vegetables to the tomatoes and simmer the salad for at least half an hour.
Place the snack in sterilized jars and screw the lids on tightly.

Lecho prepared in this way turns out to be spicy and sweet. The preparation is perfectly stored all season.

"Ryzhik"

Carrot snack is tasty treat for the whole family. It can be prepared to suit any taste - spicy, sweet and natural. Recipes for winter salads made from carrots and peppers are so varied that even children will like them.

Required Products:

fresh carrots - 1 kg;
pepper - 1 kg;
10 onion heads;
vegetable oil - 250 ml;
tomato paste - 300 grams;
1 tablespoon each of sugar and salt;
vinegar essence - 1 tsp.

The process of preparing carrot and pepper salad for the winter:

Wash the root vegetables. To peel. Grate on a grater designed for making Korean salads.
Remove the seeds and stem from the pepper. Cut it into cubes about 1 cm.
Peel the onion and chop it very finely.
Place the carrots in a frying pan and simmer in vegetable oil for about ten minutes.
Add onion and pepper. Simmer all ingredients together for half an hour.
Add pasta, sugar and salt. After half an hour, pour in the vinegar essence.
Divide the resulting snack into jars and leave to cool.

The salad turns out very tasty. It can be served with hot dishes and meat.

"Well done cucumber"

Vegetable snacks are very popular. Using cucumbers, tomatoes, carrots and peppers in winter salads, you can get a unique and tasty combination.

Ingredients for cooking:

cucumbers - 1 kg;
carrots - 1 kg;
onions - 5 pcs.;
red tomatoes - 500 grams;
pepper - 1 kg;
sugar - 100 grams;
salt - to taste;
odorless oil - 120 ml;
vinegar 9% table - 80 ml.

Preparation:

Vegetables must be washed in water and seeds removed.
Peel the root vegetables.
Cucumbers are cut into rings.
The pepper is chopped into small pieces.
The onion is cut into half rings.
Peeled carrots are grated onto Korean grater medium size.
Tomatoes are cut into four parts.
Place all ingredients in a deep saucepan. Pour the dry ingredients into the mixture and pour in the liquid ones. Simmer the salad for about half an hour.
Sterilize jars in advance. Place in containers and roll up the lids.

A vegetable appetizer prepared hot can be stored for a long time. The salad can be served as a sauce for pasta or meat dishes.

Korean salad

Spicy snack you can eat all year round. Korean salad It is very easy to prepare cabbage, peppers, carrots and onions for the winter.

To begin, prepare the necessary components:

carrots - 1 kg;
onions - 3 pcs.;
sweet pepper - 2 pcs.;
cabbage - 300 grams;
granulated sugar - 70 grams;
salt - 30 grams;
vinegar (9%) - 30 ml;
seasoning for Korean carrots(dry) - 1 package;
head of garlic;
vegetable oil (olive) - 30 ml.

The preparation is very simple:

Wash and peel the vegetables.
Chop the onion, cabbage and pepper into cubes.
Grind carrots on a grater for Korean dishes.
Finely chop the garlic and mix with salt, sugar and dry seasoning. Pour in vinegar.
Saute the onion in oil.
Combine all ingredients and marinating sauce. Mash with your hands and leave for 4 hours.
Place into jars and refrigerate.

Homemade Korean snack is very tasty and juicy.

Carrots with garlic

A winter salad of tomatoes, peppers, onions and carrots can be made moderately spicy. If you add garlic, the appetizer becomes piquant and tasty.

Required ingredients:

carrots - 1 kg;
tomatoes - 2 kg;
onion (white or red) - 1 kg;
sweet pepper - 2 kg;
garlic - 1 large head;
granulated sugar - a glass;
salt - 50 gr.;
table vinegar 9% - 80 ml;
unrefined oil - 280 ml.

Preparing a salad for the winter from tomatoes, peppers, onions and carrots:

Rinse the tomatoes under water and puree in a blender.
The garlic needs to be chopped, mixed with salt, sugar and butter. Boil all ingredients together with tomatoes.
Pass the carrots through a meat grinder to obtain medium-sized pieces.
Cut the pepper and onion into cubes.
Combine all ingredients together, add vinegar. Simmer for about ten minutes more.
Immediately pour into jars and screw on the lids.

Remove the cooled salad cool place for further storage. Housewives advise using small jars so that the snack is eaten immediately after opening.

Universal autumn recipe

During the harvest season there is often a lot left various types vegetables Universal recipe makes it possible to use many components in one salad.

To do this, all vegetables are washed, peeled and cut into small pieces. Make a brine: mix for 3 kg of ingredients - 100 ml vinegar, 100 grams sugar, 40 grams salt, 80 ml vegetable oil. Add garlic and black peppercorns if desired.

The brine is boiled until the dry ingredients are dissolved and the vegetables are added. Simmer for 30 minutes and immediately put into jars. The salad turns out very tasty.

Cooking features

Experienced chefs in the process of creating recipes come up with various secrets For winter preparations. Tips for preparing salads:

Be sure to use unrefined oil without smell. Choose quality brands.
Vegetables must be ripe, root vegetables must be firm and free of rot. It is better to choose sweet varieties of carrots and tomatoes to give the salad a more refined flavor.
The jars must be thoroughly sterilized before adding the snack. This will extend the shelf life and protect against mold.
The spiciness of the salad is adjusted using hot pepper and garlic. The more you add, the richer the taste will be.
You can take any vinegar using the table for converting one percent to another. The main thing is to correctly follow the proportions written in the recipe.
To keep the salad for a long time, it should be stored in a dark and cold place, for example, in a cellar or refrigerator. You cannot leave the jars in the cold, as this will ruin the taste of the snack.

Every housewife will be able to gradually find the ideal vegetable salad for the winter. Don't be afraid to experiment with snack ingredients.

– when the ingredients are available, and the cooking process itself is quite easy, and the end result is tasty and very appetizing. Salad recipe bell pepper for the winter with carrots, which I want to tell you about today, is just like that. It’s truly a pleasure to prepare – without sterilization, simply and quickly.

The only point that may alert you is the preparation of tomato juice, which is necessary for pouring vegetables. But if you have a juicer in your arsenal, then you can handle it without much hassle. If you do not have such equipment, then I advise tomato juice prepare in advance - it will perfectly wait its turn in the refrigerator. Then the conservation process will not be long and tedious for you.

I will be happy to share with you how to prepare bell pepper salad with carrots for the winter. It will turn out delicious, I promise!

Ingredients:

4 kg bell pepper;
1 kg carrots;
1.5 kg of onions.
1-2 pcs. hot pepper

For filling:

4 liters of tomato juice;
200 ml 9% vinegar;
220 g sugar;
2.5 heaped tablespoons of salt;
10 pcs bay leaf;
10 peas of allspice;
350 ml vegetable oil.

*The weight of already prepared vegetables is indicated. This amount of ingredients yields approximately 9 liters of finished salad.

How to prepare bell pepper salad for the winter with carrots:

For the salad, choose fleshy peppers, red or red-yellow. Green peppers will make the salad less appetizing. We thoroughly wash the peppers, cut out the stalk, remove the seeds and membranes. Then rinse again to remove any stuck seeds. Peel the onions, wash them and cut them into half rings. Wash the carrots, peel them and rinse again. Grate the carrots on a coarse grater. Wash the hot peppers, cut them lengthwise and remove the seeds. Cut the hot pepper into small cubes.

If you want, you can make your own tomato juice for the salad. But you can also use ready-made ones.

Pour tomato juice, vinegar and vegetable oil into a wide saucepan with a thick bottom, add sugar, salt, allspice and hot pepper and Bay leaf. Place the pan on the fire and bring to a boil.

Place carrots, onions and peppers into the pan and stir. Put the pan back on the fire. Over high heat, bring the contents to a boil and, reducing the heat, cook under the lid for 10 minutes.

Then mix everything and continue cooking without a lid for another 20-25 minutes.

We take out the bay leaf and place the salad in dry, previously sterilized jars, and immediately seal it tightly.

Juicy Bulgarian pepper with carrots is a vegetable combination firmly rooted in our kitchens and extremely tasty. Each of these vegetables are naturally amazing in their own right. But cooks, having combined them, have found an excellent combination. Dishes based on them are interesting and memorable, and, importantly, easy to prepare. Side dishes from this duet are eaten by vegetarians, meat eaters, and separate category eaters - children. Simple treats of them are not allergenic, are perceived with enthusiasm and delight, leaving behind only positive impressions. The proposed side dishes are prepared for meat, for cereals in in different ways filing; and they are also supplemented with an even wider range of vegetables. So, bell pepper and carotel can become the center festive feast, you just need to put in a little effort.

How to deliciously cook peppers and carrots: recipe

When you mention dishes made from bell peppers, the thought of stuffing immediately arises. There are many recipes and methods for filling sweet, juicy “boxes”. According to the principle of execution, they are similar, only the fillings differ, which are sometimes the most unusual. For minced meat, vegetable combinations, meat, mushrooms, cheese (cottage cheese, feta cheese), cereals (in particular, rice), etc. are used. It is considered a classic chopped meat with rice or vegetable set. IN in this case, without “separating” the above-mentioned tandem, the pepper will be stuffed with carrots. This is definitely tasty dish, which does not require large expenses, is prepared from the following ingredients: 1 kilogram of sweet pepper, 5 large ripe tomatoes (or 3-3.5 full tablespoons of tomato paste), 6 medium-sized carrots, 4 onions, 4 cloves of garlic. Also not needed aromatic greens, spices and vegetable oil.

And, first of all, the filling for the treat is prepared. That is, the carotel is cleaned, rinsed and cut finely. Tomatoes are rubbed on a coarse grater. Onions without outer husks are chopped into half rings and simmered in hot vegetable oil in a saucepan until translucent. Add chopped carrots to the onion frying and pour in a little boiled water. The vegetables are stewed quietly for about half an hour, and about 10 minutes before removing from the stove, pre-chopped tomatoes, finely chopped herbs and chopped garlic are placed in a saucepan. All this is boiled and stewed until full readiness, and in the process it is salted and peppered according to individual taste preferences. Prepared filling for peppers with carrots and onions is put aside for a while.

Peppers of approximately the same size and the same variety are selected for the dish. It is desirable that they are slightly unripe. The fruits are washed in cold water and the grains and inner cores are removed. The edges of the vegetables need to be trimmed with a knife, and the scraps should be used to make a stew or cook amazing borscht. The prepared blank boxes are carefully lowered into boiling water for about 2 minutes, and after being removed, they are cooled.

After that they need to be filled minced vegetables, filling the internal space carefully, but quite tightly. The seals are placed in a deep saucepan or a special cauldron, into which a little is poured vegetable oil and an incomplete glass of boiled water. In addition, the liquid must first be moderately salted. The fill should not cover all laid raw peppers, it is enough to “sink” only the bottom layer. stewed on low heat until done, which can be determined by the softening of the vegetables. Last in the dish " Bell pepper with carrots» greenery is poured. As a good addition to the filling when stewing, sour cream is sometimes added.

Recipe 2

Or you can marinate peppers and carrots. Although eggplants are often prepared in combination with carotel. But the option with Bulgarian is not bad either! The following list of products allows you to make such a snack about the smell: 1 kg of sweet peppercorns, 0.3 kilos of carotel, 2 cloves of garlic. The brine is prepared from two liters of water, 2 tbsp. cookery coarse salt, 1 tbsp. granulated sugar, a pinch of black pepper.

The prepared pepper boxes are rinsed under a running stream, while cutting out and removing unnecessary centers from them. Then the peppers are blanched for 2-3 minutes in brine (1 liter of water + 1 tbsp. table salt) and discarded in a colander. The carrots need to be peeled and coarsely grated. Garlic is crushed through a press or simply cut into small fractions with a knife. The last two ingredients are mixed, and the resulting mixture is filled into boxes, filling them carefully, without violating the integrity of the workpiece.

Stuffed fillings are placed in a salting-marination dish with the cuts facing up. A new portion of brine is prepared in the same proportion as the previous one. The filling is heated (without boiling), and the vegetables are poured with it. Pepper and carrot recipe leave for 2-3 days in moderate heat, where the dish is thoroughly fermented. And after that you can move it to the cold for long-term storage.

Recipe 3

A salad made from the above ingredients - pepper and carotel - is an amazing appetizer treat. It is quite filling and at the same time not too high in calories. A dish is prepared from the following ingredients: three kilograms of sweet peppers and carrots, about 1 kg of onions, 3 tbsp. table salt, 2 measuring spoons sugar, half a glass of filtered water, 180 ml octa 9%, 500 ml lean oil.

For winter Pepper and carrot salad“The peppercorns are washed thoroughly, the tails are cut off and the grains and hard centers are removed. The boxes themselves are first cut into halves, and then split into narrow strips. The carrots are grated with large threads. The onion is chopped into strips. The cuts are mixed in a large container, seasoned with vegetable oil, spices, otstom, diluted slightly with water, and all this is put to boil on the fire.

Stirring the brew with a spoon, it boils for up to 15 minutes from the moment of boiling, and, following the example of the “” dish, is immediately laid out in sterilized glass jars. The salad is rolled up, turned over, and the entire output (which is three liter containers with delicious snack) wrap themselves in a blanket until it cools down.

Slightly unusual in presentation, but at the same time extremely delicious dish– peppers stuffed with chicken fillet, rice and carrots. To make such a dish you will need: 10 peppers (not necessarily the correct one and beautiful shape), 1 glass of rice, 2-3 carotels, 0.5-0.6 kilos of chicken fillets, onion, tomato paste, sour cream, vegetable oil.

The peppers are prepared in the usual way, leaving clean, neat boxes for stuffing. Chicken fillet is cut into cubes and fried in a small amount of vegetable oil until golden brown. Or you can simply boil the chicken component and separate it into fibers or cut it into strips. The rice is undercooked, leaving the grains strong. The chicken is mixed with grains of rice and chopped onion stewed in vegetable oil.

The peppers are filled with the mixture, placed in a cooking vessel (saucepan, cauldron, stewpan) and poured with diluted water. tomato paste And refined oil. All this simmers for about 20 minutes, and at the end it is seasoned with sour cream. For those who like the combination of these products, they can also make a salad “ Chicken with peppers and carrots", cutting each component separately, combining them and simmering until cooked. The salad can be consumed as hot snack or preserve it in jars for cold weather.

Stuffed peppers are usually stewed or, as a last resort, boiled in a certain sauce. These thermal processes can be supplemented with baking. When baked in the oven, stuffed peppers will benefit from taste qualities. As well as baked dish dietary and also browned on all sides, which is important for many. To make such a treat you will need: 3-4 Bulgarian sweet vegetables, 1 large carrot, half chicken fillet, 3 tbsp. rice, onion, 4 tbsp. sour cream or mayonnaise, 2 tablespoons of vegetable oil, spices.

The oven is heating up. Minced chicken fillet is being prepared. To do this, the meat is turned in a meat grinder along with the onion. One large or a couple of medium carrots are peeled and grated with small threads. Karotel is fried in oil and mixed with uncooked rice, minced chicken, salt and ground black pepper. The filling is mixed. The combination " Carrots with salt and pepper And dietary meat“Sometimes they are also enriched by the presence of fresh herbs in the recipe.

Bell peppers are washed, dried and cut lengthwise in half, removing the cores and seeds. The halves are filled with minced meat so that it slightly protrudes above the edge of the workpiece. The seals are placed on a baking sheet or a special form, pouring a little water into the container. A bay leaf is also placed with them, and the liquid is added with salt. The surface of the dish is covered with a layer of sour cream or mayonnaise. The form is placed in hot oven and bake for about 40 minutes at about 180 C. This time is enough for the pieces to bake, but at the same time remain juicy. The foil used to cover the peppers when baking will help retain more juice. Ready dish“”, in principle, does not need an additional side dish; it is independent in itself and needs “accompaniment”.

Recipe 6

A variety of homemade rolls guarantees the quality of food in winter time. Salad " Pepper with cabbage and carrots"familiar to many. But it can be modified to include new ingredient. For example, red chili peppers would be a great addition. It will add a spicy twist to the sweetish taste of the main products. You can roll up the salad or put it in the refrigerator immediately after preparing it and enjoy it literally immediately after cooking. For 2 liters of such a snack, take: a kilogram of white cabbage, 3-4 carrots, a large onion, a couple of bell peppers and a chili pod. The marinade dressing is prepared from: 50 ml otsa 9%, 100 ml vegetable oil, 3 tbsp. granulated sugar, 1 tablespoon of table salt.

The cabbage is chopped in this way, depending on the desired end result. The carotel is grated coarsely. Bell pepper cut into thin, short strips. The onion and chili are chopped. For the marinade, the ingredients mentioned above in the recipe are mixed, tasting the dressing and adding those spices and spices that are not enough for an individual impression. All vegetable slices mix and pour over marinade. should stand for at least 2-3 hours, marinate, let out the juice and acquire the necessary flavor. The jars are filled with the present dish and closed. nylon covers and put into the refrigerator to age until winter.

Recipe 7

Another way to close salad with cabbage, carrots and peppers– Stew vegetables before preserving. The list of products for preparation is as follows: 3 kilos of cabbage, a kilo of sweet peppers, onions and carrots, a third of a glass of table salt, 1 glass of octa 6%.

The cabbage is first cleared of the upper defective leaves, and then shredded or, more interestingly, cut into small pieces. Bell peppers and onions are chopped into half rings. Carrots are cut into circles. Vegetable oil, ocet and granulated sugar are mixed, and the resulting mixture is seasoned with vegetables. The mixture is stirred and put on the stove to simmer for 10 minutes. After heat treatment, the contents of the dishes are packaged in sterilized jars, rolled up, cooled and taken out into the cold for storage. Mushrooms are a good addition when stewing, as they will give the appetizer a richness and unique taste.

Recipe 8

The final recipe is a variation on. The composition of the dish is based on the following products: about 30-35 bell peppers, 0.8-1 kilograms of carrots, 3 liters of freshly squeezed tomato juice, 1.5 cups of vegetable oil, 3 tbsp. table salt, about 2 cups granulated sugar, 1.5 tbsp. ottovoy essence.

The carrots are washed, peeled, and half of them are grated on a fairly large grater, and the rest is cut into cubes or circles. A sauce is made from tomato juice, oil and spices, which, after boiling, is simmered for half an hour over low heat. While the sauce is boiling, the sweet peppers are peeled and cut into medium-sized slices. Both carrots and peppers are transferred to the boiling tomato. Ocet is also infused. AND Salad "Carrots with bell peppers" and tomato" simmers for 20 minutes. The seaming container is sterilized. The tin lids are boiling. The finished salad, without subsequent sterilization, is poured into prepared jars and rolled up with a key.

I present to your attention quick way pickling vegetables. Pickled peppers with carrots and onions can be added to salads, served as an appetizer or as a side dish for meat and fish dishes. I often cook this recipe in the winter when I want something juicy and spicy.

Pickled vegetables can be stored without refrigeration; you can make such preparations in advance, but I like to make them 2-3 times. The recipe is not complicated and very quick.

So, to prepare pickled peppers with carrots and onions, I took two peppers (if they are different colors, it will turn out even more beautiful), carrots, onions and spices for the marinade. You can adjust the amount of spices to your taste.

Wash, peel and cut the vegetables into thin strips. I used a vegetable peeler.

This amount of vegetables is enough for two 0.5 liter jars. Place vegetables in clean, dry jars.

While chopping the vegetables, put a saucepan with 1 liter of water on the fire, add salt, sugar and bring to a boil. Add spices to jars and fill with hot marinade, add vinegar.

Close the jars with lids (I have screw-on lids), turn them upside down and leave until cool.

Marinated peppers with carrots and onions are ready! Please come to the table! This time I submitted to boiled potatoes with dill. The vegetables are spicy, crispy, the marinade is very tasty! A great combination for lunch or dinner.

Canning bell pepper and carrot salad

4 (80%) 3 votes

Salad with peppers and carrots – great addition with buckwheat, rice and potatoes in any version. It is easy to prepare, the preparation has a pleasant sweet and sour taste, eaten in one sitting, instantly gains numerous fans different ages. Great dish for lovers of winter preservation.

Bell pepper salad recipe

Necessary ingredients for preparing a bright and juicy winter snack:

one kg of large red bell peppers;
two kg very ripe tomatoes any size;
two kg of carrots;
two kg of light onions;
200 milliliters of vegetable oil that does not have a characteristic odor;
200 grams of granulated sugar;
100 milliliters of vinegar 9%;
three large tablespoons of table salt;
ground black pepper to taste.

Cooking process and proportions of products:

Select dishes for stewing based on the entire mass of ingredients. If there is none on the farm, after mixing, divide ready mass into two parts and simmer separately. In this case, you will have to divide the amount of vinegar accordingly.
Wash and remove seeds and membranes from the peppers, chop into medium cubes or short strips. Place in a container.
Wash the tomatoes and remove the stems from them.
Cut the tomatoes into slices as for summer salad, add to pepper.
Wash the carrots with a brush, peel and chop into strips or grate on a grater with large holes, mix with the prepared vegetables.
Peel the onion, chop like pepper, pour into the salad.
Add salt, oil, ground pepper, granulated sugar, mix thoroughly with your hands and boil.
Reduce heat to low and simmer for about forty minutes.
The time varies depending on the degree of stewing of all ingredients - in finished product vegetables should be “al dente”, that is, slightly undercooked.
IN hot salad pour vinegar, mix and place in prepared jars.
Both the salad and the container for sealing must be hot, so you need to lay out the salad without removing the container with the preparation from the heat and be sure to immediately roll up each jar.
Cool the finished canned food upside down and store it in a basement or cellar for the winter.

Necessary products for preparing for the winter:

one kilogram each of peppers, carrots and very ripe tomatoes, even slightly crushed ones will do;
a glass of refined vegetable oil;
one hundred grams of granulated sugar;
one tablespoon of table salt and table vinegar 9%.

Process and subtleties of preparation:

Rinse thoroughly, peel and cut the carrots into medium-sized strips. You can use a special “Korean” grater.
Wash the pepper under the tap (it is better to use multi-colored versions to play colors in the finished product), clean it of seeds and internal partitions.
Clean onion and chop it into half rings.
From the amount of tomatoes specified in the recipe, prepare tomato juice with pulp or simmer the tomatoes until soft with the addition of a few tablespoons of water and rub through a sieve.
Heat the oil in a suitable container, add the prepared carrots.
After five minutes, add tomato juice, sugar and salt.
After another five minutes, add chopped pepper to the boiling sauce.
After five minutes, add onion half rings again.
Cover the dish with the salad and keep it on the lowest heat for about half an hour on average. Count the time from the moment of boiling.
Pour in vinegar and stir gently. Keep on the stove for another ten minutes and place in hot sterilized jars.
Immediately roll up scalded metal lids, turn upside down and insulate.
After a day, take the salad to a storage place for the winter.

In order not to burst into burning tears when preparing large quantity onions used in similar recipes, the unpeeled onions should be cut in half and placed in a bowl with ice water. Take out the halves, peel and chop. Rinse the knife from time to time cold water. Tested - the process becomes much less painful.

You can see the recipe for the Kuban salad.