In the market closest to the house or in a vegetable stall that is across the road, we buy carrots, onions, bell peppers, beets, tomatoes, fresh parsley and garlic. Each kind should be 10 pieces, you can use sub-standard vegetables, because you still cut it. If these vegetables grow in our suburban area, the best way to process them is difficult to come up with.
When all the vegetables we brought home, we need to wash the cans well. For these purposes, I have jars of 800 grams in the basement, usually I need about eight pieces, but I cook at least 10 cans and two jars of 0.5 liters so that not a drop of a future vegetable snack is lost. 10 minutes in the saucepan of the lid boiling, and in the solution of soda my banks to shine, if the banks are very dusty. Then put the bottles up on an ordinary teapot, they should, as it should be sweated. And once they become transparent, they are ready for use.
Sterilized jars upside down turn on and put on a towel, let them wait for the queue and stand. You can, of course, put them on some separate table or on some kind of a working kitchen surface, thereby placing yourself in a place, freeing yourself, for further action.
In a vegetable snack is better to take a juicy, salad and medium-sized beets, carrots and onions. They need to be peeled off, and the Bulgarian pepper needs to be cleared from the core. My aunt cut them always in circles, and if they were large and did not climb into the jar, she would cut with half rings. In the same way I do. And the rings should be somewhere half a centimeter, wide, so that the vegetables do not lose shape when cooking. But you can cut it with bars, then the vegetable snack will become more homogeneous.
At the institute, when I was studying, there was not a large saucepan for me, and I was preparing a vegetable snack in a pressure cooker. When you do not have a large saucepan or a pressure cooker, you can cook a vegetable snack in a bucket or in an enamel basin. This is not so important.
With the dishes determined, the vegetables are put into it in layers, down we try to put the tomatoes. All this is filled with a glass of vegetable oil, a couple of tablespoons add apple cider vinegar, if there is 9% vinegar in the house, then take no more than a tablespoon, the vinegar should not be felt in the marinade, then put no more than 2 tablespoons of salt and put 3 tablespoons of sugar. These are approximate proportions.
When everything is ready, then put on the fire and boil for 20-25 minutes, should be enough for this time. Before the end, five minutes before the end of cooking, we chop along with the stems two bunches of parsley, for flavor. For the same purpose, we will not press, but cut the garlic head with straw. If you like a pungent taste, then add the pepper pod to the mixture. If you like a sour taste, then half the lemon will save you, which is cut into small straws.
You can take the first sample as soon as everything boils. When everything is done properly, the vegetables are almost ready, and everyone has preserved their taste, flavor, color. Take a large ladle or spoon for the sauce, the more convenient and we will deal with pouring on cans. It will take her husband's help and let the banks roll. This work is on the shoulder of every hostess, given that there are many modern devices for rolling. Your husband will feel comfortable and even irreplaceable. And with what pride he can say: "It was so delicious, because we cooked together."
When the last bank is closed, I put all of them on the balcony, put them on the covers and wrap them in a blanket for a day. This action is explained by technologists with a special temperature regime, it is aged in canned food with this method of preservation.
So did my aunt, so do I, this I teach my children, and they in turn will teach their children to my future grandchildren.
Only one thing does not need to be doubted. In our house there are always a lot of guests and in winter the guests will eat my vegetable snack and say: "It's very tasty!", And at the same time ask for a recipe.