SUMMER salad.

 
This salad will overcome even those who have never canned vegetables.The lack of long cooking time will allow you to preserve the vitamins and strength.Save harvest and summer mood.

You need (weight given vegetables after cleaning off all the excess):

Cabbage — 0,5 kg
Tomatoes — 0.5 kg
Cucumbers — 0.5 kg
Bulgarian pepper — 0,5 kg
Carrots — 0, 5 kg
Vegetable oil — 100 g
Vinegar 9% — 100 g
Salt — 4 tsp.
Sugar — 8 tsp.

Preparation:
As the salad is prepared very quickly, first prepare the jars. Sterilize them and boil the lids.For this portion you need 5-6 cans 0,5 L.
Vegetables cut like on a typical summer salad,carrots to RUB on a large grater.
Add the oil,vinegar,salt and sugar. Mix well.
Put the saucepan on the fire.I have the volume pots 5.5 liters.She is just full to the brim.After the vegetables are deposited.
Bring vegetable mixture to boiling.Sometimes boiling can make the air that stands out from the space between the vegetable pieces.You need to make sure that all the mixture that is boiled.To do this, mix a salad,let's see if the boil once again,then count from this point on 10 minutes.
The salad is ready.Hot vegetable mixture spread on banks and immediately roll covers. Overturn and cooled.
Thanks to a gentle heat treatment,the vegetables are not overcooked to mush.
The salad is very tasty.