For those who want to not just keep their owna harvest of delicious bright vegetables, and prefers to create a ready-made dish of them, for sure you'll like the salad "Paramonikha." For the winter it is harvested traditionally, sterilized in liter jars. Despite the unusual, even funny name, the snack turns out to be beautiful in appearance and remarkable in taste. The recipe will also be liked by those who constantly preserve salads for the winter from vegetables, and to beginners, who have not previously encountered similar dishes. Its main ingredients are carrots, tomatoes and bell peppers. The rest can be added, depending on your own taste.
Even in the basic version of the snack dish is obtainedamazingly fragrant and incredibly tasty. To prepare a salad "Paramonikha" for the winter, you need to take a kilogram of onions, bell pepper and carrots, 2 kg of ripe tomatoes. This amount of products will suffice for a sample, so for global billets the norm is increased at least 5 times. Also useful for 300 ml of sugar and vegetable oil, half a glass of table vinegar and 2 tablespoons of salt.
Before you prepare the salad "Paramonikha" forwinter, it is necessary to take an appropriate number of sterile cans with lids. Of this amount of ingredients will be about 2 liters of snacks. That is, you need 2 liter or 4 half-liter cans.
Then all vegetables should be mixed in a containercorresponding volume, which can be put on fire. Salt, add sugar, vinegar and oil, bring to a boil and cook over medium heat, stirring constantly, about 20 minutes. Next, the prepared salad is laid out on sterile cans, closed and left to cool. For storage, it is best to transfer them to a cellar or other cool place.
For a change, you can make a smalldeviation from the classic recipe and prepare this dish by adding additional ingredients. It can be zucchini, which in late summer grow on any garden and are sold at an affordable price. And these vegetables are very useful and will add a piquant taste to the dish.
Chopping all the vegetables, they are sent courgettes,cut into cubes or straws. If they are not too young and fairly thick-skinned, they are pre-cleaned. The greens are finely chopped. All mix, add the spices and boil for 20-25 minutes (to zucchini cooked). The finished salad is also closed in sterile jars and stored in a cool place.
And in the first and second version of the dish you canadditionally put sweet-scented peppers, bay leaf or other favorite spices to taste. Those who prefer hot snacks, sometimes use chili. But still in the original salad "Paramonikha" should have a fairly mild sweetish taste.
