Salad of zucchini, carrots and peppers for the winter

Compound:

• 1.5 kg courgettes (net weight)
• 0.7 kg carrots
• 0.4 kg bell pepper
• 1.5 heads of garlic (whole)
• 0.2 teaspoon red hot pepper (ground)
• 0.2 teaspoon ground coriander
• Marinade:
• 1.5 tablespoons of salt
• 0.5 cups of granulated sugar
• 0.5 cup 9% vinegar
• 0.5 cup vegetable oil

Cooking:

1. Peel the zucchini and remove the entire core with a spoon. Weigh the net weight of the zucchini to be 1.5 kg.
2. Remove the core from the pepper, remove the seeds and partitions.
3. Clean the carrots.
4. Grate zucchini and carrots for Korean carrots.
5. Pepper cut into small strips.
6. Finely chop the garlic, grate or squeeze with a garlic press.
7. Prepare marinade. Mix vegetable oil with salt, sugar and vinegar.
8. Put zucchini, carrots, peppers and garlic in a saucepan. Sprinkle everything with ground pepper and coriander and mix. Put in the refrigerator for 2 hours.
9. After 2 hours, pour everything with marinade and mix.
10. Rinse and sterilize the jars thoroughly, sterilize the lids.
11. Arrange the salad in jars and cover with lids.
12. Sterilize the jars for about 30 minutes in a pot of water over low heat.
13. After sterilization, roll up the jars and put them under the covers.
14. After a day, put away for storage.
15. Yield 4 half-liter jars.