The ground vegetables in vinegar

10 cans with a capacity of 5 l:

2,2 kg green tomatoes

1,3 kg white & redhead cabbage

1,2 kg sweet green pepper

600 ml vinegar 6%

500 g onion

300 g sugar

60 g salt

1 tsp. dry mustard

From cabbage to remove the upper leaves, cut off the stalks in cold water, wash the cabbage and cut into pieces 4-5 see

Remove pepper seeds and cut off the stem, wash the peppers.

Clean, wash the onions, wash the tomatoes and cut them peduncle.

Grinder scalded with boiling water, cut all the prepared vegetables in an enamel pot.

Salt, add to the vegetable mix sugar and mustard, dissolved in water, mix well everything on low heat simmer for half an hour, then remove from the stove, pour the vinegar, again mix well.

Hot pour ground vegetables in vinegar prepared by banks, cover with sterilized lids and sterilize 25 min at a temperature of 85 degrees, then roll up, flip the banks and leave until cool vegetable mixture.

How to choose a meat grinder. We'll show you.