Autumn Salad with Carrots, Peppers, and Onions

1. 1 Carrots≈ $1.50 per kg 140 g
2. 2 Bell peppers≈ $6.00 per kg 120 g
3. 3 Onions≈ $1.60 per kg 100 g
4. 4 Tomatoes≈ $4.67 per kg 150 g
5. 5 Sunflower oilpack 900 ml ≈ $3.50 35 ml
6. 6 Sugar 14 g
7. 7 Salt 8 g
8. 8 Vinegar 9% 20 ml
9. 9 Ground black pepper to taste

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Slice the carrots¹ into 3 mm half-moons, cut the peppers into strips, and slice the onions³ into half-rings; puree the tomatoes⁴ in a blender.

2. Sterilize a 0.5 l jar and lid: steam the jar or heat it in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes.

3. Combine the tomato⁴ puree, oil, sugar, salt, and pepper in a saucepan and bring to a boil.

4. Add the carrots¹ and onions³ and simmer for 10 minutes, then add the peppers and simmer for another 15 minutes over low heat, stirring.

5. Pour in the vinegar 2 minutes before the end.

6. Pack the hot salad into the jar up to the rim, cover with the lid, and sterilize in a pot of hot water for 15 minutes from the moment it comes to a boil.

7. Seal the jar, turn it upside down, and wrap until cool; store in a cool, dark place for up to 12 months, and refrigerate an opened jar for up to 7 days.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.