Salads for the winter is a topic that you can fantasize about endlessly. I don’t know about you, but I always want to add something new in addition to already proven recipes - change the proportions of vegetables, experiment with marinade or spices. This year I conducted another experiment: I made a regular coleslaw with bell pepper in banks for the winter. This is our most “running” salad, but usually I cook it at a time - I crumbled it, stood a bit and ate it. But, you see, it’s much more convenient not to mess with it every day, but to spend only a couple of hours preparing a line of cans, and then only open them as needed.
Ingredients:
- white cabbage - 1 kg,
- Bulgarian pepper (preferably red) - 500 g,
- carrots - 300 g,
- garlic - 3 cloves,
- sugar - 100 g,
- salt - 1.5 tbsp. l.,
- water - 0.5 l,
- vegetable oil- 0.5 st.,
- table vinegar - 0.5 tbsp.
How to cook cabbage salad with bell pepper for the winter
We pick the cabbage from the upper leaves, cut it into pieces, simultaneously removing the stalk, and finely chop in any way that suits you.
We take out the stalk and seeds from the bell pepper, wash it, dry it and cut into strips.
My carrots, peel, rinse again and chop with straws of medium size. For this, a large grater is perfect for Korean carrots- with it, the straw turns out to be long, neat and pretty.
Peel the garlic, finely chop or pass through a press.
We mix all the chopped vegetables in a convenient container, without kneading them with our hands, and proceed to prepare the marinade.
Pour water and oil into a saucepan, add salt and sugar, stir. Bring the solution to a boil and pour in the vinegar. Let the marinade boil again and remove from heat.
It's time to pack the salad in jars. To do this, we sterilize the containers over steam or in the microwave and put the vegetables in them so that the jars are not filled tightly and not completely - about 1 cm below the neck.
Pour the hot marinade over the salad, helping it to penetrate to the very bottom of the jar and evenly distribute. Again, the jars should not be filled completely, the marinade should barely hide the vegetables.
We close the salad with lids with a twist, boiled for 3-5 minutes, and leave it to brew in the room for 20-24 hours. In principle, the salad is ready without such a long infusion, but when it stands, it becomes even tastier! After the salad is stored in a cool place ( winter refrigerator, pantry). Closed banks can stand well until spring, open should be stored for no more than a week. If you don't plan to store lettuce all winter, you can close the jars with regular nylon lids. In this form, the salad can stand up to a month.
Cabbage is a delicious and indispensable vegetable in winter salads, the main character among healthy homemade preparations.
Therefore, do not limit yourself to pickled or sauerkraut, although it is incredibly tasty.
Try closing cabbage and sweet pepper salads, which can be both an appetizer and a side dish for meat.
Such blanks from cabbage with pepper for the winter can be done with the addition of the most different vegetables: tomatoes, cucumbers, carrots, peppers, onions and even eggplant.
For flavor, you can add dill, parsley, other herbs and spices, which will give salads a special piquancy and an unusual taste.
Try to preserve cabbage salad with bell pepper for the winter, you will like the recipes!
Cabbage salad recipe with sweet pepper
Ingredients:
- 2 heads of cabbage
- 1 kg bell pepper
- 0.5 kg carrots
- 0.5 kg onion
- 0.5 l vegetable oil
- 250 ml vinegar
- 1 cup of sugar
- 2-3 tablespoons of salt
How to cook cabbage salad with peppers, carrots and onions for the winter:
1. Finely chop the cabbage, cut the pepper and onion into thin rings, grate the carrots on coarse grater.
2. Mix everything and salt to taste.
3. For pouring, bring vinegar to a boil in a pan and carefully pour vegetable oil into it (in no case vice versa!). Boil for 3-4 minutes.
4. Add sugar to the cabbage salad with pepper, pour over the marinade and leave for 3 days.
5. Unfold cabbage salad with bell pepper and vinegar without jars, cork with nylon lids and send to the cold.
Beautiful and very tasty homemade ready for the winter.
This kale salad with sweet pepper can be stored in a cold place for about 3 months without sterilization.
Cabbage, sweet pepper and green tomato salad
Ingredients:
- 1 kg green tomatoes
- 1 kg cabbage
- 2 sweet peppers
- 2 onions
- 100 g sugar
- 30 g salt
- 1.5 cups vinegar 9%
- 5 peas of black and allspice
Cooking pickled cabbage with pepper for the winter:
1. Chop prepared vegetables, transfer to enamel pan without chips.
2. Salt, mix, set oppression for 8-12 hours.
3. Drain the resulting juice, add pepper, sugar and vinegar.
4. Put on the stove, bring to a boil and simmer for 10 minutes over low heat.
5. hot salad spread over clean liter jars, sterilize 20 minutes and then roll up.
Cabbage in bell pepper and vegetable sauce
Ingredients:
- 3 kg cabbage
- 2 kg tomatoes
- 500 g carrots and sweet red pepper
- 100 g garlic
- half a glass of vegetable oil
- 70 g salt
- ¾ cup sugar
- 1 tbsp 6% vinegar
Recipe for cabbage with red pepper for the winter:
1. Peel vegetables and garlic and pass through a meat grinder.
2. Add oil, vinegar, sugar and salt, put on the stove and bring the sauce to a boil.
3. Shred the cabbage, mix with the sauce and cook everything together for 25 minutes.
4. Place the hot salad in sterilized jars and roll up with boiled lids.
Order an energy saver and forget about the former huge expenses for light
Canned Cabbage, Hot Pepper and Eggplant Salad
Ingredients:
- 5 kg cabbage
- 1 kg sweet pepper
- 2 kg eggplant
- 1 kg carrots
- 2 hot peppers
- 1 cup minced garlic
- 1 glass of vegetable oil
- 3 tbsp Sahara
- 0.5 l 6% vinegar
- salt - to taste
Preparation of cabbage salad with peppers and eggplant:
1. Shred the cabbage.
2. Boil eggplant for a few minutes in salted water and cut into pieces.
3. Rub the carrots on a coarse grater, peel and finely chop the bell and hot peppers.
4. Mix all the vegetables, add salt to taste, sugar, oil, vinegar and leave to infuse for 2 hours.
5. Place in clean 0.75 l jars and sterilize for 20 minutes. Roll up and cover with a blanket to cool completely.
Belotserkovsky cabbage salad with peppers
Ingredients:
- 1.3 kg cabbage
- 500 g sweet pepper
- 300 g onion
- 400 g carrots
- 50 g of parsley and celery
- 1 glass of vegetable oil
For a half liter jar:
- ½ tsp salt
- 1 tsp Sahara
- 2 tbsp 5% vinegar
- 2 peas of bitter and allspice
How to make cabbage with sweet peppers and carrots for the winter:
1. Boil vegetable oil.
2. Cut the cabbage into strips, pepper (remove the seeds) and onion into rings, grate the carrots on a coarse grater.
3. Finely chop the parsley and celery. Mix everything.
4. Pour 2 tablespoons of vegetable oil into clean 0.5 liter jars, place chopped vegetables tightly, add salt, sugar, vinegar and pepper.
5. Stand for 1 hour, covered with lids, sterilize for 1 hour and roll up.
Salad of white cabbage with pepper without vinegar
Ingredients:
- 1 kg cabbage
- 1 kg sweet pepper
- 1 kg carrots
- 0.5 g onion
- 1.5 cups vegetable oil
- 2 tbsp salt
- 1 tsp freshly ground black pepper
Preparation of cabbage and pepper blanks without vinegar:
1. Cut the onion small cubes, mix with a teaspoon of salt, cover and leave for 12 hours.
2. Cut the pepper into narrow, short strips.
3. Finely chop the cabbage, and grate the carrots on a coarse grater.
4. Mix the vegetables with the remaining salt and also leave for 12 hours. Squeeze out the juice.
5. Mix the salad with oil and pepper, place in dry, clean jars, cover with lids and sterilize for 20 minutes. Roll up.
Soup dressing from cabbage, beets and peppers
Ingredients:
- 2 kg cabbage
- 1 kg of beets, onions and carrots
- 7 bell peppers
- 1 glass of water
- 10 allspice peas
- 1 Bay leaf
- ½ bunch of parsley and dill
- 1 cup tomato paste
- ⅓ cup sugar
- ½ cup salt
- ½ cup 9% vinegar
Cooking winter refueling for borscht with cabbage:
1. Cut the cabbage, grate the beets on a coarse grater, mix and simmer for 25 minutes.
2. Add bell peppers and onions cut into thin half rings, grated carrots, peppercorns, salt, sugar, bay leaf, chopped herbs, tomato paste, vinegar and cook for another 30 minutes from the moment of boiling.
3. Ready gas station expand into half liter jars, sterilize 10 minutes and roll up.
Pickled cabbage with bell pepper for the winter, cooked according to different recipes will have to be both for everyday and for festive table during the cold season.
Bon appetit!
Cabbage salad with bell pepper for the winter is at the same time simple blank, And quick snack, and a way to handle the harvest white cabbage without fermenting it beyond measure. Indeed, sauerkraut not everyone likes it, mainly because of their sour taste. Some people can't stand the smell of it. As for the use of this vegetable in fresh I will say one thing: you need to be careful. Fresh white cabbage, juicy and appetizing, contains substances that can cause flatulence (bloating and flatulence) and indigestion.
All these shortcomings are completely devoid of cabbage salad with sweet peppers. You can diversify it by adding carrots, onions, fresh herbs. Depending on the needs of the family, it is not forbidden to leave part of the salad in jars closed with a nylon lid, put it in the refrigerator and use it as a substitute regular salads from fresh vegetables. And the rest - roll up for the winter.
Cabbage salad with instant bell pepper
Ingredients:
- 1 small fork of cabbage weighing 900-1000 grams;
- 2 small carrots;
- 2 large bell peppers;
- 2 cloves of garlic;
- 2 tablespoons of sugar;
- 80 ml of vegetable oil;
- 50 ml of vinegar;
- 50 ml of drinking water.
Cooking:
On a large cutting board, shred the washed white cabbage as thinly as possible. Peel the carrots, grate. Lightly knead it with your hands along with cabbage slices. Remove the seeds from the bell pepper, and cut the pepper into thin strips. Stir in cabbage and carrots. Add salt and sugar, mix again using a wooden spoon. Apply gentle pressure as you stir to release the juices from the vegetables. Add minced garlic cloves before jarring.
Wash jars and sterilize them fast way e.g. in a microwave oven. Place the salad in the prepared bowls. Heat water in a ladle, add vinegar and vegetable oil. Pour the cabbage in jars with boiling marinade and close with clean lids. After 5-6 hours, the salad will be ready to eat.
Cabbage salad with bell pepper for the winter in jars without sterilization
Ingredients:
- 5 kg of fresh white cabbage;
- 1 kg of carrots;
- 1 kg of onions;
- 1 kg of sweet pepper;
- 500 ml of table vinegar;
- 4 tablespoons of salt;
- 1 glass of vegetable oil;
- 345 grams of granulated sugar;
- peppercorns to taste.
Cooking:
Finely chop the cabbage, peeled from the upper covering leaves. Remove the husk from the onion, cut it into thin half rings. Peeled carrots grate on a coarse grater, Bell pepper chop the straw as thin as possible. Mix all the vegetables in a deep enameled bowl. Add vinegar, vegetable oil, salt and sugar, and peppercorns. Arrange the salad in sterile jars, tamping with a wooden mortar to extract the juice. Close with clean nylon lids. put in the cellar. The salad will be ready to eat in a few days.
Cabbage salad with bell pepper and vinegar
In this version of the salad, I do not add carrots, only onions and sweet peppers. To make the workpiece beautiful in jars, I put peppers of different colors - red, yellow, green.
Ingredients:
- cabbage forks weighing about a kilogram;
- 3 large bell peppers of different colors;
- 1 large onion;
- 3 tablespoons of sugar;
- 1 tablespoon of salt without a slide;
- 100 ml of vegetable oil;
- 50 ml of vinegar;
- bay leaf and peppercorns, if desired.
Cooking:
Mix finely chopped vegetables in an enamel bowl. Add salt, sugar, peppercorns. Stir again and leave for 15-20 minutes. At this time, process clean jars with steam or in a microwave oven. Mix vegetable oil with vinegar. Put 2-3 small bay leaves in each jar, tightly fill the containers with chopped vegetables and pour in oil and vinegar. Cover the jars with lids and place in a saucepan with hot water(on a stand or fabric folded in four). The processing time for half-liter jars is 15-20 minutes, for liter jars - 25-30. Roll up the banks after processing.
Cabbage salad with marinated bell pepper
Ingredients:
- forks of cabbage weighing up to a kilogram;
- 1 large carrot;
- 1 large bell pepper;
- 1 large onion;
- 100 grams of sugar;
- 1 teaspoon of salt with a slide;
- juice of one lemon;
- 50 ml of drinking water;
- 100 ml of vegetable oil;
- greens for serving.
Cooking:
Lemon juice marinade can be replaced with apple cider vinegar in an amount of 150 ml. Please note: neither lemon nor Apple vinegar they are not reliable preservatives, so this salad is not for the winter. Put it in a jar and cover with a nylon lid, try to eat it within a week, keep it in the refrigerator.
The salad is prepared as follows: finely chop the washed vegetables, peeled of everything superfluous (grate the carrots), put them in sterile jars, tamp tightly. Heat water to a boil, add oil lemon juice, add salt and sugar. Stir until dissolved, pour boiling marinade over vegetables, cover with a nylon lid and leave for a day. When serving, add chopped fresh herbs.
Cabbage salad with bell peppers and carrots with vinegar
This is exactly the preparation for the winter, the only caveat is that the cabbage turns sour.
Ingredients:
- 1 kg of white cabbage;
- 2 sweet peppers;
- 2 large carrots;
- 120 grams of sugar;
- 2 teaspoons of salt;
- half a glass of vinegar;
- half a glass of drinking water;
- 1 glass of vegetable oil;
- allspice peas.
Cooking:
Wash the cabbage and finely chop with a special knife. Add peeled carrots, grated on a coarse grater. Bulgarian pepper cut into small strips, mix with vegetables. Add salt, sugar, peppercorns. Mix everything properly. Put in sterile jars and tamp until juice appears. Heat water to a boil, add vinegar and oil. Pour jars with hot marinade, cover with lids, but do not roll up. Place for sterilization in large saucepan with hot water (half-liter jars for 15 minutes, liter for 25). Roll up after processing.
Cabbage salad with spicy bell pepper
Very similar to the previous version of the salad, with the difference that peppercorns are added together hot peppers chilli, cut into pieces with seeds.
Ingredients:
- 1 kg of white cabbage;
- 2 large bell peppers;
- 1 pod of hot chili pepper;
- 2 large juicy carrots;
- 100 grams of sugar;
- one and a half teaspoons of salt;
- a glass of drinking water;
- a third of a glass of vinegar;
- 100 ml vegetable oil.
Cooking:
Wash the cabbage, finely chop, mix with grated carrots and chopped bell peppers. Wash the chili and cut into pieces. Add salt, sugar, hot pepper to vegetables, mix well. Steam clean jars and put the salad in them, tamping it well. Heat water to a boil, pour in vinegar and vegetable oil, pour jars of vegetables with boiling marinade. Cover them with lids and place them in a pot of hot water. Sterilization time at a low boil of water is 15-20 minutes for cans with a capacity of half a liter and 30 minutes for liter ones.
How wonderful it is when in the home pantry there are cherished jars with all kinds of canned vegetables! After all, it is thanks to them that the diet in the cold is diversified. How to please yourself and your whimsical appetite? Among the numerous seamings, I would like to draw the attention of culinary specialists to the recipes " Cabbage with pepper for the winter". They "conceal" in themselves an interesting assortment of vegetables, and will complement any side dish served to the table. Each culinary method suggested below is original. Although, it would seem, the same sets of products ... But individual proportions and special preparatory procedures do their job!
Cabbage with pepper for the winter: winter sauerkraut
First of all, it is worth considering the method of fermenting vegetables. It allows you to prepare the ingredients in a spicy oil filling. You will need the following products for this: 5 kg of cabbage, one kilo of Bulgarian multi-colored peppers, caroteles and onions, 500 ml of refined vegetable oil, 2 tbsp. oztovoy acid 70%, 3 tbsp. table salt and 300 g of sand-sugar. In addition, snacks are often accompanied by fresh herbs and spices to taste.
So, for harvesting, white forks are thinly chopped. Carrots should be grated on a medium grater with long threads. Onions are whipped as you like, for example, in half rings. From bell pepper seeds and internal membranes are cleaned, and the fleshy walls are cut into rings or cubes. Then the chopped cabbage is gently kneaded; this is done so that the juice begins to stand out.
Now all the vegetable components are mixed, seasoned with spices and mixed well. For pouring-marinade, ostovaya acid is diluted with 100-120 ml of boiled cooled water, and the prepared solution is poured into a common dish with vegetables. Immediately after this, it is poured vegetable oil and stir the mixture again. For the time being, sterilized glass jars of small displacement are filled with raw salad, so that the filling with the released vegetable juice. Sauerkraut closes cabbage with pepper for the winter in jars, for some time it is put in the cold to ripen and settle down. After 3-4 days, the dish can be tasted, and it is better to store it in the refrigerator until winter. If there is not enough space in it, then the jars roll up hermetically tin lids.
Cabbage with pepper for the winter: pickling
The main ingredients of the proposed winter spins are often combined with carrots. Carotele with its piquant flavor refreshes the appetizer; and its bright color brings colorful hues. So, for the future, they are prepared from the following components: one and a half kilos of late varieties of cabbage, sweet peppers, carrots and onions, taken in equal proportions - half a kilo each, a generous set of greens weighing 150-200 g (twigs and grated parsley roots, celery leaves), pepper in grains black and fragrant. Salt and sand-sugar put to taste. You will also need sunflower oil and ocet 9%.
Basic vegetables for the recipe Cabbage with Bulgarian pepper for the winter» are shredded and folded into a volumetric enameled container. Grated carrots and onion half rings are poured to them. It turns out very appetizing if the peppers for the twist were chosen multi-colored and juicy. All chopped vegetables are combined with herbs and grated parsley root, previously doused with steep pitch.
It is more convenient to preserve a snack in a half-liter container. Therefore, glass jars are scalded in advance with boiling water and slightly dried. 2 tablespoons are poured into each of them. refined sunflower oil, and only after that the vegetable mixture is laid. At the end, half a tsp is poured in. table salt and full tsp. sand-sugar, poured over 2 tbsp. table otst and throws a few grains of peppercorns of both types. The jars are covered with lids, and their contents are infused for an hour and at the same time let the juice flow.
A linen towel is covered at the bottom of the voluminous cooking utensils, or a special sterilization circle is placed. Jars of snacks are placed on the "litter". Water is poured into the common container, bringing the liquid level only to the middle glass containers. On a low heat with a quiet boil of water, the workpiece is sterilized for one hour. After that, it must be hermetically rolled up with a key, and kept upside down until it cools. For long term preservation vegetable pickling taken out to the rest, that is, to a cool, dark place.
Cabbage with pepper for the winter: salad
Simple yet interesting at the same time palatability sunset is salad "Cabbage with Bulgarian pepper for the winter". In preservation, even after processing, it remains great amount useful substances, which vegetables are naturally rich in. What will be necessary for such conservation? The list of products is as follows: 1 kg of cabbage, 0.5 kilo of bell pepper, 0.3 kg of caroteli, 3-5 cloves of garlic, half a glass of water, vegetable oil and the same amount of 9% otsta, 1 tbsp. salt and half a glass of sand-sugar.
So, the white fork is chopped by any handy method. Carotel is rubbed on a fairly large grater. Bell peppers cut into strips. Garlic cloves are peeled and crushed with a knife. Then the prepared ingredients are mixed. Received colorful mix By appearance reminds: a bright and appetizing blank.
While the vegetables are removed to the side. The marinade is being prepared. The required volume of water and vegetable oil is poured into a separate pan. Sugar-salt is added to them, and the solution is boiled. A tablespoon of liquid is added to the liquid that has reached the boiling point, and, having allowed it to boil again, it is removed from the stove.
The mixture of vegetables that has managed to infuse is laid out in glass jars. It is necessary to fill the container in such a way that the contents are 1 cm below the edge of the neck. Cabbage salad with pepper for the winter it is poured with a very hot marinade filling, completely covering the bookmark of the dish with it. Banks are closed with nylon lids and stored in the refrigerator. Or the salad can be pasteurized and rolled up with tin lids. In the second variant, conservation will perfectly stand indoors all winter when room temperature. These are good as an appetizer; but some resourceful hostesses use them as a dressing for soups and borscht.
Recipe 4 - stuffing
Everyone, without exception, is familiar with the dishes of stuffed peppers. It's being stuffed different fillings: and meat, and vegetable, and assorted. In reserve, of course, it is better to cook purely vegetable snacks: they are more vitamin, low-calorie, and their storage conditions are not subject to such strict requirements than to meat preparations. There are many options for rolling stuffed peppers. Exist "Peppers with cabbage for the winter" recipes blockages in honey filling, in tomato, with the addition of a generous set of spices ... And this means that you can safely experiment, tasting each dish and choosing.
For a simple - called the classic - method of capping a sweet pepper stuffed with slaw, you will need: 35-40 sweet fleshy peppers and 1 bitter pod, 3 kg of white cabbage, 2 carrots, 12 cloves of garlic, 2 large bunches of dill and parsley, 1 liter of water , half a glass of vegetable oil and 9% octa, 1 tbsp. with a mountain of table salt and 2 full tablespoons. sand-sugar.
The peppercorns are first rinsed, seeds are selected from them, and the “boxes” themselves are lowered for 5 minutes into boiling, slightly salted water. Having taken out the vegetables, they need to be given the opportunity. And during this time, peeled carrots are rubbed, washed greens are chopped and cabbage is chopped. The bitter pod and peeled garlic cloves are finely chopped with a knife. All cuttings are joined together and salted.
Pepper pods are stuffed with cooked vegetable mixture and densely located in pre-washed and dried glass seaming jars. The next step is to make the marinade. For him, grains of spices are dissolved in a measured volume of water, ocet and vegetable oil are poured. The fragrant solution is poured, and the container is covered with lids. Blank " Cabbage with peppers and carrots for the winter» Before capping, it undergoes sterilization for about 20-30 minutes.
Cabbage with pepper for the winter: in honey filling
The following culinary method continues the topic of homemade congestion, including cabbage stuffed peppers. But this time the marinade will be supplemented with a slightly tart, unusually fragrant honey, which gives the taste of the snack a unique shade. The only requirement for a particular recipe is a certain selection of bell peppers: yellow or red fruits are required. It is not advisable to use green ones, as they are bitter and can spoil the final result. For 8-10 sweet peppers, you need to take half a fork of cabbage, 2 small caroteles and the same number of onions, 1 bunch of parsley sprigs, 5 cloves of garlic. For filling, you need 1 liter of water, half a glass of 6% octa and a third of a faceted container of 9% octa, 2 full tablespoons. natural honey, 1 tbsp. with a slide of coarse salt, 4 tbsp. granulated sugar, spices at will (bay leaves, grain pepper, mustard seeds, etc.).
The preparation of the dish begins Stuffed pepper for the winter with cabbage» with the preparation of "material" for stuffing. So, peppers are thoroughly rinsed, cleaned of seeds and dipped for 4-5 minutes in boiling water. After they recline in a colander. And the filling is ready. Her role will be played by a mixture of coarsely grated cartel, onion cut into half rings, finely chopped parsley and, of course, chopped cabbage. Vegetables for minced meat are mixed and salted to taste.
The advantage of this method is that there is no need to sterilize the workpiece. And the taste of blockage is quite unusual and attractive, due to the presence of tomato juice. cook pickled peppers with cabbage for the winter according to the described recipe, it can be made from: 3 kg of white and 3 kg of bell pepper, 2 liters of tomato juice, 2 carrots, 400 ml of sunflower oil, 150 ml of 9% otsa, 200 g of sugar and 4-5 tbsp. coarse salt.
Sweet peppers are washed and de-seeded. Carrot rubs coarsely on a grater. Cabbage forks are chopped into strips. The last two crushed ingredients are mixed, seasoned table salt and chopped herbs. The mixture is given time - about half an hour - to brew. Hollow boxes of peppers are filled with a vegetable mixture, and are left alone for now.
For tomato marinade filling, tomato juice, vegetable oil, ocet are poured into a separate enameled pan and spices are poured. The liquid is put on the stove and brought to a boil. Boil the tomato for about 25 minutes. Further, in the seaming containers sterilized over steam, it is laid, and the remaining empty space is filled with tomato marinade. The dish does not need additional sterilization; therefore, it is immediately hermetically sealed, covered with a blanket and, after cooling, is removed for storage in the pantry.
A rather interesting flavor shade is obtained if "enriched" cabbage recipe for the winter with bell pepper apple slices. These fruits are placed in winter salads, and in stuffing for stuffing. Apple slices bring freshness to preparations, subtle notes pleasant sourness. Anyone who likes this combination can try this method too!
