home
➠ Salads for the winter
➠ Assorted vegetable salad for the winter
➠ Salad with cabbage, cucumbers, tomatoes, peppers, carrots and onions for the winter

Salad with cabbage, cucumbers, tomatoes, peppers, carrots and onions for the winter

8210

Kitchen Eastern European

Calorie content 90.5 kcal

Portions 5 l.

Cooking time 210 minutes

Proteins * 1.1 gr.

Fats * 4.1 gr.

Carbohydrates* 21.5 g

Salad with cabbage, cucumbers, tomatoes, peppers, carrots and onions for the winter

Content

A salad for the winter of cucumbers and tomatoes is an excellent preparation, which is not at all difficult to make. In addition to the main components, cabbage, peppers and zucchini are often added to the curl. It has an unreal taste and aroma, there is always a lot of juice in a jar, which can be a good gravy for mashed potatoes or porridge.

This recipe offers a good way to keep these vegetables almost fresh for the winter table. A salad is prepared with a short heat treatment, which preserves the taste and useful properties of cucumbers, tomatoes, cabbage, carrots and onions. The salad is delicious. Try it!

Ingredients

Cooking process

Chop the cabbage into thin long strips. Place it in a deep bowl, add ½ of the indicated amount of salt and grind well until soft and juicy.

Peel the carrots, pour over boiling water, chop on a grater with large holes and put them on the cabbage. You can chop the carrots in Korean, the salad will be much more beautiful.

Peel the required amount of onion. Wash the cucumbers and remove the tips on both sides. Be sure to scald cucumbers and onions with boiling water. Chop the onion into thin rings and the cucumbers into slices. Scald the tomatoes with boiling water, cut them into halves, remove the stalks and cut them into quarters.

Scald the pepper with boiling water and remove the stalks and seeds. Chop the peppers into thin strips. Place the chopped vegetables in a deep metal stewing container.

Scald green dill with boiling water, chop it finely and place in a bowl with the rest of the vegetables.

Add the amount of sugar, ground paprika and vinegar specified in the recipe to the vegetables. Add the rest of the salt and add 200 ml of olive oil. Stir the salad. Cover the container with a piece of cling film and place in a cool place for marinating vegetables for 3 hours. Then place the container with the salad over low heat and simmer for 2-3 minutes from the beginning of the boil.

Steam sterilize clean jars and boil the lids. Put the prepared salad tightly in prepared jars. Soak the salad for pasteurization in hot water at a temperature of no more than 85 degrees for 15 minutes. Then roll up the jars, turn upside down and cover with a warm blanket overnight.