Hunting salad for the winter
0
3926
Kitchen
Eastern European
Calorie content
34 kcal
Portions
6 port.
Cooking time
50 minutes
Proteins *
1.1 gr.
Fats *
3.1 gr.
Carbohydrates*
5.3 gr.
A wide variety of pickled vegetables collected in one jar is a hunting salad. Delicious, moderately salty, aromatic and so healthy, it will appeal to you and your guests and will be an excellent alternative to a fresh salad on a festive or everyday table. A small amount of vegetable oil leaves the salad light and crispy without adding extra calories.
Ingredients
Cooking process
We will lay the vegetables in the pan in layers, placing the juicy ones on top, so that during the cooking process they let the juice out and soak the less juicy vegetables that are below. Peel the carrots and rinse them under running water. Then we chop it into thin half rings and put it in a saucepan with a thick bottom.
The final layer is tomatoes, salt, bay leaf and pepper cut into small wedges. After all the vegetables are prepared and placed in the pan in layers - put the pan on the fire and heat the vegetables over medium heat for 5-7 minutes. To prevent carrots from sticking to the bottom of the pan, add 2-3 tablespoons of water.
We lay out the hot salad in sterilized jars, fill with the marinade in which the vegetables were stewed. We put the cans in a large saucepan with a cotton napkin at the bottom and pour warm water from the kettle so that it covers the cans up to the shoulders. We put the saucepan on fire, bring the water to a boil, reduce the heat and sterilize the salad for 5-7 minutes.
