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➠ Hunting salad with cabbage and cucumbers for the winter

Hunting salad with cabbage and cucumbers for the winter

3743

Kitchen Eastern European

Calorie content 86.6 kcal

Portions 5 port.

Cooking time 1 d.

Proteins * 0.9 gr.

Fats * 4.6 gr.

Carbohydrates* 20.9 g

Hunting salad with cabbage and cucumbers for the winter

Content

Continuing the theme of preparing vegetable salads for the winter, we offer you a recipe for a delicious cabbage salad with cucumbers. Fresh vegetables marinated in their own juice with the addition of vegetable oil, spices and vinegar and sterilized in boiling water for a short period of time retain all vitamins. Vegetables remain crisp and juicy, while spices and garlic give them a pleasant zesty and spicy flavor.

Ingredients

Cooking process

Soak cucumbers in cold water for 30-40 minutes to make them more juicy and crispy. Then we drain the water, rinse the cucumbers and chop them into thin slices.

We wash the cabbage under running water, chop it finely and put it in a deep bowl. We wrinkle her a little with our hands so that she allocates juice.

We clean the carrots, wash and rub on a coarse grater.

Combine vegetables in a deep saucepan, add pepper and chopped garlic, mix well.

Pour vegetable oil and vinegar into a saucepan, add salt and sugar, spices, mix and bring the marinade to a boil, then remove it from the stove.

Pour the vegetables with cooled marinade, mix, cover the container with a plate and leave the salad to marinate for a day, not forgetting to stir it periodically. After a day, mix the salad well and lay it out in sterilized jars, fill it with marinade. We put the salad jars in a deep saucepan with a cotton towel at the bottom, pour the water so that it reaches the jar's hangers, and put it on the fire. Bring the water to a boil, reduce the heat and sterilize the salad for 15 minutes. When ready, carefully remove the salad jars from the water.

We twist the jars with boiled lids, turn them upside down and leave them to cool completely under the blanket. Then we put the salad cooled down to room temperature for storage in a dark cool place.