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➠ Assorted vegetable salad for the winter
➠ Hunter's salad with cucumbers for the winter

Hunter's salad with cucumbers for the winter

3258

Kitchen Eastern European

Calorie content 75.9 kcal

Portions 6 port.

Cooking time 120 minutes

Proteins * 1.2 gr.

Fats * 3 gr.

Carbohydrates* 17.3 g

Hunter's salad with cucumbers for the winter

Content

Hunter's Cucumber Salad consists of seasonal vegetables such as cabbage and bell peppers, ripe and green tomatoes, carrots and onions. Chopped into small pieces and seasoned with a small amount of spices and vegetable oil, juicy vegetables during the cooking process release a large amount of juice, in which they are then pickled. As a result, we get a delicious and juicy vegetable salad.

Ingredients

Cooking process

Peel the carrots, rinse and cut into small cubes, or grate them on a Korean carrot grater. We spread the carrots in a deep enamel basin.

Peel the onions, rinse and soak in cold water for 15-20 minutes, so that when shredding it does not irritate the eyes. Then we chop it into thin half rings. We wash the red tomatoes, cut them in half and remove the stalks. Then we cut them into slices and put them in a basin on top of the onion.

We wash the Bulgarian pepper and hot pepper, remove the stalks and seeds. Shred it into thin strips and put it in a basin.

With the next layer, lay out the washed and chopped white cabbage. Then the green tomatoes, cut into wedges.

The last is a layer of cucumbers cut into half rings.

Put the salad bowl over medium heat and simmer for about 25-30 minutes, until the vegetables are juiced.

Then add vegetable oil, salt, bay leaf, sugar and peppercorns to the salad. Mix all the ingredients well and bring the vegetables to a boil. Do not forget to stir the salad often so that the vegetables are evenly heated in it. Simmer them over medium heat for about 10 minutes.

After a while, add vinegar to the salad, mix well and boil over high heat for 5-7 minutes, stirring constantly, and then remove from heat.

Put the finished hot salad in sterilized jars and tighten with boiled lids. We turn the jars upside down and leave the salad to cool completely at room temperature, after which we remove the jars of salad in a cool dark place for storage, where the salad can be stored all winter.