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➠ Autumn salad of vegetables for the winter

Autumn salad of vegetables for the winter

1718

Kitchen Eastern European

Calorie content 97 kcal

Portions 0.5 l.

Cooking time 50 minutes

Proteins * 2.2 gr.

Fats * 3.8 g

Carbohydrates* 21.8 g

Autumn salad of vegetables for the winter

Content

I would like to offer another version of a delicious and aromatic autumn vegetable salad for the winter. I often prepare a colorful salad at the end of autumn, when various vegetables remain. For the vegetable snack, you can choose any vegetables you have left.

Ingredients

Cucumbers 500 gr. Carrot 300 gr. Onion 200 gr. Garlic 3 tooth. French mustard 0.5 tsp Black peppercorns 3 pcs. Table vinegar 9% 1 tbsp Salt 1.5 tsp Granulated sugar 2.5 tsp

Cooking process

Prepare the required ingredients.

Peel the onions, rinse thoroughly under cold running water, and then cut into half rings.

Rinse the carrots thoroughly under water, and then, using a vegetable peeler or a sharp knife, peel them. Cut the peeled carrots into thick slices. In order for the carrots to look bright and beautiful in salad, you can take a special grooved knife.

Wash the cucumbers thoroughly in water, cut off the ends, and then, using the same grooved knife, cut into thick circles.

Peel the garlic, rinse under water, and then cut into several pieces.

Prepare the jars in advance, wash them thoroughly in warm water, and then sterilize them in the microwave, oven, or water bath. Place the required amount of mustard seeds on the bottom of sterile jars.

Then add the black peppercorns.

The next step is to send the peeled and chopped garlic to the jar.

Layer the onion rings in the next layer.

Then lay out the carrot slices.

The next step is to send the sliced cucumbers to the jar.

This way, fill the entire jar, alternating layers of vegetables. The order of the vegetables doesn't matter. Prepare the marinade. Pour the required amount of drinking water into a saucepan, add granulated sugar and salt, mix well. Put the saucepan on fire and bring to a boil. Then pour in the required amount of vinegar, mix well and immediately remove from heat.

Pour the hot marinade over the jars of vegetables.

Then cover with sterile lids. Place the jars of vegetable salad in a saucepan, cover the bottom of which with a kitchen towel. Pour warm water over the hangers of the jars. Put the pot with the jars over medium heat and bring to a boil, then reduce the heat and sterilize the jars for about 15 minutes.

Gently remove the hot jars from the pan and screw the lids well, then turn the jars upside down and wrap them in a warm blanket or towel. Leave in this position for about a day until it cools completely. Then, turn the jars over and move them to a cool, dark place for storage.

Bon Appetit!