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➠ Autumn salad with cabbage for the winter

Autumn salad with cabbage for the winter

1442

Kitchen Eastern European

Calorie content 106.6 kcal

Portions 5 l.

Cooking time 200 minutes

Proteins * 1.3 gr.

Fats * 0.1 g

Carbohydrates* 25.5 g

Autumn salad with cabbage for the winter

Content

To prepare a delicious salad for the winter, it is not necessary to use any expensive products. I want to suggest and strongly recommend the "Autumn" salad with cabbage. The appetizer turns out to be quite appetizing and very juicy. This salad will perfectly decorate any family holiday.

Ingredients

Carrot 1 kg White cabbage 5 Kg Onion 1 kg Bell pepper 1 kg Water 1 l. Apple cider vinegar 6% 300 ml. Salt 4 tablespoons Granulated sugar 300 gr.

Cooking process

Remove the spoiled and unusable leaves from the cabbage, and then chop the cabbage with a special shredder or cut into thin strips using a sharp knife. Put the chopped cabbage in a deep container.

Wash the carrots thoroughly and then peel them with a knife or vegetable peeler. Grate the peeled carrots on a coarse grater or use a Korean carrot grater. Send the grated carrots to the container with the cabbage.

Wash and dry the bell pepper thoroughly, and then cut into small pieces, after removing the core with the seeds and rinsing it. Send the chopped bell pepper to the rest of the ingredients.

Peel the onions and rinse them in cold running water. Cut the peeled onions into thin half rings and send them to the rest of the vegetables.

Tamp vegetables and leave for a while.

Then add the required amount of granulated sugar and salt, and pour in the water, the required amount of vegetable oil and apple cider vinegar.

Wear disposable gloves and stir the vegetable salad thoroughly with your hands. Cover with a lid or a clean kitchen towel and let sit for about two hours for the vegetable juice to come out.

In the meantime, prepare the jars, wash them thoroughly in warm water with baking soda or detergent, and then sterilize in the oven, microwave, or water bath. Boil the lids or pour over boiling water. Fill sterile jars with cooked vegetable salad. Then spread the remaining juice evenly.

Cover the salad jars with sterile lids, and then place them in a deep large saucepan, the bottom of which is pre-covered with a kitchen towel. Pour warm water over the hangers of the jars, then place the saucepan over medium heat, bring to a boil, reduce heat, and sterilize the salad jars for about 25-30 minutes.

Gently remove the hot cans from the pot and roll them up with sterile lids using a seamer. Turn hot jars upside down and wrap them in a warm blanket. Leave in this state for about 12 hours until it cools completely. Then transfer the cooled salad jars to a cool, dark place for storage.

Bon Appetit!