home
➠ Salads for the winter
➠ Assorted vegetable salad for the winter
➠ Autumn salad with cabbage, pepper, carrots for the winter

Autumn salad with cabbage, pepper, carrots for the winter

2732

Kitchen Eastern European

Calorie content 103.6 kcal

Portions 2 p.

Cooking time 80 minutes

Proteins * 1.3 gr.

Fats * 5.1 gr.

Carbohydrates* 25.5 g

Autumn salad with cabbage, pepper, carrots for the winter

Content

For lovers of cabbage vegetable salads, I would like to recommend a delicious juicy "Autumn" salad with cabbage, bell pepper and carrots for the winter. The fragrant juicy salad keeps well, goes well with any hot dishes and will be a great option for those people who do not eat meat products.

Ingredients

White cabbage 2.5KG Carrot 500 gr. Onion 500 gr. Bell pepper 750 gr. Vegetable oil 250 ml. Table vinegar 9% 180 ml. Coarse salt 2 tbsp Granulated sugar 180 g

Cooking process

First of all, take the required amount of cabbage and chop it finely with a special shredder or use a sharp knife. Put the chopped cabbage in a deep metal bowl.

Wash the bell pepper thoroughly, and then dry and cut it into small cubes, after removing the core with the seeds and rinsing it.

Wash the carrots well in cold water and then peel them with a vegetable peeler. Grate the peeled carrots on a coarse grater. Peel the onions, rinse in cold running water, and then cut into small cubes in the same way as bell peppers. Put the prepared vegetables in a container with cabbage.

Stir the vegetables thoroughly.

Then add the required amount of granulated sugar, salt, vinegar and vegetable oil. Stir the vegetables well again. Prepare the jars, wash them thoroughly in warm water and detergent or baking soda. Then sterilize them in a water bath, microwave or oven. Pour boiling water over the lids or boil.

Put the prepared salad in sterile jars, and cover with sterile lids. Place the jars of autumn salad in a large saucepan, cover the bottom of which with a kitchen towel. Pour warm water over the hangers of the jars, place the pan over medium heat and bring to a boil, then reduce the heat and sterilize the jars with bright, fragrant salad for 20-25 minutes.

Then carefully remove the hot jars from the pan and screw tight with sterile lids. Turn jars of autumn salad upside down, wrap it in a warm blanket, and then leave it to cool completely in this state for 12 hours. When completely cool, turn the jars over and move them to a cool, dark place for long-term storage.

Bon Appetit!