Cabbage salad for the winter with cucumbers and tomatoes is a great way to keep seasonal vegetables practically fresh. Just imagine how a snowy and cold winter will have a way for dinner a jar of crisp vegetable salad. To keep the vegetables almost fresh, you need a little heat treatment - pasteurization at a temperature of about 85 degrees Celsius, without which it is impossible to save the canned food. In addition to pasteurization, cleanliness and, as far as possible, sterility should be maintained. Vegetables need to be doused with boiling water, sterilized jars and lids, and the work done with thin rubber gloves. Wine vinegar, salt and olive oil help preserve your winter harvest.
- Preparation time: 3 hours
- Cooking time: 30 minutes
- Quantity: several cans with a capacity of 0.5 l
Ingredients for making cabbage salad with cucumbers and tomatoes for the winter:
- 1 kg of white cabbage;
- 1 kg of cucumbers;
- 1 kg of tomatoes;
- 1 kg of sweet Bulgarian pepper;
- 600 g carrots;
- 600 g onions;
- 120 g fresh dill;
- 75 g of table salt;
- 40 g of granulated sugar;
- 150 ml of wine vinegar;
- 200 ml of olive oil.
- 10 g sweet ground paprika.
A method of cooking cabbage salad with cucumbers and tomatoes for the winter.
Head cabbage shred thin strips, put in a bowl, add half the norm of salt specified in the recipe. We put on thin medical gloves and grind vegetables with salt so that the cabbage becomes soft and gives juice.
We scrape carrots, pour boiling water on it, rub it on a large grater, add to the bowl to the cabbage. If you rub the carrot on a Korean grater, the salad will look more exotic.
Onions clean, prickly my cucumbers, pruned ass. Peeled onions and cucumbers are treated with boiled water. Add the onion and green prickly cucumbers, cut into thin slices, into the bowl in thin rings.
We put red tomatoes in boiling water for a few seconds, cut it in half, cut a seal near the stem. Then cut the tomatoes into four parts.
My sweet red pepper is also poured with boiling water, cleaned of seeds and partitions, cut into strips.
Add tomatoes and peppers to the bowl.
We put a bunch of green dill in boiling water for a few seconds, chop finely, add to the rest of the ingredients.
Next, season the vegetables - pour granulated sugar, the remaining table salt, as well as sweet ground paprika, pour vinegar and olive oil. Cover the bowl with food film and leave for 3 hours to give the vegetables the juice.
Put the bowl on the stove, bring the mass to a boil, remove from the heat after 2-3 minutes.
Sterilize cleanly washed half-liter jars over steam, boil lids. We pack the hot mass in the jars tightly, making sure that there are no air pockets.
Set the jars in a pot filled with hot water, between them leave 1-1.5 centimeters. We close the canned lids loosely, gradually bring the water temperature to 80-85 degrees Celsius, pasteurize for 15 minutes.
Seal the lids, turn the canned goods down with the neck, wrap in a blanket, leave for the night.
Cabbage salad for the winter with cucumbers and tomatoes ready. Ready canned food stored in a cool cellar at a temperature not higher than +7 degrees Celsius.
Enjoy your meal!
