Salad of pickled vegetables for the winter - a crispy snack made from seasonal products that can be sent straight from the garden for processing. Vegetable salads for the winter are incredibly popular homemade canned food, and among them, in my opinion, marinated salads occupy an important place.
These blanks are quite simple, it is important to keep clean, choose only fresh products without visible damage, and taste the marinade.
- Cooking time: 45 minutes
- Quantity: 3 cans with a capacity of 500 g
Ingredients for the salad of pickled vegetables for the winter:
- 1 kg of white cabbage;
- 500 g carrots;
- 300 g green bell peppers;
- 150 g onions;
- 100 g arrows of garlic or 2 heads of young garlic;
- a bunch of parsley and dill.
For marinade filling:
- 50 ml of 9% vinegar;
- 30 grams of granulated sugar;
- 15 g of salt;
- 3 bay leaves;
- 3 tsp. black pepper (pea).
A method of preparing a salad of pickled vegetables for the winter.
We remove the upper leaves from the head of cabbage, they are usually not used for blanks, but this is not the rule, but merely a recommendation. Chop cabbage with strips about half a centimeter thick and fold it into a deep bowl.
Soak the carrots for a few minutes in cold water, thoroughly launder the sand, remove a thin layer of peel with a knife to clean the vegetables. Cut the carrot slices 2-3 millimeters thick, add to the cabbage.
We clean the green Bulgarian pepper from the stalks and seeds, cut the flesh into 1 x 1 centimeter cubes, add to the carrot and cabbage. You can use pepper of any color, but the combination of green pepper with orange carrot is quite fun, and the salad is motley summer.
It is better to use onions small and young. We clear it from a peel, we cut small onions into four parts, cut large ones into thick rings. Arrows of garlic (we take only young and tender shoots) cut into pieces of 2 centimeters long. Instead of arrows, you can take the usual garlic - add peeled whole cloves.
Thoroughly wash a small bunch of dill and parsley under the tap. Greens take together with the twigs - it is needed for the smell.
Making the marinade. Pour 500 ml of pure water into a saucepan, pour sugar and salt, put laurel and black peppercorns. Put the saucepan on the stove, boil for 3-4 minutes.
Prepare the jars - put the cleaned dishes in the oven preheated to 120 degrees or sterilize over the steam for 5 minutes.
Clean cans filled with vegetable mixture, no need to condense, just press a lightly to fill the voids. Pour 2 tablespoons of vinegar into each jar, then pour the vegetables with hot marinade. In each jar add bay leaf and pepper.
Close the salad with boiled lids. We put in a container for sterilization. Banks fill with water heated to 50 degrees (on the hanger), bring to a boil, sterilize for 10 minutes, after the water boils.
Sterilized jars are closed tightly, cooled at room temperature.
We store preparations in the dark and cool place. Storage temperature from +3 to +10 degrees.
