Salad of pickled vegetables with chili and mint for the winter, the highlight of which is hot chili peppers and curled, it is ginger mint. The salad turns out crispy and fragrant, you can, moreover, show imagination and add to it any set of vegetables that you like.
To pickle vegetables to taste, be sure to try the marinade before pouring it into the jars. You can do this - fold the chopped products, fill them with water, then drain the water. So you can get more or less accurate amount of fill (taking into account that it will become more after adding vinegar).
Vinegar for pickling can be used any, but you should pay attention to the% content of acetic acid in it.
- Cooking time: 1 hour
- Quantity: 1 l
Ingredients for the salad of pickled vegetables with chili and mint for the winter:
- 200 g of sweet pepper;
- 6 red chili pods;
- 500 g fresh cucumbers;
- 300 g cherry tomatoes;
- 150 g carrots;
- 500 g zucchini;
- garlic head;
- a bunch of ginger (curly) mint;
- a bunch of parsley.
For the marinade:
- 1 liter of water;
- 120 ml of 6% vinegar;
- 35 g of granulated sugar;
- 30 g of salt;
- 2 bay leaves.
A method of preparing a salad of pickled vegetables with chili and mint for the winter.
Take turns preparing the products for the salad. I advise you to take a few bowls (by the number of ingredients) and put chopped vegetables in them, it will be convenient, and no product will be “lost”.
So, start with bell peppers and chili. Sweet peppers are cleaned from seeds, cut into pulp into cubes. We pierce the pods of hot pepper with a knife so that they do not float up and burst during sterilization.
Small fresh cucumbers, preferably collected on the eve of cooking, put in a container with cold water for 20-30 minutes, then wash thoroughly, cut off the edges. We cut cucumbers into round slices 4 millimeters thick.
With cherry tomatoes everything is simple - small ones are left intact, and those that are cut in half in half. It is unnecessary to cut the stem of a cherry, it is almost imperceptible.
Remove a thin layer of skin from the carrot with a vegetable peeler. Cut the carrot into slices 3-4 millimeters thick.
We cut zucchini in the same way as cucumbers and carrots; all slices of vegetables in a salad should be about the same size.
Cooking marinade. Pour water into a saucepan when it boils, throw salt, sugar and bay leaves, boil for 3 minutes. Then pour vinegar, immediately remove from heat.
Mix the sliced ingredients in a deep bowl, add the sliced garlic into thin slices, now you can put the salad in prepared jars.
We place several leaves of parsley and curly mint on the bottom of the jars, fill the jars with vegetable mixture. We calculate in such a way that there will be 1-2 chili peppers in each bank.
Fill the salad with hot marinade.
At the bottom of the pan for sterilization we put a thick cotton cloth, put the jars with salad in it, pour the water into it, heated to 40-50 degrees so that it reaches the shoulders of the cans covered with lids.
Heat to 90 degrees, sterilize jars with a capacity of 0.5 liters for 15 minutes, then roll them up with lids or screw them tightly. Leave to cool at room temperature.
We store a salad of pickled vegetables with chili and mint for the winter in a cool dry cellar. Storage temperature is not higher than 6 degrees and not lower than 0.
