Salad “Vitamin” for the winter with cabbage, tomatoes, peppers and cucumbers, I advise you to prepare in the fall, when the vegetables are ripe in the open ground under the bright summer sun. At this time of year vegetables are rich in vitamins, which means that they are healthy and tasty. In cold winter or early, such a jar will complement any meat dish, canned salads save the time of hostesses in winter. If the meat is ready for dinner, then you just need to open a jar with a winter billet!
Vegetable salad made from different vegetables, in my opinion, the combination of products in this recipe is perfect. If you like food with a peppercorn, you can add a pod of hot chili pepper.
- Cooking time: 3 hours 45 minutes
- Quantity: 1 l
Ingredients for Vitamin Salad for the Winter
- 500 g of white cabbage;
- 500 g of cucumbers;
- 250 g of bell pepper;
- 250 g tomatoes;
- 70 g onions;
- 2 tsp. paprika;
- 2 tsp. salt;
- sugar and vinegar to taste.
The way of cooking salad for the winter is “Vitamin” with cabbage, tomatoes, peppers and cucumbers
Juicy cabbage forks freed from the top leaves, remove the stalk. Shred the cabbage into thin strips, put in a bowl or a wide saucepan.
Carefully wash fresh cucumbers, cut into slices 3-4 millimeters thick, add to cabbage.
It is better to pick tomatoes slightly unripe so that they do not soften. I cooked with multi-colored tomatoes - yellow and red.
So, my tomatoes, cut the stalks, cut them in fairly thick circles, add them to the bowl.
Onions clean the husks, cut the bulbs with thick rings, add to the chopped vegetables.
We clean sweet Bulgarian pepper from seeds, we wash pods with flowing water. Cut pepper rings, throw in a bowl.
Next, season the vegetables - pour the table salt without additives and sweet paprika. Sprinkle with apple cider vinegar, add some sugar to your taste.
Thoroughly mop vegetables with seasonings, mix to separate the juice. Force should not be used, it is necessary that the circles of tomatoes are preserved whole.
We put a plate on vegetables, a load on a plate. Leave the salad at room temperature for 3 hours to stand out the juice from the vegetables.
Banks are carefully washed, sterilized. We put the vegetables in the banks on the shoulders, pour the juice released, so that it completely covers the contents.
Cover the blanks with boiled lids, put in a large saucepan on a towel. Pour hot water into the pot (approximately 50 degrees Celsius). Water should not be too hot, so that the banks do not burst. Bring the water to a boil, sterilize the half-liter jars with salad for the winter “Vitamin” for 30 minutes.
Screw the lids tightly, turn the jars upside down. Wrap the salad is not necessary. After cooling, remove the workpiece in a cool place.
By the way, such blanks can be made without sterilization. At the stage when vegetable juice is released, we send the pot of vegetables to the stove, bring to a boil, boil for 5-7 minutes, put into sterile jars.
Then we put tightly closed cans with a thick blanket for the night. If you make the preparation in this way, then you need to slightly increase the amount of apple cider vinegar in the “Vitamin” salad.