Delicious canned salads prepared in the fall are a real treat on a cold winter day. Treat your family with something new - for example, "Hunting" salad with cabbage, carrots and other vegetables.
Pick your recipe
You will need
-
- Hunter salad with green tomatoes:
- 1 kg of white cabbage;
- 1 kg of carrots;
- 1 kg of onions;
- 1 kg of large cucumbers;
- 6 cloves of garlic;
- 250 ml of vegetable oil;
- 1 cup of sugar;
- 100 g of salt;
- 140 ml of 9% vinegar;
- 5 bay leaves;
- 10 peas of black pepper.
- Hunter salad with red pepper:
- 1.5 kg of cabbage;
- 1 kg of tomatoes;
- 0.5 kg of onions;
- 0.5 kg of cucumbers;
- 1 cup vegetable oil;
- 1 tablespoon of vinegar essence;
- 1.5 teaspoons of red ground pepper;
- salt.
Instruction manual
1
Wash all vegetables. Peel the carrots, cut the sweet pepper in half and free from seeds. Peel the cucumbers. Cut carrots, peppers and cucumbers into thin strips. Chop green tomatoes into small cubes. From a thick head of cabbage, remove the top leaves, cut a stump. Chop the cabbage into strips. Peel and cut onions into thin half rings.
2
Grind the garlic with a knife or pass it through a press. Put all the vegetables in a pan, add garlic, salt, sugar, black pepper, peas, bay leaf and mix. Leave the mixture to infuse for an hour. Place the pan on the stove and heat it without bringing its contents to a boil.
3
Cook the marinade. Pour the oil into the stewpan, add salt, sugar, vinegar, black pepper, peas, bay leaf. Boil the mixture and pour in the prepared vegetables. Cook everything together for 10-15 minutes. If there are too many vegetables, it is better to cook the salad in portions - this will allow you not to digest it. A properly prepared salad should be slightly crispy.
4
Sterilize glass jars in a water bath. Half-liter containers should be processed for about 12 minutes, liter - at least 15. Remove them with tongs and fill with hot salad. Close the jars with lids, wrap them with towels or a soft rag and leave to cool completely, then put them in storage.
5
Try another salad option. Cut the peeled carrots into thin circles. Chop cabbage and onions, chop the cucumbers and tomatoes into cubes. In a large saucepan, combine vegetable oil, salt, red pepper and vinegar, bring the marinade to a boil. Put the carrots in a saucepan, heat, then add the remaining vegetables, mix and simmer for 20-30 minutes.
6
Lay out the finished salad in sterilized jars, roll up the lids, turn upside down and leave to cool completely. The salad prepared according to this recipe is more spicy, and the vegetables become soft.