As a rule, some housewives clearly distinguish between canned salads prepared for the winter and "ordinary" ones. But there are also salads that are usually eaten immediately, for example, a vinaigrette can be prepared for future use.
It is necessary
-
- Canned vinaigrette:
- beets - 125 g;
- sauerkraut - 100 g;
- carrots - 60 g;
- potatoes - 60 g;
- onions - 25 g;
- salt - 25 g;
- vinegar 10% - 20 ml.
- Carrot salad:
- sour apples - 200 g;
- carrots - 170 g;
- horseradish - 10 g;
- sugar - 100 g;
- salt - 80 g;
- vinegar - 10 ml.
- Sauerkraut salad:
- sauerkraut - 200 g;
- apples - 100 g;
- carrots - 100 g;
- salt - 40 g;
- sugar - 40 g
Instructions
Step 1
Canned vinaigrette
Wash the beets and carrots and boil until tender. Cool, peel and cut into cubes. Wash the potatoes, peel, cut into cubes and rinse under running water. Blanch the potatoes in boiling water for 5-6 minutes and dip in cold water. Drain the brine from the sauerkraut. Peel and chop the onion. Place the chopped vegetables in a bowl, stir and place in glass jars. Now prepare the brine: dilute the salt in water, put it on fire and bring to a boil. Add vinegar to jars of vegetables and cover with boiling brine. Cover and spread for 18-20 minutes, then roll up. Store in a cool place. Before serving, drain the brine from the vinaigrette and season with sunflower oil, sour cream or mayonnaise.
Step 2
Carrot salad
Wash, peel and grate carrots, horseradish and apples. Mix everything thoroughly and arrange in glass jars. Prepare the brine. To do this, combine water, sugar, salt and vinegar. Bring to a boil and pour over the salad. Cover the jars with lids, spread for 10-15 minutes, roll up, turn upside down to cool. Store in a cool place.
Step 3
Sauerkraut salad
Sort the sauerkraut and peel the coarse parts of the leaves. Apples and carrots, wash, peel and grate on a coarse grater. Combine apples, sauerkraut, carrots and place tightly in jars. Make a brine with water, salt and sugar. Bring it to a boil and pour the hot brine over the salad. Cover the jars with lids and sterilize for 10-12 minutes. Roll up and store in a cool, dark place.
