Delicious canned salads prepared in autumn are a real treat on a cold winter day. Treat your family with something new - for example, "Hunter's" salad with cabbage, carrots and other vegetables.
It is necessary
-
- Hunter's 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 9% vinegar;
- 5 bay leaves;
- 10 black peppercorns.
- Hunter's salad with red pepper:
- 1.5 kg of cabbage;
- 1 kg of tomatoes;
- 0.5 kg of onions;
- 0.5 kg of cucumbers;
- 1 glass of vegetable oil;
- 1 tablespoon vinegar essence;
- 1, 5 teaspoon of red ground pepper;
- salt.
Instructions
Step 1
Wash all vegetables. Peel the carrots, cut the bell peppers in half and free them from the seeds. Peel the cucumbers. Cut carrots, peppers and cucumbers into thin strips. Chop the green tomatoes into small cubes. Remove the top leaves from a dense head of cabbage, cut the stalk. Chop the head of cabbage into strips. Peel the onions and cut into thin half rings.
Step 2
Chop the garlic with a knife or pass it through a press. Put all vegetables in a saucepan, add garlic, salt, sugar, black peppercorns, bay leaf and stir. Leave the mixture to infuse for an hour. Place the saucepan on the stove and heat without bringing the contents to a boil.
Step 3
Prepare the marinade. Pour oil into a saucepan, add salt, sugar, vinegar, black peppercorns, bay leaf. Boil the mixture and pour over the prepared vegetables. Cook everything together for 10-15 minutes. If there are too many vegetables, it is better to prepare the salad in portions - this will prevent it from overcooking. A properly prepared salad should be slightly crispy.
Step 4
Sterilize glass jars in a water bath. Half-liter containers need to be processed for about 12 minutes, liter containers - at least 15. Remove them with tongs and fill with hot salad. Close the jars with lids, wrap them with towels or soft rags and leave to cool completely, then put them in storage.
Step 5
Try another salad option. Cut the peeled carrots into thin circles. Chop the cabbage and onion, chop the cucumbers and tomatoes into cubes. In a large saucepan, combine vegetable oil, salt, red pepper and vinegar and bring marinade to a boil. Put the carrots in a saucepan, heat, then add the rest of the vegetables, stir and simmer for 20-30 minutes.
Step 6
Put the finished salad in sterilized jars, roll up the lids, turn upside down and leave to cool completely. This recipe makes the salad more spicy and the vegetables softer.
