Kuban is known for its rich harvest of vegetables - ripe, juicy, tasty. It is the culinary specialists of this fertile land that are responsible for the authorship of an appetizing vegetable salad preserved for the winter, which is called "Kuban salad". A winter snack can include up to 10 types of garden crops, which are ideally combined and almost completely retain natural vitamins and minerals. Summer, hot-spicy multi-component canned food will be a good addition to your winter menu.
Classic Kuban salad recipe
This is a traditional yet simple way to create a fresh vegetable dish from the garden. The result will be 4, 2, 4, 5 kg of Kuban salad.
Products:
- carrots - 1, 1 kg;
- hard yellow and / or scarlet tomatoes - 1, 2 kg;
- medium-sized cucumbers - 1, 1 g;
- cabbage - 1, 2 kg;
- fresh bulgarian pepper - 600 g;
- turnip onions - 600 g;
- dill greens - 50-60 g;
- garlic –2 heads;
- hot chili pepper - 1 pc.;
- a mixture of ground pepper - 15 g;
- grows up. oil - 250 ml;
- coarse salt (sea salt can be, without iodine) - 50 g;
- granulated sugar - 90 g;
- 9% vinegar - 160 ml.
Step-by-step salad recipe
- Rinse and peel all vegetables. Prepare a large saucepan.
- Free the cabbage from the upper dead leaves and chop fine shavings with a knife / grater. Place in a saucepan, season with salt and mash with your hands until liquid forms.
- Peel the cucumbers from thick peel and large seeds (there is no need to peel small cucumbers).
- Grate the carrots on a regular grater. Cut the tomatoes into medium cubes and medium-sized slices.
- Chop the onion into thin half rings or quarters. Remove the stalks and seeds from the bell pepper and chop into thin, even strips.
- Prepare the chili pepper and garlic, remove all excess and chop with a knife. Garlic can be crushed in a garlic press.
- Rinse and dry the greens, chop finely.
- Place all chopped vegetables, seasonings and herbs in a saucepan, add salt and sugar, mix and, covered with a lid, leave to infuse on the table for 3-4 hours.
Next, you should decide in what way the Kuban salad will be prepared - fast and easy without sterilization or longer, with heat treatment. If cabbage with cucumbers was added to the composition, it is recommended to sterilize the cans. This will keep the vegetables juicy and keep them longer in all conditions.
Sterilized Kuban salad
Previously, glass jars must be washed with soda with a new clean sponge for dishes. Check the necks for chips.
There are several methods of sterilization:
- Collect cold water in a large container, place the jars in it so that they completely disappear and, covered with a lid, bring to a boil. "Cook" for 6-8 minutes. Remove with tongs and place on a clean kitchen towel.
- Put the cans, moist after rinsing, into a cold electric oven with the bottom up, place the tin lids on the baking sheet. Sterilize at 120 ° C for 15 minutes.
- It only takes 3 minutes to disinfect cans in the microwave. Without water, the jars will burst when heated, so each one must be filled with water to a level of 1.5-2 cm. The heating power should be 800-900 watts, and the time should be 3 minutes. If the jar is tall, you can put it on its side and pour the same amount of water.
Cooking salad step by step
- Drain the resulting vegetable juice from the pan with food into a separate bowl, put on high heat. Boil and reduce heat to a minimum.
- Put "dry" vegetables from the pan into warm sterilized jars. Pour the salad with boiling liquid, leaving 2-3 cm to the surface - a place for vegetable oil and vinegar.
- Place a wide container of clean water on high heat. Boil. Put hot filled jars with Kuban salad in boiling water so that the water does not reach the "shoulders" a little, cover the jars with sterilized lids.
- When the water in a large saucepan boils, reduce heat and start timing. It is necessary to boil the entire workpiece for 20 minutes. If a container for a workpiece with a volume of up to 0.5 liters, boil for no more than 10 minutes.
- Heat vegetable oil in a frying pan and at the end of sterilization pour 2 tablespoons into each jar.
- Add a spoonful of vinegar to the Kuban salad and quickly roll up the lids. Place the sealed jars upside down and cover with warm clothes.
- After cooling, send the cans to the pantry. They are stored in a dark place for up to 12 months.
Kuban salad without sterilization
The method is a little simpler, but the ready-made salad is not stored so long: up to 2 weeks under plastic or glass lids and up to 3 months with the lids rolled up in the refrigerator.
- Pour cold vegetable oil and vinegar into a saucepan with mixed salad. Bring the mixture to a boil and cook for 4-5 minutes without covering. Thanks to the vinegar added in advance, the vegetables will not soften much during heat treatment.
- At this time, the jars themselves and the lids for them should be sterilized, since it is necessary to pour the boiling Kuban salad into still warm jars.
- Distribute the salad in prepared containers, close with plastic / glass lids or roll up with tin lids. In the first case, cool the jars in their usual position with the neck up. In the latter case, the jars can be turned over, placed on the floor, and wrapped in warm clothes until they cool.
Tricks of cooking Kuban salad
- It is not recommended to use towels and rag potholders to remove filled cans from boiling water. This is fraught with burns. You can purchase a special tool for this.
- Only ripe homemade tomatoes go to the correct Kuban salad. If you need a salad recipe for the winter from green tomatoes, you should look for a recipe for making Don salad.
- The hostess adds the volume of salt, granulated sugar and additional spices to the preparation to her taste.
- To add brightness, the salad can be prepared from red and yellow tomatoes, peppers - red and pink.
In the recipe, the basic vegetables are tomatoes and carrots, but cabbage can be replaced with eggplant in the same proportion. Other ingredients are variable.
