Table of contents:
- Ingredients for the "Kubansky" salad from sweet pepper
- Method of preparation of winter salad "Kubansky"
"Kubansky" salad for the winter - tasty and appetizing! This is a winter sweet pepper salad in an amazingly tasty tomato sauce with garlic and parsley. I found a salad recipe a long time ago in a tear-off calendar, the leaf got worn out over time, frayed, but it serves faithfully for a year. As the name suggests, it is the birthplace of the Kuban salad. I met different recipes from seasonal vegetables, but this one I fell in love with. In some cases, cabbage is the main vegetable, in others, sweet peppers, and assorted varieties are also found. In general, you can prepare any seasonal vegetables in this way, because the whole point is in the filling, it plays the main role in the Kuban salad!
- Cooking time: 40 minutes
- Quantity: several 500 ml cans
Ingredients for the "Kubansky" salad from sweet pepper
- 5 kg of sweet pepper;
- 2.5 kg of ripe tomatoes;
- 300 g of garlic;
- 300 g of vegetable oil;
- 100 g of salt;
- 200 g granulated sugar;
- 220 ml of 6% vinegar;
- 130 g parsley;
- sweet paprika to taste.
Method of preparation of winter salad "Kubansky"
Finely chop ordinary or curly parsley, send it to the pan. In this recipe for "Kubansky" salad, you can use both stems and leaves, you do not need to pick off the leaves, this is appropriate in a regular salad without heat treatment.
Cut the garlic into thin slices, add to the parsley.
Pour in ground sweet paprika, for this amount of vegetables you can take 2 tablespoons. If you like spicy preparations, then add a little red hot pepper.
Cut ripe red tomatoes in half. Cut out the seal with the stalk. Chop finely, put in a saucepan.
Pour in vegetable or olive oil. For the "Kubansky" salad, use the oil you like, you can use sunflower, rapeseed, cold-pressed olive.
Pour in 6% vinegar, white wine or apple vinegar is also suitable.
Add granulated sugar and table salt. Use plain table salt for the workpieces.
Bring the filling to a boil. After boiling, cook for 15 minutes.
Cut the fleshy sweet pepper, remove the stalk with seeds, rinse the halves of the pepper with running water. Cut the peeled and washed peppers into four to eight parts. Put the chopped peppers in the boiling filling, stir and quickly bring to a boil over high heat.
Cook for 10 minutes after boiling. This time is enough to soften the pepper slices; you do not need to cook for a long time.
Wash jars for preparation with warm water, rinse with boiling water, dry in an oven at 110 degrees Celsius or sterilize over steam. Put the boiling salad in dry, hot jars, close tightly. There are two ways to sterilize workpieces. The first one is traditional: we put a towel on the bottom of the pan, put cans on it, pour hot water (55-60 degrees), after boiling we sterilize half-liter cans for 15 minutes. The second method is more suitable for storage in a cool basement: we wrap the still hot workpieces with a warm blanket, leave for a day at room temperature, then put them in the basement.
Bon appetit, and pantries full of you!