Table of contents:
- Ingredients for making cabbage salad with cucumbers and tomatoes for the winter:
- A method of preparing cabbage salad with cucumbers and tomatoes for the winter
Video: Cabbage Salad For The Winter With Cucumbers And Tomatoes. Step-by-step Recipe With Photo
2024 Author: Ava Durham | [email protected]. Last modified: 2023-12-17 00:23
Cabbage salad for the winter with cucumbers and tomatoes is a great way to keep seasonal vegetables practically fresh. Just imagine how in the snowy and cold winter a jar of crispy vegetable salad will come in handy for dinner. To keep vegetables almost fresh, you will need a little heat treatment - pasteurization at a temperature of about 85 degrees Celsius, without this it is impossible to preserve canned food. In addition to pasteurization, cleanliness and, as far as possible, sterility should be observed. Vegetables need to be doused with boiling water, sterilized jars and lids, and work done in thin rubber gloves. Wine vinegar, salt, and olive oil will help preserve your winter preparations.
- Preparation time: 3 hours
- Cooking time: 30 minutes
- Quantity: several cans with a capacity of 0.5 l
Ingredients for making cabbage salad with cucumbers and tomatoes for the winter:
- 1 kg of white cabbage;
- 1 kg of cucumbers;
- 1 kg of tomatoes;
- 1 kg of sweet bell pepper;
- 600 g carrots;
- 600 g of onions;
- 120 g fresh dill;
- 75 g table salt;
- 40 g granulated sugar;
- 150 ml of wine vinegar;
- 200 ml of olive oil.
- 10 g ground sweet paprika.
A method of preparing cabbage salad with cucumbers and tomatoes for the winter
Chop the head of cabbage into thin strips, put in a bowl, add half of the table salt specified in the recipe. We put on thin medical gloves and grind vegetables with salt so that the cabbage becomes soft and gives juice.
Scrape the carrots, pour over with boiling water, rub on a coarse grater, add to the bowl to the cabbage. If you grate carrots on a Korean grater, the salad will look more exotic.
Peel the onions, wash the prickly cucumbers, cut off the butts. Pour boiling water over the peeled onions and processed cucumbers. Add onions cut into thin rings and green thorny cucumbers cut into thin slices into a bowl.
Put the red tomatoes in boiling water for a few seconds, cut in half, cut out the seal near the stalk. Then cut the tomatoes into four pieces.
My sweet red pepper, also pour boiling water over it, cleaned of seeds and partitions, cut into strips.
Add tomatoes and peppers to a bowl.
Dip a bunch of green dill in boiling water for a few seconds, chop finely, add to the rest of the ingredients.
Next, season the vegetables - add granulated sugar, the remaining table salt, and sweet ground paprika, add wine vinegar and olive oil. Cover the bowl with cling film and leave for 3 hours for the vegetables to juice.
Put the bowl on the stove, bring the mixture to a boil, remove from heat after 2-3 minutes.
Sterilize cleanly washed floor-liter jars over steam, boil the lids. We pack the hot mass into jars tightly, making sure that there are no air pockets.
We install the jars in a pan filled with hot water, leave 1-1.5 centimeters between them. We close the canned food with lids loosely, gradually bring the water temperature to 80-85 degrees Celsius, pasteurize for 15 minutes.
We seal the lids, turn the canned food upside down, wrap it with a blanket, and leave it overnight.
Cabbage salad for the winter with cucumbers and tomatoes is ready. We store ready-made canned food in a cool cellar at a temperature not higher than +7 degrees Celsius.
Bon Appetit!
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