Pickled Vegetable Salad With Chili And Mint For The Winter. Step-by-step Recipe With Photo

Salad of pickled vegetables with chili and mint for the winter, the highlight of which is hot chili peppers and curly, aka ginger mint. The salad turns out to be crispy and aromatic, you can, moreover, be creative and add any set of vegetables that you like to it.

To make the pickled vegetables taste good, be sure to taste the pickle before pouring it into the jars. You can do this - fold the chopped food, fill them with water, then drain the water. This way you can get a more or less accurate amount of pouring (taking into account that it will become more after adding vinegar).

Any vinegar can be used for pickling, but you should pay attention to the% acetic acid content in it.

• Cooking time: 1 hour
• Quantity: 1 L

Ingredients for a salad of pickled vegetables with chili and mint for the winter:

• 200 g sweet pepper;
• 6 pods of red chili;
• 500 g of fresh cucumbers;
• 300 g cherry tomatoes;
• 150 g carrots;
• 500 g zucchini;
• head of garlic;
• a bunch of ginger (curly) mint;
• a bunch of parsley.

For the marinade:

• 1 liter of water;
• 120 ml 6% vinegar;
• 35 g granulated sugar;
• 30 g of salt;
• 2 bay leaves.

A method of preparing a salad of pickled vegetables with chili and mint for the winter

We prepare the products for the salad in turn. I advise you to take several bowls (according to the number of ingredients) and put chopped vegetables in them, so it will be convenient and no product will be "lost."

So, let's start with bell pepper and chili. Peel the sweet pepper from seeds, cut the pulp into cubes. We pierce the pods of hot pepper with a knife so that they do not float and burst during sterilization.

Small fresh cucumbers, preferably collected on the eve of cooking, put in a container with cold water for 20-30 minutes, then wash thoroughly, cut off the edges. Cut the cucumbers into 4 mm round slices.

With cherry tomatoes, everything is simple - we leave the small ones intact, and the larger ones we cut in half. It is unnecessary to cut the stalk of the cherry, it is almost invisible.

Remove a thin layer of peel from the carrots with a vegetable peeling knife. Cut the carrots into slices 3-4 mm thick.

We cut zucchini in the same way as cucumbers and carrots; all the pieces of vegetables in the salad should be about the same size.

Cooking the marinade. Pour water into a saucepan, when it boils, add salt, sugar and bay leaves, boil for 3 minutes. Then pour the vinegar, immediately remove from heat.

Mix the chopped ingredients in a deep bowl, add the thinly sliced ​​garlic, now you can put the salad in prepared jars.

Put a few leaves of parsley and curly mint on the bottom of the jars, fill the jars with the vegetable mixture. We calculate so that in each jar there are 1-2 chili peppers.

Fill the salad with hot marinade.

For sterilization, put a dense cotton cloth on the bottom of the pan, put jars of salad in it, pour water into it, heated to 40-50 degrees so that it reaches the shoulders of the jars covered with lids.

We heat up to 90 degrees, sterilize cans with a capacity of 0.5 liters for 15 minutes, then roll them up with lids or screw them tightly. Leave to cool at room temperature.

We store the salad of pickled vegetables with chili and mint for the winter in a cool dry cellar. Storage temperature is not higher than +6 degrees and not lower than 0.