Layered Vegetable Salad For The Winter. Step-by-step Recipe With Photo

Layered vegetable salad can be used in several dishes at once. First, it tastes good on its own, just a slice of fresh bread is enough. Secondly, it is an excellent side dish for meat or fish. Thirdly, this is an almost ready-made soup - boil several potatoes in chicken broth, add a can of salad, bring to a boil, excellent thick and rich cabbage soup is ready.

In general, I believe that winter preparations should be universal. The whole point is to securely and compactly preserve the harvest, preserve all the products grown, and then enjoy the fruits of your labor with pleasure in the long winter.

Striped salad looks very nice, and the advantage of layers is that you can always see which vegetables you managed to put in the jar, and you don't need labels or signatures.

• Cooking time: 1 hour
• Quantity: 1 L

Ingredients for a layered vegetable salad for the winter

For the orange layer:

• 400 g carrots;
• 120 g of onions;
• 400 g of tomatoes;
• chili pod;
• 5 g ground paprika;
• 15 g granulated sugar;
• 10 g salt;
• 20 g of vegetable oil.

For the green layer:

• 200 g of white cabbage;
• 150 g stalk celery;
• 200 g zucchini;
• 300 g green beans;
• chili pod;
• 10 g salt;
• 10 g of 6% vinegar;
• 20 g of vegetable oil.

Method of preparing puff vegetable salad for the winter

Make an orange layer. Heat the vegetable oil in a frying pan or stewpan with a thick bottom, add finely chopped onions and grated carrots, simmer for 10-15 minutes.

While the carrots are cooking, remove the skins from the tomatoes, cut them into small pieces, add to the rest of the ingredients along with granulated sugar, salt, chili and ground paprika.

Simmer everything together for another 10-15 minutes, until all the liquid has evaporated. If the vegetables "float" in the juice, the layers in the jar will mix and not be clearly visible.

Making a green layer. Finely chop the stalk celery, chop the cabbage, cut the zucchini into thin slices. Cooking vegetables in heated vegetable oil for 10 minutes.

We take out a hard vein from the green beans, cut off the tips, cut into small bars, peel the chili pepper from seeds, cut into rings. Add to the rest of the vegetables, salt, cook everything together for 6-7 minutes.

At the very end, pour about two teaspoons of 6% vinegar and immediately remove from heat.

Green beans cannot be cooked for a long time; they will lose their bright green color and turn brown.

Thoroughly wash the jars, sterilize or heat them in the oven, fill them alternately with layers of orange and green salad. We make each layer about 3 centimeters thick, carefully compact.

Cover the salad jars with clean lids, place them on a thick cloth in a deep saucepan, pour hot water to the neck of the jars, sterilize for 12 minutes (for 0.7 l cans).

We seal the cans tightly, and when the blanks are cool, we put them in a dark and cool place for long-term storage. Storage temperature is from +4 to +7 degrees Celsius, under such conditions the product will retain its taste and color for several months.