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

The pickled vegetable salad for the winter is a crispy snack made from seasonal ingredients that can be sent straight from the garden for processing. Vegetable salads for the winter are incredibly popular homemade canned food, and among them, in my opinion, pickled salads occupy an important place.

These preparations are quite simple, it is important to keep cleanliness, choose only fresh products without visible damage, and taste the marinade.

• Cooking time: 45 minutes
• Quantity: 3 cans with a capacity of 500 g

Ingredients for winter pickled vegetable salad:

• 1 kg of white cabbage;
• 500 g carrots;
• 300 g green bell pepper;
• 150 g onions;
• 100 g arrows of garlic or 2 heads of young garlic;
• a bunch of parsley and dill.

For marinade pouring:

• 50 ml of 9% vinegar;
• 30 g granulated sugar;
• 15 g salt;
• 3 bay leaves;
• 3 tsp black pepper (peas).

A method of preparing a salad of pickled vegetables for the winter

We remove the top leaves from the cabbage head, usually they are not used for harvesting, but this is not a rule, but just a recommendation. Chop the cabbage into strips about half a centimeter thick and put in a deep bowl.

Soak the carrots for a few minutes in cold water, thoroughly wash off the sand, remove a thin layer of peel with a knife for peeling vegetables. Cut the carrot into slices 2-3 millimeters thick, add to the cabbage.

Clean the green bell peppers from the stalks and seeds, cut the pulp into 1 x 1 centimeter cubes, add to the carrot with cabbage. You can use peppers of any color, but the combination of green peppers with orange carrots turns out to be quite fun, and the salad is summer-colorful.

Small and young onions are best used. We clean it from the husk, cut the small onions into four parts, cut the large ones into thick rings. Arrows of garlic (take only young and tender shoots) cut into pieces 2 centimeters long. Instead of arrows, you can take ordinary garlic - add whole cloves peeled from the husk.

Thoroughly rinse a small bunch of dill and parsley under the tap. We take the greens along with the twigs - they are needed for the smell.

We make the marinade fill. Pour 500 ml of clean water into a saucepan, add granulated sugar and salt, put lavrushka and black peppercorns. We put the stewpan on the stove, boil for 3-4 minutes.

We prepare jars - we put cleanly washed dishes in an oven preheated to 120 degrees or sterilize over steam for 5 minutes.

We fill clean jars with a vegetable mixture, it is not necessary to seal, just press it lightly to fill the voids. Pour 2 tablespoons of vinegar into each jar, then pour the vegetables with hot marinade. Add bay leaf and pepper to each jar.

Close the salad with boiled lids. We put in a container for sterilization. We fill the jars with water heated to 50 degrees (up to the shoulders), bring to a boil, sterilize for 10 minutes, after the water boils.

Close the sterilized jars tightly, cool at room temperature.

We store the workpieces in a dark and cool place. Storage temperature from +3 to +10 degrees.