It Turns Out Juicy, Bright, Aromatic and Tastes Wonderful in Winter with Potatoes, Porridge, Meat or Simply with a Piece of Fresh Bread. And the Most Interesting Thing Is That Even Several Dozen Jars Often Are Not Enough Until Spring.
“Kuban” Salad for Winter
What you will need:
- tomatoes — 2 kg;
- white cabbage — 1 kg;
- cucumbers — 1 kg;
- sweet peppers — 1 kg;
- carrots — 500 g;
- onions — 500 g;
- salt — 2 tbsp;
- sugar — 120 g;
- vinegar 9% — 120 ml;
- oil — 200 ml;
- black peppercorns — to taste;
- bay leaf — 3–4 pcs.
Step-by-step preparation
- Thinly shred the cabbage.
- Cut the tomatoes into large pieces.
- Cut the cucumbers into rounds or half-rounds.
- Clean the peppers from seeds and cut into strips.
- Grate the carrots on a large grater or cut into thin strips.
- Cut the onions into half-rings.
Transfer all the vegetables into a large pot. Add salt, sugar, oil, bay leaf and pepper. Carefully mix and leave for approximately 1 hour so that the vegetables release juice.
After that put the pot on medium heat. Bring to a boil and cook for 15–20 minutes, stirring periodically.
5 minutes before the end of cooking pour in the vinegar and mix well once more.
Immediately put the hot salad into sterilized jars, seal tightly with lids, turn upside down and wrap well until completely cooled.
Useful tips
- For the salad it is better to take dense, meaty tomatoes — they hold their shape well.
- If you like a more piquant taste, you can add several cloves of garlic or a little hot pepper.
- It is desirable to store the preparation in a cool dark place.
This salad turns out juicy, aromatic and very colourful. In winter it is enough just to open a jar — and a delicious vegetable appetizer is already ready on the table that reminds of warm summer days.