Good afternoon, my reader. Today I will tell you a recipe for a great salad. It consists of crispy cabbage, slices of cucumbers with tomatoes, coarsely grated carrots, half-rings of onions and cloves of garlic. Sounds appetizing, doesn't it? I am sure that you, like me now, already wanted to try such a dish.
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If we add to this the lavrushka, which is used in every can of salad, then this aromatic appetizer will be simply irreplaceable on the home table, especially in the cold winter time. It does not require any additions, just open the jar and lay out the salad on plates. The canning goes well with hot fried potatoes and freshly mashed potatoes. And on the basis of this seaming, you can also prepare an excellent stew.
Cabbage, cucumber and tomato salad
Required products: - cabbage - 1.5 kg, - tomatoes - 1 kg, - cucumbers - 1 kg, - garlic - one head, - carrots - 750 g, - onions - 1 kg, - ground pepper - a teaspoon, - salt - a tablespoon ...
For each 1 liter can of blank: - vegetable oil - two tablespoons, - lavrushka - one leaf, - vinegar (9%) - a tablespoon.
Cooking method
- We wash the cabbage head, remove the weak and damaged first leaves and chop the vegetable into small pieces.
- We wash and peel the carrots. And then you can take a regular grater or use a special one with which this vegetable is prepared for Korean dishes. In the latter case, the salad will turn out to be even more juicy and cute.
- We wash the tomatoes in cold water and cut them into four parts (even smaller is possible). We select strong and crunchy cucumbers. We wash them and chop them into small rings.
- We peel the onion and also chop it (only in half rings). Remove the husk from the garlic cloves and cut into small slices.
- Mix all of the above ingredients in a large bowl and sprinkle with salt and pepper. Then we wait 15 minutes.
- While the salad base is absorbing the salt and pepper, prepare the glass containers. We sterilize the jars and boil the caps for them.
- Then we spread a sheet of lavrushka on the bottom of each jar. And then we impose and ram the salad mass. And pour it on top with vegetable oil and vinegar.
- Next, take a large saucepan, put a thick cloth on its bottom and put it inside the jar (covered with lids). Pour water into a saucepan so that it hides the cans by at least two-thirds, and turn on the tile. As soon as the water boils, we detect 25-30 minutes, after which we take out the cans from the pan and finally roll them with lids.
- We turn over the glass containers, see if they are flowing where, and leave to cool at room temperature. Well, then we transfer the salad from cabbage, cucumbers and tomatoes to a permanent storage place. For example, in the closet.
Useful Tips
- It is better to use white cabbage for salad. However, it is not forbidden to try to make a recipe with red.
- It is better to take unrefined oil for this snack. This gives the dish even more flavor.
- Cucumbers and tomatoes should be ripe, but not overripe. Otherwise, the salad will not be refreshing, and the base of the dish will not be elastic.
Enjoy your meal.
Do you prepare canned salad for the winter?
Original articleand many other materials, you can find on ourwebsite.
You can also read about pickled eggplants in the following article:Pickled eggplant - lick your fingers