Good afternoon, my reader. As good housewives say - there are never too many vegetable salads in the bins! While the harvest season is in full swing, and in stores, eyes run up from crispy cabbage and fresh cucumbers, it's time to start harvesting for the coming winter. Of course, there is absolutely no need to roll a whole pantry of fresh cans for a couple of days. Better (calmly and effortlessly) to slowly fill the cellars with new snacks in order to meet the upcoming cold weather with delicious homemade food.
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So, today let's try to cook ...
Cabbage and tomato salad with pepper
Products: - cabbage - 1 kg, - tomatoes - 1 kg, - pepper (sweet) - 400 g, - carrots - 300 g, - cucumbers - 300 g, - table salt - 1.5 tbsp. spoons, - granulated sugar - 70 g, - vegetable oil - 250 ml, - vinegar (9%) - 6 tbsp. spoons, - bay leaf - 3-4 pcs, - black pepper (or allspice) - 10 peas.
Cooking method
For harvesting, you need dense tomatoes with a small amount of juice. Such fruits keep their shape well and are perfectly preserved in the salad in whole pieces.
- We wash and chop the tomatoes coarsely. We also wash cucumbers. We cut them first into four equal parts (if they are small, then in two - lengthwise), and then into pieces up to a centimeter thick.
- Rinse and chop the cabbage as desired. You can even do it on a grater or shredder.
- We plan clean carrots on a coarse grater (you can also cut into strips). Also cut the cooked bell peppers into strips.
- We transfer all the chopped vegetables to one large plate or bowl. Chop bay leaves there too. Add all the black peppercorns.
- Mix everything thoroughly. Add salt and granulated sugar. It should be noted here that if you "bust" such an amount of sugar, then put it a little less. Add if anything to taste, when your salad is slightly infused.
- Fill in vegetable oil. Anyone can use it, just not refined.
- Finally, add vinegar to the vegetables.
- Stir thoroughly again, making sure that the vegetables that were below are on top. Cover the mass with a lid and leave to infuse for 2-3 hours.
- When the mass gives juice, put all the vegetables in a saucepan and put it on low heat. While your workpiece is boiling, sterilize the cans and boil the lids.
- We keep our vegetable mass on low heat for 20 minutes, stirring it constantly. The cabbage, and then the cucumbers, will soften and brighten in 12-15 minutes. Tomatoes will release all their juice during this time, and therefore the salad will look like a vegetable stew. Don't worry, though, each piece of salad will retain its individual flavor and texture in vegetable juice.
- At the end of the cooking process, put the resulting food in the jars and roll the lids on them.
- Place the glass containers on top of the lids and cover them with a blanket, blanket or handkerchief. Let it stand for about a day and cool completely.
- Finally, remove the cabbage and tomato salad in the pantry (cellar, basement), after signing on each container that you prepared in it.
Enjoy your meal!
Do you cook canned cabbage, tomato and pepper salad?
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Also read about pickled eggplants in the following article:Pickled eggplant - lick your fingers