The tasty tinned salads prepared in the fall - the real delicacy in cold winter day. Treat house with something new - for example, "Hunting" cabbage, carrots and other vegetables salad.
It is required to you
- Green tomatoes Hunting salad:
- 1 kg of a white cabbage;
- 1 kg of carrots;
- 1 kg of onions;
- 1 kg of large cucumbers;
- 6 garlic gloves;
- 250 ml of vegetable oil;
- 1 glass of sugar;
- 100 g of salt;
- 140 ml of 9% of vinegar;
- 5 bay leaves;
- 10 peas of a black pepper.
- Paprika Hunting salad:
- 5 kg of cabbage;
- 1 kg of tomatoes;
- 5 kg of onions;
- 5 kg of cucumbers;
- 1 glass of vegetable oil;
- 1 tablespoon of acetic essence;
- 5 teaspoons of chili powder;
Instruction
1. Wash up all vegetables. Clean carrots, a paprika cut in half and exempt from seeds. Peel cucumbers. Cut carrots, pepper and cucumbers with thin straws. Green tomatoes cut medium-sized cubes. Remove a topmost leaves from a dense head of cabbage, cut out cabbage stump. Chop a head of cabbage straws. Clean onions and cut with thin half rings.
2. Crush garlic a knife or miss it through a press. Put all vegetables in a pan, add garlic, salt, sugar, peppercorn, bay leaf and mix. Leave mix to infuse within an hour. Put a pan on a plate and warm up, without bringing its contents to the boil.
3. Make marinade. In a stewpan pour out oil, add salt, sugar, vinegar, peppercorn, bay leaf. Boil mix and fill in with it the prepared vegetables. You cook everything together 10-15 minutes. If there is too much vegetables, it is better to cook salad in the portions - it will allow not to digest it. Correctly made salad has to be slightly crunchy.
4. Sterilize glass jars on a water bath. It is necessary to process half liter tanks about 12 minutes, liter - not less than 15. Take out them nippers and fill with hot salad. Close banks covers, wrap up with towels or soft rags and leave before full cooling then remove on storage.
5. Try one more option of salad. Cut the peeled carrots with thin circles. Chop cabbage and onions, cucumbers and tomatoes cut cubes. In a big pan mix vegetable oil, salt, chili powder and vinegar, bring marinade to the boil. Lay out carrots in a pan, warm up, then add other vegetables, mix and you cook on slow fire of 20-30 minutes.
6. Spread out a ready-to-serve salad on the sterilized banks, roll up covers, turn upside down and leave before full cooling. The salad made according to this recipe turns out sharper, and vegetables become soft.