Coleslaw with vegetables for the winter
The preparation of this salad will take quite a bit of time, but it will win you over with its delicate sweet and sour taste and delicious crunch of vegetables.
Cabbage is the eternal queen of any feast. And not only a feast, it goes well with almost all vegetables, and it is such a richness of taste, a successful combination of vegetables and spices, as in this preparation for the winter, that will not leave anyone indifferent.
Salad can be closed in jars of different volumes, while adjusting the sterilization time.
- white cabbage (hard winter varieties) - 500 gr.,
- sweet pepper - 2-3 pcs.,
- carrots, medium size - 2 pcs.,
- cucumbers, medium size - 5-6 pcs.,
- sunflower oil - 50 ml.,
- salt - 1 tbsp. l with a small slide,
- sugar - 1 full tbsp. l.,
- table 9% vinegar - 2 tbsp. l (30 ml)
- ground black pepper to taste.
How to cook a cabbage salad with vegetables
We prepare clean jars and lids, you do not need to sterilize.
Vegetables, wash and dry.
We measure and prepare all the necessary spices.
Remove the top leaves from the cabbage and cut into small squares.
Sweet peppers are cleaned and cut lengthwise into small strips.
Cucumbers cut along, and then half rings.
Rub carrots on a coarse grater.
Add spices - salt, sugar, pepper, pour vinegar and sunflower oil.
Mix everything thoroughly and, having covered with a lid, allow an hour to marinate and let the juice go.
After, we shift the salad into pre-prepared cans, thoroughly condensing. Pour juice obtained from vegetables.
We cover the jars with lids and install in a suitable container for sterilization. Fill the cans with water on the "shoulders".
Sterilization time after boiling:
- Half-liter - 12 minutes;
- 750 ml - 15 minutes;
- 1 liter - about 20 minutes.
Remove carefully from boiling water and roll up.
Turn the jars over and place them under the "fur coat" until completely cooled.
Store in a cool dark place.
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