Cabbage salad for winter
I suggest you prepare an interesting salad “Under the Vodka”. I have been using the recipe for the winter for a long time, since a cabbage snack is in great demand in my family. Photos will simplify your task, and you can easily repeat the entire rolling process.
In order not to salt, not to ferment the cabbage all winter, we will pickle it in jars in the summer, and in winter we will only have to open the pickles and put it in the dishes to treat all guests. Summer is a hot season not only in terms of temperature, but also in terms of workpieces. Therefore, having worked in the summer, we will rest all winter, and if guests accidentally arrive, you can find what you need in the pantry. Canned salads will save the most hopeless situation, so buy inexpensive vegetables in the season and harvest delicious salads for the winter.
Ingredients:
- 500 grams of white cabbage,
- 200 grams of cucumbers,
- 200 grams of onion,
- 200 grams of sweet pepper
- 70 grams of vegetable oil,
- 30 grams of table vinegar (9%),
- 20 grams of salt
- 10 grams of granulated sugar.
How to make salad “Under the Vodka” for the winter
For salad, chop the cabbage with thin fibers, carrot can be grated with thin chips on a Korean grater or chopped with cubes. We put the vegetables in a pan, where we will cook the salad.
Add the cucumbers and onions: we cut the cucumbers into half rings, and the onions into quarter rings. This set of vegetables blends perfectly, so this recipe will appear on the first page of your cookbook.
Add sweet pepper sliced in strips to the salad: first we clean it from seeds and tails.
The salad is seasoned with salt and sugar, mixed so that the vegetables begin to secrete juice.
Water the salad with oil and leave it under a covered lid for 15-20 minutes. The salad is infused, soaked in aromas and juices.
We put the salad on a slow fire and simmer for 30 minutes. 5 minutes before readiness, pour in the vinegar so that the salad is stored and does not spoil all winter.
We fill the glass clean jars with salad, scoop up the juice that stood out during the stewing process.
We roll up the lids and let it cool completely, covering it with a warm "fur coat".
After 5-6 hours, the cans with salad were completely cooled, and we sent them to the dark pantry.
In winter, we use this salad chilled, and “under the vodka” - it will be just a fantastic snack.
Bon Appetite!
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natalya
When extinguishing, bring to a boil and after that 30 minutes?
Inessa
And where is the carrot in the layout ??
The ratio of sugar and salt are not mixed up?