Kuban salad for the winter is a fairly popular preparation that is simply prepared and perfectly stored until the next harvest. It is noteworthy that the proportions of vegetables can vary slightly up or down. Also, if desired, you can add red pepper (ground or in pods) and get a savory snack. It can be served with various side dishes, for example, potatoes, as well as meat, fish.
Ingredients:
- White cabbage – 500 g.
- Sweet pepper – 430 g.
- Cucumbers – 450 g.
- Tomato – 600 g.
- Carrots – 250 g.
- Vegetable oil – 120 ml.
- Table 9% vinegar – 60 ml.
- Sugar – 50 g.
- Salt – 1 tbsp. l. with a hill.
- Bay leaf – 2-3 pcs.
- Black ground pepper – ½ tsp.
How to cook:
1. Use a large saucepan to assemble the salad. Wash all vegetables. Remove stems and seeds from sweet peppers. Cut the vegetable into strips or squares, pour into a saucepan.
2. Trim each cucumber on both sides, cut the vegetables into circles or halves of circles.
3. Now it’s the turn of ripe juicy tomatoes – they need to be cut into small cubes and put in a stewing container.
4. Chop white cabbage as thinly as possible and send to a container.
5. Peel and wash the carrots, grate or cut into strips, transfer to the rest of the vegetables.
6. Using a tablespoon or measuring cup, measure out the right amount of sugar, salt, and spices. Throw in a bay leaf.
7. Pour table 9% vinegar, vegetable oil into the pan.
Vegetable oil can be taken unrefined or more neutral.
8. Stir the salad with a large spoon and let stand for 40 minutes, then put the saucepan on the fire. Simmer the appetizer over low heat for no more than 20 minutes, stirring occasionally.
9. Arrange the salad in dry sterile jars, crushing the vegetables. The marinade should rise above the vegetables.
10. Seal the snack tightly with sterile lids, turn the jars over and wrap. In this form, let the salad cool, then send it to the pantry.
Enjoy your meal!