Vitamin Salad is one of the options for preparing a simple but very tasty canned vegetable salad. Such a salad is prepared quite quickly: all vegetables are cut, poured with marinade, after which they insist for some time, put them in jars, sterilize and roll up. Pickled cabbage in preservation resembles cabbage, it turns out just as crispy and fragrant, and carrots and beets perfectly complement this vitamin salad. Yes, and a jar of such a twist looks, you see, quite nice.
- Cabbage – 750 g.
- Garlic – 4 cloves.
- Carrots – 150 g.
- Beets – 150 g.
- Salt – 1 tbsp. l.
- 9% vinegar – 50 ml.
- Sugar – 2 tbsp. l.
- Black peppercorns – 7 pcs.
- Water – 250 ml.
- Vegetable oil – 50 ml.
- Bay leaf – 1-2 pcs.
How to cook:
1. Rinse the cabbage, shake it off (so that the water is glassy), remove the top leaves, and then cut (using a shredder or knife) into medium thickness (too thick, however, as well as thin, you should not cut the cabbage). Mince the chopped cabbage lightly with your hands so that it becomes soft.
2. Peel the carrots and beets, rinse the vegetables well and grate them (preferably in a large fraction).
3. Put all prepared vegetables (chopped cabbage, grated carrots and beets) into a saucepan (or other container) in which the salad will be prepared.
4. Prepare the salad marinade. To do this, pour water into a saucepan, add salt, sugar, bay leaves and black peppercorns to it, then pour in sunflower oil (refined), mix well and bring the marinade to a boil.
5. As soon as the marinade boils, add garlic cloves cut into thin slices and pour in 9% vinegar. Boil no more than a minute from the moment of boiling.
6. Carefully pour the hot marinade into the salad (along with spices and garlic).
7. Thoroughly mix the vegetables with the marinade among themselves, and leave to infuse for about 20 minutes (during this time, stir the salad well several times so that the cabbage, beets and carrots marinate evenly).
8. After the vegetables are slightly marinated (after 20 minutes), arrange them in sterile half-liter jars, pouring the resulting marinade.
Try to put the salad in the jars as tightly as possible, tamping it a little, because during the sterilization process the vegetables in the jars will settle, and the container may be only half full.
9. Cover the jars filled with lettuce with lids and set them to sterilize for 20 minutes (count the start time of sterilization from the moment when the water is already boiling).
10. Carefully remove the sterilized salad from boiling water, roll up the jars, cover with a blanket, after turning them over. When the twists are completely cool, remove them for further storage in the cellar.