"Winter" vegetable salad

"Winter" vegetable salad

Category: Cold meals and snacks

Ingredients
Small cucumbers	1 kg (net weight after processing)
Strong red tomatoes	1 kg
Bulb onions	200 g / 1-2 pcs.
Sweet pepper	3-4 pcs.
Table celery	1 bundle
For the marinade:
Vegetable oil	100 ml
Sugar	50 g
Salt	40 g
Vinegar (I use natural apple cider)	100 ml
Peppercorns	several pieces in each can

Cooking method

• I peel all vegetables, rinse very quickly with water, do not allow long contact between vegetables and water, so that they are not saturated with water. First I cut the pepper, clean it inside and only then rinse it and put it in a bowl, cut down, so that the water leaves the peppers.
• We cut cucumbers, tomatoes, peppers, onions into large pieces.
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• I began to sauté onions in a small amount of vegetable oil (according to the recipe), as I like it more. than just raw onions in salad
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• We put all the vegetables in a saucepan (except for the tomatoes - they are later, when the mixture gets hot, so that the tomatoes do not creep quickly), add everything for the marinade (vinegar, salt, sugar), 3-5 chili peppers, peppercorns.
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• Add all the coarsely sliced ​​vegetables, and bring to a boil, boil for 10 minutes, stirring constantly, add tomatoes (they boil faster), celery or parsley, boil for another 5 minutes. Try with salt.
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• I put the mixture in jars up to the very neck, and so that it is covered with sauce. At first it seems that there is little juice, but it is still in the vegetables themselves, and when the salad ripens, it will stand out from them into the sauce. If it suddenly turns out that the sauce is still not enough and it is not enough to completely fill the cans, then you can add a few tablespoons of boiling water from the kettle to the cans from above. Nothing terrible will happen from such an addition of boiling water, the water will dissolve in the sauce in jars and will not affect the quality of preservation. With experience, you can learn to determine whether enough juice has been released from vegetables when cooking a salad, then even at the stage of preparing a salad, you can add a little boiling water from a kettle to a saucepan, and then taste the resulting sauce, correct salt, sugar, vinegar. In any case, I always try the sauce during the cooking process in order to intervene in the process in time and the canned food will taste exactly the way I like it.
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• We lay out the finished mixture in the jars, close the lids, and put on the lids until the jars cool completely.
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• Then I turn the cans over, check the quality of the twist, whether the lids are tight, there is no hiss from under the lid. If everything is fine, I put the jars in a prominent place for temporary storage, look after them for a couple of weeks to make sure of the quality of canning. The contents of the jars should be transparent, beautiful, not cloudy, and the lids should not be swollen.
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• If suddenly, when you turn over the cans, you hear a hiss from under the lid, urgently open the can, put it in a saucepan, let the salad boil and boil for a couple of minutes and close the lid again and put it on the lid until it cools. This is just a poor-quality fit of the lid when closing, the lid did not fit the jar - nothing terrible happened with the salad, you can eat))
• If the brine becomes cloudy during storage, bubbles, then this is the quality of preparation of the salad itself - such a salad is discarded, you cannot eat it!
• Done - a delicious salad turns out!
• 

The dish is designed for

4 cans of 720 ml

Note

Cook with pleasure and bon appetit!

Hello Tatyana, I need your help! I made a salad, put it in the jars, but the brine is not enough to completely cover the salad, so should it be or not?

Hello Tatyana, I need your help! I made a salad, put it in the jars, but the brine is not enough to completely cover the salad, so should it be or not?

No, the brine should be enough, and it should completely cover the vegetables, right under the lid.
Make an additional brine urgently and pour boiling water, and immediately close the jars.
Or, if a little is missing, I just add boiling water, a drop of vinegar on top for this amount of water, and again close the lids.

Good luck!

thanks for the help!!!
I added cauliflower, and I took less tomato, probably because of this there is not enough brine

thanks for the help!!!
I added cauliflower, and I took less tomato, probably because of this there is not enough brine

Maybe! Because cauliflower is drier and does not contain much liquid, unlike tomatoes

To your health! I hope you enjoy the salad in winter.

winter time can not wait, so we opened the jar to try. I am very sorry that I did little, everyone liked it.
salt, sugar, vinegar are all normal. the recipe without any changes went into the notebook with proven recipes. Thank you very much!!!

I am very sorry that I did little, everyone liked it.
salt, sugar, vinegar are all normal. the recipe without any changes went into the notebook with proven recipes. Thank you very much!!!

Nice to hear that Cook for health many, many times

I liked this salad very much according to the description. It is a pity that there are no cucumbers of our own now. I took it to bookmarks, next summer I will try to cook it for my grandchildren. Thanks to Admin for such a salad. When there are a lot of cucumbers, you don't know where to put them. And this fat is very good in winter. I did something similar, but I lost the recipe. When I got bored with this salad, I cooked vegetable soup from it. It was also very tasty.

NB., Cook for health
When you get tired of the salad, you can turn it into caviar, scroll it right in the jar with a blender - and then onto bread
I do this with eggplant caviar, close it in pieces in jars, and serve it to the table, make sure to make mashed potatoes from it, the taste is completely different, I like it more and the caviar is going with a bang

Admin, thanks for the tip. I did not think of chopping vegetable salads with a blender. It's a good idea!!!

Thanks for the preparation! Made strictly according to the recipe. It turned out The cucumbers crunch, the marinade is what you need, only in moderation, and salt, and sugar, and vinegar. I was afraid that I would not eat because of the sweet pepper (I have not eaten lecho for a long time). But here it is absolutely in place and does not spoil the salad. I will do more next year

Thanks for the preparation! Made strictly according to the recipe. It turned out The cucumbers crunch, the marinade is what you need, only in moderation, and salt, and sugar, and vinegar. I was afraid that I would not eat because of the sweet pepper (I have not eaten lecho for a long time). But here it is absolutely in place and does not spoil the salad. I will do more next year

Light, health! I'm glad that I liked the taste of vegetables

This year, too, this salad went well, the jars are melting and my daughter has the same thing, this year she also prepared a salad

Hello, can this salad be made without bell peppers?

Hello, can this salad be made without bell peppers?

Sure you may! This is a fancy salad that we like and add. At one time, I added finely chopped white cabbage.
But then I came to the option as now, because I like it more and at home it is well accepted
Last year I did not make a single bank, I became boring - and this year I have to hold back the banks, they go off with a bang

Tatyana, did I understand correctly, you don't need water at all?
I re-read everything several times and I still doubt something.

Irina, while Tatiana is gone, I will answer you. You don't need water at all, don't hesitate. When you prepare a salad in a salad bowl, after refueling, a lot of juice is released at once - have you noticed? So it will be here, especially since the salad is also cooked, there will be a lot of juice. A little higher (right after the recipe), the rose part of the tomato replaced the color.cabbage, so she didn't have enough brine (juice). That is, if you replace onions or peppers, then it's okay.
Tanya, do not be offended that I climbed in, suddenly a person needs urgently, it happens

[Natasha]

NatashaTHANKS for your timely help!

That's right, you don't need to add water at all! There is enough liquid: juice from vegetables, vinegar - but the taste is rich, not diluted with liquid.

This year I will cook again and more, something we didn’t have enough in winter these salads Even my daughter asked for more - at first she drove with her nose “we will not eat, don’t give”, and when the banks began to run out closer to the new year and had to switch to the economy mode - gave up and changed her mind

Oh, thanks girls! It seems that I understood everything correctly, but I was embarrassed: "Make extra brine urgently and pour boiling water." So I’m going to reread everything several times and confuse myself
Everything, I decided, I will do. Then I will report back.

Ira, extra pickle, in case your own marinade is not enough. It so happens that vegetables are "dry", they secrete little of their juice. You fill the cans under the neck, but there is not enough filling - then I add more brine. And there are times when just 1-2 tbsp. l. I add salted boiling water, just so that the vegetables are covered with liquid until the lid. Vegetables, after all, even when salted, the liquid is absorbed from the jar.

And this is the "winter" express salad of the same vegetables Salad of seasonal vegetables, quick pickling https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=378945.0



Cook, you will not regret

What can replace apple cider vinegar?

What can replace apple cider vinegar?

Regular vinegar - it is needed to create an acidic environment and taste. You can take wine vinegar, it is more expensive
There is just enough vinegar in a salad to make a delicious salad - not pickled vegetables.

Girls, just pay attention to the percentage of vinegar. Apple's like max. 6%, and alcohol is usually 9%. Then you have to count.

The percentage of acidity is not put on apple cider vinegar, it is natural vinegar, which is why I use it in conservation.

You can also use another one, I always taste the marinade on my tongue while the vegetable mixture is warming up, and at this time I can add any component of the marinade: vinegar, salt, sugar and others ... the test on the tongue works very well, you will never be mistaken with the taste the finished dish.
I never count vinegar, but adjust it when cooking vegetables.
You can never guess exactly the taste of the finished marinade: it depends on the taste of vegetables this year, on the ingredients of the marinade, and so on ...

I don't remember where I got this from, but natural vinegar always comes out with an acidity of no more than 6%. It was said that if the percentage is higher on the bottle with apple cider vinegar, then it is definitely not natural. (Although it is not a fact that if 6% or less is indicated, then natural)
I didn’t come to such a skill to try the marinade, because vegetables will absorb everything and will have a completely different taste. I just make a recipe to try, if you like it, it means mine. On a jar according to a new recipe, I glue a leaf with ingredients, I opened it in winter, tried it, if it was tasty, then I immediately copied the recipe into my notebook. Like this. And I will definitely try this recipe, it looks too appetizing, and the marinade is practically the same in my other salad - it suits me very much

The taste of the vegetables will depend on what and how much it absorbs. And the more "correct" the filling will be today, the tastier and vegetables will turn out, infuse in the marinade, absorb it and show the taste of the marinade after opening the jar.
And to be more precise ... vegetables also taste different. Today I brought a batch of vegetables, but they can be dry (little juice-liquid), tasteless to try, and so on ... and if you do not correct their taste with marinade ... then you may not like the finished salad
Have you noticed: you cut a tomato, try it - it's so yummy !!!! that even without salt you want to eat without leaving the table! And the other, it seems, will be prettier and fleshy, and the grass tastes like grass, and put it in a salad to mix with other vegetables, add a dressing and you can eat everything together - do not waste the good

I especially feel this when I cook LECHO for the winter, there are only two ingredients, tomatoes and peppers, and the taste of the finished lecho depends on their initial taste and the amount of juice - either the winter will stand without taste, or we will gobble it up even before winter
Therefore, I adjust the marinade at the stage of preparation of blanks, including vegetables, what they will become later.

If apple cider vinegar is in glass, labeled "natural", especially German, then the bottle has no %% acidity - personally checked! And I buy only such vinegar for my beloved, since it is not so much needed for marinade pouring. The price, of course, is more expensive than in plastic and spilling from a barrel - but what can't you do for your beloved body

Here, something like this ... these are my conclusions and observations

I already understood this, about the pickle. Right now, the process is underway, I have already thrown tomatoes. The smell is breathtaking throughout the apartment. I think that the neighbors are licking their lips too

Seduce, seduce with smells I have to wait for the vegetables of the new harvest even before August, so that they are ripe and tasty

Everything, managed
It turned out two liter jars, one half liter and another half half liter, it will be just for testing.
The tomatoes have come apart, I overexposed them a little, I think the taste will not suffer much from this. Tomorrow I'll do the second batch, I'll try not to yawn. In general, I concluded that the most difficult thing in this recipe is to choose the right mitten so that it is convenient to get into the jar. I have dirty everything in the house. In fact, the recipe is very simple and quick, I love these. Thank you very much!
Girls, honestly, as long as I live, I cooked cucumbers for the first time. Well, okay, pour hot marinade, but to cook ... Live and learn!
It's too early for us to start rolling, but we already have all the vegetables, it's just that the price is holding on. Last year I sang red summer, while at sea, then on the water .... and then the heavy rain passed and the tomatoes all turned black. I had to run from what was left to get out. So I decided that I'd rather overpay a little and fill the cellar little by little.

[Irishka]

Irishka, WELL DONE!!!
Therefore, I take strong medium-sized tomatoes and cucumbers so that they do not fall apart during hot processing
So, this is not boiling cucumbers, but quick hot processing in a marinade

I also taste lecho and eggplant in adjika during the cooking process, and where there are large and hard pieces, there is only a recipe. Well, that's how it worked out for me during my procurement career.

Tanya, what if you add apples?

I am not adding. Self-sufficient salad to taste, winter to taste. Apples can lose their shape when boiled, they can get fat from boiling, and the taste will change.
Taste your way to taste

I have THANKS for the salad.
I made half a portion, because the cucumbers were ripe by that time only 600g.
We will add to this in winter. The most important "sampler" husband.
I already liked the marinade, I haven't tried the rest. And the smell.

I have THANKS for the salad.
I made half a portion, because the cucumbers were ripe by that time only 600g.
We will add to this in winter. The most important "sampler" husband.
I already liked the marinade, I haven't tried the rest. And the smell.

Thanks for the salad!
Yeah ... will try ... if these half portions survive until winter.My daughter also expected that these cans would be enough for her until spring ... but my son-in-law disposed of the banks in his own way, by the new year they were no longer available

In my garden, the cucumbers are almost gone, so only a little ripens into a salad to cut.
But next year it will be possible to immediately send them (cucumbers) to their destination, otherwise everything to the bird and the dogs.

Z. Y. Here with a neighbor, you need to exchange natures for grapes

I prepared a salad for the winter, and took pictures and corrected the content of the recipe - look again



Delicious salad - enjoy cooking

And yet, rolling up salads in such quantities turned out to be easier than pulling seeds out of 3.5 kg. rose hips

I prepared a salad for the winter, and took pictures and corrected the content of the recipe - look again



Delicious salad - enjoy cooking

And yet, rolling up salads in such quantities turned out to be easier than pulling seeds out of 3.5 kg. rose hips

Oh Tanyusha, beauty !!!!! Well, straight to the exhibition! Where is my big spoon

[Ira]

Ira, I can't see him anymore - I can't yet, until winter I closed 16 more cans today, our salad is going well, and I closed it for two families

And I look at him - I look, I swallow saliva, and now there are new pictures! This should be done, though expensive cucumbers. Lecho has already done it.

Tatiana, tell me please, do you need to cover overturned cans with a blanket?

[Natasha]

And I look at him - I look, I swallow saliva, and now there are new pictures! This should be done, though expensive cucumbers. Lecho has already done it.

Natasha, so in winter, your cucumbers in blanks will still be cheaper than buying somewhere. And the quality is better, it is prepared to your taste, without enhanced marinade. I proceed from this.
And it didn't take long, yesterday I closed 16 cans at once, in three runs I got used to doing it quickly

Ira, I do not cover the jars with a blanket. The salad is hot, boiling, and this heat is enough to close the lids tightly. On the contrary, you need to stop the cooking process, since the cucumbers and tomatoes are sliced, and when cooled, they were not overcooked from the blanket, and the cucumbers remained crispy.

I agree, Tanya, my own is better than from the store. But for me, if there are no seams, then sauerkraut helps out. It happens that preservation costs, but we eat cabbage. Something from last year is left, so my husband swears to calm down. Now I went, I made half a portion to try the salad. Says: "Handsome." Well, so I am about the same, how could I pass by? I agreed I didn't fit into the bank a bit, I'll try tomorrow. Sugar added a little more.

Says: "Handsome." Well, so I am about the same, how could I pass by? I agreed I didn't fit into the bank a bit, I'll try tomorrow. Sugar added a little more.

Let's hope that my husband will like the "beautiful" salad and allow you to spin for the winter
Take a sample, share your taste, your opinion is also interesting

Tanya, I’m already spinning at the rate. And these are already envious eyes, grasping hands.
Well, this salad makes you appetite, so you should try. And nothing new will never hurt. Favorite recipes, of course, are good, but sometimes you want to refresh the assortment. I'll write a review tomorrow.

I am writing a review. It is delicious! True, my husband said that there is not enough sugar (this despite the fact that I put more sugar). By the evening, the leftovers were eaten and the verdict was pronounced: in the morning there was little sugar, but now it is normal. So now I will make changes to the sugar in the recipe and leave it for the future (it will become even tastier by winter) Thank you, Tanya.

[Natasha]

Natasha, to your health! The salad will still reach the jars, improve the taste, and infuse more. Well, sugar is already a matter of taste
At home, too, disputes are constantly going on more or less than the norm - a little sugar is enough for me, I just don't put in tea and coffee, and mom needs a pound of sugar for a cup, and that will turn out to be too little

We also increase the dose of sugar over the years.

Tatiana, can you please tell me the cucumbers are now greenhouse cans that are not soil with them will not blow up?

[Seasonal vegetable salad, quick pickling]

Tatiana, can you please tell me the cucumbers are now greenhouse cans that are not soil with them will not blow up?

No, I cook such salads in the winter only from ground cucumbers, so the salad is tastier and reliable twists. We can still buy unpaved suburbs near Moscow, they are already running out, but the old ladies are gradually bringing them to the market.
Greenhouse cucumbers can be used to make an express salad in winter Seasonal vegetable salad, quick pickling

Thank you, !