Canned "Hunter's Salad" (collection of recipes)

[Topic table of contents]

Topic table of contents

"Hunter" salad Crochet
"Hunter" salad Lenok_cn
Salad "Belotserkovsky" nut
Autumn salad nut
Apple salad nut
Vegetable salad himichka
Tula salad nut
"Hunter's Snack" salad Anastasia
"Hunter's cabbage" salad Elenka69

["Hunter" salad2 kg. cabbage1 kg. onions1 kg. carrots1 kg. red tomato1 kg. sweet pepper1 cup sunflower oil1 cup 9% vinegarChop the cabbage, salt to taste, add the rest of the chopped vegetables, oil, vinegar, sugar (to taste). Soak for 30-40 minutes until juice appears. Then put on fire and cook, stirring constantly for 5-7 minutes.Arrange the hot mass in heated jars, roll up the lids.]

"Hunter" salad

2 kg. cabbage
1 kg. onions
1 kg. carrots
1 kg. red tomato
1 kg. sweet pepper
1 cup sunflower oil
1 cup 9% vinegar

Chop the cabbage, salt to taste, add the rest of the chopped vegetables, oil, vinegar, sugar (to taste). Soak for 30-40 minutes until juice appears. Then put on fire and cook, stirring constantly for 5-7 minutes.
Arrange the hot mass in heated jars, roll up the lids.

[Crochet]

Crochet, thanks, I'll try, but there is some kind of discrepancy. Cook for 5-7 minutes is not enough, it will not stand. Here either uv. warm-up time, or add sterilization in jars. I'll figure it out, thank you very much!

[Elenka69]

Elenka69
For what I bought, for what I sell! I myself have not tried to cook this recipe, but I have been using the book for many, many years (they do not live so much), there have never been any punctures. although, when I reprinted the recipe, to be honest, I was also somewhat confused by the cooking time ...

Salad "Belotserkovsky"
for 10 liter cans, you must take unprepared:
cabbage-6600gr.
red pepper-2400g.
carrots-2200gr.
turnip onion-1500gr.
salt-200gr.
vinegar 6% -500-600ml.
oil pods 900 ml.
allspice-20 pcs.
carnation-20pcs.
laurel. sheet-20pcs.
preparation: cabbage is finely chopped or chopped, carrots are cut into noodles, blanched in boiling water for 15-20 minutes and cooled in running water, onions are cut into rings 3-4 mm thick, pepper is cut into pieces of 30-40 mm., oil is heated to 120 * for 10 minutes. and cooled.
Chopped vegetables are sprinkled with salt (1-1.5% of the total weight of vegetables) and put for 10-15 minutes. into a colander or somewhere else to drain the liquid. Then the vegetables are placed in an enamel bowl, vinegar is added, the rest of the salt and everything is mixed. Peppers, cloves, laurel are placed in jars. leaf, then pour oil, lay vegetables, cover with lids and sterilize at 100 *:
floor. liter. banks -20min.
liter-25-30min and roll up

And here is the autumn salad:
cucumbers-1 5 kg.
tomatoes -1kg.
carrots-1kg.
onion-1kg.
cabbage -1kg
bay leaf, dill parsley, vegetable oil for frying
sauce: sugar-1 glass, salt-1 tbsp. l., VINEGAR ESSENCE-1st. l.
Chop vegetables, mix. Fry the carrots in rast. oil. Pour the sauce into the salad and mix the whole mass, put in sterilized jars and rub. 30 min. and roll up

Also: for 2kg of cabbage we take 1kg. onions, 1kg. sweet pepper, 1kg sour apples, 1kg. carrots, 1kg tomato.
Finely chop the cabbage with a stainless steel knife, boil the carrots until half cooked and cut into strips, cut the onion in half rings, peel the apples from the core with seeds and cut into thin slices, cut the pepper into 4 parts and then into strips. Add 3 tbsp to vegetables. l. salt and mix gently in an enamel bowl. Hands, in order to avoid fermentation and even untimely souring, DO NOT mix! Wash the jars with hot water and dry them.
Put 1-2 laurels at the bottom of each jar. leaf, 3-5 peppercorns, a tomato, cut into 4 parts, then put the salad tightly in a jar, kneading the tomatoes. We close the jars with lids and sterilize for 30 minutes, roll up, turn upside down and let cool. Store in a cool, dark place. When serving, season with salad. or olive oil.
The beauty of this salad is that vinegar is not added to it, due to which it not only retains its taste freshness, but also remains devoid of that, for many, unpleasant, pungency

Thank you all very much, I will close the salad this weekend! And someone tried the Fergana salad, there is the same thing, plus more cucumbers. Something in my eyes fell on him. What it tastes like.

Maybe Autumn Salad and Fergana Salad are one and the same

The components are the same, but the ratio is slightly different. Nut, have you tried Autumn Salad, how do you like it?

Ladies, there is a cool salad without cabbage - tomatoes, peppers, onions, carrots. Can be cooked, can be sterilized. Both in winter are what you need.

Ladies, there is a cool salad without cabbage - tomatoes, peppers, onions, carrots. Can be cooked, can be sterilized. Both in winter are what you need.

ochchen necessary, I still have to attach half a grid of pepper.

And since here we started talking about blanks, I want to ask one about the recipe, my eye fell on him, but I never did it ... Is it viable?
Eggplant mushrooms are called:

5 kg eggplant
1 glass of sunflower oil
5 l of water,
1/2 cup salt
200 g 9% vinegar,
3 heads of garlic,
bitter capsicum (optional, I do without it)

Boil water, pour in vinegar and add salt. Cut the eggplants into cubes and pour into the brine. From the moment of boiling, boil for 15 minutes. Pour into cheesecloth and hang overnight. During the night they drain very well and become plump. Pour the eggplants into a bowl, add sunflower oil, chopped garlic, chopped hot pepper if desired. Mix. Divide into banks. Sterilize for 10 minutes. Roll up

[Vegetable salad]

Zest, did something like that. Not very good for my taste. In 15 minutes, the eggplants will be digested unambiguously. And garlic with vinegar gives that kind of amber, you open the jar - in the nose kaak shibanet! Now I will give another recipe separately, incredibly delicious, but I tried to close it, I am making it a little and it can stand it for a week in the refrigerator. And as for the pepper, she gave a recipe for lecho, very tasty, worth doing, you need 3kg there.

Vegetable salad

1 kg of sweet pepper, better than red

1 kg onion

1 kg of carrots

3 kg tomato

0.5l plant oil (pour less)

1 cup of sugar

2.5 table. tablespoons of salt

150g prescription vinegar (pour less, my husband says it's sour)

1 glass of boiled water

Large salad bowl

I cut the vegetables with Berner into strips, dense, brown tomatoes can be cut into pieces, depending on the size, for 4, 6 or 8, salt, let it stand for about 20 minutes. If the vegetables let in a lot of juice, you can not pour the water. I add the rest of the ingredients, put on the stove and cook, stirring occasionally from the moment of boiling for 25 minutes. I put it in sterile jars and close it. Output 5.5 liters. Minus tomatoes are soft, but delicious. Last year I made the same recipe, but I put everything raw in jars and sterilized for 40 minutes, the taste is a little different.

TULA salad
3kg. a tomato
1kg onion
1kg carrot
500gr. cucumbers
1kg pepper
weight of vegetables already peeled
300gr. sugar
100gr. salt
500gr. sub. oil
a bunch of parsley or dill
Cut the vegetables as you like, there all the spices and leave to stand for 16 hours, then cook for 25 minutes, add 100g. vinegar 9% and roll up in sterile jars. I made this salad myself - very tasty

Iziminka, I also made such a salad with mushrooms, indeed, the aroma of garlic discourages any appetite, and it tastes so-so.
I have yummy eggplant and red pepper in oil. Then in winter it is good to season them with fresh onions and garlic, very tasty. If necessary, I will write in the evening.

Girls, I'm talking about eggplant ... There are three recipes that are very fond of both my home and guests. I list: eggplant salad "Four triplets", eggplant "for mushrooms", "Eggplant mushrooms". Do you need recipes?

[Crochet]

Crochet I really, really need about eggplants - I'm just going to do them, so I haven't looked for any recipes - and here there is a chance to get proven ones!

[jinar]

jinar
I will share with pleasure! only now, in what topic should these recipes be placed so that you don't get it in the neck later? It seems that somewhere there was a Temka about eggplants, I went to look.

[jinar]

jinar
I will share with pleasure! only now, in what topic should these recipes be placed so that you don't get it in the neck later? It seems that somewhere there was a Temka about eggplants, I went to look.

Tiny, indicate the direction, where did you hide the recipes?

And here is my eggplant recipe:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=22593.msg157380

Girls, I found this recipe for Hunting Salad:

HUNTING SALAD

1 kg of cabbage
1 kg of carrots
1.5 kg cucumbers
2 kg of tomatoes
1kg onion
100 g vinegar
12 tablespoons of sugar
10 tablespoons of salt
250g vegetable oil.

Chop the cabbage, cut the carrots into small strips, cut the cucumbers and tomatoes into small slices, finely chop the onion.
Mix the vinegar, sugar, salt and oil. Pour the cooked marinade over the vegetables. Put everything in banks. Sterilize for 40 minutes. Cork.

But I did not try to cook, I will not say about the taste.

[Lenok_cn]

Lenok_cn, Your option is very welcome! I was going to close 2 variants of salad tomorrow or the day after tomorrow, with cucumbers and without them, in order to decide which one I like best for the future. I've already bought almost everything for salad. Hands are already "itching".
Thank you!

Today I just embodied a variation of the Hunting Snack with Cabbage from Good Cook
Photo
🔗

Structure
400 g fresh cabbage
carrots - 1 pc
onion - 1 onion
garlic - 2 cloves
200 g pickled cucumbers (with marinade)
dill
2 pieces of red bell pepper
sugar, salt, pepper to taste

Preparation

1. Peel the carrots, onions and garlic, remove the top leaves from the cabbage.
Wash the pepper, remove the core. Wash the dill, dry it. Cut carrots, onions, peppers and cabbage into strips.
Chop the garlic and dill.
Cut the pickled cucumbers into circles. Sprinkle the cabbage with salt and squeeze lightly.
Place all prepared foods except dill in a large bowl and stir.
2. Pour the cucumber marinade into a saucepan, bring to a boil, season to taste with sugar, salt and pepper.
Remove from heat, add chopped dill.
3. Pour vegetables with hot marinade.
Allow to cool to room temperature, then cover and let stand in the refrigerator for 1 day.
A source
🔗

With pickled cucumber interesting. I'll have to try it for the autumn table.

It is interesting with pickled cucumber. I'll have to try it for the autumn table.

I really liked it myself! And it looks elegant, with red sweet pepper and green cucumbers.

[Anastasia]

Anastasia, can you have a photo?

[Lenok_cn]

Lenok_cn, Your option is very welcome! I was going to close 2 variants of salad tomorrow or the day after tomorrow, with and without cucumbers, in order to decide which one I like best for the future. I've already bought almost everything for salad. Hands are already "itching".
Thank you!

Cook to your health!
I wish you to like it!

And here's what I did. The recipe was compiled from all the proposed ones.



I just warn you about my cooking with my troubles, like "I love it so much, but I don’t like it so much," so adapt it to your taste.
I took the weight of vegetables in an already peeled form.
3 kg of cabbage,
1 kg of carrots,
1 kg of onion
1 kg red bol. pepper,
1.5 kg of cucumbers,
2 kg of red tomatoes.
3 tbsp. l with a slide of salt, 150 ml of vinegar, sugar to taste,
1/2 bitter pepper, black peppercorns, laurel. leaf, refined oil.

I wanted to make the salad not only tasty, but also beautiful, that is, so that the vegetables do not stain the cabbage. To do this, I dipped carrots (grated into strips on a grater for vegetables in Korean) in boiling water for 3-4 minutes, peppers in strips - for 1-2 minutes, onions in half rings - for 5 minutes. I blanched everything separately. While I cut one, the water is already boiling on the next vegetable. I set everything aside separately and did not mix it yet. She blanched the onions to get rid of the specific smell, and the carrots also so that they were softer afterwards.

I cut the cabbage on a shredder, it turned out quite a lot, salted about 3 tbsp. l.spoonfuls and mixed well.
The cabbage settled down and started up the juice, it turned out to be quite salty. I poured the juice out as best I could (from experience I know that a lot of it is formed later). Then I added carrots, peppers, onions, cucumbers cut also on a shredder in thin circles, peppercorns, hot peppers, vinegar and mixed everything. I tried it and added sugar to make it delicious. Or vinegar. Salt was fine for me.

I added the sliced ​​tomatoes at the end and mixed very carefully so as not to crush. Ideally, they should be put directly into the jars and sprinkled with salad. My friend does this, but there is a lot of trouble.

4 tbsp was poured into the bottom of a clean jar. l raff. sub. butter, half laurel. leaf and put a plump salad with juice. The juice turned out just right, all in cans and sold. Fill the jars tightly, but not to the very top, otherwise the oil will pour out.

Covered with boiled lids and sterilized 1 liter cans for 40-45 minutes. I got 8 cans of 1 liter.

I liked the taste of the salad (raw) because I added everything in the process to my taste. Be careful with salt, it is better to add salt later when you are in the mix.
Bon Appetit!

Thanks a lot to everyone who responded and offered their help!

Elenka69 -banks before bookmarking do not need to be sterilized?

[nut]

nut, no need to sterilize, wash well with baking soda (I usually wash all the cans like that), turn over to let the water drain. The jars are sterilized along with the salad.

[Anastasia]

Anastasia, can you have a photo?

Sorry, for God's sake, just now I saw the request!
I posted the photo in the topic about the Bosch combine, since I cut everything for them
Link to photo 🔗

[Anastasia]

Anastasia, thanks for the photo. To be honest, I thought that I was late with the request - the salad was over. How beautiful! And how thinly sliced, just admired! I will definitely do it!

Girls, my salad according to the recipe Elenka69, answer 38, shoots like a cononada From 8 cans, 5 have already banged and the rest, in my opinion, awaits the same fate

Nut, but what's the matter? How long did you sterilize him?
Everyone is standing still, I went to the closet and looked ...

I did everything as prescribed. Banks are in the basement in the garage, 3 bummed right there, I went 2 took home to at least have time to eat a salad, and in the evening broads, well, I thought something fell with a crash, then the next broads and cabbage pancake hangs in the hallway Klasssssssssss, so not fate

Nut, I really feel guilty ...
The fact is that I have been canning such a salad for more than 10 years. There were no punctures. Closed Belotserkovsky, there is a 1 liter can of 2 tbsp. l. vinegar, but there is little other natural acid (in the form of a tomato).
There are several options.
1) The sterilization time was not complete, i.e., not all 45 minutes. the water was boiling or the level was insufficient.
2) The salad was not packed tightly enough, that is, excess air.
3) Maybe you didn't pour all the juice from the salad into the jars and the concentration of preservatives (salt, vinegar) was insufficient.
I am an experienced hostess and I have been canning for more than 20 years and have never had any punctures. It is a pity that you have it! But I have not recommended unverified recipes to anyone in my life.

Elenochka is the only one to blame here, sclerosis probably already Decided to try a salad, but there is no vinegar at all: red: like this. Your recipes are simply wonderful, other salads are sold out, for which many thanks to you

Nut, thanks for calming me down! It's good that we tried it.
And I keep thinking, well, what is the mistake (mine or yours)?
Try to follow. year to make such a salad at least half a portion.
Good luck to you!