Fermentation is good and simple. But cabbage salads are much more interesting and delicious! Try it yourself!
"Autumn" salad with vinegar, pickled
Ingredients:
5 kg of winter cabbage (Slava or Gift is better)
1 kg of onions
1 kg of red bell pepper
1 kg of carrots
350 gr. Sahara
4 tbsp. l. top salt
0.5 L or 2 cups 9% vinegar (apple cider preferred)
0.5 l of vegetable oil
How to cook:
1. Chop the cabbage with a special cleaver knife or shredder. It is possible with an ordinary knife, only with a very thin straw.
2. Pepper to remove seeds and cut also into thin strips or pieces.
3. Peel onions and carrots, chop with a knife or grater.
4. Combine and mix all ingredients. Do not crush or grind!
5. Pour in sugar and salt, pour in vinegar and vegetable oil. Stir again. Leave on for 1 hour.
6. Arrange the salad in jars, crushing it tightly with a fist or wooden pestle. Leave in the room for three days. Periodically pierce the contents of the cans with a wooden stick or knitting needle until the day to let the air out.
7. After three days, close the jars with plastic lids and put them in the refrigerator. The salad is stored for a long time and does not lose its taste.
Cabbage salad, something like "Fair"
Ingredients:
2 kg of cabbage
1 kg of cucumbers
1.5 kg of colored bell pepper
1 kg of onions
2.5 kg tomatoes
4 tbsp. l. salt
1 cup of sugar
5 tbsp. l. vinegar
1 bunch of parsley or celery
0.7 l of vegetable oil
5 tbsp. l. vinegar 9%
How to cook:
1. Chop the cabbage into thin shavings using a shredder knife or a special grater. Cut the tomatoes into thin half rings.
2. Grate the carrots. Cut the cucumbers into thin semicircles. Onions - in half rings, and bell peppers without seeds - in strips.
3. The salad contains parsley, but you can use cilantro, basil, or celery instead. Chop finely too.
4. Combine and mix all vegetables.
5. For the marinade, combine vegetable oil, sugar, salt and vinegar. Pour the marinade over the salad. stir and cover with a lid to leave for 1-1.5 hours.
6. Once again, mix everything well and place the salad in sterile jars.
7. Put the jars to sterilize. After boiling, 1 liter cans - 30 minutes, and 0.5 liters cans - 15 minutes.
8. Roll up immediately with boiled lids, turn over, wrap with a blanket. 7 liter cans come out of the specified number of products.
Snack salad with zucchini or cucumber
Ingredients:
3 kg of cabbage
5 pieces of large red bell pepper
3 pcs. large carrots
1 kg of onions
1 long zucchini or 2 cucumbers
50 gr. salt
1 cup of sugar
0.5 cups vinegar 9%
1 cup vegetable oil
How to cook:
1. Chop cabbage and onion into strips. Grate the carrots and zucchini. If it is zucchini that is used, then it should be taken the youngest without seeds and always with a thin skin. Or replace it with long cucumbers.
2. Wash the bell peppers, peel them off and cut into cubes.
3. Add salt and sugar. Rub the salad with your hands. Pour in oil and vinegar, and then stir with a spoon.
4. Arrange the salad in sterilized jars and close with ordinary polyethylene, but boiled lids.
5. Immediately put the jars in the refrigerator and store only in it, but at least until spring. Does not deteriorate or grow moldy.
You can try the salad right away, but it will be tastier and better if you let the salad stand for at least 3-5 days.
Good luck to you! And a delicious winter!
subscribe to the channel"Culinary Notes About Everything".
Thanks for reading to the end!