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Kuban Salad for Winter
Kuban Salad is a very tasty vegetable salad that I definitely recommend you prepare for winter. This salad consists of numerous vegetables - cabbage, peppers, carrots, cucumbers, tomatoes, onions. It is precisely this combination that results in an original taste that will delight you in winter. Preparing Kuban Salad for winter is very simple - you need to chop all the vegetables and let them sit to release juice, allowing the vegetables to exchange their flavors and aromas. And of course, the salad needs to be thermally processed so that it can be stored in jars until winter. By the way, this salad keeps wonderfully; it could easily last even two winters in a cool place, but I'm sure it will be eaten much sooner.
Caloric content: 69 kcal per 100 grams of the dish
Preparation time: 120 minutes.
Ingredients
Show ingredients
- cabbage - 500 g;
- cucumbers - 500 g;
- tomatoes - 500 g;
- onion - 250 g;
- carrots - 250 g;
- bell pepper - 1-2 pcs;
- sunflower oil - 100 ml;
- table vinegar (9%) - 60 ml;
- black peppercorns - 8-10 pcs;
- salt - 1 tbsp;
- sugar - 2 tbsp.
Preparation
- Prepare all the necessary ingredients for making Kuban Salad for winter. Rinse all the vegetables, peel the carrots and onions, and remove the seeds and veins from the bell peppers.
- First, chop the cabbage, as it takes the most time to release juice. You can chop it with a knife or use a special grater for shredding cabbage.
- Transfer the cabbage to the pot in which you will cook the salad, add half the indicated amount of salt (0.5 tbsp) and mix with your hands, pressing down on the cabbage to help it release juice.
- Slice the onion into half-rings.
- Cut the carrots into thin short sticks or grate them on a grater for Korean-style carrots.
- Slice the cucumbers into thin rings, about 3 mm thick.
- Cut the bell pepper into small strips.
- Cut the tomatoes into medium-sized pieces, removing the areas where the stem attaches. Try to choose not very soft tomatoes, so that the pieces hold their shape during cooking and do not turn into mush.
- Send all the prepared vegetables to the pot with the cabbage, add another half tablespoon of salt, two tablespoons of sugar, sunflower oil, and vinegar. Mix everything well and let sit for 1-2 hours so the vegetables release juice and absorb each other's aromas.
- Then place the pot with the salad on medium heat and bring to a boil. After boiling, simmer for 8-10 minutes and remove from heat.
- Roll the salad while hot into sterilized jars. The Kuban Salad prepared this way keeps well in the cellar.
