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Globe Salad for Winter
Instructions
I prepare the listed ingredients.
The tomatoes need to be turned into tomato juice, so first I cut them into pieces that are easy to grind.
I grind the tomatoes in a food processor or another chopper. If the tomato skins are broken down well by the blades, literally to dust, there is no need to remove the skin.
I cut the seed boxes out of the peppers. I rinse the pods to remove any leftover seeds and cut them into elongated triangles.
I chop the carrot into strips.
I shred the onion.
I put the chopped vegetables into a pot.
I pour the tomato over them.
I season with salt and sugar.
I pour in the oil right away.
After stirring, I put the mixture over medium heat. Once it starts to boil, I set a timer for 40 minutes and turn the heat down to its lowest. In the meantime I sterilise clean glass jars and boil the lids. Three minutes before the end of the set time, I pour in the vinegar and immediately cover the pot with a lid so that it does not evaporate.
I spoon the mixture into the jars.
I screw on the caps – twist-off ones or sealed with a canning machine. I turn the sealed jars upside down onto the lids and wrap them in a large terry towel. The jars should stand in this warm bath for 8 hours.
You can put the Globe salad for winter in a dark place, even at room temperature, but away from heating appliances. It can be stored for a year, and six months longer in a cool place. The salad's bright colour and rich taste will please the family through autumn and winter, as it brightens up even the simplest side dish.
Tips
- 1
Grind with a chopper – the secret to the skins. A good chopper breaks the skins down to crumbs, so there is no need to blanch.
- 2
Elongated triangles – the secret of presentation. Peppers cut into triangles look attractive in the jar.
- 3
Vinegar 3 minutes before the end, under the lid – the secret of aroma. Without the lid, the vinegar escapes. Three minutes is enough for preserving.
- 4
Eight hours under a blanket – the secret of storage. The extra pasteurisation gives a shelf life of up to 1.5 years in a cool place. The same principle works for other kinds of vegetable salads for winter.
FAQ
Which tomatoes should I choose? +
Ideally, meaty sweet varieties (Bull's Heart, Pink Giant, San Marzano) – they give a thick tomato base and a rich taste. Alternatives: "Slivka" (elongated, meaty) or "Mikado" (premium). Choose fresh, firm tomatoes with no green patches. Ripe ones should be as soft and fragrant as possible. Not suitable: "Cherry" (too little flesh), green ones (sour), or overripe, rotten ones. For a premium version, use farm-grown ground tomatoes. Any shape will do (it does not matter for grinding). Greenhouse tomatoes will also work.
What can I use instead of sweet pepper? +
Alternatives: red bell pepper (400 g – the classic), yellow pepper (400 g – for looks), orange (400 g – unusual), green (200 g plus 200 g red – a mix), or a mix of colours (100 g of each – the most colourful). Not suitable: thin-walled hot pepper (it would spoil the taste) or bitter pepper (it would break the balance). Fresh ground pepper is the premium option. Greenhouse pepper will also work. For a premium version, use a mix of 3–4 colours. For an "economy" version, use only green.
How long does the salad keep? +
In sterile, sealed jars at room temperature – up to 1 year. In a cool cellar – up to 1.5 years. Once opened, in the fridge – 5–7 days. Label the jars with the canning date. If a lid bulges, do not open it – throw it out. Do not store in the sun – the colour will fade. It is best used within the first 8–10 months. Use 0.5–0.7 l jars – they are easier to open. Take the salad out 15–20 minutes before serving (cold "mutes" the flavours). Without the 8 hours under a blanket, cut the shelf life to 6 months. Do not leave an open jar at room temperature for longer than 2 hours.
What should I serve the salad with? +
It works as a stand-alone appetiser with hot meat dishes. Serve it with fried or boiled potatoes. With steak, kebabs or lamb ribs – a "hearty" pairing. With pelmeni and vareniki – a "winter" pairing. With a shot of cold vodka – a "Russian" pairing. With a rice side dish or buckwheat. With pilaf or fried rice. With boiled chicken or turkey. With fried fish. With light beer – a "bar" pairing. For a "family lunch" – with mashed potatoes and meat. With cheese and olives – a "Mediterranean" pairing. With a bowl of borscht as an appetiser. With meat pies. It is a versatile preserve for winter meals.
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