Winter salad
A few days ago I finished making my preserves for the winter. This year I focused more on salads than juices or jams. I managed to prepare a few jars of beetroot, zucchini, cucumbers and cabbage. I don’t have much space in my pantry, so I can’t go crazy too much with my winter assortment. In my pantry, however, there always has to be some space for a vegetable salad, the base of which is cabbage and peppers. Both my husband and I like it very much and eat it quite often. I like to serve this vegetable salad with fried meat or fish. If you like slightly spicy salads, I recommend the following recipe for winter salad.
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Ingredients for winter salad.
- 900 g cabbage
- 900 g red and yellow peppers mix
- 3 big spicy peppers
- 150 ml vinegar
- 70 g crystal sugar
- 300 g carrot
- 200 g onion
- 30 g salt
- 4 bay leaves
- 8 berries of allspice
- 1 teaspoon of black peppercorns
- 350 ml water
- 1 teaspoon of mustard seeds
- 4 small celery leaves (optional)
How to make winter salad.
Clean the cabbage, shred it on a mandolin or cut it very thinly into strips with a knife. Wash the peppers, dry them, cut them in half and remove the seeds. Successively, each half should be divided into halves again, then cut into thin strips. Peel the carrots and grate them on a large-mesh grater. Wash the spicy peppers, remove the seeds, then dice them. Peel the onion and dice it as well. Put all vegetables in a bowl, add salt, mix and set aside for 30 minutes.
Pour vinegar and water into a pot, add crystal sugar to it and bring it to a boil. Simmer for 4 minutes. Put a bay leaf, two balls of allspice, a few mustard seeds, a few peppercorns and a celery leaf into each of the scalded jars. Gently squeeze the vegetables from their juice, put them into the jars, pressing well with your fingers. After that, pour in the boiling marinade from the pot, screw on the top and pasteurize for 20 minutes. I described exactly how to pasteurize jars in the recipe for “Tomatoes and zucchini in a jar”, which you can find in the Salads category.
Good to know when making winter salad.
I start cleaning the cabbage by removing one or two outer layers of leaves from it. In general, I do not rinse the cabbage, but sometimes it happens that it is necessary. In such situations, I only lightly rinse the cabbage and leave it to dry before shredding.
You can replace a regular vinegar with apple cider vinegar. Apple cider vinegar will give the salad a gentle taste.
You can add hot pepper depending on your preference of spicy salads. For those who do not like spicy salads, the choice is simple, just avoided spicy peppers altogether.
From the given amounts of ingredients, I got four jars with a capacity of 720 ml each.
Do you like salads made with cabbage? If so, try our recipe for Quick cabbage salad.
