Kuban salad for the winter

Kuban salad for the winter

Kuban is famous for growing a lot of juicy fruits and vegetables, characterized by excellent quality. It would be surprising if the local housewives did not close all kinds of salads and vegetable appetizers for the future. This region is famous for its pickles. Salads are preserved from any seasonal vegetables, mixing them each time in different quantities, depending on what vegetables are picked from the garden this time. Salad “Kuban” for the winter is, in fact, any multicomponent snack of seasonal vegetables and aromatic spices, giving maximum open space for creativity. Most often, they add cabbage, onions and tomatoes, often put cucumbers, carrots and sweet peppers, sometimes supplement the recipe with zucchini and eggplant. The main thing is to observe the principle of canning, maintain an approximate ratio of vegetable mass, oil, vinegar, salt, and then the snack will stand well, delighting you with fresh summer taste and aroma.

Cooking Features

Experienced housewives know what combination of vegetables will give the best flavor, how much seasoning to add, how best to grind the ingredients, how much to cook and how long to sterilize the jars. Inexperienced cooks should be guided by the instructions in the recipe and some general rules for harvesting canned vegetables for the winter.

  • The most common ingredient of the Kuban salad is white cabbage, which is sometimes replaced in whole or in part by the red. For salads, it is better to use late cabbage varieties, as they are more succulent. And in order for the cabbage to let the juice, after shredding it should be well mash your hands.
  • Tomatoes in a salad are not used for pouring, but as one of the main ingredients. For this reason, preference is given to hard fruits, you can even take immature and green vegetables. It is not necessary to clean them beforehand.
  • If cucumbers are included in the salad, then it does not need to be cooked for a long time, or even choose a recipe that does not require cooking. Then the cucumbers will retain their crispiness, and the salad will have a fresh summer flavor even after it has been stored for several months. If the cucumber salad is boiled for 15 minutes, so as not to sterilize it in jars, it will remain tasty and fragrant, but cucumbers and cabbage will not be crispy in it.
  • If you add Bulgarian pepper to the salad, it is better to give preference to red and orange vegetables, as they will give the snack a brighter and more appetizing look.
  • Be sure to carefully sterilize the jars and lids used for canning. Any carelessness will lead to the fact that the salad will spoil and your labors will be in vain.
  • There are two ways to prepare the Kuban salad. The first allows you to maintain the freshness and crispness of vegetables, but requires sterilization. The second method makes it possible not to sterilize the salad in cans, but requires cooking vegetables. If you are preparing a snack in the second way, do not boil it for more than 15 minutes, otherwise it will become ugly and less tasty.
  • After the cans with canned food are closed, they should be turned over and covered with warm clothes, leaving to cool in this state. This will provide additional preservation, so that the workpiece will stand better.

As already mentioned, there is no single established recipe for Kuban salad, the preparation of this preparation allows for creativity. However, you can offer a few recipes that have already been tested by many housewives and deserve positive feedback.

The most common recipe for salad "Kuban"

Composition (4 liters):

  • white cabbage - 1, 5 kg;
  • sweet pepper - 0, 8 kg;
  • onions - 0, 2 kg;
  • tomatoes - 2 kg;
  • ground paprika - 20 g;
  • table vinegar (9 percent) - 50 ml;
  • vegetable oil - 150 ml;
  • black ground pepper - 10 g;
  • salt - to taste (approximately 80 g).

Preparation Method:

  • Wash tomatoes, cut into medium-sized slices.
  • Wash cabbage, remove the top withered leaves and stalk. Chop the cabbage with a sharp knife. Put in a saucepan and sprinkle with salt, remember her hands.
  • Put the slices of tomatoes on the cabbage.
  • Free the onions from the peel and cut it into thin halves or quarters of rings.
  • Wash the pepper. After removing the stems and seeds, chop the pepper into squares or quarters of rings.
  • Place onions and peppers on the rest of the vegetables. Pour the oil into the pan.
  • Put the saucepan with the vegetables on a low heat and bring to the boil.
  • Pour in vinegar, add seasoning and stir. Try the salad and adjust the amount of salt. After that, the fire can be turned off.
  • Spread the salad over prepared cans of the same size, cover with boiled lids.
  • Put a dish towel on the bottom of a large pot and put a jar of salad on it. Pour warm water into the pan so that it reaches the banks up to the hangers.
  • Place the saucepan with the jars on a low heat and sterilize them for 10-15 minutes. Fifteen minutes is needed to sterilize one-liter jars. If the banks have a smaller volume, then 10 minutes will be enough.
  • Be careful not to burn yourself, remove the jars from the pan and roll them up. Turn them over, cover them with a warm blanket and leave them to cool.

It is possible to store Kuban salad at room temperature, but if you find a place for it in a cool cellar, it will be even better.

Kuban salad with cucumbers without cooking

Composition (4 liters):

  • cabbage - 1 kg;
  • tomatoes - 1 kg;
  • cucumbers - 1 kg;
  • sweet pepper - 1 kg;
  • carrots - 0, 5 kg;
  • onions - 0, 2 kg;
  • garlic - 1 head;
  • fresh greens - 100 g;
  • hot peppers - 1 pc .;
  • bay leaf - 4 pcs .;
  • black ground pepper - 10 g;
  • sugar - 80 g;
  • salt - 40 g;
  • table vinegar (9 percent) - 80 ml;
  • vegetable oil - 0, 2 liters.

Preparation Method:

  • Peel loose leaves and chop cabbage.
  • Pepper Wash. Cut the peppers off the peppers, remove the seeds. Pulp cut into strips.
  • Finely chop the garlic with a knife.
  • Peel and grate the carrots.
  • Wash and shake the greens, chop it.
  • Free from the husk and cut small semi-rings of medium-sized onions.
  • Cut cucumbers into semicircles.
  • Peel the capsicum from the seeds and cut it as small as possible.
  • Mix all the vegetables by placing them in a large saucepan, adding pepper, salt and sugar to them. Leave in a cool place for 12 hours.
  • Stir the salad and spread it over the sterilized jars, placing the laurel on the bottom of each. Pour the juice remaining in the pan.
  • Pour vegetable oil into cans.
  • Cover the jars with lids, place them in a large container and sterilize for 20 minutes if the banks are liter, 15 minutes if their capacity is less.
  • Take out the jars. Open the lid and pour in the vinegar. Roll up and flip. Cover with a warm blanket. Leave for a day.

After a day, the salad can be rearranged to the place where you store supplies for the winter. It is better if the temperature there will be at least a little below room temperature, but in the extreme case you can store the salad at room temperature.

Salad “Kuban” without sterilization

Composition (8 l):

  • cabbage - 2 kg;
  • tomatoes - 2 kg;
  • sweet pepper - 1, 5 kg;
  • cucumbers - 1, 5 kg;
  • hot pepper - 1 pc .;
  • carrots - 1, 5 kg;
  • salt - 1, 5 st. l;
  • sugar - 100 g;
  • wine or apple vinegar (6 percent) - 100 ml;
  • black pepper peas - 15 pcs .;
  • vegetable oil - 150 ml.

Preparation Method:

  • Wash the vegetables and chop them. Cabbage should be chopped, pepper - cut into half rings, carrots - rub, tomatoes - cut into slices, cucumbers - into circles, bitter pepper - into thin ringlets.
  • Mix the vegetables, adding salt and sugar. Wait about an hour for the vegetables to keep out the juice.
  • Put the saucepan with the vegetables on the stove, pour in the oil and light the fire. Cook over low heat for 15 minutes after boiling.
  • Add vinegar and peppercorns, boil for another 2-3 minutes.
  • Spread the salad over sterilized jars, seal the cork.

Allow banks to cool upside down under a warm blanket, then transfer them to the pantry. This preform will stand well even at room temperature.

Salad "Kuban" for the winter can be prepared with the addition of zucchini, eggplant. In this case, they are usually cut into cubes and choose a recipe that does not require sterilization. Squash and eggplant before adding to the salad is not forbidden to lightly fry in oil, then it will be even tastier.

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