Cucumber and cabbage salad for the winter

Cucumber and cabbage salad for the winter

In the summer and early autumn, zealous hostesses tend to stock up on vegetables for the future, as the season passes, and the body will need more vitamins. One of the forms of harvesting vegetables is their conservation. Particularly popular are snacks, which include several vegetables at once, since they are more tasty and healthy, besides they are a ready-made dish that you just need to open and put in a salad bowl. One of the most economical options for canned vegetables is a cucumber and cabbage salad for the winter. A large number of recipes allows you to choose a snack to your liking, and the simplicity of its preparation and the low cost of the main ingredients make it accessible to every family.

Cooking Features

Despite the fact that it is quite simple to prepare a cucumber and cabbage salad for the winter, so this task can be done even by a young housewife who has never preserved anything before, there are moments that need to be known. Only if you follow a few simple but important rules, a cucumber and cabbage appetizer will turn out juicy, tasty and stand well all winter.

  • Cabbage for salad can be used any, but nevertheless preference is given to late varieties, as they are more juicy and better stored. It is important that cabbages are not spoiled, and the upper leaves, which are often sluggish, must be removed.
  • Both young and overgrown vegetables are suitable for cabbage and cucumber salad, but it is better to avoid the use of cucumbers with very large seeds - they will not improve the taste of the billet.
  • Sometimes tomatoes are included in cabbage and cucumber salad. Solid fruits should be chosen for this appetizer, even unripe fruits can be, otherwise the taste of the finished dish, and its appearance will be far from expected.
  • After you chop cabbage or chop it into pieces of the shape and size that a recipe requires, you need to wrinkle it well with your hands so that it will squeeze juice.
  • If you like crispy vegetables, then choose recipes with sterilization. This manipulation makes the cooking process more difficult, but it helps to avoid cooking vegetables and preserve their freshness and benefits. If you prefer cabbage to be softer in a salad, you better choose a recipe without sterilization: the more you cook the vegetables, the softer they will become.
  • Regardless of the recipe chosen, the jars for the salad that is prepared for the winter must be thoroughly cleaned, always with soda, and then sterilized by any method convenient to you. The lids also need sterilization: boil them enough for this.
  • Banks with a finished snack must be closed tightly. This can be done with screw caps or turnkey metal caps. Plastic covers do not provide proper tightness.
  • After the salad tanks are sealed, they need to be lided down and covered with warm clothes. Cooling down in a steam bath, vegetables continue to be conserved, making it much better.

The technology of preserving cabbage and cucumber salad often depends on the specific recipe, therefore the instructions accompanying the selected recipe should be studied carefully.

Cabbage, cucumber, carrot and onion salad

Composition (3 liters):

  • cabbage - 1, 8 kg;
  • cucumbers - 0, 7 kg;
  • carrots - 0, 5 kg;
  • onions - 0, 5 kg;
  • salt - 60 g;
  • table vinegar (9 percent) - 60 ml;
  • vegetable oil - 0, 3 l.

Method of preparation:

  • Wash vegetables.
  • Remove the top sluggish leaves from the head, cut out the stalk. Chop the cabbage. Remember her hands, add salt, sugar and butter to it. Leave for a while.
  • Wash cucumbers and soak at least an hour in cold water so that they are more elastic and crispy.
  • Remove the peel from the onion, cut it into thin halves or quarters of rings, depending on the size of the onions.
  • Peel and chop the carrots using a grater for Korean salads. In the absence of this useful device, carrots will have to be cut into thin strips, armed with a heavy knife.
  • Wash the cucumbers again and dry them with a paper towel. Cut off the tips of the cucumbers, then chop the vegetables into thin strips.
  • Place carrots, onions and cucumbers in a saucepan with cabbage, mix. The cabbage by this time will start up juice and a little will settle.
  • Place the saucepan with the vegetables on a slow fire and wait for its contents to boil. Cook for 5 minutes if you want the vegetables in the salad to remain crisp, or 10-15 minutes if you prefer soft vegetable snacks. Taste the salad, add some salt if desired, or add some sugar.
  • Pour in the vinegar, stir and remove the workpiece from the heat.
  • Spread cucumber and cabbage salad on sterilized cans, roll it up immediately.
  • Place the cans upside down and cover with a blanket. After a day, store for storage in the closet.

This is the simplest and most common recipe for a salad of cucumbers and cabbage, which is harvested for the winter. So this recipe can be called a classic.

Cucumber and Danube cabbage salad

Composition (7 liters):

  • cucumbers - 1 kg;
  • cabbage - 1 kg;
  • sweet pepper - 1 kg;
  • tomatoes - 2 kg;
  • onions - 1 kg;
  • carrots - 1 kg;
  • garlic - 2 heads;
  • parsley - 100 g;
  • sugar - 0, 25 kg;
  • vinegar - 40 ml;
  • salt - 120 g;
  • vegetable oil - 0, 2 liters.

Method of preparation:

  • Wash, clean the cabbage from the withered leaves and chop it finely. Do not forget to rumple it with your hands, so that she let the juice.
  • Wash the sweet peppers, cut the stems from them and remove the seeds. Peppers cut into thin strips.
  • Carrots, peeled, cut into small strips or coarsely grate.
  • Cut the cucumbers into small sticks. If you have overgrown vegetables, the seeds they have better cut or remove with a teaspoon.
  • Free the onions from the husks and cut them into thin half rings or even quarters of rings.
  • Tomatoes cut into cubes or thin slices. It is not necessary to clean them of the skin in this case, but the taste of the finished salad will be more subtle if the skin is still removed. It will be easy to do this if you make cross-shaped cuts on the tomatoes, then boil them for a minute in boiling water and cool them. After such a manipulation, you remove the skin of the tomatoes in two bills.
  • Peel and chop the garlic cloves with a knife.
  • Finely chop the parsley, having washed and dried it beforehand.
  • Fold all the vegetables into a large saucepan, add all the ingredients listed in the recipe, excluding vinegar.
  • Put the saucepan on the stove and over low heat bring its contents to a boil.
  • After boiling for 10 minutes, add vinegar and continue cooking for another 10 minutes.
  • Spread the vegetables in prepared jars, fill them with the juice remaining in the pan. Cover the jars with boiled lids.
  • At the bottom of a wide pan, lay a cloth, place on it a jar of salad. If you forget to lay a cloth, the jars in the sterilization process can crack.
  • Pour water into the pot. It should reach the shoulders of the cans.
  • Put the saucepan with the jars on low heat and sterilize them for 10-20 minutes depending on their volume.
  • Roll up the cans and turn them over, wrap them in a warm blanket. After 24 hours, remove the jars of salad from under the blanket and move them to where you usually keep stocks for the winter.

This multi-ingredient salad is satisfying, tasty and very healthy, so it is often harvested in large quantities. However, if you are not ready to immediately take up such volumes, then the number of ingredients can be reduced by half. On the preparation of 3, 5 liters of lettuce you will not take much time and effort.

Cucumber and Royal Salad

Composition (4, 5 l):

  • cabbage - 3 kg;
  • cucumbers - 1 kg;
  • Bulgarian pepper - 1 kg;
  • onions - 0, 5 kg;
  • carrots - 0, 5 kg;
  • vegetable oil - 0, 25 l;
  • table vinegar (9 percent) - 80 ml;
  • salt - 80 g.

Method of preparation:

  • Chop cabbage thinly.
  • Pepper wash, clean seed, cut into quarters of rings or straws.
  • Cut onion into thin half rings.
  • Coarsely grate carrots. It is best to use a grater for cooking Korean salads, but if not, you can use the usual.
  • Cut cucumbers into thin semi-circles.
  • Remember cabbage and mix it with cucumbers. In the pot, where you will prepare a snack for the winter, do not shift them yet.
  • Pour oil on the bottom of this pan and heat it. Fry the onions, peppers and carrots in it until soft, only then lay down the rest of the vegetables. Pour in vinegar, add salt.
  • Stir and saute the salad for 5-10 minutes.
  • Spread the snack in sterilized jars and seal them. Turning over, wrap and leave to cool in a steam bath.

On the following day, the snack can be put away in the pantry, it can be stored at room temperature. The combination of crispy cucumbers and cabbage with tender pepper is very unusual. Pepper gives the salad a unique and noble look. Yes, and it looks thanks to him a royal appetizer.

Cucumber and Rural Salad

Composition (4 liters):

  • cabbage - 1, 5 kg;
  • cucumbers - 1 kg;
  • tomatoes - 1 kg;
  • onions - 1 kg;
  • carrots - 1 kg;
  • garlic - 1 head;
  • salt - 20 g;
  • apple cider vinegar (6 percent) - 80 ml;
  • vegetable oil - 80 ml.

Method of preparation:

  • Chop the cabbage.
  • Cucumbers cut into slices.
  • Coarsely grate carrots.
  • Cut the garlic into thin slices.
  • Tomatoes, without peeling, cut into thin slices.
  • Cut onion into thin half rings.
  • Mix the vegetables, salt and leave for an hour.
  • Stir the vegetable mixture and fill it with prepared liter jars.
  • Pour a tablespoon of vinegar and vegetable oil into each jar.
  • Cover the jars with lids and sterilize for half an hour.
  • Twist, put on the covers, cover with a blanket. When the banks are cool, they can be rearranged in the closet.

Salad according to this recipe will turn out crisp, with savory spicy taste and aroma, which garlic will add to it.

It makes sense to close the salad of cucumbers and cabbage for the winter even if you can afford to buy canned vegetables in the store. Homemade snacks are much tastier and healthier, and its preparation does not take too much time and effort.

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