Salad "Beware, Vodka!" For the winter


The name of the snack “Beware, vodka!” Speaks for itself. A salad with such a name is simply obliged to be an excellent snack for strong alcoholic beverages, and it justifies the expectations of the participants in the feast. If you make the salad “Take care, vodka!” For the winter, the guests will never be taken by surprise. In addition, it can be served not only with vodka - it is tasty on its own, excellently combined with potatoes.

Cooking Features

Salad “Beware, vodka!” Is not like most of the appetizers that are prepared for the winter. Through the glass jars are clearly visible bright pieces of vegetables that have retained their natural color. This makes the salad “Beware, Vodka!” Very appetizing. The vegetables in it are crispy and taste fresh. To achieve this effect, you need to know a few secrets.

  • Salad “Beware of vodka!” They try to cook as little as possible in heat treatment, therefore the vegetables in it remain crisp and bright. Due to this, many vitamins are saved in them, which give the body strength to resist the negative effects of alcohol. Therefore, when preparing a salad, it is very important not to exceed the cooking time, if it is used, and generally follow the technology exactly.
  • Given that the heat treatment time is minimal, it is necessary to devote a maximum of time to pickling vegetables before cooking. Let them stand in an oil-vinegar dressing for at least an hour, preferably two. If you completely refuse to heat treatment, then preserve the snack in the marinade and be sure to sterilize it already in banks.
  • The preparation of cans should be given serious consideration. First, they must be thoroughly washed, then sterilized for at least 10 minutes and allowed to dry. Only then can they be used for filling with salad. Close the jars with sterilized metal lids with a special key to ensure tightness.
  • To make the appetizer more conserved, do not let it cool at room temperature. Let it cool slowly under the conditions of the “steam bath”. For this, closed cans should be turned over and covered with a blanket so that air does not get under it.
  • Cabbage is a part of the “Beware, Vodka!” Salad. Preference is given to juicy autumn varieties.

Salad recipes are slightly different due to differences in cooking technology. A salad without a marinade is prepared for the winter a little easier, but in a salad that is made without cooking (with sterilization), vegetables retain useful vitamins better.

Salad “Beware, Vodka!” Without sterilization

Composition (for 5, 5-6 l):

  • White cabbage - 1 kg;
  • tomatoes - 1 kg;
  • cucumbers - 1 kg;
  • sweet pepper - 1 kg;
  • carrots - 1 kg;
  • onions - 1 kg;
  • table vinegar (9 percent) - 100 ml;
  • vegetable oil - 0, 25 l;
  • salt - 50 g;
  • sugar - 100 g.

Method of preparation:

  • Wash the cabbage, remove the top leaves from the head - they are almost always spoiled. Cabbage cut into pieces, discard the stalk. Chop the cabbage into thin strips. Remember her hands, so she gave the juice.
  • Wash cucumbers, cut off their noses and tails, cover with cold water, let them stand for an hour. Rinse, dry. Cut in half lengthwise, then cut into thin semi-circles or straws.
  • Wash the peppers, cut the stalks and remove the seeds from the peppers, and rinse again with running water. Cut each pepper lengthwise into 4 pieces and cut into strips about 2 mm wide. Thinner cutting is not necessary, because otherwise the pepper will not keep its shape.
  • Peel the onions. Cut it into thin quarter rings.
  • Wash carrots, peel them. Rub on a regular grater with large holes or grated for cooking Korean salads.
  • Wash the tomatoes well; cut off the stems. Slice the tomatoes, not peeling, into thin slices.
  • Fold all the vegetables into a large saucepan. It should be enameled or stainless steel. You can use ceramic dishes. Aluminum for the preparation of canned vegetables and berries is categorically not suitable, since it produces toxic substances during oxidation.
  • Stir the vegetables.
  • Mix the oil with vinegar, add salt and sugar to it, mix.
  • Pour the vegetables with the mixture, stir them again carefully, trying not to mash the tomatoes. Leave the salad to marinate for an hour at room temperature under the lid.
  • Set the pot on a slow fire and wait for its contents to boil. After that, cook the appetizer for 8-10 minutes.
  • Remove from heat and place in pre-prepared, necessarily sterilized cans. Top with the remaining marinade in the pan. Twist them tight with metal caps. You can use the sealing key if the cans and lids are made under it, or screw caps.
  • Put the jars lids down and warm well. After one day, return the banks to their normal position and send them to the storeroom for the winter.

During cooking, tomatoes will give a lot of juice, so the salad will get a reddish tint. It will look even more beautiful if not any sweet pepper is used to cook it, but red.

Salad “Beware, Vodka!” In marinade

Composition (6-6, 5 l):

  • White cabbage - 1 kg;
  • Bulgarian pepper - 1 kg;
  • tomatoes - 1 kg;
  • cucumbers - 1 kg;
  • onions - 1 kg;
  • carrots - 1 kg;
  • table vinegar (9 percent) - 150 ml;
  • sugar - 0, 3 kg;
  • salt - 100 g;
  • water - 2, 5 l.

Method of preparation:

  • Wash vegetables. Slice Bulgarian pepper, chop cabbage. Cut tomatoes into slices, cucumbers into thin slices. Onions cut into half rings, cut the carrots into thin straws or grate.
  • Pour carrots for 10 minutes with hot water. Take out of the water, squeeze.
  • Mix all the vegetables and season with a mixture of 100 g of sugar, 50 g of salt, 200 ml of vinegar. Leave for half an hour under the lid.
  • Boil 2, 5 liters of water, add the remaining salt, sugar and vinegar. Boil it all together for 5 minutes.
  • Stir the salad and spread, using a spoon, on sterilized jars. Fill with hot marinade. Cover with clean lids.
  • Put in a large saucepan, filling it with water so that it reaches the hangers of the cans. Sterilize 15-20 minutes, depending on the volume of cans.
  • Remove the jars, roll them up, turn them over and cover them with a blanket. After 24 hours, move to the place where you store winter stocks.

The vegetables in this salad look as if they were just picked from the garden and cut into a salad. The taste of this snack is also beyond praise.

Salad “Beware, vodka!” To make for the winter is worth it, not even because it is a great appetizer to “little white”, but because it is very tasty and healthy. But vitamins do not interfere with anyone in the winter, even children and staunch sober-drinkers.

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