Salad "Hunter" for the winter


Fresh vegetables in winter are not cheap, but the body at this time of year especially needs vitamins. Home-preserved vegetable snacks become a lifesaver. Salad “Hunter” for the winter should be prepared, if only because in its composition cabbage rich in vitamin C and other equally useful products. Moreover, the cost of this snack is low, it is easy to make, it is stored perfectly and at room temperature.

Cooking Features

Two advantages of the salad “Hunter” are the simplicity of its preparation and long shelf life. The main thing is to follow simple rules.

  • For cooking salad, you need to choose quality products. It is best to give preference to autumn varieties of vegetables. Rotted and wormy are not suitable. But overgrown cucumbers, if they are not spoiled, are suitable for this snack, as long as they are not rotten or bitter.
  • Vegetable snacks can not be cooked in an enamel pot, which oxidizes rapidly. This rule also applies to the “Hunter” salad.
  • It is necessary to lay out the blanks in sterilized jars, the lids for which should also be sterilized by boiling. Banks should be without the slightest cracks, cover - without a trace of rust.
  • To make the salad look appetizing, the cabbage for it needs to be chopped thinly, but the pepper, if it is part, can be cut into slightly larger straws (0, 7-1, 0 cm wide).
  • Compliance with the recipe - a guarantee that the finished salad will stand well all winter and get tasty.

The “Hunter” salad has a sweet and sour taste, thanks to which it can be served as a side dish for almost any dish. In the role of self-starters, he is also loved by many, and some housewives use it to prepare other dishes.

Salad “Hunter” - a simple recipe

Composition (5 l):

  • White cabbage - 1, 5 kg;
  • carrots - 1 kg;
  • onions - 1 kg;
  • cucumbers - 1 kg;
  • tomatoes - 1 kg;
  • vegetable oil - 0, 25 l;
  • table vinegar (9 percent) - 150 ml;
  • salt - 80 g;
  • sugar - 0, 2 kg.

Method of preparation:

  • Drain the cabbage from the top and fallen leaves, wash and chop.
  • Wash the tomatoes, boil them and clean them. Cut the seal near the stem and cut the tomato pulp into large cubes.
  • Wash cucumbers, cut off the tips on both sides. Slice small cucumbers, larger ones in semicircles.
  • Peel the onions and cut them into half rings.
  • Peel the carrots and cut into thin strips. If you have a grater for cooking salads, you can use it.
  • Fold all the vegetables into a large saucepan, cover with oil, stir and set on a slow fire.
  • When the vegetable mixture boils, add salt and sugar into it, mix.
  • Stew vegetables for 35 minutes.
  • Pour in the vinegar, stir, hold the salad on low heat for another 5 minutes.
  • Spread the salad on sterilized jars, roll them up.
  • Put the jars on the lids and let them cool in that condition. Then store for storage in the pantry.

Salad will turn out gentle, with pleasant sourness.

Salad “Hunter” - a classic recipe

Composition (7 liters):

  • White cabbage - 1 kg;
  • carrots - 1 kg;
  • onions - 1 kg;
  • cucumbers - 1 kg;
  • tomatoes - 3 kg;
  • Bulgarian pepper - 1 kg;
  • sugar - 0, 25 kg;
  • salt - 80 g;
  • vegetable oil - 0, 25 l;
  • table vinegar (9 percent) - 150 ml;
  • black pepper - 10 pcs.

Method of preparation:

  • Cut the carrots into thin circles and place them on the bottom of a large saucepan.
  • Chop the cabbage and place it on top of the carrot.
  • Place the onion sliced ​​on top of the cabbage.
  • Cut into half rings sliced ​​Bulgarian pepper and place it in a saucepan with the rest of the vegetables.
  • Tomatoes, without peeling, but cut the seal at the stem, cut into slices and place on top of all the vegetables.
  • Place the saucepan with the vegetables on medium heat.
  • Mix the oil with vinegar, salt and sugar, add peppercorns and pour the marinade on the vegetables when they are warm and begin to settle.
  • After the mixture boils in the pan, boil it for 10 minutes and spread it over sterilized jars.
  • Cover the jars with lids, put them in a large saucepan with water, and put a towel on the bottom.
  • Sterilize after boiling water in a saucepan for 5-10 minutes (if the banks are half-liter - 5 minutes, liter - 10 minutes).
  • After removing the jars from the pan, roll them up and, after cooling, remove them for the winter.

Salad “Hunter”, prepared according to the classic recipe, is colorful and very useful, as there are a lot of different vegetables in it.

Salad “Hunter” with garlic and bell pepper

Composition (5 l):

  • White cabbage - 1 kg;
  • Bulgarian pepper - 1 kg;
  • cucumbers - 1 kg;
  • carrots - 1 kg;
  • onions - 1 kg;
  • garlic - 10 cloves;
  • vegetable oil - 0, 25 l;
  • salt - 100 g;
  • sugar - 0, 25 kg;
  • table vinegar (9 percent) - 140 ml;
  • black pepper peas - 10 pcs .;
  • bay leaf - 5 pcs.

Method of preparation:

  • After washing and cleaning the cabbage from the damaged leaves, chop it into thin straws.
  • Wash the peppers, cut the stalks and cut them into about 1 cm thick (or just a bit).
  • Wash the cucumbers and cut them into circles or semicircles about half a centimeter thick.
  • Onions peeled of peel cut into thin half rings or even quarters of rings, if the bulbs are large.
  • Finely chop the garlic cloves.
  • Grate carrots or grate on Korean salads.
  • Mix the vegetables well, crushing them with your hands so that they give juice.
  • Place the saucepan with vegetables on medium heat for about 5-10 minutes.
  • While the vegetables are warming up, prepare the marinade by mixing the oil, vinegar, sugar and salt, adding peppercorns and bay leaves. Bring the mixture to a boil in a separate saucepan.
  • Pour the boiling marinade over the vegetables. Bring to a boil and cook for a quarter of an hour.
  • Spread hot salad over pre-prepared cans, tightly close them with lids and turn them over.
  • Wrap the cans well with a blanket or even two, leave for 48 hours.
  • After a specified time, remove the blanket from the cans, turn them upside down and store them. Salad is well worth it at room temperature, but if you can put it in a cool place, it will be even better.

In the salad prepared according to this recipe, the vegetables remain crispy, for which it is valued by many. The garlic in the composition gives the snack a spicy flavor.

You can add some green tomatoes to the “Hunter's” salad, no matter what recipe you make. Especially well they are combined with the salad, made according to the last of these recipes.

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