All the vegetables that our compatriots grow in their dacha and backyard plots are beneficial in their own way and have a unique taste. Resourceful housewives invented to harvest the whole crop together and make it a snack for the winter. As a result, the salad “along the garden” appeared. It consists of carrots, cabbage, tomatoes, onions, sweet peppers and other products from the beds. The result is a satisfying and healthy dish that almost everyone likes and is the real pride of the gardener. It is also possible to prepare such a snack for the future from purchased vegetables, which are much cheaper during the harvest season than during the cold season.
Cooking Features
Even an inexperienced hostess can make salad “Along the garden”, since the technology of cooking these canned foods is simple. Vegetables are cut, stewed, seasoned, laid out in cans, tightly closed - and a multi-component snack is ready. However, without knowing some subtleties, the result may not meet the expectations of the chef.
- The nature of cutting vegetables for the salad “Along the garden” should be identical. Usually the cabbage is finely chopped, the carrots are rubbed on a special grater for Korean salads or cut into thin strips, the pepper is cut into strips or thin half rings, onions are cut into halves of rings, and tomatoes are cut into small-sized slices. If the composition includes cucumbers or zucchini, they are crushed in the same way as carrots, or cut into thin semicircles.
- Cabbage for the preparation of salad for the winter using late varieties, it is juicier and better stored.
- Tomatoes for the snack “Along the garden” are selected solid, intact. Even brown and slightly immature fruits will do.
- Carrots are often cooked a little slower than other vegetables, so they are often boiled until half cooked before chopping.
- Banks under the salad “Along the garden” must be washed with soda and sterilized, otherwise the appetizer will spoil before reaching winter. Covers also need to be sterilized, for this purpose they are subjected to boiling. Close the salad only with metal lids, ensuring tightness, plastic for this will not work.
- The “Along the Garden” snack, made according to any recipe you like, can be safely stored at room temperature.
Recipes for salad “Along the garden” are different. There is nothing surprising here: everyone grows up a different set of vegetables in the beds and tries to “make friends” of them by combining them into a snack. Greens give the salad freshness, garlic and hot peppers - piquancy. For the satiety of the food sometimes include rice. You can choose a dish option for every taste.
Salad “Along the garden” with garlic and greens
Composition (for 2-2, 25 l):
- white cabbage - 0.5 kg;
- sweet pepper - 0, 5 kg;
- brown tomatoes - 0, 5 kg;
- carrots - 0, 5 kg;
- onions - 0, 5 kg;
- garlic - 10 cloves;
- parsley - 100 g;
- salt - 20 g;
- sugar - 150 g;
- table vinegar (9 percent) - 100 ml;
- refined vegetable oil - 0, 2 liters.
Method of preparation:
- From the head of cabbage, remove the top leaves. Wash it, dry it. Finely chop the cabbage, put in the pan.
- Scrape carrots, wash, dry with a napkin. Grind on a grater for Korean carrots or on the usual with large holes. Send to cabbage.
- Tomatoes, washing and soaking with a napkin, cut into thin slices. Put to other vegetables.
- Remove the seeds from the peppers by cutting the stalks near the pods. Cut the pulp into strips, put in a pan with other products.
- Free onion from the husk, cut into thin half-rings, combine with the rest of the vegetables.
- Add salt, sugar, oil and vinegar to vegetables, mix.
- Put the pan on a slow fire. Wait until its contents boil. Stew vegetables in their own juice for 30 minutes.
- Wash the parsley, shake off the water, let it dry.
- Pass the garlic through the press.
- Add garlic and greens to the snack, stir it. After 2-3 minutes, remove from heat.
- While the salad is stewing, prepare jars and lids by washing them out, sterilizing them in any convenient way.
- Fill the jars with ready-made salad, cork them tightly and turn them over.
Put cooled salad “Along the garden” into the pantry or any other place where you usually keep supplies for the winter.
Salad “Along the garden” with cucumbers
Composition (4-4, 5 l):
- cabbage - 1 kg;
- carrots - 1 kg;
- cucumbers - 1 kg;
- tomatoes - 1 kg;
- Bulgarian pepper - 1 kg;
- onions - 1 kg;
- vegetable oil - 0, 2 l;
- table vinegar (9 percent) - 150 ml;
- sugar - 0, 2 kg;
- fresh greens (dill, parsley) - 0.2 kg;
- salt - 40 g.
Method of preparation:
- Wash and dry vegetables, greens.
- Prepare jars, lids.
- Pepper and onion cut into halves or quarters of rings.
- Coarsely grate the carrots or cut them into small strips.
- Cut cucumbers into semicircles, tomatoes - into slices.
- Chop the cabbage into a neat straw.
- Combine the vegetables by placing in a saucepan. Pour on them chopped greens, salt and sugar, mix. Leave for an hour to give the vegetables juice.
- Put the saucepan on the stove and bring the vegetable platter to a boil over low heat.
- Add butter. Boil for half an hour.
- Pour in vinegar, mix, leave for another 5 minutes.
- Spread the salad over the prepared jars, close tightly. Turning over, leave to cool.
The salad prepared according to this recipe is more tender and juicy than the previous one, but it has a less savory taste.
Salad “Along the garden” with rice
Composition (for 2, 5 l):
- cabbage - 0, 5 kg;
- carrots - 0, 5 kg;
- tomatoes - 0.5 kg;
- sweet pepper - 0, 5 kg;
- eggplants - 0.5 kg;
- zucchini - 0.5 kg;
- onions - 0, 5 kg;
- rice - 100 g;
- salt - 25 g;
- dill - 50 g;
- parsley - 50 g;
- acetic essence (70 percent) - 20 ml;
- sugar - 100 g;
- refined vegetable oil - 0, 2 l;
- seasonings to taste.
Method of preparation:
- Boil the rice separately, rinse and cool.
- Cut onions into thin half-rings, pepper - into strips. Grind carrots on a grater, chop cabbage.
- Peel zucchini and eggplants, cut into semicircles about 5 mm thick or in cubes about 1 cm in size.
- Eggplants soak for 20 minutes in salted water, wash, let them dry.
- Crush tomatoes in a meat grinder to a state of mashed potatoes.
- Place onions, cabbage, carrots and peppers in a saucepan. Add to them salt, sugar and tomato puree. Stir. Leave for half an hour.
- Bring the mixture to a boil and simmer for 20 minutes.
- Pour oil into another pan. Put eggplants and zucchini in it. Cook them for 10 minutes.
- Add the remaining vegetables to the zucchini and eggplants along with the tomato sauce. Put rice to them.
- Over low heat bring the mixture to a boil and simmer for 10 minutes. Pour in vinegar, add herbs and spices. Continue cooking for another 5 minutes.
- Spread snacks on sterilized cans, roll up.
This variant of the snack “Along the garden” is the most satisfying. If this dish is heated, it can replace a full meal or side dish.
Salad “Along the garden” is one of the most multicomponent snacks that our compatriots prepare for the winter. It has almost everything that grows on the beds. Preparing canned food is easy, stored well.
