Ingredients for making Kuban salad for the winter
For 8 cans of 500 milliliters
- Tomatoes (hard) 2 kilograms
- White cabbage 1.5 kilograms
- Sweet pepper 700-800 grams
- Onions 500-600 grams
- Sunflower oil 300 grams
- Vinegar 9% 150 grams
- Ground paprika 1/2 teaspoon
- Black pepper 15-20 peas
- Salt 100 grams (or slightly less)
- Main Ingredients: Cabbage, Onion, Pepper, Tomato
Casserole - 2 pieces, a kitchen knife, a cutting board, kitchen towels, glass jars with lids, a knife for chopping vegetables, a wooden spoon, kitchen pot holders.
Cooking Kuban salad for the winter:
Step 1: prepare the cabbage.
Peel the cabbage, removing the upper leaves, then rinse and divide in half or quarters, here it is more convenient for you. Remove the bitter stump, if you do not, it will ruin the taste of the whole salad. Grind the cabbage by cutting it into thin strips. It is best to use a special knife designed for chopping vegetables, so it will be much faster.
Mix shredded cabbage with a small amount of salt (be sure to measure how much you added so as not to salt the salad) and mix by pressing with your hands so that the leaves of cabbage give juice.
Step 2: prepare the tomatoes.
Rinse the tomatoes, dry with towels. Remove the seal on the crown, and then cut the vegetables into pieces of medium size, but of arbitrary shape. I cut with wedges.
Step 3: prepare the pepper.
Clean the seeds of the bell peppers and wash the vegetables inside and out, and then cut them into medium-sized pieces. Remember to remove the ponytail too.
Step 4: prepare the onion.
Peel the onions, cut off all excess, and rinse the rest with cold water. After chop the onion in half rings or feathers of medium thickness.
Step 5: prepare the Kuban salad.
In a large saucepan, mix vegetables with each other, pour in vegetable oil and pour out the remaining salt. Add peas of black pepper, half a teaspoon of ground paprika, mix and put on fire. It’s not necessary to cook for a long time. As soon as the vegetables boil, pour vinegar into them and remove from heat.
Step 6: preserve the Kuban salad for the winter.
Arrange the hot Kuban salad in half-liter jars, cover with lids and put in a pan with hot water. Water should reach the banks to the shoulders, and the bottom of the pan must be lined with a towel. Bring everything to a boil and sterilize the jars with blanks for 20 minutes.
After sterilization, immediately tighten the lids on the jars. Turn the workpieces upside down and place them on the covers. Let it stand until it cools completely. After that, the Kuban salad prepared for the winter should be stored in a dark and cool place, where you have all the other pickles and jams.
Step 7: serve the Kuban salad.
Kuban salad is both an appetizer and a very tasty addition to any side dish or main hot dish. It’s as if the vegetables were just cut; there is absolutely no feeling that they were canned. And they retain much more useful substances, since we did not stew them for an hour, unlike other vegetables prepared for the winter. Therefore, eat on health.
Enjoy your meal!
- Calculate the salt based on the fact that for 1 kilogram of vegetables it needs only 20 grams, and no more.
- Do not use detergents to wash cans, it is better to take baking soda in the old way.