Hunting salad for the winter

Ingredients for the preparation of a hunting salad for the winter


  1. White cabbage 1 kilogram
  2. Carrot 1 kg
  3. Cucumbers (large) 1 kilogram
  4. Bulgarian pepper 1 kilogram
  5. Onion 1 kg
  6. Garlic 6-10 cloves

Other products:

  1. Vegetable oil (refined) 250 milliliters
  2. Rock salt (without iodine) 100 grams
  3. Granulated sugar 1 cup
  4. Table vinegar 9% 140 milliliters
  5. Laurel leaf 5 pieces
  6. Black peppercorns 10 pieces
  • Main Ingredients: Cabbage, Onion, Carrot, Tomato, Garlic
  • Serving 8 servings
  • World Cuisine


Kitchen scales, Glass (capacity 250 milliliters), Cutting board, Kitchen knife, Paper kitchen towels, Deep pan (capacity 5 liters), Stove, Wooden kitchen spoon, Glass half-liter can - 7-8 pieces, Metal screw lid (possible with elastic ) - 7-8 pieces, Kitchen towel - 2 pieces, Watering can with a wide neck, Ladle, Wool blanket, Plate

Cooking a hunting salad for the winter:

Step 1: prepare the vegetables.

First, we clean the cabbage from the upper damaged leaves, and onions and carrots with garlic from the peel. In cucumbers, remove the tips on both sides, and in the sweet pepper stalk and gutted it from the seeds. Then we wash them under a thin stream of cold running water from any kind of pollution.
After that, we dry with paper kitchen towels, put it on a cutting board and continue the preparation. Cucumbers with carrots are cut into rings or half rings up to 5 millimeters thick or chopped on a coarse grater.

We shred cabbage thin, and sweet pepper with larger straws up to 1 centimeter.

Chop onions in half rings or quarters up to 5-7 millimeters thick, and finely chop each clove of garlic.

We put all the vegetables in a deep non-stick pan, season them with half a serving of sugar, salt, bay leaf and black pepper peas. Mix everything with a wooden kitchen spoon until smooth and leave at room temperature to infuse for 1 hour.

Step 2: prepare inventory for conservation.

In the meantime, we check the cans for cracks and nicks, and the metal caps for rust. After that, we thoroughly rinse them with a kitchen brush and baking soda or detergents that contain a minimum of chemicals. Then we boil small appliances or pour them over with hot water, and sterilize jars with lids in any convenient way, which you can learn more about by clicking on this link.

Step 3: prepare the marinade.

It will take about 50-60 minutes to prepare the dishes, put it on a crystal clear table and move the infused vegetables to a medium heat. We give them the opportunity to heat up very much, but we do not bring them to a boil! Meanwhile, we send a deep stewpan to the next burner and pour in it all the vegetable oil and table 9% vinegar. There we add the remaining granulated sugar, rock salt, laurel leaves and black peppercorns. As soon as the mixture boils, boil it for a couple of minutes and remove from the stove.

Step 4: prepare and preserve the hunting salad for the winter.

Next, fill the resulting marinade with vegetables languishing in a pan, and again bring everything to a boil. Cook the salad over medium heat. 10-15 minutes until half ready. Do not overdo it; the products should be slightly crispy.

As soon as they soften a little, one by one we install a wide-necked watering can on each sterilized jar. Using a ladle, put hot vegetables on them and fill them with the remains of the marinade from the pan, so that it almost reaches the level of the necks. We cover the containers with lids, if they are metal with carvings, we tighten the jars with a kitchen towel, and close ordinary ones with elastic with a special key.

We turn the blanks upside down, check for air, if it does not come out, put the lids down on the floor, wrap them in a woolen blanket so that there are no gaps, and leave it in this form until it cools completely, that is, on 2-3 days. After that, we send the salad to a cooler, well-ventilated place, for example, a pantry, a cellar or a cellar.

Step 5: serve the hunting salad for the winter.

The hunting salad for the winter is served at room temperature or chilled as a side dish or appetizer. It is served in a salad bowl, deep bowl or in portions on plates, optionally sprinkled with fresh chopped greens of dill, parsley, cilantro or green onions. Also, very often this yummy is used as a filling for baking or the basis for vegetable soup or stew. Enjoy it!
Enjoy your meal!

Recipe Tips:

- sometimes a set of vegetables is supplemented with green tomatoes or mushrooms;

- table vinegar can be replaced with apple or wine;

- Are you afraid that the workpiece will ferment and explode? Before closing the jars, put 1/4 tablets of aspirin in each, it acts as a preservative and in such a small dose does not affect health!