Kuban salad for winter with cabbage

Step-by-step cooking

1. Step 1:

   

   First of all, prepare all the necessary vegetables for making a salad. Take the cabbage mature, not young, it is more dense and crispy. Use meaty and juicy peppers, the salad will taste better with them. Also, if possible, use peppers of different colors, then the salad in the jar looks more appetizing and more beautiful.

2. Step 2:

   

   Peel all the vegetables and wash them well. Dry them with paper napkins or a towel. Cut the peppers in half, remove the core, white veins and seeds.

3. Step 3:

   

   Cut the cabbage into thin strips. You can use a vegetable cutter and chop cabbage with its help, here it is more convenient and familiar to you. Add about half of the specified amount of salt (use ordinary table salt). Remember the cabbage with your hands and leave it for a while so that the juice appears.

4. Step 4:

   

   Take care of the rest of the vegetables. Cut the pepper into feathers or half rings.

5. Step 5:

   

   Cut the young and juicy cucumbers into thin circles.

6. Step 6:

   

   Cut the tomatoes in half, remove the places where the stalk was attached and chop the tomatoes as for a vegetable salad, i.e. in small slices. Use tomatoes that are elastic and fleshy, then they will retain their shape as much as possible in the finished salad.

7. Step 7:

   

   Next comes the turn of carrots and onions. Cut the onion into half rings of medium thickness (not thin and not thick). Carrots can be chopped by hand with cubes, or grated on a coarse grater. I like to use a grater for Korean carrots, so the vegetable in the salad looks more appetizing.

8. Step 8:

   

   Put all the vegetables in a saucepan. Add the remaining salt, as well as sugar, bay leaf and pepper, pour in vegetable oil and a third of vinegar (about 25 milliliters).

10. Step 9:

    

    Mix the salad thoroughly but gently. It is convenient to do this with your hands (first put on gloves, since if there are wounds on your hands, they may start to pinch). Leave the salad to infuse for about an hour at room temperature. During this time, stir the contents of the pan a couple of times.

11. Step 10:

    

    While the salad is being infused, sterilize the jars in a way convenient for you (in a water bath, in a microwave oven or in the oven). I usually sterilize in the oven, for this purpose I send thoroughly washed cans to a cold oven with the necks down and leave for 20-30 minutes at a temperature of 180-190 degrees.

12. Step 11:

    

    The lids can also be sterilized in the oven, or boiled for 5-10 minutes.

13. Step 12:

    

    After an hour, a sufficient amount of juice is formed in a saucepan with vegetables.

14. Step 13:

    

    Now we need to heat treat the salad. Put the pan on the fire and bring to a boil. Then reduce the heat to slightly below average and cook the salad under the lid for about 7 minutes (stir it a couple of times in the process). At the end, pour in 50 ml. the remaining vinegar. Stir and turn off the stove.

15. Step 14:

    

    Arrange the hot salad in sterile jars.

16. Step 15:

    

    Close the jars with lids. Turn the workpiece upside down with the necks, leave at room temperature under a blanket or towel until completely cooled. Next, put the jars in a cool place (cellar, pantry or refrigerator) for long-term storage.

17. Step 16:

    

    Delicious and very fragrant Kuban salad is ready!