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Hunting salad for winter

"Hunter's" Vegetable Relish for Winter

A great vegetable appetizer for holidays and everyday meals! This "Hunter's" relish is made from ingredients everyone has on hand, and it's very quick and easy. The recipe is a tasty, efficient way to put up seasonal vegetables for later. I love it because it has so many ingredients, and layering the vegetables means they braise just right!

hallen-bunny

Recipe author

Composition / ingredients

Servings:

Green cabbage

0.5

Carrots

0.5

Cucumbers

0.5

Bell pepper

0.5

Onion

0.5

Tomatoes

1.5

Sugar

0.5

Salt

Vegetable oil

125

Allspice

Bay leaf

Vinegar (9%)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 1 g

Fats 25 % 3 g

Carbohydrates 67 % 8 g

61 kcal

GI: 75 / 0 / 25

Cooking method

Step 1:

How do you make Hunter's relish for the winter? Gather all your ingredients. Wash and dry the vegetables. I usually don't wash the cabbage—I just peel off the top two leaves and toss them. Trim the ends off the cucumbers and remove the cores and seeds from the peppers. I always peel the tomatoes so the skins don't end up in the finished relish; the recipe doesn't require it, though—just cutting off the stem ends is enough.
Step 2:

Peel the carrots and cut them into thin rounds (I use a mandoline). Pour the vegetable oil into a large, heavy-bottomed pot and lay down a layer of the carrot rounds.
Step 3:

For the next layer, add the onion cut into half-moons.
Step 4:

Then the bell pepper, cut into strips (I cut it into half-moons).
Step 5:

The next layer is cucumber rounds, which I also slice on the mandoline—though an ordinary knife works fine.
Step 6:

Then a layer of shredded cabbage. You can lightly salt the cabbage to help it release its juice.
Step 7:

For the final layer, add the tomatoes cut into wedges. Set the pot of relish over the heat—don't stir the layers! Don't worry that the pot is full to the brim; once it heats up and the vegetables release their juices, everything will settle down.
Step 8:

Once the contents are well heated and come to a boil, add the salt, sugar, and all the seasonings. Stir the relish well. Bring it back to a boil and cook for another five minutes over low heat.
Step 9:

As soon as the relish boils and gives off plenty of juice, it's done.
Step 10:

Pack the hot relish into the prepared jars.
Step 11:

Put a towel in the bottom of a large pot, set the jars of relish on it, and fill the pot with water up to the shoulders of the jars. Process the jars: pint (0.5-liter) for 5 minutes, 0.75-liter for 7 minutes, quart (1-liter) for 10 minutes. Seal the finished relish and wrap the jars in a warm blanket until completely cool.