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Canned Vegetable Salad with Mushrooms for Winter

A handy way to put up vegetables for the winter. What makes this recipe special is that it's a wonderful winter preserve that includes mushrooms. It's delicious as a side, and it's also easy to pack along for a picnic.

SolnishkoAuthor avatar
Recipe author
Vegetable salad for winter with mushrooms
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 6 % 1 g
Fats 59 % 10 g
Carbohydrates 35 % 6 g
118 kcal
GI: 83 / 0 / 17
  • This year we gathered a huge haul of mushrooms: 15 kg of porcini, 20 kg of slippery jacks, 10 kg of green russula, 8 kg of saffron milk caps, 10 kg of milk caps, and a few parasol mushrooms! We haven't even gone out for the honey mushrooms yet. We pickled, dried, and fried our fill, but there were still so many left that we froze them for keeping. When it came time to clear out the freezer, we had to figure out what to do with them, and since we have plenty of jars, we came up with this winter-preserve recipe. Here's a very tasty canned vegetable salad with mushrooms for the winter. I used pre-boiled, frozen slippery jacks. I usually pickle the small mushrooms, but the big ones somehow don't look as nice pickled.
  • And here's the recipe itself:
  • Prep all the ingredients first:
  • 1) Grate the carrots on a coarse grater (or use a food processor with the right attachment).
  • 2) Shred the cabbage, again by hand or with a food processor's shredding attachment.
  • 3) Slice the onion into rings.
  • 4) Slice the cucumbers into rounds.
  • 5) Seed the peppers and cut them into strips.
  • 6) Cut the mushrooms into pieces about 1.5 cm (about ½ inch).
  • 7) Cut the tomatoes into quarters.
  • Then pour the vegetable oil into a heavy-bottomed pot and bring it to a boil. Add the carrots to the boiling oil and cook for 5 minutes. Add the onion and cook for another 5 minutes. Add the cabbage and sugar and cook for 5 minutes. Add the cucumbers, peppers, mushrooms, and tomatoes. Then add 3–4 bay leaves, a few black peppercorns, plus vinegar and salt to taste. Mix thoroughly and simmer until done. Pack into clean, sterilized jars, seal with the lids, turn upside down, cover with a blanket, and leave until completely cool. No extra sterilization needed.

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Fresh cucumbers - 15  kcal/100g
  • Forest mushrooms - 21  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Wine vinegar (3%) - 9  kcal/100g
  • Vinegar 9% - 11  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Apple vinegar - 14  kcal/100g
  • Vinegar - 11  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • White cabbage - 28  kcal/100g
  • Boiled white cabbage - 21  kcal/100g

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