I have an autumn salad recipe in my culinary piggy bank that helps to attach all the substandard vegetables. Also, in this preparation, cucumbers with tomatoes are interchangeable. I suggest the option with cucumbers.
If you decide to cook the option with tomatoes, then they must be taken as much as cucumbers. The cooking principle does not change.
Main ingredient: Vegetables
Dish: Blanks / Preservation
- White cabbage - 300 Grams
- Bulgarian pepper - 300 Gram
- Cucumber - 300 Grams
- Carrots - 300 Grams
- Bulb onion - 300 Grams
- Sugar - 0.3 cups
- Salt - 25 Grams
- Table vinegar 9% - 45 Milliliters
- Garlic - 3 Cloves
- Peppercorns - To taste
- Vegetable oil - 50 Milliliters
- Dill - 1/2 Bunch (or parsley, celery)
How to cook "Autumn Salad for the Winter"
Prepare the required ingredients. Take a heavy-bottomed saucepan. Chop the onion into quarters. Grate the carrots on a coarse grater and transfer to a saucepan. Cut the cucumbers into slices (if you have large cucumbers, then in quarters and remove the rough peel). Cut the bell pepper into thin cubes. Transfer vegetables to a saucepan. Chop the cabbage thinly. Finely chop the dill and garlic. Transfer to vegetables. Also add oil, salt, sugar, peppercorns, bay leaves. Mix thoroughly. Leave it at room temperature for an hour. After the time has passed, put on a slow fire. After boiling, cook for 15 minutes, stirring occasionally. Finally, add vinegar and boil for another 5 minutes. Put the prepared salad in sterilized jars and roll up with clean, dry lids.