Kubansky salad for the winter - 6 step-by-step recipes

"Kuban" salad is a great vitamin preparation for the winter, containing a maximum of various vegetables. The brighter and fleshy vegetables will be taken to prepare the salad, the more beautiful the finished dish will turn out. It is better to take cabbage of winter varieties: it retains its taste better when preserved.

Kubansky salad for the winter without sterilization

To prepare such a salad, it is better to take fleshy vegetables that retain their shape better after heat treatment and remain juicy. If you take sweet peppers of different colors, the salad will turn out to be even brighter and more appetizing.

Cooking time: 1 hour 30 min.

Cooking time: 20 min.

Servings - 4.

• 
  Finely chop the cabbage, transfer to a deep bowl, mash slightly, add salt and leave to let the juice flow.
• 
  Free the sweet peppers from seeds and internal partitions, and then cut them into thin strips or cubes together with the carrots.
• 
  Cut the washed cucumbers into circles, removing the tails. The slices should be about 5 mm thick.
• 
  Cut out the stalk of tomatoes and cut them into slices of such a size that they do not lose their shape in the salad.
• 
  Cut the peeled onion into small cubes.
• 
  Put all the ingredients of the salad in a deep bowl, season with salt, sugar, add spices and oil. Stir well with a large wooden spoon or with your hands. This must be done carefully so that the pieces of vegetables do not wrinkle or lose their shape. Leave the mass to infuse for one hour.
• 
  Put the resulting vegetable mass with the released juice on the fire and simmer for about 7 minutes on low heat under the lid. Stir the salad periodically. When the salad is almost ready, pour the vinegar into it and mix again.
• 
  Transfer the prepared salad hot to sterilized jars and immediately close the lids. Leave for several hours in a warm room to cool the workpieces, and then store in the dark and cold.

Kubansky salad with cabbage and cucumbers for the winter

Sterilization during preparation of the salad keeps cabbage and cucumbers crisper, which makes the "Kuban" salad more delicious. Herbs, garlic and seasonings add zest and spice. These ingredients should be given special attention: the final pungency of the finished dish depends on their quantity.

Cooking time: 3 hours 40 minutes.

Cooking time: 20 min.

Servings - 4.

Ingredients:

• Cucumber - 1 kg
• Tomato - 1 kg
• White cabbage - 1 kg
• Carrots - 1 kg
• Bulb onions - 500 gr.
• Sweet pepper - 500 gr.
• Dill - 100 gr.
• Garlic - 7 tooth
• Hot pepper - 1 pc.
• Ground black pepper - 10 gr.
• Vegetable oil - 200 ml
• Salt - 40 gr.
• Granulated sugar - 80 gr.
• Table vinegar 9% - 150 mol

Cooking process:

1. Remove the top dirty or crumpled leaves from the cabbage, chop finely, mash with salt and leave to let the juice flow.
2. Cut the cucumbers and carrots into cubes. If the skin of the cucumbers is tough, you must first cut it off. Cut the tomatoes into large enough slices, removing the stalk.
3. Bell peppers and onions are best cut into half rings, and garlic, dill, and hot peppers should be chopped as finely as possible.
4. Put all the vegetables in a deep bowl, stir and leave, covered with a lid, in a warm room to release the juice. This process usually takes 2-4 hours, depending on the juiciness and meatiness of the vegetables.
5. After the specified time, transfer the salad to a heat-resistant dish, boil for 15-20 minutes and put in sterilized jars, add juice on top and then seal immediately. The "Kubansky" salad is ready for the winter!

Kuban salad with cabbage, tomatoes and cucumbers for the winter

Tomatoes and carrots are invariable components of "Kuban salad", and all other ingredients can vary depending on the culinary preferences. In this recipe, cabbage, cucumbers and tomatoes become the stars of the dish - a familiar and very beloved combination by many.

Cooking time: 2 hours. 40 minutes

Cooking time: 20 min.

Servings - 4.

Ingredients:

• Carrots - 500 gr.
• White cabbage - 1 kg
• Parsley - 1 bunch.
• Tomato - 1 kg
• Hot pepper - 1 pc.
• Cucumber - 700 gr.
• Sweet pepper - 700 gr.
• Bulb onions - 500 gr.
• Salt - 2 tablespoons
• Granulated sugar - 1 tablespoon
• Table vinegar 9% - 1 tbsp for a can of 1 l
• Bay leaf - 2 pcs. for a can of 1 l
• Allspice peas - 3 pcs. for a can of 1 l
• Vegetable oil - 1 tablespoon for a can of 1 l

Cooking process:

1. We chop the cabbage in the traditional way, mash it slightly, add a little salt and leave to let the juice flow.
2. Rub the carrots, cut the cucumbers into halves, and cut the onions into half rings. Cut the tomatoes into large slices.
3. After removing the seeds and internal partitions, chop the bell peppers into strips, and chop the hot peppers very finely, not forgetting to get the seeds. If this is not done, the salad will turn out to be overly spicy.
4. We put all the components of the salad in a deep bowl, add the ingredients for pickling, with the exception of vinegar, and chopped herbs, mix gently so as not to damage the slices of vegetables and leave the salad in a warm place for several hours.
5. In each jar where the workpiece will be stored, put bay leaf and allspice, put salad on top, pour over the resulting juice, add oil and vinegar.
6. Sterilize the jars in a wide saucepan for no more than 20 minutes, and then immediately roll up. Bon Appetit!

How to prepare the Kubansky salad for the winter with sterilization?

The salad, which is not difficult to prepare, contains many useful substances and will please every household. It will perfectly complement the diet in the winter season, especially if you use bright and fleshy vegetables for its preparation.

Cooking time: 2 hours. 40 minutes

Cooking time: 20 min.

Servings - 4.

Ingredients:

• Cucumber - 1 kg
• White cabbage - 1 kg
• Sweet pepper - 500 gr.
• Creamy tomato - 1 kg
• Carrots - 1 kg
• Garlic - 8 tooth.
• Bulb onions - 500 gr.
• Hot pepper - 1 pc.
• Dill - 100 gr.
• Ground black pepper - 10 gr.
• Granulated sugar - 80 gr.
• Vegetable oil - 200 ml
• Salt - 40 gr.
• Table vinegar 9% - 150 ml

Cooking process:

1. Remove the top leaves from the cabbage and chop it finely, add a little salt and mash, and then leave in a warm room in a bowl so that it starts to let the juice start.
2. Remove the skin from the cucumbers and cut into semicircles, tomatoes into slices, onions and bell peppers into half rings, and carrots into slices or cubes, depending on the size of the vegetable.
3. Mix all the prepared ingredients, being careful not to disturb the integrity of the chopped vegetables, add the specified amount of granulated sugar and salt, as well as chopped garlic, parsley and hot peppers. Leave the salad warm for a few hours to infuse.
4. Arrange the workpiece in jars, pouring into each one an equal amount of released juice, the required volume of vinegar and oil, cover with lids.
5. Place the blanks for sterilization in a large saucepan for 20 minutes at a medium boil, and then seal the jars tightly and store in the cold.

Incredibly delicious Kuban salad with eggplant in jars

Instead of cabbage, which is used in the classic recipes of "Kuban" vegetable salad, you can use eggplants.You will get an original appetizer that even sophisticated gourmets will gladly sweep off the table.

Cooking time: 50 min.

Cooking time: 20 min.

Servings - 6.

Ingredients:

• Eggplant - 1.5 kg
• Tomato - 1 kg
• Carrots - 1 kg
• Bitter pepper - 1 pc.
• Garlic - 3 heads.
• Vegetable oil - 0.5 l
• Table vinegar 9% - 120 ml
• Salt - 2 tablespoons
• Granulated sugar - 200 gr.

Cooking process:

1. Peel the eggplants, cut into small cubes, sprinkle with salt and leave for 15 minutes to get rid of the bitterness.
2. Chop tomatoes, garlic cloves and hot peppers with a meat grinder or in a blender, add butter, sugar and salt, mix and heat over low heat.
3. Cook the tomato paste over low heat for about 15 minutes, until it thickens.
4. Grate the carrots, as for cooking vegetables in Korean.
5. Squeeze the eggplants and place in tomato paste, add carrots. Cook everything together with low heat for another half an hour, then pour in the vinegar and, after mixing, put in sterilized jars and seal.

How to cook Kubansky salad without cabbage for the winter?

For those who want to eat a delicious vitamin salad in winter, but do not like cabbage, you can prepare a variation on the theme of "Kuban", but without this vegetable. Chili peppers, fresh or ground, will add spice to the workpiece, and preparing such a salad is quick and easy.

Cooking time: 1 hour 05 minutes.

Cooking time: 20 min.

Servings - 8.

Ingredients:

• Tomato - 1 kg
• Sweet pepper - 1 kg
• Cucumber - 1 kg
• Onions - 1 kg
• Carrots - 1 kg
• Vegetable oil - 500 ml
• Table vinegar 9% - 2 tablespoons
• Granulated sugar - 2 tablespoons
• Salt - 2 tablespoons
• Hot pepper - to taste.

Cooking process:

1. In a large skillet, fry chopped or grated carrots in hot oil.
2. After 15 minutes, add sweet peppers to the carrots, which were previously cut into cubes.
3. After another 15 minutes, add half rings of onion to the vegetables and mix well.
4. At the next stage, add diced tomatoes and cucumbers cut into half rings into a frying pan with vegetables. Add the ingredients for the marinade - granulated sugar, salt and vinegar, as well as the desired amount of chopped hot peppers.
5. Mix everything and cook for 15 minutes with low heat. Then put the salad hot in sterilized jars and seal. Bon Appetit!