Recipes of Kuban salad for the winter: preparing hits of the "pickled" region

Salad with a distinctive name is a workpiece that combines many seasonal vegetables, generously seasoned with spices and herbs. And since nature “throws” a different combination of vegetables, conservation also is constantly changing. Kuban mistresses know not one, but several recipes for winter harvesting.

Salad "Kuban" for the winter: a choice of vegetables

Experienced housewives love to perfect recipes. Moreover, they often do this “by chance”. As a result of experiments, various recipes of Kuban salad for the winter were born. However, in the process of bold improvements, several basic rules must be followed.

• Cabbage. The classic salad includes cabbage. Usually use white. Fans of experiments replace it with red-headed or completely exclude it from the dish. But when it comes to classics, it is important to choose the right product. Late cabbage is recommended for salad, strong and firm. It is she who possesses the juiciness that will provide the workpiece with a special taste.
• Tomatoes. Tomatoes serve as a full-fledged salad ingredient, not as a dressing. Therefore, choose high-quality and dense fruits that do not turn into porridge. To spin, you can take green tomatoes or slightly brown. The taste of this will not get worse.
• Cucumbers. If you decide to roll a salad with cucumbers, then refuse long cooking. Otherwise, the vegetable will lose its original crispy taste. This also applies to cabbage. If you want in the winter not only to enjoy a delicious dish, but also to appetite “crunch”, then prefer recipes with sterilization.
• Pepper. Including sweet pepper in the salad, try to diversify the appetizer. To do this, use a red or orange fruit. This will add color to the dish. Such conservation is perceived as more appetizing.

5 spin variations

Beginners should not rush to experiment. Use ready-made recipes checked by more than one generation. Consider the options presented below and choose the most suitable one for yourself, weighing not only the availability of ingredients, but also the final taste of the salad.

Traditional

Features. The most common recipes for Kuban salad with cabbage for the winter. Not surprising. Juicy tasty vegetable gives the dish a special autumn aroma. And since the classic recipe involves sterilization, then most of the vitamins are completely stored in the workpiece.

Components:

• white cabbage - 2.25 kg;
• onions - 350 g;
• vinegar - 75 ml;
• black pepper, paprika;
• sweet pepper - 1.4 kg;
• sunflower oil - 225 ml;
• salt - about 120 g;
• tomatoes - 3.2 kg.

Cooking progress

1. Prepare the cabbage.
2. Shred the head, fold the workpiece into a large cauldron.
3. Remember cabbage with salt.
4. Leave the ingredient to let the juice.
5. Meanwhile, cut the tomatoes into small slices.
6. Pieces of tomatoes put in a cauldron to the cabbage.
7. Cut the pepper into thin, short strips.
8. Peel the onion, chop in half rings or quarters.
9. Add both products to the cabbage-tomato harvest.
10. Pour oil into a cauldron.
11. On a low heat, bring the mass to a boil.
12. Pour all seasonings, add vinegar.
13. Stir the dish and taste, if necessary, add pepper and salt.
14. Remove the cauldron from the heat.
15. Put the resulting workpiece in banks.
16. Sterilize the salad for ten minutes if you roll in 0.5-liter jars and 15 minutes if you use a liter container.
17. Roll up and hide for the winter.

No sterilization

Features. Want to roll up Kuban salad for the winter without sterilization? Then use the recipe below. Despite the preliminary cooking of vegetables, they retain a light crispy taste if you do not digest the dish.

Components:

• tomatoes - 1.3 kg;
• carrots - 0.6 kg;
• white cabbage - 1.4 kg;
• sunflower oil - 380-400 ml;
• cucumbers - 0.6 kg;
• apple vinegar - 150 ml;
• bell pepper - 0.75 kg;
• Bay leaf;
• salt - 130 g;
• sugar - 110 g;
• pepper - 12-15 peas.

Cooking progress

1. Dense, fleshy tomatoes cut into slices.
2. Chop cabbage into small strips.
3. Peel the stem from the seeds and chop into thin, short strips.
4. Cut the carrots into strips (it is better not to use a grater).
5. Cut the cucumbers lengthwise and chop in half rings.
6. Connect all components in a common cauldron.
7. Gently mix the ingredients, being careful not to crush the foods too much.
8. Add all loose spices to the dish, pour peas, lower the bay leaf.
9. Pour in sunflower oil, then vinegar.
10. Stir the dish again.
11. Set aside the cauldron with the workpiece for one and a half to two hours.
12. During this time, the vegetables have time to let the juice.
13. Now rearrange the container on fire.
14. When the salad starts to boil, immediately reduce the flame to a minimum.
15. Stew the mass for about 15-20 minutes, not forgetting to mix periodically.
16. Unfold and roll up the hot billet immediately.

With eggplant

Features. Another tasty version of the Kuban salad is prepared for the winter without cabbage, but with eggplant. The dish is easy to prepare, so suitable for beginner housewives. The spin differs from the recipes described above by one more nuance. For preservation with eggplant, tomato filling is required. Therefore, you do not need to select dense tomatoes. You can use slightly spoiled, soft or damaged vegetables.

Components:

• carrots - 1.1 kg;
• eggplant - 1.6 kg;
• tomatoes - 2.1 kg;
• garlic - two to three heads;
• vegetable oil - 0.55 l;
• table vinegar - 120 ml;
• chili pepper - one pod;
• sugar - 210 g;
• salt - 70 g.

Cooking progress

1. Sort the tomatoes, cut off all the damaged areas.
2. Cut the tomatoes into small slices, peel the cloves of garlic.
3. Prepare Chilean Peppers.
4. Pass all products through a meat grinder.
5. Pour the fragrant tomato billet into the cauldron, pour in the salt.
6. Add sugar, add oil.
7. Put the cauldron on the fire, boil the mass.
8. When the mixture boils, lower the heat.
9. Stew tomato sauce for about 15 minutes.
10. Cut eggplant into medium-sized cubes.
11. To eliminate bitterness from vegetables, sprinkle them with salt, mix.
12. Leave the workpiece for ten minutes.
13. Squeeze out the eggplant slices from excess juice.
14. Dip them in a boiling tomato sauce.
15. Following the eggplant, add the carrots grated on a coarse grater.
16. Mix well.
17. Cover the cauldron with a lid.
18. Stew the salad for half an hour, periodically stirring the dish.
19. During this time, the workpiece will be halved in volume.
20. Pour in the vinegar, continue cooking the salad for another five minutes, then put it in banks, roll it up.

From brown or green tomatoes

Features. The hostess often raises the question of what to do with green tomatoes, if the fruits have just begun to grow brown, and autumn has fully entered into its own rights. You have to pick tomatoes green to protect them from decay. But even on the window, in the warmth, the tomatoes are in no hurry to blush. Here you will be helped out by the Kuban salad from green tomatoes, preserved for the winter.

Components:

• white cabbage - 2 kg;
• onions - 1 kg;
• sugar - 110 g;
• green or brown tomatoes - 3 kg;
• vegetable oil - 500 ml;
• carrots - 1 kg;
• chili pepper - pod;
• salt - 60 g;
• bell pepper - 1 kg;
• ground pepper;
• vinegar (wine or apple) - 220 ml;
• parsley is a large bunch.

Cooking progress

1. Chop cabbage, fold it into a large cauldron.
2. Peel the onion, chop in half rings.
3. Cut green tomatoes into slices.
4. Add onions and tomatoes to the cabbage.
5. Peel the carrots, grate it on a coarse grater.
6. Chop the bell pepper into thin cubes.
7. Add paprika and carrots to the vegetable harvest.
8. Pour pepper, sugar, salt, pour oil.
9. Stir the salad.
10. Wait about 30-50 minutes for the vegetables to let the juice run.
11. Put the cauldron on the fire and bring the mass to a boil.
12. Having reduced the heat to a minimum, continue simmering the billet for ten minutes.
13. Peel the Chilean pepper seeds, chop it.
14. Finely chop the greens.
15. Add both components to the salad, pour in the vinegar.
16. Cook the mixture for another three to five minutes.
17. Put the finished dish in sterile jars.
18. Roll up right away.

With cucumbers

Features. You can roll up a delicious Kuban salad with cucumbers for the winter without adding cabbage. In this case, you will cope with conservation much faster. In addition, the taste of canned cabbage is not for everyone. Therefore, for a change, prepare a few jars without it.

Components:

• ripe tomatoes - 1.5 kg;
• cucumbers - 1.5 kg;
• carrots - 1.5 kg;
• Bulgarian pepper - 1.5 kg;
• sugar - 75 g;
• onions - 1.5 kg;
• sunflower oil - 750 ml;
• salt - 90 g;
• table vinegar - 45 ml;
• hot pepper - optional.

Cooking progress

1. Pour oil into a cauldron.
2. Put the container on fire.
3. Peel the onion, chop in half rings.
4. Dip the onion into the heated oil.
5. Grate the peeled carrots, add it to the onion.
6. Remove the seeds from the bell pepper, chop it into small pieces.
7. Add the product to the cauldron while continuing to simmer the workpiece.
8. Do not forget to constantly mix the mass so that it does not burn.
9. Cut tomatoes into small slices.
10. Add them to the cauldron.
11. Circle the cucumbers.
12. When the tomatoes start juice, pour cucumbers into the cauldron.
13. Salt the salad, add sugar, pepper.
14. Extinguish the mass, stirring it periodically for 15 minutes.
15. Pour in the vinegar, boil for another five minutes, then put it in jars and immediately roll it up.

If you decide to cook the Kuban salad not for the winter, but for consumption now, then instead of the late varieties of cabbage, you can take medium or early. Peking salad will give a special taste and tenderness. But remember that an appetizer should be brewed in the refrigerator for two to three days before use. Only after this salad can be served.

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