Salad Beware vodka

Step-by-step preparation

Cooking time: 1 hr 50 mins

1. STEP 1

   

   Let's prepare the ingredients for the salad. This salad is best prepared from autumn vegetables, ripe and juicy, but fresh and not spoiled, since according to the recipe for this salad, the vegetables are subject to minimal heat treatment. Peel the cabbage from the top leaves (take a strong head), cut out the stalk, cut the cabbage into strips. We put it in a bowl and mash it with our hands so that it gives juice.

2. STEP 2

   

   Wash the bell pepper, remove seeds and entrails, rinse again and cut into strips.

3. STEP 3

   

   Wash the carrots, peel them and grate them on a coarse grater. You can use a food processor, which will shorten the salad preparation process.

4. STEP 4

   

   Peel the onion and cut it into quarters of rings.

5. STEP 5

   

   Wash the cucumbers, cut off the ends, cut into cubes, if desired, you can cut into strips or circles, as you like.

6. STEP 6

   

   Wash the tomatoes, remove the stems and cut into slices.

7. STEP 7

   

   Place all cooked vegetables in a saucepan or other metal container, but not aluminum cookware, otherwise oxidation will occur and toxic substances will be released. Add sugar, salt, vegetable oil and vinegar. Mix everything. Close the container with a lid and leave it alone for an hour, during which time the vegetables will marinate well.

8. STEP 8

   

   Then put the pan with the salad on the fire, bring to a boil, reduce the heat to medium and cook for about ten minutes, stirring occasionally. But you need to stir carefully, preferably with a wooden spatula, so as not to turn the vegetables into mush. We sterilize the jars in advance, it is better to take small jars so that the salad is eaten immediately after opening the jar completely. Jars can be sterilized in a water bath or in the oven. The lids also need to be boiled and dried.

9. STEP 9

   

   Place the finished salad in sterilized jars, pour the marinade remaining in the pan into the jars. We roll up the caps or close them with screw caps. Let the salad cool in the warm place. Turn the jars upside down and cover with a warm blanket on top. Leave the jars until completely cool. After a day, we put the jars away for storage in a cold place. Bon appetit!

Comments on the recipe

MILA

15.10.2023

4.5

I was the FIRST to grab it!

echeva

15.10.2023

4.8

Does the salad stay crispy?

Vaspri

15.10.2023

4.7

WHAT CONCENTRATION OF VINEGAR?

Liska

15.10.2023

4.9

My favorite salad! Always goes with a bang! Both at home and away. And the best thing is that there is no need to sterilize. And we store the salad in the apartment - it doesn’t spoil. Overall beauty! P.S. I also put hot peppers, bay leaves, and peppercorns and allspice in each jar.

Lyudmila

15.10.2023

5

The salad is simply amazing! It's not just vodka, beware... Super! Thanks for the recipe

Margarita

15.10.2023

4.7

Good afternoon. This is my second time making the salad. The first one did not live to see the fall; it was eaten with great pleasure. Even those who don’t like pickled preparations ate it. I really liked it. Easy to prepare. It is good as an independent dish or as a side dish for various meat dishes, or simply with rice, pasta, or potatoes. I will do more. And I advise everyone

Tatiana

15.10.2023

4.6

Tell me, how many 750 ml jars comes out, if you take the main products in 500 grams?