I can say with confidence and without any exaggeration that the Kuban salad is the most delicious. Such a variety and bright colors in one can, perhaps, you will not find anywhere else.
Preparing this wonderful dish is not difficult at all. It all comes down to the elementary chopping of vegetables. Next, add spices and seasonings, mix, insist, boil and put in jars. Everything is very easy and simple. But the result is amazing. Get down to business faster!
Classic recipe
Ingredients
- White cabbage - 2 kg
- Tomatoes - 2 kg
- Carrots - 1.5 kg
- Cucumbers - 1.5 kg
- Bulgarian pepper - 1.5 kg
- Hot pepper - 1 piece
- Black peppercorns - 30 pcs
- Bay leaf - 3 pcs
- Vegetable oil - 500 ml
- Vinegar - 250 ml (9%)
- Granulated sugar - 150 g
- Salt - 4 tbsp l.
Preparation
- All vegetables for the salad are thoroughly washed and cleaned.
- Let's start with the preparation of cucumbers. This will take at least 2 hours. Fruits must be poured with cold water. Change the water twice during the entire time. The cucumbers will become denser.
- Remove the top 1-2 leaves from the cabbage (they are often a little unsuitable). Then finely chop the cabbage. We put all prepared vegetables at once in a large saucepan.
- Cut the cucumbers into halves. If the cucumbers are small, then you can cut them in whole circles.
- There will be quite a lot of vegetables, and to save space, it is at this stage that we add salt to the pan.
- Mix cabbage with cucumbers well. As we chop the next vegetable, the contents of the pot will noticeably decrease.
- Grate the carrots with large holes.
- Cut the bell pepper in half. Then we cut each half into three more parts. And only then cut all the strips into strips.
If the pepper is not very coarse, then it can be cut into four parts, and then into strips.
- Cut the tomatoes in half. Cut out the part where the twig was attached. Then we cut each half into 3 or four parts (depending on the size of the tomato).
- It remains to chop hot pepper. To avoid getting the pepper in your eyes, I recommend that you wear a rubber glove on one hand (in which you will hold the pepper while cutting). We cut the peppercorn lengthwise, peel the seeds, which give the main spiciness. Then cut the half into thin strips.
- Now add granulated sugar to the pan.
- And finally, we send black peppercorns and broken lavrushka leaves to all the ingredients.
- Pour in vegetable oil and vinegar. Mix everything well so that everything is evenly distributed. We leave for 1 hour, so that all the vegetables are juiced.
- After an hour, the amount of salad in the pan will noticeably decrease. Now you can stir and taste again. If necessary, you can add salt, vinegar. We put the saucepan on the stove and after boiling, cook for 15 minutes.
- We put the finished salad in pre-washed and sterilized jars, they should be hot. At this stage, helpers in the kitchen are desirable. A real conveyor starts up: while one container is being filled, the second is heated. And so on. The finished rolled cans are turned over, wrapped and left to cool.
- Kuban salad for the winter is ready! Such a bright, colorful and very tasty salad turned out! Real summer in the bank!