Mixed salad for winter (Motan recipe)

Name: Mixed salad for winter (Motan recipe) - Dida F.
Ingredients: 1.5 kg white cabbage 0.5 kg red cabbage 1 kg bell peppers 1 kg green tomatoes 1 kg cucumbers 0.5 kg red onions 0.5 kg white onions 0.5 kg carrots 0.2 kg horseradish celery l; 4 bay leaves 1 teaspoon peppercorns 1 teaspoon mustard seeds

Pickles - Mixed salad for winter (Motan recipe) by Dida F. - Recipia

Mixed Winter Salad – a delicious and colorful recipe Preparation time: 30 minutes Cooking time: 15 minutes Total time: 45 minutes Servings: 10-12 Who doesn’t love a crunchy and flavorful mixed salad on cold winter days? This winter mixed salad recipe is perfect for adding a touch of freshness to your table. Inspired by the culinary traditions of vegetable preservation, this recipe combines various vegetables, each with its own nutritional benefits. Additionally, it is an excellent way to utilize garden vegetables and preserve them for enjoyment throughout the year. Ingredients For the salad: - 1.5 kg white cabbage - 0.5 kg red cabbage - 1 kg bell peppers - 1 kg green tomatoes - 1 kg cucumbers - 0.5 kg red onions - 0.5 kg white onions - 0.5 kg carrots - 0.2 kg horseradish - Celery leaves - 2 tablespoons coarse salt For the marinade (vinegar): - 0.5 L wine vinegar - 2.5 L water - 3 tablespoons coarse salt - 15 tablespoons sugar - 3-4 bay leaves - 1 teaspoon peppercorns - 1 teaspoon mustard seeds Preparation Step 1: Preparing the vegetables Start by cleaning and cutting the vegetables. Wash the white and red cabbage well, then slice it finely. Place the cabbage in a large bowl and sprinkle 2 tablespoons of coarse salt over it. Let the cabbage soften for 2-3 hours, during which it will release its juices and become softer. Tip: You can use fresh garden cabbage for a better taste. Make sure the vegetables are fresh and crunchy. Step 2: Cutting the other vegetables Wash the cucumbers and slice them into rounds, keeping the skin for extra fiber. Wash the green tomatoes and slice them thinly. Clean the bell peppers and cut them into thin strips. Peel the white and red onions and slice them julienne. Peel the carrots and slice them into rounds. Clean the horseradish and cut it into long strips, making sure it is visible in the jar, as it is not consumed but used for flavor. Step 3: Mixing the vegetables After the cabbage has softened, squeeze out the excess water and add it to the other vegetables. Mix everything gently until you achieve a homogeneous blend of colors and textures. It is important not to apply too much pressure to avoid crushing the vegetables. Tip: If you want a spicy note, you can add some finely chopped hot peppers to the vegetable mix. Step 4: Sterilizing the jars Take the time to sterilize the jars in which you will place the salad. You can boil them in water or put them in the oven at a temperature of 120°C for 15-20 minutes. This step will ensure better preservation of the salad. Step 5: Filling the jars Fill the sterilized jars with the vegetable mix, being careful not to press too hard. Tap the bottom of the jar with your palm to level the vegetables. Add 3-4 strips of horseradish and a celery leaf on top for flavor and a pleasant appearance. Step 6: Preparing the marinade In a large pot, add the wine vinegar, water, coarse salt, sugar, bay leaves, peppercorns, and mustard seeds. Bring to a boil and let it simmer for 2-3 boils, stirring occasionally to dissolve the salt and sugar. Step 7: Pouring the marinade Pour the hot marinade into the jars with vegetables. Ensure that all the vegetables are completely covered with liquid. Rotate the jars to remove air and top up with marinade if necessary. Seal the lids firmly, but not too tight. Step 8: Cooling and storing Wrap the jars in damp towels and then cover them with a blanket to cool gradually. Once completely cooled, store them in the pantry. The salad will be ready to eat after 2-3 weeks when the flavors have melded together. Variations and additional tips This recipe is extremely versatile. You can add other vegetables such as cauliflower, carrots, or zucchini, depending on your preferences. The quantities can be adjusted to each person's taste, so don't be afraid to experiment! Nutritional benefits Mixed salad is rich in vitamins and minerals, having a high content of vitamin C, fiber, and antioxidants. It is an excellent choice to support your immune system during the cold season and aids digestion. Frequently asked questions 1. Can I use other types of vinegar? Yes, you can replace wine vinegar with apple cider vinegar or balsamic vinegar, but the taste will vary. 2. How can I preserve the salad for longer? Ensure that the jars are well sterilized and that the vegetables are completely covered by the marinade. Store them in a cool, dark place. 3. Is this salad vegan? Yes, the recipe is completely vegan and suitable for a diet free of animal products. Serving This mixed salad pairs wonderfully with a juicy steak or can be used as a side dish for grilled dishes. It can also be enjoyed simply, alongside a slice of fresh bread. In conclusion, the mixed winter salad is not just a recipe, but also a way to bring a splash of color and health to your winter meals. So, don’t hesitate to start cooking and enjoy the flavors of preserved vegetables!

Mixed salad for winter (Motan recipe)

Tags

Categories