Summer salad for the winter

Ingredients for preparing a summer salad for the winter

For conservation:

  1. Ripe cucumbers 2 kilograms
  2. Ripe tomatoes 2-2.5 kilograms
  3. Sweet pepper 1.5-2 kilograms
  4. Onion 500 grams
  5. 5-7 cloves of medium sized garlic
  6. Ground black pepper to taste

For marinade (per liter jar):

  1. Salt 1 teaspoon
  2. Sugar 2 teaspoons
  3. Vinegar 9% tablespoon 2 tablespoons
  4. Boiled water 1-1.5 liters
  • Main ingredients: Cucumber, Pepper, Tomato
  • Serving 10 Servings
  • World Cuisine


Glass liter jar - 4-5 pieces, a metal lid for a jar - 4-5 pieces, a large bowl - 2 pieces, a tablespoon, a teaspoon, cutting board, knife, cloth towel - 2 pieces, a sieve or colander, a middle pan with a lid , stove, kitchen gloves, kitchen tongs, can opener, deep serving bowl, can opener, large pan, warm blanket, kitchen sponge, dishwashing detergent

Cooking summer salad for the winter:

Step 1: sterilize the jars with lids.

To begin, prepare the container for conservation. Using a kitchen sponge and dishwashing detergent, thoroughly rinse the jars with lids under running water. After we lay the containers upside down on a clean cloth towel and leave them alone for a while.
Now we pour ordinary cold water into the middle pan so that it half-fills the container, and put on a large fire, covering it with a lid. When the liquid boils, we reduce the fire and proceed to sterilize the inventory. Gently spread a sieve or colander into the pan, and then a jar. Attention: the utensils should be completely in the water. We process jars in hot liquid for 7-10 minutes and then immediately get out using kitchen tongs and put it back upside down on a cloth towel. To replace them, we put metal lids in the pan and also sterilize for 7-10 minutes. At the end, turn off the burner and, using kitchen tongs, take out the last inventory from the container and place it next to the banks.

Step 2: prepare the cucumbers.

Thoroughly rinse the cucumbers under running water and spread in a large bowl. Fill the component with the same liquid and leave aside to insist for 2-3 hours.

After the allotted time, we drain the water and with the help of a knife we ​​clear the cucumbers from the peel. Then we spread the vegetables on a cutting board and grind like a salad. Attention: I usually cut the component lengthwise into two halves and chop finely across the slices afterwards.

If desired, vegetables can be cut simply in circles. Now pour the cucumbers in a clean large bowl and proceed to the preparation of other ingredients.

Step 3: prepare the bell peppers.

We wash the bell pepper under running water and put it on a cutting board. Using a knife, remove the tail and seeds. Now cut the component lengthwise into four parts and grind each one into thin slices. Pour finely chopped vegetable into a container with cucumbers.

Step 4: prepare the onions.

With a knife, peel the onion from the husk and rinse thoroughly under running water. We lay out the component on a cutting board and cut into four parts. Then finely chop each piece into thin strips and pour into a common container.

Step 5: prepare the garlic.

We spread the garlic on a cutting board and lightly press down with the tip of a knife. Then peel the cloves and rinse a little under running water.

Spread the component back onto a flat surface and chop finely. Pour the crushed garlic in a bowl with vegetables.

Step 6: prepare the tomatoes.

We wash the tomatoes under running water and put it on a cutting board. Using a knife, we cut the components in halves and from each part we remove the place to which the tail was attached. Now you can chop vegetables into slices, or you can medium cubes, as you like. For example, I chop all the ingredients every time in different ways. Shredded tomatoes are carefully transferred to a common container.

Step 7: prepare a summer salad for the winter.

If desired, sprinkle all the vegetables with a small amount of black pepper and mix gently until smooth with clean hands.
Now with the help of a tablespoon, we spread the components in clean liter jars so that they fill the containers almost to the rim. Sprinkle on top with salt, sugar, pour vinegar and pour boiled water to the top.

In a large pot, lay a cloth towel at the bottom, then put the cans with salad, covered with lids, and fill the total capacity with plain cold water so that the liquid practically reaches the rim of the container. We put everything on medium heat and wait for the water to boil. After that, we fasten the burner, and sterilize the roll for 15-20 minutes.
After the allotted time with the help of kitchen tacks, we get out the cans and tightly tighten with a can wrench. We put the salad upside down in some secluded place and wrap it in a warm blanket. Leave the jars alone until they become room temperature. It will take about 12-18 hours. After that, we transfer them to the pantry, where there is no direct sunlight, and store the salad until the right time.

Step 8: serve summer salad for the winter.

When the time comes, we take out a summer salad and open the can with a can opener. Using a tablespoon, put the preservation in a deep bowl and serve at the dinner table along with fried potatoes, baked meat and any other dishes to your taste. But one thing I want to say, no matter what you treat the household, they will always feel the scent of summer in the air.
Good appetite!

Recipe Tips:

- even ripened cucumbers can be used to make a salad;

- The proportions of the ingredients may vary depending on what you like more. My relatives, for example, love sweet pepper, so I add it to the salad 2 times more. In this case, I usually get a "traffic light": red, yellow, green and soft orange vegetables;

- if you want the smell of black pepper to be clearly felt in the sunset, then peas are best used. To do this, use a manual mortar and pestle. For the amount of ingredients indicated in the recipe, you will need 10-15 peas of black pepper.