Salad "Remains are sweet": we process the last vegetables from the garden


With the onset of September, all garden work comes to an end. Summer residents gather greenhouses and pick the last cucumbers, tomatoes, zucchini, cabbage and carrots. Of course, not all of these vegetables will go to the table right away. Experienced housewives know how to prepare a delicious cold snack from the last summer fruits.

Ingredients and inventory

You will need lids, cans, and a seamer. The latter tightens the lids the most. If you buy plastic, then there is a great risk that air will enter the jar. Slightly more effective are threaded screw caps, but the best are flat plastic ones, which will save your workpiece from excess oxygen. Air is harmful because it spoils the final product.Even before preparing a snack, it is worth sterilizing cans and lids: they should be doused with a weak solution of soda (spoon per liter of water), which will destroy harmful bacteria, both inside and outside. Then send both those and others to boiling water for a few minutes and let them dry naturally. Do not put the vegetable mixture in wet jars, they should be perfectly dry.

Our appetizer will just need to be placed in the jar almost to the edge and quickly closed with a lid.

Cooking process

So, we need the following vegetables: white cabbage - 0.5 kg, carrots - 1 pc, onions - 1 pc, tomatoes - 3 pcs, pepper - 1 pc, cucumbers - 2-3 small ones. This amount of food is enough for 1-2 cans of snacks. Rinse vegetables under running water before cooking.The cooking process boils down to the fact that all vegetables need to be finely chopped. Chop the cabbage, grate the carrots, cut the rest into cubes. After that, mix all the fruits together and put them in a deep container.

We begin to prepare the brine.

To do this, add 1 teaspoon of salt and 2 teaspoons of sugar, 50 ml of sunflower oil to 1 kg of the mixture. We leave the resulting appetizer to rest for 2 hours so that it is soaked in the marinade, and then we boil and put it on the already prepared jars.

Sterilization time is 15 minutes.

Open the summer jar in winter and rejoice!

Fresh cabbage salad with bell pepper - a simple and delicious recipe

Cabbage is a common vegetable in the garden and on our table. The plant is unpretentious, with proper care it always gives a good harvest. True, recently it has been overcome by pests such as the cruciferous flea or, even worse, the cabbage moth. But if you have coped with them and you have good heads of cabbage, let's cook together a simple and delicious cabbage salad. Having cooked it at least once, you will certainly cook it every year. Although there are many recipes for making salads, you can simply make them fresh, or pickle them. And every time you get a tasty and healthy meal.

I must say right away that this dish is not for long-term storage. In a cool place or in the refrigerator, it can be stored for 1-2 weeks, no more. But I guarantee you will eat it ahead of time. And if you like it, as I'm sure, you can cook it later. The salad is good for everyday dinners, and on the festive table it will go off with a bang, it has been checked repeatedly!

And besides, this vegetable has valuable dietary properties. After all, humanity has appreciated the healing qualities for a long time. Remember, in one famous Soviet film, the main character told the legend of how one of the brilliant rulers abdicated power and retired from the people. In response to requests to return back, the ruler replied: "If you knew what kind of cabbage I grew, you would not beg me to come back." You probably all remembered this movie.

Well, now let's go back to the salad and start cooking it.

According to the recipe, prepare a delicious vegetable salad like this

Wash the young zucchini, cut into circles of the same thickness.

Then we give them the shape of thin blocks.

Remove the first wilted leaves from white cabbage, rinse under running water and chop into strips.

We combine cabbage and zucchini.

Then free the green peas from the flaps, rinse and add to the salad.

Next, add the prepared finely chopped herbs and mashed garlic.

Another addition is red capsicum.

Now prepare a dressing from the above components. Pour grape seed oil, lemon juice squeezed from the fruit, salt, sugar and two types of pepper into a separate bowl. Mix all.

Season the salad with the dressing. Place in a salad bowl and serve. I think that there will be no grief, but only praise from your friends or family members.

Prepare this vitamin and cheap salad as often as possible during the season of fresh vegetables, I think that this salad will appeal to family eaters and guests of all ages. And now I wish you all a good mood and bon appetit!

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Our ancestors learned to sour cabbage, salt mushrooms, tomatoes and cucumbers long before the first refrigerators and freezers appeared. This was an urgent need, because it was not possible to save vegetables in another way until next season. In addition, it turned out that pickles are very tasty! And sauerkraut, in general, in those days was the only source of vitamin C in the winter. In this regard, little has changed today. Of course, today we have more vitamin-rich foods in the cold season, but the relevance of sauerkraut has not been canceled. In this section, we have collected the most interesting, from the point of view of tasty and healthy, preservation recipes: pickling, pickling and pickling.

Opening a jar of tomatoes in your own juice in January, you can hardly say that fresh tomatoes are tastier. They are simply different. Fresh is for summer, and in winter, salty and spicy is just that. Of course, the consumption of pickled and salted vegetables must be controlled, because the preservatives used in their preparation, salt and vinegar, in large quantities, do not have the best effect on our health. It’s hard not to eat that extra crunchy pickle, though. This section contains not only recipes for traditional preservation. It will also be interesting for you to try preparing green beans in a tomato or pasta from garlic arrows for the winter. There are also many different salads in this section. They often help out housewives in the kitchen. After all, it is much easier to open a jar and have a ready-made salad than to chop all the ingredients for it before dinner. Share your signature preservation recipes on our Forum. You can also ask any questions about conservation there.

With tomatoes

A real vitamin bomb with tomatoes, bell peppers and onions.

Such a salad will appeal to its rich taste.

What you need to take:

  • lemon juice - 18 ml
  • half a red onion
  • one bell pepper
  • salt to taste
  • one tomato
  • ground pepper to taste
  • olive oil - 35 ml
  • half a cabbage head
  • fresh herbs - 30 gr.

Cooking salad step by step:

  1. We wash the cabbage under the tap, remove the top leaves. Shred the rest with a knife.
  2. Cut half the onion in the form of half rings.
  3. Wash sweet peppers, remove seeds, hat and partitions. We cut it into cubes.
  4. Chop the tomato in squares, finely chop the greens.
  5. We transfer vegetables to a beautiful salad bowl.
  6. Pour a mixture of lemon juice and olive oil over the dish. Add pepper and salt. Mix the ingredients of the dish. A delicious light salad is ready. Bon Appetit!

Cooking with garlic

For lovers of a spicy tart taste, garlic is added to the vitamin salad.

Recipe composition:

  • salt to taste
  • one beet
  • mayonnaise - 40 gr
  • black pepper to taste
  • two cloves of garlic.

How to make garlic beetroot salad:

  1. Peel the washed beets. We carry it through the grater.
  2. Finely chop the peeled garlic cloves with a knife.
  3. We put the processed products in a beautiful salad bowl and season with mayonnaise.
  4. It remains to add salt and pepper to taste and mix. A delicious, healthy and light salad is ready.

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