Autumn appetizer of cabbage with peppers and carrots. Cabbage salad for the winter - simple recipes for delicious salads. Marinated autumn salad

I will be happy to share simple recipes for autumn salads for the winter with cabbage, cucumbers and tomatoes, which I roll up year after year and am very pleased with.

Autumn salad with cabbage, cucumbers and tomatoes

An awesome salad that will diversify any winter table. Easy to prepare and store, and delicious to eat.

To prepare 4 liter jars I take:

Cabbage – 1 kg;
Tomatoes – 1,250 kg;
Sweet pepper – 0.75 kg;
Cucumbers – 0.5 kg;
Onion – 0.5 kg;
Carrots – 0.5 kg;
Parsley – 1 small bunch;
Salt – 2 tablespoons;
Sugar - half a glass.
Refined oil – 350 g;
Vinegar – 3 tablespoons.

I clean the washed vegetables. I grate carrots, chop cucumbers, tomatoes and onions into half rings, shred cabbage, and cut peppers into strips. I mix everything in a deep bowl.

For the marinade, mix oil with salt, sugar, vinegar. I pour it over the vegetables and mix thoroughly. I put the resulting mass into pre-washed and sterilized liter jars. Next, I put it in a deep saucepan with water and sterilize it for 30 minutes. I carefully take out the pieces, roll up the boiled lids, turn them over, cover them with a blanket and, after cooling, put them in the pantry.

This cabbage salad ideally complements meat dishes and side dishes.

“Autumn” salad with rice

A tasty and healthy canned salad with rice is an indispensable treat for unexpected guests. He has helped me out more than once in such moments.

For a liter jar I use:

White cabbage – 250 g;
Tomatoes – 250 g;
Carrots – 250 g;
Onion – 1 pc.;
Rice – 375 g;
Salt – 15 g;
Sugar – 15 g;
Refined oil – 50 ml;
Vinegar – 15 ml;
Spices - at your discretion.

How to prepare: wash the vegetables and dry them.

I cut the peeled onion into half rings, fry until golden brown, add peeled and thinly sliced carrots with shredded cabbage. I stir and simmer the vegetables for about 20 minutes.

I grind the peeled tomatoes in a blender to a homogeneous puree, but you can cut them into small pieces.

I sort out the rice, wash it and pour boiling water over it. I leave it to swell for half an hour. Then I send it along with the tomatoes to the rest of the vegetables, adding oil, vinegar, salt and spices. Mix thoroughly and leave to simmer for about half an hour over low heat.

Of the spices, I really like to add cardamom, turmeric, ground black pepper, but each housewife can choose them to her own taste.

I put the hot salad in pre-sterilized jars, seal it with steamed lids, put it on the lid and wrap it until it cools. Then I move it to the basement.

Before serving, I heat the appetizer in the microwave or in a frying pan and enjoy the pleasant taste.

Recipe with zucchini and cabbage

A light and delicious vegetable salad prepared without sterilization has been a hit with my family for many years.

From the specified amount of ingredients I can preserve 3 liters of the finished product.

For seaming I take:

Zucchini – 1 kg;
White cabbage – 1 kg;
Tomatoes – 1 kg;
Carrots – 1 kg;
Onion – 0.5 kg;
Salt – 2 tablespoons;
Sugar – 1 tablespoon;
Vegetable oil – 250 ml;
9% vinegar – 125 ml.

How to make: cut the peeled onion into quarters of rings, finely shred the cabbage. I peel the carrots, wash them, and grate them on a coarse grater. I mix the chopped vegetables in a deep saucepan, after pouring oil into the bottom, and simmer over low heat for 10 minutes.

Meanwhile, I grate the zucchini on a coarse grater, add it to the vegetables and continue simmering for another 10 minutes. Then I mix in sugar and salt and add the tomatoes, previously chopped in a blender. Stir and leave to simmer for another 10 minutes.

Next, I add vinegar, stir, turn off the heat and let it sit under a closed lid for about 15 minutes, after which I put the snack in sterilized jars and close with steamed lids. I turn it upside down, wrap it up and, after cooling, store it in the pantry.

“Autumn” snack with beets and cabbage in 0.5 liter jars

At home, it is very easy to make canned salad for the winter from seasonal vegetables. Here is one of the most delicious recipes from my collection.

For 2 half-liter jars of seaming I needed:

White cabbage – 700 g;
Beetroot – 150 g;
Carrots – 150 g;
Garlic – 3 cloves;
Bay leaf – 2 pcs.;
Carnations – 3 pcs.;
Peppercorn mixture – 1 teaspoon;
Salt – 1.5 tablespoons;
Sugar – 0.5 cups;
Vegetable oil – 0.5 cups;
9% vinegar – 65 ml;
Water – 0.5 l.

The recipe is simple: I remove the top leaves of the cabbage, wash it, and chop it. I grate the peeled and washed carrots and beets on a coarse grater. I combine the vegetables in a deep saucepan and add garlic that has been pressed through a press.

I prepare the marinade in a separate pan. I dissolve salt and sugar in water, add spices, vegetable oil, let it simmer for a few minutes, then pour in vinegar and remove from heat.

Pour the resulting marinade over the salad, stir, and leave to steep under the lid closed for 1 hour, shaking the contents occasionally.

In winter, I add canned salad as a dressing for preparing first courses.

Hearty autumn salad with beans

I prepare a very tasty and satisfying vegetable salad for the winter with beans. Everyone likes it without exception.

Ingredients for sealing 4 liter jars:

Cabbage – 2 kg;
Carrots – 1 kg;
Onion – 1 kg;
Tomatoes – 1 kg;
Boiled beans – 1 cup;
Vegetable oil – 400 ml;
Bay leaf – 5 pcs.;
Allspice peas – 8 pcs.;
70% vinegar essence – 1 tablespoon;
Salt – 1.5 tablespoons;
Sugar – 0.5 cups.

I make homemade preparations like this: I chop the washed cabbage without the top leaves. Wash the tomatoes and peeled onions and cut them into cubes. I peel my carrots and grate them on a coarse grater.

I mix the vegetables in a deep saucepan, add butter, sugar, salt, and simmer for about 20 minutes, stirring occasionally. Next, I stir in the pre-boiled beans, pepper, bay leaf and continue simmering with stirring for about another 20 minutes.

Before removing from the heat, I pour in the vinegar, let it simmer for a few minutes, and then put it in sterilized jars. I roll up the steamed lids, turn them over and wrap them until they cool completely. I use the cellar to store salad in jars.

It’s simple to do, but it turns out just to lick your fingers!

The “Autumn Caprice” appetizer is simply a feast of taste!

The most delicious preparations are made from autumn vegetables available to everyone. Worth a try!

For 3 half-liter jars of seaming I need:

Cucumbers – 1 kg;
Tomato – 300 g;
Carrots – 300 g;
Sweet pepper – 300 g;
Cabbage – 300 g;
Onion – 300 g;
Vinegar – 1 tablespoon;
Salt - to taste.

I make simple and tasty preparations like this: wash the cucumbers, trim the ends, cut them into longitudinal strips.

I cut the washed tomatoes into small slices.

I wash the pepper, remove the core and seeds, and cut it into thin strips.

I chop the peeled and washed onion into half rings.

I remove the top leaves of the cabbage, wash them, and chop them into thin strips.

Grate the peeled and washed carrots on a coarse grater.

I mix the vegetables in a deep saucepan, pour in oil, stir, and salt. Simmer over low heat for 20 minutes with the lid closed. Before removing from heat, add vinegar, stir, then put into sterilized jars.

I make sure to sterilize the cucumber salad for 20 minutes, roll it up with boiled lids, turn it over and keep it under a blanket until it cools.

Autumn salad for the winter with cabbage, cucumbers and tomatoes is perfectly preserved until winter at room temperature.

Details of preparing the “Autumn” salad for the winter can be found in the video. Bon appetit!

Hello my dear friends! Today I am returning to the topic of blanks again. We will consider various recipes for delicious cabbage salads for the winter. No matter which way you make it, it will always be an amazing snack for all occasions.

You won’t believe how much you can do from this wonderful vegetable - ferment it in the usual and quick way, pickle it, stew it, make pies filled with it. Yes, a lot of things are possible.

During the cold season, we always lack vitamins and such preparations will not only fit on any table, but are also very useful for our body. Every time you open a jar of this salad, you will feel the smell of summer and you will feel a little warmer.

But, to be honest, I never prepare much, just a few jars. We eat them quickly and again we have to make new portions, but this time in a different way, I love variety.

So, all the recipes have been personally tested and evaluated by members of my family and are recommended to everyone, as they are incredibly delicious.

“Autumn” cabbage salad with bell peppers, carrots and onions for the winter

I always start my preparations with this salad. It is quite simple and produces very tasty and crispy cabbage. It can be served as an independent dish for the table, or you can make wonderful cabbage soup with it.

Ingredients (weight measured in peeled form):

Cabbage - 5 kg
Carrots - 1 kg
Onions - 1 kg
Vegetable oil - 0.5 l
Red bell pepper - 1 kg

Marinade:

Sugar - 350 gr
Coarse salt - 4 tbsp.
Water - 1 liter
Vinegar (fruit) 6% - 300 ml

Preparation:

1. Shred the cabbage. Grate the carrots on a coarse or Korean grater. Cut the bell pepper into small pieces. Cut the onion into half rings. Place all the vegetables in a deep dish and press lightly to release some juice.

2. Now add salt, sugar, water, vegetable oil and any fruit vinegar. Mix everything thoroughly and leave to brew for two hours. During this time, the vegetables will release their juice.

By the way, the most popular fruit vinegar is apple cider vinegar. It is very widely used not only in cooking, but also in cosmetology or medicine.

3. After the vegetables have steeped, place them in jars up to their shoulders and pour the remaining juice evenly. Place the filled jars in a large saucepan, cover with lids and pour water into the saucepan. Water should cover the jars to the middle. Place on fire and sterilize from the moment of boiling for 20 to 40 minutes.

If you have 0.5 liter jars, then 20 minutes will be enough for you. 700 gram jars require 30 minutes of sterilization. For 1 liter jars it takes 40 minutes.

4. After sterilization, carefully remove them from the pan and roll up the lids. Leave the jars to cool at room temperature, and then you can put them away in a storage area. You can store this salad in a cool place or at room temperature all winter.

Kuban salad of cabbage, cucumbers and tomatoes without sterilization

This is one of the most famous recipes, well, who doesn’t know such a salad. This is simply a storehouse of vitamins, because it contains several different vegetables that contain a lot of useful things. When I prepare this appetizer, I always make a little more so that the rest can be eaten right away. Because while it’s cooking, the smell is simply mind-blowing and it greatly increases your appetite.

Ingredients:

Cabbage - 1 kg
Tomatoes - 1 kg
Bell pepper - 5-6 pcs
Cucumbers - 1 kg
Carrots - 500 gr
Onion - 500 gr
Salt - 1.5 tablespoons
Sugar - 100 gr
Vinegar 9% - 150 ml
Vegetable oil - 250 ml
Black peppercorns

Preparation:

1. Shred the cabbage in any way convenient for you. Grate the carrots on a coarse grater. Cut the onion into quarters of rings. Cut the tomatoes into medium pieces. Cucumbers - not very thin half rings. Cut the peppers into medium strips.

2. Place all vegetables in one bowl and mix. Salt, add sugar, some vinegar and vegetable oil. Mix well again and leave for 1-2 hours to release the juice.

If desired, you can add fresh chopped herbs. For example, dill or parsley.

3. After the elapsed time, transfer the vegetables to the pan along with the juice that has been released, add the peppercorns, pour in the rest of the vinegar and put on fire. After boiling, cook for another 15 minutes, stirring occasionally.

4. Then place the salad in jars, distributing the vegetable juice evenly. Roll up the jars with lids and turn them over. Cover with a warm blanket and leave until completely cool. Then put it in storage for the blanks.

Delicious winter salad of cauliflower and tomatoes with bell peppers

This appetizer seems so simple. But in fact it’s just a bomb that will explode with incredible and amazing taste in your mouth. My mouth is already watering. Be sure to try it. This composition of products yields 4.5 liters of salad.

Ingredients:

Cauliflower - 2 kg
Tomatoes - 2 kg
Bell pepper - 2 pcs.
Garlic - 2 heads
Sugar - 100 gr
Salt - 2 tablespoons
Vegetable oil - 1 glass
Allspice corns - to taste
Table vinegar 9% - 10 tablespoons

Preparation:

1. Divide the cabbage into inflorescences and wash. Wash the tomatoes and place in a deep bowl. Pour boiling water over them and leave for a couple of minutes. After this, remove the skin from them. And then pass through a juicer or meat grinder. You can also use a blender.

Cut the peppers in half and remove the stems, membranes and seeds. And then cut them into large pieces, each half into three or four parts. Finely chop the garlic.

2. Place the pepper in a saucepan, pour in the prepared tomato juice, add salt, sugar and vegetable oil. Mix everything and place the pan over medium heat. Bring to a boil.

3. Once boiling, add cabbage. Bring to a boil again, cover and simmer for 20 minutes. 5 minutes before the end, add allspice, garlic and vinegar.

4. Place the finished snack in sterile jars and seal with lids. Turn the jars upside down and cover with a blanket. Leave them in this position until they cool completely. Then you can put them away in a storage area.

And to make sure that I’m not lying about its taste, just put a little on your plate to try and then you’ll understand everything.

Video recipe for cucumber and cabbage salad for the winter - you'll lick your fingers

Two of the most popular and favorite snack vegetables in one jar. Isn't this a miracle? Of course, you must try this salad and you will love it the first time. For convenience, I have written out the ingredients of the recipe, and watch the preparation itself in the video.

Ingredients:

Cucumbers - 2.5 kg
Cabbage - 2.5 kg
Onions - 1 kg
Garlic - 150 gr
Hot pepper - 3 pcs
Dill - 200 gr
Salt - 3-4 tablespoons
Sugar - 1 glass
Bay pepper - 5 pcs
Peppercorns - 1 tablespoon
Vegetable oil - 250 ml
Vinegar 9% - 250 ml

I also make a vinaigrette out of it in winter. It turns out very tasty. Although it goes on its own as an excellent independent snack. And if you serve it with potatoes, you can even swallow your tongue.

Five-minute cabbage salad with brine in jars with iron lids

Why do I call it “five minutes”? Yes, because this salad is prepared quite quickly and easily. And you can eat it the next day. From the proposed composition of products, 2.5 liters of ready-made snacks are obtained and a little more is left for testing.

Ingredients:

Cabbage - 2 kg
Bulgarian red pepper - 5 pcs.
Onions - 5 pcs
Carrots - 5 pcs.
Salt (coarse, without iodine), ground pepper - to taste
Sugar - 1 glass
Vinegar 9% - 1 glass
Vegetable oil - 1 glass

Preparation:

1. Shred the cabbage. Peel the onion and cut into half rings. Then grate the carrots on a coarse grater. Peel the bell pepper from the stalk and seeds, cut it into strips. Place all the vegetables in a deep bowl, add salt and ground pepper.

2. Pour vinegar, vegetable oil and add sugar into a separate bowl. Stir thoroughly until the sugar is completely dissolved.

3. Stir the vegetables evenly and crush them with your hands until the cabbage juice comes out. Then pour in the brine and mix well again.

4. After this, place the vegetables in sterilized jars, compacting them properly and distributing the brine evenly so that there is enough everywhere.

5. Now place a kitchen towel or any other clean cloth on the bottom of a wide pan. Place the jars there and cover them with lids. Fill about two-thirds of the jar with cold water and place the pan on the fire. When the water boils, sterilize for about 15-25 minutes, depending on the size of the jar.

6. When you have sterilized the salad, very carefully remove the jars and screw the lids on tightly. Leave to cool at room temperature. Then just put it away in your bins.

Delicious salad with cabbage and eggplant without sterilization

Here's an option from Korean cuisine. My husband especially appreciates this recipe. The salad turns out quite spicy. For those who like something spicy this will be just what they need. It is called "He" made from vegetables - one of the popular Korean dishes, which also has a lot of recipes. This one is one of them.

Ingredients:

White cabbage - 1 kg
Eggplant - 1 kg
Garlic - 1 head
Carrots - 350 gr
Red hot pepper - 1 pc.
Allspice - to taste
Salt - 1.5 tbsp.
Vinegar 5% - 0.5 cup

Preparation:

1. Cut the stems off the eggplants and place them in a pan of boiling water. Cook them for 6-8 minutes, then remove from the pan and let cool.

2. Then chop the cabbage. Grate the carrots on a grater with a Korean attachment. Squeeze the garlic through a press. Peel the stems and seeds of the hot pepper, and then cut into small pieces. Cut the boiled eggplants into cubes. Place all prepared vegetables in a deep bowl, add salt, allspice and vinegar.

3. Mix the salad thoroughly using your hands. Then place in jars and close the lids tightly. Store in a cool place. In 8-10 days this appetizer will be ready. You can continue to store it in a cool place or eat it.

Step-by-step recipe for “Hunter” cabbage salad for the winter

The salad was very popular in Soviet times. It goes well with any side dish and meat dish. Due to its composition, it contains a lot of vitamins. And, of course, it is very tasty. It can’t be otherwise!

Ingredients:

Cabbage - 0.5 kg
Carrots - 0.5 kg
Cucumbers - 0.5 kg
Bell pepper - 0.5 kg
Onion - 0.5 kg
Tomatoes - 1.5 kg
Sugar - 100 gr
Salt (coarse) - 45 kg
Vegetable oil - 125 ml
Vinegar 9% - 75 ml
Black peppercorns - 5 pcs.
Bay leaf - 3 pcs

Preparation:

1. Wash all vegetables thoroughly and peel if necessary. Finely chop the cabbage. Cut carrots and cucumbers into slices. Peel the pepper from seeds and cut into large strips. Cut the onion into quarter rings. Tomatoes need to be cut into large slices.

Pour half the vegetable oil into a large saucepan. Now we begin to lay out the vegetables in layers - first carrots, then cabbage, onions, cucumbers, peppers and place tomatoes in the last layer. Pour the other half of the oil on top.

2. Place the pan on the fire and cook, covered, until boiling over medium heat. It will take about 15 minutes. Then you can add salt, sugar, bay leaf, peppercorns and mix the vegetables. Then bring to a boil and pour in the vinegar, cover the pan with a lid and cook for 5 minutes.

3. Prepare clean, sterilized jars and boil the lids. Place the salad in them, evenly distributing the vegetables and any juices that have been released.

4. Lay a cloth on the bottom of the pan and place the jars there. Cover them with lids. Pour hot water up to the hangers of the jars and put on fire. Bring to a boil and sterilize for 5-10 minutes.

If you have 0.5 liter jars, then 5 minutes will be enough. If it’s 1 liter, sterilize for 10 minutes.

5. When the sterilization process is complete, carefully remove the jars and seal them with lids. Turn over, wrap and leave for 2-3 hours. Then turn it back over and leave it to cool completely at room temperature.

Sweet cabbage salad with beets in a jar

There are many ways to prepare these vegetables together, but this is one of my favorites. When it is completely ready, it will take on a beautiful and rich beetroot color. In winter, you can make wonderful borscht from it or eat it with your favorite side dish.

Ingredients:

Cabbage - 3 kg
Beetroot (medium) - 3 pcs.
Garlic - 5 cloves
Carrots - 2 pcs.
Bell pepper - 3 pcs.
Salt - 3 tablespoons
Sugar - 0.5 cups
Vinegar 9% - 0.5 cups
Water - 3 liters
Peppercorns - 10 pcs
Bay leaf - 3 pcs

Preparation:

1. Cut the cabbage into large cubes. Cut carrots, bell peppers and beets into large strips. Place vegetables in a saucepan. Then mix all the vegetables.

2. Peel the garlic and cut the cloves into slices or circles. Place it at the bottom of sterile jars. Then place the assorted vegetables tightly there to the very top, but do not compact them.

3. Pour water into a saucepan, add peppercorns, bay leaf, sugar and salt. Bring the marinade to a boil. When it boils, add vinegar and boil for 5 minutes, then turn off the heat.

4. Pour the marinade over the vegetables to the top and cover with lids. Let sit for 3 minutes, then screw them tightly. Leave at room temperature for a day and then store in a cool place. You can try it in three days.

Dear friends, I tried to lay out for you as many and varied options as possible so that you can choose any recipe you like. All that remains is to stock up on vegetables and start cooking.

Among the richest variety of vegetable appetizers, the “Autumn” salad made from white cabbage, onions and other gifts of nature deserves close attention. This mix is a real vitamin bomb. It is not surprising that most often the snack is made in jars for the winter. An excellent balanced combination of products, coupled with a simple, but perfectly fitting dressing makes this salad a real hit during the cold months. But it’s worth noting that this mix is good at any other time of the year. Just try making this delicious crispy snack - you will definitely love it!

Cooking time – 20 minutes.

Number of servings – 4.

Ingredients

If you decide to make Autumn cabbage salad, then you won’t have to look for ingredients for long. All components of the snack are simple and uncomplicated. Moreover, during the vegetable season, the components will also cost you mere pennies. So, get acquainted - here is the list of necessary ingredients:

white cabbage – 1.5 kg;
bell pepper – 300 g;
fresh carrots – 300 g;
granulated sugar – 5 tbsp. l.;
onion – 300 g;
refined vegetable oil – 120 ml;
vinegar 9% - 100 ml;
salt – 1.5. Art. l.

How to prepare cabbage salad “Autumn”

The essence of preparing most vegetable snacks is simply simple. The creation of this appetizing, juicy and crispy mix was no exception to the general rules. Even if you belong to the category of beginners in the field of cooking, making cabbage salad for the winter “Autumn” will not be difficult for you.

First you need to prepare all the products.

Without further ado, it’s worth getting started with white cabbage. The top sheets, which tend to be slightly damaged, must be removed from the fork. Accordingly, they are not added to the salad. The head of cabbage should be rinsed a little in water and wiped with a kitchen towel. After completing all the simple preparatory work, you can start chopping the vegetable. To do this, you should use a special grater. If you don’t have such a device in your home, don’t worry. You can simply cut the cabbage into small strips.

Then you need to peel and rinse the carrots properly. You just need to grate the fresh vegetable on a grater with large holes.

Next, it is recommended to deal with onions. First of all, you should clean it and rinse it in running water. You need to dry the vegetables a little with a paper towel or napkins, after which you can proceed directly to slicing. Optimally cut the onions into half rings. The main thing is not to grind it too much.

Next comes the bell pepper. Vegetables need to be washed. Then the stalks are cut off from them without fail. Before slicing, be sure to open the fruit and remove the seeds. Then the prepared sweet pepper should be cut into strips. But again, you shouldn’t grind it too much.

Combine cabbage shredder, carrot shavings and onion.

Add slices of bell pepper to them. Add salt. At the same stage, granulated sugar should be added to the vegetable mixture.

Next, you need to mix everything properly and place it in a deep, capacious saucepan.

The resulting vegetable mixture, which in its essence is the crunchy and very, very healthy “Autumn” salad, is seasoned with vinegar. It is still recommended to stir once more.

All that remains is to pour the resulting snack with vegetable oil and stir one last time.

In essence, the vegetable mix is ready! You can eat it almost immediately. But keep in mind: in order for the salad to be optimally saturated with the juices of all the ingredients, you need to put it in the refrigerator for a couple of hours. Let it marinate. If you plan to make this snack for the winter, then place it in sterilized jars and seal with lids.

If you decide to prepare an “Autumn” salad of cabbage and other vegetables, take into account some features of its storage:

The snack can be kept in the refrigerator for no more than 2 weeks.

Do not roll the mix under iron lids, use nylon ones.

Never use aluminum containers to store salad. The reaction of metal with vinegar can lead to disastrous consequences for your health. Use only glass containers!

To make cabbage crispy in salads, use late varieties.
The ingredients indicate the weight of already peeled vegetables and fruits.
Jars and lids for salads must be sterilized in advance. Read about how to do this.
The rolled up jars need to be turned over, wrapped in something warm and cooled completely.
Cooled pieces should be stored in a cool, dark place.

Ingredients

For 3 ½ liter jars:

400 g cabbage;
150 g carrots;
2 teaspoons salt;
250 g eggplants;
250 g bell pepper;
150 g onions;
250 g cucumbers;
550 g tomatoes;
2 tablespoons sugar;
2 bay leaves;
10 black peppercorns;
2 peas of allspice;
60 ml vegetable oil;
50 ml vinegar 9%.

Preparation

Finely chop the cabbage. Grate the carrots on a coarse grater or on a grater, add to the cabbage, lightly salt and mix with your hands.

Peel the eggplants and cut into small cubes. Place them in a separate bowl, add salt and stir.

Cut the peppers and onions into small strips, and the cucumbers into thin semicircles. Chop 250 g tomatoes into small pieces. Grind the remaining tomatoes in a blender into puree.

Place cabbage with carrots, eggplants, peppers, onions, cucumbers and chopped tomatoes in a pan. Add the remaining salt, sugar, chopped bay leaf, black and allspice. Mix thoroughly.

Pour in the oil and vinegar and mix thoroughly again. Cover the salad with a lid and leave for a couple of hours at room temperature to release the juices. Stir the salad occasionally.

Add tomato puree and stir. Bring the salad to a boil over moderate heat and cook, stirring, for another 20 minutes. Place the salad in jars and roll up.

Ingredients

For 6 ½ liter cans:

1½ kg cabbage;
300 g carrots;
300 g bell pepper;
300 g onions;
100 g sugar;
1½ tablespoons salt;
150 ml vegetable oil;
150 ml vinegar 9%.

Preparation

Finely chop the cabbage. Grate the carrots on a coarse grater. Cut into cubes and the onion into small pieces.

Place prepared vegetables in a saucepan. Add sugar, salt, oil and vinegar, mix thoroughly and cover with a lid. Leave the mixture at room temperature for a couple of hours to release the juice.

Place the salad in sterilized jars and cover with sterilized lids. Place the preparations in a pan, the bottom of which is covered with cloth. Pour warm water up to the hangers of the jars and bring it to a boil. Sterilize the jars for 30 minutes and seal.

Ingredients

For 4 ½ liter jars:

1½ kg cabbage;
400 g beets;
3–5 cloves of garlic;
125 ml vegetable oil;
100 g sugar;
1½ tablespoons salt;
125 ml vinegar 9%.

Preparation

Finely chop the cabbage and grate the beets on a coarse grater. Pass the garlic through a press. Place all vegetables in a saucepan.

Add butter, sugar, salt and vinegar and mix thoroughly. Cover the pan with a lid and leave at room temperature for an hour. During this time, the vegetables will release juice.

Place the salad in sterilized jars, pressing down the mixture with a spoon. Fill the jars to the very top with vegetable juice.

Cover the bottom of the pan with a cloth, place the jars there and cover them with sterilized lids. Pour warm water into a saucepan up to the hangers of the cans and bring it to a boil. Sterilize the jars for 30 minutes and seal.

iamcook.ru

Ingredients

For 3 1 liter jars:

500 g cabbage;
250 g bell pepper;
100 g carrots;
500 g tomatoes;
250 g onions;
2 tablespoons sugar;
1 tablespoon salt;
100 ml vegetable oil;
25 ml vinegar 9%;
6 black peppercorns.

Preparation

Finely chop the cabbage. Cut the peppers and carrots into thin strips, the tomatoes into large slices and into half rings.

Place vegetables in a saucepan. Add sugar, salt, oil, vinegar and black pepper and mix thoroughly. Leave the salad at room temperature for 3 hours to marinate. Stir the mixture periodically.

Bring the contents of the pan to a boil over high heat. Reduce heat and cook, stirring, for another 10 minutes. Place the salad in jars and roll up.

russianfood.com

Ingredients

For 4 ½ liter jars:

1 kg cabbage;
500 g carrots;
500 g cucumbers;
150 g bell pepper;
3–4 cloves of garlic;
several sprigs of parsley;
100 ml vegetable oil;
2 tablespoons vinegar 9%;
1 tablespoon sugar;
1½ tablespoons salt.

Preparation

Finely chop the cabbage. Grate the carrots using a coarse grater or a Korean carrot grater. Cut the pepper into cubes.

Place prepared vegetables in a bowl. Add the pressed garlic, chopped parsley, oil, vinegar, sugar and salt.

Mix thoroughly and leave covered at room temperature for 5-6 hours to release the juice. Stir occasionally.

Place a cloth on the bottom of the pan. Place the salad in sterilized jars, place them in a saucepan and cover with lids. Pour warm water into a saucepan up to the hangers of the cans and bring it to a boil. Sterilize the workpieces for 20 minutes and roll up.

Ingredients

For 8 ½ liter cans:

1 kg cabbage;
500 g carrots;
500 g bell pepper;
500 g onions;
250 g tomatoes;
¼–½ hot pepper;
500 g sour apples;
1½ tablespoons salt;
½ tablespoon sugar;
1–2 bay leaves;
2–3 black peppercorns;
2–3 peas of allspice;
50 ml vinegar 9%.

Preparation

Finely chop the cabbage. Grate the carrots using a Korean carrot grater. Cut the pepper into small strips, the onion into half rings, and the tomatoes into slices.

Remove the seeds from the hot pepper and chop it with a knife or pass it through a press. Peel and cut into thin slices. Place the prepared ingredients in a deep bowl.

Add salt, sugar, bay leaf, black and allspice and vinegar. Mix thoroughly and place the salad tightly in sterilized jars. Cover them with lids.

Line the bottom of a large pan with a cloth and place the pieces there. Pour warm water into a saucepan up to the hangers of the cans and bring it to a boil. Sterilize the jars for 20 minutes and seal.

Before eating, the salad can be seasoned with vegetable oil.

During the warm season, people usually think about how they will spend the winter, or more precisely, about what they will put on the table when it gets colder. In the summer, it is customary to make preparations, for example, Autumn salad with cabbage. Many people prepare this salad for the winter, and for good reason, because it contains a huge amount of healthy vitamins, and besides, it is very tasty! His recipes are not particularly complicated, so why not make this salad now?

Autumn salad with cabbage for the winter: classic recipe

Classic will never go out of style. This also applies to cooking.

Required products:

Cabbage (main ingredient).
Salt.
Bulgarian pepper.
Vinegar.
Carrot.
Sand sugar.
Bulb onions.
Vegetable oil).

Recipe:

Vegetables for this dish must be fresh. To make the preparation look colorful, you should take bright peppers. Before you start cutting vegetables, you need to wash and peel them. Be sure to remove all grains from bell peppers.
In the classic recipe, the cutting is as follows: the cabbage is finely chopped, the carrots are grated, the onion is cut into half rings, and the bell pepper is cut into strips.
Now you need to transfer the cabbage into a separate container and cover it with granulated sugar. Let her lie there for a while. The cabbage should release its juice, but there should not be too much of it, otherwise the salad will turn out liquid.
Then other vegetables are added to the container, as well as spices and vinegar.
The oil is brought to a boil and also added to the remaining ingredients.
While the mixture is infusing, it is necessary to begin the process of sterilizing the container.

A portion of salad is placed in each jar for further twisting.

How to prepare Autumn salad (video)

How to make a simple Autumn cabbage salad

This is a fairly simple way to prepare it.

Required Products:

Cabbage (should be the most).
Salt.
Carrot.
Vinegar.
Granulated sugar.

The recipe is as follows:

The top leaves of the cabbage need to be removed. Then the vegetable is cut in half and, using a large kitchen knife, chopped. It is advisable to chop it finely. The carrots are grated.
Then the cabbage should be ground with spices. If you want a salad with a taste of sugar, then you should add more sugar than salt. When the vegetable releases its juice, vinegar and vegetable oil are added to it.
After this, carrots and onions are added.

The workpiece is placed in sterilized jars. After twisting, it is recommended to insulate them.

Autumn vegetable salad: step-by-step recipe

For this salad you will need the following:

Broccoli (staple).
Olives.
Salt.
Bulgarian pepper.
Vinegar.
Olive oil.

Cooking method:

The first step is to wash all the vegetables, especially the broccoli. If there are stale fruits among them, it is better to remove them before cooking.
Broccoli is immersed in boiling water for 3 minutes. You need to salt the water in which they are boiled.
After that, they lean back in a colander and douse themselves with cool water.
Olives and peppers are chopped. You need to remove all the grains from the pepper so that they do not crunch on your teeth. Olives are cut in half.
The dressing for this salad consists of a mixture of vinegar and olive oil.

Before serving the dish, the vegetable mass must be marinated in the dressing for at least 20 minutes.

Salad “Autumn leaf”: how to cook

Putting it on the table means brightening up any day.

So, to prepare it you need to find the following ingredients:

Chicken fillet.
Salt.
Carrot.
Cucumber.
Hard cheese).
Mayonnaise.
Bulgarian pepper.
Dill.

The preparation of this dish includes the following steps:

The first step is to boil the meat. Its readiness is checked using a fork. If the fillet is pierced well and its fibers are easily separated, this means that it is properly cooked. Don’t forget to add salt to the water for cooking the fillets.
At the second stage, the meat is sliced. It is recommended to cut it into cubes.
Vegetables are washed. Their freshness is especially important in this recipe. If you make a salad from stale or spoiled vegetables, it will not be tasty.
The peel of the cucumber is cut off, and the vegetable itself is finely chopped. The carrots are peeled and grated. The bell pepper is cut in half so that it is easy to remove the grains from it, and then cut into cubes.
All ingredients are mixed and seasoned. The mixture is seasoned with mayonnaise.
But the salad preparation doesn’t end there. The mass must be laid out in the shape of an autumn leaf. Hence its symbolic name.

Tip: some recipes suggest making this salad in layers. The first layer should be meat, the second should be vegetables, and the third layer should be greens. Between each layer you should make a mayonnaise coating.

Preparing autumn salad for the whole family

In addition to vegetables, mushrooms, pork, olives, and so on are often placed in this salad. Here is one of the most interesting recipes.

You need to find the following products:

Cabbage.
Carrot.
Cucumber.
Salt.
Sand sugar.
Chicken fillet.
Sunflower oil.
Vinegar.

Cooking method:

First, each vegetable must be washed and damaged. You should also wash the chicken fillet.
At the second stage, it must be boiled. Water for cooking meat should be salty. While it's cooking, it's time to prepare the vegetables.
The top leaves of the cabbage are removed. It is finely chopped. Peel onions, carrots and cucumbers. All three vegetables are finely chopped into strips. If desired, you can not cut the carrots, but grate them.
The readiness of the meat is determined by using a fork. If it easily enters the pulp, then the fillet can be removed. Before you start cutting it, you need to make sure that it has cooled down.
The meat is cut into cubes, preferably small ones.
Then the chopped fillet is combined with the vegetable stock. This entire mixture must be seasoned with vinegar and oil. Don't forget about adding sugar and salt!
Before you begin to twist the workpiece, it must marinate for several hours.

The salad is stored in jars in a cool place.

Autumn salad with mushrooms: the best recipe

To prepare it, you need to find the following products:

Mushrooms (any kind).
Carrot.
Sunflower oil.
Cabbage.
Salt.

Sequential cooking method:

Each product must be washed before cooking.
Mushrooms are chopped. The carrots are grated on a coarse grater, the onions are cut into rings. Cabbage is chopped with a large knife.
The first step is to fry the mushrooms. When they are well fried on all sides, the remaining ingredients are added to the frying pan. It’s worth adding a little water to let the mixture simmer. Everything is salty. Also at this stage absolutely any spices can be added.
In the meantime, you can start sterilizing glass containers.
When the workpiece is ready, it can be transferred to a container for twisting.

Add a spoonful of oil to each jar.

Vegetable salad for the winter (video)

There are such wonderful preparations for autumn salads for the whole family and guests. The cook can always change the recipe, adding something of his own, thereby pleasantly surprising the people gathered at the table.

We recommend reading: Cabbage salad for the winter

Cooking time – 20 minutes.Number of servings – 4.

Ingredients

white cabbage – 1.5 kg;
bell pepper – 300 g;
fresh carrots – 300 g;
granulated sugar – 5 tbsp. l.;
onion – 300 g;
refined vegetable oil – 120 ml;
vinegar 9% - 100 ml;
salt – 1.5. Art. l.

How to prepare cabbage salad “Autumn”

First you need to prepare all the products.

Without further ado, it’s worth getting started with white cabbage. The top sheets, which tend to be slightly damaged, must be removed from the fork. Accordingly, they are not added to the salad. The head of cabbage should be rinsed a little in water and wiped with a kitchen towel. After completing all the simple preparatory work, you can start chopping the vegetable. To do this, you should use a special grater. If you don’t have such a device in your home, don’t worry. You can simply cut the cabbage into small strips.

Then you need to peel and rinse the carrots properly. You just need to grate the fresh vegetable on a grater with large holes.

Next, it is recommended to deal with onions. First of all, you should clean it and rinse it in running water. You need to dry the vegetables a little with a paper towel or napkins, after which you can proceed directly to slicing. Optimally cut the onions into half rings. The main thing is not to grind it too much.

Next comes the bell pepper. Vegetables need to be washed. Then the stalks are cut off from them without fail. Before slicing, be sure to open the fruit and remove the seeds. Then the prepared sweet pepper should be cut into strips. But again, you shouldn’t grind it too much.

Combine cabbage shredder, carrot shavings and onion.

Add slices of bell pepper to them. Add salt. At the same stage, granulated sugar should be added to the vegetable mixture.

Next, you need to mix everything properly and place it in a deep, capacious saucepan.

The resulting vegetable mixture, which in its essence is the crunchy and very, very healthy “Autumn” salad, is seasoned with vinegar. It is still recommended to stir once more.

All that remains is to pour the resulting snack with vegetable oil and stir one last time.

If you decide to prepare an “Autumn” salad of cabbage and other vegetables, take into account some features of its storage:

The snack can be kept in the refrigerator for no more than 2 weeks.

Do not roll the mix under iron lids, use nylon ones.

Never use aluminum containers to store salad. The reaction of metal with vinegar can lead to disastrous consequences for your health. Use only glass containers!

Cabbage, carrot and pepper salad

white cabbage – 5 kg
bell pepper – 1 kg
carrots – 1 kg
onions – 1 kg
sunflower oil – 500 ml
water – 3 tbsp.
vinegar 9% 7-8 tbsp. l.
sugar
salt

8. After 4 hours, put the salad into previously prepared (sterilized) jars and cover with lids. Place the jars with the preparation in a pan with hot water and sterilize for 15 minutes (from the moment the water boils).

Preparing cabbage salad for the winter - 5 recipes (from cauliflower and white cabbage)

In this case we are talking about 1 liter jars; smaller jars will take less time to sterilize.

To prepare “Autumn Salad” from cabbage for the winter, you will need:

white cabbage – 5 kg
bell pepper – 1 kg
carrots – 1 kg
onions – 1 kg
sunflower oil – 500 ml
water – 3 tbsp.
vinegar 9% 7-8 tbsp. l.
sugar
salt

How to prepare “Autumn Salad” from cabbage for the winter:

1. Wash and dry white cabbage. If the top leaves are wilted or blackened, they should be removed. Cut stalks from the heads of cabbage. Finely chop the prepared cabbage.
2.

Salad "Autumn" with cabbage for the winter

Wash the bell pepper, dry it, remove stems and seeds, cut into thin strips (about 5 mm wide).
3. Peel the onions, wash, dry, cut into thin half rings.
4. Peel the carrots, wash them, dry them, grate them on a coarse grater or on a grater designed for preparing carrots in Korean.
5. Place all prepared vegetables in a large saucepan and mix well.
6. Pour 3 tbsp into a small saucepan. water, bring to a boil and cool. Add sugar and salt to taste, vinegar to cooled boiled water, mix, pour in sunflower oil and mix all ingredients again.
7. Pour the resulting marinade over the vegetables, mix the salad and leave for 3-4 hours.
9. Carefully, so as not to get burned, remove the jars with the preparation from the pan with hot water, roll them up, turn them upside down and leave until they cool completely.

To make the preparation more appetizing, I can recommend using bell peppers of different colors (red, green, yellow, orange). Finely chopped parsley, dill, celery or cilantro will make the salad not only brighter, but also more aromatic and tasty. In addition, you can add a small amount of chopped garlic or hot pepper to the salad.

Cook with pleasure and bon appetit!

To prepare “Autumn Salad” from cabbage for the winter, you will need:

white cabbage – 5 kg
bell pepper – 1 kg
carrots – 1 kg
onions – 1 kg
sunflower oil – 500 ml
water – 3 tbsp.
vinegar 9% 7-8 tbsp. l.
sugar
salt

How to prepare “Autumn Salad” from cabbage for the winter:

1. Wash and dry white cabbage. If the top leaves are wilted or blackened, they should be removed.

CABBAGE SALAD FOR THE WINTER “AUTUMN”

Cut stalks from the heads of cabbage. Finely chop the prepared cabbage.
2. Wash the bell pepper, dry it, remove stems and seeds, cut into thin strips (about 5 mm wide).
3. Peel the onions, wash, dry, cut into thin half rings.
4. Peel the carrots, wash them, dry them, grate them on a coarse grater or on a grater designed for preparing carrots in Korean.
5. Place all prepared vegetables in a large saucepan and mix well.
6. Pour 3 tbsp into a small saucepan. water, bring to a boil and cool. Add sugar and salt to taste, vinegar to cooled boiled water, mix, pour in sunflower oil and mix all ingredients again.
7. Pour the resulting marinade over the vegetables, mix the salad and leave for 3-4 hours.
8. After 4 hours, put the salad into previously prepared (sterilized) jars and cover with lids. Place the jars with the preparation in a pan with hot water and sterilize for 15 minutes (from the moment the water boils). In this case we are talking about 1 liter jars; smaller jars will take less time to sterilize.
9. Carefully, so as not to get burned, remove the jars with the preparation from the pan with hot water, roll them up, turn them upside down and leave until they cool completely.

Cook with pleasure and bon appetit!

Autumn is generous with the harvest of vegetables and fruits, the abundance of which allows you to prepare very tasty and healthy dishes. The salad that I would like to bring to your attention is prepared very easily and quickly and can even be suitable as an everyday dish for everyone’s diet. With the advent of fresh cucumbers and tomatoes, “Autumn Salad” will become a frequent guest on the table of many, if it is prepared at least once. This dish can be both everyday and festive; it must be prepared before serving. Its light and airy consistency will not leave anyone indifferent.

Products for autumn salad

chicken breast from one chicken,
one medium cucumber
a couple of medium tomatoes,
mayonnaise,
smoked cheese – 150 gr.,
salt for cooking chicken meat.

Step-by-step method for preparing autumn salad with photos

Note.

5 delicious recipes for cabbage salads for the winter...

It is not necessary to add chicken breast to the bottom layer; in everyday use, sometimes you can add meat from any part of the chicken or even beef and pork; chicken breast should definitely be added to the “holiday” version.

Yes, and with cheese you can act like an amateur, just smoked cheese or, as we call it, “sausage” gives the dish some piquancy. We tried adding ordinary “Russian cheese” and “Dutch cheese”, it also turned out very tasty. Since this dish can be everyday, but for everyday life you can put interchangeable products in it, but for the holiday version it is better to leave the ingredients indicated initially.

As you may have already noticed, there is no need to salt the layers, since there is enough salt in mayonnaise. And a prerequisite for this salad is its airiness - you should not compact the layers, and to water each layer it is better to purchase mayonnaise in tubes or a plastic bag. You need to make a small hole in them and water the layers as if from a syringe, in a thin layer. This method of applying mayonnaise will be optimal and there will not be too much of it, and this salad will have plenty of juiciness due to tomatoes and cucumbers.

I’m not afraid to repeat myself, you need to prepare this dish just before serving, since the top layer of cheese will look weathered and the salad may look like a not entirely fresh dish, and the juice of the vegetables may drain to the bottom. Having prepared " Autumn salad"One day, you'll want to try it again.

Olivier without carrotsWinter salad

Let’s not be a hypocrite, assuring that autumn is red only with the rustling of dried leaves in the park and the aroma of asters. In fact, the main decoration of this time is the stalls with vegetables and fruits. The mood improves just by looking at the mountains of colorful peppers, glossy eggplants, bright carrots and fragrant pumpkin.

Cabbage dishes, Winter salads

And look at the luxurious bunches of greenery and feel the alluring aromas - this is a real holiday!

However, you must agree that sooner or later there comes a time when vegetable caviar, eggplant sauté and stew become boring (in the literal sense of the word). Well, don’t start cooking Olivier! Moreover, you can prepare many different salads from ordinary autumn products! We offer you three of the best of them.

1. Potato salad

Oktoberfest is just around the corner, a beer festival where potato salad is a traditional dish. It is very tasty not only with beer, but also separately, on its own.

Ingredients: 3 medium-sized potatoes, 1 medium apple, sunflower oil, half a small onion, 1 tbsp. table vinegar, freshly ground pepper, salt.

Preparation: Boil the potatoes, peel and cut into slices. Cut the onion into thin half rings. Sprinkle with vinegar and gently toss with apples. Salt, pepper and add oil. If desired, you can add a small amount of mustard to the salad.

2. Broccoli salad

Broccoli is one of the vegetables that has an impeccable appearance, smell and taste. In addition, the product is useful, like a real vitamin complex.

Ingredients: broccoli 300 g, 2 small or 1 large apple, 1 lemon, a small bunch of herbs (parsley and dill), balsamic vinegar, salt, olive oil.

Preparation: Cook the broccoli for a couple of minutes in boiling water. Remove and pour boiling water over it or place on ice (this will preserve its bright color). Peel the apples and cut them into slices, and the lemon into thin semicircles. Mix everything carefully, season with a mixture of oil and balsamic vinegar, add chopped herbs. The salad can be seasoned with almond slices or sesame seeds.

3. Eggplant salad

However, eggplants can be replaced with peppers, tomatoes or zucchini - this is a universal seasonal salad recipe.

Ingredients: eggplant (or other vegetables listed), thyme, rosemary, onion, garlic, freshly ground black pepper.

Preparation: Rub the vegetables with olive oil and poke holes in several places with a fork. Preheat the oven to 180 degrees and place the roasting vegetables in it. When they soften, cool. Peel the skin, cut with a knife, add chopped onion and herbs. Refuel.

Refueling: olive oil, chopped canned olives, dried in a frying pan, chopped pistachios, chopped chives (or young green), coarsely ground black pepper, a little lemon juice, salt, garlic.

Vegetable salads are rightfully considered not only the most delicious, but also the healthiest.

Cabbage salad for the winter: 8 delicious recipes in a jar

They can be combined with a variety of ingredients: nuts, seeds, prunes, raisins, olives and much more. Various dressings can make a vegetable salad lighter or more nutritious, and salads can be served not only as an appetizer, but also as a main course.

Simple carrot and cabbage salad

Required ingredients:

Chinese cabbage - 300 grams;
carrots - 2 pieces;
red bell pepper - 1 piece;
peppercorns - 1 teaspoon;
lemon juice - 1 teaspoon;
olive oil for dressing;
salt to taste.

Cooking process:

Finely chop the Chinese cabbage. Peel the carrots and grate on a coarse grater. Divide the bell pepper in half lengthwise, remove the seeds, stem and cut into strips.

Mix all the vegetables, add a little salt to taste, add black peppercorns. Season with olive oil and lemon juice.

Serve immediately.

Salad with carrots and beets

Required ingredients:

beets - 2 pieces;
carrots - 2 pieces;
seeds - 1 tablespoon;
prunes - 1 cup;
raisins - 2 tablespoons;
lettuce leaves - 1 bunch;
parsley - 1 bunch;
salt, pepper and mayonnaise - to taste.

Cooking process:

Peel the beets and grate them on a coarse grater. Also peel and grate the carrots. Rinse the prunes, steam with hot water and divide into halves.

Also steam and rinse the raisins.

Tear the lettuce leaves. Mix carrots, beets and leaves, add salt and pepper to taste. Add seeds, prunes and raisins.

Season the finished salad with mayonnaise.

Russian vinaigrette

Required ingredients:

potatoes - 2 pieces;
carrots - 2 pieces;
beets - 2 pieces;
lightly salted herring - 1 piece;
green onion - 1 bunch;
lightly salted cucumber - 3 pieces;
apple cider vinegar - 2 tablespoons;
mustard (liquid) - 2 tablespoons;
dill - 0.5 bunch;
olive oil - 1 tablespoon;
salt to taste.

Cooking process:

Wash beets, carrots and potatoes and dry thoroughly. Preheat the oven to 190 degrees and bake vegetables in foil for 40 minutes.

Carefully cut the herring, remove bones and entrails and cut into small cubes. Finely chop green onions; Cut lightly salted cucumbers in the same way. Also finely chop the prepared vegetables into cubes.

Mix all the vegetables in a separate bowl and prepare the sauce. To do this, mix vinegar, mustard, olive oil, finely chopped dill and a little salt.

Add the sauce to the vegetables and mix thoroughly.

Cauliflower and sweet pepper salad

Required ingredients:

water - 1 liter;
cauliflower - 400 grams;
white cabbage - 1 piece (small);
fresh cucumber - 2 pieces;
carrots - 3 pieces;
sweet red pepper - 1 piece;
sweet orange pepper - 1 piece;
sweet yellow pepper - 1 piece;
chili pepper - 1 piece;
dill - 1 bunch;
sugar - 5 teaspoons;
salt - 6 teaspoons;
vegetable oil - 100 ml;
vinegar - 50 ml.

Cooking process:

Peel the carrots and grate on a coarse grater. Finely chop the white cabbage. Cut the sweet peppers in half, remove the stem and seeds. Chop into strips. Finely chop the dill.

Separate the cauliflower into florets and boil until tender. Cut the cucumbers into rings.

Mix all ingredients thoroughly and place in a separate bowl. It is better not to use aluminum dishes for this, as the sauce will contain vinegar.

Prepare the filling sauce. To do this, heat a liter of water, add salt, sugar, vegetable oil, vinegar and finely chopped chili pepper. Cook for another three minutes.

Season the salad with the prepared filling and mix thoroughly again.