Sometimes you want to save an uneaten salad for tomorrow, the day after tomorrow or save it for 7-10 days. However, this dish quickly spoils and loses its original flavor.
Think about it, how often do you throw away an uneaten Olivier after New Year’s Eve or Herring under Shuba after a holiday? If this happens often, then it is worth replacing these salads
. For example, there is a pickled salad that can be stored in a jar. It does not spoil, while looking presentable and delicious.
Ingredients for pickled salad:
- Cucumbers – 1 kg;
- Carrots – 300 g;
- Onions – 300 g;
- Tomatoes – 1 kg;
- Pepper – 300 g;
- Cabbage – 300 g;
- Dill – bundle;
- Salt – 2 tbsp;
- Sugar – 100 g;
- Vegetable oil -150 ml;
- Vinegar essence 70% – 1 tbsp.
Preparation of pickled salad:
Cut cucumbers and carrots into thin rings, cut onions into semi-rings. Cut tomatoes into quarters, lay the vegetables in a common salad bowl.
Shinkuem finely cabbage, dill, lay out to the vegetable mass. Clean the insides of sweet peppers, cut into half rings, put to the salad.
Sprinkle the vegetable mass with salt, sugar, pour vegetable oil and vinegar essence
.
Thoroughly mix the salad, cover with food film.
Leave the salad at room temperature for 3 hours. Then lay out the salad in jars, tamp it down. Water the tops with the juice that was released during this time.
Close the jars with lids and sterilize for 25 minutes. Turn the jars over and cover with a towel, leave to cool.
You get a beautiful pickled salad for the winter. This is a universal solution for dinner and for the holiday table.
