Salad of pickled vegetables with chili and mint for the winter
Salad of pickled vegetables with chili and mint for the winter, the highlight of which is hot chili peppers and curly, it is also ginger mint. The salad turns out to be crispy and fragrant, you can, in addition, show your imagination and add to it any set of vegetables that you like.
To pickled vegetables to your taste, be sure to try the marinade before pouring it into jars. You can do this - fold the sliced products, fill them with water, then drain the water. So you can get a more or less accurate amount of filling (given that it will become more after adding vinegar).
Vinegar can be used for pickling any, but you should pay attention to the% content of acetic acid in it.
- Cooking time: 1 hour
- Quantity: 1 L
Ingredients for a salad of pickled vegetables with chili and mint for the winter:
- 200 g of sweet pepper;
- 6 pods of red chili peppers;
- 500 g of fresh cucumbers;
- 300 g of cherry tomatoes;
- 150 g carrots;
- 500 g squash;
- head of garlic;
- a bunch of ginger (curly) mint;
- a bunch of parsley.
- 1 liter of water;
- 120 ml of 6% vinegar;
- 35 g of granulated sugar;
- 30 g of salt;
- 2 bay leaves.
A method of preparing a salad of pickled vegetables with chili and mint for the winter.
In turn, we prepare products for the salad. I advise you to take several bowls (by the number of ingredients) and put chopped vegetables in them, it will be convenient, and no product will be "lost".
So, we start with bell pepper and chili. We clear peppers from seeds, cut the flesh into cubes. We poke hot pepper pods with a knife so that they do not pop up and do not burst during sterilization.
Small fresh cucumbers, preferably collected on the eve of cooking, put in a container of cold water for 20-30 minutes, then wash thoroughly, cut the edges. Cut the cucumbers into round slices 4 mm thick.
With cherry tomatoes, everything is simple - we leave small ones intact, and those that are larger cut in half. It is unnecessary to cut the stem of the cherry, it is almost invisible.
Remove from carrots a thin layer of peel with a knife for peeling vegetables. Cut the carrots into slices 3-4 mm thick.
We also cut zucchini like cucumbers and carrots; all pieces of vegetables in the salad should be approximately the same size.
Cooking marinade. Pour water into the saucepan when it boils, throw salt, sugar and bay leaves, boil for 3 minutes. Then pour the vinegar, immediately remove from heat.
We mix the chopped ingredients in a deep bowl, add the chopped garlic into thin slices, now you can put the salad in prepared jars.
Put several leaves of parsley and curly mint on the bottom of the jars, fill the jars with the vegetable mixture. We expect so that in each bank there are 1-2 chili peppers.
Pour the salad with hot marinade.
At the bottom of the pan for sterilization we put a dense cotton cloth, put cans with salad in it, pour in it the same water, heated to 40-50 degrees so that it reaches the shoulders of the cans covered with lids.
We heat to 90 degrees, sterilize cans with a capacity of 0.5 l for 15 minutes, then roll them up with lids or screw tightly. Leave to cool at room temperature.
We store a salad of pickled vegetables with chili and mint for the winter in a cool, dry cellar. Storage temperature is not higher than +6 degrees and not lower than 0.