Eggplants for the winter in Kuban style. Secrets of Kuban preparations. Vegetable salad for the winter in Kuban style Blue in Kuban style for the winter step by step

Kuban salad for the winter is a very simple and tasty preparation that is very popular among many housewives. It contains an abundance of different vegetables that complement each other perfectly, and an incredibly tasty marinade. The cooking technology is quite simple. All vegetables should be chopped, mixed with spices, boiled and rolled into jars.

Kuban salad with cabbage and cucumbers for the winter - step-by-step photo recipe

Kuban salad is a universal, beautiful and very tasty and low-calorie dish, so it can be consumed by people watching their figure. By the way, the workpiece is perfectly stored in the apartment.

Your mark:

Cooking time: 2 hours 0 minutes

Quantity: 2 servings

Ingredients

White cabbage: 500 g
Cucumbers: 500 g
Tomatoes: 500 g
Onions: 280 g
Carrots: 250 g
Sunflower oil: 130 g
Table vinegar: 75 g
Sugar: 60 g
Salt: 45 g

Cooking instructions

Shred the cabbage into thin strips using a shredder or a well-sharpened knife. Place in a bowl or large saucepan. Add 0.25 tablespoon of salt. Stir everything together and press lightly with your hands to soften the cabbage and release its juice. Leave for 15-20 minutes.

Rinse fresh cucumbers well and dry. Remove the tails from both sides. Cut into rings 4-5 mm wide.

Rinse bell peppers of any variety and color, dry them, remove seeds, and cut into thin strips.

Cut the washed tomatoes in half. Cut out the stem. Cut into large pieces.

Peel the carrots and onions. Rinse. Grate the carrots on a coarse grater, cut the onions into half rings.

Combine the prepared vegetables in one bowl.

Add the rest of the salt, sugar, oil and 25 ml of vinegar.

Additionally, you can add bay leaf and allspice.

Mix all ingredients and leave for 1 hour. Stir occasionally to ensure the vegetables marinate evenly.

Place the vegetable mixture along with the marinade into a cooking pot and place on the stove. While stirring, let the contents boil well. Once the salad starts to bubble, reduce the heat, cover and cook for 8-10 minutes. Open and stir the contents from time to time.

A couple of minutes before the end, pour in the vinegar and mix well again.

Rinse jars and lids with baking soda. Sterilize. Pack the salad mixture into prepared containers. Cover with lids and place in a container for sterilization. Fill with hot water up to the hangers. Boil for 10 minutes from the moment of boiling.

Seal tightly, turn over and wrap. Kuban salad is ready for the winter.

Once the jars are at room temperature, move them to your pantry or cellar.

Recipe for vegetable Kuban salad

To prepare the salad using the following method you will need:

Cabbage (white) – 1 kg
Cucumbers – 750 g
Carrots – 600 g
Pepper (Bulgarian) – 750 g
Tomatoes (ripe) – 1 kg
Garlic - 8-10 cloves
Onions – 400 g
Greens (parsley, dill, cilantro) - 50 g
Vegetable oil (odorless) – 350 g
White sugar – 100 g
Black and allspice peppers (peas), bay leaves - 2-3 pcs. for each jar
Table vinegar 9% - 1 dessert. l. at 0.7 l
Table salt (coarse) – 30 g

This ingredient cannot be ignored, because salt plays the role of a preservative, so the preparations must be additionally salted.

Cooking method:

Carefully sort all prepared vegetables: they must be whole, without signs of spoilage or rot, otherwise this will affect the quality of the finished dish.
Rinse under running water and dry.
Remove the top few layers from the cabbage, cut out the stalk and chop finely (you can use a special shredder).
Pour the shredded cabbage into a large saucepan (the volume should be at least 6 liters to make stirring convenient). Sprinkle with salt, knead lightly with your hands and leave to infuse.
Grate carrots for Korean salads.
Cut the cucumbers into slices 7 mm thick.
Chop the onion into half rings.
Remove the insides from the pepper and cut into strips of 5-7 mm.
Chop the hot pepper and all the prepared greens into smaller pieces.
Cut the tomatoes into cubes. It is advisable to take tomatoes with a dense consistency so that the cubes keep their shape.
Combine all chopped products with cabbage, add bulk ingredients and vegetable oil. Stir and add salt if necessary.
Leave the mixture to sit for 40 minutes. It should give juice.
Place bay leaf, peppercorns, and 2-3 cloves of garlic into prepared sterile jars.
Spread the mixture out to approximately the shoulders, lightly tamping it down so that as little air as possible remains in the jar. Fill to the top with the released juice.
Cover with metal lids and sterilize in boiling water for 20-25 minutes from the moment of boiling.
After sterilization, add vinegar to the jars and roll up with a key for preservation.
Place upside down, cover with a blanket and leave until completely cool.

Eggplant preparation recipe

Kuban eggplant salad for the winter is prepared from available ingredients. Served at the table as an independent dish or as a side dish. Especially its taste will appeal to lovers of spicy and sweet and sour dishes. To prepare you need:

Tomatoes (ripe) – 2 kg
Carrots – 1 kg
Eggplants – 1.5 kg
Hot pepper (optional) - 1 pc.
Garlic – 3 goals.
Greens (parsley, dill) - 50 g
Allspice, black peas - 2-3 pcs. (for 1.0 l capacity)
Vegetable oil (refined) – 400 g
Table vinegar 9% - 1 tbsp. l. (for 1.0 l capacity)
Salt – 2 tbsp. l. (with a slide)
Sugar - to taste

How to preserve:

Sort the vegetables thoroughly. It is advisable to choose juicy tomatoes; the more juice there is, the tastier the finished salad will be.
Wash all ingredients and dry on a towel.
Peel the eggplants and cut into cubes approximately 1.5 x 1.5 cm.
Place in a separate bowl, add salt and leave until the juice releases. This step will relieve the little blue ones from the bitterness with which they are generously endowed by nature.
Using a Korean salad grater, chop pre-peeled carrots.
Peel the garlic. To easily remove the peel from the cloves, you can pre-soak them in cold water.
Cut the tomatoes into quarters, remove all seals. Pass through a meat grinder along with garlic and hot pepper.
Pour the twisted mass into a large saucepan, add salt, sugar and sunflower oil.
Place over medium heat for 15-20 minutes (the amount of liquid should decrease by a third).
Add carrots to the pan. Cook for another 15 minutes.
Squeeze the eggplants thoroughly from the liquid, add them to the carrots and cook over low heat for another 15 minutes.
Throw 2-3 peppercorns and bay leaves (optional) into sterile jars. Without removing the boiling mass from the heat, carefully pour it into containers using ladles. Pour in vinegar (1 tablespoon per liter container), cover with a hot metal lid and roll up with a key.
Place the blanks upside down under the blanket. Let cool completely.

Variation without sterilization

Almost any salad can be rolled up for the winter without additional sterilization. In order for the blanks to be stored well, you need to know a few rules:

Place the pan with the chopped ingredients on the fire and after boiling, boil the contents with constant stirring for 5 minutes until the mass is completely heated.
Add vinegar directly to the jars before sealing.
Vinegar should be added to cucumber and cabbage salad immediately, so the vegetables will retain their shape and not “soften”.
You need to roll the hot mixture into well-sterilized jars, using still hot lids.
Be sure to turn the rolled up jars upside down and wrap them well in a warm blanket until they cool completely.

To boil the mixture, use only enamel dishes. Aluminum, when exposed to acid, releases substances that are harmful to human health. Besides:

For all Kuban salad recipes, only technically ripe tomatoes are used. It is better to prepare Donskoy salad from green tomatoes.
In order for the salad to look bright and beautiful, it is better to take bell peppers in red, yellow or orange colors.
Don’t be afraid to change the recipe for the amount of salt and sugar; this will not harm the taste of the finished product.

We look forward to your comments and ratings - this is very important to us!

This time I want to introduce you to a vegetable salad for the winter with eggplants and zucchini, as well as peppers and tomatoes. As you understand, this combination of ingredients is simply doomed to success! By the way, this preservation is called a vegetable salad for the winter in Kuban: that’s how it was written in my mother’s cookbook. So this recipe was tested in our family many years ago and is loved by everyone.

Mom no longer remembers where it came from: we have no relatives or acquaintances in Kuban, and perhaps the residents of this region are not at all familiar with the recipe for Kuban salad, and, as often happens with different dishes, it’s just a name. But it's not that important, believe me. The main thing is that this is a very tasty preparation that will become an excellent vegetable snack or side dish in the cold season.

And another important fact: preparing a vegetable salad in Kuban is very simple, even without sterilization. So be sure to try it - I’m sure you will also like both the cooking process and the result!

Ingredients:

1 kg eggplant;
1 kg of zucchini;
1 kg bell pepper;
1 kg carrots;
0.5 kg tomato;
200 g garlic (4 heads);
100 ml 9% vinegar;
0.5 liters of vegetable oil;
200 g sugar;
70 g salt (or 4 heaped tablespoons);
1 bunch of parsley.

The weight of prepared vegetables is indicated. This amount of ingredients yields approximately 5.8 liters of salad.

How to prepare vegetable salad for the winter in Kuban:

Peel the skin of the zucchini. If the fruits are fresh and young, the skin does not need to be peeled. Cut the zucchini into rings or half rings 5-8 mm thick. Peel the carrots, rinse and grate on a coarse grater.

Cut the bell pepper in half lengthwise, cut out the stem, seeds and partitions. Cut the pepper into squares approximately 2x2 cm. Cut off both ends of the eggplant and cut into half or quarter rings 5-8 mm thick.

We cut the tomatoes in half, cut out the places where the stalks attach and cut into small pieces - arbitrarily. We twist the tomatoes through a meat grinder or grind them with a blender.

We peel the garlic and pass it through a press. Pour the tomato mixture into a thick-bottomed pan, add salt, sugar, vegetable oil and vinegar, and add garlic.

Stir and put on fire; bring to a boil.

Add prepared vegetables to the boiling marinade and mix.

Place on medium heat and bring to a boil. then reduce the heat to minimum and cook the appetizer under the lid for 40-45 minutes. Stir 2-3 times during cooking.

Place the finished snack in pre-sterilized jars and immediately seal it hermetically.

You can supplement your family’s diet with an interesting vegetable composition that is ideal for meat, poultry and vegetable side dishes and smells like summer, with a high content of vitamins, and most importantly, taste, if you prepare vegetable salads in season.

Such salads are convenient for instantly serving the table, look appetizing and have an amazing taste. Making them is very simple, you can use any vegetables to your taste, adjust the amount of salt and sugar, as well as acid and vinegar. And, of course, your favorite spices and seasonings are added to them.

This salad is quite easy to prepare and does not require sterilization of jars, which significantly saves both effort and time. The workpiece is stored all winter in a cool room (I have a glassed-in loggia) without any problems.

Vegetables are saturated with each other's aromas and give a very tasty result!

To prepare the Kuban salad you will need:

I cooked from half the norm, but I’ll give you the full recipe.

Cooking process:

From half the norm I got 3.5 liters of ready-made salad.

Take a large saucepan (I have a 10 liter one) and an enamel basin and put the cabbage there.

Carrots can be grated on a coarse grater or even minced in a meat grinder. But I like it better with straws.

Place carrots and peppers in a saucepan with cabbage.

Cut tomatoes and cucumbers into half rings.

Place all vegetables in a saucepan.

Add salt, sugar, sunflower oil, vinegar, spices.

Need to mark

It is better to use rock salt, not “Extra”, and only refined (odorless) sunflower oil.

I usually don’t add hot pepper because we don’t like it spicy, but the recipe calls for pepper. Cut it into small pieces; it is better to remove the seeds first.

After this, stir and leave the salad for 1 hour so that the vegetables are thoroughly marinated and release their juice.

After the vegetables have stood, stir them again and let them simmer for 15-20 minutes after boiling.

Turn the jars upside down and wrap them in a warm blanket for a day. After this, you can send the jars of salad for storage.

Your Kuban salad is ready!

Kuban salad for the winter: cabbage, cucumbers, tomatoes and chili peppers

A jar of this snack hidden in the pantry will help you quickly set the table and surprise family members or guests with amazing tastes and aromas. In addition, the salad will be an excellent alternative to tasteless fresh vegetables from the greenhouse.

To prepare you will need:

1 kg of fresh cucumbers;
900 gr. firm, but already ripe tomatoes;
a small head of fresh white cabbage;
1 pod of hot chili pepper;
3 large onions;
2 small carrots;
500 gr. bell pepper;
450 ml refined vegetable oil;
1 head of garlic (10 cloves);
125 ml apple cider vinegar;
85 gr. salts (coarse, salting);
45 gr. granulated sugar;
1 teaspoon freshly ground black pepper;
fresh herbs - optional.

Preparation:

Peel the carrots and grate them, preferably for making Korean carrots, or chop them into thin strips. Chop fresh cabbage, mix with carrots, add a little salt and press with your hands so that the vegetables release their juice. Set aside and let it steep.

Cut the cucumbers into rings, cut the tomatoes into 6-8 pieces, cut the sweet and hot peppers into thin strips. Onions - into very thin half rings. Add cabbage and carrots to the vegetables, garlic passed through a kitchen press and mix thoroughly.

Leave the vegetables for 2 hours, then add spices, oil and vinegar, stir, place in glass jars, sterilize for 15 to 25 minutes depending on the size of the jars, roll up and cool. You can try the salad after 2-3 months.

Kuban salad for the winter video recipe

And another excellent salad in Cuban style. We invite you to watch the cooking process step by step in today's video.

Delicious preparations and bon appetit.

Kuban salad for the winter is prepared from the vegetables that are most available in the summer season. This canned salad is truly versatile. It can be used as a snack that will whet your appetite. Can be served as a side dish. You can eat a fairly hearty vegetable dish with bread on your own. Can be used as a dressing for borscht and vegetable soups.

This salad appeared in Kuban, so it included exactly those vegetables that are traditional for this region. In this region, salads are preserved from any vegetables that are ripe in a certain season. And all such salads qualify for the name Kuban, if the main principle of making this dish is observed - the ratio of vegetables for canning and spices, sugar and salt.

Kuban salad" is prepared in 2 ways. It can be pre-cooked so as not to sterilize the jars later, or you can put raw vegetables in the jars and then sterilize - the salad will remain fresh and the vegetables will be crispy.

We offer a selection of recipes for “Kuban salad”, which fully presents the unique taste of this preparation and the main options.

How to prepare Kuban salad for the winter - 15 varieties

Ingredients:

Carrots - 0.5 kg.
White cabbage - 1 kg.
Parsley - bunch
Tomatoes - 1 kg.
Hot pepper - 1 pc.
Cucumbers - 0.7 kg..
Bell pepper - 0.7 kg.
Salt - 2 tablespoons
Vegetable oil - 2 tablespoons per 1 liter jar
Sugar - 1 tablespoon
Vinegar-9%. - 1 tablespoon per 1 liter. Bank
Bay leaf - 2 pcs. for 1 l. Bank
Onion - 0.5 kg
Allspice peas - 3 pcs. for 1l. jar

Preparation:

Shred the cabbage. Add a tablespoon of salt and knead with your hands.

Grate the carrots on a coarse grater.

Cut cucumbers into half circles, onions into half rings

Remove seeds from peppers. Bulgarian cut into 7 mm strips. Hot peppers are smaller.

Chop the parsley.

Remove the stem from the tomatoes, cut into pieces,

Add peppers, cucumbers, tomatoes, carrots, hot peppers, parsley to the cabbage.

Add the remaining sugar and salt and mix well, adding the onion.

In sterilized 1 liter jars. spread bay leaf and pepper. Place the salad and pour out the released juice. Pour in 2 tablespoons of vegetable oil.

When sterilizing, you need to put some kind of cloth on the bottom of the pan; the water should reach the hangers of the jar.

Cover the jars with lids. Sterilize in boiling water for 20 minutes. Add a tablespoon of vinegar to the jar, close the lids,

This recipe for the most traditional “Kuban salad” best represents its classic taste. Layout for 4 liter jars

Ingredients:

Cucumbers - 1 kg.
Cabbage - 1 kg.
Bell pepper - 0.5 kg.
Firm tomatoes - 1 kg.
Carrots - 1 kg.
Garlic - 1 medium head
Onions - 0.5 kg.
Hot pepper - 1 pod
Fresh dill - 100 gr.
Ground black pepper - 10 gr.
Sugar - 80 gr.
Sunflower oil - 200 ml.
Salt - 40 gr.
Table vinegar 9% -150 ml.

Preparation:

Shred the cabbage. Add salt, knead with hands. Wait until she releases the juice.

Peel the cucumbers and cut them as if for a salad. Chop the tomatoes in the same way. Onions, peppers - in half rings. Grate the carrots coarsely.

Finely chop the garlic and hot pepper.

Chop the dill.

Sprinkle the chopped vegetables with salt and sugar, stir and wait until the juice is released (about 2-4 hours).

Sterilize jars and lids.

Pour the vegetable and cabbage juice into a saucepan and put on fire. Mix vegetables.

Transfer the dry salad into prepared jars and pour over the boiling juice.

Place full jars in a pan for sterilization, bring water to a boil, reduce heat, sterilize for 20 minutes. Add boiling vegetable oil and vinegar and roll up immediately. Wrap warmly, turn over and leave until cool.

In this recipe for winter preparation, the number of ingredients is reduced, the preparation is easier, and the taste remains delicious.

Ingredients:

White cabbage - 1.5 kg.
Sweet tomatoes - 2 kg.
Bell pepper - 0.8 kg.
Salt - 100 gr.
Vegetable oil - 0.3 l.
Table vinegar - 90 ml.
Onion - 2 pcs.
Paprika - ¾ tablespoons
Ground black pepper - 1 dessert spoon.

Preparation:

Shred the cabbage.

Cut tomatoes, peppers into cubes, onions into half rings.

Stir in a saucepan, mix cabbage with ½ salt, add the rest of the vegetables, put on fire, let it boil, pour in vinegar, oil, add spices, stir, bring to a boil again - remove from heat and immediately put into sterilized jars.

Sterilize for 15 minutes, roll up, heat and cook after boiling for 8 minutes.

Place in sterilized jars, cover with lids, roll up, wrap, turn over and leave until cool.

In this version of the Kuban salad, the flavor accent falls on the notes brought by cucumbers and sweet peppers.

Ingredients:

Carrots - 0.5 kg.
White cabbage - 1 kg.
Tomatoes - 1 kg.
Hot pepper - 1 pc.
Cucumbers - 1 kg.
Bell pepper - 1 kg.
Salt - 1 1/2 tablespoons
Vegetable oil - 0.25 l.
Sugar - 7 tablespoons
Vinegar-9%. - 10 tablespoons
Bay leaf - 10 pcs.
Onion - 0.5 kg
Allspice peas - 20 pcs.

Preparation:

Cut cucumbers and tomatoes as for salad, onions into half rings, carrots, peppers into strips

Combine the prepared vegetables, add butter, sugar, salt, bay leaf, mix 1/3 of the vinegar and leave to marinate for 1 hour.

Put the salad on the fire, bring to a boil, add the remaining vinegar and cook for 8 minutes.

Place the prepared salad in sterilized jars, close the lids, wrap warmly, turn over and leave until cool.

To prepare salads in which chopped tomatoes are used, vinegar should not be used in aluminum utensils. The acid destroys the top layer of metal and its molecules enter the food.

This is perhaps the most consistent recipe for such a salad with a minimum set of ingredients, preserving the standard taste of such a preparation.

Ingredients:

Carrots - 1 kg.
Tomatoes - 1 kg.
Hot pepper - 1 pc.
Cucumbers - 1 kg.
Bell pepper - 1 kg.
Salt - 1 tablespoon
Vegetable oil - 0.5 l.
Sugar - 1 tablespoon
Table vinegar - 2 tablespoons
Onion - 1 kg.
Spices - to taste.

Preparation:

Cut carrots into strips, onions, peppers, cucumbers into half rings, tomatoes into cubes.

Heat oil in a saucepan, fry carrots, add pepper. Continue to fry over low heat, stirring for 10 minutes. Add tomatoes - simmer for 10 minutes. Add cucumbers, season with sugar, vinegar, spices and salt. Simmer for 15 minutes, then put into jars, roll up, wrap warmly, turn over and leave until cool.

In this version, the salad will turn out to be dominated by the flavor notes of tomatoes.

Ingredients:

Eggplants - 1.5 kg.
Hot pepper - 1 medium pod
Tomatoes - 1 kg.
Garlic - 3 heads
Carrots - 1 kg.
Salt - 2 tablespoons
Vegetable oil - 0.5 l.
Sugar - 0.2 kg.
Vinegar 9% - 120 ml.

Preparation:

Cut the eggplants into cubes. Leave for half an hour so that the bitterness comes out with the juice.

Grind tomatoes, garlic, peppers, place in a saucepan, add butter, sugar, salt. Put on fire. After boiling, cook for 15 minutes. The mass should thicken somewhat. Then add the squeezed eggplants and carrots and cook over low heat for half an hour.

Add vinegar before finishing cooking.

Place the finished salad in sterilized jars, wrap warmly, turn over and leave to cool.

The salad according to this recipe is aromatic, juicy, with crispy ingredients.

Ingredients:

Cabbage - 2.5 kg.
Tomatoes - 1 kg.
Sweet pepper - 1 kg.
Onion - 0.5 kg
Carrots - 0.5 kg.
Dill - bunch
Salt - 70 gr.
Vegetable oil - tablespoon per jar
Sugar - 0.2 kg.
Water - 1 l.
Vinegar 9% - 450 ml.

Preparation:

Grind the carrots on a coarse grater.

Shred the cabbage. Cut the onion into half rings, pepper into strips, tomatoes into small slices.

Add vegetables and mix.

Boil water, pour in vinegar, dissolve sugar and salt in it.

Fill the jars tightly with a mixture of vegetables, pour boiling marinade over them, and pour a spoonful of oil on top.

Seal the jars. Wrap until cool.

The salad will definitely appeal to those who appreciate the sweet and sour taste of canned eggplants.

Ingredients:

Carrots - 0.3 kg.
White cabbage - 0.5 kg.
Tomatoes - 0.5 kg.
Hot pepper - 1 pc.
Eggplants - 0.3 kg.
Cucumbers - 0.3 kg.
Bell pepper - 0.3 kg.
Salt - 1 tablespoon
Vegetable oil - 0.1 l.
Sugar - 3 tablespoons
Vinegar-9%. - 50 ml.
Bay leaf - 3 pcs.
Onion - 0.3 kg
Cloves - 3 pcs.
Allspice peas - 15 pcs.

Preparation:

Remove the core from the peppers.

Shred the cabbage. Add salt, knead with hands. Leave to release juice.

Remove the peel from the eggplants. Cut eggplants and cucumbers into strips. Onion, pepper - in half rings, carrots, grate on a Korean carrot grater.

Cut ½ of the tomatoes into strips, chop ½ of the tomatoes

Combine the prepared vegetables, add sugar, salt, spices - mix.

Let it brew for 2 hours, add vinegar, oil, chopped tomatoes, stir.

Boil the salad for 8 minutes. Stirring.

Place in jars, cover with lids, and roll up.

Wrap warmly, turn over and leave until cool.

For a salad like Kuban, it is better to select ripe tomatoes. The salad will be tastier.

The salad according to this recipe turns out to be very piquant.

Ingredients:

Cucumbers - 1 kg.
Cabbage - 1 kg.
Bell pepper - 5 pcs.
Firm tomatoes - 1 kg.
Carrots - 4 pcs.
Garlic - 5 cloves
Onions - 2 pcs.
Hot chili pepper - 1 pod
Fresh dill - bunch
Black peppercorns - ½ teaspoon.
Sugar - 80 gr.
Bay leaf - 4 pcs.
Sunflower oil - 200 ml.
Salt - 2 tablespoons
Table vinegar 9% - 4 tablespoons.

Preparation:

Shred the cabbage. Cut the sweet pepper into half rings, the chili into thin rings, and the tomatoes into slices. Grate the carrots coarsely.

Finely chop the garlic.

Chop the dill.

This salad will appeal to those who like spicy food.

Ingredients:

Cabbage - 1.5 kg.
Bell pepper - 0.8 kg.
Firm tomatoes - 2 kg.
Hot paprika - tablespoon
Onions - 2 pcs.
Fresh dill - bunch
Ground black pepper - ½ teaspoon.
Sunflower oil - 300 ml.
Salt - 100 gr.
Table vinegar 9% - 90 ml.

Preparation:

Shred the cabbage. Sweet pepper, onion cut into half rings, tomatoes into cubes.

Chop the dill.

Mix the prepared vegetables by adding sugar, salt and spices.

Fill the jars with the mixture, place in a pan of boiling water, and sterilize for 20 minutes.

Remove the jars, roll them up, wrap them warmly, turn them over and leave until cool.

The advantage of this cooking option is minimal labor costs and the taste is excellent.

Ingredients:

Carrots - 150 gr.
White cabbage - 250 gr.
Chili pepper - ½ pod
Tomatoes - 250 gr.
Hot pepper - 1 pc.
Cucumbers - 150 gr.
Bell pepper - 150 gr.
Salt - 1 heaped teaspoon
Vegetable oil - 50 gr.
Sugar - 15 gr.
Paprika - ½ teaspoon
Vinegar-9%. - 15 ml.
Bay leaf - 3 pcs.
Onion - 150 gr.
Allspice peas - 5 pcs.

Preparation:

Chop the cabbage, grate the carrots using a Korean carrot grater, cut the onion into half rings, tomatoes into slices, cucumbers into half circles.

Place into the multicooker bowl. Pour oil and vinegar, add salt and sugar, paprika, bay leaf, peppercorns. Stir and leave for 2 hours, stirring every ½ hour.

Cook in the “Stew” mode for half an hour.

Place the prepared salad in sterilized jars, roll up, wrap warmly, turn over and leave until cool.

The recipe is distinguished by the absence of onions, the salad turns out to have a sweeter taste than other recipes.

Ingredients:

Cabbage - 1 kg.
Tomatoes - 800 gr.
Cucumbers - 800 gr.
Sweet pepper - 800 gr.
Carrots - 800 gr.
Hot pepper - 1 pc.
Sugar - 100 gr.
Salt - 2 tablespoons
Black peppercorns - 17 pcs.
Bay leaf - 5 pcs.
Vegetable oil - 200 ml.

Preparation:

Shred the cabbage. Grate the carrots on a coarse grater.

Cut the cucumbers into half circles. Cut the pepper into strips, tomatoes into quarters.

Mix vegetables with spices, sugar, salt, oil and vinegar. Wait an hour for the juice to release, and then simmer over low heat for 20 minutes.

Immediately transfer the prepared salad into sterilized jars, roll up, wrap warmly, turn over and leave until cool.

The salad according to this recipe turns out crispy and very tasty.

Ingredients:

Cabbage - 1 kg.
Cucumbers - 1 kg.
Bell pepper - 1 kg.
Tomatoes - 1 kg.
Garlic - 2 heads
Carrots - 0.5 kg.
Onion - 0.3 kg.
Salt - 2 tablespoons
Vegetable oil - 200 ml.
Sugar - 4 tablespoons.
Vinegar 9% - 100 ml.

Preparation:

Shred the cabbage. Cut the sweet pepper into thin strips, tomatoes into pieces. Grate the carrots on a Korean grater.

Chop the dill.

Mix the prepared vegetables by adding sugar, salt and spices.

Fill the jars with the mixture, place in a pan of boiling water, and sterilize for 20 minutes.

Before completing sterilization, add vinegar.

Remove the jars, roll them up, wrap them warmly, turn them over and leave until cool.

Since the vegetables are not pre-heated, the salad retains the crispy freshness of the vegetables.

Ingredients:

Carrots - 1 kg.
White cabbage - 1 kg.
Tomatoes - 1 kg.
Cucumbers - cucumbers - 1 kg.
Bell pepper - 0.5 kg.
Salt - 65 gr.
Vegetable oil - 200 ml.
Sugar - 35 gr.
Vinegar-9%. - 200 ml.
Onion - 0.5 kg
Fresh dill - 150 gr.

Preparation:

Shred the cabbage. Add salt, knead with hands. Leave to release juice.

Cut cucumbers, tomatoes as for salad, onions into half rings, carrots, peppers into strips

Combine the prepared vegetables, add sugar, salt, spices, vinegar, oil - mix.

Let it brew for an hour, put it on the fire and cook after boiling for 8 minutes.

Place in sterilized jars, cover with lids, and roll up.

Wrap warmly, turn over and leave until cool.

The preparation is interesting by replacing cucumbers with zucchini, but the taste of the salad remains the same.

Ingredients:

Cabbage - 0.5 kg.
Sweet pepper - 1 kg.
Zucchini - 0.5 kg.
Tomatoes - 1.5 kg.
Garlic - 4 large heads
Carrots - 1 kg.
Dill - bunch
Onion - 0.3 kg.
Salt - 70 gr.
Vegetable oil - 500 ml.
Sugar - 200 gr.
Vinegar 9% - 100 ml.
Spices - according to preference.

Preparation:

Shred the cabbage. Cut the sweet pepper into thin strips, cucumbers and zucchini into quartered circles, and onion into half rings. Grind the tomatoes in a blender with garlic and carrots.

Chop the dill.

Mix the prepared vegetables in a saucepan.

Boil the marinade of vinegar, oil, salt, sugar and pour it over the vegetables.

Bring to a boil again, reduce heat to low and simmer, covered, stirring frequently, for forty minutes.

Fill sterilized jars with salad, roll up, wrap warmly, turn over and leave until cool.

Kuban is famous for its generous vegetable harvests. Therefore, it is not surprising that it was there that many people’s favorite Kuban salad for the winter appeared, containing up to nine types of garden crops. Such a diverse composition perfectly compensates for the winter deficiency of vitamins and minerals. Thanks to its pleasant spicy taste, summer aroma and crispy structure, the Kuban appetizer perfectly complements the winter menu and is eaten so quickly that it is advisable to prepare more of it. Let's look at her most popular recipes with photos.

Traditional Kuban salad

The most common version of the Kuban salad recipe for the winter contains the following ingredients:

Cucumbers – 1 kg;
Tomatoes are red, but dense, not soft - 1 kg;
White cabbage (red cabbage can also be used) of winter varieties – 1 kg;
Carrots – 1 kg;
Onions – 500 g;
Bulgarian pepper – 500 g;
Fresh dill (parsley can be used) – 100 g;
Garlic – 1 medium head;
Hot pepper – 1 pod;
Ground black pepper – 10 g;
Sunflower oil – 200 ml;
Salt – 40 g;
Sugar – 80 g;
Table vinegar 9% – 80 – 150 ml;

This recipe for Kuban salad yields 4 liters of finished product.

To prepare this preparation for the winter you will need a large saucepan. Wash and clean all the vegetables.

We chop the cabbage as if for pickling, put it in a saucepan, add some salt and knead it with our hands so that it releases the juice.
Peel the rough skin of the cucumbers and cut them as you would for a regular salad. There is no need to cut the skin off green young cucumbers.
Coarsely grate the carrots.
We cut the tomatoes, as usual, into a salad.
Cut the onion and bell pepper into halves or quarters of rings.
Finely chop the hot pepper and garlic. Garlic can be passed through a garlic press.
We chop the greens.
Sprinkle the chopped vegetables with the remaining salt and sugar, mix gently, cover with a lid and leave for 2-4 hours to release the juice.

Our further actions will depend on how we want to prepare the Kuban salad - with or without sterilization. If the recipes contain cabbage and cucumbers, then it is better to choose a sterilization method in order to better preserve their crispy properties.

Harvesting method with sterilization

Glass containers and lids must first be sterilized. Then drain the liquid from the vegetable mass into a saucepan and put it on the fire. Place the “dry” salad in sterilized jars, bring the drained liquid to a boil and pour it over the salad, leaving a little space in each glass container for oil and vinegar. Immediately place the filled jars in a large saucepan with hot water so that its level reaches the shoulders, and cover with sterilized lids.

Attention! To prevent jars from cracking during sterilization, it is recommended to cover the bottom of the pan with a cloth napkin.

After the water boils in the container with the jars, reduce the heat and note the time. We sterilize liter jars for 20 minutes, half-liter jars for 10. At the end of sterilization, pour in oil heated to a boil, add vinegar and immediately roll up the lids. We put the salad, sealed for the winter, with the lids down and wrap it warmly. After cooling, it can be sent to the pantry and stored at room temperature.

Harvesting method without sterilization

With this method, pour oil and vinegar into a saucepan with infused vegetables, put it on the fire, bring to a boil and simmer for 4-5 minutes.

Attention! When sterilizing salads, it is better to add vinegar before rolling. And when boiling a mixture with cabbage or cucumbers, add vinegar immediately, it will prevent the vegetables from softening too much during cooking.

At the same time, we sterilize the glass containers and lids; it is advisable to pour the boiling mixture into still hot jars. Quickly pour the contents of the pan into the prepared jars, roll up the lids, turn over and wrap until cool.

Kuban salad recipes allow for different combinations of ingredients. They can be with or without onions; there are options with zucchini and eggplant. The constant ingredients this delicious salad contains are tomatoes and carrots. And also cabbage is included in most recipes. You can experiment with other ingredients. The main thing is to prepare the appetizer, observing the proportion of the total amount of vegetables, salt and vinegar.

Kuban salad with eggplants

This is one of the few recipes when Kuban salad is prepared without cabbage. For those who love eggplant, this is truly delicious. To make 4 liters of Kuban eggplant appetizer for the winter, you will need:

Eggplants – 1.5 kg;
Red tomatoes – 1 kg;
Carrots – 1 kg;
Hot pepper – 1 medium pod;
Garlic – 3 medium heads;
Sunflower oil – 0.5 l;
Acetic acid 9% – 120 ml;
Salt – 2 tbsp;
Sugar – 200 g.

Attention! Eggplant salad is best prepared with meaty tomatoes. Cream tomatoes are ideal for this winter preparation.

Before preparing Kuban salad for the winter, wash the vegetables, peel the eggplants, remove the seeds from the peppers, and remove the peels from the garlic. Let's look at how to cook step by step.

Grind the tomatoes, peppers and garlic in a meat grinder, place in a spacious saucepan, add salt, sugar, butter, according to the recipe, and put on fire.
Cut the eggplants into small cubes, add salt and leave for 15 minutes so that the bitterness goes away with the juice.
Grind the carrots on a coarse grater.
When the tomato mixture boils, reduce the heat and simmer for 15 minutes until it thickens a little.
Then add eggplants to it, squeezing out the juice by the handful.
Then we send the grated carrots there.
After the vegetables boil in the tomato, reduce the heat and cook for half an hour, stirring.
Towards the end of cooking, add vinegar and also sterilize glass containers and lids.
Lay out the vegetable salad, roll it up, immediately turn it over and wrap it warmly until it cools completely.

Do not use aluminum cookware to boil vinegar or tomato sauce mixtures. The acid destroys the top layer of aluminum and its molecules enter the product, which is harmful to the body.

When sterilizing jars, removing them from boiling water is inconvenient and can cause burns. It is better to do this using a device sold in hardware stores.

For Kuban salad, ripe tomatoes are usually used. If you are looking for winter salads made from green tomatoes and cucumbers, pay attention to the Donskoy salad recipes.

Each housewife can adjust the amount of salt, sugar, and spices in Kuban snack recipes to her taste.

To make the Kuban salad look brighter for the winter, choose red or orange peppers for it.