Assorted vegetables with white cabbage

Preparations for the winter

A winter vegetable assortment is one of the most coveted and delicious preserves. In winter, jars of these salads are a huge hit. Today we'll be making a mixed salad with white cabbage, cucumbers, tomatoes, and bell peppers. It'll be a salad-like preparation, easily the most delicious of its kind. It's a perfect accompaniment to meat dishes, poultry, porridge, potatoes, and fish.

If you like bold flavors, you can add various spices or herbs to the main ingredients. For a spicy kick, throw in a chili pepper ring – it'll give your appetizer a kick.

Ingredients:

cabbage – 0.5 kg,
cucumbers – 300 g,
tomatoes – 300 g,
sweet pepper – 300 g,
sugar – 1 tbsp,
salt – 1 tbsp,
vegetable oil – 2 tbsp,
water – 0.5 cups,
vinegar 9% - 1 tbsp.

How to cook assorted vegetables

Prepare all the necessary ingredients according to the list. Choose firm, undamaged cabbage. Cut it into oblong, not too thin strips.

Wash and dry fresh cucumbers. Check for bitterness. Trim the stems on both ends of the cucumbers and then cut into small pieces.

Wash and dry the tomatoes, then cut them into slices or cubes/slices. The cutting method isn't particularly important; you can chop them coarsely, or as finely as possible.

Choose meaty bell peppers, and choose different colors to add a pop of color. Remove the seeds and membranes from the peppers, then cut into strips.

Place all the vegetables in a saucepan and mix well. Add oil, salt, and sugar. Pour in a little water and simmer for 15 minutes over low heat.

At the end of cooking, pour a little vinegar over the vegetables. Stir the ingredients and remove from the stove.

By this stage, the jars should be sterile—washed, dried, and steam sterilized. Fill the jars with the vegetables and the juices from the cooking process.

Immediately seal the jars with sterile lids and place them upside down, cover with a blanket, and leave undisturbed for 24 hours. Store the assortment in a cellar or pantry.

Bon appetit!