Cabbage salad with vodka for the winter

I suggest you prepare a unique salad called "Vodka Salad." I've been using this recipe for the winter for a long time, as this cabbage appetizer is a huge hit in my family. The photos will make the process easier, and you'll be able to easily replicate the entire canning process.

If you like to invite friends over, or if they come over, you've probably faced the question of what to serve as an appetizer. Crispy pickles are often used for this purpose, but today we'll deviate from the usual rules. It's important to choose vegetables that are ideal for this purpose. Canned cabbage is especially delicious, so today's "Vodka Salad" is primarily made with this vegetable.

To avoid pickling and fermenting cabbage all winter, we'll marinate it in jars in the summer, and in the winter, all we have to do is open the pickles and place them in containers to treat all our guests. Summer is a hot time not only in terms of temperature but also in terms of preparations. So, after working hard in the summer, we'll be able to relax all winter, and if guests unexpectedly drop by, you'll have everything you need in the pantry. Canned salads are a lifesaver in the most desperate situation, so buy inexpensive vegetables in season and prepare delicious salads for the winter.

Ingredients:

How to make a Vodka Salad for the winter

For the salad, shred the cabbage into fine strips. You can grate the carrots finely using a Korean grater or cut them into strips. Place the vegetables in the saucepan where you'll be preparing the salad.

Add cucumbers and onions: cut the cucumbers into half rings and the onions into quarter rings. This combination of vegetables is a perfect match, so this recipe will appear on the first page of your cookbook.

Add sweet peppers cut into strips to the salad: first remove the seeds and stems.

Season the salad with salt and sugar, stir until the vegetables begin to release juice.

Drizzle the salad with oil and let it sit, covered, for 15-20 minutes. This will allow the salad to infuse with the flavors and juices.

Place the salad over low heat and simmer for 30 minutes. Five minutes before the end of cooking, add vinegar to preserve the salad and keep it fresh all winter.

Fill clean glass jars with salad, scooping out the juice that was released during the stewing process.

Roll up the lids and let cool completely, covering with a warm “fur coat”.

After 5-6 hours, the jars of salad have cooled completely, and we put them in a dark pantry.

In winter, we eat this salad chilled, and with vodka it makes a fantastic appetizer.

Bon Appetite!