Vegetable Salads in an Autoclave
In modern cooking, there are countless recipes, and almost every day new ones appear. Preservation is no exception — on supermarket shelves, you can find the most unexpected dishes, and experienced housewives can surprise you even more. But sometimes you want to enjoy dishes made from good old recipes, and among them, vegetable salads hold the top spot.
Each of us has certain associations with such salads: some remember how their grandmother made them in the village in summer, while others recall the student canteen with its special charm and romance thanks to these dishes. We want to offer you simple but delicious salads prepared in an autoclave.
“Summer” Salad
For one liter jar you will need:
- tomatoes — 3 pcs.;
- cucumbers — 3 pcs.;
- onion — 1 pc.;
- bell pepper — 2 pcs.;
- dill — 2 sprigs;
- parsley — 2 sprigs;
- bay leaf — 2 pcs.;
- black peppercorns — 5 pcs.;
- allspice peppercorns — 3 pcs.;
- garlic — 1 clove.
Marinade ingredients:
- water — 2 L;
- sugar — 125 g;
- salt — 3 tbsp.;
- vinegar 9% — 150 ml.
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Preparation:
- Wash vegetables, dill, and parsley thoroughly and dry. This is an important step since all vegetables are prepared with the skin on. Peel onion and garlic.
- Place dill, parsley, sliced garlic clove, pepper, and bay leaf on the bottom of the jar. For lovers of spicy flavors, you can add a few rings of hot pepper.
- Slice the onion into rings and place in the jar.
- Cut the bell pepper into strips and also place in the jar. You can use yellow, red, and green peppers — this way the salad will have a brighter color. Pack the ingredients well in the jar.
- Finally, add cucumbers cut into circles and tomatoes cut into 8 parts. Press all ingredients again in the jar so there is a little free space left at the top.
- Prepare the marinade: put all necessary ingredients in a pot and bring to a boil. It is important that the salt and sugar dissolve completely.
- Pour the hot marinade into the jars and seal them.
Place the jars in the autoclave and fill with warm water.
- If the thermometer is at the top of the container – cook for 5 minutes at 90 degrees.
- If the thermometer is at the bottom of the container – cook for 5 minutes at 100 degrees.
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“Kuban” Salad
Ingredients (portion for 5 half-liter jars):
- cabbage — 0.6 kg;
- cucumber — 0.6 kg;
- tomato — 0.6 kg;
- bell pepper — 0.6 kg;
- onion — 0.3 kg;
- carrot — 0.3 kg;
- sunflower oil — 125 ml;
- vinegar 9% — 75 ml;
- sugar — 60 g;
- salt — 1.5 tbsp.;
- black peppercorns — 10 pcs.;
- bay leaf — 5 pcs.
.jpg "Kuban Salad")
Preparation:
- Shred the cabbage or chop finely with a knife, salt and mix thoroughly.
- Remove seeds from the pepper, peel the carrot, and cut into strips.
- Slice cucumbers into rings.
- Cut tomatoes into large chunks as desired.
- Cut the onion into half-rings.
- Place all ingredients into a large pot (so they can be mixed), add the remaining salt, sugar, oil, peppercorns, bay leaf, and pour in ⅓ of the vinegar. Cover with a lid and leave for one hour at room temperature.
- Then mix the resulting mixture again, bring to a boil, and cook for another 8 minutes. At the end, add the remaining vinegar.
Place the salad into jars leaving 2 cm of free space at the top.
- If the thermometer is at the top of the container – cook for 5 minutes at 90 degrees.
- If the thermometer is at the bottom of the container – cook for 5 minutes at 100 degrees.
“Ukrainian” Salad
Ingredients (for 5 liters of finished product):
- tomatoes — 2 kg;
- bell pepper — 1.5 kg;
- onion — 0.8 kg;
- carrot — 1 kg;
- sugar — 4 tbsp.;
- salt — 2 tbsp.;
- sunflower oil — 200 g;
- vinegar — 100 g;
- allspice peppercorns — 10 pcs.;
- dried cloves — 10 buds;
- bay leaf — 10 pcs.
.jpg "Ukrainian Salad")
Preparation:
- Cut tomatoes into small pieces and place in a large container.
- Grate carrots on a coarse grater, slice onions into half-rings, and add to the tomatoes.
- Add salt, sugar, oil, vinegar, and place on low heat without bringing to a boil.
- In each jar, place a bay leaf, pepper, and clove — 1 pc. each (for liter jars — 2 pcs. each). Transfer the warm vegetable mixture into jars and seal with lids.
- If the thermometer is at the top of the container – cook for 5 minutes at 95 degrees.
- If the thermometer is at the bottom of the container – cook for 5 minutes at 105 degrees.
Buy an autoclave on our website or by calling our managers. The company “UTEHO (Ukrpromtekh)” manufactures modern electric, gas, and universal autoclaves, as well as budget models developed by leading industry specialists. All autoclaves are manufactured in compliance with safety standards and from high-quality raw materials using modern technologies.
To choose the right autoclave, we recommend that you familiarize yourself with the full catalog on our website and take the autoclave selection test. You can always contact our managers, who will help you with everything. We deliver our products anywhere in Ukraine.
Any questions? Contact us by phone: (050) 376-60-86 or (067) 370-27-22. You can also write to us by email: autoclav24@gmail.com or leave a request on the website, and we will definitely call you back.
Read also:
- Zucchini in an Autoclave
- Cucumbers in an Autoclave
- Tomatoes in an Autoclave
- Lecho in an Autoclave
- Eggplants in an Autoclave
