Salad “Hunting”: recipes for the winter with tomatoes, cabbage, carrots, cucumbers, garlic + reviews

Vegetables are rich in vitamins and is necessary for proper functioning of the body. However, to eat vegetables for future use is impossible. To the rescue comes the recipe of salad “Hunting”, which contains available and rich in vitamins and elements of the ingredients. Unlike meat analogue salad contains only vegetables and is cooked with the marinade to stay fresh all winter.



1 hour
.
6 servings
. Easy to prepare

Natalia Strelnikova

18 Mar 2018
11

Billet that came from the Soviet Union, is still possible to find in the stores. Why the salad is called “Hunting”, there is no single answer. It’s easy to assume that vegetable appetizer goes well with hot meat cooked on the coals. The garnish is convenient in a campaign, it can be eaten cold or heated on the fire.

Useful composition

Cooks love the billet for ease of preparation and low cost products. Vegetables you can find in any supermarket or grow in their area. The gifts of nature contain useful chemicals, supports the figure, combined with different dishes, suitable for meat and vegetarian dishes. The content of substances and calories of the ingredients shown in the table.

Table — Qualitative composition and caloric content of the salad

IngredientsCaloric value per 100 g kcalChemical composition
Cabbage25— Vitamins B6, B9, C, K, PP;
— potassium;
— cobalt;
calcium;
— manganese;
— copper;
— molybdenum;
— chrome
Carrot41—Vitamins a, B5, B6, C, K, PP;
— beta-carotene;
magnesium;
— phosphorus;
— iron;
— potassium
Onion47— Vitamins B1, B6, C;
— potassium;
— cobalt;
— manganese;
— copper;
— chrome;
— zinc;
— phosphorus;
— magnesium
Cucumber16— Vitamins B5, C, And K;
— potassium;
— cobalt;
— manganese;
— copper;
— chrome;
— phosphorus;
— iodine;
— iron
Tomato18— Vitamins A, B1, B5, B6, B9, C, E, K, PP;
— beta-carotene;
— lycopene;
— cobalt;
— manganese;
— potassium;
— copper;
— molybdenum;
— chrome;
— iron;
magnesium;
sodium
Sweet pepper20— Vitamins A, B1, B2, B6, C, E, PP;
— beta-carotene;
— potassium;
— iron;
— phosphorus;
magnesium;
— calcium
Vegetable oil884— Vitamins b, D, E, K, PP;
— beta-carotene;
— potassium;
calcium;
— manganese;
— iron;
— zinc;
magnesium;
— selenium;
— phosphorus

The salad contains 147 kcal per 100 g of finished product. A large part of the caloric the weight is oil.
Salad “Hunting”: recipes

The salad can be made quickly and easily. However, an appetizer turned out juicy, fragrant and beautiful, we recommend five tips.

  • Pan. Vegetables stew in their own juice, not mixed, and therefore more suitable for enamelware. You can also take a cauldron or pan with Teflon coating. Otherwise cooking will stick to the walls and to burn.
  • Banks. Spayed or no capacity for storage — each chef. However, before putting the vegetables be sure to wash and dry banks. Can be scalded with boiling water several times. The workpiece is laid hot, so packaging should not be cold.
  • Vegetables. Choose only the tight, smooth beautiful vegetables without any defects. Rotten fruit is not use for cooking. Wash carefully before cooking, because any trapped dirt can cause the fermentation.
  • A marinade. Vegetables are prepared in an oil-vinegar marinade. Vinegar you can use any wine, table, Apple. Oil you can take olive, sunflower, corn, refined but not necessarily.
  • Salt. Do not use iodized salt, provoking fermentation. Take the stone or ordinary table.
  • Vegetables cut not too small but not huge chunks. The thickness of perfect vegetable slices 1 cm Remember that in the end it should be a salad rather than a uniform ROE.
    Classic

    Description. Classic salad “Hunting” for the winter combines a garden. Obtained aromatic winter side dish with a pleasant sour taste. Vegetables cooked in layers and do not require stirring during cooking. The output of the finished salad — 7 l

    What to prepare:

    • cabbage — 1 kg;
    • carrots — 1 kg;
    • onions — 1 kg;
    • cucumbers — 1 kg;
    • tomatoes — 3 kg;
    • Bulgarian pepper — 1 kg;
    • sugar — 250 g;
    • salt — 80 g;
    • vegetable oil 250 ml;
    • black polka dot ten pieces;
    • 9% vinegar solution — 150 ml.

    How to make

  • Cut the carrots into thin slices and place on the bottom of the pan.
  • Shred the cabbage, add the carrot slices.
  • Chop the onion and sweet pepper half rings, put on the cabbage.
  • Slice the cucumber rings, put layer.
  • Tomatoes cut into slices, cut off the stalk, place on top of vegetables.
  • Put on medium heat.
  • When the vegetables start to soften and settle, pour oil-vinegar mixture, salt, sweeten, add the spices.
  • Wait until boiling, reduce heat and simmer for ten minutes.
  • Stir and put the salad in sterile jars.
  • Cover with lids and sterilize five to ten minutes depending on the volume of the box.
  • Roll, flip and wait until it cools down.
  • It is recommended to Supplement a salad of finely chopped garlic cloves. Carrots to RUB on a grater for Korean salads. To vegetables faster given the juice, remember the chopped ingredients by hand.
    Squash

    Description. Some cooks believe that the cucumber is extra ingredient, so preparing a salad “Hunting” for the winter with cabbage and zucchini. According to gourmets, zucchini, unlike the cucumbers are watery and perfect for marinating. For harvesting it is better to take young vegetables. If you use large, Mature vegetables, you need to cut the skin and take out the hard seeds.

    What to prepare:

    • cabbage — 1 kg;
    • zucchini — 500 g;
    • onions — 500 g;
    • sweet pepper — 500 g;
    • carrots — 500 g;
    • sugar — 150 g;
    • salt — 60 g;
    • 9% vinegar solution — 150 ml;
    • vegetable oil — 150 ml;
    • Laurel — few leaves.

    How to make

  • Slice vegetables slices or cubes.
  • Put the carrot layer on the bottom of the pan.
  • Place on top of cabbage.
  • Make a third layer of squash pieces.
  • Last put onion and pepper layers.
  • Mix the butter-vinegar mixture with salt and sugar.
  • Add the marinade to the vegetables, add the Laurel.
  • Boil for half an hour on small fire.
  • Mix, spread on sterile banks.
  • Zakuporte, cool in the room.
  • To filled and spun containers have cooled evenly and not burst, then leave them upside down at room temperature. Cover with a blanket or plaid. Flip and attributed to the storage of the workpiece on the following day.

    Eggplant

    Description. “Hunting” is good combination of different vegetables. You can use a blue. Cut the stems and place the fruit in a pot of water. Cook after boiling for five minutes and cut into cubes. Add equal amount of shredded cabbage and a little grated carrot. Season with finely chopped chili and garlic cloves. Salt, season the vinegar solution. Stir, arrange salad on sterile banks. Close the tin or nylon caps. After a week of steeping in the fridge you can try. Another version of the eggplant salad is shown below.

    What to prepare:

    • cabbage — 1 kg;
    • carrots — 500 g;
    • cucumbers — 500 g;
    • onions — 500 g;
    • eggplants — 300 g;
    • sweet pepper — 200 g;
    • sugar — 100 g;
    • salt — 60 g;
    • vegetable oil — 150 ml;
    • 9% vinegar solution — 150 ml;
    • Laurel;
    • black polka dot.

    How to make

  • Cut carrot, put in a pot.
  • Chop the cabbage into small squares, place in a saucepan.
  • Slice the cucumber into rings, put layer.
  • Slice the onion in half rings, put on cucumbers.
  • Peel the eggplant from the skins, chop finely and put in a pot.
  • Place the last layer cut in cubes bell peppers.
  • Pour in the oil, and then vinegar solution.
  • Salt, sweeten, and season.
  • Bring to a boil for half an hour.
  • Put in a container and ocuparte.
  • Cucumber

    Description. For opponents of cabbage and lovers of spicy cuisine, there is the option of salad “Hunting” with cucumbers and pungent pod of chili for the winter. Goes well with meat dishes — braised pork or lamb. When filing, it is recommended sprinkle with grated cheese and reheat in the microwave.

    What to prepare:

    • carrots — 1 kg;
    • cucumber — 1 kg;
    • Bulgarian pepper — 1 kg;
    • onions — 1 kg;
    • tomatoes — 3 kg;
    • large pod of Chile;
    • black pepper, ten grains;
    • Bay leaf — five pieces;
    • vegetable oil 250 ml;
    • sugar — 70 g;
    • salt — 70 g;
    • 9% vinegar solution — 150 ml.

    How to make

  • Cut the carrots in thin rings and place a layer on the bottom of the pan.
  • Cut the onion in cubes or half rings, add to the ingredients.
  • Slice cucumber circles, place on vegetables.
  • Chop bell pepper cubes, distribute evenly.
  • Slice the tomatoes into wedges and complete vegetable layers.
  • Put the saucepan on a medium heat.
  • While layers warmed, finely chop the Chile.
  • As soon as the vegetables boil, add Chile, spices, salt, sugar.
  • Add oil-vinegar marinade.
  • Stir, reduce heat and leave for half an hour.
  • Turn off the burner, put the salad in sterile jars.
  • Roll up and wait until it cools down.
  • The chili seeds are bitter and pungent. If the pod is not clean, the billet will be too sharp.
    Tomato

    Description. Simplified salad recipe “Hunting” with tomatoes for the winter great for beginners and home cooks who do not like long to bother with training. Turns out juicy salad due to the dominance of tomatoes.

    What to prepare:

    • tomatoes — 3 kg;
    • carrots — 1 kg;
    • onions — 1 kg;
    • Bulgarian pepper — 1 kg;
    • sugar — 200 g;
    • salt — 100 g;
    • vegetable oil — 200 ml;
    • 9% vinegar solution — 150 ml.

    How to make

  • Grate the carrots on a grater.
  • The rest of the vegetables cut into small cubes.
  • Put the ingredients in a saucepan and stir.
  • Salt, add sugar and cook after boiling for 15 minutes.
  • Add the vinegar-oil mixture, cook another five minutes.
  • Fill the tanks, sterilize and preserve.
  • Green

    Description. It turns out the original salad with unripe tomatoes, giving extra acid conservation. Appetizer goes well with meat dishes and strong drinks.

    What to prepare:

    • green tomatoes — 200 g;
    • sweet pepper — 200 g;
    • cabbage — 300 g;
    • cucumbers — 200 g;
    • big onion;
    • large carrot;
    • oil — 30 ml;
    • greens — bunch;
    • garlic — one clove;
    • 70% vinegar essence — 5 ml;
    • salt — 10 g.

    How to make

  • Cut the washed vegetables into cubes of equal size.
  • Put in a pot and stir.
  • Leave for 20 minutes to form juice.
  • Bring to a boil over medium heat.
  • Add ten minutes oil-vinegar marinade, and season.
  • Stir and remove from heat.
  • Lay lettuce on clean, dry containers.
  • Sterilize, install.
  • It is recommended to put the salad hot. So a large portion is not cooled to the filling of the last banks, maintain a small fire during calculations.
    Mushroom

    Description. Incredibly delicious and flavorful salad is obtained with wild mushrooms, for example, white or honey. Taste the workpiece like a hodgepodge. Well suited for cakes as toppings or soup base.

    What to prepare:

    • cabbage — 1 kg;
    • mushrooms (any) — 500 g;
    • carrots — 300 g;
    • onion — 300 g;
    • tomatoes — 200 g;
    • salt — 50 g;
    • sugar — 30 g;
    • vegetable oil — 100 ml;
    • 6% acetic solution — 70 ml.

    How to make

  • Chop the mushrooms, fry until cooked in a small amount of oil.
  • Mash tomatoes in a blender, puree.
  • Grate carrot and add the mushrooms.
  • Slice the onion, add to the carrot-mushroom mixture.
  • Stir, simmer until tender.
  • Shred cabbage, put in a pot.
  • Add sauteed vegetables with mushrooms.
  • Stir, season with salt, sweeten.
  • Add the tomato puree and the butter-vinegar mixture.
  • Simmer for half an hour on medium heat, not forgetting to stir.
  • Put in sterile packaging, roll up, leave to cool.
  • Rice

    Description. An unusual variant how to cook “Hunting” salad for the winter. A heated rice snack is used as a standalone side dish or filling for pies. Optionally, add the cabbage.

    What to prepare:

    • tomatoes — 3 kg;
    • rice — Cup;
    • Bulgarian pepper — 1 kg;
    • carrots — 1 kg;
    • onions — 1 kg;
    • vegetable oil — 400 ml;
    • sugar — 100 g;
    • salt — 80 g;
    • 9% vinegar solution — 100 ml.

    How to make

  • Cut the peppers into strips.
  • Grate the carrots.
  • Dice onion.
  • Pass the tomatoes through a meat grinder or chop other way.
  • Sweeten and salt the tomato pulp, add the butter.
  • Stir, boil under the lid, boil for five minutes.
  • Add the chopped vegetables and wait until boiling.
  • Stir in rice grain, simmer on low heat for 25 minutes until tender.
  • Pour vinegar solution, simmer for another five minutes.
  • Put the hot salad in the prepared sterile containers.
  • Tighten the lids and leave to cool.
  • The amount of the acetate solution should be adjusted according to taste depending on the acid of the tomatoes. First, pour half of the prepared solution and try the salad. Vegetables should not kiliti, but have a rich taste. If the tomatoes “no” watery, you can safely pour specified in the recipe amount.

    Without sterilization

    Description. A simple recipe of salad “Hunting” for the winter ensures the safety of food without sterilization. Before laying the vegetables should be thoroughly washed and dried container. If the preset will be stored in the refrigerator, you can close capacity nylon lid.

    What to prepare:

    • tomatoes — 1.2 kg;
    • cucumbers — 1.2 kg;
    • onions — 600 g;
    • carrots — 600 g;
    • vegetable oil — 70 ml;
    • 9% vinegar solution — 45 ml;
    • salt — 35 g.

    How to make

  • Slice the cucumbers slices and place in a saucepan.
  • Chop and dice the onion and add to cucumbers.
  • Grate the carrots on a grater, put layer.
  • Saute vegetables 15 minutes on small fire.
  • Slice the tomatoes into wedges, add and simmer all together for another 15 minutes.
  • Salt, sweeten, pour oil-vinegar mixture.
  • Stir and remove from heat.
  • Spread vegetable mixture on the banks, ocuparte.
  • Without cooking

    Description. Salad “Hunting” without cooking preserves for the winter vitamins and elements, most of which is destroyed by heat treatment. It turns out crispy snack. To save preset before winter even at room temperature, it is recommended to sterilize the filled containers.

    What to prepare:

    • carrots — 1 kg;
    • onions — 1 kg;
    • tomatoes — 2 kg;
    • cucumbers — 1.5 kg;
    • cabbage — 1.5 kg;
    • sugar — 200 g;
    • salt — 60 g;
    • water — 1 l;
    • a solution of vinegar 9% — 150 ml;
    • vegetable oil 250 ml;
    • parsley, dill — beam;
    • carnation — four Bud;
    • Lavr — three sheets.

    How to make

  • Cut the vegetables into strips or grate on a special grater for Korean carrot.
  • Stir, tightly fill the tanks.
  • Sweeten, add salt to water, boil.
  • Add spices, vinegar solution and oil.
  • Pour the marinade on the banks.
  • Cover with lids and sterilize for a few minutes.
  • Hermetically ocuparte, leave to cool.
  • Combine harvesting with hunting sausages. To fried on both sides in butter sausages are encouraged to apply sour cream sauce or mayonnaise, mixed with garlic cloves and dill.

    Salad “Hunting in winter” — a real lifesaver in case of sudden guests. Appetizer looks good and weekday lunch, and on the holiday table. Experiment with spices and ingredients. Try to add beans, cloves, Basil, squashes, beets. Be sure to taste the salad while cooking to adjust the salt and sour taste.

    Reviews

    Recipe simple to prepare. All the ingredients are available. As well in the winter, frosty day to go on the skewers and take a jar of vegetable salad! All the properties of vegetables have been stored! Yummy just indescribable!

    westa https://1000.menu/cooking/10195-zagotovka-salat-oxotnichii-na-zimu

    Good time of day. …Sometimes salads are similar in content but different names. You it’s called “Hunting in winter”, and we have, in our district, called “Autumn”, was hereditary, I myself do it for more than 25 years, Yes, and the tomato red couch. You can also try this. As a cold appetizer-

    Natalia, https://1000.menu/cooking/10195-zagotovka-salat-oxotnichii-na-zimu

    Banks can sterilize: pour water into a saucepan and put on fire. When the water boils, the pot is put a colander in his bottom up to put the Bank. Sterilization time depends on the amount of banks. As for the tomatoes in the salad, it is better to take vegetables a lot stronger then they after 20 minutes simmering on the fire will turn into water.

    Maya http://www.woman.ru/home/culinary/thread/2171091/

    The simplest sterilization of cans, take them to wash and hold it over the spout of a boiling kettle. Never sterilized a long time, do not bother. And. over the kettle to keep them before the actual use-i.e., before the laying of the salad or anything else. Take one, hold it over the steam of seconds, then place the lettuce, twist the jar and take the next.

    Lulu http://www.woman.ru/home/culinary/thread/2171091/

    Salad “Hunting”: recipes for the winter with tomatoes, cabbage, carrots, cucumbers, garlic + reviews





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