Ingredients for preparing a Hungarian salad for the winter
- White cabbage 3 kilograms
- Bulgarian pepper 2 kilograms
- Cucumbers 3 kilograms
- Unripe tomatoes 2 kilograms
- Onion 500 grams
- Vinegar 3% 300 milliliters
- Sugar 300 grams
- Salt to taste
- Spices to taste
- Main Ingredients: Cabbage, Onion, Cucumber, Pepper, Tomato
Deep container, kitchen knife, cutting board, tablespoon, glass jars with lids, pan.
Cooking Hungarian salad for the winter:
Step 1: prepare the ingredients.
All vegetables need to be washed, peppers should be peeled of twigs and seeds, and onions should be peeled. Remove the top stale leaves from the cabbage and cut out the bitter stalk. Cucumbers can be peeled if desired. Have a tomato cut a seal on the crown.
Step 2: prepare the cabbage.
Finely chop the cabbage. If she is very tight, young, shake her hands a little.
Step 3: add the remaining vegetables.
Now add the cucumbers, cutting them into circles or halves of circles. The main thing is to be very thin.
If you have large peppers, then cut it into strips, if small, then ringlets.
Dense unripe tomatoes, even if they are with green spots, cut into thin slices.
Cut the onion in circles as well, and then disassemble it into rings.
Step 4: prepare the spices.
In addition to salt, vinegar and sugar, you can add the following spices to the Hungarian salad: black and allspice, bay leaf, coriander and mustard seeds. All these aromatic seasonings need to be mixed and ground with a mortar or coffee grinder.
Step 5: add the spices to the salad.
Add all the ingredients to the vegetables: vinegar, salt, sugar and spices. Mix everything very carefully, distributing the seasonings evenly.
Step 6: insist Hungarian salad.
Leave the Hungarian salad on 10-12 hours. You can send under not heavy oppression. But in any case, vegetables need to be mixed periodically so that they are pickled evenly.
Step 7: we prepare the Hungarian salad for the winter.
After the Hungarian salad is infused, it can be served on the table. But we want to prepare it for the winter, and for this we will first of all need clean, sterile glass jars of small volume (up to 1 liter).
Arrange the vegetables along with the juice and marinade in jars and sterilize it in boiling water or in the oven for 20 minutes, then tightly close the lids, wrap with a blanket and set to cool upside down.
Hungarian salad is very good.
Step 8: serve the Hungarian salad.
Serve the Hungarian salad on the table in a separate plate, so that everyone will impose as much as they need. It turns out a great treat for both their and guests.
Enjoy your meal!
- You can add a little hot pepper to the salad for piquancy.
- Serve the finished Hungarian salad to the table, seasoning it with vegetable oil.