Vodka Watch Out is an easy-to-make winter vegetable salad with a well-balanced taste without the obvious hints of vinegar and acid that are often present in preservation after several months of storage.
The name appeared due to the fact that the salad goes well with vodka and can be almost the only snack on the table. We will consider the classic recipe, if desired, add any spices or other vegetables. The total cooking time (with preparation) is approximately 2 hours.
Ingredients for 3 liters of salad:
- tomatoes – 0,5 kg;
- cabbage – 0,5 kg;
- sweet pepper (Bulgarian) – 0,5 kg;
- carrots – 0,5 kg;
- cucumbers – 0,5 kg;
- onions – 0,5 kg;
- garlic – to taste (optional);
- table vinegar (9%) – 125 ml (half a glass);
- vegetable oil – 125 ml (half a glass);
- salt – 3 tablespoons;
- sugar – 3 tablespoons.
Classic salad recipe “Watch out for vodka”
1. Chop cabbage with a knife or grater as for sourdough.
2. Cucumbers cut into thin rings or half rings. Peel the carrots and grate on a coarse grater.
3. Chop onions in half rings, tomatoes in small slices or pieces, bell peppers in thin straws.
4. Put all chopped vegetables into a saucepan, mix.
5. Add sugar, salt, vegetable oil and vinegar. Mix again.
6. Cover the pan with a lid, leave the future salad for 60-90 minutes at room temperature so that the vegetables release the juice.
7. Sterilize jars and lids for conservation (used in this recipe on a turnkey basis) in any way possible.
For example, carefully washed, wet jars can be placed in an oven preheated to 150 ° C for 15 minutes, then held for another 5-10 minutes in the oven turned off so that the glass does not burst from a sharp temperature drop.
The second simple way is to boil the jars upside down for 15 minutes in plain water in an enameled saucepan. The third is to put the jar on the spout of a boiling kettle and leave it for 10 minutes under a jet of steam.
Boil lids and rubber bands for 10 minutes on the stove. Other sterilization methods are rarely used because the heat can damage the rubber bands or deform the caps themselves.
8. Put the pot with vegetable salad on the stove, bring to a boil, cook with the lid closed for 10 minutes over medium heat. 3 minutes before the end of the process, add chopped garlic (optional). At the end of cooking, a lot of juice should appear, and the cabbage and cucumbers will change color.
9. Immediately spread the finished salad into sterile jars, pour hot juice from the pan to the top, tighten the lids and turn over.
10. Wrap the jars and leave them upside down until they cool completely. Store in a place protected from direct sunlight. Shelf life – up to 5 years, but it is better to use the salad for 2 years.
