Eggplants for the winter in Kuban style. Secrets of Kuban preparations. Vegetable salad for the winter in Kuban Traditional Kuban salad

Kuban is famous for the fact that many juicy fruits and vegetables of excellent quality grow here. It would be surprising if local housewives did not stock all kinds of salads and vegetable snacks for future use. This region is famous for its pickles. Salads here are preserved from any seasonal vegetables, mixing them in different quantities each time, depending on what vegetables were collected from the garden this time. Kuban salad for the winter is, in fact, any multi-component snack made from seasonal vegetables and aromatic seasonings, giving maximum scope for creativity. Most often they add cabbage, onions and tomatoes, often add cucumbers, carrots and sweet peppers, and sometimes add zucchini and eggplant to the recipe. The main thing is to follow the principle of canning, maintain an approximate ratio of vegetable mass, oil, vinegar, salt, and then the snack will stand well, delighting you with a fresh summer taste and aroma.

Cooking features

Experienced housewives know what combination of vegetables will give the optimal taste, how much seasoning to add, how best to chop the ingredients, how long to cook them and how long to sterilize the jars. Inexperienced cooks should be guided by the instructions in the recipe and some general rules for preparing canned vegetables for the winter.

The most common ingredient in the Kuban salad is white cabbage, which is sometimes replaced in whole or in part with red cabbage. For salads, it is better to use late varieties of cabbage, as they are more juicy. And in order for the cabbage to release juice, after shredding it should be thoroughly mashed with your hands.
Tomatoes in salads are not used as a topping, but as one of the main ingredients. For this reason, preference is given to hard fruits; you can even take unripe and green vegetables. There is no need to clean them first.
If the salad includes cucumbers, then it does not need to be cooked for a long time, or you should even choose a recipe that does not require cooking. Then the cucumbers will retain their crispness, and the salad will have a fresh summer aroma even after it has stood for several months. If you cook a salad with cucumbers for 15 minutes, so as not to sterilize it in jars, it will remain tasty and aromatic, but the cucumbers and cabbage in it will not be crispy.
If you add bell peppers to a salad, it is better to give preference to red and orange vegetables, as they will give the appetizer a brighter and more appetizing appearance.
Be sure to thoroughly sterilize jars and lids used for canning. Any negligence will lead to the salad spoiling and your efforts will be in vain.
There are two ways to prepare Kuban salad. The first allows you to maintain the freshness and crispness of vegetables, but requires sterilization. The second method makes it possible not to sterilize salad in jars, but requires cooking the vegetables. If you prepare the snack using the second method, do not boil it for more than 15 minutes, otherwise it will become ugly and less tasty.
After the cans of canned food are closed, they should be turned over and covered with warm things, leaving to cool in this state. This will provide additional preservation, so that the workpieces will stand better.

As already mentioned, there is no single established recipe for the Kuban salad; the preparation of this preparation allows for creativity. However, you can offer several recipes that have already been tested by many housewives and have earned positive reviews.

The most common recipe for Kuban salad

Composition (for 4 l):

white cabbage – 1.5 kg;
sweet pepper – 0.8 kg;
onions – 0.2 kg;
tomatoes – 2 kg;
ground paprika – 20 g;
table vinegar (9 percent) – 50 ml;
vegetable oil – 150 ml;
ground black pepper – 10 g;
salt - to taste (approximately 80 g).

Cooking method:

Wash the tomatoes, cut into small slices.
Wash the cabbage, remove the outer wilted leaves and the stalk. Shred the cabbage with a sharp knife. Place in a pan and sprinkle with salt, using your hands to mix it up.
Place tomato slices on the cabbage.
Peel the onion and cut it into thin halves or quarters of rings.
Wash the pepper. After removing the stems and seeds, cut the pepper into squares or quartered rings.
Place the onions and peppers with the remaining vegetables. Pour oil into the pan.
Place the pan with vegetables over low heat and bring to a boil.
Pour in the vinegar, add seasonings and stir. Taste the salad and adjust the amount of salt. After this, the fire can be turned off.
Place the salad in prepared jars of the same size and cover with boiled lids.
Line the bottom of a large saucepan with a kitchen towel and place the jars of lettuce on it. Pour warm water into the pan so that it reaches the jars up to their hangers.
Place the pan with the jars on low heat and sterilize them for 10–15 minutes. It takes fifteen minutes to sterilize liter jars. If you have smaller jars, then 10 minutes will be enough.
Carefully, so as not to burn yourself, remove the jars from the pan and roll up. Turn them over, cover with a warm blanket and leave until cool.

You can store Kuban salad at room temperature, but if you find a place for it in a cool cellar, it will be even better.

Kuban salad with cucumbers without cooking

Composition (for 4 l):

cabbage – 1 kg;
tomatoes – 1 kg;
cucumbers – 1 kg;
sweet pepper – 1 kg;
carrots – 0.5 kg;
onions – 0.2 kg;
garlic – 1 head;
fresh herbs – 100 g;
hot capsicum – 1 pc.;
bay leaf – 4 pcs.;
ground black pepper – 10 g;
sugar – 80 g;
salt – 40 g;
table vinegar (9 percent) – 80 ml;
vegetable oil – 0.2 l.

Cooking method:

Peel the wilted leaves and shred the cabbage.
Wash the pepper. Cut off the stems of the peppers and remove the seeds. Cut the pulp into strips.
Finely chop the garlic with a knife.
Peel the carrots and grate them on a coarse grater.
Wash and shake off the greens, chop them.
Remove the husks and cut small onions into thin half rings.
Cut the cucumbers into semicircles.
Remove the seeds from the capsicum and chop it as finely as possible.
Combine all the vegetables by placing them in a large saucepan, adding pepper, salt and sugar. Leave in a cool place for 12 hours.
Stir the salad and place in sterilized jars, placing a bay leaf on the bottom of each. Pour in the juice remaining in the pan.
Pour vegetable oil into jars.
Cover the jars with lids, place in a large container and sterilize for 20 minutes if the jars are liter, 15 minutes if their capacity is smaller.
Remove the jars. With the lids slightly open, pour in the vinegar. Roll up and turn over. Cover with a warm blanket. Leave it for a day.

After a day, the salad can be moved to the place where you store supplies for the winter. It is better if the temperature there is at least slightly lower than room temperature, but in extreme cases, you can store the salad at room temperature.

Kuban salad without sterilization

Composition (for 8 l):

cabbage – 2 kg;
tomatoes – 2 kg;
sweet pepper – 1.5 kg;
cucumbers – 1.5 kg;
hot pepper – 1 pc.;
carrots – 1.5 kg;
salt – 1.5 tbsp. l;
sugar – 100 g;
wine or apple cider vinegar (6 percent) – 100 ml;
black peppercorns – 15 pcs.;
vegetable oil – 150 ml.

Cooking method:

Wash the vegetables and chop them. The cabbage must be shredded, the pepper must be cut into half rings, the carrots must be grated, the tomatoes must be cut into slices, the cucumbers into circles, the hot pepper into thin rings.
Mix the vegetables, adding salt and sugar. Wait about an hour until the vegetables release their juice.
Place the pan with vegetables on the stove, pour oil into it and light the fire. Cook over low heat for 15 minutes after boiling.
Add vinegar and peppercorns, cook for another 2-3 minutes.
Distribute the salad into sterilized jars and seal.

Allow the jars to cool upside down under a warm blanket, then move them to the pantry. This workpiece will stand well even at room temperature.

Kuban salad for the winter can be prepared with the addition of zucchini and eggplant. In this case, they are usually cut into cubes and a recipe that does not require sterilization is selected. Before adding zucchini and eggplant to the salad, it is not forbidden to lightly fry it in oil, then it will be even tastier.

You can supplement your family’s diet with an interesting vegetable composition that is ideal for meat, poultry and vegetable side dishes and smells like summer, with a high content of vitamins, and most importantly, taste, if you prepare vegetable salads in season.

Such salads are convenient for instantly serving the table, look appetizing and have an amazing taste. Making them is very simple, you can use any vegetables to your taste, adjust the amount of salt and sugar, as well as acid and vinegar. And, of course, your favorite spices and seasonings are added to them.

This salad is quite easy to prepare and does not require sterilization of jars, which significantly saves both effort and time. The workpiece is stored all winter in a cool room (I have a glassed-in loggia) without any problems.

Vegetables are saturated with each other's aromas and give a very tasty result!

To prepare the Kuban salad you will need:

I cooked from half the norm, but I’ll give you the full recipe.

Cooking process:

From half the norm I got 3.5 liters of ready-made salad.

Take a large saucepan (I have a 10 liter one) and an enamel bowl and put the cabbage there.

Carrots can be grated on a coarse grater or even minced in a meat grinder. But I like it better with straws.

Place carrots and peppers in a saucepan with cabbage.

Cut tomatoes and cucumbers into half rings.

Place all vegetables in a saucepan.

Add salt, sugar, sunflower oil, vinegar, spices.

Need to mark

It is better to use rock salt, not “Extra”, and only refined (odorless) sunflower oil.

I usually don’t add hot pepper because we don’t like it spicy, but the recipe calls for pepper. Cut it into small pieces; it is better to remove the seeds first.

After this, stir and leave the salad for 1 hour so that the vegetables are thoroughly marinated and release their juice.

After the vegetables have stood, stir them again and let them simmer after boiling for 15-20 minutes.

Turn the jars upside down and wrap them in a warm blanket for a day. After this, you can send the jars of salad for storage.

Your Kuban salad is ready!

Kuban salad for the winter: cabbage, cucumbers, tomatoes and chili peppers

A jar of this snack hidden in the pantry will help you quickly set the table and surprise family members or guests with amazing tastes and aromas. In addition, the salad will be an excellent alternative to tasteless fresh vegetables from the greenhouse.

To prepare you will need:

1 kg of fresh cucumbers;
900 gr. firm, but already ripe tomatoes;
a small head of fresh white cabbage;
1 pod of hot chili pepper;
3 large onions;
2 small carrots;
500 gr. bell pepper;
450 ml refined vegetable oil;
1 head of garlic (10 cloves);
125 ml apple cider vinegar;
85 gr. salts (coarse, salting);
45 gr. granulated sugar;
1 teaspoon freshly ground black pepper;
fresh herbs - optional.

Preparation:

Peel the carrots and grate them, preferably for making Korean carrots, or chop them into thin strips. Chop fresh cabbage, mix with carrots, add a little salt and press with your hands so that the vegetables release their juice. Set aside and let it steep.

Cut the cucumbers into rings, cut the tomatoes into 6-8 pieces, cut the sweet and hot peppers into thin strips. Onions - into very thin half rings. Add cabbage and carrots to the vegetables, garlic passed through a kitchen press and mix thoroughly.

Leave the vegetables for 2 hours, then add spices, oil and vinegar, stir, place in glass jars, sterilize for 15 to 25 minutes depending on the size of the jars, roll up and cool. You can try the salad after 2-3 months.

Kuban salad for the winter video recipe

And another excellent salad in Cuban style. We invite you to watch the cooking process step by step in today's video.

Delicious preparations and bon appetit.

If you have stored up Kuban salad for the winter, then you will never have a problem with what to treat your guests. This salad is an excellent appetizer; it can be served with meat or fish dishes, as well as boiled and baked potatoes. Kuban salad is prepared using various vegetables. The main thing is to maintain the correct proportions of vegetables, oil, spices and vinegar.

Experienced housewives prepare the Kuban salad “by eye”, using the supplies of vegetables that are in the house for its preparation. For those who are not yet an expert in home canning, it is better to strictly adhere to the salad recipe.

One of the most common components of this preparation is cabbage, and you can take both regular and red. It is better to take autumn varieties of cabbage, as they are juicier.

Tomatoes in this salad are used as one of the components; tomato filling is not used. Therefore, it is better to take fleshy, strong, perhaps green or slightly pink fruits. If you want to add cucumbers to the recipe, it is better to use a salad recipe without prolonged stewing so that the vegetables remain crisp. But in this case, the salad in jars will have to be sterilized in boiling water.

If you want to prepare a salad without sterilization, then the vegetables need to be stewed and placed directly into sterilized jars while hot.

After this, you need to immediately close the salad hermetically, using regular or screw-on canning lids.

With this method of preparation, the jars with the workpiece must be kept under a “fur coat” so that they cool slowly. That is, you need to wrap the cans tightly with something warm, for example, an old blanket or rug.

Interesting facts: Kuban cuisine is a vivid example of a mixture of culinary traditions of different nations. In Kuban they prepare and adapt dishes not only of Russian and Ukrainian, but also of Caucasian and even Central Asian cuisine.

Kuban salad for the winter with cabbage

The most popular version of the Kuban salad is prepared. This recipe is good because the vegetables in jars remain almost fresh. You open a jar in winter, and the salad looks like it has just been cut and dressed.
2 kg of firm tomatoes, you can take unripe ones;
1.5 kg cabbage;
800 gr. bell pepper;
500 gr. Luke;
300 gr. refined vegetable oils;
150 ml table vinegar (9%);
0.5 teaspoon of sweet dry paprika;
15-20 black peppercorns;

salt to taste.

You should start cooking by preparing the jars; they need to be thoroughly washed and dried.

Next, you can take care of the vegetables, you need to wash them, and what you need to do is peel them. Grind all the vegetable components, cutting as when preparing regular salads. Shred the cabbage into strips, the onion into thin halves of rings, the pepper into quartered rings, and the tomatoes into slices.

1.5 kg eggplants;
2 kg tomato;
1 kg carrots;
3 heads of garlic;
1 pod of hot red pepper;
500 ml vegetable oil;
120 ml table vinegar (9%);
2 tablespoons salt;
200 gr. Sahara.

Wash the tomatoes, cut them into several slices, cutting out the stem. Peel the garlic and hot pepper. We pass the tomatoes, as well as garlic and chili peppers through a meat grinder or blender.

Pour the tomato mass into a saucepan, add sugar, salt and vegetable oil to the tomatoes. Place the pan on the fire and bring to a boil. Then reduce the heat and boil for 15 minutes.

We wash the eggplants. The peel can be peeled or left, it’s a matter of taste. Cut the eggplants into cubes with a side length of about 1 cm. Place in a bowl, sprinkle with salt. Then rinse in running water to remove excess salt, squeeze well and add to the tomato mass. We'll also send the grated carrots there. Continue simmering for half an hour, stirring the vegetables periodically so that they do not burn. During the stewing process, the vegetables will release juice and significantly decrease in volume. Five minutes before the end of the cooking time, add chopped and mashed garlic and vinegar to the vegetable mass.

This time I want to introduce you to a vegetable salad for the winter with eggplants and zucchini, as well as peppers and tomatoes. As you understand, this combination of ingredients is simply doomed to success! By the way, this preservation is called a vegetable salad for the winter in Kuban: that’s how it was written in my mother’s cookbook. So this recipe was tested in our family many years ago and is loved by everyone.

Mom doesn’t even remember where it came from: we have no relatives or acquaintances in Kuban, and perhaps the residents of this region are not at all familiar with the recipe for Kuban salad, and, as often happens with different dishes, it’s just a name. But it's not that important, believe me. The main thing is that this is a very tasty preparation that will become an excellent vegetable snack or side dish in the cold season.

And another important fact: preparing a vegetable salad in Kuban is very simple, even without sterilization. So be sure to try it - I’m sure you will also like both the cooking process and the result!

Ingredients:

1 kg eggplant;
1 kg of zucchini;
1 kg bell pepper;
1 kg carrots;
0.5 kg tomato;
200 g garlic (4 heads);
100 ml 9% vinegar;
0.5 liters of vegetable oil;
200 g sugar;
70 g salt (or 4 heaped tablespoons);
1 bunch of parsley.

The weight of prepared vegetables is indicated. This amount of ingredients yields approximately 5.8 liters of salad.

How to prepare vegetable salad for the winter in Kuban:

Peel the skin of the zucchini. If the fruits are fresh and young, the skin does not need to be peeled. Cut the zucchini into rings or half rings 5-8 mm thick. Peel the carrots, rinse and grate on a coarse grater.

Cut the bell pepper in half lengthwise, cut out the stem, seeds and partitions. Cut the pepper into squares approximately 2x2 cm. Cut off both ends of the eggplant and cut into half or quarter rings 5-8 mm thick.

We cut the tomatoes in half, cut out the places where the stalks attach and cut into small pieces - arbitrarily. We twist the tomatoes through a meat grinder or grind them with a blender.

We peel the garlic and pass it through a press. Pour the tomato mixture into a thick-bottomed pan, add salt, sugar, vegetable oil and vinegar, and add garlic.

Stir and put on fire; bring to a boil.

Add prepared vegetables to the boiling marinade and mix.

Place on medium heat and bring to a boil. then reduce the heat to minimum and cook the appetizer under the lid for 40-45 minutes. Stir 2-3 times during cooking.