Solyanka with cabbage for the winter in cans
Hearty and fragrant, cabbage hodgepodge will not only diversify your table in winter, but also fill the body with vitamins and useful trace elements. Serve to the table as a hot side dish to the main dish or as a cold appetizer. Agree, it's convenient!
Ingredients
- Cabbage - 1,8 kg
- Onion - 2 kg
- Bell pepper - 1 kg
- Pickled cucumbers - 600 g
- Garlic - 2 heads
- Tomatoes (mashed) – 1 l
- Cucumber pickle - as needed
- Vegetable oil - 300 ml
- Apple cider vinegar - 150 ml
- A mixture of peppers with peas - 2 tbsp.l.
- Sugar - 50 g
- Salt - 65 g
Step-by-step cooking recipe
Chop the cabbage. Peel the onion and garlic, cut the onion into half rings, garlic into thin slices.
Peel the bell pepper from the seeds and stalks, cut into thin strips.
Peel the pickles, cut the pulp into medium cubes.
Heat 100 ml of vegetable oil in a frying pan and alternately fry cabbage, onion, garlic and pepper over high heat for 2-3 minutes. Put the fried vegetables in a saucepan with a thick bottom, add the pickles here.
For dressing, combine vegetable oil, pepper, vinegar, salt and sugar in a saucepan. Mix well and boil over medium heat for 5 minutes after boiling.
Pour hot dressing over the vegetables, mix well.
Put the vegetable mixture into pre-sterilized jars, cover with lids and sterilize in a saucepan with boiling water for 20 minutes on low heat (the water in the pan is “on the shoulders” of the jars).
Roll up the jars with the hodgepodge, turn upside down and cool. Store the workpiece in a cool, dark place.
