VEGETARIAN

Winter Salad with Celery and Bell Peppers

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

This moderately salty winter salad made from cabbage, cucumbers, carrots, bell peppers, and celery stalks is perfect as an appetizer, and can also be enjoyed simply with bread.

Ingredients

White Cabbage - 1 head
Cucumbers - 17.6 oz
Sweet Bell Peppers - 17.6 oz
Salt - 2 teaspoons
Carrots - 2 pieces
Celery stalks - 4 pieces
Dill - 1 bunch
Onion - 1 piece
Vegetable Oil - 3 fl oz
9% Vinegar - 6 tablespoons
Black peppercorns - 10 pieces
Ground Black Pepper - a pinch

Step by Step guide

Step 1

First, wash all the vegetables and sterilize the jars.

Step 2

Pour vegetable oil into the bottom of a large pot and add the sliced onion. Sauté the onion and then add the thinly sliced celery, cover with a lid, and leave on medium heat for 5 minutes. Next, add the grated carrots.

Step 3

Shred the cabbage into thin strips, adding it gradually as it wilts. Add it in portions.

Step 4

Meanwhile, slice the bell peppers into thin strips, add them to the pot, stir, and add another portion of cabbage. Cover with a lid and wait for it to wilt a bit.

Step 5

Finally, add the cucumbers, slicing them into rounds no thicker than 5 mm or half-moons of the same thickness. Add salt, mix well, and let it simmer on low heat. At this point, juice will start to release, so stir occasionally to ensure even cooking. Check for doneness.

Step 6

Add the peppercorns, ground black pepper, finely chopped dill, and finally pour in the vinegar. Mix everything thoroughly.

Step 7

Pack the sterilized jars tightly, trying to avoid air bubbles, and seal with lids. You can sterilize the sealed jars in a large pot of gently boiling water—submerge the jars up to the neck and wait for about fifteen minutes. Then, turn the jars upside down until completely cool. They can be stored at room temperature, but it's better in a cellar or refrigerator.