Hunter's Salad for the Winter: Vegetable Harvesting Options with Rice, Mushrooms and Eggplant

The billet that came from the USSR can still be found on store shelves. Why exactly the salad is called "Hunter", there is no definite answer. It is easy to assume that the vegetable snack goes well with hot meat cooked on charcoal. At the same time, the side dish is convenient on the hike; it can be eaten cold or warmed up at the stake.

Useful composition

Culinary experts love this workpiece for the simplicity of preparation and low cost of products. Vegetables can be found in any supermarket or grown in your own area. Gifts of nature contain useful chemicals, support the figure, combine with different dishes, are suitable for meat and vegetarian cuisine. The content of substances and calories of the ingredients is presented in the table.

Table - Qualitative composition and calorie content of salad

Salad "Hunter": recipes

Salad is prepared quickly and easily. However, to make the appetizer juicy, aromatic and beautiful, it is recommended to use five tips.

1. Pan. Vegetables are stewed in their own juice without mixing, so enameled dishes are more suitable. You can also take a cauldron or a teflon-coated pan. Otherwise, cooking will pester the walls and burn.
2. Banks. To sterilize or not storage containers is a matter for every cook. However, before laying vegetables, be sure to wash and dry the jars. It can be scalded with boiling water several times. The workpiece is laid out hot, so the container should not be cold.
3. Vegetables. Choose only dense, even, beautiful vegetables without any defects. Do not use rotten fruits for cooking. Wash thoroughly before cooking. Any dirt that can get in can provoke fermentation.
4. Marinade. Vegetables are cooked in an oil-vinegar marinade. Vinegar is suitable for anyone - wine, table, apple. Oil can be taken olive, sunflower, corn, but always refined.
5. Salt. Do not use iodized salt, which provokes fermentation. Take a stone or ordinary cookbook.

Classical

Description. The classic “Hunter” salad for the winter combines a whole garden. It turns out a fragrant winter side dish with a pleasant sour flavor. Vegetables are stewed in layers and do not require stirring during cooking. The output of the finished salad is 7 liters.

What to prepare:

• white cabbage - 1 kg;
• carrots - 1 kg;
• onions - 1 kg;
• cucumbers - 1 kg;
• tomatoes - 3 kg;
• bell pepper - 1 kg;
• sugar - 250 g;
• salt - 80 g;
• vegetable oil - 250 ml;
• black peas - ten pieces;
• 9% vinegar solution - 150 ml.

How to do

1. Cut the carrots into thin circles and put on the bottom of the pan.
2. Chop cabbage, add to carrot circles.
3. Cut the onion and sweet pepper in half rings, lay on the cabbage.
4. Slice cucumbers in rings, lay out in a layer.
5. Cut the tomatoes into slices, cut the stalks, place on top of the vegetables.
6. Put on medium heat.
7. When the vegetables begin to soften and settle, pour in the oil-vinegar mixture, salt, sweeten, add spices.
8. Wait for the boil to reduce heat and boil for ten minutes.
9. Stir and put the salad in sterile jars.
10. Cover and sterilize for five to ten minutes depending on the volume of the container.
11. Roll upside down and wait until it cools completely.

Squash

Description. Some culinary experts believe that cucumbers are an extra ingredient, so they prepare the "Hunter" salad for the winter with cabbage and zucchini. According to gourmets, zucchini, unlike cucumbers, are not so watery and are great for pickling. For harvesting, it is better to take young fruits. If mature large vegetables are used, you need to cut the peel and remove the hard seeds.

What to prepare:

• cabbage - 1 kg;
• zucchini - 500 g;
• onions - 500 g;
• sweet pepper - 500 g;
• carrots - 500 g;
• sugar - 150 g;
• salt - 60 g;
• 9% vinegar solution - 150 ml;
• vegetable oil - 150 ml;
• laurel - a few leaves.

How to do

1. Chop vegetables with slices or slices.
2. Put the carrot layer on the bottom of the pan.
3. Place the cabbage on top.
4. Make the third layer of squash slices.
5. Last lay out the onion and pepper layers.
6. Combine the oil-vinegar mixture with salt and sugar.
7. Add the marinade to the vegetables, add the laurel.
8. Boil for half an hour over low heat.
9. Stir, place in sterile jars.
10. Cork, cool in the room.

Eggplant

Description. "Hunter" combines different vegetables well. You can use blue ones. Cut the ponytails and place the fruits in a pot of water. Boil after boiling for five minutes and cut into cubes. Add an equal amount of chopped cabbage and a little grated carrots. Season with finely chopped chilli and garlic cloves. Salt, season with vinegar solution. Stir, place the salad in sterile jars. Close with tin or nylon covers. After a week, you can try insisting in the refrigerator. Another variant of eggplant salad is presented below.

What to prepare:

• cabbage - 1 kg;
• carrots - 500 g;
• cucumbers - 500 g;
• onions - 500 g;
• eggplant - 300 g;
• sweet pepper - 200 g;
• sugar - 100 g;
• salt - 60 g;
• vegetable oil - 150 ml;
• 9% vinegar solution - 150 ml;
• laurel;
• black peas.

How to do

1. Cut the carrots into circles, put in a pan.
2. Cut the cabbage into small squares, put in a pan.
3. Cut the cucumber into rings, lay it in a layer.
4. Chop the onion in half rings, place on the cucumbers.
5. Peel the eggplant, chop into cubes and put in a saucepan.
6. Lay the last layer of sliced ​​bell peppers.
7. Pour in the oil and then the vinegar solution.
8. Salt, sweeten, season.
9. Put to cook for half an hour.
10. Put in containers and seal.

Cucumber

Description. For opponents of cabbage and lovers of spicy cuisine, there is a version of the Hunter’s salad with cucumbers and a hot chili pod for the winter. It goes well with meat dishes - stewed pork or lamb. When serving, it is recommended to sprinkle with grated cheese and heat in the microwave.

What to prepare:

• carrots - 1 kg;
• cucumber - 1 kg;
• bell pepper - 1 kg;
• onions - 1 kg;
• tomatoes - 3 kg;
• a large chili pod;
• black pepper - ten peas;
• bay leaf - five pieces;
• vegetable oil - 250 ml;
• sugar - 70 g;
• salt - 70 g;
• 9% vinegar solution - 150 ml.

How to do

1. Cut the carrots into thin rings and lay them on the bottom of the pan.
2. Cut the onion into cubes or half rings, add to the ingredients.
3. Chop the cucumber in circles, put on vegetables.
4. Chop the bell peppers with cubes, distribute in an even layer.
5. Slice the tomatoes into slices and finish the vegetable layers.
6. Put the pot on medium heat.
7. While the layers are warming, finely chop the chilli.
8. Once the vegetables are boiling, pour in chili, spices, salt, sugar.
9. Add the oil-vinegar marinade.
10. Stir, reduce heat and leave for half an hour.
11. Turn off the burner, transfer the salad into sterile jars.
12. Roll up and wait for cooling.

Tomato

Description. A simplified recipe for Hunter’s salad with tomatoes for the winter will appeal to beginners and cooks who don’t like to bother with preparation for a long time. It turns out a juicy salad due to the predominance of tomatoes.

What to prepare:

• tomatoes - 3 kg;
• carrots - 1 kg;
• onions - 1 kg;
• bell pepper - 1 kg;
• sugar - 200 g;
• salt - 100 g;
• vegetable oil - 200 ml;
• 9% vinegar solution - 150 ml.

How to do

1. Grate the carrots.
2. Cut the remaining vegetables into small cubes.
3. Put the ingredients in the pan, mix.
4. Salt, add sugar and cook after boiling for 15 minutes.
5. Add vinegar-oil mixture, boil for another five minutes.
6. Arrange on containers, sterilize and roll up.

Green

Description. The original is a salad with unripe tomatoes, giving additional conservation acid. The appetizer goes well with fatty dishes and spirits.

What to prepare:

• green tomatoes - 200 g;
• sweet pepper - 200 g;
• cabbage - 300 g;
• cucumbers - 200 g;
• large onion;
• large carrots;
• oil - 30 ml;
• greens - a bunch;
• garlic - one clove;
• 70% vinegar essence - 5 ml;
• salt - 10 g.

How to do

1. Cut washed vegetables into cubes of the same size.
2. Put in a pan, mix.
3. Leave on for 20 minutes until juice is formed.
4. Set cook on medium heat.
5. Add in ten minutes oil-vinegar marinade, season.
6. Stir and remove from heat.
7. Put the salad in clean, dry containers.
8. Sterilize, tighten.

Mushroom

Description. Incredibly tasty and fragrant salad is obtained with wild mushrooms, for example, porcini or honey mushrooms. To taste, the workpiece resembles a hodgepodge. Well suited for pies as a filling or soup base.

What to prepare:

• cabbage - 1 kg;
• mushrooms (any) - 500 g;
• carrots - 300 g;
• onions - 300 g;
• tomatoes - 200 g;
• salt - 50 g;
• sugar - 30 g;
• vegetable oil - 100 ml;
• 6% vinegar solution - 70 ml.

How to do

1. Cut the mushrooms, fry until tender on a small amount of oil.
2. Grind the tomatoes in a blender until mashed.
3. Grate carrots and add to the mushrooms.
4. Chop the onions arbitrarily, add to the carrot-mushroom mixture.
5. Stir, simmer until tender.
6. Chop cabbage, put in a pan.
7. Add fried vegetables with mushrooms.
8. Stir, salt, sweeten.
9. Add the tomato puree and the oil-vinegar mixture.
10. Simmer for half an hour over medium heat, not forgetting to stir.
11. Put in a sterile container, roll up, leave to cool.

Rice

Description. An unusual option is how to cook a “Hunting” salad for the winter. Heated rice appetizer is used as an independent side dish or pie filling. Add cabbage if desired.

What to prepare:

• tomatoes - 3 kg;
• rice - a glass;
• bell pepper - 1 kg;
• carrots - 1 kg;
• onions - 1 kg;
• vegetable oil - 400 ml;
• sugar - 100 g;
• salt - 80 g;
• 9% vinegar solution - 100 ml.

How to do

1. Cut the pepper into strips.
2. Grate the carrots.
3. Dice the onion.
4. Pass the tomatoes through a meat grinder or chop in another way.
5. Sweeten and salt the tomato pulp, pour in the oil.
6. Stir, boil under the lid, boil for five minutes.
7. Add chopped vegetables, wait for the boil.
8. Pour rice grains, simmer over low heat for 25 minutes until cooked.
9. Pour in the vinegar solution, simmer another five minutes.
10. Put the hot salad in prepared sterile containers.
11. Screw on the covers and let cool.

No sterilization

Description. A simple recipe for “Hunter” salad for the winter ensures the safety of the dish without sterilization. Before laying vegetables, you should thoroughly wash and dry the container. If the workpieces will be stored in the refrigerator, then you can close the container with capron lids.

What to prepare:

• tomatoes - 1.2 kg;
• cucumbers - 1.2 kg;
• onions - 600 g;
• carrots - 600 g;
• vegetable oil - 70 ml;
• 9% vinegar solution - 45 ml;
• salt - 35 g.

How to do

1. Cut the cucumbers into circles and put in a pan.
2. Dice the onion, add to the cucumbers.
3. Grate the carrots, lay them out in a layer.
4. Stew the vegetables for 15 minutes over low heat.
5. Cut the tomatoes into slices, add and simmer all together for another 15 minutes.
6. Salt, sweeten, pour in the oil-vinegar mixture.
7. Stir and remove from heat.
8. Put the vegetable mixture in jars, cork.

No cooking

Description. Hunting salad without cooking preserves vitamins and elements for the winter, most of which are destroyed by heat treatment. It turns into a fragrant crispy snack. To preserve the workpiece until winter, even at room temperature, it is recommended to sterilize the filled container.

What to prepare:

• carrots - 1 kg;
• onions - 1 kg;
• tomatoes - 2 kg;
• cucumbers - 1.5 kg;
• cabbage - 1.5 kg;
• sugar - 200 g;
• salt - 60 g;
• water - 1 l;
• vinegar solution 9% - 150 ml;
• vegetable oil - 250 ml;
• parsley, dill - a bunch;
• cloves - four buds;
• laurel - three leaves.

How to do

1. Cut vegetables into strips or grate on a special grater for Korean carrots.
2. Stir, place tightly on containers.
3. Sweeten, salt water, boil.
4. Add spices, vinegar and oil.
5. Pour the marinade into jars.
6. Cover and sterilize for several minutes.
7. Seal tightly, leave to cool.

Salad "Winter Hunter" - a real lifesaver in case of sudden guests. The appetizer looks good both on a weekday lunch and on a festive table. Experiment with spices and ingredients. Try adding beans, cloves, basil, squash, and beets. Be sure to try the salad during cooking to adjust the salty and sour taste.

Reviews

The recipe is easy to prepare. All ingredients are available. How nice it is to go to barbecue in a frosty winter day and take a jar of such a vegetable salad! All properties of vegetables which are saved! Delicious indescribable just!

westa, https://1000.menu/cooking/10195-zagotovka-salat-oxotnichii-na-zimu

Good day. ... Sometimes salads are similar in content, but different in name.It’s called “Winter Hunter” in your country, and in our district it’s called “Autumn”, it was inherited, I have been making it for more than 25 years, yes, and the tomatoes are red. Try it and you. Like a cold appetizer

Natalya, https://1000.menu/cooking/10195-zagotovka-salat-oxotnichii-na-zimu

Jars can be sterilized as follows: pour water into a saucepan and put on fire. When the water boils, put a colander on the pan, put a jar upside down in it. Sterilization time depends on the volume of the can. As for the tomatoes in the salad, it is better to take stronger vegetables, then after 20 minutes of languishing over a fire they will not turn into water.

Mayan, http://www.woman.ru/home/culinary/thread/2171091/

The simplest sterilization of cans is to thoroughly rinse them and hold them over the spout of a boiling kettle. I never sterilize for a long time, I do not bother. Moreover. keep them above the kettle before direct use — that is, before laying the salad or something else. You take one can, hold it for a couple of seconds, then you put salad, twist the can and take the next one.

lulu, http://www.woman.ru/home/culinary/thread/2171091/

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