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Canned autumn salad (\u043e\u0441\u0456\u043d\u043d\u0456\u0439 \u0441\u0430\u043b\u0430\u0442): combo of fresh vegetables & fruits, marinated with sweet, salty and sour dressing.<\/em><\/span><\/p>\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n
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\n\nSTERILIZE JARS AND LIDS<\/strong><\/span>Wash all jars and lids with warm soapy water. Boil lids in a medium pot for 4-5 minutes; carefully paper towel dry lids. Preheat oven to 215\u00b0F and place jars upside down onto oven racks and dry for 20 minutes or until completely dry (20 mins was always enough for me).<\/span><\/div>\n<\/li>\n\nWeigh out all your ingredients. Wash all vegetables and fruits (except onions and carrots). Cube 2 lbs tomatoes into 1\u201d pieces, slice 1.5 lbs cucumbers onto benriner mandolin about 2-3 mm thickness and then thinly shred 1 lb green cabbage. Peel, wash and grate 1 lb carrots onto a big hole and cut 1 lb onions into half and slice into 2-3 mm thickness strips. Peel, core and grate 1 large granny smith apple onto a big hole. Now for the 3 beautiful peppers, take out the mushy interior stuff, slice peppers into half vertically and half horizontally. You can manually slice them into 2-3 mm thickness strips OR (like me) use Benriner Mandolin (I think it\u2019s faster \u2013 at least it seems that way to me \ud83d\ude42 ).<\/p>\n<\/li>\n
\nNext, I usually start with tomatoes on the bottom as they are the juicy ones and work my way up, doesn\u2019t matter what order as you\u2019re going to stir it all together anyway. Transfer cubed tomatoes, sliced cucumbers, grated carrots, shredded green cabbage, sliced onions, grated apple and 3 sliced peppers into a large (at least 10 gallon) pot.<\/p>\n<\/li>\n
\nTO MAKE THE MARINADE:<\/strong> In a medium bowl, combine and stir together 1\/2 cup grapeseed oil (canola and vegetable are fine too), 2 tbsps sugar, 2 tbsps distilled white vinegar, 1 1\/2 tbsps salt and 9- 10 black peppercorns. Pour the marinade over the salad. Gently, but as thorough as you can, stir everything with spatula.<\/p>\n<\/li>\n\nTurn heat to low (3-4) and let it cook until you start seeing little bubbles. Let it bubble\/boil for 10 minutes, then taste for salt and sugar. If it needs more, add then check again 1-2 mins later. (You want it strong so that it tastes strong once you open the jars to eat either next day, a week or month from now on).<\/p>\n<\/li>\n
\nCarefully (as it\u2019s hot) spoon the salad (including juices) into jars fully to the top leaving about 1\/2″ unfilled. Close lids tightly. Cover filled jars with towels until cooled. It\u2019s best enjoyable when it\u2019s out of fridge, cold. Place a jar into fridge before opening and enjoy with any meal!!<\/p>\n<\/li>\n
\n(Store the salad in cool place such as garage. It doesn\u2019t need to be in fridge all the time.)<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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\nSalt:<\/strong> When it comes to marinating this salad, it\u2019s sometimes impossible to get it right every time. In here I\u2019m using tomatoes from my garden that are sweet and full of flavor comparing to store tomatoes. If using store-bough tomatoes, adjust salt and sugar to taste as they will most likely need more. This is why I\u2019d recommend maybe mixing a bit less of salt and sugar in the marinade process at first and after 10 minutes of boiling the salad, taste and see if it needs more. This salad is suppose to be salty, sweet and sour. I made it 3 times in 2 days and ended up with a bit of difference in salt and sugar every time, but I provided the best, the closest in this recipe.<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n","protected":false},"excerpt":{"rendered":"Canned autumn salad (\u043e\u0441\u0456\u043d\u043d\u0456\u0439 \u0441\u0430\u043b\u0430\u0442)\u00a0is many things: salty, sweet and sour.\u00a0It\u2019s full of flavor and a combination of many healthy vegetables. This is a great winter salad that will be your favorite during cold days. It\u2019s the perfect comfort food! This post may contain affiliate links. Read my disclosure policy. Canned Autumn Salad Recipe: This […]<\/p>\n","protected":false},"author":1,"featured_media":7047156,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[118790,126263,209743,90,98447,96981],"tags":[5685,51577,34666,4252,209745,1114,40738,15569],"dealstore":[],"offerexpiration":[],"class_list":["post-7047154","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cabbage","category-canning","category-fall-and-thanksgiving","category-recipes","category-salads","category-side-dishes","tag-autumn","tag-cabbage","tag-canned","tag-canning","tag-fall-and-thanksgiving","tag-kitchen","tag-olga","tag-salad"],"yoast_head":"\n
Canned Autumn Salad - Olga in the Kitchen - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=7047154\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Canned Autumn Salad - Olga in the Kitchen - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Canned autumn salad (\u043e\u0441\u0456\u043d\u043d\u0456\u0439 \u0441\u0430\u043b\u0430\u0442)\u00a0is many things: salty, sweet and sour.\u00a0It\u2019s full of flavor and a combination of many healthy vegetables. This is a great winter salad that will be your favorite during cold days. It\u2019s the perfect comfort food! This post may contain affiliate links. Read my disclosure policy. 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This is a great winter salad that will be your favorite during cold days. It\u2019s the perfect comfort food! This post may contain affiliate links. Read my disclosure policy. 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