A salad made from cabbage, bell peppers, and carrots is a universal preparation that can be made in both summer and autumn. The vegetables turn out crunchy, aromatic, and combine well with meat, potatoes, cereals, and any side dish.

Ingredients

For 3-4 jars with a volume of 0.5 liters, you will need:

white cabbage - 1 kg; bell peppers - 400 g; carrots - 300 g; onions - 150 g, optional; water - 500 ml; vegetable oil - 100 ml; 9% vinegar - 100 ml; sugar - 80 g; salt - 1 tablespoon without a heap; black peppercorns - 8-10 pieces; bay leaves - 2 pieces; garlic - 2-3 cloves, optional; hot pepper - a small piece, to taste.

For a more vibrant color, it's better to take peppers of different shades: red, yellow, and orange.

How to prepare the salad

Shred the cabbage into thin strips. Grate the carrots on a large grater or cut into strips, peel the peppers from seeds and cut into strips. Place the vegetables in a large bowl, slightly knead with your hands so that the cabbage gives juice. Do not press too hard: it's essential to preserve the crunch.

In a saucepan, combine water, oil, salt, sugar, bay leaf, and peppercorns. Bring the marinade to a boil, then pour in the vinegar and remove from heat. Pour the hot marinade over the vegetables, mix and leave for 30-40 minutes under a lid. During this time, the cabbage will become softer but remain elastic.

Distribute the salad into clean, sterilized jars, packing tightly. Pour the remaining marinade so that the vegetables are completely covered. Cover the jars with lids and sterilize: 0.5-liter jars - 10 minutes, 1-liter jars - 15 minutes. After that, hermetically seal, turn over, and wrap until completely cooled.

How to sterilize jars

Jars and lids need to be thoroughly washed with soda or mustard powder, and then sterilized. This reduces the risk of spoilage of the preparation. Convenient ways: over steam: 10-15 minutes over boiling water; in the oven: at 150 °C for about 15-20 minutes for 0.5-liter jars; lids: pour over with boiling water or boil for 3-5 minutes.

How to store the preparation

After complete cooling, it's better to put the jars in a cool, dark place: a cellar, pantry, or refrigerator. A properly sterilized and hermetically sealed preparation can be stored for several months. If the salad is not prepared for long-term storage, it can simply be transferred to a clean jar, cooled, and kept in the refrigerator.

Useful tips

For the salad, choose dense late cabbage: it better preserves the crunch. Use stone, not iodized salt: with it, the marinade turns out more stable.

Do not increase the amount of vinegar arbitrarily: follow the recipe proportions.

If you like spicy food, add a little chili or hot pepper.

Before serving, the salad can be dressed with fresh herbs, onion, and a small amount of vegetable oil.

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