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Winemaking
Autumn and winter are seasons short on fresh vegetables, but also a time of increased demand for vitamins. Therefore, to provide the body with healthy, nutritious meals, we should already make sure to prepare homemade preserves. Late summer is the best time to stock the pantry with healthy fermented vegetables, salads, and other preserves. Thanks to this, we can enjoy delicious vegetable additions to sandwiches and dinners all year long. Check out our recipe for a winter vegetable salad and other delicious preserves.
How to make a winter vegetable salad
Preparation:
Grate the zucchini on a coarse grater, add the onion cut into thin slices, salt, and set aside for 1.5 hours so the vegetables release their juices.
After this time, squeeze thoroughly and pour off the juice. Add bell pepper cut into strips and the carrot coarsely grated to the zucchini and onion.
Bring the brine ingredients to a boil. Stir until the sugar dissolves, about 5 minutes.
Season the vegetables and pour over the hot brine.
After seasoning and adding the brine, leave the salad for about 1 hour, stirring it thoroughly from time to time. Do not discard any additional juice that is released.
Before placing in jars, taste the salad and adjust the seasoning if necessary.
Pack the salad into jars, pressing it down gently. For this, preserving weights work great. They will protect the salad from air getting in under the lid. Pour an additional teaspoon of oil over the vegetables on top and screw the jars closed.
Place the jars with the salad in a pot of water, bring to a boil and pasteurize for about 10 minutes. After removing from pasteurization, turn the hot jars upside down and leave to cool. Done!
Enjoy! ...because homemade is better!
