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With this preserved vegetable salad you will enjoy a bit of summer from the garden in winter. It consists of tomatoes, carrots, peppers and onions. The vegetable salad is pickled without vinegar. It tastes delicious with a side dish, on bread or as a sauce. A detailed pickled vegetable salad recipe with the exact quantities and step-by-step instructions can be found here at the bottom.
No vinegar preserving
The peculiarity of this vegetable jar salad with tomatoes is that it is pickled without vinegar. The vegetables are thoroughly cooked and then preserved in sterilized jars.
Thus, the pickled vegetable salad, kept in a cool and dark place, can be preserved for several months. So you can make it with seasonal vegetables in summer and enjoy it in winter.
Season with herbs and spices
You can season the pickled vegetable salad with different herbs and spices. Then add them to the vegetable mix while it is cooking.
For example, fresh parsley goes very well with it, as well as with the pickled radishes. You can also season the vegetables with black pepper. If you like it spicy, add a chili pepper.
How to serve pickled vegetable salad with tomatoes?
The pickled vegetable salad tastes delicious with a side dish, for example, with boiled potatoes, similar to mushroom goulash. It also goes perfectly as a vegetable sauce with pasta, gnocchi, “Palchiki” or potato vareniki. With it you get a healthy and delicious lunch.
It is also ideal as a bread spread or dip. Serve with freshly baked baguette, baton or whole wheat bread. You’ve got a great cold appetizer.
This vegetable jar salad is
- spicy,
- juicy,
- incredibly tasty,
- aromatic,
- summery,
- vegan,
- healthy,
- made without vinegar,
- with tomatoes,
- easy and quick to pickle,
- ideal with a side dish, on bread or as a sauce.
Family pickled vegetable salad recipe
This pickled vegetable salad with tomatoes was on our dinner table every winter when I was a kid. After we harvested vegetables from our garden in the summer, they were pickled and stored in the cellar. On cold days, the vegetable salad was then served for lunch or dinner.
A sweet jam, such as strawberry jam, apricot jam or apple jam, with the fruits from the garden, should not be missing in our winter, by the way.
Thereby it is very easy to pickle the no vinegar vegetable salad. There is a detailed recipe for it here at the end of the post in the recipe box.
You chop tomatoes, carrots, peppers and onions and put them in a saucepan together with some salt. Heat the vegetables first, much like the fruit for the sour cherry jam, until enough juice comes out of them, and then cook until soft. Now you add vegetable oil and simmer it for another 5 minutes.
Then divide the vegetables into sterilized jars and seal them. Put the jars on the lids and cover them. When it has cooled down, store the vegetable salad in the jar in a cool and dark place.
How to pickle no vinegar vegetable salad: tips and tricks
- You can still add fresh herbs and various spices to the vegetables while cooking.
- Store the preserved vegetable salad in sealed preserve jars in a cool and dark place. Store already opened preserve jars with the salad in the refrigerator.
- The recipe below makes two 700 ml preserve jars**.
Did you make the pickled vegetable salad using this recipe? I’m looking forward to your results, your star rating and your comment here below on how it turned out and tasted.
Looking for more delicious pickled vegetables and fruits recipes? Try some more:
Pickled vegetable salad (no vinegar)
Equipment
- sterilized preserve jars
Ingredients
- 1 kg tomatoes
- 200 g carrots
- 200 g peppers
- 200 g onions
- 100 ml vegetable oil
- 1 tbsp salt** or to taste
Instructions
- Clean, core and peel all the vegetables first, as needed, and only then weigh them.
- Cut tomatoes and peppers into small cubes, grate carrots coarsely and chop onions finely.
- Put the vegetables in a saucepan, add salt and heat slowly over low heat, stirring, for about 5 - 10 minutes until there is enough vegetable juice.
- Bring the vegetables to a boil and simmer with the lid on for about 25 minutes until tender.
- Add vegetable oil to the vegetables, stir and cook for another 5 minutes.
- Immediately pour the hot vegetable salad into sterilized preserving jars to the top, seal them, place them on the lids and cover them with a large towel or something similar.
- Let the vegetable salad cool like this overnight, then turn the jars and place them in a cool and dark place.
Notes
- You can still add fresh herbs and various spices to the vegetables while cooking.
- The recipe makes two 700 ml preserve jars**.
- Note the detailed tips and tricks to pickle vegetable salad without vinegar at the top of the post.
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