Pickled vegetable salad (no vinegar)
With the preserved vegetable salad you can enjoy a piece of summer from the garden in winter. It consists of tomatoes, carrots, peppers and onions. With this recipe, the vegetable salad is pickled without vinegar. It tastes delicious with a side dish, on bread or as a sauce.
Servings 2 700 ml preserving jars
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.