Serbian Salad

A tasty winter dish for cold days. The salad contains a lot of vegetables and is also an excellent way to use green tomatoes. It pairs perfectly as a side dish for Sunday lunch.

Details

  • Preparation Time: 45 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 1 kg Cabbage, fresh

  • 6 pieces Bell pepper, red, fresh

  • 3 pieces Onion, raw

  • pieces Tomato, red

  • pieces Salt, table

  • 1 l Water

  • 3 dl Vinegar, distilled

  • 2 spoons Sugar, white

  • pieces Spices, pepper, black

Steps

  1. Wash the vegetables, clean them, and remove any damaged parts. Slice or grate them into thin strips.

  2. Place all the sliced/grated vegetables into a larger bowl, salt them, and mix. Cover the bowl and let it rest for a few hours, preferably overnight.

  3. Drain the salted vegetables and transfer them to a larger pot. Pour over a mixture of water and vinegar, and add sugar and spices. Heat until boiling and let it boil for about 2 minutes.

  4. Prepare clean jars for canning, along with their lids, and heat them in the oven at 100 degrees Celsius for 10-15 minutes.

  5. Fill the sterilized jars to the top with the hot salad and seal them tightly. Wrap them well in towels or a blanket and let them cool slowly. Once cooled, label the jars and store them in a dry, dark, and cool place.

Nutrition Information (Per 100g)

  • Calories: 21.63 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 4.36 g
    • Sugars: 2.84 g
  • Protein: 0.35 g
  • Fiber: 1.14 g