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Vegetable Salad in Jars

Christmas Eve Dinner Snacks 90 min Medium 15 wyświetleń ~27.98 PLN - (0)
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Description

Vegetable salad in jars is a colorful, crunchy mix of seasonal vegetables — carrots, beets, red cabbage, pickled cucumber, onion, apple, and peas — dressed with a delicate mixture of oil, apple cider vinegar, and honey. This dish is perfect for Christmas Eve as a cold appetizer or a side dish for the holiday table: it is visually appealing due to its vibrant colors and has a distinct, balanced sweet-sour-salty flavor. Prepared in jars, it looks great, is easy to transport and store, and after a few hours of resting, the flavors blend nicely. Excellent as a vegetarian snack for Christmas Eve — it can be served on its own or alongside dumplings, grains, or bread. Texture: crunchy cucumbers and apple, soft beets, slightly aromatic cabbage, and sweet peas.

Składniki (14)

Servings:
6
  • Carrot 3.8 szt.
  • Cooked red beet 3 szt.
  • Red cabbage 400 g
  • Pickled cucumber 3.2 szt.
  • Red onion 300 g
  • Apple 1.7 szt.
  • Canned peas 200 g
  • Rapeseed oil 60 g
  • Apple cider vinegar 30 ml
  • Honey 30 ml
  • 🌿 Przyprawy
  • Salt 6 g
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • Dill 1.5 pęczki
  • Mayonnaise 120 g
💰 Szacowany koszt dania: ~27.98 PLN (4.66 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Prepare 6 jars with a capacity of about 350–400 ml (Weck jars or jars with lids), wash them thoroughly in hot water with detergent, and rinse. Then you can sterilize them: a) oven — set to 120°C, place the clean jars upside down on a baking sheet and sterilize for 10 minutes; keep the lids in a pot of boiling water for 5 minutes; or b) water bath — place the jars in a large pot, cover with water, and boil for 5 minutes. After sterilization, remove the jars onto a clean towel.

Use kitchen gloves to remove hot jars. If you are using lids with a seal, remember to sterilize them as well. Do not place hot jars on a cold surface (they may crack).

Preparing the vegetables

2

Wash the beets under running water with a vegetable brush, do not peel them before cooking (the skin will prevent the flavor from washing out). Place the beets in a pot, cover them completely with cold water, add 1 teaspoon of salt, bring to a boil, reduce the heat, and cook for 40–60 minutes depending on their size (check with a fork — it should go in smoothly, without resistance). After cooking, drain the hot water, cover the beets with cold water, and when they cool down, peel the skin using a knife or gloves and cut into 1 cm cubes.

Ingredients: Cooked red beet
Use a pot with a lid and enough water (beets like to cook slowly). The cooking time depends on the size of the vegetables — smaller ones 30–40 min, larger ones up to 60 min. A cooked beet can be easily pierced with a fork.
3

Peel the carrots with a peeler, wash them, and grate them on a coarse grater directly into a large bowl. Try to grate evenly to avoid fibrous, very long strips. If you don't have a grater, use a food processor with a grating disc.

Ingredients: Carrot
Use a grater with large holes or a food processor with the appropriate attachment. Keep your fingers away from the blades — stop 1–2 cm before the end of the carrot.
4

Cut the red cabbage in half, remove the tough core, and slice it very thinly into strips (hold the knife steady and cut at an angle to achieve thin ribbons). Transfer the sliced cabbage to a bowl, add 2 g of salt (2 pinches), and massage it vigorously with your hands for about 3–5 minutes — the cabbage will soften and release juice, becoming more tender and flavorful.

Ingredients: Red cabbage, Salt
Use a sharp knife or a mandoline set to a thin cut. Massaging the cabbage is key to softness — you'll feel the fibers becoming more flexible.
5

Cut the pickled cucumbers into 5–7 mm cubes. Peel the red onion and slice it into thin half-rings; if you want to soften the sharp taste of the onion, place it in a bowl of cold water for 5 minutes, then drain and dry. Arrange both ingredients in a bowl with the carrot and cabbage.

Ingredients: Pickled cucumber, Red onion
Use a cutting board and a sharp knife to chop the cucumbers and onions. If the cucumbers are very wet, drain them in a sieve before adding.
6

Wash the apples, remove the cores, and cut them into small cubes of 5–7 mm. Immediately drizzle them with 1 teaspoon (5 ml) of apple cider vinegar or a bit of dressing to prevent browning. Drain the canned peas in a sieve and dry them with a paper towel, then add them to the bowl with the vegetables.

Ingredients: Apple, Canned peas, Apple cider vinegar
Use a sharp knife and a small spoon to drizzle the apples. Squeeze out the excess liquid from the peas, as too much liquid will thin the dressing.

Dressing

7

Prepare the dressing: in a small bowl, combine 60 g of rapeseed oil, 30 g of apple cider vinegar, 30 g of honey, 6 g of salt, and 2 g of freshly ground pepper. Use a whisk or fork and vigorously whisk for 30–45 seconds until the ingredients are combined and a slightly emulsified consistency is achieved. Taste and add a bit more salt or vinegar if needed (1 teaspoon at a time).

Ingredients: Rapeseed oil, Apple cider vinegar, Honey, Salt, Black pepper
Use a small bowl and a whisk or a jar with a lid — you can put all the ingredients in the jar and shake vigorously until combined. The dressing should be distinctly sweet and sour.
8

If you prefer a creamier version, add 120 g of mayonnaise (optional) to the prepared dressing and mix until you achieve a smooth consistency. Alternatively, you can add just 1–2 tablespoons of mayonnaise to keep it light — add gradually and taste.

Ingredients: Mayonnaise
If you want a vegan version, use maple syrup instead of honey, and omit the mayonnaise or use vegan mayonnaise. Additionally, you can add mayonnaise to enhance the flavor/texture.

Mixing

9

In a large bowl, combine the grated carrots, chopped beets, massaged cabbage, cucumbers, onion, apples, and drained peas. Pour in the prepared dressing and gently but thoroughly mix with two large spoons or your hands in gloves for about 1–2 minutes, ensuring all ingredients are evenly coated with the dressing. Taste and season with salt or pepper if needed.

Ingredients: Carrot, Cooked red beet, Red cabbage, Pickled cucumber, Red onion, Apple, Canned peas, Rapeseed oil, Apple cider vinegar, Honey, Salt, Black pepper, Mayonnaise
Use a large bowl (at least 4 liters) to have enough space for mixing without spilling. Mix gently to avoid crushing the vegetables — the goal is to evenly coat them with flavor.

Arranging the jars

10

Pack the salad tightly into sterilized jars. Use a spoon or a small spatula, pressing gently to avoid large air pockets, but do not press too hard (leave about 1–2 cm of headspace at the top). After filling, wipe the rim of the jar with a clean damp cloth to ensure a good seal with the lid.

Ingredients: Carrot, Cooked red beet, Red cabbage, Pickled cucumber, Red onion, Apple, Canned peas
The best is a long-handled spoon or a small spatula for easy serving. Make sure the edges of the jars are dry and clean before sealing.

Pasteurization / sealing

11

If you want to extend shelf life: loosely screw the jars, place them in a large pot lined with a cloth (to prevent clinking), and fill with hot water so that it reaches 3/4 of the height of the jars. Heat to a gentle boil (not a vigorous bubbling) and maintain a gentle simmer for 10 minutes. After turning off the heat, carefully remove the jars, tighten the lids securely, and turn them upside down for 10 minutes. Once cooled, check if the lids are concave (smooth, not popping) — this is a sign of vacuum sealing.

For removal, use jar tongs. If the jars haven't sealed (the lid springs back), store them in the refrigerator and consume within 7 days. Pasteurization extends shelf life, but keep in mind that the vegetables may lose some crunchiness.

Serving and storing

12

Leave the jars for at least 12–24 hours before consumption to allow the flavors to meld. Serve the salad chilled, straight from the jar or transferred to a platter. If you used dill (optional), sprinkle it over the salad just before serving for freshness and decoration.

Ingredients: Dill
If the jars were properly sterilized and sealed, store them in a cool, dark place for 4–6 weeks. If you did not sterilize, store in the refrigerator and consume within 5–7 days.

Fun Fact

💡

Storing vegetable salads in jars dates back to home canning practices of the 19th and 20th centuries — jars not only protected food from spoilage but also allowed for transport and an attractive presentation of dishes.

Best for

Wigilia Świąteczne przyjęcia Piknik Spotkania towarzyskie

Tips

🍽️ Serving

Serve chilled. For guests, you can prepare a few variations: the basic version (without mayonnaise) and the creamy version with mayonnaise. On the plate, it's worth serving the salad with crispy bread, vegetable pâté, or as a side dish to dumplings. Sprinkle with fresh dill just before serving.

🥡 Storage

Store sterilized and properly pasteurized jars in a cool, dark place for up to 4–6 weeks. Once opened, keep the jar in the refrigerator and consume within 5–7 days. Do not store an opened jar at room temperature.

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