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Vegetable Salad in Jars

Christmas Eve Dinner Snacks 90 min Easy 14 wyświetleń ~23.13 PLN - (0)
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Description

Vegetable salad in jars is a crunchy, colorful mix of fresh vegetables preserved in a delicate, slightly sweet and sour marinade. Perfect as a Christmas Eve treat — it enhances the flavor of other dishes, is convenient to store, and looks appealing when served (jars with layers of colors). The recipe combines traditional preservation techniques with an easy-to-make marinade based on apple cider vinegar and oil, resulting in a pleasant texture (crunchy carrots and peppers, softer cabbage). Excellent as an appetizer for Christmas Eve, for sandwiches later, or as a side dish for fish dishes; it looks very decorative when the layers of vegetables are clearly visible in transparent jars.

Składniki (15)

Servings:
6
  • White cabbage 800 g
  • Carrot 3.8 szt.
  • Red bell pepper 400 g
  • Field cucumber 300 g
  • Red onion 2 szt.
  • Apple cider vinegar 150 ml
  • Rapeseed oil 60 g
  • sugar 50 g
  • 🌿 Przyprawy
  • Salt 10 g
  • Mustard seeds 1 łyżeczka
  • Bay leaf 6.7 szt.
  • Allspice 6 g
  • Black pepper (whole) 2 g
  • ✨ Opcjonalne
  • Apple 0.8 szt.
  • Fresh dill 1 pęczek
💰 Szacowany koszt dania: ~23.13 PLN (3.86 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the vegetables

1

Wash all the vegetables under cold, running water. Remove the outer, ugly leaves from the cabbage. On a large cutting board, place the cabbage, cutting it in half, then cut out the core and slice it into thin strips (about 2-3 mm). Place the chopped cabbage in a very large bowl.

Ingredients: White cabbage
Use a sharp chef's knife or a mandoline (set to thin slice). If you don't have a mandoline, slice with long knife movements. Be careful with your fingers when using the mandoline.
2

Grate the carrot on the coarse side of a grater or cut it into thin sticks about 3-4 mm thick. Cut the bell pepper into strips 4-6 mm wide, removing the seeds. Slice the cucumbers into half-moons about 3-4 mm thick. Peel the onion and slice it into thin half-moons. If you are adding an apple — wash it, remove the core, and slice it thinly or grate it on the coarse side of the grater.

Ingredients: Carrot, Red bell pepper, Field cucumber, Red onion, Apple cider vinegar
Use a cutting board with a non-slip surface. When chopping the pepper and onion, keep your fingers curled to avoid cutting yourself. If you prefer a milder onion flavor, pour boiling water over it for 30 seconds and drain.
3

Transfer all the chopped vegetables (cabbage, carrot, pepper, cucumber, onion, possibly apple) to one large bowl. Add salt (10 g) and vigorously massage the vegetables with your hands for 4-6 minutes: crush and rub the salt between the layers of cabbage and carrot until the vegetables start to release juice and slightly reduce in volume. Massaging will make the salad juicier and tastier.

Ingredients: White cabbage, Carrot, Red bell pepper, Field cucumber, Red onion, Apple cider vinegar, Salt
Use rubber gloves if you don't want to have a red tint on your hands (from the onion and pepper). Massage until the mixture becomes moist and the cabbage slightly softens, but does not break down.

Marinade

4

In a medium pot with a capacity of about 2 liters, combine apple cider vinegar (150 ml), water (add enough to cover the vegetables in the jars — about 350 ml of water), sugar (50 g), rapeseed oil (60 g), mustard seeds (5 g), bay leaves (2 pieces), allspice (6 g), and black pepper (2 g). Heat over medium heat, stirring with a wooden spoon, until the sugar dissolves and the marinade begins to gently steam — bring to a boil and cook for 3-4 minutes. After 3-4 minutes, remove from heat.

Ingredients: Apple cider vinegar, Rapeseed oil, sugar, Mustard seeds, Bay leaf, Allspice, Black pepper (whole)
Use a pot with a smooth bottom to avoid burning. Stir until the sugar dissolves — the marinade should be clear, not cloudy. Cooking for 3-4 minutes allows the spices' aromas to be released without excessive evaporation of the vinegar.

Pasteurization and jars

5

Prepare jars (6 pieces with a capacity of 300-350 ml). Wash them thoroughly in hot soapy water, rinse, and sterilize: place the jars and lids in a large pot of boiling water for 10 minutes, or place them on a baking sheet and bake in the oven at 120°C for 15 minutes (lids separately, not in the oven). Carefully remove and set upside down on a clean towel.

Use tongs to remove hot jars. Sterilization prevents the growth of bacteria. Make sure that the jars and lids are completely dry before filling.
8

Place the filled and sealed jars in a large pot lined with a kitchen towel (to prevent the jars from clinking). Fill with cold water to about 2/3 the height of the jars. Bring the water to a boil, then simmer gently for 15 minutes (starting from the moment it boils). After turning off the heat, let the pot with the jars sit for 10 minutes. Remove the jars and place them upside down on a towel to cool completely (at least 12 hours). After cooling, check if the lids are concave — this is a sign of proper vacuum sealing.

Use a large pot with a lid. Be careful when removing hot jars — use jar tongs. If the lid is not concave after cooling, the jar is not airtight — store it in the refrigerator and consume within a few days.

Assembly and aging

6

Layer the vegetables into the jars: place some cabbage at the bottom of the jar, then add carrots, bell peppers, cucumbers, onion slices, and optionally apple slices. Press the layers down with a wooden spoon or the handle of a pestle, but do not crush them so that the vegetables lose their structure — the goal is for the jar to be filled to about 2 cm below the rim.

Ingredients: White cabbage, Carrot, Red bell pepper, Field cucumber, Red onion, Apple cider vinegar
Use a funnel for jars to prevent staining the rim. Gently press down — the vegetables should be evenly arranged, and the visible colorful layers look appealing.
7

Pour hot brine over each jar so that the vegetables are completely covered, leaving about 1-2 cm of space from the top. Remove any air bubbles with a wooden spoon, ensuring that the bay leaves and spices are evenly distributed. Tighten the lids securely.

Ingredients: Apple cider vinegar, sugar, Rapeseed oil, Mustard seeds, Bay leaf, Allspice, Black pepper (whole)
Pour the marinade carefully using a funnel and mixing the marinade before pouring — the spices may settle at the bottom of the pot. Do not overfill the jars, as the liquid may overflow during pasteurization.
9

Set the jars aside for at least 48 hours in a cool place for the flavors to meld. The salad reaches its best flavor after 3-7 days, when the marinade penetrates the vegetables and softens the sharpness of the onion.

Store the jars in a dry, cool, and dark place (e.g., pantry). Decorate the lids with labels indicating the preparation date, especially before Christmas Eve.

Serving

10

Before serving, turn the jar upside down and gently shake to mix the marinade. Open the jar and transfer a portion to a plate or serve directly in the jar. If using dill, chop it finely and sprinkle on top just before serving.

Ingredients: Fresh dill, Rapeseed oil
If you want, you can add 1-2 tablespoons of oil or a few drops of lemon juice just before serving for freshness. For a creamier version, add 1 tablespoon of natural yogurt (not vegan).

Fun Fact

💡

The tradition of preserving vegetables in vinegar has existed in Central Europe for centuries — jars filled with layers of colorful vegetables were a practical way to store summer harvests for winter. On Polish Christmas tables, pickled and marinated vegetables are a traditional accompaniment to dishes and symbolize abundance.

Best for

Wigilia Świąteczne przyjęcie piknik przechowywanie obiadowe

Tips

🍽️ Serving

Serve chilled (from the fridge) as an appetizer on a platter with several jars. For Christmas Eve, serve alongside smoked fish or boiled potatoes. For visual effect, arrange the jars so that the layers are visible (red pepper against the white cabbage). Before serving, add fresh dill or parsley.

🥡 Storage

Store airtight jars in a cool, dark place (pantry) for up to 6 months. Once opened, keep in the refrigerator and consume within 5-7 days. If the lid is not depressed after pasteurization, do not risk long-term storage — keep such a jar in the refrigerator and consume within a few days.

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