Preserve Your Harvest: Easy Mixed Salad Recipe for Winter Canning

Welcome to my kitchen! Today, I'm excited to share a delicious recipe for a mixed salad that's perfect for preserving your summer harvest and enjoying throughout the winter. This mixed salad of tomatoes, peppers, cucumbers, and onions is not only a fantastic way to save your produce but also a versatile addition to your winter meals.

Ingredients
1 kg of Sweet Peppers: Washed and seeded
700 g of Cucumbers: Washed and sliced into thin rings
1 kg of Onions: Sliced
2 kg of Tomatoes: Sliced
1 Hot Pepper (optional): For added spice
9 cloves of Garlic: Minced
Fresh Parsley: Finely chopped
150 ml of Vegetable Oil
2 tablespoons of Salt
1 teaspoon of Sugar (per jar)
1 teaspoon of 9% Vinegar (per jar)
Instructions
Prepare the Vegetables:

Start by cleaning 1 kg of sweet peppers and removing the seeds. Slice the peppers into strips.
Wash 700 g of cucumbers, trim the ends, and slice them into thin rings.
Slice 1 kg of onions and 2 kg of tomatoes.
Combine Ingredients:

In a large plastic bowl, mix the sliced peppers, cucumbers, onions, and tomatoes.
For added flavor, include one hot pepper if you enjoy a bit of spice.
Add 9 cloves of minced garlic and finely chopped parsley to the bowl.
Pour in 150 ml of vegetable oil and add 2 tablespoons of salt. Stir everything together well.
Let the Vegetables Release Juice:

Allow the mixture to sit for 30 minutes. This step helps the vegetables release their natural juices, which will be used later.
Jar Preparation:

Sterilize clean glass jars before use. Pack the vegetable mixture into the jars, pressing down to release more juice.
If necessary, add additional vegetable juice to fill the jars, ensuring they are well-packed.
Add Preservatives:

To each jar, add a teaspoon of sugar and a teaspoon of 9% vinegar.
Pasteurization:

Place the jars in a large pot with a cloth or towel at the bottom to prevent them from direct contact with the pot.
Fill the pot with water up to the lids of the jars. Bring the water to a boil, then reduce the heat and pasteurize for 35 minutes.
Ensure you use new, undamaged lids for sealing.
Cooling and Storage:

After pasteurization, carefully remove the jars from the pot and cover them with a blanket to cool gradually.
Once cooled, store the jars in a cool, dark place. Your mixed salad will be ready to enjoy for up to a year!
Tips for Success
Sterilize Jars: Ensure all jars and lids are properly sterilized to avoid spoilage.
Adjust Spices: Feel free to adjust the amount of garlic, salt, and vinegar according to your taste preferences.
Monitor Storage Conditions: Store the jars in a cool, dark place to maintain freshness and flavor.

Happy canning! 🌟

Ingredients
1 kg of Sweet Peppers: Washed and seeded
700 g of Cucumbers: Washed and sliced into thin rings
1 kg of Onions: Sliced
2 kg of Tomatoes: Sliced
1 Hot Pepper (optional): For added spice
9 cloves of Garlic: Minced
Fresh Parsley: Finely chopped
150 ml of Vegetable Oil
2 tablespoons of Salt
1 teaspoon of Sugar (per jar)
1 teaspoon of 9% Vinegar (per jar)
Instructions
Prepare the Vegetables:

Start by cleaning 1 kg of sweet peppers and removing the seeds. Slice the peppers into strips.
Wash 700 g of cucumbers, trim the ends, and slice them into thin rings.
Slice 1 kg of onions and 2 kg of tomatoes.
Combine Ingredients:

In a large plastic bowl, mix the sliced peppers, cucumbers, onions, and tomatoes.
For added flavor, include one hot pepper if you enjoy a bit of spice.
Add 9 cloves of minced garlic and finely chopped parsley to the bowl.
Pour in 150 ml of vegetable oil and add 2 tablespoons of salt. Stir everything together well.
Let the Vegetables Release Juice:

Allow the mixture to sit for 30 minutes. This step helps the vegetables release their natural juices, which will be used later.
Jar Preparation:

Sterilize clean glass jars before use. Pack the vegetable mixture into the jars, pressing down to release more juice.
If necessary, add additional vegetable juice to fill the jars, ensuring they are well-packed.
Add Preservatives:

To each jar, add a teaspoon of sugar and a teaspoon of 9% vinegar.
Pasteurization:

Place the jars in a large pot with a cloth or towel at the bottom to prevent them from direct contact with the pot.
Fill the pot with water up to the lids of the jars. Bring the water to a boil, then reduce the heat and pasteurize for 35 minutes.

Ensure you use new, undamaged lids for sealing.
Cooling and Storage:

After pasteurization, carefully remove the jars from the pot and cover them with a blanket to cool gradually.
Once cooled, store the jars in a cool, dark place. Your mixed salad will be ready to enjoy for up to a year!
Tips for Success

Sterilize Jars: Ensure all jars and lids are properly sterilized to avoid spoilage.

Adjust Spices: Feel free to adjust the amount of garlic, salt, and vinegar according to your taste preferences.
Monitor Storage Conditions: Store the jars in a cool, dark place to maintain freshness and flavor.

Happy canning! 🌟