Winter salad with celery and bell pepper
12 servings
120 minutes
Winter salad with celery and bell pepper is a true embodiment of Russian cuisine, where the freshness of vegetables intertwines with the tangy acidity of vinegar. This salad perfectly complements winter feasts while preserving the taste of summer harvest through pickling. Its base is white cabbage, which adds crunch to the dish, while carrots contribute a sweet note. Celery brings a light spiciness, and bell pepper adds juiciness and freshness. Cucumbers complete the flavor palette, making the salad incredibly refreshing. This salad pairs wonderfully with meat and fish dishes, and its preservation allows enjoyment year-round. The secret to its flavor lies in the right balance of vinegar and spices that provide richness and make it indispensable on winter tables.
1
First, wash all the vegetables and sterilize the jars.
2
Pour vegetable oil into the bottom of a large pot and add sliced onions in half-rings or quarters. Sauté the onions and add thinly sliced celery to the pot, cover with a lid, and leave on medium heat for 5 minutes. Then add grated carrots.
- Vegetable oil: 100 ml
- Onion: 1 piece
- Celery stalk: 4 pieces
- Carrot: 2 pieces
3
Shred the cabbage into thin strips and add it gradually as it wilts. Sprinkle in portions.
- White cabbage: 1 piece
4
At this time, cut the bell pepper into thin strips, throw it into the pot, mix it, and add another portion of cabbage. Cover with a lid again and wait for it to settle a bit.
- Sweet pepper: 500 g
- White cabbage: 1 piece
5
Add cucumbers last among the vegetables - slice them into rounds no thicker than 5 mm or half-moons of the same thickness. Add salt, mix well, and let simmer on low heat. During this time, juice will actively release; stir occasionally to ensure even cooking of the vegetables. Check for doneness.
- Cucumbers: 500 g
- Salt: 2 teaspoons
6
Add peppercorns, black pepper, finely chopped dill, and at the very end pour in vinegar. Mix everything thoroughly.
- Black peppercorns: 10 pieces
- Ground black pepper: pinch
- Dill: 1 bunch
- Vinegar 9%: 6 tablespoons
7
Tightly pack the sterilized jars, trying not to leave air bubbles, and close with a lid. You can sterilize already sealed jars in a large pot of gently boiling water for about fifteen minutes. Then turn the jars upside down until completely cool. They can be stored at room temperature but are better kept in a cellar or refrigerator.