Hunter's Winter Salad

1. 1 White cabbagepack 1.2 kg ≈ $2.40 150 g
2. 2 Cucumbers≈ $3.67 per kg 100 g
3. 3 Bell peppers≈ $6.00 per kg 60 g
4. 4 Carrots≈ $1.50 per kg 50 g
5. 5 Onions≈ $1.60 per kg 50 g
6. 6 Tomatoes≈ $4.67 per kg 80 g
7. 7 Sunflower oil 25 ml
8. 8 Vinegar 9% 20 ml
9. 9 Sugar 20 g
10. 10 Salt 8 g
11. 11 Black peppercorns 1 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Thinly shred the cabbage, cut the cucumbers² into half-moons, dice the green tomatoes⁶, cut the pepper into strips, slice the onion⁵ into half-moons, and grate the carrot⁴ on the coarse side of a grater.

2. Put the vegetables in a saucepan, add the oil, sugar, salt, and peppercorns, stir, and let stand for 30 minutes.

3. Bring to a boil and simmer over medium heat for 20 minutes, stirring. Pour in the vinegar 2 minutes before the end.

4. Sterilize a 0,5 l jar over steam for 10 minutes, and boil the lid for 5 minutes.

5. Pack the hot salad tightly into the jar with its juices and cover with the lid.

6. Sterilize the jar in a saucepan of hot water for 15 minutes from the moment it comes to a boil, then seal it.

7. Turn the jar upside down and wrap it until cool. Store in a cool, dark place for up to 12 months, and keep an opened jar in the refrigerator for up to 7 days.