“Hunter’s” Vegetable Salad for Winter
A mix of bright, wholesome vegetables all year round! “Hunter’s” salad for winter is a real find for lovers of grandma-style traditional cooking and for those who value vegetables for their benefits. Preserving them isn’t hard - just make the salad by this recipe and seal it in jars. A tasty addition to any hot dish will always be on your table!
Updated : 10 March, 2026
Easy
About 1 hour.
Ingredients
0.5 kilograms
White cabbage
0.5 kilograms
Carrot
0.5 kilograms
Cucumber
0.5 kilograms
Bell pepper
0.5 kilograms
Onion
1.5 kilograms
Tomato
0.5 cup
Sugar
45 grams
Salt
125 grams
Vegetable oil
5
Kvapieji pipirai
2
Laurel leaf
75 milliliters
Vinegar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make “Hunter’s” salad for winter? Prepare all ingredients. Scrub the vegetables with a brush or stiff sponge and pat dry. I usually don’t wash the cabbage - just remove the top two leaves. Trim the ends off the cucumbers; remove the core and seeds from the peppers. Peel the tomatoes: score an X on them and dip in boiling water for 1-2 minutes, remove, cool slightly, then peel. However, this isn’t mandatory - removing the stem ends is enough.
Step 2
Peel the carrots and slice into thin rounds. A slicing grater makes this very convenient. Pour vegetable oil into a large heavy-bottomed pot and add a layer of carrot rounds.
Step 3
Add the next layer: onion sliced into half-rings. To keep onions from irritating your eyes, rinse the onion and the knife with cold water. A cutting board won’t absorb onion smell if you rub it with a piece of lemon before slicing.
Step 4
Add bell pepper sliced into thin strips or half-rings.
Step 5
Next layer: cucumber rounds. You can slice them with a slicer grater or a knife.
Step 6
Add a layer of shredded cabbage. Lightly salt it so it releases juice.
Step 7
Finish with tomatoes cut into wedges. Put the pot on the heat - do not mix the layers. Don’t worry if the pot is filled to the top: once it heats up and the vegetables release juice, the volume will settle.
Step 8
When everything is well heated and comes to a boil, add salt, sugar, and all seasonings. Add spices and seasonings to your taste. Stir the salad well. Bring it back to a boil and simmer for 5 minutes over low heat.
Step 9
As soon as the salad boils and releases plenty of juice, remove from the heat.
Step 10
Pack the hot salad into prepared (sterilized) jars.
Step 11
Place a towel on the bottom of a large pot, set the jars on it, and pour in water up to the jars’ shoulders. Sterilize the jars: 0.5 L - 5 minutes; 0.75 L - 7 minutes; 1 L - 10 minutes. Sterilization time depends on your stovetop. Seal the jars and wrap in a warm blanket until completely cool.
Author note
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