Shakarob Salad for Winter
Unique, vibrant, healthy, and full of summer spirit! Shakarob Salad for Winter is the tastiest preserve that will remind you of hot summer days. Thanks to herbs and garlic, it gains a distinctive aroma. Freshly picked vegetables are ideal. Serve with meat or pilaf.
Updated : 13 August, 2025
Easy
More than 1 hour.
Ingredients
1500 grams
Tomato
500 grams
Cucumber
400 grams
Bell pepper
400 grams
Onion
20 grams
Greens
to taste
Garlic
1 tablespoon
Salt
100 milliliters
Vegetable oil
to taste
Basil
4 teaspoon
Sugar
4 teaspoon
Vinegar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the vegetables. The salad is especially tasty with seasonal vegetables. Peel the onions and garlic. Remove stems and seeds from bell peppers; use different colors for brightness. Trim the ends off cucumbers. Rinse vegetables in cold water and pat dry with paper towels. You can adjust the given proportions to your taste.
Step 2
Cut tomatoes in half, remove the stem areas, then slice into large wedges (like orange slices). Place in a large deep bowl.
Step 3
Slice cucumbers into thin rounds and add to the tomatoes.
Step 4
Slice bell peppers into thin strips or half-rings, as you prefer. Add to the bowl.
Step 5
Slice onions into thin half-rings and add to the vegetables. For extra color, use a mix of yellow and red onions. To avoid eye irritation, rinse the onion and knife in cold water before cutting. To prevent cutting boards from absorbing the smell, rub them with lemon beforehand.
Step 6
Parsley, basil, dill, or cilantro work well for this salad - you can combine different herbs. Rinse herbs, pat dry, and chop finely. Mince the garlic with a knife. Add herbs and garlic to the bowl.
Step 7
Add salt and pour in vegetable oil. Adjust salt to taste.
Step 8
Mix everything well and let sit at room temperature for 1 hour so the vegetables release their juice. Stir again after 30 minutes.
Step 9
Pack the salad tightly into sterilized jars up to the top. Here, 0.7 L (about 24 oz) jars were used.
Step 10
Pour the released vegetable juice into the jars up to the neck. If there’s not enough liquid, top up with boiled water. Vegetables should be fully covered to prevent darkening and ensure even marination.
Step 11
Line the bottom of a wide pot with a thin towel. Place jars inside, cover loosely with sterilized lids, and fill the pot with cold water up to the shoulders of the jars. Bring to a boil over medium-high heat. Once boiling, reduce to medium and sterilize for about 30 minutes (or 20-25 minutes for pint jars).
Step 12
Add sugar and vinegar directly on top of the vegetables before sealing. From the listed ingredients, this recipe yields four 0.7 L jars; each jar gets 1 tsp sugar and 1 tsp vinegar. Seal jars with a canning key or screw lids (new lids only, and jars must have compatible threads).
Step 13
Turn jars upside down, wrap in a warm blanket, and let cool completely (overnight works well). Store in a cool, dark place for long-term keeping.