September 18, 2017

Pickled Salad Autumn (осінній салат)

Pickled Autumn Salad is many things: salty, sweet and sour. It’s full of flavor and a combination of many healthy vegetables. This is a great winter salad that will be your favorite during cold days. It’s the perfect comfort food!

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Pickled Salad: "Autumn" (осінній салат): combo of fresh vegetables & fruits, marinated with sweet, salty and sour dressing. | olgainthekitchen.com

This is a very old recipe from my mom’s book. The name of this salad speaks for itself; when we think of fall, we think of that beautiful mixture of red, orange, yellow, green and yellow colors. When I first posted an Instagram story while making it, I received so many requests for the recipe that I had to pause on the recipe I was currently working on for the blog and decided that I must MUST post this one first. I think you won’t have any regrets with this salad especially if you’re a salad eater like me 😀 .

Back in the days, I think it was common for the ladies to cook with such huge portions because this recipe I had to divide into 4 and it’s plenty for my family of 4, but technically just me and my husband.

Pickled Autumn Salad Ingredients:

  • 2 lbs tomatoes
  • 1.5 lbs cucumbers
  • 1 lb carrots
  • 1 lb green cabbage
  • 1 lb onions
  • 1/2 lb granny smith apples (1 large apple)
  • 1 large red bell pepper
  • 1 large orange bell pepper
  • 1 large yellow bell pepper

Salad Marinade Ingredients:

  • 1/2 cup oil (I used grapeseed)
  • 2 tablespoons white distilled vinegar
  • 2 tablespoons sugar or to taste*
  • 1 1/2 tablespoons salt or to taste*
  • 9-10 black peppercorns

What you will need:

  • 6-7 pint jars with lids (preferably with wide mouth for easier canning)
  • Large pot (I used 10 gallon)
  • Food weight scale
  • Benriner Mandolin
  • Grater

*When it comes to marinating this salad, it’s sometimes impossible to get it right every time. In here I’m using tomatoes from my garden. Tomatoes are sweet and full of flavor comparing to store-bought. If you end up with a bit sour tomatoes from store, there’s a high chance you’ll need less salt or sugar. This is why I’d recommend maybe mixing a bit less of salt and sugar in the marinade process at first and after 10 minutes of boiling the salad, test taste to see if it needs more seasoning.

This salad is suppose to be salty, sweet and sour – everything at the same time; in other words, it’s suppose to be strong and sharp. I made it 3 times in 2 days and ended up with a bit of difference in salt and sugar every time, but I provided the best, the closest in this recipe.

How to Sterilize Jars and Lids:

1. Wash all jars and lids with warm soapy water. Boil lids in a medium pot for 4-5 minutes; carefully paper towel dry lids. Preheat oven to 215°F and place jars upside down onto oven racks and dry for 20 minutes or until completely dry (20 mins was always enough for me). (Thanks to Natasha’s Kitchen for this tip).

How to Make Pickled Autumn Salad:

2. Weigh out all your ingredients. Wash all vegetables and fruits (except onions and carrots). Cube 2 lbs tomatoes into 1” pieces, slice 1.5 lbs cucumbers onto Benriner Mandolin about 2-3 mm thickness and then thinly shred 1 lb green cabbage. Peel, wash and grate 1 lb carrots onto a big hole and cut 1 lb onions into half and slice into 2-3 mm thickness strips. Peel, core and grate 1 large granny smith apple onto a big hole. Now for the 3 beautiful peppers, take out the mushy interior stuff, slice peppers into half vertically and half horizontally. You can manually slice them into 2-3 mm thickness strips OR (like me) use Benriner Mandolin (I think it’s faster – at least it seems that way to me 🙂 ).

3. Next, I usually start with tomatoes on the bottom as they are the juicy ones and work my way up, doesn’t matter what order as you’re going to stir it all together anyway. Transfer cubed tomatoes, sliced cucumbers, grated carrots, shredded green cabbage, sliced onions, grated apple and 3 sliced peppers into a large (at least 10 gallon) pot.

How to Make Marinade:

4. In a medium bowl, combine and stir together 1/2 cup grapeseed oil (canola and vegetable are fine too), 2 tbsps sugar, 2 tbsps distilled white vinegar, 1 1/2 tbsps salt and 9-10 black peppercorns. Pour the marinade over the salad. Gently, but as thorough as you can, stir everything with spatula. Oooh check out those colors, I could just eat that photo 😀

5. Turn heat to low (3-4) and let it cook until you start seeing little bubbles. Let it bubble/boil for 10 minutes, then taste for salt and sugar. If it needs more, add then check again 1-2 mins later. (You want it strong so that it tastes strong once you open the jars to eat either next day, a week or month from now on).

6. Carefully (as it’s hot) spoon the salad (including juices) into jars fully to the top leaving about 1/2″ unfilled. Close lids tightly. Cover filled jars with towels until cooled. It’s best enjoyable when it’s out of fridge, cold. Place a jar into fridge before opening and enjoy with any meal!!

If you make this recipe, I’d love to see your creations. Hashtag your photos #olgainthekitchen or by clicking on social icons on top of this page.

Store the salad in cool place such as garage. It doesn’t need to be in fridge all the time.

Pickled Salad: "Autumn" (осінній салат)

5 from 1 vote
Servings: 6 -7 pint jars
Prep Time: 40 minutes
Cook Time: 15 minutes
Total Time: 55 minutes
Pickled Salad: "Autumn" (осінній салат): combo of fresh vegetables & fruits, marinated with sweet, salty and sour dressing.

Ingredients

SALAD INGREDIENTS:

  • 2 lbs tomatoes
  • 1.5 lbs cucumbers
  • 1 lb carrots
  • 1 lb green cabbage
  • 1 lb onions
  • 1/2 lb granny smith apples 1 large apple
  • 1 large red bell pepper
  • 1 large orange bell pepper
  • 1 large yellow bell pepper

MARINADE INGREDIENTS:

  • 1/2 cup oil I used grapeseed
  • 2 tablespoons white distilled vinegar
  • 2 tablespoons sugar or to taste*
  • 1 1/2 tablespoons salt or to taste*
  • 10 black peppercorns

Instructions

  1. First, STERILIZE JARS AND LIDS. Wash all jars and lids with warm soapy water. Boil lids in a medium pot for 4-5 minutes; carefully paper towel dry lids. Preheat oven to 215°F and place jars upside down onto oven racks and dry for 20 minutes or until completely dry (20 mins was always enough for me).
  2. Weigh out all your ingredients. Wash all vegetables and fruits (except onions and carrots). Cube 2 lbs tomatoes into 1” pieces, slice 1.5 lbs cucumbers onto benriner mandolin about 2-3 mm thickness and then thinly shred 1 lb green cabbage. Peel, wash and grate 1 lb carrots onto a big hole and cut 1 lb onions into half and slice into 2-3 mm thickness strips. Peel, core and grate 1 large granny smith apple onto a big hole. Now for the 3 beautiful peppers, take out the mushy interior stuff, slice peppers into half vertically and half horizontally. You can manually slice them into 2-3 mm thickness strips OR (like me) use Benriner Mandolin (I think it’s faster – at least it seems that way to me 🙂 ).
  3. Next, I usually start with tomatoes on the bottom as they are the juicy ones and work my way up, doesn’t matter what order as you’re going to stir it all together anyway. Transfer cubed tomatoes, sliced cucumbers, grated carrots, shredded green cabbage, sliced onions, grated apple and 3 sliced peppers into a large (at least 10 gallon) pot.
  4. TO MAKE THE MARINADE: In a medium bowl, combine and stir together 1/2 cup grapeseed oil (canola and vegetable are fine too), 2 tbsps sugar, 2 tbsps distilled white vinegar, 1 1/2 tbsps salt and 9- 10 black peppercorns. Pour the marinade over the salad. Gently, but as thorough as you can, stir everything with spatula.
  5. Turn heat to low (3-4) and let it cook until you start seeing little bubbles. Let it bubble/boil for 10 minutes, then taste for salt and sugar. If it needs more, add then check again 1-2 mins later. (You want it strong so that it tastes strong once you open the jars to eat either next day, a week or month from now on).
  6. Carefully (as it’s hot) spoon the salad (including juices) into jars fully to the top leaving about 1/2" unfilled. Close lids tightly. Cover filled jars with towels until cooled. It’s best enjoyable when it’s out of fridge, cold. Place a jar into fridge before opening and enjoy with any meal!!
  7. (Store the salad in cool place such as garage. It doesn’t need to be in fridge all the time.)
  8. *When it comes to marinating this salad, it’s sometimes impossible to get it right every time. In here I’m using tomatoes from my garden. If you saw my Instagram stories, you probably saw I had over 40 lbs tomatoes one day and wasn’t sure what to do with them. Tomatoes are sweet and full of flavor comparing to store-bought. If you end up with a bit sour tomatoes from store, there’s a high chance you’ll need less salt or sugar. This is why I’d recommend maybe mixing a bit less of salt and sugar in the marinade process at first and after 10 minutes of boiling the salad, taste and see if it needs more. This salad is suppose to be salty, sweet and sour – everything at the same time; in other words, it’s suppose to be strong and sharp. I made it 3 times in 2 days and ended up with a bit of difference in salt and sugar every time, but I provided the best, the closest in this recipe.
Author: Olga in the Kitchen

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