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Print Recipe
Salad of salted Vegetables with Cabbage Recipe
Salted cucumbers in a package with zucchini and tomatoes. Very tasty, especially with potatoes. The perfect complement to the barbecue, roasted meat. Everything is simple and fast. To the marinated vegetables added a bit of fresh cabbage. Vegetables are juicy, fresh, fragrant, spicy, delicious. For salting used for greenhouse vegetables.
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Zucchini and cucumber cut into ribbons. Tomato cut into halves. Chop garlic and dill.
    Zucchini and cucumber cut into ribbons.
Tomato cut into halves.
Chop garlic and dill.
  2. In package lay down their zucchini, cucumber, tomatoes, garlic, dill, hot pepper, salt. Close the bag tightly (releasing air).
    In package lay down their zucchini, cucumber, tomatoes, garlic, dill,
hot pepper, salt.
Close the bag tightly (releasing air).
  3. Gently shake the vegetables to spread the salt and pepper and everything is mixed. Place the bag on a plate and refrigerate for 10-12 hours.
    Gently shake the vegetables to spread the salt and pepper and everything is mixed.
Place the bag on a plate and refrigerate for 10-12 hours.
  4. Part of the vegetables I used to make a salad with Chinese cabbage. Chop the cabbage thinly, add lemon juice and balsamic, mix. Top with pickled vegetables, season with olive oil. Leave to infuse for 30 minutes.
    Part of the vegetables I used to make a salad with Chinese cabbage.
Chop the cabbage thinly, add lemon juice and balsamic, mix.
Top with pickled vegetables, season with olive oil.
Leave to infuse for 30 minutes.
  5. Part of the vegetables seasoned with olive oil.
    Part of the vegetables seasoned with olive oil.

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