Hasca

There are some recipes you make once at the beginning of the season and then enjoy all winter long. I first tried this vegetable preserve at the insistence of a neighbor, and since then, I've made it almost every year. It's not complicated, but it does require a bit of patience for peeling and chopping. It's worth it because in the end, you have jars filled with crunchy and tangy vegetables, perfect alongside any meat or even as a standalone salad.

Quick Info

Total Time: about 2 hours (depends on how quickly you slice)
Preparation Time: 1 hour and 30 minutes (cleaning, cutting, mixing)
Cooking Time: 15-20 minutes (on the stove)
Servings: about 10-12 jars of 800 ml
Difficulty: medium (more work involved in chopping)
Recipe Type: vegetable preserve for winter

Ingredients

2 kg cucumbers
1 kg carrots
2 kg green tomatoes
1 kg yellow onion
1 medium cabbage (1.5-2 kg)
2 kg green bell peppers
1 kg sweet peppers
1 kg red bell peppers
salt
pepper
whole peppercorns
bay leaves
sugar
apple cider vinegar
3 packets of preservative

Preparation Method

1. Prepare all the vegetables. Wash them well under cold running water. Peel the cucumbers and carrots. Carefully wash the green tomatoes to remove any traces of dirt.

2. Slice all the vegetables as thinly as possible. Cut the carrots diagonally or grate them, depending on your patience. Chop the cabbage finely. Slice the cucumbers, onion, bell peppers, sweet peppers, and red bell peppers into thin pieces.

3. Place all the sliced vegetables in a large bowl or a spacious basin. Mix them well by hand to distribute evenly.

4. Sprinkle with salt, ground pepper, a few whole peppercorns, and bay leaves to taste. Add sugar and apple cider vinegar according to your preferences – it's best to taste and adjust to your liking. I usually add about 2-3 tablespoons of sugar and vinegar to this amount of vegetables, but it depends on how tangy you want the salad.

5. After mixing the spices well, let the vegetables sit for 10-15 minutes to absorb the flavors and release some juice.

6. Transfer the mixture to a large pot or a spacious cauldron. Place it over medium heat. Stir occasionally until the vegetables start to change color and soften slightly while still remaining crunchy. This usually takes about 15-20 minutes. They shouldn't boil completely, just warm up and absorb some flavor from the spices.

7. When the vegetables are ready, add the 3 packets of preservative. Mix vigorously and quickly while they are still hot to ensure even distribution.

8. Carefully pack the hot vegetables into 800 ml jars, filling them well. Seal with clean lids.

9. Wrap each jar in a cloth or towel. This helps them cool gradually and prevents the jars from cracking. Leave them like this until the next day.

10. Once they have completely cooled, move the jars to a cool place, such as a pantry or cellar.

Why I Make This Recipe Often

It's the kind of preserve I open whenever I need something quick to accompany meat or potatoes. It keeps well all winter and doesn't require much care for storage. I like that I can adjust the taste on the spot, depending on how much sugar or vinegar I add. Plus, you use inexpensive vegetables that are easily found in the fall.

Tips and Variations

Tips

- Use a sharp knife or a mandoline for thin slicing to shorten your prep time.
- If you want crisper vegetables, don't cook them for too long; just enough to soften them slightly.
- Taste the mixture before cooking and adjust the spices.
- Don't overfill the jars; leave a little space at the top for liquid.

Substitutions

- You can use white vinegar if you don't have apple cider vinegar, but it may taste stronger.
- If you can't find sweet peppers, substitute with red bell peppers.
- The recommended preservative is for pickles, but don't skip it; otherwise, they won't preserve as well.

Variations

- You can add a bit of grated horseradish if you want a spicier flavor.
- If you like sweet pickles, add a little more sugar.
- Some people also add celery leaves among the vegetables if you have them on hand.

Serving Ideas

- As a side dish with pork or chicken.
- Alongside grilled meats, especially during festive meals.
- As a cold salad for sandwiches.
- Sometimes I eat directly from the jar as a quick lunch salad.

Frequently Asked Questions

1. Can I use other types of peppers if I can't find red bell peppers?
Yes, any sweet red pepper works for this recipe. The taste won't be identical, but the texture and color will remain good.

2. Can the preservative be replaced with something else?
In this recipe, the preservative is important for long-term storage. Without it, there is a risk of fermentation or mold. I do not recommend replacing it with aspirin or other improvisations.

3. What should I do if the vegetables release too much juice?
You can drain some of the liquid before putting them in jars if you don't want them to be too watery. However, some liquid helps with preservation.

4. Do the jars need to be sterilized beforehand?
It's best to use jars washed well with hot water and let them drain completely before filling. There's no need for oven sterilization or boiling since the vegetables are put in while hot and contain preservative.

5. Can it be made without sugar?
You can omit the sugar, but the taste will be more sour. If you want it to be neutral, leave it out; it won't affect the texture.

Nutritional Values

Approximately per 100 g of salad:
Calories: 35-45 kcal
Protein: 1-1.5 g
Fat: under 1 g
Carbohydrates: 7-8 g
Sodium: variable, depending on how much salt you use

The values depend significantly on how much sugar and vinegar you use, but overall it's a low-calorie salad, rich in fiber and vitamins.

Storage and Reheating

The salad keeps very well in jars, in a cool place, for up to a year if you used preservative. It does not require reheating. After opening, keep the jar in the fridge and consume within 7-10 days. If you notice signs of fermentation, mold, or an unusual sour smell, discard it without hesitation.

 Ingredients: 2 kg cucumbers, 1 kg carrots, 2 kg green tomatoes, 1 kg yellow onion, 1 cabbage, 2 kg green bell peppers, 1 kg sweet pepper, 1 kg kapia pepper, salt, pepper, whole pepper, bay leaves, sugar, apple cider vinegar, 3 packets of preservative