This idea is an absolute lifesaver for the winter months! Canning vegetables or layering them in jars (so-called “salad jars”) is a great way to preserve crispness, color, and vitamins when it’s freezing cold outside.<\/p>\n\n\n\n
Whether you’re thinking of a classic sterilized salad (chalamada) that keeps for months in the cellar, or a fresh, vacuum-packed salad in a jar for the coming week \u2013 we have tips for you on how to make your vegetables taste like they came straight from the garden.<\/p>\n\n\n\n
Option 1: Sterilized “Winter Salad” (Chalamada)
If you want to open a jar in January and have a crisp explosion of flavor on your plate, it all comes down to proper pickling and a short sterilization process that doesn’t cook the vegetables.<\/p>\n\n\n\n
Ingredients for the colorful mix:
Base: White and red cabbage, carrots, onions.<\/p>\n\n\n\n
For color and flavor: Bell peppers (red, yellow), cucumbers, and even firmer green tomatoes or cauliflower.<\/p>\n\n\n\n
How do you keep vegetables crisp?<\/p>\n\n\n\n
Cut and salt: Cut the vegetables into thin strips, mix with salt, and let sit for 2\u20133 hours. The vegetables release excess water and become brittle, but retain their firmness.<\/p>\n\n\n\n
Pickle: Classic sweet and sour (water, vinegar, sugar, salt, wild herbs). For optimal freshness, don’t use too much vinegar.<\/p>\n\n\n\n
Rapid sterilization: This is the most important step! Sterilize at 80\u00b0C for a maximum of 15\u201320 minutes. If the vegetables are heated for too long, they will become soft and mushy.<\/p>\n\n\n\n
Option: Fresh salad in a jar (meal prep)
Want to prepare a fresh salad that will stay fresh in the refrigerator for a week? The trick is in the right layering.<\/p>\n\n\n\n
Layering rule (from bottom to top):<\/p>\n\n\n\n
Layer (dressing): Always at the very bottom. The dressing must not touch the delicate leaves, otherwise they will wilt.<\/p>\n\n\n\n
Layer (Hard Vegetables): Carrots, cucumbers, chickpeas, bell peppers. These vegetables can marinate in the dressing, which enhances the flavor.<\/p>\n\n\n\n
Layer (Soft Vegetables and Proteins): Tomatoes, corn, cheese, meat, or egg.<\/p>\n\n\n\n
Layer (Leaf and Herbs): On top, as far away from the dressing as possible. This keeps everything nice and dry and crisp.<\/p>\n\n\n\n
Tip: To eat, simply turn the jar upside down, shake, and tip it onto a plate. The dressing will distribute perfectly over all the layers.<\/p>\n\n\n\n
Are you planning to do some classic canning for the winter, or are you looking for inspiration for quick lunches at the office in the form of fresh salads in a jar?<\/p>\n","protected":false},"excerpt":{"rendered":"
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