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Fresh salad from the garden, with this recipe I can eat it for 12 months: the trick my grandmother taught me!

Fresh salad from the garden, with this recipe I can eat it for 12 months: the trick my grandmother taught me!

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Title: Fresh Salad from the Garden – Thanks to This Recipe, I Can Eat It for 12 Months! My Grandmother’s Timeless Trick

Is there anything better than a bowl of fresh salad made with ingredients straight from the garden? The crunch, the flavor, the nutrients—pure joy! But what if I told you there’s a way to enjoy that same freshness all year round, even in the middle of winter? Thanks to a simple recipe my grandmother passed down, I’ve learned how to preserve that summer-fresh salad for up to 12 months—and today, I’m sharing her secret with you.

🥬 The Trick? Preserved Garden Salad in a Jar

Forget store-bought jars filled with artificial preservatives. This method uses natural ingredients to lock in flavor, crunch, and color. It’s a blend between a light pickling and a preserving process—perfect for cabbage, carrots, peppers, onions, and even cucumbers.

🧺 Ingredients You’ll Need:

You can use a mix of your favorite garden vegetables, but here’s the traditional base my grandma always used:

  • 1 medium head of cabbage, shredded
  • 2 large carrots, grated
  • 2 red bell peppers, thinly sliced
  • 1 onion, thinly sliced
  • 1 cucumber, sliced (optional)
  • 3 cloves garlic, minced
  • Fresh parsley or dill (optional for flavor)

For the brine:

  • 1 liter of water
  • 150 ml white vinegar (5%)
  • 3 tbsp sugar
  • 1 tbsp salt
  • 50 ml sunflower oil (or olive oil)
  • 1 tsp black peppercorns
  • 1 tsp mustard seeds (optional)

🥄 Instructions:

  1. Prepare the Vegetables:
    Wash, peel, and slice all your vegetables. Place them in a large bowl and mix well.
  2. Make the Brine:
    In a pot, combine the water, vinegar, sugar, salt, oil, and spices. Bring to a gentle boil, stirring until the sugar and salt dissolve. Remove from heat and let it cool slightly (about 10 minutes).
  3. Pack the Jars:
    Fill sterilized glass jars with your vegetable mix, pressing down lightly to remove air pockets.
  4. Pour the Brine:
    Carefully pour the warm brine over the veggies until fully covered. Leave about 1 cm of space at the top of each jar.
  5. Seal and Store:
    Seal jars with sterilized lids. For longer storage, process the jars in a hot water bath for 10–15 minutes.