Spicy Carrot & Vegetable Salad for Jars
This Spicy Carrot & Vegetable Salad is a vibrant, tangy, and lightly sweet preserve that’s perfect for storing in jars and enjoying year-round. Inspired by Eastern European-style vegetable salads, it combines tender carrots, peppers, onions, and tomatoes with warm spices and vinegar for a bold, balanced flavor. Serve it as a side dish, sandwich topping, or quick appetizer straight from the jar.
INGREDIENTS (Makes 4–5 jars, 500 ml each)
2 kg carrots, grated or julienned
500 g onions, thinly sliced
500 g bell peppers, thinly sliced
1 kg tomatoes, grated or finely chopped (or 700 ml tomato purée)
2–3 heads garlic, minced
250 ml vegetable oil
150 g sugar
2 tablespoons salt (adjust to taste)
80–100 ml vinegar (9%)
1 teaspoon ground black pepper
1–2 teaspoons chili flakes or hot pepper (optional)
1 tablespoon paprika
1 bunch fresh parsley or dill, finely chopped
INSTRUCTIONS
1. Prepare the Vegetables
Wash and peel the carrots, then grate them using a coarse or julienne grater. Slice the onions and bell peppers thinly so they soften evenly while cooking. Grate or finely chop the tomatoes and mince the garlic. Keep everything ready before cooking.
2. Cook the Base
In a large, heavy-bottomed pot, heat the vegetable oil over medium heat. Add the sliced onions and sauté until soft and lightly golden. Stir in the bell peppers and cook for about 5 minutes, allowing them to soften. Add the tomatoes and simmer for 10 minutes until the mixture thickens slightly and becomes fragrant.
3. Add the Carrots
Stir in the grated carrots along with salt, sugar, black pepper, paprika, and chili flakes if using. Reduce heat to medium-low and cook for 25–30 minutes, stirring frequently to prevent sticking. The vegetables should become tender but not mushy.
4. Finish the Salad
Add the minced garlic and vinegar, then cook for an additional 5 minutes. Stir in the fresh herbs and remove from heat.
5. Jar and Store
Pack the hot salad into sterilized jars and seal tightly. For longer storage, sterilize the filled jars in boiling water for 10–15 minutes. Allow to cool completely and store in a cool, dark place. The salad is ready after 3–5 days and tastes even better after one week.