Salad of cabbage, peppers, carrots, onions and tomatoes for the winter. Cabbage salad with tomatoes and peppers Salad cabbage tomatoes onions carrots for the winter

step by step recipe with photo

Some salads, despite being canned, retain a large number of vitamins - these include pickled salad of cabbage, peppers, carrots, onions and tomatoes for the winter. With the proposed number of components, approximately 10 liters of the finished product is obtained.

Ingredients

• Bulgarian pepper - 4.3 kg
• white cabbage - 4.3 kg
• tomatoes - 2.8 kg
• onion - 600 g
• carrots - 3 kg
• parsley - 300 g
• salt - 100 g
• granulated sugar - 100 g
• ground red pepper - 15 g
• ground black pepper - 10 g
• vegetable oil - 200 ml
• vinegar 9% - 100 ml.

Cooking

1. Remove the top sheets from the cabbage, chop finely with a knife or a special tool, discard the stalk.

2. Tomatoes, peppers, sort out, remove with signs of decay, and wash suitable ones. Cut the tomatoes in half, remove the stalks. Sweet pepper cut, choose the core and seeds. Peel the onion from the husk, rinse. Peel and wash carrots. Sort greens - parsley leaves and yellow roots, discard, wash.

3. Grind carrots on a coarse grater.

4. Cut the onion in half and chop into half rings 3 mm wide.

5. Divide the tomatoes in half and cut into slices. Finely chop the greens.

6. Combine all chopped vegetables and herbs in one container and mix well.

7. Add sugar, salt, pepper, ground red, ground black pepper and mix a second time.

8. Remove the pan for 8 hours in the refrigerator.

9. Processing containers for canning: wash the jars with a washcloth and rinse well under running water. Steam them for 10 minutes, then turn them over. Boil tin or vacuum lids in a pan for two minutes, drain the water from the pan.

Salad rolling: take out a pot with semi-finished vegetables, put it on a gas stove, light a fire and cook the salad for 20 minutes. Three minutes before readiness, pour in 9 percent vinegar and vegetable oil. After the stated time, turn off the fire, remove the pan from the heat. Arrange hot salad in prepared hot jars.

10. Roll up jars of salad with lids.

11. Turn over the jars, wrap and leave to cool completely.

Store in a cool place. Pickled cabbage, tomato and pepper salad is ready for the winter.

Tips for making salad:
According to the recipe, water is not added to the salad at all. In order for it to be saturated with spices and to release a sufficient amount of juice for cooking, it should be removed raw for a long time in the refrigerator - closed in the morning.

Another recipe for an enthusiastic cook in the piggy bank is a pickled salad of cabbage, tomatoes and peppers - juicy, tender. Crispy cabbage and cucumbers, delicious filling– what could be better? From the proposed set of ingredients, approximately 4.5 liters of the finished product is obtained.

Ingredients

• White cabbage- 1 kg
• Tomatoes - 1.5 kg
• Bulgarian pepper- 1 kg
• Onion - 500 g
• Carrot - 500 g
• Dill greens - 50 g
• Parsley greens - 50 g
• Vinegar 9% - 150 ml
• Vegetable oil- 120 ml
• Salt - 50 g
• Bay leaf - 5 pcs.
• Ground pepper - 1 tsp

Information

Conservation
Servings - 4.5 l
Cooking time - 1 hour

How to cook

Discard spoiled vegetables. Rinse cabbage, tomatoes, bell peppers with cool running water and transfer to a cotton towel to dry. Peel and wash carrots, onions. Sort the greens - remove the yellow leaves and roots, wash. Preparing vegetables: remove the top leaves from the head of cabbage, and then the stalk. Shred the cabbage finely with a knife or on a special grater.

Grind carrots on a coarse grater. Cut the onion in half and chop into half rings, chop the greens.

Cut the tomatoes in half, cut out the green flesh near the stalk and chop into slices. Bulgarian pepper cut lengthwise into narrow strips, pre-select the core with seeds.

Preparation of salad: mix vegetables in one container.

Add to them bay leaf, rock salt, bell pepper. Put the container in the cold for one hour - the vegetables will release the required amount of juice during this time. After an hour, remove the container from the refrigerator and send it to the gas stove, light the fire. Boil the salad for 15 minutes from the time it boils. A couple of minutes before the end of cooking, add unrefined vegetable oil and 9 percent vinegar. Capping the lettuce: Pour the hot lettuce into sterilized jars.

Roll up ready-made canned food with tin lids or vacuum lids. When preparing a salad, it is recommended to use a cutting tool made of stainless material - it does not darken the fruits. Banks should be soaked in a soda solution for a while, then washed with a washcloth and rinsed under running water. This is the best way to wash them. Glass containers and lids - tin or vacuum, recommended for preservation - must be sterilized in advance. Sterilize the jars either by steaming (5 minutes), or in the oven (15 minutes) at a temperature of 150 degrees, or in the microwave (3 minutes). During this time, the bacteria that cause fermentation will die. Use clean, filtered water for preservation, then products such as cucumbers and cabbage will turn out crispy. After seaming, the salad should be put down with a lid and wrapped. Leave the prepared preservation for further passive sterilization. Store the finished salad in a cool place, as far as possible from sunlight. Marinated salad from white cabbage, tomatoes and bell pepper is ready. Bon appetit!

Autumn is the harvest time for lower prices for cabbage, which means it's time to start canning the vegetable for the winter. This article presents a selection of excellent, time-tested recipes for preparing cabbage blanks for the winter cold season.

Step-by-step recipes for canning white cabbage for the winter

Pickled cabbage for the winter. Recipe with carrots

Quick and easy to prepare, and most importantly - a tasty and healthy snack in addition to any meal.

(the number of ingredients is calculated for the preparation of five liter and one half-liter jars of ready-made snacks):

• seven kilograms of white cabbage;
• ten large carrots;
• four tablespoons of non-iodized salt;
• one and a half tablespoons of dill seeds.

To prepare the marinade:

• one liter of clean water;
• two hundred grams of nine percent vinegar;
• one tablespoon of non-iodized salt;
• four teaspoons of sugar;
• two bay leaves per liter jar;
• five stars of cloves for each liter jar (less if you don’t like these spices);
• six peas of black and allspice for each jar with a capacity of one liter.

Salad for the winter of cabbage, carrots, bell peppers and onions

This wonderful salad will be not only an excellent snack, but also suitable as a side dish for meat or fish.

Products needed for canning(the number of ingredients is indicated for one half-liter jar of ready-made salad):

• two hundred grams of white cabbage;
• one small carrot;
• one small onion;
• one bell pepper medium size;
• thirty grams of non-iodized salt;
• seventy milliliters of six percent vinegar;
• eighty milliliters vegetable oil;
• twenty grams of greens (take to taste: parsley, celery, cilantro, dill);
• thirty grams of former roots (parsnips, parsley, celery).

Step by step canning procedure:

Salad for the winter of cabbage and bell peppers with carrots. Prescription without sterilization

Such a cabbage salad - traditional version winter preparation. The recipe for its preparation is quite simple and versatile, in addition, its preparation does not require sterilization. The result is an incredibly tasty, crunchy snack that will not be ashamed to be served both for a festive dinner and for a simple family lunch.

• five kilograms of white cabbage;
• one kilogram of carrots;
• one kilogram of onions;
• one kilogram of sweet bell pepper (preferably red);
• three hundred and fifty grams of vegetable oil;
• four tablespoons with a slide of table salt;
• two hundred and fifty grams of nine percent vinegar.

Step by step canning procedure:

1. Remove the upper damaged leaves from the cabbage, wash and finely chop the cabbage. The finer the cabbage is cut, the more tender the salad will turn out. It is absolutely impossible to crush cabbage.
2. Peel the onion, wash and cut into small pieces.
3. Wash the fruits of bell pepper, remove the stalks and seeds, cut into thin strips.
4. Peel, wash and grate the carrots fine grater. When using such a grater, the taste of carrots will not dominate over the rest of the ingredients.
5. Mix all the vegetables prepared in this way, add salt, pepper, vinegar and vegetable oil to them and mix thoroughly again.
6. Put the finished salad tightly in jars, leave for three days. During this time, it will soak well and let the juice flow.
7. Cover the jars with lids and put them in a cold place.

Such a salad is stored for a long time, does not deteriorate and retains its taste and usefulness.

Cabbage appetizer. Easy winter recipe

For this simple and quick recipe It turns out a very tasty and healthy snack for the winter. It will take no more than an hour to prepare the dish, however, the result will exceed all expectations.

Products needed for canning(quantity is for one three-liter jar ready snacks):

Step by step canning procedure:

1. Wash the cabbage, remove the spoiled leaves and cut the head of cabbage into medium-sized pieces.
2. Peel the carrots, wash and cut into slices.
3. At the bottom of a sterile three-liter jar, lay out all the seasonings, except for sugar, salt and vinegar.
4. Next, fill the jar up to the neck with layers of carrots and cabbage, tamping tightly.
5. Pour sugar and salt over vegetables and pour in vinegar.
6. Pour boiling water over everything, roll up and wrap until cool.

The preparation of snacks is simplified by the fact that the vegetables are marinated directly in the jar, there is no need to prepare the marinade separately.

Salad of cabbage and vegetables, canned for the winter

In winter, this cabbage salad will cheer up even the most inveterate grumbler, becoming a chic addition to boiled potatoes or a ruddy chop.

Products needed for canning:

• one and a half kilograms of white cabbage;
• two kilograms of bell pepper;
• two kilograms of ripe tomatoes;
• five hundred grams of carrots;
• five hundred grams of onions;
• one glass of sugar;
• half a glass of sunflower oil;
• one tablespoon of nine percent vinegar;
• one bunch of fresh parsley;
• one teaspoon of black peppercorns.

Step by step canning procedure:

1. Cut off the damaged leaves from the cabbage, wash the head thoroughly and cut into thin strips.
2. Peel, wash and grate the carrots on a coarse grater (you can use a root).
3. Wash the sweet pepper, remove the stalks and seeds, cut into thin strips.
4. Wash the tomatoes and cut into random slices.
5. Onion peel, rinse and cut into small cubes.
6. Finely chop the clean parsley.
7. Mix vegetables prepared in this way, add sugar, salt and sunflower oil.
8. Again, mix everything and let it brew for one hour.
9. Add vinegar with black pepper to the infused salad and boil for fifteen minutes.
10. Arrange the finished snack in sterile jars, roll up and wrap with a warm blanket.
11. After twelve hours, remove the salad in a cool place for further storage.

Hunting salad of cabbage, peppers, green tomatoes and cucumbers for the winter

Very tasty snack, which will help out the hostess in case of need to quickly cook on the table when guests suddenly come. It is customary to preserve hunting salad at the end of the harvesting season, when winter varieties of cabbage begin to ripen, and the nights are already so cold that they have to be removed from the bushes that have not yet ripened tomatoes.

Products needed for canning:

Step by step canning procedure:

1. Peel the carrots, wash and cut into medium strips. It is not recommended to use a grater, otherwise the carrots will turn out soft.
2. Peel, wash and cut the onion into thin half rings.
3. Wash up Bell pepper, remove stems and seeds. Cut the fruits into thin strips.
4. Rinse cucumbers well, if their skin is hard - peel, if not - leave. Cut vegetables into large strips.
5. Cut thoroughly washed tomatoes without stalks into small cubes.
6. Rinse and chop cabbage into pieces, slightly larger than other vegetables.
7. Peel and mince the garlic.
8. Mix all the vegetables, salt and leave for one hour.
9. Next, heat everything, but do not bring to a boil.
10. Pour in vinegar with vegetable oil. TIP: It is better to warm up the salad in small portions, no more than two liters at a time. This will allow the vegetables to warm up evenly and not be overcooked.
11. Arrange the finished snack in sterile jars and send to water bath for sterilization:
    • half-liter container for twelve minutes;
    • liter - fifteen.
12. Lettuce jars and wrap until cool.

Step-by-step recipes for canning cauliflower for the winter

Spicy cauliflower. Recipe for the winter

One of the many options for canning cauliflower. Instantly disappears from the plates, leaving none of the guests or household members indifferent.

​Products needed for canning:

Step by step canning procedure:

1. Place the cabbage head in a pot of boiling water.
2. Boil for seven minutes, drain the water and let the vegetable cool slightly.
3. Cut hot red pepper into pieces.
4. Peel and wash the garlic.
5. Divide the cooled cabbage into inflorescences and arrange in jars.
6. Add pieces of red pepper, garlic, black peppercorns and parsley to the vegetable.
7. Pour the jars with boiling water for two minutes.
8. Pour the water into the pan, wait for the boil again and pour it into the cabbage.
9. After five minutes, drain the water again, add sugar and salt to it.
10. Bring to a boil, remove from heat and pour in the vinegar.
11. Pour jars of cabbage with the resulting brine, cover with lids and wrap until cool.

Spicy cauliflower with bell pepper for the winter

A very simple and quick option for harvesting cauliflower for the winter. To diversify the taste and give a piquant spiciness, vegetables and hot peppers are added to the recipe. Thanks to the addition of chopped carrots and bell peppers, the appetizer will look beautiful and original on the table.

Products needed for canning:

Step by step canning procedure:

1. disassemble cauliflower into separate inflorescences (the stalk is not needed here).
2. Place cabbage in boiling water and boil for four minutes.
3. Drain the vegetables in a colander and wait for the water to drain.
4. Wash sweet pepper, remove seeds, stem and cut into cubes or thin strips.
5. Cut peeled and washed carrots as thinly as possible into circles or grate on a Korean grater.
6. Place a portion of carrots and peppers on the bottom of sterile jars.
7. Fill the third part of the jar with cabbage inflorescences.
8. Then again pepper with carrots and cabbage.
9. Put lavrushka and pepper on top of vegetables.
10. Boiling marinade from water, sugar, salt and vinegar, pour vegetables laid in jars.
11. Roll up and wrap everything to cool.

Such a blank can be stored for a sufficiently long time in a cool place.

This is a recipe for a universal snack that you can prepare, and then enjoy it all winter. Preparing a cabbage salad with tomatoes and peppers for the winter according to the recipe with a photo is simple, but you will have to tinker a little in time. It is not necessary to strictly adhere to the recipe, you can make any changes, starting from your taste preferences. For example, you can add a few cloves of garlic to the salad, put a couple of dried bay leaves or add your favorite spices.

Salad Ingredients:

• cabbage - half a head;
• bell pepper - 3-5 pcs.;
• hot pepper - to taste;
• carrots - 2 pcs.;
• onion - 2 pcs.;
• tomatoes - 5 pcs.;
• vegetable oil - 120 ml;
• water - 0.5 tbsp.;
• granulated sugar - 3-4 tbsp.;
• kitchen salt - 2 tsp;
• table vinegar - 120 ml;
• favorite spices - to taste;
• greens - to taste.

Preparing cabbage and tomato salad

Preparing vegetables is the longest part of the whole preparation. We wash all the fruits, clean them from waste, and then cut them. Shred the cabbage into thin strips. To do this, you can use a special vegetable cutter.

Three carrots on a special grater for "Korean" carrots. It will look beautiful in a salad. If you don’t have one, then you can grate it on a regular coarse grater.

Bulgarian sweet peppers cut into thin slices. Hot peppers chop into random pieces. We chop the onion into thin half rings. Finely chop the greens.

Cut the tomatoes into large pieces.

We combine all the vegetables in one bowl and sprinkle everything with sugar and kitchen salt. Here we add table vinegar, refined sunflower oil and water.

Mix the salad thoroughly. Add your favorite spices as desired.

We forget about the salad for two or three hours, so that the vegetables make friends with each other, salt and let the liquid flow. Ready salad (together with juice) tightly fill sterile jars and send to be sterilized in a saucepan, with a covered bottom. We sterilize half-liter jars for half an hour, and liter for 50 minutes.

Now the salad can be rolled up with lids.

Calories: Not specified
Cooking time: not specified

Fresh cabbage salad, a recipe with peppers and tomatoes, is very good to cook for a home dinner, but if you try with a good presentation, you can surprise your guests with this dish. Especially if there are vegetarians among them, they will first of all appreciate your culinary skills.
Moreover, the dish, despite all its apparent simplicity, is quite tasty and spicy. After all, it contains an interesting combination of vegetables - crispy white cabbage, sweet carrots, lettuce peppers and ripe tomato fruits. And as a dressing, a kind of French sauce is used, which is very simple to make from lemon juice, vegetable oil and spices. You can season it, the taste will be different.
You will be very pleased with such a salad of white cabbage, seasoned with lemon juice and oil with its bright, rich taste and color scheme, this is achieved due to the vegetables that are included in it. It is important to observe the proportion in order to achieve the correct flavor combination of the finished dish.
Such a salad can be prepared quite quickly, because the main processes are cutting vegetables and preparing the sauce. But in order for the taste to be rich and uniform, we will leave the seasoned dish for several hours to soak.

The recipe is for 1 serving.



Ingredients:
- white cabbage - 50 g,
- carrot root - 0.5 pcs.,
- ripe tomato fruits - 1 pc.,
- the fruit of lettuce pepper - 0.5 pcs.,
- fresh garlic - 4 cloves,
- oil - 1 tbsp,
- lemon juice - to taste,
- sea salt or kitchen salt,
- parsley greens.

Step by step recipe with photo:

We wash the head of cabbage, remove the damaged leaves and finely chop it with straws.




Washed and peeled carrots are rubbed on a coarse grater.




We cut the washed ripe tomato fruit in half, and then also grind it with a grater.
Squeeze the garlic here.




We take bright and fleshy peppers for salad so that it is more fragrant. Cut off the top and tail from it, and then cut along. Cut off the seeds and stalk and cut the pepper into strips.

We put the vegetables in a salad bowl and prepare the French sauce.
To do this, in a separate bowl, mix sunflower oil (you can take olive, sesame, pumpkin or walnut), lemon juice (to get a more sour taste, it is better to take lime), finely chopped herbs and spices. You can optionally add sesame or sunflower seeds.
We season the vegetables with the sauce and put the dish to soak for several hours in a cold place.




White cabbage salad with lemon juice and butter is ready. Bon appetit!




It turns out very tasty