How to pickle green tomatoes with cabbage. green tomatoes

Green tomatoes are the same inevitability of the domestic climate as rains in autumn and snow in winter. You can just put up with it, or you can learn to turn the inevitable into something useful and loved. So are green tomatoes. You can wave your hand and forget, or you can cook a delicious and healthy salad for the winter. And at the same time use cabbage, and sweet peppers, and garlic and a variety of garden spices. So, banks - naked and a knife to help! The recipe for a salad of green tomatoes and cabbage for the winter has several interesting options. Below are 3 ways.

Snack "Vitamin Rainbow" of tomatoes (green), white autumn cabbage, carrots and red bell peppers.

Ingredients:

• Autumn white cabbage - 2 kg
• Tomatoes are small, strong (green) - 2 kg
• Medium carrot (orange) - 1 kg
• Heads of garlic - 5 pcs (large)
• Bell pepper red or orange (sweet) - 1 kg
• Dill (grains) - 4 teaspoons
• Black pepper (allspice and / or hot) - 8 - 10 peas
• Carnation - 8-10 buds
• Coriander (seeds) - 4 teaspoons
• Allspice peas - 10 pcs
• Bay leaves - 5 - 8 pieces
• Vinegar (vinegar essence, 70%) - 4 tablespoons
• Refined vegetable oil (sunflower, olive) - 8 tablespoons
• Salt - 4 tablespoons + 2 tablespoons
• Sugar - 4 tablespoons

Recipe:

1. Wash the cabbage well, remove the upper rough leaves and the stalk, cut the leaves into squares with sides of 3 * 3 cm and a couple of cabbage leaves thick. Fall asleep cabbage squares 2 tbsp. a spoonful of salt, shake it well with your hands, mixing with salt and refrigerate for about 24 hours. It is advisable to press the cabbage with oppression.
2. After 24 hours, rinse the cabbage well from salt and juice, pour over with plenty of boiling water and drain in a colander.
3. Cut the washed green tomatoes into slices (the number depends on the size, usually 4 or 6), cut the stalk.
4. Peel the garlic, cut each clove in half lengthwise.
5. Peel the carrots, cut into “sticks” half a centimeter thick and 3 cm long.
6. Rinse the sweet pepper, remove the seeds, remove the stalk and remove the white partitions. Pepper cut into "feathers" by analogy with carrots.
7. Mix cabbage, tomatoes, sweet peppers, carrots and garlic in a large bowl.
8. Prepare cans for seaming: wash thoroughly with a good abrasive detergent and soda, over steam or in the oven.
9. Boil the lids.
10. At the bottom (down) of each jar, place a sheet of parsley and spices.
11. Place the vegetables tightly in clean, washed sterile jars, being careful not to break the pieces and sticks.
12. Prepare marinade. Boil 4 liters of water, add the remaining salt, sugar. Bring the mixture to a boil again, pour in the vinegar and turn it off immediately.
13. Carefully pour the hot marinade into jars, not reaching the edge of the neck a couple of millimeters.
14. Top the jars with vegetable oil to the state of "with a slide".
15. Cover the prepared salad jars with sterilized lids, without touching the inside of the lids. If necessary, help yourself with a clean kitchen towel.
16. Turn the jars over onto the lids, wrap them well (for example, with an old blanket) and leave until the jar has cooled completely. This will take approximately 12 hours, depending on the thoroughness of the "wrap".
17. Turn the jars back to the bottom, put away for storage in a dark cool (pantry, cellar, kitchen cabinet) place. 18. Salad of green tomatoes and cabbage will be completely ready in one and a half - two or more months - just in time for the autumn holidays and New Year holidays!
    

    You can use such a blank of green tomatoes as an independent snack, and turning it into a salad. You need to open the jar, drain the juice. Cut fresh cucumbers into “bars”, cut green onions into “feathers”, finely chop parsley and dill. Mix salad from a jar with cucumbers and herbs, add fragrant sunflower oil and mix. A wonderful salad in addition to, for example, pork ribs, winter barbecue or even ordinary boiled potatoes - ready!

Tomato salad (green) with cabbage and tomato juice

Ingredients:

• Tomatoes (dense green tomatoes) - 2 kg
• Cabbage (white-headed autumn) - 2 kg
• Orange carrots - 2 kg
• Garlic - 9 cloves
• Peppercorns - 2 tablespoons
• Tomato paste - 0.150 kg
• Vinegar (vinegar essence) 70% - 0.2 l
• Vegetable oil (refined, olive or sunflower) - 0.2 l
• Salt (coarse) - 4 tablespoons + 2 tablespoons
• Sugar - sand - ½ cup

Recipe:

1. Wash the cabbage thoroughly, remove the upper rough and damaged leaves, cut out the hard core and chop into thin strips.
2. Place cabbage in a large bowl, add 2 tbsp. a spoonful of salt, mix and leave under oppression in a cold place for a day.
3. Wash the tomatoes, cut the stems and cut into slices.
4. Peel the carrots and cut into thin strips.
5. Peel the garlic and cut each clove into plates, then each plate into strips.
6. Wash the cabbage, pour over with boiling water and dry in a colander.
7. In two liters of water, dilute the tomato paste, the remaining salt and sugar. Bring the future marinade to a boil, pour in the vinegar, stir and remove from heat.
8. Mix cabbage with tomatoes, carrots and garlic.
9. Place allspice and lettuce in sterile jars, pour over very hot marinade, top with vegetable oil in a thin layer of about a couple of millimeters.
10. Close the jars with boiled lids, turn over on the lid, wrap well, wait until it cools completely.
11. Return the cooled cans to their original position and put them away for long-term storage in a dark, cold place (pantry, kitchen cabinet, cellar).
12. Salad can be eaten after one and a half to two or more months.

You can eat such a salad as a cold appetizer, use it as a dressing for winter soups, or even stew. For example, with smoked sausages and onions.

Green Tomato and Cauliflower Salad

Ingredients:

• Hard tomatoes (green, brown) - 2 kg
• Cabbage (cauliflower or broccoli) - 2 kg
• Garlic - 20 cloves
• Carrots (preferably orange, not yellow) - 1 kg
• Refined vegetable oil (sunflower or olive) - 0.25 l
• Bay leaves - 8 pcs
• "Fragrant" peppercorns - 8 - 10 peas
• Hot black peppercorns - 8 - 10 peas
• Coriander grains - 4. spoons
• Vinegar (essence, 70%) - 4 teaspoons
• Granulated sugar - 4 tablespoons
• Salt - 4 tablespoons (+ 2 tablespoons)

Recipe:

1. Wash the cauliflower well, divide into small, approximately the same, inflorescences. Boil water in a saucepan, add 1 tbsp. a spoonful of coarse salt, blanch cauliflower or broccoli inflorescences for just a couple of minutes. Drain hot water, fill with ice water.
2. Rinse the tomatoes and make an incision crosswise in place of the stalk.
3. Peel the carrots and cut into "washers" half a centimeter thick.
4. Peel the garlic.
5. Sterilize canning jars in any usual way, boil the lids.
6. Prepare the marinade: boil two liters of water, add the remaining salt and sugar. Pour vinegar (vinegar essence), stir, bring to a boil and immediately turn off.
7. Put spices and garlic in sterile jars.
8. Alternating, fill the jar with cabbage florets, green tomatoes and carrots.
9. Pour the vegetables with a very hot, almost boiling marinade, pour a layer of oil on top and close with sterile lids.
10. Turn the jar on the lid, cover with a blanket on top and leave to cool to room temperature.
11. Return the jars to their original position (with the lid up) and put them away for storage in a dry, cool room (pantry, cellar, closet).
12. You can take the first sample from the lettuce in one and a half to two months.

Tomatoes with cabbage for the winter not every family prepares, because not everyone is used to combining these 2 products. However, we strongly recommend that you try a few recipes to get a taste of the preparation and prepare it for your family every year.

Salads with cabbage, tomatoes for the winter

"Hungarian Rhapsody"

Ingredients:

Cabbage head - 1 kg
- medium bulb - 2 pcs.
- tomatoes - 1 kg
- Bulgarian pepper - 2 pcs.
- granulated sugar - 0.5 cups
- acetic acid
- allspice and black peppercorns
- coarse salt - 2 large spoons

Cooking steps:

Select elastic and juicy fruits with a delicate skin. Wash them, crumble them into slices. Finely chop the cabbage head, cut out the stalk. Chop the pepper into strips. Cut the onions into strips, rings or half rings. Mix the vegetables in a large container, put a heavy oppression on top, let stand for 12 hours. As oppression, you can use a pan filled with liquid, a clean stone or a cast-iron weight. After the contents begin to give juice, drain it, combine with sugar, acetic acid, salt, add spices, stir and pack. It remains only to cork the seams and, after cooling, transfer them to a storage place.

Make one more recipe.

Salad with onions

You will need:

Cabbage head - 300 g
- onion - 2 pcs.
- fresh tomatoes - 1 kg
- granulated sugar, salt - a small spoonful
- acetic acid - 5 tablespoons

Cooking steps:

Chop the cabbage head into square slices. Peel the onion, chop into half rings, mix with cabbage. Wash tomatoes, cut into quarters, mix with vegetables. Stir, combine with vinegar, granulated sugar, a glass of boiled chilled water, let stand for one hour. Transfer to jars, lightly tamp, mix with the rest of the marinade. Cover with lids, put for sterilization in cool water. After the liquid in the container boils, sterilize for 20 minutes. Keep workpieces cold.

Recipes for tomatoes and cabbage for the winter

Required products:

Allspice
- black peppercorns
- dill (or dry seeds)
- laurel leaf
- peeled garlic clove
- horseradish root
- tomatoes
- cabbage leaves

Cooking:

You can also include a few currant and cherry leaves in the recipe, and instead of horseradish root, take its leaves. Chop tomatoes and cabbage into large pieces. Make a brine filling: dissolve 2 tablespoons of kitchen salt in a liter of water. Pour hot brine over vegetables. Cover the top with gauze. The brine needs to be changed from time to time. It is advisable to cover the top with a lid so that the fermentation process begins. Take the workpiece to the balcony or to the basement. After 1-1.5 months, vegetables can be eaten.

They just turn out amazing.

Pickled tomatoes with cabbage in jars

Required products:

cabbage leaves
- carrot
- garlic
- horseradish

Cooking:

Arrange the washed tomatoes and cabbage in three-liter containers, and then proceed to prepare the brine filling. To do this, combine 250 g of salt, the same amount of sugar and 10 liters of water. Boil, fill the containers with hot brine, cover with gauze cloth on top, leave in a warm room so that the workpiece begins to ferment. Remove the gauze, cover with nylon caps, take it to the basement for storage.

Prepare and.

Here's another interesting variation:

Ingredients:

Onion - 2 pcs.
- tomatoes - 1 kg
- Bulgarian pepper - 2 pcs.
- cabbage head - 1 kg

For marinade filling:

Salt - 50 g
- sweet pea
- black pepper
- acetic acid - 250 ml
- granulated sugar - 90 g

Cooking steps:

Choose good tomatoes. They should have a thin and elastic skin. Wash the fruits thoroughly, chop the slices, chop the cabbage heads. Remove the stems from them. Peel the bell pepper, chop into strips. Chop the onion in half rings. Send the prepared vegetables to an enameled bowl or pan, put under pressure for 10 hours. Cover with a lid, put a brick on top. While the fruits release juice, thoroughly wash and ignite the jars. Drain the juice, add granulated sugar, pepper, acetic acid, stir. Move the container to low heat, cook for 10 minutes. Arrange in jars, cork with metal lids. Wrap the finished canned food with a blanket, hold until it cools and send it to the basement.

Prepare and.

Recipe with sugar and onions

Ingredients:

Fresh tomato - 1 kg

- large onion - 2 pcs.
- acetic acid - 5 tablespoons
- salt - 1 large spoon

Cooking steps:

First, clean and ignite the seaming containers. For this purpose, it is very convenient to use the oven. Banks are placed here still wet. 150 degrees will be enough for sterilization. Dishes should be in the oven for no more than 10 minutes. Boil the lids in boiling water for 10 minutes. Peel the vegetables, get rid of the ponytails, wash thoroughly.

Chop the tomatoes into small slices, the onion into quarters, cabbage leaves into square pieces. Mix vegetables in a large bowl or saucepan. Add granulated sugar and salt, enter acetic acid. Add a glass of boiled, but not cool water. Stir the contents, let the mixture stand for exactly an hour, so that the juice comes out. As soon as an hour has passed, spread the resulting workpiece into jars, fill with the remaining brine. Roll up the salad under the covers, put it in the closet.

Try and .

Pickled vegetables

Ingredients:

Medium cabbage head
- bay leaf, any spices
- garlic head - 3 pcs.
- tomatoes - 2 kg
- water - 9 liters
- allspice - 12 pcs.
- water - 9 liters
- coarse salt
- granulated sugar - 3 pcs.

Cooking steps:

Wash the jars thoroughly with the addition of soda (no need to sterilize). Finely chop the cabbage leaves. Rinse the tomatoes. Lay the selected components: garlic, spices, dill inflorescences. Lay vegetables in layers. You need to start with cabbage and finish with it. Make a brine: dissolve salt with granulated sugar in boiling water, let it boil for 10 minutes. Divide the brine equally, pour into two pans. Pour jars with boiling brine 2 times, add vinegar for the third time, finally fill with boiling water, cork. The second container is necessary precisely in order to make the final filling and replenish the missing amount of liquid.

And has a special taste.

Sauerkraut with tomatoes

You will need:

Garlic
- tomatoes
- sugar with salt
- late cabbage
- carrot

Cooking:

Chop cabbage leaves. Cut carrots into long sticks, chop on a special grater designed for Korean salads. Stir in chopped vegetables. Remove the stem attachment points from the tomatoes. Place a garlic clove into the resulting hole (slightly pressing it). Fill in layers, layering with tomatoes and carrots. The top of the container should be filled with cabbage slices. Make a brine: dissolve 2 tablespoons of salt and granulated sugar in a liter of water. Ferment the cabbage for 3-4 days, leaving it at room temperature. Cover with a nylon lid, put it in the cellar or refrigerator shelf.

horseradish recipe

Ingredients:

Horseradish root? PC.
- garlic - ? glasses
- half a cabbage
- cherry, currant, horseradish leaves
- clean drinking water - 1 liter
- coarse salt - 2 large spoons
- allspice peas

Cooking steps:

Chop the cabbage into large pieces, remove the stalk. Make a brine: dilute salt in boiling water. Put the tomatoes with cabbage in jars or an enamel pan. Pour hot, but not boiling brine! Close the top of the container with a gauze cloth and a lid. Be sure to provide airflow so that the vegetables can "breathe". The fabric should be changed periodically. Take the pan to the cellar or to the balcony. It will take about a month for perfect fermentation.

Salad with sweet peppers and carrots

You will need:

Parsley with dill
- carrot
- onion
- tomatoes
- sweet pepper
- cabbage head
- acetic acid
- salt with spices
- laurel leaf

Cooking steps:

Chop the cabbage, chop the tomatoes into large pieces. Cut the peppercorns into narrow strips lengthwise. Rub the carrot, chop the onion into half rings, chop the greens. Combine vegetables in one container, add bay leaf, spices. Move the container to the stove, boil the salad for 10 minutes after the start of boiling. At the very end, add vinegar and vegetable oil. Sterilize jars with lids in advance. To this end, hold them for 12 minutes in boiling water. After seaming and cooling, inverted, transfer to a special place for storage.

Cucumbers with tomatoes, cabbage for the winter

Required products:

Luchok - ? kg
- carrot - 0.5 kg
- kilogram of cucumbers
- granulated sugar - 25 g
- tomatoes - 0.5 kg
- sweet pepper - 0.5 kg
- table salt - 50 g
- acetic acid - 75 ml
- vegetable oil - 200 ml
- sweet pepper - ? kg

Cooking steps:

Wash vegetables well and clean. Pepper with onion chop into strips. Chop the cabbage into small strips. Blanch the tomatoes, cut into slices. Free the carrots from the cucumber from the peel, crumble into thin straws. Put the vegetables in a container, mix with sugar, vegetable oil and acetic acid. Stir gently, simmer for 3 minutes. As soon as the time has elapsed, arrange in calcined jars, send for 5 minutes for sterilization. Immediately roll up the containers for the winter. Turn upside down to cool. In order for the cooling to take place slowly, do not forget to wrap the rolls in a warm blanket.

Tomatoes and cabbage are a great vegetable combination. Preparations from these vegetables are tasty, original and fragrant. They can be safely placed on the dining table and treated to family and friends. We are sure that they will appreciate them and ask to prepare more for the next year.

There are no less canned green tomato salads than red ones. With what they are not cooked: with carrots and onions, with zucchini, with sweet peppers, with garlic, with parsley and celery. I propose a harvesting option with cabbage, sweet peppers and onions.

To make the salad not only tasty, but also beautiful, you need to take red fleshy peppers. Tomatoes must be fully formed. Small and dark green ones are unsuitable - a good harvest will not work out of them due to the fact that they are bitter. But you can use slightly damaged fruits by cutting off the affected areas. Green tomato salad with cabbage is a storehouse of vitamins, which is very useful on a meager winter table.

Ingredients

• Green tomatoes 1 kg
• White cabbage 1 kg
• Sweet pepper 2 pcs.
• Onion 2 pcs.
• Salt 1 tbsp. spoon
• Sugar 5 tbsp. spoons
• Vinegar 6% concentration 250 ml
• Allspice peas 7 pcs.
• Black peppercorns 7 pcs.

How to cook green tomato salad with cabbage

1. 
   Prepare all the necessary ingredients. Wash the tomatoes, cut out the junctions with the stalk and cut into slices.
2. 
   Wash the fruits of sweet pepper, peel the stalks and placenta with seeds, and then cut into 4 parts and chop each quarter into thin strips.
3. 
   Peel the onions, cut in half and chop into thin half rings.
4. 
   Remove green leaves from cabbage and cut into thin slices.
5. 
   Combine all prepared vegetables in a large bowl and season with salt.
6. 
   Stir the mixture, cover with a wooden circle, press down with oppression and leave in a cool place for 6-8 hours.
7. 
   Put the mass into a cooking container, sprinkle with sugar, spices and pour in vinegar.
8. 
   Bring the salad to a boil and simmer for 10 minutes while stirring.
9. 
   Hot green tomato salad with cabbage for the winter immediately put into sterilized jars.
10. 
    Cover the jars with boiled lids and sterilize in boiling water: with a capacity of 0.5 l - 10-12 minutes, with a capacity of 1 l - 15-20 minutes, and then immediately cork.

It is impossible to imagine a Russian table without sauerkraut, pickled, salted cabbage.

Even our ancestors restored the supply of vital vitamin C with the help of sauerkraut (citrus fruits were not available in those days for obvious reasons). Just in time for the middle of winter, the body loses this vitamin, and juicy, crispy, sweet and sour cabbage comes to the rescue. If you ferment or pickle it with tomatoes, onions, peppers, apples, you can get much more diverse options in taste and useful properties.

Every housewife should learn to salt cabbage for the winter. You can cook cabbage soup, soups, borscht and stews from cabbage harvested in the fall, cook vinaigrettes and salads, bake pies and fry pies. Seasoned with fragrant sunflower oil, mixed with thin onion rings, it can become an independent dish. You can serve it with boiled potatoes, minced meat or eat it just like that, with brown bread.

Cabbage with tomatoes for the winter - general principles of cooking

Salting, fermenting or pickling cabbage with tomatoes for the winter is much more interesting than just grinding chopped leaves with salt and carrots. In addition to the undoubted benefits, such a harvesting option will allow you to get at least seven or eight, or even ten or twelve different tastes of such a seemingly simple dish.

Cabbage with tomatoes for the winter is not as simple as it seems. Various processing methods, spices, herbs, spices, playing with the amount of certain ingredients can give it piquancy, sharpness or softness, enhance sourness and aroma.

To enhance the aroma and taste of cabbage with tomatoes for the winter, dill seeds, carrots, vinegar, onions and garlic, peppers and herbs are most often used. But if you add bell peppers and horseradish, apples and soaked cranberries to the preparation, the taste of cabbage will open up brighter, and the dish itself will become individual. Considering that not only white cabbage, but also colored, red, Savoy, Brussels sprouts and kohlrabi ripen in the gardens, the number of recipes becomes very impressive.

There are various ways of processing a cabbage head. It is chopped, cut into large pieces into pieces, cut into squares, salted with a whole head of cabbage. Tomatoes are taken whole, cut into pieces, cut into rings. Before salting, vegetables must be washed, cleaned of stalks, seeds and husks. Cool the hot-corked jars down with the lids under a warm blanket.

Pickled cabbage with tomatoes for the winter in a jar

The simplest version of harvesting cabbage with tomatoes for the winter will surely become one of the most favorite recipes for a novice housewife. Such a preparation does not deteriorate at room conditions (it can easily stand under a bed or in a pantry for up to two years), it requires a minimum of ingredients and cooking time. And jars do not need to be sterilized!

Ingredients:

• medium head of cabbage;
• two kilograms of tomatoes;
• three to four heads of garlic;
• favorite spices and bay leaf;
• 10-15 peas of allspice;
• 9 liters of water;
• three glasses of sugar;
• a glass of coarse or medium salt.

Cooking method:

Rinse the jars well with soda, but do not sterilize.

Finely chop the cabbage.

Wash tomatoes.

Put the necessary spices and garlic in jars, dill if desired.

Lay the cabbage and tomatoes in layers, starting with the cabbage and ending with it.

Prepare the brine by dissolving sugar and salt in boiling water and boiling for ten minutes. Divide the brine into two pots approximately equally.

Pour jars with boiling brine twice, for the third time add vinegar to the brine, pour completely and seal.

The second pot of brine is needed specifically for the third final pour, to supplement the missing amount of liquid.

Sauerkraut with tomatoes for the winter

Cabbage with tomatoes for the winter can be cooked without vinegar. The aroma of the workpiece will not be sharp, and fresh carrots and garlic will make the taste sweetish. The original design of tomatoes with garlic allows you to use them for laying out on the table as a separate snack. Sauerkraut will not only make borscht taste amazing, but it will also be good with vegetable oil.

Ingredients:

• cabbage of late varieties;
• tomatoes;
• garlic;
• carrot;
• salt;
• sugar.

Cooking method

Finely chop the cabbage.

Cut carrots into thin long sticks or chop on a special grater for Korean carrots.

Mix cabbage and carrots.

In tomatoes, remove the place of attachment of the stalk. Put a clove of garlic into the resulting hole, pressing a little, with a sharp end inward.

Fill the jar in layers, alternating cabbage with carrots and tomatoes.

The top of the jar should be filled with cabbage.

Prepare the brine: dissolve two tablespoons of sugar and salt in a liter of boiling water.

You need to ferment cabbage for three to four days, leaving the jar in the room.

Cover with a nylon lid and put in the refrigerator or cellar.

Cabbage with tomatoes for the winter "Slavic salted with horseradish"

Salted cabbage with tomatoes for the winter according to the classic recipe is prepared with dill umbrellas. If you add a little horseradish root to the jars during fermentation, you will get a stunningly aromatic dish with a slight bitterness. Horseradish is one of the vegetables traditional for Slavic cuisine. Its bitter, spicy taste gives cabbage with tomatoes a special freshness and crunchiness for the winter. Ingredients are listed arbitrarily, it is not necessary to adhere to certain proportions.

Ingredients:

• cabbage (1-2 heads);
• tomatoes (kilogram-two);
• half a large horseradish root;
• half a cup of garlic (more or less);
• peas of black and allspice;
• bay leaf (optional)
• cherry, currant, horseradish leaves (optional);
• a liter of clean drinking water;
• two large spoons of medium or coarse salt.

Cooking method:

Cut the cabbage into large pieces (four-five), cut out the stalk.

Prepare the brine by dissolving the salt in boiling water.

Put the cabbage and tomatoes in jars or an enamel pan. Pour hot, but not boiling brine.

Close the container on top with gauze and a lid, providing air flow so that the cabbage and tomatoes do not “suffocate”. The gauze pad will need to be changed periodically.

Take the pot or jar to the cellar, to the balcony, to the basement - in the cold.

In order for the cabbage to ferment perfectly, you need to wait at least a month, and then actively use it. The fact is that cabbage with tomatoes fermented in this way is not stored for a long time. It must be consumed before the start of winter.

Cabbage with tomatoes for the winter "Hungarian Rhapsody"

Onions, tomatoes, green bell peppers and paprika are a must in traditional Hungarian cuisine. Their company turned out to be to the liking of Russian white cabbage. The recipe for cabbage with tomatoes for the winter "Hungarian Rhapsody" does not contain water, so the taste is spicy, sweetish-sour.

Ingredients:

• kilogram of cabbage;
• two large bell peppers;
• kilogram of tomatoes;
• two medium bulbs;
• half a glass of sugar;
• a glass of vinegar 9%;
• peas of black and / or allspice;
• two tablespoons of medium or coarse salt.

Cooking method:

For salting, you need to select juicy, elastic tomatoes with delicate skin. Wash the fruits and cut into slices.

Finely chop the cabbage, cut out the stalk.

Berets cut into strips.

Cut onions into half rings or rings.

Move the vegetables in a large enameled pan, put a heavy oppression on top and leave for 12 hours. As oppression, you can use a washed stone, a pot of water of a smaller diameter, or a cast-iron weight, setting it on a plate or board.

When the vegetables give the juice, you need to drain it, mix it with sugar and vinegar, salt it.

Return the juice to the pan, boil its contents over low heat for 10 minutes, arrange in jars and cork.

Cabbage with tomatoes for the winter "Original"

Not only ordinary white cabbage can become the heroine of the recipe. An excellent winter snack can be prepared from cauliflower with tomatoes for the winter. The original sweet taste perfectly complements meat and vegetable dishes.

Ingredients:

• kilogram of cauliflower;
• a kilogram of juicy red tomatoes;
• a spoonful of sugar;
• one and a half tablespoons of vinegar 9%;
• six peas of pepper;
• a spoonful of cumin;
• Bay leaf;
• two tablespoons of coarse salt.

Cooking method:

Peel the skin off the tomatoes and turn into a thick puree with a sieve.

Disassemble the cabbage into kocheshki, pour cold water for half an hour.

Boil the cabbage in a new portion of water with parsley and cumin for no more than five minutes after boiling.

Season the tomato puree with sugar, salt, cook for five minutes, then add vinegar and stir.

Transfer the boiled cabbage inflorescences to jars, add grated tomato juice to the neck and send for sterilization in a pot of boiling water.

Sterilize half-liter jars for ten minutes, liter and "seven hundred" - 25 and 35 minutes, respectively.

Cabbage with tomatoes for the winter "Pikant"

Ingredients:

• kilogram of green tomatoes;
• a kilogram of dense cabbage;
• three medium bulbs;
• one or two bell peppers;
• half a glass of sugar;
• a glass of vinegar 9%.

Cooking method:

Shred the cabbage.

Cut green tomatoes into thin slices.

Pepper cut into long sticks.

Mix all the vegetables in a saucepan, salt, add sugar and pour vinegar. Leave to extract juice.

Divide vegetables into jars. From above, adapt a sealant made of wooden sticks laid crosswise so that the vegetables are covered with brine. Sterilize jars.

Cabbage with tomatoes for the winter "Winter Dawn"

Cabbage marinated with beets, green tomatoes, carrots, garlic and fresh herbs is not only delicious, crispy, but also stunningly beautiful. Beetroot juice gives the appetizer a beautiful ruby ​​color, beets and tomatoes - a subtle original taste.

Ingredients:

• head of cabbage;
• two small or one large beets;
• two medium carrots;
• greenery;
• a head of garlic;
• kilogram of green tomatoes;
• coarse rock salt;
• half a glass of table vinegar.

Cooking method:

Cut the cabbage into four parts, cutting out the stalk. Chop into fairly large pieces.

Transfer the cabbage to a wide basin, sprinkle with salt to taste, and set over the oppression. Leave for half an hour.

After half an hour, mash the cabbage a little with your hands and put it under load again for 20 minutes.

Grate beets and carrots on a medium or large track.

Cut greens.

Fold the beets, carrots, greens in a bowl with cabbage, mix, mash a little and leave again under oppression for an hour.

Cut tomatoes into slices.

Put tomato slices, garlic, vegetables in layers in a jar, slightly crushing them for compaction.

Pour the rest of the brine from the basin into jars, pour the cabbage with cold brine (two tablespoons of salt per liter of water), pour three tablespoons of 9% vinegar under the lid.

Cork, put in a dark place and leave at room temperature for two days.

Cabbage with tomatoes for the winter - tricks and tips

To ferment cabbage with tomatoes for the winter, you need to select hard heads of late varieties. Loose forks for salting are not suitable: the cabbage will turn out to be too soft.

It is better to salt cabbage with tomatoes for the winter with coarse rock salt. Iodized salt will spoil the salting: it will make the cabbage soft, “boiled”. The standard amount of salt for making brine is a tablespoon per liter of liquid. If the cabbage is salted in a dry way, that is, without brine, on vegetable juice, then the amount of salt should be increased.

Horseradish and carrots make cabbage crunchy. If you can refuse the bitter root, then carrots are a must. If you chop it very thinly, then the cabbage will retain its white color.

Together with tomatoes, cabbage can be salted with apples, lingonberries, cranberries, plums. They give a spicy sourness.

The upper large sheets that do not go into salting do not need to be thrown away. They need to be put on the bottom of the pot or jar for pickling, and then on top of the cabbage.

by the materials zhenskoe-mnenie.ru

2015-10-19T03:56:19+00:00 adminhomemade preparationsvegetable dishes, homemade preparations, salads and snacks

It is impossible to imagine a Russian table without sauerkraut, pickled, salted cabbage. Even our ancestors restored the supply of vital vitamin C with the help of sauerkraut (citrus fruits were not available in those days for obvious reasons). Just in time for the middle of winter, the body loses this vitamin, and juicy, crispy, sweet and sour cabbage comes to the rescue. If...

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