Cabbage with peppers and carrots without onions. Recipe for pickled cabbage with bell pepper for the winter

Salads for the winter is a topic that you can fantasize about endlessly. I don’t know about you, but I always want to add something new in addition to already proven recipes - change the proportions of vegetables, experiment with marinade or spices. This year I conducted another experiment: I made a regular cabbage salad with bell peppers in jars for the winter. This is our most “running” salad, but usually I cook it at a time - I crumbled it, stood a bit and ate it. But, you see, it’s much more convenient not to mess with it every day, but to spend only a couple of hours preparing a line of cans, and then only open them as needed.

Ingredients:

• white cabbage - 1 kg,
• Bulgarian pepper (preferably red) - 500 g,
• carrots - 300 g,
• garlic - 3 cloves,
• sugar - 100 g,
• salt - 1.5 tbsp. l.,
• water - 0.5 l,
• vegetable oil - 0.5 tbsp.,
• table vinegar - 0.5 tbsp.

How to cook cabbage salad with bell pepper for the winter

We pick the cabbage from the upper leaves, cut it into pieces, simultaneously removing the stalk, and finely chop in any way that suits you.

We take out the stalk and seeds from the bell pepper, wash it, dry it and cut into strips.

My carrots, peel, rinse again and chop with straws of medium size. For this, a large grater for Korean carrots is perfect - with it, the straw turns out to be long, neat and pretty.

Peel the garlic, finely chop or pass through a press.

We mix all the chopped vegetables in a convenient container, without kneading them with our hands, and proceed to prepare the marinade.

Pour water and oil into a saucepan, add salt and sugar, stir. Bring the solution to a boil and pour in the vinegar. Let the marinade boil again and remove from heat.

It's time to pack the salad in jars. To do this, we sterilize the containers over steam or in the microwave and put the vegetables in them so that the jars are not filled tightly and not completely - about 1 cm below the neck.

Pour the hot marinade over the salad, helping it to penetrate to the very bottom of the jar and evenly distribute. Again, the jars should not be filled completely, the marinade should barely hide the vegetables.

We close the salad with lids with a twist, boiled for 3-5 minutes, and leave it to brew in the room for 20-24 hours. In principle, the salad is ready without such a long infusion, but when it stands, it becomes even tastier! After the salad is stored in a cool place (winter refrigerator, pantry). Closed jars can stand well until spring, open ones should be stored for no more than a week. If you do not plan to store the salad all winter, you can close the jars with ordinary nylon lids. In this form, the salad can stand up to a month.

Cabbage with pepper for the winter will delight you with its amazing taste. Read our recipes carefully and start cooking this delicious and healthy preparation!

Ingredients:

Carrot
- cabbage leaves
- bulb bulb
- Bulgarian pepper
- garlic
- bitter spicy pepper
- salt
- sugar
- vinegar essence
- vegetable oil

Cooking steps:

Finely chop the cabbage leaves. You should get a thin and small straw. Grate the peeled carrot. Cut the onion into half rings. Cut the pepper into strips. Transfer the carrots and cabbage to a convenient bowl, salt, and knead well so that the process of extracting juice begins. Add the rest of the vegetables, add granulated sugar. Pour in vinegar essence diluted in half a glass of water. Mix it all well.

Pour vegetable oil into a separate saucepan with a thick bottom, put pieces of hot pepper, put on low heat. Once the oil is hot, add the garlic cloves to it. Heat the oil well until it changes color and takes on a reddish tint from the pepper. Let cool and infuse. Pick up glass jars, process them in the oven for 20 minutes. Fill the containers with vegetable mass, pour in 3-4 tbsp. spoons of cabbage juice, pour in warm, filtered vegetable oil. Sterilize jars of lettuce and roll up, transfer to a cool place.

It turns out very tasty and. If you cook it at least once, you will never be able to refuse it!

Cabbage salad with sweet pepper.

You will need:

Carrots, onions - 1 kg each
- white cabbage - 5 kg
- salt - 3 tbsp. spoons
- vegetable oil - 2 tbsp.
- granulated sugar, vinegar - one glass each
- spices

Cooking:

For cooking, use only fresh cabbage with dense and intact leaves. From heads of cabbage it is worth cutting the stalks. The taste of the salad is quite interesting. Pepper and sweetness of fresh carrots are well felt.

First of all, sterilize the jars. As a rule, this is done in the microwave or oven, but choose any method that is acceptable to you. Washed, peeled from the top leaves, chop the cabbage, put in an enamel bowl. Grate the peeled carrots, mix, knead with your hands so that the vegetables release the juice. Onion cut into half rings. Sweet pepper cut into two parts, cut out the seeds, crumble into strips. Mix with chopped fruits, salt, pour in vinegar, add granulated sugar. Mix it all up properly.

Heat vegetable oil in a frying pan. Put the salad in jars, press down a little with a spoon so that it fits tightly. From a bowl, add liquid, pour in a small amount of vegetable oil. Add spices. Cover with lids, sterilize for 10 minutes in a bowl of boiling water, remove, cork. Ready salad can be used as a dressing for borscht or cabbage soup.

Salad "Zakuson".

Grate 1 kg carrots. Remove the upper cabbage leaves, chop the rest of the mass (5 kg). Salt, remember with your hands. Peel 1 kg of onion, cut into thin half rings. Place the prepared vegetables in a bowl. Make dressing: mix 2 tbsp. spoons of salt, 1 cup sunflower oil, 1.5 tbsp. vinegar and 1 tbsp. Sahara. Pour the dressing over the vegetable mass, mix thoroughly.

Salad "Autumn".

2 kg of cabbage, 3 kg of tomatoes, 2 kg of sweet pepper, 1 kg of zucchini, onions and carrots cut like a salad. Stir gently. You don't need to wash your hands! Pour seasoning: 15 tbsp. spoons of vinegar, 9 tbsp. l. salt, 18 tbsp. tablespoons of granulated sugar and vegetable oil. Pack the salad in jars, sterilize. The salad is delicious both on its own and in combination with stewed cabbage.

You will like this one too.

Appetizer with eggplant.

Boil 200 g of eggplant in water with salt, cool, crumble into circles. Chop the vegetables into strips: 1 kg of pepper and white cabbage, 800 g of carrots, 200 g of onion, hot pepper pod and 100 g of garlic. Add sugar and salt to taste. Pour in ½ liter of vegetable oil and one glass of vinegar, stir, leave for 4 hours. Put in jars, sterilize, cork with metal lids.

Cabbage for the winter with pepper: recipe with photo

Korean recipe.

Finely chop 1 kg of cabbage leaves, sprinkle with salt, leave for 3 hours. Peel the onion and garlic, wash, finely chop. Mix them with red hot pepper, transfer to pickled cabbage leaves. Mix everything, put it in an enameled or glass bowl, leave for a couple of days. When serving, add lemon juice and vinegar, season with vegetable oil.

Do not deny yourself the pleasure of trying and. This is a great option for dinner.

Vegetable salad with mushrooms.

Wash mushrooms (1 part), cut into slices, throw in boiling water with salt, bring to a boil, cook for three minutes. Rinse the mushrooms with cool water, leave to dry. Cabbage leaves cut into “noodles”, put in salted water, boil, cook for ten minutes, remove from the broth, dry. Release the sweet pepper from the inside, cut into small strips, transfer to salted boiling water, bring to a boil, cook for 5 minutes. Remove from water, leave to dry. Prepare the filling from the broth that remains after the pepper. Add water to it, put granulated sugar, boil. Pour in the vinegar, boil again. Cut the onion into slices, put in layers together with mushrooms and vegetables in heated clean jars. Lay the layers with spices, fill with hot filling. Close the jars, place in a tank of hot water, sterilize. Cool the container immediately after sterilization is complete.

How about you?

Salad "Fergana".

3 kg of red tomatoes, cabbage, 1.5 kg of pepper, 2 kg of onions, cucumbers and carrots, 3 bunches of parsley and dill, chop, mix well, put in liter jars, sterilize for an hour. Banks roll up, wrap until completely cool. For pouring, mix 3 tablespoons of vinegar, 10 g tsp, 5 tbsp. salt.

Salad "Hunter".

Prepare 200 g of cucumbers, green tomatoes, 200 g of bell peppers, 300 g of cabbage, 100 carrots, onions. Wash it all, chop finely, mix together. Add herbs and garlic to taste, which also need to be chopped. For filling, mix 2 tbsp. l. vinegar and vegetable oil, salt to taste.

Blanch 700 g of fresh cabbage in boiling water for five minutes, cool, squeeze by hand. Grind 155 g of raw onions, 85 g of crushed walnuts, ground red pepper, 20 g of vinegar, garlic, stir, pack the mixture in sterile glass containers, sterilize in boiling water, roll up, put the lids down until they are completely cooled.

Cabbage is a delicious and indispensable vegetable in winter salads, the main character among healthy homemade preparations.

Therefore, do not limit yourself to pickled or sauerkraut, although it is incredibly tasty.

Try closing cabbage and sweet pepper salads, which can be both an appetizer and a side dish for meat.

Such blanks from cabbage with pepper for the winter can be done with the addition of a variety of vegetables: tomatoes, cucumbers, carrots, peppers, onions and even eggplant.

For flavor, you can add dill, parsley, other herbs and spices, which will give salads a special piquancy and an unusual taste.

Try to preserve cabbage salad with bell pepper for the winter, you will like the recipes!

Cabbage salad recipe with sweet pepper

Ingredients:

• 2 heads of cabbage
• 1 kg bell pepper
• 0.5 kg carrots
• 0.5 kg onion
• 0.5 l vegetable oil
• 250 ml vinegar
• 1 cup of sugar
• 2-3 tablespoons of salt

How to cook cabbage salad with peppers, carrots and onions for the winter:

1. Finely chop the cabbage, cut the pepper and onion into thin rings, grate the carrots on a coarse grater.

2. Mix everything and salt to taste.

3. For pouring, bring vinegar to a boil in a pan and carefully pour vegetable oil into it (in no case vice versa!). Boil for 3-4 minutes.

4. Add sugar to the cabbage salad with pepper, pour over the marinade and leave for 3 days.

5. Arrange cabbage salad with bell pepper and vinegar without jars, cork with nylon lids and send to the cold.

A beautiful and very tasty homemade preparation for the winter is ready.

This kale salad with sweet pepper can be stored in a cold place for about 3 months without sterilization.

Cabbage, sweet pepper and green tomato salad

Ingredients:

• 1 kg green tomatoes
• 1 kg cabbage
• 2 sweet peppers
• 2 onions
• 100 g sugar
• 30 g salt
• 1.5 cups vinegar 9%
• 5 peas of black and allspice

Cooking pickled cabbage with pepper for the winter:

1. Chop prepared vegetables, transfer to an enameled pan without chips.

2. Salt, mix, set oppression for 8-12 hours.

3. Drain the resulting juice, add pepper, sugar and vinegar.

4. Put on the stove, bring to a boil and simmer for 10 minutes over low heat.

5. Spread the hot salad in clean liter jars, sterilize for 20 minutes, and then roll up.

Cabbage in bell pepper and vegetable sauce

Ingredients:

• 3 kg cabbage
• 2 kg tomatoes
• 500 g carrots and sweet red pepper
• 100 g garlic
• half a glass of vegetable oil
• 70 g salt
• ¾ cup sugar
• 1 tbsp 6% vinegar

Recipe for cabbage with red pepper for the winter:

1. Peel vegetables and garlic and pass through a meat grinder.

2. Add oil, vinegar, sugar and salt, put on the stove and bring the sauce to a boil.

3. Shred the cabbage, mix with the sauce and cook everything together for 25 minutes.

4. Place the hot salad in sterilized jars and roll up with boiled lids.

Order an energy saver and forget about the former huge expenses for light

Canned Cabbage, Hot Pepper and Eggplant Salad

Ingredients:

• 5 kg cabbage
• 1 kg sweet pepper
• 2 kg eggplant
• 1 kg carrots
• 2 hot peppers
• 1 cup minced garlic
• 1 glass of vegetable oil
• 3 tbsp Sahara
• 0.5 l 6% vinegar
• salt - to taste

Preparation of cabbage salad with peppers and eggplant:

1. Shred the cabbage.

2. Boil eggplant for a few minutes in salted water and cut into pieces.

3. Rub the carrots on a coarse grater, peel and finely chop the bell and hot peppers.

4. Mix all the vegetables, add salt to taste, sugar, oil, vinegar and leave to infuse for 2 hours.

5. Place in clean 0.75 l jars and sterilize for 20 minutes. Roll up and cover with a blanket to cool completely.

Belotserkovsky cabbage salad with peppers

Ingredients:

• 1.3 kg cabbage
• 500 g sweet pepper
• 300 g onion
• 400 g carrots
• 50 g of parsley and celery
• 1 glass of vegetable oil

For a half liter jar:

• ½ tsp salt
• 1 tsp Sahara
• 2 tbsp 5% vinegar
• 2 peas of bitter and allspice

How to make cabbage with sweet peppers and carrots for the winter:

1. Boil vegetable oil.

2. Cut the cabbage into strips, pepper (remove the seeds) and onion into rings, grate the carrots on a coarse grater.

3. Finely chop the parsley and celery. Mix everything.

4. Pour 2 tablespoons of vegetable oil into clean 0.5 liter jars, place chopped vegetables tightly, add salt, sugar, vinegar and pepper.

5. Stand for 1 hour, covered with lids, sterilize for 1 hour and roll up.

Salad of white cabbage with pepper without vinegar

Ingredients:

• 1 kg cabbage
• 1 kg sweet pepper
• 1 kg carrots
• 0.5 g onion
• 1.5 cups vegetable oil
• 2 tbsp salt
• 1 tsp freshly ground black pepper

Preparation of cabbage and pepper blanks without vinegar:

1. Cut the onion into small cubes, mix with a teaspoon of salt, cover and leave for 12 hours.

2. Cut the pepper into narrow, short strips.

3. Finely chop the cabbage, and grate the carrots on a coarse grater.

4. Mix the vegetables with the remaining salt and also leave for 12 hours. Squeeze out the juice.

5. Mix the salad with oil and pepper, place in dry, clean jars, cover with lids and sterilize for 20 minutes. Roll up.

Soup dressing from cabbage, beets and peppers

Ingredients:

• 2 kg cabbage
• 1 kg of beets, onions and carrots
• 7 bell peppers
• 1 glass of water
• 10 allspice peas
• 1 bay leaf
• ½ bunch of parsley and dill
• 1 cup tomato paste
• ⅓ cup sugar
• ½ cup salt
• ½ cup 9% vinegar

Preparation of winter dressing for borscht with cabbage:

1. Cut the cabbage, grate the beets on a coarse grater, mix and simmer for 25 minutes.

2. Add bell peppers and onions cut into thin half rings, grated carrots, peppercorns, salt, sugar, bay leaf, chopped greens, tomato paste, vinegar and cook for another 30 minutes from the moment of boiling.

3. Put the finished dressing into half-liter jars, sterilize for 10 minutes and roll up.

Pickled cabbage with bell pepper for the winter, prepared according to various recipes, will have to be used both for everyday and for the festive table in the cold season.

Bon appetit!

Another option for preparing cabbage salad for the winter. This time she will be accompanied by bell peppers, onions and carrots. The salad is prepared very quickly. The cabbage is soft, but with a slight crunch. Something between pickled and fresh. Quite an interesting combination. Salad is a great side dish for almost any meal. It goes especially well with meat and roasted vegetables.

Ingredients:

• fresh cabbage, white cabbage - 400-500 g,
• Bulgarian pepper - 100-150 g (1 large),
• carrots - 1 medium,
• onion - 1 head,
• salt - 3/4 tbsp. l.,
• sugar - 1 tbsp. l. with a slide
• vinegar essence - 1.5 tsp,
• boiled water, warm - 150 ml,
• vegetable oil - 2 tbsp. l.,
• peppercorns (allspice and black) - 6-8 pcs.

How to cook a salad of cabbage, bell peppers, carrots and onions for the winter

First, wash all vegetables. Next, remove the upper leaves from the cabbage and cut out the stalk. We let the water drain and chop it into small straws in the way that suits you best. We put the cabbage in a saucepan or other container that can accommodate all the chopped vegetables.

We cut the bell pepper into halves, remove the stalk and seeds, cut off the white veins too. Rinse again to completely get rid of the seeds, which often tend to stick. We dry it and chop it, like cabbage, into small straws.

We clean the onion, cut it into halves and chop into thin half rings.

And finally, carrots. We clean it, rinse it and chop it into long thin straws.

Now salt the salad, add sugar. Dilute the essence in warm water and add it to the salad.

Gently mix all the vegetables, trying not to crush them too much, and begin to prepare the jars. It is always more convenient to roll up any salad for the winter in small jars, so that it is just enough for 1-2 meals - you open it, eat it and you don’t have to worry that it will disappear. Therefore, we take jars of a small volume: from 0.4 to 1 liter. The indicated amount of the ingredient is just enough for 1 liter, I have 2 cans - for 450 and 550 ml.

Wash the jars clean and fry them in the microwave for 5 minutes. (this procedure is optional, but I prefer to play it safe). We throw 3 peppercorns into each, pour 1 tbsp. l. oil and fill them tightly with salad.

The brine remaining in the pan is poured into filled jars, covered with lids and sent for sterilization.

For a sterilization bath, fill the pan with water, put a towel (plank, divider, etc.) on the bottom, heat the water to about 35-40 degrees and put jars of cabbage salad in it. Boil jars for 25-30 minutes. and screw on the lids tightly.

Ready! Let the jars cool down, wrapped in something warm, and remove.