Salad cabbage for the winter. Salad "Autumn" with mushrooms

Cabbage is the leader among vegetables in terms of the amount of vitamins and fiber. You definitely need to cook various cabbage salads. . But what about without cabbage for the winter? - Cabbage salad for the winter and sauerkraut, in my opinion, are an indispensable attribute of winter cuisine. We will sauerkraut a little later, but to prepare delicious salads for the coming weekend - I simply advise from the bottom of my heart. After all, as you know, cabbage is a storehouse of various vitamins. And even a novice hostess can cook a cabbage salad for the winter.

You can prepare cabbage salads in glass jars, this is the most convenient way to store them. And if you have a cool room or a large refrigerator, then a large saucepan will do.

Korean cabbage - a recipe at home

This topic is fashionable today “in Korean”. More recently, you could get acquainted in this thread with recipes for Korean-style cucumbers, Korean-style zucchini, and Korean-style tomatoes. So let's cook some more Korean cabbage. All these recipes have several features in common - vegetables have a pleasant sweet and sour taste and a rather pronounced spiciness, thanks to chili peppers.

We will need:

• white cabbage - 1 kg.
• carrots - 2 pcs.
• bell pepper - 2 pcs.
• onion - 1 pc.
• garlic - 2-3 cloves
• hot pepper - 1/2 pc.
• salt - 2 tbsp. l.
• sugar - 5 tbsp. l.
• vinegar 70% - 1.5 tbsp. l.
• black pepper - 1/2 tsp
• vegetable oil - 7 tbsp. l.

1. We remove several damaged and dirty upper leaves from the cabbage, wash the head of cabbage with running water. Shred the cabbage with a special grater or a large knife. put in a large saucepan.

2. On a special grater, rub the carrots with long strips and add to the saucepan to the cabbage.

3. We use hot chili pepper to taste, cut it into rings. Korean salad suggests a spicy dish, but of course you can adjust the spiciness yourself.

The spiciness of any dish can be reduced by removing seeds from hot peppers.

4. Add black ground pepper, sugar and salt to the salad. Lightly crush all the vegetables in the pan with your hands and mix.

5. Cut the bell pepper into strips, and the onion into half rings.

6. Pour vegetable oil into the pan and lightly fry the onion, literally 3-4 minutes. At the end, squeeze the garlic into the onion.

7. Put all the contents of the pan into a saucepan with salad and mix well.

8. The salad is ready, put it in clean jars and sterilize it in a pot of hot water.

Cabbage salad for the winter "lick your fingers"

There is never too much cabbage for the winter, one of the simple and delicious recipes for cabbage salad with carrots and garlic. The set of products is minimal, and the appetizer is awesome.

We will need:

• white cabbage - 1 kg
• carrots - 4 pcs.
• garlic - 6-7 cloves
• water - 1/2 cup
• vegetable oil - 1/2 cup
• sugar - 1/2 cup
• salt - 1 tbsp. l.
• vinegar 9% - 10 tbsp. l.

1. Shred the cabbage, rub the carrots on a coarse grater.

2. There is quite a lot of garlic in this recipe, the salad will have a pronounced garlic flavor. But again and again I repeat that the amount of garlic, vinegar or hot pepper can always be adjusted depending on your preferences. If you do not like spicy - just reduce the amount of hot spices and you will be happy. Pass the garlic through a press.

3. We put all the vegetables in a saucepan and crush them well with our hands - we grind them. The cabbage should become softer and soaked in garlic.

4. We will fill the salad with marinade. Boil water in a separate saucepan, add vegetable oil, sugar and salt. Bring the marinade to a boil.

5. Remove the pan from the heat and add vinegar to the marinade.

6. Pour cabbage with hot marinade, mix again, you can use your hands. We leave the salad for 2-3 hours at room temperature soak and marinate.

7. It remains to spread the salad in sterilized jars and roll up the lids.

Cabbage salad for the winter in jars with bell peppers and tomatoes

If we want to diversify cabbage salad, then tomatoes and bell peppers will be an excellent addition to cabbage. It is clear that at the output we get a salad of a completely different taste than the previous ones.

We will need:

• cabbage - 1 kg
• bell pepper - 1 kg
• tomatoes - 1 kg
• onion - 1/2 kg
• carrots - 1 kg
• sugar - 6 tbsp. l.
• salt - 6 tbsp. l.
• vegetable oil - 300 ml
• vinegar 9% - 6 tbsp. l.
• ground red paprika - 1/2 tsp
• ground black pepper - 1 tsp
• coriander - 1/2 tsp

1. We cut vegetables. Cut the bell pepper into strips, tomatoes into cubes, onions into half rings, and rub the carrots on a coarse grater.

2. We will sauté all vegetables one by one, but not until golden brown, but to soften a little. Saute onions and bell peppers in separate pans.

3. Fry the carrots a little and add chopped tomatoes to it, simmer for 5-7 minutes.

4. Mix all the vegetables in a large saucepan, simmer all together for another 5 minutes.

5. We add shredded cabbage to the salad gradually, it will “shrink”, and we will add new cabbage. In this case, the vegetables still continue to stew for about 10 minutes.

6. Add salt, sugar, spices and vegetable oil. I really like the flavor of coriander in this salad, do not refuse this seasoning. At the very end, pour in the vinegar. Slightly crush the salad with your hands and mix all the vegetables.

7. Put the hot salad in sterilized jars and roll up the lids.

Cabbage salad for the winter "Kuban"

Judging by the name, the recipe for this salad came to us from the Kuban, where many different vegetables ripen. The composition of the salad includes not only cabbage, but also sweet peppers, and tomatoes and even cucumbers. It turns out it is colorful, beautiful, and you can use it not only as a salad, but also as a dressing for borscht.

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

An interesting thing is that all cabbage salads are approximately the same in composition, but their taste is completely different. This means that you can cook different recipes in small portions, and then taste and compare.

We will need:

• cabbage - 1 kg
• bell pepper - 2 pcs.
• carrots - 2 pcs.
• onions - 1-2 pcs.
• sugar - 3 tbsp. l.
• salt - 1 tbsp. l.
• vegetable oil - 100 ml
• vinegar 6% - 50 ml (9% - 35 ml)

1. Chop the vegetables. Shred cabbage, carrots and sweet peppers with a grater. We put the vegetables in a large container, it is very convenient to take a large baking sheet for this.

2. Spread the chopped cabbage.

3. Then spread the grated carrots on top.

4. Put the peppers and onions, cut into half rings, on the carrots. We prepare salad dressing - mix salt, sugar, vegetable oil and vinegar in a separate saucepan, stir and pour over vegetables with this dressing.

5. With our hands, only slightly kneading, mix all the ingredients.

Gently rub the cabbage with vegetables with your hands so that it does not become too soft.

6. When all the vegetables are mixed, the salad should stand at room temperature for 30-40 minutes. During this time, it will be saturated with brine and become softer.

7. We transfer the salad into clean glass jars, close with plastic or glass lids and send it to the refrigerator for storage. Such a salad can be consumed after 8-10 hours, and stored for about 2 weeks.

8. And if you want to prepare a salad for long-term storage for the winter, then I recommend simply boiling the jars of salad in a pot of boiling water and closing them with airtight lids.

Cabbage as a salad in a jar - a delicious recipe for the winter

A very simple and delicious cabbage salad recipe for the winter. Please note that this recipe contains a minimum of products, but if the cabbage is born, be sure to try cooking.

We will need:

• cabbage - 8 kg
• carrots - 1 kg
• tomato sauce - 1 liter
• vegetable oil - 1 cup
• vinegar 9% - 300 ml
• sugar - 1 cup
• salt -1/2 cup
• Bay leaf
• black peppercorns

1. Cabbage cut into thin strips. Perhaps you prefer to grate the cabbage on a special grater.

2. Grind carrots with a grater. Mix vegetables in a deep saucepan.

3. Add tomato sauce, salt, sugar, vinegar to the pan and pour over the salad with vegetable oil. Mix well and knead a little.

4. Leave the salad in the pan for a day to pickle.

5. The next day, the salad will need to be boiled. We put the pan on the stove, bring the salad to a boil and after boiling, cook for 10-15 minutes.

6. We lay out the hot salad in sterilized jars and roll them up with metal lids.

Delicious cabbage salad for the winter "Autumn" - video

Bright colorful cabbage salad, I think you will also like it.

There are so many cabbage recipes and all are delicious that I will try to develop this topic further. After all, cabbage is a healthy, low-calorie vegetable. And this means that you need to try to stock up on vitamins in sufficient quantities for the winter. And although many people say that there are no vitamins left in such canned food with vinegar, I am of the opinion that it is better to preserve your seasonal and organic vegetables than to buy "fresh" ones with nitrates in winter. But everyone decides for himself.

And I wish you delicious delicacies in your pantries.

White, red, colored, kohlrabi ... Here it is, the queen cabbage - a delicious and indispensable vegetable in winter salads, the main character among the blanks! And what a benefit! What is sauerkraut rich in vitamin C. However, you should not limit yourself to harvesting only sauerkraut or pickled cabbage for the winter. Every housewife, of course, dreams of preserving all the benefits of the autumn harvest for the winter, but it would also be nice to make the cooking process much easier in the cold season. What to do in this case? Of course, close delicious salads for the winter from cabbage. They are always ready to help. Imagine that you have prepared some side dish, got a cabbage salad prepared for the winter, and now - a hearty and light lunch or dinner is ready.

It is wonderful that cabbage salads for the winter can be made with the addition of various vegetables: tomatoes, cucumbers, eggplants, carrots, onions, sweet peppers, mushrooms and rice. Dill, parsley, herbs and spices are an integral part of any cabbage salads for the winter, they give them a special piquancy and extraordinary taste. With proper processing, salads can be stored for a very long time. Do not deny yourself this pleasure, replenish your stocks, try to prepare cabbage salads for the winter.

Salad "Cabbage in sauce"

Ingredients:
3 kg of cabbage
2 kg tomatoes,
500 g carrots
500 g sweet pepper,
100 g garlic
½ stack vegetable oil,
10 tsp salt,
¾ stack. Sahara,
¼ tbsp 6% vinegar.

Cooking:
Wash tomatoes, carrots, sweet peppers and garlic, peel and pass through a meat grinder. Then add oil, vinegar, sugar and salt. Bring the mass to a boil. Shred the cabbage and dip it into the boiling sauce. Stir and cook for 25 minutes. Arrange the hot salad in sterilized jars and roll up.

Ingredients:
2.5 kg cabbage,
600 g tomatoes,
800 g beets,
500 g carrots
7 bulbs
5 sweet peppers
10 tsp salt,
1 tbsp Sahara,

1 stack 9% vinegar,
10 black peppercorns,
4 bay leaves.

Cooking:
Grate carrots and beets on a coarse grater and fry in a small amount of vegetable oil for 15 minutes. Chop the rest of the vegetables and mix with the beet mass and spices. Add oil and simmer for 1 hour. Then put in sterilized jars, roll up and wrap until completely cool.

Ingredients:
5 kg of cabbage
1 kg of multi-colored sweet pepper,
1 kg carrots
1 kg of onion
500 ml vegetable oil.
4 tbsp salt,
350 g sugar
500 ml 6% vinegar.

Cooking:
Grate the carrots on a coarse grater, cut the cabbage and pepper into strips, chop the onion. Put everything in a large enameled container, add vegetable oil, salt, sugar and vinegar and leave, stirring occasionally, for 12 hours. Then spread the mass in sterilized jars, close with nylon lids and store in a cold place.

Ingredients:
1 kg of cabbage
1 medium beetroot
1 head of garlic.
For marinade:
½ stack water,
½ stack vegetable oil,
½ stack Sahara,
1.5 tbsp salt,
½ stack 9% vinegar.

Cooking:
Grate the vegetables on a coarse grater, chop the cabbage, remember without salt and mix with vegetables. For the marinade, boil water, vegetable oil, sugar, salt, cool, add vinegar and pour over the vegetables. Put the resulting mass under oppression for the night. Then arrange the salad in jars and store in a dark, cool place.

Ingredients:
1 kg green tomatoes
1 kg of cabbage
2 sweet peppers
2 bulbs
100 g sugar
30 g salt
1.5 stack. 9% vinegar,
5 peas of black and allspice.

Cooking:
Cut the vegetables into medium-sized pieces, mix, salt and soak in an enamel pan under pressure for 8-12 hours. Drain the released juice, and season the vegetables with pepper, sugar and vinegar. Bring the mixture to a boil and simmer for 10 minutes. Spread the hot salad hot in jars and sterilize (1 liter jar for 20 minutes). Roll up.

Ingredients:
5 kg of cabbage
2 kg eggplant,
1 kg carrots
1 kg sweet pepper
2 hot peppers
1 stack minced garlic,
1 stack vegetable oil,
3 tbsp Sahara,
500 ml 6% vinegar,
salt - to taste.

Cooking:
Chop the cabbage, boil the eggplant in salted water and cut into pieces. Grate the carrots on a coarse grater, peel the sweet and bitter peppers and finely chop. Mix all the vegetables, salt to taste, add sugar, oil, vinegar and leave to infuse for 2 hours. Then put the vegetables in jars (preferably 0.75 l) and sterilize for 20 minutes. Roll up and wrap until completely cool.

Ingredients:
1.3 kg cabbage,
500 g sweet pepper,
300 g onion
400 g carrots
50 g parsley,
50 g celery
1 stack vegetable oil.
Based on a 0.5-liter jar:
½ tsp salt,
1 tsp Sahara,
2 tbsp 5% vinegar
2 peas of bitter and allspice.

Cooking:
Heat vegetable oil to a boil and cool slightly. Shred the cabbage. Cut the pepper and onion into rings, after removing the seeds from the pepper. Grate carrots on a coarse grater. Finely chop the parsley and celery. In prepared 0.5 l jars, pour 2 tbsp. l. vegetable oil and, laying chopped vegetables in small portions, add salt, sugar, vinegar, bitter and allspice. Fill jars tightly with salad and soak for 1 hour, covered with lids, then sterilize 0.5 l jars for 60 minutes and roll up.

Ingredients:
1 kg of cabbage
1 kg sweet pepper
1 kg carrots
500 g onion
1.5 stack. vegetable oil,
2 tbsp salt,
1 tsp ground black pepper.

Cooking:
Cut the onion into small cubes and mix it with a teaspoon of salt, cover and leave for 12 hours. Cut the pepper into narrow and short strips. Grate the carrots on a coarse grater, chop the cabbage finely. Peppers, carrots, cabbage, mix with the remaining salt and leave for 12 hours. After this time, squeeze the vegetables from the juice. Stir the salad, add oil, ground black pepper and mix thoroughly again. Put the mass in dry, clean jars, close and sterilize for 20 minutes. Roll up.

Salad with cabbage and cucumbers "To the winter table"

Ingredients:
1 kg of cabbage
1 kg cucumbers
500 g carrots
500 g tomatoes,
500 g sweet pepper,
500 g onion
1 stack vegetable oil,
2 tbsp salt,
1 tbsp Sahara,
⅓stack 10% vinegar.

Cooking:
Shred the cabbage. Grate cucumbers (with peel) and carrots on a coarse grater. Cut the onion and pepper into cubes. Blanch the tomatoes and peel them. Put all the ingredients in a large container, add salt, sugar, vegetable oil, vinegar, mix and cook for 3 minutes. Place the warm salad in sterilized jars and sterilize for 5 minutes. Roll up.

Ingredients:
2 kg of cabbage
2 kg boiled mushrooms,
1 kg carrots
1 kg of onion
500 ml vegetable oil,
7 tbsp Sahara,
3 tbsp salt,
300 ml 9% vinegar.

Cooking:
Boil the mushrooms in advance in salted water until tender, drain them in a colander and rinse with cold water. Grate the carrots on a coarse grater, chop the cabbage into strips, chop the onion. Fry the onion and carrot in a little oil until translucent, add the cabbage, mushrooms and the remaining oil. Bring the mass to a boil and simmer over low heat under the lid for 30 minutes. Then salt, add sugar and vinegar, mix and simmer for another 30-40 minutes, stirring occasionally. Put the finished mass in sterilized jars, roll up and wrap until completely cool.

Cabbage salad "A little of everything"

Ingredients:
2 kg of cabbage
2 kg tomatoes,
2 kg zucchini,
1 kg carrots
1 kg of onion
500 ml vegetable oil,
200 ml 9% vinegar,

Cooking:
Wash all vegetables thoroughly, peel and finely chop, mix and simmer in vegetable oil over low heat for 40 minutes, stirring occasionally. At the end, add salt, pepper, vinegar. Stir and let boil. Put the finished salad hot in sterilized jars, roll up and wrap for 2-3 hours.

Cabbage salad with beans "Garden all year round"

Ingredients:
2 kg of cabbage
1 kg carrots
1 kg of onion
1 kg of tomatoes,
1 stack boiled beans,
400 ml vegetable oil,
8 peas of allspice,
4-5 bay leaves,
½ stack Sahara,
1.5 tbsp salt,
1 tbsp 70% vinegar.

Cooking:
Chop the cabbage, cut the onion and tomatoes into cubes, grate the carrots on a coarse grater. Put the vegetables in a saucepan, add vegetable oil, sugar, salt and simmer for 20 minutes, stirring occasionally. Then add the boiled beans, peppercorns and bay leaf and continue to simmer, stirring, for another 15-20 minutes. At the end of the stew, add vinegar, sweat a little more and arrange in sterilized jars. Roll up, wrap and leave to cool completely.

Ingredients:
2 kg of cabbage
1 kg beets,
1 kg of onion
1 kg carrots
7 bell peppers
1 stack water,
10 peas of allspice,
1 bay leaf,
½ bunch of parsley
½ bunch dill,
1 stack tomato paste,
⅓ stack. Sahara,
½ stack salt,
½ stack 9% vinegar.

Cooking :
Chop the cabbage, grate the beets on a coarse grater, mix and cook for 25 minutes. then add to the mass the onion, cut into half rings, carrots grated on a coarse grater, pepper cut into thin half rings, peppercorns, salt, sugar, bay leaf, chopped herbs, tomato paste, vinegar and cook for another 30 minutes from the moment of boiling. Place the finished product in 0.5 l jars, sterilize for 10 minutes and roll up.

Wakuska from red cabbage "Masquerade"

Ingredients:
3 kg red cabbage
300 g onion
800 g sour apples,
1 tbsp cumin seeds,
2.5 tbsp salt.

Cooking:
Chop the cabbage, cut the apples into slices, and the onion into rings. Salt the cabbage, mix well with your hands, add apples, onions, cumin and mix again. Then put in a container, cover with a cloth, a lid and set the oppression. Keep at room temperature for 3-4 days. After the time has passed, place the snack in sterilized jars, close with plastic lids and store in the refrigerator.

Cauliflower salad with winter rice

Ingredients:
1.3 kg cauliflower,
1.3 kg of tomatoes,
500 g carrots
2 sweet peppers
250 g rice
2 cloves of garlic
125 ml vegetable oil,
2 tbsp Sahara,
greens (parsley, dill) - to taste,
salt, black ground pepper - to taste.

Cooking:
Separate the cauliflower into florets and blanch for 4 minutes. Pass the tomatoes and garlic through a meat grinder. Boil rice until tender. Grate the carrots on a coarse grater, cut the pepper into small pieces. Finely chop the greens. Then combine everything in a separate saucepan and bring to a boil. Then boil for 30 minutes and roll into jars.

Ingredients:
1 kg cauliflower,
1 kg of corn
1.5 kg of tomatoes,
500 g sweet pepper,
500 g carrots
500 g onion
5 garlic cloves,
¼ stack. vegetable oil,
2 tbsp Sahara.
1.5 tbsp salt,
1 stack 9% vinegar.

Cooking:
Boil the cabbage in salted water until half cooked, cool and disassemble into inflorescences. Boil the corn in salted water and separate into grains. Finely chop the pepper, and pass the tomatoes and garlic through a meat grinder. Cut onions and carrots into small cubes and fry in vegetable oil together with pepper. Put the prepared vegetables in an enamel pan, add salt, sugar, vinegar and cook for 30 minutes. Place the hot salad in prepared jars (0.7 l), cover with lids, sterilize for 15 minutes and roll up. Turn the jars upside down and leave to cool completely.

Cauliflower salad with mayonnaise "Original"

Ingredients:
2 kg cauliflower,
6 kg yellow tomatoes,
2 hot peppers
3 heads of garlic
400 ml mayonnaise,
1 bunch of green parsley,
2 stack vegetable oil,
1 tsp ground coriander,
1 tsp ginger,
1 tsp nutmeg,
½ tsp crushed mint,
1 tsp ground black pepper,
1 stack Sahara,
2 tbsp salt,
1 tbsp 70% vinegar.

Cooking:
Pass the tomatoes, garlic, hot peppers and parsley through a meat grinder. Add mayonnaise, spices, ground pepper, sugar and salt. Boil 40 minutes. Separate the cauliflower into florets, roll in flour and fry in vegetable oil. Dip the cabbage into the boiling sauce and cook for 40 minutes. Add vinegar at the end of cooking. Arrange the finished salad in sterilized jars and roll up.

Preparing salads for the winter from cabbage is easy. This process is undoubtedly creative, where you can fully show your imagination and create your own recipe, taking any of the above as a basis, slightly changing the composition of the products, but keeping the proportions. The main thing is to observe the right amount of preservatives: salt, sugar, vinegar, and what vegetables to add to your favorite cabbage is a matter of taste. And on our website you can find even more salads for the winter.

Good luck preparing!

Larisa Shuftaykina

"- cabbage salad for the winter. 10 recipes for delicious, popular snacks that will decorate your table and diversify the menu in the winter season.

In our country, cabbage is probably the most common and important vegetable grown in agriculture.

It grows all over the world, except, of course, the north and deserts.

Already in the Stone Age, people grew this vegetable, and Pythagoras, a well-known mathematician in ancient times, was engaged in its healing properties and selection.

And now this beautiful vegetable has hundreds of varieties.

Variety "Kale"

Also, cabbage has become widespread as an ornamental plant, perfectly decorating city flower beds, for example, the Kale variety, which is more useful than white cabbage, although it has not yet become widespread in our country.

In Rus', after September 27, it was a tradition for all the people to harvest cabbage for the winter, it was time for fun evenings - skits, which lasted two weeks. Hence the name of the modern form of funny theatrical performance.

So, the conversation will be about how to cook a cabbage appetizer for the winter.

I offer you the best proven recipes, cook and you will not regret

Cabbage salad with carrots and bell peppers

Ingredients:

• 1.5 kg cabbage
• 300 gr. carrots
• 300 gr. bell pepper
• 300 gr. Luke
• 105 gr. Sahara
• 1.5 st. l. salt
• 150 ml vegetable oil
• 150 ml vinegar 9%

Cooking:

Finely chop the cabbage

Peel the peppers, cut into thin strips

Onion cut into small cubes

Mix prepared vegetables in a large bowl.

Add oil, vinegar. Add sugar, salt. Mix everything thoroughly

We lay out the finished salad tightly in sterilized jars so that the vegetable mass is in brine, roll it up with sterilized lids

Salad with carrots and onions - Kuban

Ingredients:

• White cabbage - 250 g
• Carrots - 150 g
• Bulgarian pepper - 150 g
• Onion - 150 g
• Tomatoes - 250g
• Cucumbers - 150 g
• Chili pepper - 0.5 pcs
• Salt - h. with a slide
• Sugar - 10 - 15 g
• Ground paprika - 0.5 tsp.
• Vinegar 9% - 15 ml
• Vegetable oil - 50 g
• Allspice - 4 - 5 peas

Cooking:

1. Finely chop the cabbage
2. Onion cut into thin half rings
3. Finely chopped hot pepper
4. Tomatoes cut into slices
5. Cucumbers cut into half circles
6. Add salt, sugar, paprika, oil, vinegar, bay leaf, peppercorns
7. Mix everything thoroughly, leave for 2 hours, mix vegetables every 30 minutes
8. Put on fire, bring to a boil, simmer for 20 minutes from the moment of boiling, stirring
9. Arrange in sterilized jars, roll up with sterilized lids

Cabbage salad with tomatoes

Ingredients:

• 1 kg cabbage
• 3 carrots
• 4 pcs tomatoes
• 5 tooth garlic
• 2 onions
• st.lodge ground coriander
• bunch of parsley
• Art. lies. with a hill of salt
• 100 g sugar
• 100 ml vegetable oil
• 12 st. lies. vinegar 9%
• 150 ml water

Cooking:

Finely chop the fork into thin strips

Peel the carrots, rub on a coarse grater

Tomatoes cut into small pieces

Onion cut into half rings

Garlic rubbed on a fine grater

We chop the greens not very finely

We mix the chopped vegetables, except for the tomato, add the coriander. We mix everything well

For the marinade, add water and oil to a saucepan. Add salt, sugar, mix everything

We put on fire, bring to a boil, stir until the salt and sugar dissolve, remove from heat

Add vinegar, stir

Add tomatoes, herbs to vegetables

Pour the marinade, mix everything thoroughly, leave for 1 hour

We lay out the salad in sterilized jars

Roll up with sterilized lids, let cool

Cauliflower salad

Based on 6 cans of 700 gr.:

• 3 kg cauliflower
• 3 carrots
• 3 pods of hot pepper
• 4 heads of garlic
• 2 bunches curly parsley
• For marinade:
• 1.5 liters of water
• 1 st. Sahara
• 1 st. vegetable oil
• 3 art. l. salt
• 15 allspice peas
• 1 st. vinegar 9%

Cooking:

Coarsely chop the parsley and spread the first layer in a bowl, but not aluminum

Cut the garlic into circles, lay out the next layer

We rub the carrots on a grater with thin circles, spread them in the next layer

Peel the peppers, cut into half rings, 1 cm wide

Add on top of vegetables

We spread the cabbage, disassembled into inflorescences

For marinade - put water in a saucepan on fire, bring to a boil

Add sugar, oil, salt, peppercorns, vinegar

Pour the vegetable mass with marinade, cover with a flat plate, put the load, leave for 1 day

After a day, the whole mass is thoroughly stirred.

Put in sterilized jars, tamp tightly, pour marinade, cover with sterilized lids

In a large container, laying the bottom with a towel, expose the jars, fill with water

Pasteurize for 20 minutes from the moment of boiling, at the end tightly twist the lids

Have to take:

• 1 kg cabbage
• 4 garlic cloves
• 3 bell peppers
• 2 carrots
• 1 bulb
• 6 art. l. vegetable oil
• 5 st. l. Sahara
• 2 tbsp. l. salt
• 1.5 st. l. acetic acid 70%
• 1 tsp black pepper
• 1 tsp hot red pepper

Cooking:

1. Cabbage cut into medium cubes
2. Pepper, de-seeded and cut into strips, 1 cm wide
3. Peel and grate carrots on a Korean grater
4. Pour vegetables into a bowl
5. Add a mixture of peppers, salt, sugar, mix thoroughly
6. Pour in acetic acid, mix again
7. Onion cut into large cubes
8. Heat oil in a frying pan, fry until translucent
9. Pass the garlic through a press, add to the onion
10. Transfer the still hot onions and garlic to the pan, mix and leave for 1 hour
11. Arrange the salad in sterilized jars, cover with sterilized lids
12. Lay the bottom of a large container with a towel and put the jars, pour water
13. Sterilize 1 liter jar - 20 minutes, 1.5 liter jar - 30 minutes
14. Close the lids tightly, turn the jars upside down, cover with a warm cloth, let cool

Cabbage salad for the winter "Fly away"

Have to take:

• 1 kg cabbage
• 4 medium carrots
• 6 garlic cloves
• 0.5 st. water
• 0.5 st. vegetable oil
• 0.5 st. Sahara
• 1 st. l. salt
• 10 st. l. vinegar 9%

Cooking:

1. Shred cabbage
2. Grated carrots on a coarse grater
3. Pass the garlic through a press
4. Mix everything thoroughly, kneading with your hands.
5. Pour oil into water, add sugar, salt
6. We put the marinade on the fire, bring to a boil, stirring until the sugar and salt dissolve.
7. Remove from heat, add vinegar
8. Pour the marinade over the vegetable mass, stir, cover with a flat plate, leave for 2 hours
9. We lay out the finished salad in sterilized jars and twist tightly with sterilized jars

Cauliflower salad in tomato juice

Ingredients:

• 2 kg cauliflower
• 2 kg tomatoes
• 200 g bell pepper
• 50 g garlic
• 100 g sugar
• 2 tbsp. lies. salt
• glass of vegetable oil
• 150 ml vinegar 9%

The weight is indicated for already prepared, chopped vegetables. Calculation for five 1-liter cans

Cooking:

1. Wash the tomatoes, pour boiling water over them, leave for 1-2 minutes, remove the skin
2. Grind in a blender
3. Remove seeds from peppers, cut into strips
4. Add salt, sugar, butter
5. Place over medium heat, bring to a boil
6. Put the cabbage, disassembled into inflorescences
7. Bring to a boil, cover with a lid, cook for 20 minutes over low heat.
8. Arrange vegetables in sterilized jars, close tightly with sterilized lids.
9. Turn the jars over, wrap them in a warm cloth and leave to cool completely.

Cabbage salad for the winter "Fergana"

Ingredients:

• 3 kg cabbage
• 3 kg red tomatoes
• 1.5 kg red bell pepper
• 2 kg carrots
• 2 kg cucumbers
• 2 kg white onion
• 200 gr. vegetable oil
• 10 gr. ground black pepper
• 5 st. l. salt
• 3 art. l. acetic acid 70%
• 3 bunches of dill
• 3 bunches of parsley

Cooking:

1. Finely chop the cabbage
2. Cut tomatoes into small cubes
3. Remove seeds from peppers and cut into thin strips
4. Grate carrots on a Korean grater
5. Cucumbers cut into medium cubes
6. Onion cut into small cubes
7. Finely chop greens
8. Add sugar, salt, pepper, vinegar, oil
9. Mix everything thoroughly
10. Arrange the vegetable mass in sterilized 1 liter jars
11. Sterilize 1 hour, roll up with sterilized lids
12. Turn over, cover with a warm cloth and leave to cool completely

red cabbage salad

Required products:

• 1 kg red cabbage
• 300 gr. bell pepper
• 3 onions
• 8 art. l. vegetable oil
• 250 ml water
• 4 tbsp. l. vinegar 9%
• 1 tsp Sahara
• 2 cloves (buds)
• Bay leaf
• 7 black peppercorns
• 5 allspice peas
• 1 st. l. salt

Cooking:

1. chop heads of cabbage
2. Remove seeds from peppers, cut into strips
3. Onion cut into half rings
4. Add salt, mix, leave for 10 minutes
5. Bring water to a boil, add sugar, pepper, bay leaf to taste, cloves
6. Boil 5 minutes, add vinegar
7. Arrange vegetables in sterilized jars
8. Heat oil to 70 degrees
9. Pour jars with hot marinade and add oil on top
10. Cover with sterilized lids, sterilize
11. Roll up lids, let cool.

Vegetable salad for the winter - video recipe

How nice it will be to open a jar of salad and potatoes on a cold winter day and remember the hot summer.

If you have your own original, interesting recipes, share them with readers in the comments, I will be very grateful to you.