Snack from cabbage for the winter. A delicious recipe for cabbage salad with vegetables "Memories of Summer"

Hello my dear friends! Today I return to the topic of blanks again. We will consider various recipes delicious cabbage salads for the winter. Whatever option you make it, it will always be just an amazing snack for all occasions.

You won't believe how much you can make from this wonderful vegetable - and how to do it with stuffing from it. Yes, many things are possible.

In the cold season, we always lack vitamins and such preparations will not only be in place on any table, but also very useful for our body. Every time you open a jar with such a salad, you will smell the summer and you will become a little warmer.

But, to be honest, I never prepare a lot, just a few jars. We eat them quickly and again we have to harp new portions, but in a different way, I love variety.

So, all recipes are personally tested and evaluated by my family members and are recommended to everyone, as they are insanely delicious.

Salad "Autumn" from cabbage with bell peppers, carrots and onions for the winter

I always start my preparations with this salad. It is quite simple and it turns out very tasty and crispy cabbage. It can be served as independent dish to the table, and make wonderful cabbage soup with it.

Ingredients (weight measured in pure form):

• Cabbage - 5 kg
• Carrots - 1 kg
• Onion - 1 kg
• Vegetable oil - 0.5 l
• Bulgarian red pepper - 1 kg

Marinade:

• Sugar - 350 gr
• Coarse salt - 4 tbsp.
• Water - 1 liter
• Vinegar (fruit) 6% - 300 ml

Cooking:

1. Shred the cabbage. Grate the carrots into large Korean grater. Bulgarian pepper cut in small pieces. Onion cut into half rings. Put all the vegetables in a deep dish and lightly press to release some of the juice.

2. Now add salt, sugar, water, vegetable oil and any fruit vinegar. Mix everything thoroughly and leave to brew for two hours. During this time, the vegetables will release their juice.

By the way, the most popular fruit vinegar is apple cider vinegar. It is very widely used not only in cooking, but also in cosmetology or medicine.

3. After the vegetables have infused, arrange them in jars on the shoulders and pour the remaining juice evenly. Put the filled jars in large saucepan, cover with lids and pour water into the pan. Water should cover the jars to the middle. Put on fire and sterilize from the moment of boiling from 20 to 40 minutes.

If you have 0.5 liter jars, then 20 minutes will be enough for you. 700 gram jars need 30 minutes of sterilization. It takes 40 minutes for 1 liter cans.

4. After sterilization, carefully remove them from the pot and roll up the lids. Leave the jars to cool down room temperature, and then can be put away in a place to store blanks. You can store such a salad in a cool place, and at room temperature all winter.

Kuban salad of cabbage, cucumbers and tomatoes without sterilization

This is one of the most famous recipes Well, who does not know such a salad. This is just a storehouse of vitamins, because it contains several various vegetables containing a lot of useful stuff. When I make this appetizer, I always make a little more so that the rest can be eaten right away. Because while it is being prepared, the smell is simply breathtaking and the appetite rises great.

Ingredients:

• Cabbage - 1 kg
• Tomatoes - 1 kg
• Bulgarian pepper - 5-6 pieces
• Cucumbers - 1 kg
• Carrots - 500 gr
• Onion - 500 gr
• Salt - 1.5 tablespoons
• Sugar - 100 gr
• Vinegar 9% - 150 ml
• Vegetable oil - 250 ml
• Black peppercorns

Cooking:

1. Chop cabbage in any way convenient for you. Grate the carrots coarse grater. Onion cut into quarters of rings. Cut the tomatoes into medium pieces. Cucumbers - not very thin half rings. Cut the peppers into medium strips.

2. Put all the vegetables in one bowl and mix. Salt, add sugar, some vinegar and vegetable oil. Mix well again and leave for 1-2 hours for the juice to stand out.

If desired, you can add fresh chopped herbs. For example, dill or parsley.

3. After the elapsed time, transfer the vegetables to the pan along with the juice that has stood out, add peppercorns, pour in the rest of the vinegar and put on fire. After boiling, cook for another 15 minutes, stirring occasionally.

4. Then arrange the salad in jars, evenly distributing vegetable juice. Roll up the jars with lids and turn over. Wrap in a warm blanket and leave to cool completely. Then clean up in the storage of blanks.

Delicious winter salad of cauliflower and tomatoes with bell peppers

This appetizer seems to be so simple. But in fact, just a bomb that will explode with incredible and amazing taste in your mouth. I'm already salivating. Try it for sure. From this composition of products, 4.5 liters of salad are obtained.

Ingredients:

• Cauliflower - 2 kg
• Tomatoes - 2 kg
• Bulgarian pepper - 2 pcs
• Garlic - 2 heads
• Sugar - 100 gr
• Salt - 2 tablespoons
• Vegetable oil - 1 cup
• Allspice peas - to taste
• Table vinegar 9% - 10 tablespoons

Cooking:

1. Divide the cabbage into inflorescences and wash. Wash the tomatoes and place in a deep bowl. Pour boiling water over them and leave for a couple of minutes. After that, remove the skin from them. And then pass through a juicer or meat grinder. You can also use a blender.

Cut the peppers in half and clean them from the stalk, partitions and seeds. And then cut them into large pieces, each half into three or four parts. Finely chop the garlic.

2. Put the pepper in the pan, pour over the cooked tomato juice, add salt, sugar and vegetable oil. Mix everything and put the pan on medium fire. Bring to a boil.

3. After it boils, add the cabbage. Bring to a boil again, close the lid and simmer for 20 minutes. 5 minutes before the end, add allspice, garlic and vinegar.

4. Arrange the finished snack in sterile jars and seal with lids. Turn the jars upside down and cover with a blanket. Leave them in this position until they cool completely. Then you can put them in a place for storing blanks.

And to make sure that I'm not lying about its taste, just put a little on your plate for a sample and then you will understand everything.

Video recipe for cucumber and cabbage salad for the winter - lick your fingers

Two of the most popular and favorite snack vegetables in one jar. Isn't this a miracle? Of course, this salad is a must-try and you will fall in love with it from the very first time. The composition of the recipe, for convenience, I wrote out, and see the preparation itself in the video.

Ingredients:

• Cucumbers - 2.5 kg
• Cabbage - 2.5 kg
• Onion - 1 kg
• Garlic - 150 gr
• Hot pepper - 3 pcs
• Dill - 200 gr
• Salt - 3-4 tablespoons
• Sugar - 1 cup
• Bay pepper - 5 pcs
• Peppercorns - 1 tablespoon
• Vegetable oil - 250 ml
• Vinegar 9% - 250 ml

I also make vinaigrette out of it in the winter. It turns out very tasty. Although he goes by himself, how excellent independent snack. And if you serve it with potatoes, you can swallow your tongue in general.

Five-minute cabbage salad with brine in jars under iron lids

Why do I call it "five minutes"? Yes, because such a salad is prepared quite quickly and easily. And you can eat it the next day. From the proposed composition of the products, 2.5 liters are obtained ready snack and a little more to try.

Ingredients:

• Cabbage - 2 kg
• Bulgarian red pepper - 5 pcs
• Onion - 5 pcs
• Carrots - 5 pcs
• Salt (coarse, without iodine), ground pepper- taste
• Sugar - 1 cup
• Vinegar 9% - 1 cup
• Vegetable oil - 1 cup

Cooking:

1. Chop the cabbage. Peel the onion and cut into half rings. Then grate the carrots on a coarse grater. Peel the bell pepper from the stalk and seeds, cut it into strips. Put all the vegetables in a deep bowl, add salt, ground pepper.

2. Pour vinegar, vegetable oil into a separate bowl and add sugar. Stir well so that the sugar is completely dissolved.

3. Stir the vegetables evenly and remember them with your hands until the cabbage juice stands out. Then pour in the brine and mix well again.

4. After that, arrange the vegetables in sterilized jars, properly tamping and evenly distributing the brine, so that there is enough everywhere.

5. Now put a kitchen towel or any other clean cloth in a wide pan at the bottom. Put the jars in there and cover them with lids. Pour in there cold water about two-thirds of the jar and put the pan on the fire. When the water boils, sterilize for about 15-25 minutes, depending on the size of the jar.

6. When you sterilize the salad, very carefully remove the jars and tighten the lids tightly. Leave to cool at room temperature. Then just put it away in your bins.

Delicious salad with cabbage and eggplant without sterilization

Here's an option for you Korean cuisine. This recipe is especially appreciated by my husband. The salad is quite spicy. For those who like it spicier, it will be just what you need. It is called "He" from vegetables - one of the popular Korean food, which also has a lot of recipes. This one is one of them.

Ingredients:

• White cabbage - 1 kg
• Eggplant - 1 kg
• Garlic - 1 head
• Carrots - 350 gr
• Hot red pepper - 1 pc.
• Allspice - to taste
• Salt - 1.5 tbsp.
• Vinegar 5% - 0.5 cup

Cooking:

1. Cut the stalks off the eggplants and put them in a pot of boiling water. Boil them for 6-8 minutes, then remove from the pan and let cool.

2. Then chop the cabbage. Grate carrots with a Korean nozzle. Squeeze the garlic through a press. Peel the hot peppers from the stalk and seeds, and then cut into small pieces. Cut boiled eggplant into cubes. Put all the prepared vegetables in a deep bowl, salt, add allspice peas and vinegar.

3. Using your hands, mix the salad well. Then put into jars and tightly close the lids. Store in a cold place. After 8-10 days, this snack will be ready. You can continue to store it in a cool place or eat it already.

A step-by-step recipe for salad "Hunter" from cabbage for the winter

The salad was very popular. Soviet time. It goes well with any side dish and meat dish. Due to its composition, it contains a lot of vitamins. And, of course, it is very tasty. Otherwise, it cannot be!

Ingredients:

• Cabbage - 0.5 kg
• Carrots - 0.5 kg
• Cucumbers - 0.5 kg
• Bulgarian pepper - 0.5 kg
• Onion - 0.5 kg
• Tomatoes - 1.5 kg
• Sugar - 100 gr
• Salt (coarse) - 45 kg
• Vegetable oil - 125 ml
• Vinegar 9% - 75 ml
• Black peppercorns - 5 pcs
• Bay leaf - 3 pcs

Cooking:

1. Wash all vegetables thoroughly and peel if necessary. Finely chop the cabbage. Cut carrots and cucumbers into slices. Remove the seeds from the pepper and cut into large strips. Cut the onion into quarter rings. Tomatoes need to be cut into large slices.

Pour half of the vegetable oil into a large saucepan. Now we begin to lay out the vegetables in layers - first carrots, then cabbage, onions, cucumbers, peppers and last layer lay out the tomatoes. Pour the second half of the oil on top.

2. Put the pot on the fire and cook covered until boiling over medium heat. This will take approximately 15 minutes. Then you can add salt, sugar, Bay leaf, peppercorns and mix vegetables. Then bring to a boil and pour in the vinegar, cover the pan with a lid and cook for 5 minutes.

3. Prepare clean sterilized jars and boil the lids. Arrange the salad in them, evenly distributing the vegetables and the released juice.

4. Lay a cloth on the bottom of the pan and place the jars there. Cover them with lids. Pour hot water on the shoulders of the cans and put on fire. Bring to a boil and sterilize for 5-10 minutes.

If you have cans of 0.5 liters, then 5 minutes is enough. If 1 liter - sterilize for 10 minutes.

5. When the sterilization process is completed, carefully remove the jars and close them tightly with lids. Turn over, wrap and leave for 2-3 hours. Then turn back and leave to cool completely at room temperature.

Sweet cabbage salad with beets in a jar

There are many ways to prepare these vegetables together, but this one is one of my favorites. When it is fully cooked, it will acquire a beautiful and rich beetroot color. In winter, you can cook wonderful borscht from it or eat it with your favorite side dish.

Ingredients:

• Cabbage - 3 kg
• Beets (medium) - 3 pcs
• Garlic - 5 cloves
• Carrots - 2 pcs
• Bulgarian pepper - 3 pcs
• Salt - 3 tablespoons
• Sugar - 0.5 cups
• Vinegar 9% - 0.5 cup
• Water - 3 liters
• Peppercorns - 10 pcs
• Bay leaf - 3 pcs

Cooking:

1. Cut the cabbage into large cubes. Cut carrots, bell peppers and beets into large strips. Place the vegetables in a bowl. Then mix all the vegetables.

2. Peel the garlic and cut the cloves into slices or circles. Put it on the bottom in sterile jars. Then put it on tight vegetable mix to the very top, but do not tamp.

3. Pour water into a saucepan, add peppercorns, bay leaf, sugar and salt. Bring the marinade to a boil. When it boils, add vinegar and simmer for 5 minutes, then turn off the heat.

4. Pour the marinade over the vegetables to the top and cover with lids. Let stand like this for 3 minutes, then twist them tightly. Leave at room temperature for a day, and then put in cool place for storage. You can try it already in three days.

Dear friends, I tried to lay out for you as many and varied options as possible so that you can choose any recipe you like for yourself. It remains only to stock up on vegetables and start cooking.

Good luck with your preparations! Bye!

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 yes sauerkraut, in my opinion, are a mandatory attribute 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 storage. 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 are united by several signs - vegetables have a pleasant sweet and sour taste and quite 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 peppers- 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 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 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 put to sterilize 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 don't like spicy, just reduce the quantity. 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. IN separate saucepan boil water, 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 great addition tomatoes and bell peppers will become 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 it up a bit. On separate frying pans sauté the onion and bell pepper.

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

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

5. 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. hot salad Pour into sterilized jars and seal with 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 Bell pepper, 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 peppers and onions on carrots, cut into half rings. 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 shift the salad into clean glass jars, close with plastic or glass lids and store in the refrigerator. Such a salad can be consumed after 8-10 hours, and stored for about 2 weeks.

8. And if you want to make a salad for long storage for the winter, 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

Very simple and delicious recipe cabbage salad 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 for the winter. enough. 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 storerooms.

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

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 its healing properties, the selection was carried out by himself, the well-known mathematician in antiquity, Pythagoras.

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 modern form funny theatrical performance.

So let's talk about how to cook cabbage snack 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

Rub the garlic on 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 original interesting recipes, share them with readers in the comments, I will be very grateful to you

The best selection! Salads are eaten in winter with a bang! A real lifesaver on our table is cabbage salads made for the winter in jars. It is very convenient to store them simply in the apartment, there is always a jar of delicious and useful addition for dinner or lunch.

Cabbage salads for the winter

We make salads at home from white and red cabbage, from broccoli and cauliflower, from Beijing and kohlrabi. In general, those that grow in my garden, and there are a lot of them, all later on our table, from jars.

Cabbage salad for the winter "Autumn"

Ingredients:

• White cabbage ( better grade Glory) 5 kg.
• Carrot 1 kg.
• Bulb onion 1 kg.
• Bulgarian red pepper 1 kg.
• Sugar 350 gr.
• Salt 4 tbsp. topped spoons.
• Vinegar 9% 0.5 liters.
• Sunflower oil 0.5 liters.

Cooking:

Cut cabbage, onion, pepper, grate carrots. Mix everything carefully, DO NOT CRUSH!!! Add sugar, salt, vinegar and sunflower oil stir again. Arrange in jars, crushing with a fist. After three days, close the lids and put in the refrigerator. It keeps for a long time and does not lose its taste.

Cabbage salad

Ingredients:

• 1 kg cucumbers
• 2.5 kg tomato
• 1.5 kg pepper
• 1 kg carrot
• 2 kg cabbage
• 1 kg of onion
• 4 tbsp. l. salt
• 5 st. l. vinegar
• 1 bunch of parsley
• 700 gr vegetable oil
• 1 cup of sugar

Cooking:

Peel and grate carrots. Wash and cut cucumbers. I chopped everything in the combine. Shred the cabbage. Cut the onion into thin half rings, I also chopped it on a combine. Peel the bell pepper and cut into strips. Cut the tomatoes into thin half rings. Finely chop the parsley. Mix all vegetables in a large bowl. We prepare the marinade, mix oil, sugar, salt, vinegar and pour vegetables over it. Once again, mix everything well. Put the salad in jars and sterilize, 1 liter jar - 30 minutes, 0.5 l jar - 15 minutes. Roll up and turn over, put vegetable salad under the blanket. From this amount of products comes out 7 liter jars.

cabbage

Ingredients:

• 2 kg of white cabbage,
• 1 fresh cucumber
• 2 medium carrots
• 1 bell pepper.

Cooking:

Chop cabbage, grate carrots on a coarse grater, finely chop cucumber and bell pepper, mix everything well, put tightly in a 3-liter jar and pour boiling marinade over.

Marinade for cabbage:

• 1 liter of water
• 1 st. a spoonful of salt with a slide,
• 3 art. spoons with a slide of sugar,
• 1 st. a spoonful of 70% vinegar.

1 liter of marinade is enough for 3 liter jar with cabbage. When serving, season the cabbage with vegetable oil and cut fresh onion. Store pickled cabbage in the refrigerator. Don't cook too much, you can always make a fresh batch. Eat and cook again.

Gurian cabbage

Ingredients:

• head of white cabbage,
• beet,
• garlic,
• hot pepper pod,
• black peppercorns,
• salt,
• boiling water

Cooking:

We cut the head of cabbage into pieces along with the stalk, cut the beets into circles, peel the garlic, cut the bitter pepper into pieces.
Put in layers in a deep saucepan: pieces of cabbage, then mugs of beets, then garlic cloves, and pieces of mountains. pepper, black pepper. peas, and so we put layer by layer so that there is still free space up to about 5 cm to the edges of the pan where we put it all.
We boil water in another pan and put salt in it, the brine should turn out a little saltier than you prefer to salt the broths of the first courses.
Pour hot brine over the stacked layers of vegetables, put oppression in the form of a plate turned upside down and close the lid. After 4-5 days, the cabbage is ready.
The brine from under it looks like beet kvass and he too. useful for the digestive tract. Try it, bon appetit!

Eggplant slices with cabbage for the winter

Ingredients:

• eggplant - 1 kg;
• fresh cabbage - 1 kg;
• carrots - 300 g;
• garlic - 10 cloves;
• hot pepper - to taste;
• black peppercorns - 10 pcs.;
• salt - 1.5 tbsp. l.;
• vinegar 9% - 0.5 cups (or to taste).
• Salt and vinegar can finally be adjusted to your liking.

Cooking:

First you need to cook the eggplant. To do this, cut off the tails, place the eggplants in a pot of boiling water and cook after boiling for 5-7 minutes, no more, so that the eggplants do not overcook. them in a bowl and cool. While the eggplants are cooling, finely chop the fresh cabbage and put in a large bowl. Grate the carrots on a coarse grater and add to the cabbage. Prepare hot peppers and garlic.

Finely chop the hot pepper, and pass the garlic through a garlic press. Add garlic and hot pepper to cabbage with carrots. Also add peppercorns. Mix everything thoroughly. Also add peppercorns and mix everything. Cut the cooled eggplant into cubes of about 2 cm. Add the chopped eggplant to a bowl with other vegetables, add salt and vinegar. To stir thoroughly. Finally adjust the content of salt and vinegar to your taste. Transfer the eggplants with cabbage to jars, put them in a cool place for storage. Jars can be closed with polyethylene or screw caps. And the test can be removed in a week.

Hello readers and guests of the blog. Today we will prepare crispy cabbage for the winter in jars. But not, but in a salad version. This appetizer is very good, because it can be served with anyone. meat dish or just eat it with bread like a sandwich. On festive table such a dish is also always appropriate, because everything turns out very tasty and beautiful in appearance.

Also this species winter snack very useful because heat treatment vegetables are practically not exposed. A additional ingredients in the form of peppers, carrots and cucumbers only double the benefits.

It is also considered a big plus that the salad is made easily and quickly, and also does not require special skills in canning.

The most common snack recipe is simple cabbage with carrots. But in this collection I will not describe this technology. All this is more related to fermentation. I want to offer you more variety of options blanks.

Probably the most famous and common type will be the following cooking method. Please note that vinegar is included in the ingredients, so the taste and shelf life of the canned product is enhanced.

Ingredients:

• Cabbage - 1 head;
• Bulb - 1 pc.;
• Bulgarian Green pepper- 1 PC.;
• Table vinegar - 1 tbsp. spoon;
• Vegetable oil - 60 ml;
• Salt - 80-100 gr.;
• Pepper, celery seeds - 1 teaspoon.

Cooking method:

1. Remove damaged leaves from cabbage, wash the head, and then chop.

2. Rinse the bell pepper too, remove the seeds and cut into thin strips.

3. Remove the husk from the onion and cut it into half rings.

4. Take a frying pan and heat the oil in it. Add salt table vinegar, ground black pepper and celery seeds. This will be the brine.

Instead of heating in a pan this mixture can be heated in a container using a microwave oven.

5. Mix the chopped vegetables together, salt a little and transfer them to sterile jars under the press. Leave in this state for two hours. And then pour the cooled brine and roll up the jars. Store in a cool place.

Cooking cabbage salad with bell peppers, carrots and onions

Well, this is my favorite option. And what could be more delicious. Especially in winter period so want something flying. And here is the taste, and color, and crunch. It turns out awesome yummy!

Ingredients:

Cooking method:

1. Take a head of cabbage, remove sluggish leaves, wash. Finely chop with a knife or use a special grater.

Cabbage should not be crushed after cutting.

2. Take a small onion, peel and cut into half rings or quarters.

3. Wash and dry the pepper. Remove the seeds and then cut into strips.

4. Wash the carrots first, peel them too. Next, grate on a coarse grater.

5. Put the prepared vegetables in a deep bowl and mix together. And then salt, add sugar and vinegar, pour in the oil. Mix everything well again.

6. Sterilize the jars. Then tightly lay out and tamp our cuts in them. Cover the jars with lids and leave in a warm place for several days. After the time has elapsed, close the blanks tightly and store in a cool place.

Cabbage salad for the winter "Lick your fingers"

Now I want to invite you to watch the video recipe. This blogger cooks very well and shares his secrets. I recommend to all! It turns out very tasty pickled cabbage in Korean.

You will need: cabbage 1100 gr.; carrots 2 pcs.; Bulgarian pepper 2 pcs.; onion 1 pc.; garlic 3 cloves; red hot chili pepper to taste, black pepper 0.5 tsp; sugar 5 tbsp. spoons; salt 2 tbsp. spoons; vinegar 70% 1.5 tbsp. spoons; vegetable oil 7 tbsp. spoons.

How to cook a salad in jars with bell peppers and tomatoes

You can also add to the appetizer ripe tomatoes. If you have never tried such a dish, then make a couple of small jars.

According to the recipe described below, about 6 liters come out.

It is best to take jars with a capacity of 500 ml to 1 liter for preservation.

Ingredients:

• Cabbage - 1.5 kg;
• Bulgarian pepper (red) - 700 gr.;
• Tomatoes (with dense pulp) - 2 kg;
• Carrots - 700 gr.;
• Onion - 500 gr.;
• Sugar - 150 gr.;
• Salt (stone, coarse) - 100 gr.;
• Vegetable oil - 300 ml;
• Vinegar, 9% - 100 ml.

Cooking method:

1. Wash the cabbage forks and chop into strips of about 5-6 cm.

2. Peel the pepper from seeds, also cut off the membranes inside. Cut into long strips.

3. Wash the tomatoes and cut into small pieces.

4. Peel and grate the carrots or cut into thin strips.

5. The onion is best cut into half rings.

6. Now combine the vegetables in a deep container. Add salt and sugar, pour in vinegar and oil. Divide the salad into jars. Sterilize the blanks and tightly roll up the lids.

Sterilization for jars with a volume of 500 ml - 25-30 minutes, for liter jars - 1 hour at a low boil.

Turn down onto the lids and leave to cool completely. Then store in a dark place.

Appetizer of cabbage with cucumbers for the winter

Here is another interesting recipe. It contains the entire vegetable bouquet. Everything is very tasty. I always make such a salad in a fruitful, and not very, year.

Ingredients:

• Cucumbers - 400 gr.;
• Bulgarian pepper - 400 gr.;
• Carrots - 300 gr.;
• Tomatoes - 300 gr.;
• Onion - 150 gr.;
• Cabbage - 500 gr.;
• Coarse salt - 30 gr.;
• Sugar - 120 gr.;
• Table vinegar - 120 ml;
• Sunflower oil - 90 ml.

Cooking method:

1. First of all, prepare the containers: wash the jars thoroughly and sterilize in the usual way for you. Place on a towel to cool.

3. Cucumbers and onions cut into half rings.

4. Chop pepper and cabbage into thin strips.

5. Cut the tomatoes into slices, and grate the carrots on a coarse grater.

6. Transfer the chopped vegetables to a bowl and mix well.

The thinner you cut vegetable ingredients the better they marinate.

8. Cover the bowl with a plate and leave the workpiece for an hour, but periodically mix the contents.

9. After an hour, place the food in sterilized jars and cover with clean lids.

10. Sterilize the blanks.

11. Then tightly seal the jars with lids and turn upside down. Wrap with a blanket and leave to cool completely.

12. Store cooled bottles in a cool and dark place.

We make very tasty cabbage salad without sterilization

I want to offer another option without sterilization. Also a good snack. You just need to store it in the refrigerator, but you can eat it almost immediately after cooking.

Ingredients:

• Carrots - 0.5 kg;
• Granulated sugar - 160 ml;
• Bulgarian pepper- 1 PC.;
• Onion - 0.5 kg;
• Vinegar 9% - 100 ml;
• Vegetable oil— 160 ml;
• White cabbage- 2.5 kg;
• Salt - 2 tablespoons without a slide.

Cooking method:

1. Wash the cabbage, remove the bad leaves. Grind using a food processor, grater or just cut with a knife.

2. Transfer the chopped vegetable to a deep container.

3. Wash and peel the carrots.

4. Grate the carrots on a medium grater.

5. Peel the onion and cut it into half rings.

6. Wash the pepper, remove the core, seeds. Cut into thin strips.

7. Pour sugar and salt into chopped vegetables. Move everything well so that the vegetables give juice.

8. Add oil and vinegar. Mix everything again. Pour into clean jars and close with lids. Store in refrigerator.

Cabbage salad for the winter sterilized

And one more tasty and useful way cooking. For spiciness, add bitter pepper, it turns out that you just lick your fingers.

Ingredients:

• Onion - 0.5 kg;
• Cabbage - 1.5 kg;
• Bulgarian pepper - 0.5 kg;
• Hot pepper - 1 pc.;
• Salt - 3 tbsp. spoons;
• Carrots - 0.5 kg;
• Vinegar - 100 ml;
• Sugar - 5 tbsp. spoons;
• Vegetable oil - 100 ml;

Cooking method:

1. Wash cabbage and carrots. Peel and grate the carrots on a fine grater, finely chop the cabbage.

2. Bulgarian pepper and bitter wash. Cut the vegetables into strips. At the same time, remove the seeds from sweet peppers, and you can leave the bitter ones.

3. Peel the onion and cut into half rings.

4. Combine chopped vegetables, salt, pour sugar, add vinegar and oil. I also recommend peppering the mass and adding black peppercorns. Now mix everything thoroughly.

Transfer our assortment to 4 sterilized 0.750 l jars and cover with lids. Put the blanks in a saucepan.

5. Put the pot on the fire and fill the jars with water up to the shoulders. Bring the water to a boil and sterilize them for 40 minutes. Then carefully remove the cans and roll them up. Turn over and cover with a blanket.

6. Wait for it to cool completely and then put it in a storage place.

• to make the salad juicy and tasty, use fresh and unspoiled vegetables;
• cabbage is better to take juicy varieties;
• do not take very large carrots, otherwise it can spoil the taste;
• but the pepper is the opposite, choose more and home origin, not imported;
• the amount of vinegar can be reduced, as it is added to a greater extent to speed up the speed of fermentation;
• do not use during cooking aluminum cookware otherwise it will give the snack a metallic taste.

I wish everyone good mood and success in the culinary field! See you!