How to prepare cabbage salad for the winter. Cabbage salad for the winter in jars. Korean winter coleslaw

White cabbage, red cabbage, cauliflower, kohlrabi... Here it is, the queen cabbage - a delicious and indispensable vegetable in winter salads, the main character among the preparations! And how many benefits! Sauerkraut, rich in vitamin C, is worth a lot. However, you should not limit yourself to preparing 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 during the cold season. What to do in this case? Of course, close up delicious cabbage salads for the winter. They are always ready to help. Imagine, you have prepared some kind of side dish, taken out the cabbage salad prepared for the winter, and now - a hearty and light lunch or dinner is ready.

The great thing is 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. If properly processed, salads can be stored for a very long time. Do not deny yourself this pleasure, replenish your supplies, try making salads for the winter from cabbage.

Salad "Cabbage in sauce"

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

Preparation:
Tomatoes, carrots, Bell pepper and wash the garlic, peel and mince. Then add oil, vinegar, sugar and salt. Bring the mixture to a boil. Shred the cabbage and place it in the boiling sauce. Stir and cook for 25 minutes. Hot salad Place in sterilized jars and seal.

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

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

Preparation:
Grate the carrots and beets onto coarse grater and fry on small quantity vegetable oil for 15 minutes. Chop the remaining vegetables and mix with the beetroot mixture and spices. Add oil and simmer for 1 hour. Then place in sterilized jars, roll up and wrap until completely cool.

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

Preparation:
Grate the carrots on a coarse grater, cut the cabbage and pepper into strips, and chop the onion. Place everything in a large enamel container, add vegetable oil, salt, sugar and vinegar and leave, stirring occasionally, for 12 hours. Then put the mixture into sterilized jars, close with nylon lids and store in a cool place.

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

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

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

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

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

Preparation:
Chop the cabbage, boil the eggplants in salted water and cut into pieces. Grate the carrots on a coarse grater, peel the sweet and bitter peppers and chop finely. Mix all the vegetables, add salt to taste, add sugar, oil, vinegar and leave to steep for 2 hours. Then place 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 onions,
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 each of bitter and allspice.

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

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

Preparation:
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. Mix pepper, carrots, cabbage with the remaining salt and also leave for 12 hours. After this time, squeeze out the juice from the vegetables. Stir the salad, add oil, ground black pepper and mix thoroughly again. Place the mixture in dry, clean jars, close and sterilize for 20 minutes. Roll it up.

Salad with cabbage and cucumbers “For the winter table”

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

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

Ingredients:
2 kg 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.

Preparation:
Boil the mushrooms in salted water in advance 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 onions and carrots in a little oil until translucent, add cabbage, mushrooms and remaining oil. Bring the mixture to a boil and simmer over low heat, covered, for 30 minutes. Then add salt, add sugar and vinegar, stir and simmer for another 30-40 minutes, stirring occasionally. Place the finished mixture in sterilized jars, roll up and wrap until completely cool.

Cabbage salad “A little bit of everything”

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

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

Preparation:
Chop the cabbage, cut the onions and tomatoes into cubes, grate the carrots on a coarse grater. Place the vegetables in a saucepan, add vegetable oil, sugar, salt and simmer for 20 minutes, stirring occasionally. Then add boiled beans, peppercorns and Bay leaf and continue to simmer, stirring, for another 15-20 minutes. At the end of stewing, add vinegar, simmer a little more and place in sterilized jars. Roll up, wrap and leave until completely cool.

Ingredients:
2 kg 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 of dill,
1 stack tomato paste,
⅓ stack. Sahara,
½ cup salt,
½ cup 9% vinegar.

Preparation :
Chop the cabbage, grate the beets on a coarse grater, mix and cook for 25 minutes. then add to the mixture onions, cut into half rings, carrots grated on a coarse grater, peppers 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 liter jars, sterilize for 10 minutes and roll up.

Zred cabbage sauce "Masquerade"

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

Preparation:
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 place it in a container, cover with a cloth, a lid and set the pressure. Hold at room temperature 3-4 days. After the time has passed, place the snack in sterilized jars, cover with plastic lids and store in the refrigerator.

Cauliflower salad with rice “Winter style”

Ingredients:
1.3 kg cauliflower,
1.3 kg 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, ground black pepper - to taste.

Preparation:
Break the cauliflower into florets and blanch for 4 minutes. Pass the tomatoes and garlic through a meat grinder. Boil the rice until done. 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 corn,
1.5 kg tomatoes,
500 g sweet pepper,
500 g carrots,
500 g onions,
5 garlic cloves,
¼ cup vegetable oil,
2 tbsp. Sahara.
1.5 tbsp. salt,
1 stack 9% vinegar.

Preparation:
Boil the cabbage in salted water until half cooked, cool and disassemble into inflorescences. Boil the corn in salted water and separate it into grains. Finely chop the pepper, and mince the tomatoes and garlic. Cut the onions and carrots into small cubes and fry them together with the pepper in vegetable oil. Place the prepared vegetables in 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 until completely cool.

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 parsley,
2 stacks vegetable oil,
1 tsp ground coriander,
1 tsp ginger,
1 tsp nutmeg,
½ tsp. chopped mint,
1 tsp ground black pepper,
1 stack Sahara,
2 tbsp. salt,
1 tbsp. 70% vinegar.

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

Preparing cabbage salads for the winter is not difficult. This is undoubtedly a creative process, where you can show your imagination and create your own own recipe, taking any of the above as a basis, slightly changing the composition of the products, but maintaining the proportions. The main thing is to maintain 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.

Happy preparations!

Larisa Shuftaykina

Cabbage grows in all corners of the world and is a valuable dietary food. This unique product contains a whole storehouse of valuable vitamins and minerals, and a lot of coarse fiber. A the nutritional value- only 24 kcal per 100 g of product.

What kind of dishes are not prepared from it! The most relevant are vitamin supplements. It goes well with any vegetables, meat, fruits and berries. Therefore, the line of these dishes is so extensive that it is even difficult to count them.

Not inferior in its own way beneficial properties pickled vegetable. Fermented vegetables are absorbed faster and completely by the body. They improve the digestion process, normalize intestinal microflora, and strengthen the immune system.

Equally healthy and tasty. And what spectacular and appetizing preparations long-term storage The results are just finger-licking good! Salads always contain additional ingredients. This makes them even more desirable. Check out the recipes for winter cabbage salads:

This autumn appetizer contains peppers, carrots, and onions. It is prepared simply and quickly, with vinegar and vegetable oil. A lot of it is prepared at once and stored in the refrigerator. But as a rule, it does not stand for a long time and is eaten very quickly.

Very appetizing, with a slight sourness, goes well as a snack dish, and goes well with meat and fish food.

What products are needed:

• 5 kg cabbage;
• 1 kg of onion;
• 1 kg carrots;
• 1 kg pepper;
• 300 g sugar;
• 4 tbsp. l. salt;
• 200 ml. (9% vinegar);
• 500 ml vegetable oil.

Cooking sequence:

Step 1. Shred the cabbage. Which methods to choose depends on you and the availability of equipment in the house. You can quickly put it through a food processor, shred it by hand with a grater or cut it with a knife into arbitrary pieces. Place it in a large bowl.

Step 2. Also finely grate the carrots into strips. A special grater is suitable for this (for Korean carrots). The shavings turn out thin, like spaghetti. We send it to the cabbage.

Step 3. Cut the onions into half rings.

Step 5. Remove bell peppers from seeds and stalks. Cut into halves and turn them into straws.

Step 6. Add sugar and salt to the vegetables. Pour in the vinegar and vegetable oil indicated in the layout.

Step 7. Mix the vegetable mass well. Delicious vitamin salad ready!

Step 8. Place the snack in sterilized jars.

When filling the jars, lightly compact the vegetable mass to release the juice.

Step 9. Close the lids of the jars. We put them in the refrigerator for storage. The vegetable appetizer can be served immediately.

It is stored well. When you open the jar, it looks delicious, as if it had just been prepared.

Korean cabbage for the winter in jars

One of the most delicious and popular recipes. Korean cuisine is distinguished by the spiciness of its snacks. They are rich in the aromas of spices and herbs. This preparation is eaten first and never lingers until spring.

Store jars of salads at normal living room temperatures. Because the workpieces undergo a sterilization stage.

Ingredients for cooking:

• 1.5 fresh cabbage;
• 1 large bell pepper;
• 2 carrot roots;
• 1 onion;
• 1 pod of hot pepper;
• 4-5 cloves of garlic;
• 50 g sugar;
• 80 ml vinegar (60%);
• 60 ml vegetable oil;
• 1 tsp. coriander seeds;
• 1/2 tsp. peppercorns;
• 1-1.5 tbsp. l salt;

The output should be 3 liter jars salad

How we will proceed:

1. Cut the cabbage into small slices or in any other way as you like. We send it to a large basin. Pour in the vegetables prepared in advance: bell peppers cut into strips, carrots.

2. Cut the hot pepper into small cubes, and also finely chop the garlic. Sprinkle with sugar and salt. Pour in vinegar. Grind the peppercorns and coriander seeds in a mortar and pour into a bowl with vegetables. Moreover, we do not spray it over the entire surface, but pour it in a heap, in one place.

3. Fry the onion in vegetable oil until transparent.

Important. Pour boiling oil and onions over the spices so that they open up and begin to actively release their aroma.

4. Mix the salad mixture. Close the lid on top and leave it for 40 minutes to infuse and distribute the aromas throughout the mixture.

5. Place the vegetable mixture in jars. At the same time, lightly compact it.

6. Cover the jars with lids. Place in a pan for sterilization.

Pour enough water into the container so that the hangers of the cans are covered.

7. From the moment the water boils in the pan, let the preparations stand for 25-30 minutes. We take the jars out of the pan. Screw the lids on tightly. Turn upside down until completely cool. We put it away for storage.

Delicious cabbage salad for the winter - you'll lick your fingers

An unusual cabbage salad with the addition of beets will be a lifesaver for you at any time of the year. It is used as a snack - open a jar and eat it with a piece of bread. It is good as a side dish for main courses or as a dressing for borscht or beetroot soup.

Ingredients:

• 3 kg cabbage;
• 3 beets (medium size);
• 2 carrots;
• 3 bell peppers;

For the marinade:

• 3 liters of water;
• 0.5 cups sugar;
• 3 tbsp. l. salt;
• 0.5 cups 9% vinegar;
• peppercorns;
• Bay leaf;

Cooking process:

Cut the cabbage into squares and transfer directly to the pan. We also send carrots cut into small pieces there. Cut the pepper into strips. Beets - in random pieces. Mix all the vegetables in the container.

We sterilize jars. Place 2 cloves of garlic, cut into slices, at the bottom of each container. Fill to the top with a mixture of vegetables.

In a separate pan prepare the marinade. To do this, add water. Add bay leaf and peppercorns. Add sugar and salt. Place the pan on the fire and bring to a boil. After boiling, add vinegar. Boil for another 1-2 minutes. The marinade is ready.

Fill the contents of the jars. Cover with lids. We wait 2-3 minutes. We check that the marinade in the jars should reach the very edges of the jar. If there is less of it, add more and screw on the lids. We turn the jars over, insulate them well and leave them to cool for a day. Afterwards we put it away for storage in a cool place.

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

The appetizer differs from the first recipe in just one ingredient - tomatoes. But in terms of taste it is perceived in a completely new way. We eat the most delicious salad straight with spoons (instead of a snack). It is great as a side dish for main courses and always helps out in winter. Bright and colorful - everyone loves it!

Product set:

• 2.5 kg cabbage;
• 1 kg of tomatoes;
• 500 g carrots;
• 500 g onions;
• 500 g bell pepper;
• 100 ml. vinegar (9%);
• 2 tbsp. l. salt;
• 3-4 bay leaves;
• 10-12 peppercorns;
• 150-200 ml. vegetable oil;

How we will cook:

Shred the cabbage into strips. This can be done with a regular knife, or use special devices - shredders. We take peppers of different colors. Cut into strips.

The color variety of pepper fruits will give our preparation brightness and expressiveness, which stimulates appetite.

Cut the onion into half rings. Three carrots on a grater. We remove the tomatoes from the stalk and cut them into slices.

Place all vegetables in a large bowl or pan. Sprinkle with salt. Mix everything thoroughly and leave for 30 minutes to enrich the snack with all the flavors of the ingredients present.

Now we will put it into jars. Place a few peppercorns and a bay leaf at the bottom of each glass container. When filling the jars, compact the salad a little. Pour the remaining juice into jars.

Add one tablespoon of vegetable oil and the same amount of vinegar to each container. We place the jars in a saucepan, on the bottom of which we place a towel so that when heated, the glass does not burst.

Pour water so that it covers the hangers of the jars. Cover the containers with lids and wait for the water to boil. Then reduce the heat and sterilize the workpieces for 20 minutes.

Cover the finished salad with lids. Turn over and leave until completely cool.

Simple and delicious broccoli salad

A delicious snack is being prepared according to the Korean recipe. This means that it will be moderately spicy, rich in spices and seasonings.

It's no secret that this vegetable has valuable anti-cancer properties. When exposed to heat treatment, the effect is slightly reduced. But it still remains. Therefore, if possible, make preparations for the winter with this vegetable.

What we need:

• 500 g broccoli;
• 2 sweet bell peppers;
• 1 carrot;
• 4 cloves of garlic;
• 1.5 tbsp. l. salt;
• 1 tsp. Sahara;
• 300 ml. water;
• 50 ml. vegetable oil;
• 30 ml. vinegar;
• 0.5 tsp ground coriander;
• black and red pepper (to taste);

Cooking method:

We separate the broccoli into inflorescences. Place in a bowl. We dilute 2 tablespoons of 6% vinegar in 2 liters of water. Fill the inflorescences with acidified water. So that it completely covers them. Let stand for 20 minutes.

Drain the water. Transfer the inflorescences to a colander. Place in boiling water for 2 minutes. The blanching process will soften the inflorescences a little. Immediately, without delay, place the colander under running cold water.

Cut the pepper into cubes. Grate the carrots (for Korean carrots). Finely chop the garlic. Mix all the vegetables in a large container. Add salt and sugar. Pour in vinegar and vegetable oil. Mix well. Leave for 2-3 hours for the vegetables to marinate.

How to make cabbage salad with carrots, vinegar and sugar without sterilization

This dish is prepared under a hot marinade. It turns out so tasty that you want to eat it every day. You can make more by doubling the ingredients. Place in sterile jars and store in the refrigerator.

Required components:

• 1 kg. fresh cabbage;
• 150 g carrots;
• 200 g bell pepper;
• 3-4 cloves of garlic;

For the marinade:

• 0.5 l. water;
• 1 tbsp. l. salt;
• 100 g sugar;
• 100 ml vegetable oil;
• 100 ml. vinegar (9%);
• 5-6 peppercorns;
• 3-4 clove buds;
• 1 bay leaf;

Cooking method:

Finely chop the cabbage and carrots with a grater. After peeling, cut the bell pepper into small strips. Combine all vegetables in one bowl. Stir with care so that the straw does not wrinkle. Distribute finely chopped garlic evenly.

Prepare the marinade in a saucepan. To do this, pour water. Add salt and sugar to it. Throw in the cloves and peppercorns. Pour in vegetable oil and vinegar.

Put the pan on the fire. Bring to a boil. And as soon as the first bubbles appear, immediately remove from heat. Pour the hot marinade over the prepared vegetables.

Cover the cup with cabbage with a plate on which we place pressure. After 5-6 hours, the delicious salad will marinate and be ready to eat.

Prepare some salad to try. I'm sure you won't be disappointed. And next time you’ll make enough of it so that you can put it in jars and store it in the refrigerator.

The most delicious winter cauliflower salad recipe

Everyone likes an appetizer of cauliflower with carrots, tomato sauce and seasonings. The taste qualities of the inflorescences in the marinade are revealed in a new way. They are saturated with the smell of aromatic seasonings. The remaining marinade can be used to prepare main courses.

What you will need:

• • 800 g cauliflower;
  • 2 kg of tomatoes;
  • 200 g carrots;
  • 1 head of garlic;
  • 40 g fresh dill or seeds;

• 60 ml. vegetable oil;
• 1 tbsp. l. vinegar (9%);
• 1 tbsp. l. salt;
• 1 tsp. Sahara;

Preparation:

We disassemble the cabbage head into inflorescences. Fill them with water to remove insects. Cut the tomatoes into several parts, put them in a blender and puree. Drain the water from the inflorescences and place them in a saucepan with the tomato mixture. Add carrots, chopped into strips.

We put the pan on the fire. Wait for it to boil and cook for 20 minutes while stirring. Add salt and sugar. We cut the garlic and herbs.

Pour in vegetable oil and vinegar. Stir and cook for another minute.

Place the prepared food in sterilized jars. Close with lids, turn over and wrap until cool.

Cooking cabbage salad in jars with bell peppers and tomatoes

This is a spicy winter snack made from cabbage, peppers, and tomatoes. Oil-vinegar filling, garlic and hot pepper give it a special piquant taste. The recipe is attractive because it is prepared without sterilization. You can put it in the refrigerator and it will sit quietly for several weeks.

What you will need:

• 2 kg of white cabbage;
• 2 bell peppers;
• 3 tomatoes (large);
• 3 onions;
• 4-6 cloves of garlic;
• 1 pod of hot pepper;
• 1/3 cup sugar;
• 2 tbsp. l salt;
• 200 ml vegetable oil;
• 5 tbsp. vinegar (9%);

How we will cook:

Shred the cabbage and add a little salt to release the juice. It's not worth crushing too much. Cut the pepper into strips. Onion - in half rings. Tomatoes - in slices. Combine vegetables with cabbage. We also add garlic, passed through a garlic press and hot pepper rings.

Add sugar and remaining salt. Add oil and vinegar. Mix well. Place a plate on the surface of the mass and press. Leave to marinate for 1-2 hours. Afterwards, put the salad into sterilized jars, close the lids and put them in the refrigerator for storage.

Kuban winter salad from cabbage, cucumbers, tomato

A wonderful salad, without exaggeration, can be called the most delicious. Many housewives prepare it for the winter from cabbage with cucumbers, tomatoes, carrots, peppers and onions. Six vegetables in its composition - all the colors and taste of summer. And they call it Kuban. The aromatic marinade gives it a special piquancy.

The cooking process is simple. You just need to chop all the vegetables and add the necessary seasonings. Then, after marinating, boil it.

What products will be needed:

• 1 kg of tomatoes;
• 1 kg. cabbage;
• 1 kg of cucumbers;
• 1 kg. sweet pepper;
• 500 g onions;
• 500 g carrots;
• 1.5 tbsp. l. salt;
• 100 g sugar;
• 250 ml vegetable oil;
• 150 ml. vinegar (9%);
• 20 black peppercorns;
• 10 bay leaves;

Cooking process:

Shred the cabbage and place it in a bowl. Add a little salt and mix. The vegetable should release juice. Cut cucumbers and tomatoes into arbitrary slices.

To make cucumbers look beautiful in a salad. It’s better to take small orurchiks (gherkins) and cut them into rounds.

Cut carrots and peppers into strips, onions into half rings. Mix all vegetables in a large saucepan. Add salt and sugar. Add oil. Throw in the bay leaf and peppercorns. Do not pour out the vinegar completely, only a third of it. Mix everything. Let the appetizer marinate for about one hour. During this time, a lot of juice is released from the vegetables.

Put the pan on the fire. Bring the mixture to a boil. Boil over low heat for 8 minutes. Pour out the remaining vinegar. Place the brew in sterilized jars and cover with lids.

The line of cabbage salads is so diverse that it is difficult to talk about all the recipes in one article. Winter preparations allow you to preserve some of the vitamins from grown vegetables.

What a pleasure you feel when you open one of the jars for dinner in the evening. Bright colors and aromatic smells evoke appetite and lift your spirits. And vegetables placed in jars help improve health.

If you liked any recipe from this article, do not forget to save it on your social network page. See you again, dear readers!

Every year I try to can my favorite foods so that I can put a snack on the table at any time and not suffer from vitamin deficiency. That's why today we have a very delicious recipes cabbage salads for the winter for long-term storage in jars, quite simple to prepare.

By the way, about white cabbage - the main ingredient in all these recipes.

It must be dense, with fresh leaves, greenish-white in color. It is better to take a late autumn vegetable.

Of course, inspect it for damage, stains and unpleasant odor. It depends on the cabbage whether the appetizer turns out tasty or not. So, what delicious white cabbage salads can be prepared to put in jars for the winter?

Cabbage salad for the winter “You'll lick your fingers” - a very tasty recipe

My favorite thing is this white cabbage salad for the winter - it's absolutely finger licking good! Of course, you don’t have to strictly follow the recipe: I like to change the ingredients depending on the season, desire, or what I have on hand, leaving only the cabbage unchanged.

• 3 kg of white cabbage;
• 8 carrots;
• 6-7 sweet peppers;
• 2.5 onions;
• 330 ml vegetable oil;
• 330 ml vinegar 9%;
• 330 g sugar;
• 3 tbsp salt.

Wash and peel all vegetables, cut out the stalk and seeds of the pepper.

Chop the cabbage thinly with a knife or, as I do, with a special grater. Cut the onion and pepper into half rings, grate the carrots.

Mix the vegetables thoroughly, add spices and vinegar, leave to stand for a while as is, and then put into sterilized jars.

I sometimes add tomatoes or horseradish there - you'll lick your fingers!

Tip: for successful preservation, take table vinegar and coarse rock table salt. If you don't like vinegar, replace it citric acid or lemon juice.

Awesome salad of cabbage, sweet peppers, carrots and onions

• 5 kg cabbage;
• 10 - 12 carrots;
• 7 onions;
• 10 bell peppers;
• 5 cloves of garlic;
• 0.5 l. vegetable oil;
• 4 tbsp salt;
• 300 g sugar;
• 0.5 l. vinegar 9%.

Chop the cabbage thinly and carefully to make a beautiful long straw. Cut the onion into thin half rings, and chop or grate the garlic.

Cut the bell pepper into strips. Mix all the vegetables carefully, very gently.

Now let's prepare the marinade. For it, mix vegetable oil with vinegar, sugar and salt.

Mix the vegetable mixture with the marinade, put it in jars and compact it, then close the lids.

There you have it, a very simple recipe. Sometimes, when I want to add a touch of spiciness, I add hot pepper to the bell pepper. You can also add parsley or celery.

Tip: I prefer to store the preparations in small jars, since the snacks are open lids are not stored for long.

Georgian cabbage appetizer

I like the Georgian appetizer for its beautiful color and spicy taste. A great winter twist idea for the holiday table. I serve this salad as a separate dish.

• A head of white cabbage;
• Medium sized beets;
• Large carrot;
• Chilli;
• 5-6 cloves of garlic;
• 1 l. water;
• A glass of vinegar 9%;
• Peppercorns;
• 0.5 cups sugar;
• 2 tbsp. salt.

First we make the marinade: bring the water to a boil and dissolve the sugar and salt, then remove from the heat. Cool and add vinegar - that’s it, the marinade is ready.

Cut the cabbage into arbitrary pieces, chop the garlic and chili, and grate the carrots and beets.

Mix the vegetables with allspice peas and pack the mixture tightly into the prepared jars.

Pour in the marinade, cover with lids and leave to infuse at room temperature for a day.

Then you can store it in the refrigerator. This is a surprisingly simple dish made from white cabbage.

Watch how to make this salad in the video! Everything is shown in detail, and you can avoid possible mistakes.

Cabbage salad with vegetables in jars without sterilization

Salads without sterilization are a must-have, I think. Still, preparing jars is a terribly troublesome task, but fortunately you can do it without it. delicious preparation for long-term storage. Here, for example, is an interesting assortment of vegetables: here, if desired, you can put many different products, for example, zucchini.

• 1 kg cabbage;
• 10 medium tomatoes;
• 12 carrots;
• 7 onions;
• 3 tbsp. Sahara;
• 3 tbsp. salt;
• 500 ml vegetable oil;
• 1 tbsp. vinegar 30% or 3 tbsp. 9%;
• Spices to taste. I take black pepper and sometimes allspice.

To prepare the salad, take forks and chop into strips.

Cut the peeled carrots into pieces or circles, and the onion into thin half rings.

I first peel the tomatoes: to do this, I cut the skin and dip it in boiling water for a minute.

Cut the tomatoes into pieces and mix with the rest of the vegetables, then transfer to a large bowl.

Simmer for about 1.5 hours. Shortly before the end of cooking, season with spices and place in jars and seal.

All that remains is to wrap it in a warm blanket and wait until the jars cool down, then put them away for storage.

Salad in jars without sterilization is stored without problems until spring (if they don’t have time to eat it).

Canned cabbage with bell pepper and vinegar in a three-liter jar

I really like this bright, very tasty cabbage salad for the winter - a recipe for long-term storage in three-liter jars, in fact very simple even for those who are not into canning.

• 2.5 kg cabbage;
• 3 large sweet red peppers;
• 3-4 cloves of garlic;
• 1 l. water;
• 4 tbsp. Sahara;
• 4 tbsp. l. salt;
• 50 ml vegetable oil;
• 0.25 ml vinegar 9%.

Cut the cabbage into thin strips. I sometimes use a food processor for this when I want to do everything quickly.

There are two options: you can do it in layers, or you can just mix everything carefully.

We make a hot marinade - water with sugar, salt, oil and vinegar is brought to a boil. Pour the marinade over the salad.

This is how you can easily and quickly make a salad with bell peppers and vinegar in three liter jar, and it lasts for a very long time.

Winter vegetable salad in layers: cabbage, cucumber, tomato, pepper, onion

Vegetable salad for the winter, prepared with cabbage, carrots, as well as tomatoes and cucumbers, looks colorful, bright and worthy of a festive table. And of course, it’s incredibly tasty and healthy, so I recommend making it!

• 2 kg cabbage;
• 20 bell peppers of different colors to make it more beautiful;
• 20 tomatoes;
• 20 cucumbers;
• 12 - 13 carrots;
• 1 kg of onion;
• 6 tbsp. heaped sugar;
• 2 tbsp. salt;
• glass of water;
• several bay leaves;
• a handful of black peppercorns;
• 2-3 clove buds;
• 0.5 tsp vinegar 70%.

First we clean everything, chop the vegetables into separate bowls.

Carefully cut the cabbage into thin strips. We peel and seed the cucumbers, and then cut them as desired, I like them into cubes or into strips, and you can do whatever you want.

Grate the carrots and cut the onion into thin half rings. Cut the pepper into strips. First peel the tomatoes and then cut them into slices.

Arrange the vegetables in the jar in layers - as you wish.

I first add onions and carrots, then cucumbers, tomatoes and cabbage on top, then repeat layers until the jar is completely filled.

Now the marinade. To do this, mix water with sugar, salt and spices and heat it over the fire until it boils and cook for about 5 minutes. Pour the still hot marinade over the vegetables, add vinegar and cover with lids.

Cool the jars in a blanket, then move them to storage. Vegetable salad is the most delicious side dish for holiday dishes, I think.

Korean cabbage appetizer with winter seasoning

An excellent side dish for meats and fish dishes. Of course, all the most best recipes with an Asian accent, they contain exotic ingredients. In this case, it is fresh ginger root, which can now be found in any store.

• 1 kg of white cabbage;
• 1-2 carrots;
• 2 tbsp. vinegar 9%;
• 2 tsp ginger root;
• onion;
• 5 cloves of garlic;
• 2 tbsp paprika;
• 1 tbsp salt;
• 2 tbsp sugar;
• ground red pepper to taste.

Cut the cabbage into large pieces. Now we take the ginger root - peel it and grate it on a fine grater.

We do the same with garlic or chop it with a knife. Cut the onion into thin half rings.

The easiest way to cut carrots is on a special grater for Korean carrots, but if it’s not there, you can use a knife. The main thing is that the result should be a long thin straw.

Mix all the chopped vegetables in a bowl and add all the spices to them. Red pepper adds spiciness to the dish, but you can do without it, and sometimes I sprinkled a little khmeli-suneli.

Mix everything thoroughly and carefully, preferably with your hands. Place the salad in ready-made, pasteurized jars and carefully pour boiling water to the very top.

Add vinegar during the process. All that remains is to seal the lids, then turn the jars over and put them in a cool place.

Yes, canning is quite a troublesome task, but as you can see, it is not difficult and the end result is excellent, especially if you experiment.

I love treating myself to new recipes and adding unexpected seasonings and vegetables.

In winter, the body experiences increased stress due to the cold, so you need to include more vitamins in your diet. One way to provide your family with vitamins is cabbage salad for the winter. This preparation can be made with the addition of other vegetables. The simplest version is prepared with the addition of carrots and onions, but you can choose a more complex recipe with more ingredients.

White cabbage is great for preparing salads for the winter. This vegetable contains many vitamins and combines perfectly with any vegetables. Salads and red cabbage are prepared; they have an original color.

Preparing cabbage for canning is simple. It is necessary to choose strong, juicy heads of cabbage. The top leaves are removed, the cabbage is cut in half or into smaller pieces and shredded into thin strips. You can shred with a sharp knife, but you can use special shredders, which is more convenient. In some versions of the salad, the cabbage must be cut into squares.

The remaining vegetables included in the recipe also need to be peeled, washed and chopped. Carrots are usually grated, onions and bell peppers are chopped into thin strips. Vegetables are mixed with spices and salt. Recipes indicate the amount of seasonings, but you can change the composition of spices to suit your taste. For example, put less pepper if you don’t like it spicy at home.

Used for canning glass jars, as a rule, of small volume. If the salad is prepared without sterilization, then the jars must be sterilized in any convenient way - in the oven, over steam, in microwave oven. If vegetables are placed in jars cold, then the salad is sterilized directly in the canning container. The sterilization time depends on the volume of the jars and the composition of the salad.

Interesting facts: cabbage was used very widely in Rus'. Thanks to the fact that even the poorest families had the opportunity to prepare for the winter sauerkraut, the people did not suffer from scurvy.

Salad "You'll lick your fingers"

This salad has the funny name “Finger-licking goodness”, and it really turns out very tasty, but at the same time, the preparation is very easy to prepare.

• 2 kg of juicy white cabbage;
• 8 medium carrots;
• 12 cloves of garlic;
• 1 glass of water;
• 1 cup vegetable (necessarily refined) oil;
• 200 gr. Sahara;
• 2 tablespoons salt;
• 18 tablespoons of table vinegar (9%).

We prepare (wash, peel) all the vegetables. Slice the cabbage thinly using a special shredder or a knife. Carrots can be cut into thin strips, but it will be easier and faster to prepare root vegetables using a grater. Pass the garlic through a press and rub with a spoon, adding a pinch of salt.

Advice! If you do not like spicy food or cannot eat spicy dishes for health reasons, then the amount of garlic can be reduced or this vegetable can be completely removed from the list of ingredients.

Mix all three ingredients and knead a little with your hands. You shouldn’t be too zealous; the cabbage shouldn’t release a lot of juice.

Boil water, add butter, sugar and salt to it. Boil until the sugar crystals are completely dissolved. Pour the hot marinade over the prepared vegetables and add vinegar. Stir with a spoon and let it brew for 2-3 hours. Place the salad in clean, dry jars and place in warm water so that the jars are immersed up to their shoulders. Bring to a boil and keep in boiling water for 15 minutes. Seal tightly, place the top upside down and leave to cool.

“Autumn” salad with carrots and onions

Juicy with a spicy taste, the “Autumn” salad is prepared from cabbage with the addition of onions.

• 2.5 kg cabbage;
• 0.5 kg of onion;
• 0.5 kg carrots;
• 0.5 kg of red bell pepper (you can take green pepper, but with red the salad turns out more elegant);
• 1 glass of vegetable oil;
• 60 gr. salt;
• 150 gr. Sahara;
• 0.5 cups vinegar (9%).

We start by preparing the jars and vegetables. Wash and dry the jars. We wash and peel the vegetables. Chop all the vegetables into thin strips. It is more convenient to chop cabbage and carrots on special graters. Thinly slice the onion and pepper with a knife. Mix everything in a large saucepan or bowl.

Season with sugar, vinegar and salt. Knead thoroughly (preferably with your hands, after wearing disposable gloves), pour in vegetable oil and mix again. Leave for 3-4 hours. Then put it in clean jars along with the juice.

You can cover the jars with plastic lids and store the salad in the refrigerator for no more than 6 weeks. If the preparation is made for the winter, then it needs to be sterilized. Place the filled jars in a wide bowl with a plastic grid on the bottom. Pour warm water until it reaches the shoulders. We put it on fire.

As soon as the water boils, note the time. The sterilization process lasts 25 minutes for 0.5-0.75 liter jars and 35 minutes for liter jars. Then roll up the lids and leave to cool, turning the top upside down.

Kuban salad with tomatoes and cucumbers

The Kuban salad turns out to be very tasty and refreshing; it is prepared on the basis of cabbage with tomatoes and. You don’t need to roll up some of the salad, but place it in containers. This salad keeps well in the refrigerator for a month.

• 1 kg cabbage;
• 1 kg of tomatoes;
• 1 kg of cucumbers;
• 1 kg of sweet pepper;
• 500 gr. Luke;
• 500 gr. carrots;
• 1.5 tablespoons salt (adjust the amount to taste);
• 120 gr. sugar (a little less is possible);
• 150 ml vinegar;
• 250 ml refined vegetable oil;
• 10 bay leaves;
• 20 peas of allspice and bitter pepper (mixture);
• If desired, you can add hot chili pepper.

Read also: Salad with beef liver– 5 quick recipes

We prepare all the vegetables, thoroughly washing and peeling. Chop the cabbage and carrots using a shredder. Cut the onion and bell pepper into thin halves of rings. We cut tomatoes and cucumbers as for a regular salad - into halves of circles.

Take a wide and capacious container. Pour the cabbage in there, add salt and mash it with your hands, as when fermenting. When the juice comes out, add the rest of the vegetables and mix. Pour in sugar, add spices and 50 ml of vinegar. Leave to marinate for an hour. In principle, after this the salad can already be eaten, so if you plan to leave part of the prepared appetizer for consumption in the near future, you can set aside some of the vegetables.

Place the rest on the fire, bring to a boil and cook on low heat for 8 minutes. Add vinegar and boil for another minute.

If some of the vegetables have been set aside, then you need to adjust the amount of vinegar!

Place the boiling mass into heated, sterilized jars and seal tightly. We put the inverted jars under a “fur coat”, that is, we wrap them in something warm for a day.

Assorted salad of cabbage and vegetables

Vegetable salad “Assorted” is prepared with cabbage, eggplant and other vegetables, it turns out tasty and rich in vitamins.

• 500 gr. cabbage;
• 2 small cucumbers;
• 2 pods of bell peppers;
• 1 carrot;
• 2 red onions;
• 1 small eggplant;
• 2 ripe tomatoes;
• 0.25 cups refined oil;
• 3-3.5 tablespoons of table vinegar;
• 2.5 tablespoons of sugar;
• 1 tablespoon of salt (without a slide);
• 5 peas of allspice;
• 3 bay leaves;
• a small bunch of dill.

Peel and wash all vegetables. Let's start by preparing the eggplants. They need to be cut into cubes about 1 cm thick. Add salt, mix and let stand until the juice releases. After 20-30 minutes, place the eggplants in a colander, rinse well and squeeze by hand.

We chop the cabbage thinly, it is very important to cut it thinly so that the salad has a more delicate consistency. Chop the carrots using a vegetable slicer or grater. Cut the onion into fairly thick rings (0.4 cm wide). Cut the cucumbers into halves and the peppers into strips.

Place all the prepared vegetables in a large saucepan, stir, adding sugar, salt, as well as spices and oil. Add vinegar. Mix well and leave for more than one hour to marinate.

Prepare the tomato mass by peeling the tomatoes and grating them or grinding them in a blender. Pour the tomato into the vegetables and place on the stove. Simmer the salad for 25 minutes (counting from the moment of boiling). Place in heated (sterilized) jars and seal tightly. Place under the “fur coat” until it cools. As a “fur coat” you can use a blanket, a blanket or some other warm things.

Cabbage solyanka

Solyanka salad is a universal preparation; it can be served as an appetizer. It can be used as a side dish. You can also use hodgepodge as an independent dish by heating it and adding pieces of sausages or other meat products.

• 750 gr. cabbage;
• 2 onions;
• 2 pods of bell pepper;
• 4-5 tomatoes;
• 3-4 tablespoons of tomato paste;
• 2 tablespoons sugar;
• 1 tablespoon salt;
• 2 tablespoons vinegar (9%);
• 100 ml vegetable oil;
• seasonings to taste.

Finely chop the cabbage. To prevent the vegetable from overcooking, it is recommended to use dense winter varieties of cabbage during the cooking process. We also cut other vegetables into strips - onions, bell peppers, carrots.

You need to cook hodgepodge in a cauldron or thick-walled pan. Place the cabbage in it and pour in half a glass of water. Place on low heat and heat until the vegetables “settle.” Then add the remaining vegetables to the cabbage. Season with sugar, salt and vegetable oil. Add finely chopped tomatoes (without skin) and tomato paste. Do not exclude the last ingredient; solyanka with the addition of tomato paste turns out more tasty.

Simmer the vegetables over very low heat for about an hour. The lid of the pan must be kept closed. Turn off the heat and add vinegar to the hodgepodge. Put some of the resulting salad in a bowl and try it. If necessary, adjust the amount of spices.

Place the prepared hodgepodge into clean, dry jars and sterilize the product in boiling water for 10 minutes (jar capacity 0.5-0.75 liters). We seal the jars tightly and leave to cool in the air, turning the jars upside down.

Read also: Ingredients for Olivier salad - 13 recipes from classic to original

Korean cabbage salad for the winter

Korean salads have a specific taste - hot and spicy. Let's prepare Korean cabbage for the winter.

• 3 kg cabbage;
• 7 carrots;
• 10 cloves of garlic;
• 1 teaspoon red hot pepper (or half a chili pepper);
• 2 teaspoons ginger;
• 2 tablespoons sugar;
• 2 tablespoons salt;
• 0.5 cups vegetable oil;
• 1 tablespoon vinegar (9%);
• 1 liter of water;
• 3 pieces of multi-colored bell peppers;
• a bunch of dill;
• coriander optional.

Thinly slice vegetables (cabbage, carrots, peppers), it is advisable to use special shredders for slicing so that the straws are perfectly smooth and thin. Place everything in a saucepan, add salt, ginger (dry), sugar, hot pepper and coriander. Add finely chopped dill and garlic, which was passed through a press. Mix everything well, it is best to knead with your hands, wearing disposable gloves.

Boil water, remove it from heat and add vinegar to it. Pour the hot marinade into the cabbage, add oil and mix with a spoon. Cover the vegetables with a large flat plate and place a weight on top. It is important that all vegetables are covered with marinade. Leave for a couple of hours.

Place the salad in clean jars and cover with plastic lids. In a cool place, cabbage can be stored well for several months. A sample from the prepared dish can be taken a week after preparation.

Cabbage salad with bell peppers and tomatoes

Let's prepare a delicious cabbage salad with bell peppers and tomatoes. We will cook without additional sterilization, so you will need to prepare the jars in advance - wash, dry and put them in the oven to sterilize (you can use other sterilization methods).

• 1 kg of white cabbage;
• 1 kg of tomatoes;
• 1 kg bell pepper;
• 500 gr. carrots;
• 500 gr. onions;
• 300 gr. vegetable oil;
• 1 tablespoon salt;
• 100-120 ml table vinegar (9%);
• 10 tablespoons of sugar.

Shred the prepared vegetables - cabbage, peppers, onions cut into thin strips. Cut the tomatoes into slices, chop the carrots on a grater. Mix all the vegetables, season the vegetables to taste with sugar, add some salt, and add oil. The oil used is exclusively refined and odorless.

Place the pan with vegetables on the fire, bring to a boil and cook at low simmer for 15-17 minutes. Add vinegar and cook for another 2 minutes. Place the hot vegetables into sterilized heated jars and seal them airtight. We stack the jars top to bottom and wrap them in a blanket or other warm things.

Cabbage salad “Vitamin” with eggplants

Cabbage salad with eggplant is a real vitamin explosion.

• 500 gr. eggplant;
• 500 gr. cabbage;
• 4-6 cloves of garlic;
• 1 bunch of fresh herbs;
• 0.5 glasses of water;
• 1 tablespoon salt;
• 2 tablespoons sugar;
• 2 tablespoons vinegar (9%);
• 0.25 cups refined vegetable oil;
• ground black and red pepper, ground coriander to taste.

We wash the eggplants, cut off the green stem and cut them lengthwise into two halves. Place them in boiling salted water and cook for exactly three minutes. Cool the vegetables and cut into strips. We chop the cabbage in the same way as for pickling. Mix cabbage with eggplants in a spacious bowl, add finely chopped or pressed garlic.

To fill, mix water with oil, add spices, sugar and salt. Boil this mixture. Remove it from the heat and pour in the vinegar. Pour the hot marinade over the cabbage and eggplants and mix everything. Cover with a flat plate and place a load on top (for example, a jar filled with water). Let the vegetables marinate for 2 hours. After this you can eat the salad. If you are preparing it for future use, then place the salad in clean jars and sterilize for 10-12 minutes (half-liter jars). After sterilization, seal the jars tightly and leave to cool, turning them upside down.

Shred the red cabbage using a shredder or just a sharp knife. Peel the pepper, cut it in half lengthwise, and then cut it crosswise into thin strips. Cut rings into halves onion. To make the salad taste milder, you can use red onions.

Place the vegetables in a large bowl, sprinkle with salt and rub with your hands. Place the salad in clean half-liter jars (you can use 0.75-liter containers). Boil water with added sugar and dill seeds. Pour vinegar into the marinade removed from the heat. Pour the hot marinade into jars. Cover with lids and set the jars to sterilize. Sterilization time is 12-15 minutes.

A delicious, vitamin-rich cabbage salad for the winter is quite easy to prepare at home. There are several variations of white cabbage preparation, in combination with various vegetables and spices. This salad will help out in the cold season, strengthen the immune system and simply diversify your diet.

This recipe is one of the easiest to prepare. It consists of simple ingredients in small quantities, which together give an amazing tasting snack.

The easiest way to prepare cabbage salad for the winter.

The salad is prepared from:

• winter cabbage – 2 kg;
• carrots – 8 pcs.;
• garlic cloves – 12 pcs.;
• water – 1 glass;
• vegetable fat – 1 cup;
• granulated sugar – 200 g;
• salt – 2 tbsp. l.;
• vinegar - 18 tbsp. l.

The main product is chopped, the carrots are peeled and grated. Pass the garlic through a press, mix with vegetables and mash well with your hands. For those who don't really like savory snacks, the amount of garlic can be reduced.

Separately, boil water for the marinade in a container, add salt to it, granulated sugar and vegetable fat. When the spices have dissolved, you need to turn off the heat under the pan, pour vinegar into the water and pour the brine over the vegetables. They should soak in the marinade for about 120 minutes. Afterwards, the salad is placed in clean, sterile jars and covered with lids.

In Korean

Korean cabbage salad has a pronounced sweet and sour flavor and a characteristic spiciness that appears due to hot peppers.

To prepare a snack you should stock up on:

• white cabbage – 3 kg;
• carrots – 6 pcs.;
• bell pepper – 5 pcs.;
• onions – 3 pcs.;
• garlic – 1 head;
• hot pepper– 3-4 pcs.;
• salt – 6 tbsp. l.;
• sugar – 15 tbsp. l.;
• vinegar 70% - 4.5 tbsp. l.;
• ground black pepper – 1.5 tsp;
• vegetable fat – 21 tbsp. l.

If the cabbage has damaged or dark leaves, they need to be removed and the vegetable itself should be washed. Then it is chopped with a knife and folded into a large container. Using a Korean carrot grater, chop the orange root vegetable and pour it into the pan with the cabbage. Chili peppers can be cut into circles or strips, after removing the seeds. Before handling the spicy vegetable, protect your hands with rubber gloves.

Add spices and salt to the vegetables in a container, and mix them thoroughly with your hands so that the cabbage releases its juice. Afterwards, sweet pepper, cut into strips, and onion and garlic fried in oil are added to the pan (fry the vegetables for no more than 2-4 minutes). Everything is mixed, placed in sterile jars and sterilized for 8 minutes.

How to prepare cabbage salad for the winter without sterilization?

Despite the fact that this cabbage salad is prepared for the winter without sterilization, there is no fear that the lids will swell or explode.

• white cabbage– 2 kg;
• ripe tomatoes – 1 kg;
• carrots – 300 g;
• bell pepper – 300 g;
• garlic – 70 g;
• sugar – 5 tbsp. l.;
• vegetable oil – 150 ml;
• kitchen salt - 3 tbsp. l.;
• vinegar – 80 ml.

A tight fork should be cut into strips, carrots into thin circles, peppers into strips, tomatoes into cubes or circles. The garlic cloves should be put through a garlic press. Mix everything, add spices, butter, sugar. Simmer over moderate heat for at least 35 minutes until the vegetables soften and juice appears. A few minutes before the end, vinegar is poured in. The finished hot product is placed in sterile jars, sealed and carefully wrapped until it cools completely. Afterwards, the jars can be taken to the pantry or cellar.

In jars with bell peppers and tomatoes

A tasty, slightly spicy vegetable delicacy can be prepared from:

• white cabbage – 2 kg;
• sweet pepper – 6 pcs.;
• chili pepper – 1-2 pcs.;
• carrots - 3 root vegetables;
• onions – 3 pcs.;
• tomatoes – 6 pcs.;
• vegetable oil – 130 ml;
• water – 100 g;
• sugar – 3.5 tbsp;
• salt – 3 tsp;
• vinegar – 140 ml;
• spices;
• greenery

Shred cabbage, preferably springy winter varieties, and grate carrots for slicing “Korean style.” Peppers are cut into strips, tomatoes - into half rings. Onion - into rings, all vegetables are placed in a large saucepan, mixed with spices, oil, water and vinegar. Mix everything, add fresh parsley leaves and a little cumin.

While the salad is marinating (at least 3 hours), wash and sterilize the jars. Next, the vegetable mixture is put into containers and sent for sterilization for 40 minutes. Afterwards, the jars are sealed and wrapped in several blankets until they cool completely. A couple of weeks after preparation, cabbage salad in jars for the winter will be ready.

With carrots and onions

According to this recipe, the cabbage turns out tender, crispy, and goes perfectly with any meat side dish, porridge or mashed potatoes.

The dish is prepared from:

• fresh cabbage – 450 g;
• sweet colored pepper – 130 g;
• carrots - 1 medium-sized root vegetable;
• onion - white or red;
• salt – 1 tsp;
• sugar – 40 g;
• vinegar essence - a little more than 1 tsp;
• warm boiled water – 125 ml;
• vegetable fat – 50 ml;
• black pepper and allspice peas - 7 pcs.

First, wash and peel the cabbage, carrots, onions and peppers. Afterwards, the vegetables are chopped in any way and placed in a large container. Granulated sugar, salt, and vinegar essence diluted with water are added to them. The salad is placed in sterile 0.5 liter jars and sent for sterilization for approximately 35 minutes. After preparing the dish, the jars are twisted and wrapped with the lids turned down.

Pickled cauliflower for the winter

Beautiful, white, juicy cauliflower will look beautiful as an appetizer at a lunch or festive table. There are several options for preparing this vegetable for the winter. One of the most delicious salads is pickled cabbage with mustard seeds.

It is prepared from cauliflower (1.9 kg) and a marinade consisting of:

• water – 8 glasses;
• vinegar - 1 glass;
• salt - a couple of tablespoons;
• sugar – 80 g;
• mustard seeds - a couple of heaped teaspoons;
• black pepper and allspice peas – 4 pcs.;
• curry seasonings – 1.5 tsp. and turmeric – 1 teaspoon;
• bay leaf (put 1 per jar).

Cauliflower is disassembled into small inflorescences, poured with boiling water and boiled for 4-7 minutes. Place 1 bay leaf and 1 dill sprig into sterile 0.5 liter jars and place hot boiled cabbage on top.

To prepare the marinade, mix everything in a container except acetic acid and curry. Boil, wait for the spices to dissolve, add vinegar and seasoning at the end. Pour the marinade over the cabbage in the jars, seal, turn the lids down and, after cooling, put in a cool place.

Fresh cabbage salad - very tasty in a jar

Spicy, sour and bitter, fresh cabbage salad will not leave anyone indifferent.

It is prepared on the basis of:

• heads of cabbage - 4 kg;
• carrots – 800 g;
• onion – 800 g;
• bell pepper – 800 g;
• apples – 400 g;
• salt – 70 g;
• vinegar – 180 ml;
• vegetable fat – 80 ml.

The main vegetable is chopped, carrots are grated on a coarse grater, apples and onions are cut into cubes, peppers are cut into strips. Vinegar is mixed with oil, salted, and sweetened with sugar. Vegetables are mixed and seasoned with brine. Everything is put into sterile jars and covered with lids.

With green tomatoes

Excellent vitamin vegetable salad, which is easy to prepare at home.

To prepare it you should stock up on:

• green tomatoes – 1.2 kg;
• cabbage – 1.2 kg;
• onions – 3 pcs.;
• bell pepper – 3 pcs.;
• sugar – 120 g;
• vinegar – 270 ml;
• black pepper and allspice in peas - 6 pcs.;
• salt – 40 g.

From the declared quantity of products you get 4 jars of 0.5 liters of salad. The preparation of the dish begins by washing and cutting vegetables. Cut the tomatoes into slices, shred the cabbage, cut the onion into cubes, and cut the pepper into strips. Everything is mixed in a container, salted and left for 10 hours under pressure.

Drain the juice that appears from the vegetables, add seasonings, sugar, and vinegar. Cook over heat for about 10 minutes, pour into sterile jars. Sterilize for about 12 minutes, then roll up the lids and turn over, covering with something warm.

Solyanka salad

This salad will help out during the cold season, saving money and time.

It is prepared from:

• white cabbage – 800 g;
• onions - a couple of pieces;
• sweet bell pepper - 1 large or 2 small fruits;
• fresh tomatoes – 6 pcs.;
• tomato paste – 80 ml;
• sugar - a couple of tablespoons;
• vinegar – 30 ml;
• spices and seasonings;
• sunflower oil – 0.5 tbsp.

Finely chop the tight, elastic cabbage, cut the onion and pepper into strips. To make the salad look beautiful in the end, it is advisable to take vegetables of different colors. The cabbage is placed in a large container, filled with water, covered with a lid and simmered for about 5 minutes. Then add the rest of the vegetables, salt, sugar, butter and chopped tomatoes without skin. Next is added tomato paste, spices, and salad are cooked over low heat for 35 minutes. At the end, vinegar is added, the vegetable mixture is placed in jars, sterilized for 10 minutes and closed with lids.

To prepare the dish you should stock up on:

• cabbage – 2.9 kg;
• tomatoes – 3 kg;
• onions – 1.8 kg;
• cucumbers – 1.6 kg;
• carrots – 1.8 kg;
• pepper – 900 g;
• sugar – 400 g;
• vegetable oil – 200 ml;
• bay leaf - 1 piece per jar;
• pepper

The main component is washed and chopped into thin strips. The carrots are grated, the peppers are cut into small squares. Cucumbers and onions are chopped into cubes, tomatoes are blanched and grated.

The dish is prepared from:

• cabbage - 0.5 kg;
• cucumbers – 3 pcs.;
• onions – 2 pcs.;
• bell pepper – 300 g;
• tomato – 350 g;
• hot pepper - to taste;
• parsley - a couple of sprigs;
• dill - several sprigs;
• sugar – 60 g;
• salt – 3.5 tsp;
• vegetable fat – 80 ml;
• apple cider vinegar - 4.5 tbsp. l.;
• bay leaves and peppercorns.

Chop the cabbage with a knife, place it in a large container and mash thoroughly. Cut the cucumbers into strips, peppers and onions into small strips. Mix everything, add chopped tomatoes, sugar and salt, oil and vinegar. You can season with hot pepper, cumin, garlic.

Place bay leaves and herbs at the bottom of sterile jars and fill with vegetable mixture. Sterilize for 12 minutes, close with lids and remove to cool. This dish can be prepared as a snack at any time of the year, using varieties of vegetables and seasoning with various spices.