Cabbage carrots with pepper and tomato. Cabbage salad with tomatoes and peppers. Spicy cauliflower. Recipe for preparing for the winter

Just 10 years ago, going to winter was a long and painstaking task, although very rewarding. With the advent of special devices and food processors, preparing cabbage salads for the winter has become much easier - chopping 3-5 kg ​​of cabbage is now not difficult. Using a food processor to chop carrots and onions is even easier.

The cabbage salad with peppers and tomatoes offered for preservation can greatly simplify your life in winter. It will go great just like that, from a jar of bread, and on festive table will not go unnoticed.

Canned coleslaw. Recipe.

• White cabbage – 3 kg;
• Red tomatoes – 2 kg;
• – 2 kg;
• Carrots – 1 kg;
• White onion – 1 kg;
• Table vinegar – 1 glass;
• Granulated sugar – 6 tablespoons;
• Rock salt – 8 teaspoons;
• Refined oil – 1 cup.

Vegetable salad - canning.

The cabbage needs to be cut thinly, preferably on a special chopping board, then it will turn out much faster. Cut the tomatoes arbitrarily, you can cut them into slices if they are large. If the tomatoes are small, you can cut them into only 4 parts. Pepper, as usual, remove seeds and cut into strips. Grate the carrots on a coarse grater or, if you have a food processor, chop them there, using a special device. Peel the onion and cut into strips.

To avoid shedding tears over the onion, you need to peel it in advance, cut it in half and soak it in a bowl of water.

We put all the ingredients in a large basin. Add salt, sugar, vinegar, sunflower oil one by one. Let's leave it to brew. After 2 hours, put it on fire. After boiling, simmer for 20-30 minutes.

Place the finished salad in sterile jars and roll up the lids, previously sterilized. As with any preserved food, we turn the jars over onto their lids and wrap them well.

This is a recipe for a universal snack that you can prepare and then enjoy all winter long. Preparing cabbage salad with tomatoes and peppers for the winter according to the recipe with photos is simple, but it will take a little time. You don’t have to strictly adhere to the recipe; you can make some changes based on your taste preferences. For example, you can add a few cloves of garlic to the salad, add a couple of dried bay leaves, or add your favorite spices.

Salad ingredients:

• cabbage - half a head;
• bell pepper – 3-5 pcs.;
• hot pepper– to taste;
• carrots - 2 pcs.;
• onion - 2 pcs.;
• tomatoes - 5 pcs.;
• vegetable oil - 120 ml;
• water - 0.5 tbsp;
• granulated sugar - 3-4 tbsp;
• kitchen salt - 2 tsp;
• table vinegar - 120 ml;
• favorite spices - to taste;
• greens - to taste.

Making cabbage and tomato salad

Preparing vegetables is the longest part of all cooking. We wash all the fruits, clean them of waste, and then cut them. Shred the cabbage into thin strips. To do this, you can use a special vegetable cutter.

Three carrots on a special grater for “Korean” carrots. This will look beautiful in a salad. If you don’t have one, you can grate it on a regular one. coarse grater.

Cut bell peppers into thin slices. Chop the hot pepper into arbitrary pieces. Chop the onion into thin half rings. Finely chop the greens.

Cut the tomatoes into large pieces.

Combine all the vegetables in one bowl and sprinkle everything with sugar and kitchen salt. We also add table vinegar, refined sunflower oil and water.

Mix the salad thoroughly. If desired, add your favorite spices.

We forget about the salad for two to three hours so that the vegetables become friends with each other, salt and release liquid. We fill sterile jars tightly with the prepared salad (along with juice) and send it to sterilize in a saucepan with the bottom covered. We sterilize half-liter jars for half an hour, and 50 minutes for liter jars.

Now the salad can be rolled up with lids.

Autumn is harvest time and cabbage prices drop, which means it’s time to start canning the vegetable for the winter. This article presents a selection of excellent, time-tested recipes for preparing cabbage preparations for the winter cold season.

Step-by-step recipes for canning white cabbage for the winter

Pickled cabbage for the winter. Recipe with carrots

Quick and easy to prepare, and most importantly, a tasty and healthy snack to complement any meal.

(the amount of ingredients is calculated to prepare five liters and one half liter jar ready-made snack):

• seven kilograms white cabbage;
• ten large carrots;
• four tablespoons of non-iodized salt;
• one and a half tablespoons of dill seeds.

To prepare the marinade:

• one liter of clean water;
• two hundred grams of nine percent vinegar;
• one tablespoon of non-iodized salt;
• four teaspoons of sugar;
• two bay leaves per liter jar;
• five clove stars for each liter jar (fewer if you don’t like these spices);
• six peas of black and allspice for each one-liter jar.

Winter salad of cabbage, carrots, bell peppers and onions

This wonderful salad will not only be an excellent appetizer, but also suitable as a side dish for meat or fish.

Products needed for canning(the number of ingredients is indicated for one half-liter jar of ready-made salad):

• two hundred grams of white cabbage;
• one small carrot;
• one small onion;
• one medium-sized bell pepper;
• thirty grams of non-iodized salt;
• seventy milliliters of six percent vinegar;
• eighty milliliters vegetable oil;
• twenty grams of greens (take to taste: parsley, celery, cilantro, dill);
• thirty grams of old roots (parsnips, parsley, celery).

Step-by-step canning procedure:

Winter salad from cabbage and bell peppers with carrots. Recipe without sterilization

Such a cabbage salad - traditional version winter preparation. The recipe for its preparation is quite simple and universal; in addition, its preparation does not require sterilization. And the result is an incredibly tasty, crispy snack that will not be a shame to serve both for a festive dinner and for a simple family lunch.

• five kilograms of white cabbage;
• one kilogram of carrots;
• one kilogram of onions;
• one kilogram of sweets bell pepper(preferably take red);
• three hundred fifty grams of vegetable oil;
• four heaped tablespoons of table salt;
• two hundred and fifty grams of nine percent vinegar.

Step-by-step canning procedure:

1. Remove the top damaged leaves from the cabbage, wash and finely chop the cabbage. The finer the cabbage is chopped, the more tender the salad will be. It is strictly forbidden to mash cabbage.
2. Peel the onion, wash and cut into small pieces.
3. Wash the bell pepper fruits, remove the stems and seeds, and cut into thin strips.
4. Peel the carrots, wash and grate on a fine grater. When using such a grater, the taste of carrots will not dominate over the other ingredients.
5. Mix all the vegetables prepared in this way, add salt, pepper, vinegar and vegetable oil to them and mix thoroughly again.
6. Place the finished salad tightly in jars and leave for three days. During this time, it will be well soaked and release juice.
7. Cover the jars with lids and put them in a cool place.

This salad can be stored for a long time, does not spoil and retains its taste and usefulness.

Cabbage appetizer. A simple recipe for the winter

For this simple and quick recipe It turns out to be a very tasty and healthy snack for the winter. It will take no more than an hour to prepare the dish, however, the result will exceed all expectations.

Products needed for canning(quantity is for one three-liter jar ready-made snack):

Step-by-step canning procedure:

1. Wash the cabbage, remove spoiled leaves and cut the head of cabbage into medium-sized pieces.
2. Peel the carrots, wash and cut into slices.
3. Place all seasonings, except sugar, salt and vinegar, at the bottom of a sterile three-liter jar.
4. Next, fill the jar up to the neck with layers of carrots and cabbage, compacting tightly.
5. Sprinkle sugar and salt on top of the vegetables and pour in vinegar.
6. Pour boiling water over everything, roll up and wrap until cool.

Preparing the snack is simplified by the fact that the vegetables are pickled directly in the jar; there is no need to prepare the marinade separately.

Cabbage and vegetable salad, canned for the winter

In winter, this cabbage salad will cheer up even the most inveterate grumbler, becoming a chic addition to boiled potatoes or a golden chop.

Products needed for canning:

• one and a half kilograms of white cabbage;
• two kilograms of bell pepper;
• two kilograms of ripe tomatoes;
• five hundred grams of carrots;
• five hundred grams of onions;
• one glass of sugar;
• half a glass of sunflower oil;
• one tablespoon of nine percent vinegar;
• one bunch of fresh parsley;
• one teaspoon of black peppercorns.

Step-by-step canning procedure:

1. Cut damaged leaves from cabbage, wash the head thoroughly and cut into thin strips.
2. Peel the carrots, wash and grate on a coarse grater (you can use a grater).
3. Sweet pepper wash, remove stems and seeds, cut into thin strips.
4. Wash the tomatoes and cut into arbitrary slices.
5. Onions peel, rinse and cut into small cubes.
6. Finely chop the clean parsley.
7. Mix the vegetables prepared in this way, add sugar, salt and sunflower oil.
8. Mix everything again and let it brew for one hour.
9. Add vinegar and black pepper to the infused salad and boil for fifteen minutes.
10. Ready snack Place in sterile jars, roll up and wrap in a warm blanket.
11. After twelve hours, put the salad in a cool place for further storage.

Hunter's salad of cabbage, peppers, green tomatoes and cucumbers for the winter

Very delicious snack, which will help the hostess if she needs to quickly cook for the table when guests suddenly arrive. It is customary to preserve hunting salad at the end of the harvesting season, when winter varieties of cabbage begin to ripen, and the nights are already so cold that because of them, tomatoes that have not yet had time to ripen have to be picked from the bushes.

Products needed for canning:

Step-by-step canning procedure:

1. Peel, wash and cut the carrots into medium strips. It is not recommended to use a grater, otherwise the carrots will turn out soft.
2. Peel, wash and cut the onion into thin half rings.
3. Wash the bell peppers, remove the stems and seeds. Cut the fruit into thin strips.
4. Rinse the cucumbers well; if their skin is hard, peel it; if not, leave it. Cut the vegetables into large strips.
5. Cut thoroughly washed stemless tomatoes into small cubes.
6. Rinse and chop the cabbage into pieces, slightly larger than other vegetables.
7. Peel and chop the garlic.
8. Mix all the vegetables, add salt and leave for one hour.
9. Next, heat everything, but do not bring it to a boil.
10. Pour in vinegar with vegetable oil. TIP: It is better to heat the salad in small portions, no more than two liters at a time. This will allow the vegetables to heat evenly and not overcook.
11. Place the finished snack in sterile jars and send to water bath for sterilization:
    • half-liter container for twelve minutes;
    • liter - for fifteen.
12. Jars with lettuce and wrap until cool.

Step-by-step recipes for canning cauliflower for the winter

Spicy cauliflower. Recipe for preparing for the winter

One of the many options for canning cauliflower. Instantly disappears from plates, leaving no guests or household members indifferent.

​Products needed for canning:

Step-by-step canning procedure:

1. Place the head of cabbage in a saucepan of boiling water.
2. Cook for seven minutes, drain the water and let the vegetable cool slightly.
3. Cut the hot red pepper into pieces.
4. Peel and wash the garlic.
5. Divide the cooled cabbage into inflorescences and place in jars.
6. Add red pepper slices, garlic, black peppercorns and parsley to the vegetable.
7. Pour boiling water over the jars for two minutes.
8. Pour the water into the pan, wait until it boils again and pour it into the cabbage.
9. After five minutes, drain the water again and add sugar and salt.
10. Bring to a boil, remove from heat and pour in vinegar.
11. Pour the resulting brine into the jars with cabbage, cover with lids and wrap until cool.

Spicy cauliflower with bell pepper for the winter

Very simple and quick option preparations for the winter of cauliflower. To diversify the taste and add a spicy edge, vegetables and hot peppers are added to the recipe. Thanks to the addition of chopped carrots and bell peppers, the appetizer will look beautiful and original on the table.

Products needed for canning:

Step-by-step canning procedure:

1. Separate the cauliflower into individual florets (no stalk needed here).
2. Place the cabbage in boiling water and cook for four minutes.
3. Drain the vegetables in a colander and wait for the water to drain.
4. Wash the bell pepper, remove the seeds, stem and cut into cubes or thin strips.
5. Cut the peeled and washed carrots into slices as thinly as possible or grate them on a Korean grater.
6. Place some carrots and peppers at the bottom of sterile jars.
7. Fill the third part of the jar with cabbage inflorescences.
8. Next again peppers with carrots and cabbage.
9. Place bay leaf and pepper on top of the vegetables.
10. Pour boiling marinade of water, sugar, salt and vinegar over the vegetables placed in jars.
11. Roll everything up and wrap it until it cools.

This product can be stored for quite a long time in a cool place.

Calories: Not specified
Cooking time: Not specified

So autumn has come. I don’t even know whether I love her or not; it’s generally difficult for me to answer this question. After all, autumn, like any other season, has its advantages and, of course, disadvantages. Yes, the days are getting shorter, colder weather, prolonged rains are coming, and with them the first colds. But at the same time, few people pay attention to what a beautiful dress the trees are dressed in, what a bountiful harvest we collect in the gardens and what beautiful mushrooms we find in the forest during a “quiet hunt.” Prepare another one delicious preparation - .
And for me, as a housewife, autumn is, first of all, the time for preparing later salads, such as, for example, this one. The fact is that I always leave cabbage for later; I always wait for the winter varieties, since this is the type of cabbage that becomes crispy and very tasty after fermentation.
I have been preparing this salad for many years and every time I do it with pleasure. Because, despite the multi-component nature, there are no particular difficulties in preparing it. I do not subject the vegetables to special processing and then do not sterilize the jars. Everything is much simpler: I chop the vegetables, add salt, as well as sugar and butter, then boil the mass with low heat, at the very end I add vinegar and transfer it to jars, which I immediately roll up with lids.
The vegetables for the salad may not be selected, but we will still chop them. But it is better to take tomatoes with fleshy pulp; they are less juicy and hold their shape well during canning. I like to use bell peppers in different colors to add bright fall colors to the salad. This delicious salad is my husband's favorite.
The recipe is made for 6 cans of 500 ml.

Ingredients:

- ripe tomato fruit – 1 kg.,
- white cabbage (late or mid-season varieties) – 1 kg.,
- salad pepper – 1 kg.,
- carrots – 0.5 kg.,
- onion – 0.5 kg.,
- vegetable oil – 300 ml.,
- kitchen salt – 1 tbsp.,
- table vinegar (9% – 100-120 ml (to taste),
- white granulated sugar – 10 tbsp.

Step by step recipe with photo:

Remove the top leaves of the cabbage and cut the fork in half. Next, using a shredder or just a sharp knife, chop it into strips.




Wash the peeled onion well, then finely chop it into half rings.
Remove the seeds from the lettuce pepper and cut it into strips.




We wash the tomato fruits, wipe them dry and cut them into not very thin slices.




Peel the carrots, then grate them on a large mesh grater.

Bon appetit!

Calories: Not specified
Cooking time: Not specified

Fresh cabbage salad, recipe with peppers and tomatoes, very good to cook for homemade dinner, but if you try with a successful presentation, you can surprise your guests with this dish. Especially if there are vegetarians among them, they will first of all appreciate your culinary skills.
Moreover, the dish, despite all its apparent simplicity, is quite tasty and spicy. After all, it contains an interesting combination of vegetables - crispy white cabbage, sweet carrots, lettuce peppers and ripe tomatoes. And as a dressing, a kind of French sauce is used, which is very simple to make from lemon juice, vegetable oil and spices. You can season it, the taste will be different.
You will be very pleased with this white cabbage salad, seasoned lemon juice and oil with its bright, rich taste and color, this is achieved due to the vegetables that are included in it. It is important to maintain proportions in order to achieve the right flavor combination of the finished dish.
This salad can be prepared quite quickly, because the main processes are cutting vegetables and preparing the sauce. But in order for the taste to be rich and uniform, we will leave the seasoned dish for several hours to soak.

The recipe is for 1 serving.



Ingredients:
- white cabbage - 50 g,
- carrot root - 0.5 pcs.,
- ripe tomato fruits - 1 pc.,
- salad pepper fruit - 0.5 pcs.,
- fresh garlic - 4 cloves,
- oil - 1 tbsp,
- lemon juice - to taste,
- sea or kitchen salt,
- parsley.

Step-by-step recipe with photos:

We wash the head of cabbage, remove the damaged leaves and finely chop it into strips.




Grate the washed and peeled carrots on a coarse grater.




We cut the washed ripe tomato fruit in half, and then also chop it using a grater.
Squeeze the garlic here.




For the salad, we take bright and fleshy peppers so that they are more aromatic. We cut off the top and tail from it, and then cut it lengthwise. Cut off the seeds and stem and cut the pepper into strips.