Cabbage salad with peppers and tomatoes for the winter. Recipes for cabbage salads for the winter with peppers and carrots Salad recipes cabbage peppers tomatoes

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 robe 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 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 photos:

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.

Mix all the vegetables in a saucepan, add salt, granulated sugar and add oil (necessarily refined so that there is no smell). At least once in your life you should cook a famous one.




Heat the mixture over medium heat until it boils and cook for no more than 15-20 minutes. About 5 minutes before the end of the process, pour in table vinegar.




We put the salad mixture into dry (necessarily steamed or oven-treated) jars and immediately seal them with lids for the winter.
We wrap the preserves in a blanket, and as soon as the jars have cooled, we move them to the pantry. I also like a salad with beets, it’s called.

Bon appetit!

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 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 for preparing five liter and one half-liter jars of ready-made snack):

• seven kilograms of 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 of 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

This cabbage salad is a traditional 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 sweet bell pepper (preferably 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

This simple and quick recipe makes a very tasty and healthy winter snack. It will take no more than an hour to prepare the dish, however, the result will exceed all expectations.

Products needed for canning(quantity indicated for one three-liter jar of 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 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. Wash the sweet pepper, remove stems and seeds, cut into thin strips.
4. Wash the tomatoes and cut into arbitrary slices.
5. Peel the onions, 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. Place the finished snack in sterile jars, roll it up and wrap it 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

A very tasty appetizer that will help out the hostess if she needs to quickly prepare it 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 place in a 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

A very simple and quick option for preparing cauliflower for the winter. 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.

White cabbage is a common vegetable in cooking. The price of cabbage heads is meager, and the dishes made from them turn out delicious. Salad with cabbage and bell pepper for the winter is proof of this.

Vitamin snack, rich in ascorbic acid. Suitable to complement any hot dish. With appetizers, make salads with herbs, add them to or stew hodgepodge.

Decorate your holiday table with a vitamin dish. The preparation for the winter is amazing - you'll lick your fingers!

Winter salad with cabbage and bell peppers without sterilization, which does not need to be cooked

Make a salad with cabbage and bell peppers! You will provide the whole family with vitamins for the winter. I recommend serving a serving of salad every day in addition to dinner or lunch.

For the recipe, it is important to take late-type heads of cabbage with dense leaves. This way the vegetable in the salad will remain crispy.

Products:

• head of cabbage – 5 kg;
• carrots – 1 kg;
• multi-colored bell pepper – 1 kg;
• 100 gr. celery stalks and roots;
• approximately 100 gr. parsley leaves;
• coarse salt – 6 tbsp. l.;
• 4-5 bay leaves;
• 6-8 peas of allspice.

Preparation:

1. All vegetables in the grocery list are hung in peeled form. This should be taken into account. Weigh after cleaning and washing.
2. Start slicing. First, cut the pepper into thin strips. Pass the carrots through a grater. For cabbage, use any kitchen gadget - a shredder, a knife, a vegetable cutter, a food processor.
3. Grind the celery root through a Korean grater. And chop the stems finely with a knife.
4. In one pan, combine chopped vegetables with salt. It turned out for 7 kg of vegetables 6 tablespoons of salt without a slide. Take special salt - for pickling. Remember slicing to get juice.
5. Press down with pressure. To do this, place a plate on top of the salad and press down with a large bottle of water. Wash the bottle first.
6. After 1-2 hours, check that a lot of juice should be released. Place the salad in sterilized glass jars. Compact the mass with a masher. Do you have a husband nearby? Let him get busy arranging the salad. Fill the jar not to the top, leave 2-3 cm. Place bay leaves and sweet peas on top. Cover with sterilized gauze. You can simply iron the cotton fabric. Secure the flap with an elastic band or tape.
7. It turned out to be 2 cans of 3 liters. Place the workpiece in the refrigerator or any other cool place for 7-10 days. Then replace the gauze with a sterilized nylon cover. Keep cool and remove as needed.

Prescription Advantage– the salad is prepared without vinegar. Therefore, the vitamin value of the snack is off the charts! You will definitely like it.

Salad with cabbage, bell peppers and carrots - recipe with vinegar

A quick cabbage salad with peppers and carrots is a great option when you don’t want to stand in the kitchen for a long time. The appetizer is finger-licking good. The salad is dietary and has negative calorie content. That is, chewing it will cost you more calories than it will bring into your body. At the same time, the snack is filling and full of vitamins.

Ingredients:

• 1 kg cabbage;
• 200 gr. salad peppers, onions, carrots;
• 2 tbsp. l. Sahara;
• 1 tbsp. l. salt;
• 100 ml of vinegar 6%, sunflower oil.

How to cook step by step:

Shred the cabbage. Pre-clean the head of cabbage from the top leaves, wash and wipe. Cut pieces from the stalk. Chop into thin strips.

Slice the onion and pepper thinly. Do you have a food processor with a set of vegetable attachments on hand? Take advantage of it.

Mix the cuttings in one pan. Take enameled or stainless steel. The preparation is rich in ascorbic acid, and also contains vinegar. Therefore, the acid may react with aluminum cookware, this is not advisable.

Add sugar, salt, oil, vinegar. Stir. The ingredients should combine well with the dressing.

Place into sterilized jars. It turned out to be 3 pieces per liter. Cover with a clean, thin towel. Store on the kitchen counter for 3 days. Then replace the towel with sterilized lids. The salad is ready to eat; store it in the refrigerator.

Spring salad for winter with cucumber (very tasty)

During the season of pleasant troubles of collecting recipes, we are in a hurry to help you. A successful salad for the winter is spring. All the vitamins of spring and summer vegetables remain in the snack. Namely, it is called “spring”, because it will delight you until spring.

Products:

• 1 kg each of cabbage, carrots, cucumbers;
• 300 gr. tomatoes;
• onion heads – 800 gr.;
• bell pepper – 4 pcs.;
• bunches of dill – 2 pcs.;
• 5 tbsp. l. Sahara;
• 9 tsp. salt;
• 2 tbsp. sunflower oil;
• 150 gr. vinegar 9%.

Cooking steps:

1. Before actual preparation, do the “dirty work”. Peel and rinse the vegetables.
2. Cut the onions, peppers, cucumbers into thin strips. Carrots - through a grater. Cabbage - on a shredder. Chop the dill over the salad. Tomatoes into pieces, or puree in a blender.
3. Mix ingredients in a saucepan. Simmer on low heat. Stir. Once it boils, add sugar, salt, oil and vinegar. Stir. After boiling again, wait 10 minutes. Stir while doing this. As soon as the cucumbers turn a little brown, everything is ready.
4. Remove from heat. Divide the hot mixture into sterilized jars. Close with lids. After 2 hours they have cooled down, lower them to the basement.
   Don't be alarmed by the large amount of vinegar. Some of it will evaporate when the vegetables boil, and just enough will remain in the salad to reliably preserve the preparation. We suggest replacing table vinegar with apple cider vinegar.

Advice! There are several ways to sterilize jars. One of the simplest is in the oven. Place clean, dry jars in the oven for 30 minutes. Recommended temperature – 100˚С.

Recipe for preparing preparations for the winter with cabbage, peppers, tomatoes

Prepared for the winter from cabbage, peppers and tomatoes - a rich salad for any occasion. Do you suddenly have guests? Take out a jar of vegetable treats. Guests will be amazed at your culinary skills and will definitely ask for the recipe.

Ingredients:

• head of cabbage – 1 kg;
• 500 gr. tomatoes, carrots, peppers, onions;
• 2-3 cloves of garlic;
• 100 gr. Sahara;
• 5 tsp. vinegar 9%;
• 200 ml sunflower oil;
• 2 tbsp. l. pickling salts;
• ground hot pepper - to taste.

How to cook step by step:

1. Chop all the vegetables. It is convenient to use a food processor. Take a separate attachment for cabbage – a shredder.
2. Mix in a large saucepan. Salt and sprinkle with pepper. Want a spicy taste? Add a whole teaspoon of hot pepper. Mix well. Knead it a little. Got juice? Great.
3. Separately, mix sugar with vinegar. Pour into the base along with the oil. Stir.
4. Divide into jars. Don't forget to compact it. Cover the lid loosely. Leave in the kitchen for 2 hours. Seal and store in the refrigerator.

The longer the vegetable mass is infused with dressing, the tastier it becomes.

Cabbage, sweet pepper and apple salad

Do you have any fresh fall apples left? Put them in the salad. At the end you will get a unique snack – slightly sour from apples, spicy from chili. Honey will add a sweet note.

We will need products:

1. head of cabbage – 500 gr.;
2. 250 gr. carrots, peppers, onions;
3. 250 gr. autumn apples;
4. 0.5 chili pod;

• 1 tbsp. l. salt;
• 0.5 tbsp. l. honey (or sugar);
• hot peppercorns – 1-2 pcs.;
• allspice in peas – 1 pc.;
• vinegar 9% - 25 ml.

How we will cook:

1. The weight of vegetables is taken in peeled form. Grind the food. Cabbage on a shredder. Carrots through a Korean grater. Peppers, onions, apples - in thin strips. Chop the chili into smaller pieces.
2. Place everything in one pan. Add salt, honey. Add bitter, sweet peas. Pour in vinegar. Mix thoroughly.
3. Place tightly in sterilized jars (0.5 liters each). Cover with iron lids.
4. Organize a water bath. Place a piece of fabric in the pan. Pour some water. Place the jars in the water. Liquid should not get under the covers. The water level should not reach the hangers of the cans.
5. Let it heat up. Once the water boils, count down 20 minutes. Remove the containers and seal them tightly with lids. After 30-40 minutes have the pieces cooled down? Store in a cool place.

In winter, take the salad out of a jar and season with sunflower oil.

Get the perfect snack quickly and tastefully.