Cabbage salad with peppers and tomatoes for the winter. Cabbage salad for the winter. Cabbage-peppers-tomatoes Canned cabbage salad with bell peppers

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 laying out 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 rich in 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. Crumble 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 desirable.

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 surprised by 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. salts for pickling;
• 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.

step by step recipe with photos

Some salads, despite the fact that they are canned, retain a large amount of vitamins - these include pickled salad of cabbage, peppers, carrots, onions and tomatoes for the winter. The proposed amount of components yields approximately 10 liters of the finished product.

Ingredients

• bell pepper – 4.3 kg
• white cabbage – 4.3 kg
• tomatoes – 2.8 kg
• onion – 600 g
• carrots – 3 kg
• parsley – 300 g
• salt – 100 g
• granulated sugar – 100 g
• ground red pepper – 15 g
• ground black pepper – 10 g
• vegetable oil – 200 ml
• vinegar 9% - 100 ml.

Preparation

1. Remove the top leaves from the cabbage, chop finely with a knife or a special device, discard the stalk.

2. Sort tomatoes and peppers, remove those with signs of rotting, and wash those that are suitable. Cut the tomatoes into halves, remove the stems. Cut the sweet pepper, select the core and seeds. Peel the onion and rinse. Peel and wash the carrots. Sort through the greens - discard the parsley leaves and yellow roots and wash.

3. Grind the carrots on a coarse grater.

4. Cut the onion in half and chop into half rings 3 mm wide.

5. Divide the tomatoes in half and cut into slices. Finely chop the greens.

6. Combine all chopped vegetables and herbs in one container and mix well.

7. Add sugar, salt, pepper, ground red pepper, ground black pepper and mix a second time.

8. Place the pan in the refrigerator for 8 hours.

9. Processing containers for canning: wash the jars with a washcloth and rinse well under running water. Steam them for 10 minutes, then turn them over. Boil tin or vacuum lids in the pan for two minutes, drain the water from the pan.

To prepare the salad: take out the pan with the semi-finished vegetable product, put it on the gas stove, light the fire and cook the salad for 20 minutes. Three minutes before readiness, pour in 9 percent vinegar and vegetable oil. After the stated time, turn off the heat and remove the pan from the heat. Place hot salad into prepared hot jars.

10. Roll up the lids of the jars of salad.

11. Turn the jars over, wrap them and leave until completely cool.

Store in a cool place. Marinated salad of cabbage, tomatoes and peppers is ready for the winter.

Nuances of preparing salad:
According to the recipe, no water is added to the salad at all. In order for it to be saturated with spices and release a sufficient amount of juice for cooking, it should be placed raw in the refrigerator for a long time - closed in the morning.

Calories: Not specified
Cooking time: Not specified

Fresh cabbage salad, a recipe with peppers and tomatoes, is very good to prepare for a home dinner, but if you try with a good 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 with lemon juice and oil, with its bright, rich taste and color scheme, 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.

Place the vegetables in a salad bowl and prepare the French sauce.
To do this, in a separate bowl, mix sunflower oil (you can take olive, sesame, pumpkin or walnut), lemon juice (to get a more sour taste, it is better to take lime), finely chopped herbs and spices. You can add sesame or sunflower seeds if you wish.
Season the vegetables with the sauce and place the dish in a cold place to soak for several hours.




White cabbage salad with lemon juice and oil is ready. Bon appetit!




It turns out very tasty

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, out of a jar of bread, and will not go unnoticed on the holiday table.

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.

Another recipe for a keen cook to add to the collection is marinated salad of cabbage, tomatoes and peppers – juicy and tender. Crispy cabbage and cucumbers, delicious filling - what could be better? From the proposed set of ingredients, approximately 4.5 liters of the finished product is obtained.

Ingredients

• White cabbage- 1 kg
• Tomatoes - 1.5 kg
• Bulgarian pepper- 1 kg
• Onions - 500 g
• Carrots - 500 g
• Dill greens - 50 g
• Parsley - 50 g
• Vinegar 9% - 150 ml
• Vegetable oil- 120 ml
• Salt - 50 g
• Bay leaf - 5 pcs.
• Ground pepper - 1 tsp.

Information

Conservation
Servings - 4.5 l
Cooking time - 1 hour

How to cook

Discard spoiled vegetables. Rinse cabbage, tomatoes, and bell peppers with cool running water and place on a cotton towel to dry. Peel the carrots, onions and wash them. Sort out the greens - remove yellow leaves and roots, wash. Preparing vegetables: remove the top leaves from the head of cabbage, and then the stalk. Shred the cabbage finely with a knife or on a special grater.

Grind the carrots on a coarse grater. Cut the onion in half and chop into half rings, chop the greens.

Cut the tomatoes in half, cut out the green pulp near the stem and chop into slices. Cut the bell pepper lengthwise into narrow strips, first select the core with seeds.

Preparing the salad: Mix the vegetables in one container.

Add bay leaf, rock salt, and bell pepper to them. Place the container in the cold for one hour - the vegetables will release the required amount of juice during this time. After an hour, remove the container from the refrigerator and place it on the gas stove, light the fire. Cook the salad for 15 minutes from the time it boils. A couple of minutes before the end of cooking, add unrefined vegetable oil and 9 percent vinegar. “Sealing” the salad: pour the hot salad into sterilized jars.

Roll up the finished canned food with tin or vacuum lids. When preparing salad, it is recommended to use a cutting tool made of stainless material - it will not darken the fruits. The jars should be soaked in a soda solution for a while, then washed with a washcloth and rinsed under running water. This is the best way to wash them. Glass containers and lids - tin or vacuum, recommended for preservation - must be sterilized in advance. Sterilize the jars either by steaming (5 minutes), or in the oven (15 minutes) at a temperature of 150 degrees, or in the microwave (3 minutes). During this time, the bacteria that cause fermentation will die. Use clean, filtered water for preservation, then products such as cucumbers and cabbage will turn out crispy. After rolling, the salad should be placed with the lid down and wrapped. Leave the prepared preservation for further passive sterilization. The prepared salad should be stored in a cool place, as far as possible from direct sunlight. Marinated salad of white cabbage, tomatoes and bell peppers is ready. Bon appetit!