Preparation for the winter from cabbage and carrots. Cabbage salad for the winter in jars

For many housewives, including me, autumn is the season for later harvesting of vegetables and fruits, as well as tender lard with a layer, and salted fish. But today I suggest that you still take up cabbage and prepare amazing salads in jars for the winter. They will always come in handy - both for a simple family dinner and for a festive feast.

I would like to immediately remind you of one important condition. Jars and lids must be sterilized. Wash glass containers thoroughly. Pour water into a large saucepan and bring it to a boil. Carefully place the jars using tongs. Don't put them close to each other. The lids can be sterilized immediately. “Cook” the containers for 10-15 minutes. Then let it dry on a clean cloth. This is just one way.

When there are 2-3 jars, I sterilize them over steam. I am comfortable. I place a special disk on the neck of the teapot and an inverted jar on it. The water boils and all the steam enters the glass container. I leave it on for about 10 minutes, then take it off and let it dry. And I just boil the lids, but then additionally wipe them with vinegar. How do you prepare containers for seaming?

I think harvesting will be of special importance in your family. Cabbage and mushrooms are classics in cooking. What is it worth, for example, a stew with a similar combination of products. My mother made this salad when she picked early varieties of white cabbage from the garden. But, in fact, it doesn’t matter here whether you use late cabbage or early cabbage. In any case, it turns out really tasty.

Ingredients:

2 kg cabbage,
2 kg honey mushrooms,
5-6 pcs. tomatoes,
5-6 large onions,
90 ml table vinegar 9%,
4-5 bay leaves,
1.5 teaspoons black peppercorns,
a little oil for frying,
salt - to taste, but approximately 2 tbsp. l.

How to cook:

Boil the prepared mushrooms for 10-15 minutes, drain the water and take care of the vegetables.

Cut the onion into half rings. Carrots - in cubes. Lightly fry in a deep casserole. Add finely shredded cabbage and peeled tomatoes (pre-cut them into slices). Also add mushrooms, spices, and bay leaves.

Simmer for 35-40 minutes.

Then put it into jars.

Roll up and, as in the recipes above, “pasteurize” under the blanket.

Red cabbage salad recipe is to die for

It’s true, it seems to me that this variety of cabbage is unfairly forgotten by many housewives. I myself tried a hundred times to get used to it. It didn’t work out until my friend treated me to one salad. He turned out to be simply amazing. Write down the recipe.

Ingredients:

2 medium forks of cabbage,
half a kilo of apples with sourness,
½ tbsp. salt,
2 small onions,
½ teaspoon of a mixture of coriander and parsley seeds, you can also add dill.

Preparation:

Chop the cabbage into thin strips. Cut the onion into half rings. Combine in a convenient container, add spices, remember slightly so that the juice appears.

Then place the cabbage and onions in a saucepan, but at the same time add a layer of sliced apples. That is, a layer of vegetables, a layer of apples, etc. Then put pressure on it and leave the pan for three days at room temperature. Check periodically and pierce with a skewer.

Red cabbage requires sterilization. Therefore, when you put the salad in jars, be sure to sterilize it for 20 minutes. Immediately roll it up and cover it with a blanket. After a day you can put it away for cool storage.

Cabbage salad with bell peppers, carrots, onions and tomatoes

This recipe is from my friend. According to her, she has been preparing it for the winter for many years. And all because, despite the abundance of ingredients, there is nothing complicated about it. You need to prepare and chop the vegetables, add spices and oil, boil a little and add vinegar before placing in jars. You can roll up the salad right away.

I can also add that it is better to take fleshy tomatoes, and peppers of different colors, so the preparation will turn out brighter.

Ingredients for 3 liters (6 jars of 0.5 l):

1 kg of late cabbage,
1 kg bell pepper,
1 kg of tomatoes,
half a kilo of carrots and onions,
10 tbsp. spoons of sugar,
30 g salt,
300 ml odorless vegetable oil,
300 ml table vinegar 9%.

How to cook:

Chop the peeled cabbage forks with a knife or special shredder. You certainly don’t need to chop it into large strips, but do what’s most convenient for you.

Grate the carrots using a large-mesh grater. Cut the pepper pulp into strips, the onion into half rings, and the tomatoes into not very large slices. Place all chopped vegetables in a convenient, spacious container, such as a saucepan.

Add butter, sugar and salt to the vegetables, place on the stove and stir the salad after it boils, no longer than 15 minutes. Then pour in the vinegar and simmer for another 5 minutes. Immediately pour the hot mixture into jars, roll them up, let the salad sit under a blanket, and as soon as the jars have cooled, put them away for storage.

Recipe for cabbage salad with carrots without sterilization

I don’t know about you, but I don’t like sterilizing preparations. Firstly, there is more hassle. Secondly, I really feel sorry for the vegetables, only God knows what remains in them after all the processing. Therefore, I suggest not sterilizing the salad. I assure you, he is already “worth it” well. In any case, my grandmother in the village never has problems with him.

Ingredients:

5 kg cabbage,
5 kg carrots,
1 large garlic,
2 cups sugar
100 g salt,
2 liters of water,
1 glass of vegetable oil,
300 ml table vinegar 9%,
7-8 bay leaves,
20-25 black peppercorns (regular).

How to cook:

Chop the prepared cabbage and carrots. You can grate carrots, but it’s better to cut them into thin strips. Coarsely chop the garlic. Place the vegetables in a saucepan. We will cook the salad in the marinade.

In a small crust, combine water, oil, salt... whatever is left on the food list. Other than vinegar, don't use it yet. Bring the mixture to a boil, keep it on a hot stove for 5 minutes, and then pour it into a saucepan with vegetables.

Cook the vegetable mixture for 25 minutes, then add vinegar and cook for another 5 minutes. All. Quickly put the salad into jars, roll it up, cover it with a blanket, and when it cools down, transfer it to storage.

Beetroot and cabbage salad for the winter (in jars in pieces)

We have a chain of stores in our city called Begemot. So at one time they sold amazing cabbage “Pelustka. I bought it almost every evening when I returned from work. Then it was removed from the range, and I had to master the recipe myself. In the photo, what is called “fresh”.

The cabbage and beets had not yet brewed properly, but they still turned out very tasty. And once it’s marinated, you won’t be able to tear your ears away from it.

Ingredients:

1 kg cabbage (or so),
half a kilo of beets,
6-7 cloves of garlic,
30 g salt,
10-12 g sugar,
liter of water,
3-5 black peppercorns,
1-2 bay leaves,
hot pepper pod (optional)
150 ml vinegar 9%.

Preparation:

Prepare the vegetables. But here's the moment. There is no need to chop or grate anything. I know that some housewives cut cabbage forks and beet heads into 4 pieces. I just cut my cabbage into large pieces.

And beets - with petals.

Garlic – neither small nor large.

If you cook with hot pepper, remove the seeds from the pod and cut into rings. Place all the vegetables in a suitable pan, stir, and then transfer to a jar.

Cook the marinade. Place spices in boiling water, let it simmer for a while, then add vinegar and remove from heat.

Pour over cabbage immediately. Close with a lid, an ordinary plastic one, not tightly, but just cover it.

Leave the jar for 2-3 days. Foam will appear, which means the cabbage and beets are ripening as expected. Periodically remove the foam cap and pierce the vegetable mass with a wooden skewer to release gases. As soon as the cabbage is ready, you can put it in the cold and store it there.

Before serving, I always season it with aromatic oil.

Instant cabbage salad

My selection contains only the best recipes, I hope so. Almost all of them are simple, except that in some you need to sterilize the product. Here we will again do without sterilization.

Ingredients:

1+/- kg cabbage,
2 pcs. carrots,
1 small head of garlic,
½ tbsp. Sahara,
½ tbsp. water,
½ tbsp. vegetable oils,
30 g salt,
150 ml vinegar 6%.

How to cook:

Chop the cabbage and carrots into thin strips, finely chop the garlic. Transfer to a convenient container, but only a metal one, since the cabbage will need to be poured with hot marinade.

To pour into the water, add oil and spices, bring to a boil, let it simmer for a couple of minutes, then add vinegar and immediately pour in the vegetables. Mix well so that the marinade covers each piece of cabbage or carrot. Cover with a lid and set aside for 4 hours. After this, place the salad in dry sterile jars and refrigerate.

Salad in jars with cabbage, peppers, carrots and vinegar

Cabbage goes well in taste with other vegetables, so when preparing it, feel free to add bell peppers and carrots. They add a pleasant sweetness to the snack. Place the workpiece in small jars with a capacity of 0.4-0.5 liters.

From the specified amount, about 6 half-liter cans come out.

Compound:

a small head of cabbage weighing 0.5 kg;
3 medium carrots;
4 things. bell pepper;
2 onions;
1/2 cup sugar;
1.5 tbsp. l. salt;
vegetable oil - 2/3 cup;
vinegar 9% - 100 ml.

How to cook:

Remove the top leaves from the cabbage, wash the vegetable, dry it and shred it using a shredder. Place the shavings in a bowl, remember well with your hands, grate the carrots there and add the bell pepper, cut into thin strips. Chop the onion, add to the vegetables and mix everything well.

Add the dressing to the salad: pour in vinegar and oil, add sugar, salt, mix again, cover the bowl with a lid and leave the contents to stand for a couple of hours. During this time, the vegetables will begin to release juice.

Sterilize the jars in advance, package the salad and place in a pan filled with warm water. Sterilize the snack for 10-15 minutes, then roll it up with strong lids and after cooling, store it in a cool place.

To prevent glass containers from bursting while boiling in a saucepan, line the bottom with a soft cloth.

Quick white cabbage salad with hot filling

Even with a minimal amount of ingredients you can prepare a very tasty appetizer that will go down with a bang at any table in winter. Serve it as a salad for hot dishes or instead of a side dish. It takes about an hour to prepare, no more.

Compound:

1 kg cabbage;
garlic head;
100 ml warm water;
100 ml vegetable oil;
100 g granulated sugar;
1 tbsp. l. salt;
100 ml vinegar.

How to cook:

Shred the cabbage or chop it with a knife, as you prefer. Peel the garlic, separate the cloves and pass through a press. If you don’t like a very spicy taste, add 2 times less garlic. Combine chopped cabbage and garlic in a large bowl. Leave for 15-20 minutes with the lid closed so that the cabbage is saturated with garlic aroma and taste.

Prepare the marinade. To do this, heat the water in a separate saucepan and bring it to a boil. Pour oil and vinegar into boiling water, dissolve sugar and salt.

Pour the hot mixture into the mixture, stirring quickly with a spoon. Leave the snack to brew at room conditions for another 1-2 hours. Then put the salad into jars and sterilize in a saucepan for 10-15 minutes. Store the cooled workpiece in the refrigerator or put it in the basement. You can take a sample as soon as the salad has cooled, but it’s better to wait a week, and then open the jar and please your family with pickled crispy cabbage with a piquant taste.

Korean winter cabbage salad under iron lids

If you love Korean spicy snacks, then be sure to prepare cabbage for the winter using the method suggested below. The spiciness can be adjusted, so add a little more/less red pepper as you wish.

The recipe is for a 3 liter jar.

Compound:

cabbage - 1 kg;
1/2 garlic;
a couple of sweet peppers;
carrots - 2 pcs.;
onion - 1 pc.;
vegetable oil - 6 tbsp. l.;
sugar - 100 g;
salt - 2 tbsp. l.;
vinegar essence - 1.5 tbsp. l.;
black pepper - tsp;
hot ground red pepper - 1 tsp.

How to cook:

Wash the cabbage and cut into medium-sized cubes. Remove the seeds from the pepper and cut the fruit into thin strips. Peel the carrots, chop them on a vegetable cutter; if you have a grater for Korean carrots, chop the vegetables on it. Combine vegetables in one large bowl.

Pour oil slightly warmed to room temperature into a cup, then add spices, salt and sugar, stir. Chop the onion into large cubes and fry in a frying pan with butter until the pieces become golden and soft. When the onion has cooled, transfer it with the remaining oil from frying into a cup, and squeeze the garlic into it through a press. Sterilize the jars with the snack laid out in them for 10 minutes, then the contents can be sealed with airtight lids and stored in storage.

Instead of vinegar essence, you can use regular table vinegar, but you will need a larger amount, approximately 80-100 ml.

Video of making cauliflower salad for the winter

Frankly, I have a hard time eating cauliflower in any form. But everything in the proposed recipe is so appetizing that I definitely wouldn’t mind eating a couple of jars. Let's take a look and go cook before the price of cauliflower rises.

Delicious five-minute cabbage salad “You'll lick your fingers”

Another quick option for preparing a delicious preparation. You can eat it right away, or rather, it will be ready within a day, or you can leave it and store it in the refrigerator. Although, to be honest, I would prepare it in small portions, since you can always buy the ingredients and make a salad just like that or for a holiday table. You can sprinkle with frozen cranberries before serving.

Ingredients:

1,100-1,200 kg cabbage,
3 pcs. carrots,
4 tbsp. spoons of sugar,
1.5 tbsp. l. salt,
small head of garlic,
1 liter of water,
100 ml vinegar 9%,
100 ml vegetable oil,
2 bay leaves,
1 clove bud,
6-8 black peppercorns.

Preparation:

The preparation of vegetables is standard - grate the carrots coarsely and finely chop the cabbage. Here you need the vegetables to release a little juice, so transfer them to a convenient bowl and lightly crush them with your hands. Then add chopped garlic and stir.

To make the marinade, boil water, add oil and all the spices, and bring to a boil again. Pour in the vinegar and let it boil again. And only after that, pour in the cabbage, cover with a lid and leave to ripen at room temperature for a day. Then put into jars and store in the refrigerator.

“Vegetable” with cucumbers and cabbage - a simple and tasty preparation in a jar

With the fall season in full swing, it's time to prepare assorted vegetables for the winter. According to the classic recipe, it is customary to add cabbage with sweet peppers, cucumbers and tomatoes. You can make your own adjustments and add other ingredients; it’s impossible to spoil the snack for sure. Just remember to maintain proportions.

Compound:

1 kg greens;
cabbage head weighing 1 kg;
1 kg of brown tomatoes;
1 kg of sweet pepper;
1 kg carrots;
onion - 1 kg;
2 cups odorless vegetable oil;
a glass of table vinegar;
150-200 g sugar;
3 tbsp. l. fine salt.

How to cook:

Soak the cucumbers in ice water in advance, then they will retain their crispy flesh for a long time. Rinse the fruits from contamination, cut off the ends on both sides with a knife and cut into rings or half rings. Don't cut too thin.

Peel the pepper from seeds and chop into thin strips. Cut the tomatoes into small slices, and grate the cabbage using a shredder. Cut the onion into half rings, or into small cubes.

When all the vegetables are prepared, place them in one large saucepan or bowl. Fill its contents with oil, add vinegar, add sugar and salt. Mix the ingredients.

Place the pan over low heat. Once the mixture starts to boil, stir it and cook for 30 minutes. There is no need to close the lid.

Prepare the jars: wash them with baking soda and laundry soap and bake them in the oven. Place the salad in containers, filling them almost to the very top, compact them a little so that there is no excess left. Roll up the blanks with metal lids and wrap them in a blanket. When the jars have cooled, move them to the basement.

To make the salad look better in transparent jars and turn out more appetizing, use bell peppers of several colors: red, yellow and green.

How to make cabbage salad without vinegar and oil

I was specifically looking for a simple recipe for the winter. With vinegar, of course, it seems juicier and tastier. But without it it is more useful, especially for those who have health problems.

Salad with cabbage, apples and bell peppers for the winter

A little higher I offered a red cabbage preparation. In this recipe I’ll tell you how to make a salad with white and sweet peppers in a jar.

Cooking time: 1 hour.

Ingredients:

2.5 kg b/c cabbage,
0.5 kg sweet pepper,
0.5 kg of onion,
0.5 kg carrots,
250 g sour apples,
250 ml vegetable oil,
¼ cup apple cider vinegar
a little lemon juice (a piece of lemon),
1 tbsp. l. Sahara,
2 tbsp. spoons of salt,
cumin - to taste,
mixture of peppers - to taste.

Preparation:

Grate the carrots into strips, chop the flesh of the pepper, chop the onion. Chop the peeled cabbage too.

Cut the apples into slices, sprinkle with lemon juice.

Place the products in a large container and mix with your hands. Salt and add sugar and apple cider vinegar. Stir the salad again and leave for 30 minutes.

Then add all the spices and vegetable oil, mix again, place in jars, cover with lids and sterilize for 60 minutes (for 0.5 liter jars). Then roll it up, cover it, and then put it in a cool place.

Before serving, sprinkle the salad with pine nuts. It will be very tasty.

Cabbage salad in jars

It’s time to complete my selection of cabbage salads in jars, but there is one more recipe that I would like to talk about here. If you have never tried making homemade solyanka, make it this year. It can be added to soups or seasoned fried meats, for example, and even used as a filling for pies or pies. Or you can just put it on the table cold. The snack is simply amazing!

Ingredients:

6 kg cabbage,
4 kg carrots,
4 kg tomatoes,
4 kg onions,
liter of vegetable oil,
3 tbsp. l. salt,
2 tbsp. l. Sahara,
4 tbsp. l vinegar,
5 bay leaves,
2 tsp peppercorns (black).

How to cook:

Chop the cabbage thinly. To do this, cut the forks into two halves and methodically slice each one. Grate the carrots with a large mesh grater. We put the onions in the solyanka in half rings, so cut the heads accordingly. Peel the tomatoes and cut into slices.

Boil water and soak the tomatoes for a minute. Then transfer them immediately into ice water and then you can safely remove the skin.

Place all vegetables in a large saucepan with a thick bottom. Add sugar and salt and add butter. Gently mix the cuts and place on low heat. Stirring occasionally, simmer the hodgepodge for two hours. The pan can be covered with a lid and you can cook in an open container. The main thing is to make sure that the vegetables do not burn. 5-10 minutes before turning off the burner, add pepper and bay leaves.

Place the hodgepodge among the jars and immediately close the lids tightly. There is no need to sterilize anything here. But in order for the salad to “reach”, cover it with a warm thing, and after a day you can move it to the cellar.

"Kubansky" - the most delicious snack

This preparation is familiar to many, as it was made by our grandmothers. The good thing about the salad is that the cabbage in it has a pleasant crunch and, in general, it turns out very juicy. An ideal accompaniment to boiled rice, for example.

The specified number of components is enough for 8 0.5 jars. Do not put the snack in a container of larger volume, because a small jar can be eaten at a time, it will not take up much space in the refrigerator, unlike three-liter jars.

Compound:

2 kg of ripe tomatoes;
1.5 kg of white cabbage;
800 g sweet pepper;
5-7 small onions;
5-7 carrots,
2/3 cup vinegar 9%;
tsp ground sweet paprika;
15 black peppercorns;
2 tbsp. l. salt.

How to cook:

Rinse all vegetables well and dry on a towel. Remove the stem from the tomatoes and cut into squares. Choose varieties with dense pulp, otherwise the snack will be “porridge”. Cut the onion into thin half rings, and chop the cabbage using a shredder or chop it with a knife.

Do not stir the vegetables. Place the cabbage in a large cup, add salt and crush with your hands. Mash well until the vegetable releases juice. You cannot add water according to the recipe. Peel the peppers and cut them into the same pieces as tomatoes. Grate the carrots or cut them into very thin strips.

Pour oil into a thick-bottomed pan, add all the chopped vegetables, add salt and spices, stir and place on the stove to heat. The fire should be at a minimum. As soon as it starts boiling, pour in the vinegar and remove the pan from the heat, stirring its contents occasionally.

Pack the hot snack in a clean, dry container and sterilize in boiling water for 15-20 minutes. Roll up the hot salad with airtight lids, turn the jars over, cover with a blanket and leave until completely cool.

The workpiece is stored for 1 year at a temperature no higher than 4-6 degrees.

That's all, friends.) I hope you liked something from my selection and you will definitely make delicious cabbage salads for the winter. Or maybe you have a signature recipe? Share with us.

To make the family menu a little tastier during the cold season, prepare cabbage salads for the winter, adding bright colors of summer and a bunch of vitamins to your diet. Many preservation recipes involve slight heat treatment, so the promise of vitamins is not a catchphrase. Cabbage is a vegetable that is dear and familiar to Russians. Until potatoes were brought to Europe and then to our country, cabbage was one of the main products in the diet. The habit of harvesting cabbage in all its diversity is in our blood.

Jars of elegant salads will help out when unexpected guests arrive. They give you the opportunity to quickly feed your family dinner. Almost every housewife has a “signature” recipe for preparing a snack. I offer the best, most delicious, and easiest to make.

Donskoy cabbage salad for the winter with peppers, cucumbers, apples, green tomatoes

The advantage of this delicious salad recipe is that it is prepared without sterilization and without vinegar. Despite the absence of a preservative, the salad can be left for storage in the apartment. The appetizer comes out spicy and piquant.

Required:

Head of cabbage per kilogram.
Tomatoes (green or brown) – 1 kg.
Sour apples – 750 gr.
Bell pepper – 500 gr.
Cucumbers – 1 kg.
Capsicum – 50 gr.
Onion – 500 gr.
Oil - a glass.
Dill - a bunch.
Salt – 50 gr.

We preserve:

Cut tomatoes and apples into slices.
Divide the peeled cucumbers into circles.
Chop forkfuls of cabbage, chop both types of pepper into strips, and onion into half rings. Finely chop the dill.
Place the prepared vegetables in a cauldron-type pan. Immediately add the seasonings specified in the recipe.
Heat slowly on the stove, remembering to stir the contents frequently.
After the first signs of boiling, note the time. Cook the coleslaw for an hour and a half.
Next come all the well-known events - sunset, slow cooling under the blanket. The workpiece is stored in a cool room.

Winter salad of cabbage, cucumbers, peppers, tomatoes “Okhotnichy”

Another very popular option for storing cabbage in a jar. Without much hassle, from a small selection of vegetables you will prepare an excellent finger-licking appetizer. You can get acquainted with other variations by following the link.

Required:

White cabbage – 1 kg.
Bell pepper – 1 kg.
Carrots – 1 kg.
Onions – 1 kg.
Tomatoes – 1 kg.
Cucumbers – 1 kg.
Oil – 250 ml.
Acetic acid 9% – 150 ml.
Granulated sugar - glass.
Peppercorns – 8 pcs.
Lavrushka – 5 pcs.
Salt – 90 gr.

How to preserve hunting salad:

It is permissible to cut vegetables into any shape. I usually cut carrots and cucumbers into slices (cut large specimens in half).
I divide the onion into half rings, slice the tomatoes, and cut the pepper into strips, having previously removed the seeds. The main ingredient is cabbage, try to chop it finely; lately I have been using a blender or meat grinder for this purpose.
Place vegetables in a saucepan and add oil. Heat the contents over moderate heat so that the vegetables have time to release their juice and settle.
Once boiling, add all remaining ingredients from the recipe list. Stir the snack thoroughly.
Cook for 5 minutes, then place into jars while piping hot. For long-term storage, lettuce is sterilized because it undergoes a slight heat treatment. Containers of 0.5 liters - 5 minutes after boiling the bath, 1 liter - 10 minutes.
Roll it up, wait for it to cool, place it in the pantry or cellar. It is not advisable to store it in apartment conditions.

Delicious “Danube” cabbage salad with tomatoes, onions, carrots

An easy to prepare delicious vitamin salad. Among its many variations is a white cabbage appetizer.

Tomatoes – 1 kg.
Pepper – 0.5 kg.
Carrots – 100 gr.
Cabbage forks – 1 kg.
Bulbs – 0.5 kg.
Vinegar 9% – 50 ml.
Granulated sugar – 80 gr.
Oil – 200 ml.
Salt – 40 gr.
Pepper – 6 peas.
Oil – 200 ml.

Preparation:

Shred a head of cabbage, chop peppers, onions, and tomatoes as desired.
Fill the pan, pour in a mixture of vinegar, oil and sugar with salt (mix them separately).
Leave the salad to steep for 5 hours.
Then heat slowly until boiling. Add peppercorns. Cook at a gentle simmer for 10 minutes.
The salad is heat-treated, so pack it in jars. Sterilize 0.5 liter containers for 20 minutes; liter containers must be kept longer - 30 minutes after boiling.
Roll it up and turn it over. Leave the well-wrapped jars to cool slowly.

Tip: you can do without sterilization if you boil the salad for half an hour longer.

Video recipe for Kuban cabbage salad

An incredibly popular snack, it seems that every housewife strives to prepare at least a jar for the winter. I have a story about step-by-step salad preparation, where 4 appetizer recipes are offered - go check it out.

Unusual spicy cabbage salad with pepper for the winter

Recipe from a series of spicy appetizer salads. It's called chow-chow, and it came to us from oriental cuisine.

Take:

Average head of cabbage.
Sweet colorful pepper – 2 pcs.
Red onion – 2 pcs.
Lemon – 2 pcs.
Sugar (preferably brown) – 200 gr.
Apple cider vinegar – 300 ml.
Ginger powder - small spoon.
Mustard powder - the same amount.
Salt – 2 large spoons.
Allspice peas - a small spoon.

How to prepare:

Chop the cabbage, cut the peppers into strips, removing the seeds with partitions.
Remove the zest from the lemons and squeeze out the juice. Cut the red onion into half rings.
Combine vegetables in a bowl, add lemon juice and stir. Leave it on the counter for about an hour, then move it to the refrigerator shelf. Leave for 3-6 hours.
Cook the marinade in a small saucepan (saucepan). Mix the spices listed in the recipe (crush the peppercorns in a mortar), pour in the vinegar. Let the mixture boil.
Drain all the liquid from the soaked vegetables that have released their abundant juice (you can even squeeze them out with your hands).
Place the vegetables in a saucepan with the marinade. Let it boil, lower the heat. Cook for ten minutes at the lowest power.
Let it come to a high boil. Immediately distribute into pre-sterile jars. Roll up.
The salad can be tasted after 2 days, it is ready to eat. But it's better to wait until winter.

Winter cabbage salad with beets without sterilization

A popular appetizer salad, which is used as an addition to dishes, or added to borscht as a dressing.

Required:

Cabbage – 1.5 kg.
Sweet pepper – 500 gr.
Red beets – 500 gr.
Onion – 500 gr.
Tomatoes – 500
Carrots – 500 gr.
Oil – 250 ml.
Salt - spoon.
Acetic acid – 100 ml.

Preparation:

Chop the vegetables for the salad: coarsely grate the beets and carrots. Divide the onion and pepper into cubes. Chop the cabbage and cut the tomatoes into slices.
Place the beetroot chips in a saucepan and immediately pour in the oil. Simmer for 10 minutes.
Add other vegetables. Let the mixture boil. Add salt and stir. Reduce heat and simmer for about an hour.
10 minutes before the end of the process, add acetic acid.
The workpiece can be stored in the apartment.

Finger-licking cabbage salad in jars

Thanks to the very tasty marinade, the cabbage and other vegetables attached to it turn out crispy and aromatic.

Required:

Cabbage – 5 kg.
Pepper – 1 kg.
Carrots – 1 kg.
Granulated sugar - glass.
Bulbs – 500 gr.
Vinegar 9% - 500 ml.
Salt – 4 large spoons.
Oil – 500 ml.

How to roll up a salad:

Divide the onion into half rings, grate the carrots, cut the cabbage into thin strips, and the pepper into cubes.
Sprinkle the prepared vegetables with salt and season with oil and vinegar. Mix well. I advise you not to be too zealous when grinding the cabbage, so as not to release more juice than necessary.
The salad must be infused until the juice appears. This will take 40 minutes.
Afterwards, distribute into jars and transfer to a cool place. The cabbage will begin to ferment slightly. Poke the mixture daily to release gases.
After 4-5 days, close the containers with nylon lids and send them to a cold place so that the fermentation process stops.

How to prepare red cabbage salad for the winter

Few people know that amazingly tasty salads are also prepared from red heads of cabbage. Make at least a couple of jars to try.

Take:

Red cabbage forks – 750 gr.
Apples – 120 gr.
Large onion.
Horseradish root – 10 gr.
Vinegar 9% - 30 ml.
Oil – 70 ml.
Cinnamon, bay leaf, pepper.

We preserve:

After removing the core, cut the apples into thin slices.
Grate the horseradish root. Divide the onion into half rings.
Remove the top leaves from the fork, remove the stalk, and chop into strips.
Heat the oil in a frying pan, add cabbage strips, splash in a little water, and add salt. Simmer until almost done.
Add apples, horseradish, herbs and spices to the cabbage.
Simmer over low heat, waiting for signs of boiling.
After boiling, pour in acetic acid and stir. Distribute among banks.
Put it in the bathhouse. Time to sterilize the workpiece: half liter containers – 35 minutes, sterilize liter containers 45 minutes.
Tighten the jars and cover with a blanket. After cooling, place in the basement.

Without knowing some of the nuances, it is impossible to become a master of the preparation. The requirements mainly relate to choosing the right cabbage for canning.

It is important to know that mid-season varieties of white cabbage, which have crispy and juicy pulp, are used for harvesting.
Late varieties are more suitable for fermentation. As a rule, mid-season cabbage has large heads of cabbage, with not very tightly fitting leaves.
Take large forks, this is much more profitable, since, excluding the stalk and top leaves, everything else will go to the salad.
Until you have experience, stick to the recipe proportions, especially for the marinade. The amount of seasonings can be varied based on your preferences.
Cabbage that is shredded too thin has less crunch, so take this into account when slicing.
Carrots give the snack a bright, elegant color. To make the root vegetable release more juice, it is better to grate it rather than cut it.

Korean winter coleslaw

Video with a recipe for the simplest winter vitamin-rich cabbage salad with an oriental touch from an experienced housewife. Successful preparations to you, and pleasant winter feasts.

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:

All vegetables in the grocery list are hung in peeled form. This should be taken into account. Weigh after cleaning and washing.
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.
Grind the celery root through a Korean grater. And chop the stems finely with a knife.
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.
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.
After 1-2 hours, check that a lot of juice should come out. 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.
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:

Before actual preparation, do the “dirty work”. Peel and rinse the vegetables.
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.
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.
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:

Chop all the vegetables. It is convenient to use a food processor. Take a separate attachment for cabbage – a shredder.
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.
Separately, mix sugar with vinegar. Pour into the base along with the oil. Stir.
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:

head of cabbage – 500 gr.;
250 gr. carrots, peppers, onions;
250 gr. autumn apples;
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:

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.
Place everything in one pan. Add salt, honey. Add bitter, sweet peas. Pour in vinegar. Mix thoroughly.
Place tightly in sterilized jars (0.5 liters each). Cover with iron lids.
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.
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.

In winter, any person needs to consume more vitamins, minerals and other beneficial substances. Fruits and fresh vegetables are not always affordable, but you also need to make up for the lack of necessary elements. Conservation is considered an alternative. Cabbage with pepper for the winter is not only pleasing to the eye, but is also considered a real storehouse of vitamins. Each component of the preparation complements each other, emphasizing the originality and sophistication of taste.

Recipe “Fast and tasty”

Cabbage with bell pepper is a wonderful aromatic winter appetizer combined with boiled or fried potatoes. The tasty preparation is stored well in the refrigerator, but it is recommended to eat it within 2 months.

Products:

cabbage - 3 kg;
sweet capsicum - 550 g;
onion - 0.55 kg;
non-iodized salt - 60 g;
granulated sugar - 75 g;
bite 6% - 1/4 cup;
oil - 25 ml;
unrefined oil - 20 ml.

Operating procedure:

Rinse the cabbage forks, cut out the stalk and remove the surface leaves. Chop into strips.
Wash the root vegetable, remove the skin and cut it similarly to cabbage. Wash the sweet peppers, remove the seeds and cut into slices.
Peel the onion, rinse and cut into strips. To eliminate bitterness, it is recommended to place clean heads in the refrigerator for half an hour or, when chopping, regularly moisten the knife in ice water.
Place the cabbage in a large saucepan, add salt for canning, sugar and stir well, making light pressing movements. As soon as the cabbage has released its juice, pour in the vegetable oil, add the other ingredients and stir well.
Dissolve the acid in half a glass of warm, boiled water. Pour the prepared marinade into the vegetable mixture and stir.
Rinse the jars, dry them in the oven and compact the vegetables tightly, spilling the marinade. Cover with plastic or screw-on metal lids and refrigerate for 7 days. After the time has passed, the salad can be served.

With celery

The dish turns out interesting. A special feature of this bright salad is celery, which adds some piquancy. Not everyone will like this option and will not like it. In order not to be upset about wasting vegetables, it is recommended to initially prepare several jars for testing. Consider a step-by-step recipe for cabbage with bell peppers and carrots.

Products:

sweet pepper pods - 0.75 kg;
cabbage - 0.75 kg;
carrots - 0.6 kg;
onion - 0.45 kg;
celery (root) - 75-175 g;
oil - 1 glass;
sugar - 120 g;
non-iodized salt - 25 g;
vinegar 9% - 60 ml;
fresh herbs if desired.

The cooking process will be like this:

Rinse, peel and chop all purchased vegetables (except onions) into medium-sized strips. For convenience, you can use a grater for vegetable salads. Cut the onion into half rings, provided that the heads are large.
Combine prepared vegetables in a separate container. Place tightly into clean, prepared jars. Pour the oil into a saucepan, boil, and remove from the stove. Pour in the acid, add canning salt, granulated sugar and spices. Stir until the ingredients are completely dissolved.
Pour in the marinade and seal tightly with plastic lids, put in the refrigerator. You can eat the salad after 7 days or leave it for the winter. It is important that the vegetables have time to soak in the aromatic filling and brew.

Marinated appetizer with sweet peppers and carrots

The preparation turns out tasty, healthy and will perfectly complement any dish. Cabbage salad with bell peppers and carrots for the winter is bright, colorful and, most importantly, quick to prepare. In winter, opening a jar of treats can fill you with vitamins and feel the taste of summer.

Products:

cabbage - 6.5 kg;
carrots - 3 kg;
sweet pepper - 2.5 kg;
salt for canning - 100 g;
dill seeds - 30 g;
filtered water - 1.2 l;
a glass of vinegar 9%;
salt for marinade - 25 g;
granulated sugar - 25 g;
laurel;
carnation;
plain black pepper and sweet peas.

Rinse and peel vegetables. Cut the cabbage into cubes or long slices, chop the carrots, and slice the pepper.
Pour cabbage into a large saucepan and add dill seeds. Mix with light kneading movements. Cover and leave for several hours, during which time the cabbage will release juice and be ready for further preservation.
Squeeze the vegetables from the juice and pour it into a separate saucepan. The marinade will require about one and a half liters. If the required amount of brine has not been collected, then you need to add plain water.
Add canning salt, granulated sugar and stir. Bring to a boil over medium heat, regularly removing the foam, pour in the acid and remove from the stove.
Pack tightly into sterile jars and fill with boiling brine. Cover and sterilize for half an hour. Roll up tightly and turn over. After cooling, store in the cellar.

Snack “Kvashenaya”

Preparing sauerkraut with bell peppers and onions differs from the traditional sourdough method. First you need to prepare the following products:

cabbage - 2.3 kg;
sweet pepper - 0.4 kg;
onion - 0.25 kg;
carrots - 250 g;
sweet peas - 5 pcs.;
black pepper - 13 pcs.;
laurel - 2 pcs.

clean water - 0.8 l;
non-iodized salt - 60 g;
granulated sugar - 25 g.

Pour the liquid into a saucepan, add the ingredients and dissolve, bringing to a boil. Remove from heat and cool. Let's move on to preparing vegetables:

Peel and rinse vegetables. Cut the cabbage into strips and place in a saucepan, squeezing lightly. Carrots and sweet peppers - into strips, and onions - into rings and add to the mixture along with seasonings, mix thoroughly.
Wash the jars and dry them in the oven. Place the prepared vegetable mass tightly into glass jars and fill with chilled brine.
Cover each container with gauze and place it on a plate, since during the fermentation process the brine may spill out of the container. Leave for 7 days in a warm place, piercing the cabbage daily and releasing excess air.
After the time has passed, close the workpiece with plastic lids and refrigerate.

Salad "Autumn"

A simple, easy option for preparing cabbage with peppers and other vegetables for the winter in jars. Almost all components turn out crispy. You can store it in the cellar or in the kitchen cabinet.

Products:

tomatoes - 0.6 kg;
cucumber - 0.3 kg;
cabbage - 0.7 kg;
eggplant - 300 g;
carrots - 0.2 kg;
capsicum bell pepper - 0.3 kg;
onion - 200 g;
non-iodized salt - 15 g;
granulated sugar - 50 g;
oil - 55 ml;
table vinegar - 60 ml;
laurel - 2 leaves;
black pepper - 13 pcs.;
sweet peas - 3 pcs.

Algorithm of actions:

Rinse vegetables and remove unedible parts. Cut the eggplants into cubes, place in a suitable bowl, add salt, stir and leave for half an hour.
Chop cabbage and carrots into strips. Place in a convenient bowl or pan, sprinkle with salt and stir with pressing movements until the juice is released.
Chop the onion into slices, sweet peppers into strips, cucumbers and tomatoes (0.25 kg) into slices. Scald the remaining tomatoes with boiling water. Remove the skin and grind with a blender.
In addition to tomato paste, mix all the vegetables together. Add granulated sugar, canning salt, spices, oil and acid. Stir, cover and leave for 2 hours.
Place the container with vegetables on the stove, pour in the chopped tomato. Stir and cook for a quarter of an hour at medium heat.
Place into clean, treated jars, roll up and turn over.

With cabbage and green tomatoes

The salad allows you to quickly decorate the holiday table. The snack is rich in fresh and fortified, crispy vegetables. Salad with bell pepper for the winter is aromatic, pleasant to taste, allowing you to surprise your family and friends.

Products:

green tomatoes - 250 g;
cucumbers - 0.3 kg;
cabbage - 0.45 kg;
sweet capsicum - 0.25 kg;
carrots - 170 g;
onion - 130 g;
garlic - 3 cloves;
fresh herbs - 15 g;
non-iodized salt to taste;
essence - 10 ml;
oil - 60 ml.

The actions will be as follows:

Rinse and peel all vegetables. Cut carrots and cabbage into slices, onions, tomatoes, peppers into cubes. Peel the cucumbers in a thin layer and cut into thin slices. Grind the garlic until pureed.
Combine all prepared ingredients in a separate container, adding plenty of salt. Leave for 60 minutes, during which time the vegetables will become limp.
Place the container with the contents on the fire and bring to a boil. Pour in the acid and oil, stir, turn off the heat. It is recommended to heat the salad in small portions using this method.
Compact the treated jars and let them sterilize for a quarter of an hour. Carefully remove the container and seal it tightly. Turn over, and after cooling, put in a cool place.

Snack with hot and sweet peppers

Cabbage can be used in winter and medium varieties. It is better not to take the summer version, since the canned food differs significantly in taste. The heads of cabbage are chosen to be dense and juicy.

Products:

capsicum - 0.3 kg;
cabbage - 800 g;
carrots - 250 g;
garlic - 2 cloves;
chili - 1 pc.;
table vinegar - 30 ml;
vegetable oil - 55 ml;
granulated sugar - 35 g;
non-iodized salt - 25 g.

On a cold winter evening...

Rinse the cabbage forks, peel, remove the stalk, and chop with a knife. Place in a saucepan and add sugar and salt. Mix with pressing movements. Cover and leave on the kitchen counter while you prepare the remaining ingredients.
Chop the peeled carrots into strips. Peel sweet peppers from seeds and cut into slices, and chili into rings. Grind the garlic until pureed. Place the ingredients in the container with the cabbage, mixing thoroughly.
Dissolve the acid in 60 ml of clean boiled water. Pour in the oil and vinegar solution and mix thoroughly. Place under a press and leave warm for 3.5 hours. After the time has passed, the product can be eaten.
Place into jars, roll up and put in a cool place.

Fragrant, sauerkraut

Products:

cabbage - 5.5 kg;
sweet pepper pods - 0.7 kg;
carrots - 0.45 kg;
non-iodized salt - 100 g;
mustard seeds - 3 tsp;
cumin - 1 tsp.

Operating procedure:

Prepare the cabbage: rinse, remove the stalk and chop into strips. Remove unedible skin from carrots and cut into thin slices. Remove seeds from pepper and cut into strips.
Combine all prepared ingredients in a large saucepan with plenty of salt. Place into sterile jars, compacting tightly. Place under load. During fermentation, it is necessary to regularly pierce the cabbage so that excess gases escape.
It is also important to remove any foam that forms from the surface. Otherwise, the snack will be bitter. Cabbage is fermented at a temperature of 20 degrees for 3-4 days. Stored in a cool place. If you don’t put the sauerkraut, peppers and carrots in a cool place in time, the salad will turn sour.

Spicy vegetable salad

A good appetizer for a feast at any time of the year. The originality of taste and awakening of appetite occurs due to bright seasonings. The amount of spices added can be reduced or increased to suit your taste.

Products:

cabbage - 4 kg;
carrots - 1.2 kg;
sweet pepper - 1.3 kg;
onion - 1.2 kg;
granulated sugar - 200 g;
non-iodized salt - 100 g;
vinegar 9% - 100 ml;
cloves - 4 inflorescences;
khmeli-suneli - 2 tsp;
cinnamon - 2 tsp;
laurel - 4 leaves.

Cooking process:

Rinse the cabbage forks, remove the top leaves and chop into thin strips. Peel the carrots and cut into 3 mm thick rings. Peeled capsicums and onions cut into half rings.
Place all prepared vegetables in a saucepan. Mix with light kneading movements. Pack the vegetable mass tightly into sterile containers. Fill with boiling water and leave for a quarter of an hour. Filter the liquid and bring to a boil. Fill the containers again and leave for a quarter of an hour.

Do-it-yourself home cooking is not as difficult as it might seem at first glance. The main thing is to decide how to cook! Before you start, you should study the recipes for cabbage salads for the winter, compiled by experienced housewives, emphasizing the most interesting and suitable options. When preparing salads, chefs resort to a wide variety of ingredients. The following grated or chopped “gifts from the garden” are often used: carrots, beets, sweet peppers and tomatoes; in some cases, apples are added, which give the dish a sweetish taste, or, on the contrary, you can add garlic, onions or hot chili peppers for piquancy.

The five most commonly used ingredients in recipes are:

To enhance the aroma and add unusual notes, use various spices, peppercorns or paprika. Don't forget about salt, sugar and vinegar. Depending on personal preferences, each person creates a unique creation, so no two pieces are the same, even if they are made from the same products. In winter, the table will be decorated with an appetizing treat that can be served separately or as a side dish for meat and fish!