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

This recipe is one of the easiest to prepare. It contains small amounts of simple ingredients that together make a delicious snack.

The easiest way to make a cabbage salad for the winter.

A salad is prepared from:

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

The main product is chopped, carrots are peeled and grated. Pass the garlic through a press, mix with vegetables and mash well with your hands. For those who are not very fond of hot snacks, the amount of garlic can be reduced.

Separately in a container, boil water for the marinade, add salt, granulated sugar and vegetable fat to it. When the spices dissolve, you need to turn off the heat under the pan, pour vinegar into the water and pour the vegetables with brine. They should be soaked in the marinade for about 120 minutes. After the salad is laid out in clean sterile jars and rolled up with lids.

In korean

Korean cabbage salad has a pronounced sweet and sour flavor and characteristic pungency, which appears due to the spicy pepper.

To prepare snacks, you should stock up on:

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

If the cabbage has damaged or dark leaves, they must be removed, and the vegetable itself must be rinsed. Then it is chopped with a knife and folded into a large container. On a grater for Korean carrots chop an orange root vegetable and pour it into a saucepan with cabbage. Chili peppers can be cut into slices or strips after removing the seeds. Before working with spicy vegetable, protect your hands with rubber gloves.

Spices, salt are poured into the vegetables in the container, and they are thoroughly mixed with your hands so that the cabbage lets out the juice. After that, sweet pepper, chopped into strips and onion with garlic fried in oil are added to the pan (fry vegetables for no more than 2-4 minutes). Everything is mixed, laid out in sterile jars and sterilized within 8 minutes.

How to cook cabbage salad for the winter without sterilization?

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

The vinegar will keep the jars from exploding.

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

Tight forks should be cut into strips, carrots into thin circles, pepper in strips, tomatoes into cubes or circles. Garlic teeth should be passed through a garlic press. Mix everything, add spices, butter, sugar. Simmer over moderate heat for at least 35 minutes, until vegetables soften and juice appears. A few minutes before the end, vinegar is poured. The finished hot product is laid out in sterile jars, sealed and carefully wrapped until it cools completely. After the cans can be taken to the pantry or cellar.

In jars with bell peppers and tomatoes

A delicious, slightly spicy vegetable treat can be prepared from:

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

Chop the cabbage, preferably elastic from winter varieties, chop the carrots into a grater for cutting "in Korean". Peppers are cut into strips, tomatoes - in half rings. Onions - in rings, all vegetables are folded in a large pot, mix with spices, oil, water and vinegar. Mix everything, add fresh parsley leaves and a little caraway seeds.

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

With carrots and onions

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

This recipe goes well with cabbage salad with almost any dish.

A meal is prepared from:

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

First, rinse and peel cabbage, carrots, onions and peppers. After the vegetables are chopped in any way and folded into a large container. To them is added granulated sugar, salt, vinegar essence diluted with water. The salad is laid out in sterile 0.5 liter jars and sent for sterilization, for about 35 minutes. After preparing the dish, the jars are twisted, wrapped with the lids turned upside down.

Pickled cauliflower for the winter

Beautiful, white, juicy cauliflower will look beautiful as a snack on a dinner or holiday table. There are several options for preparing this vegetable for the winter. One of the most delicious salads is pickled cabbage with mustard seeds.

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

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

Cauliflower is disassembled into small inflorescences, filled with boiling water and boiled for 4-7 minutes. In sterile jars with a volume of 0.5 liters, spread out 1 bay leaf and a dill sprig, put hot boiled cabbage on top.

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

Fresh cabbage salad - delicious in a jar

Spicy, with sourness and bitterness, fresh cabbage salad will not leave anyone indifferent.

The fireworks of flavors of this salad will make it one of your family's favorites.

It is being prepared on the basis of:

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

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

With green tomatoes

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

To prepare it, you should stock up on:

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

From the declared amount of products, 4 jars of 0.5 liters of salad are obtained. Cooking begins by washing and cutting vegetables. Cut the tomatoes into slices, chop the cabbage, cut the onion into cubes, and cut the pepper into strips. Everything is mixed in a container, salted and left under a press for 10 hours.

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

Solyanka salad

Such a salad will help out in the cold season, saving money and time.

Budget and delicious hodgepodge salad.

It is prepared from:

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

Finely chop the tight elastic cabbage, chop the onion and pepper into strips. In order for the salad to end up looking beautiful, it is advisable to take vegetables of different colors. The cabbage is folded into a large container, filled with water, covered with a lid and stewed for about 5 minutes. Then add the rest of the vegetables, salt, sugar, oil and chopped peeled tomatoes to it. Next is added tomato paste, spices, and salad are cooked over low heat for 35 minutes. At the end, vinegar is added, the vegetable mixture is laid out in jars, sterilized for 10 minutes and closed with lids.

To prepare meals, you should stock up on:

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

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

A dish is being prepared from:

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

Cut the cabbage with a knife, put it in a large container and knead it well. Cut cucumbers into strips, peppers and onions into small strips. Mix everything, add chopped tomatoes, sugar and salt, oil and vinegar. You can season with hot pepper, caraway seeds, garlic.

At the bottom of sterile jars, put on lavrushka, herbs, fill vegetable mixture... Sterilize for 12 minutes, cover and remove to cool. Such a dish can be prepared as a snack at any time of the year, using a variety of vegetables, seasoning with various spices.

The best selection! Salads are eaten in winter with a bang! A real lifesaver on our table - cabbage salads made for the winter in jars. It is very convenient to store them simply in the apartment, there is always a jar of a tasty and healthy addition to dinner or lunch at hand.

Cabbage salads for the winter

We make salads from white and red cabbage, from broccoli and colored, from Beijing and kohlrabi. In general, those that grow in my garden, and there are a lot of them, all then on our table, from jars.

Cabbage salad for the winter "Autumn"

Ingredients:

• White cabbage ( better grade Slava) 5 kg.
• Carrots 1 kg.
• Bulb onions 1 kg.
• Bulgarian red pepper 1 kg.
• Sugar 350 gr.
• Salt 4 tbsp. spoons with top.
• Vinegar 9% 0.5 liters.
• Sunflower oil 0.5 liters.

Preparation:

Chop cabbage, onion, pepper, grate carrots. Mix everything carefully, DO NOT CRUSH !!! Add sugar, salt, vinegar and sunflower oil Stir again. Lay out on the banks, crushing with a fist. After three days, close the lids and put in the refrigerator. Stored for a long time and does not lose taste.

Cabbage salad

Ingredients:

• 1 kg of cucumbers
• 2.5 kg tomato
• 1.5 kg pepper
• 1 kg of carrots
• 2 kg of cabbage
• 1 kg of onion
• 4 tbsp. l. salt
• 5 tbsp. l. vinegar
• 1 bunch of parsley
• 700 gr vegetable oil
• 1 cup of sugar

Preparation:

Peel and grate the carrots. Wash and chop the cucumbers. I chopped everything on a combine. Chop the cabbage. Cut the onion into thin half rings, I also chopped it on a food processor. Peel the bell pepper and cut into strips. Cut the tomatoes into thin half rings. Finely chop the parsley. Mix all vegetables in a large bowl. Prepare the marinade, mix oil, sugar, salt, vinegar and pour vegetables with it. Mix everything well again. Put the salad in jars and sterilize, 1 liter cans - 30 minutes, 0.5 liters cans - 15 minutes. Roll up and turn over, put the vegetable salad under the covers. From this amount of products, 7 liter cans come out.

Early ripening cabbage

Ingredients:

• 2 kg of white cabbage,
• 1 fresh cucumber
• 2 medium carrots,
• 1 bell pepper.

Preparation:

Chop the cabbage, grate the carrots on a coarse grater, finely chop the cucumber and bell pepper, mix everything well, put it tightly in a 3-liter jar and pour over boiling marinade.

Marinade for cabbage:

• 1 liter of water
• 1 tbsp. a spoonful of salt with a pea,
• 3 tbsp. spoons with a pinch of sugar,
• 1 tbsp. spoon 70% vinegar.

1 liter of marinade is enough for 3 liter cans with cabbage When serving, season the cabbage with vegetable oil and chop the fresh onion. Store pickled cabbage in the refrigerator. Don't cook a lot, you can always make a fresh batch. Ate and cooked again.

Gurian cabbage

Ingredients:

• a head of white cabbage,
• beet,
• garlic,
• hot pepper pod,
• black peppercorns,
• salt,
• steep boiling water

Preparation:

Cut the head of cabbage into pieces together with the stump, cut the beets into slices, peel the garlic, cut the bitter pepper into pieces.
In a deep saucepan, put in layers: pieces of cabbage, then circles of beets, then cloves of garlic, and pieces of mountains. pepper, black pepper. peas, and so we put layer by layer so that to the edges of the pan where we put all this there is still free space upwards of about 5 cm.
Boil water in another saucepan and put salt in it, the brine should turn out to be slightly saltier than you prefer to salt the broths of the first courses.
Fill the stacked layers of vegetables with hot brine, put the oppression in the form of a plate turned upside down and close the lid. After 4-5 days, the cabbage is ready.
The pickle from under it looks like beet kvass and he is also very good. useful for the digestive tract. Try to cook, bon appetit!

Eggplant slices with cabbage for the winter

Ingredients:

• eggplant - 1 kg;
• fresh cabbage - 1 kg;
• carrots - 300 g;
• garlic - 10 cloves;
• hot pepper - to taste;
• black peppercorns - 10 pcs.;
• salt - 1.5 tbsp. l .;
• vinegar 9% - 0.5 cups (or to taste).
• The salt and vinegar can be finally adjusted to your liking.

Preparation:

First you need to cook the eggplant. To do this, you need to cut off the tails, place the eggplants in a saucepan with boiling water and cook after boiling for 5-7 minutes, no more so that the eggplants are not overcooked. You can cover the top with a plate so that the eggplants do not float up and everything is completely cooked the same way. When the eggplants are cooked, put them out. While the eggplants are cooling, finely chop the fresh cabbage and put in a large bowl. Grate the carrots on a coarse grater and add to the cabbage. Prepare hot peppers and garlic.

Finely chop hot peppers, and pass the garlic through a garlic press. Add garlic and hot peppers to cabbage and carrots. Also add peppercorns. Mix everything thoroughly. Also add peppercorns and mix everything. Cut the cooled eggplants into cubes of about 2 cm. Add the sliced ​​eggplants to a bowl with other vegetables, add salt and vinegar. To stir thoroughly. Finally, adjust the content of salt and vinegar to your taste. Transfer the eggplants with cabbage to jars, put in a cool place for storage. The jars can be closed with plastic or screw caps. And the sample can be removed in a week.

Self home preparation- not as difficult a matter as it might seem at first glance. The main thing is to decide how to cook! Before starting work, you should study the recipes for cabbage salads for the winter, compiled by experienced hostesses, highlighting the most interesting and suitable options. When preparing salads, chefs use a wide variety of ingredients. Such grated or cut "garden gifts" are often used: carrots, beets, Bell pepper and tomatoes, in some cases apples are added, which give the dish a sweetish aftertaste, or, on the contrary, add garlic, onions or hot chili peppers for piquancy.

The five most commonly used ingredients in recipes are:

Various spices, peppercorns or paprika are used to enhance the aroma and give unusual notes. Don't forget about salt, sugar and vinegar. Depending on personal preferences, each person creates a unique creation, so you cannot find two identical blanks, even if they were prepared from the same products. In winter, the table will be decorated with a delicious treat, which can be served separately or as a side dish for meat and fish!

1. For crispy cabbage in salads, use late varieties.
2. The ingredients indicate the weight of vegetables and fruits already peeled.
3. Salad jars and lids must be sterilized in advance. Read how to do this.
4. Rolled up cans need to be turned over, wrapped with something warm and completely cooled.
5. Cooled workpieces should be stored in a cool, dark place.

Ingredients

For 3 cans with a volume of ½ l:

• 400 g of cabbage;
• 150 g carrots;
• 2 teaspoons of salt
• 250 g eggplant;
• 250 g bell pepper;
• 150 g onions;
• 250 g cucumbers;
• 550 g of tomatoes;
• 2 tablespoons of sugar;
• 2 bay leaves;
• 10 black peppercorns;
• 2 allspice peas;
• 60 ml of vegetable oil;
• 50 ml vinegar 9%.

Preparation

Chop the cabbage thinly. Grate the carrots on a coarse grater or grater, add to the cabbage, lightly salt and mix with your hands.

Peel the eggplants and cut into small cubes. Put them in a separate bowl, salt and stir.

Cut the peppers and onions into small strips, and the cucumbers into thin semicircles. Chop 250 g tomatoes into small pieces. Grind the rest of the tomatoes with a blender in mashed potatoes.

Place the cabbage with carrots, eggplants, peppers, onions, cucumbers and chopped tomatoes in a saucepan. Add the remaining salt, sugar, chopped lavrushka, black and allspice. Mix thoroughly.

Add oil and vinegar and mix well again. Cover the salad with a lid and let it sit for a couple of hours at room temperature to let the juice stand out. Stir the salad occasionally.

Add tomato puree and stir. Bring lettuce to a boil over moderate heat and cook, stirring occasionally, for another 20 minutes. Divide the salad into jars and roll up.

Ingredients

For 6 cans with a volume of ½ l:

• 1½ kg of cabbage;
• 300 g carrots;
• 300 g bell pepper;
• 300 g of onions;
• 100 g sugar;
• 1½ tablespoons of salt
• 150 ml of vegetable oil;
• 150 ml vinegar 9%.

Preparation

Chop the cabbage thinly. Grate the carrots on a coarse grater. Cut into cubes and onion into small pieces.

Place prepared vegetables in a saucepan. Add sugar, salt, oil and vinegar, mix thoroughly and cover. Leave the mixture at room temperature for a couple of hours to let the juice stand out.

Divide the salad into sterilized jars and cover with sterilized lids. Place the blanks in a saucepan with a cloth lined on the bottom. Pour warm water over the shoulders of the jars and bring it to a boil. Sterilize the cans for 30 minutes and roll up.

Ingredients

For 4 cans with a volume of ½ l:

• 1½ kg of cabbage;
• 400 g of beets;
• 3-5 cloves of garlic;
• 125 ml of vegetable oil;
• 100 g sugar;
• 1½ tablespoon salt
• 125 ml vinegar 9%.

Preparation

Chop the cabbage thinly and grate the beets on a coarse grater. Pass the garlic through a press. Place all vegetables in a saucepan.

Add oil, sugar, salt and vinegar and mix thoroughly. Cover the pot with a lid and let it sit at room temperature for an hour. During this time, the vegetables will start juice.

Spread the salad over sterilized jars, crushing the mass with a spoon. Pour the vegetable juice all the way to the top.

Line the bottom of the pot with a cloth, place the jars there and cover them with sterilized lids. Pour warm water over the hangers of the jars into a saucepan and bring it to a boil. Sterilize the cans for 30 minutes and roll up.

iamcook.ru

Ingredients

For 3 cans with a volume of 1 l:

• 500 g of cabbage;
• 250 g bell pepper;
• 100 g carrots;
• 500 g of tomatoes;
• 250 g onions;
• 2 tablespoons of sugar;
• 1 tablespoon salt
• 100 ml of vegetable oil;
• 25 ml vinegar 9%;
• 6 black peppercorns.

Preparation

Chop the cabbage thinly. Cut the peppers and carrots into thin strips, the tomatoes into large slices, and into half rings.

Place vegetables in a saucepan. Add sugar, salt, oil, vinegar and black pepper and mix thoroughly. Leave the salad at room temperature for 3 hours to marinate. Stir the mixture periodically.

On high fire bring the contents of the saucepan to a boil. Reduce heat and cook, stirring occasionally, for another 10 minutes. Divide the salad into jars and roll up.

russianfood.com

Ingredients

For 4 cans with a volume of ½ l:

• 1 kg of cabbage;
• 500 g carrots;
• 500 g of cucumbers;
• 150 g bell pepper;
• 3-4 cloves of garlic;
• a few sprigs of parsley;
• 100 ml of vegetable oil;
• 2 tablespoons vinegar 9%;
• 1 tablespoon sugar
• 1½ tablespoon of salt.

Preparation

Chop the cabbage thinly. Grate the carrots on a coarse grater or grater for Korean carrots... Cut the peppers into cubes too.

Place prepared vegetables in a bowl. Add minced garlic, chopped parsley, oil, vinegar, sugar and salt.

Stir well and leave covered at room temperature for 5-6 hours to let the juice stand out. Stir occasionally.

Place a cloth on the bottom of the pot. Divide the salad into sterilized jars, place them in a saucepan and cover with lids. Pour warm water over the hangers of the jars into a saucepan and bring it to a boil. Sterilize the blanks for 20 minutes and roll up.

Ingredients

For 8 cans with a volume of ½ l:

• 1 kg of cabbage;
• 500 g carrots;
• 500 g bell pepper;
• 500 g of onions;
• 250 g of tomatoes;
• ¼ – ½ hot pepper;
• 500 g sour apples;
• 1½ tablespoon salt
• ½ tablespoon sugar;
• 1-2 bay leaves;
• 2-3 black peppercorns;
• 2-3 peas of allspice;
• 50 ml vinegar 9%.

Preparation

Chop the cabbage thinly. Grate the carrots with a Korean carrot grater. Cut the peppers into small strips, the onions into half rings and the tomatoes into wedges.

Remove hot peppers from seeds and chop with a knife or pass through a press. Peel and cut into thin slices. Place the prepared ingredients in a deep bowl.

Add salt, sugar, lavrushka, black and allspice and vinegar. Stir well and place the salad tightly in sterilized jars. Cover them with lids.

Line the bottom of a large saucepan with a cloth and place the blanks there. Pour warm water over the hangers of the jars into a saucepan and bring it to a boil. Sterilize the cans for 20 minutes and roll up.

Before eating, salad can be seasoned with vegetable oil.

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

Just want to remind you of one thing important condition... Jars and lids must be sterilized. Wash glass containers thoroughly. Pour water into a large saucepan and bring to a boil. Gently place the jars using tongs. Do not put close to each other. The lids can be sterilized immediately. "Cook" containers for 10-15 minutes. Then let dry on a clean cloth. This is just one way.

I, when there are 2-3 cans, sterilize them over steam. I'm comfortable. I install a special disc on the neck of the teapot and an inverted jar on it. The water boils and all the steam gets inside the glass container. I hold it for about 10 minutes, then I 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 that the preparation in your family will be on a special account. Cabbage and mushrooms are culinary classics. Just what is worth, for example, a stew with a similar combination of products. Such a salad was made by my mother when she removed the early varieties of the white cabbage from the garden. But, in fact, it does not matter here, use late cabbage and early. In any case, it turns out really tasty.

Ingredients:

• 2 kg of cabbage,
• 2 kg honey agarics,
• 5-6 pcs. tomatoes,
• 5-6 large heads of onions,
• 90 ml table vinegar 9%,
• 4-5 bay leaves,
• 1.5 tsp black peppercorns,
• some 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. Fry lightly in a deep cauldron. Add finely shredded cabbage and peeled tomatoes (pre-cut them into wedges). Also add mushrooms, spices, lavrushka.

Simmer for 35-40 minutes.

Then put it in the jars.

Roll up and, as in the recipes above, "pasteurize" under the covers.

Red cabbage salad recipe - lick your fingers

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 until my girlfriend treated me to one salad. He turned out to be just awesome. 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 seeds and parsley, you can add dill and.

Preparation:

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

Then transfer the cabbage and onions to a saucepan, but at the same time, transfer a layer of apples, cut into wedges. That is, a layer of vegetables, a layer of apples, etc. Then put the oppression and leave the pan at room temperature for three days. Check periodically, pierce with a skewer.

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

Cabbage salad with bell peppers, carrots, onions and tomatoes

This recipe is from a friend of mine. 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 in it. You need to prepare and chop 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 workpiece will turn out brighter.

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

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

How to cook:

Chop the peeled cabbage forks with a knife or a special shredder. You certainly don't need to chop with large straws, but do as you like.

Grate carrots with large cells. Cut the pulp of the pepper into strips, the onion into half rings, and the tomatoes into not very large slices. The whole vegetable cuts store in a comfortable, roomy container, such as a saucepan.

Add butter, sugar and salt to the vegetables, put on the stove and simmer the salad after it boils, no longer than 15 minutes. Then pour in the vinegar and boil for another 5 minutes. Immediately spread the hot mass into jars, roll up, let the salad go under the covers, and as soon as the jars cool, put them away for storage.

Recipe for cabbage salad with carrots without sterilization

I don’t know about you, but I don’t like to sterilize workpieces. First, there is more trouble. Secondly, I really feel sorry for the vegetables, God only knows what remains in them after all the treatments. Therefore, I suggest not sterilizing the salad. I assure you that it is well worth it. In any case, my grandmother in the village never has a problem with him.

Ingredients:

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

How to cook:

Chop the prepared cabbage and carrots. You can grate the carrots, but cut them into thin strips is better. Chop the garlic coarsely. Place the vegetables in a saucepan. We will cook the salad in a marinade.

In a small crust, combine water, oil, salt ... whatever is left on the list of products. Other than vinegar, do not use it yet. Bring the filling to a boil, hold on a hot stove for 5 minutes, and then pour into a saucepan with vegetables.

Boil the vegetable mass for 25 minutes, then add the vinegar, boil for another 5 minutes. Everything. Quickly arrange the salad in jars, roll it up, cover with a blanket, and when it cools down, transfer it to storage.

Beet and cabbage salad for the winter (in jars in chunks)

We have a chain of stores "Begemot" in our city. So at one time they sold the amazing cabbage “Pelustka. I bought it almost every night when I got home from work. Then it was removed from the assortment, and I had to master the recipe myself. In the photo, as they say, "fresh".

The cabbage with beets has not yet been infused as it should, but it still turned out to be very tasty. And when it’s marinated, you cannot tear it off by the ears.

Ingredients:

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

Preparation:

Prepare your vegetables. But, here's the moment. You don't need to shred or grate anything. I know that some hostesses cut cabbage forks and beet heads into 4 parts. I just cut my cabbage into large pieces.

And beets - with petals.

Garlic - neither small nor large.

If you will cook with hot peppers, peel the pod from seeds and cut into rings. Place all vegetables in a suitable saucepan, stir, and then transfer to a jar.

Cook the marinade. Put the spices in boiling water, let it boil a little, then add the vinegar and remove from the stove.

Pour over the cabbage immediately. Close the lid, ordinary plastic, not tightly, but just cover.

Leave the jar for 2-3 days. Foam will appear, which means that the ripening of the cabbage with the beets is proceeding as it should. Periodically remove the foam cap, and pierce the vegetable mass itself with a wooden skewer so that gases come out. Once the cabbage is ready, you can move it to the cold and store it in the same place.

Before serving, I always fill it with fragrant oil.

Instant cabbage salad

In my selection, only the most best recipes, I hope so. Almost all of them are simple, except for the fact that in some you need to sterilize the product. Here again, we do without sterilization.

Ingredients:

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

How to cook:

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

To pour into water, add oil and spices, bring to a boil, let it boil for a couple of minutes, then add vinegar and immediately pour vegetables. Stir well so that the marinade clings to each piece of cabbage or carrot. Cover and set aside for 4 hours. After that, put the salad in dry sterile jars and put it in the cold.

Salad in jars with cabbage, peppers, carrots and vinegar

Cabbage tastes well 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.

About 6 half-liter cans come out of the specified amount.

Composition:

• 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 chop it with a shredder. Fold the shavings in a basin, 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 the vinegar and oil, add sugar, salt, mix again, cover the basin with a lid and leave the contents to stand for a couple of hours. During this time, the vegetables will begin to produce juice.

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

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

Quick White Cabbage Salad with Hot Seed

Even from minimum quantity ingredients can be cooked very delicious appetizer, which in winter will leave at any table with a bang. Serve it as a salad for hot dishes or instead of a side dish. The cooking time takes about an hour, no more.

Composition:

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

How to cook:

Chop the cabbage or chop it with a knife, as you like. Peel the garlic, separate the cloves and pass through a press. If you don't love much pungent taste, put 2 times less garlic. Combine the chopped cabbage and garlic in a large cup. Leave it on for 15-20 minutes, covered with a closed lid, so that the cabbage is saturated with garlic aroma and taste.

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

Pour the hot mixture into the workpiece, stirring quickly with a spoon. Leave the snack to infuse at room conditions for another 1-2 hours. Then put the salad in jars, sterilize in a saucepan for 10-15 minutes. Store the cooled workpiece in the refrigerator or lower it to the basement. You can take a sample as soon as the salad cools down, but it is better to wait a week, and then open the jar and delight homemade pickled crispy cabbage with a spicy taste.

Korean winter cabbage salad with iron lids

If you like Korean hot snacks, then be sure to prepare cabbage for the winter according to the suggested method below. The pungency is adjustable, so add a little more / less red pepper as desired.

The recipe is for a 3 liter jar.

Composition:

• 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, cut the fruits into thin strips. Peel the carrots, chop in a vegetable cutter, if there is a grater for Korean carrots, chop the vegetable on it. Combine vegetables in one large cup.

Pour oil slightly warmed to room temperature into a cup, then add spices and salt with sugar, stir. Chop the onion into a large dice and fry in a skillet with butter until the pieces are golden and soft. When the onion has cooled, transfer it with the remaining oil from the frying into a cup, squeeze the garlic through a press. Sterilize the jars of snacks laid out on them for 10 minutes, then the contents can be rolled up with airtight lids and put away in storage.

Instead of vinegar essence, you can use the usual table vinegar, only you need it large quantity, about 80-100 ml.

Video of cooking cauliflower salad for the winter

Frankly, I eat cauliflower with difficulty in any form. But in the proposed recipe, everything is so appetizing that I certainly would not refuse to ditch a couple of jars. We watch and go to cook until cauliflower has risen in price.

Delicious five-minute cabbage salad "You will lick your fingers"

One more quick option preparation of delicious preparations. You can eat it right away, or rather, every other day it is already ready, or you can leave it and store it in the refrigerator. Although, to be honest, I would cook it in small portions, since you can always buy food and make a salad just like that or for festive table... Sprinkle with frozen cranberries before serving.

Ingredients:

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

Preparation:

The preparation of vegetables is standard - coarsely grate the carrots, and finely chop the cabbage. Here you need the vegetables to give a little juice, so put them in a convenient container and remember a little with your hands. Then add chopped garlic and stir.

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

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

At the height of the autumn season, it's time to prepare a vegetable platter for the winter. By classic recipe it is customary to add cabbage with bell peppers, cucumbers and tomatoes to it. You can make your adjustments and add other ingredients, it is impossible to spoil the appetizer for sure. Just remember to keep the proportions.

Composition:

• 1 kg of zelents;
• cabbage head weighing 1 kg;
• 1 kg of brown tomatoes;
• 1 kg of sweet pepper;
• 1 kg of carrots;
• onions - 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 keep the crisp flesh for a long time. Rinse the fruit from dirt, cut off the ends on both sides with a knife and cut into rings or half rings. Don't make the slices too thin.

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

When all the vegetables are ready, transfer them to one large saucepan or bowl. Fill its contents with oil, add vinegar, add sugar and salt. Stir the ingredients.

Place the pot over low heat. Once the mixture starts to boil, stir and cook for 30 minutes. You do not need to close the lid.

Prepare the jars: rinse them with baking soda and laundry soap and bake them in the oven. Arrange the salad in containers, filling them almost to the very top, tamp 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 are cool, move them to the basement.

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

How to make coleslaw without vinegar and oil

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

Salad with cabbage, apples and bell pepper for the winter

A little higher, I offered the preparation of red cabbage. In this recipe I will tell you how to make a salad with white and bell peppers in a jar.

Cooking time: 1 hour.

Ingredients:

• 2.5 kg b / c cabbage,
• 0.5 kg of sweet pepper,
• 0.5 kg of onions,
• 0.5 kg of carrots,
• 250 g sour apples,
• 250 ml vegetable oil
• ¼ glasses of apple cider vinegar,
• Little lemon juice(a slice of lemon),
• 1 tbsp. l. Sahara,
• 2 tbsp. tablespoons of salt
• cumin - to taste
• a mixture of peppers to taste.

Preparation:

Rub the carrots into strips, chop the pulp of the pepper, chop the onion. Chop the peeled cabbage too.

Cut the apples into slices, sprinkle with lemon juice.

Place the food in a large container, stir with your hands. Season with salt and sugar with apple cider vinegar... Stir the salad again and let sit for 30 minutes.

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

Sprinkle over salad before serving pine nuts... It will be delicious.

Cabbage hodgepodge salad in jars

It's time to finish my selection of canned cabbage salads, but there is one more recipe that I would like to talk about here. If you have never tried to roll homemade hodgepodge, do it this year. It can be added to soups or fried meat, for example, and even used as a filling for pies or pies. Or you can just put it on the table cold. Snack - just fly away!

Ingredients:

• 6 kg of cabbage,
• 4 kg of carrots,
• 4 kg of tomatoes,
• 4 kg of 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 cut each one methodically. Grate the carrots with a coarse grater. Put the onion in the hodgepodge in half rings, so cut the heads accordingly. Peel the tomatoes, cut into slices.

Boil water, lower the tomatoes for a minute. Then transfer them directly to ice water and then you can safely remove the skin.

Place all vegetables in a large heavy-bottomed saucepan. Pour in sugar and salt and add butter. Stir the slices gently and place over low heat. Stirring occasionally, simmer the hodgepodge for two hours. The pot can be covered with a lid, you can cook in an open pan. The main thing is to make sure that the vegetables do not burn. Add pepper and lavrushka 5-10 minutes before turning off the burner.

Spread the hodgepodge over the jars, immediately close hermetically with lids. You don't need to sterilize anything here. But in order for the salad to "reach", cover it with a warm thing, and in a day it will be possible to transfer it to the cellar.

"Kubansky" is the most delicious snack

This blank is familiar to many, since it was made by our grandmothers. The good thing about the salad is that the cabbage crunches pleasantly in it and, in general, it turns out to be very juicy. The perfect complement to boiled rice, for example.

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

Composition:

• 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%;
• h. l. ground sweet paprika;
• 15 peas of black pepper;
• 2 tbsp. l. salt.

How to cook:

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

Don't stir vegetables. Transfer the cabbage to a large cup, sprinkle with salt and remember with your hands. Crumple well until the vegetable is running out of juice. You cannot add water according to the recipe. Peel the seeds from the pepper, cut into the same pieces as the tomatoes. Grate the carrots or cut into very thin strips.

Pour oil into a saucepan with a thick bottom, add all the chopped vegetables, add salt and spices, stir and put on the stove to heat. The fire should be at a minimum. As soon as the boil begins, pour in the vinegar and remove the pan from the heat, stirring occasionally.

Pack the hot appetizer in a clean dry container, sterilize in boiling water for 15-20 minutes. Roll up sealed lids hot salad, turn the cans over, cover with a blanket and leave to cool completely.

The workpiece is stored for 1 year at a temperature not higher than 4-6 degrees.

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