Winter snacks from white cabbage recipes. Cabbage preparations. Salad "Nourishing Row" from cabbage with bell peppers and tomatoes

1 pickled cabbage
2 Cabbage salad for the winter “Autumn”
3 Salad “Autumn for winter -2”
4 Early ripening cabbage
5 Cabbage for those who love cabbage rolls
6 Gurian cabbage
7 Eggplant slices with cabbage for the winter
8 Pickled red cabbage
9 Cucumbers in cabbage leaves.

Pickled cabbage for the winter

Calculation of products for one 3-liter jar:
1.5 l water, 4 tbsp sugar, 2 tbsp salt,
1 tsp 70% vinegar, 5 pcs peppercorns,
3-4pcs cloves, 3-5pcs. clove of garlic.
Keep the jar over steam for 5-10 minutes (sterilize),
let cool a little and score
chopped cabbage.

When filling, add 3-5 pieces of garlic. or more (who loves how much),
and add thin round carrots (optional). Boil water and pour boiling water into jars filled with cabbage and keep for 20 minutes. Then pour into a saucepan, boil again (2nd time), adding sugar and salt, and pour into jars for 20 minutes. Once again, pour into the pan and boil, + peppercorns + cloves + vinegar.
Again pour into the jars to the very top, as the brine is strongly absorbed by the cabbage;
You can press the top a little with a fork so that the bubbles come out. Boil and roll up

Cabbage salad for the winter “Autumn”

Ingredients:
White cabbage (better variety Slava) 5 kg.
Carrots 1 kg.
Onions 1 kg.
Red bell pepper 1 kg.
Sugar 350 gr.
Salt 4 tbsp. spoons with top.
Vinegar 9% 0.5 liters.
Sunflower oil 0.5 liters.

How to cook:

Chop cabbage, onion, pepper, grate carrots. Mix everything carefully, DO NOT MESS!!! Add sugar, salt, vinegar and sunflower oil and mix again.
Divide into jars, crushing with a fist. After three days, close the lids and put them in the refrigerator. It is stored for a long time and does not lose its taste.

Salad “Autumn for winter -2”

A very tasty autumn salad recipe. Our whole family likes this “Autumn” salad for the winter. If you chop vegetables using a food processor, it takes very little time to cook. The salad turns out delicious, try it!

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

Cooking method:
Peel the carrots and grate them. Wash and cut the cucumbers. I crushed everything on a food processor. Shred the cabbage. Cut the onion into thin half rings; I also chopped it in 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 it over the vegetables. Mix everything well again. Place the salad in jars and sterilize, 1 liter jars - 30 minutes, 0.5 liter jars - 15 minutes. Roll up and turn over, place the vegetable salad under the blanket. This quantity of products yields 7 liter jars.

Early ripening cabbage

According to this recipe, early ripening cabbage is prepared very quickly and turns out very tasty. If you pickle cabbage in the evening, it will be ready by morning.

We will need:
2 kg 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, place tightly in a 3-liter jar and pour boiling marinade over it.

Marinade for cabbage:
1 liter of water, 1 tbsp. a spoonful of salt with a heap, 3 tbsp. spoons with a pile of sugar, 1 tbsp. spoon 70% vinegar.

1 liter of marinade is enough for a 3-liter jar of cabbage.
When serving, season the cabbage with vegetable oil and chop the fresh onion. Store pickled cabbage in the refrigerator. Don't cook too much, you can always make a fresh batch. We ate it and cooked it again.
Bon appetit!

Cabbage for those who love cabbage rolls

I just love them! Cabbage is not cheap in winter, so prepare leaves for cabbage rolls now. Cut the stalk from the head of cabbage (you can use it grated with carrots and processed cheese, garlic for salad). Boil the whole head of cabbage over moderate heat in lightly salted water. Remove the leaves with a fork when they are ready (they will separate from the head). When they have cooled, cut off the thickening on the edge of the leaf, fold several of them (4-5 pieces each) into a roll and place them tightly in a jar. At the bottom of it you can put chopped horseradish root and mustard seeds, parsley - everything that cabbage “loves.” Fill these rolls with brine: at the rate of 1 liter. water - 3 tbsp. spoons of salt, 1 tbsp. l. Sahara. Before preparing cabbage rolls, rinse the leaves or soak them in water overnight so that “extra” salt does not come out.
And then cook to your taste! These cabbage rolls will keep until late spring. If you prepare it, you can prepare cabbage rolls for Easter not from sour cabbage, but from almost fresh cabbage. I've been doing this for many years.

Gurian cabbage

A cabbage recipe that my husband loves very much.

Ingredients:
head of white cabbage,
beet,
garlic,
hot pepper pod,
black peppercorns,
salt,
boiling water

Preparation:

1. Cut the head of cabbage into pieces along with the stalk, cut the beets into slices, peel the garlic, cut the bitter pepper into pieces.
2. Place in layers in a deep saucepan: pieces of cabbage, then beet mugs, then cloves of garlic, and pieces of mountains. pepper, black pepper peas, and so we put it layer by layer so that there is still about 5 cm of free space up to the edges of the pan where we put it all.
3. Boil water in another saucepan and put salt in it; the brine should turn out a little saltier than you prefer to salt the broths of the first courses.
4. Pour hot brine over the layers of vegetables, place the oppression in the form of a plate turned upside down and close with a lid. After 4-5 days, the cabbage is ready.
5. The brine from under it is similar to beet kvass and it is also very good. useful for the gastrointestinal tract. Try it, bon appetit!)

Eggplant slices with cabbage for the winter

This recipe is for those who love eggplants and adore cabbage. The snack turns out to be very tasty and unusual, and is perfectly preserved throughout the winter. These eggplants with cabbage can be eaten simply by taking them out of the jar in winter, or you can season them with onions and pour over vegetable oil; sunflower oil with the smell of seeds is especially suitable. In any case, it will be very tasty and healthy.

To prepare eggplant and cabbage for the winter you will need:
eggplants - 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).
*Salt and vinegar can be finally adjusted to your taste.

First you need to cook the eggplants. 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 do not overcook.
You can cover the top with a plate so that the eggplants do not float and they are all cooked equally.
When the eggplants are cooked, place them in a bowl and cool.
While the eggplants are cooling, shred the fresh cabbage thinly and place in a large bowl.
Grate the carrots on a coarse grater and add to the cabbage.
Prepare hot peppers and garlic.
Finely chop the hot pepper and pass the garlic through a garlic press.
Add garlic and hot pepper to cabbage and carrots. Also add peppercorns. Mix everything thoroughly.
Also add peppercorns and mix everything.
Cut the cooled eggplants into approximately 2 cm cubes.
Add chopped eggplants to a bowl with other vegetables, add salt and vinegar. To stir thoroughly. Finally adjust the salt and vinegar content to your taste.
Transfer the eggplants and cabbage into jars and store in a cool place. Jars can be closed with plastic or screw caps. And the sample can be taken in a week.

Pickled red cabbage

Preparations made from red cabbage are not particularly different from preparations from the usual white cabbage we are used to. Red cabbage can be pickled, pickled, salted, etc. Its only difference is its beautiful bright appearance and slightly different sweetish taste.

We bring to your attention a recipe for pickling red cabbage. This cabbage is good served as a side dish for meat and fish dishes or used as an independent light cold appetizer.

So, pickled red cabbage - recipe.

To prepare this preparation we will need the following ingredients:

red cabbage – 10 kg
salt – 200 g
black peppercorns – 5 pcs.
allspice peas - 5 pcs
cinnamon - to taste
cloves – 3 pcs.
bay leaf – 1 pc.
For filling:
salt – 20 g
sugar – 40g
vinegar 80% - 20-40 g

Cooking method:

Separate the top leaves from the cabbage and chop it into thin strips. Then place it in a large container, grind it thoroughly with salt and leave for 2 hours so that it produces juice.

At the end of the specified time, the cabbage should be transferred to jars and compacted tightly. Add spices there and fill everything with the prepared filling and seal.

Cucumbers in cabbage leaves.

Ingredients:
cucumbers
Cabbage
Horseradish
Dill
Garlic
Currant leaves
Salt, Sugar, Vinegar

Cooking cucumbers in cabbage leaves:
Place horseradish leaves, dill, currant leaves, and 2-3 cloves of garlic into 3-liter jars. We cut off the ends of the cucumbers and wrap each cucumber in a cabbage leaf and place it in prepared jars. Pour boiling water over and let stand for 20-30 minutes.

Pour the water into a saucepan and prepare the marinade:
for one 3-liter jar 1.5 tbsp. salt, 2 tbsp. Sahara.

Pour 70 ml into a jar. 9% vinegar, then pour hot marinade and sterilize for about 15 minutes, roll up with sterilized lids.

Source: vkusno.mirtesen.ru

In the midst of autumn, cabbage season is coming! You will find recipes for cabbage preparations for every taste in the “cabbage preparation” section of “Povarenka”. Housewives stock up on salt, a sharp knife, spices and, of course, the royal vegetable of autumn in large quantities - cabbage! Prepared in the fall and arranged in orderly rows in a home cellar or pantry, or even just in the refrigerator, they will delight housewives and their families during the long, cold winter and nourish them with vitamins in the spring.

Pickled cabbage
Any recipe for pickled cabbage differs from a recipe for sauerkraut or salted cabbage in that when pickling, vinegar or aspirin tablets are added to the cabbage brine, depending on the recipe. Pickled cabbage, rolled into jars, stands well in the cellar or pantry throughout the winter season.

For the winter, it can help out the housewife when preparing borscht, cabbage soup, cabbage salad, and other dishes with cabbage in winter. In this case, the pickled cabbage should be strained from the brine, lightly rinsed, squeezed and used as fresh, for its intended purpose.

Cabbage in jars

Undoubtedly, cabbage stored in jars for the winter is much better than pickled or pickled cabbage in barrels, wooden or plastic. The simplest way to prepare cabbage for the winter is to pickle or pickle (ferment) finely chopped cabbage, put it in sterilized glass jars, pour brine or marinade and roll up the lids. This cabbage will keep perfectly until the next winter season. It can be kept both in a cool cellar and in an apartment pantry.

The recipes in the section “Cook” - “Cabbage Preparations” will tell you how to properly salt cabbage for the winter and how to roll it into jars. With them it will be simple, uncomplicated, fast, and most importantly, successful. Crispy salted or pickled cabbage will look great on the dinner table at any time of the year. The main thing is to take time in the fall to prepare it.

Sauerkraut

It is believed to contain a huge supply of vitamin C, without which the body will find it difficult to endure viral and colds during the winter. This type of cabbage contains almost more of this vitamin than lemon or kiwi. Therefore, sauerkraut must be prepared for the winter!

You see what cabbage recipes we have saved for you for the winter! Sauerkraut can be prepared in brine and dry, with spices, with the addition of various vegetables that will give it a special taste or color, such as garlic, beets, carrots, apples, horseradish root and others. Choose any of the cabbage preparation recipes to suit your taste – stock up on vitamins for the winter now!

A cabbage appetizer for the winter is one of the key preparations for the winter for almost any housewife. Well, who doesn’t like to take a jar of crispy, spicy cabbage out of the refrigerator on cold winter evenings and supplement their diet with it.

There are simply a huge variety of different recipes for preparing cabbage snacks for the winter, however, there are certain rules that are followed in any recipe. Firstly, the snack must include vinegar. Secondly, the vegetables included in the snack must be chopped.

Particular attention should be paid to the preservation of white cabbage.

How to prepare a cabbage appetizer for the winter - 15 varieties

This type of preservation is one of the most famous and favorite preparations for the winter. This preservation includes a number of vegetables, one of which is white cabbage.

Ingredients:

White cabbage - 1 kg.
Carrots - 1 kg.
Cucumbers - 1 kg.
Bell pepper - 1 kg.
Onions - 1 kg.
Garlic - 10 cloves
Vegetable oil - 250 gr.
Salt - 100 gr.
Sugar - 1 glass
Table vinegar - 140 gr.
Bay leaf - 5 pcs.
Black peppercorns - 10 pcs.

Preparation:

Wash the cabbage and remove damaged leaves. Peel and wash carrots, onions and garlic. Wash the cucumbers and cut off the skin at the edges. Wash the pepper, remove the seeds and stems. Next, the vegetables should be chopped. Cut cucumbers and carrots into half circles or circles. Finely chop the cabbage. Cut the pepper into strips of medium thickness. Cut the onion into medium-sized half rings. Finely chop the garlic.

Place the prepared vegetables in a deep pan, add 50 grams to them. salt, ½ cup sugar, 3 bay leaves and 5 pcs. black peppercorns. Mix everything thoroughly and leave to infuse for 1 hour at room temperature. After this time, place the pan with the vegetables on the fire and begin to cook them, stirring constantly. It is important not to bring vegetables to a boil. On the adjacent burner we place a container in which we mix vinegar with vegetable oil, with the remaining salt, sugar, pepper and bay leaf. As soon as this mixture boils, it should be boiled for several minutes and removed from the heat. The marinade for the salad is ready!

Place the finished marinade in a saucepan with vegetables, mix everything thoroughly. Now the vegetables should be brought to a boil and cooked over medium heat for 10 - 15 minutes.

After 15 minutes, the products will not be completely ready, however, this is the beauty of this salad. Vegetables should crunch in your mouth. If you cook them until fully cooked, there will be no such effect.

After this time, pour the salad into sterile jars and roll up with sterile lids. Next, the jars of salad should be turned upside down, wrapped in a warm blanket and left to cool. When the preservation has cooled down, it should be removed to a cool storage place.

This is a well-known Korean dish. Many housewives purchased such food in markets and stores. Now you can cook it yourself.

Ingredients:

White cabbage - 1 pc.
Carrots - 3 pcs.
Garlic - 1 head
Water - 1 l.
Vinegar - 1 tbsp. l.
Sugar - 1 glass
Vegetable oil - 1 cup
Salt - 3 tbsp. l.
Bay leaf - 4 pcs.
Chili pepper - 1 pc.
Peppercorns - 10 pcs.

Preparation:

Wash the cabbage, dry it, finely chop it. We peel the carrots, wash them and grate them on a coarse grater. We peel the garlic, wash it and pass it through a garlic press. Wash the pepper and chop it finely. Place the vegetables in a common container.

In a small saucepan, combine water, vinegar, sugar, vegetable oil, salt, bay leaf and peppercorns. Mix everything, put on fire and bring to a boil. As soon as the marinade boils, it can be removed from the heat.

Pour the marinade into the container with the vegetables, mix everything thoroughly and leave the vegetables covered until they cool completely. When the snack has cooled, it can be eaten. This dish can be stored in the refrigerator for several months.

This snack is ready for consumption after 3 days and can be stored in a cool place for more than a month. It can be prepared in late autumn to decorate your New Year's table with unusual cabbage rolls.

Ingredients:

White cabbage - 1 kg.
Carrots - 1 pc.
Apple - 3 pcs.
Bell pepper - 4 pcs.
Hot red pepper - 3 pcs.
Parsley, dill - 2 bunches
Garlic - 2 heads
Dill umbrella - 3 pcs.
Sugar - 1 tbsp. l.
Salt - 1 tbsp. l.

Preparation:

Remove the top and middle leaves of the cabbage. We wash them and dry them. Then they should be boiled in boiling salted water for 1-2 minutes. Finely chop the lower leaves. We peel the carrots, wash them and grate them on a coarse grater. Wash the bell pepper, dry it, remove the seeds and stems and cut into strips. Wash the hot red pepper and cut into small pieces.

Combine shredded cabbage, carrots, bell peppers and hot peppers in one container, add salt, sugar and mix thoroughly.

We peel the garlic, wash it and pass it through a garlic press. Wash the greens, dry them and finely chop them. Add the garlic and herbs to the other products, mix everything thoroughly again and let the salad stand until it releases juice. As soon as the juice appears, place the prepared salad in cabbage leaves and wrap it in the form of cabbage rolls.

Wash the apples and cut them into slices. Next, place dill umbrellas and a layer of apples at the bottom of a deep pan. Place a layer of cabbage rolls on top of the apples and dill. The next layer is apples again. So we alternate apples with cabbage rolls until the cabbage rolls are gone. The last layer should be a layer of apples. When the food is placed, cover the contents of the pan with a shallow plate and place a press on top.

A very unusual snack. Its main unusualness is that cabbage, in addition to its pleasant sweetish-spicy taste, also has an unusual pinkish color.

Ingredients:

White cabbage - 1 pc.
Beets - 2 pcs.
Garlic - 4 cloves
Onion - 1 pc.
Water - 1 l.
Salt - 2 tbsp. l.
Sugar - 0.5 cups
Vegetable oil - 0.5 cups
Vinegar - 50 ml.
Bay leaf - 2 pcs.
Black peppercorns - 6 pcs.

Preparation:

Wash the cabbage and cut into medium-sized squares. We clean the beets, wash them and grate them on a coarse grater. Peel the onion, wash it and cut it into half rings. Peel the garlic, wash it and cut it into thin strips. Combine the prepared vegetables in a common container.

In a small saucepan, mix water, salt, sugar, vegetable oil, bay leaf, black peppercorns. Bring the resulting mixture to a boil and simmer for 5 - 10 minutes, and then add vinegar to it and stir. The marinade is ready!

Pour the prepared marinade over the vegetables and leave them to marinate for 7 hours at room temperature. After this time, the snack can be hidden in the refrigerator and stored there for about 3 months.

“Ogorodnik” is a very tasty and easy-to-prepare winter snack. It does not require much time to prepare since it does not need to be boiled.

Ingredients:

White cabbage - 2 kg.
Carrots - 1 kg.
Onions - 0.5 kg.
Cucumber - 0.5 kg.
Red pepper - 250 gr.
Yellow pepper - 250 gr.
Greens - 1 bunch
Garlic - 6 cloves
Vegetable oil - 1 cup
Vinegar - ¾ cup
Sugar - 1 glass
Salt - 2 tbsp. l.
Sweet ground pepper - 1 tbsp. l.

Preparation:

Wash the cabbage, dry it and finely chop it. We peel the carrots, wash them and grate them on a coarse grater. Peel the onion, wash it and cut it into small cubes. Wash the cucumber and cut into triangles. Wash the pepper, dry it, remove seeds and stalks and cut into strips. Wash the greens, dry them and finely chop them. We peel the garlic, wash it and pass it through a garlic press. Combine the prepared vegetables and herbs in one container and mix thoroughly.

In a small bowl, combine vegetable oil, vinegar, sugar, salt and ground sweet pepper. Mix everything thoroughly and pour the resulting mass into a container with vegetables. After adding the marinade, the vegetables should be thoroughly mixed and left to steep for 2 hours. After this time, put the salad in sterile jars, roll up the lids and sterilize for 20 minutes. When the jars have cooled, place them in a cool place.

This dish is quite spicy and will go wonderfully with meat and mashed potatoes. If you want the salad to be less spicy, you can put less garlic in it.

Ingredients:

White cabbage - 2 kg.
Carrots - 200 gr.
Garlic - 1 head
Vinegar - 200 gr.
Vegetable oil - 200 gr.
Sugar - 200 gr.
Salt - 2 tbsp. l.
Water - 2 glasses

Preparation:

Wash the cabbage, dry it and finely chop it. We peel the carrots, wash them and grate them on a coarse grater. Peel the garlic, wash it and cut it into four parts. Place the chopped vegetables in a common container. In a small saucepan, combine water, salt, sugar, vinegar and vegetable oil. Mix all this and bring to a boil. As soon as the brine boils, pour it over the vegetables, mix them and leave to steep for 12 hours. After this time, the appetizer is ready. The snack should be stored in closed containers in a cool place.

It is better to start preparing this dish in the evening, since the appetizer should steep for 12 hours before serving. If you prepare everything in the evening, then in the morning you can start rolling up the salad.

Ingredients:

White cabbage - 2.5 kg.
Carrots - 0.5 kg.
Bell pepper - 0.5 kg.
Onions - 0.5 kg.
Vegetable oil - 1 cup
Vinegar 9% - 0.5 cups
Salt - 2 tbsp. l.
Sugar - 2 tbsp. l.

Preparation:

Wash the cabbage and chop finely. We peel the carrots, wash them and grate them on a coarse grater. Wash the pepper, dry it, remove seeds and stalks and cut into strips. We clean the onion, wash it and chop it into half rings. Place the vegetables in a deep saucepan, add vegetable oil, salt, sugar and mix everything thoroughly. Cover the salad with a lid and leave to infuse for 12 hours at room temperature.

During this time, the vegetables should release their juice. Sometimes it happens that very little juice is released. In this case, it is advisable to follow the advice of experienced cooks and pour a glass of water into the pan.

After this time, put the pan with the salad on the fire, bring the salad to a boil and cook over medium heat for about 15 minutes, stirring occasionally. 2-3 minutes before the end of cooking, pour vinegar into the salad. Place the finished salad in sterile, dry jars and roll up. After sealing, jars of snacks for the winter should be cooled upside down under a warm blanket.

Many of us believe that we can only harvest white cabbage for the winter, but this is not entirely true. Cauliflower is in no way inferior in taste to white cabbage.

Ingredients:

Cauliflower - 1 pc.
Carrots - 1 pc.
Vinegar - 100 gr.
Sugar - 3 tbsp. l.
Garlic - 3 cloves
Bay leaf - 3 pcs.
Carnation - 5 flowers
Lavender - 1 sprig
Salt - 2.5 tbsp. l.
Water - 1 l.

Preparation:

Wash the cauliflower, dry it and separate it into inflorescences. Peel the carrots, wash them and cut them into half circles.

In a small saucepan, combine vinegar, sugar, garlic, bay leaf, cloves, lavender, salt and water. Bring the resulting mixture to a boil, stirring constantly. As soon as the brine boils, remove it from the heat and let it cool slightly. Pour the cooled brine over the cabbage and carrots and let it brew for 24 hours in a cold place. Place the finished cabbage in jars and store in the refrigerator.

The “Take Off” appetizer will become an indispensable dish on any holiday table, especially if there will be strong alcoholic drinks on this table.

Ingredients:

White cabbage - 1 kg.
Carrots - 4 pcs.
Garlic - 7 cloves
Water - 0.5 cups
Vegetable oil - 0.5 cups
Sugar - 0.5 cups
Salt - 1 tbsp. l.
Vinegar - 10 tbsp. l.

Preparation:

Dry my cabbage and chop finely. We peel the carrots, wash them and grate them on a coarse grater. We peel the garlic, wash it and pass it through a garlic press. Combine the vegetables in one container, mix and mash a little so that they release the juice.

In a small bowl, combine water, butter, sugar and salt. Mix everything thoroughly, put on fire and bring to a boil. As soon as the brine boils, remove it from the heat, add vinegar to it and mix everything again. Pour the prepared brine over the vegetables, mix everything thoroughly with your hands and leave the salad to steep for 2 - 3 hours. After this time, place the salad in sterile jars and roll up. The cabbage appetizer for the winter is ready!

This dish can easily be positioned as a delicacy. Delicious crispy cabbage will have a special, specific taste.

Ingredients:

Cauliflower - 1 kg.
Beetroot - 1 pc.
Cinnamon - 2 pcs.
Cloves - 2 pcs.
Bay leaf - 2 pcs.
Pepper mixture - 1 tsp.
Garlic - 1 clove
Vinegar 70% - 1 tsp.

Preparation:

We separate the cabbage into inflorescences, wash and cool. Then they should be lowered into boiling water for 5 - 10 seconds. We clean the beets, wash them and grate them on a Korean carrot grater. Combine beets and cabbage in one container and mix.

Place cinnamon, cloves, bay leaves, a mixture of peppers, peeled and chopped garlic at the bottom of dry sterile jars. Place the beetroot-cabbage mixture on top of the spices. Now the filled jars should be filled with boiling water and allowed to stand for 5 - 10 minutes. After this time, pour the water into a saucepan, add salt and sugar, bring to a boil and pour back into the jars. Then add vinegar to the jars and seal them with sterile lids.

It is very easy to prepare this dish for the winter. To do this, you can use both a saucepan and a slow cooker. There is no need to sterilize jars of prepared salad.

Ingredients:

White cabbage - 250 gr.
Carrots - 150 gr.
Bell pepper - 150 gr.
Onions - 150 gr.
Fresh tomato – 250 gr.
Fresh cucumber – 150 gr.
Chili pepper - ½ pc.
Salt - 1 tsp.
Sugar - 10 gr.
Ground paprika - ½ tsp.
Vinegar - 15 gr.
Refined vegetable oil - 50 gr.
Allspice peas - 5 pcs.
Bay leaf - 3 pcs.

Preparation:

Wash the cabbage, dry it and finely chop it. Wash the bell pepper, remove seeds and stalks and cut into strips. Wash the chili pepper, dry it and chop it finely. We clean and wash the onions and carrots. Cut the onion into thin half rings, and grate the carrots on a Korean carrot grater. Wash the tomatoes and cut into thin slices. Wash the cucumbers, peel the ends and cut into semicircles. Place the prepared vegetables in a saucepan and stir. Add salt, sugar, vinegar, vegetable oil, vinegar, paprika, bay leaf and peppercorns. Mix everything thoroughly again and leave the salad to steep for 2 hours, stirring the salad every 30 minutes.

After 2 hours, put the pan with the salad on the fire, bring to a boil and cook over low heat for about 20 minutes, stirring the salad regularly. Then we put the salad in sterile jars, roll it up, turn it over and leave it to cool under a warm blanket.

There are a lot of vegetables that can be cooked in the Korean way. It is quite natural that cauliflower can be prepared in this way.

Ingredients:

Cauliflower - 1 kg.
Carrots - 3 pcs.
Garlic - 1 head
Pepper, coriander - to taste
Sugar - 1 glass
Vinegar - ½ cup
Salt - 2 tbsp. l.

Preparation:

We separate the cauliflower into inflorescences, wash, dry, boil in boiling water for 5 minutes, and then transfer to a deep bowl. Now let's start preparing the marinade. To do this, add salt, sugar, vinegar and vegetable oil to a liter of boiling water. Mix all this, bring to a boil and cook for 5 minutes. Pour the prepared marinade over the cabbage.

Peel the carrots, wash them, and grate them into a Korean carrot grater. We peel the garlic, wash it and pass it through a garlic press. When the cabbage in the marinade has cooled slightly, add carrots and garlic, as well as pepper and coriander. Now mix everything carefully, pour into sterile jars, roll up the lids, wrap in a warm blanket and leave for a day. After this time, place the jars with the snack in a cool, dark place.

“Zakuson” is a dish that can be called universal. On the one hand, it is good to use during a feast as a snack, on the other hand, as a breakfast after a hearty feast.

Ingredients:

White cabbage - 5 kg.
Carrots - 1 kg.
Onions - 1 kg.
Sweet pepper - 1 kg.
Sugar - 1 glass
Vegetable oil - 1 cup
Vinegar - 1 glass
Salt - 4 tbsp. l.

Preparation:

We peel the carrots, wash them and grate them on a coarse grater. Wash the pepper, remove seeds and stems and cut into strips. Wash the cabbage, dry it, chop it finely and lightly mash it with your hands. Peel the onion, wash it and cut it into thin half rings. Combine the prepared vegetables in one container.

In a small bowl prepare the salad dressing. To do this, combine salt, sugar, vinegar and oil. Mix everything thoroughly. Pour the prepared dressing over the vegetables and mix them thoroughly. The salad is now ready to eat. To preserve this salad for a long time, it should be placed in sterile jars and covered with a lid. Then cool under a blanket and send to a cool place. If you plan to eat the salad within the next month, you can put it in clean, dry jars and hide it in the refrigerator.

I always want to cook something like this. So you can experiment with sauerkraut and prepare it for the winter with cranberries.

Ingredients:

White cabbage - 5 kg.
Carrots - 200 gr.
Cranberries - 100 gr.
Salt - 130 gr.

Preparation:

Wash the cabbage, dry it and finely chop it. We peel the carrots, wash them and grate them on a coarse grater. We sort the cranberries, wash them and dry them. Combine cranberries, carrots, salt and cabbage and mix thoroughly.

Now we put the resulting mixture into the container in which we will ferment, cover it with a wide shallow plate or lid and place a press on top. Cabbage should be kept at room temperature. Every 3 - 4 hours you should pierce the cabbage to the very bottom so that the gas escapes. When the gas no longer comes out, the cabbage is ready. It should be moved to a cool place.

Preparing such a salad is extremely simple and quick, but the taste of such a snack can surprise even the most sophisticated gourmet.

Ingredients:

White cabbage - 500 gr.
Beetroot - 1 pc.
Hot red pepper - ½ pc.
Garlic - 2 cloves
Salt - 1 tsp.
Vegetable oil - ¼ cup
Sugar - ¼ tbsp.
Vinegar - ¼ cup

Preparation:

Wash the cabbage, dry it and finely chop it. We clean the beets, wash them and grate them on a Korean carrot grater. Wash the pepper, dry it and chop it finely. We peel the garlic, wash it and put it through a press. Combine the prepared vegetables, except garlic, in one container.

In a bowl, mix vegetable oil with vinegar, salt, sugar and garlic. The marinade is ready!

Pour the prepared marinade over the vegetables, mix everything thoroughly and leave for 10 - 12 hours in a cold place. This salad can be stored in a cold place for up to 3 months.

Today I am sharing very tasty recipes for cabbage salads in a jar for the winter. Very easy to prepare and unpretentious to store, they can add summer variety to a wide range of winter dishes.

Delicious cabbage salad “Autumn”: recipe in a 1 liter jar for the winter

Our family's favorite, delicious salad in a jar will become a favorite at any winter table. Easy to prepare and store, it will not leave all family members indifferent.

To prepare 7 liter jars you need:

Cabbage – 2 kg;
Cucumbers – 1 kg;
Tomatoes – 2.5 kg;
Sweet pepper – 1.5 kg;
Onion – 1 kg;
Carrots – 1 kg;
Parsley – 1 bunch;
Refined oil – 0.7 l;
Vinegar – 5 tablespoons;
Salt – 4 tablespoons;
Sugar – 1 glass.

Basic preparation: wash and peel vegetables.

I grate the carrots, cut the cucumbers, tomatoes and onions into half rings, shred the cabbage, and cut the peppers into strips. I mix everything in a deep bowl.

Then I prepare the marinade by mixing oil with salt, sugar, and vinegar. I pour it over the vegetables and mix thoroughly.

I put the resulting mass into pre-washed and sterilized liter jars.

I carefully take out the blanks, roll them under the iron lid, turn them over, cover them with a blanket and, after cooling, put them in the pantry.

Autumn salad is a real storehouse of vitamins, it’s worth a try.

Salad "Nourishing Row" from cabbage with bell peppers and tomatoes

I am pleased to share a recipe on how to prepare cabbage salad in jars with bell peppers and tomatoes for the winter. The deliciousness is prepared in a matter of minutes without sterilization, but in winter it will pleasantly surprise you with its taste and aroma.

For seaming you will need:

salt – 6 tablespoons;
sugar – 6 tablespoons;
paprika - half a teaspoon;
coriander - half a teaspoon;
ground black pepper - 1 teaspoon;
vegetable oil – 300 ml;
vinegar - 6 tablespoons;
onions – 0.5 kg;
carrots – 1 kg;
bell pepper – 1 kg;
tomatoes – 1 kg;
cabbage – 1 kg.

I cook it very quickly: I wash the fruits and peel them. I chop the cabbage finely, cut the pepper into strips, dice the tomatoes, cut the onion into half rings, grate the carrots on a coarse grater.

Separately, I sauté the onions and bell peppers, fry the carrots, add tomatoes to them and simmer for about 6 minutes. Then I mix the finished ingredients in a deep saucepan, add cabbage to them and simmer for about 15 minutes.

I add salt, sugar, spices and butter, at the end of the stew I add vinegar and mix thoroughly.

I put the boiling mass into clean, sterilized jars, roll them up with boiled lids, wrap them up and let them cool.

A simple recipe and impeccably delicious results. Everyone who tried it was satisfied.

“Summer” cabbage and cucumber appetizer – no sterilization required

I suggest trying to prepare a salad for long-term storage from cabbage in jars for the winter. A very simple recipe without sterilization will surprise lovers of vegetable snacks with a pleasant taste.

Required components:

cabbage – 1 kg;
tomatoes – 1 kg;
bell pepper – 1 kg;
cucumbers – 1 kg;
carrots – 1 kg;
onion – 1 kg;
parsley and dill - to taste;
salt - to taste;
sugar – 6 tablespoons;
vegetable oil – one and a half cups;
9% vinegar - one and a half cups.

I prepare a summer snack like this: wash the vegetables, peel them, and chop them. Mix all the ingredients thoroughly in a deep saucepan and boil for 15 minutes. I place the resulting boiling appetizer in hot sterilized jars, roll it up with clean boiled lids, and wrap it until it cools.

A salad with vinegar, sugar and carrots stores well for the winter and is suitable in addition to main dishes.

A simple recipe for Kuban cabbage salad in jars with an iron lid

For lovers of multi-ingredient appetizers, I would like to suggest preparing an amazing Kuban salad of cabbage, juicy cucumbers and tomatoes for the winter without sterilization. The dish is prepared without cooking, which allows you to preserve the benefits of vegetables and fully enjoy the crispy spicy salad in winter.

For 4 l. supplies you will need:

Cabbage – 1 kg;
Tomato – 1 kg;
Cucumbers – 1 kg;
Sweet pepper – 1 kg;
Carrots – 0.5 kg;
Onions – 0.2 kg;
Garlic – 1 head;
Fresh herbs – 100 g;
Hot capsicum – 1 pc.;
Ground black pepper – 10 g;
Bay leaf – 4 pcs.;
Salts – 40 g;
Sugar – 80 g;
9% vinegar – 80 ml;
Sunflower oil – 200 ml.

I prepare a vegetable salad like this: I wash and peel the fruits.

I chop the cabbage, cut the bell pepper into strips, tomatoes into slices, finely chop the garlic and herbs with a knife, grate the carrots on a coarse grater, onions and cucumbers into half rings, chop the hot peppers without seeds as much as possible.

I put all the vegetables in a deep saucepan, season with salt, sugar, ground pepper and leave in the refrigerator for 12 hours to release the juice, then mix thoroughly.

I put 1 laurel leaf at the bottom of clean, sterilized liter jars, then lay out the salad, pour in the remaining juice and vegetable oil in the pan.

Cover with lids, place in a container and sterilize for 20 minutes. I carefully take it out, pour vinegar into jars, roll up the lids, turn them over, wrap them up, and after cooling, put them away for storage.

“Note to the housewife”: to prepare the “Kuban” salad, it is better to choose late varieties of cabbage, because they are more juicy, and in order for the shredded vegetable to release juice better, it should be mashed well.

Tomatoes in this recipe are used as the main ingredient, so you should choose hard varieties or slightly unripe fruits.

Vegetable appetizer “Assorted” of cabbage, cucumbers, tomatoes and peppers

Set of required products:

Cabbage – 1 kg;
Cucumbers – 1 kg;
Tomatoes – 1 kg;
Sweet pepper – 1 kg;
Carrots – 1 kg;
Onion – 1 kg;
Salt – 3 tablespoons;
Sugar – 1 glass;
Sunflower oil – 2 cups;
Vinegar – 1 glass.

There is no hassle in preparation.

First, I wash and peel the vegetables. I cut cucumbers, tomatoes and onions into half rings, sweet peppers and cabbage into strips, and grate carrots.

I put all the cuttings into a deep saucepan, pour in oil, vinegar, add salt and sugar, mix well.

Then I put it on the fire until it boils and, stirring, cook for 30 minutes. I put the hot dish into sterilized jars and roll up the lids.

I wrap it up and keep it there until it cools down.

This preservation is remarkably preserved at home until winter.

Classic cabbage and carrot salad for the winter with vinegar and sugar

I offer another universal marinated recipe for cabbage preparation, which can be used in winter as a separate appetizer, or as a component of other salads and vinaigrettes.

Based on 3 liters. have to take:

Cabbage - 1 medium fork;
Carrots – 1 pc.;
Garlic – 3 cloves;
Black peppercorns – 10 pcs.;
Bay leaves – 3 pcs.;
Salt – 2 tablespoons;
Sugar – 1 tablespoon;
Vinegar – 1 teaspoon;
Water – 1 l.

To prepare the twist, first wash and peel the vegetables. Then I shred some of the cabbage into strips, and cut some into pieces, grate the carrots, and mix the ingredients.

I put garlic and laurel leaves at the bottom of the sterilized container, fill it to the top with the cabbage-carrot mixture, pressing it tightly.

For the marinade, mix salt and sugar in water; when it boils, cook over low heat for 10 minutes.

I pour the boiling liquid into a container with cabbage, add vinegar and roll it up. I turn the jars over, wrap them up, and after cooling, put them in the pantry.

In winter, this preparation will appeal to all family members.

“Tsarskaya” appetizer of cabbage with eggplants

The royal appetizer is truly the most delicious dish I have ever tasted. This dish fully lives up to its name.

For canning you should take:

Eggplants – 3 kg;
Cabbage – 0.5 kg;
Carrots – 0.5 kg;
Sweet pepper – 3 pcs.;
Garlic – 2 heads;
Vegetable oil – 1 cup;
Vinegar - 1 glass;
Sugar – 1 glass;
Salt – 1 dessert spoon;
Dill - half a bunch;
Parsley - half a bunch.

I prepare it as follows: I peel and wash the vegetables. I cut the blue ones into small pieces, boil them in slightly salted water for 30 seconds, and strain off the liquid.

I finely chop the cabbage, grate the carrots, turn the pepper into strips, finely chop the herbs and garlic. I mix all the vegetables in a deep bowl, add the remaining ingredients, mix gently and put them in the refrigerator for two days.

Then I mix the vegetable mixture and put it in sterile liter jars, sterilize for 20 minutes, and roll up the lids. I wrap the inverted jars, let them cool and put them away for storage.

In winter, the taste and aroma of the resulting snack will not leave even the most sophisticated gourmets indifferent. Simply amazing dish!

Salad "Ryzhik": the simplest recipe

From my collection of the best recipes, I want to offer another simple, but very tasty one. This is an autumn salad for the winter with cabbage, carrots and red peppers, which can be sealed in jars.

The proposed set of products yields approximately 4 liters. salad:

Cabbage – 2.5 kg;
Carrots – 0.5 kg;
Red sweet pepper – 0.5 kg;
Onion – 0.5 kg;
Refined oil – 1 glass;
9% vinegar - 0.5 cups;
Salt – 2 heaped tablespoons;
Sugar - 2 heaped tablespoons.

The cooking process is incredibly simple:

I wash and peel the vegetables. I chop the cabbage thinly, cut the pepper into strips, grate the carrots, and cut the onion into half rings.

I put everything in a deep saucepan, pour in the oil, add salt and sugar, and stir. Cover with a lid and leave for 12 hours to release the juice (you can cook in the evening and leave overnight).

Then, if no juice appears, add a glass of water and put it on the fire until it boils, then reduce the heat to low and simmer for 20 minutes, stirring 3 times during this time. Pour in the vinegar and keep it on the fire for another 2-3 minutes.

I place the finished dish in clean sterilized jars, tamp it down well with a spoon, roll it up, turn it over and wrap it until it cools.

In winter, the salad looks amazingly beautiful, with bright colors reminiscent of the past summer heat.

How to prepare a “Voronezh” cabbage appetizer for the winter

Finally, I want to reveal the most delicious recipe for a universal snack, which can be safely served as a side dish, added to first courses and even pies. Voronezh appetizer is a truly divine dish that should definitely be on every table.
Products for cooking 5.5 l:

Cabbage - 3 kg;
Tomatoes - 1 kg;
Bell pepper - 0.5 kg;
Onion - 0.5 kg;
Carrots - 0.5 kg;
Salt - 50 g;
Sugar - 100 g;
Black peppercorns - 15 pcs.;
Bay leaf - 3 pcs.;
Vegetable oil - 200 ml;
Vinegar 9% - 4 tablespoons;
Water (as needed) - 100 ml.

Before cooking, I wash and peel the vegetables.

I chop the cabbage, grate the carrots, cut the peppers into strips, dice the tomatoes, finely chop the onions.

Place the onion in a frying pan with oil, fry for 10 minutes, stirring occasionally, add the carrots and fry for another 5 minutes.

I also put tomatoes and peppers, salt, sugar, bay leaves, peppercorns there and, stirring, bring to a boil, after which I add cabbage, cover with a lid until it boils, then stir and cook for another 30 minutes.

If the cabbage is not juicy enough, then add water and stir all the time. After half an hour, I add vinegar, stir and simmer under the lid for about 10 minutes.

I put the boiling mass into sterilized jars, after removing the bay leaf, roll up the lids, turn it over, wrap it and leave it until it cools.

An appetizer made from chopped vegetables with vinegar can be stored until winter without any problems, has a delicious taste and a pleasant aroma.

You can watch detailed recipes for a very tasty cabbage salad in a jar for the winter in the video provided. Bon appetit!

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 leaf.

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.