Spicy cabbage salad with peppers and tomatoes. Cabbage, tomato and pepper salad

24.02.2023

Calories: Not specified
Cooking time: not specified

Here comes autumn. I don’t even know if I love her or not, it’s generally difficult for me to answer this question. After all, autumn, like any other season, has its advantages and, of course, disadvantages. Yes, the day is getting shorter, cold snaps, prolonged rains, and with them the first colds. But at the same time, few people pay attention to what a beautiful dress the trees are dressed in, what a generous harvest we collect in the gardens, and what more beautiful mushrooms we find in the forest during the "quiet hunt". Prepare another delicious preparation -.
And for me, as a housewife, autumn is, first of all, the time of harvesting later salads, such as, for example, this one. The fact is that I always leave cabbage for later, I always wait for the winter varieties, since it is such cabbage that becomes crispy and very tasty after fermentation.
I have been making this salad for many years and every time I do it with pleasure. Because, despite the multicomponent, there are no particular difficulties in its preparation. I do not subject vegetables to special processing, I do not sterilize jars after that. Everything is much simpler: I chop vegetables, add salt, as well as sugar and butter, then boil the mass with a little heat, add vinegar at the very end and transfer it to jars, which I immediately roll up with lids.
Vegetables for salad may not be selected, we will chop them anyway. But tomatoes are better to take with fleshy pulp, they are less juicy and keep their shape well during canning. I like to take sweet peppers of different colors to bring bright colors of autumn to the salad. This delicious salad is my husband's favorite.
The recipe is for 6 jars of 500 ml.

Ingredients:

- ripe tomato fruit - 1 kg.,
- white cabbage (late or mid-season varieties) - 1 kg.,
- salad pepper - 1 kg.,
- carrots - 0.5 kg.,
- onion turnip - 0.5 kg.,
- vegetable oil - 300 ml.,
- kitchen salt - 1 tbsp.,
- table vinegar (9% - 100-120 ml (to taste),
- white sugar sand - 10 tbsp.

Step by step recipe with photo:

We remove the upper leaves from the cabbage, cut the forks in two. Next, with the help of a shredder or just with a sharp knife, we chop it with straws.

Wash the peeled onion well, then chop finely in half rings.
Take out the seeds from the lettuce pepper and cut it into strips.

We wash the tomato fruits, wipe dry and cut into not very thin slices.

We clean the carrots from the peel, then rub it on a grater with a large cell.

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

We heat the mass over medium heat until boiling and cook for no more than 15-20 minutes. Somewhere 5 minutes before the end of the process, pour table vinegar.

We spread the salad mass in dry (necessarily steamed or in the oven) jars and immediately cork them with lids for the winter.
We wrap the preservation in a blanket, and as soon as the jars have cooled, we rearrange them in the pantry. I also like beetroot salad, it's called.

Bon appetit!

Autumn is the harvest time for lower prices for cabbage, which means it's time to start canning the vegetable for the winter. This article presents a selection of excellent, time-tested recipes for preparing cabbage blanks for the winter cold season.

Step-by-step recipes for canning white cabbage for the winter

Pickled cabbage for the winter. Recipe with carrots

Quick and easy to prepare, and most importantly - a tasty and healthy snack in addition to any meal.

(the number of ingredients is calculated for the preparation of five liter and one half-liter cans of ready-made snacks):

seven kilograms of white cabbage;
ten large carrots;
four tablespoons of non-iodized salt;
one and a half tablespoons of dill seeds.

To prepare the marinade:

one liter of clean water;
two hundred grams of nine percent vinegar;
one tablespoon of non-iodized salt;
four teaspoons of sugar;
two bay leaves per liter jar;
five stars of cloves for each liter jar (less if you don’t like these spices);
six peas of black and allspice for each jar with a capacity of one liter.

Salad for the winter of cabbage, carrots, bell peppers and onions

This wonderful salad will be not only an excellent snack, but also suitable as a side dish for meat or fish.

Products needed for canning(the number of ingredients is indicated for one half-liter jar of ready-made salad):

two hundred grams of white cabbage;
one small carrot;
one small onion;
one medium-sized bell pepper;
thirty grams of non-iodized salt;
seventy milliliters of six percent vinegar;
eighty milliliters of vegetable oil;
twenty grams of greens (take to taste: parsley, celery, cilantro, dill);
thirty grams of former roots (parsnips, parsley, celery).

Step by step canning procedure:

Salad for the winter of cabbage and bell peppers with carrots. Prescription without sterilization

Such a cabbage salad is a traditional version of winter harvesting. The recipe for its preparation is quite simple and versatile, in addition, its preparation does not require sterilization. The result is an incredibly tasty, crunchy snack that will not be ashamed to be served both for a festive dinner and for a simple family lunch.

five kilograms of white cabbage;
one kilogram of carrots;
one kilogram of onions;
one kilogram of sweet bell pepper (preferably red);
three hundred and fifty grams of vegetable oil;
four tablespoons with a slide of table salt;
two hundred and fifty grams of nine percent vinegar.

Step by step canning procedure:

Remove the upper damaged leaves from the cabbage, wash and finely chop the cabbage. The finer the cabbage is cut, the more tender the salad will turn out. It is absolutely impossible to crush cabbage.
Peel the onion, wash and cut into small pieces.
Wash the fruits of bell pepper, remove the stalks and seeds, cut into thin strips.
Peel the carrots, wash and grate on a fine grater. When using such a grater, the taste of carrots will not dominate over the rest of the ingredients.
Mix all the vegetables prepared in this way, add salt, pepper, vinegar and vegetable oil to them and mix thoroughly again.
Put the finished salad tightly in jars, leave for three days. During this time, it will soak well and let the juice flow.
Cover the jars with lids and put them in a cold place.

Such a salad is stored for a long time, does not deteriorate and retains its taste and usefulness.

Cabbage appetizer. Easy winter recipe

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

Products needed for canning(the quantity is indicated for one three-liter can of ready-made snacks):

Step by step canning procedure:

Wash the cabbage, remove the spoiled leaves and cut the head of cabbage into medium-sized pieces.
Peel the carrots, wash and cut into slices.
At the bottom of a sterile three-liter jar, lay out all the seasonings, except for sugar, salt and vinegar.
Next, fill the jar up to the neck with layers of carrots and cabbage, tamping tightly.
Pour sugar and salt over vegetables and pour in vinegar.
Pour boiling water over everything, roll up and wrap until cool.

The preparation of snacks is simplified by the fact that the vegetables are marinated directly in the jar, there is no need to prepare the marinade separately.

Salad of cabbage and vegetables, canned for the winter

In winter, this cabbage salad will cheer up even the most inveterate grumbler, becoming a chic addition to boiled potatoes or a ruddy chop.

Products needed for canning:

one and a half kilograms of white cabbage;
two kilograms of bell pepper;
two kilograms of ripe tomatoes;
five hundred grams of carrots;
five hundred grams of onions;
one glass of sugar;
half a glass of sunflower oil;
one tablespoon of nine percent vinegar;
one bunch of fresh parsley;
one teaspoon of black peppercorns.

Step by step canning procedure:

Cut off the damaged leaves from the cabbage, wash the head thoroughly and cut into thin strips.
Peel, wash and grate the carrots on a coarse grater (you can use a root).
Wash the sweet pepper, remove the stalks and seeds, cut into thin strips.
Wash the tomatoes and cut into random slices.
Peel the onion, rinse and cut into small cubes.
Finely chop the clean parsley.
Mix vegetables prepared in this way, add sugar, salt and sunflower oil.
Again, mix everything and let it brew for one hour.
Add vinegar with black pepper to the infused salad and boil for fifteen minutes.
Arrange the finished snack in sterile jars, roll up and wrap with a warm blanket.
After twelve hours, remove the salad in a cool place for further storage.

Hunting salad of cabbage, peppers, green tomatoes and cucumbers for the winter

A very tasty appetizer that will help out the hostess in case of need to quickly cook it on the table when guests suddenly come. It is customary to preserve hunting salad at the end of the harvesting season, when winter varieties of cabbage begin to ripen, and the nights are already so cold that they have to be removed from the bushes that have not yet ripened tomatoes.

Products needed for canning:

Step by step canning procedure:

Peel the carrots, wash and cut into medium strips. It is not recommended to use a grater, otherwise the carrots will turn out soft.
Peel, wash and cut the onion into thin half rings.
Wash the sweet pepper, remove the stalks and seeds. Cut the fruits into thin strips.
Rinse cucumbers well, if their skin is hard - peel, if not - leave. Cut vegetables into large strips.
Cut thoroughly washed tomatoes without stalks into small cubes.
Rinse and chop cabbage into pieces, slightly larger than other vegetables.
Peel and mince the garlic.
Mix all the vegetables, salt and leave for one hour.
Next, heat everything, but do not bring to a boil.
Pour in vinegar with vegetable oil. TIP: It is better to warm up the salad in small portions, no more than two liters at a time. This will allow the vegetables to warm up evenly and not be overcooked.
Arrange the finished snack in sterile jars and send to a water bath for sterilization:
- half-liter container for twelve minutes;
- liter - fifteen.
Lettuce jars and wrap until cool.

Step-by-step recipes for canning cauliflower for the winter

Spicy cauliflower. Recipe for the winter

One of the many options for canning cauliflower. Instantly disappears from the plates, leaving none of the guests or household members indifferent.

Products needed for canning:

Step by step canning procedure:

Place the cabbage head in a pot of boiling water.
Boil for seven minutes, drain the water and let the vegetable cool slightly.
Cut hot red pepper into pieces.
Peel and wash the garlic.
Divide the cooled cabbage into inflorescences and arrange in jars.
Add pieces of red pepper, garlic, black peppercorns and parsley to the vegetable.
Pour the jars with boiling water for two minutes.
Pour the water into the pan, wait for the boil again and pour it into the cabbage.
After five minutes, drain the water again, add sugar and salt to it.
Bring to a boil, remove from heat and pour in the vinegar.
Pour jars of cabbage with the resulting brine, cover with lids and wrap until cool.

Spicy cauliflower with bell pepper for the winter

A very simple and quick option for harvesting cauliflower for the winter. To diversify the taste and give a piquant spiciness, vegetables and hot peppers are added to the recipe. Thanks to the addition of chopped carrots and bell peppers, the appetizer will look beautiful and original on the table.

Products needed for canning:

Step by step canning procedure:

Disassemble the cauliflower into separate inflorescences (the stalk is not needed here).
Place cabbage in boiling water and boil for four minutes.
Drain the vegetables in a colander and wait for the water to drain.
Wash sweet pepper, remove seeds, stem and cut into cubes or thin strips.
Cut peeled and washed carrots as thinly as possible into circles or grate on a Korean grater.
Place a portion of carrots and peppers on the bottom of sterile jars.
Fill the third part of the jar with cabbage inflorescences.
Then again pepper with carrots and cabbage.
Put lavrushka and pepper on top of vegetables.
Boiling marinade from water, sugar, salt and vinegar, pour vegetables laid in jars.
Roll up and wrap everything to cool.

Such a blank can be stored for a sufficiently long time in a cool place.

There is a lot of fiber in the workpiece, lycopene from peppers and tomatoes accumulates, other antioxidant carotenoids from carrots are preserved. And the bright juiciness will pamper the taste buds.

If you follow a traditional diet, but you are embarrassed by dishes with vinegar, soberly evaluate how little vinegar is per serving of the workpiece.

Let's cook!

Quick article navigation:

Cabbage salad for the winter with peppers and tomatoes

It takes about 20 minutes to quickly prepare vegetables. An elementary cut that we make daily for fresh salads. Let's put the vegetables in jars and sterilize, that's all the chores!

Cooking time - 20 minutes + 30 minutes sterilization

We need:

Cabbage - 1.5 kg
Bulgarian pepper (red) - 700 g
Tomatoes (with dense pulp) - 2 kg
Carrot - 700 g
Onion - 500 g
Sugar - 150 g
Salt (rock, coarse) - 100 g
Vegetable oil - 300 ml
Vinegar, 9% - 100 ml

Important details:

Preservation yield - about 6 liters.
Use small jars from 500 ml to 1 liter.

Let's prepare the vegetables.

Shred cabbage with medium thickness. The length of the strips is up to 5-6 cm. A filigree and long shredder, like a barrel sour shredder, is not needed if you want the cut to remain appetizing.

bell pepper clean from seeds and internal membranes and cut into short strips. First, cut the pepper lengthwise, then each half again in half lengthwise. The resulting quarters - into strips across.

We do not clean the tomatoes and cut them into random pieces close to the size of 2-3 strips of pepper put together.

If you absolutely do not like tomato skins, you can use peeled tomatoes. Make notches crosswise on each fruit and pour boiling water over the vegetables for 2 minutes. After that, the skin comes off quickly and easily.

Grate peeled carrots on your favorite grater. Elementary large shavings fit well, although thin straws add finesse and texture.

Cut the onion into moderately thin half rings (up to 0.7 mm). Such cutting is harmoniously felt next to the cabbage in the salad. The onion marinates perfectly and acquires a sweetish taste with a slight sourness. If you do not like it in large cuts, make a quarter of the ring. Cubes are not recommended. The beauty of this blank is in approximately the same size of vegetable pieces.

We pack the salad in jars, sterilize it and roll it up for the winter.

Combine all vegetables in a large bowl. Add sugar, salt, oil and vinegar. Mix thoroughly and put into jars. The movements are neat, sweeping, from the bottom up, without pressure, preferably with 2 large spoons at the same time.

The ideal jar size is 500 ml. Then the sterilization is short - 25-30 minutes.
If you take liter jars, then you need to keep the vegetable mixture at a low boil for 1 hour.

The sterilized blank is hermetically rolled up under the lid, turned over and left to cool under the covers. Store in a dark cupboard at room temperature.

Isn't he handsome - this simple and bright cabbage salad in jars with bell peppers and tomatoes? You can't take your eyes off it, but it contains the simplest ingredients.

Cabbage salad with summer vegetables for the winter - video

Another interesting option, see the short video. In addition to the main vegetables, it has cucumber and classic spices - black pepper, bay leaf. The vegetable mixture is marinated for 1 hour at room temperature. Next, a brief heat treatment - wait for the boil and hold on a weak gurgle for 8-10 minutes. Sterilization is not needed. Quick layout in jars to the neck, seaming and slow cooling under the covers.

This is a recipe for a universal snack that you can prepare, and then enjoy it all winter. Preparing a cabbage salad with tomatoes and peppers for the winter according to the recipe with a photo is simple, but you will have to tinker a little in time. It is not necessary to strictly adhere to the recipe, you can make any changes, starting from your taste preferences. For example, you can add a few cloves of garlic to the salad, put a couple of dried bay leaves or add your favorite spices.

Salad Ingredients:

cabbage - half a head;
bell pepper - 3-5 pcs.;
hot pepper - to taste;
carrots - 2 pcs.;
onion - 2 pcs.;
tomatoes - 5 pcs.;
vegetable oil - 120 ml;
water - 0.5 tbsp.;
granulated sugar - 3-4 tbsp.;
kitchen salt - 2 tsp;
table vinegar - 120 ml;
favorite spices - to taste;
greens - to taste.

Preparing cabbage and tomato salad

Preparing vegetables is the longest part of the whole preparation. We wash all the fruits, clean them from waste, and then cut them. Shred the cabbage into thin strips. To do this, you can use a special vegetable cutter.

Three carrots on a special grater for "Korean" carrots. It will look beautiful in a salad. If you don’t have one, then you can grate it on a regular coarse grater.

Bulgarian sweet peppers cut into thin slices. Grind the hot pepper into arbitrary pieces. We chop the onion into thin half rings. Finely chop the greens.

Cut the tomatoes into large pieces.

We combine all the vegetables in one bowl and sprinkle everything with sugar and kitchen salt. Here we add table vinegar, refined sunflower oil and water.

Mix the salad thoroughly. Add your favorite spices as desired.

We forget about the salad for two or three hours, so that the vegetables make friends with each other, salt and let the liquid flow. Ready salad (together with juice) tightly fill sterile jars and send to be sterilized in a saucepan, with a covered bottom. We sterilize half-liter jars for half an hour, and liter for 50 minutes.

Now the salad can be rolled up with lids.

step by step recipe with photo

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

Ingredients

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

Cooking

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

2. Tomatoes, peppers, sort out, remove with signs of decay, and wash suitable ones. Cut the tomatoes in half, remove the stalks. Sweet pepper cut, choose the core and seeds. Peel the onion from the husk, rinse. Peel and wash carrots. Sort greens - parsley leaves and yellow roots, discard, wash.

3. Grind carrots on a coarse grater.

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

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

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

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

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

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

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

10. Roll up jars of salad with lids.

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

Store in a cool place. Pickled cabbage, tomato and pepper salad is ready for the winter.

Tips for making salad:
According to the recipe, water is not added to the salad at all. In order for it to be saturated with spices and to release a sufficient amount of juice for cooking, it should be removed raw for a long time in the refrigerator - closed in the morning.