Salad of cabbage, tomatoes and peppers. Cabbage salad for the winter. Cabbage-pepper-tomatoes Cabbage with pepper-tomatoes-carrots

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.

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.

Even 10 years ago, for the winter it was a long and painstaking task, although very grateful. With the advent of special devices and food processors, the preparation of cabbage salads for the winter has become much easier - chopping 3-5 kg ​​of cabbage is no longer difficult. And with the help of a food processor, chopping carrots and onions is even easier.

The cabbage salad with peppers and tomatoes offered for preservation can greatly simplify your life in winter. It will go perfectly just like that, from a can of bread, and will not be left without attention on the festive table.

Canned coleslaw. Recipe.

• white cabbage - 3 kg;
• Red tomatoes - 2 kg .;
• - 2 kg.;
• Carrot - 1 kg.;
• White onion - 1 kg.;
• Table vinegar - 1 cup;
• Sugar sand - 6 tablespoons;
• Rock salt - 8 teaspoons;
• Refined oil - 1 cup.

Vegetable salad - canning.

Cabbage needs to be cut thinly, preferably on a special chopping board, then it will turn out much faster. Cut the tomatoes arbitrarily, you can slice them if they are large. If the tomatoes are small, then you can cut them into just 4 parts. Pepper, as usual - remove the seeds and cut into strips. Grate the carrots on a coarse grater or, if you have a food processor, chop them there, on a special device. Peel the onion and cut into strips.

In order not to shed tears over the onion, it must be cleaned in advance, cut in half and soaked in a bowl of water.

We put all the ingredients in a large bowl. Add salt, sugar, vinegar, sunflower oil alternately. Let's insist. After 2 hours, put on fire. After boiling, simmer for 20-30 minutes.

We put the finished salad in sterile jars and roll up the lids, previously sterilized. As with any preservation, we turn the jars over onto the lids and wrap them well.

White cabbage is a common vegetable in cooking. The price of cabbage heads is scanty, and the dishes from them are chic. Salad with cabbage and bell pepper for the winter is proof of this.

Vitamin snack, rich in ascorbic acid. Suitable to complement any hot dish. With a snack, make salads with herbs, add it to or stew hodgepodge.

Decorate the festive table with a vitamin dish. Preparing for the winter is awesome - you will lick your fingers!

Winter salad with cabbage and bell pepper without sterilization, which does not need to be boiled

Prepare a salad with cabbage and bell pepper! You will provide the whole family with vitamins for the winter. I recommend serving a salad every day in addition to dinner or lunch.

For the recipe, it is important to take late-grade heads with dense leaves. So the vegetable in the salad will remain crispy.

Products:

• head of cabbage - 5 kg;
• carrots - 1 kg;
• multi-colored Bulgarian pepper - 1 kg;
• 100 gr. stalks and celery root;
• about 100 gr. parsley leaves;
• coarse salt - 6 tbsp. l.;
• 4-5 leaves of lavrushka;
• 6-8 peas of allspice.

Cooking:

1. All vegetables in the grocery list are hung in a peeled form. This should be taken into account. Weigh after cleaning and washing.
2. Start cutting. First, cut the pepper into thin strips. Pass the carrots through a grater. For cabbage, use any kitchen gadget - shredder, knife, vegetable cutter, combine.
3. Grind the celery root through a Korean grater. And cut the stems finely with a knife.
4. In one saucepan, mix chopped vegetables with salt. It turned out for 7 kg of vegetables 6 tablespoons of salt without a slide. Take special salt - for salting. Remember slicing to get juice.
5. Press down with oppression. To do this, put a plate on the salad, press down with a large bottle of water. Wash the bottle first.
6. After 1-2 hours, make sure that a lot of juice should stand out. Arrange the salad in sterilized glass jars. Tamp the mass with a pusher. Is there a husband by your side? Let him take care of laying out the salad. Do not fill the jar to the top, leave 2-3 cm. Lay bay leaves and sweet peas on top. Cover with sterilized gauze. You can simply iron the cotton fabric with an iron. Secure the flap with a rubber band or tape.
7. It turned out 2 cans of 3 liters. Put the workpiece in the refrigerator or any other cool place for 7-10 days. Then change the gauze to a sterilized nylon cover. Keep refrigerated, take out when needed.

Recipe Benefit- the salad is prepared without vinegar. Therefore, the vitamin value of the snack rolls over! You will definitely like it.

Salad with cabbage, bell peppers and carrots - a recipe with vinegar

A quick kale salad with peppers and carrots is a great option when you don’t want to stand in the kitchen for a long time. The appetizer turns out "you will lick your fingers." Salad dietary, has a negative calorie content. That is, for chewing it, you will spend more calories than it will bring into your body. At the same time, the snack is hearty and vitamin.

Ingredients:

• 1 kg of cabbage;
• 200 gr. salad peppers, onions, carrots;
• 2 tbsp. l. Sahara;
• 1 st. l. salt;
• 100 ml of vinegar 6%, sunflower oil.

How to cook step by step:

Shred the cabbage. Clean the head of cabbage from the top leaves, wash, wipe. Cut off pieces from the stalk. Crumble with thin straws.

Finely chop the onion and pepper. Do you have a food processor with a set of vegetable attachments on hand? Take advantage of it.

Mix the sliced ​​\u200b\u200bin one saucepan. Take enameled or stainless steel. The workpiece is rich in ascorbic acid, moreover, with vinegar. Therefore, the acid may react with aluminum cookware, this is not desirable.

Add sugar, salt, oil, vinegar. Stir. The ingredients should mix well with the dressing.

Arrange in sterilized jars. It turned out 3 pieces per liter. Cover with a clean thin towel. Keep on the kitchen counter for 3 days. Then replace the towel with sterilized lids. The salad is ready to eat, store the workpiece in the refrigerator.

Spring salad for the winter with the addition of cucumber (delicious)

In the season of pleasant efforts to collect recipes, we are in a hurry to help you. A good salad for the winter is spring. All the vitamins of spring and summer vegetables remain in the appetizer. Namely, "spring" it is called, because it will delight you until the very spring.

Products:

• 1 kg of cabbage, carrots, cucumbers;
• 300 gr. tomatoes;
• onion heads - 800 gr.;
• Bulgarian pepper - 4 pcs.;
• bunches of dill - 2 pcs.;
• 5 st. l. Sahara;
• 9 tsp salt;
• 2 tbsp. sunflower oil;
• 150 gr. vinegar 9%.

Cooking steps:

1. Before direct cooking, do the "dirty work". Clean and wash vegetables.
2. Cut the onion, pepper, cucumber into thin strips. Carrots - through a grater. Cabbage - on a shredder. Dill chop on lettuce. Tomatoes in pieces, or twist in mashed potatoes with a blender.
3. Mix the ingredients in a saucepan. Put the stew on a slow fire. Stir. As soon as it boils, add sugar, salt, oil and vinegar. Stir. After boiling again, wait 10 minutes. Stir while doing this. As soon as the cucumbers turn brown a little, everything is ready.
4. Remove from fire. Pour the hot mass into sterilized jars. Close with lids. After 2 hours they will cool down, lower into the basement.
   Don't be intimidated by the large amount of vinegar. Part of it will evaporate when the vegetables boil, and just enough will remain in the salad to reliably preserve the workpiece. We suggest replacing table vinegar with apple cider vinegar.

Advice! There are several ways to sterilize jars. One of the easiest is in the oven. Place clean, dry jars in the oven for 30 minutes. The recommended temperature is 100˚С.

Recipe for preparing a blank for the winter with cabbage, peppers, tomatoes

Harvesting for the winter from cabbage, peppers and tomatoes is a rich salad for any occasion. Do you suddenly have guests? Take out a jar of vegetable treats. Guests will be surprised by your culinary skills and will definitely ask for the recipe.

Ingredients:

• head of cabbage - 1 kg;
• 500 gr. tomatoes, carrots, peppers, onions;
• 2-3 cloves of garlic;
• 100 gr. Sahara;
• 5 tsp vinegar 9%;
• 200 ml sunflower oil;
• 2 tbsp. l. salt for salting;
• ground hot pepper - to taste.

How to cook step by step:

1. Chop all vegetables. It is convenient to use a food processor. Take a separate nozzle for cabbage - a shredder.
2. Mix in a large saucepan. Salt, sprinkle with pepper. Want to get a spicy taste? Pour in a whole teaspoon of hot pepper. Mix well. Remember a little. Got juice? Excellent.
3. Separately, mix sugar with vinegar. Pour into the base along with the oil. Stir.
4. Sort by banks. Don't forget to compact. Cover loosely with lid. Leave in the kitchen for 2 hours. Seal, store in refrigerator.

The longer the vegetable mass is infused with dressing, the tastier it becomes.

Cabbage, sweet pepper and apple salad

Do you have fresh autumn apples left? Put them in a salad. At the exit, you will get a unique snack - slightly sour from apples, spicy from chili. Honey will add a sweet note.

We need products:

1. head of cabbage - 500 gr.;
2. 250 gr. carrots, peppers, onions;
3. 250 gr. autumn apples;
4. 0.5 chili pod;

• 1 st. l. salt;
• 0.5 st. l. honey (or sugar);
• peas of bitter pepper - 1-2 pcs.;
• allspice in peas - 1 pc.;
• vinegar 9% - 25 ml.

How will we cook:

1. The weight of vegetables is taken in a purified form. Chop foods. Shredded cabbage. Carrots through a Korean grater. Peppers, onions, apples - thin straws. Chile chop smaller.
2. Put everything in one pot. Add salt, honey. Sprinkle bitter, sweet peas. Pour in the vinegar. Mix thoroughly.
3. Arrange in sterilized jars (0.5 l each) tightly. Cover with iron lids.
4. Set up a water bath. Place a piece of fabric in a bowl. Pour some water. Put the jars in the water. Liquid must not get under the caps. The water level should not reach the shoulders of the cans.
5. Set to heat up. Once the water boils, count 20 minutes. Remove containers, seal tightly with lids. After 30-40 minutes, the blanks have cooled down? Send to cool for storage.

In winter, put the salad out of the jar, season with sunflower oil.

Get the perfect snack quickly and tastefully.

Another recipe for an enthusiastic cook in the piggy bank is a pickled salad of cabbage, tomatoes and peppers - juicy, tender. Crispy cabbage and cucumbers, delicious filling - what could be better? From the proposed set of ingredients, approximately 4.5 liters of the finished product is obtained.

Ingredients

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

Information

Conservation
Servings - 4.5 l
Cooking time - 1 hour

How to cook

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

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

Cut the tomatoes in half, cut out the green flesh near the stalk and chop into slices. Bulgarian pepper cut lengthwise into narrow strips, pre-select the core with seeds.

Preparation of salad: mix vegetables in one container.

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

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