Cabbage salads for the winter in jars are the most delicious family recipes. Cabbage salads for the winter Delicious cabbage salad for the winter

Cabbage is one of the most favorite foods of nutritionists and people who monitor their health and figure. And for good reason, since cabbage contains a large amount of substances necessary for the human body. By preparing the most delicious cabbage salads for the winter, in addition to an appetizing snack, you also acquire a storehouse of vitamins.

This salad recipe is the fastest and easiest, since it contains only two vegetables; cooking does not take much time. But this fact does not affect the taste and quality of pickling.

Products:

• 1 kg. cabbage;
• 600 gr. carrots.

Ingredients per liter of marinade:

• 750 ml. distilled water;
• 250 ml. grape vinegar;
• 15 grams of sea salt;
• 9 grams of sugar.

Cabbage salad for the winter in jars:

1. Wash and sterilize all jars, lids and products that may be useful for pickling. Peel the cabbage from dry and damaged leaves and chop into thin strips. Cut off the peel of the carrots, chop them in the same way as cabbage, or grate them on a grater with medium-sized holes. Next, put them together in a deep enamel bowl, mix the contents and press tightly (you can use your hands, but only clean ones).
2. Pour water and the rest of the products from the second list into any container, mix and keep on fire for eleven minutes. Pour the prepared liquid into the bowl with the cabbage. Infuse the salad at room temperature for a couple of days, placing pressure on top. For example, a plate, and on top of it a jar of water, which will put pressure on the cabbage and squeeze out the juice from it. After two days, remove the oppression and place the salad in jars along with the marinade.
3. Place a bowl large enough for the required ingredients with water on the fire, initially covering the bottom with a white cloth. Carefully arrange the salad and simmer for fifteen minutes. Remove the jars of salad from the water and tightly screw on any type of lid (clip, screw-on, etc.).
4. Wipe and place under a thick cloth. After eighteen hours, take the lettuce wraps to storage.

Winter cabbage salad with tomatoes

Due to the products used in this recipe, the salad turns out very bright and colorful. By preparing it, you will provide yourself with an appetizing dish that will decorate even the festive table.

Compound:

• 1.5 kg. cabbage;
• 1 kg. fresh tomatoes;
• 2 onions;
• 850 gr. gram of cucumbers;
• 1 head of garlic;
• 700 gr. carrots;
• 1 leaf of dried bay;
• 20 ml. sunflower oil;
• 40 ml. grape vinegar;
• 60 gr. finely ground table salt.

Winter salad from cabbage with tomatoes:

1. Remove the top leaves of the cabbage, cut into pieces and set aside the head (we won't need it). Shred it into strips a couple of millimeters thick. Wash and peel the carrots, grate them. Cut clean cucumbers and tomatoes into half rings four millimeters thick. Onion, peeled, cut into rings on the floor, and garlic - very finely.
2. Place all the chopped products in a bowl, add salt and pepper, mix and leave for fifteen minutes. Place laurel leaves at the bottom of the jars, then pack the salad on them, and pour oil and vinegar on top. As in the recipe described above, sterilize the twists, just be careful, otherwise the food will fry in the oil and twist tightly.
3. Wrap the jars of salad in thick cloth, first placing them on closed lids. After twenty hours of cooling, store in storage.

Fresh cabbage salad for the winter

This salad is extremely simple to prepare and ideal as an original appetizer. All you need to do is chop, mix and cook the vegetables that are part of this preparation. Having done all this, you will receive a dish with a unique taste and unique juiciness.

Products for salad:

• 1 kg. cabbage;
• 750 gr. sweet pepper;
• 2 medium onions;
• 1 kilogram of tomatoes;
• 350 grams of carrots;
• 50 grams of table salt;
• 100 grams of sugar;
• 200 ml. sunflower oil;
• 100 ml. fruit vinegar.

Sweet cabbage salad for the winter:

1. Chop the cabbage heads, prematurely washed and cleared of damaged leaves, into slices, place in a bowl, pour in a small amount of sunflower oil and simmer over medium heat. Next, put in the clean, peeled and grated carrots. Mix the ingredients and continue to simmer until the cabbage softens, remembering to stir.
2. While stewing the cabbage, peel and cut the onion and pepper into small cubes. Wash the tomatoes, remove the stems and pass through a meat grinder or blender. Place medium heat on your stove and add onion, pepper, sunflower oil to the salad and fry. Then pour in the tomato puree and, after boiling, simmer for another twenty minutes, stirring thoroughly to avoid burning.
3. A couple of minutes before it is fully cooked, add the remaining ingredients in the recipe. Place the salad in sterile jars. Disinfect the pickling in a steam bath and close the lids. Place them under a thick cloth to cool for twenty-seven hours, and then put them in storage.

Preparing cabbage salads for the winter

This salad has a rich burgundy color. In addition to eating salad as a separate snack, it can be added to borscht as a dressing, which will reduce its preparation time.

What ingredients will you need for this pickling:

• 1 medium sized head of cabbage;
• 1 beet;
• 1 carrot;
• 50 grams of table salt;
• 2 heads of garlic;
• 45 grams of sugar.

Products for marinade:

• 1 l. distilled water;
• 4 tablespoons fruit vinegar;
• 120 milliliters of sunflower oil;
• 70 grams of sugar;
• 4 laurel leaves;
• 40 grams of table salt;
• 4 peas of allspice;
• 3 grams of black pepper.

Cabbage salad for the winter recipes:

1. Wash all the products from the list above, and disinfect the containers in a way that is comfortable for you. Cut the cabbage and peeled beets into thin strips, also grate the peeled carrots, and chop the garlic into small pieces. Place all this in a deep container in layers, first the cabbage, then the beets, carrots and garlic. Sprinkle the topmost layer with sugar and salt and leave for two and a half hours.
2. Place a container of distilled water over medium heat, add the ingredients from the marinade list and boil for sixteen minutes, stirring frequently. Pour the prepared mixture over the salad, press down with pressure (a two-liter jar of water or salt) and keep it like this for two days.
3. Pack the infused salad into jars (you can stir it before doing this), sterilize it and screw the lids on tightly. Wrap the prepared jars of twists with towels, and after twenty-five hours put them in storage.

Cabbage salad for the winter appetizer recipe

This salad is a bright representative among its fellows. Bright, rich taste and shades that make it stand out among the whole variety of salads.

Ingredients:

• 1 medium head of cabbage;
• 4 medium sized carrots;
• 13 grams of Korean carrot spice;
• 2 heads of garlic.

Brine:

• 1 liter of distilled water;
• 20 ml. 9% grape vinegar;
• 4 tablespoons table salt;
• 170 ml. sunflower oil;
• 3 laurel leaves;
• 1/2 teaspoon chili pepper;
• 70 grams of granulated sugar.

Preparing cabbage salad for the winter:

1. Rinse the necessary products and disinfect containers and containers. Peel the top leaves of the cabbage and chop into strips, peel and grate the carrots, and finely chop the peeled garlic. Place these products in a bowl, add Korean seasoning, stir and leave for twenty-seven minutes. Then pack the salad into jars.
2. Place the ingredients for the marinade in any deep container and boil for fourteen minutes. Pour the contents of this dish into the containers with the preparations. Disinfect the twists using the example of the first recipe and carefully tighten the lids.
3. Place the workpieces under a warm cloth for fourteen hours, then put them in a cold and dry place.

Cabbage salad with peppers for the winter

Cabbage, celery and other ingredients in this dish are wonderfully combined to create a sweet and salty salad that absolutely anyone will enjoy.

Ingredients:

• 2 medium heads of cabbage;
• 4 medium leeks;
• 5 tomatoes;
• 6 pieces of bell pepper;
• 3 carrots;
• 3 tablespoons table salt;
• 250 grams of sunflower oil;
• 150 ml. 6% wine vinegar;
• 100 grams of granulated sugar.

Cabbage salad with pepper for the winter:

1. Wash all the products from the list above, and disinfect jars and other dishes using the best method for you. Remove the top layers of cabbage and cut into thin slices, grate the peeled carrots, and chop the pepper, freed from seeds and substrate, into strips. Cut tomatoes and leeks into rings.
2. Place all these ingredients together with the remaining ones in a container, mix and leave for thirty minutes. Then transfer them to jars along with the resulting juice. Sterilize and seal them.
3. Place the resulting pickles in a thick blanket, and after twenty-two hours, place them in storage.

In addition to the unforgettable taste, hunter's salad with cabbage for the winter contains many vitamins that are so necessary for our body. By preparing cabbage salad with bell peppers for the winter according to the recipes described above, you will acquire excellent preparations that are good as a side dish for main courses and as individual appetizers.

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

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

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

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

Required:

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

We preserve:

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

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

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

Required:

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

How to preserve hunting salad:

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

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

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

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

Preparation:

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

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

Video recipe for Kuban cabbage salad

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

Unusual spicy cabbage salad with pepper for the winter

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

Take:

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

How to prepare:

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

Winter cabbage salad with beets without sterilization

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

Required:

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

Preparation:

1. Chop the vegetables for the salad: coarsely grate the beets and carrots. Divide the onion and pepper into cubes. Chop the cabbage and cut the tomatoes into slices.
2. Place the beetroot chips in a saucepan and immediately pour in the oil. Simmer for 10 minutes.
3. Add other vegetables. Let the mixture boil. Add salt and stir. Reduce heat and simmer for about an hour.
4. 10 minutes before the end of the process, add acetic acid.
5. The workpiece can be stored in the apartment.

Finger-licking cabbage salad in jars

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

Required:

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

How to roll up a salad:

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

How to prepare red cabbage salad for the winter

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

Take:

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

We preserve:

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

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

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

Korean winter coleslaw

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

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

Cabbage salads for the winter

At home we make salads from white and red cabbage, broccoli and cauliflower, Peking cabbage and kohlrabi. In general, those that grow in my garden, and there are many of them, are all then on our table, from jars.

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.

Preparation:

Chop cabbage, onion, pepper, grate carrots. Mix everything carefully, DO NOT MESS!!! Add sugar, salt, vinegar and sunflower oil and mix again. Place into jars, pressing 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.

Cabbage salad

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

Preparation:

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

Ingredients:

• 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 pea,
• 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 fresh onions. 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.

Gurian cabbage

Ingredients:

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

Preparation:

We 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.
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.
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.
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.
The brine from under it is similar to beet kvass and it is also very good. useful for the gastrointestinal tract. Try cooking, bon appetit!

Eggplant slices with cabbage for the winter

Ingredients:

• 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.

Preparation:

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 boiled, lay them out place them in a bowl and cool. While the eggplants are cooling, chop 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 cubes of about 2 cm. Add the chopped eggplants to the bowl with other vegetables, add salt and vinegar. To stir thoroughly. Finally adjust the content of salt and vinegar to your taste. Transfer the eggplants 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.

Cabbage salad for the winter in jars is a wonderful appetizer for any table. You can try making several different versions of cabbage salad for the winter.

Cabbage salads are traditional dishes that are enjoyed by both adults and children. Try preparing a universal classic salad, assorted vegetables and some spicy salad for variety.

We have prepared for you several delicious and varied recipes for every taste and for any occasion; you will probably also want to try making something for yourself for the winter from crispy cabbage.

To prepare white cabbage for the winter, always choose later varieties. Late varieties are easy to recognize - such heads of cabbage should be very dense and heavy. Only such cabbage will be stored well in a jar.

How to prepare cabbage salad for the winter in jars - 15 varieties

We suggest you prepare a salad for the winter according to an old classic recipe without sterilization. This salad has a pleasant aromatic taste and is prepared without garlic. If you like spicy food, you can add hot pepper to it.

Ingredients:

• Cabbage, tomatoes, cucumbers, sweet peppers - 1 kg each
• Onions, carrots - 500 g
• Sugar - 100 g
• Salt - 1.5 tbsp.
• Grows. oil - 250 ml
• Vinegar 9% - 150 ml
• Peppercorns - 20 pcs.
• Lavrushka -10 pcs.

Preparation:

Chop the cabbage and add some of the total amount of salt. Then crush the cabbage with your hands so that it begins to soak in the salt and release juice.

Cut the tomatoes into slices, cucumbers into circles, onions into half rings, peppers and carrots into strips.

Place all the vegetables in a saucepan, add sugar, the rest of the salt, butter, peppercorns and bay leaves, 50 ml of vinegar (1/3 of the norm) and mix everything well.

Leave the salad to marinate for 1 hour.

Place the saucepan with the salad on the stove, cover with a lid and boil for 8 minutes, then pour in 100 ml of vinegar and stir.

Then place the hot salad in sterile jars and screw on the boiled lids.

We invite you to make a simple and very tasty vitamin salad for the winter. It includes the simplest and at the same time our most favorite vegetables.

Ingredients:

• Cabbage, cucumbers, carrots - 1 kg each
• Tomatoes - 1.3 kg
• Sweet pepper - 4 pcs.
• Onion - 800 g
• Vinegar - 200 ml
• Sugar - 5 tbsp.
• Salt - 9 tsp.
• Dill - 100 g
• Grows. oil - 2 tbsp.

Preparation:

Shred the cabbage thinly and chop the remaining vegetables as you like.

Place all the vegetables in a saucepan and add oil, vinegar, salt, sugar, chopped dill.

Stir everything well, place on the stove and cook for 10 minutes.

Then place the hot salad in sterilized jars and roll up with sterile lids.

Try making yourself an unusual salad for the winter - assorted vegetables with apples. This simple and delicately tasting salad with a slight sourness will perfectly diversify your winter menu.

Ingredients:

• Cabbage - 4 kg
• Carrots, onions, sweet peppers, apples, tomatoes - 2 kg each
• Salt - 3 tbsp
• Peppercorns 4-6 pcs., bay leaves 1 pc. - for 1 jar 500 g

Preparation:

Cut the apples into slices, peppers and carrots into strips, onions into half rings, and chop the cabbage.

Place all vegetables in a saucepan and mix well.

In sterile 500 g jars, place 1-2 bay leaves on the bottom, 4-6 pcs. peppercorns.

Cut the tomatoes into slices and also place them in jars.

Then add the vegetable mixture with cabbage.

Sterilize jars of salad for 30 minutes, then roll up with sterile lids.

Prepare yourself a salad of white cabbage with garlic for the winter. If you like savory snacks with garlic, then you will definitely like this simple salad; it goes perfectly with any, even the simplest side dish.

Ingredients:

• Cabbage - 1 kg
• Carrots - 4 pcs.
• Garlic - 4-7 teeth. (to your taste)
• Water, grows. butter - ½ tbsp.
• Sugar - ½ tbsp.
• Salt - 1 tbsp.
• Vinegar 9% - 10 tbsp.

Preparation:

Chop the cabbage, grate the carrots and chop the garlic - put everything in one saucepan and crush it a little with your hands.

To prepare the marinade, pour water, oil into a saucepan, add sugar and salt - place on the stove and bring to a boil. Then remove from heat and pour in vinegar.

Pour the marinade into the saucepan with cabbage - mix well, knead with your hands.

Cover the cabbage with a plate (under a press) and leave for 2-3 hours.

Then place the prepared cabbage salad in sterile jars and roll up.

If you love cauliflower, try making a salad with us for the winter. This salad has a rather spicy taste, which is quite unusual for cauliflower dishes.

Ingredients:

• Cauliflower - 1 head
• Carrots, sweet peppers - 1 pc.
• Onion - 5 pcs.
• Hot pepper - 1 pc.
• Water - 1 l
• Vinegar essence - 3 tbsp.
• Salt - 20 g
• Sugar - 2 tbsp.
• Peppercorns 5 pcs., allspice and cloves 3 pcs., bay leaf 1 leaf

Preparation:

Cut the carrots into slices, divide the cauliflower into inflorescences, and also chop the onion and pepper.

Place carrots, onions, peppers, spices, then cauliflower at the bottom of sterile jars.

Prepare the marinade for the salad: boil water and add salt, sugar, vinegar. At the same time, boil plain water and pour it into the jars, cover with lids, and let stand for 3 minutes. and drain the water.

Then immediately pour the hot marinade into the jars and roll up the lids.

Fragrant cabbage salad with green tomatoes for the winter

If you have harvested a large harvest of green tomatoes, you can make an excellent salad for the winter with cabbage and sweet peppers. This salad turns out very tasty due to the aromatic seasonings in its recipe.

Ingredients:

• Cabbage, green tomatoes - 1 kg each
• Onion - 2 pcs.
• Sweet pepper - 2 pcs.
• Vinegar - 300 ml
• Sugar - 100 g
• Salt - 1 tbsp.
• Coriander, cilantro - 40 g each
• Dry parsley and dill
• Peppercorns - 8 pcs.

Preparation:

Cut the green tomatoes into slices, shred the cabbage, cut the onion and pepper into half rings.

Place all the vegetables in an enamel saucepan and place under pressure overnight (at room temperature).

Then drain the vegetable juice, season the salad with spices, add sugar, salt, vinegar and boil for 10 minutes.

Place the hot salad in sterile jars and sterilize (1 liter jars - 20 minutes). Then you can roll it up.

Treat yourself and your family with a delicious appetizer of cabbage and beets. This salad recipe can be made all year round and can be preserved for long-term storage.

Ingredients:

• Cabbage - 2 kg
• Beetroot - 400 g
• Carrots - 300 g
• Garlic - 4-5 teeth.
• Hot pepper (optional)
• Grows. oil - 2 tbsp.
• Water - 1 l
• Sugar - 150 g
• Vinegar 9% - 150 ml
• Peppercorns (or allspice)
• Lavrushka - 3 pcs.

Preparation:

Wash the 3 liter jar well. and then place the beets cut into cubes on the bottom.

You can lay out vegetables in layers, it will be tastier and more beautiful.

Place the garlic in the jar next to the beets (cut the cloves into 3 more slices).

Add a few pieces of hot pepper.

Cut the cabbage into pieces and place in a jar.

Cut the carrots into slices and put them in a jar.

If you are making a salad in layers, then repeat all the layers one by one.

Make the marinade: pour water into a saucepan, add vinegar, salt, sugar, pepper, bay leaf. Boil it and remove from the stove.

Pour the hot marinade into a jar and add more vegetable oil (2 tbsp) on top.

Cover the jar with a plastic lid and let it sit for 3 days, then it can be eaten and you can make such a fresh salad throughout the winter.

For long-term winter storage, such a salad must be sterilized in a jar and rolled up with a sterile lid.

We invite you to make a new delicious salad for the winter, which has already become very popular with us. It is popularly called “Beware of Vodka”. As the name already implies, it is perfect for a simple winter feast and is generally a very pleasant crispy, slightly spicy snack.

Ingredients:

• Cabbage, carrots, cucumbers, peppers - 500 g each
• Onion - 300 g
• Grows. oil - 150 ml
• Table vinegar - 50 ml
• Sugar - 50 g
• Salt - 25 g

This recipe is made with minimal heat treatment in order to preserve the maximum nutrients of all vegetables and their crunchy structure. Therefore, in order for the salad to be stored well when prepared, use only high-quality vegetables and choose heavy, tight cabbage, late autumn varieties.

Preparation:

Chop the cabbage into strips, place in a bowl and press with your hands so that it releases juice and softens a little.

Also cut the pepper into strips, grate the carrots on a coarse grater or, as for Korean carrots.

Cut the onion into half rings or even quarters.

You can also cut the cucumbers into strips or as you wish. Tomatoes - can be sliced.

Then put all the vegetables in an enamel pan, add salt, sugar, oil, vinegar. Mix everything well, cover and leave for an hour to marinate.

Place the salad on the stove, boil it over low heat (when it boils - 10 minutes, stir gently occasionally).

Then the hot salad should be immediately put into sterile jars (preferably 500-800 g each); if there is juice left in the pan, pour it into the jars too. Immediately seal the filled jars with sterile lids.

This salad can be made with ripe red tomatoes or green ones. If you are making this salad with green tomatoes, you can try it with or without cabbage, it will also be very tasty. Due to minimal heat treatment, all the beneficial substances in it are well preserved.

Ingredients:

• Tomatoes (red or green) - 200 g
• Cucumbers, peppers - 200 g each
• Cabbage - 300 g
• Garlic - 1 tooth.
• Onions and carrots - 1 pc.
• Grows. oil - 2 tbsp.
• Parsley, dill - 20 g each
• Vinegar essence - ½ tbsp.
• Salt, ground black pepper - to taste

Preparation:

Cut carrots, cucumbers, peppers, cabbage into strips, onions into half rings, tomatoes into cubes.

Place all the vegetables in a saucepan, place on the stove, as soon as they start to boil, immediately remove from the heat and add oil, spices, salt, vinegar - stir.

Place the hot salad in sterile jars and sterilize, covering with boiled lids, then remove and immediately roll up.

Make yourself and your family a simple and very tasty cabbage salad for the winter. It has an aromatic classic taste and is perfect for any dish, in addition, it is very healthy and contains many vitamins. This salad will appeal to both adults and children.

Ingredients:

• Cabbage - 5 kg
• Carrots, onions - 1 kg each
• Sweet pepper - 200-300 g
• Sugar - 350 g
• Salt (coarse, non-iodized) - 4 tbsp.
• Water - 1 l
• Grows. oil - 500 ml
• Bite 6% - 300 ml

Preparation:

Chop the cabbage, grate the carrots using a Korean carrot grater, cut the peppers and onions into half rings - put everything in one saucepan and crush it a little with your hands.

Then add sugar, salt, 1 liter of water, oil, vinegar - mix everything well with your hands and let the salad stand for 2 hours.

After 2 hours, put the salad into jars (700 g or 1 l), pour the juice from the salad (from the bottom of the pan) into the jars.

To prevent the jars from bursting during sterilization, place them in a saucepan with plain cool water and be sure to place a towel on the bottom of the large saucepan.

Then place and sterilize the salad for 30 minutes, covering with lids. Take out the cans and roll them up.

We suggest you close this simple vegetable universal appetizer for the winter, which can also be used for making soups.

Ingredients:

• Cabbage, cucumbers, tomatoes, carrots, peppers - 1 kg each
• Butter - 100 g
• Sugar - 2 tsp.
• Vinegar 9% - 150 ml
• Salt - 1.5 tbsp. l.

Preparation:

Cut carrots, cabbage, and peppers into strips. Cucumbers, tomatoes - in circles.

Add everything to the pan and add salt, oil, vinegar, sugar, mix everything well.

Place on the stove and cook, stirring, after boiling - 5 minutes.

Then place the salad in a sterile container and roll up the lids immediately.

If you love simple Russian cuisine, you will surely love this light classic cabbage and carrot salad. Pickled cabbage with carrots and peppercorns stores well; the cabbage will be crispy and has an aromatic, sour and at the same time spicy taste.

Ingredients:

• Cabbage - 700 g
• Carrots - 2-3 pcs.
• Sugar, salt - 2 tbsp each.
• Water - 1l
• Peppercorns 5-7 pcs.
• Dill (seeds from umbrellas) - 1 tsp.
• Vinegar 9% - 2 tbsp.

Preparation:

Cut the cabbage and carrots into strips and crush them with your hands until the juice forms.

Add dill seeds and leave for half an hour.

Boil water, add peppercorns, salt, sugar, vinegar.

Place the salad in sterile jars and pour in the hot dressing.

Then sterilize the jars of salad (500 g - 10 min.), remove and roll up.

This salad will be even tastier if, before eating, season it with vegetable oil and add onion, cut into rings.

This salad is for lovers of spicy food. It is very tasty, spicy and aromatic, and it also contains a lot of vitamins and nutrients.

Ingredients:

• Cabbage - 1 kg
• Carrots, sweet peppers - 2 pcs.
• Bulb
• Garlic - 3 teeth.
• Hot pepper - 1/2 pcs.
• Sugar - 5 tbsp.
• Salt (coarse, non-iodized) - 2 tbsp.
• Bite essence 70% - 1.5 tbsp.
• Grows. oil - 6-7 tbsp.
• Pepper hammer. black - ½ tsp.

Preparation:

Chop the cabbage, grate the carrots using a Korean carrot grater, and cut the sweet and hot peppers into strips.

Place all the vegetables in a saucepan, add ground black pepper, sugar, salt, vinegar, mix everything well.

and remember a little with your hands.

Cut the onion into half rings and place it in a frying pan with vegetable oil (6 tbsp), fry a little.

Add chopped garlic to the onion, simmer a little in oil, remove from heat and let simmer for 5 minutes. Then put it in a saucepan with the vegetables, mix everything well.

The easiest way to sterilize jars is in the oven - at a temperature of 100 degrees, it takes only 15 minutes.

Place the salad in sterilized jars and be sure to morning, so that there is salad juice on top.

Then cover with boiled lids and place the jars to sterilize for 20 minutes.

Jars of this salad should be placed in a large saucepan with cold water, since the salad is cold. Be sure to place a towel in the bottom of the large pan to help the jars heat more evenly.

Remove the jars from the pan and screw on the lids, wrap them up and let cool.

If you love spicy snacks, then you definitely need to try making a spicy cabbage salad. It is made without garlic and has a pleasant spicy islandy taste, which is perfect for both everyday and holiday dishes.

Ingredients:

• Cabbage - 2 kg
• Tomatoes - 6 pcs.
• Carrots, onions - 3 pcs.
• Sweet pepper - 6 pcs.
• Hot pepper - 1-2 pcs.
• Grows. oil - 130 ml
• Vinegar - 140 ml
• Water - 100 ml
• Sugar - 3.5 tbsp.
• Salt - 3 tsp.
• Parsley, spices (black pepper, cumin)

Preparation:

Cut carrots, cabbage, peppers, tomatoes and onions into strips.

Place all the vegetables in a saucepan and add 100 ml of water, vinegar, oil, spices and salt - mix everything well, cover and leave for 3 hours.

Then put the salad into jars and sterilize for about 40 minutes. After which, immediately roll up the lids.

Make Solyanka salad for the winter, it’s very tasty and simple. This salad can be a great appetizer for everyday meals or a ready-made filling for cabbage pies that everyone loves so much.

Ingredients:

• Cabbage - 500 g
• Carrots - 170 g
• Onions - 280 g
• Butter - 50 g
• Water - 1 tbsp.
• Salt - to taste
• Sugar - 10 g
• Table vinegar - 60 ml

Preparation:

Chop cabbage and onions, grate carrots.

Fry the onions and carrots in butter (4 minutes). Add cabbage and sugar, salt, a glass of water and simmer under the lid for 20 minutes.

Then pour in the vinegar, mix well and put the hot salad into sterile jars and roll up immediately.

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