Cabbage, pepper and carrot salad for the winter - 5 step by step recipes

In the winter season, there is a great lack of fresh vegetables that would make up for the missing vitamins. Fortunately, you can make a wonderful salad of bell peppers, cabbage and other vegetables for the winter for this. Therefore, we offer you 5 options for preparing this dish.

Cabbage, bell pepper and carrot salad for the winter in jars

Sugar, salt, vegetable oil and vinegar are added to chopped cabbage, carrots, onions and bell peppers. Everything is laid out in clean cans, sterilized and sent to storage. It turns out a very tasty and vitamin-rich salad.

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  Let's start with cabbage. We remove the upper leaves from it and rinse thoroughly under running water. Next, dry it with a paper or cotton towel. Now finely chop it with a knife or use a food processor. Do not forget to cut the stump. Transfer the chopped cabbage to a deep bowl.
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  We clean the carrots, rinse them under running water and rub them on a coarse grater. We send it to the bowl with the cabbage.
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  Peel and cut the onion into small cubes. We transfer it to a container with the rest of the vegetables.
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  We also rinse bell peppers under running water. Next, remove the stalk and seeds from it. Cut it into strips or cubes and send it to a bowl with cabbage, carrots and onions.
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  Now add granulated sugar, salt, vegetable oil and vinegar to the salad. Mix everything thoroughly until the vegetables give their juice.
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  We wash the jars in which the salad will be stored under hot water with soda and sterilize them in any convenient way. We spread the salad on them, cover with a lid and place the cans in a pot of water. Bring to a boil and sterilize. Next, we seal the jars with lids and leave at room temperature until they cool. Store in a dark, dry place at room temperature. We open in winter and serve a fragrant vegetable salad to the table. Bon Appetit!

Cabbage, pepper, carrot and onion salad with vinegar for the winter

Salt, granulated sugar, vinegar and sunflower oil are added to chopped cabbage, carrots, onions and peppers. Everything mixes well and is laid out in banks. The salad is left at room temperature for three days and refrigerated.

Cooking time: 3 days.

Cooking time: 20 minutes.

Servings - 50.

Ingredients:

• White cabbage - 5 kg.
• Carrots - 1 kg.
• Bulb onions - 1 kg.
• Bulgarian pepper - 1 kg.
• Granulated sugar - 350 gr.
• Salt - 4 tbsp. l.
• Vinegar 9% - 500 ml.
• Sunflower oil - 500 ml.

Cooking process:

1. We start cooking by preparing the cabbage. We remove the upper leaves from it, rinse well under running water and dry on a paper or cotton towel. Next, we shred it with a combine or a knife and transfer it to a deep bowl.
2. Peel the onion, cut into medium-sized pieces and send to a bowl with chopped cabbage.
3. We also wash the bell peppers under running water, cut out the stalk and clean the seeds. Cut it into cubes or strips and send it to a container with the rest of the vegetables.
4. We clean the carrots, rinse them under running water, rub them on a coarse grater and send them to a bowl with onions, peppers and cabbage.
5. Gently mix all the vegetables together, then add granulated sugar, salt, vegetable oil and vinegar to them. Mix everything well again until the vegetables begin to produce juice.
6. The jars in which we will store the salad are thoroughly washed under hot water with soda and sterilized in any convenient way. We spread vegetables on them, tamping them. We leave everything, in this way, for three days at room temperature, after which we tightly close the lids and send it for storage in a cellar or refrigerator. We serve vegetable salad to the table along with your favorite dishes. Bon Appetit!

Cabbage, pepper, tomato and carrot salad for the winter

Chopped dill and parsley are added to chopped cabbage, tomatoes, peppers, onions and carrots. Everything is mixed and bay leaves with salt are added there. Next, the salad is cooked for 15 minutes, oil and vinegar are poured into it. Everything is laid out in jars and closed with lids.

Cooking time: 2 hours.

Cooking time: 1 hour.

Servings - 25.

Ingredients:

• Cabbage - 1 kg.
• Tomatoes - 1.5 kg.
• Bulgarian pepper - 1 kg.
• Bulb onions - 500 gr.
• Carrots - 500 gr.
• Dill greens - 50 gr.
• Parsley greens - 50 gr.
• Vinegar 9% - 150 ml.
• Vegetable oil - 120 ml.
• Salt - 50 gr.
• Bay leaves - 5 pcs.
• Ground black pepper - 1 tsp.

Cooking process:

1. We start cooking by preparing the cabbage. Remove the top leaves, rinse it under running water, dry it on a paper towel and chop it with a knife or food processor.
2. We clean the carrots, wash and rub on a coarse grater. Peel the onions and cut into half rings. Rinse the dill with parsley under cold water and chop finely.
3. Rinse the tomatoes under running water and cut them into thin slices. We also wash the pepper, cut out the stalk, remove all the seeds and cut it into narrow strips.
4. We put all the chopped vegetables with herbs in a deep bowl and mix everything. Next, add bay leaf, salt there and put everything in the refrigerator for an hour so that the vegetables let the juice out. After the necessary time, put the salad in a saucepan and send it to the stove. Bring to a boil and cook for 15 minutes. Add vegetable oil and vinegar a couple of minutes before cooking.
5. The jars in which we will store the salad are thoroughly washed under hot water with soda and sterilized in any convenient way. We put hot vegetables on them and roll them up with tin or vacuum lids. We turn the cans upside down, wrap them in a blanket or blanket and leave until they cool completely. Next, we send it to storage in a dark, cool place. We open in winter and serve with your favorite dishes. Bon Appetit!

Cabbage, pepper, cucumber and carrot salad for the winter

Sunflower oil, vinegar, salt and sugar are added to chopped cabbage, cucumbers, peppers, onions and tomatoes. Everything is mixed and left for 2 hours. Then everything is laid out in jars, sterilized and sent to storage in a dark place.

Cooking time: 2 h. 30 min.

Cooking time: 30 minutes.

Servings - 20.

Ingredients:

• Cabbage - 500 gr.
• Cucumbers - 500 gr.
• Bulgarian pepper - 500 gr.
• Bulb onions - 500 gr.
• Tomatoes - 500 gr.
• Sunflower oil - 100 gr.
• Table vinegar - 80 gr.
• Salt - 1 tbsp l.
• Granulated sugar - 2.5 tbsp. l.

Cooking process:

1. Remove the top leaves from the cabbage, rinse under running water, dry and finely chop. We send everything into a deep saucepan.
2. We also wash the bell peppers, remove the stalk with seeds, cut into strips and send them to chopped cabbage.
3. We wash the cucumbers and cut into thin slices. You can also do this with a food processor.
4. Peel the onions and cut into half rings. We send it to the rest of the vegetables.
5. Rinse the tomatoes and cut into medium-sized pieces. We add them to the pan.
6. Now add salt, granulated sugar, sunflower oil and vinegar to the vegetables. We mix everything thoroughly and let stand at room temperature for 1.5-2 hours so that the ingredients let the juice flow. During this time, stir the salad periodically.
7. At this time, we wash the cans under hot water with soda and sterilize them in any convenient way. We spread the salad on them, lightly tamp it, cover it with lids and sterilize it for 20-25 minutes after boiling. We seal it with lids, turn it upside down, wrap it in a blanket or bedspread and leave it to cool completely. We send for storage in a dark, dry place. We open in winter and serve vitamin salad with your favorite dishes. Bon Appetit!

Salad "Kubansky" from cabbage with bell pepper for the winter

Salt, sugar, bay leaves, peppercorns, vegetable oil and some vinegar are added to the chopped vegetables. Everything is mixed and left for an hour at room temperature. Next, the salad is cooked under the lid for 7 minutes and laid out in sterilized jars.

Cooking time: 2 hours.

Cooking time: 1 hour.

Servings - 10.

Ingredients:

• Cabbage - 500 gr.
• Bulgarian pepper - 500 gr.
• Tomatoes - 500 gr.
• Cucumbers - 500 gr.
• Bulb onions - 250 gr.
• Carrots - 250 gr.
• Vegetable oil - 125 gr.
• Vinegar 9% - 75 ml.
• Salt - 1 tbsp l.
• Granulated sugar - 60 gr.
• Black peppercorns - 10 gr.
• Bay leaf - 4 pcs.

Cooking process:

1. First, prepare the cabbage. We remove the top leaves from it, rinse under running water and dry on a paper or cotton towel. Next, finely chop it, transfer it to a suitable container, add half of the total volume of salt and slightly wrinkle it with your hands. Now we set it aside so that the cabbage starts up the juice.
2. We wash the pepper under running water, remove the stalks with seeds and cut it into half rings or feathers.
3. We also wash the cucumbers and cut them into thin slices.
4. Cut the washed tomatoes into slices as for a vegetable salad. It is preferable to use fleshy fruits so that they retain their shape as much as possible in the finished Kuban salad.
5. Peel the onion and cut it into half rings of medium thickness. We also peel the carrots and grate them on a coarse grater, or finely chop them with a knife.
6. We transfer all the vegetables to a saucepan and add salt, granulated sugar, black peppercorns, vegetable oil and 1/3 vinegar to them. Mix everything thoroughly and let the salad stand at room temperature for an hour. During this time, mix it a couple of times. Next, we thoroughly wash the jars under hot water with soda and sterilize them in any convenient way.
7. After the required time, we send the pan with vegetables to the fire, bring everything to a boil and continue to cook for 7 minutes over medium heat, stirring occasionally. At the end of cooking, add the remaining vinegar, stir and remove from heat. We lay out the hot salad in the jars, close the lids tightly, turn it upside down, wrap it in a blanket or blanket and leave it to cool completely. Next, we send it to storage in a cellar or refrigerator. We open in winter and serve a delicious, aromatic salad to the table. Bon Appetit!