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

Canned cabbage salads with the addition of other vegetables are the most popular winter preparation for the winter in many families. Whichever recipe you make, you will always have an amazing appetizer for any table.

Cabbage, pepper and tomato salad for the winter in jars

Tomatoes with bell peppers are always a good addition to winter harvesting of cabbage. We prepare salad in cans, as the most convenient way to preserve preservation and without boiling vegetables, as a result of which a pleasant crunchy taste is preserved. Such a salad is used both as an appetizer and as a dressing for soup.

Servings: 4 p.

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  The first step is to prepare the required vegetables for this salad. Peel the cabbage forks from the outer leaves. Remove the baffled seeds from the pepper. Peel the bulbs. Remove the peel from the carrots with a vegetable peeler. Remove the stems from the tomatoes. Rinse the vegetables well.
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  Then start chopping the prepared vegetables. Chop the pepper into thin strips.
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  Chop the onions into thin quarter rings.
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  Cut the tomatoes into slices. You can remove some of the seeds with a teaspoon. Chop the carrots to your liking on a coarse or Korean grater.
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  Chop the cabbage into thin strips.
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  Transfer all the vegetable slices to a separate deep bowl and add salt, sugar, vegetable oil and vinegar to it in the calculation indicated in the recipe.
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  Then, with your hands, mix the vegetables gently and without kneading them. Cover the dishes with a napkin and leave the salad for one hour to marinate the vegetables. During this time, stir the salad by hand 2-3 times.
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  Just wash the salad jars and lids. After an hour of marinating, place the salad tightly in prepared jars and sterilize for 40 minutes according to the general rules of sterilization. Then seal the jars of salad tightly, cool upside down and under a terry towel. This salad is also well kept at home.

Happy and tasty preparations!

Cabbage, pepper, tomato and cucumber salad for the winter

Salad for the winter from cabbage with the addition of cucumber, sweet pepper and tomatoes turns out to be very tasty, because its taste is determined by the composition of vegetables. It belongs to the selection of so-called Kuban salads. In cold weather, it will replenish your table with vitamins, because it is prepared without first stewing vegetables.

Cooking time: 1 hour 40 minutes.

Cooking time: 40 minutes.

Servings: 3 l.

Ingredients:

• Cabbage - 0.5 kg.
• Bulgarian pepper - 0.5 kg.
• Tomatoes - 0.5 kg.
• Cucumbers - 0.5 kg.
• Onions - 0.25 kg.
• Carrots - 0.25 kg.
• Vegetable oil - 50 ml.
• Salt - 60 gr.
• Sugar - 1 tbsp. l.
• Vinegar 9% - 50 ml.
• Bay leaf - 5 pcs.

Cooking process:

1. First of all, prepare vegetables in the amount indicated in the recipe for preparing this salad. Measure the calculated volume of salt, sugar, oil and vinegar right away so that everything is at hand, then you will not forget anything. Rinse all vegetables thoroughly under running water and peel.
2. Then start slicing vegetables. It is convenient to use kitchen gadgets for this: a food processor or vegetable cutter.Chop the cabbage and bell peppers into thin strips, the onion in half rings, chop the carrots on a coarse grater, and cut the tomatoes into small slices. Transfer the vegetable slices to a deep bowl.
3. Then add a measured amount of sugar and salt to this slices, add oil and vinegar and add lavrushka for flavor. Stir the vegetables with your hands so that they give their juice. Cover the dishes with a napkin and leave to marinate for 20 minutes.
4. After this period of time, pack the salad into clean jars and pour all the vegetable juice into them. Cover the jars with clean lids and sterilize in a large saucepan within 30 minutes from the boil. Then seal the salad tightly and leave in the kitchen until completely cooled and upside down. This salad keeps well in a dark and cool place throughout the year.

Happy and tasty preparations!

Vegetable salad of cabbage, peppers, tomatoes, cucumbers, carrots and onions for the winter

A salad for the winter table from these vegetables, in fact, from all that is in the garden, will be a bright taste kaleidoscope on your table and will complement meat and fish dishes. This salad was popular in Soviet times and is now a little forgotten about it. It is prepared simply and time is spent only on neat cutting of vegetables. Cooking salad with sterilization.

Cooking time: 1 hour 30 minutes.

Cooking time: 40 minutes.

Servings: 4 p.

Ingredients:

• Cabbage - 0.5 kg.
• Bulgarian pepper - 0.5 kg.
• Tomatoes - 1.5 kg.
• Cucumbers - 0.5 kg.
• Onions - 0.5 kg.
• Carrots - 0.5 kg.
• Vegetable oil - 125 ml.
• Salt - 45 gr.
• Sugar - 100 gr.
• Vinegar 9% - 75 ml.
• Bay leaf - 3 pcs.
• Black peppercorns - 5 pcs.

Cooking process:

1. For salad, select good vegetables and immediately weigh the right amount. Then peel the vegetables and rinse thoroughly under running water. Chop prepared vegetables with a sharp knife or kitchen gadgets. Usually cabbage and bell peppers are chopped into strips, cucumbers with carrots - in thin circles, onions - in quarter rings, and tomatoes are cut into large slices. Pour half the oil into a large heavy-bottomed saucepan. Then put the vegetable slices in a pan in layers in the following sequence: carrots, cabbage, onions, cucumbers, bell peppers, and on top of them - tomato slices. Then pour the remaining oil over the vegetables.
2. Turn on medium heat under a saucepan and after the vegetables start to boil, simmer them for a quarter of an hour under a covered lid. After this time, pour the calculated amount of salt and sugar into the salad, put the peppercorns and bay leaves and gently mix the salad with a wooden spoon. When the salad boils again, add 75 ml of table vinegar to it and simmer for another 5 minutes, also covered.
3. While the salad is stewing, sterilize the jars in any way and boil the lids. Pack the hot salad in prepared jars.
4. For reliable storage, be sure to sterilize the salad for 10 minutes according to the general rules of sterilization.
5. Then close the jars tightly, put them on the lids and cover with a warm blanket for 3 hours. Transfer the completely cooled salad to the storage area of ​​your canned food.

Happy and tasty preparations!

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

A variant of a good homemade preparation for the winter will be "Kuban salad" of cabbage with bell peppers and tomatoes. Cucumbers are not added to it. To prepare it, chopped vegetables are fried a little in separate pans, and then stewed with cabbage. Cooking salad without sterilization.

Cooking time: 1 hour 30 minutes.

Cooking time: 40 minutes.

Servings: 4 p.

Ingredients:

• Cabbage - 1 kg.
• Bulgarian pepper - 1 kg.
• Tomatoes - 1 kg.
• Onions - 0.5 kg.
• Carrots - 1 kg.
• Vegetable oil - 300 ml.
• Salt - 6 tbsp. l.
• Sugar - 6 tbsp. l.
• Vinegar 9% - 6 tbsp l.
• Ground paprika - ½ tsp.
• Coriander - ½ tsp
• Ground black pepper - 1 tsp.

Cooking process:

1. Peel the necessary vegetables for the salad, rinse thoroughly and measure out the amount indicated in the recipe, because their correct proportion determines the taste of the salad. Then chop the prepared vegetables with a sharp knife or using kitchen gadgets.
2. In one deep skillet, fry chopped bell peppers and onions in heated vegetable oil. Saute not until golden brown, but only to soften the peppers and onions.
3. In a second skillet, sauté chopped carrots and chopped tomatoes in the same way. Then transfer the fried vegetables to a heavy-bottomed or non-stick saucepan, stir gently and simmer for 5 minutes.
4. Then, in a saucepan with these vegetables, put chopped cabbage in portions so that it gradually decreases in volume. Stir the cabbage with vegetables again with a spatula and simmer the vegetables for 10 minutes.
5. By the end of stewing, add the calculated amount of sugar, salt and spices to the salad. Then pour out the rest of the oil and vinegar, stir and turn off the stove. Pack the salad hot in sterile jars, seal tightly with boiled lids and cool upside down under a warm blanket. Store the salad in a cool place.

Happy and tasty preparations!

Danube salad of cabbage with bell pepper and tomatoes for the winter

Sweet peppers, tomatoes and onions are essential vegetables in the Danube salad, but it is often accompanied by cabbage, cucumbers and carrots. Such a salad is prepared starting at the end of summer, when the peppers and tomatoes are fleshy and ripe and medium-sized cabbage appears. All vegetables are taken in varying proportions. Heat treatment is short-lived, so the salad is always crispy.

Cooking time: 2 hours 10 minutes.

Cooking time: 40 minutes.

Servings: 6 l.

Ingredients:

• Cabbage - 2 kg.
• Bulgarian pepper - 3 pcs.
• Tomatoes - 3 kg.
• Onions - 1 kg.
• Carrots - 1 kg.
• Vegetable oil - 200 ml.
• Salt - 100 gr.
• Sugar - 200 gr.
• Vinegar 9% - 120 ml.

Cooking process:

1. Peel and rinse vegetables for salad. Remove outer leaves and stalk from cabbage. Peel the peppers from seeds and stalks.
2. Then you can start shredding vegetables using a sharp knife or special kitchen gadgets. Chop the cabbage into thin strips.
3. Twist the tomatoes in a meat grinder with a large wire rack or chop them into small cubes with a knife.
4. Also chop the peeled onions into small cubes.
5. Chop the carrots either with a fine grater or in a food processor.
6. Chop the peppers into thin sticks.
7. Transfer all of the vegetables to a large heavy-bottomed saucepan. Pour sugar and salt to it in the calculation indicated in the recipe, then pour vegetable oil with vinegar and mix everything gently with a spatula. Leave the salad for one hour at home temperature to marinate the vegetables. Then simmer them over medium heat for 30 minutes with occasional stirring.
8. While the salad is stewing, microwave the jars and boil the lids. Pack hot "Danube" salad in prepared jars and immediately seal hermetically. After cooling completely under a warm blanket, transfer the salad to a storage area for your canned food.

Delicious and successful preparations!