Cabbage salad for the winter - simple recipes for delicious salads. Cabbage salad “Autumn” for the winter Hearty autumn salad with beans

Autumn salad from seasonal vegetables from the garden. Simple and easy recipe. Without additional sterilization, it can be stored in an apartment. You can use any large vegetables that are left over. Delicious salad with crunchy motifs.

Preparation:

Shred the cabbage thinly. Carrots - grate on a coarse grater. Add salt and mix until the juice comes out.

Peel the eggplants and cut into thick strips. Add salt and leave for a while.

Cut the onion into quarters, the pepper into strips. Cucumbers into halves (quarters are large). Tomatoes (250 g) randomly, into pieces. Grind the rest (300 g) with a blender or meat grinder.

Mix all the vegetables (except the tomato mass), add salt, sugar, bay leaf and peppercorns. Pour in oil and vinegar. Stir and leave for 1-2 hours.

Place on the stove, pour in the tomato mixture and simmer for 20 minutes. Place in sterile jars and seal. Wrap up.

More details about the cooking process in the video below:

ADDITIONAL RECIPE INFORMATION Cabbage salad for the winter:

Salad “Kubanskiy”

Good afternoon, dear readers! Well, how can you do without cabbage salads in winter? Many housewives prefer to prepare only, but I propose to slightly expand the range of homemade preparations and prepare delicious cabbage salads for the winter. Let's cook!

Recipe for Kuban salad with cabbage for the winter

Those who like to prepare some homemade preparations for the winter are recommended to pay attention to the recipe for the “Kuban” salad of white cabbage with peppers and cucumbers.

You will need:

0.5 kg. – onions or white salad onions
0.5 kg. - And
1 kg each. – with dense pulp and
1 PC. – small piece (optional)
1 kg. – white cabbage
2 tbsp. spoons – rock salt
150 ml. – table vinegar 9%
3 tbsp. spoons - sugar
20 pcs. – black peppercorns
10 pieces. –
250 ml. – aromatic

How to cook:

1. Rinse all vegetables in plenty of water.

2. Peel the cabbage from the top leaves, chop into thin strips, place in a large bowl, and cover with rock salt. Next, knead it thoroughly with your hands; as soon as the juice begins to come out of it, you can begin processing the remaining vegetables.

3. Peel and chop the salad onion into half rings, then chop the cucumbers and juicy tomatoes as for a salad, then coarsely grate the peeled carrots.

5. Place bay leaf and hot pepper, cut into rings, into the same bowl, then add table vinegar, sprinkle peppercorns and mix all ingredients thoroughly.

6. Cover with a lid and leave the chopped vegetables for about one hour.

7. After this, place a wide saucepan over moderate heat. Send the contents from the bowl into it, heat the vegetables for several minutes, stirring regularly, and bring to a boil. Next, pour a little more vinegar into the pan, stir and continue the process of cooking the vegetables over low heat under the lid for another eight to ten minutes.

8. As soon as the “Kubansky” salad with cabbage is ready, distribute it into sterilized small jars, then roll it up, turn it over and leave it under a blanket until it cools completely, and put it in the most suitable place for storage.

Calorie content per 100 g. – 78 kcal

Bon appetit!

Video recipe: Vegetable salad for the winter “Kuban”

Salad “Autumn”

Salad "Autumn" for the winter with cabbage

From cabbage you can prepare a sweet and sour, slightly spicy and unusually juicy “Autumn” salad, which, if desired, can be served with boiled potatoes on the third day.

You will need:

0.5 kg each. – red bell pepper, onions, carrots
2 kg. – white cabbage
100 gr. – coarsely ground salt and sugar
150 ml. – table vinegar
300 gr. – aromatic sunflower oil

How to cook:

1. All vegetables must be washed in plenty of water and prepared for slicing.

2. Peel the cabbage from damaged and hard leaves, then chop it into thin strips.

3. Core the red pepper and cut into strips.

4. After this, chop the peeled onion into half rings, then peel the carrots and grate them on a Korean grater.

5. Then all the chopped vegetables need to be transferred to a metal bowl, add the rest of the ingredients, mix everything well with your hands.

6. Leave the prepared Autumn salad under pressure for about three hours, then distribute it into clean jars and pour the remaining juice.

7. Cover the jars with lids and sterilize them in a large saucepan for about 20 minutes (this is half a liter), seal them hermetically, and wrap them in a blanket.

Calorie content per 100 g. – 89 call

Bon appetit!

Video recipe: “Autumn” salad (cabbage, peppers, carrots) without sterilization

Finger-licking salad

Finger licking salad for the winter with cabbage

The main advantage of such a homemade preparation is that you can add some of your own ingredients to it if you wish, for example, olives and small roots of fresh.

You can use any cabbage for the finger-licking salad, but it is better to give preference to some winter varieties.

You will need:

400-450 gr. – small carrots
12 pcs. – peeled large
2 kg. – white cabbage
1 glass – clean water
200 ml. – sunflower oil
2 tbsp. spoons – rock salt
4 tbsp. spoons - sugar
100 ml. – table vinegar 9%

How to cook:

1. Rinse all the vegetables thoroughly in cold water, then peel them, then cut the carrots into thin cubes; as for white cabbage, you must first remove all hard elements from it.

2. Next, you need to finely chop the cabbage, then crush all the garlic cloves with a garlic press, then place the chopped vegetables in a wide saucepan, pour in the required amount of coarse salt, and mash the ingredients well with your hands.

3. Bring filtered water to a strong boil and add granulated sugar to it, add a little more salt, pour in vegetable oil. Bring the oil mixture to a boil again, then remove it from the heat and add table vinegar, mix well, then pour the prepared hot marinade over the vegetables.

4. Leave the vegetables in the hot oil marinade, covered, for two hours, then distribute the finger-licking cabbage salad into sterilized jars, roll up and put in the refrigerator.

Bon appetit!

Video recipe: Finger-licking salad for the winter

“Hunter” salad

“Hunter” salad for the winter recipe with cabbage

You will need:

350-400 gr. – small red bell pepper
0.5 kg each. – white cabbage, fresh cucumbers
0.5 kg each - onions with carrots
1 kg. – fleshy tomatoes
140 ml. – sunflower oil
5-7 pcs. - black pepper
80 ml. – table vinegar
50 gr. – rock salt
100 gr. – granulated sugar
3-4 pcs. – bay leaves

How to cook:

1. Place peeled carrots, cut into thin slices, into a large enamel pan.

3. Distribute the onion, chopped into half rings, on top, then cut the washed cucumbers into slices. Place the sliced cucumbers in a layer on the onion, distribute the chopped pepper on top, rinse the tomatoes and cut them into small slices.

4. Place the tomato slices on a layer of chopped peppers, leave the vegetables until they begin to release juice, for 1-2 hours.

6. Then put the prepared “Hunter” salad into small, clean jars, sterilize, seal tightly, then turn over, cool completely, and put in a cool place for storage.

Calorie content per 100 g. – 68 kcal

Bon appetit!

Video recipe: “Hunter” salad for the winter

Salad "Solyanka" classic

Solyanka salad for the winter with cabbage - according to the classic recipe

For the winter, you can prepare an excellent homemade cabbage preparation - an original, healthy and very aromatic salad, called “Solyanka”.

You will need:

1 kg each. – ripe tomatoes and carrots
4 kg. – white cabbage
Coarsely ground rock salt – to taste
150 ml. – unrefined vegetable oil
50 gr. – granulated sugar

How to cook:

1. Peel and chop the washed vegetables (carrots and cabbage) very finely, place in a bowl, add the required amount of salt, mix the ingredients well, leave them for about ten minutes.

2. Place a thick-walled saucepan over medium-high heat, pour unrefined oil into it, heat it well, then add the vegetables from the bowl, simmer them for a quarter of an hour, stirring occasionally.

3. Cut the washed tomatoes into slices, place them in the same pan, add granulated sugar, add a little more salt if necessary, then simmer the ingredients for another five minutes, stirring occasionally.

4. As soon as the Solyanka cabbage salad is completely ready, transfer it hot into pre-sterilized jars, close the lids, wrap it in a warm blanket, leave until it cools completely, then put this cabbage preparation into storage.

Calorie content per 100 g. – 40 kcal

Bon appetit!

Video recipe: Cabbage solyanka for the winter

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I will be happy to share simple recipes for autumn salads for the winter with cabbage, cucumbers and tomatoes, which I roll up year after year and am very pleased with.

Autumn salad with cabbage, cucumbers and tomatoes

An awesome salad that will diversify any winter table. Easy to prepare and store, and delicious to eat.

To prepare 4 liter jars I take:

Cabbage – 1 kg;
Tomatoes – 1,250 kg;
Sweet pepper – 0.75 kg;
Cucumbers – 0.5 kg;
Onion – 0.5 kg;
Carrots – 0.5 kg;
Parsley – 1 small bunch;
Salt – 2 tablespoons;
Sugar - half a glass.
Refined oil – 350 g;
Vinegar – 3 tablespoons.

I clean the washed vegetables. I grate carrots, chop cucumbers, tomatoes and onions into half rings, shred cabbage, and cut peppers into strips. I mix everything in a deep bowl.

For the marinade, mix oil with salt, sugar, vinegar. I pour it over the vegetables and mix thoroughly. I put the resulting mass into pre-washed and sterilized liter jars. Next, I put it in a deep saucepan with water and sterilize it for 30 minutes. I carefully take out the pieces, roll up the boiled lids, turn them over, cover them with a blanket and, after cooling, put them in the pantry.

This cabbage salad ideally complements meat dishes and side dishes.

“Autumn” salad with rice

A tasty and healthy canned salad with rice is an indispensable treat for unexpected guests. He has helped me out more than once in such moments.

For a liter jar I use:

White cabbage – 250 g;
Tomatoes – 250 g;
Carrots – 250 g;
Onion – 1 pc.;
Rice – 375 g;
Salt – 15 g;
Sugar – 15 g;
Refined oil – 50 ml;
Vinegar – 15 ml;
Spices - at your discretion.

How to prepare: wash the vegetables and dry them.

I cut the peeled onion into half rings, fry until golden brown, add peeled and thinly sliced carrots with shredded cabbage. I stir and simmer the vegetables for about 20 minutes.

I grind the peeled tomatoes in a blender to a homogeneous puree, but you can cut them into small pieces.

I sort out the rice, wash it and pour boiling water over it. I leave it to swell for half an hour. Then I send it along with the tomatoes to the rest of the vegetables, adding oil, vinegar, salt and spices. Mix thoroughly and leave to simmer for about half an hour over low heat.

Of the spices, I really like to add cardamom, turmeric, ground black pepper, but each housewife can choose them to her own taste.

I put the hot salad in pre-sterilized jars, seal it with steamed lids, put it on the lid and wrap it until it cools. Then I move it to the basement.

Before serving, I heat the appetizer in the microwave or in a frying pan and enjoy the pleasant taste.

Recipe with zucchini and cabbage

A light and delicious vegetable salad prepared without sterilization has been a hit with my family for many years.

From the specified amount of ingredients I can preserve 3 liters of the finished product.

For seaming I take:

Zucchini – 1 kg;
White cabbage – 1 kg;
Tomatoes – 1 kg;
Carrots – 1 kg;
Onion – 0.5 kg;
Salt – 2 tablespoons;
Sugar – 1 tablespoon;
Vegetable oil – 250 ml;
9% vinegar – 125 ml.

How to make: cut the peeled onion into quarters of rings, finely shred the cabbage. I peel the carrots, wash them, and grate them on a coarse grater. I mix the chopped vegetables in a deep saucepan, after pouring oil into the bottom, and simmer over low heat for 10 minutes.

Meanwhile, I grate the zucchini on a coarse grater, add it to the vegetables and continue simmering for another 10 minutes. Then I mix in sugar and salt and add the tomatoes, previously chopped in a blender. Stir and leave to simmer for another 10 minutes.

Next, I add vinegar, stir, turn off the heat and let it sit under a closed lid for about 15 minutes, after which I put the snack in sterilized jars and close with steamed lids. I turn it upside down, wrap it up and, after cooling, store it in the pantry.

“Autumn” snack with beets and cabbage in 0.5 liter jars

At home, it is very easy to make canned salad for the winter from seasonal vegetables. Here is one of the most delicious recipes from my collection.

For 2 half-liter jars of seaming I needed:

White cabbage – 700 g;
Beetroot – 150 g;
Carrots – 150 g;
Garlic – 3 cloves;
Bay leaf – 2 pcs.;
Carnations – 3 pcs.;
Peppercorn mixture – 1 teaspoon;
Salt – 1.5 tablespoons;
Sugar – 0.5 cups;
Vegetable oil – 0.5 cups;
9% vinegar – 65 ml;
Water – 0.5 l.

The recipe is simple: I remove the top leaves of the cabbage, wash it, and chop it. I grate the peeled and washed carrots and beets on a coarse grater. I combine the vegetables in a deep saucepan and add garlic that has been pressed through a press.

I prepare the marinade in a separate pan. I dissolve salt and sugar in water, add spices, vegetable oil, let it simmer for a few minutes, then pour in vinegar and remove from heat.

Pour the resulting marinade over the salad, stir, and leave to steep under the lid closed for 1 hour, shaking the contents occasionally.

In winter, I add canned salad as a dressing for preparing first courses.

Hearty autumn salad with beans

I prepare a very tasty and satisfying vegetable salad for the winter with beans. Everyone likes it without exception.

Ingredients for sealing 4 liter jars:

Cabbage – 2 kg;
Carrots – 1 kg;
Onion – 1 kg;
Tomatoes – 1 kg;
Boiled beans – 1 cup;
Vegetable oil – 400 ml;
Bay leaf – 5 pcs.;
Allspice peas – 8 pcs.;
70% vinegar essence – 1 tablespoon;
Salt – 1.5 tablespoons;
Sugar – 0.5 cups.

I make homemade preparations like this: I chop the washed cabbage without the top leaves. Wash the tomatoes and peeled onions and cut them into cubes. I peel my carrots and grate them on a coarse grater.

I mix the vegetables in a deep saucepan, add butter, sugar, salt, and simmer for about 20 minutes, stirring occasionally. Next, I stir in the pre-boiled beans, pepper, bay leaf and continue simmering with stirring for about another 20 minutes.

Before removing from the heat, I pour in the vinegar, let it simmer for a few minutes, and then put it in sterilized jars. I roll up the steamed lids, turn them over and wrap them until they cool completely. I use the cellar to store salad in jars.

It’s simple to do, but it turns out just to lick your fingers!

The “Autumn Caprice” appetizer is simply a feast of taste!

The most delicious preparations are made from autumn vegetables available to everyone. Worth a try!

For 3 half-liter jars of seaming I need:

Cucumbers – 1 kg;
Tomato – 300 g;
Carrots – 300 g;
Sweet pepper – 300 g;
Cabbage – 300 g;
Onion – 300 g;
Vinegar – 1 tablespoon;
Salt - to taste.

I make simple and tasty preparations like this: wash the cucumbers, trim the ends, cut them into longitudinal strips.

I cut the washed tomatoes into small slices.

I wash the pepper, remove the core and seeds, and cut it into thin strips.

I chop the peeled and washed onion into half rings.

I remove the top leaves of the cabbage, wash them, and chop them into thin strips.

Grate the peeled and washed carrots on a coarse grater.

I mix the vegetables in a deep saucepan, pour in oil, stir, and salt. Simmer over low heat for 20 minutes with the lid closed. Before removing from heat, add vinegar, stir, then put into sterilized jars.

I make sure to sterilize the cucumber salad for 20 minutes, roll it up with boiled lids, turn it over and keep it under a blanket until it cools.

Autumn salad for the winter with cabbage, cucumbers and tomatoes is perfectly preserved until winter at room temperature.

Details of preparing the “Autumn” salad for the winter can be found in the video. Bon appetit!

Hello my dear friends! Today I am returning to the topic of blanks again. We will consider various recipes for delicious cabbage salads for the winter. No matter which way you make it, it will always be an amazing snack for all occasions.

You won’t believe how much you can do from this wonderful vegetable - ferment it in the usual and quick way, pickle it, stew it, make pies filled with it. Yes, a lot of things are possible.

During the cold season, we always lack vitamins and such preparations will not only fit on any table, but are also very useful for our body. Every time you open a jar of this salad, you will feel the smell of summer and you will feel a little warmer.

But, to be honest, I never prepare much, just a few jars. We eat them quickly and again we have to make new portions, but this time in a different way, I love variety.

So, all the recipes have been personally tested and evaluated by members of my family and are recommended to everyone, as they are incredibly delicious.

“Autumn” cabbage salad with bell peppers, carrots and onions for the winter

I always start my preparations with this salad. It is quite simple and produces very tasty and crispy cabbage. It can be served as an independent dish for the table, or you can make wonderful cabbage soup with it.

Ingredients (weight measured in peeled form):

Cabbage - 5 kg
Carrots - 1 kg
Onions - 1 kg
Vegetable oil - 0.5 l
Red bell pepper - 1 kg

Marinade:

Sugar - 350 gr
Coarse salt - 4 tbsp.
Water - 1 liter
Vinegar (fruit) 6% - 300 ml

Preparation:

1. Shred the cabbage. Grate the carrots on a coarse or Korean grater. Cut the bell pepper into small pieces. Cut the onion into half rings. Place all the vegetables in a deep dish and press lightly to release some juice.

2. Now add salt, sugar, water, vegetable oil and any fruit vinegar. Mix everything thoroughly and leave to brew for two hours. During this time, the vegetables will release their juice.

By the way, the most popular fruit vinegar is apple cider vinegar. It is very widely used not only in cooking, but also in cosmetology or medicine.

3. After the vegetables have steeped, place them in jars up to their shoulders and pour the remaining juice evenly. Place the filled jars in a large saucepan, cover with lids and pour water into the saucepan. Water should cover the jars to the middle. Place on fire and sterilize from the moment of boiling for 20 to 40 minutes.

If you have 0.5 liter jars, then 20 minutes will be enough for you. 700 gram jars require 30 minutes of sterilization. For 1 liter jars it takes 40 minutes.

4. After sterilization, carefully remove them from the pan and roll up the lids. Leave the jars to cool at room temperature, and then you can put them away in a storage area. You can store this salad in a cool place or at room temperature all winter.

Kuban salad of cabbage, cucumbers and tomatoes without sterilization

This is one of the most famous recipes, well, who doesn’t know such a salad. This is simply a storehouse of vitamins, because it contains several different vegetables that contain a lot of useful things. When I prepare this appetizer, I always make a little more so that the rest can be eaten right away. Because while it’s cooking, the smell is simply mind-blowing and it greatly increases your appetite.

Ingredients:

Cabbage - 1 kg
Tomatoes - 1 kg
Bell pepper - 5-6 pcs
Cucumbers - 1 kg
Carrots - 500 gr
Onion - 500 gr
Salt - 1.5 tablespoons
Sugar - 100 gr
Vinegar 9% - 150 ml
Vegetable oil - 250 ml
Black peppercorns

Preparation:

1. Shred the cabbage in any way convenient for you. Grate the carrots on a coarse grater. Cut the onion into quarters of rings. Cut the tomatoes into medium pieces. Cucumbers - not very thin half rings. Cut the peppers into medium strips.

2. Place all vegetables in one bowl and mix. Salt, add sugar, some vinegar and vegetable oil. Mix well again and leave for 1-2 hours to release the juice.

If desired, you can add fresh chopped herbs. For example, dill or parsley.

3. After the elapsed time, transfer the vegetables to the pan along with the juice that has been released, add the peppercorns, pour in the rest of the vinegar and put on fire. After boiling, cook for another 15 minutes, stirring occasionally.

4. Then place the salad in jars, distributing the vegetable juice evenly. Roll up the jars with lids and turn them over. Cover with a warm blanket and leave until completely cool. Then put it in storage for the blanks.

Delicious winter salad of cauliflower and tomatoes with bell peppers

This appetizer seems so simple. But in fact it’s just a bomb that will explode with incredible and amazing taste in your mouth. My mouth is already watering. Be sure to try it. This composition of products yields 4.5 liters of salad.

Ingredients:

Cauliflower - 2 kg
Tomatoes - 2 kg
Bell pepper - 2 pcs.
Garlic - 2 heads
Sugar - 100 gr
Salt - 2 tablespoons
Vegetable oil - 1 glass
Allspice corns - to taste
Table vinegar 9% - 10 tablespoons

Preparation:

1. Divide the cabbage into inflorescences and wash. Wash the tomatoes and place in a deep bowl. Pour boiling water over them and leave for a couple of minutes. After this, remove the skin from them. And then pass through a juicer or meat grinder. You can also use a blender.

Cut the peppers in half and remove the stems, membranes and seeds. And then cut them into large pieces, each half into three or four parts. Finely chop the garlic.

2. Place the pepper in a saucepan, pour in the prepared tomato juice, add salt, sugar and vegetable oil. Mix everything and place the pan over medium heat. Bring to a boil.

3. Once boiling, add cabbage. Bring to a boil again, cover and simmer for 20 minutes. 5 minutes before the end, add allspice, garlic and vinegar.

4. Place the finished snack in sterile jars and seal with lids. Turn the jars upside down and cover with a blanket. Leave them in this position until they cool completely. Then you can put them away in a storage area.

And to make sure that I’m not lying about its taste, just put a little on your plate to try and then you’ll understand everything.

Video recipe for cucumber and cabbage salad for the winter - you'll lick your fingers

Two of the most popular and favorite snack vegetables in one jar. Isn't this a miracle? Of course, you must try this salad and you will love it the first time. For convenience, I have written out the ingredients of the recipe, and watch the preparation itself in the video.

Ingredients:

Cucumbers - 2.5 kg
Cabbage - 2.5 kg
Onions - 1 kg
Garlic - 150 gr
Hot pepper - 3 pcs
Dill - 200 gr
Salt - 3-4 tablespoons
Sugar - 1 glass
Bay pepper - 5 pcs
Peppercorns - 1 tablespoon
Vegetable oil - 250 ml
Vinegar 9% - 250 ml

I also make a vinaigrette out of it in winter. It turns out very tasty. Although it goes on its own as an excellent independent snack. And if you serve it with potatoes, you can even swallow your tongue.

Five-minute cabbage salad with brine in jars with iron lids

Why do I call it “five minutes”? Yes, because this salad is prepared quite quickly and easily. And you can eat it the next day. From the proposed composition of products, 2.5 liters of ready-made snacks are obtained and a little more is left for testing.

Ingredients:

Cabbage - 2 kg
Bulgarian red pepper - 5 pcs.
Onions - 5 pcs
Carrots - 5 pcs.
Salt (coarse, without iodine), ground pepper - to taste
Sugar - 1 glass
Vinegar 9% - 1 glass
Vegetable oil - 1 glass

Preparation:

1. Shred the cabbage. Peel the onion and cut into half rings. Then grate the carrots on a coarse grater. Peel the bell pepper from the stalk and seeds, cut it into strips. Place all the vegetables in a deep bowl, add salt and ground pepper.

2. Pour vinegar, vegetable oil and add sugar into a separate bowl. Stir thoroughly until the sugar is completely dissolved.

3. Stir the vegetables evenly and crush them with your hands until the cabbage juice comes out. Then pour in the brine and mix well again.

4. After this, place the vegetables in sterilized jars, compacting them properly and distributing the brine evenly so that there is enough everywhere.

5. Now place a kitchen towel or any other clean cloth on the bottom of a wide pan. Place the jars there and cover them with lids. Fill about two-thirds of the jar with cold water and place the pan on the fire. When the water boils, sterilize for about 15-25 minutes, depending on the size of the jar.

6. When you have sterilized the salad, very carefully remove the jars and screw the lids on tightly. Leave to cool at room temperature. Then just put it away in your bins.

Delicious salad with cabbage and eggplant without sterilization

Here's an option from Korean cuisine. My husband especially appreciates this recipe. The salad turns out quite spicy. For those who like something spicy this will be just what they need. It is called "He" made from vegetables - one of the popular Korean dishes, which also has a lot of recipes. This one is one of them.

Ingredients:

White cabbage - 1 kg
Eggplant - 1 kg
Garlic - 1 head
Carrots - 350 gr
Red hot pepper - 1 pc.
Allspice - to taste
Salt - 1.5 tbsp.
Vinegar 5% - 0.5 cup

Preparation:

1. Cut the stems off the eggplants and place them in a pan of boiling water. Cook them for 6-8 minutes, then remove from the pan and let cool.

2. Then chop the cabbage. Grate the carrots on a grater with a Korean attachment. Squeeze the garlic through a press. Peel the stems and seeds of the hot pepper, and then cut into small pieces. Cut the boiled eggplants into cubes. Place all prepared vegetables in a deep bowl, add salt, allspice and vinegar.

3. Mix the salad thoroughly using your hands. Then place in jars and close the lids tightly. Store in a cool place. In 8-10 days this appetizer will be ready. You can continue to store it in a cool place or eat it.

Step-by-step recipe for “Hunter” cabbage salad for the winter

The salad was very popular in Soviet times. It goes well with any side dish and meat dish. Due to its composition, it contains a lot of vitamins. And, of course, it is very tasty. It can’t be otherwise!

Ingredients:

Cabbage - 0.5 kg
Carrots - 0.5 kg
Cucumbers - 0.5 kg
Bell pepper - 0.5 kg
Onion - 0.5 kg
Tomatoes - 1.5 kg
Sugar - 100 gr
Salt (coarse) - 45 kg
Vegetable oil - 125 ml
Vinegar 9% - 75 ml
Black peppercorns - 5 pcs.
Bay leaf - 3 pcs

Preparation:

1. Wash all vegetables thoroughly and peel if necessary. Finely chop the cabbage. Cut carrots and cucumbers into slices. Peel the pepper from seeds and cut into large strips. Cut the onion into quarter rings. Tomatoes need to be cut into large slices.

Pour half the vegetable oil into a large saucepan. Now we begin to lay out the vegetables in layers - first carrots, then cabbage, onions, cucumbers, peppers and place tomatoes in the last layer. Pour the other half of the oil on top.

2. Place the pan on the fire and cook, covered, until boiling over medium heat. It will take about 15 minutes. Then you can add salt, sugar, bay leaf, peppercorns and mix the vegetables. Then bring to a boil and pour in the vinegar, cover the pan with a lid and cook for 5 minutes.

3. Prepare clean, sterilized jars and boil the lids. Place the salad in them, evenly distributing the vegetables and any juices that have been released.

4. Lay a cloth on the bottom of the pan and place the jars there. Cover them with lids. Pour hot water up to the hangers of the jars and put on fire. Bring to a boil and sterilize for 5-10 minutes.

If you have 0.5 liter jars, then 5 minutes will be enough. If it’s 1 liter, sterilize for 10 minutes.

5. When the sterilization process is complete, carefully remove the jars and seal them with lids. Turn over, wrap and leave for 2-3 hours. Then turn it back over and leave it to cool completely at room temperature.

Sweet cabbage salad with beets in a jar

There are many ways to prepare these vegetables together, but this is one of my favorites. When it is completely ready, it will take on a beautiful and rich beetroot color. In winter, you can make wonderful borscht from it or eat it with your favorite side dish.

Ingredients:

Cabbage - 3 kg
Beetroot (medium) - 3 pcs.
Garlic - 5 cloves
Carrots - 2 pcs.
Bell pepper - 3 pcs.
Salt - 3 tablespoons
Sugar - 0.5 cups
Vinegar 9% - 0.5 cups
Water - 3 liters
Peppercorns - 10 pcs
Bay leaf - 3 pcs

Preparation:

1. Cut the cabbage into large cubes. Cut carrots, bell peppers and beets into large strips. Place vegetables in a saucepan. Then mix all the vegetables.

2. Peel the garlic and cut the cloves into slices or circles. Place it at the bottom of sterile jars. Then place the assorted vegetables tightly there to the very top, but do not compact them.

3. Pour water into a saucepan, add peppercorns, bay leaf, sugar and salt. Bring the marinade to a boil. When it boils, add vinegar and boil for 5 minutes, then turn off the heat.

4. Pour the marinade over the vegetables to the top and cover with lids. Let sit for 3 minutes, then screw them tightly. Leave at room temperature for a day and then store in a cool place. You can try it in three days.

Dear friends, I tried to lay out for you as many and varied options as possible so that you can choose any recipe you like. All that remains is to stock up on vegetables and start cooking.

Among the richest variety of vegetable appetizers, the “Autumn” salad made from white cabbage, onions and other gifts of nature deserves close attention. This mix is a real vitamin bomb. It is not surprising that most often the snack is made in jars for the winter. An excellent balanced combination of products, coupled with a simple, but perfectly fitting dressing makes this salad a real hit during the cold months. But it’s worth noting that this mix is good at any other time of the year. Just try making this delicious crispy snack - you will definitely love it!

Cooking time – 20 minutes.

Number of servings – 4.

Ingredients

If you decide to make Autumn cabbage salad, then you won’t have to look for ingredients for long. All components of the snack are simple and uncomplicated. Moreover, during the vegetable season, the components will also cost you mere pennies. So, get acquainted - here is the list of necessary ingredients:

white cabbage – 1.5 kg;
bell pepper – 300 g;
fresh carrots – 300 g;
granulated sugar – 5 tbsp. l.;
onion – 300 g;
refined vegetable oil – 120 ml;
vinegar 9% - 100 ml;
salt – 1.5. Art. l.

How to prepare cabbage salad “Autumn”

The essence of preparing most vegetable snacks is simply simple. The creation of this appetizing, juicy and crispy mix was no exception to the general rules. Even if you belong to the category of beginners in the field of cooking, making cabbage salad for the winter “Autumn” will not be difficult for you.

First you need to prepare all the products.

Without further ado, it’s worth getting started with white cabbage. The top sheets, which tend to be slightly damaged, must be removed from the fork. Accordingly, they are not added to the salad. The head of cabbage should be rinsed a little in water and wiped with a kitchen towel. After completing all the simple preparatory work, you can start chopping the vegetable. To do this, you should use a special grater. If you don’t have such a device in your home, don’t worry. You can simply cut the cabbage into small strips.

Then you need to peel and rinse the carrots properly. You just need to grate the fresh vegetable on a grater with large holes.

Next, it is recommended to deal with onions. First of all, you should clean it and rinse it in running water. You need to dry the vegetables a little with a paper towel or napkins, after which you can proceed directly to slicing. Optimally cut the onion into half rings. The main thing is not to grind it too much.

Next comes the bell pepper. Vegetables need to be washed. Then the stalks are cut off from them without fail. Before slicing, be sure to open the fruit and remove the seeds. Then the prepared sweet pepper should be cut into strips. But again, you shouldn’t grind it too much.

Combine cabbage shredder, carrot shavings and onion.

Add slices of bell pepper to them. Add salt. At the same stage, granulated sugar should be added to the vegetable mixture.

Next, you need to mix everything properly and place it in a deep, capacious saucepan.

The resulting vegetable mixture, which in its essence is the crunchy and very, very healthy “Autumn” salad, is seasoned with vinegar. It is still recommended to stir once more.

All that remains is to pour the resulting snack with vegetable oil and stir one last time.

In essence, the vegetable mix is ready! You can eat it almost immediately. But keep in mind: in order for the salad to be optimally saturated with the juices of all the ingredients, you need to put it in the refrigerator for a couple of hours. Let it marinate. If you plan to make this snack for the winter, then place it in sterilized jars and seal with lids.

If you decide to prepare an “Autumn” salad of cabbage and other vegetables, take into account some features of its storage:

The snack can be kept in the refrigerator for no more than 2 weeks.

Do not roll the mix under iron lids, use nylon ones.

Never use aluminum containers to store salad. The reaction of metal with vinegar can lead to disastrous consequences for your health. Use only glass containers!

Cabbage grows in all corners of the world and is a valuable dietary food. This unique product contains a whole storehouse of valuable vitamins and minerals, and a lot of coarse fiber. And the nutritional value is only 24 kcal per 100 g of product.

What kind of dishes are not prepared from it! The most relevant are vitamin supplements. It goes well with any vegetables, meat, fruits and berries. Therefore, the line of these dishes is so extensive that it is even difficult to count them.

The pickled vegetable is not inferior in its beneficial properties. Fermented vegetables are absorbed faster and completely by the body. They improve the digestion process, normalize intestinal microflora, and strengthen the immune system.

Equally healthy and tasty. And what spectacular and delicious shelf-stable preparations you get, you’ll just lick your fingers! Salads always contain additional ingredients. This makes them even more desirable. Check out the recipes for winter cabbage salads:

This autumn appetizer contains peppers, carrots, and onions. It is prepared simply and quickly, with vinegar and vegetable oil. A lot of it is prepared at once and stored in the refrigerator. But as a rule, it does not stand for a long time and is eaten very quickly.

Very appetizing, with a slight sourness, goes well as a snack dish, and goes well with meat and fish food.

What products are needed:

5 kg cabbage;
1 kg of onion;
1 kg carrots;
1 kg pepper;
300 g sugar;
4 tbsp. l. salt;
200 ml. (9% vinegar);
500 ml vegetable oil.

Cooking sequence:

Step 1. Shred the cabbage. Which methods to choose depends on you and the availability of equipment in the house. You can quickly put it through a food processor, shred it by hand with a grater or cut it with a knife into arbitrary pieces. Place it in a large bowl.

Step 2. Also finely grate the carrots into strips. A special grater (for Korean carrots) is suitable for this. The shavings turn out thin, like spaghetti. We send it to the cabbage.

Step 3. Cut the onions into half rings.

Step 5. Remove bell peppers from seeds and stalks. Cut into halves and turn them into straws.

Step 6. Add sugar and salt to the vegetables. Pour in the vinegar and vegetable oil indicated in the layout.

Step 7. Mix the vegetable mass well. Delicious vitamin salad is ready!

Step 8. Place the snack in sterilized jars.

When filling the jars, lightly compact the vegetable mass to release the juice.

Step 9. Close the lids of the jars. We put them in the refrigerator for storage. The vegetable appetizer can be served immediately.

It is stored well. When you open the jar, it looks delicious, as if it had just been prepared.

Korean cabbage for the winter in jars

One of the most delicious and popular recipes. Korean cuisine is distinguished by the spiciness of its snacks. They are rich in the aromas of spices and herbs. This preparation is eaten first and never lingers until spring.

Store jars of salads at normal living room temperatures. Because the workpieces undergo a sterilization stage.

Ingredients for cooking:

1.5 fresh cabbage;
1 large bell pepper;
2 carrot roots;
1 onion;
1 pod of hot pepper;
4-5 cloves of garlic;
50 g sugar;
80 ml vinegar (60%);
60 ml vegetable oil;
1 tsp. coriander seeds;
1/2 tsp. peppercorns;
1-1.5 tbsp. l salt;

The output should be 3 liter jars of salad.

How we will proceed:

1. Cut the cabbage into small slices or in any other way as you like. We send it to a large basin. Pour in the vegetables prepared in advance: bell peppers cut into strips, carrots.

2. Cut the hot pepper into small cubes, and also finely chop the garlic. Sprinkle with sugar and salt. Pour in vinegar. Grind the peppercorns and coriander seeds in a mortar and pour into a bowl with vegetables. Moreover, we do not spray it over the entire surface, but pour it in a heap, in one place.

3. Fry the onion in vegetable oil until transparent.

Important. Pour boiling oil and onions over the spices so that they open up and begin to actively release their aroma.

4. Mix the salad mixture. Close the lid on top and leave it for 40 minutes to infuse and distribute the aromas throughout the mixture.

5. Place the vegetable mixture in jars. At the same time, lightly compact it.

6. Cover the jars with lids. Place in a pan for sterilization.

Pour enough water into the container so that the hangers of the cans are covered.

7. From the moment the water boils in the pan, let the preparations stand for 25-30 minutes. We take the jars out of the pan. Screw the lids on tightly. Turn upside down until completely cool. We put it away for storage.

Delicious cabbage salad for the winter - you'll lick your fingers

An unusual cabbage salad with the addition of beets will be a lifesaver for you at any time of the year. It is used as a snack - open a jar and eat it with a piece of bread. It is good as a side dish for main courses or as a dressing for borscht or beetroot soup.

Ingredients:

3 kg cabbage;
3 beets (medium size);
2 carrots;
3 bell peppers;

For the marinade:

3 liters of water;
0.5 cups sugar;
3 tbsp. l. salt;
0.5 cups 9% vinegar;
peppercorns;
Bay leaf;

Cooking process:

Cut the cabbage into squares and transfer directly to the pan. We also send carrots cut into small pieces there. Cut the pepper into strips. Beets - in random pieces. Mix all the vegetables in the container.

We sterilize jars. Place 2 cloves of garlic, cut into slices, at the bottom of each container. Fill to the top with a mixture of vegetables.

In a separate pan prepare the marinade. To do this, add water. Add bay leaf and peppercorns. Add sugar and salt. Place the pan on the fire and bring to a boil. After boiling, add vinegar. Boil for another 1-2 minutes. The marinade is ready.

Fill the contents of the jars. Cover with lids. We wait 2-3 minutes. We check that the marinade in the jars should reach the very edges of the jar. If there is less of it, add more and screw on the lids. We turn the jars over, insulate them well and leave them to cool for a day. Afterwards we put it away for storage in a cool place.

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

The appetizer differs from the first recipe in just one ingredient - tomatoes. But in terms of taste, it is perceived in a completely new way. We eat the most delicious salad straight with spoons (instead of a snack). It is great as a side dish for main courses and always helps out in winter. Bright and colorful - everyone loves it!

Product set:

2.5 kg cabbage;
1 kg of tomatoes;
500 g carrots;
500 g onions;
500 g bell pepper;
100 ml. vinegar (9%);
2 tbsp. l. salt;
3-4 bay leaves;
10-12 peppercorns;
150-200 ml. vegetable oil;

How we will cook:

Shred the cabbage into strips. This can be done with a regular knife, or use special devices - shredders. We take peppers of different colors. Cut into strips.

The color variety of pepper fruits will give our preparation brightness and expressiveness, which stimulates appetite.

Cut the onion into half rings. Three carrots on a grater. We remove the tomatoes from the stalk and cut them into slices.

Place all vegetables in a large bowl or pan. Sprinkle with salt. Mix everything thoroughly and leave for 30 minutes to enrich the snack with all the flavors of the ingredients present.

Now we will put it into jars. Place a few peppercorns and a bay leaf at the bottom of each glass container. When filling the jars, compact the salad a little. Pour the remaining juice into jars.

Add one tablespoon of vegetable oil and the same amount of vinegar to each container. We place the jars in a saucepan, on the bottom of which we place a towel so that when heated, the glass does not burst.

Pour water so that it covers the hangers of the jars. Cover the containers with lids and wait for the water to boil. Then reduce the heat and sterilize the workpieces for 20 minutes.

Cover the finished salad with lids. Turn over and leave until completely cool.

Simple and delicious broccoli salad

A delicious snack prepared according to a Korean recipe. This means that it will be moderately spicy, rich in spices and seasonings.

It's no secret that this vegetable has valuable anti-cancer properties. When exposed to heat treatment, the effect is slightly reduced. But it still remains. Therefore, if possible, make preparations for the winter with this vegetable.

What we need:

500 g broccoli;
2 sweet bell peppers;
1 carrot;
4 cloves of garlic;
1.5 tbsp. l. salt;
1 tsp. Sahara;
300 ml. water;
50 ml. vegetable oil;
30 ml. vinegar;
0.5 tsp ground coriander;
black and red pepper (to taste);

Cooking method:

We separate the broccoli into inflorescences. Place in a bowl. We dilute 2 tablespoons of 6% vinegar in 2 liters of water. Fill the inflorescences with acidified water. So that it completely covers them. Let stand for 20 minutes.

Drain the water. Transfer the inflorescences to a colander. Place in boiling water for 2 minutes. The blanching process will soften the inflorescences a little. Immediately, without delay, place the colander under running cold water.

Cut the pepper into cubes. Grate the carrots (for Korean carrots). Finely chop the garlic. Mix all the vegetables in a large container. Add salt and sugar. Pour in vinegar and vegetable oil. Mix well. Leave for 2-3 hours for the vegetables to marinate.

How to make cabbage salad with carrots, vinegar and sugar without sterilization

This dish is prepared under a hot marinade. It turns out so tasty that you want to eat it every day. You can make more by doubling the ingredients. Place in sterile jars and store in the refrigerator.

Required components:

1 kg. fresh cabbage;
150 g carrots;
200 g bell pepper;
3-4 cloves of garlic;

For the marinade:

0.5 l. water;
1 tbsp. l. salt;
100 g sugar;
100 ml vegetable oil;
100 ml. vinegar (9%);
5-6 peppercorns;
3-4 clove buds;
1 bay leaf;

Cooking method:

Finely chop the cabbage and carrots with a grater. After peeling, cut the bell pepper into small strips. Combine all vegetables in one bowl. Stir with care so that the straws do not squash. Distribute finely chopped garlic evenly.

Prepare the marinade in a saucepan. To do this, pour water. Add salt and sugar to it. Throw in the cloves and peppercorns. Pour in vegetable oil and vinegar.

Put the pan on the fire. Bring to a boil. And as soon as the first bubbles appear, immediately remove from heat. Pour the hot marinade over the prepared vegetables.

Cover the cup with cabbage with a plate on which we place pressure. After 5-6 hours, the delicious salad will marinate and be ready to eat.

Prepare some salad to try. I'm sure you won't be disappointed. And next time you’ll make enough of it so that you can put it in jars and store it in the refrigerator.

The most delicious winter cauliflower salad recipe

Everyone likes an appetizer of cauliflower with carrots, tomato sauce and seasonings. The taste qualities of the inflorescences in the marinade are revealed in a new way. They are saturated with the smell of aromatic seasonings. The remaining marinade can be used to prepare main courses.

What you will need:

- 800 g cauliflower;
- 2 kg of tomatoes;
- 200 g carrots;
- 1 head of garlic;
- 40 g fresh dill or seeds;

60 ml. vegetable oil;
1 tbsp. l. vinegar (9%);
1 tbsp. l. salt;
1 tsp. Sahara;

Preparation:

We disassemble the cabbage head into inflorescences. Fill them with water to remove insects. Cut the tomatoes into several parts, put them in a blender and puree. Drain the water from the inflorescences and place them in a saucepan with the tomato mixture. Add carrots, chopped into strips.

We put the pan on the fire. Wait for it to boil and cook for 20 minutes while stirring. Add salt and sugar. We cut the garlic and herbs.

Pour in vegetable oil and vinegar. Stir and cook for another minute.

Place the prepared food in sterilized jars. Close with lids, turn over and wrap until cool.

Cooking cabbage salad in jars with bell peppers and tomatoes

This is a spicy winter snack made from cabbage, peppers, and tomatoes. Oil-vinegar filling, garlic and hot pepper give it a special piquant taste. The recipe is attractive because it is prepared without sterilization. You can put it in the refrigerator and it will sit quietly for several weeks.

What you will need:

2 kg of white cabbage;
2 bell peppers;
3 tomatoes (large);
3 onions;
4-6 cloves of garlic;
1 pod of hot pepper;
1/3 cup sugar;
2 tbsp. l salt;
200 ml vegetable oil;
5 tbsp. vinegar (9%);

How we will cook:

Shred the cabbage and add a little salt to release the juice. It's not worth crushing too much. Cut the pepper into strips. Onion - in half rings. Tomatoes - in slices. Combine vegetables with cabbage. We also add garlic, passed through a garlic press and hot pepper rings.

Add sugar and remaining salt. Add oil and vinegar. Mix well. Place a plate on the surface of the mass and press. Leave to marinate for 1-2 hours. Afterwards, put the salad into sterilized jars, close the lids and put them in the refrigerator for storage.

Kuban salad for the winter from cabbage, cucumbers, tomato

A wonderful salad, without exaggeration, can be called the most delicious. Many housewives prepare it for the winter from cabbage with cucumbers, tomatoes, carrots, peppers and onions. Six vegetables in its composition - all the colors and taste of summer. And they call it Kuban. The aromatic marinade gives it a special piquancy.

The cooking process is simple. You just need to chop all the vegetables and add the necessary seasonings. Then, after marinating, boil it.

What products will be needed:

1 kg of tomatoes;
1 kg. cabbage;
1 kg of cucumbers;
1 kg. sweet pepper;
500 g onions;
500 g carrots;
1.5 tbsp. l. salt;
100 g sugar;
250 ml vegetable oil;
150 ml. vinegar (9%);
20 black peppercorns;
10 bay leaves;

Cooking process:

Shred the cabbage and place it in a bowl. Add a little salt and mix. The vegetable should release juice. Cut cucumbers and tomatoes into arbitrary slices.

To make cucumbers look beautiful in a salad. It’s better to take small orurchiks (gherkins) and cut them into rounds.

Cut carrots and peppers into strips, onions into half rings. Mix all vegetables in a large saucepan. Add salt and sugar. Add oil. Throw in the bay leaf and peppercorns. Do not pour out the vinegar completely, only a third of it. Mix everything. Let the appetizer marinate for about one hour. During this time, a lot of juice is released from the vegetables.

Put the pan on the fire. Bring the mixture to a boil. Boil over low heat for 8 minutes. Pour out the remaining vinegar. Place the brew in sterilized jars and cover with lids.

The line of cabbage salads is so diverse that it is difficult to talk about all the recipes in one article. Winter preparations allow you to preserve some of the vitamins from grown vegetables.

What a pleasure you feel when you open one of the jars for dinner in the evening. Bright colors and aromatic smells evoke appetite and lift your spirits. And vegetables placed in jars help improve health.

If you liked any recipe from this article, do not forget to save it on your social network page. See you again, dear readers!

We recommend reading: Cabbage salad for the winter

Cooking time – 20 minutes.Number of servings – 4.

Ingredients

white cabbage – 1.5 kg;
bell pepper – 300 g;
fresh carrots – 300 g;
granulated sugar – 5 tbsp. l.;
onion – 300 g;
refined vegetable oil – 120 ml;
vinegar 9% - 100 ml;
salt – 1.5. Art. l.

How to prepare cabbage salad “Autumn”

First you need to prepare all the products.

Without further ado, it’s worth getting started with white cabbage. The top sheets, which tend to be slightly damaged, must be removed from the fork. Accordingly, they are not added to the salad. The head of cabbage should be rinsed a little in water and wiped with a kitchen towel. After completing all the simple preparatory work, you can start chopping the vegetable. To do this, you should use a special grater. If you don’t have such a device in your home, don’t worry. You can simply cut the cabbage into small strips.

Then you need to peel and rinse the carrots properly. You just need to grate the fresh vegetable on a grater with large holes.

Next, it is recommended to deal with onions. First of all, you should clean it and rinse it in running water. You need to dry the vegetables a little with a paper towel or napkins, after which you can proceed directly to slicing. Optimally cut the onion into half rings. The main thing is not to grind it too much.

Next comes the bell pepper. Vegetables need to be washed. Then the stalks are cut off from them without fail. Before slicing, be sure to open the fruit and remove the seeds. Then the prepared sweet pepper should be cut into strips. But again, you shouldn’t grind it too much.

Combine cabbage shredder, carrot shavings and onion.

Add slices of bell pepper to them. Add salt. At the same stage, granulated sugar should be added to the vegetable mixture.

Next, you need to mix everything properly and place it in a deep, capacious saucepan.

The resulting vegetable mixture, which in its essence is the crunchy and very, very healthy “Autumn” salad, is seasoned with vinegar. It is still recommended to stir once more.

All that remains is to pour the resulting snack with vegetable oil and stir one last time.

If you decide to prepare an “Autumn” salad of cabbage and other vegetables, take into account some features of its storage:

The snack can be kept in the refrigerator for no more than 2 weeks.

Do not roll the mix under iron lids, use nylon ones.

Never use aluminum containers to store salad. The reaction of metal with vinegar can lead to disastrous consequences for your health. Use only glass containers!

Cabbage, carrot and pepper salad