Cabbage salad for the winter

Cabbage salad for the winter is a good option for preparing this vegetable, along with sauerkraut or pickled cabbage. Cabbage will not be a fresh salad, but canned, but, nevertheless, it will deliciously complement any winter table dish. Such salads are often supplemented with a selection of other vegetables and spices, but cabbage and spices remain unchanged: salt, sugar and vinegar. Salad recipes are chosen according to the taste of the hostess.

Cabbage salad for the winter “You'll lick your fingers”

A cabbage salad for the winter called “Finger-licking good” means that the dish turns out tasty, appetizing and was a great success. Prepare cabbage salad with the addition of equal amounts of sweet pepper, carrots and onions. The salad does not require heat treatment, and table vinegar plays the role of a preservative. This salad keeps well for several months in cold conditions. The recipe is convenient for large volumes of workpiece.

1. 
   Cabbage salad for the winter is prepared quickly and easily. Immediately prepare, according to the recipe, all vegetables, spices and clean dry jars.
2. 
   Peel the cabbage from the outer leaves, rinse with cold water and chop into thin strips. Transfer it to a large deep bowl and do not grind it. It is more convenient to chop vegetables using kitchen gadgets.
3. 
   Cut the peeled onions into thin quarter rings.
4. 
   Peel the seeds with partitions from the sweet pepper, rinse and cut into thin strips.
5. 
   Grind the peeled carrots on a fine or medium grater so as not to drown out the taste of other vegetables in the salad.
6. 
   Place chopped onions, peppers and grated carrots into a bowl with the cabbage. Then sprinkle the chopped vegetables with salt and sugar, pour in vinegar and vegetable oil and simply mix with your hands. Give vegetables 1 hour to infuse and marinate.
7. 
   After this time, place the salad tightly in prepared jars and leave for 1-2 days at room temperature so that they release their juice and become juicier. Then close the jars with lids and immediately move them to a cold basement or refrigerator for storage. Delicious and successful preparations!

Cabbage and cucumber salad for the winter

Cabbage and cucumber salad for the winter has a fresh taste, lightness and tenderness in comparison with other preparations from the line of cabbage salads. For it, it is better to use early varieties of cabbage, as it is more tender. The salad in this recipe will be supplemented with onions, garlic and herbs. Cooks without stewing, but with sterilization, which will keep cucumbers and cabbage crispy.

Cooking time: 3 hours.

Cooking time: 30 minutes.

Portions: 3.5 l.

Ingredients:

• Early cabbage – 1.5 kg.
• Cucumbers – 1.5 kg.
• Onion – 500 gr.
• Garlic – 1 head.
• Green onion – 1 bunch.
• Celery – 1 bunch.
• Bay leaf – 8 pcs.
• Sugar – 1 tbsp.
• Salt – 2 tbsp.
• Vinegar 9% – 4 tbsp.
• Vegetable oil – ½ tbsp.

Cooking process:

Step 1. Remove the outer leaves from a head of early cabbage, remove the stalk and cut the cabbage into thin strips.

Step 2. Rinse fresh cucumbers under running water, wipe dry with a napkin and cut them into thin slices.

Step 3. Cut the peeled and washed onion into small cubes.

Step 4. Chop the peeled garlic cloves into garlic cloves.

Step 5. Place all the chopped vegetables into a deep bowl. Wash the bunches of greens, dry with a napkin, finely chop and add to the vegetable slices. Then add the amount of salt and sugar indicated in the recipe to the salad, pour in table vinegar with vegetable oil and mix everything well with your hands. Leave the vegetables with spices for 2 hours at room temperature to marinate.

Step 6. After this time, place the salad in clean jars and place bay leaves on top. Cover the jars with lids and sterilize, like all home preserves, for 20 minutes. Then immediately seal the jars hermetically and cool completely without wrapping them in a fur coat.

Step 7. Place the cooled jars of cabbage salad with cucumbers in a dark and cool room for storage. Delicious and successful preparations!

Salad "General's" from cabbage for the winter

The classic set of vegetables for a cabbage salad called “General” is cabbage, tomatoes, bell peppers, onions and cucumbers. The proportions of vegetables may be different, and this recipe contains more cucumbers and tomatoes, but the technology remains the same and the salad is prepared with sterilization.The vegetables in the salad retain their crispy texture well, and the taste of the appetizer is pleasant and moderately spicy.

Cooking time: 4 hours.

Cooking time: 30 minutes.

Servings: 4 l.

Ingredients:

• Tomatoes – 1 kg.
• Cucumbers – 1 kg.
• Cabbage – 300 gr.
• Onion – 300 gr.
• Carrots – 300 gr.
• Sweet pepper – 300 gr.
• Hot pepper – 1 pc.
• Sugar – 100 gr.
• Salt – 2 tbsp.
• Vinegar 70% – 1 tbsp.
• Vegetable oil – 150 ml.
• Greens – 1 bunch.

Cooking process:

Step 1. First of all, prepare all the vegetables according to the recipe. They are cleaned and washed with cold water. Tomatoes are cut into thin slices and placed in a deep bowl for marinating.

Step 2. Cucumbers are cut into circles, or you can cut them into shapes, which will make the appearance of the snack appetizing and beautiful.

Step 3. Carrots are cut in a similar way. Sweet peppers are cut into strips, and onions into thin half rings. The cuttings of these vegetables are placed in a bowl with the tomatoes.

Step 4. According to personal taste, add a hot pepper sliced ​​into thin rings to these vegetables. The greens are finely chopped and also added to the vegetable cuttings.

Step 5. Lastly, the cabbage is chopped into thin strips and added to the rest of the ingredients. Add salt and sugar to the salad, add vinegar and vegetable oil. Vegetables and spices mix well. The dish with the salad is covered with a lid, and the vegetables are left for 2-3 hours to marinate at room temperature.

Step 6. After the marinating time has passed, the salad is compactly placed in clean jars and the vegetables are poured with marinade. Using a stick, pierce the salad to the bottom of the jars to remove air.

Step 7The jars are covered with clean lids and sterilized according to the general rules for sterilizing homemade preparations within 25 minutes from the start of boiling water in the pan. The salad prepared with Generalsky cabbage is hermetically sealed and, after cooling, moved to a cool and dark place for storage. Delicious and successful preparations!

Winter salad from cabbage and bell pepper

A winter salad made from cabbage and bell peppers, as vegetables that taste well together, will be a simple and quick preparation for you. In this recipe, you are invited to prepare the salad without sterilization, using the double-fill method, similar to pickling vegetables in jars. Add some carrots and onions to the salad. The proportion of vegetables can be changed to suit your taste. Due to short heat treatment, cabbage and peppers in the salad will remain crispy and juicy.

Cooking time: 1 hour.

Cooking time: 30 minutes.

Portions: 2.5 l.

Ingredients:

• Cabbage – 1.5 kg.
• Bell pepper – 1 pc.
• Onion – 1 pc.
• Carrots – 1 pc.
• Sugar – 4 tbsp.
• Salt – 1.5 tbsp.
• Vinegar 9% – 30 ml.

Cooking process:

Step 1. First of all, prepare the vegetables and spices for the salad according to the recipe and the volume you need.

Step 2. The cabbage head, peeled from its outer leaves, is rinsed with cold water and chopped into strips.

Step 3. The onion is peeled and cut into thin half rings.

Step 4. Peeled carrots are cut into thin circles. Bell peppers of any color are peeled from seeds and membranes, and also cut into strips. Place all the chopped vegetables into a bowl and mix well.

Step 5. The salad is compactly placed in clean jars and a couple of carrot circles are placed on top of it.Cutting vegetables in jars is poured with boiling water. Cover the jars with lids and leave for 10-15 minutes.

Step 6. Then the water from the cans is poured into the pan through a special lid with holes. The amount of salt and sugar specified in the recipe is dissolved in it. The marinade is brought to a boil, vinegar is poured into it and the fire is turned off. Hot marinade is poured into jars of vegetables and immediately sealed with lids.

Step 7. Jars of cabbage salad with bell peppers are cooled without being wrapped in a “fur coat” and transferred to the place where the preserves are stored. Delicious and successful preparations!

Cabbage, pepper, carrot and onion salad

A salad of cabbage, peppers, carrots and onions, with the proportion of these vegetables indicated in the recipe, is prepared either without heat treatment or with sterilization, which distinguishes them in taste. In this recipe we prepare the salad according to the second option, and the vegetables in it will remain crispy and tender at the same time. The main ingredient in the salad is cabbage, and carrots, peppers and onions are taken in equal quantities. Vegetables for salad are weighed peeled.

Cooking time: 4 hours.

Cooking time: 1 hour.

Servings: 8 l.

Ingredients:

• Cabbage – 5 kg.
• Bell pepper – 1 kg.
• Onion – 1 kg.
• Carrots – 1 kg.

For the marinade:

• Water – 1 l.
• Sugar – 350 gr.
• Salt – 4 tbsp.
• Fruit vinegar 6% – 300 ml.
• Vegetable oil – 500 ml.
• Greens - to taste.

Cooking process:

Step 1. Chop the cabbage prepared for preservation with a knife or using a kitchen gadget into thin strips and place in a deep bowl.

Step 2. Grind the peeled and washed carrots on a Korean grater. Peel the sweet pepper from seeds with partitions, cut into strips and add to the cabbage along with the carrots.

Step 3.Peel the onion, cut into thin half rings and add to the rest of the vegetables.

Step 4. Sprinkle the chopped vegetables with the amount of salt and sugar indicated in the recipe.

Step 5. Then pour one liter of clean cold water and half a liter of vegetable oil into the vegetables. Add fruit (apple) vinegar or table vinegar in a slightly smaller amount. To taste, you can add finely chopped any greens to the salad.

Step 6. Mix the chopped vegetables with spices with your hands and compact them a little. Then cover the dish with a lid and leave the salad to marinate for 2 hours at room temperature.

Step 7. While the salad is pickling, rinse small jars (liter or half-liter) with baking soda for the preparation. Sterilization of jars is not necessary. Place the pickled salad tightly in prepared jars up to the level of the hangers and pour over the marinade. Cover the jar with lids scalded with boiling water, place in a large saucepan covered with a towel and pour in warm water.

Step 8. Sterilize salad in liter jars for 40 minutes, in half-liter jars - 20 minutes from the start of boiling water in the pan. At the end of sterilization, jars with salad from cabbage, peppers, carrots and onions are hermetically sealed, cooled upside down and under a “fur coat” for 24 hours, and then transferred to storage in the basement. Delicious and successful preparations!

Cabbage salad with tomatoes for the winter

There are many recipes for cabbage salads for the winter, and it is important to find one that will appeal to the whole family, and this could be a cabbage salad with tomatoes for the winter, since probably everyone loves pickled tomatoes with crispy cabbage. We prepare without sterilization and using the triple filling method. The form of cutting vegetables can be any.The main ingredients of the salad are cabbage and tomatoes, and the remaining vegetables will be decoration.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Servings: 3 liters (2 cans of 1.5 liters each).

Ingredients:

• Cabbage – 1 small head.
• Tomatoes – 400 gr.
• Onion – 1 pc.
• Carrots – 1 pc.
• Bell pepper – 1 pc.
• Garlic – 6 cloves.
• Dill - 2 umbrellas.
• Horseradish leaf – 2 pcs.

Marinade for 1 liter of water:

• Sugar – 2 tbsp. with a slide.
• Salt – 30 gr.
• Vinegar 9% – 3 tbsp.
• Black peppercorns – 6 pcs.
• Sweet peas – 6 pcs.
• Bay leaf – 1 pc.

Cooking process:

Step 1. We wash the jars for the preparation in advance with baking soda and sterilize them in any way. Boil the lids. We put a dill umbrella with a horseradish leaf into the jars.

Step 2. Peel, rinse and cut the vegetables for the salad into medium-sized pieces of any shape. We place the sliced ​​vegetables compactly and beautifully in jars in any order.

Step 3. Then place a piece of horseradish leaf on top of the vegetables so that the boiling water does not damage the integrity of the tomato skin.

Step 4. Pour 1 liter of clean water into a saucepan, dissolve salt and sugar in it according to the proportions of the recipe, add peppercorns and bay leaves. Bring the marinade to a boil.

Step 5. Pour the hot marinade over the chopped vegetables in jars, cover the jars with lids and leave them for 15 minutes. We repeat the filling twice. The third time, pour the marinade into the pan and after it boils, add vinegar. Turn off the fire immediately. Pour the hot marinade into the jars of salad, seal them hermetically and cool them upside down and under the “fur coat”. Cabbage salad with tomatoes keeps well for more than a year even outside the refrigerator, and the vegetables will be pickled only after a month. Delicious and successful preparations!

Cabbage salad “Winter”

Winter cabbage salad has several preparation options, which are based on supplementing cabbage with other vegetables, but the main thing in them is to preserve the vitamins and beneficial properties of vegetables as much as possible. In this recipe we prepare “Winter” cabbage salad without heat treatment and the weight of vegetables is given in peeled form. The main ingredient is cabbage, but without pepper the taste will not be the same. In cold conditions, the salad keeps well for several months.

Cooking time: 1 hour.

Cooking time: 1 hour.

Portions: 4.5 l. (3 cans of 1.5 l each).

Ingredients:

• Cabbage – 2.5 kg.
• Bell pepper – 750 gr.
• Onion – 500 gr.
• Carrots – 500 gr.
• Sugar – 175 gr.
• Salt – 2 tbsp.
• Vinegar 9% – 180 ml.
• Vegetable oil – 250 ml.

Cooking process:

Step 1. Shred the cabbage prepared for harvesting in any way into thin strips and transfer it to a deep bowl.

Step 2. For the salad, choose juicy bell peppers with thick walls and red color, because thin-walled ones will not give a good taste.

Step 3. Peel the carrots and chop them on a coarse grater. Cut the peeled onion into small cubes. We clean the peppers from seeds and membranes and also cut them into cubes. We transfer these chopped vegetables to the cabbage.

Step 4. Mix the salad well with your hands.

Step 5. Then add the amount of salt and sugar indicated in the recipe to the salad and pour table vinegar with vegetable oil. Stir again until the dry spices dissolve. For preparation, we take clean, dry jars, and it is not necessary to sterilize them. We place the vegetables tightly in jars and pour the remaining vegetable juice into them.

Step 6. We close the jars with nylon lids or metal screw lids, placing pieces of paper moistened with vodka under the bottom.

Step 7We immediately transfer the “Winter” cabbage salad to storage in the basement or put it in the refrigerator. The vegetables will marinate in 3-5 days, so you can serve the salad, and it will be perfectly preserved in the basement until winter. Delicious and successful preparations!

Cabbage salad “Vitamin” for the winter

Cabbage salad “Vitamin” is prepared without heat treatment of vegetables, and this method of preparation allows you to preserve their beneficial qualities with vitamins as much as possible, which is important for the winter table. We prepare a salad from late varieties of cabbage with the addition of sweet peppers, onions and carrots in equal quantities. The “vitamin” salad should only be stored at a temperature not exceeding 4°C.

Cooking time: 1 hour.

Cooking time: 1 hour.

Servings: 8 l.

Ingredients:

• Cabbage – 5 kg.
• Bell pepper – 1 kg.
• Onion – 1 kg.
• Carrots – 1 kg.

For refueling:

• Sugar – 350 gr.
• Salt – 3 tbsp.
• Vinegar 9% – 500 ml.
• Vegetable oil – 500 ml.

Cooking process:

Step 1. First of all, prepare the cabbage for harvesting: remove the outer leaves, cut the head of cabbage into halves and cut out the stalk. Chop the cabbage into thin strips and place in a deep bowl.

Step 2. Peel the carrots, rinse and chop on a coarse grater directly into the bowl with the cabbage.

Step 3. Peel the onions, cut into small cubes and add to the cabbage.

Step 4. Peel bell peppers of different colors from seeds with partitions and stalks, rinse, cut into strips or cubes and add to other vegetables.

Step 5. In a separate bowl, mix all the ingredients for the dressing and pour it over the chopped vegetables. Then mix the salad with your hands, without rubbing the vegetables so as not to release juice.

Step 6. Place the prepared salad very tightly into pre-sterilized jars and cover with lids.Leave the “Vitamin” cabbage salad for 3 days at room temperature. Then seal it tightly with boiled lids and transfer it to a cold basement for storage. Good luck and delicious preparations!

Red cabbage salad

Red cabbage salad is superior to white cabbage salads in its taste, beneficial properties, and bright appearance. In this recipe, we prepare the salad according to the principle of vitamin salads: without heat treatment, but by placing it in sterile jars. Let's complement the taste of red cabbage with sweet peppers, carrots and onions. For this type of cabbage, thin cutting is important.

Cooking time: 1 hour.

Cooking time: 30 minutes.

Portions: 1.5 l.

Ingredients:

• Red cabbage – 1.5 kg.
• Bell pepper – 200 gr.
• Onion – 200 gr.
• Carrots – 200 gr.
• Sugar – 3 tbsp.
• Salt – 1 tsp.
• Vinegar 9% – 4 tbsp.
• Vegetable oil – 5 tbsp.

Cooking process:

Step 1. Prepare vegetables and spices for the salad immediately according to the recipe and the amount of workpiece you need. Peel and rinse peppers, carrots and onions. Remove the outer leaves and stems from the cabbage. Weigh the vegetables.

Step 2. Cut the peeled pepper into thin strips.

Step 3. Grind the carrots on a coarse grater.

Step 4. Chop the red cabbage into very thin strips with a sharp knife or using a special vegetable cutter.

Step 5. Cut the onion into thin half rings.

Step 6. Place all the chopped vegetables into a deep bowl. In a separate bowl or bowl, mix salt with sugar, vinegar and vegetable oil until the dry spices are completely dissolved. Pour this dressing over the chopped vegetables and mix them gently, without grinding.

Step 7. Sterilize jars and metal lids without rubber bands in the oven for 20 minutes at 110°C.

Step 8Place the prepared red cabbage salad very tightly in jars, seal it tightly and immediately store it in a cold basement or refrigerator. Delicious and successful preparations!

Korean cabbage salad for the winter

Along with carrots, cucumbers and zucchini, you can prepare Korean cabbage salad for the winter. This option requires the mandatory addition of garlic with hot pepper and a set of Korean seasonings to the salad. The set of vegetables is simple, and they are taken in approximately the same quantities. Prepare salad with sterilization.

Cooking time: 2 hours 40 minutes.

Cooking time: 1 hour.

Servings: 5 l.

Ingredients:

• Cabbage – 1.5 kg.
• Bell pepper – 1 kg.
• Onion – 1 kg.
• Carrots – 1.5 kg.
• Hot pepper – 1 pod.
• Garlic – 2 heads.
• Ground black pepper – 1 tsp.
• Ground red pepper – 1 tsp.
• Seasoning for Korean carrots – 30 gr.
• Sugar – 8 tbsp.
• Salt – 2.5 tbsp.
• Vinegar 9% – 1 tbsp.
• Vegetable oil – 1 tbsp.

Cooking process:

Step 1. The first step is to prepare all the vegetables for the salad. Clean them and rinse them with cold water. Then chop the vegetables in any way: with a sharp knife or using kitchen gadgets, which is quite labor-intensive.

Step 2. Chop the cabbage into thin strips and immediately transfer to a deep bowl.

Step 3. Cut the peeled onion into thin half rings and fry in heated vegetable oil until transparent. Transfer it to the cabbage.

Step 4. Grind the carrots on a Korean grater. Also cut the sweet pepper into thin strips. Cut the hot pepper into small cubes. Grind the garlic cloves in a garlic grinder. Place these vegetables in a bowl with the cabbage and onions.

Step 5.Sprinkle the chopped vegetables, according to the proportions of the recipe, with spices and seasonings and pour table vinegar and vegetable oil into them.

Step 6. Then mix the salad well and leave to marinate for 1 hour, covering the dishes with a napkin and at room temperature.

Step 7. After the marinating time has elapsed, place the vegetables compactly in clean jars and pour in the marinade. Cover the jars with lids and sterilize, like all home preserves, in a large saucepan. The sterilization time for liter jars is 25 minutes from the start of boiling water in the pan. Then seal the jars with Korean cabbage salad hermetically, cool under the “fur coat” for 12 hours and upside down. It is advisable to store the salad in a dark and cool place. Delicious and successful preparations!