Cabbage, pepper and tomato salad for the winter

Cabbage, pepper and tomato salad for the winter is an original preparation from a set of healthy and fresh vegetables, the combination of which can be different. The salad is prepared in the fall, when the cabbage is crispest and whitest. Tomatoes are chosen with dense pulp, and sweet peppers can be chosen in different colors. The cutting of vegetables for salad is optional, but sterilization is mandatory.

Cabbage, pepper and tomato salad for the winter in jars

Tomatoes and bell peppers are always a good addition to winter cabbage preparation. We prepare salad in jars as the most convenient way to store preserved vegetables without cooking them, resulting in a pleasant crispy taste. This salad is used both as an appetizer and as a dressing for soup.

1. 
   How to prepare a salad of cabbage, peppers and tomatoes in jars for the winter? First of all, prepare the necessary vegetables for this salad.Remove outer leaves from cabbage forks. Remove the seeds with partitions from the pepper. Peel the onions. Peel the carrots with a vegetable peeler. Remove the bases of the stems from the tomatoes. Rinse the vegetables well.
2. 
   Then start chopping the prepared vegetables. Chop the pepper into thin strips.
3. 
   Chop the onions into thin quarter rings.
4. 
   Cut the tomatoes into slices. You can remove some of the seeds with a teaspoon. Grind the carrots to your taste on a coarse or Korean grater.
5. 
   Chop the cabbage into thin strips.
6. 
   Place all the chopped vegetables into a separate deep bowl and add salt, sugar, vegetable oil and vinegar according to the calculations indicated in the recipe.
7. 
   Then use your hands to gently mix the vegetables without kneading them. Cover the dish with a napkin and leave the salad for one hour to marinate the vegetables. During this time, stir the salad with your hand 2-3 times.
8. 
   Simply 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 can be stored well at home.

Good luck and delicious preparations!

Salad of cabbage, peppers, tomatoes and cucumbers for the winter

A winter salad made from cabbage with the addition of cucumber, sweet pepper and tomatoes turns out very tasty, because its taste is determined by the composition of the vegetables. It is included in 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.

Portions: 3 l.

Ingredients:

• Cabbage – 0.5 kg.
• Bell pepper – 0.5 kg.
• Tomatoes – 0.5 kg.
• Cucumbers – 0.5 kg.
• Onion – 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 the quantities of vegetables specified in the recipe to prepare this salad. Immediately measure out the calculated amount of salt, sugar, oil and vinegar so that everything is at hand, then you won’t forget anything. Rinse all vegetables thoroughly under running water and peel.

2. Then start cutting vegetables. It is convenient to use kitchen gadgets for this: a food processor or vegetable cutter. Chop the cabbage and sweet pepper into thin strips, the onion into half rings, chop the carrots on a coarse grater, and cut the tomatoes into small slices. Place the chopped vegetables into a deep bowl.

3. Then add a measured amount of sugar and salt to this cut, pour in oil and vinegar and add bay leaves for flavor. Gently mix the vegetables with your hands so that they release their juice. Cover the dish 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 for 30 minutes from the start of boiling water. Then seal the salad tightly and leave it in the kitchen until completely cooled and upside down. This salad keeps well in a dark and cool place for a year.

Good luck and delicious preparations!

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

A salad for the winter table made from these vegetables, in fact, from all that is in the garden, will be a bright kaleidoscope of flavor on your table and will complement meat and fish dishes.This salad was popular in Soviet times and is now a little forgotten. It is easy to prepare and time is spent only on neat cutting of vegetables. Prepare salad with sterilization.

Cooking time: 1 hour 30 minutes.

Cooking time: 40 minutes.

Portions: 4 l.

Ingredients:

• Cabbage – 0.5 kg.
• Bell pepper – 0.5 kg.
• Tomatoes – 1.5 kg.
• Cucumbers – 0.5 kg.
• Onion – 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 the salad, select good vegetables and immediately weigh the required amount. Then peel the vegetables and rinse thoroughly under running water. Chop the prepared vegetables with a sharp knife or using kitchen gadgets. Usually cabbage and sweet peppers are chopped into strips, cucumbers and carrots are cut into thin slices, onions are cut into quarter rings, and tomatoes are cut into large slices. Immediately pour half the oil into a large, heavy-bottomed saucepan. Then place the sliced ​​vegetables into the pan in layers in the following order: carrots, cabbage, onions, cucumbers, sweet peppers, and tomato slices on top of them. Then pour the remaining oil over the vegetables.

2. Turn on medium heat under the pan and, after the vegetables begin to boil, simmer them for a quarter of an hour under the lid. After this time, pour the calculated amount of salt and sugar into the salad, add peppercorns and bay leaves and carefully 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 into prepared jars.

4.To ensure safe storage, be sure to sterilize the salad for 10 minutes according to the general rules of sterilization.

5. Then seal the jars tightly, place them on the lids and cover with a warm blanket for 3 hours. Transfer the completely cooled salad to the storage area for your preserves.

Good luck and delicious preparations!

Kuban cabbage salad with bell peppers and tomatoes for the winter

A good homemade option for the winter would be “Kuban salad” made from cabbage with bell peppers and tomatoes. Cucumbers are not added to it. To prepare it, chopped vegetables are lightly fried in separate pans and then stewed with cabbage. We prepare salad without sterilization.

Cooking time: 1 hour 30 minutes.

Cooking time: 40 minutes.

Portions: 4 l.

Ingredients:

• Cabbage – 1 kg.
• Bell pepper – 1 kg.
• Tomatoes – 1 kg.
• Onion – 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 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 frying pan, fry the chopped bell pepper and onion in hot vegetable oil. Sauté not until golden brown, but only until the peppers and onions become soft.

3. In a second frying pan, sauté the chopped carrots and chopped tomatoes in the same way. Then place the fried vegetables in a pan with a thick bottom or non-stick coating, stir gently and simmer for 5 minutes.

4.Then add shredded cabbage into the pan with these vegetables in portions so that it gradually decreases in volume. Stir the cabbage and vegetables a little again with a spatula and simmer the vegetables for 10 minutes.

5. Towards the end of stewing, add the calculated amount of sugar, salt and spices to the salad. Then pour in the rest of the oil and vinegar, stir and turn off the stove. Pack the hot salad into sterile jars, seal tightly with boiled lids and cool upside down under a warm blanket. Store the salad in a cool place.

Good luck and delicious preparations!

“Danube” cabbage salad with bell peppers and tomatoes for the winter

The obligatory vegetables of the “Danube” salad are sweet peppers, tomatoes and onions, but it is often supplemented with cabbage, cucumbers and carrots. This salad is prepared starting from the end of summer, when peppers and tomatoes are fleshy and ripe and medium-sized cabbage appears. All vegetables are taken in different proportions. The heat treatment is short, so the salad always has a crunchy taste.

Cooking time: 2 hours 10 minutes.

Cooking time: 40 minutes.

Portions: 6 l.

Ingredients:

• Cabbage – 2 kg.
• Bell pepper – 3 pcs.
• Tomatoes – 3 kg.
• Onion – 1 kg.
• Carrots – 1 kg.
• Vegetable oil – 200 ml.
• Salt – 100 gr.
• Sugar – 200 gr.
• Vinegar 9% – 120 ml.

Cooking process:

1. Peel the vegetables for the salad and rinse well. Remove the outer leaves and stalk from the cabbage. Remove seeds and stalks from the peppers.

2. Then you can start chopping vegetables using a sharp knife or special kitchen gadgets. Chop the cabbage into thin strips.

3. Using a meat grinder with a large grid, grind the tomatoes or chop them into small cubes with a knife.

4. Also chop the peeled onions into small cubes.

. Grind the carrots either using a fine grater or in a food processor.

6. Chop the peppers into thin slices.

7. Place all the chopped vegetables into a large saucepan with a thick bottom. Pour sugar and salt into it in the calculation indicated in the recipe, then pour in vegetable oil and vinegar and mix everything carefully 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, sterilize the jars in the microwave and boil the lids. Pack the hot “Danube” salad into prepared jars and immediately seal it tightly. After cooling completely under a warm blanket, transfer the salad to the storage area for your preserves.

Delicious and successful preparations!