Salad of cucumbers, cabbage, tomatoes for the winter

A salad of cucumbers, cabbage, and tomatoes for the winter is one of the most delicious and simple vegetable preparations. If you make this salad at least once, you will make it every year. It’s difficult to refuse such a healthy vegetable treat, and there’s no reason to. It’s easier to diversify it with different cooking options. We offer only proven and most delicious recipes.

Salad of cucumbers, cabbage, tomatoes "You'll lick your fingers"

This salad will be an ideal and versatile addition to any side dish or meat dish. Thanks to its composition, it turns out to be super vitamin-rich, so it’s very useful to use during the cold season. It's quick and easy to prepare, so get down to business with confidence.

1. 
   To prepare a salad of cucumbers, cabbage, and tomatoes for the winter, wash all the vegetables. We remove the stalk and seeds from bell peppers, cut off the tails from tomatoes and cucumbers, and peel carrots and onions. Remove the bad leaves from the cabbage and chop it finely. You can use a special grater. Cut carrots and cucumbers into slices. Cut the tomatoes into large slices. Chop the onion into quarter rings. Cut the pepper into strips. Take a large saucepan and pour half of the vegetable oil into it. Layer carrots, cabbage, cucumbers, peppers and tomatoes. Pour the second part of the oil on top.
2. 
   Place the pan on medium heat and cook until it boils. After this, add salt, sugar, bay leaf, peppercorns to the vegetables and mix. Bring to a boil again and then add vinegar. Cover with a lid and cook for another 5 minutes.
3. 
   Place our salad in clean, sterilized jars so that the vegetables are evenly distributed with the juice.
4. 
   Line the bottom of a clean pan with a cloth and place jars of salad there. Cover with sterile lids. Fill the pan with hot water so that the water reaches the neck of the jars, and put on fire. Bring to a boil and sterilize for 5-10 minutes, depending on the volume of containers.
5. 
   After this, we carefully take out the jars and screw them on or close them with lids. Turn over and cover with a blanket. Let it sit for about 3 hours. After that, turn it back over and let it cool at room temperature. Store in a cool place.

Bon appetit!

Delicious recipe for salad of cucumbers, cabbage, tomatoes without sterilization

For this salad, it is better to take late varieties of cabbage and slightly unripe, strong tomatoes. In this recipe, vegetables are not sterilized, so they retain maximum beneficial properties. So don’t forget to cook it yourself and share it with your friends and family. Easy cooking!

Ingredients:

• Tomatoes – 2 kg.
• Cucumbers – 1 kg.
• Cabbage – 0.5 kg.
• Onions – 700 gr.
• Salt – 2 tbsp. l.
• Sugar – 120 gr.
• Vinegar 9% – 5 tbsp. l.
• Sunflower oil – 300 gr.

Cooking process:

1. Before starting to prepare this salad, you need to soak the cucumbers in cold water for a couple of hours.

2. Wash all the vegetables, remove the skins of the onion and tomato. Cut everything into small circles, slices, shred the cabbage.

3. Transfer the vegetable ingredients into a large saucepan and let sit for about 30 minutes until the juices release.

4. After this, add vinegar, salt, sugar, sunflower oil to the pan and mix. Place the vegetables on the fire and bring to a boil. Then reduce the heat to minimum and cover our salad with a lid. Simmer for 30 minutes.

5. Pour the finished salad into sterilized jars and close with clean lids. After cooling completely, store in a cool, dark place.

Bon appetit!

Kuban vegetable salad of cucumbers and cabbage for the winter

Almost every housewife from Soviet times knows this salad. It is no less popular now, as it is prepared very quickly, and anyone can handle the preparation. And the taste turns out to be an unsurpassed appetizer for any table. Do it soon - you won’t regret it.

Ingredients:

• Cucumbers – 1 kg.
• Tomatoes – 1 kg.
• Cabbage – 1 kg.
• Carrots – 500 gr.
• Sweet bell pepper – 6 pcs.
• Onions - 500 gr.
• Sugar – 100 gr.
• Vinegar 9% - 150 ml.
• Coarse salt - 1.5 tbsp. l.
• Vegetable oil – 250 ml.
• Black peppercorns – 5 pcs.

Cooking process:

1. Wash the vegetables and peel them if necessary.

2. Cut tomatoes and cucumbers into small pieces, half rings or quarters. Shred the cabbage and grate the carrots on a coarse grater. Chop the onion into half rings. We turn the peppers into strips.

3. Take a separate container and place all the prepared vegetables there and mix thoroughly. Pour in vegetable oil, some vinegar, add sugar and salt. Mix again. You can do this with clean hands. We leave the salad to stand for a couple of hours so that the vegetables release their juice.

4. After this, put everything into a saucepan, pour in the rest of the vinegar and add peppercorns. Place on the fire and cook after boiling for 25 minutes. Don't forget to stir our salad sometimes.

5. We distribute the finished snack into jars that have been sterilized in advance. Close the lids and place them upside down on a hard surface. Cover with a warm blanket or blanket. After complete cooling, you can transfer it to a special storage place.

Assorted cucumbers, cabbage and tomatoes for the winter

Everyone should prepare a platter with cucumbers, cabbage and tomatoes. By the way, a trio of summer vegetable classics will be at any table. Such a snack will unobtrusively remind you of warm days, bring bright colors to the table and, of course, give taste pleasure. This recipe is designed for a three-liter jar.

Ingredients:

• Tomatoes – 5-10 pcs.
• White cabbage – 1/3 of a head.
• Cucumbers – 5-7 pcs.
• Dill umbrella – 2-3 pcs.
• Bay leaf – 1 pc.
• Garlic – 2 cloves.
• Cherry leaves – 2-3 pcs.
• Salt – 50 gr.
• Horseradish leaves – 1 pc.
• Sugar – 100 gr.
• Vinegar 9% – 80 ml.
• Pepper mixture.

Cooking process:

1. Place a leaf of cherry, horseradish and chopped dill on the bottom of clean jars. Everything should be washed in advance under running water. Peel a couple of cloves of garlic and add to the greens.

2. Remove the top leaves from the cabbage and cut it into several quarters. We fill a third of the jar with it.

3. Next we send cucumbers. First, you need to trim the edges of the vegetable and, if necessary, cut it into pieces crosswise.

4. The last vegetable layer is tomatoes. They need to be washed and can be pricked with a toothpick to prevent the skin from cracking.

5. Now we need to prepare boiling water for our marinade. As soon as the water boils on the stove, immediately pour it in a thin stream into the jars. Cover with a lid on top. Let it sit for about 15 minutes, then drain the water using the holey lid into the pan. Bring to a boil again and fill the jars again for 15 minutes.

6. For the third time, pour the water into the pan. Add sugar and salt there. Bay leaf and pepper. When the water boils, add vinegar and turn off the heat.

7. Then pour the marinade into jars and immediately screw the lid on tightly. Turn it upside down and cover with a warm blanket. After complete cooling, we move it to a special place for storing preserves.

Bon appetit!

A simple recipe for salad of cucumbers, cabbage, tomatoes with bell peppers

An interesting, tasty, bright winter salad made from cabbage, tomatoes, cucumbers and bell peppers will decorate your table in cold winter. This appetizer is good served with potato side dishes and meat dishes.

Ingredients:

• Cabbage – 2 kg.
• Bell pepper – 1 kg.
• Tomatoes – 1 kg.
• Cucumbers – 1 kg.
• Onions – 0.5 kg.
• Sugar – 350 gr.
• Water – 1 l.
• Vegetable oil – 0.5 l.
• Salt – 4 tbsp. l.
• Vinegar 6% – 350 ml.

Cooking process:

1. Wash all vegetables first, peel if necessary.

2. Finely chop the cabbage, cut the bell pepper (it’s better to take sweet red) into thin strips, cut the onion into quarters of rings. Tomatoes - in slices, cucumbers - in circles.

3. Place the chopped vegetables in a large saucepan, add sugar, salt, water, vinegar, and vegetable oil. Mix well and let stand for a couple of hours.

4. After the time has passed, place the salad in clean jars, adding brine on top. Place the jars in a large saucepan with water and cover each with a lid. We sterilize our vegetables for 15-30 minutes, depending on the volume of the jars. The smaller the volume, the less time.

5. After this, take out the jars, close the lids with a key and let them cool completely at room temperature under a blanket. It doesn’t hurt to turn them over. Store until cold autumn in a cool, dark place.

Step-by-step recipe for preparing vegetable salad with carrots and onions

This salad can be safely included in vitamin supplements. Cabbage, cucumbers, tomatoes, carrots and onions - although a simple, but very meaningful set for preservation. Please your loved ones with this snack.

Ingredients:

• White cabbage – 1.5 kg.
• Carrots – 750 gr.
• Onions – 1 kg.
• Cucumbers – 1 kg.
• Salt – 1 tbsp. l.
• Ground black pepper – 1 tsp.
• Tomatoes – 1 kg.
• Garlic – 1 head.
• Apple cider vinegar – 1 tbsp. l.
• Bay leaf – 1 pc.
• Unrefined sunflower oil – 2 tbsp. l.

Cooking process:

1. First, let’s wash all the vegetables.

2. Shred the cabbage into small pieces. Peel the carrots and grate them. Cut the onion into thin half rings. Cut the tomatoes into slices, cucumbers and garlic into slices.

3.Place the vegetables in a large bowl and sprinkle with salt and ground black pepper. Mix the mixture well and let stand for 15 minutes.

4. Take liter jars and sterilize. Place a bay leaf on the bottom of each. Then add the salad and add 2 tablespoons of vegetable oil and 1 tablespoon of vinegar.

5. Cover the jars with lids and place them in a pan with water. Boil for 25 minutes, then close the lids tightly.

6. Turn our salad containers upside down and cover them with a warm blanket. Let cool completely at room temperature. Then take it to the cellar for storage.

Enjoy your meal!

Simple cucumber, cabbage and tomato salad with cauliflower

Cauliflower in its usual form is a tasteless product for some. Well, if you cook it correctly, in our case, marinate it, then you will get that deliciousness. In combination with cucumbers and other vegetables, you will get an excellent salad for the winter.

Ingredients:

• Cauliflower – 800 gr.
• Cucumbers – 300 gr.
• Tomatoes – 300 gr.
• Vinegar 9% – 3 tbsp. l.
• Coarse table salt – 2 tbsp. l.
• Sugar – 2 tsp.
• Water – 800 gr.

Cooking process:

1. Separate cauliflower into inflorescences. Blanch it for 5 minutes in water to make it softer.

2. Wash the cucumbers, trim the ends and cut into circles. Cut the tomatoes into slices.

3. Place a layer of cauliflower on the bottom of the jar. After that - a layer of cucumbers. Place tomato slices on top.

4. Now cook the marinade from water, sugar and salt. Add vinegar. When the marinade boils, pour it over our cucumber and cauliflower salad. After this, pasteurize the salad in jars for about 15 minutes. To do this, place them at the bottom of a pan of water and boil over medium heat.

5. Then close the lids with a key or simply screw them on.Turn the containers over and wrap them in a towel or blanket. When the salad has cooled at room temperature, move it to a special storage place.

Bon appetit!

Delicious Korean-style cabbage with cucumbers for the winter

It would seem that cabbage is a very primitive vegetable, but how many original dishes can be prepared from it! For example, cabbage with cucumbers in Korean style for the winter. Like? Well, of course you don't know yet. So let's prepare this extravagant appetizer together.

Ingredients:

• Cabbage – 300 gr.
• Carrots – 1 pc.
• Fresh cucumbers – 2 pcs.
• Salt – 1 tsp.
• Sweet pepper – 0.5 pcs.
• Vinegar 9% – 2 tbsp. l.
• Seasoning for Korean carrots – 1 tbsp. l.
• Sugar – 1 tbsp. l.
• Vegetable oil – 3 tbsp. l.

Cooking process:

1. Take cabbage and chop it into small strips. Place in a saucepan.

2. Wash the bell pepper and remove the stem and seeds. Peel and wash the carrots. Cut these vegetables into strips and place them in a pan with cabbage.

3. Wash and dry the cucumbers. Trim the ends and cut into small slices. We also send it to the pan.

4. Add sugar, salt, butter and seasoning for Korean carrots to the vegetables. Mix the ingredients well and let the salad stand for about 3 hours.

5. After the specified time has passed, put the pan with vegetables on the fire. Cook for a couple of minutes. Then add vinegar. Boil the appetizer for another 3-5 minutes.

6. While hot, place the Korean-style cabbage and cucumbers in sterilized jars and seal them tightly for the winter. Place it upside down and cover it with a blanket. After complete cooling, store in a cool place.

Bon appetit!