Secrets of cooking salads from autumn cabbage. Autumn salad with cabbage for the winter and other delicious recipes for winter preparations Autumn salad with cabbage and Bulgarian

Gardener's calendar - 28.02.2022

Pythagoras called cabbage a vegetable "which maintains the vigor of the body and a cheerful, calm mood of the spirit." There is nothing tastier, healthier and cheaper than cabbage salads, especially in autumn. Cabbage is rich in vitamins, trace elements and fiber, but most importantly, it contains antioxidants that prolong youth and affect life expectancy. can replace a full meal if you are on a diet, and so that a healthy lifestyle does not seem dull, use cabbage of different varieties and add other vegetables to it, not forgetting spicy sauces and spices!

"Traffic lights"

Salad with cabbage and cucumber has always been a culinary classic. Finely chop a quarter of the head of cabbage and grind it with your hands to make it soft. Add chopped carrots, sliced cucumber, half an onion, chopped into thin half rings, and finely chopped green onions - as much as you want.

For dressing, mix 1.5 tbsp. l. mayonnaise, 1.5 tbsp. l. sour cream, 2 cloves of garlic, 2 tsp. Dijon mustard and a pinch of salt. Dress the vegetables with the dressing and garnish the salad with cucumber slices and green onions. It turns out very bright, festive and cheerful! Cabbage salad can also be prepared for the winter to pamper your family with vitamins in the cold season.

"Tenderness"

Cauliflower salad can be eaten fresh, if the cabbage is only from the garden. In this case, it does not need to be boiled, because it is very soft and juicy. It helps in the prevention of cancer and has an anti-inflammatory effect on the body, helping to cure many diseases.

Cauliflower salads are delicious, especially when served with a spicy sauce. Cut 0.5 kg of cabbage. Add chopped vegetables to the salad bowl - cucumber, 2 tomatoes, a quarter of an onion and a bunch of dill. For satiety, you can cut chicken meat here - you get a full-fledged main course for lunch.

For dressing, mix 70 g of yogurt or kefir and 70 g of sour cream, mix with 1 tbsp. l. soy sauce, then salt and pepper. Garnish the dish with fresh herbs and cucumber slices. Is it really tasty?

"Klukovka"

Red and cranberries are a very interesting combination, but if you add garlic, the appetizer will turn into a real delicacy. And how much use it has! Cranberries are a natural antibiotic and a powerful antiviral agent, like garlic, so this salad should be eaten during flu epidemics - for prevention. In addition, such cabbage strengthens the walls of blood vessels, removes toxins from the body and completely restores the intestinal microflora.

Finely chop half a small head of cabbage, sprinkle it with salt to taste and knead with your hands until the juice stands out. Add 4 cloves of minced garlic, bell pepper and dress the salad with olive oil. Decorate the appetizer with cranberries and serve. Remember that it is better not to prepare fresh cabbage salad in advance in order to preserve maximum vitamins and nutrients in vegetables!

"Exotic Mix"

And carrots have long become boring, but what if one of the ingredients is broccoli? This is very original, given that most often we see this vegetable in dishes only in boiled form. However, fresh broccoli, tender and crispy at the same time, is incredibly healthy. It contains a huge amount of beta-carotene - the vitamin of youth and beauty, as well as vegetable protein, which is equivalent in nutritional value to egg white.

Divide a small head of broccoli into inflorescences, add chopped carrots, celery, sweet peppers and mushrooms to it. Put the vegetables in a salad bowl. Now prepare the sauce from 2 tbsp. l. olive oil, 3 tbsp. l. lemon juice, 2 tbsp. l. apple cider vinegar, 0.5 tbsp. l. agave syrup, 0.5 tsp. paprika, dried oregano, salt and pepper. Mix all the ingredients and pour over the salad, and sprinkle with sesame seeds on top.

This salad can be served for breakfast - you definitely won’t want to eat before dinner!

"Red, Green, White"

Beijing cabbage salad is very useful, because it contains 2 times more vitamin C and protein than white cabbage. In addition, it is softer, lasts longer in the refrigerator and is easier to chop.

Perfectly combined with mozzarella cabbage and tomatoes, making the dish appetizing and beautiful. Shred half a head of cabbage, remove the tough veins, and chop the top white part of the cabbage even finer. You can not cut the green openwork part, but tear it with your hands, like a green salad.

Put the cabbage in a salad bowl, top with 10 cherry tomatoes cut in half and halves of mozzarella - 10 balls are enough.

Drizzle salad dressing with 2 tbsp. l. olive oil and juice of half a lemon, where you can also add spices - nutmeg, coriander and basil. By the way, the dressing should stand for 5 minutes so that the oil is saturated with the aroma of spices.

This beautiful appetizer is not ashamed to serve even on the festive table!

"Cabbage and Salami"

Kohlrabi cabbage is recognized by doctors as an effective remedy for heart attack and stroke, so from time to time it is necessary to cook dishes with this vegetable.

One of the most successful and delicious kohlrabi recipes is with salami sausage. Yes, you heard right, it pairs amazingly with meats and sausages of all kinds. Despite the fact that kohlrabi has a dense texture, in salads it is very tender, juicy and tasty. Naturally, it must be crushed before preparing raw snacks.

Cut a medium-sized head of cabbage into strips, add a few feathers of chopped green onions. Now cut 150 g of salami into thin strips, put it on the bottom of the salad bowl, and decorate with a slide of cabbage on top. Such a salad with meat filling can surprise guests. Men are very fond of this snack, because it helps to seriously refuel and not think about food for several hours.

"Brussels salad"

Tiny and very elegant Brussels sprouts add an original touch to any dish and are unusually delicate in taste. In addition, they contain many useful substances, thanks to which you can maintain vision, lower cholesterol and improve blood composition.

We offer a sample recipe for fresh Brussels sprouts salad, which goes well with other products. However, it is recommended to boil it slightly for 5-10 minutes so that the leaves are softer. Chop 1 small red onion, cut 2 bell peppers into thin rings, cut 10 cherry tomatoes in half, like the cooled Brussels sprouts. Mix the ingredients, put lettuce leaves on a dish, top with our appetizer, pour over any fragrant oil, garnish with basil and sprinkle with cumin.

It turns out beautiful, tasty and very satisfying!

Cabbage "winter"

Vitamins in cabbage are perfectly preserved during the fermentation process, so many housewives make homemade preparations for the winter. It's nice to remember summer in winter and enjoy a healthy and tasty sauerkraut salad. It goes well with any vegetables, so you can experiment endlessly with sauerkraut!

You can finely chop 400 g of a vegetable, chop the bell pepper into thin strips, and the onion into almost transparent half rings. You can add fresh dill and season with vegetable oil with the aroma of sunflower seeds - you get a delicious snack for boiled potatoes. Instead of onions, you can add leeks, and for piquancy, add a little finely chopped chili pepper to the salad if you like spicy.

Japanese snack

Salad from - one of the healthiest! Everyone knows that kelp is rich in iodine and removes lead and heavy metals from the body. In addition, this algae normalizes metabolism and strengthens memory, so such salads are very necessary for mental workers.

Rinse well 0.5 kg of dried seaweed and boil it for 10 minutes. Fry 300 g of lettuce in vegetable oil, pour in 1 tbsp. l. chicken broth and simmer until the liquid has evaporated. Put the salad in a bowl and fry the seaweed in the same pan - a few minutes are enough. Pour 20 ml of dry white wine and 50 ml of chicken broth into the seaweed, simmer for a few minutes, add 20 g of potato starch and a little sugar or stevia - to taste. Salad doesn't have to be sweet. Bring the mass with seaweed to a boil, cool and put in a bowl with salad.

This savory appetizer will appeal to lovers of healthy cuisine and is suitable as a side dish for fish and seafood.

"Caprice"

Savoy cabbage is a unique vegetable that normalizes blood pressure, heals gums and removes toxins from the liver. It is rich in folic acid, which is beneficial for the nervous system, and helps convert carbohydrates into energy, which is especially important when losing weight.

Savoy cabbage salad will surprise you with its sophistication, and some combinations, such as chickpeas with avocado, only seem unusual. In practice, it is very tasty!

Pre-soak the chickpeas overnight, then drain the water and boil it for an hour and a half over low heat. Cut avocado into small cubes.

Put the savoy cabbage leaves in a salad bowl, top with avocado and cooked chickpeas, add a little grated fresh ginger, the juice of half a lemon and a little fragrant vegetable oil that you like. Decorate the dish with fresh herbs and call the guests!

On the Eat at Home website you will find recipes for delicious cabbage salads with photos and a step-by-step description. These recipes will last you a lifetime, especially if you use all varieties of cabbage, and not be limited to just the usual products. Cook with pleasure!

Detailed description: autumn salad recipe with cabbage from a chef for gourmets and housewives from various sources.

Juicy, slightly spicy, sweet and sour is the “Autumn” salad for the winter with cabbage, bell pepper strips, carrot straws. The addition of a small amount of sugar pleasantly sweetens the dish, and the use of vinegar gives a special flavor to the sauerkraut.
Pickled vegetables can be served for dinner on the third day. By this time, it will be well infused and saturated with each other's juices. In appearance, the appetizer turns out to be very appetizing, thanks to the bright carrot. And if you also take multi-colored peppers, then the dish will be very elegant. Despite the fact that we do not preserve the salad, it is stored in the refrigerator for a long time - a couple of weeks for sure! Serve “Autumn” cabbage salad with fried potatoes or mashed potatoes, as well as with any meat dishes.
For 5 liters of workpiece you will need:

- ½ kg of onion, - 2.5 kg of cabbage, - 0.5 tbsp. vinegar, - ½ kg of sweet pepper, - 60 g of salt, - ½ kg of carrots, - 150 g of granulated sugar, - 1 tbsp. vegetable oil.

Cooking:

We wash all the vegetables at once and begin to slowly cut and chop them. First, let's deal with cabbage. Separate from it the upper thin leaves, which may have dirt or black dots. We chop the rest, for convenience, splitting the head of cabbage. We cut thinly, and along the way, you can cut off thick white veins if the fork is no longer young.
We take out the tail from the pepper. We divide it into 2 parts first. We remove seeds and partitions from the middle. You can additionally rinse to wash off the seeds adhering to the walls. Cut into thin strips
Choose a medium-sized onion head. We take the skin off them. Cut into halves or quarters. And we cut these pieces across to get half rings or a quarter of the ring.
Scrape off the top layer from the carrot. And pass through a grater to prepare a Korean snack. You can, of course, just coarsely grate on a regular grater.

Mix all vegetables. Sprinkle with sugar, add salt. Drizzle with oil and vinegar.

Now mix everything well with a spoon or hands. In the second case, the juice will stand out faster if you press the chopped vegetables a little.

We lay out the autumn salad with cabbage in clean jars.

Cover with lids and send to the refrigerator for a couple of days or for the winter.

You can store the workpiece up to 1 month.

Bon Appetit.

cauliflower salad for the winter

Cooking time: 40

Preparation time: 3

Number of servings: 10 pcs.

Cuisines: Russian

Type of dish: salads

The recipe is suitable for: fasting, dinner, lunch, snack.

Ingredients:

Cabbage salad for the winter

Salad with cabbage and pepper for long-term storage. It's time to prepare an autumn salad for the winter. The salad turns out sweetish, pleasant to the taste. This is a good alternative to sauerkraut.

We choose cabbage as the main ingredient. Of course, this vegetable alone will not be enough to create a colorful masterpiece, and here other vegetables will come to the rescue: peppers, carrots, onions and various spices. Vinegar needs apple, 9%. Ideally homemade.

How to cook a dish step by step with a photo at home

For cooking, you will need cabbage, carrots, onions, sweet feathers, apple cider vinegar 9%, unrefined vegetable oil, salt and sugar.

Wash and clean cooked vegetables. Shred the cabbage.

Pepper cut into strips.

Chop the onion.

Grate carrots on a Korean carrot grater.

Add sugar, salt, oil and vinegar. Mix everything.

Arrange in jars of any capacity. Do not close for 3 days, keep at a temperature of 15-20 degrees, then close with plastic lids. Output 5 liters. Keep refrigerated.

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For salad:

For marinade:

Total:

First you need to prepare separately each of the vegetables. Peel the cabbage, remove the stalk, wash and chop finely. Rinse sweet ripe peppers, clean the contents, rinse under running water, washing off the seeds, and cut into strips ½ cm thick. Peel large onions, wash and cut into half rings. Rinse fresh carrots, peel and grate on a coarse grater or finely chop, as for a Korean salad. Transfer all the obtained components into one bowl and mix.
Next, you need to boil water in a saucepan and cool it. Now you need to add salt, sugar, vinegar and add sunflower oil. Mix the ingredients thoroughly and pour over the vegetables with the resulting mass. Mix everything thoroughly and leave in a cool place to stand for 3-4 hours. Then we lay out the finished salad in jars and remove to cool in a cold place. Autumn salad can become an independent meal, it can be used as a side dish for meat or fish dishes.

Preventing the smell of white cabbage.

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To better digest carrots.

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How to properly dress a salad.

It is necessary to fill the salad with vegetable oil as a last resort, when salt, vinegar, pepper have already been added.

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To make the radish in the salad tastier ...

Radish in a salad will become tastier if you mix it with onions, previously fried in vegetable oil.

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To remove bitterness from onions ...

The taste of raw onions in a salad will become more tender and pleasant if the onion cut into pieces is placed in a colander and poured over with boiling water. All the bitterness from the onion will go away.

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To make sauerkraut salad tastier ...

Sauerkraut salad will turn out tastier if you put slices of tangerine or orange in it instead of fresh apples.

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Calorie content of products that are possible in the composition of the dish

Sweet pepper - 27 kcal / 100g
Carrots - 33 kcal / 100g
Boiled carrots - 25 kcal / 100g
Dried carrots - 275 kcal / 100g
Sugar - 398 kcal / 100g
Granulated sugar - 398 kcal / 100g
Wine vinegar (3%) - 9 kcal / 100g
Vinegar - 11 kcal / 100g
Vinegar 9% - 11 kcal / 100g
Balsamic vinegar - 88 kcal / 100g
Apple cider vinegar - 14 kcal / 100g
Salt - 0 kcal / 100g
Water - 0 kcal / 100g
Onion - 41 kcal / 100g
White cabbage - 28 kcal / 100g
Boiled white cabbage - 21 kcal / 100g
Sunflower oil - 898 kcal / 100g
Refined sunflower oil - 899 kcal / 100g

Read also: Salad the easiest and most delicious recipe

Food calorie content: Bulgarian pepper, Carrot, Sugar, Vinegar, Salt, Water, Onion, White cabbage, Sunflower oil

Hello my dear friends! Today I return to the topic of blanks again. We will consider various recipes for delicious cabbage salads for the winter. Whatever option you make it, it will always be just an amazing snack for all occasions.

You will not believe how much can be made from this wonderful vegetable - ferment in the usual and quick way, pickle, stew, make pies stuffed with it. Yes, many things are possible.

In the cold season, we always lack vitamins and such preparations will not only be in place on any table, but also very useful for our body. Every time you open a jar with such a salad, you will smell the summer and you will become a little warmer.

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

So, all recipes are personally tested and evaluated by my family members and are recommended to everyone, as they are insanely delicious.

Salad "Autumn" from cabbage with bell peppers, carrots and onions for the winter

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

Ingredients (weight is measured in peeled form):

Cabbage - 5 kg
Carrot - 1 kg
Onion - 1 kg
Vegetable oil - 0.5 l
Bulgarian red pepper - 1 kg

Marinade:

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

Cooking:

1. Shred the cabbage. Grate carrots on a coarse or Korean grater. Cut the bell pepper into small pieces. Onion cut into half rings. Put all the vegetables in a deep dish and lightly press to release some of the 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 infused, arrange them in jars on the shoulders and pour the remaining juice evenly. Put the filled jars in a large saucepan, cover with lids and pour water into the saucepan. Water should cover the jars to the middle. Put on fire and sterilize from the moment of boiling from 20 to 40 minutes.

If you have 0.5 liter jars, then 20 minutes will be enough for you. 700 gram jars need 30 minutes of sterilization. It takes 40 minutes for 1 liter cans.

4. After sterilization, carefully remove them from the pot and roll up the lids. Leave the jars to cool at room temperature, and then you can put them in a place to store blanks. You can store such a salad in a cool place, and at room temperature all winter.

Kuban salad of cabbage, cucumbers and tomatoes without sterilization

This is one of the most famous recipes, well, who does not know such a salad. This is just a storehouse of vitamins, because it contains several different vegetables that contain a lot of useful things. When I make this appetizer, I always make a little more so that the rest can be eaten right away. Because while it is being prepared, the smell is simply breathtaking and the appetite rises great.

Ingredients:

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

Delicious winter salad of cauliflower and tomatoes with bell peppers

This appetizer seems to be so simple. But in fact, just a bomb that will explode with incredible and amazing taste in your mouth. I'm already salivating. Try it for sure. From this composition of products, 4.5 liters of salad are obtained.

Ingredients:

Cauliflower - 2 kg
Tomatoes - 2 kg
Bulgarian pepper - 2 pcs
Garlic - 2 heads
Sugar - 100 gr
Salt - 2 tablespoons
Vegetable oil - 1 cup
Allspice peas - to taste
Table vinegar 9% - 10 tablespoons

Cooking:

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 that, 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 clean them from the stalk, partitions and seeds. And then cut them into large pieces, each half into three or four parts. Finely chop the garlic.

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

3. After it boils, add the cabbage. Bring to a boil again, close the lid and simmer for 20 minutes. 5 minutes before the end, add allspice, garlic and vinegar.

4. Arrange 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 in a place for storing blanks.

And to make sure that I'm not lying about its taste, just put a little on your plate for a sample and then you will understand everything.

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

Two of the most popular and favorite snack vegetables in one jar. Isn't this a miracle? Of course, such a salad is a must-try and you will love it from the first time. The composition of the recipe, for convenience, I wrote out, and see the preparation itself in the video.

Ingredients:

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

I also make vinaigrette out of it in the 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 swallow your tongue in general.

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

Why do I call it "five minutes"? Yes, because such a salad is prepared quite quickly and easily. And you can eat it the next day. From the proposed composition of the 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
Onion - 5 pcs
Carrot - 5 pcs
Salt (coarse, without iodine), ground pepper - to taste
Sugar - 1 cup
Vinegar 9% - 1 cup
Vegetable oil - 1 cup

Cooking:

1. Chop 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. Put all the vegetables in a deep bowl, add salt, ground pepper.

Read also: Salad recipe with chicken fillet and champignons

2. Pour vinegar, vegetable oil into a separate bowl and add sugar. Stir well so that the sugar is completely dissolved.

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

4. After that, arrange the vegetables in sterilized jars, properly tamping and evenly distributing the brine, so that there is enough everywhere.

5. Now put a kitchen towel or any other clean cloth in a wide pan at the bottom. Put the jars in there and cover them with lids. Fill it with cold water about two-thirds of the jar and put 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 sterilize the salad, very carefully remove the jars and tighten the lids 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 a Korean version for you. This recipe is especially appreciated by my husband. The salad is quite spicy. For those who like it spicier, it will be just what you need. It is called "Hye" 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
Carrot - 350 gr
Hot red pepper - 1 pc.
Allspice - to taste
Salt - 1.5 tbsp.
Vinegar 5% - 0.5 cup

Cooking:

1. Cut the stalks off the eggplants and put them in a pot of boiling water. Boil them for 6-8 minutes, then remove from the pan and let cool.

2. Then chop the cabbage. Grate carrots with a Korean nozzle. Squeeze the garlic through a press. Peel the hot peppers from the stalk and seeds, and then cut into small pieces. Cut boiled eggplant into cubes. Put all the prepared vegetables in a deep bowl, salt, add allspice peas and vinegar.

3. Using your hands, mix the salad well. Then put into jars and tightly close the lids. Store in a cold place. After 8-10 days, this snack will be ready. You can continue to store it in a cool place or eat it already.

A step-by-step recipe for salad "Hunter" from cabbage for the winter

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. Otherwise, it cannot be!

Ingredients:

Cabbage - 0.5 kg
Carrot - 0.5 kg
Cucumbers - 0.5 kg
Bulgarian 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

Cooking:

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

Pour half of 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 put the tomatoes in the last layer. Pour the second half of the oil on top.

2. Put the pot on the fire and cook covered until boiling over medium heat. This will take approximately 15 minutes. Then you can add salt, sugar, bay leaf, peppercorns and mix 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. Arrange the salad in them, evenly distributing the vegetables and the released juice.

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

If you have cans of 0.5 liters, then 5 minutes is enough. If 1 liter - sterilize for 10 minutes.

5. When the sterilization process is completed, carefully remove the jars and close them tightly with lids. Turn over, wrap and leave for 2-3 hours. Then turn back and leave 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 one is one of my favorites. When it is fully cooked, it will acquire a beautiful and rich beetroot color. In winter, you can cook wonderful borscht from it or eat it with your favorite side dish.

Ingredients:

Cabbage - 3 kg
Beets (medium) - 3 pcs
Garlic - 5 cloves
Carrot - 2 pcs
Bulgarian pepper - 3 pcs
Salt - 3 tablespoons
Sugar - 0.5 cups
Vinegar 9% - 0.5 cup
Water - 3 liters
Peppercorns - 10 pcs
Bay leaf - 3 pcs

Cooking:

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

2. Peel the garlic and cut the cloves into slices or circles. Put it on the bottom in sterile jars. Then pack the mixed vegetables in the same place tightly to the very top, but do not tamp.

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 simmer for 5 minutes, then turn off the heat.

4. Pour the marinade over the vegetables to the top and cover with lids. Let stand like this for 3 minutes, then twist them tightly. Leave at room temperature for a day, and then store in a cool place. You can try it already 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 for yourself. It remains only to stock up on vegetables and start cooking.

Good luck with your preparations! Bye!

Autumn salad © Depositphotos

Salad "Autumn", the recipe of which offers you tochka.net- this is just a mixture of cabbage, carrots and bell peppers, but its taste and appetizing appearance will not leave anyone in your family indifferent. Yes, and guests usually appreciate such an appetizer on the festive table.

getting ready salad autumn is quite easy. By the way, if you want to prepare more vegetables, it is more convenient to use a food processor - this way things will go much faster, and your autumn salad for the winter will surely join the ranks of blanks in a cozy pantry.

Autumn salad - ingredients:

3 kg of cabbage
1 kg carrots
1 kg of bell pepper,
0.5 kg of onion,
250 ml vegetable oil,
100 ml of 9% vinegar,
2-3 tbsp. spoons of sugar
3 art. spoons of salt.

Autumn salad - cooking recipe:

To prepare an autumn salad, choose juicy cabbage and carrots. Choose red and orange bell peppers so that the autumn salad for the winter turns out to be brighter and more elegant. Wash and clean all vegetables.
Shred the cabbage. Grate carrots to prepare Korean carrots. Bulgarian pepper cut into thin strips. Onion cut into half rings.
Place the cabbage in a large bowl, add the salt and rub it lightly with your hands so that it releases the juice. Do not overdo it, otherwise the autumn salad will turn out to be too liquid.
Throw in the rest of the vegetables. Add autumn salt, sugar, vinegar, vegetable oil to the salad and mix well.
Arrange the autumn salad in prepared sterilized jars and cover with lids. Place the jars in a pot of boiling water. Sterilize liter jars for 20 minutes, half-liter jars for 15 minutes.
Then roll up the autumn salad, turn the jars upside down, wrap them in a blanket and leave to cool completely.
Store autumn lettuce in a cool, dark place.

Bon Appetit!

Salad “Kuban”

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

Kuban salad recipe with cabbage for the winter

For those who like to cook some homemade preparations for the winter, it is recommended to pay attention to the recipe for the "Kuban" salad of white cabbage with peppers and cucumbers.

You will need:

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

How to cook:

1. Rinse all vegetables in plenty of water.

2. Peel the cabbage from the upper leaves, chop into thin strips, send to a large bowl, cover with rock salt. Next, knead well with your hands, as soon as juice begins to stand out from it, you can begin to process the rest of the vegetables.

3. Peel and chop lettuce onions in half rings, then chop cucumbers and juicy tomatoes like for salad, then coarsely grate peeled carrots.

5. Send bay leaf, as well as hot pepper, chopped into rings, then add table vinegar, pour peppercorns into the same bowl and mix all the ingredients well.

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

7. Then put a wide saucepan over moderate heat. Send the contents of the bowl into it, with regular stirring, heat the vegetables for several minutes, bring to a boil. Next, pour a little more vinegar into the pan, mix and continue the process of cooking vegetables over low heat under the lid for another eight to ten minutes.

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

Calories per 100 gr. - 78 kcal

Bon Appetit!

Video recipe: Vegetable salad for the winter "Kuban"

Salad “Autumn”

Salad "Autumn" for the winter with cabbage

You can make a sweet and sour, slightly spicy and unusually juicy Autumn salad from cabbage, which, if desired, can be served with boiled potatoes on the third day.

You will need:

0.5 kg. - red bell pepper, onion, carrot
2 kg. - white cabbage
100 gr. - coarsely ground salt and sugar
150 ml. - table vinegar
300 gr. - fragrant sunflower oil

How to cook:

1. All vegetables should be washed in plenty of water and prepared for cutting.

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

3. Peel the red pepper from the core, cut into strips.

4. After that, chop the onion, peeled from the husk, in half rings, then peel the carrots and grate it on a Korean grater.

5. Then all the chopped vegetables should 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 oppression for about three hours, then distribute it into clean jars, pour the remaining juice.

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

Calories per 100 gr. – 89 callas

Bon Appetit!

Video recipe: Salad "Autumn" (cabbage, pepper, carrot) without sterilization

Salad "You'll lick your fingers"

Salad "Lick your fingers" for the winter with cabbage

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

You can use any cabbage for the “Lick Your Fingers” salad, but it is better to give preference to some winter varieties.

You will need:

400-450 gr. - a small carrot
12 pcs. - cleaned large
2 kg. - white cabbage
1 cup - pure water
200 ml. - sunflower oil
2 tbsp. spoons - rock salt
4 tbsp. spoons of 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 sticks, 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 cloves of garlic with a garlic press, then send the chopped vegetables to a wide saucepan, pour the right amount of coarse salt, knead the components well with your hands.

3. Bring filtered water to a strong boil and add granulated sugar to it, pour 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 vegetables with the cooked hot marinade.

4. Leave the vegetables in a hot oil marinade under the lid for two hours, then distribute the “Lick your fingers” cabbage salad in sterilized jars, roll up and put in the refrigerator.

Bon Appetit!

Video recipe: Lick your fingers salad for the winter

Salad "Hunter"

Salad "Hunter" for the winter recipe with cabbage

You will need:

350-400 gr. - small red bell pepper
0.5 kg. - 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. In a large enameled pan, put the peeled carrots, cut into thin circles.

3. Spread the onion on top, chopped in half rings, then cut the washed cucumbers into circles. Put the sliced cucumbers in a layer on the onion, spread the chopped pepper on top, rinse the tomatoes and cut them into small slices.

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

6. Then put the cooked “Hunter” salad into small clean jars, sterilize, roll up hermetically, then turn over, cool completely, put in a cool place for storage.

Calories per 100 gr. - 68 kcal

Bon Appetit!

Video recipe: Salad "Hunter" for the winter

Salad "Solyanka" classic

Salad "Solyanka" for the winter with cabbage - according to the classic recipe

For the winter, you can cook an excellent homemade cabbage preparation - an original, healthy and very fragrant salad, called Solyanka.

You will need:

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

2. Put a thick-walled pan on a medium fire, pour unrefined oil into it, heat it well, then add vegetables from the bowl, simmer them for a quarter of an hour with occasional stirring.

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

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 it to cool completely, then put this cabbage blank into storage.

Calories per 100 gr. - 40 kcal

Bon Appetit!

Video recipe: Cabbage hodgepodge for the winter

In contact with

Among the richest variety of vegetable snacks, 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 an appetizer is made for the winter in jars. An excellent balanced combination of products, coupled with a simple dressing that fits perfectly into this combination, makes the salad a real hit during the cold months. But it is worth noting rightly: this mix is good at any other time of the year. Just try to cook this delicious crunchy snack - you will definitely like it!

We recommend reading: Cabbage salad for the winter

Cooking time - 20 minutes.The number of servings is 4.

Ingredients

If you decide to cook Autumn cabbage salad, then you will not have to look for food for a long time. All components of the snack are simple and uncomplicated. Moreover, during the season of vegetables, the components will also cost you mere pennies. So, get acquainted - here is a 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 cook cabbage salad "Autumn"

The essence of cooking most vegetable snacks is elementary simple. The creation of this appetizing, juicy and crunchy 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 doing white cabbage. The top sheets, which tend to be a little spoiled, are necessarily 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 begin to shred the vegetable. To do this, you should use a special grater. If there is no such device in your household, do not worry. You can just cut the cabbage into small strips.

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

Next, it is recommended to do onions. First of all, it should be cleaned and rinsed in running water. You need to dry the vegetables a little with a paper towel or napkins, after which you can proceed directly to cutting. Onions optimally cut into half rings. The main thing is not to grind too much.

Bell pepper is next. Vegetables must be washed. Then the stalks are cut off from them in a mandatory order. Before cutting, do not forget to open the fruit and remove the seeds from it. Then the prepared sweet pepper should be cut into strips. But again, don't overthink it too much.

Combine cabbage shredder, carrot shavings and onion.

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

Next, you need to mix everything properly and send it to a deep capacious pan.

The resulting vegetable mixture, which in essence is a crispy and very, very healthy Autumn salad, is seasoned with vinegar. Still once more it is recommended to stir.

It remains only to pour the resulting snack with vegetable oil and mix for the last time.

At its core, a mix of vegetables 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 send it to the refrigerator for a couple of hours. Let it marinate. If you plan to make this appetizer for the winter, then lay it out in sterilized jars and seal with lids.

If you decide to cook a salad of cabbage and other vegetables "Autumn", take into account some of the 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.

Never use aluminum utensils to store lettuce. Reaction of metal with vinegar can lead to disastrous consequences for your health. Use only glass containers!

Cabbage, Carrot and Pepper Salad

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

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;
Luchka - 0.5 kg;
Carrots - 0.5 kg;
Parsley - 1 small bunch;
Salts - 2 tablespoons;
Sugar - half a glass.
Refined oil - 350 g;
Vinegar - 3 tablespoons.

I clean the washed vegetables. I grate the carrots, cucumbers, tomatoes and onion shredded in half rings, shredded cabbage, pepper cut into strips. I mix everything in a deep bowl.

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

This cabbage salad is the perfect complement to meat dishes and side dishes.

Salad "Autumn" with rice

A delicious and healthy canned rice salad is an indispensable treat for unexpected guests. He has saved me many times in times like this.

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 cook: I wash the vegetables, dry them.

I cut the peeled onion in half rings, fry until golden brown, add the carrots, peeled and cut into thin strips, with chopped cabbage. Stir and stew vegetables for about 20 minutes.

I grind the peeled tomatoes with a blender until a homogeneous puree, but can be cut into small pieces.

Rice is sorted, washed and poured with boiling water. I leave it to swell for half an hour. Then I send it along with the tomatoes to the rest of the vegetables, add 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 liking.

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

Before serving, I warm up the snack in the microwave or in a pan and enjoy the pleasant taste.

Recipe with zucchini and cabbage

A light and appetizing vegetable salad prepared without sterilization has been a success in my family for many years.

From the indicated amount of ingredients, I 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: I cut the peeled onion into quarters of rings, finely shredded cabbage. I clean the carrots, wash them, rub them on a coarse grater. I mix the chopped vegetables in a deep saucepan, after pouring oil on the bottom, and stew over low heat for 10 minutes.

In the meantime, I rub the zucchini on a coarse grater, send it to the vegetables and continue to stew for another 10 minutes. Then I stir in the sugar and salt and add the pre-chopped tomatoes with a blender. Stir and let simmer for another 10 minutes.

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

"Autumn" appetizer with beets and cabbage in 0.5 l jars

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

For 2 half-liter jars of seaming, I needed:

White cabbage - 700 g;
Beets - 150 g;
Carrots - 150 g;
Garlic - 3 cloves;
Bay leaf - 2 pcs.;
Carnations - 3 pcs.;
A mixture of peppercorns - 1 teaspoon;
Salts - 1.5 tablespoons;
Sugar - 0.5 cups;
Vegetable oils - 0.5 cups;
9% vinegar - 65 ml;
Water - 0.5 l.

The recipe is simple: I remove the upper leaves from the cabbage, wash it, and chop it. Peeled and washed carrots with beets I rub on a coarse grater. I combine the vegetables in a deep saucepan, add the garlic passed through the press to them.

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

Pour the salad with the resulting marinade, stir, leave to infuse under a closed lid for 1 hour, occasionally shaking the contents.

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

Hearty autumn salad with beans

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

Ingredients for capping 4 liter jars:

Cabbage - 2 kg;
Carrots - 1 kg;
Onion - 1 kg;
Tomatoes - 1 kg;
boiled beans - 1 cup;
Lean 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 do home-made preparations like this: washed cabbage without top leaves shred. My tomatoes and peeled onions, cut into cubes. I clean my carrots, rub on a coarse grater.

I mix vegetables in a deep saucepan, add butter, sugar, salt, carcass for about 20 minutes, stirring occasionally. Next, I mix in pre-boiled beans, peppers, bay leaves and continue to stew with stirring for about 20 minutes more.

Before removing from the fire, I pour in the vinegar, leave it to languish for a few minutes, and then lay it out in sterilized jars. I roll it up with steamed lids, turn it over and wrap it up until it cools completely. I use a cellar to store lettuce in jars.

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

Appetizer "Autumn Caprice" - just a feast of taste!

The most delicious preparations are obtained 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;
Salts - to taste.

I make simple and tasty preparations like this: my cucumbers, cut off the ends, cut into longitudinal strips.

I cut the washed tomatoes into small slices.

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

I chop the peeled and washed onion into half rings.

I remove the upper leaves from the cabbage, mine, chop with a thin straw.

Peeled and washed carrots rub on a coarse grater.

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

I must sterilize the salad with cucumbers for 20 minutes, roll it up with boiled lids, turn it over and keep it under the covers until it cools.

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

Details of the preparation of "Autumn" salad for the winter can be found in the video. Bon Appetit!

You will not believe how much can be made from this wonderful vegetable - ferment in the usual and quick way, pickle, stew, make pies stuffed with it. Yes, many things are possible.

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

So, all recipes are personally tested and evaluated by my family members and are recommended to everyone, as they are insanely delicious.

Salad "Autumn" from cabbage with bell peppers, carrots and onions for the winter

Ingredients (weight is measured in peeled form):

Cabbage - 5 kg
Carrot - 1 kg
Onion - 1 kg
Vegetable oil - 0.5 l
Bulgarian red pepper - 1 kg

Marinade:

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

Cooking:

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.

If you have 0.5 liter jars, then 20 minutes will be enough for you. 700 gram jars need 30 minutes of sterilization. It takes 40 minutes for 1 liter cans.

Kuban salad of cabbage, cucumbers and tomatoes without sterilization

Ingredients:

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

Cooking:

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

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

Delicious winter salad of cauliflower and tomatoes with bell peppers

Ingredients:

Cauliflower - 2 kg
Tomatoes - 2 kg
Bulgarian pepper - 2 pcs
Garlic - 2 heads
Sugar - 100 gr
Salt - 2 tablespoons
Vegetable oil - 1 cup
Allspice peas - to taste
Table vinegar 9% - 10 tablespoons

Cooking:

Cut the peppers in half and clean them from the stalk, partitions and seeds. And then cut them into large pieces, each half into three or four parts. Finely chop the garlic.

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

3. After it boils, add the cabbage. Bring to a boil again, close the lid and simmer for 20 minutes. 5 minutes before the end, add allspice, garlic and vinegar.

And to make sure that I'm not lying about its taste, just put a little on your plate for a sample and then you will understand everything.

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

Ingredients:

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

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

Ingredients:

Cabbage - 2 kg
Bulgarian red pepper - 5 pcs
Onion - 5 pcs
Carrot - 5 pcs
Salt (coarse, without iodine), ground pepper - to taste
Sugar - 1 cup
Vinegar 9% - 1 cup
Vegetable oil - 1 cup

Cooking:

2. Pour vinegar, vegetable oil into a separate bowl and add sugar. Stir well so that the sugar is completely dissolved.

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

4. After that, arrange the vegetables in sterilized jars, properly tamping and evenly distributing the brine, so that there is enough everywhere.

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

Delicious salad with cabbage and eggplant without sterilization

Ingredients:

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

Cooking:

1. Cut the stalks off the eggplants and put them in a pot of boiling water. Boil them for 6-8 minutes, then remove from the pan and let cool.

A step-by-step recipe for salad "Hunter" from cabbage for the winter

Ingredients:

Cabbage - 0.5 kg
Carrot - 0.5 kg
Cucumbers - 0.5 kg
Bulgarian 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

Cooking:

3. Prepare clean sterilized jars and boil the lids. Arrange the salad in them, evenly distributing the vegetables and the released juice.

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

If you have cans of 0.5 liters, then 5 minutes is enough. If 1 liter - sterilize for 10 minutes.

Sweet cabbage salad with beets in a jar

Ingredients:

Cabbage - 3 kg
Beets (medium) - 3 pcs
Garlic - 5 cloves
Carrot - 2 pcs
Bulgarian pepper - 3 pcs
Salt - 3 tablespoons
Sugar - 0.5 cups
Vinegar 9% - 0.5 cup
Water - 3 liters
Peppercorns - 10 pcs
Bay leaf - 3 pcs

Cooking:

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

2. Peel the garlic and cut the cloves into slices or circles. Put it on the bottom in sterile jars. Then pack the mixed vegetables in the same place tightly to the very top, but do not tamp.

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 simmer for 5 minutes, then turn off the heat.

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 for yourself. It remains only to stock up on vegetables and start cooking.

Cooking time - 20 minutes.

The number of servings is 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 cook cabbage salad "Autumn"

First you need to prepare all the products.

Without further ado, it’s worth doing white cabbage. The top sheets, which tend to be a little spoiled, are necessarily 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 begin to shred the vegetable. To do this, you should use a special grater. If there is no such device in your household, do not worry. You can just cut the cabbage into small strips.

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

Next, it is recommended to do onions. First of all, it should be cleaned and rinsed in running water. You need to dry the vegetables a little with a paper towel or napkins, after which you can proceed directly to cutting. Onions optimally cut into half rings. The main thing is not to grind too much.

Bell pepper is next. Vegetables must be washed. Then the stalks are cut off from them in a mandatory order. Before cutting, do not forget to open the fruit and remove the seeds from it. Then the prepared sweet pepper should be cut into strips. But again, don't overthink it too much.

Combine cabbage shredder, carrot shavings and onion.

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

Next, you need to mix everything properly and send it to a deep capacious pan.

The resulting vegetable mixture, which in essence is a crispy and very, very healthy Autumn salad, is seasoned with vinegar. Still once more it is recommended to stir.

It remains only to pour the resulting snack with vegetable oil and mix for the last time.

If you decide to cook a salad of cabbage and other vegetables "Autumn", take into account some of the 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.

Never use aluminum utensils to store lettuce. Reaction of metal with vinegar can lead to disastrous consequences for your health. Use only glass containers!

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