In order to expand the assortment of already prepared vegetables in the banks, we offer new recipes for a wonderful cabbage salad with various vegetables and tell you how to make it to leave this tasty preservation for the winter.
Cabbage salad for the winter with pepper without sterilization
Ingredients:
- white cabbage - 4 kg;
- red bell pepper - 1,5 kg;
- onion - 900 g;
- granulated sugar - 230 g;
- sunflower oil - 450 ml;
- table vinegar - 380 ml;
- kitchen salt - 3.5 tbsp. spoons.
Preparation
Thin shred all the cabbage. Next, we remove the red fleshy Bulgarian pepper from the stems and internal seeds, which is also cut with fine, thin straws. Now also grind the peeled onion (semicircles). We connect all vegetables in a large, wide pan of stainless steel.
In a separate deep container we connect table vinegar with refined sunflower oil. Further, here, add the kitchen salt, fine granulated sugar and a large spoon stir the marinade to dissolve the spices, and then pour it into the vegetables in a saucepan and mix everything thoroughly. Let's let the salad stand for one and a half hours and put it on the hotplate of the included plate. After the appearance of signs of boiling marinade, we count 20 minutes and throughout this time we cook our salad. We distribute the ready-made cabbage salad according to the glass containers fried in the oven and we also seal them with roasted tin lids.
Autumn cabbage salad with cucumbers for the winter
Ingredients:
- cabbage - 3,5 kg;
- Cucumbers - 2,6 kg;
- parsley, dill - 1 bunch;
- onion - 1.2 kg;
- laurel leaf - 6-7 pieces;
- sunflower oil - 230 ml;
- vinegar - 230 ml;
- sugar, salt - 4 tbsp. spoons.
Preparation
For convenience, we divide the kapustin into 4 or 3 parts, each of which is thin and neatly shredded. Cut the cucumbers into two halves, cut them as thinly as possible into half rings and add them to the chopped cabbage. Further we place here large cubes of onions, finely chopped fresh greens and leaves of laurel. On top of all the crushed vegetables, pour out the right amount of table vinegar, then we also introduce sunflower oil. Sprinkle all the fine kitchen salt, and to balance the taste in the same way, we introduce sugar. Stir the salad and leave it for at least 3 hours. Now all the contents of the pot, in equal proportions of the marinade and vegetables, are distributed according to the prepared banks and put each of them for sterilization on a gas stove. After we weld a salad in jars for 18 minutes, seal it sealed and set it to cool under a warm blanket.
Tomato-cabbage salad layers in cans for the winter
Ingredients:
- dense tomatoes - 2.5 kg;
- white cabbage - 2.5 kg;
- fragrant and black pepper - 10-12 pieces;
- Laurel leaf - 5-6 pieces;
- drinking water - 1.5 liters;
- fine sugar - 3 tbsp. spoons;
- cooking salt - 1.5 tbsp. spoons;
- vinegar (9%) - 90 ml.
Preparation
We grind the cabbage, and cut the tomatoes with thin slices using a sharp knife. In the steam-treated jars we put 2-3 peas of two kinds of pepper and 1 sheet of laurel. Further respecting the order of vegetable layers (cabbage-tomato) we fill up to the very top all the banks.
In a small pan, pour the required volume of drinking water and mix it with small sugar along with added cooking salt. We put the brine on the included plate and bring it to a boil, pour in the vinegar and after 30-40 seconds we turn it off. Pour it hot in the filled with vegetables containers, we rearrange them in large pots with water poured into them and sterilize everything on the plate for at least 15-17 minutes. Next, we cork each jar and, placing them on the surface of the covers, we cover with a blanket until the morning.