Tomatoes with cabbage for the winter in jars and in a saucepan: pickled, salted, lightly salted

Prepared by: Zoya Shunina

08/16/2021 Cooking time: 1 hour 10 minutes

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Marinated tomatoes with cabbage - a two-in-one dish. The vegetables are well saturated with the marinade, the aroma of herbs and spices, giving each other their taste. An excellent appetizer and addition to meat, poultry, and fish.

Tomatoes with cabbage in brine under iron lids

Tomatoes and cabbage in jars in brine, stored for the winter under iron lids, have a very bright taste and are stored for quite a long time.
I'll tell you how to make this product quickly and easily. You will need:

2 kilograms of tomatoes;
kilogram of cabbage;
a couple of carrots;
one bell pepper;
3 cloves of garlic;
3-4 bay leaves;
a pair of dill umbrellas;
6 peppercorns;

Per liter of brine:

a couple of tablespoons of salt;
3 tablespoons sugar;
a teaspoon of nine percent vinegar.

How to pickle tomatoes and cabbage under iron lids:

Rinse all vegetables. Finely chop the cabbage and chop the carrots using a coarse grater.
Cut the bell pepper into strips and the garlic into slices.
Place bay leaf, peppercorns and dill on the bottom of the prepared container. Place the tomatoes tightly, interspersing them with chopped vegetables.
Boil water, add salt, sugar and vinegar to it. Mix well and pour into a jar with a twist.
Cover the jar with a lid and sterilize for 15 minutes. After this, roll up, wrap and wait to cool.

Note: my mother-in-law prepares this recipe for tomatoes with cabbage and apples. It turns out pretty good too! How to pickle tomatoes and cabbage in jars

There is nothing complicated about pickling tomatoes and cabbage in jars. At the same time, the pickles fly away with a bang - my household easily eats a jar in one sitting! Zakatki ideally complement potato or meat dishes.

Products:

2 kilograms of tomatoes;
kilogram of cabbage;
one carrot;
one bell pepper;
three garlic cloves;
4 bay leaves;
a pair of dill umbrellas;
liter of water;
a couple of tablespoons of salt;
3 tablespoons sugar;
a teaspoon of vinegar;
spices to taste.

How to pickle tomatoes and cabbage:

Chop the cabbage and carrots in any convenient way. Cut the pepper into strips and the garlic into slices.
Place bay leaf, dill umbrellas and spices in a sterile jar. Place the chopped vegetables and tomatoes tightly.
Place a pan of water on the stove, add salt and sugar, vinegar. Boil it. After this, pour the hot marinade over the future salted tomatoes and roll them up.

Note: for an interesting taste, you can use any variety of cabbage - white, kohlrabi, cauliflower, red.

The most delicious salad with cabbage, cucumbers and tomatoes

We take:

Cabbage – 700 gr.
Cucumbers, cabbage – 500 g each.
Carrots, onions – 300 gr.
Sweet pepper – 100 gr.
Vegetable oil – 100 ml.
Essence 70% - 2.5 teaspoons.
Sugar – 50 gr.
Salt – 2-3 teaspoons.
Coriander, wig - a teaspoon.
Ground pepper – ½ teaspoon.
Bay leaves - a couple.

Step by step recipe:

Chop the cabbage thinly. Add salt, shake hands, leave on the table to release the juice.

Cut the sweet pepper into strips and place in a saucepan.

Divide the cucumbers into thin slices.

Cut the tomatoes into slices or quarters.

Chop the onion into half rings. Continue adding vegetables to the pan.

Grate the carrots with coarse shavings.

Season the salad with all the spices and seasonings listed in the recipe.

Stir and let stand for 10-15 minutes.

Pour in vinegar and oil.

Add cabbage, stir again. Infuse the appetizer for an hour. During this time, stir the contents two or three times.

Place the appetizer on the stove, wait until it boils, and set the timer for 10 minutes.

After the signal, turn off the burner and distribute the salad among the jars. Roll up, cool and store for winter storage.

Cabbage with tomatoes for the winter - general principles of preparation

Salting, fermenting or pickling cabbage with tomatoes for the winter is much more interesting than simply grinding chopped leaves with salt and carrots. In addition to the undoubted benefits, this preparation option will allow you to get at least seven or eight, or even ten or twelve different flavors of such a seemingly simple dish.

Cabbage and tomatoes for the winter is not as simple as it seems. Various processing methods, spices, herbs, spices, playing with the amount of certain ingredients can give it piquancy, sharpness or softness, enhance the sourness and aroma.

To enhance the aroma and taste of cabbage and tomatoes for the winter, dill seeds, carrots, vinegar, onions and garlic, peppers and herbs are most often used. But if you add bell peppers and horseradish, apples and pickled cranberries to the preparation, the taste of the cabbage will reveal itself brighter, and the dish itself will acquire individuality. If you consider that not only white cabbage, but also cauliflower, red cabbage, Savoy, Brussels sprouts and kohlrabi ripen in gardens, then the number of recipes becomes very impressive.

There are various ways to process cabbage heads. It is chopped, cut into large pieces, cut into squares, and salted with a whole head of cabbage. Tomatoes are taken whole, cut into pieces, cut into rings. Before pickling, vegetables need to be washed and removed from stalks, seeds and peels. Hot-sealed jars should be cooled with the lids down under a warm blanket.

Option 2: Pickled cabbage with tomatoes and bell peppers - quick recipe

Enhancing the taste of the marinade with sweet pepper is a great idea if the appetizer is being prepared for hearty meat dishes.
This cabbage goes well with any side dish, but you should cool it a little before serving. Ingredients :

half a kilo of white cabbage;
four large tomatoes;
small carrot;
one bell pepper (meaty);
half a large onion;
20 gr. Sahara;
a spoonful of fine salt;
three small bay leaves;
a couple of tablespoons of butter;
10 ml of vinegar table solution;
half a spoon of coriander beans.

How to quickly cook pickled cabbage with tomatoes

Step 1:

We split the cabbage in half, then cut it into thin strips.

Step 2:

After peeling, rinse the carrots and coarsely grate them into the cabbage. Lightly add salt and mix with your hands, knead the cabbage a little.

Step 3:

Peel the onion and sweet pepper. After rinsing, cut the onion into thin half rings and the pepper pulp into short strips. Cut the tomatoes into discs no more than 1 cm wide.

Step 4:

Pour the chopped vegetables into the cabbage and mix gently with your hands. Add sugar, the rest of the salt, coriander, vegetable oil and bite. Squeezing lightly, mix everything thoroughly.

Step 5:

Place some vegetable mixture on the bottom of the prepared jars, and tomato wheels on top of it. We repeat the layers until we fill the containers, do not compact too much! Don't forget to place bay leaves between layers.

Step 7:

Cover the filled containers with clean nylon lids and keep them in the cold for up to three days.

Stewed cabbage with tomatoes step-by-step recipe with photos of preparation with carrots, potatoes and onions

Stewed cabbage with tomatoes is a simple homemade dish that is easy to prepare. A simple recipe, a minimum of time and effort - and delicious cabbage is ready! Its undoubted advantage is its low calorie content combined with satiety. Just one serving of stewed cabbage with tomatoes will help you overcome the feeling of hunger, which means no extra calories and no overeating! With such a second course, you don’t have to worry about your figure at all.

In addition to the stated ingredients, stewed cabbage with tomatoes also includes potatoes, carrots and onions. All these vegetables are extremely healthy. Therefore, while enjoying a delicious dish, you will also benefit from its ingredients.

Cabbage stewed with tomatoes can be served both as an independent dish and as a side dish, which can be supplemented, for example, with cutlets. In addition, it can even be used as a filling for cabbage pies and fried pies. In general, stewed cabbage is a universal dish.

Be sure to please your family with this vegetable dish! The recipe for its preparation is given below. All processes are described in as much detail as possible and provided with step-by-step photos.

First of all, let's deal with the onions. We will peel it and soak it in water (this procedure will help not shed tears while cutting the vegetable). So, cut each onion in half, and then cut each half lengthwise into two more parts. We chop each quarter, as in the photo.
Now it's the carrot's turn. Take one large or two medium ones. Peel the carrots with a vegetable peeler and rinse thoroughly with water. Then grate the peeled root vegetable on a coarse grater.
Heat a frying pan and pour in sunflower oil. Then add chopped onions and carrots to the frying pan. Fry over medium heat for about five minutes.
Peel the potatoes and wash them well. Then cut into cubes, as in the photo below.
Place the potato cubes in the frying pan along with the onions and carrots.
Stir the contents of the pan periodically. Fry vegetables over moderate heat.
While the vegetables are simmering in the pan, chop the cabbage. In this case, the cabbage was large, and therefore only half a head of cabbage was used.
Place the shredded cabbage in the frying pan with the rest of the vegetables.
Gently mix the entire contents of the pan from the edge to the center. Try not to let the vegetables fall out onto the stove, otherwise you will be faced with a lengthy cleanup process at the end of cooking.
Now let's get to the tomatoes. Wash them thoroughly and make a cross-shaped cut on top. Then place the tomatoes in a saucepan.
Tomatoes should be poured with boiling water and left in this state for 2-3 minutes. Then the hot water needs to be drained.
After manipulating the tomatoes, it will be easy to peel them. Start removing from the place where we made the cross-shaped cut. Don't forget to remove the stem attachment points on the tomatoes.
Place the tomatoes in a blender glass. You can blend them one at a time, or all at once.
Bring the tomatoes until smooth. Add a teaspoon of salt to the resulting juice and stir well.
Pour the resulting tomato juice into the frying pan with the vegetables.
Mix all the vegetables and leave them to simmer in the pan until all the moisture has evaporated. The fire should be moderate.
We transfer the finished stewed cabbage with potatoes and tomatoes into a storage container, and put the frying pan in the sink. Allow the cabbage to cool before placing it in the refrigerator. This dish can be served both warm and cold. Here, focus on your personal preferences. Bon appetit!

Zucchini stewed with tomatoes

Stewed eggplants with potatoes

Chakhokhbili with chicken

Stewed potatoes with lamb in a slow cooker

Selection and preparation of ingredients

Cabbage contains many vitamins and minerals. Its juice helps strengthen the epidermis, and a large dose of vitamin C improves immunity. It helps to lose weight, cleanse the intestines, removes toxins from the body, promotes liver intoxication and performs many other tasks in the body.

When combined with tomatoes, cabbage enhances its antioxidant properties and becomes even more beneficial for health. Every housewife knows how to salt, ferment and cook cabbage in several ways. But when you get tired of the usual menu, new recipes come in handy.

Did you know? Early varieties of cabbage are not used for pickling and pickling. It becomes soft and loses its elasticity and crunchy properties.

When choosing ingredients, pay attention to the following:

cabbage needs late varieties, and tomatoes must be dense;
the head of cabbage should be dense, fresh, with juicy, elastic leaves; its weight should be proportionate to its volume (if it seems to you that it is too light, it means that drugs were used during cultivation to accelerate growth);
tomatoes - without defects, signs of rot, disease or damage by pests;
greens - not wilted, fragrant.

First you need to prepare the vegetables. The heads of cabbage are cleared of outer leaves, and defects and damage are cut off with a knife. Wash and cut into small pieces. For chopping, you can use either a regular knife or an electric vegetable slicer. The chip width is about 3–5 mm. Tomatoes are sorted out and those that are damaged or showing signs of rotting are put aside. Whole, dense fruits are washed and the stalks are removed. If required by recipe, cut into pieces. But usually whole specimens are used for fermentation. To prepare any, even the simplest salad preparation, you also need spices: garlic, dill, tarragon, cinnamon, hot pepper, peppercorns, grape leaves, currants and others. They will add a special aroma to the sweet and sour taste of the dish. The list of herbs depends on the recipe.

Tomatoes with peppers in sweet marinade for the winter in liter jars

1 hour. 5 minutes. 50 15

A preparation that contains everything that vegetable lovers could wish for. Tomatoes and peppers marinated in a sweet marinade turn out very juicy, sweet and can be stored for a long time.

Cooking time: 35 min.

Cooking time: 10-15 min.

Servings – 10.

Ingredients:

Tomatoes – 1000 gr.
Table vinegar (9%) – 1.5 tbsp.
Garlic – 3-4 teeth.
Bell pepper – 1 pc.
Bay leaf – 1 pc.
Granulated sugar – 1.5 tbsp.
Salt – 1 tbsp.
Black peppercorns – 3-5 pcs.
Sweet peas – 3-5 pcs.
Dill umbrellas - to taste.
Dill sprigs - to taste.

Cooking process:

Wash and completely dry all the tomatoes.
Place chopped sprigs of dill and a few peas of both black and allspice at the bottom of the jar.
Then fill the jar with tomatoes to about halfway, add garlic, pepper, bay leaf and continue filling the jar with tomatoes.
We fill the voids with dill umbrellas and pour boiling water over the entire contents.
Cover the jars with sterile lids and cover with a towel. Let them warm up for 10 minutes.
After this time, drain the water from the jars into a saucepan to prepare the marinade.
Then we pour salt and sugar into it and send it to the fire.
As soon as the marinade boils, pour it over the tomatoes and finally add table vinegar.
We roll up the jars with sterilized lids and leave to cool in a towel to room temperature.

Enjoy your meal!

With aspirin

This recipe has a long history. The taste of canned vegetables with aspirin is called amazing and unsurpassed. Back in the mid-twentieth century, this drug was a very popular preservative; it is still used today, but it is taken into account that preparations with aspirin can be harmful to people who have an individual intolerance to this drug.

In addition, lovers of canned homemade preparations with the addition of acetylsalicylic acid may experience complications with the functioning of the stomach. Although many do not associate their painful sensations with the fact that they ate very tasty pickled vegetables, where the housewife put 1-2 aspirin tablets during preparation in the fall.

Recipe

The calculation of the marinade is made for 1.5 liters of water: salt - 1 tbsp, sugar - 2 tbsp, vinegar 9% - 50 ml, aspirin - 2 tablets of 100 mg.

The quantity and composition of the products corresponds to the previous recipe; the method of preparation can also vary; the form of shredded cabbage can be cut into long strips or into small pieces. The difference between the two recipes is in the composition and amount of acid: the previous recipe uses only vinegar. In this recipe, aspirin is added at the same time as vinegar.

Korean tomatoes are the most delicious recipe for the winter

Delicious and simple preparation for the winter: canned tomatoes with cabbage

This winter preparation has an amazing taste. However, not every housewife knows how to properly preserve tomatoes and carrots for the winter in one jar. These vegetables complement each other well and have amazing taste.

Instead of a conclusion

Believe me, once you prepare this appetizer, you will preserve it every year. The tomatoes turn out tasty, juicy and very meaty, and the proximity to the vegetable salad does not spoil the preparation in any way. The dish is not difficult to prepare, and its taste has no equal. On a holiday table or for every day, with mashed potatoes or any other side dish, a base of cabbage with bell pepper will come in handy.

As for conservation costs, they are minimal. After all, vegetables cost mere pennies during the season. When I calculated the cost of food, the price of one jar came out to be about 20-25 rubles. This is the price for the cabbage salad, and for the tomatoes, and for the marinade. Every housewife has many products for this preservation. Bon appetit!

Source

Cabbage with tomatoes for the winter, marinated in a jar

The simplest option for preparing cabbage and tomatoes for the winter will certainly become one of the most favorite recipes for a novice housewife. This preparation does not deteriorate in room conditions (it can easily stand under a bed or in a pantry for up to two years) and requires a minimum of ingredients and preparation time. And the jars don’t need to be sterilized!

Ingredients:

• medium head of cabbage;
• two kilograms of tomatoes;
• three to four heads of garlic;
• favorite spices and bay leaf;
• 10-15 peas of allspice;
• 9 liters of water;
• three glasses of sugar;
• a glass of coarse or medium salt.

Cooking method:

Rinse the jars well with soda, but do not sterilize.

Chop the cabbage thinly.

Wash the tomatoes.

Put the necessary spices and garlic into the jars, dill if desired.

Layer the cabbage and tomatoes in layers, starting with the cabbage and ending with the same.

Prepare the brine by dissolving sugar and salt in boiling water and boiling for ten minutes. Divide the brine into two pans approximately equally.

Fill the jars with boiling brine twice, add vinegar to the brine the third time, fill completely and seal.

The second pan with brine is needed precisely for the third final filling, in order to supplement the missing amount of liquid.

Option 5: Pickled cauliflower with tomatoes, green beans and carrots

A vinegar solution of the concentration indicated in the recipe is rarely found in finished form.
It is permissible to replace it with 50 milliliters of 6 percent, to which 25 milliliters of clean water are added. Ingredients :

small tomatoes – 10 pcs.;
two handfuls of green beans;
three heads of garlic;
cauliflower forks;
three carrots;
hot pepper – four pods;
a bunch of tender juicy dill.

Per liter of marinade:

two tablespoons of salt;
sugar – 25 gr.;
1000 milliliters of water;
70 ml 4% vinegar.

How to cook

Step 1:

Rinse vegetables and herbs. Peel the carrots and garlic and rinse again. Wash the jars clean with a soda solution and scald them with boiling water.

Step 2:

Separate the cauliflower into individual inflorescences. Cut the garlic cloves lengthwise and cut the carrots into cubes. We pierce the hot pepper pods and tomatoes in several places with a toothpick.

Step 3:

Place a large pot of water on the stove and turn on the heat to maximum. As soon as it boils, add the beans and, bringing to a boil, blanch for three minutes. Place the pods on a sieve or in a colander. In the same water, blanch the cabbage inflorescences for up to two minutes.

Step 4:

When the beans and cabbage have cooled, we begin to fill the prepared jars. We lay out sprigs of herbs and hot peppers along the bottom, then tomatoes, cabbage, garlic and carrots on them, the last one will be green beans.

Step 5:

After boiling water for the marinade, dissolve sugar and salt in it. After cooling, add vinegar and pour the marinade into jars. Covering with nylon lids, we leave the jars in the kitchen for three days, then put them in the cold for four days.

Similar Recipes

Pickled cabbage with tomatoes Pickles and pickled vegetables are plentiful and rich in Russian cuisine. In Rus' they knew how and loved to compose various recipes, and they had to do it year after year, depending on the abundance of fruits. Cabbage is prepared with apples and cranberries, and prunes and other dried fruits or vegetables are placed in barrels.

Pickled red cabbage Preparations made from red cabbage are not very popular, but for good reason. You can get wonderful snacks that will delight you with their brightness and softness. When fresh, cabbage is very tough, which is why it is difficult to eat and is not universally loved. Here is a classic way of preparing vegetables marinated in large pieces in jars. Recipe with sterilization and sealing with iron lids. Ingredients

Pickled cabbage with beets Cabbage according to this recipe is not very easy to prepare, but it stands up well not only all winter, but for two whole years. Recipe with sterilization. Therefore, we immediately prepare a pan in which you can put the jars and pour boiling water up to the hangers. We choose autumn varieties of cabbage, which are not hard, but not completely soft, otherwise the vegetable will become limp. We take fresh and bright beets so that the color of the snack pleases.

Pickled cabbage with vinegar There are no fewer recipes for cabbage than for potatoes. The vegetable is very popular, it is actively used in first and second courses, but snacks made from it are especially successful. There are some that can be made ahead of time and will keep well for weeks or even months. We are talking about pickling with vinegar. Here is a classic recipe for such cabbage with carrots, but below you can find other interesting options.

Pickled cabbage in pieces Preparing pickled cabbage in pieces is more convenient than fermenting it. The product is ready for consumption within a few days, since there is no need to wait for the fermentation process to complete. In addition to clean water, salt and spices, you will need vinegar or citric acid. The ingredients are indicated for two forks of cabbage. Add hot pepper as desired.

Pickled cabbage with cucumbers This recipe is good because cabbage with cucumbers can be stored in jars for two years and even after this time does not change its taste. Vegetables do not acidify, do not spoil, crisp and delight with aroma. Recipe for sterilizing jars. Here is the quantity of products for two 1.5 liter containers. You can recalculate the amount of ingredients to a different volume, increase or shorten the sterilization time. Choose small cucumbers and fresh cabbage.

Preparation recipes

Preparing canned tomatoes and cabbage is not difficult, the main thing is to follow the recipe.

Marinated tomatoes with cabbage and sweet peppers

Tomatoes pickled with cabbage

Marinated tomatoes with cabbage

Marinated tomatoes with cabbage and sweet peppers

Chop the cabbage into large strips approximately 5–7 cm long and 3 mm wide. Cut the bell pepper into strips of arbitrary length.

Place spices at the bottom of a 3-liter jar in this order: 4 pcs. allspice and peppercorns, 2 bay leaves, a sprig of dill, on top of all the spices put a leaf of horseradish, cut into 4 parts.

Next, lay out the vegetables in layers: cabbage, peppers, tomatoes to the top of the jar.

Pour boiling water over the contents of the container and cover with a lid. In 20 minutes. pour the water into a saucepan and boil. Add 30 g of salt and 60 g of sugar per 1 liter of liquid.

Pour the resulting marinade into a jar and add 70% acetic acid in an amount of 5 g.

Roll up the jar with a seaming wrench, turn it upside down and put it in a dark place.

Source

How to quickly make lightly salted tomatoes

The main difference between lightly salted tomatoes and salted ones is that they are not stored for a long time. Therefore, it makes no sense to produce them in large quantities, much less wrap them up for the winter. But they can be prepared very quickly, which can help out if a gala reception of guests is planned the next day, and there are not a lot of snacks on the table.

There are two main methods for making lightly salted tomatoes: using brine and the so-called dry salting method. On average, tomatoes are salted within 24 hours. According to the classic recipe, the process turns out to be somewhat more extended in time, but there are techniques when lightly salted tomatoes can be made in just a few hours.

It is believed that only small and medium-sized tomatoes are suitable for quick pickling, but this is not entirely true. It is perfectly acceptable to use large-sized tomatoes, but they are usually cut into halves or even quarters before salting. For medium-sized tomatoes, it is customary to cut the skin crosswise or pierce them with a fork in several places so that they quickly pickle. Well, the smallest lightly salted cherry tomatoes are cooked quite quickly and without any additional tricks.

Of course, lightly salted tomatoes do not have to live in splendid isolation. In many recipes, sweet and hot peppers, garlic, horseradish, and all kinds of herbs are salted together with them. And the recipe for lightly salted cucumbers and tomatoes is a classic of the pickling genre.

When making lightly salted tomatoes, you can use almost any spices and seasonings that you have on hand. During the summer season, which is rich in green foliage, currant and cherry leaves, dill inflorescences and a variety of aromatic herbs from the garden will come in very handy. In the fall, you can use the leaves and roots of horseradish, and in the winter, mustard seeds, coriander seeds and all kinds of mixtures of dry spices to taste will not be superfluous.

Salad options

As we have already said, there are many salad recipes that use cabbage and green tomatoes. After all, every housewife is a real experimenter in her kitchen. As a rule, they try to share their “inventions” with family and friends. We suggest trying several options and choosing the one that is the most delicious.

Hunter's Salad

It is not known why the appetizer received such a name, because the recipe uses products quite familiar to Russians and nothing related to hunting.

1 kg of green or brown tomatoes;
1 kg cabbage;
2 pods of hot pepper;
10 black peppercorns;
7 peas of allspice;
7 bay leaves;
2 onions;
250 ml apple cider vinegar;
head of garlic;
1 tbsp. l. vinegar essence;
90 grams of sugar;
60 grams of salt.

Cut the washed tomatoes into medium-sized slices, and the onion into half rings. Cut off the tail of the hot pepper. If you want the salad to be very spicy, you can leave the seeds. We also cut the peppers into rings. Shred the cabbage into strips.
Place the vegetables in an enamel container, press down with a small weight and leave for 12 hours.
It is not recommended to use aluminum cookware, since the element comes into contact with food, and this is harmful to health.
The juice released from the vegetables must be drained. Then you need to sugar and salt, add allspice and black peppercorns, bay leaves. Place the container on the stove over low heat and wait for the mixture to boil. Cook for no more than 10 minutes.
Then add apple cider vinegar and garlic. After 2 minutes, distribute the cabbage salad with green tomatoes into jars and immediately roll up. Glass jars and lids should be washed in hot water and soda, rinsed and heated over steam for at least 10-15 minutes.

Green tomato salad is a great addition to any meal.

Vitamin rainbow

We are accustomed to the fact that a rainbow appears in the sky after rain. But this phenomenon can also happen on your table if you prepare a delicious salad with vitamins, where the main ingredients are cabbage and green tomatoes. But the added vegetables will give the appetizer not only a special taste, but also multicolor. Let's give ourselves and our family some pleasure and prepare a Vitamin Rainbow.

Despite the fact that there are many products in the list of ingredients, they are all quite accessible to any Russian:

cabbage – 2 kg;
small green tomatoes – 2 kg;
carrots – 1 kg;
5 heads of garlic;
red or orange sweet bell pepper – 1 kg;
dill and coriander seeds - 4 teaspoons each;
clove buds - 10 pieces;
allspice and black pepper – 10 peas each;
bay leaf – 8 leaves;
vinegar essence - 4 tablespoons;
vegetable oil – 8 large spoons;
salt – 180 grams;
granulated sugar – 120 grams.

Read also How to cook broccoli healthier

Cut the peeled cabbage into checkers and add 2 tablespoons of salt. Grind it to release the juice, add the weight and put it in the refrigerator for a day.
Fill the cabbage with clean water, rinse and drain in a colander.
We wash all the vegetables, then cut the washed and peeled green tomatoes into medium slices.
Remove the husks from the garlic and cut the cloves into two parts.
After peeling, cut the carrots into cubes 0.5 by 3 cm.
Cut off the tails of sweet peppers, shake out the seeds and remove the partitions. We cut them in the same way as carrots.
Add chopped vegetables to cabbage. Mix carefully so as not to disturb the integrity of the green tomato slices.
Place bay leaves and spices in sterile jars, then vegetables.
When the jars are filled, let's make the marinade. Boil 4 liters of water, add sugar, salt, boil again, then add vinegar essence.
Immediately pour the marinade into the jars, and from above to the very neck - vegetable oil.
We roll up the jars with cabbage and green tomatoes, turn them upside down and wrap them in a towel. Leave in this position until the contents of the jars have cooled.

Cabbage salad with green tomatoes is stored perfectly even on the bottom shelf of the kitchen cabinet.

Option with sterilization

To prepare a delicious snack, we need to stock up on:

green tomatoes – 1 kg;
white cabbage – 1 kg;
onion - 2 heads;
sweet bell peppers – 2 pieces;
granulated sugar - 3.5 level tablespoons;
salt – 30 grams;
table vinegar 2 tablespoons;
black pepper - 6 peas each.

Cutting and initial preparation for preparing the salad are similar to the previous option. After 12 hours, drain the juice, add all the other ingredients indicated in the recipe and cook after boiling for 10 minutes.

Place in prepared jars and place to sterilize in boiling water. Roll up and put in a cool place for storage.

Tomato and cauliflower salad with zucchini

Add just one vegetable and the taste of the snack will radically change. In this case it will be zucchini. We have already prepared delicious salads from zucchini with tomatoes , but without cabbage, go to the recipes.

Necessary:

Tomatoes – 0.7 kg.
Cauliflower – 0.5 kg.
Sweet pepper – 4 pcs.
Onion – 4 heads.
Zucchini – 1 pc.
Carrots – 200 gr.
Garlic cloves – 3 pcs.
Salt – 20 gr.
Oil – 60 ml.
Sugar – 35 gr.
Vinegar 9% - 50 ml.
Black pepper - to taste.

Cooking method:

Cut the zucchini, tomatoes, and bell pepper pulp into cubes.
Cut carrots and onions into rings. Cut the cauliflower into florets.
Blanch the cabbage inflorescences for 2-3 minutes in boiling water, then plunge into cold water. Then drain the liquid.
Mix all vegetables except cabbage. Pour in sunflower oil and let it cook.
When the mixture boils, lower the heat. Simmer for a quarter of an hour.
Salt, pepper, add granulated sugar.
Place the cabbage florets into the pan and stir. Continue simmering together for another 7-10 minutes.
Pour into jars, turn over, cool, and store in the cold for winter storage.

Recipes for pickling cabbage

There are many ways to salt cabbage in a bucket for the winter. The main task is to ensure that it is crispy. In the classic version, apart from the main component, carrots and salt, nothing is needed. But there are others, with the addition of spices, vegetables and berries. However, first things first.

Classic version

Ingredients:

cabbage – 10 kg;
carrots – 200 g;
salt – 200 g.

Preparation:

We clean the cabbage forks from wilted leaves and cut them into 4 parts.

Shred the cabbage into thin strips.

Prepare the carrots, wash, peel, and grate.

Mix vegetables in a bowl. Then, first cover the bottom of the bucket with whole cabbage leaves. We transfer them into a container in layers, sprinkling each with salt.

We compact it tightly, cover it again with leaves, and cover it with gauze. We put a plate on it and press it.

Every day we pierce the cabbage right through with a wooden stick, allowing the resulting gases to escape.

Three days later, the snack is ready. To do everything correctly, a recipe with a photo will help.

Pickling cabbage with horseradish root

The appetizer according to this recipe turns out very tasty. In addition, the process will not take much time from the housewife, and the ingredients can be bought at any store. The quantity of products is calculated for a 10-liter bucket.

Ingredients:

cabbage – 8 kg;
carrots – 400 g;
rock salt – 240 g;
horseradish root – 50 g.

Preparation:

We thoroughly wash the pickling container, disinfect it, and pour boiling water over it to eliminate pathogenic microflora in the bucket.

Peel the horseradish root, rinse it, cut it into small slices, and place it on the bottom of the bucket. Cover with cabbage leaves on top. We prepare the cabbage, remove the stalk, and chop it.

Grind the prepared carrots and combine with cabbage.

Sprinkle with salt and knead with your hands so that it gives a little juice. Place the vegetables in a bucket, compact them, and cover with cabbage leaves. We lay a wooden board and bend it on top. (A 3-liter jar of water will do).

Place the contents in a cool place.

We pierce the cabbage daily. Remove the foam formed on the surface. This action cannot be neglected, otherwise the workpiece will deteriorate.

It will take 10 days to complete the process. Salting cabbage for the winter using this recipe is a pleasure. The snack turns out incredibly tasty and crispy.

Cabbage in brine

In every home, recipes for pickling in a bucket are passed down from generation to generation. If you want a crunchier snack, try the cold sourdough method.

Ingredients:

cabbage;
carrot;
black peppercorns;
salt;
sugar;
Bay leaf;
filtered water.

Preparation:

For convenience, cut the forks into 4 parts, remove the stalk, and chop into thin slices.

We pass the pre-peeled carrots through a grater.

We put vegetables in layers in a tub, sprinkling with seasonings each time. To keep it crispy, don't mash it.

To prepare the brine, pour chilled boiled water into a container, add salt and granulated sugar. Mix well, pour the liquid over the cabbage compacted in the bucket.

Cover with gauze and place pressure on a wooden surface. Make sure that the brine covers the cabbage completely.

Leave for 3 days, pierce the workpiece every day two to three times a day, releasing the accumulated air. We remove the resulting foam and wash the gauze without soap.

The delicious appetizer is ready, you can serve it straight to the table, or season it with onions, sunflower oil and a small amount of vinegar.

Cabbage with berries

Now we’ll learn how to pickle cabbage for the winter with cranberries and lingonberries. This can be done the traditional way and with the addition of brine.

Ingredients:

cabbage – 10 kg;
carrots – 200 g;
cranberries and lingonberries – 200 g each;
salt – 200 g.

Preparation:

Carefully place vegetables and berries in layers in a bucket. In this case, we do not compact it so as not to crush them.

Sprinkle with salt.
We lay the products so that the cabbage layer is the last.
On top, as in all variants, we cover the pickling with whole leaves.

This recipe can be slightly modified by adding brine. Otherwise, the principle of operation is similar to the first. Everyone will decide for themselves how to salt cabbage for the winter. Depending on personal preference.

In brine under iron lids

When choosing lids for jars for this recipe, you should take into account that crimped tin lids without additional coating will very quickly begin to oxidize when in contact with an acidic environment. The coating on the lids must be present on the outer and inner surfaces. Then the preserved jars can be stored in a cold room with high humidity. The materials used in the varnish on lids produced in accordance with state standards are environmentally friendly.

Preparing vegetables

A winter vegetable preparation is prepared from medium-sized tomato fruits. They can have a round, elongated plum-shaped, rounded-flat shape. Choose winter white cabbage, with the leaves tightly attached to the stalk. The stalks are removed from the tomatoes, the cabbage is cleared of superficial, limp and contaminated leaves, and compacted areas are cut out. Products are washed. The tomatoes are placed in a colander and left for a while so that the water drains from them and they have time to dry. The cabbage is divided into individual leaves, they are folded into low columns, and cut into squares the size of the tomatoes.

Selection and preparation of jars

Banks are chosen depending on which family the preparations are intended for. For a large family, use 2-3 liter jars. In this case, the products can be eaten in one or two meals. For a family of 2 people, it is better to use 1 liter jars, 1.5 liter jars, so that the rest of the food does not need to be stored in the refrigerator, although the brine in this recipe will not allow the vegetables to spoil in the cold within 3-4 days. The selected jars are checked for chips on the neck, cracks and bubbles on the side surfaces, washed and sterilized along with the lids.

How to sterilize jars in an electric oven

Simple recipe

Ingredients: tomatoes - 2 kg, cabbage - 1 kg, medium-sized carrots - 2 pcs., garlic - 4 cloves, dill - 4 sprigs, sweet peas - 6 pcs., bay leaf - 4 pcs., blackcurrant and cherry leaves - 4 pcs.

Marinade: based on 1.5 boiling water - 2 tbsp. sugar, 1 tbsp. with a heap of salt, 2 tbsp. food table vinegar 9%.

Method of preparation: Place pouring water on the fire and begin to fill the jar. Place 2 cloves of garlic, half the amount of pepper, dill, laurel leaves, currants and cherries on the bottom. Next, lay the first row of tomatoes, a layer of cabbage squares, then again tomatoes, cabbage, remaining seasonings, and garlic.

Pour boiling water in and cover with lids. After 15 minutes, pour the water into the pan, add salt, sugar, and vinegar. After boiling, pour the marinade over the steamed vegetables. The jars must be hermetically sealed with lids, turned over, and left warm for a day.

Tomatoes in their own juice without vinegar: recipes for the winter

Cucumber salad with cabbage and tomatoes

One of the most successful options for winter harvesting. You can take the last, ugly cucumbers.

Compound:

Cabbage - 1 kg forks.
Cucumbers – 1.5 kg.
Tomatoes – 2 kg.
Carrots, onions – 1 kg each.
Granulated sugar – 200 gr.
Salt - to taste.
Table vinegar – ½ cup.
Oil - a glass.

Cooking technology:

Peel the vegetables, cut as desired - into thin strips and cubes. Chop the cucumbers into half rings.
Add seasonings, stir, leave to steep for exactly one hour.
After the timer signal, stir the salad again and distribute into jars.
Pasteurize for 40 minutes. Then seal and cool. Keep refrigerated.