The most delicious recipes for sauerkraut with tomatoes for the winter

I do it every year!

1. Pickled tomatoes for the winter in jars like from a barrel
2. Red tomatoes pickled for the winter in a pan
3. Pickled tomatoes in a plastic bucket for the winter
4. Pickled tomatoes with mustard
5. Green tomatoes pickled with herbs and garlic
6. Pickled tomatoes with cabbage

Now there are so many different delicacies on the shelves – it’s simply mind-boggling! But, you must admit, sometimes the soul just asks for something simple, folk. For example, pickled tomatoes. I love them to bits! My family and guests love them too. And today I want to tell you how I make pickled tomatoes for the winter in a saucepan, bucket, and in jars.

Pickled tomatoes for the winter in jars like from a barrel

First, I’ll share a recipe for how to ferment tomatoes in jars like barrels. It is better to take small, strong vegetables, ideally the “cream” variety. This is cold pickling in a three-liter jar with a nylon lid.

Ingredients for a 3 liter jar:

• 1.5-1.8 kg of tomatoes;
• 2 leaves of horseradish;
• 6 pcs. black currant leaves;
• 6 pcs. cherry leaves;
• 2 dill umbrellas;
• 6 pcs. black peppercorns;
• 2 pcs. bay leaf;
• 5-6 cloves of garlic.

Brine for pickled tomatoes per 1 liter of water:

• 3 tbsp. spoons of salt (65-70 g);
• 1 tbsp. spoon of granulated sugar (optional).

Advice: it’s better to make more brine, then you’ll have to add more.

1. Wash the jars with soda. Scald plastic lids with boiling water.
2. Place half of the washed spices on the bottom of the jars: horseradish leaves, cherries, currants, dill leaves. Add peppercorns, bay leaf, chopped garlic.
3. Place the washed tomatoes tightly. Sprinkle the remaining spices on top and place a second umbrella of dill.
4. Dissolve salt in boiled cold water (optimally spring water). If you like, you can add sugar. Pour the brine over the tomatoes and cover with a lid.
5. Place the jar in a bright place, placing it in a deep plate. They will start to wander. Add brine as needed.
6. After a day, close the lid tightly and move it to a cool place - a cellar, balcony or refrigerator.

Tomatoes are fermented cold without vinegar for about two months. Check from time to time by taking one to try: red ones will pickle faster, brown and green ones - a little later.

Note: tomato brine is not only a good cure for a hangover, but also an excellent additional ingredient when cooking borscht, pickle, cabbage soup, and solyanka.

How to salt tomatoes in a barrel?

Barrel tomatoes can be prepared at home without a wooden container, because the principle of pickling is always the same: the bottom is lined with spices and herbs, and tomatoes are laid out on top. Next, vegetables and spices are laid in layers until the container is filled, filled with salted brine, covered with a lid and sent to the cellar.

1. When salting in a wooden barrel, it is recommended to steam the container with juniper, rinse with cold water and wipe dry.
2. Brine for barrel tomatoes is the main component of the preparation. To prepare it, you should use only rock salt and spring water. Depending on the recipe, the amount of salt can vary from 600 to 800 g per 10 liters of water.
3. The tomatoes should be packed very tightly so that they are evenly salted and do not lose their shape.

Pickling tomatoes in a barrel - grandma's recipe

Those who decided to try pickling vegetables in a wooden container for the first time can use the classic method, which has helped out more than one generation of grandmothers who knew how to make do with only salt, vegetables, fresh herbs and cold spring water. Thanks to this technology, barrel tomatoes retained a lot of vitamins and acquired an amazing taste.

• tomatoes - 20 kg;
• water - 15 l;
• salt - 900 g;
• black currant leaves - 10 pcs.;
• dill umbrellas - 7 pcs.;
• head of garlic - 1 pc.

1. Place some of the spices on the bottom of the barrel.
2. Place tomatoes on top.
3. Alternate layers.
4. Dissolve salt in water and pour brine over vegetables.
5. Cover with gauze and refrigerate.
6. Barrel tomatoes are a recipe that allows you to take a sample after 3 weeks.

Barrel green tomatoes for the winter - a simple recipe

Most housewives prefer to prepare barrel green tomatoes for the winter. After all, this is not only an excellent way to utilize unripe vegetables, but also to obtain an original, savory and simple snack. For which you need to pour a chilled solution of salt and sugar over the tomatoes and keep the preparation in a cool place for 45 days.

• green tomatoes - 9.5 kg;
• sugar - 450 g;
• salt - 480 g;
• water - 8 l;
• cherry leaves - 10 pcs.;
• dill umbrellas - 5 pcs.

1. Place tomatoes and spices in a barrel.
2. Add salt and sugar to the water, boil and cool.
3. Fill the tomatoes with brine and place under a load.
4. Barrel green tomatoes - a recipe that allows you to taste the preparation after 45 days.

How to cold salt tomatoes in a barrel?

Cold pickling of tomatoes in a barrel guarantees a tasty and healthy product. Potassium, magnesium and many useful substances contained in tomatoes retain their properties only when salted. To do this, place the vegetables in a barrel, fill them with cold brine of salt and sugar, leave them warm and under pressure for 3 days, then transfer them to the cellar.

• tomatoes - 15 kg;
• water - 9.5 l;
• salt - 450 g;
• sugar - 250 g;
• horseradish leaves - 8 pcs.;
• head of garlic - 2 pcs.;
• dill umbrellas - 7 pcs.

1. Place some of the greens at the bottom of the barrel and place the tomatoes on top.
2. Continue styling, alternating layers.
3. Stir salt and sugar in water, pour brine over the tomatoes and place under pressure.
4. Keep the pickles in the room for 3 days. Transfer to cold.
5. Delicious barrel tomatoes can be eaten after 20 days.

Barrel tomatoes with mustard

Those who want tomatoes in a barrel to acquire piquancy and a delicate aroma can cook them in mustard brine. This simple spice will not only add aroma, pungency and completely new taste sensations, but will also act as a natural preservative that protects the product from mold and extends the shelf life of pickles.

• water - 10 l;
• tomatoes - 7.5 kg;
• sugar - 550 g;
• salt - 250 g;
• mustard powder - 90 g;
• bay leaf - 6 pcs.;
• black peppercorns - 15 pcs.

1. Make a brine from water, sugar and salt. Cool, add mustard and spices.
2. Pour brine over the tomatoes.
3. Barrel tomatoes - a recipe in which tomatoes are placed under pressure for 3 weeks.

Tomatoes with cabbage in a barrel - recipe

Pickling tomatoes in a barrel is not only a great way to taste pickled tomatoes, but also to appreciate the taste of other vegetables. So, by adding cabbage, you can easily get a two-in-one homemade delicacy, which doesn’t even require brine: shredded white cabbage, rubbed with salt, will naturally release juice and soak the tomatoes.

• cabbage - 6.5 kg;
• tomatoes - 5.5 kg;
• salt - 350 g;
• currant leaves - 4 pcs.;
• hot pepper - 1 pc.

1. Prick the tomatoes with a fork.
2. Chop the cabbage and rub with salt.
3. Place in a barrel, alternating with tomatoes and herbs.
4. Place a weight on top and leave in a warm place for 2 weeks.

Vigorous barrel tomatoes - recipe

There are many ways to make barrel tomatoes fragrant, juicy and spicy for the winter. Experienced housewives prefer to diversify the taste of pickles with the help of hot peppers and a head of garlic, because to do this you just need to chop the spices, put them in a barrel along with tomatoes, and fill the contents with cold brine.

• tomatoes - 7.5 kg;
• water - 4.5 l;
• roll root - 80 g;
• hot peppers - 3 pcs.;
• head of garlic - 3 pcs.;
• salt - 350 g.

1. Pour cold brine over the tomatoes, garlic and pepper.
2. Leave in a warm place for 3 days. Transfer to cold.
3. Barrel vigorous tomatoes - a recipe in which the preparation will be ready for use in 3 weeks.

Red tomatoes pickled for the winter in a pan

Now I’ll tell you how to make pickled red tomatoes in a saucepan. This method is suitable for those who do not like to wait long.

• 2.5 kg of red tomatoes;
• 10 pieces. cherry leaves;
• 10 pieces. allspice peas;
• 10 pieces. black peppercorns;
• 80 g dill umbrellas;
• 6 pcs. bay leaf;
• 40 g basil sprigs (optional);
• 3 liters of water;
• 60 g salt.

1. Wash the pan thoroughly and rinse with boiling water.
2. We select strong, ripe red tomatoes. We wash them and remove the tails.
3. Place washed dill, basil, laurel and cherry leaves, and peppercorns on the bottom of the pan. Then add the tomatoes.
4. Pour salt into a separate saucepan, fill it with cold water, mix well with a spoon.
5. Pour the solution into a container with tomatoes, press down on top with a plate. Let it ferment at room temperature.

After six days, the pickled tomatoes in the pan are ready. We store them in the refrigerator.

Preparing from simultaneously fermented vegetables

In this case, sauerkraut with green tomatoes is prepared by simultaneously pouring brine over the vegetables. Such recipes are very popular because they do not require additional preparation of vegetables.

For 1 medium head of cabbage we will need:

• 4 medium-sized green tomatoes and garlic cloves;
• 1 bunch of fresh dill and parsley.

We will fill it with brine with the following filling: for 250 ml of water, take 320 grams of coarse salt.

Preparing a container for sauerkraut with green tomatoes. Wash thoroughly and dry.

Cut the cabbage head into 4 parts and blanch in boiling water for 7-8 minutes.

Cut green tomatoes into circles.

Finely chop the greens and garlic.

Prepare the brine. Boil water with salt, then cool.

Place the vegetables in layers in the prepared container, at the same time sprinkling the layers with a mixture of herbs and garlic.

Fill the cabbage with green tomatoes with brine, place the stand and press down.

We stand for three days at room temperature.

https://www.youtube.com/video/b54xntUmnoo

After this, transfer to a cool place for storage.

Tags: bucket, cabbage, pickled, tomato

About the author: admin4ik

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Pickled tomatoes in a plastic bucket for the winter

As you already know, there are different pickled tomatoes for the winter: in a pan, bucket, in jars. If you want to stock up on large quantities, it is very convenient to pickle tomatoes in a plastic bucket for the winter. The taste will be like barrel ones.

• 8 kg tomato;
• 10 pieces. dill umbrellas;
• 10 pieces. horseradish leaves;
• 20 pcs. black peppercorns;
• 10 pieces. allspice peas;
• 8-10 pcs. bay leaf;
• 1-2 pcs. hot pepper;
• 2 pcs. heads of garlic;
• Currant and cherry leaves - to taste;
• 5 liters of water;
• 1 glass of salt;
• 0.5 cups sugar.

1. Take a large bucket (12 l), wash it thoroughly, and scald it with boiling water.
2. Let's prepare all the ingredients: wash the tomatoes, leaves, peel and cut the garlic, hot pepper.
3. Cover the bottom of the bucket with the first layer of leaves and spices. Then add the tomatoes. Next is another layer of spices and tomatoes. And so we alternate until the very top.
4. Heat water in a separate bowl, dissolve sugar and salt in it. Pour the cooled brine over the tomatoes.
5. Cover with folded gauze and place a plate with a weight on top. We keep it in room conditions for about a month, then take it out into the cold. We change the gauze from time to time.

We serve the tomatoes, pickled in a bucket for the winter, chilled.

Option 3: “Assorted” - pickled cabbage with tomatoes and cucumbers for the winter

A rich selection of vegetables in a simple marinade, the appetizer will be spicy and aromatic. Heat the unrefined sunflower oil, not too much, let the aromatic spices warm up in it and cool the aromatic dressing. Add it to cabbage to taste.

Ingredients

• half a kilo of tomatoes;
• four medium-sized cucumbers;
• a small head of juicy cabbage;
• hot pepper;
• three carrots;
• three onions;
• a bunch of fresh dill;
• a sprig of tarragon;
• garlic - two medium-sized heads;
• pepper, black - six peas;
• two bay leaves.
• Per liter of marinade from the corresponding amount of water:
• three tablespoons of salt;
• sugar, beetroot - one and a half spoons;
• table vinegar 9% - a quarter glass.

How to cook

Rinse the head of cabbage and remove the top sheets from it. Cutting it in half, cut out the stalk and shred the cabbage into thin strips.

Separating into slices, peel the garlic. Cut the skin off the carrots in a thin layer and rinse the root vegetables with water. Wash the cucumbers and hot peppers, peel the onions. We wash the tomatoes and pierce the fruits from the stem side several times with a toothpick.

Cut the cucumbers and carrots into thin slices, chop the onion into half rings or quarter rings if the heads are large. Cut the hot pepper lengthwise into four parts and remove the seeds.

In a large saucepan, heat clean water until boiling. Place them in a sieve one by one and place the prepared vegetables in boiling water for a couple of minutes. Dry separately, spreading on clean towels.

Wash the jars clean with soda solution. We wash off the remaining detergent with hot water and treat the container with steam. Place the lids in a saucepan and boil for seven minutes.

We fill the prepared containers in layers with prepared vegetables, placing garlic, hot pepper, dill, bay leaf, and peppercorns cut into slices between the rows. Pour boiling water over the vegetables and leave covered until cool.

Pour sugar and salt into drinking water according to the recommended proportions. Having brought to a boil, add vinegar and boil for two minutes. Pour the vegetables into the jars, cover them with lids and roll them with a seaming wrench. Leave the jars upside down under the blanket until they cool completely.

Pickled tomatoes with mustard

When I want to pickle tomatoes for future use under an iron lid, I roll them up in jars for the winter with mustard. This preservation is suitable for storage in an apartment.

Ingredients for a 3 liter jar:

• 1.8-2 kg tomato;
• 50 g horseradish root;
• 1-2 pcs. dill umbrellas with stems;
• 1 PC. onions;
• 2-3 pcs. garlic cloves;
• 1 tbsp. a spoonful of mustard powder;
• 1 PC. sour apple;
• 1 liter of water;
• 2 tbsp. spoons of salt;
• 1.5 tbsp. spoons of sugar;
• Cherry and currant leaves - to taste.

1. Wash the jars with soda and sterilize them over steam. Boil the iron lids for 5 minutes.
2. We wash all the vegetables, leaves, dill. Peel the garlic, cut the cloves lengthwise into slices. Cut the peeled onion in half. Cut the apple into slices. Peel the horseradish root and cut into pieces. Cut off the stems of the dill umbrellas.
3. Place dill umbrellas, horseradish root, dill umbrellas, and garlic at the bottom of the jar. Next, fill with tomatoes. Fill the empty spaces with apples and onions.
4. Boil water, add salt, sugar, currant leaves, cherries, dill stems. Cook for five minutes and strain.
5. Pour the brine into a jar, cover with a lid, and leave for 15 minutes.
6. Pour the brine back into the pan, boil again and pour in the tomatoes. Add mustard and roll up.
7. Let's roll the jar on the table, then turn it over and wrap it up. Pickled tomatoes for the winter in jars for storage in the apartment are ready.

Stuffed tomatoes per day

Ingredients:

• cream tomatoes – 2 kg;
• mixed greens (dill, parsley, basil, cilantro and celery);
• garlic – 1 large head;

For the marinade:

• table or apple vinegar – 80 g;
• bay leaf – 2 pcs.;
• allspice – 10 peas;
• hot pepper – 5 pods;
• coriander seeds – 2-3 pinches;
• cloves – 4 buds;
• salt – 2 heaped tablespoons;
• sugar – 3 tablespoons (can be replaced with honey).

Peel the garlic and chop finely with a knife.

Wash the greens and chop finely. Combine the crushed ingredients and mix well.

Wash the tomatoes and make a longitudinal cut in each fruit. Coat the inside of each vegetable with the filling.

Place a saucepan on the stove, pour in water, add all ingredients except honey. Boil the prepared marinade, cool slightly, add honey, stir and pour it over the tomatoes.

Cover the workpieces with nylon lids, leave them warm for a day, and then transfer them to storage in the refrigerator.

You can try stuffed tomatoes the very next day after preparation.

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Green tomatoes pickled with herbs and garlic

I am often asked to share recipes for pickling green tomatoes. Of course, they are hard and take a long time to salt, so a great option is to use the recipe in slices. I make them with garlic and herbs, they are delicious!

Tip: you can ferment tomatoes not only in slices, but also cut in half.

• 2 kg green tomatoes;
• 1-2 heads of garlic;
• 1 bunch of celery greens;
• 1 bunch of parsley;
• 1 PC. chili pepper;
• 2 leaves of horseradish;
• 1 liter of water;
• 1 tbsp. spoon of sugar;
• 1 tbsp. spoon of salt;
• 1 teaspoon dry mustard.

1. Wash the tomatoes, cut off the top, cut into quarters or circles.
2. Wash the parsley and celery and chop finely.
3. Wash horseradish leaves and dill umbrellas. Peel the garlic and cut into pieces. We clean the chili pepper from the tail and seeds, cut into rings.
4. Place a horseradish leaf and dill umbrellas on the bottom of a jar or pan. Then lay the tomatoes in layers, sprinkle them with herbs, garlic and pepper rings.
5. Prepare the brine: dissolve salt, sugar, and mustard in a liter of cold water. Stir until smooth and pour the brine over the tomatoes. Cover the top with a sheet of horseradish to protect against mold.
6. Close the lid and put it on the balcony. Check from time to time to see if the brine needs to be added. To do this, we prepare a fresh portion each time.
7. In at least 7-10 days, the tomatoes will be ready. The thicker the pieces, the longer they ferment.

Salad with sauerkraut and apples

The combination of sauerkraut and apple has long been a classic and they are often even fermented together in one jar. Therefore, to make it even more interesting, you can add ham and peas to this classic tandem. It will just be a bomb.

//www.youtube.com/watch?v=rz9TS33vXEw

Ingredients:

• Sauerkraut – 150 g
• Ham – 150 g
• Apple - 1 pc.
• Canned green peas - 100 g
• Leek (or red) - half
• Olive oil

All preparation comes down to cutting the ham and apple into cubes, onion into half rings and mixing all the components with each other. Well, don’t forget about filling with oil. A couple of tablespoons will be more than enough.

Bon appetit!

Pickled tomatoes with cabbage

I want to tell you about another interesting option - how to pickle tomatoes stuffed with cabbage. This is an old Ukrainian recipe, my grandmother loves it very much.

• 3 kg of tomatoes;
• 1.5 kg of white cabbage;
• 1 PC. large carrots;
• 1 head of garlic;
• 10-12 pcs. peppercorns.

1. Cut off the cap of washed tomatoes (ideally the “cream” variety) and scoop out the insides with a spoon into a separate bowl.
2. Shred the cabbage like you would for borscht. Three carrots on a grater. Stir, add chopped garlic. Season with salt, pepper and crush lightly with your hands.
3. Stuff the tomatoes tightly with cabbage and carrot filling.
4. Pour peppercorns into the bottom of a clean pan and place the tomatoes, filling up, in several layers. Place the tomato “entrails” in the free spaces between them.
5. Prepare the brine: mix cold water with sugar and salt. Pour in the tomatoes, cover with a plate, and place the weight. Let them stand in the room for a day, and then move them to the balcony or put them in the refrigerator.
6. After 4-5 days, the delicious aromatic tomatoes are ready.

I suggest you watch another very interesting video recipe on how to ferment tomatoes at home.

331. Pickled tomatoes in cabbage

For a 10-liter bucket: 2 kg of tomatoes • 8 kg of white cabbage • 1 kg of carrots • 2 tbsp. spoons of cumin seeds • 1 tbsp. spoon of mustard seeds • 300 g of coarse salt.

Separate a few leaves and line the bottom of an enamel bucket. Chop the cabbage, grate the peeled carrots on a coarse grater, chop the tomatoes from the stem side. Lay out the prepared cabbage, carrots and tomatoes, sprinkling the tomato layers with salt and the cabbage layers with spices. Cover with clean gauze and leave to ferment at room temperature for 2-3 days, periodically piercing with a skewer and skimming off the foam. When fermentation is complete, refrigerate the container for 4-5 days until fully cooked.

Basic cooking principles

Before you begin the fermentation process, it is important to know the basic subtleties that allow you to make aromatic and crispy cabbage . How can you ferment cabbage for the winter? A barrel is considered the best option for pickling vegetables, since in this vessel the vegetable slices become tasty and crispy.

At home, the fermentation process in tubs is problematic due to the lack of storage space. In this case, the optimal container for sauerkraut is considered to be:

• bucket;
• enamel pan;
• 3 and 5 liter glass jars.

The main thing is to make sure that the container is completely clean, sterile and free of chips . Otherwise, significant harm to health may occur.

Is it possible to ferment cabbage in a plastic bucket?

Plastic containers are considered lightweight and durable. The main drawback is that the vegetable does not turn out so rich and juicy .

As practice shows, you can ferment cabbage for the winter at home in any container except aluminum containers . Lactic acid is produced during cooking. When it comes into contact with aluminum, it oxidizes the container, therefore, the taste of the finished dish will differ significantly.

What kind of cabbage can be fermented for the winter?

Only late and mid-late varieties of vegetables are used . It is easy to distinguish them by their appearance. Cabbage heads are large in size, with a denser structure, coarse and thick leaves. Soft leaves of early cabbage are not suitable for fermentation, as they will become even softer during cooking.

To give a brighter aromatic taste, you can add cranberries, apples, sweet peppers, lingonberries, dill umbrellas, and caraway seeds to the cabbage. These ingredients are used solely as desired. For a crunchier snack, it is recommended to add a few slices of peeled horseradish root.

Why does mucus appear when pickling cabbage?

There are several reasons:

1. The cabbage chosen for pickling is a salad variety that is not suitable for pickling. The slices themselves become not only slippery, but also soft. The preparation differs significantly in taste.
2. Failure to comply with the norms for adding salt (little) and granulated sugar (a lot). It is not difficult to correct this phenomenon: drain the brine and pour the salted liquid over the cabbage again.
3. salt for canning or regular table salt without additives. Iodine can also play a role in creating unpleasant mucus, as it causes fermentation rather than leavening.
4. Failure to comply with temperature conditions . Optimal up to 20 degrees. Store strictly refrigerated.

How many days to ferment cabbage for the winter

It is important to observe not only the time, but also the temperature regime. Cooking cabbage takes from 2 to 4 days , at room temperature (19-20 degrees).

After the time has passed, the salad is put in a cold place for 2-3 weeks at a temperature of 16 degrees, and only then is it placed in extreme cold to stop fermentation.

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Tomatoes pickled in cabbage

Tomatoes pickled in cabbage 1 part red tomatoes, 2 parts white cabbage, 25 g of salt - per 1 kg of vegetables. Wash red dense tomatoes and prick with a fork from the stem side. Remove the top contaminated castings from the cabbage. Place a layer in a container for fermentation

Pickled tomatoes

Pickled tomatoes For 10 liters of cold water - 500 g of sugar, 300 g of salt, 500 ml of vinegar. Fill a 3-liter jar with tomatoes, putting on the bottom: 3 dill umbrellas, 6 cloves of garlic, parsley. Fill the filled jars with well-mixed brine, add 3 aspirin tablets, an umbrella

Tomatoes pickled in cabbage

Tomatoes pickled in cabbage 10 kg of cabbage, 5 kg of tomatoes, 380 g of salt. Wash red dense tomatoes and prick them with a match from the side of the stalk. Chop the cabbage, place it in a container for fermentation: a layer of cabbage, on top of it - a layer of tomatoes with the stalks up, close to each other

Pickled tomatoes with mustard

Pickled tomatoes with mustard Place hard tomatoes in a saucepan, sprinkle the bottom with an even layer of dry mustard. Layer the tomatoes with spices: dill, garlic, allspice, currant leaves, cherries. Pour in brine: 300 g of salt per 10 liters of water. Cover with leaves on top

Herring baked in cabbage

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A hearty salad recipe made from the simplest ingredients

A very simple and satisfying salad, where all the ingredients are ready right away and all that remains is to chop and mix everything. The perfect man's salad. And healthy, and with meat. Well, with mayonnaise, of course.

And if you have doubts about the usefulness of mayonnaise, then try to prepare its homemade version, and you will see that it contains only butter, eggs and mustard - nothing that should be avoided.

//www.youtube.com/watch?v=vVvNKK5YpXs

Ingredients:

• Sauerkraut – 150 g
• Half an onion
• Ham 80-100 g
• Green peas - 1 small jar of 150-170 ml
• Corn - 1 small jar 150-170 ml
• Mayonnaise - 2-3 tbsp.

Well, there is nothing complicated in preparation: mix squeezed cabbage with chopped onions, pieces of ham, corn and peas. Then add mayonnaise, mix and you're done.

The main thing here is not to forget to squeeze the cabbage and drain the juice from the jars, otherwise it will not be tasty at all.

Ingredients

• cabbage
• carrot
• salt

In terms of the amount of vitamins and microelements, cabbage is the leader in winter. When fermented, it is especially useful. As a rule, it is prepared for future use. Every housewife has her own secrets on how to salt cabbage in a bucket for the winter so that it is crispy . With it you can prepare many delicious dishes: solyanka, cabbage soup, vinaigrette, filling for pies and much more. Not to mention that, in essence, this is a ready-to-eat salad that is not subject to heat treatment.

Instant sauerkraut - 8 classic recipes

Friends, autumn is in full swing - it's time to make sauerkraut!
This is not only tasty, but also a very healthy preparation for the winter, because in sauerkraut, vitamin C not only is not destroyed, but, on the contrary, increases, which makes it incredibly beneficial for our health! I bring to your attention a recipe for sauerkraut for the winter - in a jar. To make the cabbage crispy, you need late-ripe heads of cabbage; you can buy this in the store, or even better, pick it from your garden. This is an important point, since young forks will not produce tasty and crispy cabbage.

In terms of cooking time, it will take no more than half an hour, and the cabbage itself will ferment in 3-4 days. It depends on the temperature conditions of your apartment. In a warmer room, fermentation and fermentation processes occur faster and, accordingly, the snack will come up faster.

Now let's look at how to prepare sauerkraut in a jar for the winter...

Basic rules of preparation

An enamel bucket works best. It needs to be washed well with baking soda and dried. Then prepare forks of white cabbage. Make sure there are no rotten leaves on them. Almost every recipe contains carrots; preference should be given to sweet and juicy varieties.

Well, about the main component. If you don’t want to end up with a soft and tasteless product, remember that iodized salt is not suitable. Just regular stone.

It’s not difficult to salt cabbage in a bucket for the winter, but you want it to be crispy. Note to housewives: advice from chefs is to add a little grated horseradish.

Pickled tomatoes without sterilization with aspirin in a 3-liter jar

A favorite recipe not only for me, but also for my close friend who, by the way, shared it with me. I tried it for quite a long time, but just the other day I came across it and am ready to tell you. Now we will cook aromatic tomatoes without sterilization with aspirin. Well, are you ready to start...

We will need:

Calculation for a 3 liter jar

• tomatoes
• horseradish leaf - 1 pc.
• dill umbrellas - 1 pc.
• garlic clove - 1 pc.
• onion - 1 pc.
• black peppercorns - 4 pcs.
• salt - 1 tbsp
• granulated sugar - 4 tablespoons
• citric acid - 1 tsp.
• aspirin - 2 tablets

Preparation:

1. For this type of preservation it is necessary to select good varieties of tomatoes. The fruits should be fleshy and quite dense. Next, we wash them thoroughly; any defects that appear on the skin will not suit us. Therefore, we immediately put this type of vegetable aside.

2. We wash all the grass leaves under running water. Lightly cut them with scissors and place them on the bottom of the washed jar. We also put the peeled onions here; we won’t cut them. Just divide it into two equal parts and add one of the halves to the jar.

3. Add a couple of cloves of peeled garlic and peppercorns. Then carefully lay out the tomatoes. We first pierce each fruit with a toothpick. We compact the fruits together, but without using excessive force.

Then pour boiling water over everything and cover with lids. Leave, as in previous versions, for 15 minutes. After the time has passed, pour the liquid back into the pan and bring to a boil.

At this time, add salt, sugar and aspirin to a jar of tomatoes. Which must be crushed into powder in advance.

So it looks like all the ingredients have been added to the jar, it’s time to start the final stage. At this time, our water has probably already boiled; pour it over all the products that are well packed in the jar. Cover with lids and roll up so that liquid does not leak out when tilted.

Cover the finished pickles with a warm blanket and leave for a day until completely cooled.

Aspirin added to the composition increases shelf life. Many housewives put it in to protect the jar from swelling.

This is such an informative selection that we have. We've covered quite a few recipes today. Many of them are very similar in composition and preparation process, but each contains some kind of zest. Therefore, choose the one you like and get to work.

Until we meet again, dear friends, we will meet you in the next articles, with renewed vigor!

Cabbage pickling technology

Those who are just mastering the skill of preparation will probably be interested in how to salt cabbage in a bucket for the winter so that it is crispy. The traditional method remains unchanged. The main thing is not to ignore a number of basic rules:

1. Wash the head of cabbage, remove a couple of top layers of leaves from it; they will be needed for laying on the bottom of the bucket and for covering the cabbage on top.
2. Chop the heads of cabbage into thin strips with a sharp knife or a special device.
3. Place in a bucket in layers, sprinkle each of them with salt and compact.
4. There is no need to fill the container to capacity; you will need space for the brine, which will flow out during fermentation.
5. On top of the workpiece you need to put whole cabbage leaves, gauze and a wooden circle on them, then bend.
6. The salting process takes place at room temperature. The optimal temperature is considered to be from +18 to + 23° C.
7. The resulting foam indicates the beginning of fermentation. We delete it.
8. Twice a day, you need to make punctures in the cabbage to the very bottom with a wooden stick. Letting the gases escape.
9. As soon as the foaming stops and the brine becomes clear, the cabbage is ready to eat.
10. You need to store it in the refrigerator, cellar or on the balcony, if we are talking about the winter period. You can leave it in a bucket, or put it in glass jars.

How to make a delicious and crispy snack

There are a lot of recipes for making sauerkraut in a bucket - each housewife has her own secrets for fermenting the vegetable. Most often they resort to dry salting, but there are recipes when the workpiece is filled with brine. All these options will also be discussed further.

Classic recipe

In the classic version, cabbage is fermented with a small amount of carrots and salt . Carrots contain natural sugars that speed up the fermentation process, so there is no need to use granulated sugar. In most cases, this white vegetable is quite juicy, so it is fermented in its own juice without using water.

Ingredients:

• cabbage - 3 kg, shredded (about 3.5 kg forks);
• carrots - 300 g;
• salt - 3 tbsp. l. no slide.

Advice! Don’t take too many carrots, one large one will be enough. If you do not use this root vegetable at all, the finished salad will be bitter.

The cabbage needs to be chopped. Ideally, the pieces should be of medium thickness, about 5 mm . It is convenient to use special knives with two blades for these purposes. Grate the peeled carrots on a coarse grater.

Place chopped vegetables in a large bowl and add salt . With clean hands, crush the contents of the dish well so that the juice begins to release (salt will speed up the process of juice separation). You can mash the cabbage on the table, and then put it in a saucepan.

Place the mashed vegetable mixture in an enamel bucket and tamp it down firmly with your hand (or a masher). Apply in portions and press down. When the vessel is filled to the top, enough juice will already be released to completely cover the entire cabbage.

Important! To ferment in a bucket, pressure must be used so that all the vegetables are covered with liquid. Place a plate on top and place any weight on it (a stone, a jar of water or a tomato).

In the first hours, it is important to place the workpiece in a warm place so that the fermentation process begins . To activate this process, you can place a container with vegetables in warm water (about 30 degrees). And then just leave the cabbage to ferment in the kitchen, maybe not far from the stove, for 3 days.

To avoid bitterness in the finished dish, you need to release the gases that form . To do this, twice a day, remove the plate and pierce the cabbage with a wooden stick to the very bottom in several places. At the same time, you will see bubbles of carbon dioxide coming out. After a day, the brine will become cloudy and foam will appear, this is normal, don’t worry.

Recipe Variations

Cabbage is prepared not only by pickling. Marinades and brines give vegetables different flavors.

With bell pepper and carrots

More vegetables in the composition - more benefits and vitamins. This salad will not only be a tasty addition to your diet, but will also strengthen your immune system in the winter.

Ingredients:

• cabbage - 2 kg;
• sweet pepper - 400 g;
• carrots - 400 g;
• onion - 400 g;
• vinegar 9% - 100 ml;
• coarse salt - 40 g;
• sugar - 50 g;
• sunflower oil - 200 ml.

Step by step recipe:

1. Remove the top leaves from the head of cabbage.
2. Finely chop, sprinkle with 1 tsp. salt, knead.
3. Grind carrots on a coarse grater.
4. Peppers are cut into strips.
5. The onion is cut into half rings.
6. Mix all the vegetables.
7. Add the remaining salt, vinegar, oil, sugar and stir.
8. Place in clean, sterilized glass jars and seal with metal lids.
9. Store in a cool place.

In brine

Ingredients:

• cabbage - 2 kg;
• bell red pepper - 200 g;
• onion - 200 g;
• carrots - 400 g;
• water - 800 ml;
• salt - 40 g;
• sugar - 20 g;
• black peppercorns - 5 pcs.;
• bay leaf - 2 pcs.

Cooking steps:

1. To prepare the brine, add salt, sugar, bay leaf, and black peas to boiling water.
2. The cabbage is chopped.
3. The carrots are chopped on a coarse grater.
4. Peppers are cut into strips.
5. The onion is cut into half rings.
6. The vegetables are mixed and placed in clean, dry jars without compacting.
7. Pour the cooled brine over the vegetables.
8. Place the jars without lids in the refrigerator for 48 hours.
9. Close the containers and keep in the refrigerator for another 2 days.

With mustard seeds

Mustard seeds give the dish an original taste and increase the shelf life of the product.

Ingredients:

• cabbage - 3 kg;
• sweet pepper - 800 g;
• carrots - 500 g;
• salt - 3 tbsp. l.;
• sugar - 1 tbsp. l.;
• mustard seeds - 0.5 tbsp. l.

Cooking steps:

1. The cabbage is chopped.
2. The carrots are chopped on a coarse grater.
3. Peppers are cut into strips.
4. In a separate container, mash the cabbage.
5. Add salt, sugar, mustard seeds. Stir and let sit until juice forms, about 1 hour.
6. Mix all the vegetables.
7. Place in clean, dry jars.
8. The jars are stored open in the refrigerator for two days.
9. Closed containers are placed in a cool place.