Delicious, vitamin-rich cabbage salad for the winter is quite easy to prepare at home. There are several variations of the white head preparation, in combination with various vegetables and spices. Such a salad will help out in the cold season, strengthen the immune system and simply diversify the diet.

This recipe is one of the easiest to make. It consists of simple components in small quantities, giving together an amazing-tasting snack.

The easiest way to prepare cabbage salad for the winter.

Prepared salad from:

• cabbage of winter varieties - 2 kg;
• carrots - 8 pcs.;
• garlic cloves - 12 pcs.;
• water - 1 glass;
• vegetable fat - 1 cup;
• granulated sugar - 200 g;
• salt - 2 tbsp. l.;
• vinegar - 18 tbsp. l.

The main product is chopped, the carrots are peeled and grated. Pass the garlic through a press, mix with vegetables and knead well with your hands. For those who do not really like spicy snacks, the amount of garlic can be reduced.

Separately, in a container, boil water for the marinade, add salt, granulated sugar and vegetable fat to it. When the spices are dissolved, it is necessary to turn off the fire under the pan, pour vinegar into the water and pour the vegetables with brine. They should be soaked in marinade for about 120 minutes. After the salad is laid out in clean sterile jars and rolled up with lids.

in Korean

Korean cabbage salad has a pronounced sweet and sour taste and a characteristic spiciness, which appears due to hot peppers.

To prepare an appetizer, stock up on:

• white cabbage - 3 kg;
• carrots - 6 pcs.;
• bell pepper - 5 pcs.;
• onions - 3 pcs.;
• garlic - 1 head;
• hot pepper - 3-4 pcs.;
• salt - 6 tbsp. l.;
• sugar - 15 tbsp. l.;
• vinegar 70% - 4.5 tbsp. l.;
• ground black pepper - 1.5 tsp;
• vegetable fat - 21 tbsp. l.

If the cabbage has damaged or dark leaves, they must be removed and the vegetable itself washed. Then it is chopped with a knife and folded into a large container. Grind an orange root vegetable on a grater for Korean carrots and pour it into a saucepan with cabbage. Chili peppers can be cut into circles or strips, removing the seeds first. Protect your hands with rubber gloves before handling spicy vegetables.

Spices, salt are poured to the vegetables in the container, and they are thoroughly mixed with their hands so that the cabbage releases the juice. After that, sweet pepper is added to the pan, chopped into strips and onion and garlic fried in oil (fry vegetables for no more than 2-4 minutes). Everything is mixed, laid out in sterile jars and sterilized for 8 minutes.

How to cook cabbage salad for the winter without sterilization?

Despite the fact that this cabbage salad is being prepared for the winter without sterilization, you can not be afraid that the lids will swell or explode.

• white cabbage - 2 kg;
• ripe tomatoes - 1 kg;
• carrots - 300 g;
• Bulgarian pepper - 300 g;
• garlic - 70 g;
• sugar - 5 tbsp. l.;
• vegetable oil - 150 ml;
• kitchen salt - 3 tbsp. l.;
• vinegar - 80 ml.

Tight forks should be cut into strips, carrots into thin circles, pepper strips, tomatoes into cubes or circles. Garlic cloves should be passed through a garlic press. Mix everything, add spices, oil, sugar. Simmer over moderate heat for at least 35 minutes, until vegetables soften and juice appears. A few minutes before the end, vinegar is poured in. The finished hot product is laid out in sterile jars, sealed and carefully wrapped until it cools completely. After the jar can be taken to the pantry or cellar.

In jars with bell peppers and tomatoes

A delicious, slightly spicy vegetable delicacy can be prepared from:

• white cabbage - 2 kg;
• sweet pepper - 6 pcs.;
• chili peppers - 1-2 pcs.;
• carrots - 3 root crops;
• onion - 3 pcs.;
• tomatoes - 6 pcs.;
• vegetable oil - 130 ml;
• water - 100 g;
• sugar - 3.5 tbsp.;
• salt - 3 tsp;
• vinegar - 140 ml;
• spices;
• greenery.

Cabbage, preferably elastic from winter varieties, chop, chop carrots on a grater for cutting “in Korean”. Peppers are cut into strips, tomatoes - into half rings. Onions - rings, all vegetables are put in a large saucepan, mixed with spices, oil, water and vinegar. Mix everything, add fresh parsley leaves and a little cumin.

While the salad is marinating (at least 3 hours), wash and sterilize the jars. Then the vegetable mixture is laid out in containers and sent for sterilization for 40 minutes. After the jars are sealed, wrapped in several blankets until completely cooled. A couple of weeks after cooking, the cabbage salad for the winter in jars will be ready.

With carrots and onions

According to this recipe, the cabbage turns out to be tender, crispy, perfectly combined with any meat side dish, cereals or mashed potatoes.

The dish is prepared from:

• fresh cabbage - 450 g;
• sweet colored pepper - 130 g;
• carrots - 1 medium-sized root vegetable;
• onions - white or red;
• salt - 1 tsp;
• sugar - 40 g;
• vinegar essence - a little more than 1 tsp;
• warm boiled water - 125 ml;
• vegetable fat - 50 ml;
• black pepper and allspice peas - 7 pcs.

First, rinse and peel the cabbage, carrots, onions and peppers. After the vegetables are chopped in any way and stacked in a large container. Sugar, salt, vinegar essence diluted with water are added to them. The salad is laid out in sterile jars with a volume of 0.5 liters and sent for sterilization, for about 35 minutes. After cooking, the jars are twisted, wrapped with the lids turned down.

Pickled cauliflower for the winter

Beautiful, white, juicy cauliflower will look beautiful as an appetizer on a dinner or holiday table. There are several options for harvesting this vegetable for the winter. One of the most delicious salads is pickled cabbage with mustard seeds.

It is prepared from cauliflower (1.9 kg) and marinade, consisting of:

• water - 8 glasses;
• vinegar - 1 cup;
• salt - a couple of tablespoons;
• sugar - 80 g;
• mustard seeds - a couple of teaspoons with a slide;
• black pepper and allspice peas - 4 pcs.;
• curry seasonings - 1.5 tsp and turmeric - 1 teaspoon;
• bay leaf (placed 1 in a jar).

Cauliflower is disassembled into small inflorescences, poured with boiling water and boiled for 4-7 minutes. In sterile jars with a volume of 0.5 l, spread out 1 bay leaf and a dill sprig, put hot boiled cabbage on top.

To prepare the marinade, mix everything in a container, except for acetic acid and curry. Boil, wait for the spices to dissolve, at the end add vinegar and seasoning. Pour the cabbage in jars with marinade, cork, turn the lids down and, after cooling, put in a cool place.

Fresh cabbage salad - very tasty in a jar

Spicy, with sourness and bitterness, fresh cabbage salad will not leave anyone indifferent.

It is prepared on the basis of:

• heads of cabbage - 4 kg;
• carrots - 800 g;
• onion - 800 g;
• bell pepper - 800 g;
• apples - 400 g;
• salt - 70 g;
• vinegar - 180 ml;
• vegetable fat - 80 ml.

The main vegetable is chopped, carrots are rubbed on a coarse grater, apples and onions are cut into cubes, peppers are cut into strips. Vinegar is mixed with oil, salted, sweetened with sugar. Vegetables are mixed, seasoned with brine. Everything is laid out in sterile jars and rolled up with lids.

With green tomatoes

An excellent vitamin vegetable salad that is easy to prepare at home.

To prepare it, stock up:

• green tomatoes - 1.2 kg;
• cabbage - 1.2 kg;
• onions - 3 pcs.;
• Bulgarian pepper - 3 pcs.;
• sugar - 120 g;
• vinegar - 270 ml;
• black and allspice pepper in peas - 6 pcs.;
• salt - 40 g.

From the declared amount of products, 4 jars of 0.5 liters of salad are obtained. The preparation of dishes from washing and cutting vegetables begins. Cut the tomatoes into slices, chop the cabbage, cut the onion into cubes, and cut the pepper into strips. Everything is mixed in a container, salted and left for 10 hours under pressure.

Drain the juice from vegetables, add seasonings, sugar, vinegar. Boil on fire for about 10 minutes, arrange in sterile jars. Sterilize for about 12 minutes, then roll up the lids and turn over, covering with something warm.

Salad "Solyanka"

Such a salad will help out in the cold season, saving money and time.

It is prepared from:

• white cabbage - 800 g;
• onions - a couple of pieces;
• sweet bell pepper - 1 large or 2 small fruits;
• fresh tomatoes - 6 pcs.;
• tomato paste - 80 ml;
• sugar - a couple of tablespoons;
• vinegar - 30 ml;
• spices and seasonings;
• sunflower oil - 0.5 tbsp.

Finely chop the tight elastic cabbage, cut the onion and pepper into strips. In order for the salad to end up looking beautiful, it is advisable to take vegetables of different colors. Cabbage is folded into a large container, filled with water, covered with a lid and stewed for about 5 minutes. Then add the rest of the vegetables, salt, sugar, butter and chopped tomatoes without skin to it. Tomato paste, spices are added next, and the salad is cooked over low heat for 35 minutes. At the end, vinegar is added, the vegetable mixture is laid out in jars, sterilized for 10 minutes and closed with lids.

To prepare food, you should stock up:

• cabbage - 2.9 kg;
• tomatoes - 3 kg;
• onions - 1.8 kg;
• cucumbers - 1.6 kg;
• carrots - 1.8 kg;
• pepper - 900 g;
• sugar - 400 g;
• vegetable oil - 200 ml;
• bay leaf - 1 piece per jar;
• pepper.

The main component is washed and chopped into thin strips. The carrot is rubbed on a grater, the pepper is cut into small squares. Cucumbers with onions are chopped into cubes, tomatoes are blanched and grated.

The dish is prepared from:

• cabbage - 0.5 kg;
• cucumbers - 3 pcs.;
• onions - 2 pcs.;
• bell pepper - 300 g;
• tomato - 350 g;
• hot pepper - to taste;
• parsley - a couple of branches;
• dill - a few branches;
• sugar - 60 g;
• salt - 3.5 tsp;
• vegetable fat - 80 ml;
• apple cider vinegar - 4.5 tbsp. l.;
• laurel and peppercorns.

Cut the cabbage with a knife, put it in a large container and knead it well. Cucumbers cut into strips, pepper and onion into small strips. Mix everything, add chopped tomatoes, sugar and salt, oil and vinegar. Can be seasoned with hot pepper, cumin, garlic.

At the bottom of sterile jars, put lavrushka, greens, fill with a vegetable mixture. Sterilize for 12 minutes, close with lids and remove to cool. Such a dish can be prepared as a snack at any time of the year, using varieties of vegetables, seasoning with various spices.

Cabbage is one of the most favorite products of nutritionists and people who monitor their health and figure. And not in vain, since cabbage contains a large number of substances necessary for the human body. By preparing the most delicious salads with cabbage for the winter, in addition to an appetizing snack, you also get a storehouse of vitamins.

This salad recipe is the fastest and easiest, since it contains only two vegetables from vegetables, cooking does not take much time. But this fact does not affect the taste and quality of salting.

Products:

• 1 kg. cabbage;
• 600 gr. carrots.

Ingredients per liter of marinade:

• 750 ml. distilled water;
• 250 ml. grape vinegar;
• 15 grams of sea salt;
• 9 grams of sugar.

Cabbage salad for the winter in jars:

1. Rinse and sterilize all jars, lids and food that may be useful for salting. Clean the cabbage from dry and damaged leaves and chop into thin strips. Cut off the skin of the carrots, cut in the same way as the cabbage, or grate on a grater with medium-sized holes. Next, put them together in a deep enameled bowl, mix the contents and press them tightly (you can do it with your hands, but only clean ones).
2. Pour water and other products from the second list into any container, mix and hold on fire for eleven minutes. Pour the prepared liquid into the dishes for cabbage. Infuse the salad at room temperature for a couple of days, placing oppression on top. For example, a plate, and on top of it a jar of water, which will put pressure on the cabbage and squeeze out the juice from it. After two days, remove the oppression and put the salad in jars along with the marinade.
3. Place a dish large enough for the necessary ingredients with water on the fire, initially covering the bottom with a white cloth. Carefully arrange the salad and hold for fifteen minutes on fire. Remove the jars of salad from the water and tightly tighten the lids of any kind (with a clip, twisting, and so on).
4. Wipe and place under a thick cloth. After eighteen hours, take the salad rolls to storage.

Salad with cabbage for the winter with tomatoes

Because of the products used in this recipe, the salad is very bright and colorful. Having prepared it, you will provide yourself with an appetizing dish that will decorate even the festive table.

Compound:

• 1.5 kg. cabbage;
• 1 kg. fresh tomatoes;
• 2 onions;
• 850 gr. grams of cucumbers;
• 1 head of garlic;
• 700 gr. carrots;
• 1 sheet of dried laurel;
• 20 ml. sunflower oil;
• 40 ml. grape vinegar;
• 60 gr. finely ground table salt.

Salad for the winter from cabbage with tomatoes:

1. Remove the upper leaves of the cabbage, cut into pieces and set aside the head of cabbage (we will not need it). Shred it into straws a couple of millimeters thick. We wash and clean the carrots, rub on a grater. We cut clean cucumbers and tomatoes into half rings four millimeters thick. Peeled onions, cut rings on the floor, and garlic - very finely.
2. We put all the chopped products in a bowl, salt, pepper, mix and leave for fifteen minutes. Place laurel leaves on the bottom of the jars, then we pack the salad on them, and pour oil and vinegar on top. As in the recipe described above, sterilize the twists, just be careful, otherwise the products will fry in oil and twist tightly.
3. Wrap the lettuce jars in a thick cloth, placing them on closed lids first. After twenty hours of cooling, store in storage.

Fresh cabbage salad for the winter

This salad in preparation is extremely simple and ideal as an original appetizer. All you need to do is cut, mix and cook the vegetables that are part of this blank. Having done all this, you will get a dish with a unique taste and unique juiciness.

Salad Ingredients:

• 1 kg. cabbage;
• 750 gr. sweet pepper;
• 2 medium onions;
• 1 kilogram of tomatoes;
• 350 grams of carrots;
• 50 grams of table salt;
• 100 grams of sugar;
• 200 ml. sunflower oil;
• 100 ml. fruit vinegar.

Sweet cabbage salad for the winter:

1. Chop the heads of cabbage, prematurely washed and peeled from damaged leaves, into slices, put in a bowl, pour a small amount of sunflower oil and simmer over medium heat. Then put there clean, peeled and passed through a grater carrots. Mix the products and continue to simmer until the cabbage softens, remembering to mix.
2. While stewing the cabbage, peel and cut the onion and pepper into small cubes. Wash the tomatoes, remove the stalks and pass through a meat grinder or blender. Set the heat to medium on your stove and add the onion, pepper, sunflower oil to the salad and sauté. Then pour in the tomato puree and, after boiling, simmer for another twenty minutes, stirring thoroughly to avoid burning.
3. A couple of minutes before full readiness, add the remaining ingredients in the recipe. Arrange the salad in sterile jars. Disinfect the pickling in the steam bath and close the lids. Place them under a heavy cloth to cool for twenty-seven hours, then store them in storage.

Cooking cabbage salads for the winter

This salad has a rich burgundy color. In addition to eating salad as a separate snack, it can be added to borscht as a dressing, which will reduce the cooking time.

What ingredients are needed for this salting:

• 1 head of medium-sized cabbage;
• 1 beet;
• 1 carrot;
• 50 grams of table salt;
• 2 heads of garlic;
• 45 grams of sugar.

Marinade products:

• 1 l. distilled water;
• 4 tablespoons of fruit vinegar;
• 120 milliliters of sunflower oil;
• 70 grams of sugar;
• 4 bay leaves;
• 40 grams of table salt;
• 4 peas of allspice;
• 3 grams of black pepper.

Salad with cabbage for the winter cooking recipes:

1. Wash all the products from the list above, and disinfect the containers in a way that is comfortable for you. Cut the cabbage and peeled beets into thin strips, also grate the peeled carrots, and chop the garlic into small pieces. Put all this in a deep container in layers, first cabbage, then beets, carrots and garlic. Sprinkle the topmost layer with sugar and salt, and leave it for two and a half hours.
2. Place a container with distilled water over medium heat, put the products from the marinade list there and boil for sixteen minutes, stirring frequently. Pour the salad with the finished composition, press down with oppression (two liter jar of water or salt) and keep it like this for two days.
3. Pack the infused salad in jars (you can mix it before that), sterilize and tightly tighten the lids. Wrap the prepared jars with spins in towels, and after twenty-five hours put them in storage.

Cabbage salad for the winter diner recipe

Such a salad is a prominent representative among its fellows. Bright, rich flavors and shades that distinguish it from the whole variety of salads.

Ingredients:

• 1 medium head of cabbage;
• 4 pieces of medium-sized carrots;
• 13 grams of spices for carrots in Korean;
• 2 heads of garlic.

Brine:

• 1 liter of distilled water;
• 20 ml. 9% grape vinegar;
• 4 tablespoons of table salt;
• 170 ml. sunflower oil;
• 3 bay leaves;
• 1/2 teaspoon chili pepper;
• 70 grams of granulated sugar.

Cooking salad with cabbage for the winter:

1. Rinse the necessary products and disinfect containers and containers. Peel the upper leaves of the cabbage and chop into strips, peel the carrots and grate it, and finely chop the peeled garlic. Put these products in a bowl, sprinkle with Korean seasoning, mix and leave for twenty-seven minutes. Then package the salad in jars.
2. Put the ingredients for the marinade in any deep container and boil for fourteen minutes. Pour the contents of this dish over the containers with blanks. Sanitize the twists using the example of the first recipe and carefully tighten the lids.
3. Place the blanks under a warm cloth for fourteen hours, then put them in a cold and dry place.

Cabbage salad with pepper for the winter

Cabbage, celery and other ingredients in this dish combine wonderfully and create a sweet-and-salty salad that absolutely anyone will love.

Composition of ingredients:

• 2 medium heads of cabbage;
• 4 medium leeks;
• 5 tomatoes;
• 6 pieces of bell pepper;
• 3 carrots;
• 3 tablespoons of table salt;
• 250 grams of sunflower oil;
• 150 ml. 6% wine vinegar;
• 100 grams of granulated sugar.

Cabbage salad with pepper for the winter:

1. Wash all the products from the list above, and disinfect jars and other utensils in the best way for you. Remove the upper layers of cabbage and cut into thin slices, grate the peeled carrots, and chop the pepper, free from seeds and substrate, into strips. Cut the tomatoes and leeks into rings.
2. Put all these ingredients together with the rest in a container, mix and infuse for thirty minutes. Then transfer them to jars along with the resulting juice. Sterilize and seal them.
3. Fold the resulting pickles into a thick blanket, and after twenty-two hours spread them around the store.

In addition to the unforgettable taste, hunting salad with cabbage for the winter contains many vitamins that our body needs so much. When preparing cabbage salad with bell pepper for the winter according to the recipes described above, you get excellent preparations that are good as a side dish for main dishes, as well as separate snacks.

In winter, any person needs to consume more vitamins, minerals and other useful substances. Fruits and fresh vegetables are not always affordable, but you also need to make up for the lack of necessary elements. Conservation is considered an alternative. Cabbage with pepper for the winter is not only pleasing to the eye, but is also considered a real storehouse of vitamins. Each component of the preparation complements each other, emphasizing the originality and sophistication of taste.

Recipe "Quick and tasty"

Cabbage with bell peppers is a wonderful fragrant snack for the winter in combination with boiled or fried potatoes. A tasty preparation is well stored in the refrigerator, but it is recommended to eat it within 2 months.

Products:

• cabbage - 3 kg;
• sweet capsicum - 550 g;
• onion turnip - 0.55 kg;
• non-iodized salt - 60 g;
• granulated sugar - 75 g;
• bite 6% - 1/4 cup;
• oil - 25 ml;
• unrefined oil - 20 ml.

Operating procedure:

1. Rinse the cabbage forks, cut out the stalk and remove the surface leaves. Chop straw.
2. Wash the root crop, remove the skin and cut it like a cabbage. Rinse the sweet pepper, remove the seed box and chop into slices.
3. Peel the onion, rinse, cut into strips. To eliminate bitterness, clean heads are recommended to be placed in the refrigerator for half an hour, or when shredding, regularly moisten the knife in ice water.
4. Put the cabbage in a large saucepan, add salt for canning, sugar and stir well, making light pressing movements. As soon as the cabbage has started up the juice, pour in the vegetable oil, lay out the other components, mix well.
5. In half a glass of warm, boiled water, dissolve the acid. Pour the finished marinade into the vegetable mass, stir.
6. Rinse the jars, dry them in the oven and pack the vegetables tightly, spilling the marinade. Close with plastic or screw-on metal lids and refrigerate for up to 7 days. After the time has elapsed, the salad can be served on the table.

with celery

The dish is interesting. A feature of the bright salad is celery, which gives a certain piquancy. This option will not appeal to everyone and will appeal to everyone. In order not to be upset about wasting vegetables, it is recommended to initially prepare several jars for testing. Consider a step-by-step recipe for cabbage with bell peppers and carrots.

Products:

• sweet pepper pods - 0.75 kg;
• cabbage - 0.75 kg;
• carrots - 0.6 kg;
• onion turnip - 0.45 kg;
• celery (root) - 75-175 g;
• oil - 1 cup;
• sugar - 120 g;
• non-iodized salt - 25 g;
• vinegar 9% - 60 ml;
• fresh herbs optional.

The cooking process will be like this:

1. Rinse all purchased vegetables (except onions), peel and chop into medium-sized straws. For convenience, it is allowed to use a grater for vegetable salads. Cut the onion into half rings, provided that the heads are large.
2. Combine prepared vegetables in a separate container. Arrange tightly in clean, prepared jars. Pour the oil into a saucepan, boil, remove from the stove. Pour in acid, add canning salt, granulated sugar and spices. Stir until the ingredients are completely dissolved.
3. Pour in marinade and seal tightly with plastic lids, put in the refrigerator. You can eat salad after 7 days or leave it for the winter. It is important that the vegetables have time to soak in the fragrant filling and brew.

Pickled appetizer with sweet peppers and carrots

The preparation is tasty, healthy and perfectly complements any dish. Cabbage salad with bell peppers and carrots for the winter is bright, colorful and, importantly, fast-cooking. In winter, opening a jar of treats, you can get enough of vitamins and feel the taste of summer.

Products:

• cabbage - 6.5 kg;
• carrots - 3 kg;
• sweet pepper - 2.5 kg;
• salt for canning - 100 g;
• dill seeds - 30 g;
• filtered water - 1.2 l;
• a glass of vinegar 9%;
• salt for marinade - 25 g;
• granulated sugar - 25 g;
• lavrushka;
• carnation;
• simple black pepper and sweet peas.

1. Rinse vegetables, peel. Cut the cabbage into cubes or long slices, chop the carrots on a grater, slice the pepper.
2. Pour cabbage into a large saucepan, add dill seeds. Mix with light massaging movements. Cover and leave for several hours, during which time the cabbage will release the juice and will be ready for further preservation.
3. Squeeze the vegetables from the juice, drain it into a separate saucepan. For the marinade, you need about one and a half liters. If the required amount of brine is not collected, then you need to add plain water.
4. Pour salt for canning, granulated sugar and stir. Bring to a boil over medium heat, regularly removing the foam, pour in the acid and remove from the stove.
5. Tamp tightly into sterile jars, pour boiling brine. Cover, put sterilized for half an hour. Roll up tightly, turn over. After cooling, remove to the cellar.

Snack "Sauerkraut"

Cooking sauerkraut with bell peppers and onions differs from the traditional sourdough method. First you need to prepare the following products:

• cabbage - 2.3 kg;
• sweet pepper - 0.4 kg;
• onion turnip - 0.25 kg;
• carrots - 250 g;
• sweet peas - 5 pcs.;
• black pepper - 13 pcs.;
• laurel - 2 pcs.

• pure water - 0.8 l;
• non-iodized salt - 60 g;
• granulated sugar - 25 g.

Pour the liquid into the saucepan, add the ingredients and dissolve, bringing to a boil. Remove from fire and cool. Let's move on to the preparation of vegetables:

1. Peel and rinse vegetables. Cut the cabbage into strips and put in a saucepan, slightly crushing. Carrots and sweet peppers - in strips, and onions - in rings and add to the mass along with seasonings, mix thoroughly.
2. Wash jars, dry in the oven. Arrange the prepared vegetable mass tightly in glass jars, fill with chilled brine.
3. Cover each container with gauze and place it on a plate, as the brine may spill out of the container during fermentation. Leave for 7 days in a warm place, piercing the cabbage daily and releasing excess air.
4. After the time has elapsed, close the workpiece with plastic lids, put it in the cold.

Salad "Autumn"

A simple, easy option for cooking cabbage with peppers and other vegetables for the winter in jars. Almost all components are crispy. You can store it in the cellar or in the cupboard in the kitchen.

Products:

• tomatoes - 0.6 kg;
• cucumber - 0.3 kg;
• cabbage - 0.7 kg;
• eggplant - 300 g;
• carrots - 0.2 kg;
• capsicum sweet pepper - 0.3 kg;
• onion turnip - 200 g;
• non-iodized salt - 15 g;
• granulated sugar - 50 g;
• oil - 55 ml;
• table vinegar - 60 ml;
• laurel - 2 sheets;
• black pepper - 13 pcs.;
• sweet peas - 3 pcs.

Action algorithm:

1. Rinse the vegetables and remove the parts that are unsuitable for eating. Cut the eggplant into cubes, put in a suitable bowl, sprinkle with salt, mix and leave for half an hour.
2. Shred cabbage, carrots. Put in a convenient basin or pan, sprinkle with salt and mix with crushing movements until the juice is released.
3. Chop the onion into slices, and sweet pepper into strips, cucumbers and tomatoes (0.25 kg) into slices. Scald the rest of the tomatoes with boiling water. Remove the skin and grind with a blender.
4. In addition to the tomato paste, mix all the vegetables together. Pour in granulated sugar, canning salt, spices, oil and acid. Stir, cover and leave for 2 hours.
5. Put a container with vegetables on the stove, pour in the chopped tomato. Stir and cook for a quarter of an hour at medium heat.
6. Arrange on clean, processed banks, roll up and turn over.

With cabbage and green tomatoes

Salad allows you to quickly decorate the festive table. The appetizer is rich in fresh and fortified, crunchy vegetables. Salad cabbage with bell pepper for the winter is fragrant, pleasant in taste, allowing you to surprise relatives and friends.

Products:

• green tomatoes - 250 g;
• cucumbers - 0.3 kg;
• cabbage - 0.45 kg;
• sweet capsicum - 0.25 kg;
• carrots - 170 g;
• onion turnip - 130 g;
• garlic - 3 cloves;
• fresh herbs - 15 g;
• salt not iodized to taste;
• essence - 10 ml;
• oil - 60 ml.

The actions will be the following:

1. Rinse and peel all vegetables. Cut carrots and cabbage into slices, onions, tomatoes, peppers into cubes. Peel off the skin of the cucumbers in a thin layer and cut into thin sticks. Rub the garlic until pureed.
2. Combine all prepared components in a separate container, salting abundantly. Leave for 60 minutes, during which time the vegetables will soften.
3. Set the container with the contents on the fire and bring to a boil. Pour in acid and oil, mix, turn off the heat. It is recommended to warm up the salad in this way in small portions.
4. Tamp on processed jars, sterilize for a quarter of an hour. Carefully remove the container and seal tightly. Turn over, and after cooling, remove to a cold place.

Appetizer with hot and sweet pepper

Cabbage can be used winter and medium varieties. It is better not to take the summer version, since preservation differs significantly in taste. Heads of cabbage are selected dense, juicy.

Products:

• capsicum - 0.3 kg;
• cabbage - 800 g;
• carrots - 250 g;
• garlic - 2 cloves;
• chili - 1 pc.;
• table vinegar - 30 ml;
• vegetable oil - 55 ml;
• granulated sugar - 35 g;
• non-iodized salt - 25 g.

On a cold winter evening...

1. Rinse the cabbage forks, peel, remove the stalk, chop with a knife. Place in a bowl and sprinkle with sugar and salt. Mix with rubbing motions. Cover and leave on the kitchen counter while you prepare the rest of the ingredients.
2. Chop peeled carrots into strips. Peel the sweet pepper from the seeds and cut into slices, and the chili into rings. Grind the garlic to a puree state. Put the ingredients in a container with cabbage, mixing thoroughly.
3. Dissolve the acid in 60 ml of clean boiled water. Pour in the oil and vinegar solution, mix thoroughly. Put under the press and leave warm for 3.5 hours. After the time has elapsed, the workpiece can be eaten.
4. Arrange in jars, roll up and put in a cold place.

Aromatic, sauerkraut

Products:

• cabbage - 5.5 kg;
• sweet pepper pods - 0.7 kg;
• carrots - 0.45 kg;
• non-iodized salt - 100 g;
• mustard seeds - 3 tsp;
• cumin - 1 tsp

Operating procedure:

1. Prepare the cabbage: rinse, remove the stalk and chop into strips. Remove unsuitable skin from carrots, cut into thin sticks. Remove seeds from peppers, cut into strips.
2. Combine all prepared ingredients in a large saucepan with plenty of salt. Arrange in sterile jars, tamping tightly. Place under load. During fermentation, it is necessary to regularly pierce the cabbage so that excess gases come out.
3. It is also important to remove the resulting foam from the surface. Otherwise, the snack will be bitter. Cabbage is fermented at a temperature of 20 degrees for 3-4 days. Stored in a cold place. If sauerkraut with peppers and carrots is not removed in time in a cool place, the salad will turn sour.

Spicy vegetable salad

A good snack for a feast at any time of the year. The originality of taste and the awakening of appetite is due to bright seasonings. The amount of added spices can be reduced or added to your liking.

Products:

• cabbage - 4 kg;
• carrots - 1.2 kg;
• sweet pepper - 1.3 kg;
• onion turnip - 1.2 kg;
• granulated sugar - 200 g;
• non-iodized salt - 100 g;
• vinegar 9% - 100 ml;
• carnation - 4 inflorescences;
• hops-suneli - 2 tsp;
• cinnamon - 2 tsp;
• laurel - 4 sheets.

Cooking process:

1. Rinse the cabbage forks, remove the top leaves and chop into thin strips. Peel the carrots and cut into rings 3 mm thick. Peeled capsicum, onion cut into half rings.
2. Place all prepared vegetables in a bowl. Mix with light kneading movements. Tamp the vegetable mass tightly in sterile containers. Fill with boiling water and leave for a quarter of an hour. Filter the liquid and bring to a boil. Pour the containers again and leave for a quarter of an hour.

Have you tried pickled cabbage and sweet bell pepper salad? Powerfully charged with vitamins and simply delicious.

Canned cabbage with sweet peppers for winter storage

Fruits in the winter months are quite expensive, but we need to nourish the body. There are canned vegetables to help us.

But vegetables simply laid out in jars do not differ in taste, the appearance is also not particularly attractive. But all this is decided with pepper, together its ingredients make up a pleasant color scheme and are a real storehouse of vitamins.

To taste, each salad ingredient complements the other and emphasizes in general. Making such a salad is not difficult for an ordinary housewife.

To prepare a winter salad, you need the products themselves, sterilized salad jars, a little time.

I think you know that preservation with two ingredients is not enough, and there are quite a lot of them in various variations of coleslaw and bell peppers. If you want to surprise your family with different tastes of the same dish, I advise you to pay attention to such a component as vinegar.

Vinegar is a common thing when making preserves. You can use different types of vinegar to give your salad a new flavor. Apple, wine, malt, and also rice. Each of them will add one or another shade to your salad, make each jar unique in taste. Experiment!

In order for your salad to live longer and retain all the vitamins, you need to follow simple, but very important rules.

• Always thoroughly rinse and prepare food.
• Storage containers must be washed and sterilized.
• Always keep an eye on the amount of ingredients, a slight disagreement with the recipe is not terrible, but going too far with salt or vinegar will make the dish inedible.
• After conservation, the salad will need to be hidden in a cool place. Will it be a refrigerator or a cellar - it doesn’t matter

The easiest and most delicious recipe for canned cabbage with pepper

We will need:

• 2.5 kg of white cabbage. In size, this is an average stripped fork
• 0.5 kg of Bulgarian sweet pepper. I advise you to choose peppers of different colors and as bright as possible
• Onions - 0.4 - 0.5 kilograms
• Table salt - 2 tablespoons without peas
• Sugar - 3 tablespoons without slides
• Vinegar 3% - 75 ml. 7% - 45 ml
• Refined sunflower oil - tablespoon
• Unrefined vegetable oil - 1 tablespoon

Wash cabbage, clean it. We remove the stalk, chop with a thin straw with a cross section of 4-5 millimeters. Carrots are also washed, peeled, three on a Roco grater. Wash peppers, cut into quarters. So it will be more convenient to remove the stalk with seeds. I also advise you to cut off the white inner pulp. We cut the pepper either into thin strips or into triangles with equal sides about a couple of centimeters.

Cut the peeled onion into half rings or a feather. Another tip, before cutting the onion, rinse it under cold water. And when cutting, moisten the knife in water. This will save you to some extent from unplanned shedding of tears.

Before mixing all the ingredients, it is necessary to grind the cabbage, not forgetting to salt and add sugar, until a small amount of juice appears. Next, add vegetable oil, lay the remaining vegetables.

Now you need to dilute the vinegar with warm water in a ratio of 1 to 2 and pour it into the vegetables. Then mix thoroughly.

The vegetable mixture is placed in sterilized jars, compacted a little. Put the blanks in a cool room, after a week you can enjoy a bright and tasty salad.

Salad in instant jars

You will need:

• 1 kg white cabbage
• Bell pepper pods 300 grams
• 2 medium sized carrots
• Garlic - 1 medium clove
• Vinegar 9% - 45-50 milliliters
• Vegetable oil - 80 milliliters
• Sugar - 50 grams
• Salt - 25-30 grams

Prepared by chopping "into noodles". Grind carrots on a grater.

Mix cabbage with sugar, salt, mix, squeeze a little until juice appears. Add chopped peppers and carrots.

We also add garlic to vegetables. It can either be squeezed through a garlic press, or simply chopped finely. In the latter case, it will be more convenient if you crush the garlic with a knife before cutting.

In the resulting vegetable mixture, add vinegar, diluted in warm water, in a ratio of one to two. Add sunflower oil, mix well.

The next step is to put the resulting salad in sterilized jars, then put it in the cold. Salad can be tasted within 5-6 hours after preparation. But the longer it sits, the tastier it will be.

Winter salad with carrots

This salad is very similar to the previous ones at first glance, but there is one difference.

Ingredients:

• 1 kg white cabbage
• 2 root vegetables of medium-sized carrots
• 3 medium turnip bulbs
• One and a half to two faceted glasses of sunflower oil, odorless
• Vinegar 9% - 150 milliliters
• Sugar - 200 grams
• Salt - 50 grams
• Allspice (if you like)

We will prepare vegetables in the same way as in other options. Pour mixed vegetables with vinegar, mix evenly, pack in sterilized jars. Do not forget about the juice released from the cabbage. We also send it to the salad.

Heat sunflower oil in a pan to a boil, add two large spoons to each jar.

Next, you need to sterilize the jars with the already prepared salad. To do this, cover the jars with lids, put in a wide bowl with boiling water. Keep each jar in boiling water for about 15 minutes. Then we take out the cans, roll them up properly, let them cool, hide in the cold. Here we have such a very tasty cabbage salad for the winter.

Cabbage with peppers and onions, marinated in jars

Ingredients:

• 1.5 kg cabbage
• 2 medium onions
• 2 small carrots
• 2 large fleshy bell peppers
• Tablespoon without a top of salt and granulated sugar
• 80 milliliters of 9% vinegar
• Allspice - 5-6 pieces
• laurel leaf

Vegetables are prepared, cabbage and pepper are cut into strips. We cut the onion into feathers, and three carrots on a vegetable cutter or grater. Mix all vegetables.

Pour the vegetables with the resulting marinade, mix well.

In a sterilized jar at the bottom, lay the peas of pepper and bay leaf. Put the salad on top, tamping it a little. This is how we got another delicious cabbage salad.

Bulgarian pepper stuffed with cabbage

Do you want to surprise your loved ones with unusual preservation? Then I think this recipe is for you.

Ingredients (per 3 liter jar):

• Bulgarian pepper - 7-10 large peppers
• 1 kg cabbage
• 2 not too big carrots
• Onion - 250-300 grams
• Garlic - 3 large cloves
• Parsley - a small bunch
• Vinegar 9% - 250 milliliters
• Half glass of sugar
• 1.5 tablespoons of regular salt
• Allspice - 5-6 peas
• laurel leaf
• Water - 750 milliliters

Peppers must be washed, carefully cut the stalk, freed from seeds and white pulp.

For the salad filling, it is necessary to cut the cabbage into thin strips, chop the carrots on a grater, chop the onion into half rings, and finely chop the garlic and parsley. Let's mix everything.

The last step is to prepare the marinade. Mix sugar with salt in water, pour in vinegar. Bring to a boil and pour over our peppers. After we sterilize the jars in boiling water for about fifteen minutes, close them under the lids.

It remains to hold the jars wrapped in something warm and wait until they cool slowly, after which we hide them in the cold for storage.

Delicious salad with tomatoes for the winter

We will need:

• 1.5 kg cabbage
• 1 kg red tomatoes
• 1 kg bell pepper
• 3 large carrots
• 3 large turnips
• Vinegar 9% 100 milliliters
• Half a glass of sugar
• Salt - 80-100 grams
• Vegetable oil - 100 milliliters

Cut the prepared peppers with cabbage into thin strips, cut the tomatoes into medium-sized slices. We grind the carrots on a grater. We cut the onion with feathers.

Don't forget about the advice on slicing onions at the beginning of the article.

For the marinade, mix vinegar, sugar with salt, add vegetable oil. Pour the resulting mixture over the vegetables, leave to infuse for 2 hours. Next, we shift the salad into a saucepan, simmer for about half an hour after boiling.

We put the finished mixture in clean and dry jars, roll under tin lids. After we let them brew under a warm blanket.

Such goodies-usefulness can be prepared for a long winter. When cooking, remember to use the tips for different types of vinegar and don't be afraid to play with spices.

Bon appetit!

White, red, colored, kohlrabi ... Here it is, the queen cabbage - a delicious and indispensable vegetable in winter salads, the main character among the blanks! And what a benefit! What is sauerkraut rich in vitamin C. However, you should not limit yourself to harvesting only sauerkraut or pickled cabbage for the winter. Every housewife, of course, dreams of preserving all the benefits of the autumn harvest for the winter, but it would also be nice to make the cooking process much easier in the cold season. What to do in this case? Of course, close delicious salads for the winter from cabbage. They are always ready to help. Imagine that you have prepared some kind of side dish, got a cabbage salad prepared for the winter, and now - a hearty and light lunch or dinner is ready.

It is wonderful that cabbage salads for the winter can be made with the addition of various vegetables: tomatoes, cucumbers, eggplants, carrots, onions, sweet peppers, mushrooms and rice. Dill, parsley, herbs and spices are an integral part of any cabbage salads for the winter, they give them a special piquancy and extraordinary taste. With proper processing, salads can be stored for a very long time. Do not deny yourself this pleasure, replenish your stocks, try to prepare cabbage salads for the winter.

Salad "Cabbage in sauce"

Ingredients:
3 kg of cabbage
2 kg of tomatoes,
500 g carrots
500 g sweet pepper,
100 g garlic
½ stack vegetable oil,
10 tsp salt,
¾ stack. Sahara,
¼ tbsp 6% vinegar.

Cooking:
Wash tomatoes, carrots, sweet peppers and garlic, peel and pass through a meat grinder. Then add oil, vinegar, sugar and salt. Bring the mass to a boil. Shred the cabbage and dip it into the boiling sauce. Stir and cook for 25 minutes. Arrange the hot salad in sterilized jars and roll up.

Ingredients:
2.5 kg cabbage,
600 g tomatoes,
800 g beets,
500 g carrots
7 bulbs
5 sweet peppers
10 tsp salt,
1 tbsp Sahara,

1 stack 9% vinegar,
10 black peppercorns,
4 bay leaves.

Cooking:
Grate carrots and beets on a coarse grater and fry in a small amount of vegetable oil for 15 minutes. Chop the rest of the vegetables and mix with the beet mass and spices. Add oil and simmer for 1 hour. Then put in sterilized jars, roll up and wrap until completely cool.

Ingredients:
5 kg of cabbage
1 kg of multi-colored sweet pepper,
1 kg carrots
1 kg of onion
500 ml vegetable oil.
4 tbsp salt,
350 g sugar
500 ml 6% vinegar.

Cooking:
Grate the carrots on a coarse grater, cut the cabbage and pepper into strips, chop the onion. Put everything in a large enameled container, add vegetable oil, salt, sugar and vinegar and leave, stirring occasionally, for 12 hours. Then spread the mass in sterilized jars, close with nylon lids and store in a cold place.

Ingredients:
1 kg of cabbage
1 medium beetroot
1 head of garlic.
For marinade:
½ stack water,
½ stack vegetable oil,
½ stack Sahara,
1.5 tbsp salt,
½ stack 9% vinegar.

Cooking:
Grate the vegetables on a coarse grater, chop the cabbage, remember without salt and mix with vegetables. For the marinade, boil water, vegetable oil, sugar, salt, cool, add vinegar and pour over the vegetables. Put the resulting mass under oppression for the night. Then arrange the salad in jars and store in a dark, cool place.

Ingredients:
1 kg green tomatoes
1 kg of cabbage
2 sweet peppers
2 bulbs
100 g sugar
30 g salt
1.5 stack. 9% vinegar,
5 peas of black and allspice.

Cooking:
Cut the vegetables into medium-sized pieces, mix, salt and soak in an enamel pan under pressure for 8-12 hours. Drain the released juice, and season the vegetables with pepper, sugar and vinegar. Bring the mixture to a boil and simmer for 10 minutes. Spread the hot salad hot in jars and sterilize (1 liter jar for 20 minutes). Roll up.

Ingredients:
5 kg of cabbage
2 kg eggplant,
1 kg carrots
1 kg sweet pepper
2 hot peppers
1 stack minced garlic,
1 stack vegetable oil,
3 tbsp Sahara,
500 ml 6% vinegar,
salt - to taste.

Cooking:
Chop the cabbage, boil the eggplant in salted water and cut into pieces. Grate the carrots on a coarse grater, peel the sweet and bitter peppers and finely chop. Mix all the vegetables, salt to taste, add sugar, oil, vinegar and leave to infuse for 2 hours. Then put the vegetables in jars (preferably 0.75 l) and sterilize for 20 minutes. Roll up and wrap until completely cool.

Ingredients:
1.3 kg cabbage,
500 g sweet pepper,
300 g onion
400 g carrots
50 g parsley,
50 g celery
1 stack vegetable oil.
Based on a 0.5-liter jar:
½ tsp salt,
1 tsp Sahara,
2 tbsp 5% vinegar
2 peas of bitter and allspice.

Cooking:
Heat vegetable oil to a boil and cool slightly. Shred the cabbage. Cut the pepper and onion into rings, after removing the seeds from the pepper. Grate carrots on a coarse grater. Finely chop the parsley and celery. In prepared 0.5 l jars, pour 2 tbsp. l. vegetable oil and, laying chopped vegetables in small portions, add salt, sugar, vinegar, bitter and allspice. Fill jars tightly with salad and soak for 1 hour, covered with lids, then sterilize 0.5 l jars for 60 minutes and roll up.

Ingredients:
1 kg of cabbage
1 kg sweet pepper
1 kg carrots
500 g onion
1.5 stack. vegetable oil,
2 tbsp salt,
1 tsp ground black pepper.

Cooking:
Cut the onion into small cubes and mix it with a teaspoon of salt, cover and leave for 12 hours. Cut the pepper into narrow and short strips. Grate the carrots on a coarse grater, chop the cabbage finely. Peppers, carrots, cabbage, mix with the remaining salt and leave for 12 hours. After this time, squeeze the vegetables from the juice. Stir the salad, add oil, ground black pepper and mix thoroughly again. Put the mass in dry, clean jars, close and sterilize for 20 minutes. Roll up.

Salad with cabbage and cucumbers "To the winter table"

Ingredients:
1 kg of cabbage
1 kg cucumbers
500 g carrots
500 g tomatoes,
500 g sweet pepper,
500 g onion
1 stack vegetable oil,
2 tbsp salt,
1 tbsp Sahara,
⅓stack 10% vinegar.

Cooking:
Shred the cabbage. Grate cucumbers (with peel) and carrots on a coarse grater. Cut the onion and pepper into cubes. Blanch the tomatoes and peel them. Put all the ingredients in a large container, add salt, sugar, vegetable oil, vinegar, mix and cook for 3 minutes. Place the warm salad in sterilized jars and sterilize for 5 minutes. Roll up.

Ingredients:
2 kg of cabbage
2 kg boiled mushrooms,
1 kg carrots
1 kg of onion
500 ml vegetable oil,
7 tbsp Sahara,
3 tbsp salt,
300 ml 9% vinegar.

Cooking:
Boil the mushrooms in advance in salted water until tender, drain them in a colander and rinse with cold water. Grate the carrots on a coarse grater, chop the cabbage into strips, chop the onion. Fry the onion and carrot in a little oil until translucent, add the cabbage, mushrooms and the remaining oil. Bring the mass to a boil and simmer over low heat under the lid for 30 minutes. Then salt, add sugar and vinegar, mix and simmer for another 30-40 minutes, stirring occasionally. Put the finished mass in sterilized jars, roll up and wrap until completely cool.

Cabbage salad "A little of everything"

Ingredients:
2 kg of cabbage
2 kg of tomatoes,
2 kg zucchini,
1 kg carrots
1 kg of onion
500 ml vegetable oil,
200 ml 9% vinegar,

Cooking:
Wash all vegetables thoroughly, peel and finely chop, mix and simmer in vegetable oil over low heat for 40 minutes, stirring occasionally. At the end, add salt, pepper, vinegar. Stir and let boil. Put the finished salad hot in sterilized jars, roll up and wrap for 2-3 hours.

Cabbage salad with beans "Garden all year round"

Ingredients:
2 kg of cabbage
1 kg carrots
1 kg of onion
1 kg of tomatoes,
1 stack boiled beans,
400 ml vegetable oil,
8 peas of allspice,
4-5 bay leaves,
½ stack Sahara,
1.5 tbsp salt,
1 tbsp 70% vinegar.

Cooking:
Chop the cabbage, cut the onion and tomatoes into cubes, grate the carrots on a coarse grater. Put the vegetables in a saucepan, add vegetable oil, sugar, salt and simmer for 20 minutes, stirring occasionally. Then add the boiled beans, peppercorns and bay leaf and continue to simmer, stirring, for another 15-20 minutes. At the end of the stew, add vinegar, sweat a little more and arrange in sterilized jars. Roll up, wrap and leave to cool completely.

Ingredients:
2 kg of cabbage
1 kg beets,
1 kg of onion
1 kg carrots
7 bell peppers
1 stack water,
10 peas of allspice,
1 bay leaf,
½ bunch of parsley
½ bunch dill,
1 stack tomato paste,
⅓ stack. Sahara,
½ stack salt,
½ stack 9% vinegar.

Cooking :
Chop the cabbage, grate the beets on a coarse grater, mix and cook for 25 minutes. then add to the mass the onion, cut into half rings, carrots grated on a coarse grater, pepper cut into thin half rings, peppercorns, salt, sugar, bay leaf, chopped herbs, tomato paste, vinegar and cook for another 30 minutes from the moment of boiling. Place the finished product in 0.5 l jars, sterilize for 10 minutes and roll up.

Wakuska from red cabbage "Masquerade"

Ingredients:
3 kg red cabbage
300 g onion
800 g sour apples,
1 tbsp cumin seeds,
2.5 tbsp salt.

Cooking:
Chop the cabbage, cut the apples into slices, and the onion into rings. Salt the cabbage, mix well with your hands, add apples, onions, cumin and mix again. Then put in a container, cover with a cloth, a lid and set the oppression. Keep at room temperature for 3-4 days. After the time has passed, place the snack in sterilized jars, close with plastic lids and store in the refrigerator.

Cauliflower salad with winter rice

Ingredients:
1.3 kg cauliflower,
1.3 kg of tomatoes,
500 g carrots
2 sweet peppers
250 g rice
2 cloves of garlic
125 ml vegetable oil,
2 tbsp Sahara,
greens (parsley, dill) - to taste,
salt, black ground pepper - to taste.

Cooking:
Separate the cauliflower into florets and blanch for 4 minutes. Pass the tomatoes and garlic through a meat grinder. Boil rice until tender. Grate the carrots on a coarse grater, cut the pepper into small pieces. Finely chop the greens. Then combine everything in a separate saucepan and bring to a boil. Then boil for 30 minutes and roll into jars.

Ingredients:
1 kg cauliflower,
1 kg of corn
1.5 kg of tomatoes,
500 g sweet pepper,
500 g carrots
500 g onion
5 garlic cloves,
¼ stack. vegetable oil,
2 tbsp Sahara.
1.5 tbsp salt,
1 stack 9% vinegar.

Cooking:
Boil the cabbage in salted water until half cooked, cool and disassemble into inflorescences. Boil the corn in salted water and separate into grains. Finely chop the pepper, and pass the tomatoes and garlic through a meat grinder. Cut onions and carrots into small cubes and fry in vegetable oil together with pepper. Put the prepared vegetables in an enamel pan, add salt, sugar, vinegar and cook for 30 minutes. Place the hot salad in prepared jars (0.7 l), cover with lids, sterilize for 15 minutes and roll up. Turn the jars upside down and leave to cool completely.

Cauliflower salad with mayonnaise "Original"

Ingredients:
2 kg cauliflower,
6 kg yellow tomatoes,
2 hot peppers
3 heads of garlic
400 ml mayonnaise,
1 bunch of green parsley,
2 stack vegetable oil,
1 tsp ground coriander,
1 tsp ginger,
1 tsp nutmeg,
½ tsp crushed mint,
1 tsp ground black pepper,
1 stack Sahara,
2 tbsp salt,
1 tbsp 70% vinegar.

Cooking:
Pass the tomatoes, garlic, hot peppers and parsley through a meat grinder. Add mayonnaise, spices, ground pepper, sugar and salt. Boil 40 minutes. Separate the cauliflower into florets, roll in flour and fry in vegetable oil. Dip the cabbage into the boiling sauce and cook for 40 minutes. Add vinegar at the end of cooking. Arrange the finished salad in sterilized jars and roll up.

Preparing salads for the winter from cabbage is easy. This process is undoubtedly creative, where you can fully show your imagination and create your own recipe, taking any of the above as a basis, slightly changing the composition of the products, but keeping the proportions. The main thing is to observe the right amount of preservatives: salt, sugar, vinegar, and what vegetables to add to your favorite cabbage is a matter of taste. And on our website you can find even more salads for the winter.

Good luck preparing!

Larisa Shuftaykina