Among the richest diversity of vegetable snacks, the autumn salad from the cabbage of Belochante, Luke and other gifts of nature deserves close attention. Such a mix is \u200b\u200ba real vitamin "bomb." It is not surprising that most often a snack is doing for the winter to banks. A magnificent balanced combination of products is associated with a simple, but perfectly fit into this combination of refueling makes a salad by a real hit of all cold months. But it is worth noting right: such a mix is \u200b\u200bgood and at any other time of the year. Just try to cook this appetizing crispy snack - it will certainly like it!

Cooking time - 20 minutes.The number of portions - 4.

Ingredients

If you decide to cook the cabbage salad "Autumn", then you will not have long to search for products. All components of snacks are simple and uncomplicated. Moreover, in the season of vegetables, the components will also cost you in court penny. So, Meet - here is the list of the necessary ingredients:

• white cabbage - 1.5 kg;
• bulgarian pepper - 300 g;
• fresh carrots - 300 g;
• sugar sand - 5 tbsp. l.;
• onion - 300 g;
• refined vegetable oil - 120 ml;
• vinegar 9% - 100 ml;
• salt - 1.5. Art. l.

How to cook cabbage salad "Autumn"

The essence of the preparation of most vegetable snacks is elementary simple. It was not an exception to the general rules for the creation of this appetizing, juicy and crunchy mix. Even if you feel about the category of newcomers in the field of cooking, make a cabbage salad for the winter "Autumn" you will not be much difficult.

1. First you need to prepare all products.

1. No extra prefaces should do a white cabbage. With a plug, the top sheets are removed with the upper sheets that tend to be a bit pitched. Accordingly, they are not added to the salad. Kochan stands a little rinse in water and wipe the kitchen towel. After completion of all uncomplicated preparatory work, you can proceed to the batch of vegetable. To do this, it is worth using a special coat. If there is no such device in your home how much, do not worry. You can simply cut the cabbage shallow straw.

1. Then you need to clean and how to wash carrots. Fresh vegetable will need to simply grazer with large holes.

1. Next, it is recommended to engage in the onions. First of all, it should be cleaned and rinsed in running water. It is necessary to dry a little vegetables with a paper towel or napkins, after which you can move directly to the cutting. Onions are optimally cut by half rings. The main thing is not too small.

1. The next is the Bulgarian pepper. Vegetables need to be flushed. Then the fruits are cut off with them. Before cutting, do not forget to reveal the fruit and remove seeds from it. Then the prepared sweet pepper should be cut into straw. But again you should not be too small.

1. Connect cabbage bump, carrot chips and onions.

1. Kulgarian pepper slices add to them. Salt salt. At the same stage, sugar sand should be added to a vegetable mixture.

1. Next, everything is necessary to mix and send to a deep spacious saucepan.

1. The resulting vegetable mixture, which is inherently crunchy and very, very useful "autumn" salad, refuel by vinegar. Still it is recommended to stir.

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

In essence, Mix of vegetables is ready! It can be almost immediately. But consider: so that the salad is optimally poisoned by the juices of all ingredients, you need to send it to the fridge for a couple of hours. Let me wake up. If you plan to do this snack for the winter, then lay it out by sterilized jars and silence the lids.

If you decide to prepare a salad of cabbage and other vegetables "Autumn", take into account some of its storage features:

1. In the refrigerator, a snack can be kept no more than 2 weeks.

1. Do not roll the mix for iron covers, use Kapron.

1. Never use the storage of the salad aluminum dishes. Metal reaction with vinegar can lead to deposits for your health. Use only glass container!

Salad of cabbage, carrots and peppers

Calorie: not specified
Cooking time: not specified

Juicy, slightly spicy, sour-sweet it turns out the "autumn" salad for winter from the cabbage, strips of bell pepper, straws from carrots. Adding a small amount of sugar pleasantly swees the dish, and the use of vinegar gives special fragrant notes by the quashe.
Pickled vegetables can be served to dinner on the third day. By this time, he will be good and soaked with each other juices. A very appetizing appetizer is obtained for a snack, thanks to a bright carrot. And if you also take a multi-colored pepper, then the dish will be very elegant. Despite the fact that we are not preserved salad, in the refrigerator it is kept long enough - a couple of weeks so accurately! Serve the autumn salad from cabbage with fried potatoes or mashed potatoes, as well as with any meat food.



For 5 liters of the workpiece you will need:

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

Step-by-step recipe with photos:

We rinse all the vegetables immediately and begin to slowly cut them and grind them. First we will deal with cabbage. Separate from it the upper thin leaves, which may have contamination or black dots. The rest is shining, for convenience, scamping the Kochan. We cut down thin, and then you can cut the thick white bodies, if the forks are no longer young.

Peppers take the tail. We divide it into 2 parts at first. We remove seeds and partitions from the seeds. You can additionally rinse to wash the seeds attaled to the walls. We cut with landscapes

Select the average size of the bow. Remove the husks from them. We cut on halves or quarters. And cut these pieces across, to get a semiring or a quarter rings.

Scrape with carrot top layer. And we skip through the grater for the preparation of Korean snacks. You can, of course, just rub on a regular grater.

Now everyone is well mixed with a spoon or hands. In the second case, the juice will be highlighted faster, if a little press the sliced \u200b\u200bvegetables.

We decline the autumn salad with cabbage in pure banks.
Cover the lids and send to the fridge for a couple of days or for the winter.

You can store the workpiece up to 1 month.
Bon Appetit.




Starine Lesya
Also recommend cooking

Among the richest diversity of vegetable snacks, the autumn salad from the cabbage of Belochante, Luke and other gifts of nature deserves close attention. Such a mix is \u200b\u200ba real vitamin "bomb." It is not surprising that most often a snack is doing for the winter to banks. A magnificent balanced combination of products is associated with a simple, but perfectly fit into this combination of refueling makes a salad by a real hit of all cold months. But it is worth noting right: such a mix is \u200b\u200bgood and at any other time of the year. Just try to cook this appetizing crispy snack - it will certainly like it!

Cooking time - 20 minutes.The number of portions - 4.

Ingredients

If you decide to cook the cabbage salad "Autumn", then you will not have long to search for products. All components of snacks are simple and uncomplicated. Moreover, in the season of vegetables, the components will also cost you in court penny. So, Meet - here is the list of the necessary ingredients:

• white cabbage - 1.5 kg;
• bulgarian pepper - 300 g;
• fresh carrots - 300 g;
• sugar sand - 5 tbsp. l.;
• onion - 300 g;
• refined vegetable oil - 120 ml;
• vinegar 9% - 100 ml;
• salt - 1.5. Art. l.

How to cook cabbage salad "Autumn"

The essence of the preparation of most vegetable snacks is elementary simple. It was not an exception to the general rules for the creation of this appetizing, juicy and crunchy mix. Even if you feel about the category of newcomers in the field of cooking, make a cabbage salad for the winter "Autumn" you will not be much difficult.

1. First you need to prepare all products.

1. No extra prefaces should do a white cabbage. With a plug, the top sheets are removed with the upper sheets that tend to be a bit pitched. Accordingly, they are not added to the salad. Kochan stands a little rinse in water and wipe the kitchen towel. After completion of all uncomplicated preparatory work, you can proceed to the batch of vegetable. To do this, it is worth using a special coat. If there is no such device in your home how much, do not worry. You can simply cut the cabbage shallow straw.

1. Then you need to clean and how to wash carrots. Fresh vegetable will need to simply grazer with large holes.

1. Next, it is recommended to engage in the onions. First of all, it should be cleaned and rinsed in running water. It is necessary to dry a little vegetables with a paper towel or napkins, after which you can move directly to the cutting. Onions are optimally cut by half rings. The main thing is not too small.

1. The next is the Bulgarian pepper. Vegetables need to be flushed. Then the fruits are cut off with them. Before cutting, do not forget to reveal the fruit and remove seeds from it. Then the prepared sweet pepper should be cut into straw. But again you should not be too small.

1. Connect cabbage bump, carrot chips and onions.

1. Kulgarian pepper slices add to them. Salt salt. At the same stage, sugar sand should be added to a vegetable mixture.

1. Next, everything is necessary to mix and send to a deep spacious saucepan.

1. The resulting vegetable mixture, which is inherently crunchy and very, very useful "autumn" salad, refuel by vinegar. Still it is recommended to stir.

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

In essence, Mix of vegetables is ready! It can be almost immediately. But consider: so that the salad is optimally poisoned by the juices of all ingredients, you need to send it to the fridge for a couple of hours. Let me wake up. If you plan to do this snack for the winter, then lay it out by sterilized jars and silence the lids.

If you decide to prepare a salad of cabbage and other vegetables "Autumn", take into account some of its storage features:

1. In the refrigerator, a snack can be kept no more than 2 weeks.

1. Do not roll the mix for iron covers, use Kapron.

1. Never use the storage of the salad aluminum dishes. Metal reaction with vinegar can lead to deposits for your health. Use only glass container!

Salad of cabbage, carrots and peppers

cabbage white - 5 kg
Pepper Bulgarian - 1 kg
Carrots - 1 kg
Onions on 1 kg
Sunflower oil - 500 ml
Water - 3 tbsp.
Vinegar 9% 7-8 tbsp. l.
sugar
salt

8. After 4 hours, decompose the salad in pre-prepared (sterilized) jars and cover with covers. Place jars with a blank in a saucepan with hot water and sterilize for 15 minutes (from the moment of water boiling).

Billet for winter salad with cabbage - 5 recipes (from color and white cabbage)

In this case, we are talking about 1 l banks, the sterilization of smaller jackets will take less time.

To prepare a blank for the winter "Autumn salad" from cabbage, you will need:

cabbage white - 5 kg
Pepper Bulgarian - 1 kg
Carrots - 1 kg
Onions on 1 kg
Sunflower oil - 500 ml
Water - 3 tbsp.
Vinegar 9% 7-8 tbsp. l.
sugar
salt

How to prepare a blank for the winter "Autumn salad" from cabbage:

1. To wash the white cabbage, to dry. If the upper sheets are substituted or blackened, they should be removed. Cut from Kochanov. The prepared cabbage is finely chopped.
2.

Salad "Autumn" with cabbage for the winter

Bulgarian pepper wash, dry, clean from fruits and seeds, cut into a thin straw (about 5 mm wide).
3. Clear onions from the husks, wash, dry, cut into thin half rings.
4. Carrot clean, wash, dry, rub on a large grater or on a grater designed to prepare carrots in Korean.
5. All prepared vegetables are placed in a large saucepan and mix well.
6. Pour 3 tbsp into a small pan. Water, bring to boil and cool. Add sugar and salt to taste, vinegar, mix, pour out sunflower oil and mix all the ingredients again.
7. Pour vegetables received marinade, mix the salad and leave for 3-4 hours.
9. Carefully, not to burn, remove the jars with a blank from a saucepan with hot water, roll up, turn upside down and leave to complete cooling.

In order for the workpiece to be more appetizing, I can recommend using Bulgarian pepper of different colors (red, green, yellow, orange). The finely chopped greenery of parsley, dill, celery or kinse will make a salad not only brighter, but more fragrant and tasty. In addition, you can add a small amount of chopped garlic or acute peppers to a salad.

Cook with pleasure and enjoy your appetite!

To prepare a blank for the winter "Autumn salad" from cabbage, you will need:

cabbage white - 5 kg
Pepper Bulgarian - 1 kg
Carrots - 1 kg
Onions on 1 kg
Sunflower oil - 500 ml
Water - 3 tbsp.
Vinegar 9% 7-8 tbsp. l.
sugar
salt

How to prepare a blank for the winter "Autumn salad" from cabbage:

1. To wash the white cabbage, to dry. If the upper sheets are substituted or blackened, they should be removed.

Cabbage salad for winter "Autumn"

Cut from Kochanov. The prepared cabbage is finely chopped.
2. Bulgarian pepper wash, dry, clean from fruits and seeds, cut into a thin straw (about 5 mm wide).
3. Clear onions from the husks, wash, dry, cut into thin half rings.
4. Carrot clean, wash, dry, rub on a large grater or on a grater designed to prepare carrots in Korean.
5. All prepared vegetables are placed in a large saucepan and mix well.
6. Pour 3 tbsp into a small pan. Water, bring to boil and cool. Add sugar and salt to taste, vinegar, mix, pour out sunflower oil and mix all the ingredients again.
7. Pour vegetables received marinade, mix the salad and leave for 3-4 hours.
8. After 4 hours, decompose the salad in pre-prepared (sterilized) jars and cover with covers. Place jars with a blank in a saucepan with hot water and sterilize for 15 minutes (from the moment of water boiling). In this case, we are talking about 1 l banks, the sterilization of smaller jackets will take less time.
9. Carefully, not to burn, remove the jars with a blank from a saucepan with hot water, roll up, turn upside down and leave to complete cooling.

In order for the workpiece to be more appetizing, I can recommend using Bulgarian pepper of different colors (red, green, yellow, orange). The finely chopped greenery of parsley, dill, celery or kinse will make a salad not only brighter, but more fragrant and tasty. In addition, you can add a small amount of chopped garlic or acute peppers to a salad.

Cook with pleasure and enjoy your appetite!

Autumn generous on the harvest of vegetables and fruits, the abundance of which allows you to prepare very tasty and healthy dishes. Salad who wants to offer to your attention is preparing very easily and quickly and even can come up as a casual dish for each. With the advent of fresh cucumbers and tomatoes, the "autumn salad" will become a frequent guest on the table in many, if you cook it, at least once. This dish can be both everyday and festive, it is necessary to cook it before serving on the table. Its lightweight and air consistency will not leave any indifferent.

Foods for autumn salad

• chicken breast with one chicken,
• one middle cucumber
• a couple of medium-sized tomatoes
• mayonnaise,
• smoked cheese - 150 gr.,
• salt for cooking chicken meat.

Step-by-step method of cooking autumn salad with photos

Note.

5 delicious recipes for salads from cabbage for the winter ...

It is not necessary to add chicken breast into the bottom layer, in everyday use, sometimes you can add meat from any part of the chicken or even beef and pork, the chicken breast is necessary to add to the "festive" option.

Yes, and with cheese you can go like an amateur, just smoked cheese or as we call it "sausage" gives the dish some piquancy. We tried to add and ordinary "Russian cheese" and "Dutch", it also turns out very tasty. Since this dish can be everyday, but for everyday life it is possible to upload products interchangeable, but the festive option is better to leave the ingredients indicated initially.

As you could have noticed, it is not necessary to salt the layers, since salt mayonnaise is enough. And the prerequisite for this salad is its airiness - do not bended by the layers, and for the watering of each layer it is better to purchase mayonnaise in tubes or a plastic package. They need to make a small hole and water the layers like a syringe, a thin layer. This method of applying mayonnaise will be optimal and will not be too much, and juits in this salad will be abused at the expense of tomato and cucumbers.

I'm not afraid to repeat, cook this dish is needed in front of the feed on the table, since the top layer of cheese will look like a weathered and salad can have the appearance of not quite fresh dishes, and the juice of vegetables can drain on the bottom. Catching " Autumn salad"Once, you want to try it yet.

Olivier without firewood "Winter"

Let's not hypocrite, assuring that the autumn was red and the rustling leaves in the park and the aroma of Astra. In fact, the main decoration of this time are counters with vegetables and fruits. The mood is improving from one look at the mountains of multicolored peppers, glossy eggplants, bright carrots and fragrant pumpkin.

Cabbage dishes, winter salads

And look at the luxurious bunches of greenery and feel the mounted flavors - this is a real holiday!

However, you agree that sooner or later the moment comes when vegetable caviar, honeycomb from eggplant and Raga, have already taken (in the literal sense of the word). Well, do not take for cooking Olivier! Moreover, from ordinary autumn products you can cook more different salads! We offer you the top three of them.

1. Potato salad

Oktober Fest on the nose, a beer holiday, on which potato salad acts as a traditional dish. It is very tasty not only with beer, but also separately, by itself.

Ingredients: 3 medium-sized potatoes, 1 middle apple, sunflower oil, half of a small bulb, 1 tbsp. Cutlery vinegar, freshly ground pepper, salt.

Cooking: Boil potatoes, clean the peel and cut the circles. Onions cut down with thin half rings. Square to vinegar and mix with apples gently. Suck, pepper and add oils. Optionally, a small amount of mustard can be added to the salad.

2. Salad with broccoli

Broccoli is one of the vegetables having an impeccable look, smell and taste. In addition, the product is useful as a real vitamin complex.

Ingredients: Broccoli 300 g, 2 small or 1 large apple, 1 lemon, small bunch of greenery (parsley and dill), balsamic vinegar, salt, olive oil.

Cooking: Concerned Broccoli a couple of minutes in boiling water. Remove and hide with boiling water or put on the ice (it will keep it bright color). Clean apples and cut them with slices, and lemon - thin semicircles. Mix everything carefully, make a mixture of oil and balsamic vinegar, add the chopped greenery. Salad can be sprinkled with almond plates or sesame seeds.

3. Salad from eggplant

However, eggplants can be replaced by pepper, tomatoes or zucchini is a universal seasonal salad recipe.

Ingredients: Eggplants (or other of the listed vegetables), thyme, rosemary, onions, garlic, fresh black pepper.

Cooking: Outdoor oil with vegetables and make a plug in a few places. Preheat oven to 180 degrees and put vegetables for baking in it. When they soften, cool. Clean the skin, cut the knife, add choppedions and herbs. Fuel.

Filling: Olive oil, crushed canned olives dried in a frying pan, crushed pistachios, crushed straight onion (or young green), large ground black pepper, a bit of lemon juice, salt, garlic.

Salads from vegetables are rightfully considered not only the most delicious, but also most useful.

Cabbage salad for winter: 8 Delicious recipes in the bank

They can be combined with the most different components: with nuts, seeds, prunes, raisins, olives and many others. Various refills make it possible to make vegetable salad easier or more nutritious, and it is possible to serve salads to the table not only as a snack, but also as a main dish.

The simplest carrot and cabbage salad

Required ingredients:

• beijing cabbage - 300 grams;
• carrots - 2 pieces;
• bulgarian red pepper - 1 piece;
• pepper peas - 1 teaspoon;
• lemon juice - 1 teaspoon;
• olive oil for refueling;
• salt to taste.

Cooking process:

Cabbage Beijing finely nourish. Carrots clean and rub on a coarse grater. Bulgarian pepper divided along half, remove seeds, fruit and cut into straws.

All vegetables mix, slide a little to taste, add black peas. Fill with olive oil and lemon juice.

Serve on the table immediately.

Salad with carrot and beet

Required ingredients:

• beets - 2 pieces;
• carrots - 2 pieces;
• seeds - 1 tablespoon;
• prunes - 1 cup;
• raisin - 2 tablespoons;
• salad leaves - 1 beam;
• parsley greens - 1 beam;
• salt, pepper and mayonnaise - to taste.

Cooking process:

Beets to clean and grate on a large grater. Carrots also clean and grasp. Prunes rinse, unpack hot water and divided into halves.

Raisins also disparage and rinse.

Salad leaves break. Carrots, beets and leaves mix, salt and pepper. Add seeds, prunes and raisins.

Ready salad to fix mayonnaise.

Russian Vinaigret

Required ingredients:

• potatoes - 2 pieces;
• carrots - 2 pieces;
• beets - 2 pieces;
• herring is weakly salted - 1 piece;
• onion green - 1 beam;
• malossal cucumber - 3 pieces;
• apple vinegar - 2 tablespoons;
• mustard (liquid) - 2 tablespoons;
• dill - 0.5 beam;
• olive oil - 1 tablespoon;
• salt to taste.

Cooking process:

Beets, carrots and potatoes wash and dry thoroughly. Heat the oven to 190 degrees and bake vegetables in foil for 40 minutes.

The herring is carefully separated, remove the bones and insides and cut into small cubes. Green onions finely shabby; Similarly, cut the low-headed cucumbers. Finished vegetables also finely cut into cubes.

All vegetables mix in a separate bowl and cook sauce. To do this, mix vinegar, mustard, olive oil, finely chopped dill and a little salt.

Add sauce to vegetables and mix thoroughly.

Cauliflower and sweet pepper salad

Required ingredients:

• water - 1 liter;
• color cabbage - 400 grams;
• white cabbage - 1 piece (small);
• fresh cucumber - 2 pieces;
• carrots - 3 pieces;
• pepper sweet red - 1 piece;
• sweet orange pepper - 1 piece;
• pepper sweet yellow - 1 piece;
• chile Pepper - 1 piece;
• dill - 1 beam;
• sugar - 5 teaspoons;
• salt - 6 teaspoons;
• vegetable oil - 100 ml;
• vinegar - 50 ml.

Cooking process:

Carrots clean and grate on a large grater. Cabbage whitewashed finely to nourish. Sweet peppers split free in half, remove the fruit and seeds. Chop straw. Dill Melko chop.

Color cabbage to disassemble the inflorescences, boil to readiness. Cucumbers cut on rings.

All ingredients thoroughly mix and fold into a separate bowl. Aluminum dishes are better for this not to use, as the sauce will contain vinegar.

Prepare fill-sauce. To do this, warm the liter of water, add salt, sugar, vegetable oil, vinegar and finely chopped chili pepper. Cook for many minutes three.

Finished fill to fill the salad and mix thoroughly.

1. So that cabbage in salads is crisp, use late varieties.
2. In the ingredients, the weight of already purified vegetables and fruits is indicated.
3. Banks and lids for salads need to sterilize in advance. About how to do it, read.
4. Radial banks need to be turned over, wrapped with something warm and completely cool.
5. The cooled blanks should be stored in a dark cool place.

Ingredients

On 3 banks volume ½ l:

• 400 g cabbage;
• 150 g of carrots;
• 2 teaspoons of salt;
• 250 g of eggplants;
• 250 g of Bulgarian pepper;
• 150 g of the replied onion;
• 250 g of cucumbers;
• 550 g of tomatoes;
• 2 tablespoons of sugar;
• 2 laurel sheets;
• 10 pepper peas;
• 2 peas of fragrant pepper;
• 60 ml of vegetable oil;
• 50 ml of vinegar 9%.

Cooking

Slim sink cabbage. Sattail carrots on a large grater or on a grade for, add to the cabbage, slightly sprinkle and mix your hands.

Clean eggplants from the skins and cut into small panels. Put them in a separate bowl, salt and mix.

Cut pepper and onions with small stripes, and cucumbers - thin semi-bugs. 250 g of tomatoes Put in small pieces. The remaining tomatoes are grinding the blender in the puree.

Put cabbage with carrots, eggplants, peppers, onions, cucumbers and sliced \u200b\u200btomatoes in a saucepan. Add the remaining salt, sugar, chopped laurel, black and fragrant pepper. Mix thoroughly.

Pour oil and vinegar and mix it again. Cover the salad with a lid and leave for a couple of hours at room temperature so that the juice stood. Periodically mix the salad.

Add a tomato puree and mix. Bring the salad to a boil on moderate fire and cook, stirring, another 20 minutes. Spread the salad on banks and sunk.

Ingredients

On 6 cans with the volume ½ l:

• 1½ kg cabbage;
• 300 g of carrots;
• 300 g of Bulgarian pepper;
• 300 g of the replied onion;
• 100 g of sugar;
• 1½ tablespoons of salt;
• 150 ml of vegetable oil;
• 150 ml of vinegar 9%.

Cooking

Slim sink cabbage. Sattail carrots on a large grater. Cut the panels, and onion - in small pieces.

Put prepared vegetables in a saucepan. Add sugar, salt, oil and vinegar, mix thoroughly and cover with a lid. Leave the mass at room temperature for a couple of hours to seen juice.

Spread the salad on sterilized banks and cover sterilized covers. Put the blanks in the pan, the bottom of which is covered with a cloth. Pour warm water on the shoulders of cans and bring it to a boil. Sterilize the cans of 30 minutes and sunk.

Ingredients

On 4 banks volume ½ l:

• 1½ kg cabbage;
• 400 g of winds;
• 3-5 cloves of garlic;
• 125 ml of vegetable oil;
• 100 g of sugar;
• 1½ tablespoon salt;
• 125 ml of vinegar 9%.

Cooking

Slim cabbage and soda with a cooler on a large grater. Skip garlic through the press. Put all the vegetables in a saucepan.

Add oil, sugar, salt and vinegar and mix thoroughly. Cover the saucepan with a lid and leave at room temperature for an hour. During this time, the vegetables will be allowed.

Spread the salad on sterilized banks, a fear of a spoon. Fill banks to the top of vegetable juice.

Shipped the bottom with a cloth, put banks there and cover them with sterilized lids. Pour into the pan warm water on the cans of cans and bring it to a boil. Sterilize the cans of 30 minutes and sunk.

Ingredients

For 3 banks with a volume of 1 l:

• 500 g cabbage;
• 250 g of Bulgarian pepper;
• 100 g of carrots;
• 500 g tomatoes;
• 250 g of the onion bows;
• 2 tablespoons of sugar;
• 1 tablespoon salt;
• 100 ml of vegetable oil;
• 25 ml of vinegar 9%;
• 6 pepper peas.

Cooking

Slim sink cabbage. Cut pepper and carrots with thin stripes, tomatoes - large slices, and - half rings.

Put vegetables in a saucepan. Add sugar, salt, oil, vinegar and black pepper and thoroughly mix. Leave the salad at room temperature for 3 hours so that it is blocked. Periodically mix the mass.

On a strong fire, bring the contents of the pan to the boil. Dog fire and pretend, stirring, another 10 minutes. Spread the salad on banks and sunk.

Ingredients

On 4 banks volume ½ l:

• 1 kg cabbage;
• 500 g of carrots;
• 500 g cucumbers;
• 150 g of Bulgarian pepper;
• 3-4 cloves of garlic;
• several twigs of parsley;
• 100 ml of vegetable oil;
• 2 tablespoons of vinegar 9%;
• 1 tablespoon of sugar;
• 1½ tablespoon salt.

Cooking

Slim sink cabbage. Stodit carrots on a large grater or on a grater for Korean carrots. Cut and pepper by storage.

Put prepared vegetables in a bowl. Add passed through the press garlic, chopped parsley, oil, vinegar, sugar and salt.

Mix thoroughly and leave under the lid at room temperature for 5-6 hours, so that the juice allocated. Periodically mix.

On the bottom of the pan bed fabric. Spread the salad on sterilized banks, put them in a saucepan and cover with covers. Pour into the pan warm water on the cans of cans and bring it to a boil. Sterilize the blanks of 20 minutes and sunk.

Ingredients

On 8 cans with the volume ½ l:

• 1 kg cabbage;
• 500 g of carrots;
• 500 g of Bulgarian pepper;
• 500 g of the Republic of Luke;
• 250 g of tomatoes;
• ¼-½ zhugochi pepper;
• 500 g of sour apples;
• 1½ tablespoon salt;
• ½ tablespoon sugar;
• 1-2 laurel sheets;
• 2-3 pepper peppers;
• 2-3 pepper peppers;
• 50 ml of vinegar 9%.

Cooking

Slim sink cabbage. Sattail carrots on a grater for Korean carrots. Cut the pepper with small stripes, onions - half rings, and tomatoes - slices.

Burning peppers Reloze from seeds and grind the knife or skip through the press. Clean the peel and cut into thin slices. Put the prepared ingredients in a deep bowl.

Add salt, sugar, laurel, black and fragrant pepper and vinegar. Mix thoroughly and put a salad into sterilized banks. Cover them with covers.

Ship the bottom of a large fabric pan and put the workpiece there. Pour into the pan warm water on the cans of cans and bring it to a boil. Sterilize banks for 20 minutes and sunk.

Before eating salad can be fed by vegetable oil.