Have you tried pickled cabbage and sweet bell pepper salad? Powerfully energizes with vitamins and is simply delicious.
Canned cabbage with bell peppers for winter storage
Fruits are quite expensive in the winter months, and we need to nourish the body. There are canned vegetables to help us.
But vegetables just laid out in jars do not differ in taste, the appearance is also not particularly attractive. But all this decides with pepper, in the aggregate, its ingredients make up a pleasant color scheme and are a real storehouse of vitamins.
To taste, each ingredient in the salad complements the other and emphasizes in general. Making such a salad will not be difficult for an ordinary housewife.
To prepare 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 few of them in various variations of cabbage salad and bell pepper. If you want to surprise your home 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. To add new flavors to your salad, you can use different types of vinegar. Apple, wine, malt and rice. Each of them will add a particular 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 rinse and prepare food thoroughly.
- Storage containers must be washed and sterilized.
- Always keep track of the amount of ingredients, a slight disagreement with the recipe is okay, but overdoing it with salt or vinegar will make the dish inedible.
- After preservation, the salad will need to be hidden in a cool place. Whether it's a refrigerator or a cellar, it doesn't matter
The easiest and most delicious recipe for canned cabbage with pepper
We need:
- 2.5 kg of white cabbage. By size this is the average stripped forks
- 0.5 kg of bell peppers. I advise you to choose peppers of different colors and as bright as possible
- Onions - 0.4 - 0.5 kilograms
- Table salt - 2 rounded tablespoons
- Granulated sugar - 3 tablespoons without a slice of tablespoons
- Vinegar 3% - 75 ml. 7% - 45 ml
- Refined sunflower oil - tablespoon
- Unrefined vegetable oil - 1 tablespoon
We clean my cabbage. We remove the stump, chop it into thin strips with a cross section of 4-5 millimeters. Carrots are also washed, peeled, three on a grater Roco. My pepper, cut into quarters. This will make it more convenient to remove the stalk with seeds. I also recommend cutting off the white inner flesh. 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 with a feather. Another tip is to rinse the onion under cold water before chopping. And when cutting itself, moisten a knife in water. This will save you to some extent from unplanned tears.
Before mixing all the ingredients, it is necessary to grind the cabbage, remembering to add salt and 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 add to the vegetables. Then mix thoroughly.
The vegetable mixture is placed in sterilized jars, tamped a little. Put the blanks in a cool room, in a week you can enjoy a bright and tasty salad.
Instant Jar Salad
You will need:
- 1 kg of white cabbage
- Bell pepper pods, 300 grams
- 2 medium carrots
- Garlic - 1 medium clove
- Vinegar 9% - 45-50 milliliters
- Vegetable oil - 80 milliliters
- Sugar - 50 grams
- Salt - 25-30 grams
Prepared by shredding "into noodles". Grind the carrots on a grater.
Mix cabbage with sugar, salt, stir, squeeze a little until juice appears. Add chopped peppers and carrots.
We also add garlic to vegetables. It can either be squeezed out 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 slicing.
Add vinegar diluted in warm water to the resulting vegetable mixture in a ratio of one to two. Pour in sunflower oil, mix well.
The next step is to put the resulting salad in sterilized jars, then put it in the cold. The salad can be tasted within 5-6 hours after preparation. But the longer it stands, the tastier it will be.
Winter salad with the addition of 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 onions
- 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 prepare vegetables in the same way as in other versions. 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 the sunflower oil in a frying pan to a boil, add two large spoons to each jar.
Next, you need to sterilize the jars with the prepared salad. To do this, cover the jars with lids, put them in a wide bowl with boiling water. It takes about 15 minutes to keep each jar in boiling water. Then we take out the cans, roll them up properly, let them cool, hide them in the cold. Here we have such a delicious cabbage salad for the winter.
Cabbage with peppers and onions, pickled in jars
Ingredients:
- 1.5 kg of cabbage
- 2 medium onions
- 2 small carrots
- 2 large fleshy bell pepper pods
- A tablespoon without a top of salt and granulated sugar
- 80 ml 9% vinegar
- Allspice - 5-6 pieces
- Laurel leaf
Vegetables are prepared, cabbage and pepper are cut into strips. Cut the onion into feathers, and three carrots in a vegetable cutter or grater. We mix all the vegetables.
Pour vegetables with the resulting marinade, mix well.
Put peppercorns and bay leaves in a sterilized jar on the bottom. Put the salad on top, tamp it a little. This is how we got another delicious cabbage salad.
Bell pepper stuffed with cabbage
Do you want to surprise your loved ones with unusual preservation? Then I think this recipe will suit you.
Ingredients (for a 3-liter jar):
- Bell pepper - 7-10 large peppers
- 1 kg of cabbage
- 2 not too large carrots
- Onions - 250-300 grams
- Garlic - 3 large cloves
- Parsley - a small bunch
- Vinegar 9% - 250 milliliters
- Half a glass of sugar
- 1.5 tablespoons of regular salt
- Allspice - 5-6 peas
- Laurel leaf
- Water - 750 milliliters
Pepper must be washed, carefully cut out the stalk, free from seeds and white pulp.
For the filling salad, you need to cut the cabbage into thin strips, chop the carrots on a grater, chop the onion into half rings, and chop the garlic and parsley finely. Let's mix everything.
The last step will be the preparation of the marinade. We add sugar and salt to the water, pour in the vinegar. We bring to a boil and pour our peppers. After we sterilize the jars in boiling water for about fifteen minutes, close them under the lids.
It remains to keep the jars wrapped in something warm and wait until they cool slowly, then hide them in the cold for storage.
Delicious salad with tomatoes for the winter
We will need:
- 1.5 kg of cabbage
- 1 kg red tomatoes
- 1 kg of bell pepper
- 3 large carrots
- 3 large onions
- 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. Grind carrots. Cut the onion into feathers.
Do not forget about the advice on slicing onions at the beginning of this article.
For the marinade, mix vinegar, sugar and salt, add vegetable oil. Pour vegetables with the resulting mixture, leave to brew for 2 hours. Next, put the salad in a saucepan, simmer for about half an hour after boiling.
We put the finished mixture on clean and dry cans, roll it under the tin lids. Then we let them brew under a warm blanket.
Such goodies and usefulness can be prepared for the long winter. When cooking, remember to follow the advice on the different types of vinegar and don't be afraid to play with the flavor with spices.
Bon Appetit!
Step 1: prepare the cabbage.
Peel the cabbage from the top leaves, rinse, divide into quarters, cut the stump, and then chop finely. The thinner the better.Place the shredded cabbage in a deep bowl.
Step 2: prepare the pepper.
Pepper to remove twigs, seeds and whitish partitions. Then rinse inside and out, pat dry and cut into thin strips. Place the peppers in a bowl with the cabbage.
Step 3: marinate the cabbage with bell pepper.
Add chopped parsley to a bowl of peppers and cabbage and stir together.
Boil water in a saucepan by dissolving the sugar and salt in it. When the marinade boils, pour vinegar and vegetable oil into the boiling water. Stir, remove from heat.
Pour the cabbage with bell pepper with hot marinade, mix the salad well, cover loosely with something, just so that dust does not settle and dirt does not get, and let the vegetables brew for 1-2 hours at room temperature.
After a couple of hours, the delicious pickled cabbage with pepper is ready! Serve it on the table, and put what remains in a glass jar, close it loosely and store in the refrigerator.
Step 4: Serve the cabbage marinated with bell pepper.
Cabbage marinated with bell pepper is a delicious appetizer. Serve it separately or with fish, meat and poultry dishes. But just with potatoes, this salad will be delicious. It is easy to cook, quickly pickled, and how good it tastes!
Bon Appetit!
Onion lovers can safely add it to cabbage pickled with pepper. In this case, you can cut the onion into feathers or rings, as you like.
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How to cook pickled cabbage with bell pepper
The classic proportion that most people like: put 1 kg of cabbage 1 medium carrot, 1 medium red bell pepper, and 3-4 medium garlic cloves. We like a little more extra vegetables and never skip garlic. You can vary the proportions widely according to your family's preferences.
- Cooking time - 30 minutes + up to 8 hours.
- Caloric content per 100 grams - no more than 120.
We need:
- Cabbage - 1.5 kg
- Carrots - 200-250 g
- Bulgarian pepper - 200-250 g
- Garlic - 6-7 medium cloves
For the marinade:
- Water - 500 ml (2 glasses)
- Salt - 1 tbsp a spoon with a slide
- Sugar - 100 g
- Vegetable oil - 100 ml
- Vinegar, 9% - 100 ml
- Spices to taste. Usually 1-2 pcs. cloves, black and allspice peas (3-4 pcs.), bay leaf (1 medium).
Quick Cooking starts with preparing vegetables - up to 30 minutes.
We shred or cut the cabbage. Note that the salad will stand under pressure. You can try not the thinnest one if you are a fan of tangible cabbage strips.
The beauty will have to marinate under pressure, so there is no need to salt and / or crush her until abundant juice appears. Slightly pushed through, constantly fluffing, and moved on to carrots.
We clean and chop the carrots in a convenient way. Having tried different options, we recommend not being too lazy to cut into strips. We are always helped by the Berner grater. With a small amount of vegetables, you can overpower the slicing with a knife. You need medium-sized straws so that the finished salad will delight as much as the best restaurant samples.
Bell pepper better to take red. A compromise is possible - with the addition of a different color. It is bad to use only green. It's not sweet enough. Slicing - as you like. We have been fans of stripes for a long time, but once we tried a small version - with a cube of about 1 cm.Now we cannot choose what tastes better in a ready-made dish. Choose for yourself, you can't go wrong in both.
- Good news! You can use frozen bell peppers in your salad all winter long. In our freezes, it took root because of 3 recipes. One of them is this instant pickled cabbage.
Add all the vegetables to the crumpled cabbage and mix well with your hands. At this stage, you no longer need to wrinkle!
Secrets of taste!
Once you're comfortable with the classic recipe, you can add a choice of apple, cranberry, or grape.
Prepare the marinade, pour the salad and put it under pressure.
We put water on the stove, add sugar and salt, pour in oil and wait for it to boil. Let it boil for 2-3 minutes. Add spices and vinegar, stir, turn off the heat and we leave under the lid, to prevent the vinegar from evaporating.
- Don't be afraid to taste the marinade and adjust the sugar and vinegar to your liking. The proportions of the recipe are not dogma, this cabbage can still be stored in the refrigerator.
In a convenient saucepan, tamp the vegetable mixture and pour hot marinade. Top plate, slightly smaller than the diameter of the pan. It will provide a snug fit when installing the socket. It can be a 3 liter jar of water.
Our goal is to leave the cabbage under the yoke at room temperature for 6-8 hours. Then send the prepared salad to the refrigerator - before serving.
The finished dish is kept closed, for a long time - up to 3 weeks in the refrigerator.
Are there varieties of cabbage that are especially good for pickling?
Yes, I have. They are easy to choose. We need large heads of cabbage, weighing from 3 kg for 1 piece. Fork shape - flattened on both sides. The leaves are light green, ideally almost white. Shredded slices from such cabbage are excellent fermentation, pickle and hold the texture well during any processing.
Young, very old and round-headed cabbages are poorly pickled.
What spices can be added to the marinade?
The topic is inexhaustible, as are the sets of spices from different countries. We haven’t tried every possible combination yet, but we did check one set: it works wonderfully well! You will get unreal a delicious new salad with an Indian feel. We add all the spices together with vinegar to boiled water and stir the solution well.
Hello, my dear hostesses! Not a single winter feast is complete without a jar of sauerkraut. I make a salad with cranberries, onions and a teaspoon of fragrant unrefined oil. It turns out so yummy! And today I will share delicious recipes on how to make instant pickled cabbage. Just a few hours and a bowl of this crispy appetizer will flaunt on your table. Choose the vinegar, bell pepper, or Korean version. Today we will cook!
Imagine, in France, the healing properties of this vegetable were so highly appreciated that they even folded the proverb. Literally it translates: "Shchi take five sous from the doctor." So, eat cabbage, and you won't have to go to the doctor.
You can eat such quick pickling cabbage after half a day, after you send it to the cold. However, I advise you to wait a bit. It will become even tastier in two days. So, you have to stock up on patience 🙂
Prepare the following components:
- 2-kilogram head of cabbage;
- 1 large carrot;
- 4 things. garlic cloves;
- litere of water;
- 10 pieces. black pepper;
- 5 pieces. allspice;
- 2 tbsp. tablespoons of granulated sugar;
- 3 pcs. lavrushka;
- 5 pieces. carnations;
- 2 tbsp. tablespoons of salt;
- 100 ml of 9% table vinegar.
We wash the cabbage and chop finely. This can be done on a special grater, knife or food processor. We wash the peeled carrots and rub them on a Korean grater. We send the carrots and cabbage into a large bowl and mix the vegetables (just don't wrinkle them).
Rinse the peeled garlic and cut into thin slices. Bring the water to a boil and add cloves with pepper, lavrushka, sugar and salt to it. Then we reduce the heat to low, cover the pan with the marinade with a lid and cook for another 5 minutes. Next, remove the dishes from the stove, enrich the brine with vinegar and garlic, and remove the lavrushka from it. Pour vegetables with hot marinade.
Thoroughly mix the workpiece and leave it at room temperature until it cools. Then we transfer the vegetables with the marinade to clean jars (fill up to the shoulder) and cover with nylon lids. Next, we move the workpiece to the cold.
Under a hot marinade in a jar
The preparation of such a snack, from the preparation of products to the removal of a sample, lasts no more than 2 hours. Be sure to spot - perhaps it will take you less time. The recipe for this delicious snack is as follows:
- 1.5 kilos of white cabbage;
- 120 g carrots;
- 2 garlic cloves;
- 1 tbsp. a spoonful of salt;
- 0.5 tbsp. tablespoons of granulated sugar;
- 5 black peppercorns;
- lavrushka;
- 1 teaspoon apple cider vinegar;
- 500 ml of water.
We remove the spoiled leaves, rinse the head of cabbage and chop the vegetable into thin strips. We clean the carrots, rinse and rub on a coarse grater. Gently mix the carrots and cabbage in a bowl.
We wash out a 2-liter jar and put peeled garlic, pepper and lavrushka on the bottom. Tamp the vegetable mixture on top.
We cook the marinade - we boil water and enrich it with salt, sugar and vinegar. Next, pour vegetables with hot brine and cover the jar with a plastic lid. Let it cool, and then remove the sample. It is better to store ready-made cabbage in the cold.
Have you tried cooking cauliflower for the winter. If not, I recommend giving it a try. Cooking recipes i.
How to pickle snack cabbage with bell peppers in a day
Pickled cabbage is very rich in vitamin C, so it is recommended to eat it at the first symptoms of malaise. And a snack made according to this recipe will help you stock up on this delicious medicine:
- 3 kilos of cabbage;
- 2 carrots;
- 2 pcs. sweet red pepper;
- 4 cloves of garlic;
- caraway;
- litere of water;
- a glass of granulated sugar;
- 2 tbsp. tablespoons of salt;
- a glass of vegetable oil;
- 120 ml of 9% vinegar.
We wash the cabbage, chop it into thin strips and send it to a large bowl. Peel the peeled carrots, grate and add to the cabbage. Remove the stalks with seeds from sweet pepper, rinse it. Then we chop the fruits into slices and add to other vegetables. By the way, if there is no fresh pepper, but there is frozen one, you can add it.
We wash the peeled garlic, pass it through a press and send it to other ingredients. After generously season the vegetables with caraway seeds and mix everything well.
Cooking the marinade - add sugar, salt and butter to boiling water. Then bring the mixture to a boil, remove from heat and add vinegar here. Then cover the vessel in which the brine was cooked and set aside.
Next, we shift half of the vegetable mass into an enamel pan and tamp it well. Pour some hot brine on top. After that, we shift the second part of the vegetable mass here and tamp it well. And then pour out the remaining marinade.
Cover the vegetable mass on top with a plate and put oppression. We leave the workpiece warm for a day. The yummy is ready - you are welcome to the table. It is better to store it in the cold, otherwise it will turn sour. For all the intricacies and secrets of cooking this appetizer, see this video.
Delicious preparation in 2 hours
It turns out that in pickled form, this vegetable is rich in lactic acid. This is a very valuable substance - it helps to keep the good bacteria in the gut at the right level. If you want to enjoy this snack, you will need:
- 600 g of cabbage;
- sweet (preferably red) pepper;
- a couple of cloves of garlic;
- 3 black peppercorns;
- small carrots;
- 2 tbsp. tablespoons of salt;
- 100 ml of 9% vinegar;
- 2 lavrushkas;
- 50 g sugar;
- litere of water.
Remove the stalk with seeds from the sweet pepper, rinse the fruit and cut into strips. Rinse the peeled carrots and grate them. We wash the head of cabbage and chop it into strips. Chop the peeled garlic into slices. Combine vegetables in a bowl and stir gently.
Prepare the brine - enrich the water with salt, pepper and sugar. As soon as the liquid boils, remove the dishes from the stove and enrich the mixture with vinegar. Pour vegetables with hot marinade and let stand for a quarter of an hour. Then we stick the lavrushka into the blank and cool it.
Next, we transfer the vegetable mass to a clean jar. Do not squeeze too much of the brine. We put it in the refrigerator for an hour. Everything - the food is ready. Enrich it with olive oil and garnish with herbs before serving. In the refrigerator, such a snack can be stored for no more than 4 days. Can you cope, champions? 🙂
Korean spicy
This vegetable is rich in potassium - a substance that strengthens nerve fibers and the cardiovascular system. Also, this element prevents the formation of kidney stones. So, by eating pickled cabbage, you heal your body.
The recipe for this spicy snack is as follows:
- 700 g white cabbage;
- 1 carrot;
- 1 chili;
- 4 garlic cloves;
- 1 onion;
- 1 teaspoon black peppercorns;
- 1 teaspoon coriander beans;
- 1 teaspoon of crushed coriander seeds;
- litere of water;
- 80 ml of 9% table vinegar;
- 6 tbsp. tablespoons of granulated sugar;
- 1.5 tbsp. tablespoons of salt;
- 4 tbsp. tablespoons of vegetable oil.
Cut the washed head of cabbage into pieces. We wash the peeled onions and cut them into thin half rings. Peel, wash and rub the carrots on a Korean grater. We cut the chili washed under running water into thin rings. Peel the garlic and chop it into wedges.
Place half of the vegetables in a saucepan in layers. First, cabbage, then carrots, then onions, after garlic and chili. Sprinkle all this with chopped coriander and beans, and also season with black pepper. After that, in the same order, lay out the remaining vegetables and spices in layers. Fill it all with oil on top.
Next, we switch to the marinade. Add salt and sugar to the water and bring the composition to a boil. Then we reduce the heat to low and simmer for about 2 minutes. Next, add vinegar here and remove the brine from the stove. Fill vegetables with boiling water.
Cover the pot with a lid and leave it in the room until it cools. Then we move the dish to the refrigerator. After 5-6 hours, the spicy snack can be served on the table.
How to pickle red cabbage for the winter
For some reason, this vegetable is undeservedly forgotten by many. But in vain! Red cabbage is the number one vegetable for anemia. It contains anthocyanins, it is these substances that color it reddish. And for our body, they strengthen blood vessels and protect the body from anemia.
To marinate red cabbage for the winter, you will need clean 3 liter jars and the following ingredients:
- a couple of heads of cabbage (total weight 2-2.3 kg);
- 6 pcs. lavrushka;
- 8 pcs. allspice;
- 6 pcs. carnations;
- 2 tbsp. tablespoons of salt;
- head of garlic;
- 4 tbsp. tablespoons of 9% table vinegar;
- litere of water;
- 2 tbsp. tablespoons (with a slide) of sugar.
We wash the cabbage and chop it into strips. Wash the peeled garlic and cut into thin slices. We mix cabbage with garlic (you can even mash it with your hands a little).
We send lavrushka, peppers and cloves to clean jars. Next, we lay the vegetable mixture - do not tamp too much.
We make a marinade - we enrich the water with salt and sugar. We put the brine on the stove and bring to a boil. Then we add vinegar here and remove the dishes with the marinade from the heat. Fill vegetables with boiling water and cover the jars with metal lids.
Next, we sterilize the workpiece for a quarter of an hour and roll it up. After the can, we turn it over, wrap it with a blanket, and after a day we move it to the closet. Yes, the most impatient can taste the appetizer in 2-3 days.