A very tasty low-calorie snack - quick-cooking pickled cabbage. Marinate cabbage with bell pepper: quickly, easily, with photos and secrets of taste

Step 1: prepare the cabbage.

Step 2: prepare the pepper.

Step 3: marinate cabbage with bell pepper.

Step 4: serve cabbage marinated with bell pepper.

Onion lovers can safely add it to cabbage marinated with pepper. In this case, you can cut the onion into feathers or rings, as you wish.

What could be better in winter in terms of vitamins, other than eating tangerines? New Year? Naturally, pickled cabbage and bell pepper salad for the winter.

• 1 Canned cabbage with sweet peppers for winter storage
  • 1.1 How to cover cabbage with peppers for the winter, simple and delicious recipe
  • 1.2 Cabbage and bell pepper salad in jars instant cooking
• 2 Winter cabbage salad with peppers and carrots
• 3 Cabbage for the winter with bell peppers and onions, marinated in jars
• 4 bell peppers, stuffed with cabbage, recipe for winter
• 5 Cabbage and pepper salad with tomatoes for the winter

Canned cabbage with sweet peppers for winter storage

It's no secret that in winter it is necessary to consume as many vitamins and microelements that are beneficial to us as possible. However, fruits are quite expensive in the winter months, but you still need to fuel your body. This is where canned vegetables come in handy.

However, vegetables simply thrown and rolled into jars do not differ in taste, and appearance not particularly attractive. But that solves everything coleslaw with sweet pepper, since together its ingredients create a color scheme that is pleasing to the eye and is a real storehouse of usefulness.

It is also worth noting that each salad ingredient complements the other in taste and emphasizes the taste, in general. And it’s always good to eat tasty food, and healthy food is just great.

Making such a salad will not be difficult for the average housewife.

For workpiece winter salad you just need the products themselves, naturally, sterilized salad jars, and a little time.

I think you know that preservation is not complete with two ingredients, but various variations There are quite a lot of cabbage salad and bell peppers. And if you want some kind of difference, you want to surprise your family with different tastes of seemingly the same dish, I advise you to pay attention to such a component as vinegar.

Vinegar is a common thing when making preserves. However, in order for your salad to sparkle with new flavors, you can use different types vinegars Apple, wine, malt, and also rice. Each of them will add one or another shade to your salad, making each jar unique in taste. Experiment!

In order for your salad to live as long as possible and retain all the necessary vitamins, you must follow simple but very important rules.

• Always wash and prepare food thoroughly.
• Storage containers must be washed and sterilized.
• Always monitor the amount of ingredients, a slight disagreement with the recipe is not a big deal, but overdoing it with salt or vinegar will make the dish inedible
• After canning, the salad will need to be hidden in cool place. Whether it's a refrigerator or a cellar - it doesn't matter

Stick to these simple rules and you will have delicious happiness.

How to cover cabbage with peppers for the winter, a simple and tasty recipe

For an ordinary, but nevertheless tasty salad under three liter jar we need:

• Two and a half kilos of white cabbage. In size this is a medium stripped fork
• Half a kilo of bell pepper. I advise you to choose peppercorns of different colors and as brightly as possible
• Onions – 0.4 – 0.5 kilograms
• Table salt - two tablespoons without a pea
• Granulated sugar - three tablespoons without a heap of spoons
• Vinegar 3% - 75 ml. 7% – 45 ml
• Refined sunflower oil – tablespoon
• Unrefined vegetable oil - one tablespoon

Wash the cabbage and peel it. We remove the stump and chop it into thin strips with a cross-section of 4-5 millimeters. We also wash the carrots, peel them and grate them on a Roko grater. Wash the pepper and cut it into quarters. This will make it easier to remove the stem and remove the 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, before cutting the onion, rinse it under cold water. And when cutting, wet the knife in water. This will save you to some extent from unplanned tear shedding.

So. Our vegetables are prepared and chopped. It's time to start cooking.

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

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

The vegetable mixture is placed in sterilized jars and tamped down a little. Place the preparations in a cool room and after a week you can enjoy a bright and tasty salad.

Cabbage and bell pepper salad in instant jars

For the next salad you will need:

• A kilo of white cabbage
• Three hundred grams of bell pepper pods
• Two medium sized carrots
• Garlic – one medium clove
• Vinegar 9% – 45-50 milliliters
• Vegetable oil – 80 milliliters
• Sugar – 50 grams
• Salt – 25-30 grams

Prepared cabbage and sweet pepper shred into noodles. Grind the carrots on a grater.

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

We also add garlic to the vegetables. You can either squeeze it through a garlic press or simply chop it finely. In the latter case, it will be more convenient if you crush the garlic with a knife before slicing.

Into the resulting vegetable mixture add vinegar diluted in not too much hot water, in a ratio of one to two. Pour in sunflower oil and mix well.

The next step is to place the resulting salad in sterilized jars and refrigerate. The salad can be tasted within five to six hours after preparation. But the longer it sits, the tastier it will be.

Winter cabbage salad with peppers and carrots

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

Ingredients:

• Kilo white cabbage
• Two root vegetables of medium-sized carrots
• Three medium turnip bulbs
• One and a half to two faceted glasses sunflower oil, odorless
• Vinegar 9% - 150 milliliters
• Sugar – 200 grams
• Salt - 50 grams
• Allspice (if you want)

We will prepare the vegetables in exactly the same way as in the above options. Pour vinegar over the mixed vegetables, mix evenly and pack into sterilized jars. Don't forget about the juice released from the cabbage. We also add it to the salad.

Heat the sunflower oil in a frying pan until it boils and 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 and place them in a wide bowl with boiling water. Keep each jar in boiling water for about fifteen minutes. After which we take out the jars, roll them up properly, let them cool and hide them in the cold. This is so cabbagey delicious salad on winter storage we succeeded.

Cabbage for the winter with bell peppers and onions, marinated in jars

Ingredients:

• One and a half kilos of cabbage
• Two medium onions
• Two not very large carrots
• Two large fleshy bell pepper pods
• A tablespoon without the top of salt and granulated sugar
• 80 milliliters 9% vinegar
• Allspice - 5-6 pieces
• Bay leaf

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

Pour the resulting marinade over the vegetables and mix thoroughly.

Place peppercorns and bay leaves in a sterilized jar at the bottom. Place the salad on top and compact it a little. That's how we got another delicious cabbage salad.

Bell peppers stuffed with cabbage, recipe for the winter

Do you want to surprise your loved ones with an unusual conservation? Then I think this recipe will suit you.

So, let's start with the ingredients (for a 3-liter jar):

• Bell pepper – 7-10 large peppers
• A kilo of cabbage
• Two not too big carrots
• Onion – 250-300 grams
• Garlic – 3 large cloves
• Parsley - a small bunch
• Vinegar 9% - 250 milliliters
• Half a glass of sugar
• One and a half tablespoons of regular salt
• Allspice – 5-6 peas
• Laurel leaf
• Water – 750 milliliters

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

For the salad filling, you need 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.

AND the last stage will prepare the marinade. Mix sugar and salt into the water and add vinegar. Bring this to a vigorous boil and pour in our peppers. Afterwards, sterilize the jars in boiling water for about fifteen minutes and close the lids.

All that remains is to keep the jars wrapped in something warm and wait until they cool slowly, after which we put them in the cold for storage.

Cabbage and pepper salad with tomatoes for the winter

For this salad we will need:

• One and a half kilos of cabbage
• A kilo of red tomatoes
• A kilo of bell pepper
• Three big carrots
• Three large onions
• Vinegar 9% 100 milliliters
• Half a glass of sugar
• Salt – 80-100 grams
• Vegetable oil – 100 milliliters

Cut the prepared peppers and cabbage into thin strips, cut the tomatoes into medium-sized slices. Grind the carrots on a grater. Well, we cut the onion into feathers. Don't forget about the advice on cutting onions at the beginning of the article.

For the marinade, mix vinegar, sugar and salt, add vegetable oil. Pour the resulting mixture over the vegetables and leave to brew for a couple of hours. Next, transfer the salad into a saucepan and simmer for about half an hour after boiling.

Place the finished mixture in clean and dry jars and roll under tin lids. Afterwards we let them brew under a warm blanket.

Such goodies and health benefits can be prepared at long winter. When preparing, do not forget to use tips on counting various types vinegar and don’t be afraid to play with spices.

Bon appetit!

It is impossible to imagine a holiday table without sauerkraut or pickled cabbage. Since ancient times, it has been prepared for the winter, and to this day, rolling vegetables into winter time have been very popular for years. There is a whole sea of ​​recipes for making pickled cabbage.

Pickled cabbage is my favorite snack

No one can resist crispy, juicy pickled cabbage. This is a great addition to any meat or fish dish and great snack on the festive table.

Any type can be marinated. Both red and white cabbage are suitable for this. Pay attention! Red forks are tougher, so you need to cook them differently than white ones.

Unlike fermentation, pickling allows you to achieve faster results. Moreover, it is very useful product, which retains its properties during the cooking process beneficial properties.

In order to quickly and tasty prepare crispy cabbage, you will need:

• 2 kg head of cabbage.
• one carrot.
• 3 pieces of garlic cloves.
• water - liter.
• sunflower oil 200 ml.
• 200 ml table vinegar.
• three tbsp. l. salt with a slide.
• 8 tbsp. l. Sahara.
• bay leaves - 5 pieces.

Cooking method:

1. Cabbage is chopped large pieces, carrots are grated.
2. To the chopped carrots you need to add peeled and finely chopped garlic.
3. All vegetables are placed in a liter jar in layers. The first layer is cabbage, then carrots and garlic.
4. Next you need to start making the marinade. To do this, you need to salt the water, add sugar, vinegar and vegetable oil. All this needs to be boiled, adding a bay leaf.
5. Salad cabbage is poured with marinade, after which it is left under pressure for three hours. In just three hours, a delicious and crispy snack is ready.

Important tip! To ensure crispy cabbage, you need to choose tight heads.

Instant pickled cabbage (video)

In jars with bell peppers

Cabbage marinades are very convenient. They can be stored in the cold for almost a month without losing their taste. Marinated salad with bell peppers can be eaten the next day.

Instant pickled cabbage with bell peppers is a tasty and crispy dish for the whole family’s daily diet. Large quantity fresh vegetables in this workpiece makes it full-fledged healthy vitamins. This dish can be prepared with both white and red cabbage. The appetizer is ideally served on a plate with various pickles: and tomatoes or as a stand-alone salad. Pickled cabbage goes well with cereal side dishes, meat and fish dishes. So vitamin salad You can treat both guests and family. It is best to harvest cabbage in late autumn. The cabbage appetizer will be ready in 2 hours, although it can be consumed immediately after preparation. If desired, you can add a couple of sour apples to improve the taste and aroma.

- white cabbage - 1.3 kg,
- bell pepper - 250 g,
- carrots - 250 g,
- onions - 250 g,
- salt - 3 tsp,
- sugar - 4-5 tbsp,
- table vinegar - 80-100 ml,
- vegetable oil - 0.5 cups.

Recipe with photos step by step:

Wash the white cabbage. You can soak it in cold salted water for 10-13 minutes to get rid of all the bugs. Cut into medium or thin strips or use a food processor or special shredder.




Add to prepared cabbage required quantity salt and sugar. Stir well and squeeze the cabbage with your hands so that the spices are absorbed into the cabbage and make it softer. During this time, the cabbage straws will release a little juice.




Peel the onions and carrots, rinse under running water and dry with a towel. Cut the onion into half rings if the vegetable is medium or small in size. Cut large onions into four parts and only then chop into strips. Grate the carrots into medium or coarse grater, add along with the onion to the cabbage. Mix well clean hands or a spoon. You can use a loin grater to shred carrots.




Wash the bell pepper and remove the tail and seeds. Cut into medium or small half rings, then add to all ingredients. Mix too. Use peppers of any variety and color. It is better that the vegetables are more meaty.




Add to vegetables specified quantity vegetable oil and vinegar. Mix thoroughly. Taste it. You may want to add sugar or salt to suit your taste.






Cover with a lid or smaller plate. Place a weight on top and leave at room temperature for 120 minutes to allow the vegetables to marinate. Afterwards, store in the refrigerator.




Instant marinated cabbage with bell pepper is ready.




Bon appetit!

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