Cabbage with tomatoes for the winter: sweet and sour, salted, pickled, pickled. Secrets of ideal pickling of cabbage and tomatoes for the winter

Hello dear hostesses! Preservation of tomatoes for the winter continues. The recipes described in the article are those that I make myself from year to year. That is, proven, tasty, and most importantly simple, no sterilization, aspirin, own juice no vinegar.

Tomatoes with cabbage

1. Tomatoes.
2. Cabbage.
3. Salt.
4. Sugar.
5. Garlic (possibly without it).
6. Sweet pea.
7. Horseradish (if available).
8. Vinegar essence.

Work progress

• It is advisable to prepare the jars in advance. Wash, as usual (with soda, detergent), rinse well, turn upside down to drain.
• Meanwhile, prepare vegetables for placing in glass containers.
• Sort the fruits, wash them, leave to dry. While they are drying, we are working on other ingredients.
• I choose medium cabbage varieties. It is neither soft nor hard, just what you need. In general, whatever you have will do. The selected vegetable must be chopped and placed on the bottom, approximately three centimeters.

• Add garlic sweet pea. If you have horseradish root (I only put horseradish leaves in cucumbers).
• I put it in a glass bottle loosely, without stuffing it. So that the fruits are intact without deformation.

Marinade for 1 liter

1. Sugar 3 tbsp. l. with top (how long it holds).
2. Salt 1 tbsp. l. with a small tubercle.

There are 2 options for filling with marinade. Namely: single and double. Believe me, it depends on courage and experience. Remember that all housewives have their own habits and intuition.

I poured it both ways. They stand transparent until we eat them. But my advice! If you are unsure, roll up one jar to try. But next year, feel free to use the already proven method. The technique, how and how many times to fill is described.

Last stage. Add vinegar 1 tablespoon 70% for 3 liter jar. Roll up, wrap on the side or upside down. If you lay the fruit loosely, then thin white ribbons easily rise to the top. Then you get a magical, snowy look canned tomatoes with cabbage.

Experiment failed

I decided to experiment with tomatoes and cabbage, put salt and sugar in a container without boiling. The experiment was a failure; after cooling it became cloudy, but the lid was still intact (in three days it would definitely have fallen off). Knowing that it would swell and definitely break, I didn’t wait for the sad moment and opened it for everyone to eat for lunch.

The vegetables are still sweet, just a day has passed, the taste is amazing, I can’t describe it, you just have to try it, the cabbage is crunchy, the marinade was useful for okroshka. So, everything was very tasty, it was a great success.

By the way, this method justified itself in another recipe

Tomatoes in tomato

I really like tomatoes in tomato sauce without vinegar. It's very easy to roll according to my recipe. Prepare the filling from ripe fruits.

I use a mixer, just like I bought it, I forgot about the meat grinder, I have it for all cases of twisting, a grater is also suitable.

In order for the juice to easily pass to the very bottom between the vegetables, like water, it needs to be strained through a colander; it is easier to grind the thick mixture with a blender (the bones will also become smaller). You can leave it as it is, then put less vegetables in the jar, shake slightly when pouring. I got ahead of myself, let's continue.

Mix the crushed liquid with the rest of the juice and put the pan on the fire. Cook for at least 40 minutes, stirring occasionally, otherwise it will burn, especially if it’s thick.

While it's cooking, put plain water on the fire, we begin the stage of filling the container with already clean tomatoes. I love garlic, I always add it, you can add horseradish root, it will be more fragrant. Pour boiling water over the fruits to the very top and cover with a lid to warm for 5 minutes. Drain, no need.

Into boiling tomato for 5 minutes. until ready, add salt and sugar (1 to 2 or 1 to 3), taste to see what you like (sweet-salty). We throw bay leaf and allspice into it for flavor, then take it out. Pour the finished tomato (40 minutes) into jars and roll up, wrap for 24 hours. Remember, vinegar is not needed, the tomatoes are pickled in their own juice.

With grapes

I did it as a test. A handful of grapes without branches, thrown on top. They were distributed throughout the bottle like pearls, and it turned out beautifully. I poured boiling water over it and poured marinade over it. In the winter I will determine what happened. Added garlic and allspice.

Conclusion

My recipes for canning tomatoes for the winter can be counted on one hand, but I collected them, refined them, checked them from year to year, and the assessment was given by those who ate them. And you, dear ladies, will have to take my word for it, everyone likes it.

In the kitchen, every housewife is a sorceress, she adds a combination different ingredients(carrots, currants, zucchini, bell peppers) the result is masterpieces with a variety of flavors. Create, everything is in your hands.

Now it’s easier for me to share my experience, you will have it within walking distance, so bookmark the blog.

I'll twist it and add some chopped greens with mustard. And, a recipe for sweet vegetables with vinegar without sterilization and aspirin has already been described.

Listen to what the popular hit "Tom Walker - Leave a Light On" is about.

My son translates almost word for word, it’s not me, but his fans who speak.

Take care of your health and love your loved ones!

Step 1: Prepare the cabbage.

Step 2: Prepare the tomatoes.

Step 3: Prepare the pepper.

Step 4: Prepare the carrots.

Step 5: Prepare the onion.

Step 6: Stew vegetables.

Step 7: Canning tomatoes and cabbage for the winter.

Step 8: Serve tomatoes with cabbage.

Can be added to salad to taste hot pepper chili or season the workpiece with regular black pepper.

Tomatoes and cabbage prepared for the winter can be eaten the very next day.

For harvesting, it is best to choose late cabbage.

My mother-in-law always treats us delicious tomatoes and pickled cabbage salad. The most interesting thing is that the vegetables come from the same jar. Last year, for the first time, I made tomatoes and cabbage for the winter. It turned out very tasty and my family approved, they said: “You’ll just lick your fingers!” Preparing vegetables is very simple. My recipe with step by step photos will help you with this. Enough to take forks late white cabbage. The early one is already gone by this time, and it’s too soft, but we need juicy, crispy. This will be of some use. The tomatoes are red, moderately ripe and firm. The quantity of products is calculated for one liter jar.

Ingredients:

• cabbage – 1/4 head;
• medium-sized tomatoes – 500 grams;
• granulated sugar – 30 grams;
• 9% vinegar - 30 milliliters;
• allspice peas - 6-8 pieces;
• table salt – 10 grams;
• carrots – 0.5 pieces;
• bay leaf – 2 pieces;
• water – 1 liter.

How to cook cabbage and tomatoes for the winter

Peel the cabbage from the outer outer leaves and divide the head in half. Chop the halves into neat shavings. I do this using a shredder. The feathers turn out smooth and beautiful. If you wish, you can chop the head of cabbage with a sharp knife, the taste will not suffer from this. Peel the carrots and grate them, mix them with the cabbage.

Sort the tomatoes, discard unripe and damaged ones. Use crushed ones for juice. Rinse the selected fruits and place in a wide bowl to drain a little.

For now, take care of the container. Wash the jars with a small pinch of baking soda and place for sterilization under steam or other convenient method. If you have a microwave, use it. Metal lids boil for 4-5 minutes. Place some of the chopped cabbage and carrots in the bottom of the cooled jars, place the pepper and bay leaf on top.

Lightly compact the cabbage and place the tomatoes. Repeat layers, starting with white cabbage shavings. Shape the thickness of each row at your discretion, because it should not only be tasty, but also beautiful.

After you have finished arranging the vegetables, pour boiling water into the jars, cover with lids and let sit for a quarter of an hour. Drain vegetable syrup and add coarse salt and sugar and boil the marinade.

Pour in vinegar.

Pour boiling brine over mixed vegetables and roll it up.

Turn the jars over, check the tightness and wrap them warmly.

Pickled tomatoes with cabbage are not just tasty and healthy snack. At the right time, they can help out any housewife who decides to cook rich borscht.

">For cooking pickled tomatoes with cabbage you need to take the following ingredients:

• 10 kg of white cabbage;
• 5 kg of tomatoes;
• 300-400 g salt;
• celery;
• dill seeds;
• currant leaves;
• cherry leaves;
• chilli hot pepper.

First, prepare and process all the ingredients. Select firm red tomatoes, wash them and prick them with a toothpick on the side where the stalk is located. Chop the cabbage. Place cabbage in layers in a prepared container, with a layer of tomatoes on top. They must be laid out tightly to each other with the stalks facing up. And so lay out each layer, alternating cabbage with tomatoes. Sprinkle each layer with salt and add celery, dill, currant and cherry leaves, small pieces capsicum. In this way, fill the container to the top, with cabbage placed as the last layer. Cover the container with a clean cloth and place the weight. Keep track of how much juice is released. If after a couple of days little juice is released, then prepare a special brine: 1 liter boiled water dilute 50-60 g of salt and 150 g of sugar. Pour the cooled brine into pickled tomatoes with cabbage. After this, keep the cabbage in room temperature 3 more days. It can then be placed in more cool place. After this time, pickled tomatoes and cabbage will be ready to eat.

There is another simple recipe in which you can use cucumbers instead of tomatoes. Sourdough cabbage with cucumbers follows the same pattern as in the previous recipe. The only difference: instead of tomatoes, cucumbers are used (you can add grated carrots). Cabbage is also salted with apples.

In addition, you can ferment cabbage with beets. We offer

There is another very healthy recipe for fermenting cabbage with tomatoes, peppers and zucchini.

The following ingredients are required for preparation:

• white cabbage (10 kg);
• tomatoes (0.5 kg);
• sweet pepper(0.5 kg);
• zucchini (1 pc.);
• garlic (2 heads);
• carrots (6 pcs.);
• parsley;
• dill;
• salt.

Prepare brine for cabbage: dissolve 70 g of salt in 1 liter of boiled water. Prepare all vegetables for fermentation: wash the cabbage, chop it, finely chop the carrots, tomatoes, zucchini and peppers. Lay out in layers: a layer of cabbage, tomatoes, zucchini and peppers. Add greens, dill and garlic. Next, pour the prepared mass of vegetables with brine. Cover the container with a cloth and place it in a warm place for several days. After 3 days, place the cabbage in a dark place. Pickled tomatoes with cabbage and zucchini are ready to eat! Bon appetit!