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Cabbage can be pickled different ways and combined with various vegetables. Today I suggest you cook with bell pepper. Thanks to this combination, pickled cabbage with bell pepper fast food it turns out very fragrant and even refined. I often cook cabbage this way, because cabbage and vegetables marinate very quickly and I don't even notice how it happens. Doing household chores, time flies quickly, and after a few hours the cabbage is ready. It's just amazing. I advise everyone to pickle cabbage like this fast way and not wait a long three days as is usually the case. Our grandmothers and mothers always pickled cabbage for days, but now everything is different. Time flies fast, progress is moving, and we have been pickling cabbage for less than one day.

Required products:

- 1 kg of cabbage,
- 100 grams of juicy carrots,
- 100 grams of sweet bell pepper,
- 1-2 cloves of garlic,
- 1-2 bay leaves,
- 4-6 pcs. peppercorns,
- 1 tables. l. salt without a slide,
- 2 tables l. granulated sugar,
- 500 grams of water,
- 50 grams of table vinegar,
- 50 grams of vegetable oil.

How to cook with a photo step by step

Grind the carrot: you can grate it on any grater.

Cut white cabbage into thin strips.

Pepper, previously peeled, cut into elongated strips.

We connect the cabbage in an enameled or glass bowl. Add some garlic for flavor.

Boil water and add it granulated sugar and salt for taste.

We put spices in a boiling marinade: bay leaves, peppercorns. Pour in the oil, boil for another minute. Remove from heat and immediately add vinegar. Let the marinade cool down a bit.

Pour the marinade over the cabbage while it is still warm. We cover the vegetables with a plate, or you can put it under oppression so that the cabbage and vegetables are released maximum amount juice.

Will be ready in 4 hours. It marinates well, then put it in the refrigerator to serve it chilled. If you don’t eat such cabbage at a time. Just put it in jars and store it in the refrigerator. in the usual way. Bon Appetite!

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 taste different, appearance also not very attractive. But all this is solved 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 conservation with two ingredients is not enough, but in various variations cabbage salad and bell peppers are quite a lot. 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. To make your salad sparkle with new flavors, you can use different types vinegar. 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 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. Pepper cut into thin strips or triangles with equal parties 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 into the vegetables. Then mix thoroughly.

The vegetable mixture is placed in sterilized jars, compacted a little. Place blanks in cool room, in 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. Pour in 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 is such a very cabbage delicious salad we got it 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, put peppercorns on the bottom 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, do not forget to use the tips on the account. various kinds vinegar and don't be afraid to play with spices.

Bon appetit!

Step 1: prepare the cabbage.

Peel the cabbage from the upper leaves, rinse, divide into quarters, cut out the stalk, and then chop finely. The thinner the better.
Place shredded cabbage in a deep bowl.

Step 2: prepare the pepper.

Peel the pepper from twigs, seeds and whitish partitions. Then rinse inside and out, dry and cut into thin strips. Place the peppers on a plate with the cabbage.

Step 3: pickle cabbage with bell pepper.

Add chopped parsley to a plate with peppers and cabbage and mix everything together.
Boil water in a saucepan, dissolving sugar and salt in it. When the marinade boils, pour vinegar and vegetable oil into boiling water. Stir, remove from heat.
Pour cabbage with bell peppers with hot marinade, mix the salad well, cover loosely with something, just so that dust does not settle and dirt does not get in, 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 what remains is transferred to glass jar, close tightly and store in the refrigerator.

Step 4: serve cabbage marinated with bell pepper.

Cabbage marinated with bell peppers is a delicious appetizer. Serve it separately or with fish, meat dishes and poultry dishes. But just with potatoes, this salad will be delicious. Easy to prepare, marinates quickly, and tastes so good!
Bon appetit!

Onion lovers can safely add it to cabbage pickled with pepper. At the same time, you can cut the onion into feathers or rings, as you like.

Hello my dear hostesses! Not a single winter feast is complete without a jar of sauerkraut. I make a salad that I add cranberries to onion and a teaspoon of fragrant unrefined oil. It turns out so delicious! And today I will share delicious recipes how to make instant pickled cabbage. Just a few hours and a bowl with this crispy snack will show off on your table. Choose from vinegar, bell pepper, or Korean style. Let's cook today!

Can you imagine, in France they highly valued healing properties this vegetable that even the proverb was folded. Literally, it translates: "Chi takes 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 taste even better 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;
liter of water;
10 pieces. black pepper;
5 pieces. allspice;
2 tbsp. spoons of granulated sugar;
3 pcs. lavrushki;
5 pieces. cloves;
2 tbsp. spoons of salt;
100 ml of 9% table vinegar.

Wash the cabbage and finely chop. This can be done on a special grater, knife or combine. Peeled carrots are washed and rubbed on a Korean grater. We send the carrots with cabbage to a large bowl and mix the vegetables (just do not crush them).

Wash the peeled garlic and cut into thin slices. We 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 pot 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 hot marinade over vegetables.

Mix thoroughly and leave to cool at room temperature. After we shift the vegetables with the marinade into 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 an appetizer, from the preparation of products to the sampling, lasts no more than 2 hours. Be sure to spot - it may take you less time. The recipe for this delicious snack is:

1.5 kilos of white cabbage;
120 g carrots;
2 garlic cloves;
1 st. a spoonful of salt;
0.5 st. spoons of granulated sugar;
5 black peppercorns;
lavrushka;
1 teaspoon of apple cider vinegar;
500 ml of water.

We remove the spoiled leaves, wash the head of cabbage and chop the vegetable with a thin straw. We clean the carrots, wash and rub on a coarse grater. Gently mix carrots with cabbage in a bowl.

We wash out a 2-liter jar and put peeled garlic, pepper and lavrushka on the bottom. Pour vegetable mixture on top.

We cook the marinade - boil water and enrich it with salt, sugar and vinegar. Next, pour the hot brine over the vegetables and cover the jar with a plastic lid. Let cool and then take a sample. It is better to store ready-made cabbage in the cold.

Have you tried cooking cauliflower for the winter. If not, I recommend trying it. Cooking recipes i.

How to pickle snack cabbage with bell pepper per day

Pickled cabbage is very rich in vitamin C, so it is recommended to eat it at the first symptoms of malaise. And stock up on this delicious medicine An appetizer made according to this recipe will help you:

3 kilos of cabbage;
2 carrots;
2 pcs. sweet red pepper;
4 cloves of garlic;
caraway;
liter of water;
a glass of granulated sugar;
2 tbsp. spoons 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. We clean the peeled carrots, rub on a grater and add to the cabbage. We remove the stalks with seeds from sweet pepper, wash it. Then chop the fruit into slices and add to other vegetables. By the way, if fresh pepper no, but there is frozen, you can add it.

We wash the peeled garlic, pass it through a press and send it to other ingredients. After generously flavor the vegetables with cumin and mix everything well.

Prepare the marinade - add sugar, salt and butter to boiling water. Then bring the mixture to a boil, remove it from the heat and add vinegar here. Then cover the vessel in which the brine was cooked, cover and set aside.

Next, we shift half of the vegetable mass into an enameled 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 the remaining marinade.

We cover the vegetable mass with a plate on top and set oppression. We leave the workpiece warm for a day. Yummy is ready - 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 preparing 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 very valuable substance- it helps to support beneficial bacteria in the intestines right level. If you want to enjoy this snack, you will need:

600 g cabbage;
sweet (preferably red) pepper;
a couple of cloves of garlic;
3 black peppercorns;
small carrots;
2 tbsp. spoons of salt;
100 ml of 9% vinegar;
2 laurels;
50 g of sugar;
liter of water.

We remove the stalk with seeds from the sweet pepper, wash the fruit and cut into strips. We wash the peeled carrots and rub on a grater. We wash the head of cabbage and chop it into strips. Chop the peeled garlic into slices. Combine vegetables in a bowl and mix gently.

We prepare the brine - we 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 a lavrushka into the workpiece and cool.

Next, transfer the vegetable mass to a clean jar. Do not squeeze hard from the brine. We put it in the refrigerator for an hour. Everything - the food is ready. Enrich before serving olive oil and decorate with greens. In the refrigerator, such an appetizer can be stored for no more than 4 days. Cope, record holders? 🙂

Korean spicy

This vegetable is rich in potassium, a substance that strengthens nerve fibers And cardiovascular system. Also given element prevents the formation of kidney stones. So, eating pickled cabbage, you heal the body.

The recipe for this spicy appetizer is as follows:

700 g of white cabbage;
1 carrot;
1 chili;
4 garlic cloves;
1 onion;
1 teaspoon of black peppercorns;
1 teaspoon coriander beans;
1 teaspoon crushed coriander seeds;
liter of water;
80 ml of 9% table vinegar;
6 art. spoons of granulated sugar;
1.5 st. spoons of salt;
4 tbsp. tablespoons of vegetable oil.

Cut the washed head into pieces. Wash the peeled onion and cut into thin half rings. We clean the carrots, wash and rub on a Korean grater. Washed under running water, cut the chili into thin rings. We clean the garlic from the skin and chop the slices.

Layer half of the vegetables in the pan. First cabbage, then carrots, then onions, then garlic and chili. Sprinkle all this with chopped coriander and grains, and also season with black pepper. After that, in the same order, lay out the remaining vegetables and spices in layers. Top it all with oil.

Next we move on to the marinade. We introduce salt with sugar into the water and bring the composition to a boil. Then reduce the heat to low and simmer for about 2 minutes. Next, add vinegar here and remove the brine from the stove. Pour boiling water over vegetables.

Cover the pan with the workpiece with a lid and leave it in the room until it cools. After we move the dish to the refrigerator. After 5-6 hours, a 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 in a reddish color. And for our body, they strengthen blood vessels and protect the body from anemia.

To pickle red cabbage for the winter, you will need clean 3-liter jars and the following ingredients:

a couple of heads of cabbage (with a total weight of 2-2.3 kg);
6 pcs. lavrushki;
8 pcs. allspice;
6 pcs. cloves;
2 tbsp. spoons of salt;
a head of garlic;
4 tbsp. tablespoons of table 9% vinegar;
liter of water;
2 tbsp. spoons (with a slide) of sugar.

We wash the cabbage and chop it into strips. Wash the peeled garlic and cut into thin circles. Mix cabbage with garlic (you can even knead a little with your hands).

In clean jars we send lavrushka, pepper and cloves. Next, lay the vegetable mixture - do not tamp heavily.

We make a marinade - we enrich the water with salt and sugar. Put the brine on the stove and bring to a boil. Then add vinegar here and remove the dishes with the marinade from the heat. Pour boiling water over vegetables 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 already taste a snack in 2-3 days.