Green tomatoes with cabbage salad. Harvesting from simultaneously fermented vegetables

Not always in our areas, tomatoes can reach technical maturity. Most often, at the end of the warm season, unripe fruits remain on the bushes. It is a pity to throw them away, after all, a lot of work had to be done in the summer. Fortunately, there are many interesting recipes that use green tomatoes as the main ingredients. It turns out tasty and healthy.

Basic rules for making salads

If you decide to use green tomatoes for salads, then you need to follow some points:

For a snack, you need to take the fruits of fleshy varieties, otherwise instead of a salad you get porridge.
The fruits should be firm, without rot and cracks.
Before preparing salads, green tomatoes need to be soaked. The fact is that they contain a poison harmful to humans - solanine. To get rid of it, you can pour the fruit for 2-3 hours with cold water or salty water for an hour, adding 2 tablespoons of salt per liter of water. Then the tomatoes must be washed with clean water.
It is not necessary to take only green tomatoes, brown ones are also suitable for a salad with cabbage.
All vegetables used in the salad must be thoroughly washed and cleaned, as required by the recipe.

salad options

Salad Hunter

It is not known why the snack got such a name, because according to the recipe, products that are quite familiar to Russians and nothing related to hunting are used.

1 kg of green or brown tomatoes;
1 kg of cabbage;
2 pods of hot pepper;
10 black peppercorns;
7 peas of allspice;
7 leaves of lavrushka;
2 onion heads;
250 ml apple cider vinegar;
a head of garlic;
1 st. l. vinegar essence;
90 grams of sugar;
60 grams of salt.

Cut the washed tomatoes into medium-sized slices, onions into half rings. Cut off the tail of the hot pepper. Seeds, if you want the salad to be very spicy, you can leave. We also cut the peppers into rings. We shred the cabbage.
We shift the vegetables into an enameled container, press down with a small load and leave for 12 hours.

The juice released from the vegetables must be drained. Then you need to sugar and salt, add allspice and black peppercorns, bay leaves. We rearrange the container on the tile on a slow fire and wait for the mass to boil. Cook no more than 10 minutes.
Then add apple cider vinegar and garlic. After 2 minutes, distribute the coleslaw with green tomatoes in jars and immediately roll up. Glass jars and lids should be washed in hot water with soda, rinsed and heated over steam for at least 10-15 minutes.

Green tomato salad is a great addition to any meal.

vitamin rainbow

We are used to the fact that the rainbow appears in the sky after the rain. But such a phenomenon can also be on your table if you prepare a delicious vitamin salad, where the main ingredients are cabbage and green tomatoes. But the added vegetables will give the appetizer not only a special taste, but also multicolor. Let's bring pleasure to ourselves and our relatives and prepare a Vitamin rainbow.

Despite the fact that there are many products on the list of ingredients, they are all quite affordable for any Russian:

cabbage - 2 kg;
small green tomatoes - 2 kg;
carrots - 1 kg;
5 heads of garlic;
sweet bell pepper red or orange - 1 kg;
dill and coriander seeds - 4 teaspoons each;
clove buds - 10 pieces;
allspice and black pepper - 10 peas each;
lavrushka - 8 leaves;
vinegar essence - 4 tablespoons;
vegetable oil - 8 large spoons;
salt - 180 grams;
granulated sugar - 120 grams.

Cut the peeled cabbage into checkers and add 2 tablespoons of salt. We grind it so that the juice stands out, put the load and put it in the refrigerator for a day.
Pour the cabbage with clean water, rinse and recline in a colander.
We wash all the vegetables, then cut the washed and peeled green tomatoes into medium slices.
Remove the husk from the garlic and cut the cloves into two parts.
After peeling, cut the carrots into 0.5 by 3 cm cubes.
We cut off the tails of sweet pepper, shake out the seeds and remove the partitions. We cut them in the same way as carrots.
Add chopped vegetables to cabbage. Mix gently so as not to violate the integrity of the slices of green tomatoes.

In sterile jars we put lavrushka and spices, then vegetables.
When the jars are full, let's take care of the marinade. Boil 4 liters of water, sugar, salt, boil again, then add vinegar essence.
Immediately pour the marinade into jars, and from top to the very neck - vegetable oil.
We roll up the jars with cabbage and green tomatoes, turn them upside down and wrap them in a towel. Leave in this position until the contents of the jars have cooled.

Cabbage salad with green tomatoes is stored perfectly even on the bottom shelf of the kitchen cabinet.

Sterilization option

To prepare a delicious snack, we need to stock up:

green tomatoes - 1 kg;
white cabbage - 1 kg;
turnip - 2 heads;
sweet bell peppers - 2 pieces;
granulated sugar - 3.5 tablespoons without a slide;
salt - 30 grams;
table vinegar 2 tablespoons;
black pepper - 6 peas each.

Slicing and initial preparation for preparing a salad is similar to the previous version. After 12 hours, drain the juice, add all the other ingredients indicated in the recipe and cook after boiling for 10 minutes.

Put in prepared jars and set to sterilize in boiling water. Roll up and store in a cool place.

Conclusion

Salad of green tomatoes with cabbage can be served at the table as a regular snack. But if you show imagination, add fresh cucumbers, green onions, chopped parsley or dill to it, you will get a surprisingly tasty and healthy dish that will remind you of summer. You can serve salad with meat, fish, poultry. But even if there is an ordinary boiled potato on the table, then an appetizer of cabbage and tomatoes will come in handy. Bon appetit everyone!

Green tomato salad with cabbage for the winter

Green tomatoes can be used to make amazing winter salads. They go great with cabbage and other seasonal vegetables. Such an appetizer will harmoniously complement fish, meat and other dishes.

"Hunter's" green tomato and cabbage salad

green tomatoes - 2 kg;
cucumbers - 2 kg;
white cabbage - 1.5 kg;
bell pepper - 2 kg;
onions - 500 gr;
garlic - 5 teeth;
table salt - to taste;
vinegar essence - 10 ml per 1 liter of lettuce;
vegetable oil - 2 tbsp. per 1 liter of lettuce;
fresh herbs - to taste.

Prepare vegetables. To do this, they need to be washed and cleaned. Cut the carrot into thin strips. Chop the onion finely. Cut green tomatoes into slices or cubes, bell peppers into strips. Finely chop white cabbage.

Mix vegetables in a deep saucepan, add garlic, passed through a press, salt and leave for a couple of hours. During this time, the products will release juice.

Transfer the salad to pre-sterilized jars and put them in a water bath. Hold for approximately 10-15 minutes. Then roll up with metal lids and leave to cool completely under a warm blanket.

Spicy green tomato and cabbage salad

green tomatoes - 1 kg;
white cabbage - 1 kg;
onions - 2 pcs;
hot pepper - 2 pcs;
peppercorns - 10 pcs;
allspice - 7 pcs;
bay leaf - 7 pcs;
apple cider vinegar - 250 ml;
granulated sugar - 90 gr;
table salt - 30 gr.

Cut green tomatoes into small slices, onions into half rings, hot peppers into thin rings.

Put all the prepared vegetables in an enamel pan of sufficient size, cover with an inverted plate and set the weight. Leave in this position for 12 hours.

After this time, drain the juice that has stood out. Add sugar and salt. Place the saucepan over low heat and bring to a boil. Boil for 10 minutes. At the end of cooking, add apple cider vinegar and spices.

Arrange the hot, ready-made salad in clean, sterilized jars and roll up.

Salad "Cuban" with green tomatoes and cabbage

green tomatoes - 2 kg;
white cabbage - 1.7 kg;
sweet bell pepper - 1.5 kg;
carrots - 500 gr;
onions - 500 gr;
garlic - to taste;
vinegar essence - 1 tbsp;
granulated sugar - 2 tablespoons;
vegetable oil - 1 cup.

Put thinly chopped cabbage, carrots, chopped on a Korean grater into a large enameled pan. Then add onion, cut into half rings, and strips of bell pepper.

Prepare the marinade. Boil vegetable oil with sugar, salt, pepper and bay leaf. Pour the liquid over the salad and mix well. Then spread in clean, dry jars and sterilize for 20 minutes from the moment of boiling. Remove the jars, add ½ tsp to each. vinegar essence, roll up with metal lids.

Salad "Gentle" of green tomatoes and cabbage

green tomatoes - 1 kg;
white cabbage - 1 kg;
sweet pepper - 1 kg;
carrots - 1 kg;
onions - 1 kg;
vegetable oil - 2 cups;
salt - 3 tablespoons;
ground black pepper - 2 tsp

Cut the onion into small cubes, mix it with 1 tsp. salt and leave for 12 hours. Cut sweet pepper into short narrow strips. Grate the carrots on a coarse grater, finely chop the cabbage. Cut the tomatoes into cubes.

Mix all the ingredients with salt and also leave for 12 hours.

Then squeeze the juice, add oil, black pepper and stir again. Arrange the salad in sterilized jars and roll up.

Green tomato salad with cabbage for the winter - How to cook

This culinary site will teach you how to cook gourmet dishes in a slow cooker in a double boiler in an air grill, as well as how to cook salads and soups.

How to cook a salad of green tomatoes and cabbage for the winter?

You can cook salad "Hunter" from green tomatoes and cabbage.

For 1 liter of salad we need:

200 gr green tomatoes

300 gr white cabbage

200 gr bell pepper

1 garlic clove

Parsley, dill to taste

Salt to taste (the salad should feel a bit salty)

2 tbsp vegetable oil

10 g of vinegar essence (for one liter jar).

And so we start cooking.

Wash and clean vegetables.

Cut the carrots into medium-sized strips. Finely onion mode. We clean the pepper from seeds and cut it into cubes. Cut the cucumbers into large strips. Cut green tomatoes into cubes. Finely shred the cabbage.

Add crushed garlic, salt and leave to brew for 2 hours so that the vegetables give juice.

Then heat up without bringing to a boil. At the end of heating, add vegetable oil and vinegar essence.

We shift the salad into sterilized jars and put them in a water bath for 10-15 minutes.

Roll up and wrap until completely cool.

I propose to cook green tomato salad with sauerkraut. The taste is harmonious, the salad can be opened in winter and ready to serve directly from the jar, you can also season to taste with onions, vegetable oil to taste.

To prepare you will need the following products:

from vegetables we take green tomatoes - 1 kg, sauerkraut - 1.5 kg, onions - 1 kg.

To fill 1 liter of water, you will need salt - 30 - 40 g, sugar - 50 g, black pepper - 10 - 12 g, bay leaves - three - four pieces, allspice - three - four pieces.

When everything is ready, let's do it. lettuce.

To remove the skin from a tomato, place in boiling water for one to three minutes, then place briefly in cool water. Freed from the skin, cut into thin slices.

We clean the onion from the husk, cut into rings.

Take fresh sauerkraut, press down a little to drain excess juice.

We define all vegetables in jars, then fill them with hot filling, after which we pasteurize at a temperature of 85 ° C: for jars of 0.5 l - 15 minutes, for jars of 1 l - 25 - 30 minutes.

After that, the jars can be packed before winter and put away in a suitable place for storage.

How to cook a salad of green tomatoes and cabbage for the winter?

You can cook salad "Hunter" from green tomatoes and cabbage. For 1 liter of lettuce we need: 200 gr green tomatoes 200 gr cucumbers 300 gr white cabbage 200 gr bell peppers 1

Medium head of cabbage;

Two kilograms of tomatoes;

Three to four heads of garlic;

Three glasses of sugar;

Finely chop the cabbage.

cabbage of late varieties;

Finely chop the cabbage.

Mix cabbage and carrots.

Bay leaf (optional)

A liter of clean drinking water;

Two medium bulbs;

Berets cut into strips.

A kilogram of cauliflower;

Six peas of pepper;

Two tablespoons of coarse salt.

A kilogram of green tomatoes;

A kilogram of dense cabbage;

Three medium bulbs;

One or two bell peppers;

Cabbage marinated with beets, green tomatoes, carrots, garlic and fresh herbs is not only delicious, crispy, but also stunningly beautiful. Beetroot juice gives the appetizer a beautiful ruby color, beets and tomatoes - a subtle original taste.

Two medium carrots;

A kilogram of green tomatoes;

Coarse rock salt;

Half a glass of table vinegar.

Cut tomatoes into slices.

Portal Editor-in-Chief: Ekaterina Danilova

Choose a recipe for harvesting cabbage with tomatoes for the winter, as well as

Cabbage with tomatoes for the winter, a versatile preparation, a wonderful dish for every day and on the festive table for fried, baked and stewed meat

Cabbage with tomatoes for the winter: sweet and sour, salted, pickled, pickled. The secrets of perfect salting cabbage with tomatoes for the winter

It is impossible to imagine a Russian table without sauerkraut, pickled, salted cabbage.

Even our ancestors restored the supply of vital vitamin C with the help of sauerkraut (citrus fruits were not available in those days for obvious reasons). Just in time for the middle of winter, the body loses this vitamin, and juicy, crispy, sweet and sour cabbage comes to the rescue. If you ferment or pickle it with tomatoes, onions, peppers, apples, you can get much more diverse options in taste and useful properties.

Every housewife should learn to salt cabbage for the winter. You can cook cabbage soup, soups, borscht and stews from cabbage harvested in the fall, cook vinaigrettes and salads, bake pies and fry pies. Seasoned with fragrant sunflower oil, mixed with thin onion rings, it can become an independent dish. You can serve it with boiled potatoes, minced meat or eat it just like that, with brown bread.

Cabbage with tomatoes for the winter - general principles of cooking

Salting, fermenting or pickling cabbage with tomatoes for the winter is much more interesting than just grinding chopped leaves with salt and carrots. In addition to the undoubted benefits, such a harvesting option will allow you to get at least seven or eight, or even ten or twelve different tastes of such a seemingly simple dish.

Cabbage with tomatoes for the winter is not as simple as it seems. Various processing methods, spices, herbs, spices, playing with the amount of certain ingredients can give it piquancy, sharpness or softness, enhance sourness and aroma.

To enhance the aroma and taste of cabbage with tomatoes for the winter, dill seeds, carrots, vinegar, onions and garlic, peppers and herbs are most often used. But if you add bell peppers and horseradish, apples and soaked cranberries to the preparation, the taste of cabbage will open up brighter, and the dish itself will become individual. Considering that not only white cabbage, but also colored, red, Savoy, Brussels sprouts and kohlrabi ripen in the gardens, the number of recipes becomes very impressive.

There are various ways of processing a cabbage head. It is chopped, cut into large pieces into pieces, cut into squares, salted with a whole head of cabbage. Tomatoes are taken whole, cut into pieces, cut into rings. Before salting, vegetables should be washed, cleaned of stalks, seeds and husks. Cool the hot-corked jars down with the lids under a warm blanket.

Pickled cabbage with tomatoes for the winter in a jar

The simplest version of harvesting cabbage with tomatoes for the winter will surely become one of the most favorite recipes for a novice housewife. Such a preparation does not deteriorate at room conditions (it can easily stand under a bed or in a pantry for up to two years), it requires a minimum of ingredients and cooking time. And jars do not need to be sterilized!

medium head of cabbage;
two kilograms of tomatoes;
three to four heads of garlic;
favorite spices and bay leaf;
10-15 peas of allspice;
9 liters of water;
three glasses of sugar;
a glass of coarse or medium salt.

Rinse the jars well with soda, but do not sterilize.

Finely chop the cabbage.

Put the necessary spices and garlic in jars, dill if desired.

Lay the cabbage and tomatoes in layers, starting with the cabbage and ending with it.

Prepare the brine by dissolving sugar and salt in boiling water and boiling for ten minutes. Divide the brine into two pots approximately equally.

Pour jars with boiling brine twice, for the third time add vinegar to the brine, pour completely and seal.

The second pot of brine is needed specifically for the third final pour, to supplement the missing amount of liquid.

Sauerkraut with tomatoes for the winter

Cabbage with tomatoes for the winter can be cooked without vinegar. The aroma of the workpiece will not be sharp, and fresh carrots and garlic will make the taste sweetish. The original design of tomatoes with garlic allows you to use them for laying out on the table as a separate snack. Sauerkraut will not only make borscht taste amazing, but it will also be good with vegetable oil.

Finely chop the cabbage.

Cut carrots into thin long sticks or chop on a special grater for Korean carrots.

Mix cabbage and carrots.

In tomatoes, remove the place of attachment of the stalk. Put a clove of garlic into the resulting hole, pressing a little, with a sharp end inward.

Fill the jar in layers, alternating cabbage with carrots and tomatoes.

The top of the jar should be filled with cabbage.

Prepare the brine: dissolve two tablespoons of sugar and salt in a liter of boiling water.

You need to ferment cabbage for three to four days, leaving the jar in the room.

Cover with a nylon lid and put in the refrigerator or cellar.

Cabbage with tomatoes for the winter "Slavic salted with horseradish"

Salted cabbage with tomatoes for the winter according to the classic recipe is prepared with dill umbrellas. If you add a little horseradish root to the jars during fermentation, you will get a stunningly aromatic dish with a slight bitterness. Horseradish is one of the vegetables traditional for Slavic cuisine. Its bitter, spicy taste gives cabbage with tomatoes a special freshness and crunchiness for the winter. Ingredients are listed arbitrarily, it is not necessary to adhere to certain proportions.

cabbage (1-2 heads);
tomatoes (kilogram-two);
half a large horseradish root;
half a cup of garlic (more or less);
peas of black and allspice;
bay leaf (optional)
cherry, currant, horseradish leaves (optional);
a liter of clean drinking water;
two large spoons of medium or coarse salt.

Cut the cabbage into large pieces (four-five), cut out the stalk.

Prepare the brine by dissolving the salt in boiling water.

Put the cabbage and tomatoes in jars or an enamel pan. Pour hot, but not boiling brine.

Close the container on top with gauze and a lid, providing air flow so that the cabbage and tomatoes do not “suffocate”. The gauze pad will need to be changed periodically.

Take the pot or jar to the cellar, to the balcony, to the basement - in the cold.

In order for the cabbage to ferment perfectly, you need to wait at least a month, and then actively use it. The fact is that cabbage with tomatoes fermented in this way is not stored for a long time. It must be consumed before the start of winter.

Cabbage with tomatoes for the winter "Hungarian Rhapsody"

Onions, tomatoes, green bell peppers and paprika are a must in traditional Hungarian cuisine. Their company turned out to be to the liking of Russian white cabbage. The recipe for cabbage with tomatoes for the winter "Hungarian Rhapsody" does not contain water, so the taste is spicy, sweetish-sour.

kilogram of cabbage;
two large bell peppers;
kilogram of tomatoes;
two medium bulbs;
half a glass of sugar;
a glass of vinegar 9%;
peas of black and / or allspice;
two tablespoons of medium or coarse salt.

For salting, you need to select juicy, elastic tomatoes with delicate skin. Wash the fruits and cut into slices.

Finely chop the cabbage, cut out the stalk.

Berets cut into strips.

Cut onions into half rings or rings.

Move the vegetables in a large enameled pan, put a heavy oppression on top and leave for 12 hours. As oppression, you can use a washed stone, a pot of water of a smaller diameter, or a cast-iron weight, setting it on a plate or board.

When the vegetables give the juice, you need to drain it, mix it with sugar and vinegar, salt it.

Return the juice to the pan, boil its contents over low heat for 10 minutes, arrange in jars and cork.

Cabbage with tomatoes for the winter "Original"

Not only ordinary white cabbage can become the heroine of the recipe. An excellent winter snack can be prepared from cauliflower with tomatoes for the winter. The original sweet taste perfectly complements meat and vegetable dishes.

kilogram of cauliflower;
a kilogram of juicy red tomatoes;
a spoonful of sugar;
one and a half tablespoons of vinegar 9%;
six peas of pepper;
a spoonful of cumin;
Bay leaf;
two tablespoons of coarse salt.

Peel the skin off the tomatoes and turn into a thick puree with a sieve.

Disassemble the cabbage into kocheshki, pour cold water for half an hour.

Boil the cabbage in a new portion of water with parsley and cumin for no more than five minutes after boiling.

Season the tomato puree with sugar, salt, cook for five minutes, then add vinegar and stir.

Transfer the boiled cabbage inflorescences to jars, add grated tomato juice to the neck and send for sterilization in a pot of boiling water.

Sterilize half-liter jars for ten minutes, liter and "seven hundred" - 25 and 35 minutes, respectively.

Cabbage with tomatoes for the winter "Pikant"

kilogram of green tomatoes;
a kilogram of dense cabbage;
three medium bulbs;
one or two bell peppers;
half a glass of sugar;
a glass of vinegar 9%.

Cut green tomatoes into thin slices.

Pepper cut into long sticks.

Mix all the vegetables in a saucepan, salt, add sugar and pour vinegar. Leave to extract juice.

Divide vegetables into jars. From above, adapt a sealant made of wooden sticks laid crosswise so that the vegetables are covered with brine. Sterilize jars.

Cabbage with tomatoes for the winter "Winter Dawn"

Cabbage marinated with beets, green tomatoes, carrots, garlic and fresh herbs is not only delicious, crispy, but also stunningly beautiful. Beet juice gives the appetizer a beautiful ruby color, beets and tomatoes - a delicate original taste.

head of cabbage;
two small or one large beets;
two medium carrots;
greenery;
a head of garlic;
kilogram of green tomatoes;
coarse rock salt;
half a glass of table vinegar.

Cut the cabbage into four parts, cutting out the stalk. Chop into fairly large pieces.

Transfer the cabbage to a wide basin, sprinkle with salt to taste, and set over the oppression. Leave for half an hour.

After half an hour, mash the cabbage a little with your hands and put it under load again for 20 minutes.

Grate beets and carrots on a medium or large track.

Fold the beets, carrots, greens in a bowl with cabbage, mix, mash a little and leave again under oppression for an hour.

Cut tomatoes into slices.

Put tomato slices, garlic, vegetables in layers in a jar, slightly crushing them for compaction.

Pour the rest of the brine from the basin into jars, pour the cabbage with cold brine (two tablespoons of salt per liter of water), pour three tablespoons of 9% vinegar under the lid.

Cork, put in a dark place and leave at room temperature for two days.

Cabbage with tomatoes for the winter - tricks and tips

To ferment cabbage with tomatoes for the winter, you need to select hard heads of late varieties. Loose forks for salting are not suitable: the cabbage will turn out to be too soft.

It is better to salt cabbage with tomatoes for the winter with coarse rock salt. Iodized salt will spoil the salting: it will make the cabbage soft, “boiled”. The standard amount of salt for making brine is a tablespoon per liter of liquid. If the cabbage is salted in a dry way, that is, without brine, on vegetable juice, then the amount of salt should be increased.

Horseradish and carrots make cabbage crunchy. If you can refuse the bitter root, then carrots are a must. If you chop it very thinly, then the cabbage will retain its white color.

Together with tomatoes, cabbage can be salted with apples, lingonberries, cranberries, plums. They give a spicy sourness.

The upper large sheets that do not go into salting do not need to be thrown away. They need to be put on the bottom of the pot or jar for pickling, and then on top of the cabbage.

Cabbage with tomatoes for the winter: sweet and sour, salted, sauerkraut, pickled

It is impossible to imagine a Russian table without sauerkraut, pickled, salted cabbage. Even our ancestors restored the supply of vital vitamin C

Tomatoes with cabbage for the winter not every family prepares, because not everyone is used to combining these 2 products. However, we strongly recommend that you try a few recipes to get a taste of the preparation and prepare it for your family every year.

Salads with cabbage, tomatoes for the winter

"Hungarian Rhapsody"

Ingredients:

Cabbage head - 1 kg
- medium bulb - 2 pcs.
- tomatoes - 1 kg
- Bulgarian pepper - 2 pcs.
- granulated sugar - 0.5 cups
- acetic acid
- allspice and black peppercorns
- coarse salt - 2 large spoons

Cooking steps:

Select elastic and juicy fruits with a delicate skin. Wash them, crumble them into slices. Finely chop the cabbage head, cut out the stalk. Chop the pepper into strips. Cut the onions into strips, rings or half rings. Mix the vegetables in a large container, put a heavy oppression on top, let stand for 12 hours. As oppression, you can use a pan filled with liquid, a clean stone or a cast-iron weight. After the contents begin to give juice, drain it, combine with sugar, acetic acid, salt, add spices, stir and pack. It remains only to cork the seams and, after cooling, transfer them to a storage place.

Make one more recipe.

Salad with onions

You will need:

Cabbage head - 300 g
- onion - 2 pcs.
- fresh tomatoes - 1 kg
- granulated sugar, salt - a small spoonful
- acetic acid - 5 tablespoons

Cooking steps:

Chop the cabbage head into square slices. Peel the onion, chop into half rings, mix with cabbage. Wash tomatoes, cut into quarters, mix with vegetables. Stir, combine with vinegar, granulated sugar, a glass of boiled chilled water, let stand for one hour. Transfer to jars, lightly tamp, mix with the rest of the marinade. Cover with lids, put for sterilization in cool water. After the liquid in the container boils, sterilize for 20 minutes. Keep workpieces cold.

Recipes for tomatoes and cabbage for the winter

Required products:

Allspice
- black peppercorns
- dill (or dry seeds)
- laurel leaf
- peeled garlic clove
- horseradish root
- tomatoes
- cabbage leaves

Cooking:

You can also include a few currant and cherry leaves in the recipe, and instead of horseradish root, take its leaves. Chop tomatoes and cabbage into large pieces. Make a brine filling: dissolve 2 tablespoons of kitchen salt in a liter of water. Pour hot brine over vegetables. Cover the top with gauze. The brine needs to be changed from time to time. It is advisable to cover the top with a lid so that the fermentation process begins. Take the workpiece to the balcony or to the basement. After 1-1.5 months, vegetables can be eaten.

They just turn out amazing.

Pickled tomatoes with cabbage in jars

Required products:

cabbage leaves
- carrot
- garlic
- horseradish

Cooking:

Arrange the washed tomatoes and cabbage in three-liter containers, and then proceed to prepare the brine filling. To do this, combine 250 g of salt, the same amount of sugar and 10 liters of water. Boil, fill the containers with hot brine, cover with gauze cloth on top, leave in a warm room so that the workpiece begins to ferment. Remove the gauze, cover with nylon caps, take it to the basement for storage.

Prepare and.

Here's another interesting variation:

Ingredients:

Onion - 2 pcs.
- tomatoes - 1 kg
- Bulgarian pepper - 2 pcs.
- cabbage head - 1 kg

For marinade filling:

Salt - 50 g
- sweet pea
- black pepper
- acetic acid - 250 ml
- granulated sugar - 90 g

Cooking steps:

Choose good tomatoes. They should have a thin and elastic skin. Wash the fruits thoroughly, chop the slices, chop the cabbage heads. Remove the stems from them. Peel the bell pepper, chop into strips. Chop the onion in half rings. Send the prepared vegetables to an enameled bowl or pan, put under pressure for 10 hours. Cover with a lid, put a brick on top. While the fruits release juice, thoroughly wash and ignite the jars. Drain the juice, add granulated sugar, pepper, acetic acid, stir. Move the container to low heat, cook for 10 minutes. Arrange in jars, cork with metal lids. Wrap the finished canned food with a blanket, hold until it cools and send it to the basement.

Prepare and.

Recipe with sugar and onions

Ingredients:

Fresh tomato - 1 kg

- large onion - 2 pcs.
- acetic acid - 5 tablespoons
- salt - 1 large spoon

Cooking steps:

First, clean and ignite the seaming containers. For this purpose, it is very convenient to use the oven. Banks are placed here still wet. 150 degrees will be enough for sterilization. Dishes should be in the oven for no more than 10 minutes. Boil the lids in boiling water for 10 minutes. Peel the vegetables, get rid of the ponytails, wash thoroughly.

Chop the tomatoes into small slices, the onion into quarters, cabbage leaves into square pieces. Mix vegetables in a large bowl or saucepan. Add granulated sugar and salt, enter acetic acid. Add a glass of boiled, but not cool water. Stir the contents, let the mixture stand for exactly an hour, so that the juice comes out. As soon as an hour has passed, spread the resulting workpiece into jars, fill with the remaining brine. Roll up the salad under the covers, put it in the closet.

Try and .

Pickled vegetables

Ingredients:

Medium cabbage head
- bay leaf, any spices
- garlic head - 3 pcs.
- tomatoes - 2 kg
- water - 9 liters
- allspice - 12 pcs.
- water - 9 liters
- coarse salt
- granulated sugar - 3 pcs.

Cooking steps:

Wash the jars thoroughly with the addition of soda (no need to sterilize). Finely chop the cabbage leaves. Rinse the tomatoes. Lay the selected components: garlic, spices, dill inflorescences. Lay vegetables in layers. You need to start with cabbage and finish with it. Make a brine: dissolve salt with granulated sugar in boiling water, let it boil for 10 minutes. Divide the brine equally, pour into two pans. Pour jars with boiling brine 2 times, add vinegar for the third time, finally fill with boiling water, cork. The second container is necessary precisely in order to make the final filling and replenish the missing amount of liquid.

And has a special taste.

Sauerkraut with tomatoes

You will need:

Garlic
- tomatoes
- sugar with salt
- late cabbage
- carrot

Cooking:

Chop cabbage leaves. Cut carrots into long sticks, chop on a special grater designed for Korean salads. Stir in chopped vegetables. Remove the stem attachment points from the tomatoes. Place a garlic clove into the resulting hole (slightly pressing it). Fill in layers, layering with tomatoes and carrots. The top of the container should be filled with cabbage slices. Make a brine: dissolve 2 tablespoons of salt and granulated sugar in a liter of water. Ferment the cabbage for 3-4 days, leaving it at room temperature. Cover with a nylon lid, put it in the cellar or refrigerator shelf.

horseradish recipe

Ingredients:

Horseradish root? PC.
- garlic - ? glasses
- half a cabbage
- cherry, currant, horseradish leaves
- clean drinking water - 1 liter
- coarse salt - 2 large spoons
- allspice peas

Cooking steps:

Chop the cabbage into large pieces, remove the stalk. Make a brine: dilute salt in boiling water. Put the tomatoes with cabbage in jars or an enamel pan. Pour hot, but not boiling brine! Close the top of the container with a gauze cloth and a lid. Be sure to provide airflow so that the vegetables can "breathe". The fabric should be changed periodically. Take the pan to the cellar or to the balcony. It will take about a month for perfect fermentation.

Salad with sweet peppers and carrots

You will need:

Parsley with dill
- carrot
- onion
- tomatoes
- sweet pepper
- cabbage head
- acetic acid
- salt with spices
- laurel leaf

Cooking steps:

Chop the cabbage, chop the tomatoes into large pieces. Cut the peppercorns into narrow strips lengthwise. Rub the carrot, chop the onion into half rings, chop the greens. Combine vegetables in one container, add bay leaf, spices. Move the container to the stove, boil the salad for 10 minutes after the start of boiling. At the very end, add vinegar and vegetable oil. Sterilize jars with lids in advance. To this end, hold them for 12 minutes in boiling water. After seaming and cooling, inverted, transfer to a special place for storage.

Cucumbers with tomatoes, cabbage for the winter

Required products:

Luchok - ? kg
- carrot - 0.5 kg
- kilogram of cucumbers
- granulated sugar - 25 g
- tomatoes - 0.5 kg
- sweet pepper - 0.5 kg
- table salt - 50 g
- acetic acid - 75 ml
- vegetable oil - 200 ml
- sweet pepper - ? kg

Cooking steps:

Wash vegetables well and clean. Pepper with onion chop into strips. Chop the cabbage into small strips. Blanch the tomatoes, cut into slices. Free the carrots from the cucumber from the peel, crumble into thin straws. Put the vegetables in a container, mix with sugar, vegetable oil and acetic acid. Stir gently, simmer for 3 minutes. As soon as the time runs out, put it in calcined jars, send it for sterilization for 5 minutes. Immediately roll up the containers for the winter. Turn upside down to cool. In order for the cooling to take place slowly, do not forget to wrap the rolls in a warm blanket.

Tomatoes and cabbage are a great vegetable combination. Preparations from these vegetables are tasty, original and fragrant. They can be safely placed on the dining table and treated to family and friends. We are sure that they will appreciate them and ask to prepare more for the next year.

Green tomatoes are the same inevitability of the domestic climate as rains in autumn and snow in winter. You can just put up with it, or you can learn to turn the inevitable into something useful and loved. So are green tomatoes. You can wave your hand and forget, or you can cook a delicious and healthy salad for the winter. And at the same time use cabbage, and sweet peppers, and garlic and a variety of garden spices. So, banks - naked and a knife to help! The recipe for a salad of green tomatoes and cabbage for the winter has several interesting options. Below are 3 ways.

Snack "Vitamin Rainbow" of tomatoes (green), white autumn cabbage, carrots and red bell peppers.

Ingredients:

Autumn white cabbage - 2 kg
Tomatoes are small, strong (green) - 2 kg
Medium carrot (orange) - 1 kg
Heads of garlic - 5 pcs (large)
Bell pepper red or orange (sweet) - 1 kg
Dill (grains) - 4 teaspoons
Black pepper (allspice and / or hot) - 8 - 10 peas
Carnation - 8-10 buds
Coriander (seeds) - 4 teaspoons
Allspice peas - 10 pcs
Bay leaves - 5 - 8 pieces
Vinegar (vinegar essence, 70%) - 4 tablespoons
Refined vegetable oil (sunflower, olive) - 8 tablespoons
Salt - 4 tablespoons + 2 tablespoons
Sugar - 4 tablespoons

Recipe:

Wash the cabbage well, remove the upper rough leaves and the stalk, cut the leaves into squares with sides of 3 * 3 cm and a couple of cabbage leaves thick. Fall asleep cabbage squares 2 tbsp. a spoonful of salt, shake it well with your hands, mixing with salt and refrigerate for about 24 hours. It is advisable to press the cabbage with oppression.
After 24 hours, rinse the cabbage well from salt and juice, pour over with plenty of boiling water and drain in a colander.
Cut the washed green tomatoes into slices (the number depends on the size, usually 4 or 6), cut the stalk.
Peel the garlic, cut each clove in half lengthwise.
Peel the carrots, cut into “sticks” half a centimeter thick and 3 cm long.
Rinse the sweet pepper, remove the seeds, remove the stalk and remove the white partitions. Pepper cut into "feathers" by analogy with carrots.
Mix cabbage, tomatoes, sweet peppers, carrots and garlic in a large bowl.
Prepare cans for seaming: wash thoroughly with a good abrasive detergent and soda, over steam or in the oven.
Boil the lids.
At the bottom (down) of each jar, place a sheet of parsley and spices.
Place the vegetables tightly in clean, washed sterile jars, being careful not to break the pieces and sticks.
Prepare marinade. Boil 4 liters of water, add the remaining salt, sugar. Bring the mixture to a boil again, pour in the vinegar and turn it off immediately.
Carefully pour the hot marinade into jars, not reaching the edge of the neck a couple of millimeters.
Top the jars with vegetable oil to the state of "with a slide".
Cover the prepared salad jars with sterilized lids, without touching the inside of the lids. If necessary, help yourself with a clean kitchen towel.
Turn the jars over onto the lids, wrap them well (for example, with an old blanket) and leave until the jar has cooled completely. This will take approximately 12 hours, depending on the thoroughness of the "wrap".
Turn the jars back to the bottom, put away for storage in a dark, cool (pantry, cellar, kitchen cabinet) place. 18. Salad of green tomatoes and cabbage will be completely ready in one and a half - two or more months - just in time for the autumn holidays and New Year holidays!
You can use such a blank of green tomatoes as an independent snack, and turning it into a salad. You need to open the jar, drain the juice. Cut fresh cucumbers into “bars”, cut green onions into “feathers”, finely chop parsley and dill. Mix salad from a jar with cucumbers and herbs, add fragrant sunflower oil and mix. A wonderful salad in addition to, for example, pork ribs, winter barbecue or even ordinary boiled potatoes - ready!

Tomato salad (green) with cabbage and tomato juice

Ingredients:

Tomatoes (dense green tomatoes) - 2 kg
Cabbage (white-headed autumn) - 2 kg
Orange carrots - 2 kg
Garlic - 9 cloves
Peppercorns - 2 tablespoons
Tomato paste - 0.150 kg
Vinegar (vinegar essence) 70% - 0.2 l
Vegetable oil (refined, olive or sunflower) - 0.2 l
Salt (coarse) - 4 tablespoons + 2 tablespoons
Sugar - sand - ½ cup

Recipe:

Wash the cabbage thoroughly, remove the upper rough and damaged leaves, cut out the hard core and chop into thin strips.
Place cabbage in a large bowl, add 2 tbsp. a spoonful of salt, mix and leave under oppression in a cold place for a day.
Wash the tomatoes, cut the stems and cut into slices.
Peel the carrots and cut into thin strips.
Peel the garlic and cut each clove into plates, then each plate into strips.
Wash the cabbage, pour over with boiling water and dry in a colander.
In two liters of water, dilute the tomato paste, the remaining salt and sugar. Bring the future marinade to a boil, pour in the vinegar, stir and remove from heat.
Mix cabbage with tomatoes, carrots and garlic.
Place allspice and lettuce in sterile jars, pour over very hot marinade, top with vegetable oil in a thin layer of about a couple of millimeters.
Close the jars with boiled lids, turn over on the lid, wrap well, wait until it cools completely.
Return the cooled cans to their original position and put them away for long-term storage in a dark, cold place (pantry, kitchen cabinet, cellar).
Salad can be eaten after one and a half to two or more months.

You can eat such a salad as a cold appetizer, use it as a dressing for winter soups, or even stew. For example, with smoked sausages and onions.

Green Tomato and Cauliflower Salad

Ingredients:

Hard tomatoes (green, brown) - 2 kg
Cabbage (cauliflower or broccoli) - 2 kg
Garlic - 20 cloves
Carrots (preferably orange, not yellow) - 1 kg
Refined vegetable oil (sunflower or olive) - 0.25 l
Bay leaves - 8 pcs
"Fragrant" peppercorns - 8 - 10 peas
Hot black peppercorns - 8 - 10 peas
Coriander grains - 4. spoons
Vinegar (essence, 70%) - 4 teaspoons
Granulated sugar - 4 tablespoons
Salt - 4 tablespoons (+ 2 tablespoons)

Recipe:

Wash the cauliflower well, divide into small, approximately the same, inflorescences. Boil water in a saucepan, add 1 tbsp. a spoonful of coarse salt, blanch cauliflower or broccoli inflorescences for just a couple of minutes. Drain hot water, fill with ice water.
Rinse the tomatoes and make an incision crosswise in place of the stalk.
Peel the carrots and cut into "washers" half a centimeter thick.
Peel the garlic.
Sterilize canning jars in any usual way, boil the lids.
Prepare the marinade: boil two liters of water, add the remaining salt and sugar. Pour vinegar (vinegar essence), stir, bring to a boil and immediately turn off.
Put spices and garlic in sterile jars.
Alternating, fill the jar with cabbage florets, green tomatoes and carrots.
Pour the vegetables with a very hot, almost boiling marinade, pour a layer of oil on top and close with sterile lids.
Turn the jar on the lid, cover with a blanket on top and leave to cool to room temperature.
Return the jars to their original position (with the lid up) and put them away for storage in a dry, cool room (pantry, cellar, closet).
You can take the first sample from the lettuce in one and a half to two months.

Not one family feast is complete without pickled, salted tomatoes and cabbage. How tasty the hostess of the house turns out this dish is the main criterion for her skill.

Although in the summer you will have to sweat a little in the kitchen, your efforts will pay off in full when the whole family will enjoy delicious and healthy dishes all winter long.

After all, fermented foods contain beneficial bacteria that have a beneficial effect on the immune system and on the digestive organs. In addition, both tomatoes and cabbage perfectly retain their natural vitamin qualities. Here are some healthy recipes to enjoy this product in the fall and winter.

Recipe 1. Salted tomatoes with cabbage

At the bottom of a large saucepan, lay:

Dill (necessarily umbrellas, if not, you can replace it with dry seeds),
. horseradish root,
. peeled garlic cloves,
. black peppercorns,
. allspice,
. bay leaf (for an amateur).

You can also put a few sheets of cherries or currants, horseradish root can be replaced with leaves.

washed tomatoes and
. cabbage, cut into large pieces (a small head is cut into 4-5 parts and a head of cabbage is taken out).

How to cook:

Then we prepare the brine, for 1 liter of water 2 tablespoons with a slide of salt. Pour cabbage with tomatoes with hot brine.
We cover it with gauze on top, it will need to be changed periodically, and cover it with a lid on top, but not tightly so that the fermentation process occurs, air must enter the pan, otherwise the tomatoes may suffocate.

Then we take the pan to the balcony or basement. You can eat vegetables in a month and a half.

But this recipe is good for use until the end of autumn, the tomatoes in the pan will not last longer.

Recipe 2. Pickled tomatoes with cabbage in jars

Here is an example of a good recipe for salting for the winter. To cook pickled tomatoes with cabbage for the winter, you also need:

Make cabbage in large pieces, but so that it fits in a jar,
. carrot slices,
. fuck and
. garlic.

How to cook:

We lay out the washed tomatoes and cabbage in three-liter jars and proceed to the preparation of the brine.

For 10 liters of water, 250 g of salt and 250 g of sugar, bring to a boil and pour hot jars with tomatoes and cabbage, cover with gauze on top, leave in a warm place for fermentation for about a month.

Then we remove the gauze, close it with nylon lids and send it to the basement until winter.

Recipe 3. Pickled tomatoes with cabbage for the winter

Another good recipe. We will need:

1 kg of cabbage;
. 2 pcs. Sweet pepper;
. 1 kg of tomatoes;
. 2 pcs. onion.

For marinade:

100g sugar
. 250ml vinegar
. black pepper and
. fragrant peas,
. 50 g salt.

How to cook:

We choose tomato varieties that are good, elastic with a thin skin and fleshy. We thoroughly wash the tomatoes and cut them into slices, chop the cabbage, remove the heads of cabbage, peel the bell peppers from the seeds and cut into strips.

Onion cut into rings or half rings, if very large. All peeled and washed vegetables are sent to an enameled pan or bowl, put under pressure for 10-12 hours.

You can cover with a lid and put a brick on top. While the vegetables release juice, wash and sterilize the jars well. Then drain the juice, add sugar, vinegar and pepper, mix.

We put the pan on a small fire and cook for 10 minutes. We scatter on the banks and roll up with metal lids for the winter. We wrap the finished canned food with a blanket and keep it until completely cooled, and then send it to the basement.

It's so easy to cook salted tomatoes with cabbage for the winter for the whole family. Bon appetit!