Cabbage and tomato salad for the winter - general principles of preparation
Preparations for the winter of cabbage and tomatoes in the form of a salad have long been prepared. There are many recipes, but the main components remain unchanged:
• cabbage,
• tomatoes
• granulated sugar,
• vinegar of different concentrations,
• salt.
Cabbage. For the preparation of winter blanks use different varieties of cabbage. Most often white-headed, less often red-headed and colored.
When choosing heads of salad for the winter, pay attention to the base. It should not be dark spots and wormholes. When squeezed, the vegetable must not deform. The upper leaves may be sluggish, but without damage. It is better to remove them and check whether the following are intact. If possible, cut the head in half and make sure the quality of the product.
Shred cabbage can be a regular or special knife, as well as using a grater or combine. The main thing is to get a small straw.
Cauliflower should have an impeccable appearance: white dense inflorescences without browning and fresh green leaves. It is disassembled into small inflorescences, soaked in an aqueous salt solution at room temperature for a quarter of an hour (30 g are put in 3 liters of salt liquid), washed and dried.
Tomatoes take different colors (red, pink, black, yellow) and maturity (ripe, brown, green). They should be tight, evenly colored, without visible defects, smell good (fruits with an acidic smell or odorless should not be taken). Tomatoes that have green veins or seeds on their cuts should not be used.
Washed and dried tomatoes are cut into half rings, slices, cubes or cubes.
Salad for the winter from cabbage and tomatoes requires dressing. It is made from sugar, rock salt, vinegar, or vinegar essence.
Often other products are added to these components: peppers, cucumbers, carrots, onions, herbs, deodorized oil, spices, etc.
Sterilization. To preserve salads for the winter, cabbage and tomatoes take a glass container with a capacity of half a liter - a liter. It must be thoroughly washed with soda. Before applying the vegetable mixture, it is also necessary to conduct heat treatment. You can do it like this:
1. Fill the basin with water 3 cm from the bottom and put on fire. Inside install grille or divider. When the water boils, put the cans upside down for 6-7 minutes, then remove and cool slightly. Do the same with covers.
2. Pour a large amount of water into a large container (so that it covers the cans completely). Cover the bottom with a board, place cans and lids on top. Put on the stove and boil for about a quarter of an hour. Carefully remove and place on a clean towel. Let it dry.
3. Place clean cans in the oven with the throat down and the lids open. Set the temperature to 1500C. Turn off the oven after 10 minutes, leaving the container inside until use.
Chopped vegetables and other components are mixed. Then they extinguish, insist under oppression or without, lay out in jars. It is necessary to fill the jars as tightly as possible, to the very top.
Some recipes include heat treatment of salad cans. It is carried out by boiling in a container of water. In this case, banks covered with lids, almost completely (before the shoulders) are immersed in boiling water.
Rolled banks have lids down. Top cover with a thick blanket or blanket. After a day, they are moved to a storage place (darkened with a temperature of up to 100C).
Salad for the winter with brown tomatoes, cucumbers and cabbage
Products:
• brown tomatoes - 1 kg;
• cucumbers - 250 g;
• cabbage - 500 g;
• carrots, vegetable peppers, onions - 500 g each;
• bitter pepper - 1/2 pod;
• sugar - 120 g;
• vinegar 9% - 1/4 tbsp .;
• salt - 15 g;
• water - 1/2 tbsp .;
• deodorized oil - 1/2 Art.
Cooking process:
Get seeds from sweet pepper fruits. Peel the carrots and onions. Wash and dry the vegetables.
Put tomatoes, cucumbers, onions and peppers chopped in squares into a container (it is better to take enameled one).
Pour mixture of oil, water, sugar and salt in a bowl with vegetables, mix.
Over medium heat simmer for about 25 minutes.
Prepare jars (sterilize).
Chop the cabbage and add to the pan. To languish for 10 minutes.
Pour vinegar, stir.
Remove from stove, boiling for another 5 minutes.
Spread the salad over the cans and close.
Salad for the winter of tomatoes and cauliflower with mayonnaise
Products:
• tomatoes - 2 kg;
• cauliflower - 0.7 kg;
• mayonnaise - 125 g;
• hot pepper - 1/2 pod;
• garlic - 1 pc.;
• parsley - a bunch (small);
• deodorized oil - 0.7 l;
• salt;
• ginger - at the tip of a tsp;
• nutmeg - on the tip of tsp;
• coriander - at the tip of a tsp;
• black ground pepper - on the tip of tsp;
• crushed mint leaves - pinch;
• sugar - 70 g;
• vinegar essence - 5 ml;
• flour for breading.
Cooking process:
Wash parsley and vegetables, dry.
Scald the tomatoes, remove the skin and cut into quarters. Put them in a blender with bitter pepper, garlic, parsley and chop.
Add the rest of the ingredients to the resulting mixture, mix thoroughly and place on the stove.
Stew for 40-50 minutes.
In hot oil, brown the inflorescences of cauliflower, having previously rolled in flour. Transfer to a bowl with sauce.
After 3 minutes, remove from heat. Close cans filled with salad mixture.
Salad for the winter of tomatoes and different types of cabbage
Products:
• tomatoes (any) - 1kg;
• red cabbage - 1/2 kg;
• white cabbage - 1/2 kg;
• onions, sweet peppers - 5 pcs.;
• salt - 45 g;
• deodorized oil - 250 ml;
• sugar - 35 g;
• vinegar 70% - 5 ml per liter jar;
• black pepper - 5 peas in each jar.
Cooking process:
Remove loose leaves from the cabbage, cut out the center of the pepper, peel the onion. Wash the vegetables.
Finely chop the cabbage, sprinkle with salt and mash a little with your hands.
Cut the remaining vegetables in half rings.
In a large container, mix all the billet with sugar, salt, pepper and butter.
Leave for 1 hour to leave the salad on the stove. When it boils, remove from heat and distribute the mixture in prepared cans (liter).
Roll up, adding to each a spoonful of vinegar essence.
Salad for the winter from unripe tomatoes and cabbage
Products:
• green tomatoes - 2 kg;
• white cabbage - 2 kg;
• onions, sweet peppers - 500 g each;
• salt - 30 g;
• black pepper - 5 pcs. to the jar;
• vinegar 9% - 40 ml;
• sugar - 240 g.
Cooking process:
Wash vegetables, after peeling peppers and onions.
Chop tomatoes and pepper coarsely, and onions and cabbage - more finely.
Salad mixture and salt in a deep container. Thoroughly stir and leave under oppression for the night.
Drain the released liquid. Report pepper, sugar and vinegar.
Move to the stove, stir.
After boiling put out 10 minutes.
Put the finished mixture of vegetables in a container.
Close the lids.
Winter salad of tomatoes and cauliflower with zucchini
Products:
• tomatoes - 700 g;
• cauliflower - 500 g;
• sweet pepper (not green) - 4 pcs.;
• onions - 4 pcs .;
• carrots - 200 g;
• zucchini medium - 1 pc.;
• salt - 20 g;
• deodorized oil - 60 ml;
• Vinegar 9% - 50 ml;
• sugar - 35 g;
• garlic - 3 cloves;
• black pepper - 5 peas in a jar.
Cooking process:
Wash cabbage, tomatoes, peppers, carrots and onions.
Cut the zucchini into cubes, carrots and peppers in large cubes, onions and tomatoes in half circles.
Sterilize jars and lids.
Pour oil into a large container, heat over medium heat, then add sugar and salt.
Add chopped ingredients, stir and simmer for a quarter of an hour under the lid.
Hold cabbage inflorescences for a couple of minutes in boiling water. Cool it under cold water, pour it into a colander,
Put the cabbage in the pan. Mix.
Remove from heat after 7-9 minutes and distribute in jars.
Clog up.
Salad for the winter from cabbage and tomatoes with parsley
Products:
• sweet pepper and tomatoes - 1 kg each;
• white cabbage - 0.75 kg;
• onions and carrots - 0.25 kg each;
• parsley leaves - 50 g;
• salt;
• black pepper - 10 peas;
• vinegar 9% - 1/2 tsp;
• sugar - 0.1 kg;
• deodorized oil - 0.1 liters.
Cooking process:
Peel the carrots, peppers, onions. Rinse vegetables and herbs under cold water and pat dry.
Chop cabbage, prisolit and crush hands.
Grate the carrots coarsely, chop the pepper and onion in half rings. Chop the parsley.
Mix all the ingredients in a deep bowl with sugar, butter and salt. Leave for an hour and a half.
Boil the salad mixture for a quarter of an hour.
Put lettuce into previously sterilized jars. Pour the remaining juice equally.
Close.
Salad for the winter from cabbage and tomatoes with cucumbers
Products:
• cucumbers - 1.5 kg;
• tomatoes - 2 kg;
• cabbage - 1 pc .;
• onions, carrots - 1 kg each;
• sugar - 0.2 kg;
• vinegar 9% - 1/2 tbsp .;
• salt;
• oil deodorized - 1 tbsp.
Cooking process:
Peel the onions and carrots. Wash the vegetables thoroughly and dry.
Take a deep container and cut into it cabbage and carrots - straws, tomatoes, onions and cucumbers - in half rings.
Pour vinegar and oil, add sugar, salt and mix.
After an hour, stir again and distribute to the banks.
Close after 40-minute sterilization.
Winter salad of pepper, tomatoes and cauliflower with garlic
Products:
• sweet pepper - 0.2 kg;
• tomatoes - 1 kg;
• cauliflower - 2 pcs .;
• greens (dill or parsley) - a bunch;
• garlic - 2 pcs .;
• deodorized oil - 1 tbsp .;
• salt - 45 g;
• Vinegar 9% - 120 ml;
• sugar - 100 g;
• black and allspice - in a jar of 5 peas.
Cooking process:
Peel the garlic, remove the seeds from the pepper. In salt water, put cabbage divided into florets for a quarter of an hour.
In running water, wash the herbs and vegetables. Drain.
Boil water (3 liters). Pour the cabbage. After a couple of minutes, recline in a colander.
Cut the peppers and tomatoes into large strips.
Chop greens.
Grind garlic using a press or grater.
Heat the pan with oil on the stove. Fry peppers and tomatoes with salt and sugar for about 12 minutes.
Add cabbage inflorescences, herbs, garlic and vinegar. Mix gently. Strain for 3 minutes, remove from the stove.
In a prepared container, spread peas of pepper, then a hot salad. Sterilize, covered with lids, for 7-10 minutes.
Preserve.
Salad for the winter from cabbage and tomatoes: secrets of success
- For canning selected products are necessary, because they have to be stored for several months.
- In order for the salad to have an attractive appearance and retain taste for a long time, products with only a solid structure must be selected for its preparation.
- To make the vegetables crispy, wash them in very cold water.
- You can not use boiled cauliflower in winter preparations. It loses all the beneficial properties, taste and looks unattractive.
- Salad should be laid out only in a warm sterilized container.
Having treated relatives or guests with a salad of cabbage and tomatoes for the winter, you will be convinced that it was not in vain that you spent time making it.
