Cucumbers marinated with cabbage. Cucumber and cabbage salad for the winter is a simple and low-calorie snack. What are cucumber and cabbage salads for the winter - a selection of the best recipes Canning whole cucumbers with cabbage for the winter

Prepared cucumber and cabbage salad for the winter is distinguished not only by its low calorie content, but also by its exquisite taste. It is cucumber and cabbage salads prepared for the winter that find special use in cooking. This is an excellent preparation for a delicious hodgepodge or a wonderful pickle and the basis for many salads, and an addition to all kinds of side dishes, and an amazingly tasty stand-alone snack.

An unusually colorful salad with an amazing, somewhat piquant taste will definitely appeal not only to household members, but also to guests. After trying it, they will certainly start asking for the recipe for this wonderful creation.

You will need:

1 kg. small cucumbers;
1 kg. tomatoes;
100 gr. oils;
1 kg. regular cabbage;
1 kg. young carrots;
1 kg. sweet pepper;
50 gr. salt;
200 gr. vinegar 9%;
2 tbsp. l. Sahara.

Winter salad with cabbage and cucumbers:

Absolutely all vegetables are washed and dried.
Cabbage should be cut into thin strips.
Tomatoes are cut into compact slices.
The pepper is separated from the seed box and cut into thin strips.
The carrots are pre-cleaned and washed. Only after this can it be cut into thin strips.
Cucumbers are cut into very thin halves of rings.
Chopped vegetables are mixed with all other ingredients and boiled for about ten minutes.
At this time, you should prepare the dishes in which the cabbage salad will be stored in the future. It is washed and pasteurized in a soda solution.
The salad is placed in jars treated at high temperatures and rolled up without delay.

Cucumber and cabbage salad for the winter

The problem of where to use the fruits of summer has now been solved. This amazingly easy to make salad is the perfect solution. It turns out to be somewhat unusual and mysterious. An excellent option for treating unexpected guests. They will certainly be satisfied.

You will need:

250 gr. tomatoes;
250 gr. cucumbers;
250 gr. regular cabbage;
250 gr. sweet pepper;
2 carrots;
1 regular onion;
2 cloves of annual garlic;
20 gr. any greenery;
2 tsp. salt;
1/2 tbsp. l. vinegar essence 70%;
2 tbsp. l. oils

Cucumber salad for the winter with cabbage:

All vegetables must be washed.
The carrots should be peeled and carefully cut into thin strips. It is not recommended to use a grater for this purpose, as the carrots can turn out quite soft.
The onion is peeled and cut into small cubes.
The seed box is taken out of the pepper and cut into cubes in the same way as an onion.
Cucumbers must be peeled from their hard skin and only then cut into strips, just like carrots.
Green tomatoes should be cut into tiny cubes.
Cabbage is cut into thin strips. Moreover, the size of its pieces should be a couple of times larger than all the others.
Press-crushed garlic and salt are added to the vegetable salad. Let the salad sit for an hour and then boil.
During the boiling process, vinegar and oil are added to the salad.
Be sure to prepare the dishes that will later be needed for preservation. It is washed in a soapy solution and immediately sterilized.
The salad is placed in thermally treated jars and immediately transferred to a wide pan of water, where it is sterilized for about fifteen minutes.
Only after this the banks are immediately rolled up.
Now it should be turned over and covered immediately.

Tip: the proportions of vegetables in this salad are not important. If desired, you can safely change them. The salad will turn out no less tasty. Something completely different is important here - do not overexpose it on the stove. Only strict adherence to the time frame during heat treatment will allow the vegetables to remain crispy, as if they were not stored in a jar, but just brought from the garden.

Cucumber and cabbage salad for the winter

This incredibly simple, no-frills salad is simply irresistible. Not only is it light, but it's fresh and flavorful. The pleasant cabbage bitterness perfectly complements the cucumber tenderness. Sweetish carrots simply emphasize the taste sophistication.

You will need:

500 gr. cucumbers;
2 kg. cabbage;
500 gr. regular onion;
500 gr. young carrots;
3 tbsp. l. salt;
50 gr. vinegar 9%;
300 gr. oils

Winter salad of cucumbers and cabbage:

The cabbage is immediately cut into thin strips and immediately mixed with salt, oil, vinegar and sugar.
Cucumbers should be cut into thin strips.
Carrots must be peeled and cut in the same way as cucumbers.
The onion must be peeled and cut into halves of rings.
All vegetables are mixed with cabbage and boiled for only about five minutes.
You also need to prepare the dishes. In which the salad will subsequently be stored. It is washed in a soda solution and immediately pasteurized.
The salad itself is placed in already thermally treated jars and immediately rolled up.

Tip: if you want a more piquant dish, you can add hot pepper and mustard seeds. At the same time, it will no longer be tender, but for lovers of fiery dishes it will be incredibly tasty.

Cabbage salad for the winter with cucumbers

Cabbage salad with cucumbers for the winter with honey can rightfully be called special. Adding honey to it is an unexpected approach to preservation as such. It is thanks to this component that all vegetables turn out more tender and surprisingly tasty.

You will need:

500 gr. cabbage;
500 gr. cucumbers;
500 gr. carrots;
500 gr. sweet pepper;
1.5 l. water;
2 tbsp. l. salt;
3 tbsp. l. honey;
50 gr. vinegar 9%.

Winter salad with cabbage and cucumbers:

Cabbage should be cut into strips or pieces.
Carrots can be peeled and grated on a grater designed for preparing vegetables in Korean.
It will be enough to cut the cucumbers into simple rings.
The pepper is separated from the seeds and cut into strips, just like cabbage.
Particular attention should be paid to the dishes in which such an exquisite salad will actually be laid out. It is washed in a weak solution of soda and immediately pasteurized.
The salad is placed in jars that have already undergone the necessary processing in the following order: first cabbage, then carrots, and after that cucumbers and peppers themselves. In this way, each jar is filled to the very top.
The preparation of the filling begins. Salt, honey and vinegar are added to the water, after which it is boiled.
The salad is poured with a sauce that has just boiled well and the jars are placed in a wide saucepan with water for fifteen minutes of sterilization.
Only after sterilization cans can be rolled up.

Important! Replacing honey with regular sugar is highly not recommended. Undoubtedly, the salad will be tasty, but the piquancy and originality that honey gives to the preparation will no longer be there. Sugar marinade is in many ways inferior to its honey counterpart.

Winter salad cucumbers cabbage

An amazing salad that contains all the most favorite and popular vegetables. One jar contains all the gifts of summer. This salad is an opportunity to please absolutely everyone; the range of products is very rich.

You will need:

500 gr. regular cabbage;
250 gr. cucumbers;
2 carrots;
250 gr. tomatoes;
250 gr. young zucchini;
2 cloves of garlic;
2 dill umbrellas;
2 basil leaves;
2 grape leaves;
2 regular peppercorns;
50 gr. Sahara;
2 tbsp. l. salt;
2 tsp. vinegar 70%.

Cucumber cabbage salad for the winter:

Initially, you should prepare all the dishes in which the salad will actually be stored until winter. It should be washed in a soda solution and sterilized.
Dill, grape and basil leaves, pepper and garlic are placed in pre-treated jars. There is no need to chop the garlic. It's easy enough to clean it.
The cabbage is cut into very large pieces and placed in a jar.
The carrots must be peeled and cut into circles of arbitrary thickness, then placed on top of the cabbage.
The zucchini is cut into halves of rings and laid out after the carrots.
The pepper is separated from the seed box and cut. You should end up with 4 pieces that need to be placed under the sides of the jar.
The cucumbers are laid out whole; you just need to make holes in them so that air does not accumulate.
The tomatoes must also be whole. Punctures in the stem area will prevent them from bursting.
Laying out the vegetables in this order continues until the jar is completely filled.
Finally, dill, sugar and salt are added.
The salad must be poured with boiling water and placed in a wide pan of water for fifteen minutes of sterilization.
At the end of this process, vinegar is added and the jars of salad are immediately rolled up.
They should cool upside down and securely covered.

Winter cabbage salad with cucumbers is a special type of preservation, which once you master, you can constantly surprise your loved ones. Each jar is a special dish in which summer gifts are safely stored. Every housewife knows how convenient and practical this preparation is. With its help, even in winter you can prepare dishes more familiar to summer. There is nothing to even say about the vitamin complex, which is also stored in this preparation. Well, who doesn’t know about the benefits of vegetables?

Hello my dear friends! Today I am returning to the topic of blanks again. We will consider various recipes for delicious cabbage salads for the winter. No matter which way you make it, it will always be an amazing snack for all occasions.

You won't believe how many things you can make from this wonderful vegetable - and the way you can make it with filling. Yes, a lot of things are possible.

During the cold season, we always lack vitamins and such preparations will not only fit on any table, but are also very useful for our body. Every time you open a jar of this salad, you will feel the smell of summer and you will feel a little warmer.

But, to be honest, I never prepare much, just a few jars. We eat them quickly and again we have to make new portions, but this time in a different way, I love variety.

So, all the recipes have been personally tested and evaluated by members of my family and are recommended to everyone, as they are incredibly delicious.

“Autumn” cabbage salad with bell peppers, carrots and onions for the winter

I always start my preparations with this salad. It is quite simple and produces very tasty and crispy cabbage. It can be served as an independent dish for the table, or you can make wonderful cabbage soup with it.

Ingredients (weight measured in peeled form):

Cabbage - 5 kg
Carrots – 1 kg
Onions – 1 kg
Vegetable oil - 0.5 l
Red bell pepper – 1 kg

Marinade:

Sugar - 350 gr
Coarse salt - 4 tbsp.
Water - 1 liter
Vinegar (fruit) 6% – 300 ml

Preparation:

1. Shred the cabbage. Grate the carrots on a coarse or Korean grater. Cut the bell pepper into small pieces. Cut the onion into half rings. Place all the vegetables in a deep dish and press lightly to release some juice.

2. Now add salt, sugar, water, vegetable oil and any fruit vinegar. Mix everything thoroughly and leave to brew for two hours. During this time, the vegetables will release their juice.

By the way, the most popular fruit vinegar is apple cider vinegar. It is very widely used not only in cooking, but also in cosmetology or medicine.

3. After the vegetables have steeped, place them in jars up to their shoulders and pour the remaining juice evenly. Place the filled jars in a large saucepan, cover with lids and pour water into the saucepan. Water should cover the jars to the middle. Place on fire and sterilize from the moment of boiling for 20 to 40 minutes.

If you have 0.5 liter jars, then 20 minutes will be enough for you. 700 gram jars require 30 minutes of sterilization. For 1 liter jars it takes 40 minutes.

4. After sterilization, carefully remove them from the pan and roll up the lids. Leave the jars to cool at room temperature, and then you can put them away in a storage area. You can store this salad in a cool place or at room temperature all winter.

Kuban salad of cabbage, cucumbers and tomatoes without sterilization

This is one of the most famous recipes, well, who doesn’t know such a salad. This is simply a storehouse of vitamins, because it contains several different vegetables that contain a lot of useful things. When I prepare this appetizer, I always make a little more so that the rest can be eaten right away. Because while it’s cooking, the smell is simply mind-blowing and it greatly increases your appetite.

Ingredients:

Cabbage - 1 kg
Tomatoes – 1 kg
Bell pepper - 5-6 pcs.
Cucumbers – 1 kg
Carrots – 500 gr
Onion - 500 gr
Salt - 1.5 tablespoons
Sugar - 100 gr
Vinegar 9% – 150 ml
Vegetable oil - 250 ml
Black peppercorns

Preparation:

1. Shred the cabbage in any way convenient for you. Grate the carrots on a coarse grater. Cut the onion into quarters of rings. Cut the tomatoes into medium pieces. Cucumbers - not very thin half rings. Cut the peppers into medium strips.

2. Place all vegetables in one bowl and mix. Salt, add sugar, some vinegar and vegetable oil. Mix well again and leave for 1-2 hours to release the juice.

If desired, you can add fresh chopped herbs. For example, dill or parsley.

3. After the elapsed time, transfer the vegetables to the pan along with the juice that has been released, add the peppercorns, pour in the rest of the vinegar and put on fire. After boiling, cook for another 15 minutes, stirring occasionally.

4. Then place the salad in jars, distributing the vegetable juice evenly. Roll up the jars with lids and turn them over. Cover with a warm blanket and leave until completely cool. Then put it in storage for the blanks.

Delicious winter salad of cauliflower and tomatoes with bell peppers

This appetizer seems so simple. But in fact it’s just a bomb that will explode with incredible and amazing taste in your mouth. My mouth is already watering. Be sure to try it. This composition of products yields 4.5 liters of salad.

Ingredients:

Cauliflower - 2 kg
Tomatoes – 2 kg
Bell pepper - 2 pcs
Garlic - 2 heads
Sugar - 100 gr
Salt - 2 tablespoons
Vegetable oil - 1 cup
Allspice corns - to taste
Table vinegar 9% - 10 tablespoons

Preparation:

1. Divide the cabbage into inflorescences and wash. Wash the tomatoes and place in a deep bowl. Pour boiling water over them and leave for a couple of minutes. After this, remove the skin from them. And then pass through a juicer or meat grinder. You can also use a blender.

Cut the peppers in half and remove the stems, membranes and seeds. And then cut them into large pieces, each half into three or four parts. Finely chop the garlic.

2. Place the pepper in a saucepan, pour in the prepared tomato juice, add salt, sugar and vegetable oil. Mix everything and place the pan over medium heat. Bring to a boil.

3. Once boiling, add cabbage. Bring to a boil again, cover and simmer for 20 minutes. 5 minutes before the end, add allspice, garlic and vinegar.

4. Place the finished snack in sterile jars and seal with lids. Turn the jars upside down and cover with a blanket. Leave them in this position until they cool completely. Then you can put them away in a storage area.

And to make sure that I’m not lying about its taste, just put a little on your plate to try and then you’ll understand everything.

Video recipe for cucumber and cabbage salad for the winter - you'll lick your fingers

Two of the most popular and favorite snack vegetables in one jar. Isn't this a miracle? Of course, you must try this salad and you will love it the first time. For convenience, I have written out the ingredients of the recipe, and watch the preparation itself in the video.

Ingredients:

Cucumbers – 2.5 kg
Cabbage - 2.5 kg
Onions – 1 kg
Garlic – 150 gr
Hot pepper - 3 pcs
Dill - 200 gr
Salt - 3-4 tablespoons
Sugar - 1 glass
Bay pepper - 5 pcs
Peppercorns - 1 tablespoon
Vegetable oil – 250 ml
Vinegar 9% – 250 ml

I also make a vinaigrette out of it in winter. It turns out very tasty. Although it goes on its own as an excellent independent snack. And if you serve it with potatoes, you can even swallow your tongue.

Five-minute cabbage salad with brine in jars with iron lids

Why do I call it “five minutes”? Yes, because this salad is prepared quite quickly and easily. And you can eat it the next day. From the proposed composition of products, 2.5 liters of ready-made snacks are obtained and a little more is left for testing.

Ingredients:

Cabbage - 2 kg
Bulgarian red pepper – 5 pcs.
Onions – 5 pcs.
Carrots – 5 pcs.
Salt (coarse, without iodine), ground pepper - to taste
Sugar - 1 glass
Vinegar 9% - 1 glass
Vegetable oil - 1 cup

Preparation:

1. Shred the cabbage. Peel the onion and cut into half rings. Then grate the carrots on a coarse grater. Peel the bell pepper from the stalk and seeds, cut it into strips. Place all the vegetables in a deep bowl, add salt and ground pepper.

2. Pour vinegar, vegetable oil and add sugar into a separate bowl. Stir thoroughly until the sugar is completely dissolved.

3. Stir the vegetables evenly and crush them with your hands until the cabbage juice comes out. Then pour in the brine and mix well again.

4. After this, place the vegetables in sterilized jars, compacting them properly and distributing the brine evenly so that there is enough everywhere.

5. Now place a kitchen towel or any other clean cloth on the bottom of a wide pan. Place the jars there and cover them with lids. Fill about two-thirds of the jar with cold water and place the pan on the fire. When the water boils, sterilize for about 15-25 minutes, depending on the size of the jar.

6. When you have sterilized the salad, very carefully remove the jars and screw the lids on tightly. Leave to cool at room temperature. Then just put it away in your bins.

Delicious salad with cabbage and eggplant without sterilization

Here's an option from Korean cuisine. My husband especially appreciates this recipe. The salad turns out quite spicy. For those who like something spicy this will be just what they need. It is called "He" made from vegetables - one of the popular Korean dishes, which also has a lot of recipes. This one is one of them.

Ingredients:

White cabbage – 1 kg
Eggplant – 1 kg
Garlic - 1 head
Carrots – 350 gr
Red hot pepper - 1 pc.
Allspice - to taste
Salt - 1.5 tbsp.
Vinegar 5% - 0.5 cup

Preparation:

1. Cut the stems off the eggplants and place them in a pan of boiling water. Cook them for 6-8 minutes, then remove from the pan and let cool.

2. Then chop the cabbage. Grate the carrots on a grater with a Korean attachment. Squeeze the garlic through a press. Peel the stems and seeds of the hot pepper, and then cut into small pieces. Cut the boiled eggplants into cubes. Place all prepared vegetables in a deep bowl, add salt, allspice and vinegar.

3. Mix the salad thoroughly using your hands. Then place in jars and close the lids tightly. Store in a cool place. In 8-10 days this appetizer will be ready. You can continue to store it in a cool place or eat it.

Step-by-step recipe for “Hunter” cabbage salad for the winter

The salad was very popular in Soviet times. It goes well with any side dish and meat dish. Due to its composition, it contains a lot of vitamins. And, of course, it is very tasty. It can’t be otherwise!

Ingredients:

Cabbage - 0.5 kg
Carrots - 0.5 kg
Cucumbers – 0.5 kg
Bell pepper - 0.5 kg
Onion - 0.5 kg
Tomatoes – 1.5 kg
Sugar - 100 gr
Salt (coarse) - 45 kg
Vegetable oil - 125 ml
Vinegar 9% – 75 ml
Black peppercorns – 5 pcs.
Bay leaf - 3 pcs

Preparation:

1. Wash all vegetables thoroughly and peel if necessary. Finely chop the cabbage. Cut carrots and cucumbers into slices. Peel the pepper from seeds and cut into large strips. Cut the onion into quarter rings. Tomatoes need to be cut into large slices.

Pour half the vegetable oil into a large saucepan. Now we begin to lay out the vegetables in layers - first carrots, then cabbage, onions, cucumbers, peppers, and place tomatoes in the last layer. Pour the other half of the oil on top.

2. Place the pan on the fire and cook, covered, until boiling over medium heat. It will take about 15 minutes. Then you can add salt, sugar, bay leaf, peppercorns and mix the vegetables. Then bring to a boil and pour in the vinegar, cover the pan with a lid and cook for 5 minutes.

3. Prepare clean, sterilized jars and boil the lids. Place the salad in them, evenly distributing the vegetables and any juices that have been released.

4. Lay a cloth on the bottom of the pan and place the jars there. Cover them with lids. Pour hot water up to the hangers of the jars and put on fire. Bring to a boil and sterilize for 5-10 minutes.

If you have 0.5 liter jars, then 5 minutes will be enough. If it’s 1 liter, sterilize for 10 minutes.

5. When the sterilization process is complete, carefully remove the jars and seal them with lids. Turn over, wrap and leave for 2-3 hours. Then turn it back over and leave it to cool completely at room temperature.

Sweet cabbage salad with beets in a jar

There are many ways to prepare these vegetables together, but this is one of my favorites. When it is completely ready, it will take on a beautiful and rich beetroot color. In winter, you can make wonderful borscht from it or eat it with your favorite side dish.

Ingredients:

Cabbage - 3 kg
Beetroot (medium) – 3 pcs.
Garlic – 5 cloves
Carrots - 2 pcs.
Bell pepper - 3 pcs
Salt - 3 tablespoons
Sugar - 0.5 cups
Vinegar 9% - 0.5 cups
Water - 3 liters
Peppercorns – 10 pcs.
Bay leaf - 3 pcs

Preparation:

1. Cut the cabbage into large cubes. Cut carrots, bell peppers and beets into large strips. Place vegetables in a saucepan. Then mix all the vegetables.

2. Peel the garlic and cut the cloves into slices or circles. Place it at the bottom of sterile jars. Then place the assorted vegetables tightly there to the very top, but do not compact them.

3. Pour water into a saucepan, add peppercorns, bay leaf, sugar and salt. Bring the marinade to a boil. When it boils, add vinegar and boil for 5 minutes, then turn off the heat.

4. Pour the marinade over the vegetables to the top and cover with lids. Let sit for 3 minutes, then screw them tightly. Leave at room temperature for a day and then store in a cool place. You can try it in three days.

Dear friends, I tried to lay out for you as many and varied options as possible so that you can choose any recipe you like. All that remains is to stock up on vegetables and start cooking.

Good luck with your preparations! Bye!

The most common vegetables housewives prepare for the winter are cucumbers and cabbage. These products, when pickled or salted, have a good taste, juiciness, and a pleasant crunch when consumed. Cucumber and cabbage salads in jars for the winter are preferred by many gourmets. But they don’t always know how to properly prepare a salad mixture.

Choosing recipes for a salad mixture of cucumbers and cabbage for the winter is difficult, since you don’t always get what you want. What kind of canned product to cook plays a big role here. Pickled vegetables taste best. They have a slightly sweet taste and a pleasant aroma thanks to the spicy additives in the marinade. Together, young cucumbers and juicy cabbage will be a wonderful addition to any dish and will become part of a side dish for meat. Simply salted vegetables without a mixture of aromatic herbs and spices will be bland and will not appeal to lovers of winter vegetable salads.

The peculiarity of canning the mixture is that you can cook vegetables together, and making a marinade for them is easy and simple.

Selection of main ingredients

The main components of the salad mixture for the winter will be white cabbage. The fork should be dense, juicy, crispy, without damage or rot. The cucumbers suitable for harvesting are young, 5-7 centimeters long, with soft green skin, slightly pimpled.

If there are no such fruits, then larger sizes are possible, but then they will have to be cut into thin circles or bars. It is better to take both vegetables for preservation in equal quantities - 1.5 kilograms each.

Additional ingredients you will need:

onions 500 grams;
head of garlic;
celery or parsley leaves;
green onion feathers.

For the marinade you will need laurel leaves, 2 tablespoons of salt, and 2 times less sugar. 9% vinegar is needed in the amount of 4 tablespoons, vegetable oil - 0.5 cups. You can add some spices that the hostess will choose to taste.

How to pickle cucumbers and cabbage at home

You can prepare a winter salad from cucumbers and cabbage with or without sterilization. After cooking, the product requires rolling under metal lids. Dishes and kitchen tools are prepared in advance. Everything must be perfectly clean and sterile.

Preparing cabbage, cucumbers, onions, garlic

Start by cutting a head of cabbage. The top leaves of the forks are peeled and shredded into thin strips. Wash the cucumbers by cutting off the ends on both sides. It is better to cut the vegetable into slices 2-3 millimeters thick.

The peeled onions are washed and chopped into small cubes. Garlic cloves, peeled and washed, are put under pressure. They must be crushed into a paste-like mass.

Mixing salad

Now it's time to connect the parts. To do this, choose a deep bowl or basin. Shredded cabbage, cucumber slices, onions and garlic mass are sent into it. You can add finely chopped green onions, celery or parsley leaves. Pour vegetable oil over the mixture. Be sure to add salt and sugar. Season with vinegar on top. Mix the salad thoroughly with a wooden spoon and leave for 2 hours.

Preparing cabbage with cucumbers

While the vegetable mixture is infused, the jars are sterilized and the lids are prepared for sealing. The salad is placed in containers and compacted well so that there is liquid on top of the vegetables. Cover with lids and place the jars in a saucepan for pasteurization. The procedure lasts up to 20 minutes in boiling water. At the end of the procedure, you just need to carefully remove the jars with the salad mixture. Canning ends by twisting the containers and wrapping them until they cool completely.

How to submit the workpiece

Like all pickled products, cabbage with cucumbers in jars is placed in a cool place where there is no sunlight. The salad is served as a separate dish or as a side dish. It is useful to combine vegetables with meat and fish.

Features of preparing salad without sterilization

If you don’t want to sterilize, you can pickle vegetables like this:

Cucumbers are cut into halves or cubes.
Cabbage is cut into large pieces.
At the bottom put dill with an umbrella, a few peppercorns, and garlic cloves.
Fill the jar with vegetables and pour boiling water over it.
After 10-15 minutes, pour into a saucepan and prepare the marinade, adding salt and sugar.
After removing from heat, add table vinegar.
Pour boiling marinade over the vegetables and immediately cover with lids.

It is imperative to wrap and cool the jars with the pickled product. Bell peppers, carrots or tomatoes cut into rings are often added to salads.

Best before date

Salads with vegetables should be eaten during the winter. They cannot be stored for a long time, more than 1-2 years. If the jar is opened, the product must be consumed immediately. You can even store it open in the refrigerator for no more than 2 days.

Therefore, before selecting the volume of jars for cucumber and cabbage salad, you need to determine whether family members can immediately eat the preparation. It is better to choose 700 gram or 1 liter jars.

Storage of homemade products must be carried out correctly. The air temperature in the room where winter salads are kept ranges from +15 degrees to +5. It cannot rise higher, and at temperatures below zero the salted preparations will deteriorate. Humidity should also be within 65-70%, because too damp air will cause rust on the lids.

Prepared cucumber and cabbage salad for the winter is distinguished not only by its low calorie content, but also by its exquisite taste.

It is cucumber and cabbage salads prepared for the winter that find special use in cooking.

This is an excellent preparation for a delicious hodgepodge or a wonderful pickle and the basis for many salads, and an addition to all kinds of side dishes, and an amazingly tasty stand-alone snack.

Cabbage salad with cucumbers for the winter

You will need:

1 kg. small cucumbers;
1 kg. tomatoes;
100 gr. oils;
1 kg. regular cabbage;
1 kg. young carrots;
1 kg. sweet pepper;
50 gr. salt;
200 gr. vinegar 9%;
2 tbsp. l. Sahara.

Absolutely all vegetables are washed and dried.
Cabbage should be cut into thin strips.
Tomatoes are cut into compact slices.
The pepper is separated from the seed box and cut into thin strips.
The carrots are pre-cleaned and washed. Only after this can it be cut into thin strips.
Cucumbers are cut into very thin halves of rings.
Chopped vegetables are mixed with all other ingredients and boiled for about ten minutes.
At this time, you should prepare the dishes in which the cabbage salad will be stored in the future. It is washed and pasteurized in a soda solution.
The salad is placed in jars treated at high temperatures and rolled up without delay.

You will need:

250 gr. tomatoes;
250 gr. cucumbers;
250 gr. regular cabbage;
250 gr. sweet pepper;
2 carrots;
1 regular onion;
2 cloves of annual garlic;
20 gr. any greenery;
2 tsp. salt;
1/2 tbsp. l. vinegar essence 70%;
2 tbsp. l. oils

All vegetables must be washed.
The carrots should be peeled and carefully cut into thin strips. It is not recommended to use a grater for this purpose, as the carrots can turn out quite soft.
The onion is peeled and cut into small cubes.
The seed box is taken out of the pepper and cut into cubes in the same way as an onion.
Cucumbers must be peeled from their hard skin and only then cut into strips, just like carrots.
Green tomatoes should be cut into tiny cubes.
Cabbage is cut into thin strips. Moreover, the size of its pieces should be a couple of times larger than all the others.
Press-crushed garlic and salt are added to the vegetable salad. Let the salad sit for an hour and then boil.
During the boiling process, vinegar and oil are added to the salad.
Be sure to prepare the dishes that will later be needed for preservation. It is washed in a soapy solution and immediately sterilized.
The salad is placed in thermally treated jars and immediately transferred to a wide pan of water, where it is sterilized for about fifteen minutes.
Only after this the banks are immediately rolled up.
Now it should be turned over and covered immediately.

Cucumber and cabbage salad for the winter

You will need:

500 gr. cucumbers;
2 kg. cabbage;
500 gr. regular onion;
500 gr. young carrots;
3 tbsp. l. salt;
50 gr. vinegar 9%;
300 gr. oils

The cabbage is immediately cut into thin strips and immediately mixed with salt, oil, vinegar and sugar.
Cucumbers should be cut into thin strips.
Carrots must be peeled and cut in the same way as cucumbers.
The onion must be peeled and cut into halves of rings.
All vegetables are mixed with cabbage and boiled for only about five minutes.
You also need to prepare the dishes. In which the salad will subsequently be stored. It is washed in a soda solution and immediately pasteurized.
The salad itself is placed in already thermally treated jars and immediately rolled up.

Tip: if you want a more piquant dish, you can add hot pepper and mustard seeds. At the same time, it will no longer be tender, but for lovers of fiery dishes it will be incredibly tasty.

Cabbage salad for the winter with cucumbers

You will need:

500 gr. cabbage;
500 gr. cucumbers;
500 gr. carrots;
500 gr. sweet pepper;
1.5 l. water;
2 tbsp. l. salt;
3 tbsp. l. honey;
50 gr. vinegar 9%.

Cabbage should be cut into strips or pieces.
Carrots can be peeled and grated on a grater designed for preparing vegetables in Korean.
It will be enough to cut the cucumbers into simple rings.
The pepper is separated from the seeds and cut into strips, just like cabbage.
Particular attention should be paid to the dishes in which such an exquisite salad will actually be laid out. It is washed in a weak solution of soda and immediately pasteurized.
The salad is placed in jars that have already undergone the necessary processing in the following order: first cabbage, then carrots, and after that cucumbers and peppers themselves. In this way, each jar is filled to the very top.
The preparation of the filling begins. Salt, honey and vinegar are added to the water, after which it is boiled.
The salad is poured with a sauce that has just boiled well and the jars are placed in a wide saucepan with water for fifteen minutes of sterilization.
Only after sterilization cans can be rolled up.

Winter salad cucumbers cabbage

You will need:

500 gr. regular cabbage;
250 gr. cucumbers;
2 carrots;
250 gr. tomatoes;
250 gr. young zucchini;
2 cloves of garlic;
2 dill umbrellas;
2 basil leaves;
2 grape leaves;
2 regular peppercorns;
50 gr. Sahara;
2 tbsp. l. salt;
2 tsp. vinegar 70%.

Initially, you should prepare all the dishes in which the salad will actually be stored until winter. It should be washed in a soda solution and sterilized.
Dill, grape and basil leaves, pepper and garlic are placed in pre-treated jars. There is no need to chop the garlic. It's easy enough to clean it.
The cabbage is cut into very large pieces and placed in a jar.
The carrots must be peeled and cut into circles of arbitrary thickness, then placed on top of the cabbage.
The zucchini is cut into halves of rings and laid out after the carrots.
The pepper is separated from the seed box and cut. You should end up with 4 pieces that need to be placed under the sides of the jar.
The cucumbers are laid out whole; you just need to make holes in them so that air does not accumulate.
The tomatoes must also be whole. Punctures in the stem area will prevent them from bursting.
Laying out the vegetables in this order continues until the jar is completely filled.
Finally, dill, sugar and salt are added.
The salad must be poured with boiling water and placed in a wide pan of water for fifteen minutes of sterilization.
At the end of this process, vinegar is added and the jars of salad are immediately rolled up.
They should cool upside down and securely covered.

Every housewife knows how convenient and practical this preparation is. With its help, even in winter you can prepare dishes more familiar to summer. There is nothing to even say about the vitamin complex, which is also stored in this preparation.

Well, who doesn’t know about the benefits of vegetables?

Source: http://receptynazimu.com/receptysalatov/ogurcy-s-kapustoi.html

In the summer and early autumn, thrifty housewives strive to stock up on vegetables for future use, as the season will pass, and the body will need vitamins even more. One of the forms of preparing vegetables is their preservation.

Particularly popular are snacks that include several vegetables at once, as they are tastier and healthier, and they are also a ready-made dish that you just need to open and put in a salad bowl. One of the most economical options for canned vegetables is cucumber and cabbage salad for the winter.

A large number of recipes allows you to choose a snack to suit your taste, and the ease of its preparation and the low cost of the main ingredients make it accessible to every family.

Cooking features

Despite the fact that preparing a salad of cucumbers and cabbage for the winter is quite simple, so even a young housewife who has never canned anything before can cope with this task, there are points that you need to know. Only if you follow a few simple but important rules, a snack of cucumbers and cabbage will turn out juicy, tasty and will last well all winter.

You can use any cabbage for salad, but preference is still given to late varieties, as they are juicier and store better. It is important that the cabbage heads are not spoiled, and the top leaves, which are most often limp, must be removed.
Both young and overgrown vegetables are suitable for cabbage and cucumber salad, but it is still better to avoid using cucumbers with very large seeds - they will not improve the taste of the preparation.
Sometimes cabbage and cucumber salad includes tomatoes. You should choose hard fruits for this snack, even unripe ones, otherwise the taste of the finished dish and its appearance will be far from expected.
After you shred the cabbage or cut it into pieces of the shape and size required by the recipe, you need to mash it well with your hands so that it releases the juice.
If you like crunchy vegetables, then choose recipes with sterilization. This manipulation makes the cooking process more complicated, but it helps to avoid cooking vegetables and preserve their freshness and benefits. If you prefer the cabbage to be softer in the salad, you are better off choosing a recipe without sterilization: the more you cook the vegetables, the softer they will become.
Regardless of the recipe chosen, jars for salad that are prepared for the winter must be thoroughly washed, always using soda, and then sterilized in any way convenient for you. The lids also need to be sterilized: to do this, just boil them.
Jars with ready-made snacks must be sealed tightly. This can be done using screw caps or turnkey metal caps. Plastic lids do not provide proper sealing.
After the salad containers are sealed, they need to be placed with the lids down and wrapped in warm clothes. While cooling in a steam bath, vegetables continue to be preserved, making them worth much better.

The technology for preserving cabbage and cucumber salad often depends on the specific recipe, so the instructions accompanying the selected recipe should be studied carefully.

Cabbage, cucumber, carrot and onion salad

Composition (per 3 l):

cabbage – 1.8 kg;
cucumbers – 0.7 kg;
carrots – 0.5 kg;
onions – 0.5 kg;
salt – 60 g;
table vinegar (9 percent) – 60 ml;
vegetable oil – 0.3 l.

Cooking method:

Wash the vegetables.
Remove the top limp leaves from the head of cabbage and cut out the stalk. Shred the cabbage. Remember it with your hands, add salt, sugar and butter to it. Leave it for a while.
Wash the cucumbers and soak them for at least an hour in cold water to make them firmer and crispier.
Peel the onion and cut it into thin halves or quarters of rings, depending on the size of the onions.
Peel and chop the carrots using a Korean salad grater. In the absence of this useful device, the carrots will have to be cut into thin strips, armed with a heavy knife.
Wash the cucumbers again and dry them with a paper towel. Cut off the ends of the cucumbers, then cut the vegetables into thin strips.
Place carrots, onions and cucumbers in a saucepan with cabbage and stir. By this time, the cabbage will release juice and settle a little.
Place the pan with vegetables on low heat and wait until its contents boil. Cook for 5 minutes if you want the vegetables in your salad to remain crunchy, or 10-15 minutes if you prefer softer vegetable appetizers. Taste the salad and add some salt or sugar if desired.
Pour in the vinegar, stir and remove the mixture from the heat.
Place the cucumber and cabbage salad in sterilized jars and roll it up immediately.
Place the jars bottoms up and cover with a blanket. After a day, store it in the pantry.

This is the simplest and most common recipe for cucumber and cabbage salad, which is prepared for the winter. So this recipe can be called a classic.

Cucumber and cabbage salad “Danube”

Composition (for 7 l):

cucumbers – 1 kg;
cabbage – 1 kg;
sweet pepper – 1 kg;
tomatoes – 2 kg;
onion – 1 kg;
carrots – 1 kg;
garlic – 2 heads;
parsley – 100 g;
sugar – 0.25 kg;
vinegar – 40 ml;
salt – 120 g;
vegetable oil – 0.2 l.

Cooking method:

Wash, remove wilted leaves from the cabbage and chop it finely. Don't forget to knead it with your hands so that it releases the juice.
Wash the sweet peppers, cut off their stems and remove the seeds. Cut the peppers into thin strips.
Peel the carrots, cut into small strips or grate coarsely.
Cut the cucumbers into small cubes. If you have overgrown vegetables, it is better to cut off the seeds or remove them with a teaspoon.
Peel the onions and cut them into thin half rings or even quarter rings.
Cut the tomatoes into cubes or thin slices. In this case, it is not necessary to peel them, but the taste of the finished salad will be more refined if you do remove the skin. This will not be difficult to do if you make cross-shaped cuts on the tomatoes, then cook them for a minute in boiling water and cool. After this manipulation, you will remove the skin from the tomatoes in no time.
Peel the garlic cloves and finely chop them with a knife.
Finely chop the parsley, after washing and drying it.
Place all the vegetables in a large saucepan and add all the ingredients called for in the recipe, excluding the vinegar.
Place the pan on the stove and bring its contents to a boil over low heat.
After boiling the appetizer for 10 minutes, pour in the vinegar and continue cooking for another 10 minutes.
Place the vegetables in prepared jars and fill them with the juice remaining in the pan. Cover the jars with boiled lids.
Lay a cloth on the bottom of a wide pan and place jars of salad on it. If you forget to lay down the cloth, the jars may crack during the sterilization process.
Pour water into the pan. It should reach the hangers of the cans.
Place the pan with the jars on low heat and sterilize them for 10–20 minutes depending on their volume.
Roll up the jars and turn them over, wrap them in a warm blanket. After 24 hours, remove the jars of lettuce from under the blanket and move them to where you usually store winter supplies.

This multi-component salad is nourishing, tasty and very healthy, which is why it is most often prepared in large quantities. However, if you are not ready to immediately take on such volumes, then the amount of ingredients can be halved. It won’t take you much time or effort to prepare 3.5 liters of salad.

Cucumber and cabbage salad “Royal”

Composition (4.5 l):

cabbage – 3 kg;
cucumbers – 1 kg;
bell pepper – 1 kg;
onions – 0.5 kg;
vegetable oil – 0.25 l;
table vinegar (9 percent) – 80 ml;
salt – 80 g.

Cooking method:

Finely chop the cabbage.
Wash the pepper, remove seeds, cut into quarters of rings or strips.
Coarsely grate the carrots. It is best to use a grater for preparing Korean salads, but if you don’t have one, you can use a regular one.
Cut the cucumbers into thin semicircles.
Remember the cabbage and mix it with cucumbers. Do not transfer them to the pan where you will prepare winter snacks yet.
Pour oil into the bottom of this pan and heat it. Fry onions, peppers and carrots in it until soft, only then add the rest of the vegetables. Pour in vinegar, add salt.
Stir and simmer the salad for 5-10 minutes.
Place the snack in sterilized jars and seal them. Turn it over, wrap it up and leave it to cool in a steam bath.

The next day, the snack can be put away in the pantry; it can be stored at room temperature. The combination of crispy cucumbers and cabbage with tender peppers is very unusual. Pepper gives the salad a unique and noble look. And thanks to him, the snack looks like a king.

Cucumber and cabbage salad “Rural”

Composition (for 4 l):

cabbage – 1.5 kg;
cucumbers – 1 kg;
tomatoes – 1 kg;
onions – 1 kg;
garlic – 1 head;
salt – 20 g;
apple cider vinegar (6 percent) – 80 ml;
vegetable oil – 80 ml.

Cooking method:

Shred the cabbage.
Cut the cucumbers into slices.
Coarsely grate the carrots.
Cut the garlic into thin slices.
Without peeling the tomatoes, cut them into thin slices.
Cut the onion into thin half rings.
Mix the vegetables, add salt, and leave for an hour.
Stir the vegetable mixture and fill the prepared liter jars with it.
Pour a tablespoon of vinegar and vegetable oil into each jar.
Cover the jars with lids and sterilize for half an hour.
Screw it on, place it on the lids, cover with a blanket. When the jars have cooled, they can be moved to the pantry.

The salad according to this recipe will be crispy, with a spicy, spicy taste and aroma that garlic will give it.

It makes sense to close cucumber and cabbage salad for the winter even if you can afford to buy canned vegetables in the store. A homemade snack turns out much tastier and healthier, and its preparation does not take too much time and effort.

Source: http://OnWomen.ru/salat-iz-ogurcov-i-kapusty-na-zimu.html

Winter salad with cabbage and cucumbers: step-by-step recipe. Vitamin salads for the winter: recipes

In the summer, each of us tries to saturate the body with useful microelements and vitamins, enriching our diet with a variety of fruits and vegetables. However, we cannot but agree that it is in winter that our immunity needs additional support. In the cold season, vitamin-rich vegetable salads come to the rescue; you need to worry about preparing them in advance.

Delicious winter salad with cabbage and cucumbers

There are many recipes for cabbage and cucumber pickles. Thanks to their taste and beneficial properties, these vegetables have become the most popular of all vegetables that housewives prepare for the winter.

Of course, you can stock up on cabbage and cucumbers separately, but it is much more advisable to immediately combine them in one salad and package them in jars. The advantages of this choice include saving time on preparation.

We also need to pay tribute to the high taste of vegetable pickles.

Now let's look at the recipe for preparing a simple winter salad step by step. For this delicious dish you will need the following ingredients:

3 kg of cucumbers;
10 kg cabbage;
1 kg carrots;
a bunch of dill umbrellas;
salt.

To prepare this salad, it is better to take cucumbers that are small, firm to the touch and green. If necessary, the volume of preservation can be reduced. You just need to do this according to proportions.

Salad preparation steps

All vegetables should be thoroughly rinsed in cold water before cooking. This is especially true for cucumbers, since then they will be crispier.
Shred the cabbage.
We clean the carrots. Then grate it on a coarse grater or cut it into thin strips.
Mix the prepared vegetables. The cabbage should not be mashed too much with your hands.
Cut the cucumbers into slices.
Take a pickling container and place the vegetables in layers, starting with cabbage. This needs to be done tightly. Each layer should be well salted and dill should be placed on top.

Place a paper napkin or food paper on the topmost one. We place some weight on top of it. It all depends on the size of the pickling container. The load can be a pan filled with water.
After a few days, the cabbage will release juice. If it does not cover the salad completely, you will need to add brine. To prepare it you will need salt, sugar and water. For one liter of liquid you need to add 2 tablespoons of salt and a glass of sugar. Bring the brine to a boil over low heat. After it has cooled, it must be poured into a container with cabbage. Unfortunately, it is impossible to indicate the exact amount of brine. The only clarification is that it must cover the vegetables completely.
We put winter salad with cabbage and cucumbers under pressure for a week.
Now the load can be removed and our delicious dish can be placed in a cool place.
Before eating, it is recommended to add only green onion feathers and aromatic vegetable oil to the salad.

Everyone knows that absolutely any vegetables can be prepared for the winter. And if it’s quite difficult to surprise our household with cucumber and tomato pickles, then an interesting assorted salad will definitely please them and will be to their taste. Blanks of this type are very convenient.

To treat your loved ones to a whole range of aromatic and healthy vegetables, all you need to do is open just one jar.

There is nothing easier than taking a cucumber and cabbage salad for the winter and preparing a successful appetizer, as well as decorating any first or second course with it. The benefits of such preparation increase many times. The assortment can be prepared in the form of whole vegetables or chopped. They can be spicy or simply salty, with herbs and any seasonings.

Winter salad with cauliflower

Now you will learn another recipe - a delicious salad for the winter. Cabbage, cucumbers, tomatoes are its main ingredients. To prepare the assortment you will need the following products:

six pieces of cauliflower inflorescences;
eight medium-sized cucumbers;
five cloves of garlic;
five small tomatoes;
three bell peppers;
one horseradish leaf;
one dill umbrella;
a little white cabbage (to taste).

To prepare a marinade to dress cucumber and cabbage salad for the winter, you need to take:

three tablespoons of sugar;
five pieces of black peppercorns;
three pieces of cloves;
one tablespoon of vinegar essence (70%).

First, you need to thoroughly wash all the vegetables under cold running water. Then take the white cabbage and remove the top leaves from it. The vegetable must be chopped as thinly as possible. Cut the sweet pepper into small slices. Remove the seeds from it. Cut the cucumbers into not too thin slices. Thus, all the vegetables were prepared.

Place a leaf of horseradish and dill on the bottom of a pre-sterilized glass jar. Add some garlic. Place vegetables in a jar in layers.

Bring the water to a boil, adding salt, sugar, peppercorns, and cloves. Pour over vegetables. Finally, add the vinegar essence to the jars. Screw the lid on or roll it up with a can opener.

Our salad is ready for the winter! Cabbage, cucumbers, tomatoes will decorate your table even in the cold season.

Vitamin salad “For the winter table”

Beautiful cabbage is an indispensable vegetable in assorted salads. Its taste goes well with other products, as well as with all kinds of spices. If you follow the recipe, the product will retain its beneficial properties and will be stored for a very long time. Let's make this salad today. Carrots, cabbage, cucumbers, tomatoes for the winter are a wonderful addition to any table.

According to the recipe we will need:

one kilogram of white cabbage;
1 kg of cucumbers;
half a kilogram of carrots;
1.5 kg of tomatoes;
1.5 kg bell pepper;
half a kilo of onion;
200 ml sunflower oil;
two tablespoons of salt;
one tablespoon of sugar;
one third cup apple cider vinegar 10%.

First you need to chop the cabbage. Then grate the carrots and cucumbers on a coarse grater (no need to peel them). Cut sweet peppers and onions into small cubes. Tomatoes need to be treated with hot water, which will make them easy to peel.

Place all the vegetables in a large container, add vegetable oil, salt, sugar, vinegar. Stir and cook over low heat for 3 minutes. When preparing a salad for the winter with cabbage and cucumbers, you need to put it hot in small glass jars, previously sterilized. Before rolling up the lids, you should sterilize the containers with vegetables for 5 minutes.

Now we will learn how to prepare another salad for the winter. Cabbage, cucumbers, tomatoes, ground pepper - we will need these ingredients to prepare the next preparation.

A salad consisting of crispy cabbage and cucumbers, juicy tomatoes, aromatic onions and peppers can become the best dish on your table.

It is noteworthy that this recipe allows you to preserve not only the fresh taste of vegetables, but also the vitamins contained in them.

Recipe for salad “Cucumbers with cabbage for the winter”

To prepare the salad we will need:

white cabbage – 1.5 kg;
tomatoes – 1 kg;
onions – 1 kg;
garlic - one head;
cucumbers – 1 kg;
ground pepper - half a teaspoon;
a tablespoon of fine salt.

For one liter jar of twist, you need to take one bay leaf, a tablespoon of vinegar (9%), two tablespoons of sunflower oil.

The first leaves of cabbage should be removed and finely chopped. Carrots, previously washed and peeled, must be grated on a coarse grater. To get a sweeter and juicier salad, it is recommended to use a grater to prepare Korean carrots. Cut the washed tomatoes into four slices.

To ensure crispy cucumbers, you should give preference to stronger vegetables in the store or market. Cut them into rings. The onion must be peeled and chopped into half rings. Cut the garlic cloves into small slices.

Mix all prepared ingredients in a deep bowl. Sprinkle the food with salt and pepper and leave for 15 minutes. Our salad for the winter is almost ready. Cucumbers, tomatoes, onions, cabbage will remind you of summer days and decorate any holiday dinner.

Preparing the jars

Now it's time to prepare the jars. At the bottom of each liter container, previously sterilized, you need to put a bay leaf. Add salad. Pour vegetable oil and vinegar on top.

Cover the jars with lids and place in a pan of boiling water for 30 minutes. We roll them up with a key and, turning them upside down, place them in a warm place.

Once the containers have cooled, they can be moved to the pantry.

It is better to season salads of cucumbers, peppers, and cabbage with homemade oil for the winter. The unrefined product will give the dish more flavor.
For recipes, you can use red cabbage instead of white cabbage.
Cucumbers and tomatoes for harvesting should be ripe, but not overripe. Only in this case will the salad be crispy and refreshing.

These simple tips will make your winter salad even better.

Cabbage, cucumbers, tomatoes, peppers will get an unsurpassed taste.

Vegetable mix

This recipe will delight lovers of delicious dishes and will compete with dishes even on the holiday table. Almost all housewives prepare a variety of salads from cucumbers, peppers, and cabbage for the winter.

However, despite the fact that vegetables are repeated in almost all recipes, proportions and some nuances during cooking make it possible to achieve individual taste in each individual case.

This recipe is based on one three-liter jar. For assorted vegetables we will need:

4 tomatoes;
7 small cucumbers;
3 sweet peppers;
one small white cabbage;
1 carrot;
2 onions;
3 garlic cloves;
1 dill umbrella;
some currant, cherry and horseradish leaves;
about 10 black peppercorns;
2 pieces of cloves;
three tablespoons of apple cider vinegar (9%).

To prepare the brine, you need to take one and a half liters of water, 2 tablespoons of salt, 3 tablespoons of melted May honey. Now we will learn how to prepare a salad for the winter from cucumbers, cabbage, and carrots.

Step-by-step instruction

Before you start cooking, you should sterilize several jars. At the bottom of each of them you need to put leaves of horseradish, cherries, black currants and an umbrella of dill. Vegetables pre-washed in cold water should be placed in jars in layers. In this case, the bell pepper should be cut into several parts, the carrots should be cut into slices, and the cabbage should be shredded.

Pour boiling water into the jars. After a few minutes, pour out the water. Now pour our future brine again and let the salad brew for at least 25 minutes. Pour out the water again and dilute salt and honey into it.

Bring the brine to a boil. At this stage, you need to add vinegar, cloves and black pepper to the jars. Pour in the prepared brine. We roll up the lids with a special key and wrap the jars with a warm blanket.

A delicious winter salad with cabbage and cucumbers is ready!

As you and I have seen, preparing salads from our favorite vegetables for the winter is a creative process and not at all complicated. With a little imagination, you can easily come up with your own unique salad. To do this, you need to slightly change the composition of the products, leaving the proportions and amount of preservatives the same.

On the holiday table in almost every Russian family you can see salted, pickled and canned vegetables, the recipes for which are very diverse. No exception - cucumbers and cabbage in jars for the winter. This is the merit of the hostess - wife and mother. It is from her hand that such wonderful snacks come out, which on cold winter evenings delight not only with their usual taste, but also with “warm” summer colors. To make the food more varied and the table hospitable, a woman needs to show imagination, introducing variety even into the rules for preparing well-known dishes.

Canned cucumbers with cabbage is not only a delicious and original dish, but also very low in calories. The most common salad made from cucumbers for the winter is cabbage salad. To add piquant flavors, a variety of ingredients are added to the dish, from bell pepper to grape leaves. Cucumbers with cabbage are very tasty and simple.

This combination is very successful, because both vegetables are famous for their juiciness and crunch. They are also not deprived of vitamins, the intake of which is so necessary in the body during blizzards and blizzards. In addition, such a salad can easily become an additional ingredient in soups and vegetable stews. The dish is also great as a stand-alone snack.

Everyone's taste buds work differently. Some people enjoy the perky crunch of a cabbage leaf removed from a jar of cucumbers. Others are lovers of a delicate, mild taste. To get this result, before twisting the jar, the cabbage leaf must be boiled (boiling time - no more than 1 minute).

To make the salad as juicy as possible, you need to crush the shredded cabbage with your hands, after sprinkling it with salt. In one form or another, cucumbers and cabbage will find their lover. The variety of options for preparing snacks can surprise even the most experienced housewives.

A piquant salad for the winter without sterilization will definitely please both guests and family members of the hostess. After the sample is taken, the jars begin to “leave” one after another. To avoid problems with a lack of snacks, you can salt vegetables in several versions of this wonderful dish.

"Summer salad

To prepare a salad, the name alone of which reminds you of warmth and sun, you should prepare in advance:

a kilogram of small cucumbers;
kilogram of medium ripe tomatoes;
0.1 liters of vegetable oil;
kilogram of white cabbage;
kilogram of young carrots;
kilogram of sweet bell pepper;
50 grams of table salt;
0.2 liters of table vinegar;
2 tablespoons of granulated sugar.

You need to marinate vegetables in a salad according to the following scheme:

Thoroughly rinse all the vegetables that will be included in the salad.
Chop the cabbage, the strips should be as thin as possible.
Cut the tomatoes into small slices; if the fruits are small, you can simply cut them into 4 parts.
Cut the bell pepper into thin strips.
Wash the carrots well, peel them, cut into thin strips. If she has some ingenuity, the housewife can determine the shapes for cutting carrots herself.
Cut the cucumbers into large slices. A medium-sized fruit can be divided into 4 parts using a transverse cut.

All ingredients - vinegar, oil, vegetables and spices - must be mixed and boiled in one saucepan for 10 minutes. During this time, the dishes are prepared in which the pickling will be stored for a long time. Jars must be washed and sterilized in advance.

After the salted vegetables have reached the half-prepared stage, they must be placed in jars, twisted and wrapped in a warm blanket until they cool completely.

Pickled cucumbers with cabbage added

Pickled cucumbers with cabbage are a quick and very tasty appetizer. Guests appreciate variety on the holiday table, so the wonderful duo of two crispy vegetables will be appreciated.

To prepare one serving of pickles with cabbage in jars for the winter you will need:

0.3 kg of fresh cabbage;
0.6 kg of small green cucumbers;
3 bay leaves;
4 cloves of fresh garlic;
sprigs of dill;
peppercorns (black - required, pink, green and white - optional);
1 tablespoon table salt;
1 teaspoon white refined sugar;
20 grams of table vinegar, which can be replaced with apple cider vinegar;
0.7 liters of clean water for filling jars.

The recipe for canning cucumbers and cabbage for the winter is as follows:

In jars that have been sterilized in advance, you need to put spices: pepper, bay leaf, garlic cloves, sprigs of aromatic dill.
Shred the cabbage as desired, but do not shred it. It should be placed in a jar in layers, alternating with cucumbers.
Cucumbers, interspersed with cabbage, are placed in a jar in the form of halves. The fruit must be cut crosswise, not lengthwise.
After filling the container with layers of vegetables, you need to fill the jar to the top with boiling water and leave to steep for 8 - 10 minutes.
The next step is very important: pour the water from the jar into a saucepan, add salt and sugar to make the taste more balanced.
The brine should be boiled until the bulk products dissolve. After this, immediately before pouring into the jar, table vinegar should be added to the composition.
Vegetables in a jar must be filled with hot brine to the very top, rolled up and wrapped in a warm blanket. This is important because the cooling of the preservation should be as slow as possible.

After the jars have completely cooled, they can be returned to their original position and moved for storage to the place provided for this: a closet, cellar or refrigerator.

Cucumbers with cauliflower

Various types of cabbage can be used in cooking recipes, cauliflower is no exception. It turns out crispy and very tasty. To marinate cucumbers and cabbage (cauliflower) for the winter, you need:

horseradish leaf;
cauliflower - head;
4 medium sized tomatoes;
3.5 tablespoons of sugar;
black peppercorns (pink and green if necessary);
white cabbage - 1 head;
2 tablespoons salt;
a tablespoon of vinegar essence;
3 spicy cloves;
5 cloves of garlic;
3 pods of hot pepper;
3 units of bell pepper;
8 medium sized cucumbers.

The process of preparing snacks consists of several stages:

Cabbage is chopped into small strips. Cauliflower is disassembled into balls, the diameter of which is 2.5 - 3 centimeters.
The pepper is divided into 4 parts, the stalks and seeds are removed.
A pre-calcined jar is filled with spices, two types of cabbage and cucumbers. It is necessary to cut off the ends of the latter, cutting the fruits themselves into several parts.
Tomatoes, cut into slices 2–3 centimeters long, are placed in a jar.
The jars are filled with boiling water, which must be left for 10 minutes. After this, the liquid is poured into a saucepan, sugar and salt, vinegar are added (at the very end of cooking), and the mixture is brought to a boil.
Fill the jars to the brim with boiling brine, then close the containers using a canning key or self-tightening lids.
The preservation is covered with a warm blanket until it cools completely, which should be very slow.

Depending on the tastes of family members, the proportions of vegetables in salads may be different, but you need to experiment with spices very carefully. Care should be taken when boiling the brine and blanching cucumbers and cabbage for the winter, if this step is included in the recipe for preparing the appetizer.