Cabbage salad "Autumn" for the winter

1. Ingredients
2. How to prepare cabbage salad “Autumn”
3. Tips for storing coleslaw

Ingredients

If you decide to make Autumn cabbage salad, then you won’t have to spend a long time finding ingredients. All components of the snack are ordinary and uncomplicated. Moreover, during the vegetable season, the ingredients will cost you mere pennies. So, get acquainted - here is a list of the necessary ingredients:

• white cabbage – 1.5 kg;
• bell pepper – 300 g;
• fresh carrots – 300 g;
• sweet sand – 5 tbsp. l.;
• onion – 300 g;
• refined vegetable oil – 120 ml;
• vinegar 9% - 100 ml;
• salt – 1.5. Art. l.

How to prepare cabbage salad “Autumn”

The essence of making most vegetable snacks is trivially ordinary. The creation of this appetizing, juicy and crispy mix was no exception to the general rules. Even if you belong to the group of beginners in the field of cooking, creating cabbage salad for the winter “Autumn” will not be particularly difficult for you.

1. Without unnecessary introductions, it’s worth getting started with white cabbage. The top sheets, which tend to be slightly spoiled, are removed from the fork in an indispensable order. Accordingly, they are not added to the salad. The forks should be rinsed briefly in water and dried with a kitchen towel. After completing all the simple preliminary work, you can start chopping the vegetables. To do this, you should use a special grater. If you don’t have such a device in your home, don’t worry. You can simply cut the cabbage into small strips.

1. Then you need to peel and wash the carrots. The freshest vegetable will just need to be grated on a grater with large holes.

1. Next, it is recommended to deal with onions. First you should clean it and rinse it in running water. You just need to dry the vegetables with a cardboard towel or napkins, after which you can move on to the tenderloin. Normally cut the onion into half rings. The main thing is not to make it too small.

1. Next comes the bell pepper. Vegetables need to be washed. Later, the stalks are cut off from them in order. Before cutting, be sure to open the fruit and remove the seeds. Then the cooked sweet pepper should be cut into strips. But again, it’s not worth going too small.

1. Combine cabbage shredder, carrot shavings and onion.

1. Add slices of bell pepper to them. Add salt. At the same step, you should add sweet sand to the vegetable mixture.

1. Next, you need to mix everything properly and place it in a deep, capacious saucepan.

1. The purchased vegetable mixture, which in its essence is the crispy and very, very necessary “Autumn” salad, is seasoned with vinegar. It is still recommended to stir once more.

1. All that remains is to pour the resulting snack with vegetable oil and stir for the last time.

In essence, the vegetable mix is ​​ready! You can actually eat it right away. But keep in mind: in order for the salad to be properly saturated with the juices of all the ingredients, you need to put it in the refrigerator for a couple of hours. Let it marinate. If you plan to make this snack for the winter, then place it in sterilized jars and seal with lids.

Tips for storing coleslaw

If you decide to prepare an “Autumn” salad of cabbage and other vegetables, take into account certain storage features:

1. Do not roll the mix under steel lids, use nylon ones.

1. Never use aluminum containers to store salad. The reaction of the alloy with vinegar can lead to disastrous consequences for your health. Use only glass containers!

6 extremely tasty cabbage salads for the winter

Colorful, fragrant preparations with peppers, carrots, tomatoes, eggplants, beets and apples.

5 fundamental points

1. To make cabbage crispy in salads, use late varieties.
2. The ingredients indicate the weight of already peeled vegetables and fruits.
3. Salad jars and lids must be sterilized in advance. Read about how to create this here.
4. The rolled up jars must be turned over, wrapped in something warm and completely cooled.
5. Cooled pieces should be stored in a dark, cool place.

Cabbage salad with cucumbers, eggplants, peppers and tomatoes

Ingredients

For 3 ½ liter jars:

• 400 g cabbage;
• 150 g carrots;
• 2 teaspoons salt;
• 250 g eggplants;
• 250 g bell pepper;
• 150 g onions;
• 250 g cucumbers;
• 550 g tomatoes;
• 2 tablespoons sugar;
• 2 bay leaves;
• 10 black peppercorns;
• 2 peas of aromatic pepper;
• 60 ml vegetable oil;
• 50 ml vinegar 9%.

Manufacturing

Finely chop the cabbage. Grate the carrots on a large grater or a Korean carrot grater, add to the cabbage, lightly salt and stir with your hands.

Peel the eggplants and cut into small cubes. Place them in a separate bowl, add salt and stir.

Cut the peppers and onions into small strips, and the cucumbers into thin semicircles. Chop 250 g tomatoes into small pieces. Grind the other tomatoes into a puree in a blender.

Place cabbage with carrots, eggplants, peppers, onions, cucumbers and chopped tomatoes in a pan. Add the remaining salt, sugar, chopped bay leaf, black and aromatic pepper. Stir thoroughly.

Pour in the oil and vinegar and stir well again. Cover the salad with a lid and leave for a couple of hours at room temperature to release the juice. Stir the salad occasionally.

Add tomato puree and stir. Bring the salad to a boil over moderate heat and cook, stirring, for another 20 minutes. Place the salad in jars and roll up.

Cabbage salad with carrots, peppers and onions

Ingredients

For 6 ½ liter cans:

• 1½ kg cabbage;
• 300 g carrots;
• 300 g bell pepper;
• 300 g onions;
• 100 g sugar;
• 1½ tablespoons salt;
• 150 ml vegetable oil;
• 150 ml vinegar 9%.

Manufacturing

Finely chop the cabbage. Grate the carrots on a large grater. Cut the pepper into cubes and the onion into small pieces.

Place the cooked vegetables in the pan. Add sugar, salt, oil and vinegar, stir thoroughly and cover with a lid. Leave the mixture at room temperature for a couple of hours to allow the juice to release.

Place the salad in sterilized jars and cover with sterilized lids. Place the workpieces in a pan, the bottom of which is covered with cloth (A collection of different and interacting tissues form organs) . Pour warm water up to the hangers of the jars and bring it to a boil. Sterilize the jars for 30 minutes and seal.

Cabbage salad with beets and garlic

Ingredients

For 4 ½ liter jars:

• 1½ kg cabbage;
• 400 g beets;
• 3–5 cloves of garlic;
• 125 ml vegetable oil;
• 100 g sugar;
• 1½ tablespoons salt;
• 125 ml vinegar 9%.

Manufacturing

Finely chop the cabbage and grate the beets on a large grater. Pass the garlic through a press. Place all vegetables in a saucepan.

Add butter, sugar, salt and vinegar and stir thoroughly. Cover the pan with a lid and leave at room temperature for an hour. During this period of time, the vegetables will release juice.

Place the salad in sterilized jars, pressing down the mixture with a spoon. Fill the jars to the very top with vegetable juice.

Cover the bottom of the pan with a cloth (A collection of different and interacting tissues form organs) , place the jars there and cover them with sterilized lids. Pour warm water into a saucepan up to the hangers of the cans and bring it to a boil. Sterilize the jars for 30 minutes and seal.

Cabbage salad with tomatoes and peppers

Ingredients

For 3 1 liter jars:

• 500 g cabbage;
• 250 g bell pepper;
• 100 g carrots;
• 500 g tomatoes;
• 250 g onions;
• 2 tablespoons sugar;
• 1 tablespoon salt;
• 100 ml vegetable oil;
• 25 ml vinegar 9%;
• 6 black peppercorns.

Manufacturing

Finely chop the cabbage. Cut the peppers and carrots into thin strips, the tomatoes into large slices, and the onions into half rings.

Place vegetables in a saucepan. Add sugar, salt, oil, vinegar and black pepper and stir thoroughly. Leave the salad at room temperature for 3 hours to marinate. Stir the mixture occasionally.

Bring the contents of the pan to a boil over high heat. Reduce heat and cook, stirring, for another 10 minutes. Place the salad in jars and roll up.

Cabbage salad with carrots, cucumbers, peppers and herbs

Ingredients

For 4 ½ liter jars:

• 1 kg cabbage;
• 500 g carrots;
• 500 g cucumbers;
• 150 g bell pepper;
• 3–4 cloves of garlic;
• several sprigs of parsley;
• 100 ml vegetable oil;
• 2 tablespoons vinegar 9%;
• 1 tablespoon sugar;
• 1½ tablespoons salt.

Manufacturing

Finely chop the cabbage. Grate the carrots using a large grater or a Korean carrot grater. Cut the cucumbers and peppers into cubes.

Place cooked vegetables in a bowl. Add the pressed garlic, chopped parsley, oil, vinegar, sugar and salt.

Stir thoroughly and leave covered at room temperature for 5-6 hours to release the juice. Stir occasionally.

Lay a cloth on the bottom of the pan (a medical system of cells and intercellular substance, united by a common origin, structure and functions) . Place the salad in sterilized jars, place them in a saucepan and cover with lids. Pour warm water into a saucepan up to the hangers of the cans and bring it to a boil. Sterilize the workpieces for 20 minutes and roll up.

Cabbage salad with apples, peppers, carrots and onions

Ingredients

For 8 ½ liter cans:

• 1 kg cabbage;
• 500 g carrots;
• 500 g bell pepper;
• 500 g onions;
• 250 g tomatoes;
• ¼–½ hot pepper;
• 500 g sour apples;
• 1½ tablespoons salt;
• ½ tablespoon sugar;
• 1–2 bay leaves;
• 2–3 black peppercorns;
• 2–3 peas of aromatic pepper;
• 50 ml vinegar 9%.

Manufacturing

Finely chop the cabbage. Grate the carrots using a Korean carrot grater. Cut the peppers into small strips, the onions into half rings, and the tomatoes into slices.

Remove the seeds from the hot pepper and chop it with a knife or pass it through a press. Peel the apples and cut into thin slices. Place the prepared ingredients in a deep bowl.

Add salt, sugar, bay leaf, black and aromatic pepper and vinegar. Stir thoroughly and place the salad tightly in sterilized jars. Cover them with lids.

Cover the bottom of a large pan with cloth (a collection of different and interacting tissues form organs) and place the workpieces there. Pour warm water into a saucepan up to the hangers of the cans and bring it to a boil. Sterilize the jars for 20 minutes and seal.

Before eating, the salad can be seasoned with vegetable oil.

Cabbage salad with sweet peppers and tomatoes “Autumn”

I recommend preparing:

12 explanations »

A beautiful salad - only the lazy wouldn’t appreciate it!

Olya, this salad doesn’t heat up at all - does that mean it shouldn’t be covered with steel lids? Do I understand correctly - like sauerkraut - under rubber lids?

Anna, you really don’t need to heat the salad. I do a great job of sterilizing the jars and just packing them tightly. I stored it both under nylon and under steel ones - there was no mold. If there are any concerns, store in the refrigerator or cold cellar.

What percentage of vinegar is needed?

An excellent salad and keeps well in the cold under nylon covers until spring.
In such preparations (without sterilization and hermetically sealed with steel lids), dry mustard is an excellent storage assistant. I always lightly sprinkle the product in the neck of the jar with it, right under the lid (either a salad like this, or raw adjika, or just pickles or tomatoes). When you open the jar, just scoop up the swollen mustard on top with a spoon - if you don’t like it, throw it away, but here we usually eat it with lard or ham)))

Anna, I completely agree. I also often use mustard as a remedy for mold.

It took me a long time to find a regular recipe for such a salad, thanks,
I’ll go cook it now)

Can you please tell me if this salad can be stored for the winter? Thank you

Zamira, I haven't tried it. But I think you can sterilize it and put it in jars.

Do you need to dilute the vinegar?

Love, vinegar 9%. No dilution required.

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Autumn salad for winter

Autumn salad for winter has a huge number of different options. Experienced housewives do not always blindly follow traditions, but try unusual and new options.

Autumn salads can be prepared not only with sterilization, but also without it. Salads without sterilization are increasingly appearing on shelves and in cellars. They are easier and quicker to cook, and the vegetables remain tender and crispy. Naturally, any housewife chooses her own option.

When canning, you should correctly follow the rules for preparing vegetables: vegetables should not be spoiled and thoroughly washed. It is better to choose meaty vegetables so that the salads are juicy. Preparations can consist of a wide variety of vegetables. Salads can be prepared with small or large amounts of ingredients. You can complement salads with other vegetables, add your favorite spices, and season with your own marinade.

Dark pepper, parika, chili pepper, suneli hops, coriander, cinnamon, cloves and others are used as spices for autumn salads. Add spices according to your own taste, the main thing is not to overdo it, so as not to overwhelm the taste of fragrant vegetables.

Autumn salads are universally suitable, all products are interchangeable. The main thing when making a recipe is to stick to the total weight. You can add more pepper or more carrots. Decide for yourself, experiment and enjoy the process.

Is garlic needed in autumn preparations? This is a controversial issue: you can add it to the salad, or you can not add it. Determine the amount of garlic and its presence in salads based on your own personal preferences.

How to prepare autumn salad for the winter - 15 varieties

1. Autumn salad from cabbage and vegetables
2. Autumn salad “Memories of Summer”
3. Autumn salad with sterilization
4. Autumn salad with eggplants for the winter
5. Autumn salad with paprika for the winter
6. Pickled coleslaw
7. Vitamin autumn salad for the winter “Gourmet”
8. Delicious autumn salad for the winter
9. Salad “Autumn Waltz” for the winter
10. Autumn salad with beans
11. Autumn salad of green tomatoes for the winter with onions and peppers
12. Winter salad of zucchini and tomatoes
13. Autumn red cabbage salad
14. Vegetable autumn salad with rice for the winter
15. Autumn salad of pickled vegetables and chili

Autumn salad from cabbage and vegetables

A salad made from cabbage and such a large number of vegetables cannot be tasteless. The salad turns out catchy, colorful, juicy and summer-y.

Ingredients:

• cabbage – 400 g
• eggplants – 250 g
• tomatoes – 500 g
• cucumbers – 250 g
• sweet pepper – 250 g
• onion – 150 g
• carrots – 150 g
• salt – 2 tsp.
• sugar – 2 tbsp. l.
• oil vegetable oil – 60 ml
• vinegar 9% – 50 ml
• dark pepper – 10 pcs.
• allspice – 10 pcs.
• bay leaf – 2 pcs.

Manufacturing:

Chop the cabbage and grate the carrots. Add some salt.

Peel the eggplants and cut into strips. Add some salt.

Cut the onion into 4 parts, sweet peppers into strips, cucumbers into large cubes, tomatoes into pieces.

Grind half the tomatoes in a blender.

Place all vegetables in a bowl, add salt, spices, oil and vinegar. Mix carefully and let sit for 2 hours.

Pour in tomato juice and simmer for 20 minutes. Place the hot mixture into sterile jars and roll up.