Cabbage tomatoes peppers salad

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   How to make a salad of cabbage, peppers, tomatoes, carrots and onions for the winter? Prepare all the necessary products according to the list. The amount of each component can be changed to your liking.

2. STEP 2

   

   Remove the outer leaves from the white cabbage. Peel the onions and carrots. Cut the bell peppers into two parts and remove the seed box. Rinse all vegetables in cold water.

3. STEP 3

   

   Chop the cabbage into thin strips. For convenience, you can use a vegetable cutter. Place in a deep container.

4. STEP 4

   

   Grate the carrots on a grater for Korean salads or cut them into thin slices by hand. Add to cabbage.

5. STEP 5

   

   Grind the bell pepper into thin semicircles or cubes. If you take peppers of different colors, the finished salad will look brighter and more appetizing. Send pepper to cabbage and carrots.

6. STEP 6

   

   Cut the onion into thin feathers or half rings and add to the bowl with the salad.

7. STEP 7

   

   Cut the tomatoes into thin slices or small cubes, as you prefer. Send to all components.

8. STEP 8

   

   Salt the chopped vegetables, sprinkle with sugar and pour over vegetable oil and vinegar. Add a few black peppercorns.

9. STEP 9

   

   Mix everything thoroughly and leave it this way for 2-3 hours at room temperature. Cover the cup with a flat plate or cling film.

10. STEP 10

    

    Transfer the pickled salad into a pan of suitable size and place on the stove. Bring everything to a boil over high heat, then reduce the flame slightly and simmer for about 10 minutes. The article on saucepans, the link at the end of the recipe, will help you choose the ideal saucepan. Sterilize the jars in any convenient way, as well as their lids. Read more about this. as well as other nuances of canning, read in separate articles using the links at the end of the recipe.

11. STEP 11

    

    Place the prepared cabbage salad in sterile jars and close with sterile lids. Turn the workpiece upside down and leave it under a warm blanket until it cools completely.

12. STEP 12

    

    Store the salad in a cool, dark place.

13. STEP 13

    

    Serve vegetable salad with boiled potatoes, fried meat, cutlets and much more.

Comments on the recipe

Natalia M

29.07.2023

4.9

I liked the recipe for cabbage, tomatoes, peppers, salad for the winter, and decided to make a couple of jars. I chopped the cabbage and carrots by hand, but if you harvest on a large scale, it’s easier to use a food processor). My tomatoes are of the “cream” variety, they are small and quite dense. I cut them into circles. The pepper was red, fleshy and juicy, just right for a salad. I mixed all the vegetables in a bowl, seasoned it and left it to steep. My cabbage turned out to be very tough and there was little juice, so I added a glass of water when stewing. I cooked it in a cauldron with a lid, very convenient. I sterilized the jars over steam and boiled the lids. From 4 servings I got 2 cans of 0.5 liters each. and a little testing. The taste of the salad reminded me of stewed sauerkraut! In winter, it’s good to open the jar for a side dish and not bother with cooking. I rarely prepare cabbage, but this recipe turned out very tasty, I’ll make it again! Thanks for the recipe!