Instant pickled cabbage with peppers and onions. A very tasty low-calorie snack - instant pickled cabbage

Have you tried marinated cabbage and sweet bell pepper salad? Powerfully loaded with vitamins and simply delicious.

Canned cabbage with sweet peppers for winter storage

Fruits are quite expensive in the winter months, but we need to fuel the body. There are canned vegetables to help us.

But vegetables simply placed in jars do not differ in taste, and their appearance is also not particularly attractive. But all this is solved with pepper; together, its ingredients create a pleasant color scheme and are a real storehouse of vitamins.

To taste, each ingredient of the salad complements the other and emphasizes the overall taste. Making such a salad is not difficult for an ordinary housewife.

To prepare a winter salad, you need the ingredients themselves, sterilized salad jars, and a little time.

I think you know that preservation is not complete with two ingredients, and there are quite a lot of them in various variations of cabbage salad and bell pepper. If you want to surprise your family with different flavors of the same dish, I advise you to pay attention to such a component as vinegar.

Vinegar is a common thing when making preserves. To make your salad sparkle with new flavors, you can use different types of vinegar. Apple, wine, malt, and rice. Each of them will add one or another shade to your salad, making each jar unique in taste. Experiment!

In order for your salad to live longer and retain all its vitamins, you need to follow simple but very important rules.

Always wash and prepare food thoroughly.
Storage containers must be washed and sterilized.
Always monitor the amount of ingredients, a slight disagreement with the recipe is not a big deal, but overdoing it with salt or vinegar will make the dish inedible
After canning, the salad will need to be stored in a cool place. Whether it's a refrigerator or a cellar - it doesn't matter

The simplest and most delicious recipe for canned cabbage with peppers

We will need:

2.5 kg of white cabbage. In size this is a medium stripped fork
0.5 kg bell pepper. I advise you to choose peppercorns of different colors and as brightly as possible
Onions – 0.4 – 0.5 kilograms
Table salt - 2 tablespoons without a pea
Granulated sugar - 3 tablespoons without a heap of spoons
Vinegar 3% - 75 ml. 7% – 45 ml
Refined sunflower oil – tablespoon
Unrefined vegetable oil – 1 tablespoon

Wash the cabbage and peel it. We remove the stump and chop it into thin strips with a cross-section of 4-5 millimeters. We also wash the carrots, peel them, and grate them on a Roko grater. Wash the pepper and cut it into quarters. This will make it easier to remove the stalk with seeds. I also recommend cutting off the white inner flesh. Cut the pepper either into thin strips or into triangles with equal sides about a couple of centimeters.

Cut the peeled onion into half rings or with a feather. Another tip is to rinse the onion under cold water before cutting it. And when cutting, wet the knife in water. This will save you to some extent from unplanned tear shedding.

Before mixing all the ingredients, you need to grind the cabbage, not forgetting to add salt and sugar, until a small amount of juice appears. Next, add vegetable oil and add the remaining vegetables.

Now you need to dilute the vinegar with warm water in a ratio of 1 to 2 and pour it into the vegetables. Then mix thoroughly.

The vegetable mixture is placed in sterilized jars and compacted a little. Place the preparations in a cool room, and after a week you can enjoy a bright and tasty salad.

Salad in instant jars

You will need:

1 kg white cabbage
300 grams of bell pepper pods
2 medium sized carrots
Garlic – 1 medium clove
Vinegar 9% – 45-50 milliliters
Vegetable oil – 80 milliliters
Sugar – 50 grams
Salt – 25-30 grams

We chop the prepared ones into noodles. Grind the carrots on a grater.

Mix cabbage with sugar, add salt, stir, squeeze a little until juice appears. Add chopped peppers and carrots.

We also add garlic to the vegetables. You can either squeeze it through a garlic press or simply chop it finely. In the latter case, it will be more convenient if you crush the garlic with a knife before slicing.

Add vinegar diluted in warm water to the resulting vegetable mixture in a ratio of one to two. Add sunflower oil and mix well.

The next step is to put the resulting salad in sterilized jars and then put it in the cold. The salad can be tasted within 5-6 hours after preparation. But the longer it sits, the tastier it will be.

Winter salad with carrots

This salad is very similar to the previous ones at first glance, but there is one difference.

Ingredients:

1 kg white cabbage
2 medium-sized carrots
3 medium turnip bulbs
One and a half to two faceted glasses of sunflower oil, odorless
Vinegar 9% - 150 milliliters
Sugar – 200 grams
Salt - 50 grams
Allspice (if you want)

We will prepare the vegetables in the same way as in other options. Pour vinegar over the mixed vegetables, mix evenly, and pack into sterilized jars. Don't forget about the juice released from the cabbage. We also add it to the salad.

Heat the sunflower oil in a frying pan until it boils, add two large spoons to each jar.

Next, you need to sterilize the jars with the already prepared salad. To do this, cover the jars with lids and place them in a wide bowl with boiling water. Keep each jar in boiling water for about 15 minutes. After which we take out the jars, roll them up properly, let them cool, and hide them in the cold. This is the very tasty cabbage salad we have for the winter.

Cabbage with peppers and onions, marinated in jars

Ingredients:

1.5 kg cabbage
2 medium onions
2 small carrots
2 large fleshy bell peppers
A tablespoon without the top of salt and granulated sugar
80 milliliters 9% vinegar
Allspice - 5-6 pieces
Laurel leaf

Vegetables are prepared, cabbage and peppers are cut into strips. We cut the onion into feathers, and three carrots on a vegetable cutter or grater. Mix all the vegetables.

Pour the resulting marinade over the vegetables and mix thoroughly.

Place peppercorns and bay leaves in the bottom of a sterilized jar. Place the salad on top and compact it a little. This is how we got another delicious cabbage salad.

Bell pepper stuffed with cabbage

Do you want to surprise your loved ones with an unusual conservation? Then I think this recipe will suit you.

Ingredients (for a 3-liter jar):

Bell pepper – 7-10 large peppers
1 kg cabbage
2 not too big carrots
Onion – 250-300 grams
Garlic – 3 large cloves
Parsley - a small bunch
Vinegar 9% - 250 milliliters
Half a glass of sugar
1.5 tablespoons regular salt
Allspice – 5-6 peas
Laurel leaf
Water – 750 milliliters

The pepper must be washed, carefully cut out the stalk, and freed from seeds and white pulp.

For the salad filling, you need to cut the cabbage into thin strips, chop the carrots on a grater, chop the onion into half rings, and finely chop the garlic and parsley. Let's mix everything.

The last step will be preparing the marinade. Mix sugar and salt into the water, add vinegar. Bring to a vigorous boil and pour in our peppers. Afterwards, sterilize the jars in boiling water for about fifteen minutes and close the lids.

All that remains is to keep the jars wrapped in something warm and wait until they cool slowly, after which we put them in the cold for storage.

Delicious salad with tomatoes for the winter

We will need:

1.5 kg cabbage
1 kg red tomatoes
1 kg bell pepper
3 large carrots
3 large onions
Vinegar 9% 100 milliliters
Half a glass of sugar
Salt – 80-100 grams
Vegetable oil – 100 milliliters

Cut the prepared peppers and cabbage into thin strips, cut the tomatoes into medium-sized slices. Grind the carrots on a grater. Cut the onion into feathers.

Don't forget about the advice on cutting onions at the beginning of the article.

For the marinade, mix vinegar, sugar and salt, add vegetable oil. Pour the resulting mixture over the vegetables and leave to brew for 2 hours. Next, transfer the salad to a saucepan and simmer for about half an hour after boiling.

Place the finished mixture in clean and dry jars and roll them under tin lids. Afterwards we let them brew under a warm blanket.

Such healthy goodies can be prepared for a long winter. When cooking, don’t forget to use tips on different types of vinegar and don’t be afraid to play with the flavors with spices.

Bon appetit!

Sauerkraut on the table will always come in handy. It is customary to prepare it for the winter, but you can prepare a small amount just for food.

An excellent salad - sauerkraut with bell peppers - goes great with fried potatoes and other national dishes. This simple dish is easy to prepare, easy to store, and doesn't require particularly expensive ingredients. Therefore, it’s worth stocking up on jars, fresh cabbage, aromatic bell peppers and spending several hours on this simple but incredibly tasty preparation.

Ingredients:

Cabbage in heads- 2 - 2.5 kg.

Bulgarian pepper— 250 — 300 g.

Carrot— 150 — 200 g.

Salt- 2 tbsp.

Spices: cumin, mustard seed optional

How to cook sauerkraut with bell pepper

1 . This recipe for sauerkraut with bell peppers is great for making in small quantities. Prepare quickly, no vinegar is used. This makes the product even more useful.

Remove the top layer of leaves from the cabbage heads. Chop the entire head of cabbage except for the stalk. Mash the chopped cabbage well.

2 . Cut carrots and bell peppers into narrow cubes.

3 . If desired, you can take cumin and mustard seeds. 1/2 tsp will be enough.

4 . Combine cabbage, pepper, carrots, spices and salt. Wrinkle everything well again.

5 . Place cabbage with bell peppers and carrots in a jar or bucket. To cover with a lid. The diameter of the lid is smaller than the diameter of the dish. Place a small weight.

Keep the cabbage at room temperature for 48 hours. Place in the refrigerator for another day.
When serving, add butter and onion to the cabbage pickled with pepper.

Delicious sauerkraut with bell pepper is ready

Bon appetit!

Sauerkraut with bell pepper recipes

Sauerkraut with bell pepper and carrots

Ingredients:

Cabbage – 3 kilograms.
Pepper, red bell pepper – 0.5 kilograms.
Carrots – 0.5 kilograms.
Onion – 0.5 kilograms.
Vinegar – 150 milliliters.
Salt – 50 grams.
Sugar – half a glass.
Sunflower oil – 1 glass.

Preparation:

Chop the cabbage and add a teaspoon of salt to it in a large bowl and mix. Leave, and in the meantime, grate the carrots on a coarse grater, cut the peppers into strips and the onions into half rings. Add everything to the cabbage, mix, add sugar, vinegar and oil, mix again, and the sauerkraut with bell pepper is ready. Place in jars that have been previously washed and well dried, close with a lid and store in a cool place.

Sauerkraut with bell pepper in brine

Ingredients:

Cabbage – 3 kilograms.
Bulgarian sweet pepper – 300 grams.
Onion – 300 grams.
Carrots – 0.5 kilograms.
Water – 1 liter.
Salt – 2 tablespoons.
Sugar – 1 tablespoon.
Black peppercorns – 5 pieces.
Allspice peas - 3 pieces.
Bay leaf – 3 pieces.

Preparation:

Bring water in a saucepan to a boil, with pepper, bay leaf and salt, sugar. While the brine is preparing, chop the cabbage into thin strips, do the same with the pepper, and grate the carrots on a coarse grater. Peel the onion and thinly cut into half rings. Mix the vegetables and place them in jars, loosely.

When the brine has cooled, pour in the salad, keep it in the refrigerator without lids for 2 days, then cover with lids. Our sauerkraut with bell pepper in brine is ready to eat after a couple of days.

Sauerkraut with bell pepper and mustard seeds

Ingredients:

Cabbage – 4 kilograms (already shredded).
Bell pepper, sweet – 1.5 kilograms.
Carrots – 1 kilogram.
Salt - half a glass.
Sugar – 2 tablespoons.
Mustard seeds – 1 tablespoon.

Preparation:

We cut the pepper into thin strips, shred the cabbage, and chop the carrots on a coarse grater. Now mash the cabbage in a large bowl, sprinkle with salt and sugar, add mustard, stir and let stand for about 1 hour to release the juice.

Now add other vegetables to the cabbage and mix. We put it in jars, but do not close the lid for the first two days. After a few days you can hide it in a cool place, and our sauerkraut with bell pepper is ready for use.

Pickled cabbage is one of the popular preparations, the recipes for which we will prepare. Now is the time to marinate it.

Since childhood, I remember how my mother pickled cabbage, it was very crispy, and it tasted spicy, cut into large pieces, and we crunched it with appetite. Our vitamin cabbage will be healthy, pleasantly crunchy with a sweet and sour taste. This pickled cabbage can either be prepared for the winter, or you can prepare it quickly and eat it the next day as a ready-made dish by chopping the onion and pouring oil on it. This cabbage keeps well in the refrigerator. Recipes for making pickled cabbage can be changed several times over the winter, it goes away with a bang. This way you can find your favorite pickled cabbage recipe. I suggest you get acquainted with another delicious homemade recipe.

Instant pickled cabbage recipe

Ingredients:

cabbage - 2.5 kg
garlic - 3-4 cloves
carrots - 5 pcs.

For the marinade:

water - 1 liter
sugar - 1 glass
vinegar - 0.5 cups (100 ml)
vegetable oil - 0.5 cups (100 ml)
salt - 2 tbsp

Preparation:

Wash all vegetables.
Finely chop the cabbage.
Wash the carrots, peel and grate on a coarse grater.
Gently mix the cabbage and carrots with your hands, no need to crush. Finely chop the garlic and add to the carrots and cabbage.
Place everything in a deep saucepan

Preparing the marinade:

To prepare it we need: 1 liter of water, sugar, salt, vinegar and vegetable oil.
Boil water in a saucepan, add all the necessary ingredients, stir.
Pour the hot marinade over the cabbage and cover with a lid.
After a day you can try the cabbage. Place the finished pickled cabbage in jars and place in the refrigerator.

Bon appetit!

Pickled cabbage in tasty pieces

Ingredients:

white cabbage - 1 fork, 2 kg
carrots - 2 pcs.
sweet pepper - 1 piece (optional)
garlic - 3 cloves

For the marinade:

water - 1 liter
vegetable oil - 1 cup (200 ml)
table vinegar - 1 cup (200 ml)
salt - 3 heaped tbsp
sugar - 8 tbsp. spoons
bay leaf 2 - 3 pcs

Preparation:

Wash all vegetables
Cut cabbage into large pieces
Peel the carrots and grate on a coarse grater.
Cut the sweet pepper into thin strips. (Pepper optional.)
Peel the garlic, chop and mix with carrots.
Place all vegetables in a saucepan. Place the vegetables in layers, a layer of cabbage, then a layer of carrots and garlic.

Preparing the marinade:

To prepare the marinade, add salt, sugar, bay leaf to the water and boil. When the water with spices boils, turn off the marinade, add vegetable oil and vinegar.
Pour the hot marinade over the cabbage and place a weight on top, it can be an inverted plate.

When the marinade has cooled, our pickled cabbage will be ready to eat in 2-3 hours.

Bon appetit!

Pickled cabbage with cranberries - step-by-step recipe

It is very easy to prepare this cabbage; it turns out very tasty and appetizing. The marinade gives it crunch, and the cranberries add sourness and piquancy.

Ingredients:

Cabbage - 2 kg
Carrots - 1-3 pcs.
Cranberries - 40 g (1 handful per 1 kg of cabbage)

For the marinade:

Water - 1 liter
Salt - 1 tbsp. l
Sugar - 1 tbsp. l
bay leaf - 1-2 leaves
allspice - 2-3 peas
Vinegar - 0.5 cups
Vegetable oil - 0.5 cups

Preparation:

Wash the cabbage and remove the top leaves. Chop and place in a deep bowl. To keep the cabbage crispy, chop it not too finely.

Peel the carrots. Use a knife to cut it into thin slices (you can grate it using a Korean cabbage grater). Add 1-3 carrots to taste.

Preparing the marinade:

Pour water into the pan, add salt, sugar and vegetable oil. We put everything on fire. The proportions of salt, sugar and vinegar can be changed if desired and taste. We wait for the marinade to boil and the sugar and salt to dissolve. Add vinegar (bay leaf and allspice if desired) Remove from heat and let cool slightly.

Mix cabbage with carrots and add cranberries, one handful per kilogram of cabbage.

Pour the marinade over the cabbage and put it under pressure for two days. The appetizer of pickled cabbage with cranberries is ready.

Bon appetit!

Pickled cabbage with beets one day in advance

This cabbage is prepared very quickly and easily within a day. Attracts with its beautiful and bright color. It is not recommended to store such cabbage for a long time.

Quick navigation through the article:

How to cook pickled cabbage with bell peppers

The classic proportion that most people like: put for 1 kg of cabbage 1 medium carrot, 1 medium red bell pepper and 3-4 medium cloves of garlic. We love a little extra veggies and never say no to garlic. You can vary the proportions widely to suit your family's preferences.

Cooking time - 30 minutes + up to 8 hours.
Calorie content per 100 grams - no more than 120.

We need:

Cabbage - 1.5 kg
Carrots - 200-250 g
Bell pepper - 200-250 g
Garlic - 6-7 medium cloves

For the marinade:

Water - 500 ml (2 cups)
Salt - 1 tbsp. heaped spoon
Sugar - 100 g
Vegetable oil - 100 ml
Vinegar, 9% - 100 ml
Spices to taste. Usually 1-2 pcs. cloves, black and allspice peas (3-4 pieces each), bay leaf (1 medium).

Quick cooking begins with preparing the vegetables - up to 30 minutes.

Shred or cut the cabbage. Please note that the salad will stand under pressure. You can try not the thinnest one if you like tangible cabbage strips.

The beauty will have to marinate under pressure, so there is no need to salt it and/or crush it until abundant juice appears. We pressed it lightly, constantly fluffing it, and moved on to the carrots.

We peel and chop the carrots in a convenient way. Having tried different options, we recommend that you not be too lazy to cut into strips. The Berner grater always helps us out. With a small amount of vegetables, you can cut it with a knife. You need medium-length straws to make the finished salad as satisfying as the best restaurant samples.

bell pepper It's better to take red. A compromise is possible - with the addition of another color. It's bad to use only green. It's not sweet enough. Slice - as you like. We have been fans of strips for a long time, but once we tried the small version - about 1 cm in cubes. Now we can’t choose what tastes better in the finished dish. Take your pick, you can't go wrong with both.

Good news! You can use frozen sweet peppers in salads all winter long. It has taken root in our frosts because of 3 recipes. One of them is this Instant Pot Pickled Cabbage.

Add all the vegetables to the mashed cabbage and mix thoroughly with your hands. At this stage there is no need to crumple!

Secrets of taste!

Once you are comfortable with the classic recipe, you can add your choice of apple, cranberries or grapes.

Prepare the marinade, pour over the salad and put under pressure.

We put water on the stove, add sugar and salt, pour in oil and wait for it to boil. Let it simmer for 2-3 minutes. Add spices and vinegar, stir, turn off heat and leave it under the lid so that the vinegar does not evaporate.

Feel free to taste the marinade and adjust the sugar and vinegar to your liking. The proportions of the recipe are not dogma; this cabbage can still be stored in the refrigerator.

In a convenient saucepan, compact the vegetable mixture and pour hot marinade. On top is a plate, slightly smaller than the diameter of the pan. It will ensure a tight fit when installing the oppression. It could be a 3 liter jar of water.

Our goal is to leave cabbage under pressure at room temperature for 6-8 hours. Then put the finished salad in the refrigerator before serving.

The finished dish is stored covered for a long time - up to 3 weeks in the refrigerator.

Are there any cabbage varieties that are especially good for pickling?

Yes, I have. They are easy to choose. We need large heads of cabbage, weighing from 3 kg per piece. The fork shape is flattened on both sides. The leaves are light green, ideally almost white. Shredded cabbage made from this type of cabbage is excellent for pickling, marinating and retains its texture well under any processing.

Young, very old and round-headed cabbages do not pickle well.

What spices can be added to the marinade?

The topic is inexhaustible, as are the sets of spices from different countries. We have not yet tried all possible combinations, but we checked one set: it works great! You will get unreal A delicious new salad with an Indian twist. Add all the spices along with vinegar to the boiling water and stir the solution well.

Turmeric - 0.5 teaspoon, bay leaf - 2 pcs. medium, freshly ground black pepper - 0.5 teaspoon, red hot pepper - 1 pc. small size (up to 10 cm) without seeds, cloves - 4 pcs., ground cinnamon - 1 teaspoon, coriander seeds - 1 teaspoon (grind).
You can get by with just turmeric (1 teaspoon), red pepper and garam masala (Indian spice set) - 1 teaspoon.

What interesting salad can be made based on this cabbage?

Our favorite ideas are to add finely chopped onions and an exquisitely sliced apple (straws of different thicknesses) at the same time. Or just an apple, but sprinkle with nuts (coarsely crush) and