A salad of tomatoes and cabbage for the winter - 2 best step -by -step recipe with detailed ingredients. What to look for when choosing vegetables for salad of tomatoes and cabbage: practical preparation tips

To get a vitamin salad with tomatoes and cabbage, use our tips and recipes for the winter.

Content

Vegetable salads in banks for the winter is one of the popular conservation varieties. Salads are simple to prepare and are suitable for homework. For canning, various types of vegetables and their combinations are suitable. The main requirement in the preparation is compliance with the proportions of the ingredients, sterilization of cans and vegetables before rolling.

What to pay attention to when choosing vegetables for salad of tomatoes and cabbage?

Different types of cabbage are suitable for blanks for the winter: white, colored, red -legged. The head of cabbage should be ripened and fresh, without defects and mold.
It is better to choose elastic kochas of late varieties - It is formed, there are more leaves in it, it is more convenient in cutting, and when cooking pieces of cabbage do not break up.
Color cabbage should have dense non -bent over the base of the inflorescence, without black dots. The remaining varieties are recommended to be selected according to the same principle - elasticity, freshness, maturity.
Tomatoes should also choose ripe and elastic, without damage and signs of decay.
The size of tomatoes - Depends on the method of preparing the salad and the volume of the can. The degree of freshness of greenery should also be taken into account.

For harvesting a salad of colored cabbage is well suited fresh greens Curly parsley - it looks beautiful in combination with cabbage inflorescences and does not lose its shape.
If a small cutting of ingredients is used in the salad, dry spices emphasize the taste and do not spoil the color of the workpiece.
Other vegetables for salad should be combined to taste and consistency.

Tomato salad and sauerkraut for the winter

The peculiarity of this salad lies in the fact that in the jar it is laid out not in a mixed form, but in layers. Also, for cooking, you need to ferment cabbage in advance. For this recipe, cabbage, fermented both in a classic way and a quick way using the marinade, is suitable.

Cabbage fermentation:

cabbage head of at least 2 kg weighing
carrots 2 pcs.
2 large with a slide of a spoonful of salt and sugar

Chop the cabbage in large pieces. Cut the carrots into strips. Mix chopped vegetables, add salt, sugar and rush with your hands until the juice is obtained.
Firmly fill the jar with cabbage and put in a warm place to be fermented for several days. As necessary, drain excess juice from the jar.
Try it for readiness periodically. As soon as the cabbage becomes crispy with a light sourness - it is ready for salad.

Barrow of ingredients for salad

Ingredients:

sauerkraut - 1.5 kg
tomatoes - 1 kg
greens -Ukhopa
onions - 1 kg

Marinade:

1 l of boiled water
2 tablespoons for 2 tablespoons
8 peas of black pepper
laurel sheet 3 pcs.

Cooking salad:

First you need to prepare a tomato. Pour boiling water for a few minutes and remove the peel. Cut the peeled tomatoes. Peel and cut the onions. Squat sauer cabbage - must drain the entire brine.
Next, you need to prepare the marinade: bring the water to a boil, throw all dry ingredients and cook for 7 minutes.
Sterilize banks and lids. Put the vegetables in jars in layers: to hold a layer of cabbage, then a row of tomatoes and onions, the next layer is the greens of dill and again a layer of cabbage.
Continue to alternate the layers until the bank becomes filled. Vegetables should not be very tamped into a jar - you should leave a place for the marinade. Pour the contents of the can with hot marinade.
Place the billets of the salad in a pan with boiling water and sterilize for 25 minutes.
Remove and roll jars with a salad with a lid, turn down with a lid, cover with a thick towel and leave in this state until it cools completely.
You can store such conservation in the basement or in a dry cool room.

Vitamin salad of tomatoes, carrots and cabbage for the winter

This salad is convenient in that it allows you to combine any available seasonal vegetables. For preparation, you can take any varieties of cabbage. Tomatoes are also suitable for various ripeness. Outwardly, the salad is very colorful, with a full -fledged taste that does not require oil refueling.

The composition is designed for six liter cans. Main ingredients:

in equal parts, a set of vegetables: tomatoes, cucumbers, carrots, cabbage, onions, sweet pepper
1 glass of granulated sugar
2 glasses of vegetable oil
1 cup of vinegar
salt 3 tbsp.

Wash and treat all vegetables: rid of husks, seeds, defects. Grind tomatoes, cucumbers, onions, pepper, cabbage - cut into small equal pieces, as for an ordinary salad.
Carrots - grate on a coarse grater. Place chopped vegetables in a voluminous pan, pour oil and vinegar, add salt and granulated sugar, mix everything well.
Put the resulting mixture on fire and bring to a boil. After the salad boils, leave it over low heat for 30 minutes.
The salad must sometimes be stirred and monitor so that the mixture does not burn. At this time, prepare banks - wash and sterilize, in which a finished salad will be laid out.
Hot banks are recommended to turn over, insulate until completely cooled. Then the finished conservation can be placed in the storage room.

Practical tips for the preparation of salad with tomatoes and cabbage for the winter

A salad of tomatoes and cabbage is easy to prepare. And yet, in order to avoid unpleasant surprises - several recommendations should be taken into account:

If for the manufacture of salad it is necessary to pre -ferment the cabbage, you should choose not iodized salt. With the content of iodine, salt will make conservation bitter and soften the cabbage.
Finely grated carrots will retain the whiteness of cabbage and give a crispy effect. The hell will do the same, added to the salad.
To enhance the taste to the salad, you can add not only spices, but also fruits, berries. They should be added fresh.
Usually, salads from vegetables for the winter are canned in a glass jar under an iron lid. But in the case of cabbage, we will accept the preliminary fermentation method in an open bowl. In any way, the dishes should be waterproof, without rust and chips.
There are many options for making salads from tomatoes with cabbage: marining, salting, fermentation.
Various techniques of cabbage cutting: shinking, large slicing on a share, square parts, is salted with an inseparable head.
Tomatoes are canned - holistic, cut into shares cut by rings, buried in mashed potatoes. There are exceptions where the recipe uses combinations of fruits of different maturity. For example: to make a salad of green tomatoes with cabbage - the fruits should first be eliminated from the poison of solinin. Green tomatoes are poured with cold salted water, and give an hour to stand. Next, washed and used for its intended purpose.
In certain types of salads, pre -fermented cabbage is often used - this gives the salad a more pronounced taste. There are salads where the vegetables are first fried or boiled, then stew together and rolled into banks.

Salad can be done with various additions

Canned salad is a self -sufficient product. It can be consumed both independently and with a side dish. It should be taken into account if a salad with a low content of vinegar, oil and spices - for completeness of taste, it needs refueling. Ready -made salads can be enriched with fresh vegetables, greens.

Use as a component of more complex dishes. So, for example, a salad of canned tomatoes and cabbage, it is good to use in the preparation of stewed lamb or smoked sausages, goulash or stew from vegetables.