How to pickle tomatoes, cabbage and carrots. Green tomatoes with cabbage for the winter - recipes

Pickled tomatoes with cabbage They are not just a tasty and healthy snack. At the right time, they can help out any housewife who decides to cook rich borscht.

">For cooking pickled tomatoes with cabbage you need to take the following ingredients:

• 10 kg of white cabbage;
• 5 kg of tomatoes;
• 300-400 g salt;
• celery;
• Dill seeds;
• currant leaves;
• cherry leaves;
• chilli hot pepper.

First, prepare and process all the ingredients. Select firm red tomatoes, wash them and prick them with a toothpick on the side where the stalk is located. Chop the cabbage. Place cabbage in layers in a prepared container, with a layer of tomatoes on top. They must be laid out tightly to each other with the stalks facing up. And so lay out each layer, alternating cabbage with tomatoes. Sprinkle each layer with salt and add celery, dill, currant and cherry leaves, and small pieces of capsicum. In this way, fill the container to the top, with cabbage placed as the last layer. Cover the container with a clean cloth and place the weight. Keep track of how much juice is released. If after a couple of days little juice is released, then prepare a special brine: dilute 50-60 g of salt and 150 g of sugar with 1 liter of boiled water. Pour the cooled brine into pickled tomatoes with cabbage. After this, keep the cabbage at room temperature for another 3 days. It can then be placed in a cooler place. After this time, pickled tomatoes and cabbage will be ready to eat.

There is another simple recipe in which you can use cucumbers instead of tomatoes. Sourdough cabbage with cucumbers follows the same pattern as in the previous recipe. The only difference: instead of tomatoes, cucumbers are used (you can add grated carrots). Cabbage is also salted with apples.

In addition, you can ferment cabbage with beets. We offer

There is another very healthy recipe for fermenting cabbage with tomatoes, peppers and zucchini.

The following ingredients are required for preparation:

• white cabbage (10 kg);
• tomatoes (0.5 kg);
• sweet pepper (0.5 kg);
• zucchini (1 pc.);
• garlic (2 heads);
• carrots (6 pcs.);
• parsley;
• dill;
• salt.

Prepare brine for cabbage: dissolve 70 g of salt in 1 liter of boiled water. Prepare all vegetables for fermentation: wash the cabbage, chop it, finely chop the carrots, tomatoes, zucchini and peppers. Lay out in layers: a layer of cabbage, tomatoes, zucchini and peppers. Add greens, dill and garlic. Next, pour the prepared mass of vegetables with brine. Cover the container with a cloth and place it in a warm place for several days. After 3 days, place the cabbage in a dark place. Pickled tomatoes with cabbage and zucchini are ready to eat! Bon appetit!

Step-by-step recipes for preparing white and cauliflower pickled cabbage with tomatoes: pickled cabbage with tomatoes for the winter, quick cooking options

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In 100 grams of the finished dish

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Carbohydrates

22 kcal.

Option 1: Pickled cabbage with tomatoes for the winter - a classic recipe

Russian cuisine is plentiful and rich in pickles and pickled vegetables. In Rus' they knew how and loved to compose various recipes, and they had to do it year after year, depending on the abundance of fruits. Cabbage is prepared with apples and cranberries, and prunes and other dried fruits or vegetables are placed in barrels.

Ingredients per liter jar:

• two kilos of small tomatoes;
• medium fork of white cabbage;
• three glasses of sugar;
• garlic;
• 6 percent vinegar solution - 3 tbsp.;
• three peas of allspice;
• a glass of coarse salt;
• nine liters of drinking water;
• one laurel leaf.

Step-by-step recipe for simple pickled cabbage with tomatoes

We thoroughly wash the container in a soda solution and rinse off the remaining detergent well. Turning it upside down, leave the glass containers on a clean towel.

Rinse cabbage forks. We remove the top leaves and, cutting the head of cabbage in half, chop it into thin strips. In order for the cabbage straws to come out beautiful, you should shred them with a well-sharpened knife or use a special shredder or potato peeler.

Wash the tomatoes. Place in a bowl and set aside for a while to allow excess moisture to drain from the tomatoes. Peel a large clove of garlic. Rinse and wipe the bay leaf dry with a towel.

Along the bottom of clean containers we lay out the garlic cut into plates, peppercorns and bay leaves, it is worth adding fresh dill. Place tomatoes and shredded cabbage in layers.

Place a saucepan with water over high heat, add sugar and salt. Stirring, heat the marinade to a boil. Pour in the bite and boil for another three minutes.

Pour the boiling marinade over the products placed in the jars for five minutes. Pour the marinade into a saucepan, bring it to a boil again and pour it into the jars again. After letting it cool, we repeat boiling and fill the containers for the last time. Cover with lids and seal them hermetically.

We place the jars upside down on a terry towel, wrap them tightly with a thick blanket and leave them under it until they cool completely.

Option 2: Pickled cabbage with tomatoes and bell peppers - quick recipe

Enhancing the taste of the marinade with sweet pepper is a great idea if the appetizer is being prepared for hearty meat dishes. This cabbage goes well with any side dish, but you should cool it a little before serving.

Ingredients:

• half a kilo of white cabbage;
• four large tomatoes;
• small carrot;
• one bell pepper (meaty);
• half a large onion;
• 20 gr. Sahara;
• a spoonful of fine salt;
• three small bay leaves;
• a couple of tablespoons of butter;
• 10 ml of vinegar table solution;
• half a spoon of coriander beans.

How to quickly cook pickled cabbage with tomatoes

We split the cabbage in half, then cut it into thin strips.

After peeling, rinse the carrots and coarsely grate them into the cabbage. Lightly add salt and mix with your hands, knead the cabbage a little.

Peel the onion and sweet pepper. After rinsing, cut the onion into thin half rings and the pepper pulp into short strips. Cut the tomatoes into discs no more than 1 cm wide.

Pour the chopped vegetables into the cabbage and mix gently with your hands. Add sugar, the rest of the salt, coriander, vegetable oil and bite. Squeezing lightly, mix everything thoroughly.

Place some vegetable mixture on the bottom of the prepared jars, and tomato wheels on top of it. We repeat the layers until we fill the containers, do not compact too much! Don't forget to place bay leaves between layers.

Cover the filled containers with clean nylon lids and keep them in the cold for up to three days.

Option 3: “Assorted” - pickled cabbage with tomatoes and cucumbers for the winter

A rich selection of vegetables in a simple marinade, the appetizer will be spicy and aromatic. Heat the unrefined sunflower oil, not too much, let the aromatic spices warm up in it and cool the aromatic dressing. Add it to cabbage to taste.

Ingredients:

• half a kilo of tomatoes;
• four medium-sized cucumbers;
• a small head of juicy cabbage;
• hot pepper;
• three carrots;
• three onions;
• a bunch of fresh dill;
• a sprig of tarragon;
• garlic - two medium-sized heads;
• pepper, black - six peas;
• two bay leaves.
• Per liter of marinade from the corresponding amount of water:
• three tablespoons of salt;
• sugar, beetroot - one and a half spoons;
• table vinegar 9% - a quarter glass.

How to cook

Rinse the head of cabbage and remove the top sheets from it. Cutting it in half, cut out the stalk and shred the cabbage into thin strips.

Separating into slices, peel the garlic. Cut the skin off the carrots in a thin layer and rinse the root vegetables with water. Wash the cucumbers and hot peppers, peel the onions. We wash the tomatoes and pierce the fruits from the stem side several times with a toothpick.

Cut the cucumbers and carrots into thin slices, chop the onion into half rings or quarter rings if the heads are large. Cut the hot pepper lengthwise into four parts and remove the seeds.

In a large saucepan, heat clean water until boiling. Place them in a sieve one by one and place the prepared vegetables in boiling water for a couple of minutes. Dry separately, spreading on clean towels.

Wash the jars clean with soda solution. We wash off the remaining detergent with hot water and treat the container with steam. Place the lids in a saucepan and boil for seven minutes.

We fill the prepared containers in layers with prepared vegetables, placing garlic, hot pepper, dill, bay leaf, and peppercorns cut into slices between the rows. Pour boiling water over the vegetables and leave covered until cool.

Pour sugar and salt into drinking water according to the recommended proportions. Having brought to a boil, add vinegar and boil for two minutes. Pour the vegetables into the jars, cover them with lids and roll them with a seaming wrench. Leave the jars upside down under the blanket until they cool completely.

Option 4: Pickled cabbage with green tomatoes

The whiter the tomatoes chosen for pickling, the more appetizing the appetizer as a whole will be. Practice on a couple of tomatoes to determine how the seed sacs are located inside the fruit. Try to cut the fruit so that the seeds remain inside the slices and do not leak into the marinade.

Ingredients:

• medium-sized cabbage forks;
• two carrots;
• dark beets - a couple of root vegetables;
• salt;
• kilogram of milk-ripe tomatoes (green);
• garlic;
• a small bunch of dill;
• half a glass of 9 percent vinegar.

Step by step recipe

Having dissolved the washed forks into four slices, cut out parts of the stalk from them. We further divide the cabbage into smaller pieces - each part is further divided into two.

Place the cabbage in a wide container, sprinkle with salt, taking about 20 grams. After kneading and thoroughly mixing, leave for half an hour under pressure. After this, knead it well again and return it under pressure for another half hour.

We sort and wash the greens, wipe them dry, and do not chop them too finely. Just coarsely grate the beets and carrots.

Stir chopped beets and carrots into the matured cabbage. Having installed the load, leave it warm for another hour.

We disassemble a large head of garlic into cloves, peel it and dissolve it into plates. Rinse the green tomatoes and, after drying them well, cut them into slices.

Place vegetables in layers in dry, pre-steamed jars. Layer the rows of cabbage and tomatoes with garlic, herbs and spices. We compact it tightly, trying not to leave any voids.

Add some salt to the remaining juice in the bowl. For each liter of vegetable juice we take 50 grams of coarse salt. Divide the brine into jars, pour a spoonful of vinegar on top of each and seal with nylon lids. Place the containers in a dark place for two days and keep them at normal temperature. We store the preparations in the refrigerator or cellar.

Option 5: Pickled cauliflower with tomatoes, green beans and carrots

A vinegar solution of the concentration indicated in the recipe is rarely found in finished form. It is permissible to replace it with 50 milliliters of 6 percent, to which 25 milliliters of clean water are added.

Ingredients:

• small tomatoes - 10 pcs.;
• two handfuls of green beans;
• three heads of garlic;
• cauliflower forks;
• three carrots;
• hot pepper - four pods;
• a bunch of tender juicy dill.

Per liter of marinade:

• two tablespoons of salt;
• sugar - 25 gr.;
• 1000 milliliters of water;
• 70 ml 4% vinegar.

How to cook

Rinse vegetables and herbs. Peel the carrots and garlic and rinse again. Wash the jars clean with a soda solution and scald them with boiling water.

Separate the cauliflower into individual inflorescences. Cut the garlic cloves lengthwise and cut the carrots into cubes. We pierce the hot pepper pods and tomatoes in several places with a toothpick.

Place a large pot of water on the stove and turn on the heat to maximum. As soon as it boils, add the beans and, bringing to a boil, blanch for three minutes. Place the pods on a sieve or in a colander. In the same water, blanch the cabbage inflorescences for up to two minutes.

When the beans and cabbage have cooled, we begin to fill the prepared jars. We lay out sprigs of herbs and hot peppers along the bottom, then tomatoes, cabbage, garlic and carrots on them, the last one will be green beans.

After boiling water for the marinade, dissolve sugar and salt in it. After cooling, add vinegar and pour the marinade into jars. Covering with nylon lids, we leave the jars in the kitchen for three days, then put them in the cold for four days.

My mother-in-law always treats us to delicious tomatoes and pickled cabbage salad. The most interesting thing is that the vegetables come from the same jar. Last year, for the first time, I made tomatoes and cabbage for the winter. It turned out very tasty and my family approved, they said: “You’ll just lick your fingers!” Preparing vegetables is very simple. My recipe with step-by-step photos will help you with this. Enough to take forks of late white cabbage. The early one is already gone by this time, and it’s too soft, but we need juicy, crispy. This will be of some use. The tomatoes are red, moderately ripe and firm. The quantity of products is calculated for one liter jar.

Ingredients:

• cabbage – 1/4 head;
• medium-sized tomatoes – 500 grams;
• granulated sugar – 30 grams;
• 9% vinegar - 30 milliliters;
• allspice peas - 6-8 pieces;
• table salt – 10 grams;
• carrots – 0.5 pieces;
• bay leaf – 2 pieces;
• water – 1 liter.

How to cook cabbage and tomatoes for the winter

Peel the cabbage from the outer outer leaves and divide the head in half. Chop the halves into neat shavings. I do this using a shredder. The feathers turn out smooth and beautiful. If you wish, you can chop the head of cabbage with a sharp knife, the taste will not suffer from this. Peel the carrots and grate them, mix them with the cabbage.

Sort the tomatoes, discard unripe and damaged ones. Use crushed ones for juice. Rinse the selected fruits and place in a wide bowl to drain a little.

For now, take care of the container. Wash the jars with a small pinch of baking soda and place them for sterilization under steam or other convenient method. If you have a microwave, use it. Boil metal lids for 4-5 minutes. Place some of the chopped cabbage and carrots in the bottom of the cooled jars, place the pepper and bay leaf on top.

Lightly compact the cabbage and place the tomatoes. Repeat layers, starting with white cabbage shavings. Shape the thickness of each row at your discretion, because it should not only be tasty, but also beautiful.

After you have finished arranging the vegetables, pour boiling water into the jars, cover with lids and let sit for a quarter of an hour. Drain the vegetable syrup, add coarse salt and sugar and boil the marinade.

Pour in vinegar.

Pour boiling brine over assorted vegetables and roll up.

Turn the jars over, check the tightness and wrap them warmly.

Step 1: Prepare the cabbage.

Step 2: Prepare the tomatoes.

Step 3: Prepare the pepper.

Step 4: Prepare the carrots.

Step 5: Prepare the onion.

Step 6: Stew vegetables.

Step 7: Canning tomatoes and cabbage for the winter.

Step 8: Serve tomatoes with cabbage.

To taste, you can add hot chili pepper to the salad or season the preparation with regular black pepper.

Tomatoes and cabbage prepared for the winter can be eaten the very next day.

For harvesting, it is best to choose late cabbage.