Published: 28.09.2016
Posted by: FairyDawn
Calories: Not specified
Cooking time: not specified
Now is the time when we return to home cooking and, of course, canning. Oh, how much my grandmother closed all kinds of snacks, there was simply no room in the basement, and each time grandfather adjusted more and more new shelves.
My grandfather was very economic and tidy, everything in the yard was swept clean, the logs were neatly folded, and all the furniture in the house was made by his hands. And he also loved to tell us all sorts of stories at night. I don't know what was true and what was fiction, but my sister and I looked forward every evening to the continuation of this or that story.
In the meantime, grandfather was minding his own business, grandmother ran the household, and flawlessly! And now, after many years, I began to cook certain dishes in memory of her, the recipes of which I managed to write down from her words. And I must say that even now these recipes are still as relevant as yesterday, for example, a salad for the winter of cabbage, cucumbers and tomatoes. But really, is it bad to open a jar of such a salad in winter and serve it for dinner? Imagine how delicious, appetizing and fragrant it is, because for this we will take ripe tomato fruits, cucumbers, add spicy onions and spicy garlic, as well as white cabbage, and in order for the salad to be better preserved, add more spices, vinegar and oil to it, and then we will sterilize the jars of salad.
You can store them in the apartment and in the basement, as long as it is dry and cool. I also advise you to learn how to cook, which is also easy to do at home. 
Ingredients:
- white cabbage - 1.5 kg,
- fresh cucumber - 1 kg,
- ripe tomato - 1 kg,
- onion turnip - 1 kg,
- garlic - 1 head,
- carrot root - 750 g,
- finely ground table salt - 1 tbsp, for each jar 0.5 l.,
- dried bay leaf - 1 pc.,
- sunflower oil (odorless) - 2 tablespoons,
- table or apple vinegar - 1 tbsp.
Step by step recipe with photo:
The first thing we do is prepare the vegetables for the salad.
Remove the upper leaves from the head of cabbage (usually they are badly damaged). Then we wash the head of cabbage with cold water and cut into several parts. Cut out the stump and finely chop the cabbage with a knife or shredder. 
We peel the carrots, and then chop with a grater.
Wash ripe tomatoes and cut into neat slices.
We wash the cucumbers, if necessary, peel them, then cut into thin slices.
We clean the onion from dry scales, wash and chop the slices.
Finely chop the peeled garlic with a knife. 
In a large bowl, mix all the vegetables, add salt and pepper. 
This is not the first year I have been rolling cucumbers with cabbage. Both cucumbers and cabbage are very tasty. In winter, such harvesting is always popular. Both cucumbers and cabbage can be served with various side dishes and meat, and cucumbers are also suitable for preparing various salads. The calculation is given for 1 jar with a volume of 3 liters.
To prepare cucumbers pickled with cabbage, prepare cucumbers, cabbage and a set of spices. It is advisable to pour cucumbers for a couple of hours with cold water, but if you have collected them in your garden, you can immediately start harvesting.
Rinse the cucumbers thoroughly and cut them off on both sides. Also wash the jars well, you can sterilize for reliability.
At the bottom of each jar, put a large umbrella of dill along with the stem, half the norm of cabbage, garlic cloves, black pepper and sweet pea, Bay leaf.
Fill the jars with cucumbers, put the rest of the cabbage somewhere in the center of the jar.
Boil water and pour cucumbers for 15 minutes. Then pour the water back into the pot and bring to a boil again. Add sugar, salt and vinegar to the jar.
Pour boiling water over the top and roll up the jar with a key.
Turn the jars over onto the lid, wrap them in a terry towel and leave to cool completely. Cucumbers pickled with cabbage are perfectly stored in the apartment. In winter, we enjoy delicious preparations.
Step 1: prepare the cabbage.
Remove the top leaves from the cabbage, rinse the rest, remove the stalk, for convenience, divide the head of cabbage into quarters. Cut the cabbage into thin strips.Step 2: prepare cucumbers.
Rinse and dry cucumbers. Cut vegetables into thin circles. The easiest way to do this special knife for shredding vegetables.
Step 3: prepare the onion.
Peel the onion from the husk, rinse with running cold water and chop into small cubes.
Step 4: Prepare the garlic.
Disassemble the head of garlic, peel each clove, and then crush it with a special press.
Step 5: Mix the salad
Put chopped cabbage in a large plate, bowl or basin, add cucumber circles to it, onion and a bowl of garlic. Add washed and finely chopped onion feathers and celery leaves there. Then pour the right amount of sugar and salt, pour vegetable oil and vinegar. Mix everything well (no need to press) and leave at room temperature on the 2 hours.
Step 6: we prepare cabbage with cucumbers for the winter.
After the cabbage and cucumber salad is infused, transfer it to clean, sterilized jars and add bay leaves. Cover the blanks with lids and place in a saucepan, the bottom of which is covered with a towel or cloth. Fill the jars with water so that they are 2/3 of the height submerged in it, bring to a boil and pasteurize for 20 minutes. Then remove the boiled jars with blanks from a pot of boiling water, immediately close the lids tightly and let cool.
Step 7: serve cabbage with cucumbers prepared for the winter.
You need to store cabbage with cucumbers in a dark place that is not accessible to sun rays place. Serve as a salad - an appetizer for hot meat dishes or fish dishes.
Bon appetit!
You can not boil jars of salad, but in this case, store it only in the refrigerator and no longer than 3-4 weeks.
Sometimes, when preparing this salad, cucumbers are cut not in circles, but in strips.
From this amount of ingredients, 4 cans of 900 milliliters are obtained.
In summer and early autumn, zealous housewives tend to stock up on vegetables for the future, as the season will pass, and the body will need vitamins even more. One of the forms of harvesting vegetables is their preservation. Especially popular are snacks, which include several vegetables at once, as they are tastier and healthier, besides, they are a ready-made dish that you just need to open and transfer to a salad bowl. One of the most economical options for canned vegetables is a cucumber and cabbage salad for the winter. A large number of recipes allows you to choose a snack to your liking, and the simplicity of its preparation and the low cost of the main ingredients make it affordable for every family.
Cooking features
Despite the fact that preparing a salad of cucumbers and cabbage for the winter is quite simple, so even a young housewife who has never preserved anything before can do this task, there are points that you need to know. Only if you follow a few simple but important rules, an appetizer of cucumbers and cabbage will turn out juicy, tasty and will stand well all winter.
- Any cabbage can be used for salad, but late varieties are still preferred, as they are juicier and store better. It is important that the cabbages are not spoiled, and the upper leaves, which are most often sluggish, must be removed.
- Both young and overgrown vegetables are suitable for coleslaw and cucumber salad, however, it is better to avoid using cucumbers with very large seeds - they will not improve the taste of the workpiece.
- Sometimes tomatoes are included in the cabbage and cucumber salad. Solid fruits should be chosen for this snack, you can even unripe ones, otherwise the taste ready meal, yes and his appearance will be far from expected.
- After you have chopped or cut the cabbage into pieces of the shape and size required by the recipe, you need to mash it well with your hands so that it releases the juice.
- If you like crispy vegetables, then choose recipes with sterilization. This manipulation makes the cooking process more difficult, but it helps to avoid cooking vegetables and preserve their freshness and health. If you prefer the cabbage to be softer in the salad, you'd better choose a recipe without sterilization: the more you cook the vegetables, the softer they will become.
- Regardless of the recipe chosen, salad jars that are being prepared for the winter must be thoroughly washed, always using soda, and then sterilized in any way convenient for you. Lids also need sterilization: for this it is enough to boil them.
- Jars with ready-made snacks must be closed tightly. This can be done using screw caps or turnkey metal caps. Plastic lids do not provide proper tightness.
- After the lettuce jars are sealed, put the lids down and wrap them in warm clothes. Cooling down in a steam bath, vegetables continue to be preserved, which makes them much better.
The technology for preserving coleslaw and cucumber salad often depends on the specific recipe, so the instructions that accompany the selected recipe should be studied carefully.
Cabbage, cucumber, carrot and onion salad
Composition (per 3 l):
- cabbage - 1.8 kg;
- cucumbers - 0.7 kg;
- carrots - 0.5 kg;
- onions - 0.5 kg;
- salt - 60 g;
- table vinegar (9 percent) - 60 ml;
- vegetable oil - 0.3 l.
Cooking method:
- Wash vegetables.
- Remove the top sluggish leaves from the head, cut out the stalk. Shred the cabbage. Remember it with your hands, add salt, sugar and butter to it. Leave for a while.
- Wash cucumbers and soak for at least an hour in cold water to make them firmer and crispier.
- Remove the skin from the onion, cut it into thin halves or quarters of rings, depending on the size of the onions.
- Peel and chop the carrots with a grater Korean salads. In the absence of this useful device, carrots will have to be cut into thin strips, armed with a heavy knife.
- Wash the cucumbers again and dry them with a paper towel. Cut off the ends of the cucumbers, then cut the vegetables into thin strips.
- Put carrots, onions and cucumbers in a saucepan with cabbage, mix. By this time, the cabbage will start up the juice and settle a little.
- Put the pot with vegetables on a slow fire and wait until its contents boil. Simmer for 5 minutes if you want the vegetables in the salad to stay crisp, or 10-15 minutes if you prefer soft vegetable starters. Taste the salad, salt or add a little sugar if desired.
- Pour in the vinegar, stir and remove the workpiece from the heat.
- Arrange the cucumber and cabbage salad in sterilized jars, immediately roll it up.
- Place the jars upside down and cover with a blanket. After a day, store in the pantry.
This is the simplest and most common recipe for cucumber and cabbage salad, which is harvested for the winter. So this recipe can be called a classic.
Salad of cucumbers and cabbage "Danube"
Composition (per 7 l):
- cucumbers - 1 kg;
- cabbage - 1 kg;
- sweet pepper - 1 kg;
- tomatoes - 2 kg;
- onion - 1 kg;
- carrots - 1 kg;
- garlic - 2 heads;
- parsley - 100 g;
- sugar - 0.25 kg;
- vinegar - 40 ml;
- salt - 120 g;
- vegetable oil - 0.2 l.
Cooking method:
- Wash, clean the cabbage from wilted leaves and chop it finely. Do not forget to crush her with your hands so that she starts up the juice.
- Wash sweet peppers, cut off the stems and remove the seeds. Cut the peppers into thin strips.
- Carrots, peeled, cut into small strips or grate coarsely.
- Cucumbers cut into small cubes. If you have overgrown vegetables, then it is better to cut off the seeds or remove them with a teaspoon.
- Free the onions from the husk and cut them into thin half rings or even quarters of the rings.
- Cut the tomatoes into cubes or thin slices. In this case, it is not necessary to peel them from the skin, but the taste ready salad will be more refined if the skin is still removed. It will not be difficult to do this if you make cross-shaped cuts on the tomatoes, then boil them for a minute in boiling water, cool. After such a manipulation, you will remove the skin from the tomatoes in no time.
- Peel the garlic cloves and finely chop with a knife.
- Finely chop the parsley, after washing and drying it.
- Put all the vegetables in a large saucepan, add all the ingredients indicated in the recipe, excluding vinegar.
- Place the saucepan on the stove and bring the contents to a boil over low heat.
- After boiling the appetizer for 10 minutes, pour in the vinegar and continue cooking for another 10 minutes.
- Arrange the vegetables in prepared jars, pour them with the juice remaining in the pan. Cover jars with boiled lids.
- Lay a cloth at the bottom of a wide saucepan, place jars of salad on it. If you forget to lay down the fabric, the jars may crack during the sterilization process.
- Pour water into a saucepan. It should reach the shoulders of the cans.
- Put the pot with jars on a slow fire and sterilize them for 10-20 minutes, depending on their volume.
- Roll up the jars and turn them over, wrap them in a warm blanket. After 24 hours, remove the jars of lettuce from under the blanket and move them to where you usually store supplies for the winter.
This multi-component salad is hearty, tasty and very healthy, so it is most often prepared in large quantities. However, if you are not ready to immediately take on such volumes, then the number of ingredients can be halved. It will not take you much time and effort to harvest 3.5 liters of lettuce.
Salad of cucumbers and cabbage "Royal"
Composition (per 4.5 l):
- cabbage - 3 kg;
- cucumbers - 1 kg;
- bell pepper - 1 kg;
- onions - 0.5 kg;
- carrots - 0.5 kg;
- vegetable oil - 0.25 l;
- table vinegar (9 percent) - 80 ml;
- salt - 80 g.
Cooking method:
- Finely chop the cabbage.
- Wash the pepper, remove the seeds, cut into quarters of rings or strips.
- Coarsely grate the carrots. It is best to use a grater for preparing Korean salads, but if you do not have one, you can use a regular grater.
- Cucumbers cut into thin semicircles.
- Remember cabbage and mix it with cucumbers. Do not transfer them to the pan where you will prepare a snack for the winter.
- Pour oil into the bottom of this pan and heat it up. Fry onion, pepper and carrots in it until soft, only after that lay the rest of the vegetables. Pour in vinegar, add salt.
- Stir and simmer the salad for 5-10 minutes.
- Arrange the snack in sterilized jars and seal them. Turn over, wrap and leave to cool in a steam bath.
The next day, the snack can be removed in the pantry, it can be stored at room temperature. The combination of crispy cucumbers and cabbage with tender peppers is very unusual. Pepper gives the salad a unique and noble look. And thanks to him, the appetizer looks like a king.
Salad of cucumbers and cabbage "Rural"
Composition (per 4 l):
- cabbage - 1.5 kg;
- cucumbers - 1 kg;
- tomatoes - 1 kg;
- onions - 1 kg;
- carrots - 1 kg;
- garlic - 1 head;
- salt - 20 g;
- apple cider vinegar (6 percent) - 80 ml;
- vegetable oil - 80 ml.
Cooking method:
- Shred the cabbage.
- Cut cucumbers into slices.
- Coarsely grate the carrots.
- Cut the garlic into thin slices.
- Tomatoes, without peeling, cut into thin slices.
- Cut the onion into thin half rings.
- Mix vegetables, salt, and leave for an hour.
- Stir the vegetable mixture and fill the prepared liter jars with it.
- Pour a tablespoon of vinegar and vegetable oil into each jar.
- Cover the jars with lids and sterilize for half an hour.
- Twist, put on the lids, cover with a blanket. When the jars have cooled, they can be rearranged in the pantry.
The salad according to this recipe will turn out crispy, with a piquant spicy taste and aroma that garlic will give it.
It makes sense to close the cucumber and cabbage salad for the winter even if you can afford to buy canned vegetables in the store. A homemade snack is much tastier and healthier, and its preparation does not take too much time and effort.
When there are canned, pickled and salted vegetables on the table, this means that there is a wonderful mistress in the house who loves her family very much and takes care of all her relatives. The table should always be varied and hospitable. By the way the kitchen table is set, one can judge whether a woman is a good hostess. In addition to hot dishes for lunch, you also need to put a snack in the form of pickles or tomatoes. Today we will talk about cucumbers and what is better to close them with. I recommend preparing cucumbers with cabbage canned for the winter in jars. When you present such an appetizer to your guests, they will eat this wonderful duet with great pleasure. You can always safely combine cucumbers with cabbage, so I like the great taste in this recipe. This one is very tasty too.
Required products:
- white-headed fresh cabbage- 300 grams;
- green cucumbers - 600 grams;
- dried bay leaves - 2-3 things;
- garlic - 3-4 cloves;
- a few sprigs of green dill;
- black peppercorns - 5-6 pieces;
- coarse table salt - 1 table. l.;
- granulated sugar- a few pinches;
- ordinary 9% vinegar, table - 20 grams;
- water for pouring - 700 grams;
I put dry spices in pre-sterilized, dried jars: black peppercorns, dried laurel leaves. 
Then I send the peeled garlic cloves to the jar. Sprigs of green dill for flavor will also go there. 
Chopped cabbage in any form. I lay it out in layers in a jar. 
My cucumbers, cut off the ends and cut them across so that they are halves. Halves are more convenient to put in jars. Prepare this one too. 
Thus, I alternate cabbage with cucumbers until a full jar is filled. 
I pour vegetables to the top with boiling water. 
I leave it to stand in boiling water for 7-10 minutes, no more. Then I pour out this water, putting a special lid with holes-holes on the jar. 
I pour coarse table salt and granulated sugar into this water to balance the tastes. 
I boil it so that the loose ones melt, and then I pour in the vinegar. I still like this one too. 
I pour all the vegetables in the jar with hot salted marinade. 
I roll up cucumbers with cabbage canned for the winter in jars immediately iron lids and put them upside down. I cover with a "fur coat" from any warm bedspread and leave to cool completely. 
When the jars have cooled, I rearrange the jars for permanent storage in a cool place.
Bon Appetite!
