TOP 10 recipes for canned tomatoes with cabbage in jars for the winter
How to cook tomatoes with cabbage for the winter in a saucepan or in jars? This question is often asked by hostesses. Having collected a crop from the beds in the fall, not everyone knows what to do with it. In addition to traditional recipes, there are many simple ways to prepare vegetables for the winter. Everyone's favorite white cabbage can not only be sour, but also pickled along with other vegetables (tomatoes, peppers, cucumbers).
The principles of canning and salting tomatoes with cabbage
There are 2 ways to prepare cabbage for the winter:
- salting (fermentation);
- pickling.
Salting principles:
- Cabbage is finely chopped and salted.
- Only white cabbage is used.
- For 1 kilogram of chopped raw materials, you need 1-2 tablespoons of coarse salt (not iodized).
- To improve the taste, you can add carrots, cranberries, lingonberries, Antonovka apples, dill seeds or tomatoes.
- To improve the fermentation processes, you can add a little sugar.
- Lactic acid bacteria that live on cabbage leaves release lactic acid, which acts as a preservative. Salt kills pathogenic microbes.
- Cabbage is fermented for a long time - about 1.5 months, at a temperature of 2-5 degrees Celsius. For the first 5-7 days, it should stand in a warm room at a temperature of 19-22 degrees Celsius. During the fermentation period, chopped raw materials must be under pressure, air must be squeezed out of the products. The brine should completely cover the vegetables.
Canning principles:
- Pour the cabbage with marinade (water, sugar, salt, vinegar) to make a pickled snack.
- There are cold and hot pickling methods. Pour vegetables with hot or cold marinade.
- For such a preparation, cabbage heads are not chopped very finely or cut into large pieces.
- You can use not only white, but colored, Brussels, red.
- The main preservative is vinegar. For 1 liter of marinade add about 50-105 milliliters of a 9% solution of acetic acid, 2-3 tablespoons, without a slide, tablespoons of salt, 3-4 tablespoons of sugar.
- The marinated appetizer is ready in 3 days.
- You can add greens, onions, tomatoes to the appetizer.
- If you pour jars of cabbage with hot marinade and pasteurize, you can store them in an apartment at room temperature all winter. 1-liter cans are pasteurized for 15 minutes, 2-liter - 25 minutes, 3-liter - 35 minutes.
Preparation of vegetables and containers
At home, a wide enamel pot, bucket or deep bowl is used to ferment cabbage heads. Previously, the container must be washed with water and soda and rinsed with boiling water. The finished fermented product can be transferred to glass jars and closed with plastic lids.
For preservation, take 3-liter or 2-liter cans. Containers are washed with water and soda, sterilized over steam, in boiling water or in an oven (no more than 5 minutes). The twists are rolled up with tin lids. Reusable twist off caps can be used. They are also thoroughly washed and sterilized.
For salting, use late or mid-late varieties of cabbage (for example, the Slava variety) with juicy, tight leaves and large heads.
Vegetables are bought at the market in late summer or mid-autumn. Previously, cabbage was fermented after the first autumn frosts. In the old days, they waited for the cabbage heads to be "caught" by the frost - the cold removed the bitterness and made the vegetables sweeter. Tomatoes are used ripe, without rot and dark spots. Canning green tomatoes. Vegetables must be cleaned of dirt, washed thoroughly.
The most delicious cooking methods
Traditionally, cabbage is fermented with salt. Some housewives add carrots and cumin. Not everyone knows the recipes for pickled appetizers with cabbage and tomatoes. There is nothing complicated about it.
Cabbage heads are not chopped very finely, tomatoes are left whole or cut into slices. You can add chopped carrots and garlic. Vegetables are put in jars and poured with cold or hot marinade. Then the snack is pasteurized and covered with lids. You can not sterilize the banks. True, such blanks will have to be stored in a cool room.
A simple recipe for the winter
Products for making pickled snacks:
- cabbage - 2.05 kilograms;
- tomatoes - 505 grams;
- carrots - 2 roots;
- greenery;
- bell pepper - 2 pods;
- garlic;
- spice.
For the marinade:
- water - 1 liter;
- table salt - 2 large spoons;
- sugar - 3 tablespoons;
- vinegar - 55 milliliters.
Fast way without sterilization
What products can be used to make a canned snack:
- cabbage heads - 2 pieces;
- tomatoes - 605 grams;
- garlic;
- greenery;
- spice.
For the marinade:
- water - 1 liter;
- table salt - 55 grams;
- sugar - 95 grams;
- vinegar - 75 milliliters.
With cauliflower
What components can be used to close a delicious snack:
- cauliflower - 1,650 kilograms;
- tomatoes - 905 grams;
- sweet pepper - 1 pod;
- garlic;
- greenery;
- spice.
For the marinade:
- water - 1 liter;
- salt - 56 grams;
- sugar - a quarter cup;
- vinegar - 64 milliliters.
With green tomatoes and beets
What products are needed for preparation:
- cabbage heads - 1 piece;
- beets - 1 root vegetable;
- carrots - 1 piece;
- green tomatoes - 305 grams;
- garlic;
- greenery;
- spice.
For the marinade:
- water - 1.05 liters;
- table salt - 2 tablespoons;
- sugar - 94 grams;
- vinegar - 89 milliliters.
With sweet pepper
What components are included in the twist:
- cabbage - 2.95 kilograms;
- tomatoes - 998 grams;
- sweet peppers - 4 pieces;
- onions - 506 grams;
- spice.
For the marinade:
- water - 2.05 liters;
- sugar - half a glass;
- table salt - 4 tablespoons;
- vinegar - 105 milliliters.
With parsley
What products are needed for spinning:
- cabbage - 1.405 kilograms;
- tomatoes - 705 grams;
- parsley - several branches;
- onion - 2 heads.
For the marinade:
- water - 1.04 liters;
- table salt - 58 grams;
- sugar - 3.5 tablespoons;
- vinegar - 57 milliliters.
With cucumbers
What components are included in the cubicle:
- cabbage - 2.15 kilograms;
- cucumbers - 308 grams;
- tomatoes - 309 grams;
- onion - 2 heads;
- spice;
- greenery.
For the marinade:
- water - 1.06 liters;
- table salt - 59 grams;
- sugar - a quarter cup;
- vinegar - 62 milliliters.
With zucchini
Components:
- cabbage heads - 2 pieces;
- zucchini - 1 piece;
- tomatoes - 405 grams;
- bow - 1 head;
- greenery;
- spice.
For the marinade:
- water - 1.07 liters;
- table salt - 67 grams;
- sugar - 87 grams;
- acetic acid solution - 86 milliliters.
Sauerkraut with tomatoes
How to ferment vegetables for the winter:
- Take 2 heads of cabbage, cut into 4 pieces, dip in boiling water for 4 minutes.
- Cut half a kilo of tomatoes and two carrots into slices.
- Chop herbs, garlic.
- Cut two bell pepper pods into strips.
- Place all vegetables in layers in an enamel pan.
- Pour cold brine made from 1.5 liters of water and 4 tablespoons of salt.
- Cover the raw material with a wide plate. Put a load on top (a 3-liter jar of water).
- The pan should be in a warm room for 3 days. Then the workpiece is taken out to a cold place.
Salted tomatoes with cabbage and horseradish
What products are used to prepare an appetizer in a saucepan:
- cabbage heads - 4 pieces;
- tomatoes - 906 grams;
- horseradish - 1 root;
- carrots - 904 grams;
- salt - 6 tablespoons.
Storage rules for salted and pickled blanks
Pasteurized jars of pickled vegetables can be stored in the room. Cabbage pickled in a bucket or saucepan is best taken out in the cold (on the balcony, in the cellar).
You can ferment vegetables in a saucepan and then transfer to 3-liter jars. Such containers can be refrigerated.
