TOP 10 recipes for canned tomatoes and cabbage in jars for the winter

How to cook tomatoes and cabbage for the winter in a saucepan or in jars? Housewives often ask this question. Having collected the harvest from the garden 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 fermented, but also pickled along with other vegetables (tomatoes, peppers, cucumbers).

Principles of canning and pickling tomatoes and cabbage

There are 2 ways to prepare cabbage for the winter:

• pickling (fermentation);
• pickling.

Salting principles:

1. The cabbage is finely chopped and salted.
2. Only white cabbage is used.
3. For 1 kilogram of shredded raw materials you need 1-2 tablespoons of coarse salt (not iodized).
4. To improve the taste, you can add carrots, cranberries, lingonberries, Antonovka apples, dill seeds or tomatoes.
5. To improve the fermentation process, you can add a little sugar.
6. Lactic acid bacteria living on cabbage leaves produce lactic acid, which acts as a preservative. Salt kills pathogenic microbes.
7. Cabbage ferments 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, the shredded raw materials must be under pressure, and the air must be squeezed out of the products. The brine should completely cover the vegetables.

Principles of canning:

1. Cabbage is poured with marinade (water, sugar, salt, vinegar) to make a pickled appetizer.
2. There is a cold and hot method of pickling. Vegetables are poured with hot or cold marinade.
3. For this preparation, cabbage heads are not very finely chopped or cut into large pieces.
4. You can use not only white cabbage, but colored, Brussels sprouts, and red cabbage.
5. The main preservative is vinegar. For 1 liter of marinade add about 50-105 milliliters of a 9 percent acetic acid solution, 2-3 level tablespoons of salt, 3-4 tablespoons of sugar.
6. The marinated appetizer is ready in 3 days.
7. You can add greens, onions, and tomatoes to the appetizer.
8. If you fill jars of cabbage with hot marinade and pasteurize them, you can store them in your apartment at room temperature all winter. 1-liter jars are pasteurized for 15 minutes, 2-liter jars for 25 minutes, 3-liter jars for 35 minutes.

Preparing vegetables and containers

At home, to ferment cabbage heads, use a wide enamel pan, bucket or deep bowl. First, the container must be washed with water and soda and doused 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 jars. The container is washed with water and soda, sterilized over steam, in boiling water or in the oven (no more than 5 minutes). The twists are rolled up with tin lids. You can use reusable twist-off lids. They are also thoroughly washed and sterilized.

For pickling, late or mid-late varieties of cabbage (for example, the Slava variety) with juicy, tight leaves and large heads are used.

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 cabbage heads to be “grabbed” by frost - the cold removed the bitterness and made the vegetables sweeter. Tomatoes are used when they are ripe, without rot or dark spots. You can preserve green tomatoes. Vegetables must be cleaned of dirt and 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 marinated appetizers with cabbage and tomatoes. There is nothing complicated about it.

The cabbage heads are not chopped very finely; the tomatoes are left whole or cut into slices. You can add chopped carrots and garlic.Vegetables are placed in jars and poured with cold or hot marinade. Then the appetizer is pasteurized and rolled up with lids. The jars may not be sterilized. True, such preparations will have to be stored in a cool room.

A simple recipe for the winter

Ingredients for making marinated snacks:

• cabbage - 2.05 kilograms;
• tomatoes - 505 grams;
• carrots - 2 root vegetables;
• greenery;
• bell pepper - 2 pods;
• garlic;
• spices.

For the marinade:

• water - 1 liter;
• table salt - 2 large spoons;
• sugar - 3 tablespoons;
• vinegar - 55 milliliters.

A quick way without sterilization

What products can you use to make a canned snack:

• cabbage heads - 2 pieces;
• tomatoes - 605 grams;
• garlic;
• greenery;
• spices.

For the marinade:

• water - 1 liter;
• table salt - 55 grams;
• sugar - 95 grams;
• vinegar - 75 milliliters.

With cauliflower

What ingredients can be used to make a delicious snack:

• cauliflower - 1,650 kilograms;
• tomatoes - 905 grams;
• sweet pepper - 1 pod;
• garlic;
• greenery;
• spices.

For the marinade:

• water - 1 liter;
• salt - 56 grams;
• sugar - a quarter glass;
• vinegar - 64 milliliters.

With green tomatoes and beets

What products are needed for harvesting:

• cabbage heads - 1 piece;
• beets - 1 root vegetable;
• carrots - 1 piece;
• green tomatoes - 305 grams;
• garlic;
• greenery;
• spices.

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 pepper - 4 pieces;
• onion - 506 grams;
• spices.

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 twisting:

• 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 nook:

• cabbage - 2.15 kilograms;
• cucumbers - 308 grams;
• tomatoes - 309 grams;
• onion - 2 heads;
• spices;
• greenery.

For the marinade:

• water - 1.06 liters;
• table salt - 59 grams;
• sugar - a quarter glass;
• vinegar - 62 milliliters.

With zucchini

Components:

• cabbage heads - 2 pieces;
• zucchini - 1 piece;
• tomatoes - 405 grams;
• onion - 1 head;
• greenery;
• spices.

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:

1. Take 2 heads of cabbage, cut into 4 parts, place in boiling water for 4 minutes.
2. Half a kilogram of tomatoes and two carrots cut into slices.
3. Chop greens and garlic.
4. Cut two bell peppers into strips.
5. Place all vegetables in layers in an enamel pan.
6. Pour in cold brine prepared from 1.5 liters of water and 4 tablespoons of salt.
7. Cover the raw materials with a wide plate. Place a weight on top (a 3-liter jar of water).
8. The pan should be kept 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 pan:

• cabbage heads - 4 pieces;
• tomatoes - 906 grams;
• horseradish - 1 root;
• carrots - 904 grams;
• salt - 6 tablespoons.

Rules for storing salted and pickled preparations

Jars of pickled vegetables that have been pasteurized can be stored in the room. It is better to take cabbage pickled in a bucket or pan out into the cold (on the balcony, in the cellar).

You can ferment vegetables in a saucepan and then transfer them to 3-liter jars. This container can be placed in the refrigerator.