Preparation Of Vegetables For The Winter, Pickling Cabbage

Making preparations for the winter

Sauerkraut with garlic and grated tomatoes

Grind 0.5 kg of garlic and 2 kg of red tomatoes in a meat grinder, put in a jar. Ferment the white cabbage, as usual, with carrots and salt, put under a press. When the cabbage is ready, put it in jars, adding mashed tomatoes with garlic to taste and stirring. If the cabbage is dry, you can add boiled water with sugar and salt (2: 1). Store under oppression in the cold.

Autumn salad

Prepare 3 kg of green tomatoes, 1 kg each of carrots, onions, bell peppers, 200 g of sugar, salt to taste, 150 ml of vinegar, 300 g of vegetable oil. Finely chop the vegetables, grate the carrots on a coarse grater. Stir, salt (like cabbage when pickled). Leave at room temperature for 4-6 hours to obtain juice. Drain the juice, dissolve 200 g of sugar in it, add oil, heat to a boil and, slightly lifting the lid, pour in the vinegar. Pour vegetables with the resulting liquid and put on fire. When it boils, keep on low heat for 15 minutes. Arrange the hot salad in sterile jars, close them with tight plastic lids, wrap the jars and keep warm until cooled. You can store it at room temperature.

Squash Cavier

For 1 kg of zucchini, take 500 g of red tomatoes, onions, apples and carrots, sunflower oil - 200 g, 5-6 parsley leaves, 2-3 celery leaves. Grate the carrots on a coarse grater, finely chop the vegetables, put in a saucepan, add sunflower oil, salt, sugar, pepper to taste. Simmer under the lid for about two hours and another hour without the lid to evaporate excess water. Spread hot caviar in sterile jars, roll up.

Sauerkraut with sugar

Cabbage can be fermented with sugar, only such cabbage cannot be stored for a long time, it becomes soft and loses its qualities, and therefore it is better to harvest it in small quantities. Cabbage is taken fresh, white, juicy, cleaned of the upper green leaves, washed with clean water, chopped, sprinkled with salt and sugar to taste, put carrots and bay leaves (cloves and cinnamon if desired), grind everything, put in a small bowl - small barrels or cylinders, and tamped. Store in the refrigerator. For 10 kg of cabbage, take 150 g of pure and dry salt, 200 - 300 g of sugar.

Kaliningrad style cabbage

Cut the head of cabbage into 8 slices, add the head of garlic, one medium grated beet and 3-4 grated carrots. Put everything tightly in a saucepan and pour boiling marinade: 1 liter of water - a glass of sugar and 9% vinegar; 1/2 cup vegetable oil, 2 tbsp. tablespoons of salt. Press down the cabbage with a load and leave for a day in the house. In a day, the cabbage is ready. Store in a cool place.

Pickled cabbage with squash

Cut cabbage and squash into slices, blanch for 5 minutes, cool with cold water. Place in a sterilized jar (three-liter) and fill with hot marinade. Marinade: 1 liter of water, 1.5 tbsp. sugar, 1.5 tbsp. vinegar, 1 tbsp. sunflower oil, 2 tbsp. tablespoons of salt. Boil everything.

Homemade apple juice

Pass the washed apples through a juicer. Pour the resulting juice into an enamel pot (bucket) and let stand in a cold place for 1-1.5 days. During this time, a dense foam of apple pulp forms on the surface. It must be carefully removed with a slotted spoon. A sediment also forms at the bottom of the dish. The clear juice can be carefully drained using a rubber hose. Bring the resulting clear juice to a boil, pour into sterile jars and roll them up.

Homemade pepper preparations

In terms of the content of vitamins, pepper is especially distinguished among vegetable crops. Ripe red bell peppers contain almost as much vitamin C as black currants. It is rich in vitamins A, B1, B2, contains calcium, potassium and iron salts.

Stuffed pepper

Minced meat can be very diverse. Minced meat made from carrots, tomatoes, onions and white roots is very common. Pepper is peeled from seeds, blanched until half cooked and filled with minced vegetable fried in vegetable oil. Then put in jars, add garlic and a few peas of allspice and black pepper. Pour with either marinade filling or tomato sauce. Liter cans are sterilized for 25-30 minutes. Then they are sealed with lids.

Sweet peppers with apples marinated

Cut the pepper and apples into quarters, put in jars, cover with sweet marinade (it is good to add a little cinnamon), sterilize, roll up the lids. For those who are very fond of peppers, but for some reason cannot tolerate vinegar, we recommend salted peppers. It is also good as a semi-finished product for preparing stuffed peppers in winter, for example, meat with rice. Peel the seeds, blanch for 5-7 minutes, cool by squeezing or putting one pepper in another (to increase capacity), put in jars, add spices: garlic, dill umbrellas, allspice. Pour the jars with 6% brine (60 g of salt per 1 liter of water). Make sure that there is always brine over the pepper. After 3-4 days, place in the cold. When stored at room conditions or with an increase in the shelf life, it is better to drain the brine, boil,pour pepper again and roll up the lids.