Tomatoes with cabbage for the winter in jars: 10 quick recipes for preservation

How to cook tomatoes with cabbage for the winter in a pot or in jars? This question is often asked by housewives. Having harvested 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 fermented, but also pickled along with other vegetables (tomatoes, peppers, cucumbers).

Principles of canning and pickling tomatoes with cabbage

There are 2 ways to harvest cabbage for the winter:

• s alting (fermentation);
• pickling.

S alting principles:

1. The cabbage is finely chopped and s alted.
2. Use only white cabbage.
3. For 1 kilogram of chopped raw materials, you need 1-2 tablespoons of coarse s alt (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. S alt kills pathogenic microbes.
7. Cabbage ferments for a long time - about 1.5 months, at a temperature of 2-5 degrees Celsius. 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, 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, s alt, vinegar) to make a pickled snack.
2. There are cold and hot pickling methods. Vegetables are poured with hot or cold marinade.
3. For such a preparation, cabbage heads are not very finely chopped or cut into large pieces.
4. You can use not only white, but colored, Brussels, red.
5. 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 s alt, 3-4 tablespoons of sugar.
6. Marinated appetizer ready in 3 days.
7. You can add greens, onions, tomatoes to the appetizer.
8. If you pour jars of cabbage with hot marinade and pasteurize, then you can store them in an 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.

Preparation of vegetables and containers

At home, a wide enameled pot, bucket or deep bowl is used to ferment cabbage heads. First, the container must be washed with water and soda and poured over 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 s alting 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, at the end of summer or in the middle of autumn. Previously, cabbage was fermented after the first autumn frosts.In the old days, they waited for cabbage heads to “grab” frost - the cold removed bitterness and made vegetables sweeter. Tomatoes are used ripe, without rot and dark spots. Canned green tomatoes. Vegetables must be cleaned of dirt, washed thoroughly.

The most delicious cooking methods

Traditionally cabbage is fermented with s alt. 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 very finely chopped, tomatoes are left whole or cut into circles. You can add chopped carrots and garlic. Vegetables are put in jars and poured with cold or hot marinade. Then the appetizer is pasteurized and rolled up with lids. Banks may not be sterilized. True, such blanks will have to be stored in a cool room.

Easy winter recipe

Ingredients for making pickled snack:

• cabbage - 2.05 kilograms;
• tomatoes - 505 grams;
• carrot - 2 root crops;
• greens;
• bell pepper - 2 pods;
• garlic;
• spices.

For marinade:

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

Quick way without sterilization

What foods can be used to make a canned snack:

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

For marinade:

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

With cauliflower

From which components you can close a delicious snack:

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

For marinade:

• water - 1 liter;
• s alt - 56 grams;
• sugar - a quarter cup;
• vinegar - 64 milliliters.

With green tomatoes and beets

What products are needed for harvesting:

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

For marinade:

• water - 1.05 liters;
• table s alt - 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 marinade:

• water - 2.05 liters;
• sugar - half a cup;
• table s alt - 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 marinade:

• water - 1.04 liters;
• table s alt - 58 grams;
• sugar - 3.5 tablespoons;
• vinegar - 57 milliliters.

With cucumbers

What components are included in the cubbyhole:

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

For marinade:

• water - 1.06 liters;
• table s alt - 59 grams;
• sugar - a quarter cup;
• vinegar - 62 milliliters.

With zucchini

Components:

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

For marinade:

• water - 1.07 liters;
• table s alt - 67 grams;
• sugar - 87 grams;
• acetic acid solution - 86 milliliters.

Sauerkraut with tomatoes

How to ferment vegetables for the winter:

1. Take 2 heads, cut into 4 parts, dip in boiling water for 4 minutes.
2. Half a kilo of tomatoes and two carrots cut into circles.
3. Chop greens, garlic.
4. Two bell peppers cut into strips.
5. Place all vegetables in layers in an enamel pan.
6. Pour cold brine made from 1.5 liters of water and 4 tablespoons of s alt.
7. Cover the raw material with a wide plate. Put a load on top (a 3-liter jar of water).
8. 3 days the pan should be in a warm room. Then the workpiece is taken out to a cold place.

S alted tomatoes with cabbage and horseradish

What foods are used to prepare a snack in a saucepan:

• cabbage heads - 4 pieces;
• tomatoes - 906 grams;
• horseradish - 1 root;
• carrot - 904 grams;
• s alt - 6 tablespoons.

Storage rules for s alted and pickled preparations

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

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

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