Cucumber, cabbage, tomato salad - 8 most delicious recipes for the winter

If you have prepared a salad for the winter from cucumbers, cabbage and tomatoes at least once, you will cook it every year. It is difficult to refuse such a healthy vegetable treat, and there is no need to. It's easier to diversify it with different cooking options. We offer only proven and most delicious recipes.

Cucumber, cabbage, tomato salad "You will lick your fingers"

Cooking time - 1 hour.

Servings - 4 liters.

This salad will be the perfect and versatile addition to any side dish and meat dish. Due to its composition, it turns out to be super vitamin, so it is very useful to use it in the cold season. It is prepared quickly and easily, so get down to business.

• 
  First, wash all the vegetables. Remove the stalk and seeds from the bell pepper, cut the tails from the tomato with cucumbers, peel the carrots and onions. Remove bad leaves from cabbage and finely chop it. You can use a special grater. Cut the carrots with cucumbers into slices. Cut the tomatoes into large slices. Chop the onion in the form of quarters of rings. Cut the pepper into strips. Take a large saucepan and pour half of the vegetable oil into it. Layer carrots, cabbage, cucumbers, peppers and tomatoes. Pour the second part of the oil on top.
• 
  Put the saucepan over medium heat and cook until boiling. After that, add salt, sugar, bay leaf, peppercorns to the vegetables and mix. Bring it to a boil again and then pour in the vinegar. Cover with a lid and cook for another 5 minutes.
• 
  We put our salad in clean sterilized jars so that the vegetables are evenly distributed with the juice.
• 
  We line the fabric at the bottom of a clean saucepan and put jars of salad there. Cover with sterile lids. Fill the pan with hot water so that the water reaches the neck of the cans, put on fire. Bring to a boil and sterilize for 5-10 minutes, depending on the volume of containers.
• 
  After that, we carefully take out the cans and twist them or close them under the key with lids. Turn over and cover with a blanket. Let stand for about 3 hours. After that, turn it over and let it cool at room temperature. Store in a cool place.

Bon Appetit!

A delicious recipe for salad from cucumbers, cabbage, tomatoes without sterilization

For such a salad, it is better to take late varieties of cabbage and slightly unripe, strong tomatoes. In this recipe, vegetables are not sterilized, so they retain the maximum useful properties. So don't forget to cook it yourself and share with your friends and family. Easy cooking!

Ingredients:

• Tomatoes - 2 kg.
• Cucumbers - 1 kg.
• Cabbage - 0.5 kg.
• Bulb onions - 700 gr.
• Salt - 2 tbsp. l.
• Sugar - 120 gr.
• Vinegar 9% - 5 tbsp l.
• Sunflower oil - 300 gr.

Cooking process:

1. Before you start preparing such a salad, you need to soak the cucumbers in cold water for a couple of hours.
2. Rinse all the vegetables, remove the skin from the onion and tomato. Cut everything into small circles, slices, chop the cabbage.
3. Transfer the vegetable ingredients to a large saucepan and let sit for about 30 minutes until the juice comes out.
4. After that, add vinegar, salt, sugar, sunflower oil to the pan and mix. Put vegetables on fire and bring to a boil. Then we reduce the heat to the minimum level and cover our salad with a lid. Simmer for 30 minutes.
5. Pour the finished salad into sterilized jars and close with clean lids. After complete cooling, we send it to storage in a cool, dark place.

Bon Appetit!

Kuban vegetable salad of cucumbers and cabbage for the winter

Almost every housewife from Soviet times knows this salad. It is no less popular now, as it prepares very quickly, and everyone can handle the preparation. And the taste turns out to be an unsurpassed appetizer for any table. Do it quickly - you won't regret it.

Ingredients:

• Cucumbers - 1 kg.
• Tomatoes - 1 kg.
• Cabbage - 1 kg.
• Carrots - 500 gr.
• Sweet Bulgarian pepper - 6 pcs.
• Bulb onions - 500 gr.
• Sugar - 100 gr.
• Vinegar 9% - 150 ml.
• Coarse salt - 1.5 tbsp. l.
• Vegetable oil - 250 ml.
• Black peppercorns - 5 pcs.

Cooking process:

1. We wash the vegetables and, if necessary, peel.
2. Cut tomatoes and cucumbers into small pieces, half rings or quarters. Chop the cabbage, rub the carrots on a coarse grater. Chop the onion in half rings. We turn the peppers into strips.
3. We take a separate container and put all the prepared vegetables there and carefully alter. Pour in vegetable oil, part of the vinegar, add sugar and salt. Mix again. You can do this with clean hands. We leave the salad to stand for a couple of hours so that the vegetables let the juice out.
4. After that, we shift everything into a saucepan, pour in the rest of the vinegar and add peppercorns. We put on fire and cook after boiling for 15 minutes. Do not forget to stir our salad sometimes.
5. We distribute the finished snack among the banks, which have been sterilized in advance. We close it with turnkey lids and put it upside down on a hard surface. Cover with a warm blanket or blanket. After complete cooling, it can be transferred to a special storage area.

Assorted cucumbers, cabbage and tomatoes for the winter

Everyone should cook an assortment with cucumbers, cabbage and tomatoes. A trio of summer vegetable classics will, by the way, at any table. Such an appetizer will unobtrusively remind you of warm days, bring bright colors to the table and, of course, will give you a tasteful delight. This recipe is for a three liter can.

Ingredients:

• Tomatoes - 5-10 pcs.
• White cabbage - 1/3 head.
• Cucumbers - 5-7 pcs.
• Dill umbrella - 2-3 pcs.
• Bay leaf - 1 pc.
• Garlic - 2 cloves.
• Cherry leaves - 2-3 pcs.
• Salt - 50 gr.
• Horseradish leaves - 1 pc.
• Sugar - 100 gr.
• Vinegar 9% - 80 ml.
• A mixture of peppers.

Cooking process:

1. Put cherries, horseradish and chopped dill in clean jars on the bottom. Everything must be pre-rinsed under running water. Peel a couple of garlic cloves and add to the herbs.
2. Remove the top leaves from the cabbage and cut it into several quarters. We lay a third of the can with it.
3. Next we send cucumbers. Previously, you need to trim the edges of the vegetable and, if necessary, cut into pieces across.
4. The last vegetable layer is tomatoes. They need to be washed and can be pricked with a toothpick so that the skin does not crack.
5. Now we need to prepare boiling water for our marinade. As soon as the water boils on the stove, immediately pour it into the jars in a thin stream. Cover with a lid on top. Let stand for about 15 minutes, after which we drain the water using the perforated lid into the pan. Bring to a boil again and fill the jars again for 15 minutes.
6. For the third time, pour the water into the pan. Add sugar and salt there. Bay leaf and pepper. When the water has boiled, pour in the vinegar and turn off the heat.
7. After pouring the marinade into jars and immediately tighten the lid tightly. Turn it upside down and cover it with a warm blanket.After complete cooling, we move it to a special place for storing preserves.

Bon Appetit!

A simple recipe for salad of cucumbers, cabbage, tomatoes with bell pepper

An interesting, tasty, bright salad for the winter made of cabbage, tomatoes, cucumbers and bell peppers will decorate your table in cold winter. This appetizer is good to serve with potato side dishes, meat dishes.

Ingredients:

• Cabbage - 2 kg.
• Bulgarian pepper - 1 kg.
• Tomatoes - 1 kg.
• Cucumbers - 1 kg.
• Onions - 0.5 kg.
• Sugar - 350 gr.
• Water - 1 liter.
• Vegetable oil - 0.5 l.
• Salt - 4 tbsp. l.
• Vinegar 6% - 350 ml.

Cooking process:

1. We will pre-wash all vegetables, peel if necessary.
2. Finely chop the cabbage, cut the bell pepper (it is better to take sweet red) into thin strips, cut the onion into quarters of rings. Tomatoes - in slices, cucumbers - in circles.
3. We put the vegetable slices in a large saucepan, add sugar, salt, water, vinegar, vegetable oil. Mix well and let stand for a couple of hours.
4. After the time has elapsed, lay out the salad in clean jars, adding brine on top. We put the cans in a large pot of water, cover each with a lid. We sterilize our vegetables for 15-30 minutes, depending on the volume of the cans. The smaller the volume, the less time.
5. After that, we take out the cans, close the lids with a key and let them cool completely at room temperature under a blanket. It is not superfluous to turn them over. Store in a cool, dark place until cold autumn.

Step-by-step recipe for preparing vegetable salad with carrots and onions

Such a salad can be safely written in vitamin potions. Cabbage, cucumbers, tomatoes, carrots and onions are simple, but very informative preservation kit. Delight your loved ones with such a snack.

Ingredients:

• White cabbage - 1.5 kg.
• Carrots - 750 gr.
• Bulb onions - 1 kg.
• Cucumbers - 1 kg.
• Salt - 1 tbsp l.
• Ground black pepper - 1 tsp.
• Tomatoes - 1 kg.
• Garlic - 1 head.
• Apple cider vinegar - 1 tbsp. l.
• Bay leaf - 1 pc.
• Unrefined sunflower oil - 2 tbsp. l.

Cooking process:

1. First, wash all the vegetables.
2. We chop the cabbage medium-sized. Peel the carrots and grate them. Cut the onion into thin half rings. Cut the tomatoes into slices, cucumbers and garlic into slices.
3. Place vegetables in a large bowl and sprinkle with salt and ground black pepper. Mix well and let stand for 15 minutes.
4. We take liter cans and sterilize. Put a bay leaf at the bottom of each. After that we lay the salad and fill it with 2 tablespoons of vegetable oil and 1 tablespoon of vinegar.
5. Cover the jars with lids and put them in a pot of water. Boil for 25 minutes, then close the lids tightly.
6. Turn our salad containers upside down and cover them with a warm blanket. Let cool completely at room temperature. Then take it to the cellar for storage.

Enjoy your meal!

Simple salad of cucumber, cabbage and tomato with cauliflower

Cauliflower in its usual form is a tasteless product for some. Well, if you cook it correctly, in our case, pickle it, you will get that deliciousness. In combination with cucumbers and other vegetables, it will make an excellent salad for the winter.

Ingredients:

• Cauliflower - 800 gr.
• Cucumbers - 300 gr.
• Tomatoes - 300 gr.
• Vinegar 9% - 3 tbsp l.
• Coarse table salt - 2 tbsp. l.
• Sugar - 2 tsp
• Water - 800 gr.

Cooking process:

1. We disassemble the cauliflower into inflorescences. Blanch it for 5 minutes in water to soften it.
2. We wash the cucumbers, cut off the tips and cut into circles. Cut the tomatoes into slices.
3. Put a layer of cauliflower on the bottom of the jar. After - a layer of cucumbers. Lay the tomato slices on top.
4. Now we cook the marinade from water, sugar and salt. Add vinegar. When the marinade boils, pour it over our cucumber and cauliflower salad. After that, pasteurize the salad in jars for about 15 minutes. To do this, put them on the bottom of a saucepan with water and boil over medium heat.
5. Then we close the lids with a key or just screw them on. Turn the containers over and wrap them with a towel or blanket.When the salad has cooled down at room temperature, move it to a special storage area.

Bon Appetit!

Delicious Korean style cabbage with cucumbers for the winter

It would seem that cabbage is a very primitive vegetable, but how many original dishes can be prepared from it! For example, Korean cabbage with cucumbers for the winter. Like? Well, of course you don't know yet. So let's make this extravagant appetizer together.

Ingredients:

• Cabbage - 300 gr.
• Carrots - 1 pc.
• Fresh cucumbers - 2 pcs.
• Salt - 1 tsp
• Sweet pepper - 0.5 pcs.
• Vinegar 9% - 2 tbsp l.
• Seasoning for Korean carrots - 1 tbsp. l.
• Sugar - 1 tbsp. l.
• Vegetable oil - 3 tbsp. l.

Cooking process:

1. We take the cabbage, chop it into small strips. We put it in a saucepan.
2. We wash the bell pepper and remove the stalk and seeds. Peel and wash the carrots. Cut these vegetables into strips and send them to a saucepan with cabbage.
3. Wash and dry the cucumbers. Cut off the ends and cut into small plates. We also send to the pan.
4. Add sugar, salt, butter and seasoning for Korean carrots to vegetables. Mix the ingredients well and let the salad stand for about 3 hours.
5. After the specified time has elapsed, put the pot with vegetables on the fire. Cook for a couple of minutes. Then add the vinegar. We boil the appetizer for another 3-5 minutes.
6. While hot, we spread the Korean cabbage with cucumbers in sterilized jars and close tightly for the winter. We put it upside down and wrap it up with a blanket. After complete cooling, we send it to storage in a cold place.

Bon Appetit!