Canned tomatoes and cabbage in jars for the winter, recipes, photos

Tomatoes and cabbage in jars are a very tasty winter preparation that will be an excellent addition to meat, mashed potatoes, and crumbly porridges. Cabbage with tomatoes remains crispy, imbued with the aromas and taste of the marinade, tomatoes also benefit from this proximity. In combination with aromatic unrefined sunflower oil and fresh onions, tomatoes and cabbage will be a wonderful independent dish. So, tomatoes and cabbage are in jars for the winter.

The taste of canned vegetables in a jar largely depends on the accompanying products, their quality and the composition of the marinade. Carrots and bell peppers will add additional sweetness to pickled tomatoes; cabbage also improves its quality next to these vegetables. You can’t do a marinade without aromatic herbs and southern spices. For cooking, pickling varieties of tomatoes and late winter types of cabbage are chosen.

In brine under iron lids

When choosing lids for jars for this recipe, you should take into account that crimped tin lids without additional coating will very quickly begin to oxidize when in contact with an acidic environment. The coating on the lids must be present on the outer and inner surfaces. Then the preserved jars can be stored in a cold room with high humidity. The materials used in the varnish on lids produced in accordance with state standards are environmentally friendly.

Preparing vegetables

A winter vegetable preparation is prepared from medium-sized tomato fruits. They can have a round, elongated plum-shaped, rounded-flat shape. Choose winter white cabbage, with the leaves tightly attached to the stalk. The stalks are removed from the tomatoes, the cabbage is cleared of superficial, limp and contaminated leaves, and compacted areas are cut out. Products are washed. The tomatoes are placed in a colander and left for a while so that the water drains from them and they have time to dry. The cabbage is divided into individual leaves, they are folded into low columns, and cut into squares the size of the tomatoes.

Selection and preparation of jars

Banks are chosen depending on which family the preparations are intended for. For a large family, use 2-3 liter jars. In this case, the products can be eaten in one or two meals. For a family of 2 people, it is better to use 1 liter jars, 1.5 liter jars, so that the rest of the food does not need to be stored in the refrigerator, although the brine in this recipe will not allow the vegetables to spoil in the cold within 3-4 days. The selected jars are checked for chips on the neck, cracks and bubbles on the side surfaces, washed and sterilized along with the lids.

How to sterilize jars in an electric oven

Simple recipe

Ingredients: tomatoes - 2 kg, cabbage - 1 kg, medium-sized carrots - 2 pcs., garlic - 4 cloves, dill - 4 sprigs, sweet peas - 6 pcs., bay leaf - 4 pcs., blackcurrant and cherry leaves - 4 pcs.

Marinade: based on 1.5 boiling water - 2 tbsp. sugar, 1 tbsp. with a heap of salt, 2 tbsp. food table vinegar 9%.

Method of preparation: Place pouring water on the fire and begin to fill the jar. Place 2 cloves of garlic, half the amount of pepper, dill, laurel leaves, currants and cherries on the bottom. Next, lay the first row of tomatoes, a layer of cabbage squares, then again tomatoes, cabbage, remaining seasonings, and garlic.

Pour boiling water in and cover with lids. After 15 minutes, pour the water into the pan, add salt, sugar, and vinegar. After boiling, pour the marinade over the steamed vegetables. The jars must be hermetically sealed with lids, turned over, and left warm for a day.

Tomatoes in their own juice without vinegar: recipes for the winter

Stuffed tomatoes per day

Ingredients:

cream tomatoes – 2 kg;
mixed greens (dill, parsley, basil, cilantro and celery);
garlic – 1 large head;

For the marinade:

table or apple vinegar – 80 g;
bay leaf – 2 pcs.;
allspice – 10 peas;
hot pepper – 5 pods;
coriander seeds – 2-3 pinches;
cloves – 4 buds;
salt – 2 heaped tablespoons;
sugar – 3 tablespoons (can be replaced with honey).

Peel the garlic and chop finely with a knife.

Wash the greens and chop finely. Combine the crushed ingredients and mix well.

Wash the tomatoes and make a longitudinal cut in each fruit. Coat the inside of each vegetable with the filling.

Place a saucepan on the stove, pour in water, add all ingredients except honey. Boil the prepared marinade, cool slightly, add honey, stir and pour it over the tomatoes.

Cover the workpieces with nylon lids, leave them warm for a day, and then transfer them to storage in the refrigerator.

You can try stuffed tomatoes the very next day after preparation.

We suggest you read: How to plant and grow cucumbers Chinese snakes

With aspirin

This recipe has a long history. The taste of canned vegetables with aspirin is called amazing and unsurpassed. Back in the mid-twentieth century, this drug was a very popular preservative; it is still used today, but it is taken into account that preparations with aspirin can be harmful to people who have an individual intolerance to this drug.

In addition, lovers of canned homemade preparations with the addition of acetylsalicylic acid may experience complications with the functioning of the stomach. Although many do not associate their painful sensations with the fact that they ate very tasty pickled vegetables, where the housewife put 1-2 aspirin tablets during preparation in the fall.

Recipe

The calculation of the marinade is made for 1.5 liters of water: salt - 1 tbsp, sugar - 2 tbsp, vinegar 9% - 50 ml, aspirin - 2 tablets of 100 mg.

The quantity and composition of the products corresponds to the previous recipe; the method of preparation can also vary; the form of shredded cabbage can be cut into long strips or into small pieces. The difference between the two recipes is in the composition and amount of acid: the previous recipe uses only vinegar. In this recipe, aspirin is added at the same time as vinegar.

Korean tomatoes are the most delicious recipe for the winter

Let's ferment simply and deliciously

The easiest way to prepare tomatoes and cabbage is to ferment the vegetables and preserve them in jars. If only one ingredient is used in the recipe as a preservative - rock salt without additives, then the fermentation process will begin in the vegetables. Some time after the end of the fermentation stage (fermentation), lactic acid bacteria useful for the functioning of the gastrointestinal tract will appear in vegetables.

Sour vegetables should not be consumed only by those people who have a predisposition to gastritis, with chronic diseases of the liver, kidneys, pancreas, and gall bladder. They will only benefit the rest. For men, they will retain their virility until old age.

Recipe

Vegetables are taken in equal quantities. For 1 liter of water you need 50 g of salt; garlic, herbs, and laurel leaves are added as desired, but it is the seasonings that give pickled vegetables their taste. Horseradish root and stems of Caucasian tarragon will add an unusually pleasant flavor to the vegetables. Use cooled boiled water, dilute salt in it, fill the jars, and cover with plastic lids.

When the fermentation process begins, brine will begin to release from under the lids. You need to be prepared for this moment - you need to place containers under the jars where the brine will drain. Very simply prepared tomatoes with cabbage with brine are stored in the cold.

Tomatoes for the winter: recipes for 1 liter jar

Tips for selecting and preparing ingredients

To prepare a delicious dish, you need to carefully select its ingredients. Tomatoes should have beautiful, smooth skin, no signs of rot, insect damage or diaper rash, no cracks or deep scratches.

Choose cabbage that is elastic, not cracked, and should not show signs of insect activity or signs of fungal infections.

Important! Before cooking, vegetables must be thoroughly rinsed in warm water and then dried with a cotton towel.

Marinated tomatoes slices

Dense, thick-skinned, large-fruited tomatoes of late ripening are suitable for cooking according to a recipe that uses not only chopped cabbage, but also tomatoes cut into pieces. Tomatoes must not be overripe so that their parts do not lose their shape when heated.

Recipe

Ingredients: 1 kg of cabbage, 1 kg of tomatoes, 200 g of white onions, aromatic herbs, dry spices according to your own taste preferences. For pouring - ½ cup sugar, vinegar - 200 ml, 40 g salt.

Method of preparation: chop the cabbage, cut the onion into half rings up to 2 mm thick, and cut the tomatoes into large pieces. All vegetables are mixed in one container suitable for cooking over a fire, sprinkled with salt, covered with a lid and left for 30 minutes so that the juice begins to release from them. Add sugar and vinegar, bring to a boil over low heat, let simmer for 5 minutes. The mixture is poured into jars, rolled up, sterilized in a water bath (at the rate of 1 liter jar - 10 minutes), and stored in the cold.

Korean zucchini: the most delicious recipe for the winter

Cauliflower with tomatoes for the winter

Such an interesting dish will become a trump card on any holiday table, attracting all guests with its delicious aroma. This version of a tasty and healthy winter twist in jars will pleasantly surprise everyone who tries this culinary masterpiece.

List of ingredients:

500 g tomatoes;
300 g cauliflower;
1 sweet pepper;
3 cloves of garlic;
3 tbsp. l. vinegar;
110 g sugar;
35 g salt;
5 peppercorns;
5 carnations;
greenery.

Recipe preparation process:

Separate the cabbage inflorescence and pour in a brine made from water and vinegar.
Decorate the bottom of the jar with herbs and garlic.
Chop the pepper into slices and pierce the tomatoes with a toothpick.
Fill the jar with layers of prepared vegetables.
Mix water with all the spices, boil and combine with the contents of the container.
Close using the lid and wait until it cools completely.

With pepper

The taste of winter preparations prepared by cooks according to the same recipes most often differs. Flavors vary due to the use of dry or fresh herbs, different types of starting products, and the amount of seasonings. In the recipe for pickled tomatoes with cabbage and peppers, it is important to use large-fruited, juicy peppers. For those who like to feel a little heat in the marinade, add a small amount of green hot pepper.

Recipe

Product composition:

cabbage - 2 kg,
sweet pepper - 0.5 kg,
tomatoes - 2 kg,
horseradish leaves - 2 pcs.
bay leaf - 4 pcs,
hot pepper to taste,
allspice - 8 pcs.

Marinade:

4 liters of water,
240 g sugar,
120 g salt,
vinegar essence 70% -10 g.

Cabbage and peppers are cut into strips of arbitrary shape and length. Together with tomatoes and seasonings, they are placed in jars and blanched with boiling water. The marinade is prepared separately and poured into jars of vegetables immediately after the hot water has been drained from them.

Hermetically sealed jars should remain under a warm shelter for 24 hours. They should cool gradually. Tomatoes with cabbage and peppers in jars can be stored for more than a year if the air temperature around them is reduced to +7..+10°C and the lids are not damaged by corrosion.

Cabbage for the winter in a jar: delicious recipes

Principles of canning and pickling tomatoes and cabbage

Preparing such a dish for the winter is much more pleasant than chopping a head of cabbage for a long time and grinding it with carrots. To prepare this appetizer deliciously, you need to study several recommendations from experienced housewives:

To enhance the taste and aroma of the dish, you can add ingredients such as carrots, garlic, various spices and herbs to the jar. The spiciness, acidity and sweetness of the snack will depend on the amount of these components.
You can chop the cabbage, but it takes longer, so it would be better to just cut it into large pieces. It is better to leave the tomatoes whole if they are small, or cut them into slices or rings.
For variety, you should use different varieties of crops: white cabbage, cauliflower, red cabbage, Brussels sprouts, kohlrabi.
You can marinate either hot or cold. If you pour hot marinade into a jar, then after closing it you need to turn it over and let it cool completely before sending it to a special storage room.

Armed with useful tips, you can prepare truly exquisite preserves that will become a worthy source of pride for any housewife.

Layers

Layered tomatoes and chopped cabbage can be canned in any recipe for these foods. An interesting and beautiful option would be a winter preparation of tomatoes in the form of barrels filled with a vegetable mixture and topped with shredded cabbage. Such tomatoes and cabbage can be pickled in jars with the addition of vinegar or citric acid, or fermented in a large container under pressure.

For preparations for a large family, use 5 kg of cabbage, 5 kg of tomatoes, 1 kg of carrots, 1 kg of onions, 200 g of garlic, spices to taste. The filling is made from a mixture of finely chopped cabbage, grated carrots and finely chopped onions and garlic. To ferment foods, 200 g of table non-iodized rock salt is enough. For the marinade, use the classic recipe for pickled tomatoes with cabbage: for 1.5 liters of water - 2 tbsp. sugar, 2 tbsp. salt without a slide, 2 tbsp. vinegar 9% (vinegar can be replaced with citric acid - 1/2 tsp). Blanch with boiling water (keep the vegetables in hot water for about 15 minutes) and pour in the marinade. The jars should cool slowly, upside down.

Natalia

Author

Ask a Question

The tradition of preparing pickled vegetables came to our country back in the 20th century. Since then, a huge selection of canned vegetables made on an industrial scale has appeared on store shelves, but preparations made by the hands of housewives still stand in pantries and cellars because they have a unique taste and beautiful appearance. Health to you and your loved ones!

Barrel tomatoes in a bucket

horseradish - 10 medium sheets;
tomatoes – 18-20 kg;
salt – 60 g (3 tablespoons) per 1 liter of water;
garlic – 1 large head;
black currant leaves – 25 pcs.;
cherry leaves – 25 pcs.;
dill umbrellas – 10 pcs. (pharmaceutical dill seeds – 50 g);
hot pepper – 1-2 pods;
tarragon - 8-10 shoots with leaves;
purified water – 15 liters.

First you need to prepare the container for pickling - rinse it thoroughly and dry it. Then wash all the vegetables, herbs, and peel the garlic.

According to this recipe, vegetables are added in layers - vegetables-spices-vegetables. Horseradish leaves are placed at the very bottom, then herbs, spices and tomatoes on top. It is better to place large tomatoes on the bottom, and fill the voids between them with small vegetables.

When you reach the very top, leave a little free space so that the tomatoes are completely in the marinade and can be covered with a lid. The last layer of vegetables should be covered with horseradish leaves.

All that's left to do is make the brine and pour it over the vegetables. Dilute salt in water in the ratio indicated in the recipe and pour the brine over the tomatoes. For a thirty-liter container you will need at least fifteen liters of ready-made brine.

Cover the top of the pickle with a clean gauze cloth, then place a plate on top and transfer the pickle to a cool place for fermentation.

After a couple of weeks, you can taste delicious, salty tomatoes with garlic and pepper.

Tomatoes in a barrel for the winter are a classic pickling method. In this case, the best conditions for fermentation are created, and the tree gives the tomatoes a unique taste and aroma. Salting tomatoes in a barrel is no more difficult than in any other container - the only difference is in volume.

Advice! For harvesting, only barrels made of hardwood are chosen.

You will need for a twenty-liter barrel:

16-20 kg of tomatoes;
cherry, oak, currant and grape leaves - 20-30 pcs.;
dill umbrellas with stems – 15 pcs.;
4 garlic heads;
2 large horseradish roots and 4 leaves;
parsley sprigs – 3-4 pcs.;
2-3 chili peppers.

Dilute 1.5 kg of salt per 20 liters of water.

Advice! Ideally, you need spring water; if this is not available, use boiled water.

Salting:

Cover the bottom of the barrel with dill leaves. Layer every 2 layers of tomatoes with garlic, pieces of horseradish root and chili pepper.
There should be herbs on top.
Tomatoes drenched in brine are covered with gauze and a weight.
After 5 days of fermentation, the tomatoes in the barrel are placed in the cold.

tomatoes;