Harvesting tomatoes with cabbage for the winter will be a great addition to the main dishes. The canned product has a long shelf life, which allows you to enjoy a delicious salad for a long time. On how to choose the ingredients for the dish and how to pickle vegetables, read below.
Tips for choosing and preparing ingredients
To prepare a delicious dish, you must carefully select its components. Tomatoes should be with a beautiful even skin, without signs of rot, damage by insects and diaper rash, without cracks and deep scratches.
Cabbage is chosen elastic, not cracked, it should not have traces of the life of insects, as well as signs of fungal infections.
Important! Before cooking, vegetables must be thoroughly washed in warm water, and then dried with a cotton towel.
Workpiece Recipes
Preparing canned tomatoes with cabbage is easy, the main thing is to follow the recipe.
Pickled Tomatoes with Cabbage and Sweet Peppers
2 cans of 3 l each 60 min.
Energy value per 100 g:
Chop cabbage into large strips about 5–7 cm long and 3 mm wide. Cut bell pepper into strips of arbitrary length.
At the bottom of a 3-liter jar, put the spices in this order: 4 pcs. allspice and peppercorns, 2 bay leaves, a sprig of dill, on top of all the spices put a leaf of horseradish, cut into 4 parts.
Then lay the vegetables in layers: cabbage, pepper, tomatoes to the top of the jar.
Pour boiling water over the contents of the container and cover. In 20 minutes. pour water into a pan and boil. Add 30 g of salt and 60 g of sugar per 1 liter of liquid.
Pour the resulting marinade into a jar and add 70% acetic acid in an amount of 5 g.
Roll up the can with a rolling key, turn it upside down and set it in a dark place.
Chop cabbage into large strips about 5–7 cm long and 3 mm wide. Cut bell pepper into strips of arbitrary length.
At the bottom of a 3-liter jar, put the spices in this order: 4 pcs. allspice and peppercorns, 2 bay leaves, a sprig of dill, on top of all the spices put a leaf of horseradish, cut into 4 parts.
Then lay the vegetables in layers: cabbage, pepper, tomatoes to the top of the jar.
Pour boiling water over the contents of the container and cover. In 20 minutes. pour water into a pan and boil. Add 30 g of salt and 60 g of sugar per 1 liter of liquid.
Pour the resulting marinade into a jar and add 70% acetic acid in an amount of 5 g.
Roll up the can with a rolling key, turn it upside down and set it in a dark place.Video recipe
Pickled tomatoes with cabbage and bell peppers Video recipe: Pickled tomatoes with cabbage and bell peppers
Did you know? The inhabitants of ancient Rome were engaged in the conservation of wine. The liquid was placed in clay vessels and sealed with resin.
Horseradish Salting
1 can of 3 l60 min.
White cabbage
2 kg
Energy value per 100 g:
- Chop cabbage into 4–5 large pieces, while cutting out the head of cabbage.
- Boil water with salt.
- Put horseradish leaves on the bottom of the container, put all the spices on them.
- Then lay the vegetables in random order and pour hot brine over everything.
- Cover the container with gauze and tightly cover.
- The dish will be cooked for a month, under temperature conditions from + 5 ° C to + 10 ° C.
Salted Tomatoes with Cabbage
1 can of 3 l40 min.
Energy value per 100 g:
- Finely chop the cabbage and carrots or grate.
- Cut pepper and garlic into strips.
- At the bottom of the prepared container put peas, dill, bay leaf.
- Then spread the tomatoes along with the vegetable slices in random order.
- Prepare the brine by boiling water with salt, sugar and vinegar.
- Pour the resulting liquid into the container with the workpiece and roll up the lid.
Did you know? The most ancient conservation - 3 thousand years. She was found in the tomb of Tutankhamun. This is a roast duck in olive oil, placed in a clay vessel and sealed with resin. According to scientists, the product remained edible even after a large number of years.
Pickled Tomatoes with Cabbage
1 can of 3 l45 min.
White cabbage
1 kg
Energy value per 100 g:
- Tomatoes cut into pieces.
- Finely chop the remaining vegetables.
- In a saucepan, mix the slices, cover and leave for 30 minutes, so that the vegetables let the juice flow.
- Add vinegar, spices, salt and sugar to the prepared workpiece.
- Send the resulting mixture to the fire and boil for 15 minutes.
- Transfer the workpiece to a 3-liter container and roll up the lid.
Storage of blanks
You can store finished products for 12 months. Cans with preservation put on the shelves in the kitchen cabinet or placed in the basement. Pickles have a shelf life of 1 to 4 months, depending on the recipe.
Important! It is necessary to store the blanks in a dark place so that direct sunlight does not fall on the surface of the can, otherwise the product will deteriorate.
Following a step-by-step recipe, you can easily prepare tasty canned tomatoes with cabbage. The salad goes well with meat dishes, so it will become indispensable during any family feast.
