How to salt pepper with cabbage

In the classic version salted cabbage only the cabbage itself and salt and pepper are present. More often, carrots are added to it, which gives the dish its taste and color. But there are more original recipes that turn ordinary cabbage into a beautiful and delicious salad. This includes salted cabbage with bell pepper. Below we will see how to properly prepare such a blank.

Why salted cabbage is useful

Oddly enough, pickled cabbage retains its beneficial properties much longer than fresh vegetable. Such a workpiece contains a large amount of minerals (zinc, iron, phosphorus and calcium). It helps fight stress and boosts immunity. In addition, this snack has a positive effect on the intestines, normalizing its microflora.

The fiber contained in the preparation improves digestion. In addition, salted cabbage helps reduce blood cholesterol levels and fights various bacteria. I am very glad that the workpiece can store all these useful properties for 6 months, and in some cases even longer.

Salting cabbage with pepper for the winter

This recipe can be used to make a full-fledged salad. This is not only a delicious appetizer, but also an incredibly quick and easy dish to prepare. The amount of vegetables given in the recipe is calculated for a three-liter jar.

Ingredients:

• fresh cabbage (white cabbage) - 2.5 kilograms;
• sweet peppers of any color - 500 grams;
• carrots - 500 grams;
• onions (onions) - 500 grams;
• granulated sugar - 3.5 tablespoons;
• table salt - 2 tablespoons;
• vegetable oil - 1 glass;
• table vinegar 9% - 50 milliliters.

The process of preparing a blank for the winter is as follows:

1. The cabbage must be washed and the upper yellowed and damaged leaves must be removed. Then it is cut into several pieces and finely chopped. After that, the cabbage is salted and rubbed well with your hands until the juice appears.
2. Fresh carrots are peeled, washed and grated.
3. The core and stalk are removed from the pepper. Then it is cut into thin strips.
4. Peel the onion and cut into thin half rings.
5. Now all prepared vegetables need to be combined and mixed with sugar and vegetable oil. Separately mix 100 milliliters of cold boiled water with table vinegar. This solution is poured into the cabbage and mixed well.
6. Further, the finished salad is transferred to one three-liter jar or to several smaller containers. Each layer of vegetables must be tamped tightly by hand. The containers are closed with plastic lids.
7. You can store the salad in the cellar or refrigerator. The workpiece is considered ready in a few days when more juice is released.

Salted cabbage with Bulgarian pepper "Provencal"

Many housewives love this recipe because the salad can be eaten within 5 hours after preparation. This appetizer turns out to be incredibly juicy and crunchy, and the pepper and other ingredients give the salad a special flavor. From this amount of ingredients, a little more than three liters of cabbage is obtained.

Components:

• fresh cabbage - 2 kilograms;
• sweet bell pepper - 600 grams;
• carrots - 500 grams;
• allspice peas - 10 pieces;
• bay leaf - 6 pieces;
• vegetable oil (refined) - 1 glass;
• apple cider vinegar 4% - 500 milliliters;
• granulated sugar - 1.5 cups;
• water - 300 milliliters;
• salt - 4 tablespoons.

Salad preparation:

1. White cabbage is washed, damaged leaves are removed and finely chopped or chopped. It is then placed in a large enamel bowl or saucepan.
2. After that, peel and rub the carrots. It is also transferred to a bowl of cabbage.
3. Rinse the bell pepper under running water, remove the stalk and core with seeds. Next, cut the pepper into strips. The method of cutting does not really matter, so you can cut the vegetable even in half rings. We send the pepper to a container with vegetables.
   
4. Further, all the possessed must be thoroughly mixed, rubbing the cabbage with your hands a little.
5. Then allspice and bay leaf are added to the mass. The salad is stirred again and left to let the juice stand out.
6. In the meantime, you can start preparing the marinade. To do this, the prepared water is brought to a boil, sugar and salt are poured into it and stirred until completely dissolved. Then vinegar is poured into the container and the pan is removed from the heat. The contents are immediately poured into a container with chopped vegetables.
7. After that, the container is covered with a lid, and something heavy must be put on top. In this case, the marinade should protrude outward, completely covering the vegetables.
8. In this form, the salad should stand for at least 5 hours, after which the vegetables are transferred to a jar and covered with a lid.

Cauliflower with pepper for the winter

For the winter, not only ordinary white cabbage is pickled, but also cauliflower. This appetizer is perfect for a festive table. Almost everyone cooks sauerkraut and pickled cabbage, but not everyone cooks cauliflower. Thus, you can surprise and please your family and friends.

Required Ingredients:

• cauliflower - 1 kilogram;
• sweet bell pepper - 2 pieces;
• carrots - 1 piece;
• 1 bunch of dill and 1 bunch of parsley;
• garlic - 5 cloves;
• granulated sugar - 1.5 cups;
• table salt - 1 tablespoon;
• water - 3 glasses;
• table vinegar 9% - 2/3 cup.

The salad is prepared as follows:

1. The cabbage is washed, all leaves are removed and divided into separate small inflorescences. They are laid out on a paper towel so that the glass has excess moisture.
   
2. Then proceed to the bell pepper. All seeds and stalk are removed from it. Then the vegetable is cut into thin strips.
3. Pre-washed and peeled carrots are grated.
4. Prepared greens are washed and cut into small pieces with a knife.
5. The garlic cloves are peeled. You do not need to cut it.
6. Now that all the ingredients are prepared, you can put them in the jar. The first will be cauliflower, pepper, grated carrots, parsley, dill and a few cloves of garlic are placed on top in turn. The vegetables are laid out in this order until the jar is full.
7. Next, prepare the marinade. Pour salt and sugar into the prepared water. Put the mixture on fire and bring everything to a boil. Then turn off the fire and pour the required amount of vinegar into the marinade.
8. Vegetables are immediately poured with hot marinade. When the contents have cooled, the jar will need to be closed with a lid and taken to a cold place for further storage.

Conclusion

From year to year, even the most delicious sauerkraut will become boring. Why not experiment by adding other vegetables to the preparation for the winter. Pepper and cabbage go well with each other. It gives the salad a more refined, sweetish flavor. Salting cabbage with pepper is quite simple. Cutting vegetables takes the most time in this process. Then you need to prepare the brine and just pour the chopped salad over it. You don't need any expensive ingredients for this. The salad is prepared from products that we constantly use in the kitchen. In winter, when fresh vegetables are so lacking, such a preparation will be sold the fastest. Be sure to please your loved ones with similar pickles.

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