Kryat Belotserkovsky salad recipe for canning for the winter. Cabbage salad "Belotserkovsky". Homemade preparations for the winter. Cabbage salad with sweet peppers and carrots

Belotserkovsky salad is a fairly popular preparation for the winter today. Its main ingredient is cabbage. In addition to it, the dish also includes other vegetables, namely onions, carrots and bell peppers.

Belotserkovsky salad recipe

Grocery list:

fresh cabbage – 2.2 kg
carrots – 800g
red bell pepper – 800g
onions – 600g
salt – 50g
table vinegar – 500ml
vegetable oil – 450ml
black peppercorns – 10-20pcs
allspice peas – 10pcs
clove buds – 10 pcs.

Cooking process:

Heads of fresh white cabbage are removed from the top leaves, thoroughly washed under running water and chopped into strips approximately half a centimeter wide.
Then the chopped cabbage is sprinkled with salt.
Red bell pepper, carrots and onions are peeled.
Then the peeled vegetables are washed and dried.
Next, the carrots and peppers are cut into strips, and the onions into half rings.
All prepared vegetables are mixed in one container.
Spices are poured there, table vinegar and super-fried chilled vegetable oil are poured in.
Everything is mixed well.
Clean glass jars treated with steam are filled with vegetable salad mixture, covered with boiled metal lids and placed in a pan of water for sterilization (the bottom of the pan should first be covered with a white rag). You need to sterilize the Belotserkovsky salad within thirty to thirty-five minutes from the moment the water boils.
The finished salad is rolled up.
Then the jars are turned over and placed under a warm blanket until completely cooled.

Details

Thanks to the Belotserkovsky salad, housewives can preserve many vitamins for the winter, which are abundant in the summer, because this salad consists of vegetables that contain many vitamins. The basis of the salad is cabbage, and it is complemented by bell peppers, carrots and other vegetables. The salad is easy to prepare, but in winter it will be a real find. The Belotserkovsky salad will be an excellent appetizer for meat dishes, although you can even eat it on its own.

Belotserkovsky salad with cabbage and bell pepper for the winter

Required ingredients:

cabbage – 7 kg;
bell red pepper – 2.5 kg;
carrots – 2 kg;
onion – 2 kg;
salt -1 tbsp.;
vegetable oil – 1 l;
vinegar 6% – 0.5 l;
peppercorns – 25 pcs.;
cloves – 25 buds;
bay leaf – 25 pcs.

Cooking process:

The cabbage must be washed, removing the top leaves. Then cut the cabbage into two to four pieces and chop into thin strips.

Then peel the carrots and cut them into thin strips. Blanch the chopped carrots for 25 minutes in boiling water. After this, place the carrots in a colander and let the water drain from it.

Meanwhile, peel the onion and cut it into rings, no more than 4 mm thick. Bell peppers must be washed. Then cut the stalk from each pepper and remove the seeds along with the partitions. After rinsing the pepper again, cut it into medium cubes.

Sprinkle the prepared vegetables with a little salt and place in a colander to drain the water. 10 minutes will be enough.

Meanwhile, heat the vegetable oil until it begins to simmer. Let the oil simmer for a couple of minutes and then cool.

Place all vegetables in a bowl, preferably enameled. Sprinkle the vegetables with salt and pour in the vinegar. Mix the vegetables thoroughly.

Wash and sterilize the jars. Place spices at the bottom of each jar and pour in vegetable oil. After this, place the prepared vegetables in jars.

Now the salad needs to be sterilized. Lettuce should be sterilized at 100 degrees. Boil half-liter jars for 20 minutes, and liter jars for 30 minutes.

Then roll up the salad while it’s hot and turn it over. Wrap it up and leave it until it cools completely.

Belotserkovsky cabbage salad with sugar for the winter

Required ingredients:

cabbage – 5 kg;
onion – 1 kg;
bell pepper – 1 kg;
carrots – 1 kg;
vinegar – 250 ml;
salt – 4 tbsp;
sugar – 350 gr.;
vegetable oil – 0.5 l.

Cooking process:

First you need to prepare the vegetables for the salad. Rinse the cabbage and then chop it into thin strips.

When the cabbage preparation process is complete, move on to the carrots. First, peel the carrots, rinse and grate on a coarse grater. The onion also needs to be peeled. Cut the onion into half rings or quarter rings, rinsing them in cold water.

Wash the bell peppers, then cut out the stems with a sharp knife. Remove seeds and membranes from the pepper. Then cut the bell pepper into small strips.

Place all the chopped vegetables in a large bowl or pan. Add salt and sugar, as well as vegetable oil and vinegar.

Mix everything well. Wash the jars thoroughly and sterilize. Do the same with the lids that you will use to close the jars.

Stir the vegetables again and place them in the prepared jars. Sterilize the salad for 15-20 minutes depending on the size of the jars.

When the salad is hot, roll it up tightly with lids. Turn the jars upside down and wrap them up. Leave the salad in this position until it cools completely.

From this amount of ingredients you get 8 liters of ready-made salad.

Published: 10/30/2015
Posted by: FairyDawn
Calories: Not specified
Cooking time: Not specified

I suggest you prepare the Belotserkovsky salad for the winter, just like in the store, the recipe consists of cabbage, carrots, onions and sweet peppers.

I think you have never prepared such a preparation for the winter, so I suggest using my recipe. I also hope that you will like the result in the end.
Well, let’s start studying the list of necessary ingredients for the job right now.

To prepare 20 jars with a capacity of 0.5 liters of Belotserkovsky salad we will need:
- fresh cabbage - 3.3 kg,
- red bell pepper - 1.2 kg,
- carrots - 1.1 kg,
- onions - 760 grams,
- salt - 100 grams,
- vinegar 6% - 250 grams,
- vegetable oil – 450 grams,
- allspice - 10 pcs.,
- cloves - 10 pcs.,
- bay leaf – 10 pcs.

Step-by-step recipe with photos:

For harvesting, we choose mature and firm cabbage. Remove the top leaves. We wash it in cold running water. Let the water drain. Cut it into four parts. Cut out the stalk. Shred the cabbage into thin strips.

Then we select sweet red peppers with thick, fleshy walls. We wash it in running cold water. Let the water drain. Cut into pieces. We cut off the stalks and remove the seeds. Rinse with water again to remove any remaining seeds. Cut the pepper into strips. Soak the carrots in water for 20 minutes. Then we wash it and peel it. Cut off the thin part of the root and the top part with the tops. Rinse and grate the carrots into thin strips. Then place the carrots in boiling water for about 8-10 minutes and immediately cool them in running cold water.

Peel the onions. Cut off the lobe and bottom. Cut into rings about 1 cm thick. Place all chopped vegetables in a large container. Mix them thoroughly and sprinkle with salt (1% salt to the total weight of vegetables). Place the vegetables in a sieve or large colander for 10-15 minutes to drain the liquid. Then put the vegetable mass back into a large container, add vinegar, salt, the rest of the vegetable oil and mix everything.

Let's prepare jars for preservation. Pour 2-3 tablespoons of vegetable oil (preheated to 120 degrees and cooled) into the bottom of prepared dry, clean jars, add bay leaf, pepper and cloves. Place the vegetable mixture into jars. Cover them with lids and place them in a pan with hot water to sterilize. Sterilize jars with a capacity of 0.5 liters for 20 minutes. After this, the jars are hermetically sealed, turned over and cooled.

White cabbage, red pepper, carrots, onion, salt, sugar, vinegar, bay leaf, allspice, sunflower oil.

Sunflower oil in the amount of 220 g is heated to a boil and cooled to 70-90 degrees.
Cabbage in the amount of 1300 g is cleared of outer leaves, cut into four parts, the stalk is removed, washed, allowed to drain and cut into shavings 5 mm wide.
Red salad pepper in the amount of 450 g is washed, the water is allowed to drain, the stalk and testicle are cut out and cut into pieces 1X2, 1X3 cm or circles 0.5 cm wide.
Carrots in the amount of 400 g are washed, the tops and thin roots are removed, the outer skin is peeled with a knife, washed a second time, allowed to drain, cut into thin noodles or grated on a coarse borage grater.
Onions in the amount of 300 g are peeled from the outer jacket, the root lobe is cut off and cut into slices.
Parsley and celery in the amount of 50 g are peeled from thick branches, washed, drained and finely chopped.
Parsley root in an amount of 50 g is peeled from the tops, washed, allowed to drain, peeled with a knife and cut into noodles.

Pour two tablespoons of calcined and cooled sunflower oil into a prepared jar with a capacity of 0.5 liters, place chopped raw vegetables in small even portions, add 0.5 teaspoon of salt, 1 teaspoon of sugar, 2 tablespoons of 5 percent table vinegar to the jar. , 2 grains of bitter and allspice.
The vegetables should be packed tightly. The jars are filled 2 cm below the top of the neck.

Covering with prepared lids, they are kept for an hour, after which they are placed in a pan with water heated to 35 degrees and sterilized: jars with a capacity of 0.5 liters - 60 minutes and jars with a capacity of 1.0 liters - 65 minutes.
The boiling of water during sterilization should not be violent. Cover the pan with a lid - this speeds up the heating of the canned food.
To avoid loss of oil during the sterilization process, it is recommended to press the contents of the jar with a clean spoon every 10 minutes to remove air.
After sterilization, the jars are immediately sealed, the seal quality is checked and air-cooled.
Yield: four 0.5 liter jars.
Cooking season: August - September.
Canned food is used as a ready-made salad and as a side dish for meat dishes.

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Ingredients:

Cabbage - 1300 g;
Salad pepper – 450 g;
Carrots – 400 g;
Onion – 300 g;
Sunflower oil – 220 g;
Parsley and celery greens - 50 g each;
Salt, sugar, vinegar, allspice.

Preparation:

Cabbage cut into 4 parts, peeled and chopped into strips 5-7 mm wide.

Cut the pepper, seeded, into 0.5 cm thick slices.

Cut the carrots into strips. Chop the onion.

Finely chop the parsley along with the root and celery.

Heat the vegetable oil. Pour 2 tbsp into a 0.5 liter jar. cooled sunflower oil and add little by little equal portions of chopped raw vegetables. Put 0.5 tsp in each jar. salt, 0.5-1 tsp. sugar, 0.5-1 tbsp. 5% vinegar, 2 black peppercorns each.

Vegetables must be compacted and should not reach 2 cm from the top of the neck of the jar.

Set the jars aside for 1 hour, covering with lids. Then place the jars in a pan with water heated to 35º, cover with a lid and sterilize 0.5l jars - 60 minutes, 1l - 65 minutes.

To prevent the oil from evaporating during sterilization, it is recommended to press the contents of the jar with a spoon every 10 minutes to remove air.

The ladle spoon wishes you a warm winter and bon appetit!