Cabbage Salad for Winter with Bell Pepper
Tasty crunchy snack! Easy to make without sterilizing. Winter cabbage salad in jars with bell pepper, carrot, and onion is quick, keeps well, and you can taste it right away. Bright enough for a festive table.
Updated : 11 February, 2026
Easy
About 1 hour.
Ingredients
2.5 kilograms
Cabbage
0.5 kilograms
Bell pepper
0.5 kilograms
Carrot
0.5 kilograms
Onions
2 tablespoon
Table salt
150 grams
Sugar
250 milliliters
Sunflower oil
250 milliliters
Vinegar 5%
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the necessary ingredients. Regular green/white cabbage works best. If you use peppers of different colors, as I did, the salad will look brighter. It’s best to use coarse or medium table salt - cabbage tastes better with it and keeps longer.
Step 2
Start with the cabbage. Remove any wilted leaves, rinse well under cold running water, and dry on a cotton towel or paper towels. Shred finely with a knife or a food processor, removing the core and any tough leaf ribs. This cut looks appetizing and helps the cabbage pickle faster. Transfer to a deep bowl for easy mixing.
Step 3
Peel the carrots with a knife or vegetable peeler, rinse, and grate on a coarse grater. This way they marinate faster and add a gentle sweetness to the cabbage. Add to the bowl with the cabbage.
Step 4
Peel the onion, rinse, and dice into small cubes. Add to the bowl with the vegetables.
Step 5
Wash the bell peppers, remove the stems, cut them open, remove the seeds and white membranes, and slice into cubes or thin strips. Add to the other vegetables.
Step 6
Add sugar, salt, vegetable oil, and 9% vinegar.
Step 7
Mix the salad thoroughly until the sugar and salt dissolve. Keep mixing until everything is evenly combined and the vegetables release some juice.
Step 8
Pack the salad into clean glass jars and close with lids. Store the salad in the refrigerator. If you plan to keep it longer than 4 months, sterilize the jars and lids first, then seal the jars for long-term storage.
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