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Pickled crispy cabbage and juicy tomatoes are a great snack for the winter. Pickled salted vegetables contain a huge amount of sodium and vitamin C. Lack of vitamin C provokes the development of scurvy. Previously, sailors suffered from this disease most often, as they faced a lack of vitamins on long voyages. Now, sauerkraut is included in the diet on every ship. Pickle tomatoes with cabbage for the winter according to our recipe and enrich your body with vitamin C.

Step 1

Sterilize the jars. Put them in the oven for 20 minutes, the temperature inside should be 100-110 °C. Then turn off the oven, let the jars cool inside for a few minutes.

Step 2

Shred the cabbage. Transfer it to a deep plate.

Step 3

Remove the core and seeds from the pepper and chop it. Grate the carrots on a coarse grater. Add the vegetables to the cabbage. Mix.

Step 4

Place dill on the bottom of the jar.

Step 5

Place the tomatoes.

Step 6

Place the chopped vegetable mixture in the jar, then a layer of tomatoes. Repeat the layers.

Step 7

Add salt, sugar, pepper and cloves. Pour boiling water over. Roll up.