Assorted vegetables are always a holiday, because the most favorite and delicious vegetables. When you open such a jar in winter, you immediately remember hot summer days and my soul becomes joyful and warm from the memories. Therefore, now is the time to take care of new preparations that will delight you all year long.
What vegetables can be wrapped together? Almost everything. The most common recipe for assorted vegetables includes cucumbers, tomatoes, peppers, garlic and herbs. A popular recipe is with squash, zucchini, peppers and beets. All assorted preparations are beautiful and very tasty, they save a lot of space, and look festive and bright on the table.
You can add several vegetables to one jar. Many people believe that it is best to combine 2-3 products, otherwise the preparations may explode. This is a myth. Jars explode if sterilized improperly and if germs are present.
It is best to choose dense tomatoes, cucumbers, peppers, and cauliflower for assorted preparations. The more beautiful the vegetables, the more vitamin and more useful preparation. As a rule, more cucumbers are added to assorted dishes than other vegetables. Along with the vegetables, the following spices should be added to the jars: garlic, dill, allspice, cloves, bay leaf and hot pepper. Professionals recommend not using cherry, oak and currant leaves when preparing assorted vegetables, as they add crispness to cucumbers, but can turn other vegetables into puree. To ensure that all the assorted vegetables are evenly soaked in brine, it is better to chop them in several places. Salt for assorted preparations should be coarsely ground, not iodized. For multi-product preparations, choose recipes that include vinegar, since citric acid is best used for single-product pickles.
Summer assorted vegetables
Ingredients:
- tomatoes 400 g.
- zucchini 300 g.
- carrots 200 g.
- bell pepper 2 pcs.
- onions 2 pcs.
- garlic 6 cloves
- parsley
for the marinade:
- water 1 l.
- salt 2 tbsp. l.
- sugar 2 tbsp. l.
- vinegar 9% 5 tbsp. l.
- black pepper 8 peas
Cooking method: Rinse vegetables and herbs. Peel and cut the zucchini and tomatoes and carrots into circles. Small tomatoes can be used whole. Cut the onion into 4 parts and then chop, randomly chop the bell pepper. Peel and cut the garlic cloves into slices. Place all the vegetables in sterile jars and sprinkle them with garlic. Add parsley between layers or at the very end. For the marinade, place all ingredients in a saucepan, boil and add vinegar, turn off the heat. Pour the marinade into jars, roll up their lids, cool the jars and store them.
Assorted vegetables with apple cider vinegar
Ingredients:
- tomatoes 1 kg.
- cucumbers 1 kg.
- granulated sugar 100 g.
- salt 40 g.
- tarragon greens 50 g.
- garlic 100 g.
- dill 50 g.
- cauliflower 500 g.
- black peppercorns
- apple cider vinegar 100 ml.
- water 1 l.
Cooking method: It is best to take tomatoes and cucumbers of the same size, not very large and hard. We wash all the vegetables and then chop them. Wash the cauliflower and separate into florets. Peel the garlic.
Tip: to prevent the garlic from turning blue during preservation, you can soak it for 2-3 hours in advance, then remove it from the water and peel it. Wash the greens and chop finely. Add peppercorns to it, add the resulting mixture to the vegetables, add garlic cloves. Prepare the marinade for pouring: bring water to a boil, add salt, sugar, boil for 10 minutes. Then add apple cider vinegar. Place vegetables in prepared jars. Pour boiling marinade, roll up and cool. Store finished jars in a cool place.
Assorted vegetables with herbs
Ingredients:
- cucumbers
- tomatoes
- white cabbage
- carrot
- sweet pepper
- garlic
- onions
- dill and parsley
3 liters of brine jar:
- water 2 l.
- 4 tbsp. l. Sahara
- 2 tbsp. l. salt
- vinegar 9% 0.5 cups
Cooking method: To prepare this assortment you will need small firm tomatoes and cucumbers, cabbage, carrots, peppers, garlic, onions and herbs. Rinse all vegetables and herbs well. Cut the cabbage into slices, cut the peeled carrots into cubes, remove the seeds from the sweet pepper and cut into pieces. Place vegetables and herbs in a 3-liter sterilized jar with bay leaf and black peppercorns. Boil water, pour over vegetables and leave for 10 minutes. Then pour the water back into the pan, add sugar and salt, and boil. Pour the marinade over the assortment, adding vinegar to the jar. Roll up the boiled lids, turn over and wrap.
Assorted marinated platters for the winter
Ingredients:
- cucumbers 15 pcs.
- tomatoes
- small onion heads 15 pcs.
- zucchini 1 pc.
- cauliflower 1 head
- small carrots 6 pcs.
- small beets 6 pcs.
- celery stalk 4 pcs.
for the marinade:
- vinegar 6% 200 ml.
- water 2 l.
- granulated sugar 2/3 cup
- bay leaf 5 pcs.
- cloves 2 buds
- black peppercorns 10 pcs.
Cooking method: Wash the vegetables, peel and cut into pieces. Cut large cucumbers, beets and carrots into pieces. Blanch firm vegetables for 3-4 minutes in boiling water. Divide the vegetable mixture into jars. Boil the marinade and pour it over the vegetables. Sterilize the jars for 12-15 minutes and seal.
Unusual marinated platter
Ingredients:
- zucchini 200 g.
- carrots 200 g.
- cauliflower 200 g.
- apples 200 g.
- pumpkin 200 g.
- sweet pepper 200 g.
- grapes 200 g.
- garlic to taste
for the marinade:
- vinegar 2 cups
- granulated sugar 1.5 cups
- water 2 glasses
- vegetable oil 3/4 cup
- salt 4 tbsp. l.
- bay leaf, black peppercorns to taste
Cooking method: Peel and core vegetables and fruits and cut them into equal slices; remove grapes from the branches. Mix with chopped garlic and pour over hot marinade. Place the cooled mixture in the refrigerator for 3 days. For the marinade, mix vinegar, sugar, water, vegetable oil and salt. Boil the mixture, adding bay leaves and peppercorns.
Assorted vegetables “Health in a jar”
Ingredients:
- carrots 500 g.
- turnip 500 g.
- radish 500 g.
- cucumbers 500 g.
- tomatoes 500 g.
- onions 500 g.
- cauliflower 500 g.
- sweet pepper different colors 500 g.
- squash 500 g.
- zucchini 500 g.
- garlic 3 pcs.
- hot pepper
- parsley root and greens
for 1 l. marinade:
- water 1 l.
- vinegar essence 1 tbsp. l.
- granulated sugar 6 tsp.
- bay leaf 3 pcs.
- cloves 7 pcs.
- hot pepper 6 peas
- allspice 5 pcs.
- salt 4 tsp.
Cooking method: Cut carrots, turnips, radishes into squares with a side of 2 cm and keep in boiling water for 2 minutes. Cut the cucumbers into rings 2 cm thick, small tomatoes cut in half. Cut the onion into rings 5 mm thick, disassemble the garlic into cloves and cut into slices, disassemble the cauliflower into inflorescences. Sweet pepper remove seeds and cut into rings. Cut the squash and zucchini into squares with a side of 2 cm. Place chopped parsley root and greens, a piece of red hot pepper on the bottom of sterilized dry jars, place prepared vegetables in layers, alternating. Fill the contents of the jars with hot marinade to the top. Sterilize liter jars 10 minutes, 2-liter - 20 minutes, 3-liter - 30 minutes. Roll up the jars and turn the lids down. To prepare the marinade, add spices, vinegar essence, sugar, salt to boiling water and boil for 5 minutes.
Marinated platter from Elena Proklova
Ingredients:
- tomatoes
- small cucumbers
- sweet pepper
- basil
- black peppercorns
- coriander
for the marinade:
- 1 liter of water
- apple cider vinegar 100 g.
- granulated sugar 4 tbsp. l.
- salt 2 tbsp. l.
Cooking method: Place basil in the bottom of a sterilized 3-liter jar, then a layer of tomatoes and a layer of small cucumbers. Place a layer of sweet peppers, cut lengthwise, on top and then add basil, peppercorns and coriander. Layering the vegetables in layers, fill the jar to the top and pour over the marinade. Sterilize the jars for 20 minutes. Then close with sterilized lids, turn upside down, wrap and leave until completely cool. For the marinade, mix water, apple cider vinegar, sugar, salt and bring to a boil.
In the summer I want to save as much as possible more vegetables for the winter. The easiest way is to marinate or pickle the gifts of nature in jars, barrels, and pans. The fruits can be covered individually, or you can make an assortment of vegetables for the winter. Soaked in each other’s juice and aroma, the components acquire an unusual taste. Natural preservatives will help maintain crispness and freshness.
Easy to prepare
It is recommended to seal vegetables in three-liter jars. Large fruits will fit in such a container. In order to fit as many different components as possible into a smaller container, small fruits are used. For example, instead of regular tomatoes, take cherry tomatoes or cream. The components can be cut into pieces no thinner than a centimeter.
Conservation rules
Preserving assorted vegetables for the winter is a simple task that even a beginner can do. Vegetables selected are strong, free from blemishes and rot. The marinade is prepared from clean water, salt and a preservative - vinegar solution or lemon juice. Spices are taken to taste. The taste and “longevity” of the product depend on the seasonings. The table shows the options for marinating ingredients.
Table - Basic composition of preservation
Before placing in containers, the proportions of all ingredients are calculated in advance. Vegetables are packed tightly and occupy the entire volume of the container. The brine fills one third of the container. Seasonings are taken at the rate of 6% of the total volume of ingredients, i.e. per kilogram of vegetables - 60 g of spices. You can change the proportions to suit your taste.
Assorted vegetables for the winter: 10 options
Recipes for assorted vegetables for the winter are prepared according to the same algorithm. First, containers and lids are sterilized. You can do this in the microwave or oven. To avoid fussing with sterilization for a long time, it is recommended to scald each container with boiling water before adding the ingredients. Then the vegetables are prepared - washed, dried, peeled, cut. The ingredients are placed in the container in layers: spices, large pieces, small fruits. For beauty, you can alternate vegetables by color. At the very end, the brine is poured in.
Before twisting, some housewives sterilize filled jars, for example, in a large saucepan. You don’t have to do this if the product contains a vinegar solution or other preservative. Hot spices prevent the development of mold and the fermentation process. If the brine contains only salt without acid, it is better to sterilize the container before closing.
"Garden"
Description . The simplest recipe for assorted vegetables in jars for the winter is the “Vegetable Garden” preparation, because... ingredients grow in almost any garden plot. If desired, you can add bell pepper slices instead of chili.
What you will need:
- tomatoes - four pieces;
- cucumbers - four pieces;
- carrots - three pieces;
- onion - three pieces;
- white cabbage - 500 g;
- chili pod;
- head of garlic;
- a bunch of greenery;
- water - 1.2 l;
- salt - a tablespoon;
How to cook
- Wash all vegetables and dry.
- Chop the cabbage into strips or cut into small slices.
- Cut large tomatoes into quarters, prick small fruits at the stem with a toothpick.
- Cut the peeled carrots into centimeter-thick slices.
- Chop the onion into thick rings.
- Boil water and put all the prepared ingredients in boiling water for a couple of minutes.
- Use a slotted spoon to place on a napkin or clean towel.
- Place garlic, chili, spices, herbs, and leaves on the bottom of a sterile container.
- Place dried vegetables on top.
- Salt the remaining liquid and boil.
- Pour into containers, add vinegar solution.
Without sterilization
Description . The easiest preparation without sterilization - cold pickling. It is enough to use filtered water, clean ingredients and containers. When stored in the refrigerator, such a preparation will easily “survive” until winter. Preparation takes no more than an hour.
What you will need:
- dense small tomatoes - six pieces;
- small cucumbers - six pieces;
- sweet pepper - four pieces;
- head of garlic;
- cold water - 1 l;
- a bunch of dill;
- horseradish leaves - two pieces;
- currant or cherry leaves - two pieces;
- sugar - a tablespoon;
- salt - three tablespoons;
- vinegar solution - a tablespoon;
- spices.
How to cook
- Rinse and dry the vegetables thoroughly.
- Pierce the tomatoes at the stem.
- Cut off the ends of the cucumbers.
- Cut the pepper into small slices.
- Place green leaves and half a head of garlic on the bottom.
- Pack the ingredients tightly.
- Sprinkle the spices on top and lay out the remaining garlic.
- Add salt and sugar.
- Pour in water and vinegar.
- Roll it up and put it in the refrigerator.
Another method of harvesting without sterilization is refilling. The components placed in a container are poured with boiling water and left for five minutes. Then the liquid is drained, boiled again and poured into the jars for five minutes. The third time the water is boiled with salt, sugar and spices. As soon as the boiling brine is poured, the jars should be sealed.
Beetroot and beans
Description . Prepared in three liter jar. Green beans can be excluded. Fans of spicy cuisine can add a chili pod.
What you will need:
- carrots - four pieces;
- white cabbage - 500 g;
- young zucchini - 300 g;
- bell pepper - two pieces;
- large onion;
- medium beets - two pieces;
- beans - eight pods;
- garlic - four cloves;
- laurel - two leaves;
- horseradish leaf;
- spices;
- water - 1 l;
- salt - teaspoon;
- sugar - a tablespoon;
- 9% vinegar solution - a tablespoon.
How to cook
- Wash and dry the prepared ingredients.
- Peel the thick-skinned fruits.
- Cut the beets and cabbage into wedges.
- Cut the remaining vegetables into rings.
- Place spices and leaves in a sterile container.
- Place the prepared components.
- Boil water, add sugar and salt.
- When the grains dissolve, pour in the vinegar solution and remove from the stove.
- Pour into a container, cover the neck with a lid.
- Sterilize for a few minutes in a convenient way.
- Roll up, turn over and leave to cool.
The beet juice will color the brine in a couple of days. The longer the preparation sits, the more intensely the vegetables color.
Instant crispy
Description . A crispy version of assorted vegetables with cabbage for the winter can be prepared in a few minutes. Cauliflower inflorescences are used instead of white cabbage.
What you will need:
- small cucumbers - nine pieces;
- cherry - five pieces;
- carrots - two pieces;
- cauliflower - 200 g;
- garlic - three cloves;
- dill umbrella;
- laurel - three leaves;
- cloves - four buds;
- black pepper - three peas;
- water - 600 ml;
- salt - a tablespoon;
- sugar - a tablespoon;
- 9% vinegar solution - a tablespoon.
How to cook
- Rinse and dry the ingredients.
- Cut the peeled carrots into rings.
- Prick the cherry at the stem with a toothpick.
- Place spices, laurel, dill, and garlic cloves in a sterile jar.
- Layer the vegetables tightly.
- Add salt and sugar.
- Add vinegar solution.
- Roll up the jar, turn it over, and leave to cool.
Eggplant, apples, tomato paste
Description . A tasty, spicy assortment can be served as a marinated salad with meat or fish. The amount of ingredients can vary according to taste preferences. You can use pumpkin instead of zucchini.
What you will need:
- zucchini - two pieces;
- eggplants - three pieces;
- tomatoes - 1.5 kg;
- small carrots - five pieces;
- apples - 500 g;
- garlic - five cloves;
- water - 250 ml;
- sugar - three tablespoons;
- vinegar solution - two tablespoons;
- tomato paste - three tablespoons;
- laurel - three leaves;
- cloves - five buds;
- vegetable oil;
- spices.
How to cook
- Rinse all ingredients and dry.
- Core the apples and peel the garlic.
- Pass tomatoes, apple and garlic cloves through a meat grinder.
- Place in a saucepan.
- Peel the carrots and cut them into slices about a centimeter thick.
- Fry with a little oil.
- Place in a saucepan, add tomato paste, sugar, salt.
- Pour in water and stir.
- Boil for 35 minutes over low heat.
- Add a little oil, spices, vinegar solution.
- Dilute the thick mixture with boiling water and simmer for another 15 minutes.
- Cut the zucchini and eggplant into two-centimeter slices.
- Fry in oil and place in sterile jars.
- Pour in the resulting sauce and roll up.
- Store in a cool place after cooling.
With corn
Description . Boiled cobs are used for twisting. The water remaining from cooking is not drained, but is used in cooking. It is important that all storage containers are sterile, because... Corn cobs often cause the lids to swell.
What you will need:
- boiled corn - two cobs;
- dense tomatoes - three pieces;
- cucumber;
- carrot;
- cauliflower - several inflorescences;
- corn broth - 500 ml;
- sugar - a tablespoon;
- salt - teaspoon;
- apple cider vinegar solution - a tablespoon;
- currant - two leaves;
- cherry - three leaves;
- spices.
How to cook
- Place currant and cherry leaves on the bottom of a sterile jar.
- Cut the cob into several pieces about two centimeters thick.
- Peel the carrots and cut into cubes.
- Separate the cabbage into florets.
- Cut the cucumbers into several pieces.
- Use small tomatoes whole, after pricking them at the stem.
- Place all the prepared vegetables on the leaves.
- Sprinkle spices on top.
- Add salt and sugar to the corn broth.
- Cook for a few minutes until the grains are completely dissolved.
- When the mixture boils, turn off the stove, pour in the vinegar solution and pour into the jar.
- Cover with lids and sterilize in any convenient way.
- Twist, turn over and leave to cool.
You can pour the vinegar solution directly into the jar after pouring boiling water. It is not necessary to sterilize; you can immediately tighten it if the workpiece is stored in a cold place.
Fast without preservation
Description . Assorted vegetables without long-term preservation for the winter. You can enjoy pickled vegetables after 12 hours. For convenience, the ingredients are salted in a jar with a screw cap.
What you will need:
- broccoli - two stalks;
- carrot;
- zucchini;
- cucumber - three pieces;
- sweet pepper - two pieces;
- bulb;
- garlic - four cloves;
- water - 500 ml;
- 5% vinegar solution - four tablespoons;
- salt - two teaspoons;
- soy sauce - four tablespoons;
- mustard seeds - two teaspoons;
- dry basil - teaspoon;
- laurel - two pieces.
How to cook
- Wash the ingredients, peel the carrots, garlic, and onions.
- Place garlic cloves, spices, and bay leaves on the bottom of a sterile container.
- Cut all the vegetables into circles.
- Layer in a jar.
- Pour in the sauce, vinegar solution, add salt.
- Boil water and pour into a container.
- Cover the jar and set it to sterilize.
- Screw on the lid, turn over and leave to cool.
Fermented in a barrel
Description . Pickled assorted vegetables for the winter are more useful than those rolled up under an airtight lid. Traditionally, vegetables are fermented in a barrel, but modern cooks can use an enamel pan. No vinegar solution is added to the workpiece. The quantity of ingredients is calculated in accordance with the volume of the container. Take vegetables and fruits to taste.
What you will need:
- watermelon;
- cucumbers;
- bell pepper;
- squash;
- cauliflower;
- apples;
- carrot;
- plums;
- celery;
- parsley;
- garlic;
- water;
- salt - 30 g per liter of water;
- spices.
How to cook
- Wash all ingredients thoroughly, pour boiling water over them, and discard spoiled and damaged fruits.
- Rub the inside of the barrel with garlic or place the cloves on the bottom of the pan.
- Cut large fruits and vegetables into slices, prick small fruits.
- Post it dense layers in a container.
- Place herbs on top and add spices.
- Dissolve in clean water salt and pour into the container, completely covering the ingredients.
- Place a press on top and leave at room temperature.
Vegetable jelly
Description . To prepare an unusual pickled assortment of vegetables for the winter, gelatin is used. The brine does not completely turn into jelly, but becomes thicker. The advantage of the workpiece is that even soft components retain elasticity and do not “creep”. Tomatoes are often marinated in slices this way.
What you will need:
- small tomatoes - six pieces;
- cucumbers - four pieces;
- large onion;
- bell pepper - five pieces;
- garlic - four cloves;
- water - 600 ml;
- salt - a tablespoon;
- sugar - two tablespoons;
- horseradish leaf;
- a bunch of parsley;
- gelatin - 15 g;
- vinegar essence - teaspoon;
- spices.
How to cook
- Soak gelatin according to instructions.
- Wash all ingredients and dry.
- Cut off the ends of the cucumbers and chop the greens.
- Cut large fruits into rings and slices.
- Place leaves, spices, and garlic on the bottom of a sterile jar.
- Sprinkle with herbs and layer the ingredients to fill the container completely.
- Boil water, add sugar and salt.
- Add the swollen gelatin and mix.
- Pour the resulting hot brine over the vegetables.
- Pour the essence into the jar.
- Seal and leave to cool.
Lemon
Description . If you are intolerant to vinegar solution, you can use lemon; it is suitable for preservation and gives the ingredients a sour taste. You can optionally add a variety of vegetables to the preparation - cauliflower, carrots, broccoli, zucchini.
What you will need:
- cucumbers - 500 g;
- tomatoes - 500 g;
- water - 1.5 l;
- garlic - four cloves;
- a bunch of dill;
- citric acid - three teaspoons;
- salt - 30 g;
- sugar - 150 g;
- laurel - two leaves;
- cloves - three buds;
- spices.
How to cook
- Soak the washed cucumbers for two hours.
- Rinse and cut off the tails.
- Wash the tomatoes thoroughly and prick them at the stem.
- Place leaves, dill sprigs, garlic cloves, cloves, and spices to taste on the bottom of a sterile jar.
- Place cucumbers and tomatoes in a container.
- Boil water and pour it inside the container.
- Leave covered for five minutes.
- Drain the liquid, boil it, pour it back into the jar and return it to the pan after a few minutes.
- Add sugar, salt, acid.
- Boil, fill the container up to the neck.
- Roll up the container, turn it over and leave to cool.
When boiling three times, some of the moisture evaporates, so take more water than what goes into the container.
Is it possible to add aspirin?
Some housewives add aspirin to the preparations. Acetylsalicylic acid creates an acidic environment in which microorganisms die, and vegetables remain crisp and elastic. During heat treatment, the medicine breaks down into salicylic (phenolic) and acetic acid. If vinegar is present, carry out chemical reaction there is no point, the result will be the same.
Medicine in a marinade does more harm than good. Phenolic acid is an active substance used as an antipyretic and antimicrobial agent. Acid is toxic in large doses. The permitted dose is 2 g per 1 kg of weight. Constant use preparations with medicine have a bad effect on the liver and kidneys. With prolonged use of phenolic acid, the body becomes resistant to the drug. It is especially not recommended for expectant mothers and children to use “aspirin” preparations.
The medicine can be easily replaced with other means allowed in cooking - lemon juice, vinegar solution, cranberries, lemon juice. Many cooks roll vegetables with salt and sugar, without adding additional preservatives. In a cool place, sterile, sealed preparations stand all winter, and the vegetables remain elastic and salty.
It’s easy to prepare assorted vegetables for the winter to suit your individual taste. Choose your favorite vegetables, combine savory and aromatic spices, add more salt or sugar. Regardless of the components and method of preparation, it is recommended to consume the preparations within one winter.
Prepare ahead for recipe necessary ingredients. As well as the required number of cans and lids. In this recipe I give the proportions of salt, sugar and vinegar essence per 3 liters. jar.
First, prepare the jars and lids. Rinse the jars well enough. It is best to wash them using tea soda. Boil the lids for 3 - 5 minutes. in boiling water.
Rinse all the vegetables thoroughly; peel the ones you need, separate the seeds, cut into suitable slices and place alternately in clean jars.
Add black peppercorns, bay leaves and a few cloves of garlic. Pour 3 tbsp into a 3-liter container. l salt and add 1 tbsp. l vinegar essence. Pour boiling water over everything. To enhance the taste, you can add a spoonful of sugar.
I add beets for color, which makes a beautiful pink brine. Peel the red root vegetable, cut into thin slices and add a few pieces to the jar with the preparations.
Place the cylinder in a suitable container. You can use a regular zinc bucket. Place the container on a thick cloth mat in hot water and bring to a boil. Then reduce the heat and let the workpieces be sterilized for at least 20 - 25 minutes.
Place all the finished cylinders with the lid down on a thick mat and cover with a warm blanket. Leave until completely cool.
The next option is preservation in tomato juice. For this you will need additional tomatoes, salt and sugar.
It is better to sort the tomatoes. Large cylinders will hold larger tomatoes, while liter cylinders can hold smaller vegetables.
Pass the washed tomatoes through a juicer. Boil the juice until the foam disappears. Salt to taste and add granulated sugar. Pour hot juice into a jar of vegetables and also sterilize for about 25 minutes. Vinegar should not be added. Thanks to high content ascorbic acid, the products will have a long shelf life.
Marinated assorted vegetables for the winter are ready! An excellent alternative to fresh salads and a great snack for festive table. Cook for your family and treat your friends!
For such preparations, any vegetables that you like best are suitable. I recommend the small squash. They turn out very tasty and unusually beautiful. You can also optionally add fresh dill or parsley to the marinade. Cook and eat for your health!
Bon appetit everyone!
Pickling and preserving vegetables for the winter is the concern of every housewife in the summer-autumn period. The most experienced and skillful assortment of winter preparations, as a rule, has a rich and varied range. Pickled tomatoes, cucumbers, and assorted vegetables for the winter take pride of place in cellars and pantries. A mixture of salted and pickled vegetables is considered not just delicious snack, but sometimes one of the main dishes at a festive feast.
Pickling and preserving vegetables for the winter is the concern of every housewife in the summer-autumn period
Assorted vegetables for storage can be prepared from a mixture of vegetables, while the most simple recipes This preparation is intended for canning without sterilization.
You will need:
- 800 grams of cabbage;
- 5 medium cucumbers;
- 8 medium ripe tomatoes;
- bulb;
- one carrot;
- 4 cloves of garlic;
- chili pepper to taste;
- 50 grams of salt;
- 80 grams of sugar;
- 2 tablespoons vinegar.
Step-by-step recipe for preparing assorted dishes:
- Prepare 3-liter containers for canning: wash and sterilize.
- The cabbage is cut into large cubes, the carrots are cut into 3-4 parts, the onion is cut in half.
- Place in the container in layers: cabbage, cucumbers, onions, carrots, peppers, tomatoes.
- Pour boiling water over the vegetables, leave for 20 minutes, drain the water, bring to a boil and pour again.
- Dissolve sugar and salt in one and a half liters of water, bring to a boil, add vinegar.
- Pour boiling marinade over assorted vegetables in jars. Roll up and wrap to cool.
Assorted vegetables for the winter (video)
Salted vegetables for the winter
Many craftsmen try to pickle several types of vegetables in one container: in winter, each family member will choose what he likes best.
In salads delicate taste tomatoes always go well with cabbage, zucchini, and bell peppers. Garlic gives the dish richness and special taste.
Salt and sugar are added to improve the taste. Spices give the salad a varied, unique aroma.
Vinegar is added to prevent the appearance of bacteria during long-term storage. It is especially important when using zucchini, cauliflower and white cabbage, which do not contain acid.
The marinade is sweetish, aromatic, pleasant to the taste, moderately spicy marinade can be used as a drink.
It is better to prepare salads for the winter from fresh, just picked vegetables. Dishes must be carefully prepared and sterilized. You can make salads with or without sterilization. The smaller the jar, the faster and better it warms up during sterilization.
Sterilization is one of the ways to store and process vegetables. This the best way, although somewhat more complex compared to drying, salting and fermentation.
The essence of the method is that fresh, chopped vegetables are placed in jars, sterilized (to destroy microbes) and hermetically sealed (to prevent air from passing through).
IN lately When preparing salads for the winter, sterilization is increasingly not used. Salads are made faster, vitamins, taste and appearance of vegetables are better preserved.
Let's look at the most popular recipes for home-canned assorted salads.
How to prepare assorted salad for the winter - 15 varieties
Assorted salad - ripe tomatoes, juicy bell peppers, crispy cucumbers, onions
The salad is not only tasty and aromatic, but very beautiful, colorful with a variety of vegetables. Cucumbers with tomatoes, onions and peppers acquire a new taste and aroma.
Tomatoes add tenderness and special sourness, sugar gives sweetness, spices add aroma. The assortment includes delicious and most affordable fresh products. Eating it is a pleasure!
Ingredients:
- Tomatoes (red ripe) - 3 kg
- Sweet pepper - 1 kg
- Onion - 1 kg
- Cucumbers - 2 kg
- Sugar - 1 tbsp.
- Water - 4 l
- Salt - 6 tbsp. l.
- Bay leaf and peppercorns - to taste
- Table vinegar 9% - 300 ml
- sunflower oil - 1 tbsp. spoon in each jar
Preparation:
Cut vegetables: cucumbers into small circles, onions with peppers into half rings, tomatoes into quarters.
Mix the beautiful and colorful mass in a bowl.
Sterilize jars.
Make a brine - pour the bite into the water, add sugar and salt in the specified amount, add bay leaf, black pepper and other favorite spices to your taste.
Transfer the vegetables to a 9 liter saucepan and add brine. Mix everything.
Divide the mixture into jars. Pour brine into each jar and 1 tbsp. l. refined vegetable oil.
Sterilize the lids and cover the jars with them.
Sterilize the contents of the jars: 800 gram jars - 10 minutes (1.5 liters - 15 minutes).
Seal the jars with lids and turn them over (upside down on the lid). Let them cool and store (preferably in a cool place).
Salad can be a spicy cold appetizer and an excellent addition to boiled or baked potatoes, chicken, and meat dishes.
Assorted winter salad with cauliflower - the queen of vegetables, healthy and unique
Salad with healthy cauliflower, which is not only healthy, but also well absorbed by the body. The salad looks beautiful and can be a decoration for the holiday table.
Ingredients:
- Cauliflower - 100 g
- Tomatoes - 3 pcs.
- Onion - 4 pcs.
- Cucumbers - 3 pcs.
- Carrot
- Sweet pepper - 1 pc.
- Garlic - 3 teeth.
- Dill
- Cloves and bay leaves - 2 pcs each.
- To prepare the marinade:
- Water - 1 l
- Vinegar 9% - 60 ml
- Sugar - 10 g.
- Salt - 20 g.
Preparation:
Divide the cauliflower into florets.
Cut the onion into rings, cut the pepper into “boats”, and carrot into circles.
Rinse the tomatoes and cucumbers thoroughly.
Sterilize the jar.
Place vegetables in jars: dill, bay leaves, whole peeled garlic cloves on the bottom, and the rest of the vegetables on top.
Pour water into a saucepan, add sugar and salt. Bring the resulting solution to a boil and add vinegar.
Pour the marinade over the vegetables, cover the jars with lids and sterilize the vegetables for a moment. 15 min.
Roll up the jars with lids (sterilized) and turn them over (leave them upside down).
After cooling, remove to storage area.
The salad is healthy, beautiful, tender. Tomatoes are wonderful with zucchini and cauliflower, which decorates the salad with its appearance.
Ingredients:
- Cauliflower and zucchini - 0.5 kg each.
- Carrots - 2 pcs.
- Tomatoes - 6 pcs.
- Cucumbers - 5 pcs.
- Onion - 4 pcs.
- Garlic - 9 cloves
- Dill
- Spices: horseradish (leaves), bay leaf 3 pcs., peppercorns
- For the marinade:
- Water - 3 liters
- Sugar and salt - 3 tbsp each. l.
- Vinegar 9% - 180 ml
Preparation:
We also clean the vegetables: zucchini in thick semicircles, peeling and seeds removed, cucumbers in thick circles, carrots in thin circles.
Mode the onion into rings, divide the cauliflower into inflorescences, and leave the tomatoes whole.
We sterilize 3-liter jars.
We put vegetables in layers in jars: put a horseradish leaf, dill umbrellas, 4 cloves of garlic on the bottom.
On top we put onions, carrots, zucchini, cucumbers, cauliflower and tomatoes, which we pierce at the stalk so as not to crack.
Pour boiling water into the jars, cover with lids and let sit for 5 minutes.
Drain the water into a saucepan, boil, pour back into the jars and let stand for 5 minutes.
Again, pour the water into the pan, add sugar, peppercorns (at the rate of 6 pieces per jar), bay leaf (3 pieces per jar), salt.
Bring the marinade to a boil, pour in vinegar.
Pour the hot marinade over the vegetables in the jars, roll them up, turn them upside down and wrap them in a towel.
Leave to cool.
Salad “Assorted Caucasian style” for the winter, vegetables in aromatic marinade
A salad with a delicate and pleasant taste of tomatoes that harmonize perfectly with cabbage and cucumbers. Garlic imparts a pronounced piquant taste and green aroma.
Ingredients:
- Sweet pepper - 1.5 kg.
- Cabbage - 1 kg.
- Sugar - 2 tbsp. l.
- Garlic - 8 teeth.
- Onion - 500 g.
- Sunflower oil-100 ml
- Water - 500 ml.
- Citric acid - 0.5 tsp.
- Apple cider vinegar 6% - 3 tbsp. l.
- Salt - 1 tbsp. l.
- Celery -1 bunch
Preparation:
Pour water into a saucepan, add 3 tbsp. l. vinegar, sugar, salt and mix.
Remove seeds from red pepper and chop.
Place the saucepan on the fire, add pepper, stir.
Cut the remaining vegetables: cucumbers into half circles, tomatoes into medium-sized pieces, onions into thin half rings. Cut the cabbage into small pieces, celery into large pieces.
Add vegetables to the boiling marinade and blanch.
Prepare the jars by sterilizing them, add chopped garlic and peppercorns.
Place peppers, cabbage, tomatoes, cucumbers, onions, celery, removing from the pan.
Pour the boiling filling into the jars, add 2 tablespoons of oil to each jar.
Cover all jars with lids and sterilize 0.8 liters - 20 minutes.
Remove the jars, remove the lids and add 1 tbsp. a spoonful of vinegar and a little citric acid.
Seal the jars and turn them upside down. Then put it in storage (preferably somewhere cool).
Delicious winter salad “Assorted”, healthy, simple and easy to prepare with cabbage and other vegetables
A cold dish is especially wonderful in winter and spring during the period of vitamin deficiency. Grape leaves and dill add flavor to the salad.
Ingredients:
- Cabbage - 500 g.
- Eggplant - 1 pc.
- Carrot - 1 pc.
- Tomatoes - 2 pcs.
- Sweet pepper - 2 pcs.
- Cucumbers - 2 pcs.
- Onion (red)
- Sugar - 2 tbsp. l.
- Vegetable oil - 1/4 tbsp.
- Vinegar 9% - 3 tbsp. l.
- Salt - 1 tbsp. l.
- Grape leaves - 6 pcs.
- Dill
- Spices: bay leaf (3 pcs.), pepper (6 peas), etc. to taste
Preparation:
Cut the eggplant into small pieces and add salt.
Chop the cabbage into thin slices, grate the carrots, and cut the onion into rings. Peel the pepper from the stalk, core, seeds and cut into slices lengthwise, like a cucumber.
Place the chopped vegetables into the pan. Add sugar, butter, salt, spices, vinegar.
Scald the tomatoes with boiling water, peel them, grate them on a coarse grater and add to the vegetables.
Mix everything and leave, covering the pan with a lid, for about an hour.
Cook over low heat for 25 minutes after boiling.
Divide the mixture into jars and close with sterilized lids.
Turn the jars over and wrap them in a blanket. After cooling, after 4-5 hours, place in a cool place.
Salad is an excellent cold appetizer or with meat, fish and for a holiday table.
Assorted salad "Korean-style vegetables for the winter" - a fragrant and appetizing vegetable appetizer
This is a savory, spicy and healthy snack, great addition for main courses. Can be used for lunch and dinner.
Ingredients:
- Eggplants - 1 kg
- Onion and carrot - 1 pc.
- Hot pepper - 1 pc.
- Garlic - 5 teeth.
- Vinegar 9% - 50 ml.
- Spices for Korean carrots, coriander - 1 tsp.
- Sugar - 4 tbsp. l.
- Salt - 1 tbsp. l.
- Vegetable oil - 4 tbsp. l.
Preparation:
Cut the eggplants into thin strips. Place in a bowl, add salt, stir and let stand for about an hour.
Grate the carrots “Korean style”, onions and hot peppers into thin pieces.
Fry the eggplants in a frying pan with heated oil for 10 minutes (until soft).
Combine cooked vegetables and stir.
Add chopped garlic, sugar, salt, spices and vinegar to the mixture.
Mix everything and place in the refrigerator for 6 hours.
Place vegetables in sterilized jars and cover with lids. Sterilize for 30 minutes, roll up and wrap until cool.
After the salad has cooled, store the jars in a cool place.
The salad is tasty, inexpensive - you can use vegetables from your garden.
When making a salad from vegetables grown in the garden, you can use overgrown fragrant, aromatic cucumbers, tomatoes that are not very beautiful in appearance, with minor flaws. Vegetable oil can be added to the salad before use.
Ingredients:
- Tomatoes, cucumbers, bell peppers and onions - as needed (for filling the jar after cutting vegetables).
- For one jar you will need additional ingredients:
- Acetic acid - 1 tbsp. l.
- Salt (coarse salting) - 1 tbsp. l.
- Sugar - 1.5 tbsp. l.
- Water - 1 l
- Pepper (peas) and bay leaves
Preparation:
Place peppercorns and bay leaves on the bottom of the jar.
Lay out sliced vegetables in layers: cucumbers - in small semicircles, tomatoes - not very thin slices, onions and peppers - in half rings.
Place a layer of cucumbers, tomatoes, peppers and onions. The order of layers can be changed.
To prepare the marinade, use water, sugar, salt.
Bring the marinade to a boil, remove from heat and add 1 tablespoon of acetic acid.
Pour the marinade into the jar, cover with a lid and sterilize a 0.5 liter jar for 10 minutes, a liter jar for 15 minutes.
Pay attention to the color of the cucumber. The readiness of the salad can be indicated by their changing color.
Roll up the jars and turn them over. After cooling, take the jars to a cool place.
The salad is very tasty, popular, beautiful with a sweet and sour marinade. Garlic and celery add piquancy to the salad.
Pouring boiling water and vinegar will provide the workpiece with excellent quality and long-term storage without sterilization.
Ingredients:
- Cucumbers and tomatoes - 6 pcs.
- Pepper (Bulgarian) - 2 pcs.
- Zucchini - 1 pc.
- Carrots - 2 pcs.
- Onion - 2 pcs.
- Cauliflower - 200-300 g
- Sugar and salt - 2 tbsp each. l.
- Vinegar - 4 tbsp. l.
- Garlic - 4 teeth.
- Celery, parsley
- You can add green peas.
It is advisable to soak the cucumbers in cold water for about two hours before preparing the salad.
Preparation:
Cut zucchini, carrots, cucumbers, tomatoes and onions into circles.
Cut the pepper into longitudinal slices, divide the cauliflower into inflorescences.
Place parsley, celery, and garlic on the bottom of the jar.
Fill the jars with vegetables and pour boiling water for 10 minutes.
Then drain the water into a saucepan, add sugar and salt.
Bring water to a boil, add vinegar and boil for three minutes.
Pour the marinade into jars with vegetables, roll up the lids on the jars and turn them over.
Cover the jar with a blanket and leave until cool.
The salad is excellent and can also be used for preparing dishes for the holidays.
Thanks to cauliflower, the salad is very healthy and easy to digest.
Ingredients:
- Small tomatoes and cucumbers, young zucchini, cauliflower - 0.5 kg each.
- Sugar - 1 tbsp. l.
- Garlic - 4 cloves
- Pepper - 5 peas
- Vinegar - ¼ cup
- Salt - 2 tbsp. l.
- Cloves and bay leaves - 2 pcs each.
- Water.
Preparation:
Remove the core and seeds from the pepper, cut into strips, and cut the onion into half rings.
Sterilize jars.
Place chopped garlic and spices, onions and peppers into each jar. Add cucumbers, zucchini, tomatoes and cauliflower florets. The jar should be filled with vegetables.
Put sugar, salt and vinegar into the water. Boil and pour hot into jars.
Sterilize jars (time depends on jar capacity).
Roll up the jars, wrap them in a warm blanket, upside down.
Kuban salad can be made from the most simple vegetables. Bright, beautiful canned salad. It contains a lot of useful substances.
Ingredients:
- Cabbage - 1 kg
- Cucumbers - 700 g
- Sweet pepper - 700 g
- Carrots - 500 g
- Tomatoes - 1 kg
- Onion - 500 g
- Hot pepper- 1 pod
- Sugar - 1 tbsp.
- Vegetable oil -2 tbsp. l. per jar
- Vinegar - 1 tbsp. l. per jar
- Salt, bay leaf, peppercorns
- Parsley - 1 bunch
Preparation:
Chop the cabbage into thin, short strips, add 1 tbsp. l. salt and mash the cabbage.
Grate the carrots, cut the pepper into thin strips, and cut the onion into half rings.
Cut the cucumbers into half circles, tomatoes into small pieces, hot peppers and parsley finely.
Place chopped vegetables in a bowl, add sugar and salt.
Sterilize the jars, add bay leaves and peppers, vegetables with salt and sugar.
Add 2 tablespoons of oil to the jars, cover with lids (sterilized), then place them in a saucepan with cold water and heat. Sterilize 700 ml jars. - 20 min. (counting from the boiling point of water).
Open the lids, add 1 tbsp to each jar. vinegar.
Seal the jars, turn them upside down, wrap them in a warm blanket and leave until cool.
Place the assorted jars in a cool, dark place.
Assorted winter salad with tender young zucchini and sweet peppers - tasty, light, healthy
Tender young zucchini goes well with sweet peppers. Sweet and sour marinade is a wonderful drink.
The salad is beautiful and colorful.
Ingredients:
- Young zucchini - 3 kg.
- Sweet pepper - 2 kg.
- Sugar - 4 tbsp. l.
- Vegetable oil - 100 g.
- Pepper - 5 peas
- Bay leaf - 3 pcs.
- Mustard seeds - 2 tbsp. l.
- Vinegar - 50 g.
- Salt - 3 tbsp. l.
- Green
- Water - 1 liter
Preparation:
Chop the zucchini and pepper, removing seeds and cores.
Place them in a bowl and mix.
Sterilize the jars and transfer the vegetables.
Put sugar, salt, spices into the water and pour in oil and vinegar.
Boil the marinade and pour into jars with vegetables. Sterilize the jars and seal them immediately.
Turn the jars over and cover with a warm towel.
Assorted salad for winter - a culinary masterpiece, with jelly instead of the usual marinade
The salad is not quite ordinary. Vegetables in a jar are not in marinade, but in jelly.
Ingredients:
- Tomatoes and cucumbers - 0.5 kg each.
- Bell pepper and onion - 2 pcs.
- Sugar - 5 tbsp. l.
- Gelatin - 1 tbsp. l.
- Garlic - 6 cloves
- Vinegar - 1 tbsp. l.
- Salt - 2 tsp.
- Horseradish and currant leaves - 2 pcs each.
- Pepper - 3 peas
- Parsley
- Water - 1 liter
Preparation:
Cut the cucumbers into small circles, cut the onion into half rings, and cut the pepper into thin strips, peeling the seeds.
Place garlic, spices and herbs in sterilized jars.
Place vegetables in layers in any order.
Dissolve gelatin in water and leave for about 30 minutes.
To prepare the jelly, add sugar and salt to the water.
When the liquid boils, add gelatin and cook for a few seconds.
Fill the jelly jars, pour in the vinegar.
Sterilize the jars and seal them.
The salad is tender, moderately spicy. Eggplant provides it with a number of vitamins and gives it a unique, nutty aroma and pungency.
Only young “blue” ones can be used for blanks. Overripe fruits are not healthy and can even harm the body.
Ingredients:
- Cucumbers - 700 g.
- Eggplants - 1400 g.
- Tomatoes - 1400 g.
- Pepper - 700 g.
- Onion - 300 g.
- Sugar - 90 g.
- Vegetable oil - 2 tbsp. l.
Preparation:
Cut eggplants and cucumbers into cubes.
Gently squeeze the juice from the tomatoes into a saucepan and put on gas.
Cut the onion into rings and add to the boiling juice.
After 5 minutes, add the remaining vegetables and mix the mixture.
Simmer for 20 minutes, stirring (covered).
Add salt, add vegetable oil and simmer for another 5 minutes.
Fill sterilized jars with lettuce.
Cover the jars with sterilized lids and place in a cool place after cooling.
The salad can be a separate dish and great with potatoes, meat, or macaroni and cheese.
Original assorted salad for winter, not quite ordinary - with green beans
The assorted salad is little known, but delicious. It's worth trying it and appreciating its taste. Prejudicial attitudes towards green beans will clearly change.
Ingredients:
- Green beans - 0.5 kg.
- bell pepper- 3 pcs.
- Cabbage - 100 g.
- Carrots - 2 pcs.
- Tomatoes - 3 pcs.
- Garlic - 4 cloves
- Salad onions - 3 pcs.
- Salt - 1 tbsp. l.
- Sugar - 2 tbsp. l.
- Vinegar - 1 tbsp. l.
- Pepper - 8 peas
- Horseradish leaves bay leaf, celery sprigs - 2 pcs.
- Water - 1 liter
Preparation:
Cut carrots into rings, cabbage and peppers into strips, removing seeds. Remove the ends from the beans, cut the garlic and onion into thin slices.
Place all vegetables in a bowl, add herbs.
Put salt, sugar, spices in water and pour vinegar.
Boil the marinade and pour into a container with vegetables. Drain it very quickly and boil again.
Repeat the operation - pour the marinade over the vegetables again and drain it.
Place vegetables in sterilized jars and fill with freshly boiled liquid. Roll up the lids and turn the jars over to cool.
Vegetable salad, beautiful, colorful, light, healthy, rich in vitamins.
Juicy radishes are a storehouse of vitamins and microelements. Corn is high-calorie, environmentally friendly product. It does not absorb harmful substances and is also rich in vitamins and microelements.
Ingredients:
- Green peas - 1 cup
- Corn - 1 cob
- Radishes - 5 pcs.
- Sugar - 1 tbsp. l.
- Vinegar 9% - 2 tbsp. l.
- Salt - 1 tsp.
- Water - 1 liter
- Allspice and black pepper - a pinch
- Dill - 1 bunch
Preparation:
Separate the corn kernels, boil in salted water and drain.
Cut the radishes into slices and pour boiling water over the green peas.
Sterilize the jars and add chopped dill and prepared vegetables.
Add sugar, salt and acid to boiling water.
Remove the marinade from the heat, add pepper and pour it over the vegetables.
Seal the jars immediately.
Wrap in a blanket, cool, transfer to a cold place.