Greetings to everyone who loves preparing vegetables for the winter! It seems that canned assorted vegetables are not easy to prepare, but according to my photo recipe you will be surprised how easy it is, and most importantly, the result delicious dish it turns out! How nice it is to open a jar of vegetables in winter, remember summer and get some vitamins!
Canned assorted vegetables
The end of summer is the time for various preparations for the winter. Of course, it’s good when the vegetables for canning grow in your own summer cottage. But if it is not possible to harvest your own harvest, then you can always buy vegetables in the store. The secret to delicious preparations is proper preservation. There are a great many ways to preserve vegetables. Every housewife has her own constant secret on how to make winter preparations tasty.
Canned assorted vegetables recipe
List of ingredients
In order to preserve assorted vegetables for the winter you will need (for 2- liter jar):
- cucumbers;
- tomatoes;
- bell pepper;
- carrot;
- onions;
- garlic;
- horseradish leaf – 1 pc.;
- dill umbrella – 3 pcs.;
- currant leaf – 3 pcs.;
- salt - 1 table. spoon;
- sugar - 1 table. spoon;
- vinegar essence 70% – 1 table. spoon.
Canned assorted vegetables: products
How to cook canned assorted vegetables
Vegetables can be absolutely anything, it’s all about your taste preferences. Something can be removed, something can be added.
All vegetables should be washed well. Cut carrots and onions into rings. Remove seeds from bell peppers and cut into slices.
Prepare the canning jar in advance by washing it thoroughly. It is not necessary to sterilize it, since in the future it will be filled with boiling water. Place a folded horseradish leaf at the bottom of the jar. Horseradish adds just the right amount of crunch to canned vegetables.
Then currant leaves. Currants will give the entire preservation a slightly spicy flavor.
Then dill umbrellas. Thanks to the dill, the preparation will be aromatic.
Start laying vegetables at the bottom of the “pillow” of vegetables. First it will be garlic. It is not necessary to cut it.
Then carrot slices.
Next come the cucumbers. They should be small and the same size.
Then a layer of bell pepper slices.
Next, place onion rings along the walls of the jar. Place tomatoes on top of all vegetables. It is desirable that they are strong.
When the vegetables are all in the jar, you can start preserving them. First you need to fill the jar with boiling water.
Cover the jar with a lid and leave it like that for 20 minutes.
Then drain this water completely; we won’t need it anymore. Pour salt and sugar into a jar of vegetables.
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 assorted vegetables They prepare for the winter using 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 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 add a variety of vegetables to the preparation if desired - 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.
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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 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 vegetable platter
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. Peel the sweet pepper from 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 for 10 minutes, 2 liter jars for 20 minutes, 3 liter jars for 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.
I suggest preparing a very tasty assortment of vegetables for the winter. This preparation will always find application for both everyday and festive tables.
It often happens that some people prefer tomatoes, others prefer cucumbers or peppers. Having served an assortment of vegetables on the table, you can be sure that everyone will choose for themselves what they love most. The calculation of spices is given for 1 jar with a volume of 3 liters. The amount of vegetables is arbitrary, you can add something more, something less.
Before preparing assorted vegetables for the winter, let’s prepare the dishes. Wash the jars well with hot water and pour boiling water over them. Place a dill umbrella, a sprig of parsley, a bay leaf, cloves, a ring of hot pepper and garlic on the bottom.
Wash all the vegetables, cut the cucumbers on both sides, cut the zucchini into slices, remove the seeds from the pepper and cut into strips. Then place small cucumbers on top - 5-7 pieces.
Boil water and fill the jars with vegetables. Cover with lids and leave for 20 minutes. Then pour the water into the pan, bring it to a boil again and pour it in a second time, also for 20 minutes.
Add salt, sugar and vinegar to the jars. Pour the water back into the pan, add allspice, bring to a boil and simmer for 3 minutes. Pour in the vegetables and immediately roll up.
We turn the jars with assorted vegetables prepared for the winter over and place them under a “fur coat” until they cool completely.
Have fun and delicious preparations!
You'll want to serve as many different preparations as possible to the table. Show off your harvest a little (and why not), surprise guests, or maybe just eat delicious food. Here, such a preparation as an assortment of tomatoes and cucumbers is just right. A universal thing, I'll tell you.
Below I will share my secrets and tips on how to preserve unusual and very tasty assorted tomatoes and cucumbers for the winter. in different ways and I'll tell you what you need for this.
A few days earlier, I told you how to cook deliciously and quickly using fresh vegetables from the garden. You can find recipes for their preparation on the website. Now we’ll talk about the most famous summer crops - tomatoes and cucumbers, as well as recipes for cooking delicious snacks of these vegetables for the winter.
Let's get started!
Classic recipe for assorted tomatoes and cucumbers for the winter with dill and garlic
Here we will preserve only two products, such an assortment without additives, but of course with spices. It's very tasty, believe me!
You should take for the preparation:
- The cucumbers are ripe, but the tomatoes are strong and without damage, enough for a 3-liter jar (you can take more of some fruits, less of some, or put the products in equal parts).
- 1.5 liters of water for every three-liter jar.
- 2 tbsp. l. salt.
- 4 spoons of sugar.
- 20 ml. table vinegar.
- 2 dill tops (umbrellas).
- Peppercorns (to taste, usually 5-6 pieces are enough for a jar).
- 2-3 cloves of garlic.
- 2-3 bay leaves.
It is best to take cucumbers and assorted tomatoes of small size and with a dense consistency, overripe and rotten products in in this case won't do.
Actions step by step:
1. Rinse all containers under water and soda, and then sterilize them in a convenient way; both sterilization over steam and in the microwave or oven are suitable.
2. The lids that will be used for the preparation must be new, plus they must first be boiled for 5 minutes.
3. Wash the tomatoes and cucumbers, and cut off the ends of each fruit on both sides.
4. Fill clean, sterile containers with prepared fruits, compacting the ingredients as tightly as possible.
5. Boil the specified amount of water, pour boiling water into the jar, without covering, let stand for about fifteen minutes.
6. Drain the water into a saucepan, add all the ingredients required for preparing the marinade according to the list, stir, and let the brine boil again.
7. Pour the boiled marinade back into the jar and now seal it properly, turn it over onto the lids, cover it with any blanket and leave it in the room to cool for a day. After such procedures, the seals can be opened and put away in any place convenient for you for storage in the winter.
Assorted vegetables in marinade with tomatoes, cucumbers and zucchini
As, I think, in any dacha or vegetable garden, the zucchini harvest is always a success. This is an unpretentious culture, and that’s good. So we’ll add it to jars with assorted tomatoes and cucumbers. A little sweet taste that the zucchini will give will not hurt, but will only give our preparation a certain taste.
For the marinade we take (calculation for three three-liter containers):
- Water – 5 liters.
- Salt and sugar in equal quantities - 30 grams each.
- Table vinegar without flavors (9%) – 150 ml.
For pickling:
- Cucumbers and tomatoes 2.5 kg each.
- 2-3 small zucchini, can be replaced with squash.
- 3 onions.
- An umbrella of dill in each container.
- 6 bay leaves.
- 3 peppercorns for each container, 9 in total.
- 2 peas of allspice, 6 in total.
- 6 dry clove buds.
How to prepare this assortment:
Choose medium-sized vegetables, preferably young and strong in consistency. Wash them, cut the zucchini and cucumbers into large circles.
Sterilize the jars, place dill, laurel, garlic, cloves and peppers in them at the very bottom, then lay them out as the gardener likes. You can alternate vegetables, or you can lay them out in layers.
Pour water into the pan, bring to a boil, pour boiling water over the food, then cover with lids and leave for ten minutes.
Drain all the liquid back, add salt, sweeten, add vinegar, and put back on the stove.
As soon as the marinade boils again, pour it over the tomatoes and cucumbers, cover with new, sterilized lids and roll up for the winter.
Wrap the finished rolls in a warm blanket, leave the container in the room until the morning, and then put it away in a pantry or cellar.
Recipe for a delicious assortment of tomatoes and cucumbers with bell peppers
It will be fragrant and delicious preparation for the winter. Eaten at once, you just have to open the jar.
You need to prepare for cooking:
- Cucumbers and tomatoes (take the quantity depending on the number of jars and their size).
- Bell pepper at the rate of one fruit per jar.
- A small head of garlic (4-5 cloves).
- Horseradish leaf (one per container).
- Dill umbrella.
- 5 peppercorns.
- A couple of sprigs of parsley.
- A teaspoon of grain mustard.
- 2-3 currant leaves.
To fill one three-liter bottle:
- 3 spoons of granulated sugar.
- 2 level spoons of coarse salt.
- 1.5 liters of clean water.
- 1 teaspoon of vinegar essence.
Algorithm of actions:
Pre-sterilize all containers and lids for seaming.
Wash the vegetables from the garden, cut the tomatoes into large slices, if a small variety is used, you can leave them whole, peel the peppers from internal partitions and seeds, cut into strips, use gherkins cucumbers whole, cut large varieties into circles.
Wash the greens, dry them, place them on the bottom of the container, add peppercorns and mustard, and add chopped garlic.
Press the vegetable fruits on top.
Pour boiling water over the workpiece for 20 minutes, which should then be poured into a saucepan.
Add sugar and salt to the brine, stir until these products are completely dissolved.
Fill the jars with all this, add vinegar essence to each, and roll up.
Place in the room until completely cooled, turning the necks down and covering with a warm blanket.
Adding cauliflower to the recipe will add even more originality and piquancy to the preparation.
To prepare one liter of assorted vegetables, take:
- Three small cucumbers.
- Five tomatoes (it is better to use small varieties).
- About 200 grams of broccoli.
- One bell pepper.
- One medium-sized onion.
- Two carrots.
- Four cloves of garlic.
- Two clove buds.
- Two bay leaves.
- The top is a dill umbrella.
For the brine:
- Nine percent vinegar - 1.5 tablespoons.
- Water – 700 ml.
- Salt and sugar - a teaspoon each.
Procurement stages:
Wash all greens and vegetables well. Cut the onions and carrots into slices, peppers into strips, cut off the ends of the cucumbers, leave the tomatoes whole, and separate the cabbage into small inflorescences.
We sterilize the containers, put all the prepared herbs, as well as spices and garlic, at the very bottom.
Fill the jars with vegetables, while arranging the ingredients as you like.
Pour boiling water into the container with the ingredients, let it sit for a little, literally 10-15 minutes.
Drain the marinade, bring it to a boil again and fill the jars again. We repeat these steps one more time, after which we roll up the products, wrap them and leave them warm until they cool completely.
Incredibly interesting preparation of assorted tomatoes and cucumbers for the winter with grapes
When will you pull this one out of the bins? home preparation, open it and invite your guests to try this miracle of preservation, first everyone will salivate, and then compliments will pour in your direction. The taste of such an assortment of tomatoes and cucumbers cannot be compared with classic version. You can say this - “The taste is specific”!
You will need to prepare the filling:
- A liter of clean water.
- A tablespoon of coarse salt.
- Two spoons of granulated sugar.
- A spoon of classic table vinegar.
- Soy sauce 1 tbsp. l.
From vegetables and spices we take:
- Tomatoes and cucumbers in equal quantities.
- 150-200 gr. green grapes without seeds.
- 3 garlic cloves.
- 2 laurel leaves.
- Dill umbrella.
- A quarter of ground or grated chili.
- One bell pepper is the smallest.
- Horseradish leaf.
Actions:
Place all the cooked greens on the bottom in sterile containers, wash them first, add grated chili, chopped garlic or whole cloves, and bay leaves.
Fill the jars with clean vegetables and grapes, and remove the seeds from the bell pepper first. This product can also be cut in half, or placed whole.
Put water to boil, add all the ingredients according to the brine recipe, except vinegar and sauce, boil for 2 minutes and pour into jars.
After ten minutes, drain the liquid, boil again, distribute into jars, add soy sauce directly into the jars, let sit again for ten minutes and drain, repeat the procedure.
Pour the marinade one last time, add vinegar to the container and roll up.
Invert the jars onto their lids, cover, and leave for 24 hours.
Preserving assorted cucumbers and tomatoes for beginners - step-by-step video recipe from “A to Z”
Here the auntie will really tell you everything and show you how to act correctly and in what sequence. For those who are just starting to set up their own workpieces, this is a good and clear guide.
- It is best to select assorted vegetables that are small in size, firm, and without signs of rotting.
- Tomatoes are traditionally placed whole in such preparations, but the remaining ingredients can be cut or used whole if desired.
- An excellent addition to an assortment of tomatoes and cucumbers can be eggplants, zucchini, squash, cauliflower, white or Brussels sprouts, sweet peppers, cranberries, currants, grapes, and some other vegetables and berries.
- The most suitable herbs and seasonings for such a preparation are parsley, dill, leaves of the cherry tree, currant, oak, horseradish, and tarragon.
Harvest large harvests and prepare a lot of delicious homemade preparations for the winter.
Good luck and all the best!