Assorted vegetables for the winter: recipes. Assorted vegetables: preparations for the winter without sterilization. How to make assorted vegetables for the winter

17.10.2019

No store-bought canned vegetables can compare with homemade preparations. To save delicious assortment vegetables for the winter, use these tips:

Rinse vegetables for canning in several waters with a brush.
Check the sealing jars to ensure there are no chips on the neck. Steam both jars and lids.
Sterilize mixtures of vegetables that have not been stewed for 15-30 minutes, placing them in jars.
When removing hot jars from the container after sterilization, support the bottom. The jar may burst due to temperature changes and under its own weight.
Taste salads and marinades before rolling and add salt, spices and sugar as desired.

Cucumber-tomato-pepper assortment for the winter

Pour vinegar into the marinade before turning off the heat. When pouring hot marinade into jars, place an iron spoon on the vegetables to prevent the jar from bursting. When sterilizing filled jars, place a wooden board or towel on the bottom of the pan.

Yield: 4 liter jars.

Ingredients:

ripe tomatoes – 1 kg;
fresh cucumbers – 1 kg;
bell pepper – 1 kg;
onions – 0.5 kg;
green carrot tops - 10-12 branches;
ground and allspice peppers – 12 pcs each;
cloves – 12 pcs;
bay leaf – 4 pcs.

For 2 liters of marinade:

sugar – 100-120 g;
salt – 100-120 g;
vinegar 9% - 175 ml.

Cooking method:

Cut the sorted and washed vegetables into rings, 1.5-2 cm thick, remove the stalks and seeds from the pepper. Onion and pepper rings can be cut in half.
Place bay leaf, a couple of sprigs of washed carrot tops, 3 cloves, black pepper and allspice into jars that have been sterilized for 1-2 minutes.
Place prepared vegetables in jars in layers.
Cook the marinade and pour it hot into jars, cover with lids.
Place the filled containers in a saucepan with warm water, bring to a boil over low heat and simmer for 15 minutes.
Remove the jars and seal tightly. Place neck down under a warm blanket for a day.

Nutritious winter salad of beans and eggplants

This pickling is consumed with side dishes of cereals and potatoes. The salad is hearty and tasty. It tastes like canned mushrooms.

Ingredients:

beans – 1-1.5 cups;
eggplants – 2.5 kg;
sweet pepper – 1 kg;
hot pepper – 1-2 pcs;
green dill – 1 bunch;
garlic – 1-2 heads.

For the syrup:

sunflower oil – 1 cup;
vinegar 9% – 1 glass;
water – 0.5 l;
salt – 1-1.5 tbsp;
sugar – 1 tbsp;
spices for preservation - 1-2 tbsp.

Cooking method:

Pour salted water over the diced eggplants. Leave for half an hour to release the bitterness.
Cook the beans until tender, chop the peppers into slices.
Boil the ingredients for the syrup, add vinegar and seasonings at the end. Taste for saltiness and add salt if necessary. Cook the syrup for 10 minutes at a moderate boil.
Place the prepared eggplants in a cooking container, add beans and peppers. Pour syrup over the vegetables, boil for 15 minutes, sprinkle with chopped garlic and herbs.
Quickly distribute the salad into sterile jars and seal with sterile lids.

Assorted cabbage with vegetables for the winter

In winter, serve the salad with fresh herbs and marinated tomato slices.

If the contents of the jars have settled during sterilization, distribute a salad from one jar among each jar.

Cooking time – 1.5 hours.

Yield: 6-8 0.5 liter cans.

Ingredients:

white cabbage – 1.2 kg;
cucumbers – 1.5 kg;
onions -2-3 pcs;
bell pepper – 3 pcs;
refined oil – 6-8 tbsp;
spices - to taste;
vinegar 9% - 4 tsp;
salt – 2 tbsp;
sugar – 2 tbsp;
water – 1 l.

Cooking method:

Boil water, add sugar and salt, stir until completely dissolved. Pour in the vinegar and turn off the heat.
Chop the vegetables as if for a salad, mix with spices, and place tightly in sterilized jars.
Add 1 tbsp of oil to each jar and fill with marinade.
Place lids on top of the filled jars, leave to sterilize for 10 minutes, then roll up.

The most delicious salad for the winter

A variation of this salad is prepared by replacing eggplants with zucchini. Prepare in batches, using 4 pcs. each vegetable at a time to ensure the food retains its shape.

Assorted pickled vegetables for the winter - a fragrant, easy-to-prepare treat that will allow everyone to enjoy the taste of winter summer vegetables straightaway.

The best preparation recipe

We present to you a wonderful preparation of assorted vegetables “Vegetable Garden”. The name of this recipe says it all: it uses a lot of different vegetables.

However, it is not necessary to prepare all the vegetables listed - you can choose only those that you like.

And you can add or replace with others - for example, instead of zucchini, you can choose squash. Without a doubt, this will be the most delicious recipe assorted vegetables for the winter.

Ingredients:

Tomatoes and cucumbers – 6 pcs.;
Half a young zucchini;
Celery branches – 3 pcs.;
Onion heads – 2 pcs.;
Carrots – 2 pcs.;
Pepper - from one to two, optional:
Cauliflower inflorescences – a few, optional;
Seasonings;
Salt and sugar - 2 tbsp each;
Vinegar – 4 tbsp.

Tomatoes with thick skin and not very large in size are suitable. Plum-shaped varieties are best suited. All vegetables must be fresh, without damage or rotten areas.

Vegetables must be thoroughly washed.

Before cooking, cucumbers will need to be placed in a container with cold water for two hours.

Zucchini, peeled carrots and onions are cut into circles.

The pepper should be cut into small slices, and cauliflower divided into small inflorescences. Tomatoes are put into the preparation whole, medium-sized cucumbers too.

Then parsley, celery, and garlic are placed at the bottom of the jar. After which the jar is filled with all the other vegetables and poured boiling water for 10 minutes.

After 10 minutes, the water is poured into a saucepan, where salt and sugar are added. After bringing the water to a boil, add vinegar and boil for another three minutes.

The resulting marinade is poured into a jar of vegetables, the jar is closed with a lid scalded with boiling water, rolled up and turned over. Then you need to cover the jar with something thick and leave until completely cooled.

Fragrant pickled assorted vegetables for the winter

Another simple pickled assortment of vegetables for the winter is prepared from the following products:

6 cucumbers;
8 tomatoes;
3 peppers;
Currant or oak leaves, horseradish leaf (optional);
1 onion;
6 cloves of garlic;
12 black peppercorns and 5 Jamaican peppercorns;
Seasoning (cloves - 6 pieces);
Sugar – 3 tbsp;
Salt – 2 tbsp;
Vinegar essence – 1.5 tbsp.

Let's start preparing an assortment of marinated vegetables for the winter. Vegetables are washed and dried. The tips of the cucumbers are removed, the tomatoes are pierced with a fork in place of the stem, and the peppers are cut into pieces.

To the bottom three-liter jar put herbs and leaves, peeled onion. Then the vegetables are folded tightly. Pour hot water over them and leave for 50 minutes, covered with a lid.

Then the water is poured into a saucepan and boiled with salt and sugar. At this time, garlic and spices are added to the container with the vegetables.

After boiling for five minutes, vinegar is poured into the water, stirred and the assorted mixture is poured over. As soon as possible, it should be rolled up, turned over and left to cool under a towel or blanket.

You can eat the assortment after a few weeks.

Roll up without sterilization

You can prepare assorted vegetables for the winter without sterilization. Have to take:

Strong tomatoes with thick skin – 6 pcs.;
Small cucumbers – 6 pcs.;
Pepper – 4 pcs.;
1 tbsp. sugar and vinegar;
3 tbsp. table or sea salt;
Dill, horseradish leaf, one currant leaf, one cherry leaf - optional;
I whole head of garlic.

The process of preparing assorted vegetables without sterilization will look like this. Wash and prepare the selected vegetables. Prick the tomatoes with a fork at the stem, separate the ends of the cucumbers, and cut the peppers. Then put the necessary spices, leaves, and herbs on the bottom of clean jars.

Then lay out the vegetables as tightly as possible, but without pressing them down. Put some more spices and garlic on top. Add salt and sugar to the vegetables and add clean, cool water from the store, or boiled in advance.

Add vinegar, close with any lid. Infuse assorted vegetables in the refrigerator for four days.

The prepared treat is stored in the refrigerator.

Recipes for preparing vegetable salads for the winter

Preparing vegetable salads for the winter will allow the housewife to save time on preparing appetizers for the main courses; in addition, this is a very tasty and original treat.

Unlike pickled assorted vegetables, vegetables for winter salads are chopped finely, and a variety of sauces can be used as a filling - tomato, oil-based.

"Hungarian"

Ingredients:

Ground pepper and tomatoes – 2 kg each;
Onions and carrots – 1 kg each;
4 tbsp. water;
1 tbsp. vegetable deodorized oil;
Salt – 100 g;
Sugar – 300 g;
7 tsp vinegar (9%);
A little ground cinnamon (on the tip of a knife);
Pepper – 10-12 peas.

How to make a “Hungarian” assorted vegetable salad? Vegetables are thoroughly washed and dried. Peeled carrots are finely chopped. Tomatoes are cut into cubes, onions into rings, and peppers into strips.

In a saucepan, bring water with vinegar and all the spices to a boil. Then vegetables are added, the heat needs to be reduced a little. You need to cook the appetizer for 35-40 minutes, stirring.

After this, the assorted salad is transferred into sterilized jars and sealed hermetically with lids. It is better to keep the jars upside down until they cool.

"Yurcha"

Ingredients:

Zucchini, zucchini, squash - in any proportions and combinations, all together - 3 kg (you can take only zucchini, for example);
Peppers and tomatoes – 1 kg each;
2 garlic (not cloves, but whole);
Parsley (celery or other aromatic herb will do) – 200 g;
Salt – 80 g;
Sugar – 200 g;
Vinegar – 100 g (9%);
Vegetable deodorized oil – 350 g;
12 pieces of black pepper and 5 of Jamaican pepper.

All vegetables and parsley are washed and dried. Parsley, garlic, tomatoes must be chopped (you can use a meat grinder). Peel the zucchini and peppers and cut into cubes or slices, not very large.

Mix mashed tomatoes, parsley and garlic with oil, vinegar, pepper, salt and sugar. Place in a saucepan over low heat, wait until it boils, then add the zucchini and pepper. Cook the assorted vegetable salad for an hour, stirring.

Then distribute the mixture with assorted salad into jars and roll up. Wrap the inverted jars in a towel until they cool.

Do you like to cook blue ones? Sometimes it becomes sad that these vegetables are seasonal. Therefore, prepare them for the winter. In winter, such preservation is eaten with a bang!

And you will find recipes for pickled zucchini for the winter.

You can make delicious gooseberry jam using the recipes from It is not only incredibly tasty, but also so healthy!

The process of preparing assorted vegetables will be simple if you follow the basic rules and useful tips.

Before preparing assorted vegetables for the winter, you need to sterilize the jars. There are several ways to do this, the simplest of which are:

Cover the pot of boiling water with the oven rack. Place the jars washed with soda on the grill, necks down, and leave for 25 minutes. You can put a lid in the pan itself to sterilize it;
Place clean jars in a saucepan of cold water, boil and keep in water for another five minutes.

After boiling or holding over steam, the jars and lids are placed on a clean, dry cloth to dry. To prepare the product for the winter, the jars must already be dry.

How to choose and prepare vegetables for assorted dishes

All vegetables must be fresh, there should be no darkening, damage or dents on them. Vegetables should be washed well and allowed to dry.

Cucumbers for pickles and pickling are not very large, strong, with black pimples. Store-bought cucumbers and those picked more than 24 hours ago need to be kept in water for two to three hours.

Tomatoes should be fresh, strong, with thick skin. You should choose vegetables that are not too large in size.

Bell peppers retain the most vitamins when preserved. You should choose fresh, brightest-colored vegetables. Hot pepper can be used as a seasoning for preparations.

In assorted vegetables for the winter, only young ones are used, white cauliflower without a yellow tint. The leaves are separated and only the inflorescences are placed in a jar.

Zucchini should also be young, not peeled, cut into circles or cubes, depending on the recipe.

The squash is taken strong, young, and only healthy. Large squash can be cut into pieces. The stalk of the vegetable is cut off, capturing a little of the pulp.

Suitable Herbs and Spices

In recipes for assorted vegetables for the winter, you can use the following herbs and spices:

Parsley;
Horseradish;
Bay leaf;
Mint;
Hot peppers;
Carnation;
Pepper (black, allspice);
Garlic;
Nutmeg and others.

For recipes for preparing vegetables, use coarse, white salt without additives. You can use sea salt.

It should be remembered that seasonings and spices should not account for more than 6% of the total volume of the product.

You can also put oak, currant, and cherry leaves in a jar with assorted vegetables. They add an original aroma and allow you to extend the shelf life of assorted vegetables. Only use healthy, thoroughly washed leaves.

For preservation you will also need table vinegar from 5 to 9 percent.

Store ready-made canned and pickled assorted vegetables in a cool, dark room. If the lid of the jar is swollen, then such canned food cannot be consumed. Typically, the shelf life of unopened assorted vegetables for the winter does not exceed two years.

You can find a lot of recipes for preparing pickled assorted vegetables for the winter. Every housewife quickly develops favorite recipes and special secrets for preparing delicious dishes.

By experimenting with ingredients and seasonings, you'll soon be creating your own creative winter treats that will delight you and your family all winter long.

It’s hard to imagine a simpler, and at the same time appetizing appetizer. You don't have to spend too much effort on the preparation process. This preservation is good because it combines various vegetables in one jar. It looks much more interesting than ordinary preparations, and will certainly appeal to absolutely everyone.

It takes 20 minutes to prepare such preservation, and from the ingredients listed here you get 1 liter.

Ingredients

carrots – 1 pc.
cucumbers – 4 pcs.
bell pepper – 1 pc.
cauliflower – 1 pc.
garlic – 1 head
tomatoes – 1 pc.
parsley – 6 branches
salt – 30 g
sugar – 20 g
water – 2.5 tbsp.
vinegar – 35 ml
mustard seeds – 1 tsp.
black peppercorns – 5 pcs.
Bay leaf- 1 PC.
allspice peas – 3 pcs.
cloves – 3 pcs.

Preparation

1. First you need to prepare the cauliflower. Rinse the small head with water. Cut off the leaves and the hard part of the base. Divide the cabbage into small pieces. Peel the carrots and rinse. Rinse the remaining vegetables and herbs. Dry everything with a towel. Peel the garlic.

2. Sterilize glass jar and an iron lid. Place bay leaf and garlic at the bottom of the container. Add half the parsley branches. Cut off the ends of the cucumbers. Cut them into cubes of medium thickness. Grind the carrots in the same way. Remove the stem and seeds from the bell pepper. Cut it lengthwise into large slices. One large tomato(or several small ones) cut into large slices. Carefully place the vegetable pieces into the jar. It can be filled quite tightly, but the tomatoes should not be compacted so that the slices do not lose their integrity. Place the remaining parsley in the jar. You need to boil water in a saucepan. Pour it into a jar with assorted vegetables. Cover iron lid. Leave to infuse for 7 minutes.

3. Drain the water back into the pan. Boil the liquid. Pour boiling water over the vegetables a second time. Leave for 10 minutes, covering the jar with a lid.

4. Drain the liquid from the jar into the pan again. Dissolve salt and sugar in it. Add mustard seeds, peppercorns, cloves. Bring the marinade to a boil. Pour in vinegar. Stir with a wooden spatula. Boil for 1 minute.

A lot has already been said about the benefits of preparing assorted vegetables for the winter. This and rich content vitamins C, A, B, etc., this also contains macro- and microelements, which are so necessary in the winter. But it’s much tastier and more pleasant to look at when marinating not individual vegetables, but an assortment of them. Several vegetables of contrasting color (for example, yellow and red tomatoes, squash, cucumbers, etc.) look great both in a jar and on a common table. Unusual dishes They will be able to not only saturate them with vitamins, but also surprise their household members.
The article provides several recipes for assorted vegetable marinade, which you can choose to suit your taste.

The recipe uses the most simple vegetables, which are found in every garden and are rich in vitamins. Such vegetables are traditionally used as an independent snack, but they can also be added to other dishes - salads, soups, etc.

Ingredients:

1 kg. red tomatoes;
1 kg. cucumbers;
sweet pepper - 400 gr.;
1 kg. carrots;
0.5 kg. Luke;
zucchini - 200 gr.;
garlic cloves - 4 pcs.;
currant leaves - 5 leaves;
1 bunch of dill;
1 bunch of parsley;
acetic acid 9% - 60 ml.;
1 liter of water;
salt – 2 tbsp. spoons;
sugar – 2 tbsp. spoons;

Assorted pickled vegetables for the winter recipes:

Rinse the prepared products well and let the water drain.
Wash and peel the carrots. Cut into circles.
Peel the garlic and cut into four parts.
Wash and peel the zucchini. Cut into circles or half rings.
The greens with seasonings are placed in the jar in the first layer, followed by the vegetables, also in layers.
Boil water and pour into a jar of vegetables. Let cool.
After cooling, pour the water back into the pan and boil. Pour into the preparation and let cool.
We boil the water for the third time, but this time with the addition of salt and sugar. Pour it all into a jar. Acetic acid is added last.
Seal the lid tightly and turn the jars over. Cover tightly with a blanket or warm cloth until cool.
Our vegetables are ready.

Marinating assorted vegetables for the winter in jelly

A very unusual type of preparation is vegetables with marinade in the form of a jelly-like mass. These vegetables are eaten as salad. In addition to the benefits of vegetables, there is also a rich necessary vitamins gelatin. A very tempting view will not leave your family and guests indifferent.

Ingredients for a liter jar:

gelatin – 15 g;
water – 600 ml;
salt - 1 tbsp. l.
sugar - 2 tbsp. l.
parsley - 1 bunch;
1 horseradish leaf;
garlic - 4 teeth.
small tomatoes – 6-8 pieces;
bell pepper – 5 fruits;
cucumbers – 3-4 pieces;
onions - 2 medium heads;
red currants – 50 gr.;
black pepper (peas) - 4 pcs.;
acetic acid (70%) -1 tsp.

Canning assorted vegetables:

First, let's prepare the jars. We sterilize them using the old method that our mothers used. We put a jar on the spout of a kettle with boiling water and sterilize it for 15 minutes.
Soak gelatin in warm water. Pour in so much water that it barely covers it. Let it swell for half an hour.
Place garlic, cut in half, pepper, and herbs at the bottom of the prepared jar.
Next, add all the vegetables. In layers. In general, how convenient. It works well if you cut the vegetables into slices. But the standard way is to simply place them so that they lie tightly and comfortably, shaking the vessel to compact it.
While the vegetables are being put into jars, put water on the stove and add granulated sugar and salt to it. Cook for about five minutes until they dissolve.
Meanwhile, melt the gelatin in a water bath. Then pour it into the brine.
Remove the brine from the stove and pour it into the vegetables. Lastly, add vinegar.
Screw the lids on tightly. Place the workpiece in a cool place and let it cool. Vegetables and salad are ready.

Assorted winter vegetable salad with spices and lemon

Fans of gourmet spicy dishes will definitely be interested in this recipe, which includes many herbs. Lemon allows you to use less acetic acid in the marinade, which has a beneficial effect on the absorption of food, while making the taste softer and more pleasant.

Ingredients:

10 small tomatoes;
6 garlic cloves;
onions (medium size), 4 pcs.;
4 medium cucumbers;
2 lemons;
1 small zucchini (it’s better to take fresh, young one);
7 grape leaves;
4 cherry leaves;
2 currant leaves;
2 small horseradish leaves;
5 black peppercorns;
2 tbsp. l. Sahara;
salt – 2 tablespoons.

Winter preparations of assorted vegetables:

Rinse the greens thoroughly and dry with a towel. Peel the onion and garlic. Place all this in the first layer in a jar.
Also wash the vegetables thoroughly. Then we cut them as convenient. It is better to cut the zucchini into circles. You can pierce the tomatoes with a toothpick. So that they don’t burst and lose later appearance. Cut the lemon into circles or half rings.
We put everything in a jar with herbs.
Sprinkle vegetables with salt, sugar and pepper.
Cover with a lid and place in a saucepan with water to sterilize. Sterilize in boiling water for 20 minutes.
Seal the lid tightly and turn the jar over. Wrap in a warm cloth and let sit for several days. Until completely cooled
Our jars are ready.

Marinated assorted winter vegetables with apples

To obtain a more refined and unusual marinade, we will use the following recipe. In addition to vegetables, another very healthy and tasty ingredient in it are apples, which have even more vitamins. Unusual recipe quite easy to prepare.

It will require:

2 small apples (Antonovka");
10 gherkins;
20 small tomatoes;
a small head of cauliflower;
5 medium sized carrots;
3 zucchini (small, freshly picked fruits);
8 medium sized onions;
1 large head of garlic, or 2 small ones;
sweet pepper – 5 pieces;
a bunch of celery leaves; or a couple of stems;
2 bunches of dill with inflorescences;
a bunch of parsley;
5 bay leaves;
5 pieces of carnations;
10 black peppercorns.

For brine you need (for 5 liter jars):

2 liters of water;
50 gr. salt;
70 gr. granulated sugar;
1/3 cup 9% acetic acid.

Assorted marinated tomatoes and cucumbers for the winter:

Rinse and dry vegetables. It is advisable to cut all the same sizes, or cut large fruits, adjusting them to the size of small ones. Lay everything out in layers. You can alternate layers in different ways as you wish. But put the tomatoes on top.
After laying out the vegetables, add spices and herbs. The boiled reins are poured over the vegetables and allowed to cool.
Repeat the procedure with water twice.
The third time, the marinade is cooked, to which the remaining seasonings are added, after boiling the vinegar.
Fill the jars with brine. Roll up the lids. Let cool in a cool, dark place.

The assortment is ready!

Assorted vegetables marinated for the winter with beets

Let's look at the blanks with another very delicious vegetable– beets. Besides taste qualities, beets will give the preparation a very beautiful pink color. A very unusual use.
We prepare the assortment in a three-liter jar.

Required Products:

carrots - 4 medium pieces;
half a medium head of fresh cabbage;
small fresh zucchini;
2 sweet peppers;
2 medium onions;
2 medium beets;
4 garlic cloves;
green beans– 8 pods;
granulated sugar – 25 grams;
salt – 15 g;
1 teaspoon of acetic acid (70%).

Marinated assorted vegetables for the winter:

Wash and dry the vegetables.
We clean everything you need (beets, carrots, onions, garlic, zucchini if necessary).
Cut carrots into circles.
Next is cabbage. Cut the cabbage into large pieces and slices. Zucchini and pepper cut into circles (can be cut into half rings or slices).
Onions can be cut into rings or slices. Add garlic. Place beets on top. You can have a whole head, or you can divide it into quarters.
The recipe contains green beans, however, this is not for everyone.
During this time we prepare the marinade. Add the remaining ingredients to the water and boil. Lastly, pour in the vinegar and remove from the stove. Pour this brine into the vegetables.
Place the jar in a pan of water and sterilize for half an hour after boiling.
Remove the jars from the water and roll up the lids. Turn over and remove to cool and infuse. In a couple of days, the beetroot color will color the entire jar.

Instant assorted pickled vegetables

Vegetables marinated with this recipe turn out crispy, as if they had just been picked from the garden. It is very well used as an independent snack or as an addition to main courses.

To prepare we need to take:

cucumbers – 9 medium pieces;
tomatoes - 5 pieces (you don’t have to add them);
two medium carrots;
cauliflower – 0.5 heads;
3 garlic cloves;
dill inflorescences – 1 bunch;
3 bay leaves;
peppercorns – 3 pcs.;
cloves in buds – 4 pcs.;
water - one and a half liters;
1 tbsp. spoon of salt;
sugar – 1 tbsp. spoon;
acetic acid (9%) – 2 tablespoons.

Assorted winter pickled recipes with vinegar:

Wash and dry all vegetables.
Carefully separate the cauliflower into florets. Cut carrots into circles.
We sterilize the jars in advance. To do this, place them upside down in a colander, place them in a pan of water and boil for 20 minutes. We simply boil the lids in water.
Place the first layer in the jar with herbs, seasonings, bay leaves, pepper, and garlic.
Place vegetables tightly. Fold so that as much as possible fits in.
Sprinkle salt and granulated sugar on top.
Boil water and pour it over the vegetables. Pour vinegar on top and roll up the lids tightly.
We turn the jars over and wrap them in warmth. Let it cool and brew.

Our dish is ready.

As we see, there is a large number of assorted preparations with vegetables. It won’t be difficult to choose one to suit your taste, from the simplest to the more sophisticated. Vegetables collected in one jar will allow you to enjoy their diversity, as well as use them when cooking various dishes, or snacks.

For real gourmets, we also have recipes, and.

If you, as befits a thrifty housewife, like to make preparations for the winter, then pickled vegetables will certainly interest you. Moreover, it can be assembled from a variety of components. It is especially convenient to make such reserves at the end of summer and beginning of autumn, when the peak of the harvest of vegetables and fruits begins. Just at this time you have the opportunity to get creative and prepare the most delicious pickled assortment of vegetables for the winter.

Ingredients:

small sweet and sour apple;
radishes of any variety - 15-16 root vegetables;
garlic – 2 large cloves;
red and white onions - 1 head each;
sweet bell pepper – 2 large pods;
hot pepper - a small part of the pod;
small dense tomatoes – 10-12 pcs.;
allspice – 9 pcs.;
cloves – 6 pcs.;
dill “umbrellas” – 6 pcs.;
water – 1 liter;
table vinegar - 4 tbsp. l.;
granulated sugar – 70 g (3 heaped tablespoons);
coarse table salt - 50 g (2 tablespoons without a slide).

Yield: 3 700 ml jars.
Cooking time is approximately 1.5 hours.

How to prepare pickled assorted vegetables for the winter:

Thoroughly clean (from husks, seeds, stalks) and rinse all ingredients of plant origin. Place on cloth napkins and dry (or wipe).

While the food is drying, you can wash the containers (jars with lids) with soap and rinse with boiling water (or sterilize in the oven at t = 150-160 °C for literally a third of an hour).

Cut the dried vegetables/fruits as follows:

Onions and garlic - thin (no more than 3 mm) half rings or rings;
radishes – in longitudinal halves/quarters;
apple - not wide (1.5 cm) slices;
Divide the sweet pepper pods into several parts (8-10);
from the pod hot pepper cut literally a few narrow rings at the rate of 3 (maximum 4) per 1 jar.

Fill clean jars. First throw in a pair of dill “umbrellas”, 3 allspice peas, 2 clove buds, 4-5 garlic rings and 3 hot pepper rings.

Then fill to the very top, slightly compacting, with vegetables/fruits, evenly distributing their quantity throughout all the jars. In between, boil water in a mug and pour it into the filled jars, cover them with lids and set aside for 10 minutes. Do not pour out the remaining water in the mug.

If possible, take an additional cover in advance and make holes in it (this is convenient to do with a Phillips screwdriver). Use it to drain all the liquid from the jars back into the mug, stir sugar and salt in it, boil again and only then pour in the vinegar.

Fill the jars with this brine to the very brim, cover with lids (but do not screw on yet).

Next, if you want to save time and effort, you can sterilize the filled jars in the oven. To do this, place them in a cold (or lukewarm) oven on a wire rack, set the temperature switch to 120 °C and the timer to 20 minutes.