Assorted vegetables for the winter: delicious preparations from cucumbers, corn, beets, broccoli, squash. Preparations for the winter - assorted vegetables

17.10.2019

Prepare delicious food for the winter vegetable mix . With its colorful appearance, it already evokes an appetite and you want to try every pickled vegetable, including even garlic. Vegetables suitable for pickling include: cucumbers, tomatoes, cauliflower, zucchini, squash, carrots, onions and garlic. If you have a curly knife, cut carrots, cucumbers and zucchini with it, then your workpiece will become even more attractive. Special role Various herbs, such as dill, parsley, as well as horseradish leaves, cherries and so on, play a role in saturating the taste of vegetables. In general, everything that smells fragrant. If you like spicy dishes, add hot pepper and horseradish root. As a result, you will get variety in taste, bright and aromatic. It is difficult to indicate how many ingredients are needed, it mainly depends on preferences, put a little of all the vegetables, but take salt, sugar and vinegar as indicated below - assorted vegetables for the winter recipe for a 3 liter jar step by step.

Ingredients for preparing assorted vegetables for the winter

Wash and peel all prepared vegetables and herbs. In the recipe, the spices are indicated for one 3-liter jar.
You can leave the tomatoes whole, but cut the cucumbers, carrots, zucchini, and onions into pieces. Separate the cauliflower into florets.
Pour boiling water over hard vegetables such as cauliflower, zucchini and squash separately for 15 minutes to steam them. Then the water must be drained. This is done so as not to drain the jar twice, but only once.
I also pour hot water over chopped carrots, onions and garlic.
At three o'clock liter jars Throw it on the bottom Bay leaf hickory, cloves, allspice and black pepper, as well as all the greens. You can leave some greenery for the top.
Now you need to place all the vegetables. You can layer it however you like, or you can get a little creative.
Fill jars of vegetables with boiling water and cover with sterilized lids. Cover with a towel and leave for 15 minutes.
Drain the water from the jars and bring it to boil again. At this point, you need to add sugar and salt to the water. If you have two jars, double the amount of sugar and salt.
Pour vinegar into jars of vegetables. One jar contains 85-90 grams. 9% vinegar.
Then fill with boiling brine to the top and seal. Wrap up for several hours.

Assorted vegetables are served with any side dishes and meat dishes. This snack can even brighten up festive table. Bon appetit!

Assorted vegetables for the winter - step by step recipe with photo

When the family is small, assorted food goes with a bang, because all the colors of summer are collected in one jar. Another advantage of the assortment is the significant savings in cans, which a real housewife always lacks. This article contains only the best and most proven recipes for assorted vegetables for the winter.

Assorted winter platter recipe “Like Grandma’s”

We offer you the following original recipe.

Ingredients

Components based on a 3-liter jar:

1 piece of onion;
1 piece of bell pepper;
1 head of cabbage;
1/2 kg of tomatoes;
1/2 kg cucumbers;
1 piece of carrot;

for the marinade:

2 tbsp. with a pile of sugar;
1 tbsp. with a heap of salt;
1 tsp citric acid;
2 teeth garlic;
7 black peppercorns;
parsley;
1 bay leaf;
basil.

Recipe for assorted tomatoes and cucumbers for the winter

Cooking instructions

Sterilize jars and lids.
Wash the cucumbers, cut off the tails. Place them in boiling water for 10 minutes. Take it out and put it in a jar.
Immerse the tomatoes in the same water for 6-7 minutes. Also add to cucumbers.
Wash, peel and cut the carrots into 4 pieces into strips.
Wash the cabbage and cut off part of it. Peel the garlic and onions. Wash Bell pepper, remove seeds and pulp, divide into parts.
Place tomatoes, peppers, garlic, onions, carrots and cabbage in the water where you have blanched them.
Prepare the marinade.
Boil 1.5 liters of water, add sugar, salt, citric acid and an apple, cut into 2 parts. After boiling, pour the marinade into the vegetables placed in the jar. Roll up, turn over, wrap and wait until it cools completely. Take it to the cellar.

Assorted food for the winter without sterilization

Assorted food for the winter can be prepared without sterilization.

Ingredients

Components:

tomatoes cucumbers; for the marinade:

1 liter of water; 2 tablespoons of sugar; 2 tablespoons of salt; 1 teaspoon of vinegar 9%; 1 teaspoon of mustard grains; horseradish leaves, currants, cherries; dill inflorescences; chopped garlic; bay leaf; allspice.

Instructions for preparing assorted vegetables for the winter

Wash the tomatoes and cucumbers thoroughly.
Sterilize the jars.
Place vegetables in jars in layers (1 layer - cucumbers).
Boil water with salt and sugar. Pour the marinade into the vegetables. Leave for 3 minutes, then carefully pour the liquid back into the pan.
Add all the leaves to the marinade, bring to a boil again, then strain.
Add a couple of allspice peas, garlic, mustard to each jar and pour boiling marinade over it. Add vinegar. Close the lids, after which the jars need to be wrapped and wait until they have cooled completely. Take it to the cellar.

Delicious assortment of tomatoes and cucumbers for the winter in jars

Consider another recipe for assorted tomatoes, cucumbers and cauliflower.

Ingredients

Ingredients for a 1 liter jar:

5 pieces of small tomatoes; 3 pieces of small cucumbers; 180 grams of cauliflower; 3 pieces of carrots; 1 piece of bell pepper; 3 small onions; 3 teeth. garlic; 1 clove; 3 bay leaves; for the marinade:

1 liter of water; 1 tsp. sugar; 3 tbsp. table vinegar; 2 tsp. salt.

Cooking instructions

Wash, peel and prepare all vegetables. Cut the pepper into 8 pieces. Peel and cut the carrots into slices.
Place onion, cloves, bay leaves and garlic in jars.
Mix the marinade ingredients and bring everything to a boil. Add all the vegetables to the marinade and cook after boiling for 3 minutes. Remove, add vinegar, mix everything.
Place all vegetables in jars and pour hot marinade over them. Cover with lids, after which they need to be sterilized in boiling water for 10 minutes. Roll up, turn over, leave until completely cool. Take it to the cellar.

Preparation "Assorted cucumbers and squash" for the winter

Meet another one original recipe assorted cucumbers and squash!

Ingredients

1200 grams of squash; 2.5 kg of small cucumbers; 2.5 kg of small tomatoes; for filling (per 10 liters of water):

60 g salt; 60 g sugar; 250-300 ml vinegar 9%; 6 cloves; 8 allspice peas; bay leaf.

Instructions for preparing assorted cucumbers and squash

Wash all vegetables. Trim the tails of cucumbers and remove the stems of tomatoes. Use small squash whole, and cut those with a diameter larger than 6 cm into slices.
Sterilize 1-liter jars and lids.
Arrange vegetables beautifully in jars in any order in layers. Pour boiling water over for 3 minutes.
Prepare the marinade separately.
Then you need to drain the water from the vegetables and pour boiling marinade over them, cover the jars with lids and sterilize them for 15 minutes in boiling water. Roll up, turn over, wrap and wait until they cool completely. Take it to the cellar.

Tomatoes, cabbage, cucumbers - “Assorted” for the winter

A simple recipe for preparing assorted dishes for the winter

Ingredients for a 3-liter jar

6 pcs cucumbers; 5 pcs tomatoes; 3 pieces of cabbage; 3 medium-sized onions; 3 cloves. garlic; 4 pieces of pepper; 5 circles of zucchini; parsley, dill; black currant leaves; bay leaf; black peppercorns; for the marinade:

1500 ml water; 2 tbsp. sugar; 2 tbsp. salt; 1 dessert spoon of vinegar essence.

Cooking instructions

Wash and peel all vegetables.
Sterilize the jars.
Place a bay leaf and pepper on the bottom of each jar. Place parsley, dill and currant leaves there.
Bring the marinade to a boil and pour it over the vegetables placed in the jars. The jars need to be sterilized for 15 minutes in boiling water.
Roll up the lids. Turn over, wrap, wait until it cools completely. Take it to the cellar.
Bon appetit!

How to prepare assorted dishes for the winter: video

In this video we will tell you in detail how to make assorted vegetables for the winter, and we will clearly explain how easy it is to make such original rolls at home.

A simple recipe for preparing assorted dishes for the winter at home

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There is always a lot going on in our family different blanks and canned vegetables for the winter. In my student years In the hostel, such canned food was a great help and helped me eat normally. Jars of cucumbers, tomatoes and lecho were always in my closet.

But I had to choose which jar to open and eat in this moment: cucumbers or tomatoes, or maybe lecho? Opening all the banks at once is impossible and unreasonable, because... You won’t be able to eat everything in time and you’ll have to throw away more than half of the cans. Then my mother suggested doing vegetable preparations for the winter according to the “Assorted” recipe.

All available vegetables and roots are placed in jars, then they are pickled and rolled. It turned out that assorted dishes are very convenient and incredibly tasty. How to prepare assorted vegetables for the winter watch and read further.

ASSORTED VEGETABLES for the winter: preservation recipes

Recipe Assorted Vegetables "Vegetable Garden"

Ingredients for a 1 liter jar:

3 tomatoes
2-3 cucumbers
100 gr. cauliflower
2-3 teeth. garlic
bell pepper
carrot
onion
Bay leaf,
1 PC. carnations
2 dill umbrellas

For marinade per 1 liter of water:

3 tbsp. l. vinegar 9%
2 tsp. salt
1 tsp. Sahara

Cooking method:

Wash all vegetables.
Cut the carrots into slices.
Onion peel and cut into slices.
Separate the cauliflower into several florets.
Remove seeds from bell peppers and cut into strips.
Sterilize jars.
Fill the jars to the top with vegetables and spices.
Prepare a hot marinade, boil for 1-2 minutes, remove from heat and pour in vinegar.
Pour marinade over vegetables.
Sterilize jars with assorted ingredients for 10 minutes from the moment of boiling.
Then roll up and turn upside down, wrap until cool.

Recipe: Assorted vegetables "Gourmand"

Ingredients:

onion
carrot
bell pepper
cucumbers
tomatoes
garlic
Bay leaf
peppercorns

For the marinade:

1.5 liters of water
2 tbsp. l. salt
2 tbsp. l. Sahara
1 tbsp. l. vinegar 6%

Cooking method:

1. First, cut all the vegetables except the garlic (throw 3-4 cloves of garlic at the bottom of the jar).
2. Then place the vegetables in jars in layers.
3. We compact each layer, except for the tomato layer, a little (the tomato layer should be the last).
4. Pour in boiling marinade and place for sterilization (in a water bath - 20-30 minutes, in the oven - 30-40 minutes).
5. Roll up the lids and place them upside down.
6. I don’t recommend wrapping it in a blanket, because this salad tastes better if it’s a little crunchy.
7. Maintains in the cellar all winter, but does not survive until spring and is eaten.
8. In general, the components can be changed and others can be added. I add it to it on occasion cauliflower and broccoli, or I do it without carrots.

Recipe for assorted vegetables for the winter “Rich bed”

Ingredients:

5-7 pcs. small tomatoes
5-6 small cucumbers
cauliflower
zucchini
bell pepper
garlic
onion
carrot
celery greens
parsley

For marinade per 3 liter jar:

2 tbsp. l. salt
3 tbsp. l. Sahara
4 tbsp. vinegar 9%

Cooking method:

Wash all vegetables.
Soak the cucumbers in water for 2 hours.
Separate the cauliflower into large florets.
Remove seeds from pepper and chop coarsely.
Cut the zucchini into circles.
Chop the carrots and onions into shapes and quite large.
Place 2-3 sprigs of celery, parsley, a few cloves of garlic and all the prepared vegetables in any order at the bottom of a sterilized jar.
Pour sugar and salt into a jar and pour boiled water up to the neck and set to sterilize.
Sterilize covered jars for 15 minutes, then pour in vinegar and continue sterilizing for another 3 minutes and roll up.
Turn the jars upside down and cover with a blanket until completely cool.

Recipe: Assorted vegetables with hot peppers

Ingredients:

2 carrots
4 tomatoes
2 pcs. onions
dill and parsley
8 allspice peas
1 head of cabbage
hot peppers
bell red pepper
8 teeth garlic
Bay leaf

For marinade per 1 liter of water:

3 tbsp. l. salt
2 tbsp. l. Sahara
1 tsp. vinegar

Cooking method:

Wash all vegetables.
Peel the onion and garlic.
Chop vegetables as needed, but rather coarsely.
Fill sterile jars with vegetables and spices.
Pour boiling water into the jars and leave covered for 20 minutes.
Then pour the water into a saucepan, add sugar and salt, bring to a boil and add vinegar.
Pour the marinade into jars and seal the jars.
Then turn the jars over and wrap until cool.

Assorted Recipe "Remembering Summer"

Ingredients:

1 kg tomatoes
1 kg cucumbers
5-7 peas of allspice
2 bay leaves
2-3 bottles. carnations
3-5 teeth garlic
2-3 bell peppers
2 pcs. onions

For marinade per 1 liter of water:

50 ml vinegar 9%
1 tbsp. Sahara
2 tbsp. salt

Cooking method:

Place spices and garlic cloves in sterilized jars. Wash and chop all vegetables.
Sterilize jars.
Fill the jars tightly with chopped vegetables.
For the marinade, boil water, add sugar and salt, pour in vinegar.
Pour boiling marinade over vegetables in jars.
Sterilize jars for 10 minutes from the moment they boil.
Roll up the assorted jars with lids and wrap them in a blanket. Store cooled jars in a cool place.

Video recipe "Assorted pickled vegetables"

How do you prepare assorted vegetables in your family? Write below in the comments or share your impressions of my recipes.

Have fun cooking and be healthy!

Always yours Alena Tereshina.

Assorted vegetables for the winter is another way of preservation. In the assorted jar, anyone will find a vegetable to their liking: cucumbers and tomatoes, zucchini and squash, regular and cauliflower, pickled grapes and small onions will diversify the winter menu and give it a piquant spicy note.

Prepare assorted dishes, as opposed to canned salads, is quite simple: the main thing is not to “miss” the amount of vinegar or citric acid so that the preparations are stored well.

In today's selection you will find different recipes– with garlic and hot pepper, with aromatic spices and herbs.

Assorted Vegetable Garden (1 way)

On 1 three liter jar required:

white cabbage, cucumbers, tomatoes, sweet peppers, carrots, pieces of zucchini, small onions, cloves of garlic, a piece of horseradish root;
sprigs of herbs and spices - to taste;

for marinade (per 1.5 liters of water):

4 tbsp. spoons of sugar;
2 tbsp. spoons of salt;
0.5 tbsp. 9% vinegar.

Wash the vegetables, chop the cabbage in large pieces. Place in layers in a sterile jar. Boil water with salt and sugar, add vinegar, pour the marinade over the vegetables. Sterilize for 15 minutes. Roll up and let cool upside down under a blanket.

Assorted squash, cucumbers and tomatoes

Required:

2.5 kg of small cucumbers and small tomatoes;
1.2 kg squash;

for filling 10 liters of water:

200-300 ml 9% vinegar;
50-60 g each of salt and sugar;
5-6 cloves;
7-8 pcs. allspice;
Bay leaf.

Cut squash larger than 6 cm in diameter into slices; for smaller ones, use whole. Place in jars in layers in any order. Pour boiling water over for 3 minutes. Then drain the water and pour in the boiling marinade. Cover with lids and sterilize liter jars for 15 minutes. Roll it up.

Delicious assortment of cucumbers and onions for the winter

Required:

1 kg of onion sets;
2 kg of small cucumbers;
200 ml vinegar;
1 liter of water;
salt and sugar to taste;
5 black peppercorns and 1 bay leaf per jar;
2 heads of garlic.

Wash the cucumbers, cut into thick slices. Press the garlic cloves with the flat side of the knife. Boil water with salt and sugar, pour in vinegar. Dip the onions in the marinade and boil them for 1-2 minutes.

Place garlic, bay leaf and peppercorns at the bottom of sterile jars. Layer onions and cucumber slices. Fill the jars with marinade and seal tightly. Store in the refrigerator for no more than 6 months. Yield - 4 cans of 0.8 liters

Marinated assorted vegetables

Required:

carrots, turnips, radishes, sweet and bitter capsicums, cauliflower, garlic, onions, small squash and zucchini, small tomatoes and cucumbers - in approximately equal quantities;
herbs to taste (parsley, dill, celery);

for marinade per 1 liter of water:

90 g salt;
60 g sugar;
3 bay leaves;
7 clove buds;
5 peas each of black and allspice;
1 tbsp. spoon of vinegar essence.

Wash and peel all vegetables, remove stems and seeds if necessary. Cut carrots, radishes and turnips into circles or strips and blanch for 2-3 minutes.

Cut sweet and bitter peppers, squash and zucchini into slices, disassemble the cauliflower into inflorescences. Disassemble the garlic into cloves and peel.

Cut the onion lengthwise into four parts.

Prepare the marinade. Bring all ingredients except vinegar essence to a boil. Pour in vinegar and boil for 4-5 minutes. In thoroughly washed and sterilized jars, place a piece of hot red pepper, herbs, layer vegetables and pour hot marinade.

Sterilize liter jars for 10 minutes, two-liter jars for 20 minutes, and three-liter jars for at least half an hour. Roll up, turn over and let cool. Store in a cool place.

Assorted vegetables with cabbage

3 pieces of cabbage;
6-7 cucumbers;
5-6 tomatoes;
3 cloves of garlic;
3 medium onions;
3-4 peppers;
5 zucchini slices;
black currant leaf;
dill and parsley;
black peppercorns, bay leaves;

for the marinade:

1.5 liters of water;
2 tbsp. spoons of salt;
2 tbsp. spoons of sugar;
1 dec. spoon of vinegar essence.

Place a currant leaf, dill, parsley, pepper, and bay leaf at the bottom of the jar. Bring all marinade ingredients to a boil. Lay the prepared vegetables in layers, pour boiling marinade over them and sterilize for 15 minutes. Seal tightly with a metal lid.

Pickled vegetable platter

For a three-liter jar you will need:

7-8 medium cucumbers;
5-6 medium-sized brown tomatoes;
1 onion;
4-5 cloves of large garlic;
a few pieces of horseradish root;
1 sprig of dill;
2-3 sweet peppers;
White cabbage;

for filling with 1.5 liters of water:

4 tbsp. spoons of sugar;
2 tbsp. spoons of salt;
0.5 tbsp. 9% vinegar.

Peel the onion and garlic, remove the seeds from the pepper. Cut the cabbage into large pieces. Prepare the filling. Boil water with salt and sugar and, removing from heat, add vinegar.

Place cucumbers with tomatoes, a whole onion and pepper pods, cloves of garlic, horseradish roots, and dill into the prepared jar. Place pieces of cabbage in between the vegetables. Fill the jars with boiled filling, roll up, place upside down and wrap until cool.

Assorted Vegetable Garden (method 2)

For 3 cans of 3 liters you will need:

15-16 medium cucumbers;
15-16 ripe tomatoes;
1 large head of cabbage;
3 teaspoons of dill seeds;

for marinade for 5 liters;

200 g salt;
400 g sugar;
3 bay leaves;
3 tbsp. spoons 9% vinegar.

Cut the cabbage into large pieces. Wash the cucumbers and tomatoes thoroughly. Place 1 teaspoon of dill seeds on the bottom of clean, sterilized jars, then cabbage, cucumbers, and lastly, tomatoes.

Bring 5 liters of water to a boil, add salt, sugar and bay leaf. Remove from heat, pour in vinegar, stir. Fill jars with vegetables with hot marinade and cover with boiled metal lids.

Place the assorted jars in large saucepan with water (it should cover them by 2/3 of the height), sterilize for 5 minutes. Remove the jars from the water, roll them up and put them in a cool place after cooling.

Assorted cucumbers and tomatoes without sterilization

Required:

for the marinade:

1 liter of water;
2 tbsp. spoons of salt;
2 tbsp. spoons of sugar;
1 teaspoon mustard beans;
1 teaspoon 9% vinegar;
chopped garlic;
cherry, currant, horseradish leaves, dill umbrellas;
bay leaf, allspice and peppercorns to taste.

Wash the cucumbers and tomatoes well. Place in layers in sterilized jars (cucumbers down, tomatoes up). Add salt and sugar to the water and bring the marinade to a boil. Fill the jars. Let sit for 2-3 minutes and then carefully pour the liquid back into the pan.

Add all the leaves to the marinade, bring to a boil again, and strain. Add mustard, garlic, a few peppercorns to each jar, and pour boiling marinade over it. Pour in vinegar, roll up and let cool. Store the assortment in a cool place.

Assorted vegetables with cauliflower

For 1 liter jar you will need:

5 small tomatoes;
3 small cucumbers;
180 g cauliflower;
1 bell pepper;
3 carrots;
3 cloves of garlic;
3 small onions;
3 bay leaves;
1 clove bud;

for the marinade:

1 liter of water;
3 tbsp. spoons of table vinegar;
1 teaspoon sugar;
2 teaspoons salt.

Wash the vegetables and bay leaves. Separate the cauliflower into florets. Peel the onion and garlic. Remove the stalks and seeds from the pepper and cut the pod into 8 pieces. Cut the carrots into circles. Place garlic, bay leaf, cloves and onion in sterile jars.

Prepare the marinade. Pour water into a saucepan, add sugar, salt, bring the mixture to a boil. Place vegetables in marinade and cook for 3 minutes. Remove from heat, add vinegar, stir.

Place vegetables in jars, pour hot marinade, cover with lids and sterilize for 10 minutes in boiling water. Roll up the jars, turn them upside down, let cool and store.

Assorted vegetables and fruits (with citric acid)

For 3 liter jars you will need:

300-400 g cucumbers;
300-400 g tomatoes;
300 g grapes;
1 onion;
1 head of garlic;
1 apple;
20 g each of parsley, dill and celery;
3 bay leaves;
2 tbsp. spoons of grated horseradish;
6 black peppercorns;
cherry leaves;
5 tbsp. spoons of sugar;
3 tbsp. spoons of salt;
2 teaspoons of citric acid;
3 buds of cloves.

Wash vegetables, herbs and fruits. Prick the tomatoes. Cut the pepper in half, remove the stem and seeds. Cut lengthwise into 3 pieces. Peel the onion and cut into slices along with the apple. Peel the garlic.

For the marinade, boil 2 liters of water with sugar and salt. Cloves and citric acid. Cook for 3 minutes. Place some greens at the bottom of each jar. grated root horseradish, cherry leaves. Bay leaf, 2 peppercorns each.

Place 1/3 of all vegetables and fruits, and the remaining greens on top. Pour in the marinade and pasteurize for 25 minutes. Roll it up.

Assorted squash with cabbage

Required:

White cabbage;
squash;
garlic;
parsley;

marinade for 1 liter of water:

1.5 tbsp sugar;
1.5 tbsp. vinegar;
1 tbsp. vegetable oil;
2 tbsp. spoons of salt.

Cut the cabbage and squash into slices and blanch for 5 minutes in boiling water. Transfer the vegetables into sterilized jars, layer with peeled garlic cloves and parsley sprigs.

Prepare the marinade: add sugar, salt and vegetable oil to the water, boil for 2-3 minutes. Pour the boiling marinade over the spiced vegetables and roll up.

Assorted vegetables

For 1 liter you will need:

7 small cucumbers;
4 tomatoes;
3 small onions;
4 cloves of garlic;
2-3 sweet peppers;
1 parsley root;
1 celery root;
a piece of horseradish root 7 cm long;
dill;
500 g cauliflower;

for the marinade:

300 ml water;
30 g salt;
20 g sugar;
90 ml apple cider vinegar;
4-5 black peppercorns.

Prepare vegetables and herbs. Separate the cauliflower into florets and soak in salt water for 15 minutes. Fill sterilized jars with vegetables, add roots and dill.

Prepare the marinade. Dissolve salt and sugar in hot water, add pepper. Bring to a boil, add vinegar and remove from heat. Pour the marinade over the vegetables, cover with lids and sterilize for 15 minutes. Roll up and let cool.

Pickled assorted berries

Required:

1.7 kg gooseberries;
1.7 kg cherries;
1.8 kg black currants;

for the marinade:

4.5 liters of water;
200 ml 9% vinegar;
75 g salt;
125 g sugar;
2-5 black currant leaves;
200 ml vegetable oil.

Wash the berries, remove the stems and place in jars. Pour in the prepared marinade and seal tightly. To prevent mold from forming on the surface of the marinade, pour a thin layer of vegetable oil. Store pickled berries in a cool place.

Source: http://mir-prjanostej.ru/assorti-iz-ovoshhej.html

Many recipes have been invented for preparing assorted dishes for the winter.

Thanks to this variety, every housewife, taking into account the culinary preferences of her household, can provide her family with delicious vegetable preparations until the next season. In this article I will tell you how to make assorted vegetables for the winter at home.

Different combinations of vegetables help create new snacks. Usually, to prepare assorted vegetables, housewives use tomatoes, bell peppers, beans, green pea, eggplants, zucchini and onions with carrots.

Experienced chefs do not recommend using large quantities of vegetables for cooking. According to them, the best blanks are obtained from 2-5 types. If the number of ingredients increases, instead of assortment, the result is a pun on color and taste. As for me, this is a matter of gastronomic preferences.

The taste characteristics are also affected by the compatibility of vegetables. Zucchini harmonizes well with cucumbers, tomatoes with sweet peppers, onions and carrots with beans. There are many combinations.

Regardless of the vegetables used, assorted vegetables can be easily prepared at home, are incredibly tasty and can be stored for a long time.

The process of preparing vegetable salad takes place with or without sterilization.

Thanks to sterilization, the seaming is stored longer, however, due to prolonged heat treatment, the vegetables change appearance and taste.

Calorie content of mixed vegetables

The calorie content of assorted vegetables is 19 kcal per 100 grams. We are talking about an assortment that includes cucumbers, tomatoes, onions, sweet peppers, herbs and spices. The presence of other ingredients affects calorie content, but only slightly.

Assorted vegetables are a nutritious dish that can decorate any table. This vitamin-rich snack is incredibly healthy, because it consists of a whole set of vegetables.

Organic substances, polysaccharides and minerals that are part of the dish have a positive effect on digestion and improve functioning nervous system, strengthen the body's defenses.

Classic assorted pickling for the winter

Every housewife makes sure that her household has access to vitamins throughout the year. Conservation is of great help in this matter. Among large quantity One of the first places in preparations is assorted. Let's consider the classic cooking technology.

INGREDIENTS:

Cucumbers – 5 pcs.
Tomatoes – 3 pcs.
Onion – 2 heads.
Garlic – 3 cloves.
Sweet pepper – 2 pcs.
Cauliflower – 400 g.
Parsley root, horseradish and celery - 1 pc.
Apple cider vinegar – 120 ml.
Sugar – 3.5 tablespoons.
Salt – 1.5 tablespoons.
Peppercorns - to taste.

STEP-BY-STEP PREPARATION:

Prepare the vegetables. Rinse tomatoes and cucumbers with water and chop as desired. Wash the pepper, remove the stem and seeds, cut into small pieces.
Rinse the roots of parsley, celery and horseradish with water, remove the skin and cut into cubes. Peel the garlic and onion and grind in a blender.
Divide the head of cabbage into inflorescences and cover with salted water for 20 minutes. After the time has passed, drain in a colander.
Sterilize the jars in a convenient way. Then fill with vegetables, laying them out in layers. Between layers, make pillows of garlic, celery, horseradish and parsley. If there are gaps between the vegetables, fill with cabbage florets.
To prepare the marinade, add salt, sugar and pepper to the water. After the liquid boils, add vinegar. Pour the resulting mixture over the vegetables.
Roll up the jars with lids, place them upside down and cover with a blanket. After cooling, place it in storage.

The classic vegetable platter will delight you with a variety of tastes and colors. In winter, it will serve as a main dish, an excellent vegetable side dish, or the basis for preparing more complex culinary masterpieces, including stews and salads.

How to cook assorted vegetables without sterilization

If you want to preserve the splendor of color and taste until the next harvest summer vegetables, make a roll. We are talking about assorted vegetables without sterilization. For many housewives, this combined dish has long been a godsend that helps out in the winter. Try it too.

INGREDIENTS:

Cucumbers – 800 g.
Tomatoes – 900 g.
Sweet pepper – 60 g.
Young zucchini – 350 g.
Cauliflower – 330 g.
Carrot – 70 g.
Onion – 50 g.
Laurel – 3 leaves.
Peppercorns and dill umbrellas - to taste.
Water – 1500 ml.
Sugar – 9 teaspoons.
Salt – 4 teaspoons.
Vinegar – 80 ml.

PREPARATION:

Rinse vegetables and herbs with water. Wipe the cucumbers with a sponge and remove the ends, cut the cabbage into several pieces and soak for 10 minutes in a salty solution. To prepare it, take a tablespoon of salt per liter of water.
After peeling, cut the onion and carrot into medium pieces, and the zucchini into rings. If using old squash, peel off the skin and remove the seeds. If you want to get more beautiful dish, use curly cutting.
Place spices, onions and herbs at the bottom of the prepared jars. Place a layer of cucumbers and carrots on top, then place cabbage, tomatoes, peppers and zucchini in jars. Cover the vegetables with dill umbrellas, pour boiling water over them and leave for 10 minutes.
Meanwhile, prepare the marinade. Pour one and a half liters of water into the pan, add salt and sugar. As soon as the solution boils, pour in the vinegar and remove the container from the stove. Drain the water from the jars and pour in the marinade, roll up the lids and turn over. Keep the roll under the blanket until it cools down.

A cool room is best suited for storing this assortment. After a month you can taste it. And remember, the taste of assorted food without sterilization improves over time. Such vegetable snack It tastes best when served cold.

Delicious assortment of tomatoes and cucumbers

The most popular among housewives is a platter made with cucumbers and tomatoes. I offer a time-tested step-by-step recipe that has been perfected over many years until it becomes automatic. I think you will easily master the technology for preparing this snack.

INGREDIENTS:

Tomatoes – 1 kg.
Cucumbers – 2 kg.
Onion – 2 pcs.
Bell pepper – 2 pcs.
Water – 3 l.
Sugar – 1 tablespoon.
Salt – 90 g.
Vinegar – 80 ml.
Dill greens.

PREPARATION:

Pour over the cucumbers ice water and leave for 2 hours. After the time has passed, thoroughly rinse the cucumbers and tomatoes with water and cut into slices.
After water procedures, cut off the stalk of the pepper and remove the seeds, then cut into rings. Peel the onion, rinse, dry and chop to match the pepper. Just wash the dill, no need to chop it.
Sterilize the jars. Place vegetables in prepared containers. First pepper, then dill, cucumbers, onions and tomatoes.
Prepare the brine. Pour water into a saucepan, add sugar and salt, and place on the stove. After boiling, add vinegar to the liquid. Stir the brine and pour it over the vegetables in the jars.
After 10 minutes of sterilization, roll up the jars with lids and keep them upside down under a blanket until they cool.

cooking

With the onset of cold weather, this wonderful snack will remind you of the warm summer, fill the house with summer colors and satisfy the gastronomic needs of the household. I recommend serving this masterpiece with mashed potatoes or fried potatoes.

Assorted marinated winter platter with cabbage and pepper

In countries where cold climates prevail, people are constantly looking for ways to preserve seasonal vegetables for the winter. These include pickling. In this part of the article, we will look at preparing assorted vegetables based on cabbage and sweet peppers.

INGREDIENTS:

White cabbage – 1 head.
Sweet pepper – 3 pcs.
Carrots – 2 pcs.
Onion – 2 pcs.
Zucchini – 3 pcs.
Tomatoes – 5 pcs.
Garlic – 5 cloves.
Vegetable oil
Vinegar 9%

PREPARATION:

Rinse the vegetables with water. Chop the cabbage, pass the carrots through a coarse grater, cut the onions and peppers into strips, and the zucchini into small cubes. Pass the garlic and tomatoes through a meat grinder. Add a little if desired hot pepper.
Pour some vegetable oil into the cauldron and fry the onions and carrots. Next add the remaining vegetables. Simmer over low heat, covered, for about 30 minutes. Don’t forget to stir the vegetables periodically.
Place assorted vegetables in sterilized jars, pour a tablespoon of vinegar on top of the vegetables into each container, and roll up the lids.
Store vegetable salad at a temperature of 5-20 degrees until the new season. Before serving, stir the salad and add some fresh herbs. It makes a wonderful stand-alone dish or an excellent side dish.

Some housewives use white and cauliflower at the same time when preparing assorted vegetables. Before sending it to the cauldron, they disassemble the head of cauliflower into small inflorescences.

Assorted zucchini and eggplant for the winter

In the summer, vegetables saturate the body with vitamins and beneficial microelements and delight gourmets with their excellent taste.

To diversify the table with vegetable dishes in the winter, housewives make homemade preparations, including assorted vegetables.

Pay attention to the recipe for a delicious and nutritious salad for the winter, which is based on zucchini and eggplant.

INGREDIENTS:

Zucchini – 2 pcs.
Eggplants – 3 pcs.
Tomatoes – 1.5 kg.
Carrots – 5 pcs.
Garlic – 5 cloves.
Apples – 500 g.
Vinegar – 2 tablespoons.
Tomato paste – 3 tablespoons.
Sugar – 3 tablespoons.
Water – 1 glass.
Black pepper – 4 pcs.
Laurel – 3 leaves.
Cloves – 5 pcs.
Vegetable oil.

STEP-BY-STEP PREPARATION:

Pass the tomatoes, garlic and apples through a meat grinder and place in an enamel container. Cut the peeled carrots into centimeter pieces, fry in oil, add to the pan along with tomato paste, sugar and salt. Pour in water and stir.
Place the container on the stove, turn on low heat and simmer for 35 minutes, stirring occasionally. After the time has passed, pour vegetable oil into the pan, add vinegar and spices. If the contents are too thick, dilute with boiled water. Boil for 15 minutes.
Cut the eggplants and zucchini into slices 2 centimeters thick and fry in oil.
Place the fried vegetables in sterilized jars, fill with hot sauce to the brim and roll up.
Leave the assorted jars upside down under the blanket until they cool, then move them to a storage place.

Don't be intimidated by the extensive ingredient list. Each component plays an important role in creating the bottom line taste qualities. And this delicacy is prepared simply. After trying the recipe in practice, you will be convinced of this.

Source: http://4damki.ru/retseptyi/assorti-iz-ovoshhey-na-zimu/

Assorted vegetables “Three by three” recipe for the winter.

3 kg of eggplants, 1 kg of carrots, 1 kg of onions, 1 kg of sweet peppers.

Bring 3 liters to a boil tomato juice, add 2 tbsp. l. (with top) salt, 2 tbsp. l. sugar, 2 tsp. citric acid, 1 tbsp. vegetable oil. Boil and add onion, thinly sliced into rings, to the boiling mixture and boil.

Add eggplants cut into large cubes and boil. Add grated carrots and boil. Add diced bell peppers and cook, stirring, until all vegetables are cooked.

You can add ground black pepper at the end of cooking.

Place everything in sterilized jars and seal.

Yield: 7 liter jars.

Place dill, horseradish, garlic, black pepper (peas), tomatoes and cucumbers in a 3-liter jar, filling it a little more than half.

Also put 3 apples cut into slices, 4 bell peppers cut into strips, 1 carrot - slices, 2 small whole onions, 2-3 plums, 1 small bunch of white grapes.

If there is still space left, add tomatoes.

Marinade: 1.5 l water - 50 g vinegar, 1.5 tbsp. l. salt, 60–70 g sugar.

Boil and pour into a jar of food. Sterilize for 10–15 minutes and roll up.

You can use a wide variety of vegetables for assorted dishes. Cut carrots, turnips, radishes into slices or strips and blanch in boiling water for 2-3 minutes.

Cut sweet and bitter capsicums into slices. Separate the cauliflower into florets. Peel the garlic (preferably large). Cut the onion into 4 parts. Peel the squash and zucchini, cut into slices or slices.

Prepare cucumbers, small tomatoes and apples of paradise. (You can, of course, take not all these vegetables, but what you have.)

In thoroughly washed and sterilized jars, place a piece of hot red pepper, parsley roots, celery, herbs, place vegetables in rows and pour hot marinade. Pasteurize a liter jar for 10 minutes, a 2-liter jar for 20 minutes, a 3-liter jar for 30 minutes. Roll up the lid, turn over and let cool.

Marinade: for 1 liter of water -4 tsp. salt, 6 tsp. sugar, 3 bay leaves, 7 clove buds, 5 peas each of bitter and allspice, 1 tbsp. l. vinegar essence (pour it into boiling solution, then boil for no more than 5 minutes).

Jars can be stored at room temperature.

3.5 kg of cucumbers, 2.5 kg of cauliflower, 1.5 kg of onion sets, 250 g of carrots, 200 g of beans or peas in pods.

Slightly acidic filling: for 10 liters of water - 0.2 liters of table vinegar, 2 tbsp. l. sugar and salt, cinnamon - on the tip of a knife, 1 clove bud, 2 black and allspice peas, 4 bay leaves.

Sour filling: for 10 liters of water -0.3 liters of table vinegar, 3.5 tbsp. l. sugar, 2 tbsp. l. salt, a pinch of cinnamon, cloves, black and allspice - to taste, 4 bay leaves.

Separate the cauliflower into florets. Peel the carrots and cut into pieces of the same shape. Peel the onion. Trim the ends of the cucumbers.

Dip the prepared vegetables into boiling salted water for 4–5 minutes (1–1.5 teaspoons of salt per 1 liter of water) and then arrange tightly into jars. Pour boiling marinade (slightly acidic or sour) and pasteurize liter jars at a temperature of 90 °C for 15 minutes, 2- and 3-liter jars for 25–30 minutes.

Assorted pickled vegetables (2)

3 kg of cucumbers, 2.5 kg of tomatoes, 250 g of carrots, 250 g of onions.

Sour filling: for 10 liters of water -0.3–0.4 liters of table vinegar, 3 tbsp. l. sugar, 2 tbsp. l. salt.

Prepare as in the previous recipe.

Assorted pickled vegetables (3)

4.5 kg of cucumbers, 1 kg of tomatoes, 400 g of carrots, 400 g of onions, 250 g of cauliflower or green beans.

Slightly acidic filling: for 10 liters of water - 0.2–0.3 liters of table vinegar, 2–2.5 tbsp. l. sugar and salt.

Assorted pickled vegetables (4)

3.5 kg of cucumbers, 2.5 kg of cauliflower, 1.5 kg of small onions, 250 g of carrots, 200 g of beans or peas in pods, 2 bunches of dill, 2 bunches of celery or parsley, a pinch of dried red hot pepper, 2 bay leaves, a little tarragon, 25 g horseradish root, 1 head of garlic.

Slightly acidic filling: for 10 liters of water - 1 tbsp. table vinegar, 2 tbsp. l. sugar and salt.

Sour filling: for 10 liters of water - 0.3–0.4 liters of table vinegar, 3 tbsp. l. sugar, 2 tbsp. l. salt.

Prepare as in “Assorted pickled vegetables (1)”.

Assorted pickled vegetables (5)

2.5 kg of cucumbers, 2.5 kg of tomatoes, 1.2 kg of squash.

Filling: per Yule of water - 0.2–0.3 liters of table vinegar, 2 tbsp. l. sugar and salt, a pinch of cinnamon, 2 buds of cloves, black and allspice (peas), 4 bay leaves.

Prepare cucumbers and tomatoes. Place squash with a diameter of up to 6 cm whole; larger ones should be cut into slices. Arrange the vegetables in layers in jars, pour boiling marinade over them and pasteurize liter jars at a temperature of 90 °C for 15 minutes, 2- and 3-liter jars for 25–30 minutes.

Source: http://optim-z.ru/publ/kulinarnye_recepty/zagotoi_na_zimu/assorti_ovoshhnoe_recepty_na_zimu_assorti_iz_ovoshhej/4-1-0-270

Recipes for preserving assorted vegetables for the winter

Our family always makes a lot of different preparations and canned vegetables for the winter. During my student years in the dormitory, such canned food was a great help and helped me eat normally. Jars of cucumbers, tomatoes and lecho were always in my closet.

But I had to choose which jar to open and eat at the moment: cucumbers or tomatoes, or maybe lecho? Opening all the banks at once is impossible and unreasonable, because... You won’t be able to eat everything in time and you’ll have to throw away more than half of the cans. Then my mother suggested making vegetable preparations for the winter using the “Assorted” recipe.

Assorted vegetables for the winter: preservation recipes

Recipe Assorted Vegetables “Vegetable Garden”

Ingredients for a 1 liter jar:

3 tomatoes
2-3 cucumbers
100 gr. cauliflower
2-3 teeth. garlic
bell pepper
carrot
onion
Bay leaf,
1 PC. carnations
2 dill umbrellas

For marinade per 1 liter of water:

3 tbsp. l. vinegar 9%
2 tsp. salt
1 tsp. Sahara

Cooking method:

Wash all vegetables.
Cut the carrots into slices.
Peel the onion and cut into slices.
Separate the cauliflower into several florets.
Remove seeds from bell peppers and cut into strips.
Sterilize jars.
Fill the jars to the top with vegetables and spices.
Prepare a hot marinade, boil for 1-2 minutes, remove from heat and pour in vinegar.
Pour marinade over vegetables.
Sterilize jars with assorted ingredients for 10 minutes from the moment of boiling.
Then roll up and turn upside down, wrap until cool.

Recipe: Assorted vegetables “Gourmand”

Ingredients:

onion
carrot
bell pepper
cucumbers
tomatoes
garlic
Bay leaf
peppercorns

For the marinade:

1.5 liters of water
2 tbsp. l. salt
2 tbsp. l. Sahara
1 tbsp. l. vinegar 6%

Method of preparation: 1. To begin with, cut all the vegetables except the garlic (throw 3-4 cloves of garlic at the bottom of the jar).2. Then place the vegetables in jars in layers.3. We compact each layer, except the tomato layer, a little (the tomato layer should be the last).4.

Pour in boiling marinade and place for sterilization (in a water bath - 20-30 minutes, in the oven - 30-40 minutes).5. Roll up the lids and place them upside down.6. I don’t recommend wrapping it in a blanket, because this salad tastes better if it’s a little crunchy.7.

It survives in the cellar all winter, but does not survive until spring and is eaten.

8. In general, the components can be changed and others can be added. On occasion, I add cauliflower and broccoli to it, or make it without carrots.

Recipe for assorted vegetables for the winter “Rich bed”

Ingredients:

5-7 pcs. small tomatoes
5-6 small cucumbers
cauliflower
zucchini
bell pepper
garlic
onion
carrot
celery greens
parsley

For marinade per 3 liter jar:

2 tbsp. l. salt
3 tbsp. l. Sahara
4 tbsp. vinegar 9%

Cooking method:

Wash all vegetables.
Soak the cucumbers in water for 2 hours.
Separate the cauliflower into large florets.
Remove seeds from pepper and chop coarsely.
Cut the zucchini into circles.
Chop the carrots and onions into shapes and quite large.
Place 2-3 sprigs of celery, parsley, a few cloves of garlic and all the prepared vegetables in any order at the bottom of a sterilized jar.
Pour sugar and salt into a jar, fill it with boiled water up to the neck and set it to sterilize.
Sterilize covered jars for 15 minutes, then pour in vinegar and continue sterilizing for another 3 minutes and roll up.
Turn the jars upside down and cover with a blanket until completely cool.

Recipe: Assorted vegetables with hot peppers

Ingredients:

2 carrots
4 tomatoes
2 pcs. onions
dill and parsley
8 allspice peas
1 head of cabbage
hot peppers
bell red pepper
8 teeth garlic
Bay leaf

For marinade per 1 liter of water:

3 tbsp. l. salt
2 tbsp. l. Sahara
1 tsp. vinegar

Cooking method:

Wash all vegetables.
Peel the onion and garlic.
Chop vegetables as needed, but rather coarsely.
Fill sterile jars with vegetables and spices.
Pour boiling water into the jars and leave covered for 20 minutes.
Then pour the water into a saucepan, add sugar and salt, bring to a boil and add vinegar.
Pour the marinade into jars and seal the jars.
Then turn the jars over and wrap until cool.

Assorted Recipe “Remembering Summer”

Ingredients:

1 kg tomatoes
1 kg cucumbers
5-7 peas of allspice
2 bay leaves
2-3 bottles. carnations
3-5 teeth garlic
2-3 bell peppers
2 pcs. onions

For marinade per 1 liter of water:

50 ml vinegar 9%
1 tbsp. Sahara
2 tbsp. salt

Cooking method:

Place spices and garlic cloves in sterilized jars. Wash and chop all vegetables.
Sterilize jars.
Fill the jars tightly with chopped vegetables.
For the marinade, boil water, add sugar and salt, pour in vinegar.
Pour boiling marinade over vegetables in jars.
Sterilize jars for 10 minutes from the moment they boil.
Roll up the assorted jars with lids and wrap them in a blanket. Store cooled jars in a cool place.

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.