Pickled assorted vegetables. Several successful recipes for pickling assorted for the winter

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[Assorted Vegetables and Fruits]

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Assorted Vegetables and Fruits

Vegetable mix

For assorted, you can use a variety of vegetables. Carrots, turnips, radish cut into circles or strips and blanch in boiling water for 2-3 minutes. Cut sweet and bitter capsicum into circles. Separate the cauliflower into florets. Garlic - preferably large - peeled. Onion cut into four parts. Peel squash and zucchini, cut into circles or slices. Prepare cucumbers, small tomatoes and paradise apples (you can make any set of vegetables). Put a piece of hot pepper (preferably red), parsley roots, celery, greens (you can use lovage, lemon balm, tarragon to taste), lay vegetables in rows, add 3 bay leaves, 7 pieces of cloves, 4 pieces of bitter and 5 pieces of fragrant pepper (based on a 2-liter jar). Pour hot marinade over. Pasteurize: liter jars - 10 minutes, 2-liter jars - 20 minutes. Roll up the lid.

Marinade: for 1 liter of water - 4 teaspoons of salt, 6 teaspoons of sugar, 1 tablespoon of vinegar essence. (Pour vinegar essence into a boiling solution, after which they boil for no more than 5 minutes.)

Banks can be stored at room temperature.

Pickled vegetable mixes

Vegetables are mixed, placed in barrels or tubs, large glass jars and carefully compacted. If vegetables are intended for borscht, then beetroot brine is used as a filling, and cucumber brine is used for pickle. Recipes for pickled vegetables for lunch for 10 kg of ready-made mixtures are shown in the table:

Products for cooking (kg):

Products	For cooking (kg):
	cabbage soup	borscht	pickle
Sauerkraut	8,5	5,0	4,0
Pickled beets	-	2,6	-
salted tomatoes	1,0	1,0	1,0
Pickles	-	-	3,0
salted carrots	0,5	1,0	0,5
beetroot juice	-	0,4	-
Cucumber pickle	-	-	1,5
Spices (g)
a) paprika
bitter dried	1,0	1,0	-
b) bay leaf	1,5	1,5	1,5

Pickled cucumbers and tomatoes should be cut into slices, beet or cucumber brine should be taken from the barrels in which they were salted. Barrel or jars with blanks should be stored in the cold.

Pikuli

Pickuli - a mixture of small vegetables: onions, garlic, small cucumbers, tomatoes, pea and bean pods, red peppers, carrots, eggplant, cauliflower. Boil vegetables slightly (eggplants and cucumbers pour boiling water over) and immediately cool in cold water. Then put it on a sieve, put it in a jar or enamel bowl with dill and parsley and pour a strong solution (4%) of vinegar, adding a little salt and sugar to taste. Store in a cool place.

Assorted pickles

Prepare jars or barrel. Grate the barrel inside with crushed garlic. Wash cucumbers, small unripe watermelons, long peppers, capsicum, cauliflower, green and brown tomatoes, hard apples, 2-3 quinces, a few plums, carrots, celery, parsley. Vegetables should be fresh, good quality. Put in a barrel or in jars, if in jars, then cut all the vegetables and fruits. Put cherry leaves and dried dill on top, pour in brine so as to cover the vegetables. Cover the barrel. Close jars with plastic lids. Store in a cold place.

Brine: Dissolve salt in water based on 1 liter of water 30 g of salt.

Assorted vegetables and fruits

In a liter jar, put 1 small strong cucumber, 1 red tomato, 1 sweet pepper, 1 apple, 1 pear, 2-3 plums, 2-3 large cloves of garlic, 1 onion, sliced, 2-3 cauliflower inflorescences, 1- 2 pieces of horseradish root, 1 parsley root, 1 celery root, dill umbrella, fill the gaps between vegetables and fruits with pieces of white cabbage. In each jar, add 1 tablespoon of sugar, 0.5 teaspoon of citric acid, pour everything with hot brine at the rate of 1 tablespoon of salt per 1 liter of water, close the lid, sterilize for 15 minutes.

This assortment can be used both as a side dish and as an independent dish.

Marinade assorted

Put spicy greens at the bottom in a 3-liter jar: dill, tarragon, basil, horseradish, cherry leaves. Lay prepared vegetables in rows: cucumbers (no more than 8-10 cm), tomatoes (preferably brown), sweet peppers, blanched garlic (2-3 medium heads), parsley root (2-3 pcs.). Add bay leaf - 2 pcs., Hot pepper - 0.5 pod, put dill on top of vegetables. Pour 3 teaspoons of vinegar essence into a jar.

Pour in hot brine. Pasteurize at 80° for 1 to 5 minutes.

Filling: for 1 liter of water - 50 g of salt.

Marinated vegetable mix

Medium-sized tomatoes, pink or green, small cucumbers (large cut), small onions (large cut into 4-6 slices), carrot mugs 1 cm thick, small cauliflower inflorescences, sweet pepper slices, garlic cloves and spices (to taste ) put in jars, pour hot (70-80 °) marinade filling and sterilize: 1 l - 10 minutes, 3 l - 12-15 minutes.

Filling: 1 l of water, 50 g of sugar, 50 g of vinegar, 40 g of salt.

Pickled assorted vegetables - a recipe with a photo of each step.

You will need:
- zucchini,
- cabbage,
- Sweet pepper,
- onion,
- chilli,
- eggplant,
- garlic,
- parsley,
- carnation,
- Bay leaf,
- allspice peas.
For marinade:
- 30 g of salt per 1 liter of water.




This recipe for fermenting vegetables intentionally does not indicate the amount of each product. Everything is selected exclusively to your taste. If you want more spiciness, add more garlic and pepper. Love eggplant - make it a priority in this appetizer.
Eggplant, without peeling, cut into slices. Better in circles.
Zucchini also cut into circles or at your discretion.

Bring to a boil a liter of water with 30 grams of salt diluted in it. Put those vegetables in there. Boil until half cooked. We recline in a colander or sieve so that the water is glass.

Cut the onion, sweet pepper (previously peeled from seeds) into small cubes or straws. It's all about taste too. So you can chop vegetables as you like or as it seems prettier.

Heat up a frying pan with a little vegetable oil. Fry these vegetables on it for a couple of minutes.

Shred the white cabbage, chop the parsley. We pass the garlic through a press or rub it on a grater. Cut the chili into small pieces.

We combine everything in one bowl and add the fried vegetables. We salt a little.

We mix, even crush a little with our hands.

And we begin to fill the containers for fermentation. It can be an enameled capacious pan or a glass jar. At the bottom we put bay leaf, allspice and clove buds. If desired, you can add some more spices. Add layers of fried vegetables, eggplant. We prepare a new brine from the same proportions: a liter of water per 30 grams of salt. Let the brine boil.

We cover the jar with gauze, and leave them to ferment at room temperature for 2-3 days.

After that, we remove the pickled assortment of vegetables for storage in the refrigerator or on the balcony. It is very tasty before serving, lightly sprinkle with vegetable oil and crumble fresh green onions on top.
You don't have to wait for the vegetables to ferment on their own. If you add 1-2 tbsp to the brine. vinegar, then the dish can be eaten in a couple of hours. But it won't be the same dish. There will be pickled vegetables, not pickled ones.




Bon appetit.
Old Lesya
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2015-03-13

Salting assorted vegetables is aerobatics and incredible beauty! So far, I have only marinated vegetable platter - it turned out well. But, lately, I prefer salting to other types of canning for the winter. Lactic acid fermentation gives pickles, cabbage and other vegetables a peculiar pleasant aroma and a taste so dear and beloved since childhood. Today my friend and co-author of many recipes, Vera Ramazova, will share her secrets of salting assorted vegetables.

We already know how to implement how. We continue the series of summer recipes. I pass the word to Vera:

Pickling assorted vegetables in jars

We need for one 3-liter jar:

Cucumbers 800-850 grams

Cauliflower, divided into inflorescences 500 grams

Carrots 250 grams (net)

Garlic 6-8 cloves

Hot pepper 80-85 grams (about 2 pieces)

Bulgarian pepper 250 grams

Celery 60-70 grams

We need for one jar with a capacity of 1 liter:

Cucumbers 270-280 grams

Cauliflower, disassembled into inflorescences 160-170 grams

Carrots 80-85 grams (net)

Garlic 2-3 cloves

Hot pepper 25-30 grams (about ¾ of the average pod)

Bulgarian pepper 80-85 grams

Celery 20-25 grams

Brine:

For 1 liter of water - 1 tablespoon of coarse salt

Technology of salting assorted vegetables in jars

Prepare assorted vegetables for pickling as follows:

Wash the carrots, peel and cut into 4 parts. And wash the pepper, free from seeds, cut into 2 parts, large - into 4 parts. Wash the cauliflower, cut into florets. Wash cucumbers, leave whole, just cut off the “noses” and “butts”.

Prepare the brine like this:

Boil water, add salt, let it dissolve. Boil the brine for 2-3 minutes.

Arrange vegetables for pickling assorted in this order:

1. Celery
2. cucumbers
3. Cauliflower
4. Carrot
5. cucumbers
6. Garlic
7. hot pepper
8. Bulgarian pepper
9. Celery

Pour the prepared jars with vegetables with boiling brine and cover with sterilized lids. Banks with vegetables immediately put in a place so that they do not interfere, and so that they are not moved.

On the third day in the evening, holding the vegetables so that they do not fall out of the jar, drain the brine. Add water and salt to the drained brine from the following calculation: if you made a brine from 1 liter of water and 1 tablespoon of salt (with a small slide, this is about 30 grams of salt), then add 100 ml of water and 3 grams of salt (approximately half a teaspoon) .

Boil new brine (drained from jars plus added water and salt). Pour boiling brine jars in turn - pour, close the jar with a newly sterilized lid, turn over and move on to the next jar.

My remarks:

• For pickling mixed vegetables, about 1-1.1 liters of brine should be prepared for one 3-liter jar. On a jar, with a volume of 1 liter, you need about 325-350 ml of brine. It is best to make a brine with a margin, so as not to be nervous that it will not be enough.
• In order to make it more convenient to pour the brine, you can put a piece of gauze on the jar and secure it with an ordinary rubber band.
• Salting vegetables is a creative process. You can experiment with lightly boiled green beans and eggplant pieces, for example, in the vegetable mixture.

Today's musical gift sounds for everyone and personally for Vera. She is a big fan of the brilliant Croatian pianist Maksim Mrvica.

Maksim Mrvica — The Godfather Theme

All housewives love to harvest vegetables for the winter season. They preserve them in jars, salt them in tubs and barrels. Tomatoes, cucumbers and other vegetables will perfectly complement your table. So that the hostess does not waste time choosing what to prepare to please the whole family, we recommend using some recipes for preparing assorted vegetables. Many methods are known. Some of them came from the time of grandmothers, and many were invented in our time. All recipes differ in the preparation of pickles and marinades, additional components, harvesting and storage methods. Outwardly, such blanks look great - the brightness of colors always resembles a warm season. Salting assorted vegetables for the winter - recipes that will help you prepare.

Many do not even know what tasty and healthy preparations for the winter can be made at home, for example, and.

The recipe of Ukrainian cuisine is quite old. Sunset is bright, tasty and quite healthy. Perfect as an appetizer for homemade sausage, fried meat. Ready in two hours.

Ingredients:

• white cabbage - 2 medium-sized tight heads;
• carrot - 1 kg;
• beans in pods - 1 kg;
• medium-sized cucumbers and tomatoes, bell peppers - 1 kg each;
• onion - 0.5 kg;
• garlic - 100 gr;
• parsley, dill - one bunch each;
• salt - 150 gr;
• water - 5 liters;
• black pepper - 20 - 30 peas;
• lavrushka - 6 leaves.

Salting assorted vegetables:

1. The marinade is being cooked. Pour water into the pan, let it boil, add spices and herbs. We cook everything for five minutes, add salt, remove from heat so that the marinade composition cools down.
2. In parallel, you can start cooking vegetables. Water is poured into a small container, in which all vegetable components will be steamed in turn. We clean the beans from the pods, wash, cook until almost ready.
3. The onion is cut into slices, for a minute - one and a half is immersed in boiling water.
4. My cucumbers. If they are too large, you can cut into two parts. Leave the tomatoes whole.
5. We cut the pepper into four parts, remove the seeds, soar for no more than three minutes.
6. We clean the carrots, if necessary, cut into pieces, cook until almost ready.
7. We cut the cabbage into large pieces so that the foliage does not separate from the stalk. Immerse for a couple of minutes in boiling water. By the way, for this recipe, you can take cauliflower.
8. Garlic is peeled and cut into slices.
9. The cooled vegetables are mixed in a large bowl. Beans and cabbage can be put aside - we will shift the layers with them.
10. All vegetables are poured with marinade at room temperature, left for several days in a warm place for sourdough.
11. When the vegetable mass acquires the desired taste, it can be decomposed into jars, filled with brine.
12. Filled jars are sterilized for up to five minutes, then closed with plastic lids. You can store all year round.

If such a platter is cooked in hot weather, then the fermentation process is faster. By the way, vegetables can be laid not according to the recipe, but according to the preference of everyone.

Recipe for pickling assorted cucumbers - tomatoes

The peculiarity is that grapes and plums are added to vegetables. It turns out delicious!

Ingredients:

• tomatoes - 1 kg;
• cucumbers - 1 kg;
• water - 1.3 liters;
• granulated sugar - 3 tablespoons;
• salt - 2 tablespoons;
• grapes, sweet peppers, onions, peas.

How to pickle tomatoes with cucumbers:

1. Tomatoes, grapes, cucumbers, peppers (pre-remove the seeds) are washed in cold water, we give the opportunity to dry.
2. We cut the peppers into pieces, the onion into rings.
3. We cook the marinade. Put salt and sugar in water, boil.
4. We lay out vegetables and fruits in sterilized jars, add peppercorns.
5. Fill jars with boiled marinade, let stand for about fifteen minutes.
6. After that, the brine is drained, boiled and poured again for the same time. We drain everything again, bring to a boil and refill the jars, already rolling them up with lids.

The jars are turned upside down and in this position are stored until completely cooled, wrapped in an old blanket.

Assorted tomatoes with cucumbers

Delicious and perfect for any table.

Ingredients:

• ripe tomatoes - 3 kg;
• cucumbers - 1 kg;
• Bulgarian sweet pepper - 5 - 7 pieces;
• onion - 8 - 10 heads;
• garlic - 1 head;
• carrots - 7 - 8 pieces;
• granulated sugar - 0.5 cups;
• salt - 1.5 tablespoons;
• black pepper - 5 - 7 peas.

How to salt assorted tomatoes with cucumbers:

1. All vegetables are cut into large pieces.
2. Put the tomatoes in a saucepan, bring to a boil, put the remaining vegetables, boil for ten minutes, closing the lid.
3. put the salad in a pre-sterilized glass container, roll it up.

Keep warm with lids upside down. Once the jars have cooled, move them to a cool place.

Recipe for pickling assorted vegetables

The set of vegetables offered for harvesting is perfect as a soup dressing.

Ingredients:

• carrot - 1 kg;
• tomatoes - 1 kg;
• onion - 1 kg;
• pepper - 600 gr;
• dill, parsley - 300 gr each;
• salt - 800 gr.

How to pickle assorted jars for the winter:

1. Carrots are rubbed on a coarse grater, tomatoes are cut finely.
2. Onion, peppers, greens - also cut into small pieces.
3. Add salt to the mass, mix thoroughly.
4. Arrange in jars, covered with polyethylene lids.

It is recommended to store in a dark cool place. Note that such a platter is used not only as a dressing for the first course, but also added to the sauce. Some prefer to use instead of a side dish. You can sterilize jars of salad and roll up with tin lids.

Assorted pickling recipe for the winter

According to this recipe, a vegetable mass is prepared with the addition of mushrooms. A dish in the winter season is great as a side dish or appetizer. From the above recipe, you can prepare six half-liter jars of this miracle.

Ingredients:

• zucchini - 3 kg;
• fresh mushrooms - 1 kg;
• tomatoes - 1 kg;
• dill and parsley - one bunch each;
• vegetable oil - up to 200 gr;
• butter - up to 50 gr;
• flour - up to 100 gr;
• pepper - 0.5 teaspoon;
• salt - 2 tablespoons.

Cooking order:

1. Thoroughly wash the zucchini, peel, cut into pieces.
2. Place the sliced ​​\u200b\u200bin a bowl, pour a spoonful of salt, mix.
3. We heat the pan, pour in a few tablespoons of oil, fry the zucchini.
4. We wash the mushrooms, cut off the caps from the legs. We put everything in a saucepan, pour water, adding a large spoonful of salt for each liter of it, boil for several minutes over moderate heat. After draining the water, let the mushrooms cool and cut into thin slices.
5. Put the mushrooms in a pan, simmer until all the liquid comes out. After adding butter, simmer for a few more minutes, pepper, mix.
6. Mix mushrooms with zucchini, simmer for about eight minutes.
7. My tomatoes, cut into slices, salt and pepper, lightly fry on both sides. Add to the rest of the mass.
8. Wash and finely chop the greens, simmer over low heat for no more than five minutes.
9. In pre-washed jars, the vegetable mass is laid out hot, rolled up. Banks are sterilized for about forty minutes.

Salad ready. It will keep well all year long.

Assorted vegetables for the winter with cabbage

A recipe for Russian cuisine, prepared in twenty minutes, the yield is eight servings. Assorted is used as an appetizer.

Ingredients:

• cabbage - 2 kg;
• carrot - 2 pcs;
• lavrushka - 5 sheets;
• salt and sugar - 2 and 1 tablespoons, respectively;
• allspice;
• garlic - 1 head;
• water - 2 liters;
• red beets - 2 pcs;
• red pepper - 1 pod.

How to salt assorted for the winter:

1. Remove the top leaf from the cabbage, cut into pieces.
2. Grate carrots and beets (Korean), mix.
3. In a clean three-liter jar, we begin to lay out our set in layers:

crushed garlic;

cabbage;

Beet-carrot mass;

Lavrushka;

Pieces of hot pepper.

In this sequence, the layers are repeated until the entire jar is filled.

1. Water is boiled, in which salt and pepper are added, then it cools a little and is poured into a jar.
2. The jar is closed with a plastic lid, sent to a cold place.

After a day, the jar must be opened and with the help of a spoon, the accumulated air should be released from the bottom, crushing the vegetables. Vegetable mass is ready in a few days. Store in a cool place.

Assorted vegetables for the winter without sterilization

Preparing quickly, try it. The taste is extraordinary.

Ingredients:

• cabbage - 5 kg;
• sweet pepper - 1 kg;
• tomatoes - 1 kg;
• zucchini - 1 kg;
• carrot - 0.5 kg;
• garlic - 2 heads;
• parsley - 400 gr;
• dill - 150 gr;
• bitter pepper - 1 pod;
• water - 1 liter;
• salt - 2 tablespoons.

How to salt assorted vegetables:

1. Shred the cabbage, blanch for about five minutes. The water should be allowed to drain.
2. Remove the seeds from the peppers, keep in boiling water for no more than three minutes.
3. Tomatoes, zucchini, carrots cut into circles.
4. Do not cut the greens too finely.
5. We mix all the vegetables and put them in a container (tightly), sprinkling the layers with garlic cloves, herbs and carrot circles.
6. We prepare the brine, cool, filter, pour into assorted.

The container must be covered with clean gauze, put the load for three days, kept at room temperature. After that, the assortment is moved for long-term storage in a cold place.

It's no secret that home-cooked vegetable platter is tastier than store-bought. Many are already canning, as if this work is considered an exciting hobby for them. Assorted is also convenient because you are always confident in the quality of the components used, and, consequently, in the final result and taste. Proper preparation of assorted vegetables allows you to save all the substances useful for the body contained in the original products. Winter is the time when vitamins will come in handy. Any conservation will be a wonderful variety to your table, it will bring a unique taste, sharpness, piquancy and a reminder of summer days.