Assorted vegetables with butter for the winter. Assorted vegetables for the winter, canning rules and recipes

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

The recipe uses the simplest vegetables that are in every garden, which 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:

1. Rinse the prepared products well and let the water drain.
2. Wash and clean carrots. Cut into circles.
3. Peel the garlic and cut into four pieces.
4. Wash and clean the zucchini. Cut into circles or half rings.
5. Greens with seasonings fit into the jar in the first layer, then fold the vegetables, also in layers.
6. Boil water, pour into a jar of vegetables. Let cool.
7. After cooling, pour the water back into the pan and boil. Pour into the preparation and let cool.
8. We boil water for the third time, but with the addition of salt and sugar. Pour it all into a jar. Acetic acid is added last.
9. Close the lid tightly and turn the jars over. Cover tightly with a blanket or warm cloth until cool.
10. Our vegetables are ready.

Pickling assorted vegetables for the winter in jelly

A very unusual type of preparation is vegetables marinated in the form of a jelly-like mass. These vegetables are used as a salad. In addition to the benefits of vegetables, there is also gelatin rich in essential vitamins. A very tempting view will impress your family and guests.

Ingredients per liter jar:

• gelatin - 15 gr.;
• 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;
• Bulgarian pepper - 5 fruits;
• cucumbers - 3-4 pieces;
• onion - 2 medium heads;
• red currant - 50 gr.;
• black pepper (peas) - 4 pcs.;
• acetic acid (70%) -1 tsp.

Preserving Assorted Vegetables:

1. Let's prepare the jars first. We sterilize them with the old method, which was used by our mothers. We put a jar on the spout of a kettle with boiling water and sterilize it for 15 minutes.
2. Soak gelatin in warm water. Pour enough water so that it barely hides it. Let it swell for half an hour.
3. At the bottom of the prepared jar we put garlic, cut in half, pepper, herbs.
4. Next, add all the vegetables. Layers. In general, how convenient. It turns out well if the vegetables are cut into slices. But as a standard, they simply put them so that they lie down tightly and comfortably, shaking the vessel for sealing.
5. While the vegetables are stacked in jars, put water on the stove, and add granulated sugar and salt to it. Cook for five minutes until they dissolve.
6. Meanwhile, melt the gelatin in a water bath. Then pour it into the brine.
7. We remove the brine from the stove and pour it into the vegetables. Lastly, add the vinegar.
8. Screw on the lids tightly. We clean the workpiece in a cool place and let it cool. Vegetables - salad is ready.

Salad of assorted vegetables for the winter 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 favorably affects the absorption of food, while making the taste softer and more pleasant.

Ingredients:

• 10 small tomatoes;
• 6 garlic cloves;
• bulbs (medium size), 4 pcs.;
• 4 medium cucumbers;
• 2 lemons;
• 1 small zucchini (preferably fresh, young);
• 7 grape leaves;
• 4 cherry leaves;
• 2 currant leaves;
• 2 horseradish leaves of small size;
• 5 black peppercorns;
• 2 tbsp. l. Sahara;
• salt - 2 tablespoons.

Preparations for the winter assorted vegetables:

1. Rinse greens thoroughly and dry with a towel. Peel the onion and garlic. Put all this in the first layer in a jar.
2. I also wash my vegetables thoroughly. Then we cut them as convenient. It is better to cut the zucchini into circles. Tomatoes can be pierced with a toothpick. So that they do not burst later and lose their appearance. Cut the lemon in the same circles or half rings.
3. We put everything in a jar of greens.
4. Sprinkle vegetables with salt, sugar and pepper.
5. Cover with a lid and place in a pot of water to sterilize. Sterilize in boiling water for 20 minutes.
6. Close the lid tightly and turn the jar upside down. Wrap in a warm cloth and let it brew for a few days. Until completely cool
7. Our jars are ready.

Marinated assorted vegetables for the winter with apples

For a more refined and unusual marinade, we will use the following recipe. In addition to vegetables, another very useful and tasty ingredient in it is apples, which have even more vitamins. An unusual recipe is quite simple 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;
• 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 tomatoes with cucumbers pickled for the winter:

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

Assortment is ready!

Assorted vegetables marinated for the winter with beets

Let's look at blanks with another very tasty vegetable - beets. In addition to taste, beets will give the workpiece a very beautiful pink color. A very unusual use.
Cooking assorted 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 heads of onions;
• 2 medium beets;
• 4 garlic cloves;
• green beans - 8 pods;
• granulated sugar - 25 grams;
• salt - 15 gr.;
• 1 teaspoon of acetic acid (70%).

Marinated assorted vegetables for the winter:

1. Wash and dry vegetables.
2. We clean everything you need (beets, carrots, onions, garlic, if necessary, zucchini).
3. Carrot cut into circles.
4. Next is cabbage. Cabbage cut into large pieces, slices. Sliced ​​​​zucchini and peppers (can be cut into half rings or slices).
5. Onions can be cut into rings or slices. Put garlic. Lay the beets on top. Can be a whole head, can be divided into quarters.
6. The recipe contains green beans, however, this is not for everybody.
7. This time we prepare the marinade. Add remaining ingredients to water and bring to a boil. Pour in the vinegar last and remove from the stove. Pour this brine into the vegetables.
8. Place the jar in a pot of water and sterilize for half an hour after boiling.
9. Take the jars out of the water, roll up the lids. Turn over and remove to cool and infuse. After a couple of days, beetroot color will color the entire jar.

Pickled vegetables assorted fast food

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

For cooking, we need to take:

• cucumbers - 9 medium pieces;
• tomatoes - 5 pieces (you can not add);
• two medium carrots;
• cauliflower - 0.5 head;
• 3 garlic cloves;
• dill inflorescences - 1 bunch;
• 3 bay leaves;
• peppercorns - 3 pcs.;
• carnation in buds - 4 pcs.;
• water - one and a half liters;
• 1 st. a spoonful of salt;
• sugar - 1 tbsp. spoon;
• acetic acid (9%) - 2 tablespoons.

Assorted winter pickled recipes with vinegar:

1. Wash and dry all vegetables.
2. Separate the cauliflower carefully into florets. Carrot cut into circles.
3. We sterilize jars in advance. To do this, put them upside down in a colander, put them in a pot of water and boil for 20 minutes. Covers are simply boiled in water.
4. Put greens, seasonings, bay leaves, pepper, garlic in the first layer in a jar.
5. Pack vegetables tightly. Fold up to fit as much as possible.
6. Sprinkle salt and sugar on top.
7. Boil water and pour over vegetables. Pour vinegar on top and tightly roll up the lids.
8. Banks are turned over and wrapped in heat. Let cool and infuse.

Our dish is ready.

As you can see, there are a large number of assorted blanks with vegetables. Choose your taste is not difficult, from the simplest to the more sophisticated. The 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 cooking recipes, and.

• Tomatoes,
• cucumbers,
• bell pepper,
• cauliflower,
• zucchini,
• carrot,
• parsley,
• Bay leaf 1 pc. to each bank
• Black peppercorns 4 peas in each jar.

For marinade:

• 1 liter of water
• 6 tablespoons of sugar
• 2 tablespoons of salt
• 100 ml of table vinegar (not essences).

Cooking process:

Let's get to work. We take two liter jars, wash well and dry. Jars for blanks in any way convenient for you: in the microwave, over a kettle or in a slow cooker.

We prepare vegetables for the winter assortment. Rinse the bell pepper with water, remove the stalk, clean the seeds and cut into 6 slices. Peel clean carrots, cut into long segments. Peel the onion and cut into rings. We wash the rest of the vegetables and, if necessary, divide into large parts. We cut off the tails of fresh cucumbers, young zucchini (zucchini or squash).

At the bottom of the jar we throw bay leaves and peppercorns, parsley leaves. We begin to add vegetables, first onions and carrots, then tomatoes, cucumbers, zucchini (they can be cut, and if they are small, then leave them whole), cauliflower (sorted into inflorescences), bell peppers and so on until the jar is full. Next, pour the vegetable platter with clean boiling water, wrap it up and leave to cool.

When the water in the jars has completely cooled, pour it into a saucepan and make a marinade from it. Add sugar, salt and put on fire. Bring to a boil, turn off and only then add vinegar to the marinade. Pour into jars with vegetables.

We roll up with clean boiled metal lids and let the pickled vegetable platter cool upside down under a blanket.

Assorted jars put away for the winter in the cellar or pantry.

You can safely serve with any dish as a side dish, your loved ones will definitely appreciate this dish.

We thank Natalia Shmygareva for the recipe and photo of the vegetable platter.

Delicious preparations and good recipes!

Assorted - the most popular preparation for the winter. After all, it is very convenient: you open a jar - here you have an appetizer, a side dish, and ingredients for a delicious salad.

Assorted vegetables- a godsend for a thrifty and skillful hostess, because absolutely any vegetables from the garden are suitable for him.
Moreover, some fruits can be added to the mixed vegetables for piquancy: apples, hard pears, plums or the green part of the watermelon pulp.

But still you need to know a few rules so that your favorite vegetables will delight you until the new harvest.

All assorted vegetables should be carefully sorted out, washed with a brush and the slightest browning, cracks and spoiled parts should be removed. Even a small stain can become a breeding ground for bacteria that cause pickle jars to swell and burst.

For lovers of lightly salted snacks, vegetables should be marinated whole or in halves without the addition of greens. So they better retain the original taste and aroma, as if from the garden. With such preservation, it is necessary to boil for 20 minutes. hard root vegetables (turnips, beets, carrots) and vegetables with a dense skin (zucchini, eggplant, squash).

Spicy vegetables with a distinct taste of marinade are obtained if they are pre-cut into portioned pieces. At the same time, none of them need to be boiled, the marinade will be absorbed through the slices and soften even the toughest vegetables.

In order for the assortment to retain its bright color after pouring with hot marinade, vegetables should be left for 1 minute before being packaged in jars. dip in an ice-cold saline solution (1 tablespoon of salt per 1 liter of water).

Crispy and elastic assorted vegetables do not soften if you use table vinegar diluted from vinegar essence for the marinade, and not ready-made rice, apple or wine.

You can protect jars from fermentation with the help of grape, currant or cherry leaves, as well as horseradish leaves. They need to be washed in ice water and add 2-3 pcs. to each bank.

If you want to put Brussels sprouts or cauliflower in assorted, as well as broccoli or middle-aged zucchini, we advise you to blanch the vegetables in boiling water for 2-3 minutes before putting them in a jar.

Before preparing cauliflower for assortment, lower it for 40 minutes. into a solution (1 tablespoon of vinegar or lemon juice per 2 liters of water). Assorted cabbage is "friends" with carrots and celery. Try not to overdo it with spices, otherwise the cabbage will not crunch and lose its taste.

Ideal greens for assorted dill, parsley, currant leaves, horseradish, oak and cherry. Some housewives even manage to put a few spruce branches for aroma. However, it is still worth refraining from such a “seasoning”: the needles contain a lot of essential oils, and you can’t always guess what their reaction with brine or marinade will lead to.

If you plan to make assorted cucumbers, then, firstly, choose late varieties of cucumbers. Secondly, be sure to cut off their tails and soak for 2-3 hours in cold water before cooking. When preserving, add vinegar last and follow the thoroughness of the sterilization of containers and lids. Be sure to turn the jars over after twisting - check the tightness. Then the banks will definitely not explode!

If for some reason you do not want to use vinegar for assorted, use citric acid. 1 st. l. lemons for 2 tbsp. l. water will replace 70% essence, and 1 tsp. acid for 14 tbsp. l. water - 9% vinegar.
The main reasons for the turbidity of the brine are carelessly washed or spoiled vegetables, as well as poorly sterilized containers.

Assorted can be stored both in the room and in the basement. It is important that there are no sources of heat and direct sunlight nearby. This is a guarantee that vegetables will stand for a very long time!


Well, now different recipes for assorted vegetables for the winter.

Assorted Summer
The recipe will require: zucchini, carrots, onions, bell peppers, tomatoes, cucumbers, garlic - by eye, according to the volume of the jar.
Spices: bay leaf, allspice, cloves, currant leaves, cherries, horseradish, dill inflorescences - 1-2 pcs. for each bank.
Marinade: water - 1 l, coarse salt - 1 tbsp. l., sugar - 3 tbsp. l., vinegar essence -1 tsp, refined oil - 2 tbsp. l.

Rinse all vegetables thoroughly, peel if necessary. Remove the seeds and stem from the pepper. Peel the garlic and onion.
Put washed currant leaves, horseradish leaves, cherries, bay leaves, 2-3 peas of pepper and a clove bud, dill inflorescences in sterilized jars at the bottom. Pack tomatoes, cucumbers, garlic cloves, chopped zucchini, peppers and onions tightly.
For the marinade, add salt, sugar, oil and vinegar essence to boiling water, cook for a couple of minutes. Then pour the marinade into jars with vegetables and put them to sterilize in a pot of boiling water for 15 minutes. Roll up with sterilized lids and turn over.

Assorted vegetables "Bright garden"
Such a platter is a great opportunity to gather all your favorite vegetables together for the winter and not gain calories.
First of all, rinse the 3-liter jars and send them to the oven for 20 minutes. (at 180°). While the jars are being sterilized, wash the cucumbers and soak them in water. Rinse cabbage, bell pepper, carrots, tomatoes and zucchini thoroughly. Disassemble the cabbage into leaves, peel the pepper from seeds and cut into quarters, chop the carrots into thin slices, leave the tomatoes intact, peel the zucchini from the seeds and cut into slices.

Place 3 peeled garlic cloves, a dill umbrella, a horseradish leaf and 3 allspice peas on the bottom of each jar, fill with vegetables and pour boiling water over. After half an hour, drain the water into a saucepan, add 4 tbsp. l. sugar and 3 tbsp. l. salt, bring to a boil. Enter 4 tbsp into the jar. l. 9% vinegar and boiling brine, roll up, turn over, wrap and after cooling put in the pantry.

Assorted "Feast for the whole world"
Tomatoes - 10 pcs., Bulgarian yellow pepper - 4 pcs., Carrots - 2 pcs., Onion - 1 pc., Garlic - 5 cloves, dill and parsley - 4 sprigs each, horseradish leaves - 2 pcs.
For the marinade: water - 600 ml, vinegar (9%) - 1/2 cup, salt -2 tbsp. l., sugar - 4 tbsp. l., dill -1 umbrella, garlic - 1 clove, small hot pepper -1/2 pc.

Rinse all vegetables and herbs well under running water. Remove core and seeds from bell peppers. Cut peppers into small pieces. Peel the garlic cloves and finely chop. Peel onions and carrots, cut onions into half rings, carrots into circles.
Sterilize liter jars in an oven heated to 150 ° for 15 minutes. Put dill, horseradish leaves, parsley on the bottom of the jars. Top with chopped bell peppers, carrots, tomatoes, onions and garlic.

Prepare the marinade: add vinegar, salt and sugar, horseradish, dill, garlic and hot pepper to the water. Boil for 10 min. Then strain the marinade and pour over the vegetables. Cover the jars with lids and pasteurize for 20 minutes, then remove from the water and roll up.

Assorted "Ostrinka"
How to whet your guests' appetite? Serve something spicy at the beginning of the feast! For example, assorted hot peppers, cabbage and garlic!
Hot chili peppers - 1 kg, sweet bell peppers - 0.5 kg, carrots - 0.5 kg, cabbage - 1 kg, garlic - 2 heads, cucumbers - 1 kg, green beans - 0.5 kg, table vinegar (9 %) - 1 cup, sugar - 1 cup, vegetable oil - 1 cup, salt - 2 tbsp. l.

Peel the cabbage from the upper leaves, remove the stalk, finely chop. Carrots wash, peel, grate on a coarse grater. Wash the sweet bell pepper, remove the stalk and seeds, cut into cubes. Mix everything. Rinse cucumbers, hot peppers and beans. Cut beans. Peel the garlic.

Wash two 3-liter jars, pour over with boiling water. Boil the lids. For the marinade, add vinegar and oil to a small saucepan, add sugar and salt, and bring to a boil.
Put cucumbers, hot peppers, beans, garlic and coleslaw, carrots and sweet peppers into jars. Pour in boiling marinade, tighten the lids. Wrap and leave to cool. After a couple of days, the assortment is ready.


Assorted vegetables "Spark"
For a savory vegetable platter with a strong garlic flavor, this recipe can use a variety of cracked vegetables that won't last long in storage.
Zucchini - 1 pc., Yellow tomatoes - 3 pcs., Carrots - 2 pcs., Bulgarian pepper -1 pc., Hot pepper -4 pcs., Garlic - 2 heads, parsley -1 bunch, water -1 l, sugar - 4 tbsp. l "salt - 3 tbsp. l., vinegar (9%) - 5 tsp.

Wash all vegetables thoroughly and pat dry. Remove stems from tomatoes, peppers and zucchini. In bell pepper, additionally cut out the core with seeds. Scrape off the carrots.
Cut zucchini and carrots into large pieces. Cut yellow tomatoes into quarters, bell pepper into large sticks.
Peel the garlic. Cut each slice in half lengthwise. Wash and dry the parsley. Mix water, vinegar, sugar and salt, bring to a boil.
Put the vegetables in a sterile jar, lining them with parsley and garlic cloves. Pour hot marinade over and seal the jar.

Assorted "Unusual"
Cauliflower - 2 kg, celery stalks - 2 pieces, carrots - 2 pieces, tomatoes -500 g, red bell pepper - 1 piece, water - 1 l, vinegar - 1 tbsp. p., sugar - 1 tsp, bay leaf - 1 pc., ground red pepper - 1/2 tbsp. l., salt - 2 tbsp. l.

Divide the cauliflower into florets. Peel carrots and bell peppers. Cut carrots into circles, pepper - into strips.
Chop the celery into half rings, cut the tomatoes into cubes. Put all the vegetables in a colander, rinse with warm boiled water, let the water drain. Arrange vegetables in sterilized jars.
Put on fire 1 liter of water, salt, add sugar, pepper, bay leaf. After the water boils, remove it from the heat, pour in the vinegar. Pour the resulting marinade into jars, roll up the lids, wrap the jars with a towel and turn over.

Assorted "For guests"
This assortment is a real find both for a family dinner and for an unexpected visit of guests. Put it on the table - and wait for enthusiastic exclamations!
Take: tomatoes - 1 kg, sweet peppers - 0.5 kg, chili peppers -0.5 kg, garlic - 2 heads, small onions - 0.5 kg, dill, parsley, tarragon - 3-4 branches each, bay leaf - 5-6 pcs., A mixture of peppercorns - 2 tbsp. l.
Marinade (for 1.5 liters of water): salt - 2.5 tbsp. l., sugar - 4.5 tbsp. l., vinegar essence (70%) -1 tbsp. l.
Wash the vegetables, peel the onion and garlic, remove the stalk with seeds from the sweet pepper. Pierce the tomatoes with a toothpick, cut the sweet pepper into half rings. Put 1-2 cloves of garlic in jars, 1 tsp. pepper mixture, 1 bay leaf. Mix all vegetables. Put greens on top. Pour boiling water over jars and leave for 10-15 minutes. For the marinade, combine all the ingredients, boil. Pour the vinegar into the marinade before filling the jars! Drain the water from the jars and pour over the boiling marinade. Roll up lids.

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Homemade vegetable preparations are a great addition to the family menu in the winter. You can spin the vegetables separately for the winter, but it is better to prepare a vegetable platter.

If you were engaged in canning, and there are a few pieces of tomatoes and cucumbers left, a little cabbage and peppers, do not rush to let all this stuff in for dinner. Using one of the recipes, roll up a couple of small assorted jars from them. In winter, it is especially pleasant to eat it.

In addition to spices and herbs, you need to put garlic and onions, plus a little vegetable oil, and you will get another delicious snack with a minimum calorie content of 66-70 kcal / 100 g.

Assorted vegetables for the winter - a photo recipe for the most delicious preparation step by step

Bright vegetable platter looks great on the festive table or is an excellent addition to the second courses in the everyday menu.

The initial set of products can be changed at your discretion. For conservation, carrots and bell peppers, cauliflower, zucchini and squash are suitable.

Cooking time: 1 hour 20 minutes

Quantity: 3 servings

Ingredients

• Tomatoes: 800 g
• Cucumbers: 230 g
• Garlic: 6 large cloves
• Onion: 2 medium heads
• Greens: bunch
• Bay leaf: 3 pcs.
• Allspice and black peppercorns: 12 pcs.
• Carnation: 6 buds
• Vegetable oil: 5 st. l.
• Dill umbrellas: 3 pcs.
• Table vinegar: 79 ml
• Salt: 2 partial tbsp. l.
• Sugar: 4.5 tbsp. l.
• Water: 1 l

Cooking instructions

Remove the husks from the onion and garlic, cut off the “buttocks” of the cucumbers, cut the stalk from the tomatoes and rinse all the ingredients.



Cut each tomato into 4-8 wedges (depending on size). Cucumbers cut into circles about 5 mm thick, onions - thin half rings. Cut the garlic into longitudinal slices of about 2 mm (that is, each clove into 4 parts). Separate the soft, small dill greens from the thick, hard stalks and, after rinsing along with the umbrellas, put them on a towel to dry.



Take well-washed and sterilized jars, put in each 1 bay leaf and a dill umbrella, 1 clove of garlic cut into pieces, 4 peas of each type of pepper and 2 cloves.



Fill with vegetables in the following order: tomato slices, onion half rings, cucumber circles.



Last but not least - dill greens, a few slices of garlic and tomato slices (put them up with the skin, not the pulp).



Now prepare the marinade. Boil water, put granulated sugar together with salt, put on fire again. As soon as the liquid boils, pour the oil with vinegar into it.



After boiling again, remove the marinade from the heat and fill the jars with it to the brim.



Immediately cover with lids and place on a wire rack in a warm (120 ° C) oven to sterilize (for 20 minutes).



After this time, turn off the oven and, opening the door, wait until the jars have cooled slightly. Then, with extreme caution (so as not to burn yourself and pour out the marinade), remove them from the oven and, putting them on the table, screw the lids on until they stop. All that remains to be done is to turn the jars of assorted vegetables upside down and leave to cool in this position.



And do not forget to cover the jars with a towel until they cool completely. You can store ready-made assorted vegetables at room temperature.



Variation with cabbage

For vegetable platter with cabbage take:

• white cabbage varieties - 1 kg;
• turnip onion - 1 kg;
• carrots - 1 kg;
• colored bell pepper - 1 kg;
• tomatoes, can be brown - 1 kg;
• water - 250 ml;
• salt - 60 g;
• vinegar 9% - 40-50 ml;
• oils - 50 ml;
• granulated sugar - 30 g.

How to cook:

1. Grate carrots and simmer in oil until tender.
2. Shred the cabbage.
3. Peppers free from seeds and cut into rings.
4. Peel the onion and cut into half rings.
5. Tomatoes - slices.
6. Put the fried carrots and all the vegetables in a saucepan. Add salt and sugar, stir.
7. Pour in water and put the container on moderate heat.
8. Bring to a boil and cook for a quarter of an hour. Pour in the vinegar, stir.
9. Transfer the salad to a glass container with a capacity of 0.8-1.0 liters. Cover with lids and sterilize from the moment of boiling water for 20 minutes.
10. Roll up the lids and turn the jars over. Cover with a blanket and let cool completely.

Marinated assortment for the winter

To prepare elegant jars with pickled vegetable platter for the winter, you need:

• cherry tomatoes - 25 pcs.;
• cucumbers such as gherkins (not longer than 5 cm) - 25 pcs.;
• carrots - 1-2 ordinary root crops or 5 small ones;
• small bulbs - 25 pcs.;
• garlic - 2 heads or 25 cloves;
• cauliflower or broccoli - one head weighing 500 g;
• sweet peppers - 5 pcs.;
• young zucchini - 2-3 pieces;
• bay leaf - 5 pcs.;
• cloves - 5 pcs.;
• peppercorns - 5 pcs.;
• salt - 100 g;
• sugar - 120 g;
• water - 2.0 l;
• vinegar 9% - 150 ml;
• greens - 50 g;

Yield: 5 liter jars

How to preserve:

1. Soak cucumbers for a quarter of an hour in water, then wash and dry them.
2. Wash and dry the tomatoes.
3. Rinse cabbage and separate into florets.
4. Clean the carrots and cut into slices. You should get 25 pieces.
5. Remove the seeds from the peppers and cut into rings (25 pieces).
6. Wash the zucchini and cut like peppers into 25 circles.
7. Peel onion and garlic.
8. Wash and chop the greens randomly. You can take dill, parsley, celery.
9. Pour greens at the bottom of each jar, put pepper, bay leaf and cloves.
10. Fill the jars with vegetables, each of them should contain approximately the same amount of ingredients.
11. Boil water and pour it into filled containers. Cover with lids and leave for 10 minutes.
12. Drain the liquid back into the saucepan. Pour in salt and sugar. Heat to a boil, cook for 3-4 minutes, pour in the vinegar and pour the marinade into jars.
13. Cover with lids and sterilize assorted for 15 minutes.
14. Roll on the lids with a seamer, turn over, wrap with a blanket and keep until cool.

Without sterilization

This recipe is good because it is not necessary to take selected vegetables for it, fresh ones, but not quite conditioned, are quite suitable.

For a 3 liter jar you need:

• cabbage - 450-500 g;
• carrots - 250-300 g;
• cucumbers - 300 g;
• onion - 200 g;
• garlic - 1/2 head;
• dill - 20 g;
• bay leaves - 2-3 pieces;
• peppercorns - 4-5 pcs.;
• salt - 50 g;
• sugar - 50 g;
• vinegar 9% - 30-40 ml;
• how much water will go - about 1 liter.

Step by step process:

1. Wash cucumbers, carrots, dry and cut into circles.
2. Rinse cabbage and cut into small pieces.
3. Peel the garlic.
4. Peel the onion and cut into rings.
5. Chop the dill with a knife.
6. Pour a part of dill into a jar, put bay leaves and peppercorns.
7. Place vegetables on top.
8. Heat water in a saucepan until boiling.
9. Pour boiling water over the contents of the jar, cover it with a lid.
10. After a quarter of an hour, pour the water into the pan. Add salt and sugar there.
11. Heat to a boil, cook for 3-4 minutes, pour in the vinegar and pour the hot marinade over the vegetables again.
12. Roll up the cover. Keep the filled container upside down under a blanket until it cools.

Pass pepper, carrots, onions, tomatoes through a meat grinder. Put in a deep frying pan (brazier, aluminum pan), add salt and vegetable oil, simmer until tender. Arrange hot caviar in jars with a capacity of 0.5-1 l, pasteurize for 15-20 minutes, roll up. Serve with meat dishes, potatoes, use for sandwiches.

Vegetable salad "Assorted"

Carrots, cabbage, cucumbers, squash, zucchini, sweet peppers, onions - chop everything and put in layers in a large enameled pan. Put carrots from below, then cabbage, cucumbers, squash, zucchini, peppers, tomatoes, onions in order. Pour vegetables with table 6% vinegar and sunflower oil, salt, simmer for 20-30 minutes over low heat. Arrange hot in sterile jars, roll up the lids, turn the jars upside down, wrap. Keep cold.

Marinated vegetable platter

Spices are placed at the bottom of a three-liter jar: bay leaf, currant leaves, cherries, dill and cilantro seeds, garlic cloves, 2-3 pcs. cloves, etc. A variety of vegetables: carrots, squash, zucchini, pumpkins, cucumbers - cut with a curly knife, chop sweet peppers, put whole small onions and whole cloves of garlic, whole small tomatoes, small heads of cauliflower. You can make any set of vegetables of the most diverse colors, adding greens to taste: lemon balm, tarragon, parsley, dill. Pour in hot marinade. Pasteurize a liter jar for 10 minutes, a three-liter jar for 30 minutes. Roll up lids. Keep cold. Marinade: for 1 liter of water, 2 tablespoons of salt (without a slide), 3 tablespoons of sugar (without a slide), 1 tablespoon of 6% vinegar essence.

Marinade "Assorted"

Vegetables - cucumbers, tomatoes, cauliflower, sweet peppers, small onions, carrots - blanch in boiling water for 1.5-2 minutes. Fry the jar in the oven at +120 - +150 ° C, boil the lid.

Marinade: for 1 liter of water 1 tablespoon of salt and 2 tablespoons of sugar, sweet peas, bay leaf, cinnamon.

Greens - dill, currant leaf, horseradish (root), garlic (cloves) - scald with boiling water, put in a colander. Put the greens at the bottom of the jar, then lay the vegetables in layers, adding the scalded garlic cloves. It is good to add rowan or red currant in berries. Pour hot marinade over, pour a teaspoon of 6% vinegar essence on top of a three-liter jar. Roll up the jars, cool on their sides, store in the cellar.

Another option: pour cucumbers with brine for 1-2 days at the rate of 60 g of salt per 1 liter of water. Then drain the brine, add 1 tablespoon of sugar, black pepper (peas), cloves, cinnamon, sweet peas and bay leaf to taste per 1 liter, boil. Rinse the cucumbers with boiling water, blanch the cauliflower and carrots, rinse the tomatoes, onions, garlic with boiling water or soak for 1 minute in a hot blanching solution, scald the greens with boiling water in a colander. Put everything in jars, pour in the prepared brine, roll up, store in the cellar (you can in the refrigerator).

Vegetable salad

Cut the tomatoes, sweet peppers, cucumbers, onions, put them in layers (tomatoes on top), sprinkling with parsley, cilantro seeds, shifting with garlic (do not chop the garlic). Tomatoes are best cut lengthwise, cucumbers - across. Pour 1 tablespoon of vegetable oil into a half-liter jar, pour marinade. Marinade: 3.5 cups of water, half a cup of 6% vinegar, 3 tablespoons of sugar, 1 tablespoon of salt, boil, add bay leaf, hot pepper, cilantro seeds. Yield - 6 half-liter jars.

Ukrainian salad (first recipe)

Chopped carrots, red and green peppers, parsley root, grated tomatoes on a coarse grater, chopped parsley, salt 3 teaspoons, vinegar 6% 2 tablespoons, sugar 1 tablespoon, allspice 3- 5 pcs., bay leaf 2 pcs. The mixture is stewed on fire for 20 minutes, jars are filled in a hot state, half-liter jars are sterilized for 40 minutes, liter jars for 50 minutes. Then roll up the lids, turn upside down, wrap until cool. Keep cold. Product consumption: sweet pepper 1.5 kg, carrots 0.5 kg, tomatoes 0.5 kg, vegetable oil 1 cup.

Ukrainian salad (second recipe)

3 tablespoons of calcined vegetable oil are poured into half-liter jars, chopped vegetables are laid in layers: carrots, sweet peppers, onions, green or pink tomatoes, parsley root, parsley and celery (without twigs). Add 0.5 teaspoon of salt, 1 teaspoon of sugar, 2 tablespoons of 6% vinegar, two peas of bitter and allspice. The lining must be tight. Banks are sterilized: half a liter for 50 minutes, a liter for 60 minutes, rolled up with lids. Keep cold. Product consumption: sweet pepper 1 kg, carrots 0.5 kg, tomatoes 0.5 kg, onions 0.5 kg, parsley root 50 g, greens 50 g.

Vegetable seasoning for soups

Tomatoes (not overripe), carrots, onions, parsley (root and herbs), sweet pepper, chopped dill, sprinkled with salt, tightly packed in jars, covered with plastic lids. Product consumption: 1.5 kg of tomato, 1.5 kg of carrots, 1 kg of sweet pepper, 1 kg of onion, 0.5 kg of parsley, 0.5 kg of dill, 1 kg of salt.

Winter seasoning

5 kg of ripe tomatoes, 1 kg of bell pepper, 1 kg of carrots, 300 g of garlic, 300 g of parsley (root and leaves), 300 g of dill. Pass everything through a meat grinder, salt a little more than usual, mix. Let stand overnight in an enamel bowl, stirring occasionally. Arrange in jars, store in the cold. Use as a seasoning in soups, for main dishes.

Winter salad

Chop 5 kg of tomato with plastics, finely chop, peeled, 1 kg of cucumbers, chop 1 kg of cabbage, chop 500 g of sweet pepper, 1 kg of onion. Mix everything, salt to taste, pepper slightly, add 1 glass of sunflower oil. Sterilize in liter jars for 20 minutes, roll up.

Adjika Siberian

3 kg of ripe tomatoes, 500 g each of red, green, yellow bell peppers, onions, carrots, sour apples (you can semi-cultivate or ranetok), 300 g of garlic, 100 g of sugar, 0.5 cups of coriander seeds, 10 medium-burning or 5 strong-burning peppers, 500 g of soy or Kuban oil, salt to taste. You can add leeks, dill, parsley leaves. Pass everything through a meat grinder, mix, pour into a saucepan with a thick day, cook for 3 hours over low heat, stirring. Pour into half-liter jars, roll up. This amount will make 8 cans.

Salad

Pour 2 teaspoons of sunflower oil into the bottom of a half-liter jar. Place in a jar layers of onion slices, tomatoes slices, bell peppers, cucumber slices, 2-3 cloves of garlic, dill, parsley. Prepare the marinade: for 1 liter of water, 2 tablespoons of salt (without top), 2 tablespoons of vinegar essence, red capsicum to taste, boil. ‘Pour jars with boiling marinade, sterilize for 10 minutes, roll up.

Salad

Grate 2 kg of carrots on a coarse grater, cut 2 kg of cucumbers and onions into rings, cut 4 kg of pepper into strips, cut 3 kg of red tomatoes into slices. Boil 1.5 kg of sunflower oil in a water bath, put 1 kg of white or cauliflower on the bottom of the jars. Add parsley - greens. Mix everything. Place the mixture of vegetables very tightly in jars (24 x 0.5 l) up to the “belt”. In each jar, add 1 teaspoon of salt and sugar, 1 tablespoon of 6% vinegar, 3 tablespoons of oil. Cover with boiled iron lids. Put the jars on a baking sheet and place in a hot oven (+300°C) for 15-20 minutes. Take out the jars with a dry towel and immediately twist. Everything must be completely dry.

Vegetable mix

Take 5 kg of white cabbage, 1 kg of carrots, 1 kg of onions and the same amount of red-fruited sweet pepper. Chop the vegetables with a knife or grate, put in a large bowl, sprinkle with sugar and salt, then season with vinegar and oil. It will take 350 g of sugar, 4 tbsp. l. salt, 0.5 l of 9% vinegar, and 0.5 l of vegetable oil.

Pickle tricolor

Prepared from cauliflower, green and red sweet peppers in equal amounts. Cabbage is divided into inflorescences, and peppers are cleaned of seeds and cut into thin strips. At the bottom of the jar or pan, first put red, then green pepper, then cauliflower and alternate until the jar is filled to the top. For flavor, you can put parsley between the strips of green pepper. Vegetables need to be crushed and pour cooled brine: 0.5 l of water, 0.5 l of vinegar (preferably wine or apple) l 80 g of salt. Store in a cool place.

Soup dressing for the winter

Grate the carrots on a coarse grater, chop the tomatoes, onions, bell peppers, dill and parsley very finely. Grate the parsley root. Add salt and mix everything thoroughly. Place in sterilized jars and close with a plastic lid.

Store in a dark and cool place. Dressing can be used not only for soups, but also for second courses, added to the sauce.

For 1 kg of carrots 1 kg of tomatoes, 1 kg of onions, 600 g of pepper, 300 g of dill and 300 g of parsley, 800 g of salt.

Salting from various vegetables

It is prepared from red and green sweet peppers, cut into strips, shredded cabbage, celery and carrots. Place the prepared vegetables in rows in a jar and pour over the brine prepared from 3 parts of vinegar and 1 part of water with salt (half a cup per 1 liter of liquid). 1 kg of red and green sweet peppers, 2 kg of fresh cabbage, 500 g of carrots, 3 celery roots, salt, vinegar, water.

mustard platter

450 g each of zucchini, cauliflower, green beans, small onions, 1 large cucumber, 900 ml of 6% vinegar, 225 g of sugar, 25 g of salt, 40 g of dry mustard, 15 g of ground turmeric, 15 g of ginger, 15 g nutmeg. Cut the zucchini and cucumber into cubes, disassemble the cabbage into inflorescences, cut the beans into slices, peel the onions. Put all vegetables in a bowl, sprinkle with salt and leave for a day.

Transfer the vegetables to a large saucepan, pour over them with vinegar (reserving 50 ml). Simmer over low heat for 25 minutes until the mixture is soft.

Mix dry ingredients and rub with remaining vinegar. Pour the resulting sauce over the vegetables in a saucepan and stir for 10 minutes.

Pour the finished assortment into sterile jars and seal tightly.

Assorted green

For a 0.5 l jar - 310 g of cauliflower, 350 g of a mixture of green beans and green peas, 20 ml of 9% vinegar, 10 g of salt, 10 g of sugar, 5 g of herbs, 2 pcs. hot pepper and cloves.

Separate the cauliflower into heads and blanch for 4-6 minutes in boiling water, to which 10 g of salt and

2 g citric acid. After blanching, cool it in salted water. Trim off the ends of the green beans and cut them into pieces. Rinse the green peas in cold water. Blanch beans and peas separately in boiling water for 4-5 minutes and cool in cold water. Put spices, herbs, prepared vegetables in a jar and pour in vinegar. You can add blanched finely chopped carrots.

After that, pour the vegetables with hot brine of salt and sugar. Cover with lids and heat in low-boiling water: 0.5 l jars - 15-20 minutes, 1 l - 20-25 minutes.

Salad "Capital" (1)

1 kg of white cabbage, cucumbers, green tomatoes and sweet peppers, 200-400 g of onions. Filling composition: for 1 liter of water - 100-150 g of salt, 0.45 l of 9% vinegar, 200-300 g of sugar.

For a liter jar - 10-20 g of cumin or dill seeds, 10-15 g of mustard seeds, 5 bay leaves.

Shred the cabbage finely. Cut green tomatoes into circles. Peel the fleshy fruits of sweet pepper from seeds, dip for 5 minutes in boiling water, then finely chop. Cucumbers cut into slices, onion - into small cubes. Mix all vegetables. Fill the jars a quarter full with hot filling, put the vegetable mixture in each jar so that it is covered with liquid.

Pasteurize 0.5 l jars - 15 minutes, 1 l and 2 l - 20 minutes.

Salad "Capital" (2)

For 10 cans (1 l): 1 kg of pink tomatoes, sweet (red and green) peppers, white cabbage, cucumbers and onions, 100 g of salt, 3 tsp. tablespoons of acetic acid or 300 g of 6% vinegar.

Finely chop the peeled and washed vegetables. Add salt, vinegar and mix well. Bring pre-heated sunflower oil to a boil and cool. At the bottom of the prepared jars, put 2 allspice peas, 1 clove bud, half a bay leaf, 2 tablespoons of sunflower oil, then lay the vegetables. Pour each jar with the resulting juice and sterilize for 20 minutes.

Orange assortment

2 kg of sweet pepper, red tomatoes, carrots, 1.5 kg of onions. Pouring: 1.5 cups of 6% vinegar, 1.5 cups of sugar, 2 tablespoons of salt, 1 liter of vegetable oil. Cut the carrots into strips and sauté in vegetable oil until golden brown. Cut peppers and onions into rings, tomatoes into slices. Mix all the vegetables, add the filling and simmer, stirring, for 40 minutes. Arrange the finished assortment hot in jars and roll up.

vegetable dressing

5 kg of sweet pepper, 12 pods of hot pepper, 2 large apple celery roots with herbs, 600 g of parsley, 300 g of peeled garlic.

Wash greens and dry. Peppers, herbs, garlic, celery, grind in a food processor, add 200 ml of 9% vinegar and 4 full tablespoons of salt. Mix well and pack tightly into jars. Store in refrigerator.

Soup dressing

1 kg carrots, 300 g mixed greens. 1 kg of salt, 4-6 sweet bell peppers.

Grate the carrots into strips, finely chop any greens and bell pepper. Mix everything with coarse salt and place tightly in jars.

Store in refrigerator.

Borscht for the winter

Products: 1 head of cabbage, 1 kg of beets, 1 kg of carrots, 0.5 kg of sweet pepper, 0.5 kg of onion, 2 l of tomato juice, 1.5 l of water, 2 tbsp. spoons of salt, 1 tbsp. a spoonful of sugar, 0.5 cups of sunflower oil.

Preparation: chop all vegetables. Put in a saucepan, add the rest of the ingredients and cook for 20 minutes. Arrange in liter jars, add 1 tbsp to each. a spoonful of table vinegar. Sterilize 15 minutes.