Recipe for a cheerful vegetable garden. Delicious salad for the winter my garden in one jar

Lyudmila Makarova

It is better to cut all the vegetables into equal sizes, for example, in circles, then they can be easily folded into bank. There are obligatory vegetables, without which you can’t go anywhere kitchen garden, this is a tomato, Bell pepper. They must be present, they give a special aroma to vegetables and the taste is amazing. Then experiment for yourself - zucchini, cucumber, carrots, onions, cauliflower or plain cabbage, everything to your taste.

Let's prepare all the products for cooking assorted vegetables " Garden at the bank" on winter. Into the steamed bank put everything on the bottom spices: currant leaves (5-6, Bay leaf(2-3, horseradish leaf, cherry leaf (2-3, dill, peppercorns, cloves.

We fold into a jar of beautifully all vegetables, I put onion rings with zucchini at the bottom, pepper strips and carrots on the sides, and tomatoes and garlic at the top, so that it is convenient to get it.

We fill banks boiling water and leave for 15 minutes. Then we drain the water from the cans into the sink through a special lid with holes (we no longer use this water, it was needed for additional cleaning of cans and vegetables).

We cook in a saucepan brine - water, sugar, salt. For 1.5 liters water: 2 tablespoons salt. 4 tablespoons sand, 3 teaspoons vinegar essence 70%. There is a small secret: Vinegar must be poured just before boiling. Otherwise, its vapors will escape until the water boils. When the brine boils, turn it off. Pour our vegetable platter with ready-made brine.

Now let's sterilize Garden at the bank" V large saucepan, sterilization time - 15 minutes. This is for liter jars, for three-liter jars - 20 minutes.

Close up vegetable platter Garden at the bank"cover or roll up. We put jar on the floor upside down, let preparation for the winter will cool down, then rearranged in the pantry room.

That's all, vegetable platter on winter ready! In winter you will receive great snack and a million positive emotions. In one plate there will be a whole garden! The guests, seeing all this wonderfulness on the table in a large plate, show a sea of ​​\u200b\u200bdelight! And they eat everything to the crumbs, they don't even leave garlic,

Behind recipe I thank my older sister Tatyana. I sincerely wish you all the best blanks!

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Vegetables harvested from your own backyard always seem tastier than store or stall ones. After all, you know very well how the soil was cultivated and what fertilizers were used. You selected exactly those varieties of vegetables that seem to you the best, ripen well in your climatic conditions and meet your needs for acid, sweetness, pungency, etc. And therefore, of course, you want to preserve the crop as much as possible and spin home canned food.

"Garden" under the hood

What exactly should be classic salad"Garden"? The recipe for the winter offers many options - it all depends on which ones useful plants you have planted and grown. For example, if you have zucchini, tomatoes, onions, carrots, cucumbers, cabbage, garlic, then all this will get along in the most excellent way in one jar. Of course, all components should be stored in three-liter jars - stock up on them more! Their number is free, if suddenly some component is over - it does not matter. Salad "Garden", a recipe for the winter, allows you to vary the composition of the ingredients. So, if you were also engaged in melons, then feel free to put a couple of slices of watermelons in jars. The bookmark is made in this way: put 5-6 peas on the bottom of the prepared container allspice and a piece of a sharp pod. Add dill umbrella, horseradish leaves, blackcurrant and cherries. Then a few slices from a head of cabbage, small cucumbers, sliced ​​\u200b\u200bzucchini or squash in slices or circles, strong small tomatoes, circles of carrots. Store the watermelon slices last so that the flesh does not get crushed under other vegetables. Top cover all this splendor with another dill umbrella and a few bay leaves. Plus, put a couple of cloves of garlic between the vegetables and on top. Now with regard to the marinade in the vegetable garden salad. The recipe for the winter recommends pouring vegetables with this composition: for every one and a half liters of water, 4 tablespoons of sugar (tablespoons), 2 salts and half tea glass vinegar (about 125 g).

In order to absolutely not doubt the possibility of “bombing” of canned food, resort to the good old method: put 2 ordinary tablets under the lid (available in every pharmacy). Well, sugar in this case, if you want, put an "extra" spoon. The salad "Garden" is sterilized in this way: the recipe for the winter recommends "boiling" the jars for half an hour from the moment the water bath begins to boil completely. Then they should be immediately rolled up, turned over, covered and left to cool. A day later, send to the rest of the homemade preparations.

From the garden to the banks

Another very nice option on how to make a vegetable garden salad looks like this. In three-liter jars, garlic, spices, herbs, and always dill are placed at the bottom (see the recipe above). Then 2-3 medium carrots (chopped in circles), 2 quarters of a small cabbage head, a few pieces of zucchini, whole cucumbers and tomatoes (preferably “cream”) - how much will fit, onion, cut into large slices, and halves of sweet peppers peeled from seeds.

Put dill on top (for smell) and you can also garlic. Fill this beauty hot water let stand 15 minutes. Then drain into a saucepan, boil again and pour vegetables again. Leave again for 15 minutes and drain again. After that, pour a glass of vinegar into the pan (full, if 6%, and ¾, if 9%), a glass of sugar, 3-4 tablespoons of salt, leave to boil again. If, after such a heat treatment, the vegetable garden salad laid out in jars (a recipe with a photo is attached) is poured with boiling marinade, then they can not be sterilized. Banks turn over, wrap and leave to cool.

How nice it is to open them in winter, right?

Such a mix of ingredients is the guarantee that your preservation will be very successful: the vegetables perfectly complement each other in taste, and visually such a jar of assorted “Garden for the Winter” looks very appetizing. Another important point in this recipe - classic marinade: water, salt and vinegar.

This is what they use when they want to cook. canned vegetables for the winter traditional way, and it is he who is another reason that such a “Garden in a jar for the winter” turns out to be very, very tasty. Well, am I interested in you? Preserving assorted vegetables for the winter? Then my step by step recipe"Gardens for the winter in banks" with a photo at your service!

Ingredients for 1 liter jar:

• 400 g cucumbers;
• 1-2 small tomatoes;
• 1-2 small onions;
• 1-2 small patissons;
• 1\4-1\3 part of a small zucchini;
• 25 g salt (1 incomplete tablespoon);
• 50 g 9% vinegar;
• 450 ml of water;
• 4-5 cloves of garlic;
• 1 dill umbrella;
• 1-2 cm piece of horseradish root;
• 4-5 cm piece of horseradish leaf;
• 1 leaf of blackcurrant;
• 1 cherry leaf;
• 0.5-1 cm piece of hot pepper.

The total weight of vegetables per 1 liter jar is 600 grams.

We canned assorted vegetables for the winter:

Thoroughly wash the cucumbers and cut off both ends of them. My tomatoes, squash, zucchini. We clean the onion.

Thoroughly wash the dill, cherry leaves, blackcurrant and horseradish. Cut horseradish leaves into pieces. We clean and wash the horseradish root. We cut it into pieces.

Peel and wash the garlic. Rinse the hot pepper and cut into pieces.

At the bottom of the prepared jars we put blackcurrant leaves, cherries, half the prescribed amount of horseradish leaves and half a dill umbrella. Spread hot pepper, horseradish root and 3 cloves of garlic.

Then we tightly stack the cucumbers and other vegetables to the top, trying to leave fewer voids. Put 2 more cloves of garlic, a little dill and a horseradish leaf on top.

We are preparing the marinade. Bring the calculated amount of water to a boil, add salt and stir until the crystals are completely dissolved. Pour vinegar into jars with vegetables, then pour boiling marinade to the top.

We put the jars in a wide pan with a bottom lined with a napkin. We fill warm water, not reaching a couple of centimeters to the neck of the cans, and put on fire. On big fire bring the water in a saucepan to a boil, then reduce the fire a little so that there is not too rapid a boil, and sterilize for 10 minutes.

After sterilization, the jars are taken out of the water one by one (it is convenient and safe to do this with the help of special tongs) and immediately hermetically sealed - rolled up or screwed. We turn jars with assorted vegetables for the winter upside down and keep it this way until it cools completely.

This assortment for the winter in jars can be stored at room temperature but always in a dark place.

We choose only fresh cucumbers, with intact skin, small in size. The same goes for other vegetables. If you use very small vegetables for preservation, they can be placed in jars without laying, but in bulk, while periodically shaking the jar for a tighter packing. Marinade for small vegetables will need a little less. If the vegetables are large, then the amount of marinade going to the jar will be a little more.

"Garden in a jar" is a preparation in which several vegetables are pickled at the same time. In this case, you can use various ingredients, experimenting with tastes. There are many recipes for "Garden in a jar" for the winter.

When preparing the “Garden in a Bank”, it is necessary to take into account the following features:

• Vegetables should be taken so that they ripen at about the same time. For example, in June, cucumbers and tomatoes should not be rolled up. It is better to do this at the end of July, when the tomatoes are ripe.
• In the jar you need to put more of those vegetables whose taste you like more - squash, tomatoes, cucumbers.
• Pepper needs to be added a little to give it a smell.
• You can roll up in 1-, 2- and three-liter jars.

The rest is prepared in the same way as all pickled vegetables.

Selection and preparation of ingredients

When choosing and preparing vegetables, the following recommendations should be considered:

• Cucumbers must be young. The variety must be intended for conservation. Do not take lettuce cucumbers.
• It is desirable to take tomatoes firm, small, without damage to the skin. They should be fairly ripe, but not overripe.
• Patissons can be taken in any size. But small young vegetables are tastier and crispier.
• It is recommended to cut the onion into half rings, but you can also chop it into cubes.
• Cabbage should not be heavily chopped, as its particles will float in the marinade. It is better to divide it into several parts. You can use broccoli.
• Peppers can be cut into half rings or strips. You can take green, red and yellow bell peppers.
• Carrots should be cut into thin strips. If they are thick, they may not marinate well.

You can also use other vegetables, for example, green beans, zucchini and others.

The best salting recipes at home

You can cook "Garden in a Bank" by various recipes. To make the preparation tasty, each housewife can experiment with the proportions of vegetables at her discretion.

Easy winter recipe

For this workpiece "Garden in a Bank" you will need:

• Bell pepper;
• carrot;
• cucumbers;
• small tomatoes;
• zucchini;
• cauliflower.

You can take vegetables in any proportions.

First, chopped onion in half rings is laid out in a jar, then chopped zucchini, then diced carrots, cucumbers, several tomatoes, peppers and cauliflower. And you can throw the ingredients randomly into the jar. It won't affect the taste, but appearance conservation will be worse.

For marinade in a 1 liter jar, you need to take 500 ml of water, boil it and add 1 tbsp. l. salt and 1.5 tbsp. l. Sahara. Pour vegetables over them, pasteurize for 15 minutes, and at the end pour 2 tbsp. l. vinegar.

Without sterilization

Pickled vegetables in a jar can be cooked without sterilization. For this recipe you will need the following ingredients:

• tomatoes, cucumbers and other vegetables;
• onion and garlic;
• dill;
• Bay leaf;
• peppercorns.

For the marinade liter jar- 1 tbsp. l. salt, 1.5 tbsp. l. sugar, 2 tbsp. l. vinegar. When using containers bigger size the amount of ingredients must be increased.

Banks must be thoroughly washed and sterilized. The lids need to be filled with boiling water and boiled. Wash the vegetables, leave as a whole or chop a little. At the bottom of the jar, put dill, bay leaf, pepper, then - sliced ​​\u200b\u200bonions and whole garlic.

Then add vegetables in any order. Pour them boiled water and leave for 10 minutes. Then drain the liquid and boil again, pour into a jar. Again, insist, drain the water, boil and add the ingredients for the marinade. Pour the finished marinade into a jar and roll up with sterilized lids.

Assorted patissons, cucumbers and tomatoes

To prepare such a spin you will need:

• squash;
• cucumbers;
• tomatoes;
• garlic;

The marinade is prepared using the same technology as in the recipes above. You can cook a dish with and without sterilization.

Cucumbers with onions

Such cucumbers - great snack, which can be served with potatoes in any form and cereals. For its preparation, the following ingredients are required:

• 5 kg of cucumbers;
• 500 g of onion;
• bunch of parsley;
• 500 ml sunflower oil;
• 2 tbsp. l. salt and sugar;
• 100 g of vinegar;
• any spices.

Peel the onion, chop. Wash cucumbers, cut into slices. Mix cucumbers with onions, add chopped greens and leave for an hour so that the vegetables release juice. Pour into a deep cauldron vegetable oil, add spices, salt and sugar, pour vinegar. Then add cucumbers.

Bring to a boil and simmer until vegetables change color. Then distribute into jars and roll up.

From cucumbers and tomatoes

For canning according to this recipe, you should take equal amount cucumbers and tomatoes. Vegetables should be medium-sized, so they are better sterilized, they will fit more in a jar.

Put the chopped ingredients on the bottom of a three-liter container - one medium onion, a small carrot, a quarter bell pepper, 4 cloves of garlic, parsley to taste. Add cucumbers and tomatoes on top.

In a filled jar, pour 3 tbsp. l. salt and 4 tbsp. l. granulated sugar, pour water, cover with a lid and send to a container for pasteurization. After 15 minutes, quickly remove the lid and pour 6 tbsp. l. vinegar, roll up a jar.

From vegetables with fruits

WITH summer vegetables apples, watermelon go well in a jar, you can also experiment with peaches. Other fruits are not recommended to be added to spins.

Before rolling the blank, you need to make sure that the variety of apples is suitable for pickling - some of them are forbidden to be canned.

Fruit must be chopped and added to a jar of vegetables. They should be used a little, only to give taste. Otherwise, the workpiece will turn out too sweet.

From squash with cabbage

On three-liter jar you need to take the following ingredients:

• 2 kg of squash;
• 1 kg of cabbage;
• 1 liter of water;
• 100 g of sugar;
• 2 tbsp. l. salt;
• 100 ml of vinegar;
• 100 ml sunflower oil.

Boil water in a saucepan and throw vegetables into it so that they steam well. Then wrap them cold water and send to pasteurized jars. In the water in which the vegetables were boiled, dissolve sugar and salt, add oil and vinegar. Pour the prepared marinade into jars.

You can also prepare pickles for the winter from the above ingredients. For this fresh vegetables place in a jar, add the rest of the ingredients, pour cold water and cover with a nylon lid.

Vegetable platter with cauliflower

You can also pickle vegetables with cauliflower. It is prepared in the same way as in the recipe above, but, in addition to squash and cabbage, you can add any other ingredients.

Pickled assorted berries

For cooking on two-liter jar take:

• fruits and berries to taste - 1.5 kg;
• any spices;
• 3 art. l. vinegar;
• 1 liter of water and 300 g of sugar to make syrup.

Put spices at the bottom of the jar, then berries. cook sugar syrup by dissolving sugar in hot water. Pour berries over them and add vinegar. Close jars with lids.

Storage

Blanks can be stored up to 3 years in a cool dark place. It is ideal to keep them in the cellar or in the refrigerator.

This recipe is good because you can prepare several types of vegetables at once in one jar.

While cabbage, cucumbers and tomatoes are marinated for several months, they exchange flavors. The end result is much better than cooking the vegetables separately. Cucumbers and cabbage turn out crispy, tomatoes are very fragrant, and all together - it's unusually tasty.

Composition of products (for a three-liter jar)

• 10-12 small tomatoes;
• 12-15 small cucumbers;
• 200-300 grams of cabbage (2 pieces);
• 2 medium heads of onions;
• one head of garlic;
• one dill umbrella;
• 10 black peppercorns;
• 2 bay leaves.

Marinade (for 1.5 liters of water)

• a third of a glass of granulated sugar;
• 2 tablespoons without a hill of salt;
• a third of a glass of vinegar 9%.

Step by step cooking process

1. I want to make a reservation right away that the number of vegetables in the jar is approximate (so much went into my jar this time). In fact, it all depends on the size and density of packing vegetables in jars.
2. Advice. It is not for nothing that harvesting for the winter received such a name: you can add any vegetables to your taste, or not use some.
3. Wash vegetables thoroughly and let drain.
4. We clean the onion from the husk and cut into 6-8 slices.
5. Garlic cloves are also peeled and cut into 2-3 parts.
6. We thoroughly wash the jar with soda, sterilize. Choose suitable way sterilization you can on our website.
7. We put spices at the bottom of the jar: dill, garlic, bay leaf, peppercorns, onion.
8. We put the cucumbers vertically in the next layer: there should be exactly as many of them as fit in one row (about a third of the jar).
9. The second third of the jar will be occupied by tomatoes: they are also tightly laid in one layer.
10. Spread the third layer of cabbage: almost to the very top.
11. Pour 1.5 liters of water into the pan (based on a three-liter jar), bring to a boil. Pour boiling water over the tomatoes to the brim, cover the jar with a lid.
12. While the tomatoes are standing, prepare the brine. Pour 1.5 liters of water into the pan, add salt, granulated sugar. Vinegar is poured last: before the brine is about to boil.
13. When the brine boils, turn off the fire immediately. Drain the water from the jars and fill with brine.
14. We roll up the jars with sterilized lids, turn them over and wrap them up overnight.
15. Store jars in a cool dry place.
16. I think you will like the recipes and