Recipes for marinating assorted vegetables. Vegetable platter with cabbage

Assorted pickled vegetables for the winter is a fragrant, easy-to-prepare treat that will allow you to enjoy the taste of all summer vegetables at once in winter.

The best recipe for harvesting

We present you a wonderful preparation of assorted vegetables "Garden". The name of this recipe speaks for itself: it uses many different vegetables.

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

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

Ingredients:

• Tomatoes and cucumbers - 6 pcs.;
• Half a young zucchini;
• Celery branches - 3 pcs.;
• Onion heads - 2 pcs.;
• Carrot - 2 pcs.;
• Pepper - from one to two, optional:
• Cauliflower inflorescences - a little, if desired;
• seasonings;
• Salt and sugar - 2 tablespoons each;
• Vinegar - 4 tbsp.

Tomatoes with thick skins and not very large sizes are suitable. Plum varieties are best suited. All vegetables must be fresh, without damage and rotten areas.

Vegetables should be thoroughly washed.

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

Zucchini, peeled carrots and onions are cut into circles.

Pepper should be cut into medium-sized slices, and cauliflower is divided into small inflorescences. Tomatoes are put into the workpiece whole, medium-sized cucumbers too.

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

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

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

Aromatic pickled assorted vegetables for the winter

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

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

Let's start cooking assorted vegetables in the marinade for the winter. Vegetables are washed and dried. The tips are removed from the cucumbers, the tomatoes are pierced with a fork in place of the stalk, the pepper is cut into pieces.

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

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

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

Assorted can be consumed after a few weeks.

Roll up without sterilization

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

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

The process of preparing assorted vegetables without sterilization will look like this. Rinse and prepare the selected vegetables. Pierce the tomatoes with a fork at the handle, separate the tips from the cucumbers, cut the pepper. Then put the necessary spices, leaves, herbs on the bottom in clean jars.

After laying out as densely as possible, but without pressing down, vegetables. Put some more spices and garlic on top. Pour salt, sugar to vegetables and pour clean cool water from the store, or boiled in advance.

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

The finished treat is stored in the refrigerator.

Recipes for preparing vegetable salads for the winter

Harvesting vegetable salads for the winter will allow the hostess to save time on preparing snacks for the main dishes, in addition, this is a very tasty and original treat.

Unlike pickled vegetable platter, vegetables for salads for the winter are cut finely, and a variety of sauces can act as a filling - tomato, oil-based.

"Hungarian"

Ingredients:

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

How to make a salad of assorted vegetables "Hungarian"? Vegetables are thoroughly washed and dried. The peeled carrots are finely chopped. Tomatoes are cut into cubes, onions into rings, and peppers into strips.

In a saucepan, water with vinegar and all spices is brought to a boil. Then vegetables are added, the fire needs to be slightly reduced. You need to cook a snack for 35-40 minutes, stirring.

After that, the assorted salad is transferred to sterilized jars and hermetically sealed with lids. Before cooling, it is better to hold the jars upside down.

"Yurcha"

Ingredients:

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

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

Mix the pureed tomatoes, parsley and garlic with oil, vinegar, pepper, salt and sugar. Put in a saucepan on a small fire, wait until it boils, then put the zucchini and pepper. Cook for an hour a salad of assorted vegetables, stirring occasionally.

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

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

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

The most delicious gooseberry jam can be prepared using the recipes from It is not only unusually tasty, but also useful!

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

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

1. Cover the pan with boiling water with a grate from the oven. Place the jars washed with soda upside down on the wire rack and leave for 25 minutes. In the pan itself, you can put the lid to sterilize;
2. Put clean jars into a pot of cold water, boil and keep in water for another five minutes.

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

How to select and prepare assorted vegetables

All vegetables should be fresh, they should not be browning and damage, dents. Vegetables should be washed well and allowed to dry.

Cucumbers for pickles and pickling are not very large, strong, with black pimples. Store-bought cucumbers and plucked more than 24 hours ago should be held for two or three hours in water.

Tomatoes should be fresh, strong, with a thick skin. It is worth choosing vegetables that are not too large.

Bulgarian pepper retains the most vitamins during preservation. You should choose the freshest, brightest in color vegetables. Hot pepper can be used as a seasoning for preparations.

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

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

Patissons are taken strong, young, only healthy. Large patissons can be cut into pieces. The stalk is cut off from the vegetable, grabbing the pulp a little.

Suitable herbs and spices

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

1. Parsley;
2. Horseradish;
3. Bay leaf;
4. Mint;
5. Hot peppers;
6. Carnation;
7. Pepper (black, allspice);
8. Garlic;
9. Nutmeg and others.

Salt for recipes for blanks from vegetables is taken large, white without additives. You can use sea salt.

It should be remembered that seasonings and spices should not exceed 6% of the total volume of the workpiece.

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

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

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

There are a lot of recipes for preparing pickled assorted vegetables for the winter. Each hostess quickly has favorite recipes and special secrets of cooking delicious dishes.

By experimenting with ingredients and seasonings, you will soon create your own original winter treats that will delight you and your family all winter long.

Assorted vegetables among the recipes take first place. The hostesses are happy to consider them, combine different combinations of vegetables. They are in demand because of their versatility, speed of preparation. Such spins are well worth it, do not require special storage conditions.

Assorted for the winter a simple recipe

Pickled assorted looks beautiful. You can put different vegetables in a jar that perfectly complement each other. Such spins allow you to quickly replenish stocks for the winter, save time and dishes.

Before you start canning, you need to prepare vegetables. We choose hard tomatoes, you can take not quite ripe ones, they will behave better in boiling syrup, they will not spread.

We prepare vegetables, wash them, clean them from tails, roots. You can make a curly cut using a special knife. If you have small children, they will be delighted with various pickled figurines.

We cut at our discretion. Standard: zucchini, carrots in slices across the width, tomato, cucumber, whole garlic, onion can be whole or divided, cauliflower can also be divided.

Layer prepared vegetables.

In a container we combine water, all components for the marinade. It needs to be boiled. Carefully fill the dishes. If you pour in all the liquid at once, the dishes may burst.

Bring water to a boil in a large bucket. We carefully place our dishes for sterilization. On the neck of the jar you need to put a processed lid. In bubbling boiling water, vegetables are sterilized for about 15 minutes. If the dishes are 2 liters - you need 10 minutes, 1 liter - 5-7 minutes.

Spin immediately. It is cooled upside down, it is necessary to cover. This will steam the vegetables better.

Assorted cucumbers the most delicious recipe for the winter

For this recipe, it is necessary to select small, dense fruits. We place them in water for 1.2-2 hours. During this time, bitterness will come out, if any, in cucumbers. After heat treatment, the fruits will be hard, crispy. Recipe without sterilization, preparation is designed for one 3-liter bowl.

Cooking begins with the processing of dishes, lids. By the time the vegetables are laid, it should cool down.

Wash greens and vegetables thoroughly. Peel the garlic, wash. Cut the stems off the cucumbers. So that during scalding the tomatoes do not burst, you need to pierce the skin with a toothpick.We fill the dishes first with greens, then with layers of cucumbers, tomatoes. We scald the fruits in a bowl with ordinary boiling water. We carry out this procedure twice.

We fill the dishes to the very top. We spin quickly. Remember that the lid must be processed.

Be sure to wrap, cools upside down.

Assorted tomatoes and cabbage for the winter

First you need to put the cabbage in warm salted water for three hours. During this time, bitterness, sand will come out, it will become softer.If there are small pests, under the influence of salt they will come to the surface.

After three hours of pickling, remove the cabbage, disassemble the head into small portions. They will go better with boiling water, the jars will not become cloudy during storage.

Chop the washed carrot into cubes, dissolve the pepper into strips. Remove stems from tomatoes. We put the prepared vegetables in a pre-treated dish. In a container, dilute all the ingredients for the marinade, boil. Pour boiling marinade, quickly twist. At the output we get 8 liters of assorted.

Marinated assorted vegetables for the winter

For the preparation of this recipe, vegetables are selected at your discretion. There is no categorical choice. The recipe is equally well suited for some positions separately. You can add what your family loves more.

Before moving on to vegetables. You should prepare the dishes, process it. Vegetables are laid only in a chilled dish.

We prepare vegetables. Remove stems from tomatoes, rinse. Pre-soak the cabbage in warm salted water, the recommended time is from 1 to 3 hours. Then it will need to be divided into parts, they should easily fit through the neck of the jar. Peel onions, carrots, beans, wash thoroughly. By the time of laying, they should not be water.

Tomatoes must be pierced with a toothpick, when exposed to boiling water, they will not burst. We add small cucumbers whole, large ones can be divided into several parts, so they marinate better. Break the pepper into strips. If you put zucchini, choose young ones, they contain a much smaller number of seeds. Small, young cut in width. If the fruits have a lot of seeds, thick skin, peel.

We fill the bottom of the dish with washed herbs. Layer all vegetables.

• We fill the dishes with boiling water, to the very base. Cover with a processed lid, defend for 10 minutes.
• After the allotted time for steaming, we drain the liquid. It may decrease when draining, due to the fact that the vegetables are slightly saturated with water. Add, bring it to a boil again, fill the dishes again, steam for another 10 minutes.
• We carry out a drain, in a container we combine all the components for pickling, boil for about 5 minutes. We fill the dishes for the third time, quickly twist.

Cool wrapped upside down.

Pickled cucumber tomatoes for the winter

In preparation for the preservation of assorted, the choice of fruits is important. Cucumbers should be small, dense. Before laying in jars, they must be kept for several hours in cold water, until they are saturated with liquid, they will become tender, crispy. Tomatoes are chosen small, slightly unripe, when exposed to boiling water, the skin will not burst.

If overripe tomatoes are caught, their skin will burst, the marinade will become cloudy, and the tomato itself will spread.

There may be more cucumbers or tomatoes in the jar, it depends solely on the taste preferences of your family.

We prepare vegetables. Rinse the pre-soaked cucumbers, remove the tails, also free the tomatoes from the tails, rinse, pierce with a toothpick. We lay the bottom in the bowl with greens, prepared leaves. Be sure to add garlic. Next, add the vegetables.

• Fill the dishes with boiling water to the very top, steam the fruits for at least 10 minutes. We drain the liquid.
• Pour a second time with boiling water, steam for at least 10 minutes. We drain the liquid.

In a container we combine all the ingredients for pickling. Boil 5 minutes. We fill the dishes to the very top, twist the processed lid.

You need to cool upside down, be sure to cover.

Assorted cucumber tomato cabbage for the winter

Assorted tomatoes, cabbage, cucumbers have an interesting and piquant taste. Every hostess can do such a preparation.

Rinse the vegetables, remove the tails from the cucumbers, tomatoes, peel the garlic.

Cut the cabbage into small pieces.

Let's move on to the vegetables. Line the bottom with greenery. Next we put cabbage, it is the densest, next we lay cucumbers, tomatoes at the very top. Do not forget, they must be pierced with a toothpick.

We fall asleep all the ingredients for the marinade. It is necessary to boil 1.5-2 liters of water. At the same time, we put a container with water for sterilization. The water should get very hot. Pour boiling water into a bowl with vegetables. Then sterilize for at least 20 minutes.

We twist, the twist wrapped is cooled, it is not necessary to turn it over.

Assorted zucchini and cucumbers for the winter

For cooking, you need a larger amount of cucumber in relation to zucchini. You need to lay the cucumber from below, it is denser, first soak it in water for two hours. Zucchini is more tender, we spread it on top.

Zucchini is chosen young, it contains fewer seeds.

Rinse, cut in width, plump plate. Wash cucumbers, remove stems. We put greens, garlic, peppercorns in the dishes on the bottom. Next, put the cucumber, chopped zucchini under the top. We try to lay vegetables tightly to each other. We fall asleep to them all the ingredients for pickling. Pour boiling water to the very top.

Zucchini can be bookmarked in different ways, whole, cut.

Sterilize a large jar for at least 15-20 minutes. We twist with a steamed lid. Be sure to cover until completely cooled.

Assorted sweets for the winter

Such preservation can be closed strictly adhering to the weight given in this recipe. You can lay vegetables at your discretion, adhering only to the marinade recipe.

We start cooking by preparing the dishes. It must be steamed or fried in an oven, microwave - oven, at your discretion. Also, don't forget the lids. In a cooled dish, lay the washed greens, peppercorns, garlic.

We prepare vegetables. My, we release tomatoes from the tails, cucumbers from the roots, we divide the cabbage into small parts. We put the prepared vegetables tightly in a bowl. The denser the better, under the influence of water they will sit down. There will be plenty of free space.

In a container we combine all the ingredients for pickling. Bring to a boil, marinade should boil for at least 5 minutes. Pour the twist with boiling liquid. We put on sterilization. For a large jar, you need 15 minutes. We process 0.5-1 liter for 5-7 minutes. 2 liters 7-10 minutes.

After the allotted time, we twist the treated lid. Covering a small container is not necessary. But you need a big one.

Assorted vegetables for the winter in a jar cucumbers, tomatoes, peppers, carrots, onions

A very original recipe. The spin is well worth it, the brine does not become cloudy over time. The combination of vegetables gives the preservation a piquant, unique taste. In one jar is the whole garden. Using this recipe, you save time, money for the purchase of expensive dishes. Each member of the family has the opportunity to choose exactly what he likes more.

We start cooking by preparing the dishes. Thoroughly wash, steam with the lid. Wash vegetables, clean well. Thoroughly clean the carrots. We remove the tails from tomatoes, cucumbers. Onion, garlic free from the husk.

We cut the carrot, pepper along the width into a thin layer. Greens, not chopped garlic, put on the bottom of the dishes. Cucumbers, followed by tomatoes, dissolve the pepper into strips, lay along the walls.

Combine all the ingredients for the marinade in a bowl. Bring to a boil. Strongly hot fill to the very base. Let's move on to sterilization. In a large container, pour water almost to the very neck of the jars. When the liquid begins to boil, lower the jars with freshly poured boiling water, sterilize for about 15 minutes. After the allotted time, we quickly roll up. Cool upside down.

If the cucumbers were laid large, the twist must be covered.

Assorted cauliflower for the winter

Cauliflower is a very useful product, but in winter it is very expensive. In combination with vegetables, it has a delicate sweetish taste, which is why it is in great demand among housewives. To use it during conservation, you must first blanch it, it will become softer, the subsequent heat treatment will be better.

We wash greens, vegetables. We cut off the tails of the cucumbers, carefully clean the carrots, garlic. Cauliflower must be disassembled into twigs, carrots, pepper cut into slices across the width. We lay the garlic with a whole clove. We line the bottom with herbs, spices. We lay the prepared vegetables.

We divide the number of spices into three equal parts, lay in each jar. We do the same with vinegar. We boil water. Pour prepared jars with vegetables. Sterilize for 10 minutes. We twist. Cooled upside down, covered.

Marinated assortment for the winter without sterilization

There are a large number of recipes for pickling assorted. There are two types, sterilization and a simpler, but lengthy method of steaming vegetables with boiling water. Both methods are good. The twist is equally great.

First, let's prepare the vegetables. Thoroughly clean and rinse. In our case, delicacy is the key to success. Preservation utensils, lids must be well processed. Don't forget to remove the stems from the cucumbers. Small side cuts will help them soak better.

Scald the contents of the jar with boiling water. Vegetables are steamed for 10 minutes. Do not forget to cover with a lid, steaming will be better.

After the allotted time, we drain the liquid. The procedure of scalding and draining is repeated twice.

We spin quickly. We cool the twist in an inverted state, always covered.

Videos winter assortment

Greetings to everyone who loves preparations with vegetables for the winter! It seems that canned assorted vegetables are not easy to prepare, but according to my photo recipe, you will be surprised how easy it is, and most importantly, what a delicious dish it turns out as a result! How nice it is to open a jar of vegetables in winter, remember the summer and get some vitamins!

Canned Assorted Vegetables

The end of summer is the time for various preparations for the winter. Of course, it’s good when vegetables for canning grow in your own summer cottage. But if it is not possible to harvest your crop, then you can always buy vegetables in the store. The secret of delicious preparations is proper preservation. There are many ways to preserve vegetables. Each housewife has her own unchanging secret of how to make preparations for the winter delicious.

canned assorted vegetables recipe

List of ingredients

In order to preserve assorted vegetables for the winter, you will need (for a 2-liter jar):

• cucumbers;
• tomatoes;
• Bulgarian pepper;
• carrot;
• onion;
• garlic;
• horseradish leaf - 1 pc.;
• dill umbrella - 3 pcs.;
• currant leaf - 3 pcs.;
• salt - 1 table. spoon;
• sugar - 1 table. spoon;
• vinegar essence 70% - 1 table. spoon.

Canned assorted vegetables: products

How to cook canned mixed vegetables

Vegetables can be absolutely anything, it's all about your taste preferences. Something can be removed, something can be added.

All vegetables should be washed well. Cut carrots and onions into rings. Remove seeds from bell pepper and cut into slices.

Prepare a jar for conservation in advance by washing it thoroughly. It is not necessary to sterilize it, since in the future it will be filled with boiling water. Put a folded sheet of horseradish on the bottom of the jar. Horseradish will give canned vegetables the necessary crunch.

Then currant leaves. Currants will give the whole preservation a slightly spicy flavor.

Then dill umbrellas. Thanks to dill, the preparation will turn out fragrant.

At the bottom of the “cushion” of vegetables, start laying vegetables. First it will be garlic. It is not necessary to cut it.

Then slices of carrots.

Next come the cucumbers. They should be small and the same size.

Then a layer of bell pepper slices.

Next, spread the onion rings along the walls of the jar. Place tomatoes on top of all vegetables. I wish they were strong.

When the vegetables are all in the jar, you can proceed to the conservation itself. First you need to fill the jar with boiling water.

Cover the jar with a lid and leave it like this for 20 minutes.

Then completely drain this water, we will no longer need it. Pour salt and sugar into a jar of vegetables.

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.

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 slices.
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.