The most delicious marinade for mixed vegetables. Recipes for preserving assorted vegetables for the winter

If you, as befits a thrifty hostess, like to make preparations for the winter, then pickled vegetables will certainly interest you. Moreover, it can be assembled from a variety of components. It is especially convenient to make such stocks at the end of summer and the beginning of autumn, when the peak of the harvest of vegetables and fruits comes. Just at this time, you have the opportunity to dream up and cook the most delicious pickled assorted vegetables for the winter.

Ingredients:

• a small sweet and sour apple;
• radish of any variety - 15-16 root crops;
• garlic - 2 large cloves;
• red and white onions - 1 head each;
• sweet bell pepper - 2 large pods;
• hot peppers - a small part of the pod;
• small dense tomatoes - 10-12 pcs.;
• allspice - 9 pcs.;
• cloves - 6 pcs.;
• "Umbrellas" of dill - 6 pcs.;
• water - 1 liter;
• table vinegar - 4 tbsp. l.;
• granulated sugar - 70 g (3 tablespoons with a slide);
• coarse table salt - 50 g (2 tablespoons without a slide).

• Yield: 3 jars with a capacity of 700 ml.
• Cooking time is approximately 1.5 hours.

How to cook pickled assorted vegetables for the winter:

Thoroughly clean (from husks, seeds, stalks) and rinse all ingredients of plant origin. Spread out on cloth napkins and dry (or wipe).

While the products are drying, you can wash the containers (jars with lids) with soap and rinse with boiling water (or sterilize in the oven at t = 150-160 ° C for literally a third of an hour).

Cut dried vegetables / fruits as follows:

Onions and garlic - thin (no more than 3 mm) half rings or rings;
radish - longitudinal halves / quarters;
apple - not wide (1.5 cm) slices;
divide the pods of sweet pepper into several parts (8-10);
from a pod of hot pepper, cut off literally a few narrow rings at the rate of 3 (maximum 4) per 1 jar.

Fill clean jars. In each, first throw a pair of "umbrellas" of dill, 3 peas of allspice, 2 buds of cloves, 4-5 rings of garlic and 3 rings of hot pepper.

Then fill to the very top, slightly compacting, with vegetables / fruits, evenly distributing their amount among all the jars. Between times, boil water in a mug and fill the filled jars with it, cover them with lids and detect for 10 minutes. Do not discard the remaining water in the mug.

If possible, take an additional cover in advance and make holes in it (it is convenient to do this with a Phillips screwdriver). With its help, drain all the liquid from the jars back into the mug, stir sugar and salt in it, boil it again and only then pour in the vinegar.

Fill the jars with this brine to the very brim, cover with lids (but do not screw down yet).

Further, if you want to save time and effort, you can sterilize the filled jars in the oven. To do this, put them in a cold (or slightly warm) oven on the grate, set the temperature switch to 120 ° C, and the timer to 20 minutes.

Summer, mid-August ... Someone in the country, someone at work, someone at the sea - exposes their sides to the resort sun. And what does an ordinary housewife do at this time? Of course, he diligently turns jars of vegetable and fruit provisions in case of a harsh winter! Assorted vegetables for the winter have always been famous among hostesses - one of the best snacks and additions to any dish on the table. For many years, not a single feast is complete without platter. But hardly everyone knows the subtleties that will help make the preparation incredibly tasty and healthy.

From garden to table

Let's start the knowledge of this simple pickled snack from the very basics. The key to successful canning is always the choice of good raw materials. Often, a vegetable platter consists of tomatoes, cucumbers, peppers, cauliflower, carrots, onions, zucchini and squash. Moreover, in various variations, depending on the preferences of the household and the imagination of the hostess.

For conservation, it is better to choose fruits of small sizes, with a whole and intact peel. Tomatoes are selected medium in size, uniform color. Very well suited for assorted variety "cream". It does not lose its shape during the spinning process, retains a rich taste and color.

When choosing cucumbers, pay attention to the color, length and presence of pimples in the fruit. Vegetables 7-12 centimeters long with dark green pimples will be suitable for closing. Such cucumbers have a thin skin, there are no hollow formations inside them.

Bulgarian pepper should also be chosen in medium-sized sizes, without damage to the peel. Before laying in jars, experienced housewives recommend clearing peppers from seeds. Cauliflower before canning must be poured over with boiling water and the head of cabbage should be divided into small inflorescences. Squash and zucchini are also selected in small sizes, with a whole peel and no spots.

Among the variety of canned platter recipes, it is easy to choose the one that will appeal to all household members and guests. When choosing vegetables, consider their compatibility in order to end up with a decent tasty product.

Marinated vegetable platter for the winter

A classic recipe that is in service in every family. Instead of vinegar, you can dilute vinegar essence or use citric acid. For the recipe you need to prepare:

• cucumbers - 1.5 kg;
• tomatoes - 0.9 kg;
• onion - 1 large onion;
• yellow pepper - 0.6 kg;
• sugar - ½ tbsp.;
• vinegar - 30 gr.;
• garlic - 5 cloves;
• dry inflorescences of dill, currant leaf - to taste;
• allspice - 15 gr.

Wash all vegetables thoroughly. Cut the pepper into four segments, if you take medium-sized fruits, then into two. Be sure to cut the ends off the cucumbers. Prepare and rinse three-liter jars in advance. For this amount of vegetables, we need 2 containers. Put currant leaves, dill inflorescences, onion cut into rings in jars. Then you need to lay out even layers of vegetables. Pour in boiling water and leave for 40 minutes. Be sure to cover the jars with lids.

Drain the water into a container, pour in sugar, salt (65 grams per 1 liter of liquid) and boil again; five minutes after boiling, pour in the vinegar. Before re-pouring water to vegetables, add pepper and garlic, pour hot brine, roll up. Ready jars leave to rest until completely cooled.

Canned without sterilization

It is possible to prepare assorted for the winter without tedious sterilization. And the vegetables will be no worse: the taste will be just as rich, and the beneficial qualities will remain in place. Ingredients:

Harvesting without sterilization does not take much time. It is very simple and even a novice cook can handle it without much difficulty. Wash vegetables, dry, prepare for loading into pickling dishes. We put dill and fruit leaves, spices, half of garlic and hot pepper in a jar. Place all the vegetables on top tightly, but without pressing too hard. Sprinkle the remaining garlic on top. Dissolve vinegar, salt and sugar in cool boiled water and pour over vegetables with the resulting marinade. Cover with a lid and send to the refrigerator. After five days, the assortment is ready to eat.

Marinated platter with cauliflower

Cauliflower has an irreplaceable advantage - it goes well with any seasonal vegetable. And also its compatibility as a side dish is universal. For pickling, prepare the following:

• cream tomatoes - 1 kg;
• salt - 60 gr.;
• cucumbers - 1 kg;
• garlic - 60 gr.;
• cauliflower - 1 head weighing up to 2 kg;
• sugar - ½ cup;
• vinegar - 40 ml;
• horseradish root, dill - optional.

This recipe requires mandatory sterilization. Salt and sugar indicated in the recipe are calculated for one liter of water. The indicated ingredients go on average to 3 three-liter jars.

Vegetables need to be poured overnight with cold water, drained in the morning before canning. We prick the tomatoes with a knife near the stalk, divide the cabbage into inflorescences, remove the tips from the cucumbers, cut the garlic cloves into thick slices. At the bottom of the container lay out the leaves of horseradish and dill, half of the garlic. The vegetables and the remaining garlic are laid out alternately on top.

Water for the marinade must be boiled with salt and sugar, pour the jars with the resulting solution. Next, send the blanks for 20 minutes of sterilization, after which the jars should be rolled up and wrapped in a blanket. When the blanks have cooled down, put them in a cellar or cabinet for preservation. Feel free to taste after 3 weeks!

Assorted "Garden"

A common recipe among experienced chefs. It is famous for its rich taste, variety of ingredients and ease of preparation. For a three-liter container you need:

• carrots - 0.3 gr.;
• white cabbage - 300 gr.;
• cream tomatoes - 1.3 kg;
• onions - 3 small onions;
• zucchini - 2 pcs.;
• cucumbers - 7 pcs.;
• sugar - to taste;
• vinegar - 1/3 tbsp.;
• green pepper - 5 pcs.;
• salt - 100 gr.;
• dill, horseradish leaves - optional;
• water - 2 l;
• garlic - 60 gr.

Cut the cabbage into medium-sized square segments, cut the pepper into six parts, cut the zucchini into 1 cm thick slices, chop the carrots on a grater, onion into half rings, garlic into thin slices. Chop the tomatoes at the stalk, cut off the tips from the cucumbers. Put dill, horseradish leaves on the bottom of the container, then lay out all the vegetables alternately in layers. Dissolve salting spices in water, boil. Then pour the jar with the marinade and put it on for 20 minutes of sterilization. After roll up the lid, cover with a thick cloth or blanket and leave to cool.

Salad "Merchant"

An interesting and unusual variant of the assortment, which will delight you with summer notes in taste. Goes as a cold appetizer and as a side dish.

For its preparation it is necessary:

• tomatoes - 1.6 kilograms;
• onions - 3 pcs.;
• carrots - 700 grams;
• pepper - 1.2 kg;
• vegetable oil - 180 grams;
• sugar - to taste;
• black pepper - 15 gr.;
• salt - 90 grams;
• vinegar - ½ cup.

Wash all vegetables thoroughly. Cut the pepper arbitrarily, tomatoes - into slices, onion rings, carrots - into strips. Boil one and a half liters of water in a saucepan, add oil, sugar and salt, allspice, vinegar. After dissolving sugar and salt, add prepared vegetables there. The workpiece must be kept on low heat until cooked. Then distribute the vegetables in pre-sterilized jars and twist. Be sure to cover the blanks with a blanket or thick thick cloth.

Assorted vegetables without vinegar

This preparation will delight you with a more natural taste. Vegetables will serve as a light side dish for meat, and will be a good snack for a glass of bitter! We will use the following ingredients:

• medium-sized cucumbers - 1 kg;
• patissons - 7 pieces (medium-sized);
• tomatoes - 1.4 kg;
• a bag of citric acid (per liter of marinade);
• garlic - 6 cloves;
• sugar - to taste;
• dill sprigs - to taste.

Wash and cut vegetables: squash and cucumbers - in slices, tomatoes and garlic - in slices. Put sprigs of dill and citric acid at the bottom of the container. Next, lay out the chopped vegetables in layers. In a saucepan, heat water with salting spices (the proportions of sugar and salt in the recipe go to 1 liter), pour the vegetables with the resulting marinade. Then close the lid and send for sterilization. After half an hour, close the jars, turn them over and send them under the blanket to cool. The salad is ready to eat in 2 weeks.

I propose to prepare for the winter a very tasty vegetable platter. Such a blank will always find a use for both everyday and festive tables.

It often happens that some people like tomatoes more, others like cucumbers or peppers. Having served assorted vegetables on the table, you can be sure: everyone will choose for himself what he loves the most. The calculation of spices is given for 1 jar with a volume of 3 liters. The number of vegetables is arbitrary, you can add something more, something less.

Before preparing a vegetable platter for the winter, prepare the dishes. Wash the jars well with hot water, pour over with boiling water. Put a dill umbrella, parsley sprig, bay leaf, cloves, hot pepper ring and garlic on the bottom.

Wash all the vegetables, cut the cucumbers on both sides, cut the zucchini into slices, free the pepper from the seeds and cut into strips. Then put small cucumbers on top - 5-7 pieces.

Boil water and fill jars with vegetables. Cover with lids and leave for 20 minutes. Then we drain the water into the pan, bring it to a boil again and pour it a second time, also for 20 minutes.

Add salt, sugar and vinegar to jars. Pour the water back into the pan, add allspice, bring to a boil and boil for 3 minutes. Pour over the vegetables and roll up immediately.

We turn over the jars with assorted vegetables prepared for the winter and put them under the "fur coat" until they cool completely.

Happy and tasty preparations to you!

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 serve 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 healthy!

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 for preparing 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 for the winter 6 recipes

To date, there are more than enough recipes for preparing assorted dishes for the winter to provide the whole family with delicious vegetables until the next season. By combining vegetables with each other, you can get a large number of delicious preparations. So, to prepare a vegetable platter for the winter, you can use tomatoes, bell peppers, onions, carrots, zucchini, asparagus beans, cauliflower, green peas, eggplant and many other vegetables.

Assorted tomatoes and cucumbers

Ingredients:

Tomatoes - 3 kg.,
Cucumbers - 3 kg.,
Bay leaf,
dill umbrellas,
horseradish leaves,
Black peppercorns.

To prepare 2 liters of marinade:

Salt - 2 tbsp. spoons,
Vinegar - 4 tbsp. spoons,
Sugar - 6 tbsp. spoons.

Assorted tomatoes with grapes

Ingredients:

Tomatoes - 3 kg.,
Onion - 500-600 gr.,
Grapes - 1 kg.,
Black peppercorns.
Salt - 1 tbsp. spoon,
Vinegar - 1 stack,
Sugar - 2 tbsp. spoons.

Before preparing assorted vegetables for the winter, wash tomatoes and grapes. Separate the grapes from the branches. Peel the onion and cut it into four pieces. Wash and sterilize jars. Layer the onion, grapes and tomatoes on the bottom of the jars. Pour in a few peas of black or allspice.

For extra flavor, cherry leaves, parsley, dill umbels, horseradish leaves, and other spices and herbs that you love can be added to this winter preparation. Fill jars with boiling water and cover with lids. After 15 minutes, drain the water into a saucepan and prepare the marinade filling by adding salt, sugar and vinegar to it.

Next, pour the marinade into jars, roll up the jars themselves and turn them over. For the preparation of such a platter, it is best to use green unripe grapes. If you want the marinade to be cherry red, then use blue grapes.

Assorted cauliflower, tomato, pepper and cucumber

Ingredients:

Cauliflower - 1 kg.,
Bulgarian pepper - 1 kg.,
Tomatoes - 1 kg.,
Cucumbers - 1 kg.,
Garlic - 2 heads.

To prepare 3 liters of marinade:

peppercorns,
Dill umbrellas - 2-3 pcs.,
Vinegar - 5-6 tbsp. spoons
Salt - 3 tbsp. heaped spoons,
Sugar - 4 tbsp. spoons

Assorted for the winter, the recipes of which include more than two vegetables are called "Kaleidoscope" or "Garden in a jar." Indeed, these names fully correspond to such blanks. Put the water to boil to prepare the marinade. In the meantime, wash the vegetables. Divide the cauliflower into small florets.

Bulgarian pepper, from which the seeds are pre-selected, cut lengthwise into 3-4 parts. Peel the garlic. Put the vegetables in clean jars in the order you want. Put salt, sugar, black peppercorns, vinegar and a few dill umbrellas into boiling water. Boil the marinade until sugar and salt are completely dissolved.

Place jars of vegetables in a large saucepan. Pour marinade jars with vegetables on the coat hanger. Cover jars with lids. Pour water into a saucepan and put it on a small fire. Jars with assorted vegetables should be sterilized for at least 15 minutes. After that, they should be removed with special tongs and rolled up. Assorted for the winter is ready. It is not necessary to turn over cans with conservation.

Assortments for the winter can be closed not only from whole vegetables, but also from chopped ones. Here is an example of one such recipe that uses zucchini, onions and bell peppers.

Assorted zucchini, onion and pepper

Ingredients:
Zucchini - 3 kg.,
Bulgarian pepper - 2 kg.,
Onion - 1 kg.,
Mustard seeds - 40 gr.,
Black peppercorns

For 3 liters of marinade:

Salt - 3 tbsp. spoons,
Sunflower oil - 100 ml.,
Vinegar - 1 stack,
Sugar - 4 tbsp. spoons.

Before preparing the vegetable platter, you need to wash the bell pepper and zucchini. Remove the skin from the onion and cut into half rings. Cut the zucchini into thin slices. Cut the bell pepper in half lengthwise. Remove the stalk and seeds, then slice each halves crosswise.

As a result, small semicircles will be obtained. Place onion, pepper and zucchini in a bowl and mix them. Jars and lids must be sterilized. Put vegetables in them. Prepare the marinade. Pour salt and sugar, black peppercorns and mustard seeds into boiling water, add vinegar and sunflower oil. Stir and cook until boiling.

Pour the mixed vegetables in the jars with the marinade. Cover the jars with lids and sterilize for 15-20 minutes. After that, seal the jars with a seaming key, turn over and cover with something warm for a day.

Assorted zucchini, peppers and carrots

Ingredients:

Zucchini - 2 kg.,
Carrots - 0.5 kg.,
Bulgarian pepper - 1 kg.,
Garlic - 2 heads,
Bay leaf,
Black peppercorns,
dill umbrellas

For 2 liters of marinade:

Vinegar - 3 tbsp. spoons.
Sugar sand - 3 tbsp. spoons,
Salt kitchen - 1 tbsp. spoon with slide

Zucchini, without removing the skin from them, cut into circles 0.5 cm thick. Peel the carrots, and also cut into circles. Bulgarian pepper is cut lengthwise into long strips. Remove the skins from the garlic. At the bottom of clean jars, put an umbrella of dill, garlic. Then put a few rings of carrots, black peppercorns.

Place strips of bell pepper along the sides of the jar. Fold the zucchini rings tightly in the center. Put a bay leaf on the very top of the vegetable platter. Fill jars with vegetables with hot water. After that, cover them with lids and leave for 10 minutes. Pour out the water and refill with another hot water.

Leave again for 10 minutes. Based on this water, the marinade will be prepared. Pour it into a saucepan, add salt, sugar and vinegar. Pour hot marinade into jars, after which they will need to be rolled up and wrapped.

Salad - assorted for the winter of green beans, tomatoes, carrots, zucchini and peppers.

Now there is a spinning season, and I want to cook something new and tasty, so that later, in winter, open a jar and serve it as a snack or side dish on the table.

If you have a summer cottage, or you often buy various vegetables in the market, then there are probably a lot of vegetables at home, that is, as I call it, material for your fantasies to fly. One of the favorite types of twists in our family is canned platter - this makes it possible to prepare delicious salads and marinades. You can choose the ingredients at your discretion, cut them with an ordinary knife or curly. Changing the composition of vegetables each time, the assortment will always turn out differently.

I will show you how you can cook a delicious savory vegetable platter in a tomato sauce. It is not difficult to prepare, in time it will take you about an hour, most of the time will be spent on preparing vegetables. From the proposed number of products, you will get 4 cans of 0.5 liters.

Ingredients:

Tomatoes - 700 grams,
carrots - 100 grams,
green beans - 100 grams,
bell pepper - 100 grams,
zucchini - 1-2 pcs.
small onion - 100 grams,
celery stalks - 100 grams,
hot pepper to taste
apple cider vinegar - 300 ml,
vegetable oil - 75 ml,
nutmeg - 0.5 tsp
provencal herbs - 1 tsp
green or red basil - 0.5 bunch,
sea ​​salt - 1 tbsp. l. sugar - 2 tbsp. l.

Assorted vegetables in tomato sauce - recipe

On the tomatoes, make notches on top with a cross, put them in a deep bowl. Boil a kettle of water, pour over the tomatoes, let stand for 5-10 minutes.

Meanwhile, prepare all vegetables. Peel and wash the vegetables, then cut into medium pieces.

The form of cutting vegetables can be any, but not small, so vegetables can turn into porridge during cooking.

Remove the skin from the tomatoes, cut into large pieces.

Put the tomatoes in a saucepan, add half a glass of water, boil for 5 minutes. If the tomatoes are not too red, you can add some tomato paste. Beat the tomato mass with a blender, if desired, wipe through a sieve.

Pour part of the vinegar (half), put salt, sugar and butter, boil.

Put all the vegetables in a saucepan, boil for 10 minutes over medium heat.

Add spices and basil, boil for another 10 minutes. Pour in the rest of the vinegar, bring to a boil.

Arrange the savory assortment in jars, always sterilized, roll up the lids well.

The jars are upside down, wrap well, let them stand like this for a couple of days. Spicy vegetable platter in tomato sauce is ready, store it in a cool place.

Until winter, this preparation will be well infused, saturated with all the flavors that will be due to nutmeg and herbs, and this platter can be called spicy at its true worth.