Salting assorted cucumbers tomatoes cabbage. Assorted vegetables

Traditionally, pickles is a collective term that usually refers to vegetables, fruits or mushrooms preserved for long-term storage in any way (urination, fermentation, etc.)

In our article we will talk about the pickling itself, directly about the preparation of assorted products in this way. They can complement many of your dishes, as well as decorate the festive table with their bright appearance.

Before proceeding with the description of the recipes, we suggest that you learn more about what salting is and how best to implement it.

Salting differs from other canning methods in the large amount of salt used, which prevents the development of unwanted microorganisms. If you plan to store food in glass jars, you will also need short-term heat treatment. But it is better to use cooperage products for pickles. The composition of wood (it is better to take oak containers) includes natural preservatives that provide additional safety for vegetables or fruits. Tannins, also contained in it, will give your preparations an amazing taste and aroma. Having once tried to do something for future use in a barrel, you will no longer want to take glass containers for these purposes.

Not the last role in the salting process is assigned to spices. Often, it is thanks to them that the products in the end turn out to be especially tasty. By choosing different spices, you can give the same vegetables or fruits new qualities every time. Do not be afraid to experiment, because pickles are very difficult to spoil with spices. By adding, for example, dill, horseradish, basil, celery, thyme, garlic, you
you are guaranteed to get a great product.

You also need to know that pickles require increased attention in the first week after creation, since all the main processes responsible for the further preservation of canned food take place at this time.

Barrels with products filled with brine should be kept in a warm room for about 10 days. It is especially important to maintain the initial level of liquid in the containers, adding it if necessary. After the foam stops forming on the surface, they are transferred to the basement, where they will reach readiness for about a month.

Assorted pickling recipe

You will need:

• small unripe watermelons, sour apples, quince, yellow plums, cucumbers, capsicum, cauliflower, green tomatoes, carrots;
• 1/2 celery root;
• 2 heads of garlic;
• 1 bunch of parsley;
• salt.

First of all, the barrel in which you are going to store pickles must be processed. You can read about it in detail here. When the container is ready to use, rub the inside of the container with crushed garlic.

Place chopped celery and parsley sprigs on the bottom. Products should be taken only fresh and without any damage. Place them in random order in a barrel, if desired, you can cut into 2-3 parts.

Prepare a brine at the rate of 30 g of salt per 1 liter of water, pour vegetables and fruits over it. Install oppression on top, transfer the container to a room with a temperature of about 20 ° C. In the future, follow the instructions described above.

Pickles assorted vegetables

For a 3 liter jar you will need:

Rinse the container with hot water, let it dry. Cut the onion into rings, disassemble the cabbage into inflorescences. Place peppercorns and grated horseradish on the bottom of the jar. Then lay all the vegetables, pressing them on top with dill. Dissolve salt, sugar and citric acid in hot water. Fill the jar with the resulting brine and immediately roll up.

The final stage of preparation is the sterilization of the container along with the products. It is convenient to do this in an autoclave, a special apparatus for home canning. It will protect you from contact with boiling water and significantly reduce the processing time. In this case, it will take no more than 7-10 minutes.

Good luck in your culinary endeavors!

Tomatoes with cucumbers in one jar for the winter is a common theme in the season of harvesting. In winter, open a jar and eat a cucumber and enjoy it. Affordable and tasty in one container.

In the summer, vegetables are much cheaper in the distribution network, and in household plots we carry them to our kitchen in buckets and bags. Therefore, to preserve the fruits for the winter, as a source of biologically active substances, is our task.

Today we will consider several recipes with which our juicy and fleshy vegetables will be in jars. There are many cooking methods and the simplest of them in this article.

A unique simple recipe - tomatoes with cucumbers in a sweet marinade

See how you can cook our vegetables for the winter simply and without sterilizing jars. In this recipe, the jar is filled 3 times.

Required:

• Salt - 3 tbsp. spoons without a slide
• Sugar - 6 tbsp. spoons without a slide
• Apple cider vinegar - 6 tbsp. spoons
• A mixture of 5 peppers - 0.5 tsp
• Spices: onions, celery, dill umbrellas, garlic, horseradish root, hot peppers - all to taste

Cooking method:

1. Vegetables need to be washed, and for cucumbers, you can cut off the tips on both sides.

2. At the bottom of the jar we put: onion sliced ​​​​in thick rings, celery sprigs, dill umbrellas, chopped pieces of horseradish root, garlic cloves, half a pod of hot red pepper.

3. We put prepared cucumbers in a jar. Place more celery sprigs in the center.

4. In tomatoes, we make a puncture in the place of the stalk with a toothpick.

5. We put the tomatoes tightly in the remaining space of the jar. Add more sprigs of celery and put half a pod of hot green pepper. That's all, tomatoes with cucumbers and herbs are already in the jar.

6. Pour boiling water into the jar, cover with a sterile lid.

7. Let's stand like this for 30 minutes.

8. Now we are making a brine: pour water (1.5-2.0 liters) into a saucepan, add sugar, salt and bring it all to a boil.

9. Pour water from the jar into the sink and fill it with boiling brine. Cover with a sterile lid and leave for 15 minutes.

10. Then drain the brine from the jar into the pan. To the brine, add a glass of water, peas from a mixture of peppers and put the pan on the fire.

11. Just before boiling, pour apple cider vinegar into the brine.

12. With boiling marinade, using a ladle, fill the jar with vegetables to the top.

13. Close the jar with an iron lid and roll it up. Turn the jar upside down until it cools completely, you can not wrap it.

Good luck preparing!

"Assorted" tomatoes and cucumbers for the winter in 1 liter jars

The pickling method occurs when pouring cans 2 times.

Cooking:

1. We put the following spices on the bottom of a sterilized jar: black peppercorns, bay leaves, horseradish leaves, tarragon sprigs, dill umbrellas, cherry or currant leaves, garlic cloves.

2. Pack the cucumbers tightly into the jar.

3. On the tomatoes near the stalk, we make several punctures and put them in a jar with the cucumbers. It is enough to make 4-5 punctures so that the skin does not crack.

4. On top of the jar we put more umbrellas of dill and a leaf of horseradish. Thus, you need to fill all 1 liter jars.

5. And now we fill all the prepared jars with vegetables and spices with boiling water to the very brim. We cover the jars with sterilized lids for 30 minutes.

6. On the jar we put on a special device for draining water into the pan.

7. Thus, we drain the water into the pan from all the jars.

8. Put in a pot of water, based on 1 liter jar: 1 tbsp. a spoonful of salt without a slide and 2 tbsp. spoons of sand Put the saucepan with the marinade over medium heat and let it simmer for 2 minutes.

9. Pour the boiling marinade into jars. Add 2 tbsp to each jar. spoons of vinegar 9%. Close the lids immediately.

10. Turn all the jars upside down and leave it until it cools completely.

This recipe has been proven over the years with very aromatic vegetables.

Video on how to prepare cucumbers and tomatoes for the winter with other vegetables in a 3 liter jar

Check out another way to pickle vegetables for the winter. It differs from others in the sequence of syrup preparation.

It is clear that summer does not last forever, so you need to take care now how to decorate the dinner table with all the vegetables in the winter.

Delicious tomatoes with cucumbers and bell peppers in jars for the winter

Required:

• Tomatoes
• cucumbers
• Sweet pepper - 3 pcs.
• Garlic - 1 head
• Spices: parsley, dill, horseradish leaf, 10 black peppercorns, 1 teaspoon grain mustard, 6 currant leaves
• For marinade in a 3 liter jar: 1.5 liters of water, 3 tbsp. spoons of sugar, 2 tbsp. tablespoons of salt, 1 teaspoon of vinegar essence

Cooking:

1. Jars and lids must be sterilized.
2. Greens need to be washed, dried and chopped.
3. Wash tomatoes and cucumbers thoroughly, chop with a fork. Peel sweet pepper and cut into slices.
4. Put greens on the bottom of the jar first, then sweet peppers, cucumbers, tomatoes.
5. Banks with vegetables pour boiling water for 15 minutes.
6. We make the marinade: bring water to a boil, add sugar and salt. Fill jars with vegetables with hot marinade.
7. In each 3 liter jar, add 1 teaspoon of vinegar essence and grain mustard.
8. We roll up the jars, turn them over, wrap them warmly until they cool completely.

Nice to eat at any time of the year.

Video on how to cook a delicious Assortment for the winter from vegetables without sterilization

Watch a video on how to prepare a preparation for the winter from various chopped vegetables: cucumbers, tomatoes, zucchini, sweet peppers, onions.

Preparations for the winter are made and lowered for long-term storage.

Preservation of cucumbers and tomatoes is a classic of homemade preparations for the winter. These vegetables are not only good on their own, but also perfectly combined in one jar, acting as a great addition to second courses. How to cook assorted cucumbers and tomatoes, we will learn from this article.

Recipe number 1. Spicy

This recipe will appeal to lovers of winter preparations "with a point". The amount of ingredients is calculated for one liter jar.

• Cucumbers - 300 grams;
• Tomatoes are dense and fleshy - 400 grams;
• Hot pepper (orient according to your own taste);
• Dill - a few branches;
• Garlic -2 cloves;
• One sheet of horseradish;
• Peppercorns - a few things;
• Sweet bell pepper - 1-3 pieces;
• Salt and vinegar - a tablespoon;
• Sugar - half a tablespoon;
• Lavrushka.

How to cook

Wash the vegetables, prick the tomatoes with a toothpick in the stalk area in several places. In a jar (previously sterilized) put: lavrushka, dill, garlic, peppercorns, horseradish, hot pepper.

Place the cucumbers on the bottom of the jar. If the fruits are small, then use them whole. Larger specimens can be cut into pieces. The taste of the workpiece will not be affected in any way. Put the bell pepper rings on the cucumbers. Put whole tomatoes on top, it is better to take smaller fruits. Put sugar and salt in the assorted bowl, pour boiling water over it and cover with a lid. Lids for winter preparations need to be boiled for several minutes in boiling water for disinfection.

Now the workpiece can be sterilized. We put a cloth at the bottom of a pot of water and put a jar in it. The water should cover the jar up to the shoulders. Now turn on the fire and wait for it to boil. After the water boils, it takes 10 minutes to sterilize assorted cucumbers and tomatoes according to this recipe. Now we take out the jar, pour in the vinegar and twist. Leave to cool upside down under a warm cover. When the assorted has completely cooled down, you can put it away for storage.

Recipe number 2. Assorted cucumbers and tomatoes

The components are also designed for a liter jar.

• Cucumbers - half a kilo.
• Tomatoes - 200 grams.
• Onion - half head.
• Bulgarian pepper - half pepper.
• Dill green - 3-4 sprigs.

For brine:

• Water - 1.5 liters.
• Sugar and salt - a tablespoon, the same amount of vinegar.

Cooking

Cucumbers washed and pre-soaked in water, cut into circles. We do the same with tomatoes. For this recipe, you need elastic tomatoes, you can even take brown vegetables. Soft vegetables will simply fall apart in the finished assortment. Cut the bell pepper into rings, do the same with onions. Rings of yellow pepper will look beautiful in such an assortment, but if there is none, you can use red or green. While the vegetables are cut, you need to sterilize the jars and lids. To sterilize the jars, you can use the oven and simply hold them over the steam. Now we will stack the assorted. Put the pepper on the bottom, whole sprigs of dill on it, the next layer is the cucumber, then the onion, and the tomatoes complete the composition.

To prepare the brine, add salt and sugar to the water and bring to a boil. Immediately pour the brine into the jars. Now it remains to sterilize the assortment for 10 minutes and you can roll it up. How to sterilize is described in the previous recipe.

Recipe number 3. Assorted vegetables

You can diversify assorted tomatoes and cucumbers by including other vegetables in the composition, you get a vegetable platter.

So, we need:

For the marinade we need:

• 3 tablespoons of sugar;
• 2 tablespoons of salt;
• 5 peas of allspice;
• 3 cloves;
• A tablespoon of vinegar essence.

Cooking instructions

Cut white cabbage into squares. Pepper cut into pieces. Cucumbers and tomatoes remain whole. At the bottom of a 3-liter jar, lay out the spices, and then the prepared vegetables in random order. Here you can allow yourself to show creative imagination. Assorted vegetables are poured with boiling marinade and sterilized for 20 minutes. A bright winter snack is ready. Zucchini, squash, and carrots can also be used in this recipe.

Do not be afraid to experiment with new recipes, surprise your household!