Assorted vegetables for the winter

Assorted vegetables for the winter are a good option for preparing vegetables and, due to their taste, are not least among home preserves. The set and proportion of vegetables is determined by the taste of the housewife, and the assorted marinade goes well with all vegetables. To make the assortment not only tasty, but also beautiful, choose vegetables that are small in size, different in color, or cut into shapes.

Assorted pickled tomatoes and cucumbers for the winter

Assorted tomatoes and cucumbers are a popular and sought-after preparation in many families, and there are many recipes for its preparation. In this recipe, the marinade is prepared moderately salty. To it, for a crunchy taste of cucumbers, add horseradish root and for a little spiciness - chili pepper. We choose vegetables that are small and of the same size. We prepare using the double pouring method and without sterilization.

1. 
   How to prepare assorted vegetables for the winter? We immediately prepare vegetables and spices for this preparation according to the recipe and the amount of preservation you need.
2. 
   We wash the jars in advance with the addition of soda and sterilize them along with the lids. Place an umbrella of dill, a clove of garlic, horseradish root, a sprig of parsley into the jars and add peppercorns.
3. 
   We wash the vegetables well and remove the ends of the cucumbers. Then we compactly place the vegetables in jars in any order.
4. 
   Place some hot pepper in the jars.
5. 
   In a separate saucepan, boil clean water and pour boiling water over the vegetables in the jars. Then cover them with lids and leave for 15 minutes.
6. 
   After a quarter of an hour, pour the water from the jars through a special lid into the pan and determine its volume for proper preparation of the marinade.
7. 
   For one and a half liters of water, add 8 tablespoons of sugar, 2 tablespoons of salt and bring to a boil.
8. 
   Pour 150 ml into boiling water. 9% vinegar and turn off the heat.
9. 
   Pour the boiling marinade over the cucumbers and tomatoes and immediately seal the jars hermetically. Then we turn them over onto lids, cover them tightly with a warm blanket and, after cooling, transfer them to a permanent place for storing home preserves. This assortment can be stored well in an apartment. Good luck and delicious preparations!

Assorted vegetables without sterilization for the winter “You'll lick your fingers”

Assorted vegetables with the beautiful name “finger lickin’ good” are prepared from a mix of various vegetables and in a fairly sweet marinade.All vegetables perfectly complement and enrich each other’s taste, and this will be an excellent alternative to preserving vegetables separately. The set of vegetables can be changed to your liking. We prepare the assortment using the double-fill method and without sterilization. We can choose any volume of cans, but one and a half liter ones are more convenient.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Servings: 6 l.

Ingredients:

• Tomatoes – 1 kg.
• Cucumbers – 1 kg.
• Cauliflower – 450 gr.
• Sweet pepper – 4 pcs.
• Hot pepper – 4 pcs.
• Garlic – 4 cloves.
• Dill umbrellas – 4 pcs.
• Horseradish root - to taste.

Marinade for 1.5 liters of water:

• Salt – 2 tbsp.
• Sugar – 4 tbsp.
• Vinegar 9% – 5 tbsp.
• Bay leaf – 2 pcs.
• Black peppercorns – 8 pcs.
• Sweet peas – 6 pcs.

Cooking process:

Step 1. For the assortment, all vegetables are weighed according to the recipe calculation. Cucumbers are pre-soaked in cold water for 2 hours. Prepared vegetables are washed well under running water. Pepper, horseradish root and garlic are peeled.

Step 2. Cauliflower is disassembled into small inflorescences.

Step 3. Then the inflorescences are boiled for 2 minutes and cooled in cold water.

Step 4. Dill umbrellas, garlic and pieces of horseradish root are laid out in pre-sterilized jars. Cucumbers are placed in the jars as the first layer.

Step 5. Place bell peppers cut into quarters on top of the cucumbers.

Step 6. Then put the cauliflower and tomatoes into the jars. You can put a couple of cucumbers on top of them.

Step 7. Vegetables in jars are poured with boiling water, covered with lids and left for 10 minutes.

Step 8. After this time, the water from the cans is poured into a saucepan and the marinade is cooked on it with the calculation of salt, sugar and spices specified in the recipe.Vinegar is poured into the boiling marinade and the fire is turned off.

Step 9. The assortment in jars is filled with hot marinade and immediately sealed hermetically.

Step 10. The jars are placed on the lids and wrapped in a warm blanket overnight.

Step 11. Cooled jars of assorted vegetables are stored well both in the basement and in an apartment. Delicious and successful preparations!

Assorted vegetables of tomatoes, cucumbers and white cabbage

Assorted vegetables for the winter table are prepared from a selection of any vegetables, because in the fall every housewife has a large assortment of them and can choose according to your taste. The most successful and tasty option is the one with white cabbage. In this recipe we will add zucchini to the mix. The preparation is made in jars of any size. Sugar must be added to the marinade, and the calculation of the marinade (per 1.3 liters of water) in the recipe is given for one jar. We prepare assorted vegetables without sterilization and with triple filling.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Servings: 6 l.

Ingredients:

• Tomatoes – 1 kg.
• Cucumbers – 1 kg.
• White cabbage – 1 kg.
• Zucchini – 1 kg.

Marinade for 1.3 liters of water:

• Salt – 2 tbsp.
• Sugar – 4 tbsp.
• Vinegar 9% – 6 tbsp.
• Bay leaf – 5 pcs.
• Pepper mixture – 30 gr.
• Dill – 70 gr.
• Parsley – 50 gr.

Cooking process:

Step 1. Immediately measure out the amount of vegetables based on the volume of the workpiece. Vegetables are washed well under running water. The cabbage is finely chopped. The zucchini is cut into circles, and the cucumbers are chopped if the specimens are large.

Step 2. Clean jars and lids are sterilized in any way. Place washed parsley at the bottom of each jar.

Step 3. Then a layer of cucumbers is laid.

Step 4. Place pieces of zucchini on top of them.

Step 5. Place tomatoes in the next layer in the jar.

Step 6. And the last layer is the cabbage slices placed in the jar. The order of layers of vegetables is conditional and you can stack them in any order.

Step 7. Prepare a spicy mixture of dill, bay leaf and a mixture of peppers.

Step 8. The assorted vegetables are poured with boiling water and left for 15 minutes under the lid. Then the water is drained, boiled again and the assortment is poured again for 10 minutes.

Step 9. After the second pouring, the marinade is cooked in this water with the calculated amount of salt and sugar. After boiling, vinegar is poured into the marinade.

Step 10. A mixture of spices is placed in the jar, and the assortment is poured with hot marinade.

Step 11. The jars are hermetically sealed and cooled under a warm blanket. Good luck and delicious preparations!

Assorted vegetables of tomatoes, cucumbers and zucchini

Tomatoes, cucumbers and zucchini ripen at the same time, their flavors go well together, and an assortment of them will always be a variety and addition to any table. The volume of vegetables is arbitrary. We preserve the assortment in a 3-liter jar. In this recipe, we supplement the preparation with cauliflower with sweet pepper, take citric acid and grain mustard as preservatives and cook without sterilization.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Servings: 3 l.

Ingredients:

• Small tomatoes - to taste.
• Small cucumbers - to taste.
• Young zucchini – 3 pcs.
• Cauliflower - to taste.
• Bell pepper – 2 pcs.
• Garlic – 3 cloves.

Marinade for a 3-liter jar:

• Salt – 2 tbsp.
• Sugar – 4 tbsp.
• Citric acid – 1 tsp.
• Mustard seeds – 2 tsp.

Cooking process:

Step 1. First of all, prepare the vegetables and ingredients for the marinade according to the recipe. Vegetables are washed well under running water.

Step 2.Zucchini, along with the peel, are cut into circles. The pepper is cleared of seeds and membranes and cut into pieces.

Step 3. Jars and lids must be sterilized by any means. Peeled garlic cloves are placed in jars. Then the prepared vegetables are placed in a jar in random order and quantity.

Step 4. The assortment is poured with boiling water. Cover the jars with lids and leave for at least 15 minutes.

Step 5. After this period of time, the water is drained from the jars and 2 tbsp is poured into each jar. spoons of salt and pour a little boiling water so that the salt dissolves. Then sugar, citric acid and mustard seeds are poured into the jars.

Step 6. The assortment is re-filled with boiling water, and the jars are hermetically sealed.

Step 7. Then shake the jars a little with your hands to completely dissolve the marinade ingredients. The jars are placed on the lids, wrapped in a warm blanket and, after completely cooling, transferred for storage to any cool place. Good luck and delicious preparations!

Assorted vegetables of cucumbers, tomatoes and squash

Squash is rarely canned, but when used as an assortment of vegetables with cucumbers and tomatoes, they make the preparation elegant and beautiful. This assortment will perfectly complement any table, especially a Lenten one. Prepare in 3 liter sterilized jars. We use 70% vinegar as a preservative. We choose vegetables that are young and small in size. We use only garlic as a spice to preserve the natural taste of the vegetables.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Servings: 6 l.

Ingredients:

• Squash – 1 kg.
• Tomatoes – 1 kg.
• Cucumbers – 1 kg.
• Bell pepper – 1 kg.
• Garlic – 3 cloves.

Marinade for 3 liters of water (two 3-liter jars):

• Salt – 3 tbsp.
• Sugar – 9 tbsp.
• Vinegar 70% – 3 tbsp.

Cooking process:

Step 1.The vegetables chosen for the assortment are weighed according to the calculation specified in the recipe and the volume of preparation required for you. Then they are washed well under running water.

Step 2. The bell pepper is cleared of seeds and membranes and cut into pieces.

Step 3. Place cucumbers cut into thick circles and peeled garlic cloves in clean jars as the first layer.

Step 4. The tips of the squash are removed and large specimens are cut into pieces.

Step 5. The squash is placed on top of the cucumbers.

Step 6. Then tomatoes are placed in the jars.

Step 7. The pepper pieces are placed compactly between the other vegetables.

Step 8. From the calculation of water, salt, and sugar indicated in the recipe, the marinade is cooked for 2-3 minutes and at the end of cooking, vinegar is poured into it. Hot marinade is poured into assorted dishes in jars.

Step 9. Then the jars are covered with lids and sterilized according to general rules for 30 minutes. After sterilization, the jars are hermetically sealed, cooled upside down and without a “fur coat”. An assortment of cucumbers, tomatoes and squash can be stored well in any dark place. Delicious and successful preparations!

Assorted tomatoes, cucumbers and bell peppers

Among housewives, it is quite popular to prepare vegetables for the winter in the form of an assortment of several types of vegetables, and this recipe suggests a preparation of tomatoes, cucumbers and sweet peppers, because mono-preserves quickly become boring. These vegetables combine flavors well and can be served separately or together. We prepare assorted dishes in a spicy marinade and without sterilization. The amount of vegetables per 3-liter jar is 1.2-1.5 kg.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Servings: 3 l.

Ingredients:

• Tomatoes - to taste.
• Cucumbers - to taste.
• Sweet pepper – 2 pcs.
• Garlic – 4 cloves.
• Parsley – 3 sprigs.
• Horseradish leaf – 1 pc.
• Black currant leaf – 3 pcs.
• Dill umbrella – 3 pcs.
• Bay leaf – 2 pcs.
• Black peppercorns – 7 pcs.
• Sweet peas – 6 pcs.
• Cloves – 2 pcs.

Marinade:

• Water – 1.5 l.
• Salt – 1 tbsp.
• Sugar – 3 tbsp.
• Vinegar 9% – 4 tbsp.

Cooking process:

Step 1. Assorted cucumbers are soaked in cold water for 3-4 hours. They are then washed under running water and the ends are removed.

Step 2. The jars are washed and sterilized in any way. Some of the washed green leaves, peeled garlic cloves are placed in the jars and half of the spices are poured. Then the cucumbers with chopped sweet peppers are placed vertically and compactly in the first layer. The remaining leaves and spices are placed on top of the vegetables.

Step 3. Then the tomatoes are placed in the jars. Tomatoes are pricked with a toothpick to prevent the skin from bursting. The assortment is poured with boiling water and left for 15 minutes under covered lids. Then the water is poured into the pan, boiled again and poured into the jars for another 15 minutes.

Step 4. The water is poured into the pan for the third time and the marinade is cooked on it using the amount of salt and sugar specified in the recipe. Vinegar is poured into the boiling marinade and the fire is immediately turned off. The hot marinade is poured over the vegetables, and the jars are immediately sealed. Then they are placed on the lids and covered with a blanket for 1 day. The chilled assortment of cucumbers, tomatoes and sweet peppers is transferred to the basement for storage. Good luck and delicious preparations!

Assorted tomatoes, cucumbers and onions for the winter

Homemade vegetable preparations have long been boring, and few people will be surprised by them, but assorted vegetables in jars are another matter. There is freedom for creativity here, because you can combine different vegetables and get different tastes.This option could be an assortment of tomatoes, cucumbers, supplemented with onions and sweet peppers. We prepare the assortment in a spicy marinade and with sterilization, which allows you to store it in an apartment. The volume of cans can be any.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Servings: 6 l.

Ingredients:

• Tomatoes – 1.7 kg.
• Cucumbers – 1.7 kg.
• Onion – 2 pcs.
• Sweet pepper – 1 pc.
• Hot pepper – 4 pcs.
• Garlic – 16 cloves.
• Horseradish leaf – 1 pc.
• Blackcurrant leaf - to taste.
• Dill (umbrella with stem) – 2 pcs.
• Bay leaf – 4 pcs.
• Sweet peas – 12 pcs.
• Cloves – 4 pcs.

Marinade:

• Water – 3 l.
• Salt – 3 tbsp. (with a slide).
• Sugar – 6 tbsp. (with a slide).
• Vinegar 9% – 120 ml.

Cooking process:

Step 1. First of all, prepare the vegetables and ingredients for the marinade in the quantities specified in the recipe. Rinse the vegetables well and peel the onions, garlic and peppers. Remove the ends of the cucumbers.

Step 2. In a saucepan, cook the marinade from the calculated amount of salt and sugar.

Step 3. Cut the onion into large slices. Cut the pepper into wide strips.

Step 4. First place the washed greens in clean jars. Add spices to it: cloves, bay leaves and peppercorns. Place cucumbers vertically and compactly in the first layer. Place strips of sweet pepper and hot pepper pods with garlic between the cucumbers. Then place the onion slices and tomatoes into the jars.

Step 5. Pour vinegar into the boiled marinade and turn off the heat. Pour hot marinade over assorted vegetables in jars.

Step 6. To sterilize the assortment, place the jars in a large pan covered with a towel. Fill them up to the level of the hangers with warm water and sterilize liter jars for 10 minutes from the start of boiling or 12-15 minutes for larger jars.

Step 7Then seal the containers hermetically and, after completely cooling, transfer them to storage in a cool, dark place. Good luck and delicious preparations!

Assorted vegetables with citric acid for the winter

An appetizer of pickled vegetables has long become traditional and in demand on the winter table in many families. In this recipe we make an assortment of cucumbers with tomatoes and celery. In the marinade, we replace vinegar with citric acid, which will make the preparation more tasty, healthier, and the cucumbers crispier. We cook without sterilization.

Cooking time: 1 hour.

Cooking time: 10 minutes.

Servings: 3 l.

Ingredients:

• Tomatoes – 1.8 kg.
• Cucumbers – 700 gr.
• Celery – 1 branch.
• Garlic – 5 cloves.
• Bay leaf – 2 pcs.
• Hot pepper – ½ pod.
• Black peppercorns – 10 pcs.
• Horseradish leaf – 1 pc.

Marinade:

• Water – 1.5 l.
• Salt – 1 tbsp.
• Sugar – 3 tbsp.
• Citric acid – ½ tsp.

Cooking process:

Step 1. For this preparation, select small-sized vegetables. Soak the cucumbers in cold water for 1 hour in advance to preserve their crispy taste.

Step 2. Rinse the jars in water with the addition of baking soda. There is no need to sterilize them, but it is advisable to boil the lids. Place bay leaves and black peppercorns in a jar. Immediately bring clean water to boil.

Step 3. Rinse the cucumbers and tomatoes under running water. Remove the ends of the cucumbers. Prick the tomatoes with a toothpick. Place prepared vegetables, horseradish leaf and hot pepper into jars in random order.

Step 4. Place peeled garlic cloves and washed celery on top of the vegetables.

Step 5. Pour boiling water over the assortment. Cover the jar with a lid and a terry towel and leave for half an hour.

Step 6. After this time, pour the water from the jar into the pan and bring it to a boil again.Pour the amount of salt, sugar and citric acid specified in the recipe into the jar.

Step 7. Re-fill the assortment in the jar with boiling water and seal it tightly with a lid. Then put the jar on the lid and cover it with a warm blanket for at least 8 hours. Transfer the assorted vegetables prepared for the winter to a dark and cool place for storage. Good luck and delicious preparations!

Assorted salad of cucumbers and tomatoes, peppers and cabbage

An assorted salad of cucumbers, tomatoes and cabbage, supplemented with sweet peppers, has been known to many housewives since Soviet times, and is called “Kuban”. The ease of preparation, the bouquet of flavors of different vegetables and their availability have made the salad popular in our time. The salad is prepared with sterilization. The most time-consuming part of this process is chopping vegetables, but kitchen gadgets make everything easier.

Cooking time: 2 hours 20 minutes.

Cooking time: 1 hour.

Servings: 2.8 l.

Ingredients:

• Cabbage – 500 gr.
• Tomatoes – 500 gr.
• Cucumbers – 500 gr.
• Sweet pepper – 500 gr.
• Onion – 250 gr.
• Carrots – 250 gr.
• Salt – 1 tbsp.
• Sugar – 3 tbsp.
• Vinegar 9% – 50 gr.
• Vegetable oil – 50 ml.
• Bay leaf – 5 pcs.
• Black peppercorns - to taste.

Cooking process:

Step 1. First of all, you need to measure the above quantities of ingredients for the salad, taking into account the number of servings you need. Peel the onions and carrots.

Step 2. Cut the peeled onions into thin half rings. Cut the cucumbers into circles and it is advisable to soak them in cold water in advance. Place the vegetables in a deep bowl.

Step 3. Using a coarse or Korean grater, chop the carrots and add to the onions.

Step 4. Cut the tomatoes (it is better to use fleshy varieties) into small slices, removing the base of the stalk.

Step 5.Peel sweet peppers from seeds and membranes, rinse and cut into strips.

Step 6. Chop the white cabbage into thin strips and add to the rest of the vegetable slices.

Step 7. Add the required amount of salt and sugar to the vegetables, pour vinegar with vegetable oil and add bay leaf with black peppercorns.

Step 8. Then mix the salad well and leave for 40 minutes so that the vegetables give enough juice.

Step 9. During this time, wash the jars with soda. From the specified amount of ingredients you get 4 0.7 liter jars, but choose their volume at your discretion. Then try the salad, adjust the taste and place the vegetables and juice into jars, without filling them to the very top. It is advisable to sterilize jars and lids.

Step 10. Sterilize assorted salad in jars for 30 minutes according to the general rules known to every housewife.

Step 11. Seal the jars with salad hermetically.

Step 12. Then put them on the lids, cover with a warm blanket and leave for 12-24 hours to cool and further pasteurize. A salad of cucumbers, tomatoes, peppers and cabbage is perfectly stored in any dark place. Good luck and delicious preparations!

Assorted vegetables with mustard seeds for the winter

We know mustard as a hot sauce that has become traditional in Russian cuisine, but it also has other good properties. Mustard, or in this recipe in the form of grains, gives canned vegetables a special piquant taste, preserves their crispy texture and, having bactericidal properties, extends the shelf life of the product. The “ensemble” of vegetables is selected according to personal taste, and the recipe uses assorted tomatoes, cucumbers, sweet peppers, and onions. We prepare the assortment without sterilization, and the preservatives will be citric acid and fresh lemon.

Cooking time: 40 minutes.

Cooking time: 10 minutes.

Servings: 1 l.

Ingredients:

• Tomatoes - how many will fit in a liter jar.
• Cucumbers - how many will fit in a liter jar.
• Sweet pepper – 1/2 pcs.
• Onion – 1 pc.
• Lemon – 2 mugs.
• Bay leaf – 2 pcs.
• Mustard seeds – 1 tsp.
• Black peppercorns – 6 pcs.
• Horseradish leaf – 1 pc.

Marinade for 1 liter of water:

• Salt – 40 gr.
• Sugar – 150 gr.
• Citric acid – ½ tsp.

Cooking process:

Step 1. First, vegetables and spices are prepared for assorted dishes. Onions and sweet peppers are peeled.

Step 2. Then measure out the amount of ingredients for the marinade indicated in the recipe.

Step 3. The liter jars are washed in advance and sterilized in any way, the lids are boiled. Place onion, bay leaves, black peppercorns and mustard seeds cut into rings at the bottom of the jar.

Step 4. Then cucumbers, a piece of sweet pepper, two circles of lemon and tomatoes are placed beautifully and compactly in the jars.

Step 5. Place a horseradish leaf on top of the vegetables. Vegetables are poured with boiling water and left covered for 20 minutes.

Step 6. After this time, the water from the cans is poured into the pan and its volume is determined to correctly calculate the ingredients for the marinade. Salt, sugar and citric acid dissolve in this water. The marinade is boiled for 2-3 minutes.

Step 7. Hot marinade is poured into assorted dishes in jars.

Step 8. Then the jars are immediately sealed, placed on the lids and covered with a warm blanket for 12-24 hours. The cooled assortment is transferred to a permanent storage location for home canning. Good luck and delicious preparations!