Pickuli No. 1 Take cauliflower, young sugar pea pods, young bean pods, small apples and pears, unripe melons and watermelons; peeling the skin off them, cut into pieces, cut the pulp and cut into pieces different kind... Cook all this separately a little

Pikuli number 2 Take the right amount cucumbers, cauliflower, green beans, small onions, young corn; having cleaned and cooked as it should, put it in boiling vinegar, and when it boils, pour it into a cup and leave it until another day, and then proceed as you did with

Pikuli No. 3 Take a young carrot, cut it into stars, small cucumbers, stalks from young salad, having peeled both of them from the upper skin, cauliflower and their young stems, also peeled, small slices chopped young corn, pods

Pikuli No. 4 A glass of the smallest mushrooms, the same amount of boletus, 2 cups of small gherkins, half a glass of the smallest champignons, 2 heads of truffles, half a glass of salmon caviar, some beautifully chopped carrots, cauliflower, young beans and a little nasturtium.

Nice and tasty winter for you.
In winter, when the can is opened, everyone is at the ready to grab their favorite. To whom cabbage, to whom carrots, cucumbers are also snapped up, I choose beans. And we slowly eat the tomatoes with potatoes)

P.S. Explanations for the steps.
1) Of course, everything is thoroughly washed and cleaned. You don't need to cut off the tips of cucumbers if you are sure of the purity of the cucumbers. Pierce the tomatoes, I pierce them with the sharp tip of a small knife. You can cook vegetables as you like and feel more comfortable. The main thing is that everything is clean.
We sterilize jars and lids - on a kettle, in the oven, in the microwave, in the airfryer. Who has what, who is used to it.
Rowans added an inspired photo by yugai ludmila65 in this recipe. But the truth is, the assorted has become even more beautiful.

2) By the way, you don't need to put spices and herbs in jars. You can boil the brine with them, let stand for 20 minutes, boil again for pouring. When pouring, use a strainer, then there will be nothing superfluous in your jars, only vegetables and pickle. My mom does just that, and I like everything to be in jars.
For those asking the amount of vegetables. Nobody will tell you exactly how many vegetables you will have in the jar. Everyone has their own bank preferences. Someone uses 3 liter, and someone liter. I make allsorts exclusively in 1.5 liter jars. Since we have a lot of 3 liters, but 1 liter is not enough) And their number depends not only on the size of cans and vegetables, but even on their shape (round, long). In the description I indicated the approximate amount of medium-small vegetables, as in the photo for a 1.5 liter jar.

3) The question of what to cook the brine: just from water or from water drained from cans. By and large, all the same, in my opinion, it does not affect the taste in any way.
But, my water is hard in the country, so I make the brine on the water drained from the cans so that there are fewer impurities. As in hard water brine clouding is possible, unfortunately. But, if everything is washed, sterilized and the water is purified from excess impurities (for this, in the first boil, after boiling, I wait a couple of minutes for the scale to settle and in no case pour it into the jars, of course), then everything will be fine.
If the water is soft, then you can simply pour out the water from the cans, and boil the brine on a fresh one, it's easier.

Still, about vinegar (70% essence), you can pour it less - but keep in mind that these will no longer be pickles. You will succeed good assorted, a little like lightly salted, if the vinegar is 1 tsp. per liter of water.
Almost everyone can use this concentration, but the taste of vegetables is still good (sugar-salt ratio). Parents roll up just such a ratio.
You can replace vinegar by 1 tsp. lim. acid. Cauliflower, carrots, beans - they turn out to be very tasty with it, but cucumbers with citric acid, although they remain dense, they become soft and do not crunch at all. What I don't like, for example.

I hope I didn't tire you too much.

Are you still going to make blanks? Then this post is for you. Today's recipe is an assortment of vegetables for the winter or pickled pickles, and we will have not one, but two recipes: a choice (I didn’t choose, I did both, because I liked them in my own way).

“I make pickled pickles,” my friend said and showed me beautiful jars of assorted vegetables for the winter. There was so much in these jars: apart from tomatoes and cucumbers, there were even pieces of apple and onions with garlic.

When I asked to rewrite her recipe, she handed me a clipping from an old newspaper. “This is by analogy with English word"Pickles" - pickles ", - I was surprised that the word was not translated. But it turned out that everything was correct there, and there is such a word in the Russian language. And that means it is assorted from small vegetables... This tradition of pickles is characteristic of English cuisine where she came from India at one time. In Europe, pickles are used more often for side dishes, and in the USA - as cold appetizer To strong drinks... Salty under strong, so to speak.

The pickle recipe I got is adapted to our tastes. There is a lot of vinegar in English pickles and they are spicy for our taste. And here is a recipe for our preferences.

Pickled Pikuli recipe

For this assortment of vegetables, if possible, small vegetables are required: it is good if you have cucumbers like gherkins, and tomatoes like cherry tomatoes. You also need the smallest zucchini and tiny onions and small, small carrots. I tried to collect just such, but not everything worked out: I did not find gherkins, and we do not sell carrots in this form (tiny).

The layout is given for 5 liter jars and vegetables are laid out in layers so that one color alternates with another, and the jars themselves delight the eye with their colors. And when I made the recipe step by step, as recommended, I still had a lot of vegetables, and I took two more cans for them and repeated the recipe again. And what can I tell you: with big banks the layers are clearer and everything fits.

Assorted vegetables for the winter - ingredients

(for 5 liter cans)

• 1-2 Antonovka apples
• 20 small cucumbers
• 20-25 small tomatoes
• 0.5 heads of cauliflower
• 3-4 regular carrots or 20 small
• 2 youngest zucchini
• 25 small onions
• 2.5 heads of garlic
• 4-5 bell peppers
• 5 stalks of celery
• Dill and parsley stalks

Put in each jar:

• 1 bay leaf
• 1 clove bud
• 5 black peppercorns

Marinade for 5 liter jars:

• 2 liters of water
• 0.5 cups of salt (100 g)
• 2/3 cup sugar (120 g)
• 1 cup vinegar (6%)

Pikuli for the winter - cooking

The longest thing in this story is the preparatory process. So, all vegetables need to be washed. Peel the carrots and cut into small pieces. Leave the washed zucchini with the skin and also cut into small pieces. Disassemble the cauliflower into small inflorescences. Peel the onion and garlic. I had such small onions, and there was a lot of fuss with them. But I just wanted just small onions. My friend takes the usual onion and cuts with rings - good too. So, after the first stage of preparation, all the components looked like this.

While they are "dipping" in boiling water there, cut off the edges of the cucumbers.

Yes, the cans need to be sterilized and put on a clean towel.

And you can do greenery. Only the stems should be taken from the dill and parsley. Wash them and cut into pieces of 2-3 cm. We also need celery stalks with leaves. Wash them and you don't have to cut them.

Distribute celery and dill-parsley stalks to the bottom of each jar.

And now you can fill the jars. So, the sequence in each bank is as follows:

• - we start with a few pieces of Antonovka,
• - 4 cucumbers,
• - 4 tomatoes,
• - a handful of cauliflower inflorescences,
• - a handful of carrot pieces,
• - several slices of zucchini,
• - 5 small onions (or a few pieces of chopped rings)
• - 5 cloves of garlic
• - strips of bell pepper (I took yellow and red)

Then put in each jar:

And prepare the marinade: boil all the ingredients except the vinegar, and then, at the end, add the vinegar and turn off the heat.

Pour assorted vegetables in jars with hot marinade, cover with lids and put in pots with lids for sterilization. Sterilize liter cans 12 minutes (that is, 12 minutes after boiling water in a saucepan).

And at the end of the can, roll up, turn over, cover for a day, and then store at room temperature... And after two weeks you can already taste it.

The recipe I used to make this assortment of vegetables says that you can "force" cool the cans to improve the taste. That is, after your cans have stood for 15 minutes "under the blanket", you need to get them out, put them in a basin with warm water, and then, gradually replace the water with cold, then put them under running water until the cans are completely cool. I didn’t suffer like that. But the idea is good, anyone interested, you can try. But you need a lot of water (the recipe says that jars are cooled more than an hour). Who has counters is not at all interesting.

And I wrote that when I started everything in liter jars stack, then I have a lot of vegetables left. I had to use another 3-liter and 1.5-liter cans. And cook the marinade again. For these two jars, the same amount of marinade was needed as for 5 liter ones.

This is how they look the next day.

And one more recipe

Assorted vegetables for the winter

it vegetable mix good for many vegetables from the garden. It is different in composition, but promises to be no less tasty. The alignment goes to three-liter jar which is very convenient. I would not recommend you more small banks to do it: since there is a little of everything - and the bank is full.

Well, let's get started?

Ingredients

(for a 3 liter jar)

• 3-4 carrots
• 0.5 heads of cabbage
• 1 small vegetable marrow
• 1-2 bell peppers
• 1 large onion or 5-7 small onions
• 3-4 cloves of garlic
• 2-3 small beets
• 10-20 green bean pods (I didn't have)

For the marinade (for 5 liters of water):

Vegetable platter for the winter - preparation

Wash all vegetables.

Peel carrots, beets. We free the pepper from seeds, onion and garlic - from the husk.

Cut the carrots lengthwise into quarters and place on the bottom of a sterilized jar.

Then - slices of zucchini and bell peppers, cut into pieces as you like.

Then - onions in rings or whole heads, if they are small, and cloves of garlic.

And on top are tiny beets. If you don't have a small one, you can cut one large one into four parts.

The recipe provides the same green beans, but now is not the season, so I don't have it in the bank.

When the can is stacked, you need to make a marinade. To do this, boil all the ingredients without vinegar, add vinegar at the end. Pour the marinade over the vegetables in the jar and sterilize for 30 minutes.

After sterilizing this assortment, roll up the jars, turn them over, and, as usual. Keep "under the blanket" for 24 hours.

On the second day, the beets painted everything like this. I think it's more beautiful: I love it when cabbage comes out with a beetroot hue. And now, traditionally, on the balcony, I photographed my jar. I have a lot of Antonov girls there now, so we got into the frame.

Assorted vegetables for the winter or pickled pickles recipe

How to make pickles and what is it?

What are pickles?

Not every hostess knows what pickles are, many for some reason think that pickles and gherkins are one and the same. In fact, the overseas word "pickles" hides small pickled vegetables: cucumber babies, tomato babies, carrot crumbs and baby onions.

American chefs add pickles to cooked sandwiches and hamburgers as a finishing touch, for which these pickled vegetables were named “bread and butter pickles” in the USA. Pikuli are used not only in sandwiches, but also as separate snack for liquor or as a side dish for meat, and are very popular in the United States and Great Britain.

Required Ingredients

The following layout of vegetables and spices is enough to close 4 liter cans of pickles. The layout is given approximately, since all vegetables different sizes... I still have unused ingredients for one more liter jar. But that's okay, you just need to cook another portion of the marinade and make another jar of pickles.

• 20-30 pieces of cucumbers (gherkins);
• 20-30 pieces of tomatoes (cherry);
• one head of white cauliflower;
• 15 small carrots (index finger long);
• three handfuls of young white onions (head diameter 2-3 cm);
• 10 pieces. black peppercorns and 20 coriander seeds.

Kitchen appliances and utensils

In addition to vegetables and spices for making pickles, we need:

• a large saucepan (three liters) for heating some vegetables in boiling water before marinating;
• another large container (3-5 liters) in order to boil water;
• oven;
• four thick yellow lids for preservation (you can take white lids, but experience shows that yellow ones better tolerate the damp air of the cellar) or twist-off lids;
• four liter cans;
• a seaming key for canning (if you have regular canning lids);
• potholders or a pair of linen towels (so as not to burn yourself on hot surfaces);
• a sharp knife for cutting and peeling vegetables.

Features of the selection of products

For everything to work out, the hostess needs to specially select the vegetables by size. Cucumbers are taken no more than a little finger. When choosing tomatoes, it is best to take cherry varieties, especially since now there is a large selection of such tomatoes with different skin colors (yellow, red, pink, brown, yellow and red stripes).

It is problematic to find a tiny carrot, but there is a way out - you can buy a couple of bunches of young carrots from grandmothers in the market and cut each lengthwise into 4 parts. Cauliflower can be taken not only white (according to the recipe), but also purple. When laying in a jar, layers of cabbage will alternate by color, and it will turn out very elegantly.

Step by step recipe with photo

To make pickled pickles, you need to follow the recipe exactly: from preliminary preparation herbal ingredients for canning before marinade preparation is strictly according to the recipe.

The stalks are cut, the roots are cleaned and the cauliflower is disassembled. Carrots and cauliflower need to be preheated to soften. Canning jars must be sterilized with hot steam or in the oven.

Preparing vegetables

If the hostess could not buy all the ingredients or vegetables of the required size specified in the recipe, it's not scary. In pickling pickles, the most important thing is the recipe for the marinade, and the ingredients can be changed at your discretion (put more something, don't put something at all).

Root vegetables that are larger than needed can be cut into rings or pieces. The main thing is that all the components (cut and whole) are about the same size. Prepared pickles are laid out in separate containers, from which they will then be collected (separately cucumbers, separately onions).

We start preliminary preparation:

• all vegetables are washed well in several waters;
• root crops are peeled;
• peeled onions;
• tomatoes are plucked from the tomato brush to which they are attached;
• boil carrots and cauliflower a little;
• for cucumbers, they are trimmed on both sides of the "butt".

Some vegetables and root vegetables, due to their density and hardness, need additional heating in boiling water. This technique is called blanching in cooking. In our case, products such as cauliflower and carrots need blanching.

Before blanching, the cauliflower must be disassembled into small inflorescences. If the carrot is slightly larger than necessary, then it must be cut lengthwise into four parts (or into thick rings). Blanch the cauliflower and carrots separately in boiling water.

To do this, they are dipped in boiling water for 5 minutes, after which they are fished out of the boiling water with a kitchen colander. With the further layout of the pickles in layers in jars, these partially boiled cauliflower and carrots are also used. We put all the ingredients into 5 piles, approximately the same size. This is done so that the hostess does not forget to put anything in the jar.

Bookmark in banks

Vegetables are stacked in layers washed with soda. When layers are laid, it is desirable to make them contrasting. For example, after a layer of inflorescences of white cauliflower, a layer of red cherry tomatoes or bright orange carrots, the next layer is laid from light vegetables (onions, garlic or zucchini).

Such contrasting layers are stacked to the very top of the container - this will give an elegant look to conservation.

Fill with boiling water

When the containers are filled to the top, they are poured with boiling water. The jars are filled with boiling water very carefully, 1/3 of the entire container is immediately poured, after 30 seconds the rest of the boiling water is slowly added. These precautions are necessary so that the glass does not crack from sudden changes in temperature. The hot liquid should reach the neck of the container.

Warm up

After that, the jars are covered with a metal lid for preservation and placed in the oven for 15 minutes. The oven must be preheated at a temperature of +100 ° C. This is necessary so that all the ingredients are thoroughly warmed up.

After the heating is over, drain the hot water from the cans into a saucepan. We place the jars with heated vegetables in the oven during the preparation of the marinade or wrap them with a warm towel. This will prevent them from cooling down.

Cooking the marinade

When the vegetables are laid out in jars, it remains to cook the marinade correctly. We measure the hot water drained from the cans using a liter container. We set its amount, and taking into account this data, we prepare the marinade.

Pickled pickle marinade recipe (for 1 liter of water):

• add 40 g of salt and 40 g of sugar to the water, 10 pcs. black peppercorns and 20 coriander seeds;
• while stirring, bring the contents of the pan to a boil and simmer over low heat for two minutes until the sugar and salt are completely dissolved;
• pour 50 g of vinegar (9%) into a weakly boiling marinade and tightly close the saucepan with a lid (you can take both apple and wine vinegar);
• quickly bring the marinade with vinegar to a boil (so that the vinegar does not evaporate).

The marinade is ready. It is poured into containers filled with vegetables, which are sterilized before being rolled up.

Fill and sterilize

Let's proceed to the final stage:

Jars filled with herbs, spices and vegetables, filled with hot marinade, are placed on a baking sheet in the oven. The neck of each jar is covered with a metal preservation lid (without rolling it up), this will not allow the marinade to boil away during the sterilization process.

The baking sheet is carefully placed in the oven to sterilize the pickles. The oven timer is set to a temperature of +200 ° C. The jars must be sterilized until a chain of bubbles begins to rise from the bottom to the neck. This is a sign that the marinade is starting to boil in the jar. Then the pickles are sterilized for another 20 minutes at the same temperature. After 20 minutes, turn off the oven and take out jars of pickles.

Jars of vegetables are taken out of the oven and rolled up using a tin key. If you have special canning jars with a neck suitable for twist-off (threaded) lids, then these lids are closed by hand. To do this, you need to tightly screw the lid on the neck of the can until it stops.

Jars with pickles are left at room temperature until they cool completely. The next day, labels with the date of manufacture are glued to the jars of marinades and they are transferred to storage in the basement or pantry.

Each experienced hostess reading this recipe, you will definitely notice that the process of making pickles is very similar to our traditional canning of vegetables for the winter.

But in pickling pickles there is a few nuances that need to be taken into account in order to achieve a good result:

Pickled pickles will be ready for consumption no earlier than a month later. Only after this period will the vegetables marinate well and acquire the taste characteristic of these products.

I hope now it has become a little clearer what pickles are, and this recipe will come in handy for the hostesses in order to pamper the family in winter period very tasty, unusual pickled vegetable crumbs.

It is not necessary to exactly follow the specified list of vegetables, the hostess can add any other vegetables at her discretion. It can be: green pea and corn kernels, young pods asparagus beans, beans, eggplants and squash - everything that the cook's imagination will tell you. The most important thing in making pickled pickles is the marinade. Go for it, fantasize, and tasty blanks for you!

What are pickles and how to cook them: step by step recipe with photo

Pikuli for the winter

Europeans call a jar of a mixture of pickled vegetables - pickles. We also loved this salad - assorted for its versatility, colorfulness and great taste... You can collect pickles from various vegetables, which you collect in the garden. Vegetables can be taken not only the smallest, but any large, they can be beautifully and unusually cut. Pikuli can be used not only as a side dish, but also make salad, stew or roast from pickled vegetables.

- 4 bell peppers (yellow and red);

- 1 forks of cauliflower;

- 3 cobs of corn;

- 8 cloves of garlic;

- 200 - 300 g. Small tomatoes.

- 2 tbsp. tablespoons of salt;

- 4 tbsp. tablespoons of sugar;

- 1 tbsp. a spoonful of vinegar;

- 10 - 15 peas of black pepper;

- 1 bay leaf;

How to cook:

Rinse prepared vegetables. Corn cobs boil in salted water for 10 minutes, from the moment of boiling. Cool the finished ears and cut off the grains with a sharp knife.

Divide the cauliflower into florets. Cut the bell pepper into strips. Peel the carrots and cut into slices. Cut the cucumbers into slices too. Peel the garlic cloves.

The carrot circles are also blanched for 5 minutes.

Cucumber slices and peppers - 2 minutes. Place vegetables in separate plates.

Prepare the marinade. Boil water with salt, spices, sugar and vinegar. Ready marinade leave to cool slightly, it should not be very hot.

In prepared jars, lay out in layers: cabbage, garlic, carrots, peppers, corn grains and tomatoes. Then add the rest of the cabbage and top with the cucumber slices.

Pour the marinade over the jars, not pouring 1 cm to the brim.

Cover up the banks metal lids and place on a baking sheet. Put the baking sheet with the jars in the oven and preheat it to 150 degrees. As soon as bubbles appear in the jars, sterilize them for another 20 minutes. Roll up the finished jars with lids and turn over to cool.

The vegetables will be ready in a month. Pickles are stored in a cool place for up to two years.

Pikuli for the winter, a recipe with a photo step by step

Pickled pickles - a recipe made from cucumbers and other small vegetables. How to cook pickles for the winter.

Harvesting pickles for the winter - this is the name of a pickled mixture of small vegetables. Such canned assorted not only has spicy taste, but also looks very appetizing. Hostesses who like to conjure in the kitchen, I invite you to master this original recipe assorted blanks.

For five cans of 1 liter each you will need: 25 small cucumbers, 20 miniature tomatoes, 5 pieces sweet carrots, 5 bell peppers, cauliflower, 25 small onion heads, 25 garlic cloves, 2 small courgettes, Antonov apple, different greens.

How to make pickles from cucumbers and vegetables for the winter.

To prepare delicious assorted, vegetables and herbs need to be peeled and rinsed well.

Divide the zucchini and carrots in half, divide the cauliflower into small inflorescences and place in boiling water for 2-3 minutes.

Cut the pepper into slices.

Chop greens approximately 2-3 cm long.

We put the prepared vegetables in jars, in which a sprig of currants, dry stalks of dill, a little chopped greens and a small piece of Antonovka already lie at the bottom.

Put in a jar to the very neck: five small cucumbers, four small tomatoes, cauliflower inflorescences, slices of zucchini, carrots, small onions, garlic cloves, pepper wedges, celery stalks, dill. Put on top currant leaf, some greens, dill stalk, bay leaf, cloves, peppercorns. Fill with hot marinade.

Making a pickle marinade is easy. To do this, add 130 g of salt, 120 g of sugar to 2 liters of boiling water, boil, filter, boil again, at the end add laurel leaf - 5 pcs., Black pepper - 15 peas, cloves - 5 pcs., 6% vinegar - 200 ml.

Fill the blanks with marinade.

We sterilize filled cans with assorted varieties for 12-15 minutes from the time the water boils.

Thus, using a proven recipe and a little work, you will get great homemade preparations for the winter - delicious pickled pickles.

Pickled pickles - a recipe for cucumbers and other small vegetables

Pikuli - what is it and the history of the dish, how to cook pickled vegetables and fruits according to step by step recipes

Vegetable or fruit platter pickled with a special spicy vinegar is called pickles. Often the term is used to refer to pickled cucumbers, but this is not entirely correct - there are many recipes for preparing this preparation, and many use other vegetables or vegetable mixtures. An appetizer is canned for a month, it can be stored for up to two years.

English pickuli

Traditional English pickles are pickled vegetables or fruits in a special way (translated from the English term "butter pickles" - pickles). The ingredients of the dish are cut in a special way and filled with a special brine with the addition of hot pepper and vinegar. The resulting product was used as an independent tasty snack or used as an additional ingredient in the preparation of steaks or other traditional dishes English cuisine.

The main difference between pickles and traditional pickles is the use in their preparation of a special marinade based on specially prepared vinegar (infused with mustard seeds and hot red pepper). It gives this appetizer a distinctive flavor. Besides, in classic recipe all vegetables must be approximately the same size, or they must be cut in a special way.

In England, pickles began to be cooked in the middle of the 19th century, it is believed that the recipe for the marinade was borrowed from Indian food... The snack was used to whet the appetite, as an addition to meat dishes and baked poultry. There are two types of traditional pickles - "chutney" (vegetables are boiled before pickling until a soft homogeneous mass is obtained) and pickles, the ingredients of which are blanched and then bottled with a spicy vinegar sauce and spices.

An appetizer is prepared either from one type of vegetable or fruit (for example, cucumbers, cabbage, or apples), or from vegetable mix... Part different recipes includes corn, beans and other legumes, tomatoes, carrots, gherkins, cauliflower, onions and garlic, herbs. For the preparation of vinegar, mustard and hot red pepper pods must be used. Fruit pickles are prepared on the basis of pears, melons and other melons.

How to cook pickles

The answer to the question of how to cook pickles correctly is contained in the secret of the special vinegar for the marinade. Mustard seeds or mustard are added to ordinary vinegar. hot pepper, cumin, nutmeg(better hand-grated from fruits). The mixture is poured into bottles made of opaque glass and insisted in a dark, warm place for 15-20 days, shaking occasionally, and then used for pickling vegetables.

Pickle recipes

For the preparation of pickles, vegetables are used that are small, about the same size. Large root vegetables must be chopped, solid ingredients are pre-boiled or blanched. Some recipes recommend using combinations of fruits and vegetables, the assortment of apples, grapes, pears, zucchini and corn is very tasty. Be sure to put spices - allspice, turmeric, nutmeg.

Traditional recipe

• Time: 2 hours.
• Servings Per Container: 10 Persons.
• Calorie content: 210 kcal.
• Purpose: for a snack.
• Cuisine: English.
• Difficulty: medium.

The classic recipe for pickles "in English", with a traditional set of vegetables, spices and spicy marinade... Use small vegetables, corn on the cob, and a small cauliflower for cooking. If desired, corn can be substituted for lobio green beans... Average pickling time ready-made snacks- 30 days. Prepare a special vinegar in advance, it is infused for two weeks.

• short-fruited cucumbers - 5 pcs.;
• zucchini - 1 pc.;
• cauliflower - 1 small head of cabbage;
• bulgarian pepper - 1 pc.;
• celery stalk - 1 pc .;
• onions - 2 pcs.;
• apple - 1 pc.;
• apple cider vinegar - 150 ml;
• sugar - 1 tbsp. l .;
• salt - 1 tbsp. l .;
• water - 0.5 l;
• mustard powder- 2 tbsp. l .;
• Red hot pepper- 2 small pods;
• cloves, dill umbrella, black pepper - to taste.

1. Prepare the vinegar for the marinade: add to Apple vinegar capsicum and mustard powder, insist in a dark place for a week, then in an opaque container for a week.
2. Wash and cut all the vegetables and apple into approximately the same size pieces, the size of one medium cauliflower bloom (see photo below).
3. Divide the cabbage into inflorescences and blanch in boiling water for 5-6 minutes.
4. Combine all vegetables in a large bowl and place in prepared jars.
5. Prepare the marinade - boil water, add prepared vinegar, salt, sugar and spices.
6. Pour the marinade into jars, pasteurize for 15 minutes, roll up the lids.

American style

• Time: 5 hours.
• Servings Per Container: 10 Persons.
• Calorie content: 180 kcal.
• Purpose: for a snack.
• Cuisine: American.
• Difficulty: medium.

In the USA, pickles are added to burgers and sandwiches as an additional ingredient, so they are prepared from small cucumbers with the addition of onions and bell peppers. The vegetables are rolled up in jars and marinated for one week. The preliminary heat treatment with this method of preparation, snacks are not carried out; before canning, they are kept in cold water for several hours.

• fresh cucumbers - 1 kg;
• onion - two large onions;
• granulated sugar - 0.5 kg;
• salt - 2 tbsp. l .;
• white wine vinegar - 0.5 l;
• turmeric - 1 tsp:
• black peppercorns - 2 tsp;
• mustard seeds - 1 tbsp. l .;
• capsicum red - 3 pods.

1. Prepare the vinegar for the marinade: add to vinegar paprika and mustard seeds, insist in a dark place for a week, then in an opaque container for a week.
2. Prepare the vegetables: wash the cucumbers, wash and peel the onions, cut into thin half rings.
3. Put vegetables in a bowl, cover with salt, cover with very cold water, leave under oppression for 3-4 hours in the refrigerator.
4. Pour the prepared vinegar into a saucepan, add sugar and spices, bring the sugar until the sugar is completely dissolved, put the vegetables and keep on the fire for about a minute, without letting the water boil (see photo below).
5. Place in sterilized jars, cover with lids.

With apples

• Time: 40 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 250 kcal.
• Purpose: for a snack.
• Cuisine: Indian.
• Difficulty: easy.

When making pickles from assorted vegetables, many recipes recommend adding an apple as additional ingredient... In the presented fruit recipe this fruit plays a key role. You can experiment with varieties, for example, it turns out to cook deliciously a snack based on autumn apples Chinese varieties. Such a mixture is pickled faster than a vegetable one: the dish will be ready in one week..

• apples - 3 pcs.;
• pears - 3 pcs.;
• plum or cherry plum, medium-sized, solid - 6-8 pcs.;
• apple cider vinegar - 150 ml;
• ginger root - 2 cm;
• granulated sugar - 200 g;
• fresh leaf of young peppermint - 3 pcs.

1. Prepare fruit - wash, peel, cut into small pieces of equal size. Grate the ginger on a medium grater.
2. Boil water, add all ingredients, cook until sugar dissolves (see photo below).
3. Spread the marinade mixture over pre-sterilized jars, roll up the lids, put in a cool place.

For the winter without sterilization

• Time: 60 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 270 kcal.
• Purpose: for a snack.
• Cuisine: English.
• Difficulty: easy.

Traditionally rolled up cans with spicy snack sterilized in the oven or in boiling water for 20-40 minutes. So the snack is stored longer, the risks of the appearance of pathogenic bacteria in it are reduced. A number of recipes suggest replacing the sterilization of ready-made canned food with the procedure of scalding jars of pickles with boiling water. Then the same effect can be achieved with less time.

• cherry tomatoes red and yellow dense - 250 g;
• gherkins or small cucumbers - 200 g;
• green beans - 70 g;
• sugar - 2 tbsp. l .;
• salt - 1 tbsp. l .;
• wine vinegar - 100 ml;
• red pepper - 2 pods;
• nutmeg - 1 tsp;
• turmeric - 1 tsp;
• allspice black peas - 0.5 tsp;
• cloves - 3 pcs.;
• garlic - 3 small cloves.

1. Prepare vegetables - wash, peel off the stalks.
2. Blanch the beans in boiling water for 3-5 minutes.
3. Sterilize the jars, lay out the vegetables in layers: tomatoes, cucumbers, beans, garlic, tomatoes.
4. Pour boiling water, leaving 2-3 cm empty to the lid. Add vinegar, spices, salt and sugar.
5. Roll up the banks; instead of sterilization, pour over boiling water 3 times. Put in a cool place, after 10 days the snack will be ready.

Pickles

• Time: 120 minutes.
• Servings Per Container: 5 Persons.
• Calorie content of the dish: 195 kcal.
• Purpose: for a snack.
• Cuisine: English.
• Difficulty: medium.

There are several recipes explaining how to make cabbage pickles. Most of them suggest using cauliflower with two or three more added vegetable ingredients... Before marinating, the inflorescences must be boiled or blanched for 5-10 minutes. Red hot peppers and nutmeg are offered as the main spices. An appetizer is canned for 3-4 weeks.

• cauliflower - 1 kg;
• large bell peppers, red and yellow - 3 pcs.;
• carrots - 2 pcs.;
• celery stalk - 2 pcs.;
• apple cider vinegar - 100 ml;
• red hot pepper - 2 pods;
• mustard seeds - 1 tsp;
• salt - 1 tbsp. l .;
• granulated sugar - 2 tbsp. l.

1. Wash the cauliflower, divide into inflorescences. Boil in salted water (cooking time - 10 minutes), or blanch over boiling water until half cooked (5-7 minutes).
2. Wash and peel the carrots, cut the pepper into halves, peel and wash the celery.
3. Cut the vegetables to the size of a medium cabbage bud.
4. Mix vegetable platter, arrange in jars.
5. Prepare the marinade: boil water, add salt, sugar. After the liquid has acquired a uniform consistency, pour in the vinegar and add the spices.
6. Pour the marinade into the pickles, twist the jars, sterilize in any way (in the oven, boiling water) for 20-30 minutes.
7. Leave the snack to cool by wrapping the jars in a warm blanket.
8. Store the cooled jars in a cool place. Pikuli will be ready in a month.

Pikuli - what is it and how to cook in jars for the winter, especially the marinade and the need for sterilization

Are you still going to make blanks? Then this post is for you. Today's recipe is an assortment of vegetables for the winter or pickled pickles, and we will have not one, but two whole recipes: a choice (I did not choose, but did both, since I liked them in my own way).

“I make pickled pickles,” my friend said and showed me beautiful jars of assorted vegetables for the winter. There was so much in these jars: apart from tomatoes and cucumbers, there were even pieces of apple and onions with garlic.

When I asked to rewrite her recipe, she handed me a clipping from an old newspaper. “This is by analogy with the English word“ pickles ”- pickles,” I was surprised that the word had not been translated. But it turned out that everything was correct there, and there is such a word in the Russian language. And that means it is an assortment of small vegetables. This tradition of pickles is characteristic of English cuisine, where it came from India. In Europe, pickles are used more often for side dishes, and in the USA - as a cold appetizer for strong drinks. Salty under strong, so to speak.

The pickle recipe I got is adapted to our tastes. There is a lot of vinegar in English pickles and they are spicy for our taste. And here is a recipe for our preferences.

For this assortment of vegetables, if possible, small vegetables are required: it is good if you have cucumbers like gherkins, and tomatoes like cherry tomatoes. You also need the smallest zucchini and tiny onions and small, small carrots. I tried to collect just such, but not everything worked out: I did not find gherkins, and we do not sell carrots in this form (tiny).

The layout is given for 5 liter jars and vegetables are laid out in layers so that one color alternates with another, and the jars themselves delight the eye with their colors. And when I made the recipe step by step, as recommended, I still had a lot of vegetables, and I took two more cans for them and repeated the recipe again. And what I can tell you: with larger jars, the layers are sharper and everything fits.

(for 5 liter cans)

• 1-2 Antonovka apples
• 20 small cucumbers
• 20-25 small tomatoes
• 0.5 heads of cauliflower
• 3-4 regular carrots or 20 small
• 2 youngest zucchini
• 25 small onions
• 2.5 heads of garlic
• 4-5 bell peppers
• 5 stalks of celery
• Dill and parsley stalks

Put in each jar:

• 1 bay leaf
• 1 clove bud
• 5 black peppercorns

Marinade for 5 liter jars:

• 2 liters of water
• 0.5 cups of salt (100 g)
• 2/3 cup sugar (120 g)
• 1 cup vinegar (6%)

The longest thing in this story is the preparatory process. So, all vegetables need to be washed. Peel the carrots and cut into small pieces. Leave the washed zucchini with the skin and also cut into small pieces. Disassemble the cauliflower into small inflorescences. Peel the onion and garlic. I had such small onions, and there was a lot of fuss with them. But I just wanted just small onions. A friend of mine takes an ordinary onion and cuts it into rings - that's also good. So, after the first stage of preparation, all the components looked like this.

While they are "dipping" in boiling water there, cut off the edges of the cucumbers.

Yes, the cans need to be sterilized and put on a clean towel.

And you can do greenery. Only the stems should be taken from the dill and parsley. Wash them and cut into pieces of 2-3 cm. We also need celery stalks with leaves. Wash them and you don't have to cut them.

Distribute celery and dill-parsley stalks to the bottom of each jar.

And now you can fill the jars. So, the sequence in each bank is as follows:

• - we start with a few pieces of Antonovka,
• - 4 cucumbers,
• - 4 tomatoes,
• - a handful of cauliflower inflorescences,
• - a handful of carrot pieces,
• - a few slices of zucchini,
• - 5 small onions (or a few pieces of chopped rings)
• - 5 cloves of garlic
• - strips of bell pepper (I took yellow and red)

Then put in each jar:

And prepare the marinade: boil all the ingredients except the vinegar, and then, at the end, add the vinegar and turn off the heat.

Pour assorted vegetables in jars with hot marinade, cover with lids and put in pots with lids for sterilization. Sterilize 1 liter jars for 12 minutes (i.e. 12 minutes after boiling water in a saucepan).

And at the end of the jar, roll up, turn over, cover for a day, and then store at room temperature. And after two weeks you can already taste it.

The recipe I used to make this assortment of vegetables says that you can "force" cool the cans to improve the taste. That is, after your cans have been standing for 15 minutes “under the blanket”, you need to get them out, put them in a basin with warm water, and then gradually replace the water with cold water, then put them under running water until the cans are completely cool. I didn’t suffer like that. But the idea is good, anyone interested, you can try. But you need a lot of water (the recipe says that the cans are cooled for more than an hour). Who has counters is not at all interesting.

And I wrote that when I started putting everything in liter jars, I had a lot of vegetables left. I had to use another 3-liter and 1.5-liter cans. And cook the marinade again. For these two jars, the same amount of marinade was needed as for 5 liter ones.

This is how they look the next day.

And one more recipe

This vegetable platter is good for many vegetables from the vegetable garden. It is different in composition, but promises to be no less tasty. The layout goes for a three-liter jar, which is very convenient. I would not recommend you to do it in smaller banks: since a little bit of everything - and the bank is full.

Well, let's get started?

(for a 3 liter jar)

• 3-4 carrots
• 0.5 heads of cabbage
• 1 small vegetable marrow
• 1-2 bell peppers
• 1 large onion or 5-7 small onions
• 3-4 cloves of garlic
• 2-3 small beets
• 10-20 green bean pods (I didn't have)

For the marinade (for 5 liters of water):

Wash all vegetables.

Peel carrots, beets. We free the pepper from seeds, onion and garlic - from the husk.

Cut the carrots lengthwise into quarters and place on the bottom of a sterilized jar.

Then - slices of zucchini and bell peppers, cut into pieces as you like.

Then - onions in rings or whole heads, if they are small, and cloves of garlic.

And on top are tiny beets. If you don't have a small one, you can cut one large one into four parts.

The recipe also provides for green beans, but now is not the season, so I don't have them in the jar.

When the can is stacked, you need to make a marinade. To do this, boil all the ingredients without vinegar, add vinegar at the end. Pour the marinade over the vegetables in the jar and sterilize for 30 minutes.

After sterilizing this assortment, roll up the jars, turn them over, and, as usual. Keep "under the blanket" for 24 hours.

On the second day, the beets painted everything like this. I think it's more beautiful: I love it when cabbage comes out with a beetroot hue. And now, traditionally, on the balcony, I photographed my jar. I have a lot of Antonov girls there now, so we got into the frame.

The appetizer promises to be spicy.

Delicious blanks for you!

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Pickles from cucumbers for the winter - canning of small-sized vegetables. In one jar can be closed gherkins, onions, baby tomatoes, small ears of corn or individual grains, green peas, green beans, which are also called "pickles".

Culinary experts from America add such preservation to sandwiches. From vegetables it turns out great snack to side dishes and meat, pickles are combined with any potato dish.

Necessary products

The ingredients for this recipe are enough to preserve approximately 4 liter jars.

Components:

1. Vegetables: 25 gherkins, 30 pcs. cherry tomato, 1 head of cauliflower, 15 small carrots (about 3 - 5 cm in length), 300 g of small onions.
2. Pepper peas - 10 pcs.
3. Coriander - 20 grains

Now we will consider what and how to do so that in winter it flaunts on the table delicious snack from cucumbers.

Vegetable selection rules

To make everything look appetizing and original in cans, you should buy assorted vegetables of the same size. The cucumbers should be about the size of a little finger. This appetizer is prepared from overgrown cucumbers for the winter, but the vegetables are then cut into bars. Cherry tomatoes do not have to be red in color - tomatoes are yellow, pink, striped.

It is not always possible to find small carrots on the market, so you can take a root vegetable of the usual size and cut it into small bars. You can buy cabbage not only white but also purple. Pickled pickles in a jar alternate in layers, focusing on the color scheme. It turns out quite bright and original. To make the pickles crispy, put peeled horseradish on the bottom of the jar. Pickle jars are best used for 1.5 - 2 liters-it is more convenient to arrange the vegetable layers.

Canning stages

It is necessary to follow the recipe at all stages of canning vegetables for the winter. First, the vegetables are washed and the stalks are cut off. Dense roots are peeled, and the cauliflower is divided into bunches. On preparatory stage it is necessary to sterilize the jars.

Before pickling large root vegetables, they are cut into circles or wedges about the same size as the vegetables that will be preserved whole. Prepared food is poured into separate bowls for convenience.

It is advisable to cut off the tips of cucumbers. Carrots and cabbage are lightly boiled (blanched). All inflorescences can be removed from cabbage. Large carrots are cut into thick rings or into 4 pieces.

Blanching is carried out by dipping a colander with vegetables into boiling water. A 5-minute boil is enough for the vegetables to reach the required condition, and after cooking they crunch when nibbled.

Before laying in sterilized jars, vegetables are placed in separate containers, and then the hostess places them in layers one by one. It is advisable to alternate products of contrasting shades so that the canned assortment has an interesting color pattern.

For example, on the bottom you can put a layer of zucchini, and then lay out the Cherry tomatoes, place on top white cabbage, the next layer you can choose carrots or pickles cucumbers, etc.

Pouring boiling water

Jars filled to the top are poured with boiling water. To prevent the glass from cracking during infusion hot water, the container is pre-filled by about 1/3 of the part, and after half a minute the water is poured almost to the neck.

Heating in the oven

After filling with boiling water, jars of pickles for the winter according to the recipe are covered with a lid and placed in the oven for heating. It is preheated to 100 degrees and jars are kept there, in which pickles are marinated for the winter, for 15 minutes. After that, the water is drained, and the jars are covered with a warm towel so that the containers do not cool down during the preparation of the marinade.

Cooking the marinade

The next step in this conservation is to prepare the liquid to marinate the pickles. The brine is prepared from the water that was poured out of the jars of canned vegetables. Based on 1 liter of boiling water, add the following ingredients: 50 g of salt and sugar, 10 black peppercorns, 20 coriander seeds.

The brine is boiled on the stove until the crystals of salt and sugar dissolve in water. At the end of cooking, add vinegar to the pan and cover the lid so that the acid does not evaporate. If desired table vinegar can be replaced with apple or wine. After boiling, the ingredients are boiled in the marinade for 2 - 3 minutes, then poured into jars of vegetables.

The process of sterilizing cans of vegetables

Blanks of pickles for the winter are covered with lids (not hermetically sealed) and set on a baking sheet oven... The temperature of ovens with an appropriate regulator is set to 200 degrees. The jars should be kept in the oven until air bubbles appear from the day of the jars. This indicates that the boiling process has begun. From now on, you need to set the timer for 20 minutes. After the containers are removed and hermetically rolled up using a special key, the lids for cans with thread (twist-off) are simply turned all the way.

Can be prepared without sterilization. In this case, banks are poured with boiling water 2 - 3 times. Now you know how to cook pickles.

To determine the tightness of the sealed lid, place the preservation jar on the flat surface of the table and observe whether a chain of air bubbles has appeared in the jar. In this case, it is necessary to turn the seaming key again or screw the twist-off cover more tightly.

Preservation with pickles is kept in the room until it cools completely, and then the blanks are lowered into the basement or transferred to the pantry for storage. Pickled vegetables are ready to eat and are obtained in 1 - 1.5 months, completely saturated with marinade.