Ingredients for making a winter assortment of cucumbers and tomatoes and peppers in a three-liter jar:
- cucumbers - about 800 g,
- tomatoes - about - 800 g,
- Bulgarian pepper - 2-3 pcs.,
- garlic - 4 cloves,
- small carrots - 1 pc.,
- onion - half,
- cloves - 2 pcs.,
- allspice - 3 pcs.,
- peppercorns - 8 pcs.,
- coriander - 0.8 tsp,
- mustard beans - 0.5 tsp,
- bay leaf, half a horseradish leaf.
For 1 liter of marinade
- litere of water,
- 1.4 tbsp. tablespoons of vinegar
- 1 tbsp. a spoonful of salt
- 1.4 tbsp. tablespoons of sugar.

Recipe with photo step by step:

If you want to have all your favorite pickled vegetables in one jar, make a vegetable platter. You can put cucumbers, cauliflower, bell peppers, tomatoes, zucchini, squash, etc. in a jar. All this wealth must be poured with marinade, sterilized and rolled up. This recipe uses cucumbers, tomatoes, onions, carrots, garlic and bell peppers. You can also add your other favorite vegetables to the jar.

The result is so tasty that literally everything is eaten and drunk from the jar - garlic, carrots, marinade, vegetables. Therefore, it makes sense to prepare more vegetables.
Preparation




To use time efficiently, let's start with the marinade. We calculate the amount of water approximately half of the volume of the can. So, for a three-liter jar, we need about 1.5 liters of liquid. If you fill the jar tightly, then about 1.2 liters. Put bay leaf, mustard seeds, coriander seeds, peppercorns, cloves, allspice in the marinade. Now on sale there is a ready-made seasoning for or tomatoes, you can use it too. In addition to the above, it also includes dried garlic. But if you are cooking, then besides dry garlic, it is better to take fresh garlic as well: it is very tasty in pickled form. We put the marinade on fire, add sugar and salt to it, and just before boiling, add vinegar.




The marinade is on fire, while we fill the cans. Banks must be clean and sterilized. The ratio of all vegetables in the jar can be taken as arbitrary. We put carrots, onions on the bottom, put a horseradish leaf for piquancy.




Then the cucumbers.






Lay tomatoes and peppers. Place the garlic cloves between the vegetables.




During this time, the marinade will be ready: we just need to boil it for two minutes and pour it hot into jars.




Next, we cover the jars with boiled lids and simply sterilize in a water bath, as we do when preparing pickled tomatoes or cucumbers. Roll up and turn over.

If you want to serve up to the table, as many of your various blanks as possible. Boast a little of the harvest (and why not), surprise the guests, or maybe just eat deliciously. Here, just such a blank as an assortment of tomatoes and cucumbers will do. A universal thing, I'll tell you.

Below I will share my secrets and tips on how to preserve unusual and very tasty assorted tomatoes and cucumbers for the winter in different ways and tell you what you need for this.

A few days earlier, I told you how to cook deliciously and quickly from fresh vegetables from the garden. You can find recipes for their preparation on the website. Now we will talk about the most famous summer crops - tomatoes and cucumbers, as well as recipes for making delicious snacks from these vegetables for the winter.

Let's get started!

A classic recipe for assorted tomatoes and cucumbers for the winter with dill and garlic

Here we will preserve only two products, such an assortment without additives, but of course with spices. It's delicious, believe me!

It should be taken for preparation:

• Cucumbers are ripe, but strong without damage tomatoes in the amount of a 3 - liter jar (you can take more of some fruits, some less, or put the products in equal parts).
• 1.5 liters of water for each three-liter can.
• 2 tbsp. l. salt.
• 4 tablespoons of sugar.
• 20 ml. table vinegar.
• 2 dill tops (umbrellas).
• Peas-pepper (to taste, usually 5-6 pieces are enough for a jar).
• 2-3 cloves of garlic.
• 2-3 bay leaves.

Cucumbers, tomatoes for assorted varieties are best taken of a small size and with a dense consistency, overripe and rotten foods will not work in this case.

Steps:

1. Rinse all containers under water with baking soda, and then sterilize them in a convenient way; sterilization over steam, as well as in a microwave or oven is suitable.

2. The lids that will be used for the preparation must be new, plus they must be boiled for 5 minutes beforehand.

3. Wash the tomatoes and cucumbers, cut off the ends on both sides in the latter in each fruit.

4. Fill clean, sterile containers with prepared fruits, while compacting the ingredients as tightly as possible.

5. Boil the indicated amount of water, pour boiling water over the jar without covering, let stand for about fifteen minutes.

6. Drain the water into a saucepan, add all the ingredients necessary for making the marinade according to the list, mix, let the brine boil again.

7. Pour the boiled marinade back into the jar and now seal it properly, turn it over onto the lids, cover it with any blanket and leave it in the room to cool for a day. After such seaming procedures, you can open and put away in any place convenient for you for storage in winter.

Assorted vegetables marinated with tomatoes, cucumbers and zucchini

As, I think at any dacha or vegetable garden, what - what and the crop of zucchini always succeeds wonderfully. That's a very unpretentious culture, and that's good. So let's add it to jars with assorted tomatoes and cucumbers. A little bit of a sweet aftertaste that the zucchini will give will not hurt, but will only give our preparation a certain taste.

For the marinade we take (calculation for three three-liter containers):

• Water - 5 liters.
• Salt and sugar in equal amounts - 30 grams each.
• Unflavored table vinegar (9%) - 150 ml.

For salting:

• Cucumbers and tomatoes 2.5 kg each.
• 2-3 small zucchini (zucchini), can be replaced with squash.
• 3 onions.
• An umbrella of dill in each container.
• 6 bay leaves.
• 3 peppercorns for each container, a total of 9 pcs.
• 2 peas of allspice, 6 pcs in total.
• 6 dry clove buds.

How such an assortment is prepared:

Choose medium-sized vegetables, preferably young and strong in consistency. Wash them, cut the zucchini and cucumbers into large circles.

Sterilize the jars, place dill, laurel, garlic, cloves and peppers in them at the very bottom, then lay out as the gardener likes. You can alternate vegetables, or lay out in layers.

Pour water into a saucepan, bring to a boil, pour boiling water over the food, then cover with lids and leave for ten minutes.

Pour all the liquid back, salt, sweeten, pour in the vinegar, send it back to the stove.

As soon as the marinade boils again, pour tomatoes and cucumbers over them, cover with new, sterilized lids and roll up for the winter.

Wrap up the finished seams with a warm blanket, leave the container in the room until morning, and then put it away to be stored in the closet or cellar.

Recipe for a delicious assorted tomato and cucumber with bell pepper

It will be a fragrant and tasty preparation for the winter. It is eaten at a time, one has only to open the can.

You need to prepare for cooking:

• Cucumbers and tomatoes (take the amount depending on the number of cans and their size).
• Bulgarian pepper at the rate of one fruit per one jar.
• Small head of garlic (4-5 cloves).
• Horseradish leaf (one per container).
• Dill umbrella.
• 5 peppercorns.
• A couple of sprigs of parsley.
• Grain mustard tea spoon.
• 2-3 currant leaves.

For pouring one three-liter:

• 3 tablespoons of granulated sugar.
• 2 level spoons of coarse salt.
• 1.5 liters of clean water.
• 1 teaspoon of vinegar essence.

Algorithm of actions:

Pre-sterilize all containers and seaming lids.

Wash the vegetables from the garden, cut the tomatoes into coarse slices, if the variety is small, you can leave them whole, peel the pepper from internal partitions and seeds, cut into strips, use the gherkins whole, cut the large varieties into circles.

Wash the greens, dry them, place them on the bottom of the container, add peppercorns and mustard peas, put chopped garlic.

Tamp the vegetable fruits on top.

Pour boiling water over the workpiece for 20 minutes, which should then be poured into a saucepan.

Add sugar and salt to the brine, stir until these products are completely dissolved.

Pour all this into jars, add to each vinegar essence, roll up.

Place it in the room until it cools completely, turning it upside down and covering it with a warm blanket.

Even more originality and piquancy will give the preparation, adding cauliflower to the recipe.

To prepare one liter of assorted vegetables, we take:

• Three small cucumbers.
• Five tomatoes (it is better to use medium-sized varieties).
• Broccoli cabbage about 200 grams.
• One Bulgarian pepper.
• One medium-sized onion.
• Two carrots.
• Four cloves of garlic.
• Two carnation buds.
• Two bay leaves.
• Umbrella top from dill.

For brine:

• Vinegar nine percent - 1.5 tablespoons.
• Water - 700 ml.
• Salt and sugar - a teaspoon each.

Procurement stages:

We wash well all the greens and vegetables. Cut the onion and carrot into slices, pepper strips, cut off the ends of the cucumbers, leave the tomatoes whole, disassemble the cabbage into small inflorescences.

We sterilize the containers, put all the prepared herbs at the very bottom, as well as spices and garlic.

We fill the jars with vegetables, while arranging the ingredients as you like.

Pour boiling water into a container with ingredients, give it a little, literally 10-15 minutes to stand.

Drain the marinade, bring it to a boil again and refill the jars. We repeat these steps one more time, after which we roll up the products, wrap them up and leave them warm until they cool completely.

Incredibly interesting preparation of assorted tomatoes and cucumbers for the winter with grapes

When you take out such a homework from the bins, open it and invite your guests to try this miracle of conservation, at first everyone will salivate, and then compliments will sprinkle in your direction. The taste of such an assortment of tomatoes and cucumbers cannot be compared with the classic version. You can say so - "Taste specific"!

It will be needed to prepare the fill:

• A liter of pure water.
• A tablespoon of coarse salt.
• Two tablespoons of granulated sugar.
• A spoonful of classic table vinegar.
• Soy sauce 1 tbsp l.

We take from vegetables and spices:

• Tomatoes and cucumbers in equal quantities.
• 150-200 gr. grapes green without pits.
• 3 garlic cloves.
• 2 leaves of laurel.
• Dill umbrella.
• A quarter of ground or grated chili.
• One Bulgarian pepper is the smallest.
• Horseradish leaf.

Actions:

Put all the prepared greens in sterile containers on the bottom, it must first be washed, add grated chili, chopped garlic or whole chives, bay leaves.

Fill the jars with clean vegetables and grapes, while the seeds should be removed from the bell pepper. Also, this product can be cut in half, or it can be stacked whole.

Put the water to boil, add all the ingredients according to the recipe for the brine, except for vinegar and sauce, boil for 2 minutes and pour into jars.

After ten minutes, drain the liquid, boil again, distribute among the jars, add soy sauce directly to the jars, stand again for ten minutes and drain, repeat the procedure.

Pour the marinade for the last time, add the vinegar to the container and roll up.

Turn the jars over to the lids, cover, leave for 24 hours.

Preservation of assorted cucumbers and tomatoes for beginners - a step-by-step video recipe from "A to Z"

Here auntie really will tell you everything and show you how to correctly, in what sequence to act. For those who are just starting to put their own blanks, a good and understandable guide.

1. It is best to select a vegetable garden for assorted small in size, firm, without any signs of decay.
2. Tomatoes are traditionally put in such blanks whole, but the rest of the ingredients, if desired, can be cut or also used whole.
3. Eggplants, zucchini, squash, cauliflower, white cabbage or Brussels sprouts, bell peppers, cranberries, currants, grapes, and some other vegetables and berries can be an excellent addition to the assortment of tomatoes and cucumbers.
4. The most suitable herbs and spices for such a preparation are parsley, dill, cherry leaves, currants, oak, horseradish, and tarragon.

Gather big harvests and cook a lot of delicious, homemade preparations for the winter.

Good luck and all the best!

Cucumbers, tomatoes, bell peppers are in full swing. We roll up delicious salads, salt cucumbers, cook tomato juice for the winter. Be sure to cook crispy pickles, spicy lecho and tomato jam!

Lick your fingers tomatoes for the winter

Thanks to the abundance of spices, onions, garlic and bell peppers, the tomatoes are simply luxurious. Prepare a lot of cans at once, go with a bang!

You will need tomatoes, tomato juice, peppercorns and salt. We will sterilize the appetizer and roll it up. For meat dishes or potato pancakes - just super!

Rolling tomato juice for the winter

Tomatoes must be passed through a juicer, boiled with spices and poured into sterile jars. Fast, simple, delicious! The juice can be simply drunk, added to sauces, stews and borscht.

We tell the tricks of harvesting tomatoes without rolling: it is good to sterilize the container, take vegetables without damage, store only in a cool place and harvest at the very end of the ripening season.

Tomato and zucchini salad for the winter

Such a salad can be spread on bread, served with meat and fish, or added to a stew. You can cook the salad in a saucepan, but we suggest using a slow cooker.

For a bright and luxurious snack, you will need a kilogram of tomatoes and bell peppers, 100 g of sugar, sunflower oil, salt and vinegar. Lecho goes well with meat dishes, it will be a luxurious addition to stews and soups.

Blanch the peeled peppers in boiling water and cover with hot marinade. Everything! They stand perfectly all winter!

Coarsely chop the pepper, add garlic, sugar, vinegar, salt, vegetable oil, fill with tomato juice. Cook for half an hour and roll up.

For harvesting, you will need peeled pepper, salt and vinegar. A very simple recipe and a wonderful pepper in winter for stuffing with vegetables, minced meat, mushrooms. Simple and fast!

Excellent jam for meat and poultry!

Ingredients:

• 800 g tomatoes (chopped coarsely)
• 2 red onions (chopped)
• 3 chili peppers (seed and chop)
• ginger root, 5 cm (finely grated)
• 1 star anise
• 250 ml white wine bite
• 2 tbsp. soy sauce
• 300 g (better than brown) sugar

Rinse the jam jars and place in the oven with the necks down at 160 degrees for 10-15 minutes. Put onions and tomatoes in a thick-walled saucepan and put on low heat. Add all the ingredients except the soy sauce, bring to a boil, then lower the heat and simmer for half an hour on a slow simmer. Add the soy sauce, cook for another 2-3 minutes, then pour into sterile jars and tighten the lids. If desired, strain the jam through a sieve before rolling.

The easiest and fastest "grandmother's" recipe for pickling cucumbers. Let's crunch?

Fragrant, crispy and juicy cucumbers will delight you in winter - on weekdays and on holidays. In addition to cucumbers, you will need carrots, garlic, sugar, vinegar, vegetable oil, and salt.

A simple salad of cucumbers and tomatoes is a frequent guest on our tables. Of course, in winter you can buy fresh vegetables at any supermarket. But the taste of these winter varieties is significantly inferior to cucumbers and tomatoes “just from the garden”. Therefore, it is worth preparing a cucumber salad and tomato for the winter in season. There are many recipes for this blank.

To prepare a salad for the winter, you must choose impeccably fresh and strong vegetables without the slightest signs of spoilage. In addition to cucumbers and tomatoes, other types of fruit and vegetable products can be included in the salad. The most commonly used vegetables are onions and bell peppers. They also use carrots, cabbage, fresh green peas, etc.

The workpiece is prepared in two ways. If the jars are supposed to be sterilized, then fresh vegetables are placed in them. If you plan to make a harvest without sterilization, then you need to stew the prepared vegetables. And then hot prepared vegetable mass is packaged in sterile, not yet cooled cans and immediately sealed hermetically.

Interesting facts: not many people know that from the point of view of botany, tomatoes are berries, and cucumbers are close relatives of melons.

Cucumber and tomato salad with onions for the winter

• 4 cucumbers;
• 3 tomatoes;
• 2 bell peppers;
• 1 onion;
• 2 carrots;
• 0.5 teaspoon salt;
• 0.5 teaspoon sugar;
• 30 ml vinegar (9%);
• 30 ml of vegetable oil.

We clean and thoroughly rinse all vegetables. Rub the carrots and cucumbers with long strips, as in Korean salads.

Advice! Garlic and herbs can be added to the recipe of this salad, if desired.

Heat the oil in a cauldron, dip the chopped onion into it, fry until translucent, then put the carrots and fry for another five minutes. It is necessary for the vegetables to begin to settle, but not to fry.

Add sweet pepper, cut into small cubes, to the cauldron. Using a blender, turn the tomatoes into puree. Grind the resulting tomato mass through a sieve so that it is homogeneous.

Add grated cucumbers and tomato paste to the cauldron, add spices and sugar, salt. Simmer at low boil for about half an hour. At the very end of cooking, pour in the vinegar and remove the cauldron from the heat. We spread the salad on a hot sterilized container and immediately close it hermetically. Cool it without wrapping it in a blanket, turning the cans upside down.

Read also: Apples for the winter - 12 simple blanks

Layered cucumber and tomato salad

This salad is not only delicious, it also looks very nice in a jar, as the vegetables are laid out in layers.

• 0.5 kg of tomatoes;
• 0.5 gr. cucumbers;
• 200 gr. sweet pepper;
• 5 cloves of garlic;
• 150 g Luke;
• 50 gr. any greenery;
• 100 g Sahara;
• 100 ml vinegar (9%);
• 50 gr. salt.

We clean all vegetables. Cut the tomatoes and cucumbers into slices, as in the preparation of a regular salad. Chop the pepper into strips, chop the onion into thin halves of the rings. Finely chop the herbs and garlic.

Advice! Ideally, for this preparation, you need to use yellow bell pepper, then all the vegetables in the jars will be multi-colored.

Put vegetables in layers in previously sterilized and already cooled jars. First the onion, then the pepper. Tomatoes and cucumbers are next. Sprinkle each layer with a little greens and minced garlic.

Pour salt and sugar directly into the jars, pour in vinegar. Then add boiling water to the top so that the water overflows a little. Then we cover with lids and put in warm water for sterilization. We heat the jars in boiling water for 15 minutes. Then we roll it up, set it upside down and leave to cool.

Assorted salad

It is best to use green or brown tomatoes for making the Assorted salad. But you can make this workpiece with red ones too.

• 3 kg of tomatoes;
• 3 large carrots;
• 3 kg of cucumbers;
• 10 large onions;
• 5 bay leaves;
• 10 peas of allspice;
• 150 ml of vegetable oil;
• 150 ml apple cider vinegar;
• 2 tablespoons of salt;
• 100 g granulated sugar.

Pour oil and vinegar into a small saucepan, add laurel leaves and peppercorns. Pour in sugar and salt. We put the mixture on fire and, bringing to a boil, remove. The sugar in the marinade must have time to completely dissolve, so when heating, the mixture must be stirred.

We clean and rinse vegetables. Cut cucumbers into thin slices, tomatoes into slices. Three carrots, and cut the onion into thin rings. We mix everything, fill with marinade and cook at a very low boil for half an hour.

We put the hot salad in hot sterilized jars, immediately close it tightly. Cool down under a fur coat.

"Hunter" salad

The "Hunter" salad turns out to be very tasty, it is prepared from a mixture of vegetables.

• 1 kg of white cabbage;
• 1 kg of carrots;
• 1 kg of onions;
• 1 kg of cucumbers;
• 3 kg of tomatoes;
• 1 kg of bell pepper;
• 250 g Sahara;
• 80 gr. salt;
• 250 ml of refined oil;

We prepare all the vegetables - we wash, what is necessary - we clean. Take a large saucepan and lay it out in layers:

• carrots, cut into thin circles;
• shredded cabbage;
• thin half rings of onions;
• wider half rings of bell pepper;
• thin circles of cucumbers;
• slices of tomatoes.

A rich harvest always pleases the hostess and her family, but it is also a lot of hassle. After all, everything needs to be quickly processed, prepared for the winter, pickled, pickled, etc. Since cucumbers and tomatoes often ripen together, they appear as great duets in winter preparations, sometimes taking other gifts of the garden into their company. In this material, a selection of simple and delicious assorted recipes.

For the preparation of assorted vegetables for the winter, you should not be limited to some kind of list. You can take whatever you like to taste that you want to keep for future use. But the marinade should be prepared according to the recipe with strict adherence to the quantity.

Delicious assortment of tomatoes and cucumbers for the winter

The first suggested recipe is one of the simplest, and includes only mouth-watering crunchy cucumbers and tender, juicy tomatoes. They look beautiful in cans, are suitable for everyday and festive menus, always creating a good mood.

Ingredients (for a three-liter container):

• Cucumbers.
• Tomatoes.
• Black pepper - 10 peas.
• Allspice - 5-6 peas.
• Cloves - 3-4 pcs.
• Garlic - 3 cloves.
• Laurel - 2 pcs.
• Dill - 2-3 umbrellas.
• Sugar - 3 tbsp. l.
• Salt - 4 tbsp. l.
• Acetic essence (70%) - 1 tsp

Algorithm of actions:

1. The first stage is the preparation of fruits and seasonings. Soak the cucumbers in ice water. Withstand 3 hours. Rinse using a brush. Trim the ponytails.
2. Select tomatoes - small in size, preferably of the same weight. Wash.
3. Wash three-liter containers with soda, put in the oven for sterilization.
4. After sterilization is complete, put dill on the bottom of each glass container. Place the cucumbers upright, fill the rest of the jar with the tomatoes.
5. Boil water. Pour vegetables over it (pour in carefully so that the jar does not burst). After about 15 minutes, drain into a saucepan.
6. You can start making the marinade just by adding sugar and salt to the water.
7. Put the seasonings in a jar. Garlic, peel, rinse, or chop for a stronger garlic flavor.
8. Pour the assorted with boiling marinade. Pour vinegar essence (1 tsp) on top. Cork.
9. Continue passive sterilization by wrapping the jars of assorted vegetables with a blanket.

Harvesting assorted tomatoes, cucumbers and peppers for the winter - step by step photo recipe

Having collected a large harvest of vegetables in the summer, I want to prepare it for the winter. Delicious salads leave the table instantly, so the hostesses are in a hurry to preserve everything. Vegetable assortment of tomatoes, cucumbers, peppers, onions without sterilization is a unique preparation. The proposed recipe with a photo will help to master the process.

Other vegetables can be added when canning if desired. Experiments are encouraged. A head of cauliflower or cabbage, carrots, zucchini, squash will do. And they look beautiful in glass containers, and they will fit perfectly with any side dish.

Cooking time: 2 hours 30 minutes

Quantity: 3 servings

Ingredients

• Vegetables (tomatoes, cucumbers, peppers or others): how many will come in
• Bulb: 1 pc.
• Garlic: 2-3 cloves
• Greens (horseradish leaf, dill, parsley): in the presence of
• Peas, bay leaves: taste
• Water: about 1.5 l
• Salt: 50 g
• Sugar: 100 g
• Vinegar: 80-90 g

Cooking instructions

Assorted recipe: tomatoes, cucumbers and cabbage for the winter

A tasty and healthy assortment of cucumbers and tomatoes is, of course, good, but it's even better to turn the duo into a wonderful trio by adding white cabbage or cauliflower. You can increase the trio to a good vegetable ensemble, carrots, onions, peppers will not spoil the taste.

Ingredients (for a liter can):

• Tomatoes - 4-5 pcs.
• Cucumbers - 4-5 pcs.
• White cabbage.
• Onions (small heads) - 2-3 pcs.
• Carrots - 1-2 pcs.
• Garlic - 5-6 cloves.
• Hot pepper - 3-5 peas each
• Tarragon - 1 bunch.
• Dill - 1 bunch.
• Sugar - 1 tbsp. l. with a slide.
• Salt - 1 tbsp l. without a slide.
• Vinegar 9% - 30 ml.

Algorithm:

1. Rinse vegetables, cut into circles - cucumbers, carrots. Small tomatoes and bulbs do not need to be cut. Chop the cabbage. Chop the greens.
2. Blanch cucumbers, tomatoes, cabbage, carrots in boiling water or steam for a while in a sieve.
3. Sterilize containers. Fill with vegetables, trying to make it beautiful. Greens can be put on the bottom, sprinkle vegetables with seasonings and spices during installation.
4. Boil water, add vegetables for 5 minutes. Pour the water into a large saucepan (you can from several cans at once) add salt, sugar, bring to a boil again.
5. Pour the marinade into containers. Top up with vinegar last.
6. Close immediately with tin lids (sterilize them first).

You don't have to turn it over, but wrap it up with a blanket (or a blanket)!

How to cook assorted tomatoes, cucumbers and zucchini for the winter

Sometimes households cannot stand the spirit of rolled cabbage, but they look at the zucchini with pleasure. Well, this vegetable naturally "pours" into the vegetable company from cucumbers and tomatoes.

Ingredients (per liter jar):

• Young zucchini.
• Cucumbers.
• Tomatoes.
• Bulb onions - 1 pc.
• Small carrots - 1 pc.
• Garlic - 1 head.
• Hot pepper - 2-3 peas.
• Greens.
• Salt - 1 tbsp l. without top.
• Sugar - 1 tbsp. l. with the top.
• 9% vinegar - 30 ml.

Algorithm:

1. Prepare vegetables. Soak the cucumbers. Rinse off sand and dirt using a brush. Trim the tails. Wash the tomatoes.
2. Peel the zucchini, remove the seeds from the old ones. Rinse again, cut into large pieces.
3. Send carrots to a Korean grater. Cut the onion into large pieces. Garlic can be left with the cloves.
4. Sterilize containers. In still hot jars, put seasonings and herbs on the bottom. Then put the vegetables in turn.
5. Pour boiling water over. After a quarter of an hour, drain it into a saucepan. Add sugar and salt. Boil.
6. Pour the vegetables with a fragrant, spicy marinade, completing the cooking stage with a vinegar infusion.
7. Cork.

You do not need to pour boiling water for the first time, but immediately cook the marinade. But in this case, additional sterilization in boiling water is needed for 20 minutes (for liter cans). The process is not loved by many housewives, but necessary - additional sterilization will not hurt.

Harvesting assorted tomatoes and cucumbers without sterilization

For many housewives, the least favorite step in the pickling process is sterilization in boiling water. Just look that the jar, lovingly filled with vegetables and spices, will crack from the temperature drop, and the work will go to dust. Fortunately, there are many options where sterilization is not required. The following original recipe is proposed, in which the role of an additional preservative is assigned to vodka.

Ingredients (per 3 liter container):

• Tomatoes - about 1 kg.
• Cucumbers - 0.7 kg. (slightly more).
• Garlic - 5 cloves.
• Hot peppers - 4 pcs.
• Allspice - 4 pcs.
• Laurel - 2 pcs.
• Cherry leaf - 2 pcs.
• Horseradish leaf - 2 pcs.
• Dill is an umbrella.
• Sugar - 2 tbsp. l.
• Salt - 2 tbsp. l.
• Vinegar 9% - 50 ml.
• Vodka 40 ° - 50 ml.

Algorithm:

1. The process traditionally begins with soaking cucumbers, washing vegetables, herbs, leaves, peeling and chopping garlic. It's not scary if some seasonings are missing, this will not affect the final result much.
2. The containers, as in the previous recipes, must be sterilized (over steam or hot air in the oven).
3. Put some of the prepared seasonings on the bottom. Then put the tomatoes and cucumbers. Again - part of the seasoning. Report with vegetables.
4. Boil water in a saucepan or kettle. Pour the prepared vegetable beauty.
5. After 10 minutes, proceed to the marinade: drain the water (now into a saucepan). Pour in the prescribed norm of salt and sugar. Boil again.
6. Pouring a second time with hot water (now with marinade) eliminates the need for sterilization.
7. It remains to cover the jars with sterilized lids. Cork and hide under a blanket for a day.

Nice, fast, and, most importantly, easy!

The most delicious assortment for the winter of tomatoes and cucumbers with citric acid

Vinegar is the most commonly used preservative for homemade vegetable cuts. But not everyone likes its specific taste, which is why many hostesses use citric acid instead of traditional vinegar.

Ingredients:

• Cucumbers.
• Tomatoes.
• Spices - hot peas, allspice, cloves, bay leaves.
• Greens.
• Garlic.

Marinade:

• Water - 1.5 liters.
• Sugar - 6 tbsp. l. (no slide).
• Salt - 3 tsp
• Citric acid - 3 tsp

Algorithm:

1. Prepare vegetables and spices - rinse, soak the cucumbers and then trim the tails.
2. Place vegetables, chopped herbs, garlic cloves and seasonings in jars.
3. Pour boiling water over the first time for 5-10 minutes.
4. Drain the water into a saucepan and bring to a boil. Pour in a second time.
5. Drain again into a saucepan, make a marinade (adding salt, citric acid, sugar).
6. Pour hot and seal.

They stand well all winter, have a very delicate taste and pleasant sourness.