Such a mix of ingredients is the guarantee that your preservation will be very successful: vegetables perfectly complement each other to taste, and visually such a jar with assorted "Garden for the Winter" looks very appetizing. Another important point in this recipe is the classic marinade: water, salt and vinegar.

It is it that is used when they want to cook canned vegetables for the winter in the traditional way, and it is he who is one more reason that such a “Garden in a Bank for the Winter” turns out to be very, very tasty. Well, am I interested in you? Can we preserve mixed vegetables for the winter? Then my step-by-step recipe "Gardens for the winter in banks" with a photo at your service!

Ingredients per 1 L jar:

• 400 g of cucumbers;
• 1-2 small tomatoes;
• 1-2 small onion heads;
• 1-2 small squash;
• 1 \\ 4-1 \\ 3 part of a small vegetable marrow;
• 25 g of salt (1 part tablespoon);
• 50 g of 9% vinegar;
• 450 ml of water;
• 4-5 cloves of garlic;
• 1 dill umbrella;
• 1-2 cm piece of horseradish root;
• 4-5 cm piece of horseradish leaf;
• 1 leaf of black currant;
• 1 leaf of cherry;
• 0.5 –1 cm slice of hot pepper.

The total weight of vegetables per can of 1 liter is 600 grams.

Preserved vegetables for the winter:

Thoroughly wash the cucumbers and cut off both ends of them. Washing tomatoes, squash, zucchini. We clean the onion.

Thoroughly wash the dill, leaves of cherry, blackcurrant and horseradish. Cut horseradish leaves into pieces. Peel the horseradish root and wash it. Cut it into pieces.

Peel and rinse the garlic. Rinse the hot peppers and cut them into pieces.

At the bottom of the prepared cans, we put the leaves of black currant, cherry, half the put amount of horseradish leaves and half the dill umbrella. We spread the hot pepper, horseradish root and 3 cloves of garlic.

Then we put cucumbers and other vegetables tightly to the top, trying to leave less voids. Put 2 more cloves of garlic, a little dill and a leaf of horseradish on top.

Cooking marinade. We bring the calculated amount of water to a boil, put salt and mix until crystals are completely dissolved. Pour vinegar into jars of vegetables, then pour boiling marinade to the top.

We put the jars in a wide pan with a lined napkin on the bottom. Fill with warm water, not reaching a couple of centimeters to the neck of the cans, and put on fire. On a large fire, bring the water in the pan to a boil, then reduce the heat a little so that there is not too boiling too much, and sterilize for 10 minutes.

After sterilization, we take out the jars one by one from the water (it is convenient and safe to do this with the help of special tongs) and immediately seal hermetically - we roll up or screw them down. Jars with assorted vegetables for the winter are turned upside down and soaked until completely cooled.

Such an assortment for the winter in banks can be stored at room temperature, but always in a dark place.

We select cucumbers only fresh, with intact skin, small size. The same applies to other vegetables. If you use very small vegetables for preservation, they can be placed in jars, not stacked, but in bulk, while periodically shaking the jar for a more dense packing. Marinade for small vegetables will need a little less. If the vegetables are large, then the amount of marinade going to the jar will be slightly larger.

Our ancestors were simple, but wise people, and therefore in the summer, when the earth gave birth to a lot of vegetables, they tried not only to enjoy them in plenty, but also to make preparations for the cold winter season.

They did this, mainly using wooden barrels in which cucumbers, tomatoes and cabbage were fermented. Such barrels of pickles were stored in deep cellars and thus secured a variety of nutrition when winter was raging in the yard.

We are modern people, we live in apartment buildings and, of course, we do not have any cellars, but we have not stopped making blanks. Now this is a simple process, the main thing is to know a good recipe, follow it and a positive result will be ensured.

One of such original recipes we want to offer you. This will be a real garden in the bank for the winter, or rather vegetable assortment.

Taste Info Vegetables and greens

Ingredients per 1 liter:

• Cucumbers - 3-4 pieces (small);
• Zucchini - one small;
• Bulgarian pepper (multi-colored) - 1-2 pieces;
• Tomato red and yellow - 4-5 pieces;
• Onion - one head;
• Garlic - 1-2 cloves;
• Lemon basil - 2-3 leaves;
• Cherry leaves - 4-5 pieces;
• Horseradish leaf - 1/3 part;
• Allspice - 4-5 peas;
• Umbrella dill - one;
• Large kitchen salt - one tablespoon;
• Sugar sand - 1.5-2 tablespoons;
• Vinegar 9% - 1.5 tablespoons;
• Water - about 0.5 liters.

The layout is designed for one liter jar.

How to cook a vegetable platter "Garden in the Bank" for the winter

We suggest immediately preparing cans and lids. To do this, first we wash them with baking soda or you can simply use a dishwashing detergent, the main thing is to rinse them very carefully after that.

We sterilize jars in any way convenient for you.

Throw the lids after washing in boiling water for a minute. Then we take out and cover the already sterile jar.

We wash all the ingredients well under running water. Chop onion and garlic in the form of rings. Finely chopped leaf of horseradish and dill umbrellas.

Cucumbers (previously soaked in cold water from half an hour to two) are washed and then cut off the place of attachment to the whip.

Zucchini thinly cleaned and cut into small cubes (can be circles).

Bulgarian pepper (it is advisable to take different colors) cleaned from the core, cut into strips.

Now we begin to fill the jars with our assorted vegetables. We spread aromatic seasoning on the bottom. Next, in any order, put the zucchini, cucumbers (can be cut in half) and bell pepper.

Pour boiling water to the top of all this beauty and cover with a lid. Leave for 15 minutes.

And we ourselves are preparing for laying another ingredient of our garden in the bank - tomatoes.

Wash, let dry slightly.

We pour the water from the can into the saucepan and put it on the fire, let it boil.

Meanwhile, we ourselves place the tomatoes in a jar. Pour boiling water already at the very top. Cover with a lid and wait another 15-20 minutes.

Then we drain the water and prepare the marinade from it. Add sugar and salt and let it boil. Pour vinegar into a jar and pour the marinade on top.

Roll up, flip, cover and leave until completely cooled.

Assorted vegetables "Garden in the Bank" has already been prepared for the winter.

  "GARDEN IN THE BANK" FOR WINTER
Colorfully, tasty, what else is needed in the cold winter?
Products for 2L jar:
2-3pcs tomato
3-4pcs cucumber
colored cabbage - half
garlic 2-3tooth
sweet pepper 2pcs
2-3pcs carrots
small onions 5-6pcs
laurel leaf 1-2pcs
dill (umbrellas) 2pcs
horseradish leaves 1pcs
currant leaves 4pcs
bitter pepper 1pc
peppercorns 10pcs
For marinade:
per 1 liter of water:
salt 2 tsp
sugar 1 tsp
vinegar 9% table 3 tablespoons
Cooking:
Wash all vegetables. To clean.
Put spices at the bottom of the cans: horseradish, peppercorns, laurel. leaf, currant leaves, dill.
We fill vegetables in any order, it is possible in layers, I did so. Disassemble the cabbage into inflorescences, cut the remaining vegetables coarsely. The whole tomato and cucumber.
We fill the banks to the brim.
Cooking marinade. It took 4.5 liters of marinade for 4 2 liter cans. Boil water in a pan, add sugar and salt. Allow to boil, pour vinegar, turn off. Pour jar of vegetables with marinade. Sterilize banks: liter for 10 minutes, 2 liter for 17-20 minutes. Roll up. Turn the bottom up until it cools completely.

This recipe entices me with the fact that you can prepare several types of vegetables in one jar at once in the winter. Communicating among themselves in the marinade for several months, cucumbers, tomatoes and cabbage exchange their aromas.
   The result is better than harvesting vegetables individually.

I will give a list and quantity the ingredientsthat I needed on one three-liter jar:

   - 12-15 small cucumbers
   - 10-12 small tomatoes
   - 2 slices of cabbage (200-300 grams)
   - 2 medium onions
   - 1 head of garlic
   - 1 dill umbrella
   - 10 peas of black pepper
   - 2 bay leaves

For brine  (per 1.4 liters of water):

   - a third glass of sugar
   - a third cup of vinegar
   - 2 tablespoons of salt without a slide

For those who love, you can also add circles of young zucchini and slices of bell pepper. Or, conversely, exclude some ingredients.

Cooking time:  1,5 hour
Complexity:  average

First I prepare three-liter jars. Wash thoroughly with a clean sponge and detergent for dishes and sterilize for 7 minutes.

All the vegetables of mine, I let drain.

I clean the onions and garlic. I cut onions into 6-8 slices. I cut each clove of garlic into 2-3 parts.

I put spices at the bottom of the cans: dill, garlic, bay leaf, black pepper, peas, onion.

The next layer is placed vertically cucumbers. Exactly as much as fits in one row. It turns out about a third of the banks.

I take another third of the place for a tomato. I put them tightly in a second layer.

I cut cabbage into large pieces. So that they can easily pass through the neck of the can, but not too small, so as not to disintegrate in the finished dish.

The third layer in the jar spread the cabbage. Almost to the top.

I bring the water to a boil at the rate of about 1.5 liters per 1 three-liter jar. Pour boiling water to the edge. I cover the jars with lids. I leave it to warm up for 10-15 minutes.

Meanwhile, I cook the brine with salt, sugar and vinegar.

There is a little secret: vinegar must be poured just before boiling. Otherwise, its vapor will evaporate until the water boils. When the brine began to boil, turn off the fire.

I merge boiling water from cans. To prevent vegetables from falling out, you must use either a special nozzle-lid with holes or ask another person to hold the vegetables in a jar with a spoon.

Pour the brine into the jars. Like last time, to the top. Cork and wrap up for the night.

This option of conservation looks elegant on the festive table. And this is a real find for a small family - the whole garden is "placed" in one bank!

Salad "Garden", "Goat in the garden", "Lights of Paris", "Kaleidoscope" - these are all the names of the same dish. So many such meaningful names this salad got for its ingredients. In most cases, it consists of vegetables, most often fresh. In addition, the peculiarity of the salad is that its ingredients do not mix with each other, and this gives a more effective appearance.

To prepare the vegetable garden salad, you will definitely need a flat and wide dish. In the deep, it just doesn’t work to lay the ingredients so that they do not mix together.

Modern culinary specialists, preparing the vegetable garden salad, use special dishes whose bottom is divided into sectors

It is also worth remembering that when serving the Ogorod salad without mayonnaise, you should take care of salad dressing. In a separate container, you can serve the same mayonnaise, or a complex dressing made from several sauces, or fragrant vegetable oil.

How to make a garden salad - 15 varieties

Ham garden is an ideal dish for lovers of fresh vegetables and real meat. And crackers in this case can replace bread.

Ingredients:

• Ham - 300 gr.
• Fresh cucumber - 2 pcs.
• Fresh tomato - 2 pcs.
• Corn - 1 jar
• White cabbage - ½ head
• Rusks - 120 gr.

Cooking:

Cut the ham into strips. My cucumbers and cut into strips. My tomatoes, we remove the liquid part from them, it will no longer be needed. The dense part of the tomato is also cut into strips. My cabbage and finely chopped. In corn, drain the excess liquid.

When everything is prepared, we lay all the ingredients in sectors in a circle on a flat wide dish. In the center of the formed lettuce, we put crackers in a slide. Bon Appetit!

Salad "Village Garden" is a kind of

Ingredients:

• Fresh cucumber - 2 pcs.
• Fresh tomato - 2 pcs.
• Bulgarian pepper - 2 pcs.
• Radish - 200 gr
• Carrots - 1 pc.
• Cabbage - ¼ pcs.

Cooking:

My cabbage and shred. My radish, cucumber, tomatoes and pepper are cut into strips. We clean the carrots, wash them and three on a grater for carrots in Korean. Now put all this with triangles on a flat dish. Spread so that the entire bottom of the dish is closed.

Mayonnaise salads are loved by many. Where this ingredient is not added and the vegetable garden salad is no exception in this case.

Ingredients:

• Beets - 2 pcs.
• Carrots - 2 pcs.
• Chicken fillet - 200 gr.
• Potato - 2 pcs.
• Onions - 2 pcs.
• Canned green peas - 200 gr.
• Salt, vinegar, vegetable oil, herbs, mayonnaise - to taste

Cooking:

Peel the potatoes, wash them, cut them into thin cubes, salt and fry.

So that the salad does not turn out to be too fat, the potatoes should be blotted with a paper towel after frying.

We clean the onion, wash it, cut into half rings and marinate for 5 minutes in boiling water and vinegar. Boil carrots and beets until cooked, peel and three on a coarse grater. My cabbage, finely chopped, salt, pour vinegar and mash. Boil the chicken fillet until fully cooked in salt water, cool and cut into cubes. My greens, dried and finely chopped.

When all the products have been prepared, we put each of the ingredients in slides in a circle on a shallow wide dish. At the same time, they can not be mixed. Place mayonnaise in the center of the dish and sprinkle it with greens in a circle. Salad ready.

Chips are far from the most useful product, but in spite of this, it is loved by many. Often they should not be eaten, but you can treat yourself to this delicious treat every couple of weeks, especially if you eat them with healthy fresh vegetables.

Ingredients:

• Fresh cucumber - 2 pcs.
• Tomato - 2 pcs.
• Canned corn - 1 can
• Beets - 1 pc.
• Mayonnaise to taste
• Smoked sausage - 200 gr.
• Chips - 1 pack

Cooking:

My cucumbers and cut into thin, long straws. Remove the peel from the tomatoes, remove the liquid core and cut into long strips.

To easily peel the tomatoes, they should be rinsed with boiling water, and then placed in cold water.

In corn, drain the excess liquid. We clean the sausage and cut into thin, long straws.

On a small wide dish, we begin to spread the ingredients. We place the chips in the center of the dish, and around them lay out the remaining ingredients. We mask the joints between the products with strips of mayonnaise.

Each ingredient of the Vitamin Garden salad is simply replete with substances useful to the human body. In order to make it even more useful, you can add any ingredients except mayonnaise to your plate.

Ingredients:

• Chicken fillet - 300 gr.
• Pickled peas - 200 gr.
• Canned Corn - 200 gr.
• Pickled Cucumber - 200 gr.
• Pickled onions - 200 gr.
• Korean carrot - 200 gr.
• Sauerkraut - 200 gr.
• Beets - 200 gr.
• Mayonnaise to taste

Cooking:

Boil chicken fillet, cool and cut into medium sized pieces. Boil the beets, cool, clean and three on a coarse grater. In corn and peas, drain the excess liquid. We spread all the products on a beautiful flat dish by sectors, so that there is free space in the center. There we put mayonnaise. Salad is ready to serve.

Mushrooms of course do not grow in gardens. They can be found in the forest, or in the greenhouse, however, they are ideally combined with garden vegetables.

Ingredients:

• Champignons - 200 gr.
• Beets - 1 pc.
• Cucumber - 1 pc.
• Parsley - 1 bunch
• Carrots - 1 pc.
• White cabbage - ½ pcs.
• Tomato - 2 pcs.
• Yellow Bulgarian pepper - 1 pc.
• Bulgarian red pepper - 1 pc.

Cooking:

Wash the champignons, boil and cut into medium sized pieces. Boil beets, cool and clean. We clean and wash carrots. Now three beets with carrots on a coarse grater. My cabbage and greens and finely chopped. Wash cucumber, tomato and pepper and cut into thin strips.

In the center of a flat wide dish we lay a hill of mushrooms. Around it in a circle in sectors we sequentially place the remaining ingredients. Bon Appetit!

This version of the vegetable garden salad involves serving the dish without any sauce. Naturally, it is served, but only in a separate container.

Ingredients:

• White cabbage - 200 gr.
• Beets - ½ pcs.
• Carrots - 1 pc.
• Canned corn - 100 gr.
• Sausage - 100 gr.
• Potato - 2 pcs.
• Sour cream - 100 gr.
• Mustard - 3 tbsp. l
• Greens - 20 gr.
• Salt, vegetable oil - to taste

Cooking:

My cabbage, shred and crush. We clean the carrots, wash them and three on a coarse grater. Boil the beets, cool, clean and three on a coarse grater. In corn, drain the excess liquid. We cut the sausage into a medium sized straw. We clean the potatoes, wash them, cut them into cubes and fry them in vegetable oil. On a wide dish, lay all the ingredients in piles so that the meat pile is in the center. When serving a dish, a bowl with sauce should be served with it. To prepare it, mix sour cream with mustard and salt.

The dish described below could well be called the "Mediterranean Garden". The fact is that in its composition there are olives, and they grow just on the Mediterranean plantations.

Ingredients:

• Olives - 150 gr.
• Rusks - 150 gr.
• Cucumber - 1 pc.
• Corn - 200 gr.
• Bulgarian yellow and red pepper - 1 pc. Each
• Green peas - 150 gr.
• Salami sausage - 100 gr.

Cooking:

I wash the cucumbers and peppers and cut them into medium-sized straws. In corn, olives and peas, drain the excess liquid. Cut olives into rings. Cut the sausage into strips. In a flat square dish, stack all these ingredients in piles. In the center should be olives. The formed dish is ready to serve.

The combination of sweet and salty foods in one dish has long been recognized by many as one of the most unusual. The recipe for the dish described below is just right for connoisseurs of such unusual dishes.

Ingredients:

• Carrots - 1 pc.
• Hard cheese - 150 gr.
• Prunes - 200 gr.
• Rusks - 150 gr.
• Chicken fillet - 200 gr.
• Mayonnaise to taste

Cooking:

We clean the carrots, wash them and three on a coarse grater. Three cheese on a coarse grater. Soak the prunes in warm water for a while. Then wash it, dry it and cut into strips. Boil the chicken fillet until fully cooked in salt water, cool and cut into cubes.

We spread the ingredients in heaps on a flat plate. This should be done in a circle so that there is free space inside. There you will need to lay out mayonnaise.

Salad "Sweet Garden" is prepared from dried fruits and has a pleasant sweet taste. For its preparation, use mayonnaise with low fat content.

Ingredients:

• Beets - 1 pc.
• Hard cheese - 150 gr.
• Walnut Kernels - 100 gr.
• Raisins - 100 gr.
• Dried apricots - 100 gr.
• Prunes - 100 gr.
• Mayonnaise to taste

Cooking:

Boil the beets, cool, clean and three on a coarse grater. Grind the nut. Three cheese on a coarse grater. Raisins, dried apricots and my prunes. If they are very dry, then they should be soaked so that they are softened. Prune and dried apricots cut into strips.

In the center of a flat dish we lay a slide of cheese and coat it with mayonnaise in a circle. Around this slide heap the rest of the ingredients. Salad can be served at the table.

In this dish, most of the ingredients are fresh vegetables. Korean carrots can be safely replaced with fresh carrots and then the Fresh Garden salad will be absolutely “fresh”.

Ingredients:

• Fresh tomato - 2 pcs.
• Bulgarian pepper - 2 pcs.
• Chicken fillet - 200 gr.
• Green onion - 1 bunch
• Korean carrot - 200 gr.

Cooking:

Boil the chicken in salt water, cool and cut into cubes. Wash tomatoes and pepper and cut into cubes. Wash the onion, dry and chop finely. We spread all the ingredients in a circle without mixing them. We place mayonnaise in the center. Salad is ready!

Everyone knows that vegetables combine wonderfully with crab sticks. It is natural that for the vegetable garden salad it is quite possible to use this product.

Ingredients:

• Canned corn - 150 gr.
• Crab sticks - 150 gr.
• Chips - 50 gr.
• Beets - 1 pc.
• White cabbage - ½ pcs.
• Greens - 1 bunch
• Mayonnaise to taste

Cooking:

In corn, drain the excess liquid. My greens, dried and finely chopped. Boil the beets, cool, clean and three on a fine grater. Cut the crab sticks into cubes of medium thickness. My cabbage and finely chopped.

Put mayonnaise in the center of a flat dish. Around it we place all prepared ingredients, except for chips. Chips should be placed vertically in mayonnaise.

To let the salad look original and the chips were in the required position for a long time, you should use fat, thick mayonnaise.

Pomegranate is an insanely beautiful fruit. It is often added to different salads. It goes well with meat and vegetables, so for the garden salad it will become simply indispensable.

Ingredients:

• Beets - 1 pc.
• Carrots - 1 pc.
• Potato - 3 pcs.
• Cabbage - 200 gr.
• Pork tenderloin - 200 gr.
• Pomegranate - 1 pc.
• Mayonnaise, garlic, herbs - to taste

Cooking:

Boil beets and carrots, cool, peel and three on a coarse grater. My meat, cut into medium-sized cubes and fry in vegetable oil until golden brown. We clean the potatoes, cut them into cubes and fry them in vegetable oil. My cabbage and finely chopped. My greens and finely chopped.

In the center of a flat dish we lay a hill of pomegranate seeds. Around it, lay out the rest of the ingredients in heaps. Ready salad is served to the table with a bowl in which there is a dressing for her. To prepare dressing, mix mayonnaise with chopped garlic.

Ingredients:

• Fish - 150 gr.
• Tomato - 2 pcs.
• Cucumber - 1 pc.
• Carrots - 1 pc.
• Salad - 1 bunch

Cooking:

Dice tomatoes. Peel the carrots. My cucumber. Now carrots with cucumber should be rubbed on a coarse grater. Boil the fish, cool, peel and seed, and disassemble into small pieces. My salad, dry and tear into pieces.

We put all prepared products on the dish with slides, while the fish should be in the center. Bon Appetit!

The dish described below is insanely beautiful. Outwardly, it resembles either the sun, or a flower with colorful petals. "Solar garden" will be appropriate to prepare for the children's holiday table.

Ingredients:

• Mayonnaise to taste
• Rusks - 150 gr.
• Tomatoes - 1 pc.
• Cucumber - 1 pc.
• Crab sticks - 150 gr.
• Cheese - 200 gr.
• Canned corn - 200 gr.

Cooking:

In corn, drain the excess liquid. Wash tomatoes and cucumbers and cut them into medium-sized cubes. We cut crab sticks and cheese in exactly the same cubes. Now these ingredients are placed in sectors. Mayonnaise should be in the center. The junction of mayonnaise and products sprinkle with crackers. Salad ready!