Assorted pickled vegetables for the winter is a fragrant, easy-to-prepare treat that will allow you to enjoy the taste of all summer vegetables at once in winter.

The best recipe for harvesting

We present you a wonderful preparation of assorted vegetables "Garden". The name of this recipe speaks for itself: it uses many different vegetables.

However, it is not necessary to harvest all of the listed vegetables - you can choose only those that you like.

And you can add or replace with others - for example, instead of zucchini, you can choose squash. Without a doubt, this will be the most delicious recipe for assorted vegetables for the winter.

Ingredients:

• Tomatoes and cucumbers - 6 pcs.;
• Half a young zucchini;
• Celery branches - 3 pcs.;
• Onion heads - 2 pcs.;
• Carrot - 2 pcs.;
• Pepper - from one to two, optional:
• Cauliflower inflorescences - a little, if desired;
• seasonings;
• Salt and sugar - 2 tablespoons each;
• Vinegar - 4 tbsp.

Tomatoes with thick skins and not very large sizes are suitable. Plum varieties are best suited. All vegetables must be fresh, without damage and rotten areas.

Vegetables should be thoroughly washed.

Before cooking, cucumbers will need to be put in a container with cold water for two hours.

Zucchini, peeled carrots and onions are cut into circles.

Pepper should be cut into medium-sized slices, and cauliflower is divided into small inflorescences. Tomatoes are put into the workpiece whole, medium-sized cucumbers too.

Then parsley, celery, garlic are placed at the bottom of the jar. After that, the jar is filled with all the other vegetables and poured with boiling water for 10 minutes.

After 10 minutes, the water is drained into a saucepan, where salt and sugar are added. After bringing the water to a boil, you need to add vinegar and boil for another three minutes.

The resulting marinade is poured into a jar of vegetables, the jar is closed with a lid scalded with boiling water, rolled up and turned over. Then you need to cover the jar with something dense and leave to cool completely.

Aromatic pickled assorted vegetables for the winter

Another simple pickled assortment of vegetables for the winter is prepared from the following products:

• 6 cucumbers;
• 8 tomatoes;
• 3 peppers;
• Currant or oak leaves, horseradish leaves (optional);
• 1 onion;
• 6 cloves of garlic;
• 12 black peppercorns and 5 Jamaican;
• Seasoning (cloves - 6 pieces);
• Sugar - 3 tablespoons;
• Salt - 2 tablespoons;
• Vinegar essence - 1.5 tbsp.

Let's start cooking assorted vegetables in the marinade for the winter. Vegetables are washed and dried. The tips are removed from the cucumbers, the tomatoes are pierced with a fork in place of the stalk, the pepper is cut into pieces.

At the bottom of a three-liter jar put herbs and leaves, a peeled onion. Then the vegetables are folded tighter. Pour them with hot water and leave for 50 minutes, covered with a lid.

The water is then poured into a saucepan and boiled with salt and sugar. At this time, garlic and spices are added to the container for vegetables.

After five minutes of boiling, vinegar is poured into the water, stirred and the assortment is poured. As soon as possible, it should be rolled up, turned over and left to cool under a towel or blanket.

Assorted can be consumed after a few weeks.

Roll up without sterilization

You can prepare assorted vegetables for the winter without sterilization. Have to take:

• Strong tomatoes with thick skin - 6 pcs.;
• Small cucumbers - 6 pcs.;
• Pepper - 4 pcs.;
• 1 tbsp. sugar and vinegar;
• 3 tbsp table or sea salt;
• Dill, horseradish leaf, one currant leaf, cherry - optional;
• A whole head of garlic.

The process of preparing assorted vegetables without sterilization will look like this. Rinse and prepare the selected vegetables. Pierce the tomatoes with a fork at the handle, separate the tips from the cucumbers, cut the pepper. Then put the necessary spices, leaves, herbs on the bottom in clean jars.

After laying out as densely as possible, but without pressing down, vegetables. Put some more spices and garlic on top. Pour salt, sugar to vegetables and pour clean cool water from the store, or boiled in advance.

Add vinegar, cover with any lid. Infuse assorted vegetables in the refrigerator for four days.

The finished treat is stored in the refrigerator.

Recipes for preparing vegetable salads for the winter

Harvesting vegetable salads for the winter will allow the hostess to save time on preparing snacks for the main dishes, in addition, this is a very tasty and original treat.

Unlike pickled vegetable platter, vegetables for salads for the winter are cut finely, and a variety of sauces can be used as a filling - tomato, oil-based.

"Hungarian"

Ingredients:

• Ground pepper and tomatoes - 2 kg each;
• Onions and carrots - 1 kg each;
• 4 tbsp. water;
• 1 st. vegetable deodorized oil;
• Salt - 100 g;
• Sugar - 300 g;
• 7 tsp vinegar (9%);
• A little bit of ground cinnamon (at the tip of a knife);
• Pepper - 10-12 peas.

How to make a salad of assorted vegetables "Hungarian"? Vegetables are thoroughly washed and dried. The peeled carrots are finely chopped. Tomatoes are cut into cubes, onions into rings, and peppers into strips.

In a saucepan, water with vinegar and all spices is brought to a boil. Then vegetables are added, the fire needs to be slightly reduced. You need to cook a snack for 35-40 minutes, stirring.

After that, the assorted salad is transferred to sterilized jars and hermetically sealed with lids. Before cooling, it is better to hold the jars upside down.

"Yurcha"

Ingredients:

• Zucchini, zucchini, squash - in any proportions and combinations, all together - 3 kg (you can take only zucchini, for example);
• Peppers and tomatoes - 1 kg each;
• 2 garlic (not cloves, but whole);
• Parsley (celery or other aromatic herb is suitable) - 200 g;
• Salt - 80 g;
• Sugar - 200 g;
• Vinegar - 100 g (9%);
• Vegetable deodorized oil - 350 g;
• 12 pieces of black pepper and 5 - Jamaican.

All vegetables and parsley are washed and dried. Parsley, garlic, tomatoes must be chopped (you can use a meat grinder). Peel the zucchini and peppers and cut into cubes or slices not very large.

Mix the pureed tomatoes, parsley and garlic with oil, vinegar, pepper, salt and sugar. Put in a saucepan on a small fire, wait until it boils, then put the zucchini and pepper. Cook for an hour a salad of assorted vegetables, stirring occasionally.

Then distribute the mass with assorted salad into jars and roll up. Wrap inverted jars with a towel until cool.

Do you like to cook blue ones? Sometimes it becomes sad that these vegetables are seasonal. So prepare them for the winter. In winter, such conservation is eaten with a bang!

And you will find recipes for pickled zucchini for the winter.

The most delicious gooseberry jam can be prepared using the recipes from It is not only unusually tasty, but also healthy!

The process of preparing vegetable platter will be simple if you follow the basic rules and useful tips.

Before the process of cooking assorted vegetables for the winter, you need to sterilize the jars. There are several ways to do this, the simplest of which are:

1. Cover the pan with boiling water with a grate from the oven. Place the jars washed with soda upside down on the wire rack and leave for 25 minutes. In the pan itself, you can put the lid to sterilize;
2. Put clean jars into a pot of cold water, boil and keep in water for another five minutes.

After boiling or holding over steam, jars and lids are placed on a clean, dry cloth to dry. To prepare the blank for the winter, the jars must be already dry.

How to select and prepare assorted vegetables

All vegetables should be fresh, they should not be browning and damage, dents. Vegetables should be washed well and allowed to dry.

Cucumbers for pickles and pickling are not very large, strong, with black pimples. Store-bought cucumbers and plucked more than 24 hours ago should be held for two or three hours in water.

Tomatoes should be fresh, strong, with a thick skin. It is worth choosing vegetables that are not too large.

Bulgarian pepper retains the most vitamins during preservation. You should choose the freshest, brightest in color vegetables. Hot pepper can be used as a seasoning for preparations.

In assorted vegetables for the winter, only young, white cauliflower without a yellow tint is used. The leaves are separated and only inflorescences are placed in a jar.

Zucchini should also be young, they are not peeled, cut into circles or cubes, depending on the recipe.

Patissons are taken strong, young, only healthy. Large patissons can be cut into pieces. The stalk is cut off from the vegetable, grabbing the pulp a little.

Suitable herbs and spices

In recipes for assorted vegetables for the winter, you can use the following herbs and spices:

1. Parsley;
2. Horseradish;
3. Bay leaf;
4. Mint;
5. Spicy pepper;
6. Carnation;
7. Pepper (black, allspice);
8. Garlic;
9. Nutmeg and others.

Salt for recipes for blanks from vegetables is taken large, white without additives. You can use sea salt.

It should be remembered that seasonings and spices should not exceed 6% of the total volume of the workpiece.

You can also put oak, currant, cherry leaves in a jar with assorted vegetables. They give an original aroma, allow you to extend the shelf life of mixed vegetables. Only healthy, thoroughly washed leaves should be used.

For conservation, you will also need table vinegar from 5 to 9 percent.

Store ready-made canned and pickled assorted vegetables in a dark, cool room. If the lid of the jar is swollen, then such canned food should not be consumed. Usually, the shelf life of a closed vegetable platter for the winter does not exceed two years.

There are a lot of recipes for preparing pickled assorted vegetables for the winter. Each hostess quickly has favorite recipes and special secrets for preparing delicious dishes.

By experimenting with ingredients and seasonings, you will soon create your own original winter treats that will delight you and your family all winter long.

Pass pepper, carrots, onions, tomatoes through a meat grinder. Put in a deep frying pan (brazier, aluminum pan), add salt and vegetable oil, simmer until tender. Arrange hot caviar in jars with a capacity of 0.5-1 l, pasteurize for 15-20 minutes, roll up. Serve with meat dishes, potatoes, use for sandwiches.

Vegetable salad "Assorted"

Carrots, cabbage, cucumbers, squash, zucchini, sweet peppers, onions - chop everything and put in layers in a large enameled pan. Put carrots from below, then cabbage, cucumbers, squash, zucchini, peppers, tomatoes, onions in order. Pour vegetables with table 6% vinegar and sunflower oil, salt, simmer for 20-30 minutes over low heat. Arrange hot in sterile jars, roll up the lids, turn the jars upside down, wrap. Keep cold.

Marinated vegetable platter

Spices are placed at the bottom of a three-liter jar: bay leaf, currant leaves, cherries, dill and cilantro seeds, garlic cloves, 2-3 pcs. cloves, etc. A variety of vegetables: carrots, squash, zucchini, pumpkins, cucumbers - cut with a curly knife, chop sweet peppers, put whole small onions and whole cloves of garlic, whole small tomatoes, small heads of cauliflower. You can make any set of vegetables of the most diverse colors, adding greens to taste: lemon balm, tarragon, parsley, dill. Pour in hot marinade. Pasteurize a liter jar for 10 minutes, a three-liter jar for 30 minutes. Roll up lids. Keep cold. Marinade: for 1 liter of water, 2 tablespoons of salt (without a slide), 3 tablespoons of sugar (without a slide), 1 tablespoon of 6% vinegar essence.

Marinade "Assorted"

Vegetables - cucumbers, tomatoes, cauliflower, sweet peppers, small onions, carrots - blanch in boiling water for 1.5-2 minutes. Fry the jar in the oven at +120 - +150 ° C, boil the lid.

Marinade: for 1 liter of water 1 tablespoon of salt and 2 tablespoons of sugar, sweet peas, bay leaf, cinnamon.

Greens - dill, currant leaf, horseradish (root), garlic (cloves) - scald with boiling water, put in a colander. Put the greens at the bottom of the jar, then lay the vegetables in layers, adding the scalded garlic cloves. It is good to add rowan or red currant in berries. Pour hot marinade over, pour a teaspoon of 6% vinegar essence on top of a three-liter jar. Roll up the jars, cool on their sides, store in the cellar.

Another option: pour cucumbers with brine for 1-2 days at the rate of 60 g of salt per 1 liter of water. Then drain the brine, add 1 tablespoon of sugar, black pepper (peas), cloves, cinnamon, sweet peas and bay leaf to taste per 1 liter, boil. Rinse the cucumbers with boiling water, blanch the cauliflower and carrots, rinse the tomatoes, onions, garlic with boiling water or soak for 1 minute in a hot blanching solution, scald the greens with boiling water in a colander. Put everything in jars, pour in the prepared brine, roll up, store in the cellar (you can in the refrigerator).

Vegetable salad

Chop the tomatoes, sweet peppers, cucumbers, onions, put in layers (tomatoes on top), sprinkling with parsley, cilantro seeds, shifting with garlic (do not chop the garlic). Tomatoes are best cut lengthwise, cucumbers - across. Pour 1 tablespoon of vegetable oil into a half-liter jar, pour marinade. Marinade: 3.5 cups of water, half a cup of 6% vinegar, 3 tablespoons of sugar, 1 tablespoon of salt, boil, add bay leaf, hot pepper, cilantro seeds. Yield - 6 half-liter jars.

Ukrainian salad (first recipe)

Chopped carrots, red and green peppers, parsley root, grated tomatoes on a coarse grater, chopped parsley, salt 3 teaspoons, vinegar 6% 2 tablespoons, sugar 1 tablespoon, allspice 3- 5 pcs., bay leaf 2 pcs. The mixture is stewed on fire for 20 minutes, jars are filled in a hot state, half-liter jars are sterilized for 40 minutes, liter jars for 50 minutes. Then roll up the lids, turn upside down, wrap until cool. Keep cold. Product consumption: sweet pepper 1.5 kg, carrots 0.5 kg, tomatoes 0.5 kg, vegetable oil 1 cup.

Ukrainian salad (second recipe)

3 tablespoons of calcined vegetable oil are poured into half-liter jars, chopped vegetables are laid in layers: carrots, sweet peppers, onions, green or pink tomatoes, parsley root, parsley and celery (without twigs). Add 0.5 teaspoon of salt, 1 teaspoon of sugar, 2 tablespoons of 6% vinegar, two peas of bitter and allspice. The lining must be tight. Banks are sterilized: half a liter for 50 minutes, a liter for 60 minutes, rolled up with lids. Keep cold. Product consumption: sweet pepper 1 kg, carrots 0.5 kg, tomatoes 0.5 kg, onions 0.5 kg, parsley root 50 g, greens 50 g.

Vegetable seasoning for soups

Tomatoes (not overripe), carrots, onions, parsley (root and greens), sweet pepper, chopped dill, sprinkled with salt, tightly packed in jars, covered with plastic lids. Product consumption: 1.5 kg of tomato, 1.5 kg of carrots, 1 kg of sweet pepper, 1 kg of onion, 0.5 kg of parsley, 0.5 kg of dill, 1 kg of salt.

Winter seasoning

5 kg of ripe tomatoes, 1 kg of bell pepper, 1 kg of carrots, 300 g of garlic, 300 g of parsley (root and leaves), 300 g of dill. Pass everything through a meat grinder, salt a little more than usual, mix. Let stand overnight in an enamel bowl, stirring occasionally. Arrange in jars, store in the cold. Use as a seasoning in soups, for main dishes.

Winter salad

Chop 5 kg of tomato with plastics, finely chop, peeled, 1 kg of cucumbers, chop 1 kg of cabbage, chop 500 g of sweet pepper, 1 kg of onion. Mix everything, salt to taste, pepper slightly, add 1 glass of sunflower oil. Sterilize in liter jars for 20 minutes, roll up.

Adjika Siberian

3 kg of ripe tomatoes, 500 g each of red, green, yellow bell peppers, onions, carrots, sour apples (you can semi-cultivate or ranetok), 300 g of garlic, 100 g of sugar, 0.5 cups of coriander seeds, 10 medium or 5 strong peppers, 500 g of soy or Kuban oil, salt to taste. You can add leeks, dill, parsley leaves. Pass everything through a meat grinder, mix, pour into a saucepan with a thick day, cook for 3 hours over low heat, stirring. Pour into half-liter jars, roll up. This amount will make 8 cans.

Salad

Pour 2 teaspoons of sunflower oil into the bottom of a half-liter jar. Place in a jar layers of onion slices, tomatoes slices, bell peppers, cucumber slices, 2-3 cloves of garlic, dill, parsley. Prepare the marinade: for 1 liter of water, 2 tablespoons of salt (without top), 2 tablespoons of vinegar essence, red capsicum to taste, boil. ‘Pour jars with boiling marinade, sterilize for 10 minutes, roll up.

Salad

Grate 2 kg of carrots on a coarse grater, cut 2 kg of cucumbers and onions into rings, cut 4 kg of pepper into strips, cut 3 kg of red tomatoes into slices. Boil 1.5 kg of sunflower oil in a water bath, put 1 kg of white or cauliflower on the bottom of the jars. Add parsley - greens. Mix everything. Place the mixture of vegetables very tightly in jars (24 x 0.5 l) up to the “belt”. In each jar, add 1 teaspoon of salt and sugar, 1 tablespoon of 6% vinegar, 3 tablespoons of oil. Cover with boiled iron lids. Put the jars on a baking sheet and place in a hot oven (+300°C) for 15-20 minutes. Take out the jars with a dry towel and immediately twist. Everything must be completely dry.

Vegetable mix

Take 5 kg of white cabbage, 1 kg of carrots, 1 kg of onions and the same amount of red sweet pepper. Chop the vegetables with a knife or grate, put in a large bowl, sprinkle with sugar and salt, then season with vinegar and oil. It will take 350 g of sugar, 4 tbsp. l. salt, 0.5 l of 9% vinegar, and 0.5 l of vegetable oil.

Pickle tricolor

Prepared from cauliflower, green and red sweet peppers in equal amounts. Cabbage is divided into inflorescences, and peppers are cleaned of seeds and cut into thin strips. At the bottom of the jar or pan, first put red, then green pepper, then cauliflower and alternate until the jar is filled to the top. For flavor, you can put parsley between the strips of green pepper. Vegetables need to be crushed and pour cooled brine: 0.5 l of water, 0.5 l of vinegar (preferably wine or apple) l 80 g of salt. Store in a cool place.

Soup dressing for the winter

Grate the carrots on a coarse grater, chop the tomatoes, onions, bell peppers, dill and parsley very finely. Grate the parsley root. Add salt and mix everything thoroughly. Place in sterilized jars and close with a plastic lid.

Store in a dark and cool place. Dressing can be used not only for soups, but also for second courses, added to the sauce.

For 1 kg of carrots 1 kg of tomatoes, 1 kg of onions, 600 g of pepper, 300 g of dill and 300 g of parsley, 800 g of salt.

Salting from various vegetables

It is prepared from red and green sweet peppers, cut into strips, shredded cabbage, celery and carrots. Place the prepared vegetables in rows in a jar and pour over the brine prepared from 3 parts of vinegar and 1 part of water with salt (half a cup per 1 liter of liquid). 1 kg of red and green sweet peppers, 2 kg of fresh cabbage, 500 g of carrots, 3 celery roots, salt, vinegar, water.

mustard platter

450 g of zucchini, cauliflower, green beans, small onions, 1 large cucumber, 900 ml of 6% vinegar, 225 g of sugar, 25 g of salt, 40 g of dry mustard, 15 g of ground turmeric, 15 g of ginger, 15 g nutmeg. Cut the zucchini and cucumber into cubes, disassemble the cabbage into inflorescences, cut the beans into slices, peel the onions. Put all vegetables in a bowl, sprinkle with salt and leave for a day.

Transfer the vegetables to a large saucepan, pour over them with vinegar (reserving 50 ml). Simmer over low heat for 25 minutes until the mixture is soft.

Mix dry ingredients and rub with remaining vinegar. Pour the resulting sauce over the vegetables in a saucepan and stir for 10 minutes.

Pour the finished assortment into sterile jars and seal tightly.

Assorted green

For a 0.5 l jar - 310 g of cauliflower, 350 g of a mixture of green beans and green peas, 20 ml of 9% vinegar, 10 g of salt, 10 g of sugar, 5 g of herbs, 2 pcs. hot pepper and cloves.

Separate the cauliflower into heads and blanch for 4-6 minutes in boiling water, to which 10 g of salt and

2 g citric acid. After blanching, cool it in salted water. Trim off the ends of the green beans and cut them into pieces. Rinse the green peas in cold water. Blanch beans and peas separately in boiling water for 4-5 minutes and cool in cold water. Put spices, herbs, prepared vegetables in a jar and pour in vinegar. You can add blanched finely chopped carrots.

After that, pour the vegetables with hot brine of salt and sugar. Cover with lids and heat in low-boiling water: 0.5 l jars - 15-20 minutes, 1 l - 20-25 minutes.

Salad "Capital" (1)

1 kg of white cabbage, cucumbers, green tomatoes and sweet peppers, 200-400 g of onions. Filling composition: for 1 liter of water - 100-150 g of salt, 0.45 l of 9% vinegar, 200-300 g of sugar.

For a liter jar - 10-20 g of cumin or dill seeds, 10-15 g of mustard seeds, 5 bay leaves.

Shred the cabbage finely. Cut green tomatoes into circles. Peel the fleshy fruits of sweet pepper from seeds, dip for 5 minutes in boiling water, then finely chop. Cucumbers cut into slices, onion - into small cubes. Mix all vegetables. Fill the jars a quarter full with hot filling, put the vegetable mixture in each jar so that it is covered with liquid.

Pasteurize 0.5 l jars - 15 minutes, 1 l and 2 l - 20 minutes.

Salad "Capital" (2)

For 10 cans (1 l): 1 kg of pink tomatoes, sweet (red and green) peppers, white cabbage, cucumbers and onions, 100 g of salt, 3 tsp. tablespoons of acetic acid or 300 g of 6% vinegar.

Finely chop the peeled and washed vegetables. Add salt, vinegar and mix well. Bring pre-heated sunflower oil to a boil and cool. At the bottom of the prepared jars, put 2 allspice peas, 1 clove bud, half a bay leaf, 2 tablespoons of sunflower oil, then lay the vegetables. Pour each jar with the resulting juice and sterilize for 20 minutes.

Orange assortment

2 kg of sweet pepper, red tomatoes, carrots, 1.5 kg of onions. Pouring: 1.5 cups of 6% vinegar, 1.5 cups of sugar, 2 tablespoons of salt, 1 liter of vegetable oil. Cut the carrots into strips and sauté in vegetable oil until golden brown. Cut peppers and onions into rings, tomatoes into slices. Mix all the vegetables, add the filling and simmer, stirring, for 40 minutes. Arrange the finished assortment hot in jars and roll up.

vegetable dressing

5 kg of sweet pepper, 12 pods of hot pepper, 2 large apple celery roots with herbs, 600 g of parsley, 300 g of peeled garlic.

Wash greens and dry. Peppers, herbs, garlic, celery, grind in a food processor, add 200 ml of 9% vinegar and 4 full tablespoons of salt. Mix well and pack tightly into jars. Store in refrigerator.

Soup dressing

1 kg carrots, 300 g mixed greens. 1 kg of salt, 4-6 sweet bell peppers.

Grate the carrots into strips, finely chop any greens and bell pepper. Mix everything with coarse salt and place tightly in jars.

Store in refrigerator.

Borscht for the winter

Products: 1 head of cabbage, 1 kg of beets, 1 kg of carrots, 0.5 kg of sweet pepper, 0.5 kg of onion, 2 l of tomato juice, 1.5 l of water, 2 tbsp. spoons of salt, 1 tbsp. a spoonful of sugar, 0.5 cups of sunflower oil.

Preparation: chop all vegetables. Put in a saucepan, add the rest of the ingredients and cook for 20 minutes. Arrange in liter jars, add 1 tbsp to each. a spoonful of table vinegar. Sterilize 15 minutes.

I propose to prepare for the winter a very tasty vegetable platter. Such a blank will always find a use for both everyday and festive tables.

It often happens that some people like tomatoes more, others like cucumbers or peppers. Having served assorted vegetables on the table, you can be sure: everyone will choose for himself what he loves the most. The calculation of spices is given for 1 jar with a volume of 3 liters. The number of vegetables is arbitrary, you can add something more, something less.

Before preparing a vegetable platter for the winter, prepare the dishes. Wash the jars well with hot water, pour over with boiling water. Put a dill umbrella, parsley sprig, bay leaf, cloves, hot pepper ring and garlic on the bottom.

Wash all the vegetables, cut the cucumbers on both sides, cut the zucchini into slices, free the pepper from the seeds and cut into strips. Then put small cucumbers on top - 5-7 pieces.

Boil water and fill jars with vegetables. Cover with lids and leave for 20 minutes. Then we drain the water into the pan, bring it to a boil again and pour it a second time, also for 20 minutes.

Add salt, sugar and vinegar to jars. Pour the water back into the pan, add allspice, bring to a boil and boil for 3 minutes. Pour over the vegetables and roll up immediately.

We turn over the jars with assorted vegetables prepared for the winter and put them under the "fur coat" until they cool completely.

Happy and tasty preparations to you!

Marinating and preserving vegetables for the winter is the concern of every housewife in the summer-autumn period. The most experienced and skillful assortment of winter preparations, as a rule, is rich and varied. A place of honor in the cellars and pantries is occupied by pickled tomatoes, cucumbers, assorted vegetables for the winter. A mixture of salted and pickled vegetables is considered not just a delicious snack, but sometimes one of the main dishes at a festive feast.

Marinating and preserving vegetables for the winter is the concern of every housewife in the summer-autumn period

Assorted vegetables for storage can be prepared from a mixture of vegetables, while the simplest recipes for this preparation include canning without sterilization.

You will need:

• 800 grams of cabbage;
• 5 medium cucumbers;
• 8 tomatoes of medium ripeness;
• bulb;
• one carrot;
• 4 cloves of garlic;
• chili pepper to taste;
• 50 grams of salt;
• 80 grams of sugar;
• 2 tablespoons of vinegar.

Assorted step by step recipe:

1. Prepare 3-liter canning containers: wash, sterilize.
2. The cabbage is cut into large cubes, the carrots are cut into 3-4 parts, the onion is cut in half.
3. Layers are laid in the container: cabbage, cucumbers, onions, carrots, peppers, tomatoes.
4. Vegetables are poured with boiling water, left for 20 minutes, the water is drained, brought to a boil and poured again.
5. Sugar and salt are dissolved in one and a half liters of water, brought to a boil, and vinegar is added.
6. Assorted vegetables in jars are poured with boiling marinade. Roll up, wrap to cool.

Assorted vegetable platter for the winter (video)

Salted vegetables for the winter

Many craftsmen try to pickle several types of vegetables in one container: in winter, each family member will choose what he likes best.

Assorted for the winter 6 recipes

To date, there are more than enough recipes for preparing assorted dishes for the winter to provide the whole family with delicious vegetables until the next season. By combining vegetables with each other, you can get a large number of delicious preparations. So, to prepare a vegetable platter for the winter, you can use tomatoes, bell peppers, onions, carrots, zucchini, asparagus beans, cauliflower, green peas, eggplant and many other vegetables.

Assorted tomatoes and cucumbers

Ingredients:

Tomatoes - 3 kg.,
Cucumbers - 3 kg.,
Bay leaf,
dill umbrellas,
horseradish leaves,
Black peppercorns.

To prepare 2 liters of marinade:

Salt - 2 tbsp. spoons,
Vinegar - 4 tbsp. spoons,
Sugar - 6 tbsp. spoons.

Assorted tomatoes with grapes

Ingredients:

Tomatoes - 3 kg.,
Onion - 500-600 gr.,
Grapes - 1 kg.,
Black peppercorns.
Salt - 1 tbsp. the spoon,
Vinegar - 1 stack,
Sugar - 2 tbsp. spoons.

Before preparing assorted vegetables for the winter, wash tomatoes and grapes. Separate the grapes from the branches. Peel the onion and cut it into four pieces. Wash and sterilize jars. Layer the onion, grapes and tomatoes on the bottom of the jars. Pour in a few peas of black or allspice.

For extra flavor, cherry leaves, parsley, dill umbels, horseradish leaves, and other spices and herbs that you love can be added to this preparation for the winter. Fill jars with boiling water and cover with lids. After 15 minutes, drain the water into a saucepan and prepare the marinade filling by adding salt, sugar and vinegar to it.

Next, pour the marinade into jars, roll up the jars themselves and turn them over. To prepare such an assortment, it is best to use green unripe grapes. If you want the marinade to be cherry red, then use blue grapes.

Assorted cauliflower, tomato, pepper and cucumber

Ingredients:

Cauliflower - 1 kg.,
Bulgarian pepper - 1 kg.,
Tomatoes - 1 kg.,
Cucumbers - 1 kg.,
Garlic - 2 heads.

To prepare 3 liters of marinade:

peppercorns,
Dill umbrellas - 2-3 pcs.,
Vinegar - 5-6 tbsp. spoons
Salt - 3 tbsp. heaped spoons,
Sugar - 4 tbsp. spoons

Assorted for the winter, the recipes of which include more than two vegetables are called "Kaleidoscope" or "Garden in a jar." Indeed, these names fully correspond to such blanks. Put the water to boil to prepare the marinade. In the meantime, wash the vegetables. Divide the cauliflower into small florets.

Bulgarian pepper, from which the seeds are pre-selected, cut lengthwise into 3-4 parts. Peel the garlic. Put the vegetables in clean jars in the order you want. Put salt, sugar, black peppercorns, vinegar and a few dill umbrellas into boiling water. Boil the marinade until sugar and salt are completely dissolved.

Place jars of vegetables in a large saucepan. Pour marinade jars with vegetables on the coat hanger. Cover jars with lids. Pour water into a saucepan and put it on a small fire. Jars with assorted vegetables should be sterilized for at least 15 minutes. After that, they should be removed with special tongs and rolled up. Assorted for the winter is ready. It is not necessary to turn over cans with conservation.

Assortments for the winter can be closed not only from whole vegetables, but also from chopped ones. Here is an example of one such recipe that uses zucchini, onions and bell peppers.

Assorted zucchini, onion and pepper

Ingredients:
Zucchini - 3 kg.,
Bulgarian pepper - 2 kg.,
Onion - 1 kg.,
Mustard seeds - 40 gr.,
Black peppercorns

For 3 liters of marinade:

Salt - 3 tbsp. spoons,
Sunflower oil - 100 ml.,
Vinegar - 1 stack,
Sugar - 4 tbsp. spoons.

Before preparing the vegetable platter, you need to wash the bell pepper and zucchini. Remove the skin from the onion and cut into half rings. Cut the zucchini into thin slices. Cut the bell pepper in half lengthwise. Remove the stalk and seeds, then slice each halves crosswise.

As a result, small semicircles will be obtained. Place onion, pepper and zucchini in a bowl and mix them. Jars and lids must be sterilized. Put vegetables in them. Prepare the marinade. Pour salt and sugar, black peppercorns and mustard seeds into boiling water, add vinegar and sunflower oil. Stir and cook until boiling.

Pour the mixed vegetables in the jars with the marinade. Cover the jars with lids and sterilize for 15-20 minutes. After that, seal the jars with a seaming key, turn over and cover with something warm for a day.

Assorted zucchini, peppers and carrots

Ingredients:

Zucchini - 2 kg.,
Carrots - 0.5 kg.,
Bulgarian pepper - 1 kg.,
Garlic - 2 heads,
Bay leaf,
Black peppercorns,
dill umbrellas

For 2 liters of marinade:

Vinegar - 3 tbsp. spoons.
Sugar sand - 3 tbsp. spoons,
Salt kitchen - 1 tbsp. spoon with slide

Zucchini, without removing the skin from them, cut into circles 0.5 cm thick. Peel the carrots, and also cut into circles. Bulgarian pepper is cut lengthwise into long strips. Remove the skins from the garlic. At the bottom of clean jars, put an umbrella of dill, garlic. Then put a few rings of carrots, black peppercorns.

Place strips of bell pepper along the sides of the jar. Fold the zucchini rings tightly in the center. Put a bay leaf on the very top of the vegetable platter. Fill jars with vegetables with hot water. After that, cover them with lids and leave for 10 minutes. Pour out the water and refill with another hot water.

Leave again for 10 minutes. Based on this water, the marinade will be prepared. Pour it into a saucepan, add salt, sugar and vinegar. Pour hot marinade into jars, after which they will need to be rolled up and wrapped.

Salad - assorted for the winter of green beans, tomatoes, carrots, zucchini and peppers.

Now there is a spinning season, and I want to cook something new and tasty, so that later, in winter, open a jar and serve it as a snack or side dish on the table.

If you have a summer cottage, or you often buy various vegetables on the market, then there are probably a lot of vegetables at home, that is, as I call it, material for your fantasies to fly. One of the favorite types of twists in our family is canned platter - this makes it possible to prepare delicious salads and marinades. You can choose the ingredients at your discretion, cut them with an ordinary knife or curly. Changing the composition of vegetables each time, the assortment will always turn out differently.

I will show you how you can cook a delicious savory vegetable platter in a tomato sauce. It is not difficult to prepare, in time it will take you about an hour, most of the time will be spent on preparing vegetables. From the proposed number of products, you will get 4 cans of 0.5 liters.

Ingredients:

Tomatoes - 700 grams,
carrots - 100 grams,
green beans - 100 grams,
bell pepper - 100 grams,
zucchini - 1-2 pcs.
small onion - 100 grams,
celery stalks - 100 grams,
hot pepper to taste
apple cider vinegar - 300 ml,
vegetable oil - 75 ml,
nutmeg - 0.5 tsp
provencal herbs - 1 tsp
green or red basil - 0.5 bunch,
sea ​​salt - 1 tbsp. l. sugar - 2 tbsp. l.

Assorted vegetables in tomato sauce - recipe

On the tomatoes, make notches on top with a cross, put them in a deep bowl. Boil a kettle of water, pour over the tomatoes, let stand for 5-10 minutes.

Meanwhile, prepare all vegetables. Peel and wash the vegetables, then cut into medium pieces.

The form of cutting vegetables can be any, but not small, so vegetables can turn into porridge during cooking.

Remove the skin from the tomatoes, cut into large pieces.

Put the tomatoes in a saucepan, add half a glass of water, boil for 5 minutes. If the tomatoes are not too red, you can add some tomato paste. Beat the tomato mass with a blender, if desired, wipe through a sieve.

Pour part of the vinegar (half), put salt, sugar and butter, boil.

Put all the vegetables in a saucepan, boil for 10 minutes over medium heat.

Add spices and basil, boil for another 10 minutes. Pour in the rest of the vinegar, bring to a boil.

Arrange the savory assortment in jars, always sterilized, roll up the lids well.

The jars are upside down, wrap well, let them stand like this for a couple of days. Spicy vegetable platter in tomato sauce is ready, store it in a cool place.

Until winter, this preparation will be well infused, saturated with all the flavors that will be due to nutmeg and herbs, and this platter can be called spicy at its true worth.