Recipe for assorted cabbage, peppers, tomatoes, cucumbers. Recipe: Assorted vegetables for the winter - assorted tomatoes and cucumbers with cabbage, carrots and bell peppers, for the winter

28.12.2023 Snacks

Assorted vegetables for the winter - step-by-step recipe with photos

When the family is small, assorted food goes with a bang, because all the colors of summer are collected in one jar. Another advantage of the assortment is the significant savings in cans, which a real housewife always lacks. This article contains only the best and most proven recipes for assorted vegetables for the winter.

Assorted winter platter recipe “Like Grandma’s”

We offer you the following original recipe.

Ingredients

Components based on a 3-liter jar:

1 piece of onion;
1 piece of bell pepper;
1 head of cabbage;
1/2 kg of tomatoes;
1/2 kg cucumbers;
1 piece of carrot;

for the marinade:

2 tbsp. with a pile of sugar;
1 tbsp. with a heap of salt;
1 tsp citric acid;
2 teeth garlic;
7 black peppercorns;
parsley;
1 bay leaf;
basil.

Recipe for assorted tomatoes and cucumbers for the winter

Cooking instructions

Sterilize jars and lids.
Wash the cucumbers, cut off the tails. Place them in boiling water for 10 minutes. Take it out and put it in a jar.
Immerse the tomatoes in the same water for 6-7 minutes. Also add to cucumbers.
Wash, peel and cut the carrots into 4 pieces into strips.
Wash the cabbage and cut off part of it. Peel the garlic and onions. Wash the bell peppers, remove the seeds and pulp, and divide into pieces.
Place tomatoes, peppers, garlic, onions, carrots and cabbage in the water where you have blanched them.
Prepare the marinade.
Boil 1.5 liters of water, add sugar, salt, citric acid and an apple, cut into 2 parts. After boiling, pour the marinade into the vegetables placed in the jar. Roll up, turn over, wrap and wait until it cools completely. Take it to the cellar.

Assorted food for the winter without sterilization

Assorted food for the winter can be prepared without sterilization.

Ingredients

Components:

tomatoes cucumbers; for the marinade:

1 liter of water; 2 tablespoons of sugar; 2 tablespoons of salt; 1 teaspoon of vinegar 9%; 1 teaspoon of mustard grains; horseradish leaves, currants, cherries; dill inflorescences; chopped garlic; bay leaf; allspice.

Instructions for preparing assorted vegetables for the winter

Wash the tomatoes and cucumbers thoroughly.
Sterilize the jars.
Place vegetables in jars in layers (1 layer - cucumbers).
Boil water with salt and sugar. Pour the marinade into the vegetables. Leave for 3 minutes, then carefully pour the liquid back into the pan.
Add all the leaves to the marinade, bring to a boil again, then strain.
Add a couple of allspice peas, garlic, mustard to each jar and pour boiling marinade over it. Add vinegar. Close the lids, after which the jars need to be wrapped and wait until they have cooled completely. Take it to the cellar.

Delicious assortment of tomatoes and cucumbers for the winter in jars

Consider another recipe for assorted tomatoes, cucumbers and cauliflower.

Ingredients

Ingredients for a 1 liter jar:

5 pieces of small tomatoes; 3 pieces of small cucumbers; 180 grams of cauliflower; 3 pieces of carrots; 1 piece of bell pepper; 3 small onions; 3 teeth. garlic; 1 clove; 3 bay leaves; for the marinade:

1 liter of water; 1 tsp. sugar; 3 tbsp. table vinegar; 2 tsp. salt.

Cooking instructions

Wash, peel and prepare all vegetables. Cut the pepper into 8 pieces. Peel and cut the carrots into slices.
Place onion, cloves, bay leaves and garlic in jars.
Mix the marinade ingredients and bring everything to a boil. Add all the vegetables to the marinade and cook after boiling for 3 minutes. Remove, add vinegar, mix everything.
Place all vegetables in jars and pour hot marinade over them. Cover with lids, after which they need to be sterilized in boiling water for 10 minutes. Roll up, turn over, leave until completely cool. Take it to the cellar.

Preparation "Assorted cucumbers and squash" for the winter

Check out another original recipe for assorted cucumbers and squash!

Ingredients

1200 grams of squash; 2.5 kg of small cucumbers; 2.5 kg of small tomatoes; for filling (per 10 liters of water):

60 g salt; 60 g sugar; 250-300 ml vinegar 9%; 6 cloves; 8 allspice peas; bay leaf.

Instructions for preparing assorted cucumbers and squash

Wash all vegetables. Trim the tails of cucumbers and remove the stems of tomatoes. Use small squash whole, and cut those with a diameter larger than 6 cm into slices.
Sterilize 1-liter jars and lids.
Arrange vegetables beautifully in jars in any order in layers. Pour boiling water over for 3 minutes.
Prepare the marinade separately.
Then you need to drain the water from the vegetables and pour boiling marinade over them, cover the jars with lids and sterilize them for 15 minutes in boiling water. Roll up, turn over, wrap and wait until they cool completely. Take it to the cellar.

Tomatoes, cabbage, cucumbers - “Assorted” for the winter

A simple recipe for preparing assorted dishes for the winter

Ingredients for a 3-liter jar

6 pcs cucumbers; 5 pcs tomatoes; 3 pieces of cabbage; 3 medium-sized onions; 3 cloves. garlic; 4 pieces of pepper; 5 circles of zucchini; parsley, dill; black currant leaves; bay leaf; black peppercorns; for the marinade:

1500 ml water; 2 tbsp. sugar; 2 tbsp. salt; 1 dessert spoon of vinegar essence.

Cooking instructions

Wash and peel all vegetables.
Sterilize the jars.
Place a bay leaf and pepper on the bottom of each jar. Place parsley, dill and currant leaves there.
Bring the marinade to a boil and pour it over the vegetables placed in the jars. The jars need to be sterilized for 15 minutes in boiling water.
Roll up the lids. Turn over, wrap, wait until it cools completely. Take it to the cellar.
Bon appetit!

How to prepare assorted dishes for the winter: video

In this video we will tell you in detail how to make assorted vegetables for the winter, and we will clearly explain how easy it is to make such original rolls at home.

A simple recipe for preparing assorted dishes for the winter at home

All housewives love to prepare vegetables for the winter season. They preserve them in jars, salt them in tubs and barrels. Tomatoes, cucumbers and other vegetables will perfectly complement your table. So that the housewife does not waste time choosing what exactly to prepare in order to please the whole family, we recommend using some recipes for preparing assorted vegetables. There are many known ways. Some of them came from the time of grandmothers, and many were invented in our time. All recipes differ in the preparation of brines and marinades, additional components, methods of preparation and storage. Externally, such blanks look great - the brightness of the colors always reminds of the warm season. Pickling assorted vegetables for the winter - recipes that will help you prepare.

Many people don’t even know what tasty and healthy preparations for the winter can be made at home, for example, and.

The recipe for Ukrainian cuisine is quite old. The roll turns out bright, tasty and quite healthy. Perfect as an appetizer for homemade sausage and fried meat. Prepares within two hours.

Ingredients:

white cabbage - 2 medium-sized tight heads of cabbage;
carrots – 1 kg;
beans in pods – 1 kg;
medium-sized cucumbers and tomatoes, bell peppers – 1 kg each;
onion – 0.5 kg;
garlic – 100 gr;
parsley, dill - one bunch each;
salt – 150 g;
water – 5 liters;
black pepper – 20 – 30 peas;
bay leaf – 6 leaves.

Pickling assorted vegetables:

The marinade is being cooked. Pour water into the pan, let it boil until it boils, add spices and herbs. Cook everything for about five minutes, add salt, remove from heat so that the marinade composition cools.
At the same time, you can start cooking vegetables. Water is poured into a small container, in which all the vegetable components will be steamed one by one. We clean the beans from the pods, wash them, and cook until almost done.
The onion is cut into slices and immersed in boiling water for a minute or a minute and a half.
Wash the cucumbers. If they are too large, you can cut them into two parts. Leave the tomatoes whole.
Cut the pepper into four parts, remove the seeds, and steam for no more than three minutes.
Peel the carrots, cut into pieces if necessary, and cook until almost done.
We cut the cabbage into large pieces so that the leaves do not separate from the stump. Immerse in boiling water for a couple of minutes. By the way, you can use cauliflower for this recipe.
The garlic is peeled and cut into slices.
The cooled vegetables are mixed in a large bowl. You can put the beans and cabbage aside - we will use them to arrange the layers.
All vegetables are poured with marinade at room temperature and left for several days in a warm place to ferment.
When the vegetable mass acquires the required taste, it can be put into jars and filled with brine.
We sterilize the filled jars for up to five minutes, then close them with plastic lids. Can be stored all year.

If you prepare such an assortment in hot weather, the fermentation process goes faster. By the way, vegetables can be added not according to the recipe, but according to everyone’s preference.

Recipe for pickling assorted cucumbers and tomatoes

The peculiarity is that grapes and plums are added to the vegetables. It turns out delicious!

Ingredients:

tomatoes – 1 kg;
cucumbers – 1 kg;
water – 1.3 liters;
granulated sugar – 3 tablespoons;
salt – 2 tablespoons;
grapes, sweet peppers, onions, peppercorns.

How to pickle tomatoes and cucumbers:

Wash tomatoes, grapes, cucumbers, peppers (remove seeds first) in cold water and allow to dry.
We cut the peppers into pieces, the onions into rings.
Cook the marinade. Add salt and sugar to the water and boil.
Place vegetables and fruits in sterilized jars, add peppercorns.
Fill the jars with the boiled marinade and let sit for about fifteen minutes.
After this, drain the brine, boil it and add it again for the same time. We drain everything again, bring to a boil and refill the jars, already rolling up their lids.

The jars are turned upside down and stored in this position until they cool completely, wrapped in an old blanket.

Assorted tomatoes with cucumbers

A delicious thing that fits perfectly on any table.

Ingredients:

ripe tomatoes – 3 kg;
cucumbers – 1 kg;
sweet bell pepper – 5 – 7 pieces;
onions – 8 – 10 heads;
garlic – 1 head;
carrots – 7 – 8 pieces;
granulated sugar – 0.5 cups;
salt – 1.5 tablespoons;
black pepper – 5 – 7 peas.

How to pickle assorted tomatoes and cucumbers:

All vegetables are cut into large pieces.
Place the tomatoes in a saucepan, bring to a boil, add the remaining vegetables, boil for about ten minutes, covering with a lid.
Place the salad in a pre-sterilized glass container and roll it up.

Store in a warm place with the lids down. As soon as the jars have cooled, move them to a cool place.

Recipe for pickling assorted vegetables

The set of vegetables offered for preparation is perfect as a soup dressing.

Ingredients:

carrots – 1 kg;
tomatoes – 1 kg;
onion – 1 kg;
pepper – 600 gr;
dill, parsley – 300 g each;
salt – 800 gr.

How to pickle assorted food in jars for the winter:

The carrots are grated on a coarse grater, the tomatoes are cut finely.
Onions, peppers, greens are also cut into small pieces.
Add salt to the mixture and mix thoroughly.
Place in jars, covering with polyethylene lids.

It is recommended to store in a cool, dark place. Note that this assortment is used not only as a dressing for the first course, but also added to the sauce. Some people prefer to eat it as a side dish. You can sterilize jars of salad and roll them with tin lids.

Recipe for assorted pickling for the winter

According to this recipe, vegetable mass is prepared with the addition of mushrooms. During the winter season, the dish is perfect as a side dish or snack. From the given recipe you can prepare six half-liter jars of this miracle.

Ingredients:

zucchini – 3 kg;
fresh mushrooms – 1 kg;
tomatoes – 1 kg;
dill and parsley - one bunch each;
vegetable oil – up to 200 g;
butter – up to 50 g;
flour – up to 100 g;
pepper – 0.5 teaspoon;
salt – 2 tablespoons.

Preparation procedure:

We thoroughly wash the zucchini, peel and cut into pieces.
Place the slices in a bowl, add a spoonful of salt, and mix.
Heat a frying pan, pour in a few tablespoons of oil, and fry the zucchini.
We wash the mushrooms and cut off the caps from the stems. Place everything in a saucepan, add water, adding a large spoonful of salt for each liter, and boil for several minutes over moderate heat. After draining the water, let the mushrooms cool and cut into thin slices.
Place the mushrooms in a frying pan and simmer until all the liquid is released. After adding butter, simmer for a few more minutes, pepper, and stir.
Mix the mushrooms with the zucchini and simmer for about eight minutes.
Wash the tomatoes, cut into pieces, add salt and pepper, lightly fry on both sides. Add to the rest of the mixture.
Wash and chop the greens finely, simmer over low heat for no more than five minutes.
The vegetable mass is placed hot into pre-washed jars and rolled up. The jars are sterilized for about forty minutes.

Salad ready. It will keep well all year.

Assorted vegetables for the winter with cabbage

A recipe for Russian cuisine, prepared in twenty minutes, yields eight servings. Used assorted as a snack.

Ingredients:

cabbage – 2 kg;
carrots – 2 pcs;
bay leaf – 5 leaves;
salt and sugar - 2 and 1 tablespoons, respectively;
allspice;
garlic – 1 head;
water – 2 liters;
red beets – 2 pcs;
red pepper – 1 pod.

How to salt assorted dishes for the winter:

Remove the top leaf from the cabbage and cut into pieces.
Grate carrots and beets on a grater (Korean) and mix.
We begin to lay out our set in layers in a clean three-liter jar:

crushed garlic;

Cabbage;

Beetroot and carrot mass;

Lavrushka;

Chunks of hot pepper.

In this sequence, the layers are repeated until the entire jar is filled.

Water is boiled with salt and pepper added, then cooled a little and poured into a jar.
The jar is closed with a plastic lid and sent to a cold place.

After a day, you need to open the jar and use a spoon to release the accumulated air from the bottom, pressing down the vegetables. The vegetable mass is ready in a few days. Store in a cool place.

Assorted vegetables for the winter without sterilization

It cooks quickly, try it. The taste is extraordinary.

Ingredients:

cabbage – 5 kg;
sweet pepper – 1 kg;
tomatoes – 1 kg;
zucchini – 1 kg;
carrots – 0.5 kg;
garlic – 2 heads;
parsley – 400 gr;
dill – 150 gr;
hot pepper – 1 pod;
water – 1 liter;
salt – 2 tablespoons.

How to salt assorted vegetables:

Shred the cabbage and blanch for about five minutes. The water should be allowed to drain.
Remove the seeds from the peppers and soak in boiling water for no more than three minutes.
Cut tomatoes, zucchini, carrots into circles.
We do not cut the greens too finely.
Mix all the vegetables and put them in a container (tightly), sprinkling the layers with garlic cloves, herbs and carrot circles.
Prepare the brine, cool, strain, and add to the assortment.

The container must be covered with clean gauze, the load must be placed for three days, and kept at room temperature. After this, the assortment is moved to a cold place for long-term storage.

It's no secret that assorted vegetables prepared at home are tastier than store-bought ones. Many people already preserve, as if this work is considered an exciting hobby for them. Assorted food is also convenient because you are always confident in the quality of the components used, and, consequently, in the final result and taste. Proper preparation of assorted vegetables allows you to preserve all the substances beneficial to the body contained in the original products. Winter is a time when vitamins will come in handy. Any canned food will be a wonderful addition to your table, adding unique taste, sharpness, piquancy and a reminder of summer days.

Every housewife has her own favorite winter canning recipes. They can be shared at work with colleagues or obtained from the Internet. The article presents several recipes for canning assorted cucumbers and tomatoes, which can be added to the general collection of the best preparations for the winter.

Tomatoes, cucumbers, peppers, cabbage are vegetables that go well when preserved for the winter.
For this preparation of cucumbers and tomatoes, you need to choose small, fleshy tomatoes that have a dense peel. This will prevent them from bursting when processed with boiling water.
All vegetables that are placed in the jar should be approximately the same size. This will allow the marinade to penetrate them evenly and equally. Therefore, if the cucumbers are large, then they can be cut to the size of the tomatoes.
Vegetables are placed in jars tightly enough, but carefully, so that they are not damaged and remain intact after canning.
Any additional spices, for example, clove inflorescences or leaves of cherry trees, black currant bushes, will add piquancy and taste to the finished dish. The combination of spices may change based on family preferences.

Pickled assorted cucumbers and tomatoes

The quantity of products is calculated for a 1 liter jar.

Required Products:

cucumbers - 300 gr.;
tomatoes - 400 gr.;
fresh or dried hot pepper - according to preference and taste;
bell pepper optional;
spices and herbs: dill umbrellas, horseradish root, bay leaf;
black pepper – 4-5 peas;
table salt – 1 tbsp. l. with a slide;
sugar – 0.5 tbsp. l.;
table vinegar 9% – 1 tbsp. l.

Work order:

All vegetables for harvesting must be of good quality. This will allow the assortment to stand until winter and not spoil.
Cucumber fruits must be pre-soaked in cold water.
Wash the container for seaming thoroughly using baking soda and then sterilize it in a steam bath. To close the lids, you can pour boiling water over them for a while or boil them.
Wash all vegetables selected for preservation.
Pierce the tomato stem with a toothpick or skewer. This will allow them to marinate better.
Pour spices into the jar. Cut the hot pepper into pieces if it is fresh or add a pinch of dry pepper.
Remove the cucumbers from the container in which they were soaked. Trim the tails and, if necessary, cut into portions, filling about half the jar.
Place a few rings of sweet pepper.
Place the tomatoes to the end of the jar, filling the gaps between them with pepper rings and cucumber slices.
Measure salt and sugar, pour table vinegar directly into the jar.
Pour boiling water over jars ready for preservation.
Next, all jars are sterilized for 10 minutes.
After the time has passed, you need to carefully remove them from the jar and roll up the lid with a key. Turn over and place the jars on the bottom, wrapping them in a blanket until they cool completely.

You can store assorted vegetables in the basement or cool place.

Simple assorted

You will need:

vegetables – 700 gr.;
spices: salt, sugar, cloves, black pepper and allspice, dill;
vinegar essence - 1 tbsp. spoon.

From this amount of components you can prepare 3 liters of preserves. Therefore, it is possible to use a jar of a convenient size for preservation (3 or 1 liter).

Work order:

Place cucumbers in a container or basin, pour cold water and leave for a while. Wash the remaining vegetables with water and pat dry with a paper towel.
Wash jars using soda. They must be sterilized in a steam bath or placed in the oven.
Boil water.
Place spices and clean vegetables in jars in any order, but in approximately the same quantities.
After pouring boiling water, let the jars cool.
Pour the water into a boiling container, add salt and sugar.
Acetic acid is poured into the jars freed from marinade.
The brine should boil and pour it into the jars again, after adding the inflorescence of cloves and peppercorns.
Close with a sterilized lid and roll up using a key. Turn the jars upside down, set them down and wrap them in a blanket until they cool completely.

"Cucumber with Friends"

You should prepare:

tomatoes and cucumbers – 1.5 kg each;
sweet pepper – 8-10 pcs.;
salt – 2 tbsp. l.;
white sugar – 4 tbsp. l.;
apple cider vinegar – 20 ml;
sprigs of fresh or dry dill - 2-3 pcs. into each jar;
allspice peas - several pieces.

Work order:

Clean jars must be heated by steam or in the oven. Boil the lids or pour boiling water over them.
Wash the vegetables under water and let the main water drain.
Cut off the tails of selected cucumbers and pierce the tomatoes with a skewer.
Add spices to jars that have cooled after initial processing: dill, garlic, peppercorns, bay leaves.
The tomatoes are compacted tightly, and the resulting voids are filled with pieces of sweet pepper.
Next, add the cucumbers, trying to leave as little free space as possible. In order to place them more densely, the fruits can be cut into portions.
The prepared amount of water is poured into the pan, boiled and then poured into jars. Allow to cool for 10-15 minutes.
The resulting brine is poured into a saucepan, salt and sugar are added.
After the water boils again, add vinegar.
The resulting marinade is filled with jars of vegetables. Then they roll it up. Instead of metal preservation lids, you can use plastic thermal lids. The assorted jars are placed upside down and covered with a blanket until cooled.

Preservation is stored in the basement or pantry.

Recipe for a very tasty assorted vegetable mixture in a liter jar

Three-liter jars of preserved food are good. But good, but not for everyone. If you don’t have time to eat it right away, it will quickly spoil. So, we will preserve in liter jars!

What you will need:

tomatoes and cucumbers - 0.8 kg each;
onion - 0.05 kg;
garlic - 0.005 kg;
dill - umbrella;
parsley - several sprigs;
rock salt (not iodized) - 0.008 kg;
vinegar - 0.01 l;
sugar - 0.04 kg;
black pepper - 0.001 kg;
horseradish.

What to do:

Wash the jars well with soap. Sterilize for a quarter of an hour from the moment of boiling.
Wash the cucumbers thoroughly. And soak for several hours. Then process it - trim the ends.
Wash the tomatoes thoroughly.
Process the onion. Rinse under running water. Cut into large rings.
Process the garlic. Wash. Process and coarsely chop the greens.
Place onion, pepper, horseradish leaf, bay leaf, herbs, and garlic into a prepared liter container.
Then place the soaked, processed cucumbers. Lay horizontally.
After the cucumbers are placed, fill the jar to the top with tomatoes.
Next - salt, sugar. Pour boiling water over it all. Cover with a sterilized metal lid.
After 15 minutes, pour the water into the saucepan. Place it on the stove at maximum heat.
After the water boils, pour it into a jar and leave for 15 minutes. Then drain the water again, boil, add a little water. Pour it back into the jar. Add vinegar, add water “under the neck”. Roll it up right away, roll it away for three days.

"Funny company"

You need to prepare:

assorted vegetables (cauliflower, tomatoes and cucumbers, carrots) – 1.5 kg each;
spices: dill umbrellas, bay leaves, garlic, cherry and currant leaves;
sugar and non-iotized salt - 2 tbsp. spoons;
table vinegar 9% – 40 ml.

Preparation is made for a container with a volume of 3 liters.

Work order:

The jars are steamed in a steam bath or heated in the oven.
Leave the cucumber fruits in cold water.
Rinse the tomatoes under running water.
Divide the cauliflower into small florets.
Grate the carrots.
Place dill, horseradish leaves, bay leaves, cherries, and peeled garlic into jars that have cooled after processing.
Next add tomatoes, cucumbers, cabbage, carrots.
If the cucumbers are large, then they are first cut into several slices.
If the cabbage is hard, you can pre-cook it a little.
Pour boiling water into the jars of vegetables and cover with a sterilized lid.
After 10 minutes, pour the brine into the pan.
Add spices to the drained water and boil. 9% vinegar is poured directly into jars of vegetables.
The boiled marinade is filled with jars of tomatoes and cucumbers. Covered jars are rolled up using a special key. Store the blanks in the basement or other cool place.

Assorted vegetables with onions, tomatoes and cucumbers for a 3-liter jar

Required components:

tomatoes and cucumbers 6-7 pcs.;
bay leaf – 2-3 pcs.;
small white onion – 2-3 pcs.;
rock salt and white sugar – 60 g each;
peppercorns (black and allspice) – 5-7 pcs.;
citric acid – 0.5 teaspoon;
dill - several umbrellas.

Work order:

Heat the jars over steam, pour boiling water over the lids or boil.
Spices are placed in slightly cooled jars to avoid getting burned.
The onions are peeled and placed whole, if the heads are small or cut into several parts before laying.
Vegetables are washed and dried with a paper towel.
First, cucumbers are laid, the edges of which are previously cut off. Then the tomato fruits are added.
Dilute citric acid in a saucepan with water, then add salt and sugar. This marinade is poured into jars with assorted vegetables.
Cover with lids. Next, they are placed for sterilization, which for this size of jars lasts 15-25 minutes, depending on how high the sides of the container for sterilization are.
After the allotted time has passed, the cans are taken out and rolled up using a key. The jars are turned over and covered with a blanket or rug until they cool completely.

Assorted vegetables are stored in a cool place.

Pickled cucumbers and tomatoes for the winter (video)

The proposed recipes can undergo changes that the housewife will make during the conservation process, based on her experience and taste. The resulting pickled vegetables can serve as a separate appetizer or combined with a side dish.

Assorted vegetables take first place among the recipes. Housewives look at them with pleasure and combine different combinations of vegetables. They are in demand because of their versatility and speed of preparation. Such twists stand well and do not require special storage conditions.

Assorted for the winter simple recipe

The marinated platter looks beautiful. You can put different vegetables in a jar, which will complement each other perfectly. Such twists allow you to quickly replenish supplies for the winter, saving time and dishes.

Before you start canning, you need to prepare the vegetables. We choose hard tomatoes, you can take ones that are not quite ripe, they will behave better in boiling syrup and will not spread.

We prepare the vegetables, wash them, remove their stems and roots. You can make a curly cut using a special knife. If you have small children, they will be delighted with the different pickled figurines.

We carry out cutting at our discretion. Standard: zucchini, carrots in slices along the width, tomatoes, cucumbers, garlic whole, the onion can be whole or divided, cauliflower can also be divided.

Place the prepared vegetables in layers.

In a container, combine water and all the ingredients for the marinade. It needs to be boiled. Carefully fill the dishes. If you pour in all the liquid at once, the container may burst.

In a large bucket, bring water to a boil. We carefully place our dishes for sterilization. You need to place the treated lid on the neck of the jar. Vegetables are sterilized in boiling water for about 15 minutes. If the dishes have a volume of 2 liters, it takes 10 minutes, 1 liter - 5-7 minutes.

Tighten immediately. Cools upside down, be sure to cover it. This will steam the vegetables better.

Assorted cucumbers - the most delicious recipe for the winter

For this recipe it is necessary to select small, dense fruits. Place them in water for 1.2-2 hours. During this time, bitterness will come out, if there was any in the cucumbers. After heat treatment, the fruits will be hard and crispy. Recipe without sterilization, preparation is designed for one 3-liter vessel.

We start cooking by processing the dishes and lids. By the time you add the vegetables, it should have cooled down.

Rinse greens and vegetables thoroughly. Peel the garlic and wash it. Cut off the tails of the cucumbers. To prevent the tomatoes from bursting during scalding, you need to pierce the skin with a toothpick.First fill the dishes with greens, then layers of cucumbers and tomatoes. Scald the fruits in a bowl using regular boiling water. We carry out this procedure twice.

We fill the dishes to the very top. Quickly twist it. We remember that the lid must be processed.

Be sure to wrap it up, it cools upside down.

Assorted tomatoes and cabbage for the winter

First you need to put the cabbage in warm salted water for three hours. During this time, the bitterness and sand will come out and it will become softer.If there are small pests, under the influence of salt they will come to the surface.

After three hours of marinating, remove the cabbage and disassemble the head into small portions. They will go better with boiling water, the jars will not become cloudy during storage.

Chop the washed carrots into cubes and dissolve the pepper into strips. Peel the tomatoes from the stems. Place the prepared vegetables in pre-treated dishes. Dilute all the ingredients for the marinade in a container and boil. Pour boiling marinade over it and quickly twist. At the exit we get 8 liters of assorted food.

Pickled assorted vegetables for the winter

To prepare this recipe, select vegetables at your discretion. There is no categorical choice. The recipe is equally suitable for some items individually. You can add what your family likes more.

Before you start with the vegetables. The dishes should be prepared and processed. Place vegetables only in chilled containers.

Preparing the vegetables. Peel the tomatoes from the stems and rinse. Pre-soak the cabbage in warm salted water, the recommended time is from 1 to 3 hours. Next, it will need to be divided into parts; they should fit easily and pass through the neck of the jar. Peel onions, carrots, beans, wash thoroughly. At the time of laying, there should be no water on them.

The tomatoes must be pierced with a toothpick; they will not burst when exposed to boiling water. We add small cucumbers whole, large ones can be divided into several parts, this way they will marinate better. Dissolve the pepper into strips. If you add zucchini, choose young ones; they contain much fewer seeds. Cut small, young ones in width. If the fruit has a lot of seeds or thick skin, peel it.

Fill the bottom of the dish with washed herbs. We stack all the vegetables in layers.

Fill the bowl with boiling water to the very bottom. Cover with the treated lid and leave for 10 minutes.
After the allotted time for steaming, drain the liquid. It may decrease when drained, due to the fact that the vegetables are a little saturated with water. Add, bring it to a boil again, fill the bowl again, and steam for another 10 minutes.
We drain, combine all the ingredients for marinating in a container, and boil for about 5 minutes. Fill the dish a third time and quickly tighten it.

Cool wrapped up, upside down.

Pickled cucumbers and tomatoes for the winter

In preparing for assorted canning, the choice of fruits is important. Cucumbers should be small and dense. Before putting them into jars, they must be kept in cold water for several hours until they are saturated with liquid and become tender and crispy. The tomatoes chosen are small, slightly unripe, so that when exposed to boiling water, the skin will not burst.

If you come across overripe tomatoes, their skin will burst, the marinade will become cloudy, and the tomato itself will spread.

There may be more cucumbers or tomatoes in the jar, it depends solely on the taste preferences of your family.

Preparing the vegetables. Rinse the pre-soaked cucumbers, remove the stems, remove the stems from the tomatoes, rinse, and pierce with a toothpick. We fill the bottom of the bowl with herbs and prepared leaves. Be sure to add garlic. Next we add the vegetables.

Fill the bowl with boiling water to the very top, steam the fruits for at least 10 minutes. We drain the liquid.
Fill with boiling water a second time and steam for at least 10 minutes. We drain the liquid.

In a container we combine all the ingredients for marinating. Boil for 5 minutes. Fill the dish to the very top, screw on the treated lid.

You need to cool it upside down and be sure to cover it.

Assorted cucumbers, tomatoes, cabbage for the winter

Assorted tomatoes, cabbage, and cucumbers have an interesting and piquant taste. Every housewife can do this preparation.

Wash the vegetables, remove the stems from cucumbers and tomatoes, peel the garlic.

Cut the cabbage into small pieces.

Let's start adding vegetables. Line the bottom with greens. Next we put the cabbage, it is the densest, next we put the cucumbers, and the tomatoes on the very top. Don't forget, they must be pierced with a toothpick.

Add all the ingredients for the marinade. You need to boil 1.5-2 liters of water. At the same time, place a container with water for sterilization. The water should get very hot. Pour boiling water into the bowl with vegetables. Then sterilize for at least 20 minutes.

We twist it, the wrapped twist is cooled, there is no need to turn it over.

Assorted zucchini and cucumbers for the winter

For cooking, you need a larger amount of cucumber in relation to zucchini. The cucumber should be placed from the bottom, it is denser, first soak it in water for two hours. The zucchini is more tender, put it on top.

Choose young zucchini, it contains fewer seeds.

Rinse, cut into width, into a thick slice. Wash the cucumbers, remove the stems. Place greens, garlic, and peppercorns on the bottom of the bowl. Next we put a cucumber and chopped zucchini on top. We try to place the vegetables close to each other. Add all the ingredients for marinating to them. Fill with boiling water to the very top.

Zucchini can be planted in different ways, whole or cut.

Sterilize a large jar for at least 15-20 minutes. Screw on the steamed lid. Be sure to cover until completely cooled.

Assorted sweets for the winter

Such preservation can be closed strictly adhering to the weight given in this recipe. You can add vegetables at your discretion, adhering only to the marinade recipe.

We start cooking by preparing the dishes. It must be steamed or fried in an oven, microwave - oven, at your discretion. Also don't forget about the lids. Place washed greens, peppercorns, and garlic into a cooled bowl.

Preparing the vegetables. We wash, remove the stems from the tomatoes, remove the cucumbers from the roots, and divide the cabbage into small pieces. Place the prepared vegetables tightly in a bowl. The denser the better; under the influence of water they will shrink. There will be a lot of free space left.

In a container we combine all the ingredients for marinating. Bring to a boil, the marinade should boil for at least 5 minutes. Pour boiling liquid over the twist. We put it on sterilization. For a large jar it takes 15 minutes. Process 0.5-1 liter for 5-7 minutes. 2 liters 7-10 minutes.

After the allotted time, screw on the treated lid. It is not necessary to cover small containers. But you need a big one.

Assorted vegetables for the winter in a jar - cucumbers, tomatoes, peppers, carrots, onions

Very original recipe. The twist works well, the brine does not become cloudy over time. The combination of vegetables gives the preservation a piquant, unique taste. There is an entire garden in one jar. Using this recipe, you save time and money on the purchase of expensive cookware. Each family member has the opportunity to choose exactly what they like best.

We start cooking by preparing the dishes. Wash thoroughly and steam together with the lid. Wash the vegetables and clean them well. Carefully clean the carrots. Remove the tails from tomatoes and cucumbers. Remove the skins from the onion and garlic.

Cut the carrots and peppers into thin slices widthwise. Place greens and uncut garlic on the bottom of the dish. Cucumbers, then tomatoes, cut the peppers into strips, place along the walls.

In a container, combine all the ingredients for the marinade. Bring to a boil. We fill it very hot to the very base. Let's move on to sterilization. In a large container, pour water almost to the very neck of the jars. When the liquid begins to boil, lower the jars with freshly poured boiling water and sterilize for about 15 minutes. After the allotted time, we quickly roll it up. Cool upside down.

If you put large cucumbers, the twist needs to be covered.

Assorted cauliflower for the winter

Cauliflower is a very healthy product, but very expensive in winter. In combination with vegetables, it has a delicate sweetish taste, so it is in great demand among housewives. To use it for preservation, you need to first blanch it, it will become softer, and it will undergo subsequent heat treatment better.

We wash the greens and vegetables. We cut off the tails of the cucumbers, carefully peel the carrots and garlic. The cauliflower must be disassembled into sprigs, the carrots and peppers must be cut into strips across the width. Add a whole clove of garlic. We line the bottom with herbs and spices. Add prepared vegetables.

Divide the amount of spices into three equal parts and put them in each jar. We do the same with vinegar. We boil some water. Fill the prepared jars with vegetables. Sterilize for 10 minutes. We twist it. Cool upside down, covered.

Assorted marinated platters for the winter without sterilization

There are a large number of recipes for marinating assorted dishes. There are two types, sterilization and a simpler, but lengthy method of steaming vegetables with boiling water. Both methods are good. The twist is equally well worth it.

First, let's prepare the vegetables. We will thoroughly clean and rinse. In our case, scrupulousness is the key to success. Utensils for preservation, lids, must be well processed. Don't forget to remove the stems from the cucumbers. Small side cuts will help them soak better.

Scald the contents of the jar with boiling water. Vegetables are steamed for 10 minutes. Don't forget to cover with a lid, steaming will be better.

After the allotted time, we drain the liquid. We repeat the scalding and draining procedure twice.

Quickly twist it. Cool the twist upside down, always covered.

Video assorted food for the winter

Pickling 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, has a rich and varied range. Pickled tomatoes, cucumbers, and assorted vegetables for the winter take pride of place in cellars and pantries. A mixture of salted and pickled vegetables is considered not just a tasty snack, but sometimes one of the main dishes at a holiday feast.

Assorted vegetables for the winter: recipe without sterilization

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

In order to prepare the simplest salty snack from a vegetable mixture, you should stock up on the following ingredients:

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

Step-by-step recipe for preparing a simple assortment:

Prepare 3-liter containers for canning: wash and sterilize.
The cabbage is cut into large cubes, the carrots are cut into 3-4 parts, the onion is cut in half.
Place in the container in layers: cabbage, cucumbers, onions, carrots, peppers, tomatoes.
Pour boiling water over the vegetables, leave for 20 minutes, drain the water, bring to a boil and pour again.
Dissolve sugar and salt in one and a half liters of water, bring to a boil, add vinegar.
Pour boiling marinade over assorted vegetables in jars. Roll up and wrap to cool.

Salted vegetables assorted for the winter

Pickling vegetables is a familiar process; some people prefer salted tomatoes, others like cucumbers. Many craftsmen try to pickle several types of vegetables in one container: in winter, each family member will choose what he likes best.

In order to salt the assortment, prepare a set of ingredients:

cucumbers;
tomatoes;
bell pepper;
cauliflower;
dill, horseradish, garlic.

Pickling vegetables is a familiar process, some prefer salted tomatoes, others like cucumbers

To prepare this preparation, sterile containers and lids are initially prepared.

The vegetables are carefully sorted and washed: the tails of the cucumbers are cut off, the cabbage is disassembled into inflorescences, the peppers are cleared of seeds and cut into slices.
Soak the ingredients overnight in cold water and drain the liquid in the morning.
A horseradish leaf, dill, and garlic are placed in a container. Cucumbers, cabbage, peppers, tomatoes are placed on top, and covered with a horseradish leaf.
Prepare brine at the rate of 60 grams of salt per liter of water, pour it into assorted jars.
Sterilize salted vegetables for a quarter of an hour, after which they are rolled up and wrapped to cool.

You can store this preparation all winter in a dark place.

Spicy snack

An assortment of vegetables prepared with the addition of spices and a selection of herbs is aromatic and especially tasty. This preserve has a spicy aroma, making it an ideal addition to an evening feast.

The main components of assorted spicy pickling are:

carrot;
squash;
small tomatoes;
pumpkin;
cucumbers;
onion garlic;
preferable greens + lemon balm;
bay leaf, cloves, pepper;
sugar, salt, vinegar essence.

An assortment of vegetables prepared with the addition of spices and a selection of herbs is aromatic and especially tasty.

Cooking and salting begin with preparing the jars.

The ingredients are washed and sorted. The cucumbers are cut with a curly knife, the zucchini is cut into slices, the sweet pepper is cut into 4 parts, the onion is cut in half.
Place greens at the bottom of the container, then arrange vegetables in layers, add garlic and spices.
Pour boiling water over the vegetables, let stand for a few minutes, and drain the liquid.
Add 3 tablespoons of sugar, 2 tablespoons of salt and a tablespoon of vinegar essence to each jar.
Fill with boiling water again, roll up, wrap until cool.

After cooling, the snack is stored in a cool place.

Assorted cabbage for the winter in jars

Mixed vegetables have long been a favorite snack. Assorted cabbage is especially revered; it is sealed in jars and stored all winter without any problems.

In order to prepare assorted cabbage, you should stock up on ingredients in equal quantities:

cabbage;
firm tomatoes;
bell pepper;
carrot;
onion;
a tablespoon of vegetable oil;
20 grams of vinegar;
a glass of sugar;
3 tablespoons salt.

Vegetable mixes have long been a favorite snack.

Tomatoes are cut into slices, peppers into strips, onions into half rings.
The cabbage is finely chopped, mixed with vegetables, sugar and salt are added.
Grate the carrots, simmer in vegetable oil until tender, add the rest of the vegetables.
Add a glass of water and vinegar essence to the assorted mixture, bring to a boil, and simmer for 20 minutes.
Transfer to sterile jars, roll up the lids, turn over until cool.

In winter, assorted vegetables will delight you with their summer aroma and unique taste.

Pickled vegetables in a barrel

Vegetables fermented in a barrel are healthy and unique. Since ancient times, this is how they were prepared for the winter, which is why special secrets and recipes have been preserved to this day.

For this preparation option, you can stock up on a set of ingredients:

squash, zucchini;
cucumbers;
Bell pepper;
watermelons;
cauliflower;
hard apples;
plums;
carrot;
celery, dill, parsley, crushed garlic, salt.

Vegetables fermented in a barrel are healthy and unique.

Salting is carried out in barrels, they are first washed and doused with boiling water.

They sort through vegetables and fruits, select poor quality ones, and wash them thoroughly.
The inside of the barrel is rubbed with crushed garlic, and a mixture of vegetables and fruits is placed in it.
Place greens and leaves on top, covering the mixture completely.
Prepare a brine at the rate of 30 grams of salt per liter of water, pour the brine over the vegetables in a barrel. Place a press on the surface.

This mix should be stored in a cool place. For flavor, you can add a couple of quinces to each barrel.

Sweet peppers salted in this way are ideal for a savory snack. Cottage cheese with garlic and herbs is placed inside salted peppercorns, cut into rings and served as such.

Salad “For everyone”

In order to satisfy the needs and taste preferences of all guests and relatives at the festive table, housewives prepare a special assorted salad in a marinade for the winter.

For a special mix, the following ingredients are initially prepared:

Step-by-step cooking recipe:

Vegetables are sorted out and spoiled ones are sorted out. Tomatoes are chopped into circles or quarters, cucumbers are cut into rings, peppers are chopped into strips, onions are cut into half rings.
Cucumbers, onions, peppers, and chopped tomatoes are placed in prepared sterilized containers in layers.
Prepare a marinade from 300 milliliters of water, in which a teaspoon of salt, a tablespoon of sugar and a couple of tablespoons of vinegar are dissolved.
Bring the marinade to a boil, pour the vegetables into the jars, and sterilize for 20 minutes.
Roll up and wrap to create a thermal effect and long-term cooling.

This salad can be stored without problems: it is not capricious and does not require a cool room, so it will easily survive the winter in the pantry.

Vegetable mixes have long been considered a healthy pickling option, suitable for both children and adults. It is important to remember that for those who are contraindicated in spicy foods, it will be enough not to add hot peppers to the vegetable mix and reduce the amount of spices.

Assorted vegetables for the winter: various recipes. Preparation with cabbage. Preparation without sterilization. Salted, fermented in a barrel.

Delicious assorted vegetables for the winter: the best recipes

Assorted vegetables for the winter is another way of preservation. In the assorted jar, anyone will find a vegetable to their liking: cucumbers and tomatoes, zucchini and squash, regular and cauliflower, pickled grapes and small onions will diversify the winter menu and give it a piquant spicy note.

Preparing assorted salads, unlike canned salads, is quite simple: the main thing is not to “miss” the amount of vinegar or citric acid so that the preparations are stored well.

In our selection today you will find different recipes - with garlic and hot pepper, with aromatic spices and herbs.

Assorted Vegetable Garden (1 way)

For 1 three-liter jar you will need:

white cabbage, cucumbers, tomatoes, sweet peppers, carrots, pieces of zucchini, small onions, cloves of garlic, a piece of horseradish root;
sprigs of herbs and spices - to taste;

for marinade (per 1.5 liters of water):

Wash the vegetables, cut the cabbage into large pieces. Place in layers in a sterile jar. Boil water with salt and sugar, add vinegar, pour the marinade over the vegetables. Sterilize for 15 minutes. Roll up and let cool upside down under a blanket.

Assorted squash, cucumbers and tomatoes

2.5 kg of small cucumbers and small tomatoes;
1.2 kg squash;

for filling 10 liters of water:

200-300 ml 9% vinegar;
50-60 g each of salt and sugar;
5-6 cloves;
7-8 pcs. allspice;
Bay leaf.

Cut squash larger than 6 cm in diameter into slices; for smaller ones, use whole. Place in jars in layers in any order. Pour boiling water over for 3 minutes. Then drain the water and pour in the boiling marinade. Cover with lids and sterilize liter jars for 15 minutes. Roll up.

Delicious assortment of cucumbers and onions for the winter

1 kg of onion sets;
2 kg of small cucumbers;
200 ml vinegar;
1 liter of water;
salt and sugar to taste;
5 black peppercorns and 1 bay leaf per jar;
2 heads of garlic.

Wash the cucumbers and cut into thick slices. Press the garlic cloves with the flat side of the knife. Boil water with salt and sugar, pour in vinegar. Dip the onions in the marinade and boil them for 1-2 minutes.

Place garlic, bay leaf and peppercorns at the bottom of sterile jars. Layer onions and cucumber slices. Fill the jars with marinade and seal tightly. Store in the refrigerator for no more than 6 months. Yield - 4 cans of 0.8 liters

Marinated assorted vegetables

carrots, turnips, radishes, sweet and bitter capsicums, cauliflower, garlic, onions, small squash and zucchini, small tomatoes and cucumbers - in approximately equal quantities;
herbs to taste (parsley, dill, celery);

for marinade per 1 liter of water:

90 g salt;
60 g sugar;
3 bay leaves;
7 clove buds;
5 peas each of black and allspice;
1 tbsp. spoon of vinegar essence.

Wash and peel all vegetables, remove stems and seeds if necessary. Cut carrots, radishes and turnips into circles or strips and blanch for 2-3 minutes. Cut sweet and bitter peppers, squash and zucchini into slices, disassemble the cauliflower into inflorescences. Disassemble the garlic into cloves and peel. Cut the onion lengthwise into four parts.

Prepare the marinade. Bring all ingredients except vinegar essence to a boil. Pour in vinegar and boil for 4-5 minutes. In thoroughly washed and sterilized jars, place a piece of hot red pepper, herbs, layer vegetables and pour hot marinade.

Sterilize liter jars for 10 minutes, two-liter jars for 20 minutes, and three-liter jars for at least half an hour. Roll up, turn over and let cool. Store in a cool place.

Assorted vegetables with cabbage

3 pieces of cabbage;
6-7 cucumbers;
5-6 tomatoes;
3 cloves of garlic;
3 medium onions;
3-4 peppers;
5 zucchini slices;
black currant leaf;
dill and parsley;
black peppercorns, bay leaves;

1.5 liters of water;
2 tbsp. spoons of salt;
2 tbsp. spoons of sugar;
1 dec. spoon of vinegar essence.

Place a currant leaf, dill, parsley, pepper, and bay leaf at the bottom of the jar. Bring all marinade ingredients to a boil. Lay the prepared vegetables in layers, pour boiling marinade over them and sterilize for 15 minutes. Seal tightly with a metal lid.

Pickled vegetable platter

For a three-liter jar you will need:

7-8 medium cucumbers;
5-6 medium-sized brown tomatoes;
1 onion;
4-5 cloves of large garlic;
a few pieces of horseradish root;
1 sprig of dill;
2-3 sweet peppers;
White cabbage;

for filling with 1.5 liters of water:

Peel the onion and garlic, remove the seeds from the pepper. Cut the cabbage into large pieces. Prepare the filling. Boil water with salt and sugar and, removing from heat, add vinegar.

Place cucumbers with tomatoes, a whole onion and pepper pods, cloves of garlic, horseradish roots, and dill into the prepared jar. Place pieces of cabbage in between the vegetables. Fill the jars with boiled filling, roll up, place upside down and wrap until cool.

Assorted Vegetable Garden (method 2)

For 3 cans of 3 liters you will need:

15-16 medium cucumbers;
15-16 ripe tomatoes;
1 large head of cabbage;
3 teaspoons of dill seeds;

for marinade for 5 liters;

Cut the cabbage into large pieces. Wash the cucumbers and tomatoes thoroughly. Place 1 teaspoon of dill seeds on the bottom of clean, sterilized jars, then cabbage, cucumbers, and lastly, tomatoes.

Bring 5 liters of water to a boil, add salt, sugar and bay leaf. Remove from heat, pour in vinegar, stir. Fill jars with vegetables with hot marinade and cover with boiled metal lids.

Place the assorted jars in a large saucepan with water (it should cover them 2/3 of the way up), sterilize for 5 minutes. Remove the jars from the water, roll them up and put them in a cool place after cooling.

Assorted cucumbers and tomatoes without sterilization

cucumbers and tomatoes;

1 liter of water;
2 tbsp. spoons of salt;
2 tbsp. spoons of sugar;
1 teaspoon mustard beans;
1 teaspoon 9% vinegar;
chopped garlic;
cherry, currant, horseradish leaves, dill umbrellas;
bay leaf, allspice and peppercorns to taste.

Wash the cucumbers and tomatoes well. Place in layers in sterilized jars (cucumbers down, tomatoes up). Add salt and sugar to the water and bring the marinade to a boil. Fill the jars. Let sit for 2-3 minutes and then carefully pour the liquid back into the pan.

Add all the leaves to the marinade, bring to a boil again, and strain. Add mustard, garlic, a few peppercorns to each jar, and pour boiling marinade over it. Pour in vinegar, roll up and let cool. Store the assortment in a cool place.

Assorted vegetables with cauliflower

For 1 liter jar you will need:

5 small tomatoes;
3 small cucumbers;
180 g cauliflower;
1 bell pepper;
3 carrots;
3 cloves of garlic;
3 small onions;
3 bay leaves;
1 clove bud;

Wash the vegetables and bay leaves. Separate the cauliflower into florets. Peel the onion and garlic. Remove the stalks and seeds from the pepper and cut the pod into 8 pieces. Cut the carrots into circles. Place garlic, bay leaf, cloves and onion in sterile jars.

Prepare the marinade. Pour water into a saucepan, add sugar, salt, bring the mixture to a boil. Place vegetables in marinade and cook for 3 minutes. Remove from heat, add vinegar, stir.

Place vegetables in jars, pour hot marinade, cover with lids and sterilize for 10 minutes in boiling water. Roll up the jars, turn them upside down, let cool and store.

Assorted vegetables and fruits (with citric acid)

For 3 liter jars you will need:

300-400 g cucumbers;
300-400 g tomatoes;
300 g grapes;
1 onion;
1 head of garlic;
1 apple;
20 g each of parsley, dill and celery;
3 bay leaves;
2 tbsp. spoons of grated horseradish;
6 black peppercorns;
cherry leaves;
5 tbsp. spoons of sugar;
3 tbsp. spoons of salt;
2 teaspoons of citric acid;
3 buds of cloves.

Wash vegetables, herbs and fruits. Prick the tomatoes. Cut the pepper in half, remove the stem and seeds. Cut lengthwise into 3 pieces. Peel the onion and cut into slices along with the apple. Peel the garlic.

For the marinade, boil 2 liters of water with sugar and salt. Cloves and citric acid. Cook for 3 minutes. Place a little greenery, grated horseradish root, and cherry leaves at the bottom of each jar. Bay leaf, 2 peppercorns each.

Place 1/3 of all vegetables and fruits, and the remaining greens on top. Pour in the marinade and pasteurize for 25 minutes. Roll up.

Assorted squash with cabbage

marinade for 1 liter of water:

Cut the cabbage and squash into slices and blanch for 5 minutes in boiling water. Transfer the vegetables into sterilized jars, layer with peeled garlic cloves and parsley sprigs.

Prepare the marinade: add sugar, salt and vegetable oil to the water, boil for 2-3 minutes. Pour the boiling marinade over the spiced vegetables and roll up.

Assorted vegetables

For 1 liter you will need:

7 small cucumbers;
4 tomatoes;
3 small onions;
4 cloves of garlic;
2-3 sweet peppers;
1 parsley root;
1 celery root;
a piece of horseradish root 7 cm long;
dill;
500 g cauliflower;

300 ml water;
30 g salt;
20 g sugar;
90 ml apple cider vinegar;
4-5 black peppercorns.

Prepare vegetables and herbs. Separate the cauliflower into florets and soak in salt water for 15 minutes. Fill sterilized jars with vegetables, add roots and dill.

Prepare the marinade. Dissolve salt and sugar in hot water, add pepper. Bring to a boil, add vinegar and remove from heat. Pour the marinade over the vegetables, cover with lids and sterilize for 15 minutes. Roll up and let cool.

Pickled assorted berries

4.5 liters of water;
200 ml 9% vinegar;
75 g salt;
125 g sugar;
2-5 black currant leaves;
200 ml vegetable oil.

Wash the berries, remove the stems and place in jars. Pour in the prepared marinade and seal tightly. To prevent mold from forming on the surface of the marinade, pour a thin layer of vegetable oil. Store pickled berries in a cool place.

Assorted vegetables for the winter is another way to preserve vegetables and berries. It is prepared, unlike many other preparations, quickly, and eaten even faster.