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

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

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

Assorted "Garden" (1 way)

For 1 three-liter jar you will need:

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

for the marinade (for 1.5 liters of water):

• 4 tbsp. spoons of sugar;
• 2 tbsp. spoons of salt;
• 0.5 st. 9% vinegar.

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

Assorted patissons, cucumbers and tomatoes

Would need:

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

for pouring into 10 liters of water:

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

Squash more than 6 cm in diameter, cut into slices, smaller - use whole. Fold in jars in layers in any order. Pour in boiling water for 3 minutes. Then drain the water and pour over the boiling marinade. Cover with lids and sterilize liter jars for 15 minutes. Roll up.

Delicious assortment of cucumbers with onions for the winter

Would need:

• 1 kg of onion sets;
• 2 kg of small cucumbers;
• 200 ml of 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, cut into thick circles. Press down the garlic cloves with the flat side of a knife. Boil water with salt and sugar, pour in vinegar. Dip the onions in the marinade and boil them for 1-2 minutes.

Put garlic, bay leaf and peppercorns at the bottom of sterile jars. Layer onions and cucumber slices. Fill jars with marinade and seal tightly. Store in the refrigerator for up to 6 months. Output - 4 cans of 0.8 liters

Marinated assorted vegetables

Would need:

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

for marinade in 1 liter of water:

• 90 g of salt;
• 60 g sugar;
• 3 bay leaves;
• 7 cloves;
• 5 peas of black and allspice;
• 1 st. a spoonful of vinegar essence.

Wash and clean all vegetables, remove stems and seeds if necessary. Cut carrots, radish and turnips into circles or strips and blanch for 2-3 minutes.

Cut sweet and bitter peppers, squash and zucchini into circles, disassemble the cauliflower into inflorescences. Break the garlic into cloves and peel.

Cut the onion lengthwise into four pieces.

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

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

Vegetable platter with cabbage

• 3 pieces of cabbage;
• 6-7 cucumbers;
• 5-6 tomatoes;
• 3 cloves of garlic;
• 3 medium onions;
• 3-4 peppers;
• 5 circles of zucchini;
• blackcurrant leaf;
• dill and parsley;
• black peppercorns, lavrushka;

for the marinade:

• 1.5 liters of water;
• 2 tbsp. spoons of salt;
• 2 tbsp. spoons of sugar;
• 1 dec. a spoonful of vinegar essence.

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

Marinated 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 pouring 1.5 liters of water:

• 4 tbsp. spoons of sugar;
• 2 tbsp. spoons of salt;
• 0.5 st. 9% vinegar.

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

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

Assorted "Garden" (2 way)

For 3 cans of 3 liters you will need:

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

for marinade for 5 liters;

• 200 g of salt;
• 400 g of sugar;
• 3 bay leaves;
• 3 art. spoons of 9% vinegar.

Cabbage cut into large pieces. Wash cucumbers and tomatoes thoroughly. At the bottom of clean, sterilized jars, put 1 teaspoon of dill seeds, then cabbage, cucumbers, and lastly, tomatoes.

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

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

Assorted cucumbers and tomatoes without sterilization

Would need:

for the marinade:

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

Wash cucumbers and tomatoes well. Lay in layers in sterilized jars (cucumbers down, tomatoes up). Add salt and sugar to the water, bring the marinade to a boil. Fill the banks. Let stand 2-3 minutes and then carefully drain the liquid back into the saucepan.

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

Vegetable platter with cauliflower

For 1 liter jar you will need:

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

for the marinade:

• 1 liter of water;
• 3 art. spoons of table vinegar;
• 1 teaspoon of sugar;
• 2 teaspoons of salt.

Wash vegetables and bay leaves. Separate the cauliflower into florets. Peel the onion and garlic. Remove the stems from the pepper with seeds, cut the pod into 8 parts. Cut carrots into circles. Put garlic, bay leaf, cloves and onions in sterile jars.

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

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

Assorted vegetables with fruits (with citric acid)

For 3 liter jars you will need:

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

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

For the marinade, boil 2 liters of water with sugar, salt. Cloves and citric acid. Boil 3 minutes. At the bottom of each jar, put some greens, grated horseradish root, cherry leaves. Bay leaf, 2 peppercorns.

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

Assorted squash with cabbage

Would need:

• White cabbage;
• squash;
• garlic;
• parsley;

marinade per 1 liter of water:

• 1.5 tbsp sugar;
• 1.5 st. vinegar;
• 1 st. vegetable oil;
• 2 tbsp. spoons of salt.

Cut the cabbage and squash into slices, blanch for 5 minutes in boiling water. Transfer the vegetables to 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 boiling marinade over vegetables with spices, 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 of cauliflower;

for the marinade:

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

Prepare vegetables and herbs. Disassemble the cauliflower into inflorescences, fill with salt water for 15 minutes. Fill sterilized jars with vegetables, sprinkle with 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 marinade over vegetables, cover with lids and sterilize for 15 minutes. Roll up and let cool.

Pickled assorted berries

Would need:

• 1.7 kg of gooseberries;
• 1.7 kg of cherries;
• 1.8 kg of blackcurrant;

for the marinade:

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

Wash the berries, remove the stalks 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.

Source: http://mir-prjanostej.ru/assorti-iz-ovoshhej.html

Many recipes for preparing assorted dishes for the winter have been invented.

Thanks to this variety, each housewife, taking into account the culinary preferences of the household, can provide the family with delicious vegetable preparations until the next season. In the article I will tell you how to make assorted vegetables for the winter at home.

Various combinations of vegetables help to get new snacks. Usually, to prepare assorted vegetables, housewives use tomatoes, sweet peppers, beans, green peas, eggplants, zucchini and onions with carrots.

Experienced cooks do not recommend using a large amount of vegetables for cooking. According to them, the best blanks are obtained from 2-5 types. If the number of ingredients is increased, instead of assorted, a pun of color and taste is obtained. As for me, this is a matter of gastronomic preferences.

The compatibility of vegetables also affects the taste characteristics. Zucchini harmonize well with cucumbers, tomatoes with sweet peppers, onions and carrots with beans. There are many combinations.

Regardless of the vegetables used, the assortment at home is prepared elementarily, it turns out incredibly tasty and is stored for a long time.

The process of harvesting vegetable salad takes place with and without sterilization.

Thanks to sterilization, seaming is stored longer, however, due to prolonged heat treatment, vegetables change their appearance and taste.

Assorted vegetables calories

The calorie content of assorted vegetables is 19 kcal per 100 grams. We are talking about assorted, which includes cucumbers, tomatoes, onions, sweet peppers, herbs and spices. The presence of other ingredients affects the calorie content, but not significantly.

Assorted vegetables are a nutritious dish that can decorate any table. This vitamin snack is incredibly healthy, because it consists of a whole set of vegetables.

Organic substances, polysaccharides and minerals that are part of the dish have a positive effect on digestion, improve the functioning of the nervous system, and strengthen the body's defenses.

Classic pickling assorted for the winter

Each housewife makes sure that the household has access to vitamins throughout the year. Conservation is of great help in this matter. Among the large number of blanks, one of the first places is occupied by assorted. Consider the classic cooking technology.

INGREDIENTS:

• Cucumbers - 5 pcs.
• Tomatoes - 3 pcs.
• Onions - 2 heads.
• Garlic - 3 cloves.
• Sweet pepper - 2 pcs.
• Cauliflower - 400 g.
• Parsley root, horseradish and celery - 1 pc.
• Apple cider vinegar - 120 ml.
• Sugar - 3.5 tablespoons.
• Salt - 1.5 tablespoons.
• Peppercorns - to taste.

STEP-BY-STEP COOKING:

1. Prepare vegetables. Rinse tomatoes and cucumbers with water, chop as desired. Rinse the pepper, remove the stalk and seeds, cut into small pieces.
2. Pour water over the roots of parsley, celery and horseradish, remove the skin and cut into cubes. Peel and chop the garlic and onion in a blender.
3. Divide the head of cabbage into inflorescences, fill with salted water for 20 minutes. After the time has elapsed, fold in a colander.
4. Sterilize jars in a convenient way. Then fill with vegetables, spreading in layers. Between layers, make pillows of garlic, celery, horseradish, and parsley. If voids form between vegetables, fill with cabbage florets.
5. To prepare the marinade, add salt, sugar and pepper to the water. After the liquid boils, add vinegar. Pour the mixture over the vegetables.
6. Roll up the jars with lids, put them upside down and cover with a blanket. After cooling, send to a storage place.

The classic vegetable platter will delight you with a variety of tastes and colors. In winter, it will serve as a main dish, an excellent vegetable side dish or the basis for preparing more complex culinary masterpieces, including stews and salads.

How to cook assorted vegetables without sterilization

If you want to preserve the splendor of color and taste of summer vegetables until the next harvest, make a seam. We are talking about assorted vegetables without sterilization. For many housewives, this combined dish has long been a godsend that helps out in the winter. Try it too.

INGREDIENTS:

• Cucumbers - 800 g.
• Tomatoes - 900 g.
• Sweet pepper - 60 g.
• Young zucchini - 350 g.
• Cauliflower - 330 g.
• Carrot - 70 g.
• Onion - 50 g.
• Laurel - 3 leaves.
• Peppercorns and dill umbrellas - to taste.
• Water - 1500 ml.
• Sugar - 9 teaspoons.
• Salt - 4 teaspoons.
• Vinegar - 80 ml.

COOKING:

1. Rinse vegetables and herbs with water. Wipe the cucumbers with a sponge and remove the tips, cut the cabbage into several pieces and hold for 10 minutes in a saline solution. To prepare it, take a tablespoon of salt per liter of water.
2. After peeling, cut the onion and carrot into medium pieces, and the zucchini into rings. If using an old zucchini, remove the skin and remove the seeds. If you want to get a more beautiful dish, use curly cuts.
3. At the bottom of the prepared jars, put spices, onions and herbs. Top with a layer of cucumbers and carrots, then send cabbage, tomatoes, peppers and zucchini to jars. Cover the vegetables with dill umbrellas, pour boiling water and leave for 10 minutes.
4. Meanwhile, prepare the marinade. Pour one and a half liters of water into the pan, add salt and sugar. As soon as the solution boils, pour in the vinegar and remove the container from the stove. Drain the water from the jars and pour the marinade, roll up the lids and turn over. Hold the seaming under the covers until cool.

A cool room is best for storing such an assortment. You can taste after a month. And remember, the taste of unsterilized cuts improves with time. This vegetable appetizer tastes best when served cold.

Delicious assortment of tomatoes and cucumbers

The most popular among housewives is an assortment prepared on the basis of cucumbers and tomatoes. I offer a time-tested step-by-step recipe, which for many years has been worked out to automatism. I think you will easily master the technology of preparing this snack.

INGREDIENTS:

• Tomatoes - 1 kg.
• Cucumbers - 2 kg.
• Onion - 2 pcs.
• Bulgarian pepper - 2 pcs.
• Water - 3 liters.
• Sugar - 1 tablespoon.
• Salt - 90 g.
• Vinegar - 80 ml.
• Dill greens.

COOKING:

1. Pour the cucumbers with ice water and leave for 2 hours. After the time has elapsed, rinse the cucumbers with tomatoes thoroughly with water and cut into circles.
2. After water procedures, cut off the stalk of the pepper and remove the seeds, then cut into rings. Peel the onion, rinse, dry and chop to match the pepper. Just wash the dill, no need to chop.
3. Sterilize jars. Put vegetables in prepared containers. First pepper, then dill, cucumbers, onions and tomatoes.
4. Prepare the brine. Pour water into the pan, add sugar and salt, put on the stove. After boiling, add vinegar to the liquid. Stir the brine and pour over the vegetables in the jars.
5. After 10 minutes of sterilization, roll up the jars with lids and hold them upside down under a blanket until they cool.

cooking

With the onset of cold weather, this wonderful appetizer will remind you of a warm summer, fill the house with summer colors and satisfy the gastronomic needs of the household. I advise you to serve this masterpiece along with mashed potatoes or fried potatoes.

Marinated assortment for the winter with cabbage and pepper

In countries where the cold climate prevails, people are constantly looking for ways to save seasonal vegetables for the winter. Pickling is one of them. In this part of the article, we will consider the preparation of assorted vegetables based on cabbage and sweet peppers.

INGREDIENTS:

• White cabbage - 1 head.
• Sweet pepper - 3 pcs.
• Carrot - 2 pcs.
• Onion - 2 pcs.
• Zucchini - 3 pcs.
• Tomatoes - 5 pcs.
• Garlic - 5 cloves.
• Vegetable oil
• Vinegar 9%

COOKING:

1. Rinse vegetables with water. Chop the cabbage, pass the carrots through a coarse grater, cut the onion and pepper into strips, and the zucchini into small cubes. Pass garlic and tomatoes through a meat grinder. Add some hot pepper if you like.
2. Pour a little vegetable oil into the cauldron, fry the onion and carrot. Next, add the rest of the vegetables. Simmer over low heat under a lid for about 30 minutes. Do not forget to stir the vegetables from time to time.
3. Arrange the mixed vegetables in sterilized jars, pour a tablespoon of vinegar on top of the vegetables in each container, roll up the lids.
4. Store vegetable salad at 5-20 degrees until the new season. Before serving, toss the salad and add some fresh herbs. Makes a great standalone dish or a great side dish.

Some housewives use white and cauliflower at the same time when harvesting assorted vegetables. Before being sent to the cauldron, they sort a head of cauliflower into small inflorescences.

Assorted zucchini and eggplant for the winter

In the summer, vegetables saturate the body with vitamins and useful microelements, delight gourmets with excellent taste.

To diversify the table with vegetable dishes in the winter, the hostesses make homemade preparations, including assorted vegetables.

Pay attention to the recipe for a delicious and nutritious salad for the winter, which is based on zucchini and eggplant.

INGREDIENTS:

• Zucchini - 2 pcs.
• Eggplant - 3 pcs.
• Tomatoes - 1.5 kg.
• Carrot - 5 pcs.
• Garlic - 5 cloves.
• Apples - 500 g.
• Vinegar - 2 tablespoons.
• Tomato paste - 3 tablespoons.
• Sugar - 3 tablespoons.
• Water - 1 glass.
• Black pepper - 4 pcs.
• Laurel - 3 leaves.
• Carnation - 5 pcs.
• Vegetable oil.

STEP-BY-STEP COOKING:

1. Pass tomatoes, garlic and apples through a meat grinder and send to an enameled container. Cut the peeled carrot into centimeter pieces, fry in oil, add to the pan along with tomato paste, sugar and salt. Pour in water, stir.
2. Put the container on the stove, turn on a small fire and boil for 35 minutes, stirring occasionally. After the time has elapsed, pour vegetable oil into the pan, add vinegar and spices. If the contents are too thick, dilute with boiled water. Boil 15 minutes.
3. Cut eggplant and zucchini into 2 cm thick circles and fry in oil.
4. Arrange the fried vegetables in sterilized jars, fill to the brim with hot sauce and roll up.
5. Leave jars with assorted upside down under the covers until cool, then move to a storage place.

Do not be intimidated by such an extensive list of ingredients. Each component plays an important role in creating the final taste. And this delicacy is prepared in an elementary way. Having tried the recipe in practice, make sure of this.

Source: http://4damki.ru/retseptyi/assorti-iz-ovoshhey-na-zimu/

Assorted vegetables “Three by three” winter recipe.

3 kg of eggplant, 1 kg of carrots, 1 kg of onions, 1 kg of sweet pepper.

Bring to a boil 3 liters of tomato juice, add 2 tbsp. l. (with top) salt, 2 tbsp. l. sugar, 2 tsp. citric acid, 1 tbsp. vegetable oil. Boil and add to the boiling mixture the onion, thinly sliced ​​into rings, boil.

Add diced eggplant, boil. Add grated carrots on a coarse grater, boil. Add diced bell pepper and cook, stirring, until all vegetables are cooked.

You can add ground black pepper at the end of cooking.

Arrange everything in sterilized jars and roll up.

Yield - 7 liter jars.

Put dill, horseradish, garlic, black pepper (peas), tomatoes and cucumbers in a 3-liter jar, filling it a little more than half.

Also put 3 apples cut into slices, 4 bell peppers cut into strips, 1 carrot - circles, 2 small whole onions, 2-3 plums, 1 small bunch of white grapes.

If there is still room, add tomatoes.

Marinade: 1.5 l water - 50 g of vinegar, 1.5 tbsp. l. salt, 60-70 g sugar.

Boil and pour into a jar of food. Sterilize for 10-15 minutes and roll up.

For assorted, you can use a wide variety of vegetables. Cut carrots, turnips, radishes into slices or strips and blanch in boiling water for 2-3 minutes.

Cut sweet and bitter capsicum into slices. Separate the cauliflower into florets. Peel the garlic (preferably large). Onion cut into 4 parts. Peel the squash and zucchini, cut into circles or slices.

Prepare cucumbers, small tomatoes and paradise apples. (You can, of course, take not all these vegetables, but what you have.)

In carefully washed and sterilized jars, put a piece of hot red pepper, parsley roots, celery, herbs, arrange the vegetables in rows and pour over the hot marinade. Pasteurize a liter jar for 10 minutes, a 2-liter jar -20, a 3-liter jar - 30 minutes. Cover with a lid, turn over and let cool.

Marinade: for 1 liter of water -4 tsp. salt, 6 tsp. sugar, 3 bay leaves, 7 cloves, 5 peas of bitter and allspice, 1 tbsp. l. vinegar essence (pour it into boiling solution, then boil for no more than 5 minutes).

Banks can be stored at room temperature.

3.5 kg of cucumbers, 2.5 kg of cauliflower, 1.5 kg of onion sets, 250 g of carrots, 200 g of beans or peas in pods.

Slightly acidic filling: for 10 liters of water - 0.2 liters of table vinegar, 2 tbsp. l. sugar and salt, cinnamon - at the tip of a knife, 1 clove bud, 2 peas of black and allspice, 4 bay leaves.

Sour filling: for 10 liters of water -0.3 liters of table vinegar, 3.5 tbsp. l. sugar, 2 tbsp. l. salt, a pinch of cinnamon, cloves, black and allspice - to taste, 4 bay leaves.

Separate the cauliflower into florets. Peel the carrots and cut into pieces of the same shape. Peel the onion. Trim the ends off the cucumbers.

Dip the prepared vegetables for 4–5 minutes in boiling salted water (1–1.5 tsp of salt per 1 liter of water) and then arrange them tightly in jars. Pour boiling marinade (slightly acidic or sour) and pasteurize at a temperature of 90 ° C liter jars for 15 minutes, 2- and 3-liter jars - 25-30 minutes.

Assorted pickled vegetables (2)

3 kg cucumbers, 2.5 kg tomatoes, 250 g carrots, 250 g onions.

Sour filling: for 10 liters of water - 0.3–0.4 liters of table vinegar, 3 tbsp. l. sugar, 2 tbsp. l. salt.

Prepare as in the previous recipe.

Assorted pickled vegetables (3)

4.5 kg of cucumbers, 1 kg of tomatoes, 400 g of carrots, 400 g of onions, 250 g of cauliflower or green beans.

Slightly acidic filling: for 10 liters of water - 0.2–0.3 liters of table vinegar, 2–2.5 tbsp. l. sugar and salt.

Assorted pickled vegetables (4)

3.5 kg of cucumbers, 2.5 kg of cauliflower, 1.5 kg of small onions, 250 g of carrots, 200 g of beans or peas in pods, 2 bunches of dill, 2 bunches of celery or parsley, a pinch of dried red hot pepper, 2 bay leaves, a little tarragon greens, 25 g horseradish root, 1 head of garlic.

Slightly acid filling: for 10 liters of water - 1 tbsp. table vinegar, 2 tbsp. l. sugar and salt.

Sour filling: for 10 liters of water - 0.3–0.4 liters of table vinegar, 3 tbsp. l. sugar, 2 tbsp. l. salt.

Cook like "Assorted Pickled Vegetables (1)".

Assorted pickled vegetables (5)

2.5 kg of cucumbers, 2.5 kg of tomatoes, 1.2 kg of squash.

Pouring: on Yul water - 0.2–0.3 l of table vinegar, 2 tbsp. l. sugar and salt, a pinch of cinnamon, 2 cloves each, black and allspice (peas), 4 bay leaves.

Prepare cucumbers and tomatoes. Squash with a diameter of up to 6 cm should be laid whole, larger ones - cut into slices. Arrange the vegetables in jars in layers, pour boiling marinade over and pasteurize at a temperature of 90 ° C liter jars for 15 minutes, 2- and 3-liter jars for 25-30 minutes.

Source: http://optim-z.ru/publ/kulinarnye_recepty/zagotoi_na_zimu/assorti_ovoshhnoe_recepty_na_zimu_assorti_iz_ovoshhej/4-1-0-270

Recipes for preserving assorted vegetables for the winter

In our family, a lot of different preparations and canned vegetables for the winter are always made. In my student years in a hostel, such canned food helped out a lot and helped me eat normally. Jars of cucumbers, tomatoes and lecho always stood in my closet.

But I had to choose which jar to open and eat at the moment: cucumbers or tomatoes, or maybe lecho? It is impossible and imprudent to open all banks at once. you won’t be able to eat everything on time and you will have to throw away more than half of the cans. Then my mother suggested making vegetable preparations for the winter according to the “Assorted” recipe.

All available vegetables and roots are laid in jars, then they are pickled and rolled up. It turned out that assorted dishes are very convenient and insanely tasty. How to cook assorted vegetables for the winter watch and read on.

Assorted vegetables for the winter: preservation recipes

Recipe Vegetable platter “Garden”

Ingredients for a 1 liter jar:

• 3 tomatoes
• 2-3 cucumbers
• 100 gr. cauliflower
• 2-3 teeth garlic
• bell pepper
• carrot
• onion
• Bay leaf,
• 1 PC. carnations
• 2 dill umbrellas

For marinade in 1 liter of water:

• 3 art. l. vinegar 9%
• 2 tsp salt
• 1 tsp Sahara

Cooking method:

1. Wash all vegetables.
2. Carrot cut into circles.
3. Peel the onion and cut into slices.
4. Separate the cauliflower into several florets.
5. Remove seeds from bell pepper and cut into strips.
6. Sterilize jars.
7. Fill jars with vegetables and spices to the top.
8. Prepare a hot marinade, boil for 1-2 minutes, remove from heat and pour in the vinegar.
9. Pour marinade over vegetables.
10. Sterilize jars with assorted 10 minutes from the moment of boiling.
    Then roll up and turn upside down, wrap until cool.

Recipe Vegetable platter “Lakomka”

Ingredients:

• onion
• carrot
• bell pepper
• cucumbers
• tomatoes
• garlic
• Bay leaf
• peppercorns

For marinade:

• 1.5 liters of water
• 2 tbsp. l. salt
• 2 tbsp. l. Sahara
• 1 st. l. vinegar 6%

Cooking method:1. To begin with, we will cut all the vegetables, except for garlic (throw 3-4 cloves of garlic to the bottom of the jar) .2. Then put the vegetables in jars in layers.3. Each layer, except for the tomato layer, is slightly tamped (the layer of tomatoes should be the last). 4.

Pour boiling marinade and put on sterilization (in a water bath - 20-30 minutes, in the oven - 30-40 minutes) .5. Roll up the lids and put upside down.6. I do not advise you to wrap yourself in a blanket, because this salad is tastier if it is a little crispy.7.

Withstands in the cellar all winter, but does not survive until spring, is eaten.

8. Components in general, you can change and add others. I occasionally add cauliflower and broccoli to it, or do it without carrots.

Recipe Assorted vegetables for the winter “Rich garden”

Ingredients:

• 5-7 pcs. small tomatoes
• 5-6 small cucumbers
• cauliflower
• vegetable marrow
• Bulgarian pepper
• garlic
• onion
• carrot
• celery greens
• parsley

For a 3 liter jar marinade:

• 2 tbsp. l. salt
• 3 art. l. Sahara
• 4 tbsp. vinegar 9%

Cooking method:

1. Wash all vegetables.
2. Soak cucumbers in water for 2 hours.
3. Separate the cauliflower into large florets.
4. Remove the seeds from the pepper and chop coarsely.
5. Cut the zucchini into circles.
6. Chop the carrots and onions into bite-size pieces.
7. At the bottom of a sterilized jar, put 2-3 sprigs of celery, parsley, a few cloves of garlic and all the prepared vegetables in any order.
8. Pour sugar and salt into the jar, pour boiled water up to the neck and set to sterilize.
9. Sterilize covered jars for 15 minutes, then pour in vinegar and continue sterilization for another 3 minutes and roll up.
10. Turn the jars upside down, wrap them in a blanket until they cool completely.

Recipe Vegetable platter with hot peppers

Ingredients:

• 2 carrots
• 4 tomatoes
• 2 pcs. onion
• dill and parsley
• 8 allspice peas
• 1 head of cabbage
• hot peppers
• Bulgarian red pepper
• 8 tooth garlic
• Bay leaf

For marinade in 1 liter of water:

• 3 art. l. salt
• 2 tbsp. l. Sahara
• 1 tsp vinegar

Cooking method:

1. Wash all vegetables.
2. Peel the onion and garlic.
3. Cut vegetables as needed, but rather coarsely.
4. Fill sterile jars with vegetables and spices.
5. Pour boiling water into the jars and leave for 20 minutes under the lid.
6. Then pour the water into a saucepan, add sugar and salt, bring to a boil and add vinegar.
7. Pour marinade into jars and roll up jars.
8. Then turn the jars upside down and wrap until cool.

Assorted Recipe “Remembering Summer”

Ingredients:

• 1 kg tomatoes
• 1 kg cucumbers
• 5-7 allspice peas
• 2 bay leaves
• 2-3 bottles carnations
• 3-5 teeth garlic
• 2-3 bell peppers
• 2 pcs. onion

For marinade in 1 liter of water:

• 50 ml vinegar 9%
• 1 tbsp Sahara
• 2 tbsp salt

Cooking method:

1. Put spices and garlic cloves in sterilized jars. Wash all vegetables and cut.
2. Sterilize jars.
3. Fill jars tightly with chopped vegetables.
4. For the marinade, boil water, add sugar and salt, pour vinegar.
5. Pour boiling marinade over vegetables in jars.
6. Sterilize jars for 10 minutes from the moment of boiling.
7. Roll up jars with assorted lids, wrap with a blanket. Store cooled cans in a cold place.

In every family living in a private courtyard, autumn is marked by the fact that the housewives are trying hard to process the gifts of gardens and vegetable gardens and save them for use in the winter. Preservation helps to diversify the festive feast in the cold season, and in everyday nutrition, a jar of pickled seaming, opened as an additive to a side dish, gives the body the missing vitamins and minerals.

Vegetable preservation is diverse, so it is not rational to open several jars of vegetable canning at the same time, as it will simply go bad. Therefore, zealous housewives came up with a way to keep several types of pickled vegetables in one container and called such a variety of assorted. A variety of vegetables are placed in glass containers, they are given a taste with roots and spices, and it turns out a convenient and original salad.

Preparations for the winter of assorted vegetables are a ready-made appetizer of elegant appearance, excellent taste, rarely anyone refuses to try several different summer garden gifts at the same time. The assorted salad recipe provides for the use of tomatoes, cabbage, cucumbers, squash, zucchini, eggplant, peppers, carrots and onions. The smaller the vegetables used, the more beautiful the jar with the packed products looks and the better the taste manifests itself.

To get the most useful and tasty seaming, you should comply with generally accepted rules, allowing you to work with the greatest return and preserve vegetables for a long time:

How to choose vegetables for an assorted salad recipe?

You can not take the first products that come across and think that this will lead to a good result when stored in the winter:

• ripe, freshly picked vegetables will give an excellent taste to the recipe;
• vegetable garden gifts, all without exception, are washed well from the soil and various contaminants, allowed to dry;
• cucumbers are preferably taken in medium size with protruding pimples, if the products are purchased in a store, then they are kept in cold water for 2 hours;
• tomatoes become fleshy, thick-skinned, red in color and medium in size;
• sweet peppers of all vegetables, when rolled up for the winter, retain the largest amount of vitamins, so they are taken ripe, bright and with a uniform color;
• bulbs use a small size, golden color, ripe;
• cauliflower is chosen without yellowness;
• zucchini is needed young, without internal seeds with green or golden skin, dense and small in size.

Spices for assorted recipe

For spicy or spicy flavors in a jar add various seasonings for vegetable rolls:

Experienced housewives, of course, know all these subtleties, but for young vegetable canners they can help. avoid some trouble:

• coarse salt is used for harvesting, white without impurities, you can take sea salt;
• it is not recommended to put too many spices and seasonings in conservation, the optimal volume is about 6%;
• blank recipes provide for the addition of blackcurrant, cherry, oak leaves, these investments add shelf life to the assortment and make vegetables crunchy in taste;
• storage of pickled or canned assorted salads is best organized in rooms with a low temperature, for example, a cellar or a cold pantry;
• if a lid is swollen on a can of canned vegetables, then it is strictly forbidden to eat such a blank, it must be disposed of;
• the shelf life of any assorted salads is no more than two years;
• when arranging containers with blanks in storage for the winter, it is best to sign each jar and indicate the date of manufacture, if there is a lot of conservation, it is difficult to keep track of such issues without specific labels;
• vinegar and other acid are poured at the end of the boiling of the brine or into the marinade removed from the stove;
• so that the tomatoes do not crack when pouring boiling water, they are slightly pierced with a thick needle or a pointed stick.

Often the recipe specifies citric acid or vinegar a certain percentage. To correctly replace, you should use the standard calculation. One teaspoon of acetic acid is equal to ten of the same spoons of 6% vinegar or equal to two teaspoons of citric acid, and also equals 8 teaspoons of 9% vinegar.

Assorted vegetables for the winter recipes with photos

Assorted "Garden"

To prepare two-liter containers of salad for the winter, you will need 6 small tomatoes, 5-6 cucumbers, several cauliflower florets, 2 Bulgarian peppers, 2 carrots, 2 onions, 6 garlic cloves, 2 bay leaves, 2 cloves, dill. Marinade will require 6 tablespoons of 9% vinegar, 4 tablespoons of salt, a spoonful of sugar.

Peel and wash all the vegetables, cut the onions into slices, carrots into circles, disassemble the cabbage into inflorescences, chop the pepper into strips. The laying of vegetables and spices is made in a sterilized container, they are applied to the top. Boil the finished hot marinade over a fire for 2 minutes, then add the prescribed rate of vinegar and pour into jars with vegetables.

Sterilize glass containers with salad in a saucepan with boiling liquid for 10 minutes from the moment the water starts to boil. After that, the container is taken out and turned over, covered with a warm blanket until the moment when the glass is at room temperature and put into the cellar for the winter.

Assorted salad recipe "Lakomka"

For cooking, you will need onions, Bulgarian peppers, carrots, tomatoes, cucumbers, black peppercorns, bay leaves, garlic. Marinade is made from one and a half liters of water, where they put two tablespoons of sugar and salt and 1 tablespoon of 6% vinegar.

All available vegetables are cut into large pieces and stacked in layers in a glass container. Before that, a garlic clove is placed at the bottom of the jars. The order of the layout of vegetables is arbitrary, only the tomatoes should be laid on the top layer. Prepare the marinade and pour into a jar on the shoulders, then the container put on sterilization in a large pan. The boiling time is 4 minutes, after which the jars are finally closed with lids and stored in the winter on the shelves of the pantry.

Recipe "Rich garden"

For a salad recipe, you will need up to a dozen small tomatoes and cucumbers, one head of cauliflower, a small zucchini, sweet peppers, onions, carrots, garlic, parsley, celery and dill. To fill a three-liter container with a marinade, you will need 2 tablespoons of salt, 3 tablespoons of sugar, 4 tablespoons of 9% vinegar.

For strength and crunch, cucumbers are put in water for 2 hours, cabbage is sorted into inflorescences, peppers are cut into large pieces, zucchini - rings, onions and carrots medium sized cubes. All cooked greens and garlic are lowered to the bottom of the container. They start laying vegetables in random order and make the final row from tomatoes.

After that, salt and sugar are poured into the jar, poured with boiling water over the shoulders and the sterilization process begins. 15 minutes after boiling, add the norm of vinegar and heat for another 3 minutes. They take the glass containers out of the bath and roll them with lids.

The original recipe for "Summer Memories in Winter"

For a vegetable salad, you will need a kilogram of cucumbers and tomatoes, a few sweet peas, a couple of sweet peppers and onions, garlic, cloves, laurel leaves. For the marinade, you need a glass of 9% vinegar, a spoonful of sugar and 2 tablespoons of salt.

Sterilize the jars, after drying put them on the bottom garlic cloves and spices. Peel the vegetables thoroughly and chop coarsely, put in a container in layers. The marinade is prepared in a separate bowl and boiled, vegetables are poured. Place glass containers for sterilization, which lasts 10 minutes. Then take out and roll up immediately.

Marinated assorted vegetables

For this recipe take a wide variety of products:

Divide cabbage florets, and blanch them in salted boiling water for 2 minutes, set aside and let drain. In sweet peppers, remove partitions and seeds, cut into large pieces. If the cucumbers are large, then cut into pieces. Form the zucchini into circles, divide the squash into slices, chop the carrots coarsely. Large onions are cut into quarters, and small ones are left whole. Chili is not cleaned from seeds, cut into pieces along with them.

Laurel, sweet pepper and bitter peas, 3 pieces each, a small piece of horseradish root, a couple of cloves of garlic, onion, chili, a sprig of parsley are placed in a sterilized glass container (2 l). Stack vegetables, trying not to leave empty space in the jar. The first filling is made with boiling water and wait 12 minutes. For the second filling, a brine is prepared from the drained water with the addition of 2 tablespoons of salt, half a glass of vinegar 9%, 4 tablespoons of sugar (calculated per liter of water).

Boiling marinade poured to the vegetables up to the shoulders and immediately closed hermetically, turned over, cooled under a warm blanket, put in storage for the winter.

Spicy vegetable platter

For the recipe, you will need a couple of carrots and onions, 4 medium fleshy tomatoes, greens, peppercorns, a small head of cabbage, hot pepper pod, garlic head, laurel. Marinade is prepared from a liter of water with the addition of 30 grams of vinegar, three tablespoons of sugar and salt.

The preparation of the recipe begins with the preparation of vegetables before laying them in jars, they are cut large. All ingredients tightly packed in glass containers and pour boiling water for 20 minutes to warm up. The liquid is drained and used to cook the marinade, which is added to the vegetables after boiling. Banks are immediately rolled up and turned over.

All assorted salad recipes from several types of vegetables are made simply, in winter they are a real help as an appetizer and addition to a side dish, in addition, with proper processing, such seamings retain the maximum amount of nutritious vitamins and minerals.

Vegetable preparations for the winter

(porridge, pasta, etc.). To eliminate it, you can prepare an assortment using a varied set of vegetables as you wish. We will consider the features of preparing such preservation in the article.

About taste

Assorted vegetables can decorate any table, it is appropriate for a festive and everyday feast. The combination of salt and sugar in the marinade gives the vegetables a unique taste, vinegar brings sourness, spices and herbs give them their flavor. In addition, pickled vegetables fill each other with flavors. Assorted vegetables are served as follows:

• as an independent dish - a cold appetizer;
• as decoration for other dishes;
• prepare salads based on it;
• added when cooking soups;
• as an addition to meat or fish dishes;
• prepare complex side dishes with it (potatoes + vegetables, pasta + vegetables, rice or other cereals + vegetables).

Preparing jars and lids

If you want your preparations to be tasty, stored for a long time and do not cause health problems, jars and lids must be checked, washed and sterilized well before packing vegetables.

Banks are checked for the absence of cracks and broken necks, the lids must have rubber seals and no dents.

It is necessary to wash containers for conservation without the use of household chemicals: use salt or soda and a new sponge for this. If the jars are heavily soiled, they can be pre-soaked in warm water. Thoroughly wipe the neck - this is where the dirt is most difficult to clean. New covers do not need to be washed, it is enough to sterilize them.

For sterilization, you can choose one of the most convenient for you:

Important! In the process of sterilization, the jars are placed at some distance from each other so that they do not burst from contact.

Recipe 1

This option will please you with bright colors, rich smell and taste of various vegetables - zucchini, cauliflower, cucumbers, tomatoes, sweet peppers and others.

Required Ingredients

For pickling you will need (based on 1 three-liter jar):

• - 1 large or 2-3 small;
• - 1 medium;
• - 1 medium;
• - 2 large cloves;
• - 1 small head;
• bell pepper - 2;
• red and brown - 10;
• - a handful of;
• - 1 ring 1 cm thick;
• root - a piece of 2 cm;
• root - a piece of 3 cm;
• parsley - a small bunch;
• - 1 umbrella with stem
• dill greens - a small bunch;
• horseradish leaf - 1;
• black peppercorns - 4;
• allspice peas - 4;
• grains - 1 pinch.

You will also need a three-liter jar, a lid and a rolling machine. The jar and lid must first be washed and sterilized well. If you do not have a special machine for rolling up preservation, you can buy the so-called "Eurocaps" that simply twist.

For filling:

• sugar - 100 g;
• salt - 50 g;
• vinegar 9% - 85-90 g (incomplete glass).

Did you know? Square cucumbers grow in the United Arab Emirates.

Cooking method

For canning you need:

1. Clean and wash the ingredients.


2. Chop the carrots into large strips 5 cm long. Pour boiling water over.


3. Chop the onion into 1 cm rings or slices. Pour in boiling water.


4. Separate the cauliflower into bunches. Pour in boiling water.


5. Zucchini cut into rings 1 cm in size. Pour boiling water.


6. Large squash cut lengthwise, small ones do not need to be cut. Pour in boiling water.


7. Pour boiling water over the garlic.


8. Chop the bell pepper lengthwise into 6-8 parts or cut into large rings.
9. Chop the cucumber lengthwise into 4 pieces. Can be cut into rings 0.5 cm thick without cutting through them to the end so as not to fall apart.
10. Cut an unripe tomato in half.
11. Throw the vegetables soaked in water on a sieve.
12. At the bottom of the prepared three-liter jar, pour cloves, black and allspice pepper, bay leaf.


13. Put the chopped dill umbrella, greens and parsley root, horseradish root and leaf, currant and cherry leaves, dill greens, cut brown tomato on top.


14. Spread vegetables in layers: cucumber, 1 bell pepper, 0.5 onions, 1 carrot, all zucchini and squash, all tomatoes, garlic, chili peppers, 1 carrot, 0.5 onions, 1 bell pepper, all cauliflower, cherry tomatoes. The container must be filled to the top.


15. Pour boiling water over the vegetables so that the water covers them. Cover the jar with the prepared lid and wrap it with a terry towel for 15 minutes.


16. Using a special lid with holes, drain the water into the pan.


17. Transfer the pan to the stove, add salt and sugar.


18. Pour the vinegar over the vegetables and cover with a lid.


19. When the filling in the pan boils, pour it into a jar, tighten the lid.


20. Put the jar upside down, wrap it with a blanket, blanket or terry towel and do not touch it until completely cooled (1-2 days).
21. After cooling, remove the cover, turn the jar in its usual position and store until the onset of winter.

Video: vegetable platter recipe

Important! If you want to prepare several jars, then increase the ingredients accordingly, but remember that they should not touch each other when filled with boiling water, otherwise they may burst.

Recipe 2

Another version of the vegetable platter is with tomatoes, cucumbers and sweet peppers.

Required Ingredients

For 1 can of 3 liters or 2 cans of 1.5 liters you will need:

• small cucumbers - 6;
• medium-sized tomatoes - 20;
• bell pepper (red, yellow) - 4;
• parsley - 2 bunches;
• onion - 2;
• garlic - 8 cloves;
• chili pepper - ½ pod;
• black pepper - 4 peas;
• allspice - 4 peas;
• cloves - 2.

For the marinade (based on 1 liter of water):

• salt - 1 tablespoon with a slide;
• sugar - 1 tablespoon with a slide;
• vinegar 9% - 70 ml.

You will also need jars, lids, a rolling machine.

Important! For conservation, you need to take ordinary non-iodized rock salt, without additives from caking, so that there is no foreign taste.

Cooking method

To prepare assorted according to this recipe, you must:

1. Wash all ingredients thoroughly.


2. Prepare containers and lids.
3. Soak cucumbers in cold water for several hours.


4. Peel the bell pepper from the tail and seeds, chop into strips of about 5 cm.


5. Peel the onion, chop into rings 0.5 cm thick.


6. Chop the chili pepper into rings 0.5 cm thick. If you do not want too much spiciness, then peel it from the seeds.


7. Prick the tomatoes with a fork crosswise at the point where the stalk is attached so that they do not crack from hot water.


8. Peel the garlic, cut the cloves lengthwise into 2 parts.


9. Coarsely chop the parsley.


10. Cut off the ends of cucumbers, cut into rings 0.5 cm thick (small ones can be whole).


11. At the bottom of the jar, pour parsley, cloves, black and allspice, chili peppers, onions, garlic.


12. Next, lay out layers of bell pepper, cucumber (up to half), press and fill to the top with tomatoes.


13. Pour boiling water over the vegetables, cover and leave for 10 minutes.


14. Through a special nylon lid with holes, drain the water into the pan and measure its volume.


15. Pour salt and sugar into the water according to the volume of water, mix well, transfer to the stove, let it boil, hold for 2 minutes.


16. Turn off the stove, pour vinegar into the marinade, pour into jars, roll up.


17. Put the jar upside down, wrap it with a warm blanket, do not touch it until completely cooled.


18. Remove the cover, turn the jars over, transfer them to their storage location.

Video: cooking assorted vegetables

Recipe 3

The third version of the vegetable platter includes tomatoes, cucumbers, cauliflower, bell peppers and an unusual marinade with the addition of vegetable oil.

Required Ingredients

For cooking you will need:

• medium-sized cucumbers - 4-6;
• small yellow and red tomatoes - 10;
• bell pepper - 2;
• onion - 1;
• garlic - 8-10 cloves;
• cauliflower - ¼ head;
• black peppercorns - 10;
• allspice peas - 10;
• mustard seeds - 1 teaspoon;
• bay leaf - 2;
• dill umbrella - 1;
• horseradish leaf small - 1;
• currant leaf - 1.

For marinade:

• salt - 2 tablespoons with a slide;
• sugar - 4 tablespoons with a slide;
• vinegar 70% - 1 incomplete tablespoon;
• refined sunflower oil - 2 tablespoons;
• acetylsalicylic acid - 1 tablet.

Other vegetables can be added if desired. Also prepare a three-liter jar, a lid and a rolling machine.

Did you know? Until the 19th century, the tomato was considered poisonous: school textbooks in the United States tell of a traitorous cook who served these vegetables to George Washington in order to poison him.

Cooking method

Assortment preparation technology looks like this:

1. Wash vegetables and herbs well.


2. Soak cucumbers in cold water for 4-6 hours, cut off the ends.


3. Prick the tomatoes with a toothpick in the area of ​​\u200b\u200bthe stalk attachment so that they do not burst.


4. Separate the cauliflower into florets.


5. Peel the onion, cut into rings 0.5 cm thick.


6. Peel the bell pepper, cut into rings 1 cm thick.


7. Peel the garlic.


8. At the bottom of the container, cut an umbrella of dill, a currant leaf, pour black and allspice, mustard, put garlic, bay leaf.


9. Next, put the cucumbers, tomatoes, cauliflower, bell peppers, onions on them.


10. Lay a kitchen towel under the jar. Pour boiling water over so that it spills a little on the towel.


11. Cover with a lid, do not touch for 10-15 minutes.


12. Drain the water through the perforated lid into the pot.


13. Transfer the pot of water to the stove until it boils.
14. In a jar on top of vegetables, put acetylsalicylic acid, salt, sugar, pour in vinegar.


15. Heat vegetable oil well over a fire.
16. Pour boiled water into a jar up to half of the vegetables, pour in vegetable oil, then the remaining water.


17. Roll up the jar, shake it, put it upside down, wrap it up, do not touch it until completely cooled.


18. After cooling, transfer the jar to a place for conservation storage.

Video: vegetable platter with sunflower oil

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. To 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 greens, 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.

• Tomatoes,
• cucumbers,
• bell pepper,
• cauliflower,
• zucchini,
• carrot,
• parsley,
• Bay leaf 1 pc. to each bank
• Black peppercorns 4 peas in each jar.

For marinade:

• 1 liter of water
• 6 tablespoons of sugar
• 2 tablespoons of salt
• 100 ml of table vinegar (not essences).

Cooking process:

Let's get to work. We take two liter jars, wash well and dry. Jars for blanks in any way convenient for you: in the microwave, over a kettle or in a slow cooker.

We prepare vegetables for the winter assortment. Rinse the bell pepper with water, remove the stalk, clean from the seeds and cut into 6 slices. Peel clean carrots, cut into long segments. Peel the onion and cut into rings. We wash the rest of the vegetables and, if necessary, divide into large parts. We cut off the tails of fresh cucumbers, young zucchini (zucchini or squash).

At the bottom of the jar we throw bay leaves and peppercorns, parsley leaves. We begin to add vegetables, first onions and carrots, then tomatoes, cucumbers, zucchini (they can be cut, and if they are small, then leave them whole), cauliflower (sorted into inflorescences), bell peppers and so on until the jar is full. Next, pour the vegetable platter with clean boiling water, wrap it up and leave to cool.

When the water in the jars has completely cooled, pour it into the pan and make the same marinade from it. Add sugar, salt and put on fire. Bring to a boil, turn off and only then add vinegar to the marinade. Pour into jars with vegetables.

We roll it up with clean boiled metal lids and let the pickled vegetable platter cool upside down under a blanket.

Assorted jars put away for the winter in the cellar or pantry.

You can safely serve with any dish as a side dish, your loved ones will definitely appreciate this dish.

We thank Natalia Shmygareva for the recipe and photo of the vegetable platter.

Delicious preparations and good recipes!