Assorted vegetables for the winter - a step-by-step recipe with a photo

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

Assorted winter recipe "Like a Granny"

We offer you the following original recipe.

Ingredients

• 1 pc onion;
• 1 pc of bell pepper;
• 1 head of cabbage;
• 1/2 kg of tomatoes;
• 1/2 kg of cucumbers;
• 1 pc carrots;

• 2 tbsp with a hill of sugar;
• 1 tbsp with a slide of salt;
• 1 tsp citric acid;
• 2 tooth. garlic
• 7 peas of black pepper;
• parsley;
• 1 bay leaf;
• basil.

Assorted recipe of tomatoes and cucumbers for the winter

Cooking Instructions

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

Assorted winter without sterilization

Assorted winter can be prepared without sterilization.

Ingredients

tomatoes cucumbers;

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

Instructions for making assorted vegetables for the winter

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

Tasty assorted tomatoes and cucumbers for the winter in jars

Consider another recipe for assorted tomatoes, cucumbers and cauliflower.

Ingredients

5 pcs of small tomatoes; 3 pcs of small cucumbers; 180 g of cauliflower; 3 pcs of carrots; 1 pcs of bell pepper; 3 small onions; 3 tooth. garlic; 1 clove; 3 pcs bay leaf;

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

Cooking Instructions

Wash, peel and prepare all the vegetables. Cut the pepper into 8 shares. Peel and chop the carrots in circles.
Put onion, cloves, lavrushka and garlic in jars.
Combine the marinade ingredients and bring everything to a boil. Send all the vegetables to the marinade and cook after boiling for 3 minutes. Remove, add vinegar, mix everything.
Put all the vegetables in jars, pour them with hot marinade. Cover with lids, after which they need to be sterilized in boiling water for 10 minutes. Roll upside down, leave to cool completely. Take to the cellar.

Preparation "Assorted cucumbers and squash" for the winter

Check out another original recipe for assorted cucumbers and squash!

Ingredients

1200 g squash; 2.5 kg of small cucumbers; 2.5 kg of small tomatoes;

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

Instructions for making assorted cucumbers and squash

Wash all vegetables. Trim the tails of cucumbers, remove the stalks of tomatoes. Whole small squash, and cut those with a diameter of more than 6 cm.
Sterilize 1 liter jars and lids.
Lay the vegetables nicely in cans in any order in layers. Pour boiling water for 3 minutes.
Prepare the marinade separately.
Then you need to drain the water from the vegetables and pour them with boiling marinade, cover the jars with lids and sterilize them for 15 minutes in boiling water. Roll up, flip, wrap and wait until they cool completely. Take to the cellar.

Tomatoes, cabbage, cucumbers - "Assorted" for the winter

A simple recipe for making allsorts for the winter

3 liter jar ingredients

6 pcs of cucumbers; 5 pcs of tomatoes; 3 slices of cabbage; 3 medium-sized onions; 3 tooth. garlic; 4 pcs of pepper; 5 circles of zucchini; parsley, dill; leaves of black currant; bay leaf; black pepper;

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

Cooking Instructions

Wash and peel all vegetables.
Sterilize the jars.
At the bottom of each jar you need to put a bay leaf and pepper. Put parsley, dill and a leaf of currant there.
Bring the marinade to a boil and fill them with the vegetables in jars. Banks need to be sterilized for 15 minutes in boiling water.
Roll up the lids. Turn over, wrap, wait for the final cooling. Take to the cellar.
Enjoy your meal!

How to cook an assortment for the winter: video

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

A simple recipe for making allsorts for the winter at home

• 3 tbsp. tablespoons of sugar.
• 1 teaspoon with a slide of salt.
• 2 tbsp. tablespoons of vegetable oil.

• vinegar essence 70% - 1 tsp for 1 liter jar or 7 tsp. 9% table vinegar.

How to cook mixed vegetables for the winter:

And we begin to create! All vegetables are thoroughly washed and drained. We cut them into approximately equal fractions, i.e. or cubes, or straws, or circles - so they are more evenly saturated with marinade - this is, firstly, and secondly - before serving (when the time comes), you simply open the jar, pour the brine and put the contents into a salad bowl. All! No additional gestures are needed! Therefore, right now you have to imagine how this product will look on the table.

We cut the products immediately before packing in a jar to prevent the juice from escaping and the vegetables to wind up. We beautifully cut the ingredients into a jar in layers:

At the bottom - spices: peppercorns, bay leaf (not more than one per liter jar, otherwise it will clog the whole taste of vegetables). Garlic on top (I cut in slices)

and onions (can be large rings, or you can just cut a small onion into four parts and that's it).

Small carrots that are well washed and peeled can be cut into circles (but not thin!), Or cubes. Straws from carrots poorly retain their shape and just break into a jar during the pickling process, so I recommend not to chop it.

We put cucumbers cut into large carrots on a carrot (if the rings, then the width of the ring should be at least one and a half cm).

Small tomatoes, such as "Cherry", prick with a toothpick at the base of the stem and spread them in the next layer. It is not scary if the tomatoes are of different degrees of maturity: a puncture of the skin of ripe fruits will not allow them to burst and spread, and unripe fruits will simply ripen in a jar.

We spread the cauliflower inflorescences with the last layer. You can break them to any size. And they fill the voids between the tomatoes.

Pour all this with boiling marinade (per liter of water: 3 tbsp.spoons of sugar, 1 tsp with a hill of salt, 2 tbsp.spoons of vegetable oil), pour vinegar or vinegar essence directly into the jar, cover and sterilize for 20 minutes. After sterilization, the jar is tightly corked (rolled up) and cooled under a blanket.

We take out the cooled can to the cellar or simply store it in the pantry in the apartment. I do not recommend using it right away: assorted cabbage with cauliflower should be well saturated with marinade to preserve its taste.

Advisor: for this preservation it is better to use small, half liter or liter cans so that the contents are eaten at a time. The marinade is thermonuclear, i.e. very saturated. Let this not bother you: vegetables will not be taken too much, and the salad will be preserved in any storage conditions!

Try and enjoy! Nice !!!

Sincerely, Elena Kameneva.

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

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

Tasty assorted tomatoes and cucumbers for the winter

The first recipe offered is one of the simplest, includes only delicious crispy cucumbers and tender, juicy tomatoes. They look beautiful in banks, suitable for everyday and holiday menus, always creating a good mood.

Ingredients (per three liter capacity):

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

Algorithm of actions:

1. The first stage is the preparation of fruits and seasonings. Soak cucumbers in ice water. To sustain 3 hours. Rinse using a brush. Trim the ponytails.
2. Select tomatoes - small, preferably the same in weight. Wash.
3. Wash three-liter containers with soda, put in the oven for sterilization.
4. After sterilization is complete, put dill on the bottom of each glass container. Put cucumbers upright, fill the rest of the jar with tomatoes.
5. Boil water. Pour the vegetables with it (pour gently so that the jar does not burst). After 15 minutes, drain into the pan.
6. You can do the marinade just by adding sugar and salt to the water.
7. Seasonings put in a jar. Peel, rinse and chop the garlic for a stronger garlic flavor.
8. Pour boiling pickle. Pour vinegar essence from above (1 tsp). To cork.
9. Continue passive sterilization by wrapping cans of assorted vegetables with a blanket.

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

Having collected a large crop of vegetables in the summer, I want to prepare it for the winter. Delicious salads leave the table instantly, so the hostesses are in a hurry to conserve everything. Assorted vegetables from tomatoes, cucumbers, peppers, onions without sterilization - a unique harvest. The recipe with the photo will help you master the process.

If desired, other vegetables can be added during canning. Experiments are welcome. A head of cauliflower or ordinary cabbage, carrot, zucchini, squash is suitable. And they look beautiful in glass containers, and they are perfect for any side dish.

Your mark:

Time for preparing: 2 hours 30 minutes

Quantity: 3 servings

Ingredients

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

Cooking instruction

Harvest dill umbrellas, small parsley leaves, horseradish leaf or root. Wash everything and chop finely.



In prepared jars, which do not need to be sterilized, put chopped greens.



Peel the head of garlic as in the photo.



Spread whole white cloves 2 - 3 pieces in a bowl over chopped greens.



Cucumbers are necessarily added to the classic assortment recipe. Zelentsy take away small, thoroughly wash with water. If collected in advance, then soak for 2 to 3 hours. Cut off the ends of the cucumbers and put them in a jar vertically.



White onions will look great on green cucumbers. Clean the heads, cut into thick rings.



Add onion rings over the cucumbers. Small bulbs can be stacked intact.



The bank lacks brightness. It's time to fill it with tomatoes.



From above, chopped pepper will fit perfectly into the jar. It must first be washed, freed from the stalk and seeds.



Place slices of multi-colored pepper, filling the empty space. It remains to add spices to the vegetables. Suitable for allsorts for the winter pepper, bay leaf.



It's time to move on to preparing the fill. Pour water into the pan at the rate of 1.5 liters per three-liter capacity. You can take a little more water, let it stay better.



Bring the liquid to a boil, fill the prepared containers with a thin stream. Cover the banks, leave to “rest” for 15 minutes. Pour into a pan, then boil again and pour boiling water again.



Prepare the marinade by adding sugar and salt to the water drained after the second time. At the time of boiling pour vinegar and turn off the heat. Pour hot fill into jars. Roll containers with lids and turn upside down.



In the morning, take it to the storage room until winter. The classic assortment of tomatoes and cucumbers with onions, peppers, herbs is ready for the simplest recipe.

Assorted Recipe: Tomatoes, Cucumbers and Cabbage for the Winter

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

Ingredients (for a liter can):

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

Algorithm:

1. Rinse vegetables, cut into circles - cucumbers, carrots. Small tomatoes and onions can not be cut. Chop cabbage. Chop greens.
2. Blanch cucumbers, tomatoes, cabbage, carrots in boiling water or soak for a while in a sieve.
3. Sterilize containers. Fill with vegetables, trying to make it beautiful. Greens can be put to the bottom, seasonings and spices to sprinkle vegetables in the process of laying.
4. Boil water, pour vegetables for 5 minutes. Pour water into a large pot (you can immediately with several cans) add salt, sugar, again bring to a boil.
5. Pour the marinade into the container. Lastly add vinegar.
6. Immediately close the tin lids (pre-sterilize them).

You can not turn it over, but it is necessary to wrap it with a blanket (or blanket)!

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

Sometimes households do not tolerate rolled cabbage, but they look at zucchini with pleasure. Well, this vegetable naturally "flows" into the vegetable company from cucumbers and tomatoes.

Ingredients (per liter jar):

• Zucchini is young.
• Cucumbers
• Tomatoes
• Onions - 1 pc.
• Small carrots - 1 pc.
• Garlic - 1 head.
• Hot pepper - 2-3 peas.
• Greenery.
• Salt - 1 tbsp. l without top.
• Sugar - 1 tbsp. l with the top.
• 9% vinegar - 30 ml.

Algorithm:

1. Prepare the vegetables. Soak the cucumbers. Rinse off sand and dirt using a brush. Trim the tails. Wash the tomatoes.
2. Peel zucchini, remove seeds from old ones. Rinse again, cut into large pieces.
3. Send carrots to a Korean grater. Chop the onion into large pieces. Garlic can be left with teeth.
4. Sterilize containers. In still hot jars, lay seasonings and herbs on the bottom. Next, in turn lay the vegetables.
5. Pour boiling water. After a quarter of an hour, pour it into the pan. Add sugar and salt. Boil.
6. Aromatic, spicy marinade pour vegetables, completing the cooking step by pouring vinegar.
7. To cork.

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

Harvesting assorted tomatoes and cucumbers without sterilization

For many housewives, the most unloved step in the pickling process is sterilization in boiling water. In addition, look that a jar lovingly filled with vegetables and spices will crack from a temperature difference, and labor will go to dust. Fortunately, there are many options where sterilization is not required. The following original recipe is proposed in which the role of an additional preservative is given to vodka.

Ingredients (per capacity of three liters):

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

Algorithm:

1. The process traditionally begins with the soaking of cucumbers, washing vegetables, herbs, leaves, peeling and chopping garlic. It’s not scary if some seasonings are absent, it will affect the final result slightly.
2. The containers, as in the previous recipes, need to be sterilized (above steam or hot air in the oven).
3. At the bottom, put part of the prepared seasonings. Next lay the tomatoes and cucumbers. Again - part of the seasonings. Report to vegetables.
4. Boil water in a pot or kettle. Pour prepared vegetable beauty.
5. After 10 minutes, proceed to the marinade: drain the water (now in the pan). Pour the prescribed rate of salt, sugar. Boil again.
6. Filling a second time with hot water (now marinade) allows you to do without sterilization.
7. It remains to cover the jars with sterilized lids. Cork and hide under the covers for a day.

Beautiful, fast, and, most importantly, easy!

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

Vinegar is most commonly used as a preservative for home-made vegetable platter. But not everyone likes its specific taste, which is why many hostesses use citric acid instead of traditional vinegar.

Ingredients:

• Cucumbers
• Tomatoes
• Spices - hot peas, allspice, cloves, bay leaf.
• Greenery.
• Garlic.

Marinade:

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

Algorithm:

1. Prepare vegetables and spices - rinse, cucumbers can be soaked, and then trim the tails.
2. Put vegetables, chopped herbs, cloves of garlic and seasoning in jars.
3. Pour boiling water for the first time for 5-10 minutes.
4. Drain the water into a saucepan and bring to a boil. Pour the second time.
5. Again, pour into the pan, make the marinade (adding salt, citric acid, sugar).
6. Pour hot and cork.

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

Tomatoes and cucumbers play the main role in assorted vegetables, with special attention to them. It is advisable to choose tomatoes of the same size, cucumbers - small, hard, with dense skin.

Traditionally, tomatoes for assortment are not cut, put whole. Cucumbers can be put whole, cut into bars, mugs.

A good company for vegetables is cabbage, you can take white or cauliflower. Pre-boil color. The assortment will have a pleasant aroma and taste when adding sweet pepper.

Seasoning sets can be different, the most common are dill, parsley, peppers.

The field for experiments is huge, but a variety of tastes is provided!

We look forward to your comments and ratings - this is very important for us!

Such a vegetable platter pleases the eye on the dull days of late autumn and frosty winter. This option of joint preservation of several vegetables for the winter is very interesting, because in one jar we get a whole kaleidoscope of various fruits.

The marinade itself will be a bit sweet, but this is its advantage over other possible cooking options. In the bank itself, you can vary the amount of vegetable components at your discretion, depending on your own preferences. The recipe is accompanied by step-by-step photos taken, which will facilitate the preparation of the workpiece for novice housewives.

For mixed vegetables on a two-liter jar you need to have:

- 4-6 fruits of tomato;

- 7-8 gherkins or 3-4 ordinary-sized cucumbers;

- 5 small cauliflower inflorescences;

- 1 PC. bell pepper;

- a small onion;

- tops of dill;

- half the carrots;

- half zucchini;

- 3 cloves of garlic

- 60 g of vinegar.

For marinade syrup we need:

for 5 glasses of water

- 1 tbsp. a spoonful of salt;

- 2 tbsp. tablespoons of sugar.

How to close assorted vegetables for the winter

We prepare all our vegetables. We clean the pepper from the seeds, we clean everything and wash it. Zucchini cut into rings, pepper - into longitudinal slices, onions cut into quarters. We put the tomatoes whole, cut off the ends of cucumbers on both sides.

We sterilize the banks. We begin to “make up a kaleidoscope” of slices of vegetables and whole fruits inside the jar.

We put dill inflorescences on top.

We make a solution of salt and sugar from water. Boil the marinade.

Fill the jar with this specific marinade. After 5 minutes, drain, again boil this solution. Again, they fill the jar with vegetables. Repeat the procedure again. After the third time poured mixed vegetables, you can pour vinegar.

Sixty grams of vinegar in each jar will be enough.

Roll up the jars with sterile lids.

Be sure to let the banks stand upside down overnight. This will reveal badly rolled cans.

We lower our beautiful colorful pickled vegetable assortment into the cellar and wait for the time when it will be possible to open the workpiece, which contains not only a wealth of color, but also taste. Cook lightly and with pleasure, and eat with appetite.

All housewives love to harvest vegetables for the winter season. They canned them in cans, salted in tubs and barrels. Tomatoes, cucumbers and other vegetables perfectly complement your table. So that the hostess does not waste time choosing what to harvest, in order to please the whole family, we recommend using some recipes, according to which the assorted vegetables are prepared. There are many 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, these blanks look great - the brightness of the colors always resembles the warm season. Salting assorted vegetables for the winter - recipes that will help you in the preparations.

Many do not even know what tasty and healthy preparations for the winter can be done at home, for example, and.

The recipe for Ukrainian cuisine is quite old. The sunset turns out to be bright, tasty and quite healthy. It is perfect as an appetizer to homemade sausage, fried meat. It is prepared in two hours.

Ingredients:

• white cabbage - 2 medium-sized tight heads of cabbage;
• carrot - 1 kg;
• beans in pods - 1 kg;
• medium-sized cucumbers and tomatoes, Bulgarian pepper - 1 kg each;
• onion - 0.5 kg;
• garlic - 100 gr;
• parsley, dill - one bunch each;
• salt - 150 gr;
• water - 5 liters;
• black pepper - 20 - 30 peas;
• lavrushka - 6 leaves.

Salted Assorted Vegetables:

1. Marinade is boiled. Pour water into a pan, hold until boiling, lay spices and herbs. We cook everything for about five minutes, add salt, remove from heat, so that the marinade composition cools down.
2. In parallel, you can start cooking vegetables. Water is poured into a small container, in which all vegetable components will alternately soar. We clear the beans from the pods, rinse, cook until almost ready.
3. Onion is cut into slices, for a minute - one and a half is immersed in boiling water.
4. My cucumbers. If they are too large, can be cut into two parts. We leave the tomatoes whole.
5. Cut the pepper into four parts, remove the seeds, steam for no more than three minutes.
6. We clean the carrots, cut them into pieces if necessary, cook until almost ready.
7. We cut the cabbage into large pieces so that the foliage does not separate from the stump. Immerse for a couple of minutes in boiling water. By the way, for such a recipe, you can take cauliflower.
8. Garlic is peeled and sliced.
9. The cooled vegetables are mixed in a large bowl. Beans and cabbage can be put aside - they will shift the layers.
10. All vegetables are poured with room temperature marinade, leave for several days in a warm place for starter culture.
11. When the vegetable mass acquires the necessary taste, it can be decomposed into cans, filled with brine.
12. The sterilized cans are sterilized for up to five minutes, then closed with plastic lids. You can store it all year.

If such an assortment is cooked in hot weather, the fermentation process is faster. By the way, vegetables can be laid not by prescription, but by the preference of each.

Salted Recipe Assorted Cucumbers - Tomatoes

The peculiarity is that grapes and plums are added to 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, peas.

How to pickle tomatoes with cucumbers:

1. Tomatoes, grapes, cucumbers, peppers (first remove the seeds), washed in cold water, give the opportunity to dry.
2. We cut peppers into pieces, onions into rings.
3. Cook the marinade. We put salt and sugar in water, boil.
4. In sterilized jars, we lay out vegetables and fruits, add pepper with peas.
5. Fill the jars with boiled marinade, hold for about fifteen minutes.
6. After this, the brine is drained, boiled and poured again at the same time. We merge everything again, bring to a boil and refill the jars, already rolling them with lids.

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

Assorted Tomatoes with Cucumbers

Tasty thing, perfect for any table.

Ingredients:

• ripe tomatoes - 3 kg;
• cucumbers - 1 kg;
• bulgarian sweet pepper - 5 - 7 pieces;
• onions - 8 to 10 heads;
• garlic - 1 head;
• carrots - 7 - 8 pieces;
• granulated sugar - 0.5 cups;
• salt - 1, 5 tablespoons;
• black pepper - 5 to 7 peas.

How to salt assorted tomatoes with cucumbers:

1. All vegetables are cut into large pieces.
2. We put the tomatoes in a pan, bring to a boil, put the remaining vegetables, boil for about ten minutes, closing the lid.
3. the salad is laid out in a pre-sterilized glass container, rolled up.

Keep warm by turning the lids down. Once the banks have cooled, rearrange them in a cool place.

Salted Vegetables Salad Recipe

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

Ingredients:

• carrot - 1 kg;
• tomatoes - 1 kg;
• onions - 1 kg;
• pepper - 600 gr;
• dill, parsley - 300 g each;
• salt - 800 gr.

How to salt pickles in banks for the winter:

1. Carrots are rubbed on a coarse grater, tomatoes are chopped finely.
2. Onions, peppers, greens - also cut into small parts.
3. Add salt to the mass, knead thoroughly.
4. We lay out on the banks, covering with polyethylene lids.

Store recommended in a cool dark place. Note that this assortment is used not only in the form of dressing of the first dish, but also added to the sauce. Some prefer to use instead of a side dish. You can sterilize cans with salad and roll up tin lids.

Assorted salting recipe for the winter

According to this recipe, vegetable mass is prepared with the addition of mushrooms. A dish in the winter season goes well as a side dish or appetizer. From the 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 gr;
• butter - up to 50 gr;
• flour - up to 100 gr;
• pepper - 0.5 teaspoon;
• salt - 2 tablespoons.

Order of preparation:

1. Zucchini thoroughly washed, cleaned, cut into pieces.
2. Put the sliced \u200b\u200binto a bowl, pour a spoonful of salt, mix.
3. We heat the pan, pour a few tablespoons of oil, fry the zucchini.
4. We wash the mushrooms, cut off the caps from the legs. We put everything in a saucepan, pour water, adding a large spoon of salt for each liter of it, boil for several minutes over moderate heat. After draining the water, let the mushrooms cool and cut into thin plates.
5. We put the mushrooms in a pan, simmer until all the liquid comes out. After adding butter, simmer a few more minutes, pepper, mix.
6. Mix the mushrooms with zucchini, simmer for about eight minutes.
7. Wash the tomatoes, cut into slices, salt and pepper, lightly fry on both sides. Add to the rest of the mass.
8. My greens and finely chop, simmer on low heat for no more than five minutes.
9. In pre-washed jars, the vegetable mass is laid out hot, rolled up. Banks are sterilized for about forty minutes.

Salad ready. It will be perfectly stored all year.

Assorted vegetables for the winter with cabbage

A recipe for Russian cuisine, cooked in twenty minutes, the output is eight servings. Used assorted as a snack.

Ingredients:

• cabbage - 2 kg;
• carrot - 2 pcs;
• lavrushka - 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 for the winter:

1. From the cabbage, remove the top sheet, cut into pieces.
2. Grate carrots and beets on a grater (Korean), mix.
3. In a clean three-liter jar, we begin to lay out our set in layers:

Crushed garlic;

Cabbage;

Beetroot and carrot mass;

Lavrushka;

Slices of hot pepper.

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

1. Water is boiled, in which salt and pepper are added, then it is slightly cooled and poured into a jar.
2. The can is closed with a plastic lid and sent to a cold place.

After a day, the jar must be opened and with the help of a spoon let out the accumulated air from the bottom, crushing vegetables. Vegetable mass is ready in a few days. Store in a cool place.

Assorted vegetables for the winter without sterilization

Getting ready fast, try it. The taste is extraordinary.

Ingredients:

• cabbage - 5 kg;
• sweet pepper - 1 kg;
• tomatoes - 1 kg;
• zucchini - 1 kg;
• carrot - 0.5 kg;
• garlic - 2 heads;
• parsley - 400 gr;
• dill - 150 gr;
• bitter pepper - 1 pod;
• water - 1 liter;
• salt - 2 tablespoons.

How to salt assorted vegetables:

1. Shred the cabbage, blanch for about five minutes. Water should be allowed to drain.
2. We remove seeds from peppers, keep in boiling water for no more than three minutes.
3. Tomatoes, zucchini, carrots cut into circles.
4. Do not cut the greens too finely.
5. We mix all the vegetables and put them in a container (tightly), sprinkling the layers with garlic slices, herbs and carrot circles.
6. We prepare the brine, cool, filter, pour into assorted.

The container must be covered with clean gauze, put the load on for three days, kept at room temperature. After that, the assortment is transferred for long-term storage to a cold place.

It is no secret that home-made vegetable platter is tastier than the store one. Many are already conserving, as if this work is considered to be an exciting hobby for them. Allsorts are also convenient because you are always confident in the quality of the components used, and, consequently, in the final result and taste. Proper harvesting of mixed vegetables allows you to save all the substances useful in the body contained in the starting products. Winter is a time when vitamins will be very useful. Any preservation will be a great variety to your table, will bring a unique taste, pungency, piquancy and a reminder of the summer days.