Assorted vegetables and fruits for the winter. Canned tomatoes with grapes for the winter - the most delicious recipe "You'll lick your fingers"

You will want to serve as many different preparations as possible to the table. Show off your harvest a little (and why not), surprise guests, or maybe just eat delicious food. Here, such a preparation as an assortment of tomatoes and cucumbers is just right. A universal thing, I'll tell you.

Below I will share my secrets and tips on how to preserve unusual and very tasty assorted tomatoes and cucumbers for the winter. different ways and I'll tell you what you need for this.

A few days earlier, I told you how to quickly and deliciously cook fresh vegetables from the garden. You can find recipes for their preparation on the website. Now we’ll talk about the most famous summer crops - tomatoes and cucumbers, as well as recipes for cooking delicious snacks of these vegetables for the winter.

Let's get started!

Classic recipe for assorted tomatoes and cucumbers for the winter with dill and garlic

Here we will preserve only two products, such an assortment without additives, but of course with spices. It's very tasty, believe me!

You should take for the preparation:

Cucumbers are ripe, but strong without damage, tomatoes in quantity for 3 liter jar(you can take more of some fruits, less of some, or put the products in equal parts).
1.5 liters of water for every three-liter jar.
2 tbsp. l. salt.
4 spoons of sugar.
20 ml. table vinegar.
2 dill tops (umbrellas).
Peppercorns (to taste, usually 5-6 pieces are enough for a jar).
2-3 cloves of garlic.
2-3 bay leaves.

It is best to take cucumbers and assorted tomatoes of small size and with a dense consistency, overripe and rotten products in in this case won't do.

Actions step by step:

1. Rinse all containers under water and soda, and then sterilize them in a convenient way; both sterilization over steam and in the microwave or oven are suitable.

2. The lids that will be used for the preparation must be new, plus they must first be boiled for 5 minutes.

3. Wash the tomatoes and cucumbers, and cut off the ends of each fruit on both sides.

4. Fill clean, sterile containers with prepared fruits, compacting the ingredients as tightly as possible.

5. Boil specified quantity water, pour boiling water into the jar, without covering, let stand for about fifteen minutes.

6. Drain the water into a saucepan, add all the ingredients required for preparing the marinade according to the list, stir, and let the brine boil again.

7. Pour the boiled marinade back into the jar and now seal it properly, turn it over onto the lids, cover it with any blanket and leave it in the room to cool for a day. After such procedures, the seals can be opened and put away in any place convenient for you for storage in the winter.

Assorted vegetables in marinade with tomatoes, cucumbers and zucchini

As, I think, in any dacha or vegetable garden, the zucchini harvest is always a success. This is an unpretentious culture, and that’s good. So we’ll add it to jars with assorted tomatoes and cucumbers. A little sweet taste that the zucchini will give will not hurt, but will only give our preparation a certain taste.

For the marinade we take (calculation for three three-liter containers):

Water – 5 liters.
Salt and sugar in equal quantities - 30 grams each.
Table vinegar without flavors (9%) – 150 ml.

For pickling:

Cucumbers and tomatoes 2.5 kg each.
2-3 small zucchini, can be replaced with squash.
3 onions.
An umbrella of dill in each container.
6 bay leaves.
3 peppercorns for each container, 9 in total.
2 peas each allspice, total 6 pcs.
6 dry clove buds.

How to prepare this assortment:

Choose medium-sized vegetables, preferably young and strong in consistency. Wash them, cut the zucchini and cucumbers into large circles.

Sterilize the jars, place dill, laurel, garlic, cloves and peppers in them at the very bottom, then lay them out as the gardener likes. You can alternate vegetables, or you can lay them out in layers.

Pour water into the pan, bring to a boil, pour boiling water over the food, then cover with lids and leave for ten minutes.

Drain all the liquid back, add salt, sweeten, add vinegar, and put back on the stove.

As soon as the marinade boils again, pour it over the tomatoes and cucumbers, cover with new, sterilized lids and roll up for the winter.

Wrap the finished rolls in a warm blanket, leave the container in the room until the morning, and then put it away for storage in a pantry or cellar.

Recipe for a delicious assortment of tomatoes and cucumbers with bell peppers

It will be fragrant and delicious preparation for the winter. Eaten at once, you just have to open the jar.

You need to prepare for cooking:

Cucumbers and tomatoes (take the quantity depending on the number of jars and their size).
Bell pepper at the rate of one fruit per jar.
A small head of garlic (4-5 cloves).
Horseradish leaf (one per container).
Umbrella of dill.
5 peppercorns.
A couple of sprigs of parsley.
A teaspoon of grain mustard.
2-3 currant leaves.

To fill one three-liter bottle:

3 spoons of granulated sugar.
2 level spoons coarse salt.
1.5 liters of clean water.
1 teaspoon of vinegar essence.

Algorithm of actions:

Pre-sterilize all containers and lids for seaming.

Wash the vegetables from the garden, cut the tomatoes into large slices, if a small variety is used, you can leave them whole, peel the peppers from internal partitions and seeds, cut into strips, use gherkins cucumbers whole, cut large varieties into circles.

Wash the greens, dry them, place them on the bottom of the container, add peppercorns and mustard, and add chopped garlic.

Press the vegetable fruits on top.

Pour boiling water over the workpiece for 20 minutes, which should then be poured into a saucepan.

Add sugar and salt to the brine, stir until these products are completely dissolved.

Fill the jars with all this, add to each vinegar essence, roll up.

Place in the room until completely cooled, turning the necks down and covering with a warm blanket.

Adding cauliflower to the recipe will add even more originality and piquancy to the preparation.

To prepare one liter of assorted vegetables, take:

Three small cucumbers.
Five tomatoes (it is better to use small varieties).
About 200 grams of broccoli.
One bell pepper.
One medium-sized onion.
Two carrots.
Four cloves of garlic.
Two clove buds.
Two bay leaves.
The top is a dill umbrella.

For the brine:

Nine percent vinegar - 1.5 tablespoons.
Water – 700 ml.
Salt and sugar - a teaspoon each.

Procurement stages:

Wash all greens and vegetables well. Cut the onions and carrots into slices, peppers into strips, cut off the ends of the cucumbers, leave the tomatoes whole, and separate the cabbage into small inflorescences.

We sterilize the containers, put all the prepared herbs, as well as spices and garlic, at the very bottom.

Fill the jars with vegetables, while arranging the ingredients as you like.

Pour boiling water into the container with the ingredients, let it sit for a little, literally 10-15 minutes.

Drain the marinade, bring it to a boil again and fill the jars again. We repeat these steps one more time, after which we roll up the products, wrap them and leave them warm until they cool completely.

Incredibly interesting preparation of assorted tomatoes and cucumbers for the winter with grapes

When will you pull this one out of the bins? home preparation, open it and invite your guests to try this miracle of preservation, first everyone will salivate, and then compliments will pour in your direction. The taste of such an assortment of tomatoes and cucumbers cannot be compared with classic version. You can say this - “The taste is specific”!

You will need to prepare the filling:

A liter of clean water.
A tablespoon of coarse salt.
Two spoons of granulated sugar.
Spoon classic table vinegar.
Soy sauce 1 tbsp. l.

From vegetables and spices we take:

Tomatoes and cucumbers in equal quantities.
150-200 gr. green grapes without seeds.
3 garlic cloves.
2 laurel leaves.
Dill umbrella.
A quarter of ground or grated chili.
One bell pepper is the smallest.
Horseradish leaf.

Actions:

Place all the cooked greens on the bottom in sterile containers, wash them first, add grated chili, chopped garlic or whole cloves, and bay leaves.

Fill the jars clean vegetables and grapes, while the seeds should be removed from the bell pepper first. This product can also be cut in half, or placed whole.

Put water to boil, add all the ingredients according to the brine recipe, except vinegar and sauce, boil for 2 minutes and pour into jars.

After ten minutes, drain the liquid, boil again, distribute among jars, add directly to the jars soy sauce, again stand for ten minutes and drain, repeat the procedure.

Pour the marinade one last time, add vinegar to the container and roll up.

Invert the jars onto their lids, cover, and leave for 24 hours.

Preserving assorted cucumbers and tomatoes for beginners - step-by-step video recipe from “A to Z”

Here the auntie will really tell you everything and show you how to act correctly and in what sequence. For those who are just starting to install their own blanks, a good and understandable guide.

It is best to select assorted vegetables that are small in size, firm, and without signs of rotting.
Tomatoes are traditionally placed whole in such preparations, but the remaining ingredients can be cut or used whole if desired.
An excellent addition to an assortment of tomatoes and cucumbers can be eggplant, zucchini, squash, cauliflower, white cabbage or Brussels sprouts, Bell pepper, cranberries, currants, grapes, some other vegetables and berries.
The most suitable herbs and seasonings for such preparation are parsley, dill, leaves of the cherry tree, currant, oak, horseradish, and tarragon.

Harvest large harvests and prepare a lot of delicious homemade preparations for the winter.

Good luck and all the best!

Main cast:

cucumbers, cauliflower, sweet and hot peppers, zucchini and tomatoes.

Everyone will surely love it when they take out a jar of this assortment from their bins in winter. For a holiday, New Year, or another, serve this bright reminder of summer on the table. It must be said right away that such an assortment is not very easy to prepare and you need to devote a considerable amount of time and effort to prepare it. To prepare the assortment you will need the following vegetables.

Ingredients:

assorted ingredients

Recipe

Let's get started. First of all, let's soak in cold water leave the cucumbers for a couple of hours, of course after washing them first, let them get thoroughly wet and then they will be ready for assorted vegetables. Let's do the same with cauliflower, boil it on high fire(having previously cut off the inflorescences) for exactly one minute, you need to cook it in such a way that the Italians call “al dente”, that is, slightly undercooked, slightly crispy. To prevent the cauliflower from being exposed to internal temperature, after you drain it, keep it in cold water, preferably running water.

Next, let's prepare the sweet peppers. Take out the seeds, cut off all the excess and cut it lengthwise into six pieces, maybe smaller, maybe larger, or mixed together, in general, it’s a matter of taste and preference. It's better if bell pepper it will be multi-colored, yellow, red, green, it will look much more interesting.

Now let’s start arranging assorted vegetables for the winter. In sterilized jars, at the very bottom, we put a bunch of dill, followed by a five-centimeter horseradish root, first cutting it in half, but lengthwise, and do the same with a clove of garlic to the bottom. Next in line are cucumbers.

Add a layer of sweet pepper. IN this recipe it is assorted green, but as already said, it is much prettier when it is of different colors and actually different in size.

Cut the hot pepper into large pieces and add it too. As noted by the author of this recipe “Assorted for the winter” YouTube channel Tasty and simple, all vegetables do not have to be placed in layers, since in any form it will be beautiful and tasty!

It's time for the cauliflower and to top it off, crowns vegetable mix, final layer of cucumbers. Here you can add a small size zucchini. cutting them into circles, but it depends on who you like.

Marinade

Next, perhaps one of the most important stages, we fill the collected assortment with boiling water so that it can still be preserved through the winter without losing its appearance. Let it sit, but cover with lids, for ten, or better yet, fifteen minutes. Time has passed, drain the water and actually start preparing the marinade brine. Add the following components to the water that was drained at the rate of one and a half liters;

Two tablespoons of salt (tablespoons)
Four spoons of sugar (tablespoons)
Two pieces. bay leaves
Six pieces of sweet pea pepper
Eight pieces peas hot pepper

Place the resulting assorted marinade on the fire and bring to a boil. As soon as it boils, then remove it from the stove and pour in five tablespoons (tablespoons) of vinegar with a concentration of nine percent. If suddenly for some reason vinegar is contraindicated for you, or you simply don’t like it, then you can replace it citric acid in the same proportions and in the same quantity.

Conservation

After the manipulations have been performed, hot marinade pour the spices floating on top into the jars, distributing them equally, and roll them up with boiled, that is, sterile, lids and then everything is as usual. We turn it over, placing the assorted vegetables on the lids (upside down) and cover them with something warm, say a blanket or a couple of towels. Let it cool completely and you're done!

Marinated cabbage, carrot and beet salad with garlic and spices “Simple, but spicy vegetables»

cabbage, carrots, beets, garlic, spices, Bay leaf and pepper - to taste

For marinade per 1 liter of water:

1 cup table vinegar
1 cup of sugar

2 tbsp. spoons of salt

Chop cabbage, carrots and beets, chop garlic. Add pepper, bay leaf and other spices to the resulting mixture. Mix everything thoroughly and place in sterilized jars. Then pour boiling marinade, sterilize for 20 minutes and roll up with sterilized lids.
Turn the finished jars upside down, wrap them and leave until completely cool. For the marinade, boil water, add butter, sugar and salt, pouring vinegar into the boiling marinade.

Marinated salad with cucumbers, tomatoes, carrots, cabbage, sweet peppers, zucchini, onions and garlic “Variations on a vegetable garden theme”

cucumbers, tomatoes, carrots, cabbage, sweet peppers, zucchini, onions, garlic, dill umbrellas, bay leaves, allspice and black pepper, currant and horseradish leaves - to taste

For the marinade:

option 1

1 tbsp. spoon of sugar
2 tbsp. spoons of vinegar essence
3 tbsp. spoons of coarse salt

option 2

2 tbsp. spoons of sugar
1 tbsp. spoon of vinegar essence
2 tbsp. spoons of coarse salt

Place dill umbrellas, bay leaves, allspice and black pepper, onions, garlic cloves, currant and horseradish leaves in sterilized 3-liter jars. Place a little shredded cabbage on top, then slices of cucumbers, small peeled carrots (place them closer to the walls of the jar), slices of sweet pepper, zucchini mugs and medium-sized tomatoes. Pour boiling water so that the vegetables are covered with it and leave for 15-20 minutes. Then drain the water into a bowl and prepare the marinade. Add vinegar essence after boiling the marinade. Pour the boiling marinade into jars, roll up with sterilized lids, turn upside down, wrap and leave until completely cool.

Marinated tomatoes, sweet peppers and cucumbers with basil, coriander and apple cider vinegar “According to Elena Proklova’s recipe”

tomatoes, small cucumbers, sweet peppers, basil, coriander, and black peppercorns - to taste

For marinade per 1 liter of water:

100 g apple cider vinegar
4 tbsp. spoons of sugar
2 tbsp. spoons of salt

Place basil in the bottom of a sterilized 3-liter jar, then a layer of tomatoes and a layer of small cucumbers. Place a layer of sweet peppers, cut lengthwise, on top and then add basil, peppercorns and coriander. Layering the vegetables in layers, fill the jar to the top and pour over the marinade.
Sterilize the jars for 20 minutes. Then close with sterilized lids, turn upside down, wrap and leave until completely cool. For the marinade, mix water, Apple vinegar, sugar, salt and bring to a boil.

Marinated salad of young cucumbers with sweet onions green pepper, bay leaf and sugar in Hungarian “Laszlo”

3 kg young cucumbers
5-6 pcs. sweet green pepper
3-4 onions

For the marinade, for every 1/2 cup of vinegar:

3 tbsp. spoons of sugar
2 allspice peas
bay leaf - to taste

Finely chop the unpeeled cucumbers and onions. Finely chop the sweet pepper. Mix everything, add salt and place under pressure for 1 hour. After this time, carefully squeeze out the juice.
Season the resulting mass with vinegar, sugar, bay leaf and allspice. Serve with vegetable oil. If desired, jars of salad can be rolled up.

Marinated assorted turnips, radishes, sweet peppers, cauliflower, squash and zucchini “Don’t be jealous!”

500 g carrots
500 g turnips
500 g radish
500 g cucumbers
500 g small tomatoes
500 g onion
500 g cauliflower
500 g sweet peppers of different colors
500 g squash
500 g zucchini
2-3 heads of garlic
red hot pepper pods, parsley root and greens - to taste

For 1 liter of marinade:

1 tbsp. spoon of vinegar essence
6 teaspoons sugar
3 bay leaves
7 clove buds
6 peppercorns
5 allspice peas
4 teaspoons salt

Cut carrots, turnips, radishes into squares with a side of 2 cm and keep in boiling water for 1-2 minutes. Cut the cucumbers into rings 2 cm thick, small tomatoes cut in half.
Cut the onion into rings 5 mm thick, disassemble the garlic into cloves and cut into slices, disassemble the cauliflower into inflorescences. Peel the sweet pepper from seeds and cut into rings. Cut squash and zucchini into squares with a side of 2 cm.
Place chopped parsley root and greens, a piece of red hot pepper at the bottom of sterilized dry jars and layer, alternating, prepared vegetables. Fill the contents of the jars with hot marinade to the top.
Sterilize: a liter jar - 10 minutes, a 2-liter jar - 20 minutes and a 3-liter jar - 30 minutes. Then roll up the jars and turn them upside down. For the marinade, add spices, vinegar essence, sugar, salt to boiling water and boil for 5 minutes.

Marinated assorted pumpkin, carrots, apples, grapes and garlic “Khrumchiki”

200 g zucchini
200 g carrots
200 g cauliflower
200 g apples
200 g pumpkin
200 g sweet pepper
200 g grapes
garlic - to taste

For the marinade:

2 cups vinegar
1 1/2 cups sugar
2 glasses of water
3/4 cup vegetable oil
4 tbsp. spoons of salt
bay leaf and black peppercorns - to taste

Peel and core vegetables and fruits and cut them into equal slices; remove grapes from the branches. Then mix with chopped garlic and pour over the hot marinade. Place the cooled mixture in the refrigerator for 3 days.
For the marinade, mix vinegar, sugar, water, vegetable oil and salt. Boil the mixture, adding bay leaf and black peppercorns.

Salad of green tomatoes, sweet peppers, onions and carrots “Victory in the struggle for the harvest”

3 kg green tomatoes
1 kg sweet pepper
1 kg onion
1 kg carrots
1 tbsp. spoon of sugar
1/2 cup vinegar
1 cup vegetable oil
6 teaspoons salt

Cut the tomatoes, sweet peppers and onions into thin half rings, grate the carrots coarse grater and mix everything in a large basin. Add sugar and salt while stirring. Then pour in, stirring, vinegar and vegetable oil.
Place the bowl over low heat and bring the contents to a boil. After boiling, cook for 20-30 minutes, place in sterilized jars, roll up and wrap.

Marinated platter with tomatoes, cucumbers, squash, zucchini, cauliflower, sweet peppers and garlic “Khavkinskoe”

tomatoes, cucumbers, squash, zucchini, cauliflower, garlic and sweet peppers - to taste

For marinade per 1 liter of water:

2 tbsp. spoons 9% vinegar
3 tbsp. spoons of sugar
black currant leaves, bay leaves, dill umbrellas and black peppercorns - to taste
1 tbsp. spoon of coarse salt (heaped)

Wash the vegetables and herbs, peel the garlic and divide into cloves. Place a few currant leaves, an umbrella of dill and garlic cloves at the bottom of the jars. Place vegetables on top and cut large ones.
Boil the marinade with spices and pour into jars with vegetables. Sterilize the jars for 15 minutes, then seal. If desired, add half of the hot chilies to the jars.

Pickled assortment of small cucumbers, tomatoes, onions, zucchini, cauliflower, celery, carrots and beets “Hot Pickles”

10-15 cucumbers
small tomatoes (brown can be used) - to taste
15 small heads Luke
1 zucchini
1 head of cauliflower, cut into florets
5-6 pcs. small carrots
5-6 pcs. small beets
3-4 stalks of celery

For the marinade:

200 ml 6% vinegar
2 liters of water
2/3 cups sugar
5 bay leaves
2 clove buds
10 black peppercorns

Wash the vegetables, peel and cut into pieces. Large cucumbers, cut the beets and carrots into cubes. Blanch firm vegetables for 3-4 minutes in boiling water.
Divide the vegetable mixture into jars. Boil the marinade and pour it over the vegetables. Sterilize the jars for 12-15 minutes and seal.

Winter side dish of eggplants, sweet and bitter peppers, tomatoes, onions and garlic “Ten points”

10 eggplants
10 pieces. sweet red pepper
10 tomatoes
10 bulbs
10 cloves of garlic
1 pod of hot pepper
3 tbsp. spoons of sugar
1/2 cup 9% vinegar
2/3 cup vegetable oil
1 tbsp. spoon of salt

Coarsely chop the eggplants, seeded sweet peppers, tomatoes and onions. Mix everything in a large saucepan with a thick bottom, pour in vegetable oil, add salt and cook, stirring, for 35-40 minutes (10-15 minutes after boiling) under the lid.
Before the end of cooking, add garlic, pressed through a press, pieces of hot pepper, sugar and vinegar. Place the hot mixture into sterilized jars and seal them.

Marinated salad of tomatoes, eggplants, sweet peppers, onions, carrots and garlic in Bulgarian “Manjo”

3 kg tomatoes
2 kg eggplants
2 kg sweet pepper
1 kg onion
300 g carrots
1 head of garlic
100 ml 9% vinegar
100 g sugar
1/5 hot pepper
1/2 teaspoon ground black pepper
200 ml vegetable oil
100 g salt

Cut the sweet pepper into strips and the onion into half rings. Mix tomatoes, hot peppers, carrots, garlic with sweet peppers and onions minced through a meat grinder. Add sugar, salt, vinegar, black pepper and vegetable oil.
Bring the resulting mass to a boil and cook for 40 minutes over low heat. Place the hot mass into sterilized jars, roll up, turn upside down, wrap and leave until completely cool.

I admit honestly, this assortment of vegetables and fruits for the winter is an amazing thing. It contains grapes with pepper, and cucumbers with an apple. An unusual and original combination gives us a feast of taste, brightness of sensations, and an unforgettable visual impression from such a colorful range of colors.

Ingredients:

For 1 liter jar:
Cucumbers;
tomatoes;
bell pepper, garlic;
grape;
apple;
bulb;
parsley dill;
cloves - 2-3 grains;
black peppercorns - 3 pieces;
a small piece of horseradish root;
cherry and currant leaves - 3 leaves each.

Marinade:

Water - 1 liter;
sugar - 2 tablespoons;
salt - 1.5 tablespoons;
citric acid - 1.5 teaspoons.

Step by step recipe aassorted vegetables and fruits for the winter

Soak the cucumbers in water for 3-4 hours. Then wash them well; if they are large, then cut them.
Wash the tomatoes well, remove the stems. prick them near the butt with a toothpick to prevent them from bursting.
Separate the grapes from the sprig, cut the apple into 4 parts. Peel the onion and also cut into 4 parts.
Place all the vegetables and fruits in a jar, at the bottom of which first place dill, parsley, cherry and currant leaves, cloves, horseradish and black peppercorns.
Prepare the marinade, combine all ingredients, bring to a boil and cook for 3 minutes.
Then pour the boiling marinade over the assortment.
Cover the jars with lids and place in a pan with water to sterilize. Sterilize from the moment of boiling for 20-30 minutes, and then roll up.
Then immediately seal the jars with lids.

When you serve a jar, prepare a second one right away, because this assortment of vegetables and fruits sells out instantly!