Salted assorted vegetables for the winter recipe. Salad “Assorted Caucasian style” for the winter, vegetables in aromatic marinade

Prepare ahead for recipe necessary ingredients. And required quantity cans and lids. In this recipe I give the proportions of salt, sugar and vinegar essence for 3 l. jar.

First, prepare the jars and lids. Rinse the jars well enough. It is best to wash them using tea soda. Boil the lids for 3 - 5 minutes. in boiling water.

Wash all the vegetables thoroughly; peel them, separate the seeds, cut them into suitable slices and place them alternately in clean jars.

Add black peppercorns Bay leaf and a few cloves of garlic. Pour 3 tbsp into a 3-liter container. l salt and add 1 tbsp. l vinegar essence. Pour boiling water over everything. To enhance the taste, you can add a spoonful of sugar.

I add beets for color, which makes a beautiful pink brine. Peel the red root vegetable, cut into thin slices and add a few pieces to the jar with the preparations.

Place the cylinder in a suitable container. You can use a regular zinc bucket. Place the cylinder on a thick cloth mat in hot water and bring to a boil. Then reduce the heat and let the workpieces be sterilized for at least 20 - 25 minutes.

Place all the finished cylinders with the lid down on a thick mat and cover with a warm blanket. Leave until completely cool.

The next option is preservation in tomato juice. For this you will need additional tomatoes, salt and sugar.

It is better to sort the tomatoes. Large cylinders will hold larger tomatoes, while liter cylinders can hold smaller vegetables.

Pass the washed tomatoes through a juicer. Boil the juice until the foam disappears. Salt to taste and add granulated sugar. Pour hot juice into a jar of vegetables and also sterilize for about 25 minutes. Vinegar should not be added. Thanks to high content ascorbic acid, the preparations will have long term storage

Marinated assorted vegetables for the winter are ready! Great alternative fresh salads And great snack on the festive table. Cook for your family and treat your friends!

For such preparations, any vegetables that you like best are suitable. I recommend the small squash. They turn out very tasty and unusually beautiful. You can also optionally add fresh dill or parsley to the marinade. Cook and eat for your health!

Bon appetit everyone!

We all want our preparations to be not only tasty, but also beautiful. It copes with this task perfectly vegetable mix for the winter - it’s tasty, beautiful, and easy, which is very important during the hot harvesting season.

Assorted vegetables for the winter can be prepared from any vegetables and root vegetables. You just need to try to choose small-sized products or cut them beautifully. Probably, it was precisely for such preparations for the winter that breeders tried and developed special varieties of small cherry tomatoes, in different colors, from yellow and red to chocolate brown; again multi-colored small sweet peppers, small squash, gherkins, cored carrots, etc.

Beautiful cutting matters too. Carrots can be cut into gears or flowers, various figures can be cut out from circles of zucchini or cucumbers using cookie cutters (most often these are flowers), and if you have a sophisticated vegetable cutter with various attachments, then your vegetable platter for the winter can be decorated with curls, lattices or the thinnest strips of vegetables.

Assorted cucumbers and tomatoes with citric acid (without sterilization)

Ingredients (for 3 liter jar):
1 kg cucumbers,
500-600 g tomatoes,
4-6 cloves of garlic,
1 small horseradish root,
1 large or 2 medium horseradish leaves,
2-3 dill umbrellas (with green seeds),
8-10 black currant leaves,
8-10 cherry leaves,
2 bay leaves,
5 peas of allspice,
2 tbsp. l. salt,
1 tbsp. l. Sahara,
1 tsp. citric acid.

Preparation:
To prepare the assortment, select cucumbers that are not very large, strong, with black pimples, and tomatoes that are not large, with thick skin. Wash the cucumbers and tomatoes thoroughly and let them dry. If the cucumbers were bought in a store or picked a day ago, keep them in water for 2-3 hours. Cut off the ends of the cucumbers, and prick the tomatoes with a toothpick from the side of the stalk. Place pre-prepared and chopped horseradish root and leaves (½ of the resulting amount), half of the garlic, 5 currant and cherry leaves, 1 dill umbrella, 1 bay leaf on the bottom of the sterilized jars. Then layer the cucumbers and tomatoes, but the last one must be a row of cucumbers, on top of which place the rest of the greens. Pour boiling water over everything, cover with a plastic lid and leave for 10 minutes. After this, drain the water into enamel pan, add salt, sugar, allspice, bay leaf and citric acid. Bring to a boil and fill the contents of the jars with this boiling brine. Roll up the jars with lids, turn them upside down, wrap them up and leave until completely cool. Finished product store in the cellar until its “finest hour”.

Many housewives, in addition to traditional currant and cherry leaves, add healthy, undamaged, thoroughly washed oak leaves. It turns out that they not only add flavor to the preparations, but also help extend their shelf life.

Assorted vegetables “Circles”

Ingredients (quantity - optional):
cucumbers,
tomatoes,
Bell pepper,
bulb onions,
vegetable oil.
For the marinade (per 3 liters of water):
1 stack Sahara,
½ cup salt,
1 clove of garlic,
1 bay leaf,
4-5 black peppercorns,
1 tsp. 70% vinegar.

Preparation:
Wash the vegetables and let them dry a little. Then cut tomatoes and cucumbers into slices, onions and sweet peppers into rings. Place chopped vegetables in layers in 0.5 liter sterilized jars. First onion rings, then peppers, cucumbers, tomatoes and so on. Pour boiling brine made from the above ingredients over the vegetables and sterilize the filled jars for 10 minutes. Then pour 1 tbsp into each jar. spoon vegetable oil, a little, literally a third of a teaspoon of vinegar, sterilize for another 5 minutes, then roll up the jars with lids, turn them upside down and leave to cool. When the jars have cooled completely, transfer them to storage in cool place.

Assorted vegetables “My Dacha”

Ingredients (for 3 liter jar):
5-6 small cucumbers,
5-6 medium sized tomatoes
1 small young zucchini,
2-3 small heads of onions,
2 carrots,
3-4 cauliflower florets,
1-2 sweet peppers (can be of different colors),
2-3 cloves of garlic,
2-3 sprigs of leaf celery,
2-3 sprigs of parsley,
2 tbsp. l. salt,
3 tbsp. l. sugar (without top),
4 tbsp. l. 9% vinegar.

Preparation:
This recipe is good because some (not very favorite vegetables) can be removed altogether, and the zucchini can be replaced with young, strong squash. Large fruits can be cut into pieces. Cut off the stem, grabbing a little of the pulp. Soak cucumbers in cold water for 2 hours. During this time, prepare the jars and lids, cut the zucchini, carrots, and onions into slices. Wash the pepper thoroughly, remove seeds, cut into slices, cauliflower divide into small inflorescences (use young cauliflower, white, without yellow tint). Place celery, garlic and parsley in the bottom of the jars. Then, at your discretion, fill the jar with the rest of the vegetables, pour boiling water over it and leave for 10-15 minutes. When the time is up, drain the water back into the pan, add salt and sugar, bring to a boil, carefully add vinegar and let the marinade simmer for another 2-3 minutes. Pour the prepared boiling marinade over the vegetables in the jar, roll up the lid, turn over, wrap and leave to cool.

Assorted vegetables “For family dinner” (with sterilization)

Ingredients (for 3 liter jar):
3-4 pieces of white cabbage (can be red),
5-7 cucumbers (depending on size),
6 medium sized tomatoes
3 sweet multi-colored bell peppers,
6 slices of young small zucchini,
4 cloves of garlic,
3-4 small onions (you can use onion sets, then 6-7 onions),
black currant leaves,
dill, parsley,
black peppercorns,
Bay leaf,
1.5 liters of water,
2 tbsp. l. salt,
2 tbsp. l. Sahara,
1 dessert spoon vinegar essence.

Preparation:
Wash the jars thoroughly and sterilize them in any way convenient for you, boil the lids. Place herbs, peppercorns and bay leaves on the bottom of the prepared jars, then layer prepared and chopped vegetables. Place all the ingredients for the marinade in water, bring it to a boil, and let simmer for a few minutes. Pour the prepared boiling marinade into jars filled with vegetables and sterilize them, covering them with lids, over medium heat for 15-20 minutes. Then roll up the lids, let cool completely and store in a cool place.

Assorted vegetables with beets and beans

Ingredients (for 3 liter jar):
½ head of cabbage,
1 small young zucchini
4-5 small young carrots,
2 sweet peppers,
3-4 small young beets or 2 medium ones,
2 medium onions or 5-6 small ones (onion sets),
4-5 cloves of garlic,
15-20 green beans.
For the marinade (per 1 liter):
1.5 tbsp. l. salt,
3 tbsp. l. Sahara,
3 tbsp. l. 9% vinegar.

Preparation:
Wash all vegetables thoroughly and let them dry slightly. Cut the peeled carrots lengthwise into four pieces (if the carrots are small, you can put them whole). Cut the cabbage in large pieces and put them in the jar too. Next add zucchini and bell peppers, chopped as you like. Add the whole onion, if small, cut large ones into thick rings. Place the bean pods in the jar there. Place the beets on top of everything, if you want - whole, if you want - cut them into circles or cut them into 4 parts. Now it's time to prepare the marinade. Add all the ingredients for it, except vinegar, to the water. It is better to take coarse salt for preparations, white, without additives, or sea salt. Let the marinade boil and, after carefully adding the vinegar, remove the pan from the heat. Pour the hot marinade over the vegetables and sterilize the jars for half an hour. After this procedure, roll up the jars with previously boiled lids, turn them over, wrap them and leave them like that for a day. After the time has passed, take out your preparations, admire how beautiful they are (the cabbage will acquire an appetizing beetroot color), and put them away for storage.

Do not forget that if the lid on the jar is swollen, then such a preparation cannot be eaten. And in general, the shelf life of assorted vegetables should not exceed two years. Although it’s unlikely that anyone’s tasty and aromatic winter vegetable platter, prepared with their own hands, will last that long!

Happy preparations!

Larisa Shuftaykina

Assorted winter food 6 recipes

Today, there are more than enough recipes for preparing assorted dishes for the winter to ensure delicious vegetables the whole family until next season. By combining vegetables with each other, you can get a large number delicious preparations. So, to prepare assorted vegetables for the winter, you can use tomatoes, bell peppers, onions, carrots, zucchini, green beans, cauliflower, green pea, eggplants and many other vegetables.

Assorted tomatoes and cucumbers

Ingredients:

Tomatoes - 3 kg.,
Cucumbers - 3 kg.,
Bay leaf,
Dill umbrellas,
Horseradish leaves,
Black peppercorns.

To prepare 2 liters of marinade:

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

Assorted tomatoes with grapes

Ingredients:

Tomatoes - 3 kg.,
Onions - 500-600 gr.,
Grapes - 1 kg.,
Black peppercorns.
Salt - 1 tbsp. spoon,
Vinegar - 1 shot glass,
Sugar - 2 tbsp. spoons.

Before preparing assorted vegetables for the winter, wash the tomatoes and grapes. Separate the grapes from the branches. Peel the onion and cut it into four parts. Wash and sterilize the jars. Place onions, grapes and tomatoes in layers at the bottom of the jars. Add a few peas of black or allspice.

For additional flavor, you can add to this preparation for the winter. cherry leaves, parsley, dill umbrellas, horseradish leaves and other spices and spices that you love. Fill the jars with boiling water and cover with lids. After 15 minutes, pour the water into a saucepan and prepare the marinade filling by adding salt, sugar and vinegar.

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

Assorted cauliflower, tomato, pepper and cucumber

Ingredients:

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

To prepare 3 liters of marinade:

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

Assorted winter dishes, the recipes of which include more than two vegetables, are called “Kaleidoscope” or “Vegetable Garden in a Jar.” Indeed, these names fully correspond to such preparations. Bring water to boil to prepare the marinade. Meanwhile, wash the vegetables. Divide the cauliflower into small florets.

Cut the bell pepper, from which the seeds have been pre-selected, lengthwise into 3-4 pieces. Peel the garlic. Place the vegetables in clean jars in the order you want. Place salt, sugar, black peppercorns, vinegar and several dill umbrellas into boiling water. Boil the marinade until the sugar and salt are completely dissolved.

Place the jars of vegetables in a large saucepan. Fill jars with vegetables up to their shoulders with marinade. Cover the jars with lids. Pour water into a saucepan and place it on low heat. Jars with assorted vegetables must be sterilized for at least 15 minutes. After this, they should be removed using special tongs and rolled up. The assortment is ready for the winter. It is not necessary to turn over jars of preserved food.

An assortment for the winter can be made not only from whole vegetables, but also from chopped ones. Here's an example of one such recipe that uses zucchini, onion and bell pepper.

Assorted zucchini, onion and pepper

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

For 3 liters of marinade:

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

Before preparing assorted vegetables, you need to wash the bell peppers and zucchini. Peel the onion and cut into half rings. Cut the zucchini into thin slices. Cut the bell pepper lengthwise into two halves. Remove the stem and seeds, then slice each half crosswise.

The result will be small half rings. Place the onion, pepper and zucchini in a bowl and stir to combine. Jars and lids need to be sterilized. Place vegetables in them. Prepare the marinade. Pour salt and sugar, black peppercorns and mustard seeds into boiling water, add vinegar and sunflower oil. Stir and cook until boiling.

Pour marinade over assorted vegetables in jars. Cover the jars with lids and sterilize for 15-20 minutes. After this, seal the jars using a sealing key, turn them over and cover with something warm for a day.

Assorted zucchini, peppers and carrots

Ingredients:

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

For 2 liters of marinade:

Vinegar - 3 tbsp. spoons.
Granulated sugar- 3 tbsp. spoons,
Kitchen salt - 1 tbsp. heaped spoon

Without removing the skin, cut the zucchini into slices 0.5 cm thick. Peel the carrots and also cut into slices. Bell peppers are cut lengthwise into long strips. Peel the garlic from the skins. Place an umbrella of dill and garlic at the bottom of clean jars. Then add a few carrot rings and black peppercorns.

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

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

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

Now it’s the season of twists, and I want to cook something new and tasty, so that later, in winter, I can open a jar and serve it as an appetizer or side dish on the table.

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

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

Ingredients:

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

Assorted vegetables in tomato sauce - recipe

Make cross marks on the top of the tomatoes and place them in a deep bowl. Boil a kettle of water, pour in the tomatoes, let it sit for 5-10 minutes.

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

Vegetables can be cut in any form, but not small, as the vegetables can turn into mush during the cooking process.

Remove the skins from the tomatoes and cut into large pieces.

Place the tomatoes in a saucepan, add half a glass of water, and simmer for 5 minutes. If the tomatoes are not too red, you can add a little tomato paste. Beat the tomato mass with a blender, if desired, rub through a sieve.

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

Place all vegetables in a saucepan and cook for 10 minutes over medium heat.

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

Place the assorted savory mixture into jars, which must be sterilized, and seal the lids well.

Turn the jars upside down, wrap them well, and let them sit like that for a couple of days. The spicy assorted vegetables in tomato sauce are ready, store it in a cool place.

Before winter, this preparation will be well infused, saturated with all the aromas that will be due to nutmeg and herbs, and this assortment can truly be called savory.

Pickled platter is another one interesting way preparing food for the winter. In our article we will tell you how to cook from different vegetables.

We marinate assorted dishes for the winter

Vegetables prepared according to this recipe turn out firm and crispy. Preparing marinated platter is very simple:

1. To sterilize jars, boil water in a saucepan, place a stove rack on it, and place an inverted container on top of it. After 25 minutes the dishes will be ready for use.
2. For one three-liter jar take ten black peppercorns, two bay leaves, three dried cloves, two tablespoons of salt, four tablespoons of sugar, half a glass of 5% vinegar. From vegetables you will need to take four cloves of garlic, one onion (first peel it and cut it into four parts), half a small carrot (cut into slices), one large bell pepper (cut it into four parts), squash cut into slices, one zucchini into slices , cucumbers and
3. Place the prepared ingredients in jars, pour boiling water over them, and then lower the dishes into a pan of boiling water for a quarter of an hour.

All that remains is to screw on the lids and turn the jars upside down. To prevent canned food from exploding, it is better to wrap it in a blanket and place it in a dark place until it cools.

winter assortment

You'll love these, which also include sweet and hot peppers, carrots, onions and garlic. How to prepare assorted pickled tomatoes yourself:

1. Wash the tomatoes (as many as will fit in the jar), sort them, and then make punctures with a toothpick next to the stalk.
2. Peel and cut one onion and one carrot into rings.
3. Remove the peel from four cloves of garlic and leave them whole.
4. Cut one bell pepper into large slices, and you can put the whole pepper in a jar or use only part of it.
5. Place the prepared vegetables and tomatoes in a jar. Add to them five peas, three bay leaves, several pieces of horseradish root, as well as sprigs of dill and horseradish inflorescences to taste.
6. Boil water and pour it into the jar to the very top.
7. After half an hour, drain the water using a sieve into the pan.
8. Add 60 grams of salt, 80 grams of sugar to the liquid, and at the end 60 ml of vinegar. Bring the marinade to a boil, pour it over the assorted vegetables and seal the jar.

Turn the container over and cover it with a blanket. After a day, move the jar to a cool place where it will be stored.

Assorted vegetables without sterilization

If you want to avoid the time-consuming process of sterilizing vegetables, then you will like next recipe. And making an assortment is very simple:

1. Wash and sort fresh cucumbers and place them in sterilized jars.
2. Process and pierce small tomatoes in several places, and then place them on top of the cucumbers.
3. Add two tablespoons of salt and sugar to the water and bring the marinade to a boil.
4. Pour the liquid into the jars, and after a few minutes, carefully pour it back.
5. Add cherry and currant leaves, dill umbrellas and bay leaves to the marinade.
6. Place a teaspoon of mustard grains, chopped garlic and a few peas of allspice into each jar.

Pour the boiling marinade over the vegetables, pour a teaspoon of vinegar into each jar, and then close them with lids. When the assortment has cooled, move it to a cool place.

Summer assortment

1. Take some clean ones liter cans, place a bay leaf and two flowers on the bottom of each dried cloves, two black peppercorns, a currant leaf and two cloves of garlic, cut into slices.
2. Next, layer the vegetables. First, tomatoes, cut into slices, then cucumbers and onions cut into rings.
3. Fill the jars with boiling marinade (per liter of water, a spoonful of salt, two spoons of vegetable oil and two spoons of sugar).
4. Cover the dishes with clean lids and sterilize them for a quarter of an hour.
5. Pour one teaspoon of vinegar into each jar and then roll up.

Turn the canned food over until it cools and cover it with warm clothing.

Assorted cauliflower

Delicious and original snack will be greeted with joy at any festive table. It will also be a wonderful addition to meat or poultry. So, let’s marinate assorted dishes for the winter:

1. Wash and process five small tomatoes and three cucumbers. Separate 180 grams of cauliflower into inflorescences, peel three small onions and three cloves of garlic. Cut one sweet pepper into eight pieces, and cut one peeled carrot into slices. Please note that we indicated the required number of vegetables per one liter jar.
2. To the bottom glass containers add garlic, cloves, onion and bay leaf.
3. For the marinade, combine one teaspoon of sugar and two tablespoons of salt in one liter of water. When the liquid boils, add the prepared vegetables to the pan and cook them together for three minutes. At the end, add three tablespoons of vinegar, stir, and then transfer everything into prepared jars.
4. Cover the canned goods with lids and sterilize them for ten minutes in boiling water.

Cover the marinated assortment with lids, and when the jars have cooled, transfer them to a cool place.

Assorted eggplants

This unusual blank can be used for cooking winter salads, both for everyday life and for festive table. Read the recipe for assorted pickles and cook it with us:

1. Prepare, wash, sort ten kilograms fresh eggplant and cut off their stems.
2. Place the vegetables in boiling water and cook for about eight minutes. Then drain the water and let them cool.
3. Wash and process one kilogram of large tomatoes.
4. Peel eight carrots and cook them for ten minutes.
5. Eight bell peppers, one hot pepper chop and remove seeds.
6. Remove the skins from two heads of garlic.
7. Peel the cooled eggplants and place them (standing) in sterilized jars. Between them, place the prepared vegetables, allspice and black pepper, as well as dill sprigs (you can do without them).
8. For the marinade, take two tablespoons of salt per liter of water. Pour boiling brine over the vegetables, cover them with boiled lids and sterilize for 20 minutes.
9. Add vinegar to each jar (3 liters - 200 ml), roll up and cover with a fur coat.

Ready-made pickled assortment can be used in winter to prepare salads. To do this, remove the vegetables, chop them, add fresh onions, garlic, herbs and add oil.

Assorted salads

You can make this recipe in large quantities in the summer so that whole year please loved ones delicious salads. You can also prepare the assortment the day before the holiday, and then open it in right time and use it for its intended purpose. It’s very easy to make assorted pickles for the winter:

1. Five cucumbers, one bell pepper, one small head of cauliflower, three large carrots, petiole celery, cut the onion into small cubes to taste.
2. Prepare the marinade in a saucepan. To do this, mix a tablespoon of salt and four tablespoons of sugar in 750 ml of water. You should take the same amount of vinegar as the liquid, that is, 750 ml. However, you can change the amount to suit your tastes.
3. When the marinade boils, add carrots and celery. After a while, put the onions into the pan, and after a couple of minutes, the cucumbers, cabbage and peppers.
4. After a minute, remove the marinade from the stove, put everything in jars with screw lids, screw tightly and cover with a blanket.

The marinated platter will be very sour, so the vegetables should be finely chopped. Add it to salads, rice and pasta dishes in small quantities.

Conclusion

Pickled assortment for the winter is great addition to your regular diet. You can serve vegetables as a ready-made snack or use them to prepare new dishes.

Many recipes have been invented for preparing assorted dishes for the winter. Thanks to this diversity, every housewife, taking into account culinary preferences household members can provide the family with delicious vegetable preparations until next season. In this article I will tell you how to make assorted vegetables for the winter at home.

Various combinations vegetables help provide new snacks. Housewives usually use tomatoes, sweet peppers, beans, green peas, eggplants, zucchini and onions with carrots to prepare assorted vegetables.

Experienced Chefs It is not recommended to use large quantities of vegetables for cooking. According to them, the best blanks are obtained from 2-5 types. If the number of ingredients increases, instead of assortment, the result is a pun on color and taste. As for me, this is a matter of gastronomic preferences.

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

Regardless of the vegetables used, assorted vegetables can be easily prepared at home, are incredibly tasty and can be stored for a long time. The process of preparing vegetable salad takes place with or without sterilization. Thanks to sterilization, the seaming is stored longer, however, due to the long heat treatment vegetables change appearance And taste qualities.

Calorie content of mixed vegetables

The calorie content of assorted vegetables is 19 kcal per 100 grams. We are talking about an assortment that includes cucumbers, tomatoes, onions, sweet peppers, herbs and spices. The presence of other ingredients affects calorie content, but only slightly.

Vegetable mix - nutritious dish, which can decorate any table. This vitamin snack incredibly healthy, because it consists of a whole set of vegetables. Organic substances, polysaccharides and minerals that make up the dish have a positive effect on digestion and improve functioning nervous system, strengthen the body's defenses.

Classic assorted pickling for the winter

Every housewife makes sure that her household has access to vitamins throughout the year. Conservation is of great help in this matter. Among large quantity One of the first places in preparations is assorted. Let's consider classical technology cooking.

Ingredients:

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

Preparation:

1. Prepare the vegetables. Rinse tomatoes and cucumbers with water and chop as desired. Wash the pepper, remove the stem and seeds, cut into small pieces.
2. Rinse the roots of parsley, celery and horseradish with water, remove the skin and cut into cubes. Peel the garlic and onion and chop in a blender.
3. Divide the head of cabbage into inflorescences and cover with salted water for 20 minutes. After the time has passed, drain in a colander.
4. Sterilize jars in a convenient way. Then fill with vegetables, laying them out in layers. Between layers, make pillows of garlic, celery, horseradish and parsley. If there are gaps between the 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 resulting mixture over the vegetables.
6. Roll up the jars with lids, place them upside down and cover with a blanket. After cooling, place it in storage.

Video recipe

The classic vegetable platter will delight you with a variety of tastes and colors. IN winter time it will serve as a main dish, excellent vegetable side dish or a 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 until the next harvest summer vegetables, make a roll. We are talking about assorted vegetables without sterilization. For many housewives, this combined dish has long been a godsend, which helps out in winter period. 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.

Preparation:

1. Rinse vegetables and herbs with water. Wipe the cucumbers with a sponge and remove the ends, cut the cabbage into several pieces and soak for 10 minutes in a salty 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 old squash, peel off the skin and remove the seeds. If you want to get more beautiful dish, engage curly cutting.
3. Place spices, onions and herbs at the bottom of the prepared jars. Place a layer of cucumbers and carrots on top, then place cabbage, tomatoes, peppers and zucchini in jars. Cover the vegetables with dill umbrellas, pour boiling water over them 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 in the marinade, roll up the lids and turn over. Keep the roll under the blanket until it cools down.

A cool room is best suited for storing this assortment. After a month you can taste it. And remember, the taste of assorted food without sterilization improves over time. Such vegetable snack It tastes best when served cold.

Delicious assortment of tomatoes and cucumbers

The most popular among housewives is a platter made with cucumbers and tomatoes. I offer time-tested step by step recipe, which has been worked out over many years to the point of automaticity. I think you will easily master the technology for preparing this snack.

Ingredients:

• Tomatoes – 1 kg.
• Cucumbers – 2 kg.
• Onion – 2 pcs.
• Bell pepper – 2 pcs.
• Water – 3 l.
• Sugar – 1 tablespoon.
• Salt – 90 g.
• Vinegar – 80 ml.
• Dill greens.

Preparation:

1. Pour over the cucumbers ice water and leave for 2 hours. After the time has passed, thoroughly rinse the cucumbers and tomatoes with water and cut into slices.
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 it.
3. Sterilize the jars. Place vegetables in prepared containers. First pepper, then dill, cucumbers, onions and tomatoes.
4. Prepare the brine. Pour water into a saucepan, add sugar and salt, and place on the stove. After boiling, add vinegar to the liquid. Stir the brine and pour it over the vegetables in the jars.
5. After 10 minutes of sterilization, roll up the jars with lids and keep them upside down under a blanket until they cool.

Video cooking

With the onset of cold weather, this wonderful snack will remind you of the warm summer, fill the house with summer colors and satisfy the gastronomic needs of the household. I recommend serving this masterpiece with mashed potatoes or fried potatoes.

Assorted marinated winter platter with cabbage and pepper

In countries where cold climates prevail, people are constantly looking for ways to preserve seasonal vegetables for the winter. These include pickling. In this part of the article, we will look at preparing assorted vegetables based on cabbage and sweet peppers.

Ingredients:

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

Preparation:

1. Rinse the vegetables with water. Shred the cabbage, pass the carrots through coarse grater, cut the onion and pepper into strips, and the zucchini small cubes. Pass the garlic and tomatoes through a meat grinder. Add a little if desired hot pepper.
2. Pour some vegetable oil into the cauldron and fry the onions and carrots. Next add the remaining vegetables. Simmer over low heat, covered, for about 30 minutes. Don’t forget to stir the vegetables periodically.
3. Place assorted vegetables in sterilized jars, pour a tablespoon of vinegar on top of the vegetables into each container, and roll up the lids.
4. Store vegetable salad at a temperature of 5-20 degrees until the onset of the new season. Before serving, stir the salad and add some fresh herbs. It will turn out great independent dish or an excellent side dish.

Some housewives use white and cauliflower at the same time when preparing assorted vegetables. Before sending it to the cauldron, they disassemble the head of cauliflower into small inflorescences.

Assorted zucchini and eggplant for the winter

IN summer time vegetables saturate the body with vitamins and beneficial microelements and delight gourmets with their excellent taste. To add variety to the table vegetable dishes in winter, housewives make homemade preparations, including assorted vegetables. Pay attention to the recipe for delicious and nutritious salad for the winter, which is based on zucchini and eggplant.

Ingredients:

• Zucchini – 2 pcs.
• Eggplants – 3 pcs.
• Tomatoes – 1.5 kg.
• Carrots – 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.
• Cloves – 5 pcs.
• Vegetable oil.