Assorted winter preparations and recipes are to die for. How to make assorted vegetables for the winter

All housewives, in order to save time, often roll not just some individual vegetables into jars, but immediately create an assortment of different vegetables. In winter, you can open one jar, and it will contain everything for the table - tomatoes, cucumbers, peppers, and cabbage. In this article we will tell you several simple options canning assorted vegetables for the winter with photos.

Recipe below assorted vegetables for the winter are prepared without sterilization cans. IN in this case This procedure is not necessary for the vegetables to retain their crunch and flavor.

What and in what order should you do to prepare a winter vegetable platter according to the classic version:

Prepare all the vegetables you need before canning (all ingredients are used in an amount of 1 kg):

send the cucumbers to soak in cold water - after this procedure you don’t need to do anything with them, you can just cut off the tails on each side;
just wash the tomatoes and tear off their stems, if any remain;
Clean the core with seeds from the pepper (take half of the red fruits, half, for example, yellow ones) and cut it into strips.

2 carrots and the same amount of onions just need to be peeled and then cut into rings (the onions can be cut into quarters - this is not an important point).
At the bottom of the jar, thoroughly washed in advance, place:

a few cloves of garlic
3 black peppercorns
per umbrella (can be 2) dill umbrella

Vegetables are placed on top of the jar in any order. Then they are poured with boiling water. Boiling water will kill bacteria on vegetables so they don't rot.
After 15 minutes, pour the boiling water from the jars into one container. Add 2 tablespoons of salt and sugar to it and boil again.
After the brine boils, pour 1 teaspoon of vinegar into it, stir, and then pour into the jars with vegetables.

At this stage, you can already roll up the jars with lids and lower them into the basement. To accommodate all the vegetables, we advise you to use three-liter containers.

Pickled assorted vegetables for the winter with cauliflower

For those who like to have cauliflower among the pickled vegetables on the holiday table, we offer next recipe preparing assorted vegetables for the winter(the number of products is presented for 1 jar with a volume of 3 liters):

Separate 6-7 inflorescences from a head of cabbage. Rinse them thoroughly and cut off any rotten areas.
Soak 8 cucumbers of approximately the same size in cold water (small fruits are best).
We clean 4 sweet peppers from the insides and cut them into strips.
Wash 5-6 small tomatoes under running water.
Place in a jar:

5 garlic cloves
1 green horseradish leaf
1 umbrella of European inflorescence
3 carnations

Place the vegetables on top of the spices in the following order:

cauliflower first
followed by pepper
then cucumbers
and there should be tomatoes on top

Pour boiling water over the vegetables. Let them sit in the jar for 10 minutes.
Drain the boiling water, add 3 tablespoons of sugar and 1 tablespoon of vinegar. After the water boils, pour it into a jar of vegetables and immediately roll up the lid.

Assorted winter vegetables with white cabbage

About benefits and taste white cabbage we won’t tell you, because everyone knows it well, but here’s how to use this vegetable to cook delicious winter preparation, we will explain in detail (the number of ingredients is presented based on 1 three-liter jar):

Chop the cabbage with a knife. In advance, remove any leaves that have rot or blackened areas.
Wash 1 kg of tomatoes.
Prepare 1 kg of pepper - cut it into strips, removing the seeds and stalks in advance.
1 kg carrots, peel and grate coarse grater. It will need to be fried sunflower oil. Along with it, onions cut into half rings are sautéed (2-3 heads will be needed).
Mix all vegetables into one mixture. Season them with 3 tablespoons of salt and 1 cup of granulated sugar. After mixing the assorted vegetables, pour in 1 glass of water and a couple of tablespoons table vinegar(here you can proceed from your taste preferences).
We put the vegetables in the marinade on the stove and boil for 20 minutes, after which we pour everything into a jar and cover the assortment with a lid.

Assorted vegetables with citric acid for the winter

Lovers savory flavors will appreciate the following recipe for preparing assorted vegetables for the winter. In fact, it is no different from the very first option for preparing vegetables, only citric acid and other spices are used here.

We'll tell you how to roll assorted vegetables into jars with the addition of citric acid (the amount of ingredients is presented per 1 three-liter jar):

Take 1 large zucchini. Wash it under running water, and then cut it into thick rings. There is no need to perform any other actions with the zucchini.
Prepare 6-7 small cucumbers. As always, you must first soak them in cold water and cut off their tails on each side.
Take 1 kg of fleshy red tomatoes, but select fruits so that they fit freely into the jar (you should not put any effort into putting them in and then taking them out). Wash the fruits and tear off the green tails if any remain on the fruits.
Separate 5-6 inflorescences from a head of cauliflower, wash them and cut off all putrid pieces.
Wash one large carrot thoroughly, peel and cut into rings. This ingredient may not be used, but carrots will add color to the vegetable assortment, so we recommend adding this vegetable to the preparation.
Place on the bottom three-liter jar these spices:

several currant, bay and cherry leaves
2 dill umbrellas
4 cloves garlic
a couple of pieces of horseradish root

Place vegetables on top of the spices in any order. We recommend taking into account the colors of the fruits so that they look harmonious in a transparent jar.
Pour boiling water (1 l) over the assorted vegetables. Leave the preparation for 10 minutes so that the water is saturated with the juices and aromas of all the ingredients.
Drain the water into a saucepan, add 2 tablespoons of salt, sugar, and a teaspoon of citric acid. If you wish, you can also add any seasoning that is used to pickle vegetables.
Stir the resulting brine, and then pour it into a jar of vegetables and roll up the lid.

Assorted vegetables for the winter with mustard seeds

Get incredible taste canned vegetables, for which dry mustard is added to the brine. if you love savory preparations on winter table, then the recipe below is a real find for you.

We present to you detailed instructions, how to pickle assorted vegetables with the addition of mustard seeds (the amount of ingredients is presented per 1 three-liter jar):

Prepare 1 medium sized zucchini. It needs to be washed, the tails cut off and cut into large rings.
Rinse 1 small squash and 3 medium-sized tomatoes under running water.
Soak a couple of small cucumbers in cold water. Cut off the tails from each fruit.
Tear about 4 inflorescences from a head of cauliflower (more if you like this product). Wash the vegetable and remove any rot.
Take 2 small bell peppers (you can use 1 red fruit and the other, for example, yellow). Peel the inside of the vegetables and cut them into 8 lengthwise pieces.
Take 1 large carrot, wash it, peel it and cut it into large rings.
Peel 3 garlic cloves.
Place on the bottom of a three-liter jar:

a few black peppercorns
mustard seeds (in any quantity, based on your taste preferences)

Place all the prepared vegetables on top of the spices in any order, and then pour a liter of boiling water over them.
After 7 minutes, drain the vegetables back into the pan. Add 1 tablespoon each of sugar, salt and vinegar to the marinade. Mix everything and then pour the marinade back into the jar to seal it with a lid.

As you can see, all recipes for canning assorted vegetables are quite simple. If you don’t have a lot of time and special culinary skills, then our options for winter preparations will help you out. In winter, you can surprise your family and guests at the table if you serve vegetables prepared according to our recipes.

Video: “Assorted vegetables for the winter”

We all want our preparations to be not only tasty, but also beautiful. An assortment of vegetables for the winter copes with this task perfectly - it’s tasty, beautiful, and uncomplicated, 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. At the bottom of sterilized jars, 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. 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. a spoonful of 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, store them in a 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 the 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.

Vegetable mix“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

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.

Housewives always prepare vegetables for the winter; they are an excellent source of vitamins and a delicious snack for any feast. If you haven’t finally decided what exactly you want to cover, then you can prepare an assortment of tomatoes and cucumbers, zucchini, and cabbage. This is a way to try something new and surprise your guests.

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.

An assortment of vegetables for the winter is a very tasty, convenient and practical preparation. Having opened one jar, you can immediately enjoy the taste of cucumbers, tomatoes, and other vegetables. Eat various ways their preparations - everyone will find an option to their liking.

How to make assorted vegetables for the winter?

Assorted vegetables for the winter, the recipes for which will be presented below, are not at all difficult to prepare. And the recommendations presented below will help you cope with the task perfectly. The result will be delicious preparations, which will be very useful in winter.

All vegetables for preparation must be without signs of damage or rot.
Assorted vegetables can be taken in arbitrary proportions.
It is better to additionally sterilize preparations containing cabbage in a water bath: for half liter cans 15 minutes after boiling is enough, for liters it will take 25 minutes.

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: Pour over 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. 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. Sterilize the jars. Place vegetables in prepared containers. First pepper, then dill, cucumbers, onions and tomatoes. 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. After 10 minutes of sterilization, roll up the jars with lids and keep them upside down under a blanket until they cool.

Assorted vegetables for the winter without sterilization are so simple to prepare that even a beginner in this matter can cope with the task. In this recipe, the blanks do not need to be sterilized, and therefore, in order for them to stand well and not explode, immediately after the jars are rolled up, they need to be turned over and wrapped until they cool completely.

Ingredients:

cucumbers;
tomatoes;
Bulgarian pepper;
garlic;
sugar - 4 tbsp. spoons;
salt - 3 tbsp. spoons;
vinegar - 5 teaspoons;
water;
dill inflorescences;
horseradish leaf

Preparation

Dill and a horseradish leaf are placed in a 3-liter jar.
Add garlic cloves and peppercorns.
Approximately 1/3 of the jar is filled with cucumbers.
Then add the pepper cut into slices.
Pour in boiling water.
After 15 minutes, the liquid is drained and the tomatoes are placed in the jar.
Pour boiling water over again for 5 minutes and pour it out again and boil.
Vinegar, salt, sugar are added to the jar, poured boiling water and rolled up.

An assortment of winter vegetables and cabbage will be at home at any feast. This preservation option is very interesting and practical - the workpiece is pleasing to the eye various colors, and by opening one jar, you can immediately get a vegetable for every taste. To make the assortment look more interesting, it is better to take yellow pepper.

Ingredients:

tomatoes - 4 kg;
cucumbers - 4 kg;
cauliflower - 1 kg;
pepper - 5 pcs.;
zucchini - 4 pcs.;
onions - 6 pcs.;
garlic - 1 head;
hot pepper - 1 pc.;
dill, horseradish;
salt - 600 g;
vinegar - 600 ml;
sugar - 600 g.

Preparation

Horseradish, dill, black peppercorns, garlic and vegetables are placed at the bottom of the jars.
Pour boiling water over and leave for 15 minutes.
The water is drained, boiled, the vegetables are poured in again, and after 15 minutes, it is poured into the pan again.
Add salt, sugar, vinegar and after boiling, pour into jars.
Roll them up with lids, turn them over and wrap them up.

Assorted vegetables for the winter in honey marinade is the preparation that, after trying it, everyone will ask for the recipe. Vegetables can be taken in arbitrary proportions, so their exact weight is not indicated in the recipe. If thickened honey is used in cooking, then one full spoon will be enough for one liter of liquid.

Ingredients:

water - 1 liter;
salt - 2.5 tbsp. spoons;
sugar - 5 tbsp. spoon;
honey - 2 tbsp. spoons;
acetic acid - 1 teaspoon;
garlic;
black and allspice peas;
tomatoes;
cucumbers;
zucchini;
Bell pepper;

Preparation

Vegetables are distributed into jars.
Pour boiling water over them for 15 minutes and then drain.
Add salt, sugar, acetic acid, honey
After boiling, the assorted vegetables for the winter are poured with marinade and rolled up.

An assortment of vegetables with squash for the winter is an unusual but delicious twist. It is better to use small squash, which can be placed entirely in a jar. If you used half-liter jars, then 20 minutes will be enough for sterilization. And for liter containers, the time should be increased to half an hour.

Ingredients:

corn - 2 cobs;
squash - 700 g;
carrots - 300 g;
cauliflower - 500 g;
bay leaf, peppercorns, dill, horseradish leaf;
water - 800 ml;
salt, sugar - 40 g each;
vinegar 9% - 70 ml.

Preparation

The corn is boiled for about 15 minutes and then cut into rings.
Boil the squash for 5 minutes.
The carrots are cut into slices and also boiled for 5 minutes.
Vegetables, bay leaves, herbs and peppers are placed at the bottom of the jar.
Salt, sugar, vinegar are added to boiling water.
The marinade for assorted vegetables for the winter is poured into jars and sterilized for about 20 minutes.

Assorted vegetables, marinated for the winter, with the addition of rice - this is excellent full meal which can serve as a side dish for meat products. If you want the canned food to be thicker, then it is better to increase the amount of rice to 3 cups. For these purposes, it is best to use round rice.

Ingredients:

rice - 2.5 cups;
pepper - 2 kg;
onions, carrots - 1.5 kg each;
oil - 500 ml;
sugar - 200 g;
salt - 5 tbsp. spoon;
hot pepper - 1 pc.;
vinegar 9% - 300 ml.

Preparation

The tomatoes are twisted, the onions are chopped into cubes, the carrots are grated, the peppers are cut into strips.
All vegetables are mixed, oil is added.
Boil for 1 hour, add rice, salt, vinegar, sugar, pepper and cook for half an hour.
Place assorted rice and vegetables for the winter into jars and seal them.

Korean-style assorted vegetables - excellent, in moderation spicy snack, which will definitely appeal to fans oriental cuisine. Instead of black ground pepper You can use a pod of hot pepper. And when serving, the assorted vegetables can be sprinkled with sesame seeds fried in a frying pan.

Ingredients:

eggplants - 4 kg;
pepper, carrots, onions - 1 kg each;
garlic - 100 g;
vinegar essence 70% - 2 tbsp. spoons;
salt - to taste;
ground black pepper - 1 teaspoon.

Preparation

The eggplants are washed, cut into strips, salted and left for an hour.
Grate carrots for Korean salads.
The pepper is chopped into strips.
The onion is cut into half rings and the garlic is chopped.
All vegetables, except the blue ones, are mixed, seasoned with vinegar, pepper, salt and left for 5 hours.
The blue ones are fried and added to the rest of the ingredients.
Place the mixture in jars, cover with lids and sterilize for 15 minutes.
After this, the assorted vegetables are packed away for the winter.

Assorted pickled vegetables for the winter, prepared according to the old recipe in oak barrel, will become welcome guests on any table. Vegetables can be taken in any quantity. In addition to the components indicated in the recipe, you can add plums, pieces of watermelon, and squash to the barrel. You need to use regular salt.

Ingredients:

cucumbers;
tomatoes;
zucchini;
garlic;
horseradish leaves;
dill inflorescences;
water;
salt.

Preparation

The inside of the barrel is rubbed with garlic.
Place vegetables, herbs and leaves in it.
Prepare a brine at the rate of 30 g of salt per 1 liter of water and pour it over the vegetables.
A press is installed on top and after 1.5-2 months an assortment of pickled vegetables it will be ready for the winter.

Assorted vegetables with citric acid - bright and delicious preparation, which at proper preparation and will be stored until spring. If it is possible to store it in the cellar, then there is no need to sterilize jars with assorted items. If this is not possible, then to be safe, it is better to sterilize them.

Ingredients:

cucumbers;
tomatoes;
zucchini;
carrot;
pickling set;
water - 1 liter;
salt - 2 tbsp. spoons;
sugar - 2 tbsp. spoons;
citric acid - 1 teaspoon.

Preparation

Canning assorted vegetables for the winter begins by placing currant leaves, dill, bay leaves, and pieces of horseradish root at the bottom of the jars.
Vegetables are placed on top.
Pour boiling water over the vegetables and leave for 15 minutes.
Drain the water into a saucepan, add salt, sugar, and citric acid.
Boiling brine is poured over the vegetables and rolled up.
Assorted vegetables should be stored in the cold for the winter.

Assorted vegetables in the form of a frozen mixture are an excellent alternative to canning. In addition to the indicated products, you can add zucchini to the assortment, onion. There are no strict proportions here, so the assortment can be arranged to suit your taste. You can also use zip-lock bags for packaging.

Ingredients:

Sweet pepper;
carrot;
greenery;
leek;
tomatoes.

Preparation

All vegetables and herbs are washed and dried.
Leeks are cut into rings and added to the greens.
Grated carrots, chopped peppers and chopped tomatoes are also placed there.

All this is stirred, an assortment of various vegetables for the winter in containers and put in the freezer.

Assorted vegetables for the winter from zucchini

For a winter vegetable assortment, you can select any ingredients to suit your taste. One common option is canning it with zucchini. This recipe is considered one of the most delicious. For preparation you need the following ingredients:

young zucchini;
carrots - 3 pcs.;
onion - 1 pc.;
cucumbers, tomatoes - 6 pcs.;
pepper - 2 pcs.;
celery - 3 sprigs;
some cauliflower inflorescences;
vinegar - 4 tbsp. l.; sugar, salt - 2 tablespoons each;
spices to taste.

Preparing assorted dishes for the winter:

Sort out your foods carefully. They must be fresh; remove any that are rotten or damaged.
Wash everything well.
Place the cucumbers in a separate container with cold water for 2 hours.
Cut the onion, peeled carrots and zucchini into circles.
Divide the cauliflower into small florets, cut the pepper into medium-sized slices. Small cucumbers and tomatoes can be added whole.
After sterilizing the jars, place celery, garlic, and parsley on the bottom. Place all the other vegetables on top and soak for 10 minutes. boiling water
Drain the liquid into a saucepan, add sugar and salt. Bring the water to a boil, then pour in the vinegar. After this you need to boil for another 3 minutes.
Pour the marinade into a jar with food. Cover the container with scalded boiling water.
Wrap the jar in something tight and let it cool.

For those who are going to marinate an appetizer with vodka for the table, you need to pay attention to the assorted spicy winter vegetables. Very tasty option for alcoholic drinks, for which you will need the following products:

parsley, dill - 2 sprigs;
tarragon - 1 sprig;
cabbage - 1 head;
cucumbers, tomatoes - 4 pcs.;
carrots - 2 pcs.;
garlic - 2 heads;
sweet red pepper - to taste;
hot pepper - 1 pc.;
Bay leaf;
allspice - 6 peas;
for marinade - sugar, salt 3 tbsp. l., 1 tsp. vinegar.

Preparation spicy assorted for the winter:

Peel the carrots, onions, garlic, remove the top leaves from the cabbage. Wash all ingredients well.
Cut the pepper into quarters and discard the seeds.
Cut carrots into slices, cucumbers into barrels.
Chop the cabbage coarsely.
Boil water in a container, lower all vegetables into boiling water for 2 minutes. Then place on a dry towel.
After sterilizing the jars, place the vegetables on the bottom, alternating layers with herbs.
Add whole black pepper and bay leaf.
Pour in hot water(not boiling water) and leave for half an hour.
Drain the liquid into a saucepan, add sugar and salt and wait until it boils.
Add boiling water to the rest of the ingredients in the container, pour in the vinegar and roll the lid on the jar.
Serve with vodka after 10 days, not earlier.

You can pickle vegetables in all sorts of options that go well together according to your taste. Classic option An assortment of vegetables for the winter is considered an option with cucumbers and tomatoes. This recipe is the most versatile for any feast. For it you will need the following components:

garlic - 3 pcs.;
dill - 1 umbrella;
tomatoes, cucumbers - 3-4 pcs.;
yellow bell pepper - 1 pc.;
young horseradish - 3 leaves;
black pepper - 6 peas;
for marinade - 4 tbsp. l. sugar, 3 tablespoons of salt, table vinegar 5 tsp.

Preparing assorted vegetables from cucumbers and tomatoes for the winter:

Sterilize the jars - wash them thoroughly and boil the lids.
Place an umbrella on the bottom of the container and a few leaves of young horseradish.
Cut the garlic into 4 parts and add to the jar along with black pepper.
You should first soak the cucumbers (dip in cold water for a couple of hours). Cut off the butt small, cut the large ones into several pieces.
Line a third of the jar with cucumbers and place coarsely chopped pepper on top.
Pour boiling water over the ingredients in the container for 30 minutes, cover with a lid.
Drain the liquid into a separate container.
Place tomatoes in a jar. Need to refill hot water, keep covered for 5 minutes. Drain the liquid.
Prepare the brine. Pour it into a jar with vegetables and add vinegar.
Roll up the lid of the container, wrap it in a towel, turn it over and leave it on the floor.

Assorted salad for the winter - a delicious recipe

There is another option for preparing cucumbers and tomatoes for the winter - salad. You can prepare a snack to go with vodka much easier and faster. This version of the salad is called “Hungarian”. For it, the products are cut finely, and a variety of sauces are used as filling. For preparation you will need the following components:

vinegar (9%) - 7 tsp;
ground cinnamon - 4 g;
water - 4 tbsp.;
salt - 100 g;
tomatoes, ground pepper - 2 kg each;
vegetable oil - 1 tbsp.;
black pepper - 12 peas;
carrots, onions - 1 kg each;
granulated sugar - 300 g.

Rinse well and dry the ingredients. Cut the tomatoes into cubes, peppers into strips, and onions into rings. Bring water to a boil with all the spices and vinegar in a saucepan. Reduce heat slightly and add prepared vegetables. Cook the appetizer for 40 minutes, stirring. Transfer everything from the container into a sterilized container and seal with a lid. The jars should be stored upside down until they cool down.

Assorted pickling

Often, pickling cucumbers and tomatoes appear on housewives' tables. Not everyone wants to marinate because it takes time. This is old traditional recipe, which is perfect as a snack for alcoholic drinks, fried meat, sausage. You need to take the following ingredients:

cauliflower - 1 kg;
cucumbers - 1.5 kg;
sweet pepper - 3 kg;
tomatoes - 1.5 kg;
parsley, dill - 150 g each;
carrots - 1 kg;
celery - 100 g; salt - 450 g.

Assorted salad for the winter:

Sort the vegetables, throw away those that are overripe, too soft, or damaged. The “cream” variety of tomatoes is good for salads. Soak the food in water and dry it on a towel. Prick the bell pepper with a fork in several places and peel the carrots. Separate the cauliflower florets. Soak them in salted water for a third of an hour. There is no need to peel the cucumbers; cut them into small circles along with the carrots. Chop the greens into medium pieces. Place the chopped vegetables in one large container. Prepare a container for pickling (barrel or something of your choice). Rinse it thoroughly with water. Lay out the greens first. Add already prepared vegetables on top, which should be covered with celery, dill, and parsley leaves. To prepare the brine, take 6 liters of water, add 450 g of salt, wait until it boils. Pour the liquid over the assorted mixture, cover the container in a circle under pressure. The contents should be fermented for 11 days in the room. Should be stored in cool place.

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:

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.
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), sliced squash, one zucchini into slices, cucumbers and
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:

Wash the tomatoes (as many as will fit in the jar), sort them, and then make punctures with a toothpick next to the stalk.
Peel and cut one onion and one carrot into rings.
Remove the peel from four cloves of garlic and leave them whole.
Cut one bell pepper into large slices, and you can put the whole pepper in a jar or use only part of it.
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.
Boil water and pour it into the jar to the very top.
After half an hour, drain the water using a sieve into the pan.
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 the following recipe. And making an assortment is very simple:

Wash and sort fresh cucumbers and place them in sterilized jars.
Process and pierce small tomatoes in several places, and then place them on top of the cucumbers.
Add two tablespoons of salt and sugar to the water and bring the marinade to a boil.
Pour the liquid into the jars, and after a few minutes, carefully pour it back.
Add cherry and currant leaves, dill umbrellas and bay leaves to the marinade.
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

Take several clean liter jars, put 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.
Next, layer the vegetables. First, tomatoes, cut into slices, then cucumbers and onions cut into rings.
Fill the jars with boiling marinade (per liter of water, a spoonful of salt, two spoons of vegetable oil and two spoons of sugar).
Cover the dishes with clean lids and sterilize them for a quarter of an hour.
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:

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 have indicated required quantity vegetables per one liter jar.
To the bottom glass containers add garlic, cloves, onion and bay leaf.
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.
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:

Prepare, wash, sort ten kilograms fresh eggplant and cut off their stems.
Place the vegetables in boiling water and cook for about eight minutes. Then drain the water and let them cool.
Wash and process one kilogram of large tomatoes.
Peel eight carrots and cook them for ten minutes.
Eight bell peppers, one hot pepper chop and remove seeds.
Remove the skins from two heads of garlic.
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).
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.
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 the summer large quantities, to 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:

Five cucumbers, one bell pepper, one small head of cauliflower, three large carrots, petiole celery, cut the onion into small cubes to taste.
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.
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.
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.

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26.06.18

Assorted vegetables are always a holiday, because the most favorite and delicious vegetables. When you open such a jar in winter, you immediately remember hot summer days and my soul becomes joyful and warm from the memories. Therefore, now is the time to take care of new preparations that will delight you all year long.

What vegetables can be wrapped together? Almost everything. The most common recipe for assorted vegetables includes cucumbers, tomatoes, peppers, garlic and spices. A popular recipe is with squash, zucchini, peppers and beets. All assorted preparations are beautiful and very tasty, they save a lot of space, and look festive and bright on the table.

You can add several vegetables to one jar. Many people believe that it is best to combine 2-3 products, otherwise the preparations may explode. It is a myth. Jars explode if sterilized improperly and if germs are present.

It is best to choose dense tomatoes, cucumbers, peppers, and cauliflower for assorted preparations. How prettier vegetables, the more vitamin and more useful preparation. As a rule, more cucumbers are added to assorted dishes than other vegetables. Along with the vegetables, the following spices should be added to the jars: garlic, dill, allspice, cloves, bay leaf and hot pepper. Professionals recommend not using cherry, oak and currant leaves when preparing assorted vegetables, as they add crispness to cucumbers, but can turn other vegetables into puree. To ensure that all the assorted vegetables are evenly soaked in brine, it is better to chop them in several places. Salt for assorted preparations should be coarsely ground, not iodized. For multi-product preparations, choose recipes that include vinegar, since citric acid is best used for single-product pickles.

Summer vegetable platter

Ingredients:

tomatoes 400 g.
zucchini 300 g.
carrots 200 g.
bell pepper 2 pcs.
onions 2 pcs.
garlic 6 cloves
parsley

for the marinade:

water 1 l.
salt 2 tbsp. l.
sugar 2 tbsp. l.
vinegar 9% 5 tbsp. l.
black pepper 8 peas

Cooking method: Rinse vegetables and herbs. Peel and cut the zucchini and tomatoes and carrots into circles. Small tomatoes can be used whole. Cut the onion into 4 parts and then chop, randomly chop the bell pepper. Peel and cut the garlic cloves into slices. Place all vegetables in sterile jars, sprinkle them with garlic. Add parsley between layers or at the very end. For the marinade, place all ingredients in a saucepan, boil and add vinegar, turn off the heat. Pour the marinade into jars, roll up their lids, cool the jars and store them.

Assorted vegetables with apple cider vinegar

Ingredients:

tomatoes 1 kg.
cucumbers 1 kg.
granulated sugar 100 g.
salt 40 g.
tarragon greens 50 g.
garlic 100 g.
dill 50 g.
cauliflower 500 g.
black peppercorns
Apple vinegar 100 ml.
water 1 l.

Cooking method: It is best to take tomatoes and cucumbers of the same size, not very large and hard. We wash all the vegetables and then chop them. Wash the cauliflower and separate into florets. Peel the garlic.
Tip: to prevent the garlic from turning blue during preservation, you can soak it for 2-3 hours in advance, then remove it from the water and peel it. Wash the greens and chop finely. Add peppercorns to it, add the resulting mixture to the vegetables, add garlic cloves. Prepare the marinade for pouring: bring water to a boil, add salt, sugar, boil for 10 minutes. Then add apple cider vinegar. Place vegetables in prepared jars. Pour boiling marinade, roll up and cool. Store finished jars in a cool place.

Assorted vegetables with herbs

Ingredients:

cucumbers
tomatoes
White cabbage
carrot
Bell pepper
garlic
onion
dill and parsley

3 liters of brine jar:

water 2 l.
4 tbsp. l. Sahara
2 tbsp. l. salt
vinegar 9% 0.5 cups

Cooking method: To prepare this assortment you will need small firm tomatoes and cucumbers, cabbage, carrots, peppers, garlic, onions and herbs. Rinse all vegetables and herbs well. Cut the cabbage into slices, cut the peeled carrots into cubes, remove the seeds from the sweet pepper and cut into pieces. Place vegetables and herbs in a 3-liter sterilized jar with bay leaf and black peppercorns. Boil water, pour over vegetables and leave for 10 minutes. Then pour the water back into the pan, add sugar and salt, and boil. Pour the marinade over the assortment, adding vinegar to the jar. Roll up the boiled lids, turn over and wrap.

Assorted marinated platters for the winter

Ingredients:

cucumbers 15 pcs.
tomatoes
small onion heads 15 pcs.
zucchini 1 pc.
cauliflower 1 head
small carrots 6 pcs.
small beets 6 pcs.
celery stalk 4 pcs.

for the marinade:

vinegar 6% 200 ml.
water 2 l.
granulated sugar 2/3 cup
bay leaf 5 pcs.
cloves 2 buds
black peppercorns 10 pcs.

Cooking method: Wash the vegetables, peel and cut into pieces. Large cucumbers, cut the beets and carrots into pieces. 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.

Unusual marinated platter

Ingredients:

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

for the marinade:

vinegar 2 cups
granulated sugar 1.5 cups
water 2 glasses
vegetable oil 3/4 cup
salt 4 tbsp. l.
bay leaf, black peppercorns to taste

Cooking method: Peel and core vegetables and fruits and cut them into equal slices; remove grapes from the branches. Mix with chopped garlic and pour over 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 leaves and peppercorns.

Assorted vegetables "Health in a jar"

Ingredients:

carrots 500 g.
turnip 500 g.
radish 500 g.
cucumbers 500 g.
tomatoes 500 g.
onions 500 g.
cauliflower 500 g.
sweet peppers of different colors 500 g.
squash 500 g.
zucchini 500 g.
garlic 3 pcs.
hot peppers
parsley root and greens

for 1 l. marinade:

water 1 l.
vinegar essence 1 tbsp. l.
granulated sugar 6 tsp.
bay leaf 3 pcs.
cloves 7 pcs.
hot pepper 6 peas
allspice 5 pcs.
salt 4 tsp.

Cooking method: Cut carrots, turnips, radishes into squares with a side of 2 cm and keep in boiling water for 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 the squash and zucchini into squares with a side of 2 cm. Place chopped parsley root and greens, a piece of red hot pepper, lay in layers, alternating, prepared vegetables. Fill the contents of the jars with hot marinade to the top. Sterilize liter jars 10 minutes, 2-liter - 20 minutes, 3-liter - 30 minutes. Roll up the jars and turn the lids down. To prepare the marinade, add spices to boiling water, vinegar essence, sugar, salt and boil for 5 minutes.

Marinated platter from Elena Proklova

Ingredients:

tomatoes
small cucumbers
Bell pepper
basil
black peppercorns
coriander

for the marinade:

1 liter of water
apple cider vinegar 100 g.
granulated sugar 4 tbsp. l.
salt 2 tbsp. l.

Cooking method: 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 cider vinegar, sugar, salt and bring to a boil.