How to spin a vegetable platter for the winter. Assorted pickled vegetables for the winter delicious and simple recipes

Homemade vegetables are great addition to family menu in winter time. You can twist the vegetables separately for the winter, but it’s better to cook vegetable mix.

If you were engaged in canning, and there are a few pieces of tomatoes and cucumbers left, a little cabbage and peppers, do not rush to let all this stuff in for dinner. Using one of the recipes, roll up a couple of small assorted jars from them. In winter, it is especially pleasant to eat it.

In addition to spices and herbs, you need to put garlic and onions, plus a little vegetable oil, and you will get another delicious snack with minimum calorie content at 66-70 kcal / 100 g.

Assorted vegetables for the winter - a photo recipe for the most delicious preparation step by step

Bright vegetable platter looks great on holiday table or is an excellent addition to the second courses in the daily menu.

The initial set of products can be changed at your discretion. For conservation, carrots and bell peppers, cauliflower, zucchini and squash are suitable.

Time for preparing: 1 hour 20 minutes

Quantity: 3 servings

Ingredients

Tomatoes: 800 g
Cucumbers: 230 g
Garlic: 6 large cloves
Onion: 2 medium heads
Greens: bunch
Bay leaf: 3 pcs.
Allspice and black peppercorns: 12 pcs.
Carnation: 6 buds
Vegetable oil: 5 st. l.
Dill umbrellas: 3 pcs.
Table vinegar: 79 ml
Salt: 2 partial tbsp. l.
Sugar: 4.5 tbsp. l.
Water: 1 l

Cooking instructions

Remove the husks from the onion and garlic, cut off the “buttocks” of the cucumbers, cut the stalk from the tomatoes and rinse all the ingredients.

Cut each tomato into 4-8 wedges (depending on size). Cucumbers cut into circles about 5 mm thick, onions - thin half rings. Cut the garlic into longitudinal slices of about 2 mm (that is, each clove into 4 parts). Separate the soft, small dill greens from the thick, hard stalks and, after rinsing along with the umbrellas, put them on a towel to dry.

Take well-washed and sterilized jars, put in each 1 bay leaf and dill umbrella, 1 clove of garlic cut into pieces, 4 peas of each type of pepper and 2 cloves.

Fill with vegetables in the following order: tomato slices, onion half rings, cucumber circles.

Last but not least - dill greens, a few slices of garlic and tomato slices (put them up with the skin, not the pulp).

Now prepare the marinade. Boil water, put granulated sugar together with salt, put on fire again. As soon as the liquid boils, pour the oil with vinegar into it.

After boiling again, remove the marinade from the heat and fill the jars with it to the brim.

Immediately cover with lids and place on a wire rack in a warm (120 ° C) oven to sterilize (for 20 minutes).

After this time, turn off the oven and, opening the door, wait until the jars have cooled slightly. Then, with extreme caution (so as not to burn yourself and pour out the marinade), remove them from the oven and, putting them on the table, screw the lids on until they stop. All that remains to be done is to turn the jars of assorted vegetables upside down and leave to cool in this position.

And do not forget to cover the jars with a towel until they cool completely. You can store ready-made assorted vegetables at room temperature.

Variation with cabbage

For vegetable platter with cabbage take:

white cabbage varieties - 1 kg;
turnip onion - 1 kg;
carrots - 1 kg;
colored bell pepper - 1 kg;
tomatoes, can be brown - 1 kg;
water - 250 ml;
salt - 60 g;
vinegar 9% - 40-50 ml;
oils - 50 ml;
granulated sugar - 30 g.

How to cook:

Grate carrots and simmer in oil until tender.
Shred the cabbage.
Peppers free from seeds and cut into rings.
Peel the onion and cut into half rings.
Tomatoes - slices.
Put the fried carrots and all the vegetables in a saucepan. Add salt and sugar, stir.
Pour in water and put the container on moderate heat.
Bring to a boil and cook for a quarter of an hour. Pour in the vinegar, stir.
Transfer salad to glass container with a capacity of 0.8-1.0 liters. Cover with lids and sterilize from the moment of boiling water for 20 minutes.
Roll up the lids and turn the jars over. Cover with a blanket and let cool completely.

Pickled assorted for the winter

To prepare elegant jars with pickled vegetable platter for the winter, you need:

cherry tomatoes - 25 pcs.;
cucumbers such as gherkins (not longer than 5 cm) - 25 pcs.;
carrots - 1-2 ordinary root crops or 5 small ones;
small bulbs - 25 pcs.;
garlic - 2 heads or 25 cloves;
cauliflower or broccoli - one head weighing 500 g;
sweet peppers - 5 pcs.;
young zucchini - 2-3 pieces;
bay leaf - 5 pcs.;
cloves - 5 pcs.;
peppercorns - 5 pcs.;
salt - 100 g;
sugar - 120 g;
water - 2.0 l;
vinegar 9% - 150 ml;
greens - 50 g;

Yield: 5 liter jars

How to preserve:

Soak cucumbers for a quarter of an hour in water, then wash and dry them.
Wash and dry the tomatoes.
Rinse cabbage and separate into florets.
Clean the carrots and cut into slices. You should get 25 pieces.
Remove the seeds from the peppers and cut into rings (25 pieces).
Wash the zucchini and cut like peppers into 25 circles.
Peel onion and garlic.
Wash and chop the greens randomly. You can take dill, parsley, celery.
Pour greens at the bottom of each jar, put pepper, bay leaf and cloves.
Fill the jars with vegetables, each of them should contain approximately the same amount of ingredients.
Boil water and pour it into filled containers. Cover with lids and leave for 10 minutes.
Drain the liquid back into the saucepan. Pour in salt and sugar. Heat to a boil, cook for 3-4 minutes, pour in the vinegar and pour the marinade into jars.
Cover with lids and sterilize assorted for 15 minutes.
Roll on the lids with a seamer, turn over, wrap with a blanket and keep until cool.

Without sterilization

This recipe is good because it is not necessary to take selected vegetables for it, fresh ones, but not quite conditioned, are quite suitable.

For a 3 liter jar you need:

cabbage - 450-500 g;
carrots - 250-300 g;
cucumbers - 300 g;
onion - 200 g;
garlic - 1/2 head;
dill - 20 g;
bay leaves - 2-3 pieces;
peppercorns - 4-5 pcs.;
salt - 50 g;
sugar - 50 g;
vinegar 9% - 30-40 ml;
how much water will go - about 1 liter.

Step by step process:

Wash cucumbers, carrots, dry and cut into circles.
Rinse cabbage and cut into small pieces.
Peel the garlic.
Peel the onion and cut into rings.
Chop the dill with a knife.
Pour a part of dill into a jar, put bay leaves and peppercorns.
Place vegetables on top.
Heat water in a saucepan until boiling.
Pour boiling water over the contents of the jar, cover it with a lid.
After a quarter of an hour, pour the water into the pan. Add salt and sugar there.
Heat to a boil, cook for 3-4 minutes, pour in the vinegar and pour the hot marinade over the vegetables again.
Roll up the cover. Keep the filled container upside down under a blanket until it cools.

Assorted "Emerald" without sterilization

Let's start with the simplest recipe - without sterilization. The components are designed for 3 liter jar, but you can recalculate them for the amount of vegetables available.

Cucumbers and tomatoes are better to take medium-sized, elastic, with a hard skin.

Ingredients:

1 kg of cucumbers;
1 kg of tomatoes (can be green);
3 dill umbrellas;
3 pcs. large leaves of horseradish;
10 garlic cloves;
8 pcs. black currant leaves;
10 black peppercorns;
1 sprig tarragon (optional)

1.5 liters of water;
3 art. l. salt;
3 art. l. sugar (with a slide);
100 ml of vinegar (9%).

Cooking:

To make the cucumbers crispy, soak them in cold water for a few hours.
Rinse jars and lids thoroughly with baking soda. Then we scald the lids with boiling water, and sterilize the jars a little over steam or in any other way that is more convenient for you.
We wash all the greens, spread them on a paper towel. We clean the garlic, wash it, divide it into teeth. Drain the water from the cucumbers, wash well, cut off the tips. small fruits can be left whole. We also thoroughly wash the tomatoes, pierce 1 cm in the stalk area with a skewer or a sharp knife.
In each clean jar lay out: horseradish and currant leaves, two dill umbrellas, a branch of tarragon. Then lay out a layer of cucumbers. Throw in half of the garlic cloves.
The next layer is tomatoes. Pour the remaining garlic, peppercorns. Cover with dill umbrella.
Now you need to fill the jars twice with boiling water, for the third time - marinade. It is convenient to pour boiling water into jars from the kettle. For these purposes, I use a special "technical" teapot - for conservation. Pour once, cover with lids, leave for 15 minutes.
Then we pour water, closing the jars with special lids with holes, back into the kettle. Boil, pour again for 15 minutes. After this time, pour water into the kettle again. Add salt, sugar, bring to a boil. We add vinegar.
Pour the brine into jars, roll up. Let's wrap it up.

After cooling, assorted cucumbers and tomatoes are ready for the winter!

Assorted cucumbers and tomatoes "Exquisite" for the winter: the most delicious recipe

Ingredients for a 2 liter jar:

700 g of tomatoes;
600-700 g cucumbers;
1 PC. bell pepper;
80 g of grapes;
6 garlic cloves;
0.5 pcs. carrots;
1 onion;
1/3 hot pepper pod;
2 sheets of horseradish;
2 pcs. bay leaf;
7 pcs. black peppercorns;
Cherry leaves, currants - to taste;
Dill, parsley - to taste;
A branch of tarragon - optional.

Marinade per liter of water:

50 ml of vinegar (9%);
1 st. l. salt;
1.5 st. l. Sahara.

Cooking:

Banks must be washed and sterilized. We cut off the edges of the washed cucumbers, soak for an hour in cold water. Then we salt the water. Let's wash the tomatoes.
Now we lay out herbs and spices in jars. How more spices and greens, the tastier the vegetables will be. At the bottom of each jar we put chopped horseradish leaves, parsley, dill, cherry leaves, currants, peppercorns.
Take a hot pepper and cut off small piece to each bank. Add bay leaf (1-2 per jar). Cut carrots and onions into slices in each jar. There also - bell pepper slices, peeled garlic cloves.
We take a jar, lay out cucumbers in the first layer (vertically). Now we fill the voids with grapes. Then you can tightly stack the tomatoes.
Pour boiling water - into the middle, not abruptly, from the kettle. It is better to pour on top of the tomatoes. Then the bank will remain intact, will not crack.
Pour water to the very top, cover with sterile lids. Leave for 15 minutes. Drain the water again into the kettle through the lid with holes. We need to boil this water again and pour the jars for 15 minutes.
Now we need to prepare sweet marinade. We measure vinegar into a measuring glass, add salt, sugar, stir well. Pour into teapot. Drain the water from the jars into a kettle with vinegar. When you boil the marinade, do not cover the kettle with a lid.
Pour vegetables with boiling marinade, roll up. Turn over, wrap with a warm blanket, leave to cool completely.

Here is the most delicious recipe for assorted cucumbers and tomatoes for the winter.

Assorted "Magic" for 1 liter jar

I am often asked how to cook pickled cucumbers with tomatoes - assorted for the winter, a recipe for 1 liter of water. Small banks are very suitable for a small family. A liter of marinade is enough for 2 liter or 4 half-liter jars.

400 g cucumbers;
300 g of tomatoes;
1 PC. bay leaf;
3 pcs. cherry leaves;
3-4 pcs. peppercorns;
Dill greens - to taste.

Marinade for 1 liter jar:

0.5 l of water;
3 art. l. vinegar (9%);
1 st. l. salt;
2.5 st. l. Sahara.

Cooking:

Wash liter jars with soda, rinse, sterilize over steam for 5 minutes. Wash the tomatoes and cucumbers.
Put spices and spices in jars, fill with cucumbers and tomatoes.
Pour boiling water over the vegetables, leave for 10 minutes, covered with lids. Pour water into a saucepan, add salt, sugar. Boil, pour vegetables again, leave for 5 minutes.
Drain the water again, boil, add vinegar. Pour the marinade into jars, roll up. Let's wrap it up. This is also a delicious recipe, just like in the store.

Assorted "Reliable" for storage in a warm apartment

For greater reliability, you can prepare pickled cucumbers and tomatoes with sterilization. For convenience and safety, I make such blanks in small jars.

Ingredients for 1 liter jar:

350 g cucumbers;
350 g of tomatoes;
0.5 pcs. bell pepper;
1 dill umbrella;
Horseradish root - a piece of 2 cm;
1 currant leaf;
1 clove of garlic;
1 clove bud;
3 black peppercorns;
1 st. l. salt;
1.5 st. l. Sahara;
1 st. l. vinegar 9% (or 1.5 tbsp. apple cider vinegar 6%).

Cooking:

Soak cucumbers for several hours. Sterilize jars and lids. We wash the greens and vegetables, dry them slightly.
In each jar we put dill, horseradish root, currant leaf, cut garlic clove. Add cloves and peppercorns.
Then we lay out the cucumbers vertically, on them - the tomatoes. Filling in the voids with stripes bell pepper. Add salt and sugar according to the recipe. Pour boiling water (about 0.5 liters), add vinegar. We cover with a lid.
Harvesting can be done in a cold way: pour vegetables with marinade that has cooled to room temperature, and then sterilize the salad in jars.
Sterilize in a wide container with a lined bottom for 5 minutes at a low boil.
Carefully take out, roll up. Turn over, wrap. After cooling, we hide for storage.

On a note

Many are interested in how much salt and sugar should be poured into the marinade. It depends on your taste preferences. If you like slightly sweet vegetables, then put half as much sugar as salt. If not, there should be approximately equal amounts of sugar and salt.

Internet users love to share interesting recipes with us. I suggest to look detailed video how to make assorted.

Cucumbers and tomatoes with zucchini

If you, like me, love pickled zucchini, you can safely add them to the assortment.

Ingredients for 1 liter jar:

250 g of tomatoes;
250 g cucumbers;
200 g zucchini;
1-2 dill umbrellas;
1 large garlic clove;
Hot pepper - a piece of 1 cm;
1 currant leaf;
0.5 horseradish leaves;
6 black peppercorns.

Marinade for three liter jars:

1.5 liters of water;
3 art. l. salt;
9 st. l. Sahara;
12 st. l. vinegar 9%.

Cooking:

All components are washed and dried. We put dill umbrellas in sterilized jars, currant leaves, peppercorns, a horseradish leaf, a clove of garlic cut in half, a piece of hot pepper.
We fill the jars with cucumbers, alternating them with tomatoes and chopped zucchini.
Pour boiling water: the first time for 10 minutes, the second - for 15. The third time, add salt, sugar, vinegar to the brine, stir. Bring to a boil, add vegetables.
Screw on the lids. Let's wrap it up.

From pieces of zucchini, you can cut out figures - leaves, flowers. Looks very nice!

Assorted cauliflower "Gardener's Dream"

Highly delicious salting, a variety of vegetables will delight you in the cold.

Ingredients for 1 liter jar:

3 pcs. cucumbers;
5 pieces. tomatoes;
3 pcs. carrots;
180 g of cauliflower;
3 pcs. small bulbs;
1 PC. bell pepper;
3 garlic cloves;
3 pcs. bay leaves;
1 clove bud.

For the marinade (for 2 liter jars):

1 liter of water;
3 art. l. vinegar 9%;
2 tsp salt;
1 tsp Sahara.

Cooking:

Wash vegetables, cut and peel. We cut carrots and onions into circles, Bulgarian pepper - into long strips. Let's disassemble the cauliflower into inflorescences.
In sterilized jars, put the onion, garlic cloves, Bay leaf, cloves.
Pour water into a saucepan, add sugar and salt, boil. Dip cucumbers, tomatoes, cabbage into the marinade, boil for three minutes. Turn off the fire, pour in the vinegar, mix.
We take out the vegetables from the pan with a slotted spoon, put them in jars. Pour in the marinade, cover with lids. We sterilize cans with conservation for about 10 minutes. Then we roll them up. That's all!

Assorted "Pleasure" with citric acid

Our family still loves this assortment: tomatoes and cucumbers for the winter - a recipe with citric acid. It turns out surprisingly tasty, even better than traditional pickling with vinegar.

Ingredients for a 3 liter jar:

800 g cucumbers;
800 g of tomatoes;
200 g carrots;
1 PC. bell pepper;
6-7 garlic cloves;
3 umbrellas of dill;
2-3 hot pepper rings;
5-6 currant leaves;
4-5 cherry leaves;
1.5 liters of water;
8 tsp Sahara;
4 tsp salt;
1 tsp citric acid.

Cooking:

We wash all vegetables. Cut off the ends of the cucumbers. Sterilize jars and lids.
We put dill umbrellas, cherry leaves, currants, garlic cloves, pieces of bitter pepper, carrot circles, strips of bell pepper in jars. Fill with boiling water, cover with lids for 15 minutes.
Drain the water, boil again and pour for 20 minutes. Drain the water again, make a brine: add salt, sugar, mix.
Pour into banks, fall asleep citric acid, roll up. We roll a little on the table so that everything dissolves, turn it over, wrap it up.

After cooling, pickled vegetables with citric acid are ready.

Assorted "Narodnoye" with aspirin

I have long noticed that people like to add acetylsalicylic acid to preservation so that the jars do not explode later. At first, this method scared me, but when I tried it, I was convinced that there was nothing wrong with it. After all, the concentration of the drug is very small. Vegetables are tasty, crispy, without medicinal aftertaste. Try and cook cucumbers and tomatoes with aspirin.

Ingredients for a 3 liter jar:

850 g of tomatoes;
850 g cucumbers;
6 cloves of garlic;
2-3 dill umbrellas;
1 sheet of horseradish;
10 black peppercorns;
2-3 pcs. bay leaf;
0.5 pcs. hot pepper;
3 aspirin tablets.

For marinade:

2 liters of water;
10 st. l. Sahara;
6 art. l. salt;
50 ml vinegar (9%).

Cooking:

Wash all vegetables and leaves, sterilize jars with lids. In tomatoes, we will make punctures in the area of \u200b\u200bthe stalk. Cut off the ends of the cucumbers.
At the bottom of the jars lay out all the leaves, dill, spices, chopped garlic, hot peppers. Crush aspirin tablets in a saucer with a mortar and add to the jar. Then fill the container with cucumbers and tomatoes.
How to prepare the marinade: boil water in a saucepan, dissolve salt, sugar, vinegar in it. Immediately pour over the vegetables and roll them up with lids. Gently shake the containers to dissolve the aspirin, roll it on the table.
Then turn over, wrap, leave to cool for a day. Then we hide it for storage. You can serve on the table no earlier than 40 days later.

Now you know the most delicious recipes assorted cucumbers and tomatoes for the winter and you can easily bring them to life. Enjoy your meal!

We all want our preparations to be not only tasty, but also beautiful. Assorted vegetables for the winter do an excellent job with this task - it’s tasty, beautiful, and easy, which is very important in the hot season.

Assorted vegetables for the winter can be prepared from any vegetables and root crops. You just need to try to pick up small-sized products or cut them beautifully. Probably, it was for such preparations for the winter that the breeders tried and brought out special varieties of small cherry tomatoes, and in different colors, from yellow and red to chocolate brown; again multi-colored small sweet pepper, small squash, gherkins, carrots without a core, etc.

A beautiful cut also matters. Carrots can be cut into gears or flowers, from circles of zucchini or cucumbers, cut out various figures with cookie cutters (most often these are flowers), and if you have a fancy vegetable cutter with various nozzles, then your vegetable platter for the winter can be decorated with curls, lattices or the thinnest vegetable strips.

Assorted cucumbers and tomatoes with citric acid (without sterilization)

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

Cooking:
Select not very large, strong, with black pimples cucumbers and not large, thick-skinned tomatoes for cooking assorted. Wash the cucumbers and tomatoes thoroughly and let them dry. If cucumbers are bought in a store or picked a day ago, hold them in water for 2-3 hours. Cut off the tips of the cucumbers, and prick the tomatoes with a toothpick from the side of the stalk. At the bottom of the sterilized jars, put the pre-prepared and chopped horseradish root and leaves (½ of the resulting amount), half the garlic, 5 leaves of currant and cherry, 1 dill umbrella, 1 bay leaf. Then lay cucumbers and tomatoes in layers, but the last must be a row of cucumbers, on top of which put the rest of the greens. Pour boiling water over everything, cover with a plastic lid and leave for 10 minutes. Then pour the water into enamel pan add salt, sugar, allspice, bay leaf and citric acid. Bring to a boil and pour the contents of the jars with this boiling brine. Roll up the jars with lids, turn upside down, wrap and leave to cool completely. finished product store in the cellar until the onset of his "finest hour".

Many housewives, in addition to traditional currant leaves, cherries put healthy, without damage, carefully washed oak leaves. It turns out that they not only add flavor to the blanks, but also allow you to extend their shelf life.

Assorted vegetables "Circles"

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

Cooking:
Wash the vegetables and let dry a little. Then cut into circles tomatoes and cucumbers, onions and sweet peppers - into rings. Place chopped vegetables in layers in 0.5 l sterilized jars. First onion rings, then peppers, cucumbers, tomatoes and so on. Pour the boiling brine prepared from the above ingredients into 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 upside down and leave to cool. When the jars are completely cool, transfer them to storage in a cool place.

Assorted vegetables "My Dacha"

Ingredients (per 3 liter jar):
5-6 small cucumbers
5-6 medium sized tomatoes
1 small young squash
2-3 small onions,
2 carrots
3-4 cauliflower florets
1-2 sweet peppers (can be of different colors),
2-3 garlic cloves,
2-3 sprigs of leaf celery,
2-3 sprigs of parsley,
2 tbsp. l. salt,
3 art. l. sugar (no top)
4 tbsp. l. 9% vinegar.

Cooking:
This recipe is good because some (not very favorite vegetables) can be completely removed, and the zucchini can be replaced with young, strong squash. Large fruits can be cut into pieces. Cut off the stalk, grabbing the pulp a little. Soak cucumbers in cold water for 2 hours. During this time, prepare jars and lids, cut zucchini, carrots, onions into circles. Wash the pepper thoroughly, remove the seeds, cut into slices, cauliflower divide into small inflorescences (use young cauliflower, white, without yellow shade). Put the 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 and leave for 10-15 minutes. When the time is up, drain the water back into the pan, add salt, sugar to it, bring to a boil, carefully add the vinegar and let the marinade boil for another 2-3 minutes. Pour vegetables in a jar with ready-made boiling marinade, roll up the lid, turn over, wrap and leave to cool.

Assorted vegetables "For family dinner" (with sterilization)

Ingredients (per 3 liter jar):
3-4 pieces white cabbage(possibly red)
5-7 cucumbers (depending on size),
6 medium sized tomatoes
3 sweet multi-colored sweet peppers,
6 circles of a young small zucchini,
4 garlic cloves,
3-4 small onions (you can use onion sets, then - 6-7 onions),
blackcurrant 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.

Cooking:
Wash the jars thoroughly and sterilize in any way convenient for you, boil the lids. At the bottom of the prepared jars, lay greens, peppercorns and bay leaves, then - layers of prepared and chopped vegetables. Place all the ingredients for the marinade in water, bring it to a boil, let it boil for a few minutes. Pour the jars filled with vegetables with ready-made boiling marinade 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.

Vegetable platter with beets and beans

Ingredients (per 3 liter jar):
½ head of cabbage
1 small young squash
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 st. l. salt,
3 art. l. Sahara,
3 art. l. 9% vinegar.

Cooking:
Wash all vegetables thoroughly, let them dry slightly. Cut the peeled carrots lengthwise into four parts (if the carrots are small, you can put them whole). cut the cabbage large pieces and also put them in a jar. Next, lay the zucchini and sweet peppers, chopped as you like. Put the onion whole, if small, cut large into thick rings. There, send the bean pods to the jar. Lay the beetroot on top of everything, if you want it whole, if it is small, if you want, cut it into circles or cut it into 4 parts. Now it's time to prepare the marinade. Add all ingredients for it, except vinegar, to water. Salt for blanks is better to take large, white, without additives, you can - 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 lids, previously boiled, turn over, wrap and leave in this form for a day. After the time has passed, take out your blanks, admire how beautiful they are (the cabbage will acquire an appetizing beetroot color), and put it away for storage.

Do not forget that if the lid on the jar is swollen, then such a blank cannot be eaten. And in general, the shelf life of assorted vegetables should not exceed two years. Although it is unlikely that someone has a tasty and fragrant vegetable platter for the winter, prepared with their own hands, it is stored for so long!

Good luck preparing!

Larisa Shuftaykina

Marinating and preserving vegetables for the winter is the concern of every housewife in the summer-autumn period. The most experienced and skillful assortment winter preparations tend to be rich and varied. A place of honor in the cellars and pantries is occupied by pickled tomatoes, cucumbers, assorted vegetables for the winter. A mixture of salted and pickled vegetables is considered not just delicious snack, but sometimes one of the main dishes at a festive feast.

Marinating and preserving vegetables for the winter is the concern of every housewife in the summer-autumn period

Assorted vegetables for storage can be prepared from a mixture of vegetables, with the most simple recipes of this workpiece provide canning without sterilization.

You will need:

800 grams of cabbage;
5 medium cucumbers;
8 tomatoes of medium ripeness;
bulb;
one carrot;
4 cloves of garlic;
chili pepper to taste;
50 grams of salt;
80 grams of sugar;
2 tablespoons of vinegar.

Assorted step by step recipe:

Prepare 3-liter canning containers: wash, sterilize.
The cabbage is cut into large cubes, the carrots are cut into 3-4 parts, the onion is cut in half.
Layers are laid in the container: cabbage, cucumbers, onions, carrots, peppers, tomatoes.
Vegetables are poured with boiling water, left for 20 minutes, the water is drained, brought to a boil and poured again.
Sugar and salt are dissolved in one and a half liters of water, brought to a boil, and vinegar is added.
Assorted vegetables in jars are poured with boiling marinade. Roll up, wrap to cool.

Assorted vegetable platter for the winter (video)

Salted vegetables for the winter

Many craftsmen try to pickle several types of vegetables in one container: in winter, each family member will choose what he likes best.

I propose to prepare for the winter a very tasty vegetable platter. Such a blank will always find a use for both everyday and festive tables.

It often happens that some people like tomatoes more, others like cucumbers or peppers. Having served assorted vegetables on the table, you can be sure: everyone will choose for himself what he loves the most. The calculation of spices is given for 1 jar with a volume of 3 liters. The number of vegetables is arbitrary, you can add something more, something less.

Before preparing a vegetable platter for the winter, prepare the dishes. Wash the jars well hot water, pour over boiling water. Put a dill umbrella, parsley sprig, bay leaf, cloves, hot pepper ring and garlic on the bottom.

Wash all the vegetables, cut the cucumbers on both sides, cut the zucchini into slices, free the pepper from the seeds and cut into strips. Then put small cucumbers on top - 5-7 pieces.

Boil water and fill jars with vegetables. Cover with lids and leave for 20 minutes. Then we drain the water into the pan, bring it to a boil again and pour it a second time, also for 20 minutes.

Add salt, sugar and vinegar to jars. Pour the water back into the pan, add allspice, bring to a boil and boil for 3 minutes. Pour over the vegetables and roll up immediately.

We turn over the jars with assorted vegetables prepared for the winter and put them under the "fur coat" until they cool completely.

Happy and tasty preparations to you!