Assorted for the winter! Made from cucumbers, tomatoes, zucchini and sweet peppers! Assorted salad for the winter - the most delicious original preparation.

Assorted “Emerald” without sterilization

Let's start from the very beginning simple recipe– without sterilization. The components are designed for a 3 liter jar, but you can count them based on the amount of vegetables available.

It is better to take cucumbers and tomatoes that are 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 horseradish leaves;
10 cloves of garlic;
8 pcs. black currant leaves;
10 black peppercorns;
1 sprig tarragon (optional)

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

Preparation:

To make the cucumbers crispy, soak them in cold water for a few hours.
Wash the jars and lids thoroughly with soda. Then scald the lids with boiling water, and sterilize the jars a little over steam or any other method that is more convenient for you.
Wash all the greens and place them on a paper towel. Peel the garlic, wash it, and divide it into cloves. Salt the water from the cucumbers, wash them thoroughly, and cut off the ends. Small fruits You can leave it whole. We also wash the tomatoes thoroughly and pierce them 1 cm in the area of the stalk with a skewer or sharp knife.
Every clean jar put out: horseradish and currant leaves, two umbrellas of dill, a branch of tarragon. Then lay out a layer of cucumbers. Add half the garlic cloves.
The next layer is tomatoes. Add the remaining garlic and peppercorns. Cover with a dill umbrella.
Now you need to fill the jars with boiling water twice, and the third time with marinade. It is convenient to pour boiling water into jars from a kettle. For these purposes, I use a special “technical” kettle - for preservation. Fill once, cover with lids, leave for 15 minutes.
Then we pour the 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 and sugar and bring to a boil. Add vinegar.
Pour the brine into jars and roll them up. Let's turn it over and wrap it up.

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

Assorted cucumbers and tomatoes “Gourmet” for the winter: the most delicious recipe

Ingredients for a 2 liter jar:

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

Marinade per liter of water:

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

Preparation:

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

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 prepare pickled cucumbers with tomatoes - assorted for the winter, recipe for 1 liter of water. Small jars 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 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 tbsp. l. vinegar (9%);
1 tbsp. l. salt;
2.5 tbsp. l. Sahara.

Preparation:

Wash liter jars with baking soda, rinse, and sterilize over steam for 5 minutes. Wash the tomatoes and cucumbers.
Let's put the jars and spices and fill them with cucumbers and tomatoes.
Pour boiling water over the vegetables, leave for 10 minutes, covering with lids. Pour water into a saucepan, add salt and sugar. Boil, pour in the vegetables again, leave for 5 minutes.
Salt the water again, boil it, add vinegar. Pour the marinade into jars and roll up. Let's turn it over and 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 these preparations in small jars.

Ingredients for 1 liter jar:

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

Preparation:

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

On a note

Many people are interested in how much salt and sugar should be added to the marinade. It depends on your taste preferences. If you like slightly sweet vegetables, add 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 you look detailed video how to make assorted dishes.

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

Marinade for three liter jars:

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

Preparation:

Wash all components and dry. Place dill umbrellas in sterilized jars, currant leaves, peppercorns, horseradish leaf, a clove of garlic cut in half, a piece of hot pepper.
Fill the jars with cucumbers, alternating them with tomatoes and chopped zucchini.
Pour boiling water over it: the first time for 10 minutes, the second time for 15. The third time, add salt, sugar, vinegar to the brine, stir. Bring to a boil, pour in the vegetables.
Screw on the lids. Let's turn it over and wrap it up.

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

Assorted cauliflower “Gardener’s Dream”

Very delicious pickling, a variety of vegetables will pleasantly please you in the cold.

Ingredients for 1 liter jar:

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

For the marinade (for 2 liter jars):

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

Preparation:

We wash, cut and peel the vegetables. Cut carrots and onions into circles, bell peppers into long strips. Let's separate the cauliflower into inflorescences.
Place onions, garlic cloves, and Bay leaf, cloves.
Pour water into a saucepan, add sugar and salt, and boil. Dip cucumbers, tomatoes, cabbage into the marinade and boil for three minutes. Turn off the heat, add vinegar and stir.
Remove the vegetables from the pan with a slotted spoon and place them in jars. Fill with marinade and cover with lids. Sterilize the jars with preservation for about 10 minutes. Then roll them up. That's all!

Assorted “Pleasure” with citric acid

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

Ingredients for a 3 liter jar:

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

Preparation:

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

After cooling, the pickled vegetables with citric acid are ready.

Assorted “Narodnoe” with aspirin

I have long noticed that people like to add acetylsalicylic acid to preserved food so that the jars do not explode later. At first I was scared by this method, 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. The vegetables turn out tasty, crispy, without a medicinal aftertaste. Try cooking cucumbers and tomatoes with aspirin.

Ingredients for a 3 liter jar:

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

For the marinade:

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

Preparation:

Wash all the vegetables and leaves, sterilize the jars with lids. We will make punctures in the tomatoes in the area of the stalk. Cut off the edges of the cucumbers.
Place all the leaves, dill, spices, chopped garlic, and hot pepper on the bottom of the jars. 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 in the vegetables and roll up the lids. Shake the containers slightly so that the aspirin dissolves, and roll them around the table.
Then turn it over, wrap it up, and leave it to cool for a day. Then we put it away for storage. You can serve it no earlier than after 40 days.

Now you know the most delicious recipes an assortment of cucumbers and tomatoes for the winter and you can easily bring them to life. Bon appetit!

Who doesn't love spicy, crispy cucumbers? What if they also contain tomatoes? And what if with pepper and squash? It turns out to be the most delicious assorted vegetables for the winter. And here there are two options: stew the vegetables, replacing the cucumber, for example, with carrots, and serve as a side dish or put them in jars for storage. If you have enough vegetables grown in the beds and free time, you can do both, and you even need to prepare dishes from fresh “vitamins,” but I want to offer a recipe for assorted vegetables with zucchini.

There is nothing complicated in such a preparation. We will not sterilize it itself, this makes the seaming process much easier, but so that the bottles stand well and do not swell, we will subject them heat treatment, i.e. sterilize. And here not only housewives come to the rescue gas stove with a full saucepan of water and a metal colander, and an oven and even a microwave. Choose a method that is more familiar to you. I always sterilize jars only in the oven: I wash them without even waiting for the drops to drain, put them on the racks, turn the temperature up to 200 degrees and forget about them for half an hour. Then I either turn off the oven and they cool right inside, or, if urgently needed, I carefully take out one bottle at a time.

Note! The jars are hot, so you definitely need to grab them with something. Make sure that at the right moment you have a dry rag or towel in your hands, otherwise the heated bottle will simply burst upon contact with a damp kitchen towel. When all the “working tools” are prepared, you can begin the workpiece itself.

So, for assorted vegetables for the winter you will need:

- Cherry tomatoes,
- small cucumbers,
- Bell pepper,
- squash or zucchini (whichever you like best),
- other vegetables - optional.
Based on one 2-liter jar:
- bay leaf – 2-3 pcs.,
- cloves – 1-2 buds,
- black peppercorns – 3-4 pcs.,
- coarse salt – 1 tablespoon,
- sugar – 1 tablespoon,
- vinegar – 1.5 tablespoons.

We wash the vegetables, cut the peppers in half, peel the seeds, and remove the skin from the squash. Cut the cucumbers in half, leaving the tomatoes whole.

Place clean and lightly dried vegetables into jars in any order.

I first put the cherry tomatoes, then the cucumbers, then the peppers, put the squash cut into pieces on top, and tamped very small cucumbers into the remaining space.

Place the vegetables tightly; they will settle when you pour boiling water over them. Which is exactly what we are doing.

We wait for 10 minutes, after which we pour the water into a saucepan, add salt and sugar, and let the marinade boil. Pour in vinegar, bring to a boil again and turn off. Pour the boiled brine over the vegetables right up to the neck and roll them up with metal lids.

They also need to be heat treated, in in this case, boil with active bubbling for 5-7 minutes.
We turn the jars over, cover them with a warm blanket or fur coat and let them sit in the house for another night. Then we take it to the cellar or put it in the refrigerator, i.e. store assorted vegetables for the winter in the dark cool place. Bon appetit!
Author: Ksysha0810
It tastes rich

In addition to preparing pickled tomatoes and cucumbers, I always make assorted vegetables for the winter; it turns out very tasty, crunchy, varied and beautiful.

To prepare such an assortment of vegetables, you will need small, vigorous cucumbers, very young zucchini, colorful bell peppers, and tomatoes. All vegetables must be washed very well and dried slightly. We cut off the butts of the cucumbers, cut the zucchini together with the skin into discs 5 centimeters wide, and peel the bell peppers from seeds and cut them lengthwise into 3-4 parts.

Wash the bay leaf, currant leaves, horseradish stem, dill, parsley, garlic (already peeled) and black peppercorns and leave for a while to drain. excess water.

Sterilize well-washed jars (in this recipe everything is indicated for three-liter jars) and cool. Place all the spices on the bottom except horseradish and parsley.

Place chopped zucchini on top in one layer (by the way, it’s better to take different varieties, it turns out more interesting) and parsley to go with it.

And then place tomatoes, cucumbers and peppers in random order. You need to try to pack it tightly, leaving as little useless, empty space as possible, but at the same time you need to try not to crush the tomatoes, they are very tender. I stuffed pepper into the resulting voids on the sides of the jar; it is thin and fits well there.
At the very end I added horseradish and dill.

Now you need to boil 1.5 liters of water in a saucepan for each jar, pour in the vegetables to the very edges and leave to warm up until the water becomes warm (about 25 minutes). At this time, close the jars with lids; you can sterilize special ones for preservation (metal) and cover them with them.

Then drain the water back, boil it and pour it back into the jars and after a while drain it and put it back to heat. During the third boil, add salt and sugar to the pan. In assorted vegetables for the winter, I put three tablespoons coarse salt and sugar for each three liter jar. Measure spoons without heaping.

Boiled brine in last time I fill the jars, add 5 tablespoons of vinegar and close them with a special seaming machine. I turn the jars upside down until they cool completely.

I store the prepared assorted vegetables for the winter in the cellar, but you can also store them in the kitchen, in a dark cupboard; if everything is done correctly, the jars will stand well and not “explode.”

Pickled vegetables for the winter, prepared according to this recipe, turn out crispy, with a pleasant sweet and sour taste. The brine is also tasty, you can drink it, it is moderately salty.

Assorted vegetables for the winter are not only tasty, but also beautiful. They can even decorate festive table or treat your loved ones with a jar, you’ll see, they will definitely ask for the recipe for this wonderful workpiece.

And in my collection of recipes, tested over the years, there is another, very tasty assortment of vegetables, I recommend trying it, you will be satisfied with the result.

Cooking time: PT01H20M 1 h 20 min.

Pickling vegetables for the winter is a common thing. But sometimes, when the time comes to savor the food, the wishes of relatives do not coincide. Some people want cucumbers, while others want tomatoes. That is why pickled vegetable platters have long been very popular in our family.

For us, this the best option preserving the gifts of summer. An additional bonus of the recipe is that we can preserve vegetables without sterilization. About how to make a delicious pickled assortment from different vegetables for the winter, I am happy to tell you in my step-by-step recipe with photos. Follow mine simple recommendations and assorted vegetables in winter will delight your family too. 🙂

So, you will need:

cucumbers;
tomatoes;
carrot;
zucchini;
bell pepper;
garlic;
cauliflower;
dill umbrellas;
horseradish leaves (if desired, can be replaced with currant and cherry leaves);
bay leaves;
black peppercorns.

For marinade per 3 liters of water:

3 tbsp. l. Sahara;
3 tbsp. l. salt;
3 tsp. vinegar essence or 180 ml table vinegar (9%).

How to prepare assorted vegetables for the winter

First we prepare 3 liter jars. It is in them that it is most convenient to prepare assorted vegetables. My and.

We put the peeled, prepared vegetables into jars in layers.

At the bottom we put a leaf of horseradish and dill umbrellas, garlic (3-4 small cloves), then onions (cut into rings), carrots (I also cut into rings), zucchini (peel and seeds, cut), cucumbers (if large, then also cut), bell pepper (into 4 parts), cauliflower (divided into inflorescences) and lastly tomatoes (pierce at the stalk so as not to crack).

Pour boiling water into the jars, cover with lids, and let stand for 5 minutes.

Drain the water into the pan. I use a special nylon cover with holes, but you can also hold a metal one. Boil the water and pour it into the jars again for 5 minutes.

Pour the water into the pan a second time. Add sugar, salt, peppercorns (at the rate of 5-6 pieces per jar), bay leaf (3 pieces per jar). Bring the marinade to a boil. Quickly pour in vinegar or vinegar essence. Pour the hot marinade over the vegetables in jars, roll them up, turn them upside down and wrap them in a blanket or rug.

Leave it like this until it cools. Vegetable mix marinated without sterilization is ready!

In winter it is served as cold snack with any side dish, meat, fish. Please your loved ones with a delicious “summer in a jar”!

Summer is not only a time for relaxation, but also time to work hard so that in winter there is something to eat. For many housewives, summer is associated with preparations. Well, let's make our summer fruitful and our winter delicious. The first thing you can eat from vegetables is pickled vegetables. The zucchini is already ripe, the cucumbers are already there, the tomatoes are still a little expensive, but it’s quite possible to buy a kilogram for the preparations.

Then comes the hardest part: how to prepare it all? Everyone is vying with each other to offer you recipes for their preparations. We will also offer you a recipe for pickled vegetables, which has been tested over the years. If you doubt all the recipes, then we offer you a way out of this situation. You can bury a jar or two of each recipe you like. Write on the jar with a marker how much you put in. When you eat preparations in winter, you will definitely be able to determine what you liked more and remember. So, our version of pickled vegetables “Ogorodik”.

Ingredients for preparing the preparation “Pickled vegetables for the winter”:

Zucchini - 2 small;

Tomatoes - 4 pcs;

Cucumbers - 4 pcs;

Parsley - 1 bunch;

Bay leaf - 2 pcs;

Garlic - 4-5 cloves;

Allspice peas - 3 pcs;

Black peppercorns - 3 pcs;

Cloves - 3 pcs.

For marinade per 3 liters of water:

Salt - 2 tablespoons;

Sugar - 3 tablespoons;

Vinegar 9% - 100 grams.

Recipe for pickled vegetables (marinated tomatoes and zucchini with cucumbers):

Take the jar and wash it well. The size of the jar depends on your appetite. We like vegetables, but we like to roll them in one and a half liter or two liter jars. It’s more convenient for us to store it in the refrigerator open jar and it’s easier to carry from the cellar. But it's up to you. Choose whichever size you like. You can even take three liter jars.

We do not sterilize jars. This will be superfluous, because why sterilize jars and then put non-sterile vegetables in them. Don't worry, everything will be sterilized when you pour boiling water over the vegetables. Therefore, do not create extra work for yourself. So, the jars were washed and placed on the table.

Now in each jar we put parsley, garlic, black and allspice peas, cloves, bay leaf. You can add some horseradish leaves.

Wash the cucumbers well under running water. If the cucumbers are limp. Then soak them for three to four hours in cold water. Small cucumbers You can put them whole in jars; if the cucumbers are large, cut them into wide rings and put them in jars.

Next we add the zucchini. For pickling, choose young zucchini that is light green in color. Those zucchini that are yellow are suitable only for making pancakes and frying, but are no longer suitable for pickling. Cut the zucchini into three or four pieces if they are small. Otherwise, cut them into rings like you would for large cucumbers.

Then throw in a couple of tomatoes. To prevent them from bursting, pierce the tomatoes with a toothpick in several places.

If there is still enough space in the jar, add a couple more layers of cucumbers, zucchini and tomatoes. Boil the water. Fill the jars with boiling water to the very top. It is better to place the jars on a towel or in plates and pour in more water so that it flows out.

Leave the jars for 15-20 minutes. During this time, the water will cool down and you will be able to pick up the jar. Drain the water into it. Boil the drained water again. Don't forget to add half a glass of new water to compensate for the boiled water. Fill the jars again with boiling water up to the neck.

Drain the second water and put it back on the fire. While it's boiling, add salt, sugar and vinegar to each jar. If you are closing jars larger than three liters, then add salt, sugar and vinegar to the marinade at the rate indicated in the ingredients.

Fill the jars with boiling marinade and immediately roll up the lids. To avoid sterilizing the lids in boiling water, you can simply wipe them with alcohol. Wrap the jars in an old blanket until they cool completely. After complete cooling, you can transfer them to a pantry or cellar for storage.

In winter, these vegetables can be served with any side dish in pure form straight from the can. Or you can cut vegetables into a salad, add herbs and a little vegetable oil and get a great salad. Children can also be treated to this preparation. Just don't overdo it. Vegetables contain a lot of vinegar, and children's digestive tract is very sensitive.