Recipe for assorted dishes in a jar for the winter. Vegetable soup seasoning

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

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

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

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

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

Calorie content of mixed vegetables

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

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

Classic assorted pickling for the winter

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

Ingredients:

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

Preparation:

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

Video recipe

The classic vegetable platter will delight you with a variety of tastes and colors. IN winter time it will serve as a main dish, excellent vegetable side dish or the basis for preparing more complex culinary masterpieces, including stews and salads.

How to cook assorted vegetables without sterilization

If you want to preserve the splendor of color and taste until the next harvest summer vegetables, make a roll. We are talking about assorted vegetables without sterilization. For many housewives, this combined dish has long been a godsend, which helps out in winter period. Try it too.

Ingredients:

Cucumbers – 800 g.
Tomatoes – 900 g.
Sweet pepper – 60 g.
Young zucchini – 350 g.
Cauliflower – 330 g.
Carrot – 70 g.
Onion – 50 g.
Laurel – 3 leaves.
Peppercorns and dill umbrellas - to taste.
Water – 1500 ml.
Sugar – 9 teaspoons.
Salt – 4 teaspoons.
Vinegar – 80 ml.

Preparation:

Rinse vegetables and herbs with water. Wipe the cucumbers with a sponge and remove the ends, cut the cabbage into several pieces and soak for 10 minutes in a salty solution. To prepare it, take a tablespoon of salt per liter of water.
After peeling, cut the onion and carrot into medium pieces, and the zucchini into rings. If using old squash, peel off the skin and remove the seeds. If you want to get more beautiful dish, engage curly cutting.
Place spices, onions and herbs at the bottom of the prepared jars. Place a layer of cucumbers and carrots on top, then place cabbage, tomatoes, peppers and zucchini in jars. Cover the vegetables with dill umbrellas, pour boiling water over them and leave for 10 minutes.
Meanwhile, prepare the marinade. Pour one and a half liters of water into the pan, add salt and sugar. As soon as the solution boils, pour in the vinegar and remove the container from the stove. Drain the water from the jars and pour in the marinade, roll up the lids and turn over. Keep the roll under the blanket until it cools down.

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

Delicious assortment of tomatoes and cucumbers

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

Ingredients:

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

Preparation:

Pour over the cucumbers ice water and leave for 2 hours. After the time has passed, thoroughly rinse the cucumbers and tomatoes with water and cut into slices.
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.

Video cooking

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

Assorted marinated winter platter with cabbage and peppers

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

Ingredients:

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

Preparation:

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

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

Assorted zucchini and eggplant for the winter

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

Ingredients:

Zucchini – 2 pcs.
Eggplants – 3 pcs.
Tomatoes – 1.5 kg.
Carrots – 5 pcs.
Garlic – 5 cloves.
Apples – 500 g.
Vinegar – 2 tablespoons.
Tomato paste– 3 tablespoons.
Sugar – 3 tablespoons.
Water – 1 glass.
Black pepper – 4 pcs.
Laurel – 3 leaves.
Cloves – 5 pcs.
Vegetable oil.

Pass peppers, carrots, onions, tomatoes through a meat grinder. Place in a deep frying pan (roasting pan, aluminum pan), add salt and vegetable oil, simmer until done. Place hot caviar into 0.5-1 liter jars, pasteurize for 15-20 minutes, and roll up. Serve to meat dishes, potatoes, use for sandwiches.

Vegetable salad “Assorted”

Carrots, cabbage, cucumbers, squash, zucchini, sweet peppers, onions - chop everything and place in layers in a large enamel pan. Place carrots on the bottom, then, in order, cabbage, cucumbers, squash, zucchini, peppers, tomatoes, onions. Pour 6% table vinegar and sunflower oil over the vegetables, add salt and simmer for 20-30 minutes over low heat. Place hot in sterile jars, roll up the lids, turn the jars upside down, and wrap. Store refrigerated.

Pickled vegetable platter

Spices are placed at the bottom of a three-liter jar: bay leaf, currant leaves, cherries, dill and cilantro seeds, garlic cloves, 2-3 pcs. cloves, etc. The most different vegetables: carrots, squash, zucchini, pumpkins, cucumbers - cut with a curly knife, chop sweet peppers, add whole small onions and whole cloves of garlic, whole small tomatoes, small heads of cauliflower. You can make any set of vegetables of the most varied colors, adding herbs to taste: lemon balm, tarragon, parsley, dill. Pour in hot marinade. Pasteurize a liter jar for 10 minutes, a three-liter jar for 30 minutes. Roll up the lids. Store refrigerated. Marinade: for 1 liter of water, 2 tablespoons of salt (without a slide), 3 tablespoons of sugar (without a slide), 1 tablespoon of 6% vinegar essence.

Marinade “Assorted”

Vegetables - cucumbers, tomatoes, cauliflower, sweet pepper, small onion, carrots - blanch in boiling water for 1.5-2 minutes. Fry the jar in the oven at +120 - +150°C, boil the lid.

Marinade: for 1 liter of water, 1 tablespoon of salt and 2 tablespoons of sugar, sweet pea, bay leaf, cinnamon.

Greens - dill, currant leaves, horseradish (root), garlic (slices) - scald with boiling water, drain in a colander. Place the greens at the bottom of the jar, then lay the vegetables in layers, adding scalded cloves of garlic. It’s good to add rowan or red currant to the berries. Pour hot marinade, pour a teaspoon of 6% vinegar essence on top three liter jar. Roll up the jars, cool on their sides, and store in the cellar.

Another option: pour brine over the cucumbers for 1-2 days at the rate of 60 g of salt per 1 liter of water. Then drain the brine, add 1 tablespoon of sugar, black pepper (peas), cloves, cinnamon, sweet peas and bay leaves to taste, and boil. Rinse the cucumbers with boiling water, blanch the cauliflower and carrots, rinse the tomatoes, onions, garlic with boiling water or soak for 1 minute in a hot blanching solution, scald the greens with boiling water in a colander. Place everything in jars, fill with prepared brine, roll up, store in the cellar (or in the refrigerator).

Vegetable salad

Chop tomatoes, sweet peppers, cucumbers, onions, arrange in layers (tomatoes on top), sprinkle with parsley, cilantro seeds, and garlic (do not chop the garlic). It is better to cut tomatoes lengthwise, cucumbers - crosswise. Pour 1 tablespoon of vegetable oil into a half-liter jar and add marinade. Marinade: 3.5 cups of water, half a cup of 6% vinegar, 3 tablespoons of sugar, 1 tablespoon of salt, boil, add bay leaf, hot pepper, cilantro seeds. Yield: 6 half-liter jars.

Ukrainian salad (first recipe)

Place chopped carrots, red and Green pepper, parsley root, grated coarse grater tomatoes, chopped parsley, salt 3 teaspoons, 6% vinegar 2 tablespoons, sugar 1 tablespoon, allspice 3-5 pcs., bay leaf 2 pcs. The mixture is simmered over a fire for 20 minutes, the jars are filled while hot, and the floor is sterilized. liter jars 40 minutes, liter 50 minutes. Next, roll up the lids, turn upside down, and wrap until cool. Store refrigerated. Product consumption: sweet pepper 1.5 kg, carrots 0.5 kg, tomatoes 0.5 kg, vegetable oil 1 cup.

Ukrainian salad (second recipe)

Pour 3 tablespoons of calcined vegetable oil into half-liter jars, layer chopped vegetables: carrots, sweet peppers, onions, green or pink tomatoes, parsley root, parsley and celery (without branches). Add 0.5 teaspoon of salt, 1 teaspoon of sugar, 2 tablespoons of 6% vinegar, two peas of hot and allspice. The laying should be tight. The jars are sterilized: a half-liter jar for 50 minutes, a liter jar for 60 minutes, and the lids are rolled up. Store in the cold. Product consumption: sweet pepper 1 kg, carrots 0.5 kg, tomatoes 0.5 kg, onions 0.5 kg, parsley root 50 g, greens 50 g.

Vegetable soup seasoning

Tomatoes (not overripe), carrots, onions, parsley (root and greens), sweet peppers, dill are crushed, sprinkled with salt, placed tightly in jars, covered with plastic lids. Product consumption: 1.5 kg of tomato, 1.5 kg of carrots, 1 kg of sweet pepper, 1 kg of onion, 0.5 kg of parsley, 0.5 kg of dill, 1 kg of salt.

Winter seasoning

5 kg ripe tomato, 1 kg of bell pepper, 1 kg of carrots, 300 g of garlic, 300 g of parsley (root and leaves), 300 g of dill. Pass everything through a meat grinder, add a little more salt than usual, and mix. Let it stand for a day in an enamel bowl, stirring occasionally. Place in jars and store in the cold. Use as a seasoning in soups and main courses.

Winter salad

Chop 5 kg of tomatoes into plastic strips, finely chop, peeling, 1 kg of cucumbers, chop 1 kg of cabbage, chop 500 g of sweet pepper, 1 kg of onion. Mix everything, add salt to taste, lightly pepper, add 1 cup sunflower oil. Sterilize liter jars for 20 minutes and roll up.

Adjika Siberian

3 kg of ripe tomatoes, 500 g each of red, green, yellow bell pepper, onions, carrots, sour apples(can be half-cultured or ranetki), 300 g of garlic, 100 g of sugar, 0.5 cups of coriander seeds, 10 medium-hot or 5 hot peppers, 500 g of soybean or Kuban oil, salt to taste. You can add leeks, dill, parsley leaves. Pass everything through a meat grinder, mix, pour into a thick pan, cook for 3 hours over low heat, stirring. Pour into half-liter jars and roll up. This amount will make 8 cans.

Salad

Pour 2 teaspoons sunflower oil into the bottom half liter jar. Place in a jar layers of onion slices, tomatoes in slices, bell pepper, cucumber slices, 2-3 cloves of garlic, dill, parsley. Prepare the marinade: for 1 liter of water, 2 tablespoons of salt (without top), 2 tablespoons of vinegar essence, capsicum red to taste, boil. ‘Pour boiling marinade into the jars, sterilize for 10 minutes, and roll up.

Salad

Grate 2 kg of carrots on a coarse grater, cut 2 kg of cucumbers and onions into rings, cut 4 kg of pepper into strips, cut 3 kg of red tomatoes into slices. Boil 1.5 kg of sunflower oil in a water bath, place 1 kg of white or cauliflower cabbage at the bottom of the jars. Add parsley - greens. Mix everything. Place the mixture of vegetables very tightly into jars (24 x 0.5 l) up to the waist. Add 1 teaspoon of salt and sugar, 1 tablespoon of 6% vinegar, 3 tablespoons of oil to each jar. Cover with boiled iron lids. Place the jars on a baking sheet and place in hot oven(+300°C) for 15-20 minutes. Remove the jars with a dry towel and tighten immediately. Everything should be completely dry.

Vegetable platter

Take 5 kg white cabbage, 1 kg carrots, 1 kg onions and the same amount of red sweet pepper. Chop the vegetables with a knife or grate them, place them in a large bowl, sprinkle with sugar and salt, then season with vinegar and oil. You will need 350 g of sugar, 4 tbsp. l. salt, 0.5 liters of 9 percent vinegar, and 0.5 liters of vegetable oil.

Tricolor pickle

Prepared from cauliflower, green and red sweet peppers in equal quantities. The cabbage is divided into inflorescences, and the peppers are seeded and cut into thin strips. First put red pepper, then green pepper, then cauliflower at the bottom of a jar or pan, and so on, alternating until the jar is filled to the top. For flavor, you can put parsley between the green pepper strips. Vegetables need to be pressed down and poured with cooled brine: 0.5 liters of water, 0.5 liters of vinegar (preferably wine or apple), 80 g of salt. Store in a cool place.

Soup dressing for the winter

Grate the carrots on a coarse grater, chop the tomatoes, onions, bell peppers, dill and parsley very finely. Grate the parsley root. Add salt and mix everything thoroughly. Place in sterilized jars and cover with a plastic lid.

Store in a dark and cool place. The dressing can be used not only for soups, but also for main courses, and added to sauce.

For 1 kg of carrots, 1 kg of tomatoes, 1 kg of onions, 600 g of pepper, 300 g of dill and 300 g of parsley, 800 g of salt.

Pickling various vegetables

It is prepared from red and green sweet peppers, cut into strips, shredded cabbage, celery and carrots. Place the prepared vegetables in rows in a jar and fill with brine made from 3 parts vinegar and 1 part water with salt (half a glass per 1 liter of liquid). 1 kg of red and green sweet peppers, 2 kg of fresh cabbage, 500 g of carrots, 3 celery roots, salt, vinegar, water.

Mustard assortment

450 g each of zucchini, cauliflower, green beans, small onions, 1 large cucumber, 900 ml 6% vinegar, 225 g sugar, 25 g salt, 40 g dry mustard, 15 g ground turmeric, 15 g ginger, 15 g nutmeg. Cut the zucchini and cucumber into cubes, separate the cabbage into inflorescences, cut the beans into pieces, and peel the onions. Place all the vegetables in a bowl, sprinkle with salt and leave for a day.

Place the vegetables in a large saucepan, pour vinegar over them (leaving 50 ml). Simmer over low heat for 25 minutes until the mixture is soft.

Mix dry ingredients and mash with remaining vinegar. Pour the resulting sauce over the vegetables in the saucepan and stir for 10 minutes.

Pour the finished assortment into sterile jars and seal tightly.

Assorted green

For a 0.5 liter jar - 310 g of cauliflower, 350 g of a mixture of green beans and green peas, 20 ml of 9% vinegar, 10 g of salt, 10 g of sugar, 5 g of herbs, 2 pcs. hot pepper and cloves.

Disassemble the cauliflower into heads and blanch for 4-6 minutes in boiling water, to which 10 g of salt and 1 liter of water have previously been added.

2 g citric acid. After blanching, cool it in salted water. Trim the ends of the green beans and cut them into pieces. Wash green pea grains in cold water. Blanch beans and peas separately in boiling water for 4-5 minutes and cool in cold water. Place spices, herbs, prepared vegetables in a jar and pour in vinegar. You can add blanched finely chopped carrots.

After this, pour the vegetables with a hot brine of salt and sugar. Cover with lids and heat in low-boiling water: 0.5 liter jars - 15-20 minutes, 1 liter jars - 20-25 minutes.

Salad "Capital" (1)

1 kg of white cabbage, cucumbers, green tomatoes and sweet peppers, 200-400 g of onions. Ingredients of the filling: per liter of water - 100-150 g of salt, 0.45 l of 9% vinegar, 200-300 g of sugar.

For a liter jar - 10-20 g of cumin or dill seeds, 10-15 g of mustard seeds, 5 bay leaves.

Chop the cabbage thinly. Cut green tomatoes into circles. Peel the fleshy fruits of sweet peppers from seeds, place them in boiling water for 5 minutes, then finely chop. Cut the cucumbers into slices, the onion into small cubes. Mix all the vegetables. Fill the jars a quarter full with hot pouring and place in each jar. vegetable mixture so that it is covered with liquid.

Pasteurize 0.5 liter jars for 15 minutes, 1 liter and 2 liter jars for 20 minutes.

Salad "Capital" (2)

For 10 cans (1 l): 1 kg of pink tomatoes, sweet (red and green) peppers, white cabbage, cucumbers and onions, 100 g of salt, 3 teaspoons. spoons acetic acid or 300 g of 6% vinegar.

Finely chop the peeled and washed vegetables. Add salt, vinegar and mix well. Bring the preheated sunflower oil to a boil and cool. Place 2 allspice peas, 1 clove bud, half a bay leaf, 2 tablespoons of sunflower oil on the bottom of the prepared jars, then place the vegetables. Top each jar with the resulting juice and sterilize for 20 minutes.

Orange assorted

2 kg each of sweet peppers, red tomatoes, carrots, 1.5 kg of onions. Filling: 1.5 cups of 6% vinegar, 1.5 cups of sugar, 2 tablespoons of salt, 1 liter of vegetable oil. Cut the carrots into strips and sauté in vegetable oil until golden brown. Cut the peppers and onions into rings, tomatoes - slices. Mix all the vegetables, add the filling and simmer, stirring, for 40 minutes. Place the finished assortment hot into jars and roll up.

Vegetable dressing

5 kg of sweet pepper, 12 pods of hot pepper, 2 large apple celery roots with herbs, 600 g of parsley, 300 g of peeled garlic.

Wash and dry the greens. Grind pepper, herbs, garlic, celery in a food processor, add 200 ml of 9% vinegar and 4 full tablespoons of salt. Mix well and place tightly in jars. Store in the refrigerator.

Soup dressing

1 kg carrots, 300 g mixed greens. 1 kg salt, 4-6 sweet bell peppers.

Grate the carrots into strips, finely chop any greens and bell pepper. Mix everything with coarse salt and place tightly in jars.

Store in the refrigerator.

Borscht for the winter

Products: 1 head of cabbage, 1 kg of beets, 1 kg of carrots, 0.5 kg of sweet pepper, 0.5 kg of onions, 2 l tomato juice, 1.5 liters of water, 2 tbsp. spoons of salt, 1 tbsp. a spoonful of sugar, 0.5 cups of sunflower oil.

Preparation: chop all the vegetables. Place in a saucepan, add the remaining ingredients and cook for 20 minutes. Place in liter jars, add 1 tbsp to each. spoon table vinegar. Sterilize for 15 minutes.

No store-bought canned vegetables can compare with homemade preparations. To save delicious assortment vegetables for the winter, use these tips:

Rinse vegetables for canning in several waters with a brush.
Check the sealing jars to ensure there are no chips on the neck. Steam both jars and lids.
Sterilize mixtures of vegetables that have not been stewed for 15-30 minutes, placing them in jars.
When removing hot jars from the container after sterilization, support the bottom. The jar may burst due to temperature changes and under its own weight.
Taste salads and marinades before rolling and add salt, spices and sugar as desired.

Cucumber-tomato-pepper assortment for the winter

Pour vinegar into the marinade before turning off the heat. When you fill hot marinade into jars, place an iron spoon on the vegetables to prevent the jar from bursting. When sterilizing filled jars, place a wooden board or towel on the bottom of the pan.

Yield: 4 liter jars.

Ingredients:

ripe tomatoes – 1 kg;
fresh cucumbers – 1 kg;
bell pepper – 1 kg;
onions – 0.5 kg;
green carrot tops - 10-12 branches;
ground and allspice peppers – 12 pcs each;
cloves – 12 pcs;
bay leaf – 4 pcs.

For 2 liters of marinade:

sugar – 100-120 g;
salt – 100-120 g;
vinegar 9% - 175 ml.

Cooking method:

Cut the sorted and washed vegetables into rings, 1.5-2 cm thick, remove the stalks and seeds from the pepper. Onion and pepper rings can be cut in half.
Place bay leaf, a couple of sprigs of washed carrot tops, 3 cloves, black pepper and allspice into jars that have been sterilized for 1-2 minutes.
Place prepared vegetables in jars in layers.
Cook the marinade and pour it hot into jars, cover with lids.
Place the filled containers in a saucepan with warm water, bring to a boil over low heat and simmer for 15 minutes.
Remove the jars and seal tightly. Place neck down under a warm blanket for a day.

Nutritious winter salad of beans and eggplants

This pickling is consumed with side dishes of cereals and potatoes. The salad is hearty and tasty. It tastes like canned mushrooms.

Ingredients:

beans – 1-1.5 cups;
eggplants – 2.5 kg;
sweet pepper – 1 kg;
hot pepper – 1-2 pcs;
green dill – 1 bunch;
garlic – 1-2 heads.

For the syrup:

sunflower oil – 1 cup;
vinegar 9% – 1 glass;
water – 0.5 l;
salt – 1-1.5 tbsp;
sugar – 1 tbsp;
spices for preservation - 1-2 tbsp.

Cooking method:

Pour salted water over the diced eggplants. Leave for half an hour to release the bitterness.
Cook the beans until tender, chop the peppers into slices.
Boil the ingredients for the syrup, add vinegar and seasonings at the end. Taste for saltiness and add salt if necessary. Cook the syrup for 10 minutes at a moderate boil.
Place the prepared eggplants in a cooking container, add beans and peppers. Pour syrup over the vegetables, boil for 15 minutes, sprinkle with chopped garlic and herbs.
Quickly spread the salad over sterile jars and roll up with sterile lids.

Assorted cabbage with vegetables for the winter

In winter, serve the salad with fresh herbs and pickled tomato slices.

If the contents of the jars have settled during sterilization, distribute a salad from one jar among each jar.

Cooking time – 1.5 hours.

Yield: 6-8 0.5 liter cans.

Ingredients:

white cabbage – 1.2 kg;
cucumbers – 1.5 kg;
onions -2-3 pcs;
bell pepper – 3 pcs;
refined oil – 6-8 tbsp;
spices - to taste;
vinegar 9% - 4 tsp;
salt – 2 tbsp;
sugar – 2 tbsp;
water – 1 l.

Cooking method:

Boil water, add sugar and salt, stir until completely dissolved. Pour in the vinegar and turn off the heat.
Chop the vegetables as if for a salad, mix with spices, and place tightly in sterilized jars.
Add 1 tbsp of oil to each jar and fill with marinade.
Place lids on top of the filled jars, leave to sterilize for 10 minutes, then roll up.

The most delicious salad for the winter

A variation of this salad is prepared by replacing eggplants with zucchini. Prepare in batches, using 4 pcs. each vegetable at a time to ensure the food retains its shape.

Pickling 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, as a rule, rich and varied. Pickled tomatoes, cucumbers, and assorted vegetables for the winter take pride of place in cellars and pantries. A mixture of salted and pickled vegetables is considered not just a tasty snack, but sometimes one of the main dishes at a holiday feast.

Pickling 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, while the most simple recipes This preparation is intended for canning without sterilization.

You will need:

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

Step-by-step recipe for preparing assorted dishes:

Prepare 3-liter containers for canning: wash and sterilize.
The cabbage is cut into large cubes, the carrots are cut into 3-4 parts, the onion is cut in half.
Place in the container in layers: cabbage, cucumbers, onions, carrots, peppers, tomatoes.
Pour boiling water over the vegetables, leave for 20 minutes, drain the water, bring to a boil and pour again.
Dissolve sugar and salt in one and a half liters of water, bring to a boil, add vinegar.
Pour boiling marinade over assorted vegetables in jars. Roll up and wrap to cool.

Assorted vegetables 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.

Homemade vegetable preparations are great addition To family menu in winter. You can wrap vegetables separately for the winter, but it is better to prepare assorted vegetables.

If you have been canning, and there are a few tomatoes and cucumbers, some cabbage and peppers left, do not rush to use all this stuff for dinner. Using one of the recipes, roll up a couple of small assorted jars of them. It is especially pleasant to eat in winter.

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

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

Bright assorted vegetables look great on festive table or is an excellent addition to main courses on the daily menu.

The initial set of products can be changed at your discretion. Carrots and bell peppers, cauliflower, zucchini and squash are suitable for preservation.

Cooking time: 1 hour 20 minutes

Quantity: 3 servings

Ingredients

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

Cooking instructions

Remove the skins from the onions and garlic, cut off the “butts” of the cucumbers, remove the stem from the tomatoes and rinse all the ingredients.

Cut each tomato into 4-8 wedges (depending on size). Cut the cucumbers into slices about 5 mm thick, and the onion into thin half rings. Cut the garlic into longitudinal slices of approximately 2 mm (that is, each clove into 4 parts). Separate the soft, small dill from the thick, hard stems and, after rinsing along with the umbrellas, place on a towel to dry.

Take well-washed and sterilized jars, place in each jar 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 slices.

Lastly - dill, several slices of garlic and tomato slices (place them skin side up, not pulp).

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

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

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 cool slightly. Then, with extreme caution (so as not to burn yourself and spill the marinade), remove them from the oven and, placing them on the table, screw the lids on until they stop. All that remains to be done is to turn the jars with assorted vegetables upside down and leave them to cool in this position.

And don’t forget to cover the jars with a towel until they cool completely. You can store the prepared assorted vegetables at room temperature.

Variation with cabbage

For assorted vegetables with cabbage take:

white cabbage – 1 kg;
turnip onions – 1 kg;
carrots – 1 kg;
colored bell pepper – 1 kg;
tomatoes, maybe 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 the carrots and simmer in oil until tender.
Chop the cabbage into strips.
Remove the seeds from the peppers and cut into rings.
Peel the onion and cut into half rings.
Tomatoes - in slices.
Place the fried carrots and all the vegetables in a saucepan. Add salt and sugar and stir.
Pour in water and place the container over moderate heat.
Bring to a boil and cook for a quarter of an hour. Pour in vinegar and stir.
Transfer the salad to glass containers capacity 0.8-1.0 l. Cover with lids and sterilize from the moment the water boils for 20 minutes.
Roll up the lids and turn the jars over. Cover with a blanket and leave until completely cool.

Assorted marinated platters for the winter

To prepare elegant jars of pickled assorted vegetables for the winter you need:

cherry tomatoes – 25 pcs.;
gherkin-type cucumbers (no longer than 5 cm) – 25 pcs.;
carrots - 1-2 regular root vegetables or 5 small ones;
small onions – 25 pcs.;
garlic – 2 heads or 25 cloves;
cauliflower or broccoli - one head weighing 500 g;
sweet peppers – 5 pcs.;
young zucchini – 2-3 pcs.;
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 the cucumbers in water for a quarter of an hour, then wash and dry them.
Wash and dry the tomatoes.
Rinse the cabbage and separate into florets.
Peel the carrots and cut into slices. You should get 25 pieces.
Remove seeds from peppers and cut into rings (25 pieces).
Wash the zucchini and cut the same as the peppers into 25 slices.
Peel the onion and garlic.
Wash the greens and chop them as desired. You can take dill, parsley, celery.
Pour herbs into the bottom of each jar, add 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.
Pour the liquid back into the pan. Add salt and sugar. Heat to a boil, cook for 3-4 minutes, pour in vinegar and pour the marinade into jars.
Cover with lids and sterilize the assortment for 15 minutes.
Roll the lids with a seaming machine, turn them over, wrap them in a blanket and keep them until they cool.

Without sterilization

The good thing about this recipe is that you don’t have to take selected vegetables for it; fresh, but not quite conditioned ones 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 pcs.;
peppercorns – 4-5 pcs.;
salt – 50 g;
sugar – 50 g;
vinegar 9% - 30-40 ml;
How much water will it take – approximately 1 liter.

Step by step process:

Wash the cucumbers, carrots, dry and cut into slices.
Rinse the cabbage and cut into small pieces.
Peel the garlic.
Peel the onion and cut into rings.
Chop the dill with a knife.
Pour part of the dill into the 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 and 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, add vinegar and re-pour the hot marinade over the vegetables.
Roll the lid. Keep the filled container upside down under a blanket until it cools down.