Winter vegetable garden recipe 2 liter jars. Home canning: Vegetable Garden salad, recipe for the winter

Calories: Not specified
Cooking time: Not specified

Assorted vegetables “Vegetable garden in a jar” will always help you out in winter. Firstly - there are a lot of vegetables on the dish at once, secondly - a colorful range of colors, and thirdly - great snack to any meat or, especially to strong drinks. “Vegetable garden in a jar” vegetables are stored perfectly in the pantry, and the preparation itself does not require much trouble. Choose your favorite vegetables from the garden, combine sizes and colors, put them in a jar, fill them with brine, sterilize them and can them.

It’s better to cut all the vegetables into equal sizes, into circles for example, then they can be easily put in a jar. There are obligatory vegetables, without which there is no place in the garden, these are tomatoes, sweet pepper. It seems to me that they must be present, they give a special aroma to vegetables and the taste is amazing. Then experiment yourself - zucchini, cucumber, carrots, onions, cauliflower or regular cabbage, black Eyed Peas, broccoli, everything to your taste.

To prepare the “Garden in a Jar” vegetable assortment for the winter, we will need 40 minutes, the yield of the product is 1 liter.

Ingredients:
- carrots – 1 piece;
- zucchini – 200 grams;
- onion (Crimean white) – 1 piece;
- garlic – 3 cloves;
- red bell pepper – 1 piece;
- small tomatoes – 200 grams;
- coarse salt - half a tablespoon;
- purified water – 0.5 liters;
- white sugar – 1.5 tablespoons;
- table vinegar – 1 tablespoon;
- bay leaf– 1 piece;
- allspice peas – 2 pieces;
- black peppercorns – 5 pieces;
- cloves – 1 bud;
- dried dill with umbrellas - 1 sprig.

Recipe with photos step by step:

Let's prepare all the ingredients to prepare the "Garden in a Jar" vegetable platter for the winter.

Peel the onion and cut into rings, zucchini into rings, and peel the garlic.

Peel and cut the bell pepper into strips, I cut out flowers from carrot rings to make mine look more fun vegetable garden in the bank.

Place all the spices on the bottom of a steamed jar - dill, bay leaf, allspice and black pepper, cloves.

We put all the vegetables beautifully in a jar, I put onion rings with zucchini at the bottom, pepper strips and carrots on the sides, and tomatoes and garlic at the top, so that it’s easy to get out.

Cook in a saucepan brine-water, sugar, salt. It boils and turn it off.

Fill in ready-made brine our vegetable platter.

Now we sterilize the “Garden in a Jar” in a large saucepan with newspaper at the bottom, sterilization time – 15 minutes. This is for liter jars, for half-liter jars - 10 minutes, for three-liter jars - 20.

Take the jar out of the pan and pour vinegar. Closing assorted vegetables“Garden in a jar” with a lid or roll it up. Place the jar on the floor upside down, let it cool down for the winter, then move it to the pantry.
That's all, the assorted vegetables for the winter are ready! In winter you will get a wonderful snack and a million positive emotions. There will be a whole garden in one plate!

Let us recall that in last time we canned this

This recipe is good because you can prepare several types of vegetables in one jar at once.

While cabbage, cucumbers and tomatoes are marinated for several months, they exchange flavors. The end result is much better than cooking the vegetables separately. The cucumbers and cabbage turn out crispy, the tomatoes are very aromatic, and everything together is incredibly tasty.

Composition of products (for a three-liter jar)

10-12 small tomatoes;
12-15 small cucumbers;
200-300 grams of cabbage (2 pieces);
2 medium onions;
one head of garlic;
one dill umbrella;
10 black peppercorns;
2 bay leaves.

Marinade (for 1.5 liters of water)

a third of a glass granulated sugar;
2 level tablespoons of salt;
a third of a glass of vinegar 9%.

Step-by-step cooking process

I would like to make a reservation right away that the amount of vegetables in the jar is approximate (that’s how much went into my jar this time). In fact, it all depends on the size and density of the vegetables in the jars.
Advice. It’s not for nothing that preparing for the winter received such a name: you can add any vegetables to your taste, or leave some out.
Wash the vegetables thoroughly and let the water drain.
Peel the onions and cut them into 6-8 slices.
We also peel the garlic cloves and cut them into 2-3 parts.
We thoroughly wash the jar with soda and sterilize it. You can choose the appropriate sterilization method on our website.
Place spices at the bottom of the jar: dill, garlic, bay leaf, peppercorns, onion.
The next layer is to place the cucumbers vertically: there should be exactly as many of them as will fit in one row (about a third of the jar).
The second third of the jar will be occupied by tomatoes: we also lay them tightly in one layer.
We spread the cabbage in a third layer: almost to the very top.
Pour 1.5 liters of water into a saucepan (based on a three-liter jar), bring to a boil. Fill the tomatoes with boiling water to the edge, cover the jar with a lid.
While the tomatoes are standing, prepare the brine. Pour 1.5 liters of water into the pan, add salt and granulated sugar. We pour in the vinegar last: before the brine comes to a boil.
When the brine boils, turn off the heat immediately. Drain the water from the jars and fill with brine.
We roll up the jars with sterilized lids, turn them over and wrap them up overnight.
Store jars in a cool, dry place.
I think you will like the recipes and

If there's a blizzard outside the window and it's falling white snow, I really want something summer, fresh and tasty.

In such a case, you should keep the “Vegetable Garden in a Jar” salad at home, because it will give great taste, will decorate both festive and everyday tables.

This salad can be served either separately or as a joint slice - it all depends on your personal preferences.

Vegetable garden in a jar, recipe for harvesting for the winter

The first salad recipe - with sterilization

First you need to prepare necessary ingredients, so that later you don’t forget anything and don’t rush around the kitchen looking for what you need. So, for a liter jar you will need the following vegetables:

Two medium-sized tomatoes;

200 grams of cauliflower;

One medium pepper (preferably bell pepper);

Two small fresh cucumbers;

Three cloves of garlic;

One medium carrot;

Four pieces small onion(onion);

And also one dried cloves, two dill umbrellas and two bay leaves.

These are the products that will be needed specifically for the salad. However, it is important to prepare what will go into the marinade (also based on one liter):

Liter of water;

A teaspoon of sugar (sand only);

3 tablespoons table vinegar (9%);

A couple of teaspoons of rock salt (it should not contain iodine).

Once the preparation is complete, move on to the cooking stage. The very first thing you should do at this stage is to sterilize the jar and the metal lid with which you plan to close the jar. You can sterilize containers in any suitable and convenient way for you.

Next, prepare the vegetables: peel them, seeds, husks, etc. After this, be sure to rinse them and let them dry. Do not touch the garlic cloves and tomatoes, leave these vegetables whole, but cauliflower It is recommended to disassemble into inflorescences.

In addition, the carrots must be chopped into small rings (about a centimeter thick), onions cut into two halves and chop the pepper into strips (their width can vary from three to five centimeters). Just rinse all the greens in water and let them dry.

Place dill on the bottom of an already sterilized jar, then bay leaf and cloves. Lay out the vegetables as you see fit - either in layers or randomly, but fill the jar with them almost to the top.

Having done this, start preparing the marinade. In a small saucepan you need to combine water, salt and sugar in the quantities indicated above. Place the pan on low heat, wait until the water boils, and then cook this mixture for a couple more minutes so that the grains can completely dissolve. Then remove the pan from the stove and pour another missing ingredient into it - vinegar.

Mix the marinade, then pour it over the vegetables in the jar so that the liquid completely covers them.

Cover the top of the jar with lids, move it into a large saucepan and fill the empty openings between the dishes with water. Please note that the water must be heated to 75 degrees. The workpiece is sterilized for only 10 minutes, after which the jar is tightly closed metal lid, cool under a towel or blanket and place for storage in a cooler place.

Vegetable garden in a jar for the winter without sterilization

Depending on what vegetables you managed to collect from the garden, you can put the most various vegetables and even pieces of watermelon.

Take a three-liter jar and put at the very bottom 4 peeled cloves of garlic, spices to taste (for example, black peppercorns), some herbs (dill, parsley, also add bay leaf, tarragon, currant leaves).

Now lay out the vegetables: chopped carrots (two medium ones are enough), chopped cabbage, several slices of zucchini, two small cucumbers whole or cut into pieces, several pieces of squash and small whole tomatoes. Place as many vegetables as will fit in the jar.

On top of the assorted vegetable garden in a jar, you need to place onion, cut into large slices, and several halves of sweet pepper, previously seeded. At the end, for flavor, it is recommended to add more dill and one clove of garlic.

Pour all this vegetable beauty hot water and leave for 15 minutes, then drain the water from the jar into a suitable pan, boil and pour it over the vegetables again. Leave the water for another quarter of an hour, then pour it back into the pan, but now you will also need to add a full glass of 6% vinegar (or a third of a glass if the vinegar is 9%), 4 tablespoons. regular salt, a glass of granulated sugar without a slide and leave the mixture to boil again. After such heat treatment, when the salad is poured with boiling marinade, there is no need to sterilize the container used.

Finally, the jar is closed with a lid, turned over, wrapped in a blanket and left to cool quietly. And that’s it, your delicious salad is ready.

Vegetables collected from your own plot always seem tastier than store-bought or stall ones. After all, you know well exactly how the soil was cultivated and what fertilizers were used. You selected exactly those varieties of vegetables that seem best to you, ripen well in your climatic conditions and meet your needs for acidity, sweetness, spiciness, etc. And therefore, of course, you want to preserve the harvest as much as possible and make home-canned food.

"Vegetable garden" under the lid

What exactly should it be classic salad"Garden"? The recipe for the winter offers many options - it all depends on which ones useful plants you planted and grew. For example, if you have zucchini, tomatoes, onions, carrots, cucumbers, cabbage, garlic, then all this will fit perfectly in one jar. Of course, all components should be stored in three liter jars- stock up on more of them! Their quantity is free, if suddenly some component runs out, it doesn’t matter. Vegetable Garden salad, a recipe for the winter, allows you to vary the composition of the ingredients. So, if you have also been involved in melon production, then feel free to put a couple of slices of watermelons in the jars. The filling is done in this way: put 5-6 peas of allspice and a piece of hot pepper on the bottom of the prepared container. Add dill umbrella, horseradish leaves, black currant and cherries. Then a few slices from a head of cabbage, small cucumbers, sliced zucchini or squash into slices or circles, strong small tomatoes, circles of carrots. Place the watermelon slices last so that the flesh does not get crushed under other vegetables. Cover all this splendor on top with another dill umbrella and several bay leaves. Plus, place a couple of cloves of garlic between the vegetables and on top. Now regarding the marinade for the Vegetable Garden salad. The recipe for the winter recommends pouring vegetables with this composition: for every one and a half liters of water add 4 tablespoons of sugar (tablespoons), 2 salts and half tea glass vinegar (approximately 125 g).

In order to have no doubt at all about the possibility of “bombing” canned food, resort to the good old method: put 2 regular tablets under the lid (available in every pharmacy). Well, in this case, if you want, add an “extra” spoon of sugar. The Vegetable Garden salad is sterilized in this way: the recipe for the winter recommends “boiling” the jars for half an hour from the moment the water bath begins to boil completely. They should then be immediately rolled up, turned over, covered and left to cool. A day later, send it to the rest of the household preparations.

From the garden to the jars

Another very nice option for how to prepare the “Vegetable Garden” salad looks like this. Garlic, spices, herbs, and always dill are placed at the bottom of three-liter jars (see recipe above). Then 2-3 medium carrots (chopped into circles), 2 quarters of a small cabbage head, several pieces of zucchini, whole cucumbers and tomatoes (preferably “cream”) - as many as will fit, onions cut into large chunks, and halves of seeded sweet peppers.

Place dill on top (for flavor) and maybe some more garlic. Fill this beauty with hot water and let stand for 15 minutes. Then pour into the pan, boil again and pour over the vegetables again. Leave for 15 minutes again and drain again. After this, pour a glass of vinegar into the pan (full if 6%, and ¾ full if 9%), a glass of sugar, 3-4 tablespoons of salt, leave to boil again. If, after such heat treatment, you pour boiling marinade over the Vegetable Garden salad placed in jars (recipe with photos are attached), then they may not be sterilized. Turn the jars over, wrap them and leave to cool.

It’s so nice to open them in winter, isn’t it?

It happens that in one family everyone has their own taste preferences. One loves cucumbers, the other tomatoes. And some people absolutely love pickled onions or peppers. You can please everyone if you prepare a garden for the winter from tomatoes and cucumbers with the addition of onions and bell pepper. You can also put other vegetables in the jar, but I decided to focus on this already considerable list of products.

The marinade turns out very tasty sweet and sour. Our family simply adore him. Thanks to their proximity to tomatoes, cucumbers become even tastier and sweeter. So this preparation should be done in large quantities, so that there is enough for every day and, of course, left for festive table. After all, you can’t do winter celebrations without your favorite pickled vegetables.

Ingredients

cucumbers about 1 kg
tomatoes about 1.2 kg
bell pepper 3 pcs.
onions 2 pcs.
parsley 5 sprigs
pepper sweet pea 6 pcs.
bay leaf 2 pcs.
sugar 4 tbsp. l.
salt 3 tbsp. l.
vinegar 9% 50 ml

How to prepare a vegetable garden for the winter from tomatoes and cucumbers

Let's start by soaking the cucumbers for 2 hours in cold water. At this time you can wash three liter jars with soda, boil the lids and prepare all the other vegetables. IN clean jar add allspice, two sprigs of parsley and washed cucumbers.
Pour boiling water over the cucumbers to the top of the jar. Cover it with a lid and leave to warm up for 20-30 minutes.
Then pour the slightly cooled water through the lid with holes back into the pan. We put it to boil again.
While the water is on fire, you need to replenish the jar with chopped onions, peppers and the rest of the parsley sprigs.
Then fill the container to the top with tomatoes, shaking them down to fit as many fruits as possible. And so that there are no large voids.
Fill the contents of the jar with boiling water. Cover again and keep it like this for 20-30 minutes.
Pour the liquid into the pan. Add sugar and salt to it. Let's boil.
Pour vinegar directly into the jar.
Fill the container with boiling marinade and immediately roll it up.
You need to turn the finished product over and check how well the jar is sealed. Allow the finished garden to cool upside down. Then put it in a conservation storage area.