Here you want to serve to the table, as many of your various blanks as possible. Boast a little about the harvest (and why not), surprise guests, or maybe just eat deliciously. Here, just such a blank is suitable, like assorted tomatoes and cucumbers. Universal thing, I'll tell you.
Below I will share my secrets and tips on how to preserve unusual and delicious assorted tomatoes and cucumbers for the winter. different ways and tell you what you need for this.
A few days earlier, I told you how delicious and quick to cook from fresh vegetables from the garden. Recipes for their preparation can be found on the website. Now we will talk about the most famous summer crops - tomatoes and cucumbers, as well as recipes for making delicious snacks from these vegetables for the winter.
Let's get started!
A classic recipe for assorted tomatoes and cucumbers for the winter with dill and garlic
Here we will preserve only two products, such an assortment without additives, but of course with spices. It's delicious, trust me!
Should be taken for harvesting:
- Cucumbers are ripe, but strong without damage, tomatoes in an amount per 3-liter jar (you can take some fruits more, some less, or put the products in equal proportions).
- 1.5 liters of water for each three-liter jar.
- 2 tbsp. l. salt.
- 4 spoons of sugar.
- 20 ml. table vinegar.
- 2 dill tops (umbrellas).
- Peppercorns (to taste, usually enough for a jar of 5-6 pieces).
- 2-3 cloves of garlic.
- 2-3 bay leaves.
Cucumbers, assorted tomatoes are best taken in small sizes and with a dense texture; overripe and rotten products will not work in this case.
Action steps:
1. Rinse all containers under water with soda, and then sterilize them in a convenient way, both steam sterilization and microwave or oven sterilization are suitable.
2. The lids that will be used for harvesting must be new, plus they must be boiled for 5 minutes beforehand.
3. Wash the tomatoes and cucumbers, in the latter in each fruit, cut off the tips on both sides.
4. Fill clean sterile containers with prepared fruits, while packing the ingredients as tightly as possible.
5. Boil the indicated amount of water, pour the jar with boiling water, let it stand for about fifteen minutes without covering.
6. Drain the water into a saucepan, add all the ingredients necessary for preparing the marinade according to the list, mix, let the brine boil again.
7. Pour the boiled marinade back into the jar and now cork properly, turn over onto the lids, cover with any blanket and leave to cool in the room for a day. After such seaming procedures, you can open and put away in any place convenient for you for storage in the winter.
Assorted vegetables marinated with tomatoes, cucumbers and zucchini
Like, I think, in any dacha or garden, that - that and the harvest of zucchini always succeeds well. That's really unpretentious culture, and good. So we add it to jars with assorted tomatoes and cucumbers. A little sweet aftertaste that the zucchini will give will not hurt, but will only give our workpiece a certain taste.
For the marinade we take (calculation for three three-liter containers):
- Water - 5 liters.
- Salt and sugar in equal amounts - 30 grams each.
- Table vinegar without flavors (9%) - 150 ml.
For salting:
- Cucumbers and tomatoes 2.5 kg each.
- 2-3 small zucchini (zucchini), can be replaced with squash.
- 3 bulbs.
- An umbrella of dill in each container.
- 6 bay leaves.
- 3 peppercorns per container, total 9 pcs.
- 2 peas of allspice, total 6 pcs.
- 6 dry cloves.
How this assortment is prepared:
Pick up medium-sized vegetables, best of all young and strong in consistency. Wash them, cut zucchini and cucumbers into large circles.
Sterilize the jars, place dill, laurel, garlic, cloves and peppers in them at the very bottom, then lay them out as the gardener likes. You can alternate vegetables, or you can lay out layers.
Pour water into the pan, bring to a boil, pour boiling water over the products, then cover with lids and leave for ten minutes.
Drain all the liquid back, salt, sweeten, pour in the vinegar, send it back to the stove.
As soon as the marinade boils again, fill them with tomatoes and cucumbers, cover with new, sterilized lids and roll up for the winter.
Wrap the finished seamings well with a warm blanket, leave the container in the room until morning, and then put it away to be stored in the pantry or cellar.
Recipe for a delicious platter of tomatoes and cucumbers with bell peppers
It will be a fragrant and tasty preparation for the winter. It is eaten at once, one has only to open the jar.
You need to prepare for cooking:
- Cucumbers and tomatoes (take the amount depending on the number of jars and their size).
- Bulgarian pepper at the rate of one fruit per one jar.
- Small head of garlic (4-5 cloves).
- Horseradish leaf (one per container).
- Umbrella dill.
- 5 peppercorns.
- A couple of sprigs of parsley.
- A teaspoon of grain mustard.
- 2-3 currant leaves.
To fill one three-liter:
- 3 spoons of granulated sugar.
- 2 tablespoons without a hill of coarse salt.
- 1.5 liters of pure water.
- 1 teaspoon of vinegar essence.
Action algorithm:
Pre-sterilize all containers and lids for seaming.
Wash the vegetables from the garden, cut the tomatoes into large slices, if the variety is used small, you can leave them whole, peel the pepper from the internal partitions and seeds, cut into strips, use the gherkin cucumbers whole, cut large varieties into circles.
Wash the greens, dry, put on the bottom of the container, add peppercorns and mustard, put chopped garlic.
Tamp vegetables on top.
Pour boiling water over the workpiece for 20 minutes, which should then be drained into a saucepan.
Add sugar and salt to the brine, stir until these products are completely dissolved.
Pour jars with all this, add to each vinegar essence, roll up.
Until completely cooled, put in the room, turning the necks down and covering with a warm blanket.
Adding cauliflower to the recipe will add even more originality and piquancy to the preparation.
To prepare one liter of mixed vegetables, we take:
- Three small cucumbers.
- Five tomatoes (it is better to use medium-sized varieties).
- Broccoli about 200 grams.
- One bell pepper.
- One medium sized onion.
- Two carrots.
- Four cloves of garlic.
- Two cloves.
- Two bay leaves.
- Top-umbrella from dill.
For brine:
- Vinegar nine percent - 1.5 tablespoons.
- Water - 700 ml.
- Salt and sugar - a teaspoon.
Procurement stages:
Wash all greens and vegetables well. We cut the onion and carrot into circles, pepper strips, cut off the ends of the cucumbers, leave the tomatoes whole, disassemble the cabbage into small inflorescences.
We sterilize the containers, put all the prepared greens, as well as spices and garlic, at the very bottom.
We fill the jars with vegetables, while laying out the ingredients as you like.
Pour boiling water into a container with ingredients, let it stand for a little, literally 10-15 minutes.
We drain the marinade, bring it to a boil again and fill the jars again. We repeat these actions one more time, after which we roll up the products, wrap them up and leave them warm until they cool completely.
An incredibly interesting preparation of assorted tomatoes and cucumbers for the winter with grapes
When you pull out such a homemade preparation from the bins, open it and invite guests to try this miracle of preservation, at first everyone will salivate, and then compliments will fall in your direction. The taste of such an assortment of tomatoes and cucumbers cannot be compared with classic version. You can say this - "Taste specific"!
You will need to prepare the filling:
- Liter of pure water.
- Tablespoon of coarse salt.
- Two spoons of granulated sugar.
- A spoonful of classic table vinegar.
- Soy sauce 1 tbsp. l.
From vegetables and spices we take:
- Tomatoes and cucumbers in equal quantities.
- 150-200 gr. seedless green grapes
- 3 garlic cloves.
- 2 leaves of laurel.
- Dill umbrella.
- A quarter of ground or grated chili.
- One bell pepper is the smallest.
- Hell leaf.
Actions:
Put all the cooked greens in sterile containers on the bottom, you must first wash it, add grated chili, chopped garlic or whole cloves, bay leaves.
Fill the jars with clean vegetables and grapes, while the seeds should be removed from the bell pepper. Also, this product can be cut in half, or you can lay it whole.
Put water to boil, add all the ingredients according to the recipe for the brine, except vinegar and sauce, boil for 2 minutes and pour into jars.
After ten minutes, drain the liquid, boil again, distribute into jars, add directly to the jars soy sauce, again withstand ten minutes and drain, repeat the procedure.
Pour marinade for the last time, add vinegar to the container and roll up.
Turn the jars over onto the lids, cover, leave for 24 hours.
Preservation of assorted cucumbers and tomatoes for beginners - a step-by-step video recipe from A to Z
Here, the aunt will really tell everything and show you how to act correctly, in what sequence. For those who are just starting to put their blanks, a good and understandable guide.
- Assorted gardening is best to choose small, firm, without signs of decay.
- Tomatoes are traditionally put whole in such blanks, but the rest of the ingredients can be cut or also used whole if desired.
- An excellent addition to assorted tomatoes and cucumbers can be eggplant, zucchini, squash, colored, white or Brussels sprouts, Bell pepper, cranberries, currants, grapes, some other vegetables and berries.
- The most suitable greens and seasonings for such a preparation are parsley, dill, cherry tree leaves, currant, oak, horseradish, and tarragon.
Harvest large crops and cook a lot of delicious, home-made preparations for the winter.
Good luck and all the best!
Salted pickled cucumber and tomato platter is a favorite traditional snack, without which many Slavic families do not think about their winter diet.
A characteristic feature of such a preparation is that these two vegetables need slightly different proportions of spices for the marinade and it is important to adhere to the recipe so that the cucumbers are crispy and the tomatoes do not burst, they are juicy and moderately sweet.
The recipe for the most delicious assorted cucumbers and tomatoes for the winter
This recipe for harvesting pickled cucumbers and tomatoes conquers everyone with its taste and colors. Plus, it is very convenient because it includes two snacks at once. It is a pleasure to prepare such assorted dishes. The recipe is very simple.
Ingredients for a 2 liter jar:
- Cucumbers and tomatoes (how many will go into a jar)
- Carrot - 1 pc.
- Garlic - 5-6 cloves
- Horseradish - 2 sheets
- Umbrella dill - 2 pcs.
- Currant leaves - 4 pcs.
- Cherry leaves - 4 pcs.
- Tarragon - 2-3 sprigs
- Allspice - 5 peas
- Black pepper - 5 peas
Marinade for 1 liter of water:
- Sugar - 2 tbsp. l.
- Salt - 2 tbsp. l.
- Vinegar 9% - 70 ml.
Cooking:
1. In order to prepare delicious snack, it is necessary to prepare jars and vegetables. Wash cucumbers well and soak in cold water for a couple of hours. Wash and dry tomatoes. Banks my baking soda and sterilized in the oven or in a water bath. Depending on whichever is more convenient for you.
2. My carrots, clean and cut into circles.
3. Cut off the tails of the cucumbers.
4. At the bottom of the jar we put horseradish leaves, currants, tarragon sprigs folded in half, cherry leaves and dill umbrellas.
6. We prick each tomato with a toothpick around the stalk in several places and fill the jar with them to the top.
Tomatoes must be pricked so that they are salted evenly and do not burst.
7. Fill the remaining space with a dill umbrella, small cucumbers, the remaining carrot slices and garlic cloves. Add allspice and black peppercorns.
8. Carefully fill the jar with boiling water and cover with a sterilized lid. We leave the vegetables, filled with boiling water, for 15 minutes. After the allotted time, we drain the water. We don't need this water anymore. Pour the vegetables with a new portion of boiling water and again leave to stand for 15 minutes.
9. After 15 minutes, drain the water from the can into the pan and prepare the marinade. If there is not enough water, add up to 1 liter. We put sugar, salt, two bay leaves into the water and put the pan on the fire. Bring the marinade to a boil, stirring to dissolve the salt and sugar. Turn off the fire and pour in the vinegar. Pour the finished marinade into a jar and tightly close or roll up the lid. Turn the jar upside down, cover and leave to cool completely.
Assorted cucumbers and tomatoes are ready. These vegetables complement each other perfectly in taste and look beautiful in a jar. Bon Appetit!
Assorted vegetables - a recipe without sterilization for a 2 liter jar
A canned assortment of cucumbers, tomatoes, garlic, onions and greens is a very tasty type of preparation. In such a preparation, the taste of all vegetables manifests itself in a new way, each component adds its own interesting note.
Ingredients for a 2 liter jar:
Marinade:
Cooking:
1. At the bottom of a clean, sterilized jar, we lay dill umbrellas and horseradish leaves.
3. Then put in a jar chili pepper, garlic cloves, celery stalk, cut into circles, peppercorns, bay leaf and onion, cut into large rings.
Celery gives vegetables that crunchy taste everyone loves.
4. Fill the jar with cucumbers and tomatoes to the top. Place a small sprig of dill on top.
4. Pour 3 liters of water into the pan, add salt, sugar and bring to a boil. Add vinegar to the jar of vegetables and carefully pour the marinade.
This recipe uses vinegar infused with lime slices, which gives it a pleasant taste and aroma.
4. Cover with a sterilized lid and roll up. Turn neck down, cover with a warm blanket and leave to cool completely.
Marinate cucumbers and tomatoes with citric acid in a 3 liter jar
This simple, affordable and reliable recipe is perfect for you if you don't like cooking with vinegar. Citric acid dissolves well in water, creates the necessary environment and gives pickled tomatoes a delicious sweet and sour taste, and cucumbers a delicate and crunchy taste.
Ingredients for a 3 liter jar:
- Tomatoes - 1 kg.
- Cucumbers - 1 kg.
- Dill umbrellas - 4-5 pcs.
- Cherry leaf - 3-4 pcs.
- Currant leaf - 2-3 pcs.
- Black pepper (peas) - 4-5 pcs.
- Allspice black pepper (peas) - 5-6 pcs.
- Garlic - 2-3 cloves (chopped)
- Salt -
- Sugar -
- Lemon acid -
Cooking:
1. At the bottom of clean, dry and sterilized jars, lay out dill umbrellas, cherry leaves, currants, black pepper, allspice and chopped garlic cloves.
3. Now pour our vegetables with boiling water (3-3.5 liters). Cover with sterilized lids and leave for 10-15 minutes. After this time, drain the water. Boil a new batch of water.
4. In the meantime, the water is boiling, we put 2 tbsp into the jars. l. salt without a slide, 5 tbsp. l. sugar and 1 tsp. citric acid (with a slide).
5. Pour boiling water into jars, cover with lids and roll up. We turn the jars upside down, cover them with a warm blanket or towel and leave it like that until it cools completely.
Recipe for a sweet assortment of cucumbers and tomatoes for the winter
You dont love sharp blanks? Then this recipe is for you. Having opened a jar of such a snack, you will enjoy the sweet and juicy taste of tomatoes and crispy cucumbers to your heart's content.
Ingredients:
- cucumbers
- Tomatoes
- Onion - 1 pc.
- Celery - 1 bunch
- Dill umbrellas - 3-4 pcs.
- Horseradish root - 1 pc.
- Garlic - 1 head
- Capsicum hot pepper - 1-2 pcs.
- A mixture of 5 peppers - 0.5 tsp.
Marinade for a 3 liter jar:
- Salt - 3 tbsp. l. (without slide)
- Sugar - 6 tbsp. l. (without slide)
- Apple cider vinegar - 6 tbsp. l.
Cooking:
1. Carefully wash the preservation jar with baking soda, sterilize and dry. At the bottom of the glass container we put the onion, cut into thick rings, celery sprigs, dill umbrellas, chopped horseradish root, garlic cloves cut in half and half a pod of hot red pepper.
2. We lay the cucumbers up to half the jar, after cutting off the tails. On top of the cucumbers we put another 2-3 sprigs of celery.
3. We fill the remaining space with tomatoes, but do not forget to first make a few punctures in the place of the stalk of each fruit. We make punctures to the middle of the tomatoes.
Tomatoes are best to choose medium-sized and dense.
4. Add half a pod of hot green pepper. And at the end, add another 2-3 sprigs of celery. Pour boiling water over everything.
5. Cover the jar with a sterilized lid and leave it for 30 minutes.
6. In the meantime, our jar is standing, let's prepare the brine. Pour water into a saucepan, add salt, sugar and bring to a boil.
7. Drain the water from the jar into the sink and pour boiling brine into it. Close the lid and leave for 15 minutes.
Due to the fact that the second filling is made with brine, and not with water, the tomatoes remain whole and do not crack.
8. After 15 minutes, pour the brine into the pan, add a glass of water here, a mixture of five peppers (peas) and put on fire. Just before boiling, add apple cider vinegar.
9. Pour the boiling marinade into a jar, cover with a lid and roll up. We turn it upside down, check if the marinade is leaking and leave it like that until it cools completely. It is not necessary to wrap the bank.
10. In the same way, you can prepare tomatoes and cucumbers separately. Bon Appetit.
Video on how to prepare assorted to keep at home
This unusual recipe assorted cooking is suitable for courageous housewives who are not afraid to experiment with new dishes and love to surprise.
Recipe for assorted cucumbers and tomatoes in layers
Did you know that assorted can be made in two ways? In the first method, cucumbers are laid first, then tomatoes. In the second method, vegetables are laid in layers. The last way I want to show you in this recipe.
Ingredients for a 1.5 liter jar:
- Cherry tomatoes
- Cucumbers (small)
- Dill umbrellas - 1 sprig
- Tarragon - 1 sprig
- Black pepper (peas) - 3-4 pcs.
- Bay leaf - 1 pc.
- Garlic - 1-2 cloves
- Vinegar 9% - 1 des. l.
Brine for 1 liter of water:
- Salt - 2 tbsp. l.
- Sugar - 2 tbsp. l.
Cooking:
This recipe uses one and a half liter jars Therefore, it is best to select vegetables that are small and necessarily dense and without damage.
1. At the bottom of the sterilized jars we put one dill umbrella, one bay leaf, 3-4 black peppercorns, one tarragon sprig and 1-2 garlic cloves each. Next, lay a layer of cucumbers, a layer of tomatoes and again a layer of cucumbers.
2. Pour water into a saucepan and bring to a boil. Pour boiling water into jars, cover them with sterilized lids and leave for 15-20 minutes to warm the vegetables. After the specified time, drain the water into the pan, add salt, sugar and bring to a boil. Add vinegar to jars and pour boiled brine. We quickly roll up the jars, turn them upside down, cover with a warm blanket and leave it like that until it cools completely.
We prepare assorted for the winter without adding dill
Such a vegetable platter for the winter turns out to be colorful and lemon-flavored. It keeps well in a cool place.
Ingredients for a 1 liter jar:
- cucumbers
- Tomatoes
- Bulgarian pepper - 2 pieces
- Lemon - 2 circles
- Onion - 10 rings
- Bay leaf - 2 pcs.
- Mustard beans - 1 tsp
- Black pepper (peas) - 6 pcs.
For marinade:
- Water - 1 l.
- Salt - 40 gr.
- Sugar - 150 gr.
- Citric acid - 0.5 tsp.
Cooking:
1. First of all, we prepare vegetables and sterilize jars. Put onion rings, black peppercorns and mustard on the bottom of a dry jar.
2. Put cucumbers and two circles of lemon in a jar. Do not forget to trim the ponytails and greens. Add two cloves of bell pepper.
3. We prick the tomatoes with a toothpick in the stalk area so that they do not burst during heat treatment. We fill the jar with tomatoes and carefully pour boiling water over it. Cover with a lid and leave for 20 minutes.
4. Drain the water from the cans into the pan and measure the volume. From two cans we should have 1 liter of water.
5. Cooking the marinade. Add sugar, salt to water citric acid and mix everything well.
6. Put the saucepan with the marinade on the fire and bring to a boil. Gently pour hot marinade over vegetables. Seal the jar tightly and turn it upside down. Wrap with a warm blanket and leave it to cool completely. Preparation for the winter is ready. Good appetite!
As you can see, there is nothing difficult in preparing assorted cucumbers and tomatoes for the winter. Vegetables canned according to these recipes are very tasty. Such an appetizer can be eaten after a few weeks, but it is better to wait longer so that the taste of vegetables becomes more saturated.
All housewives are engaged in harvesting vegetables for the winter, canning them in jars or making pickles in barrels, tubs. Pickled tomatoes, cucumbers will be a great addition to any side dish or dish ingredient. Despite the fact that the marinade is considered harmful to the stomach, canned vegetables keep their beneficial features and taste. So that the housewives do not have to choose what to harvest for the winter - cucumbers, zucchini or tomatoes, but to please all family members whose taste preferences differ, we suggest that you familiarize yourself with the best recipes delicious platter.
How to choose tomatoes and cucumbers for harvesting for the winter
In order to have the opportunity to enjoy delicious pickles and preservation in winter, you need to take care of this in the summer. For pickling, it is worth choosing the right cucumbers, tomatoes, so that they are well preserved, have an exquisite taste and one spoiled vegetable does not spoil all the work and products. Consider how to choose the right ingredients for preparing assorted for the winter:
- When choosing cucumbers, you should pay special attention to three important factors: color, size of the vegetable, pimples. Fruits of a dark shade, about 6-12 cm long and dark pimples, are considered ideal. Preference should be given to cucumbers that have a thin skin (it is possible to check this by picking it up slightly with a fingernail), hollow inside and without a high content of seeds.
- Preserve, salt, or should be immediately after sampling, otherwise it may adversely affect their properties, which will lead to clouding of preservation, spoil the taste of the workpiece.
- Tomatoes for spinning for the winter should be chosen in small or medium sizes, with elastic skin without damage. An ideal option for preservation are red cream vegetables, they retain their best taste qualities and form.
- You should not choose cucumbers or tomatoes with obvious damage, too soft, or those that are suspicious of their quality for harvesting for the winter.
In addition to preparing vegetables, an important role is played by the container where the harvesting for the winter will be folded. So, to preserve a delicious assortment for the winter in jars, they should be washed well, dried and boiled or sterilized for a couple of minutes. This will help kill any microbes that are not visible to the eye, but can adversely affect the taste and quality of the workpiece. The tub or barrel should be thoroughly washed, poured over with boiling water.
The best step-by-step recipes for cooking assorted with photos
There are many recipes for delicious platter for the winter. Some were inherited from our great-grandmothers, while others were invented by inventive housewives who seek to surprise relatives and guests not only with exquisite preparations, but also with cucumbers and tomatoes. Recipes for delicious platter differ in marinade for pickling, additional ingredients that are used in harvesting, methods of preservation, seaming, storage, and other secrets. Look at the photo to see how the assortment of tomatoes and cucumbers looks like:
To preserve a delicious assortment of different recipes most can be used variety of vegetables: cucumbers, tomatoes, beets, cauliflower or white cabbage, zucchini, eggplant or squash, bell pepper. It looks simply amazing in a jar, often, with a certain combination of products, it resembles a traffic light. A wide variety of ingredients can be used as an additive to the marinade: vodka, citric acid, tomato juice. The method of boiling the brine is different; cold pouring is often used.
Sweet marinade for pickling cucumbers, tomatoes and zucchini
To please loved ones and guests who suddenly appeared in the winter, it is worth preparing pickles with a delicious sweet marinade in the summer. The beauty of the recipe is that it can be used to cover a delicious platter of vegetables. Everyone will be able to choose a vegetable to their taste - someone likes tomatoes, cucumbers, and someone will not refuse an amazing zucchini. No more need to open several cans at the same time to please everyone - original blank assortment can satisfy the refined tastes of everyone.
The recipe does not indicate the exact amount of vegetables, it depends on how much you want to get finished products as a result. For tasty preparation you will need:
- Tomatoes.
- Cucumbers.
- Zucchini.
- Garlic.
- Carrot.
- Sweet pepper.
- Spices: dill, currant sprig, bay leaf, peppercorns.
Recipe to make sweet marinade based on three liters of water you need:
- Three tablespoons of salt.
- Sugar sand - 3 tbsp. spoons.
- Vinegar essence - three tablespoons.
Step by step cooking delicious platter in a sweet marinade:
- Wash cucumbers, zucchini, tomatoes thoroughly; Peel and wash onions, peppers, carrots.
- Prepare containers where the workpiece will be folded. Ideally, you should choose three-liter or one-liter jars that should be sterilized over steam or in the oven.
- Cut vegetables into slices, tomatoes into slices.
- Put seasonings on the bottom, then onions, carrots, peppers, and then in layers - cucumbers, tomatoes, zucchini.
- Pour boiling water for five minutes, then drain the water, boil the liquid again and refill the containers with vegetables.
- Drain the brine into a large saucepan, dissolve all the ingredients for the marinade in water. Boil everything, and at the end add vinegar essence.
- Pour, roll up the jars with metal lids, wrap with a blanket, let cool.
- Delicious vegetable platter in a sweet marinade for the winter is ready.
Pickled vegetables with vinegar in nylon lidded jars
interesting recipe blanks for the winter under a nylon cover will appeal to many. For cooking you will need:
- Cabbage.
- Carrot.
- Onion.
- Cucumbers.
- Tomatoes.
- Sweet pepper.
- Celery.
- Spices, herbs: basil, bay leaf, spices for salting.
- Water - one liter.
- 2 tablespoons table salt.
- Sugar - three tablespoons.
- Vinegar - one and a half tablespoons.
- Garlic.
Step by step preparation:
- Sterilize the jar, put spices, herbs, seasonings on the bottom, and then lay the chopped vegetables in layers.
- Pour boiling water, leave for a few minutes, then drain the water, boil again and fill the container again.
- In order to boil the marinade, salt, sugar must be added to the last water, and vinegar before boiling.
- Pour jars, cover with a nylon lid and send to a cool place. Ready-made pickle - just lick your fingers, it will certainly appeal to even the most sophisticated gourmets.
Salt cucumbers with cherry tomatoes and cauliflower in a barrel
The original pickle is obtained in a wooden barrel. Vegetables acquire a special taste that everyone who tastes the treat will remember for a long time. This kind of appetizer is ideal for a simple family dinner or will become a worthy appetizer with vodka during a noisy feast. To prepare vegetable platter you need:
- One kilogram of vegetables: cucumbers, cherry tomatoes, sweet bell peppers, cauliflower.
- 30 grams of currant leaves, cherries, celery.
- For brine, only salt is required, at the rate of fifty grams per liter of water.
Step by step cooking pickles in a barrel:
- Thoroughly wash the barrel where the vegetables will be salted. At the bottom put the leaves of horseradish, cherries, currants.
- Wash all the vegetables that are included in the recipe according to the recipe. Divide the cauliflower into large florets.
- Put all the ingredients in a barrel, put the greens on top.
- Prepare the brine by dissolving the salt in lukewarm water. Pour vegetables with marinade, cover everything with gauze, and place a wooden circle and a small brick on top as a load.
- In winter, you can enjoy the exquisite taste of pickled tomatoes, barrel cucumbers.
Bulgarian spicy pickle with tomatoes, cucumbers and peppers
For lovers spicy dishes the below presented simple, but delicious recipe preparations for the winter vegetable platter. This will require:
- 400 grams of cucumbers, tomatoes, bell peppers.
- Two heads of garlic.
- Hot pepper - 1 pc.
- Spices: bay leaf, dill, peppercorns, horseradish, salt, sugar, vinegar.
Step by step preparation:
- Prepare containers for pickling vegetables. Put garlic, dill, horseradish, half hot pepper on the bottom.
- Cut the vegetables, lay in layers, sprinkling everything with chopped garlic.
- Lay on top the second half of hot pepper, dill, a few cloves of garlic.
- We prepare the marinade: one and a half liters of water, 1 tablespoon of salt, sugar, fifty grams of vinegar. Boil the brine, pour into jars and sterilize for 15 minutes.
- Twist the jars, cover with a blanket and wait until it cools completely.
How to make assorted salad in gelatin without sterilization
original recipe assorted salad of cucumbers and tomatoes in an amazing gelatin-based marinade has become known to housewives recently, but has already gained recognition and is used by many for harvesting for the winter. Such a pickle is distinguished by its exquisite, unique taste, which will be remembered for a long time, appetizing appearance, pleasant aroma. The blank is suitable for everyday use with the family, so it will also become a worthy decoration. holiday table.
Ingredients for making salad dressing:
- Cucumbers - 5 kg.
- Tomatoes - 5 kg.
- Bulgarian pepper - 4 kg.
- Onion - 7 heads.
- Spices: peppercorns, bay leaf, cloves.
Marinade recipe and ingredients for it:
- Pure water - 1 liter.
- Salt - 1 tbsp. a spoon.
- 2 tablespoons of granulated sugar.
- 1 teaspoon of vinegar (9%).
- Gelatin - 1 small pack.
Step by step cooking assorted for the winter:
- Wash the vegetables thoroughly, remove the pits from the pepper.
- Prepare jars that should be washed and sterilized for 5-7 minutes.
- Put all the spices to taste at the bottom of the container.
- Cut the vegetables into circles in bowls, drain the excess liquid and arrange in layers in jars, alternating tomatoes, peppers, cucumbers in any convenient order.
- Dilute all the ingredients for the marinade in water - salt, sugar, vinegar. Boil until all elements are completely combined. Add gelatin and pour the vegetables with the resulting brine.
- The original vegetable platter in jelly is ready.
Recipe for rolling tomatoes with cucumbers and squash without vinegar
For lovers of a variety of food, an assortment with various vegetables is ideal. The dish will help to complement any side dish, giving it a special taste. The recipe is very simple, but the taste will exceed all expectations. For cooking, prepare the following ingredients:
- Squash.
- Cucumbers - 3 pieces.
- Tomatoes.
- Bulgarian sweet pepper.
- Seasonings and spices: dill, garlic, currant leaves or sprig, citric acid (1/4 teaspoon).
For cooking delicious marinade the recipe will require:
- Sugar - 50 grams.
- Litere of water.
- Forty grams of salt.
- Vinegar - 1 teaspoon.
How to pickle vegetable platter for the winter, step by step cooking:
- At the bottom of the container put peppercorns, bay leaf, citric acid.
- Next, lay cucumbers, squash cut into slices in layers, and put dill, currant leaves and cherries on top. Fill a jar with tomatoes.
- Boil the brine: dissolve sugar, salt in water, boil. Pour the jars and sterilize for twenty minutes, then roll up the lids and wrap them in a blanket.
How to pickle cucumbers and tomatoes in tomato juice
For those who like cucumbers to crunch and tomatoes to have a rich taste, the recipe for pickling vegetables in tomato juice is ideal. According to the recipe for preparing a delicious assortment for the winter, you need:
- Medium or small cucumbers.
- Tomatoes are small and firm.
- Garlic.
- Salt, sugar, two tablespoons.
- Lava leaf, horseradish, dill.
- Tomato juice.
- Vinegar 9% (1 teaspoon).
Step-by-step preparation of a delicious preparation for the winter:
- Prepare liter or two-liter jars: wash and sterilize well.
- Put spices and herbs on the bottom of the jar.
- Wash the vegetables thoroughly and put them in any order in jars.
- Pour boiling water over containers with vegetables, leave for ten minutes.
- Drain the water, boil again and fill the jars.
- Boil the tomato, add to it necessary ingredients to prepare the marinade: sugar, salt, vinegar.
- Pour jars with assorted vegetable marinade from tomato juice, close with lids.
- Delicious pickles are ready, in winter there will be an opportunity to enjoy the exquisite taste of vegetables.
Video recipe: pickled vegetable platter
The recipe for assorted cucumbers and tomatoes for the winter is especially popular with housewives. Refined taste vegetables can be given garlic and other spices that are used during the spinning of the workpiece for the winter. In order for tomatoes and cucumbers to be able to fully reveal their best taste qualities, it is necessary to pour boiling water over the jar several times before preservation, and boil the brine for the third time. Watch the video to learn the secrets of pickling and detailed recipe assorted blanks for the winter:
In the summer, you want to save as many vegetables as possible for the winter. The easiest way is to pickle or pickle the gifts of nature in jars, barrels, pots. The fruits can be closed individually, or you can make assorted vegetables for the winter. Soaked in the juice and aroma of each other, the components acquire an unusual aftertaste. Natural preservatives help maintain crispiness and freshness.
Easy to cook
It is recommended to close vegetables in three-liter jars. Large-sized fruits will fit in such a container. In order to fit as many different components as possible into a smaller container, small fruits are used. For example, instead of ordinary tomatoes, take cherry tomatoes or cream. Components can be cut into pieces no thinner than a centimeter.
Conservation rules
Preserving assorted vegetables for the winter is a simple matter that even a beginner can do. Vegetables are selected strong, without flaws and rot. The marinade is prepared from pure water, salt and a preservative - vinegar solution or lemon. Spices are taken to taste. The taste and “longevity” of the workpiece depend on seasonings. The table shows the options for marinating ingredients.
Table - The main composition of conservation
Before laying out in containers, the proportions of all ingredients are pre-calculated. Vegetables are stacked tightly and occupy the entire volume of the container. The brine fills one third of the container. Seasonings are taken at the rate of 6% of the total volume of ingredients, i.e. per kilogram of vegetables - 60 g of spices. The proportions can be changed according to taste.
Assorted vegetables for the winter: 10 options
Assorted vegetable recipes for the winter are prepared according to the same algorithm. First sterilize containers and lids. You can do it in microwave oven or in the oven. In order not to bother with sterilization for a long time, it is recommended to scald each container with boiling water before laying the ingredients. Then vegetables are prepared - washed, dried, peeled, cut. The ingredients are laid in the container in layers: spices, large pieces, small fruits. For beauty, you can alternate vegetables in color. At the very end, brine is poured in.
Before twisting, some housewives sterilize filled jars, for example, in large saucepan. You can not do this if there is an acetic solution or other preservative in the workpiece. Spicy spices prevent the development of mold and the fermentation process. If the brine contains only salt without acid, it is better to sterilize the container before closing.
"Garden"
Description . The easiest recipe for assorted vegetables in jars for the winter is the Garden preparation, because. ingredients grow in almost any garden plot. Optionally, instead of chili, you can add slices of bell pepper.
What you need:
- tomatoes - four pieces;
- cucumbers - four pieces;
- carrots - three pieces;
- onion - three pieces;
- white cabbage - 500 g;
- chili pod;
- a head of garlic;
- a bunch of greens;
- water - 1.2 l;
- salt - a tablespoon;
How to cook
- Wash all vegetables, pat dry.
- Shred the cabbage into strips or cut into small pieces.
- Cut large tomatoes into quarters, prick small fruits at the stalk with a toothpick.
- Peeled carrots cut into slices a centimeter thick.
- Chop the onion into thick rings.
- Boil water and dip in boiling water for a couple of minutes in turn all the prepared ingredients.
- Lay out with a slotted spoon on a paper towel or clean towel.
- Place garlic, chili, spices, herbs, leaves on the bottom of a sterile container.
- Lay dried vegetables on top.
- Salt the remaining liquid and boil.
- Pour into containers, add vinegar solution.
Without sterilization
Description . The easiest cooking without sterilization - cold salting. It is enough to use filtered water, clean ingredients and containers. When stored in the refrigerator, such a blank will calmly “survive” until the winter. Cooking takes no more than an hour.
What you need:
- dense small tomatoes - six pieces;
- small cucumbers - six pieces;
- sweet pepper - four pieces;
- a head of garlic;
- cold water - 1 l;
- a bunch of dill;
- horseradish leaves - two pieces;
- currant or cherry leaves - two pieces;
- sugar - a tablespoon;
- salt - three tablespoons;
- vinegar solution - a tablespoon;
- spices.
How to cook
- Wash and dry vegetables thoroughly.
- Pierce the tomatoes at the stem.
- Cut off the ends of the cucumbers.
- Cut the pepper into small pieces.
- Put green leaves on the bottom, half of the garlic head.
- Pack ingredients tightly.
- Pour spices on top, put the remaining garlic.
- Pour in salt, sugar.
- Pour in water and vinegar.
- Roll up, put in the refrigerator.
Another way to prepare without sterilization is refilling. The components laid out in the container are poured with boiling water and left for five minutes. Then the liquid is drained, boiled again and poured into jars for five minutes. The third time the water is boiled with salt, sugar and spices. As soon as the boiling brine is poured, the jars should be sealed.
Beets and beans
Description . Prepared in a three-liter jar. String beans can be excluded. Spicy cuisine lovers can add a chili pod.
What you need:
- carrots - four pieces;
- white cabbage - 500 g;
- young zucchini - 300 g;
- bell pepper - two pieces;
- large onion;
- medium beets - two pieces;
- beans - eight pods;
- garlic - four teeth;
- laurel - two leaves;
- horseradish leaf;
- spices;
- water - 1 l;
- salt - a teaspoon;
- sugar - a tablespoon;
- 9% vinegar solution - a tablespoon.
How to cook
- Wash and dry prepared ingredients.
- Clean the thick-skinned fruits.
- Cut the beet roots and cabbage into slices.
- Cut the rest of the vegetables into rings.
- Put spices, leaves in a sterile container.
- Lay the prepared components.
- Boil water, add sugar, salt.
- When the grains dissolve, pour in the vinegar solution and remove from the stove.
- Pour into a container, cover the neck with a lid.
- Sterilize for a few minutes in a convenient way.
- Roll up, turn over and leave to cool.
The beetroot juice will color the brine after a couple of days. The longer the preparation takes, the more intensively the vegetables are stained.
Crispy fast food
Description . A crispy version of assorted vegetables with cabbage for the winter is prepared in a few minutes. Instead of white cabbage, cauliflower inflorescences are used.
What you need:
- small cucumbers - nine pieces;
- cherry - five pieces;
- carrots - two pieces;
- cauliflower - 200 g;
- garlic - three teeth;
- dill umbrella;
- laurel - three leaves;
- carnation - four buds;
- black pepper - three peas;
- water - 600 ml;
- salt - a tablespoon;
- sugar - a tablespoon;
- 9% vinegar solution - a tablespoon.
How to cook
- Wash and dry the ingredients.
- Cut peeled carrots into rings.
- Prick the cherry at the stalk with a toothpick.
- Put spices, laurel, dill umbrella, garlic cloves in a sterile jar.
- Arrange the vegetables tightly in layers.
- Pour in salt, sugar.
- Add vinegar solution.
- Roll up the jar, turn over, leave to cool.
Eggplant, apples, tomato paste
Description . Delicious, spicy platter can be served as a marinated salad with meat or fish. The amount of ingredients may vary according to taste preferences. Pumpkin can be used instead of zucchini.
What you need:
- zucchini - two pieces;
- eggplant - three pieces;
- tomatoes - 1.5 kg;
- small carrots - five pieces;
- apples - 500 g;
- garlic - five cloves;
- water - 250 ml;
- sugar - three tablespoons;
- vinegar solution - two tablespoons;
- tomato paste - three tablespoons;
- laurel - three leaves;
- carnation - five buds;
- vegetable oil;
- spices.
How to cook
- Rinse all ingredients, dry.
- Cut the cores out of the apples, peel the garlic.
- Pass the tomatoes, apple and garlic cloves through a meat grinder.
- Put in a saucepan.
- Peel the skin off the carrots and cut into slices about a centimeter thick.
- Fry with a little oil.
- Put in a pot, add tomato paste, sugar, salt.
- Pour in water, stir.
- Boil for 35 minutes on low heat.
- Add some oil, spices, vinegar solution.
- Dilute the thick mixture with boiling water and boil for another 15 minutes.
- Cut the zucchini and eggplant into 2 cm slices.
- Fry in oil and put in sterile jars.
- Pour in the resulting sauce and roll up.
- Store after cooling in a cool place.
with corn
Description . Boiled cobs are used for twisting. The water remaining from cooking is not drained, but used in cooking. It is important that all storage containers are sterile, as corn on the cob often provokes swelling of the lids.
What you need:
- boiled corn - two cobs;
- dense tomatoes - three pieces;
- cucumber;
- carrot;
- cauliflower - several inflorescences;
- corn broth - 500 ml;
- sugar - a tablespoon;
- salt - a teaspoon;
- apple cider vinegar solution - a tablespoon;
- currant - two leaves;
- cherry - three leaves;
- spices.
How to cook
- Put currant and cherry leaves on the bottom of a sterile jar.
- Cut the cob into several pieces about two centimeters thick.
- Peel the carrots, cut into cubes.
- Separate the cabbage into florets.
- Cut the cucumber into several pieces.
- Use small tomatoes whole, after pricking at the stalk.
- Lay out all the prepared vegetables on the leaves.
- Sprinkle spices on top.
- Add salt and sugar to the corn broth.
- Boil for a few minutes until the grains are completely dissolved.
- When the mixture boils, turn off the stove, pour in the vinegar solution and pour into the jar.
- Cover with lids and sterilize in any convenient way.
- Roll up, turn over and leave to cool.
You can pour the vinegar solution directly into the jar after pouring boiling water. It is not necessary to sterilize, you can immediately twist it if the workpiece is stored in a cold place.
Quick without preservation
Description . Vegetable mix without long-term preservation for the winter. You can enjoy pickled vegetables after 12 hours. For convenience, the ingredients are salted in a jar with a screw cap.
What you need:
- broccoli - two stalks;
- carrot;
- zucchini;
- cucumber - three pieces;
- sweet pepper - two pieces;
- bulb;
- garlic - four cloves;
- water - 500 ml;
- 5% vinegar solution - four tablespoons;
- salt - two teaspoons;
- soy sauce - four tablespoons;
- mustard seeds - two teaspoons;
- dry basil - a teaspoon;
- laurel - two pieces.
How to cook
- Wash the ingredients, peel the carrots, garlic, onions.
- Put garlic cloves, spices, bay leaves on the bottom of a sterile container.
- Cut all vegetables into circles.
- Lay in layers in a jar.
- Pour in the sauce, vinegar solution, add salt.
- Boil water and pour into a container.
- Cover the jar and set to sterilize.
- Screw on the lid, turn over and leave to cool.
Sauerkraut in a barrel
Description . Pickled assorted vegetables for the winter are more useful than rolled up under an airtight lid. Traditionally, vegetables are fermented in a barrel, but modern cooks can use enamel pan. Acetic solution is not added to the workpiece. The number of ingredients is calculated according to the volume of the container. Vegetables and fruits are taken to taste.
What you need:
- watermelon;
- cucumbers;
- bell pepper;
- squash;
- cauliflower;
- apples;
- carrot;
- plums;
- celery;
- parsley;
- garlic;
- water;
- salt - 30 g per liter of water;
- spices.
How to cook
- Thoroughly wash all the ingredients, doused with boiling water, discard the spoiled and damaged fruits.
- Rub the inside of the barrel with garlic or place the cloves in the bottom of the pot.
- Cut large fruits and vegetables into slices, chop small fruits.
- Lay out in dense layers in a container.
- Lay greens on top, add spices.
- Dissolve salt in clean water and pour into a container, completely covering the ingredients.
- Place a press on top and leave at room temperature.
vegetable jelly
Description . To prepare an unusual pickled assortment of vegetables for the winter, gelatin is used. The brine does not turn completely into jelly, but becomes thicker. The advantage of the blank is that even soft components retain their elasticity and do not “spread”. Often, tomatoes are pickled in slices in this way.
What you need:
- small tomatoes - six pieces;
- cucumbers - four pieces;
- large onion;
- bell pepper - five pieces;
- garlic - four teeth;
- water - 600 ml;
- salt - a tablespoon;
- sugar - two tablespoons;
- horseradish leaf;
- bunch of parsley;
- gelatin - 15 g;
- vinegar essence - a teaspoon;
- spices.
How to cook
- Soak gelatin according to instructions.
- Wash all ingredients, pat dry.
- Cut off the ends of the cucumbers, chop the greens.
- Cut large fruits into rings and slices.
- Put leaves, spices, garlic on the bottom of a sterile jar.
- Sprinkling with greens, lay the ingredients in layers to fill the container completely.
- Boil water, add sugar, salt.
- Add the swollen gelatin, stir.
- Pour hot brine over vegetables.
- Pour the essence into the jar.
- Seal and leave to cool.
Lemon
Description . If you are intolerant to vinegar solution, you can use lemon, it is suitable for preservation and gives the ingredients a sour taste. You can add a variety of vegetables to the preparation if desired - cauliflower, carrots, broccoli, zucchini.
What you need:
- cucumbers - 500 g;
- tomatoes - 500 g;
- water - 1.5 l;
- garlic - four cloves;
- a bunch of dill;
- citric acid - three teaspoons;
- salt - 30 g;
- sugar - 150 g;
- laurel - two leaves;
- carnation - three buds;
- spices.
How to cook
- Soak the washed cucumbers for two hours.
- Wash and cut off the tails.
- Wash the tomatoes thoroughly and chop at the stem.
- Put leaves, dill sprigs, garlic cloves, cloves, spices to taste on the bottom of a sterile jar.
- Place cucumbers and tomatoes in a bowl.
- Boil water and pour inside the container.
- Leave covered for five minutes.
- Drain, boil, pour back into the jar and return to the pot after a few minutes.
- Add sugar, salt, acid.
- Boil, fill the container to the very neck.
- Roll up the container, turn over and leave to cool.
When boiling three times, some of the moisture evaporates, so take more water than is included in the container.
Can you add aspirin?
Some housewives add aspirin to the blanks. Acetylsalicylic acid creates an acidic environment in which microorganisms die, and vegetables remain crisp and elastic. In progress heat treatment the drug breaks down into salicylic (phenolic) and acetic acid. In the presence of vinegar, it makes no sense to carry out a chemical reaction, the result will be the same.
The medicine in the marinade does more harm than good. Phenolic acid is an active substance used as an antipyretic and antimicrobial agent. Acid in large doses is toxic. The permitted dose is 2 g per 1 kg of body weight. The constant use of blanks with medicine has a bad effect on the liver and kidneys. With prolonged use of phenolic acid, the body becomes immune to the drug. It is especially not recommended to use "aspirin" blanks for expectant mothers and children.
The medicine is easy to replace with other means allowed in cooking - lemon, vinegar solution, cranberries, lemon juice. Many cooks roll vegetables with salt and sugar, without adding additional preservatives. In a cool place, sterile corked blanks stand all winter, and vegetables remain elastic and salty.
It is easy to prepare a vegetable platter for the winter according to individual taste. Choose your favorite vegetables, combine savory and fragrant spices, add more salt or sugar. Regardless of the components and method of preparation, preparations are recommended to be consumed in one winter.
