Several successful recipes for pickling assorted for the winter. The most delicious recipes for assorted cucumbers and tomatoes: for every taste

Every amateur gardener knows that growing tomatoes in close proximity to cucumbers is not recommended. These plants are antagonists. Every vegetable needs its own garden. But in salted or pickled form, tomatoes go well with cucumbers. Of course, there are strict guardians of the canons who even serve these pickles on different plates. I propose to boldly break any canons and create, create new combinations of products and tastes. Take ripe tomatoes and cucumbers and wash them.

Ordinary glass jars with a capacity of 3 liters should be washed well. After that, they need to be rinsed with boiling water and let the water drain. We fill the jars with cucumbers and tomatoes in a ratio of 50 to 50. This salting is done for a long time, so no cutting of cucumbers and piercing of tomatoes is not performed.



From this moment on, the paths of all winter pickle purveyors diverge. Each has its own traditions and tastes. Some put in cucumbers (in addition to salt) 5 tablespoons of sugar per 3 liters and drain and boil the brine 5 times, pouring it back into the jars. Here is a recipe for lazy people. Like me. For salting vegetables, you can not do without salt and sugar - this is understandable. We also need a little vinegar, fresh or dried dill with umbrellas, cloves (2 pcs. Per jar), 2-3 peas of allspice, a couple of cloves of garlic, bay leaf and coriander on the tip of a knife. Garlic and dill are the main sources of aroma and taste of all such preparations. Doses of all spices should be minimal. One extra clove can ruin the whole taste.



Add to the jars with cucumbers and tomatoes chopped garlic and all the other spices, except for the sprigs of dill with inflorescences (umbrellas). You can add a currant leaf and some horseradish leaves.



Then begins the "death number" for lovers of exact doses and cooking marinades. We take the usual clean tablespoon and pour into each jar two tablespoons with a top of salt and the same amount of sugar. And that's it. No weighing and calculations of marinade displacement per 1 jar of vegetables ...



We plug the jars with washed sprigs (inflorescences) of fresh dill, trying not to protrude over the edge of the jar. We add one tablespoon of the cheapest 9% food vinegar essence to each jar.



Carefully pour boiling water into jars. And close them with lids. The picture shows salt that has not completely dissolved, even more salt and sugar have settled on the bottom of the cans. It's okay, take a towel and, pressing the lid to the jar, turn the jar over 3-4 times. All the salt and all the sugar will dissolve in seconds. Leave banks at room temperature to cool the clock for 8. Then you can remove the lids and add boiling water to the jars to the very top. We finally close or roll up the cans and put them in a cold and dark place. Home salting - assorted tomatoes and cucumbers are ready. Rather, it will be ready for use in three months.

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

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

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

You will need:

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

Assorted step by step recipe:

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

Assorted vegetable platter for the winter (video)

Salted vegetables for the winter

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

Traditionally, pickles is a collective term that usually refers to vegetables, fruits or mushrooms preserved for long-term storage in any way (urination, fermentation, etc.)

In our article we will talk about the pickling itself, directly about the preparation of assorted products in this way. They can complement many of your dishes, as well as decorate festive table with its striking appearance.

Before proceeding with the description of the recipes, we suggest that you learn more about what salting is and how best to implement it.

Salting differs from other canning methods in the large amount of salt used, which prevents the development of unwanted microorganisms. If you plan to store food in glass jars, short-term heat treatment is also required. But it is better to use cooperage products for pickles. The composition of wood (it is better to take oak containers) includes natural preservatives that provide additional safety for vegetables or fruits. Tannins, also contained in it, will give your preparations an amazing taste and aroma. Having once tried to do something for future use in a barrel, you will no longer want to take glass containers for these purposes.

Not the last role in the salting process is assigned to spices. Often, it is thanks to them that the products in the end turn out to be especially tasty. By choosing different spices, you can give the same vegetables or fruits new qualities every time. Do not be afraid to experiment, because pickles are very difficult to spoil with spices. By adding, for example, dill, horseradish, basil, celery, thyme, garlic, you
you are guaranteed to get a great product.

You also need to know that pickles require increased attention in the first week after creation, since all the main processes responsible for the further preservation of canned food take place at this time.

Barrels with products filled with brine should be kept in a warm room for about 10 days. It is especially important to maintain the initial level of liquid in the containers, adding it if necessary. After the foam stops forming on the surface, they are transferred to the basement, where they will reach readiness for about a month.

Assorted pickling recipe

You will need:

• small unripe watermelons, sour apples, quince, yellow plums, cucumbers, capsicum, cauliflower, green tomatoes, carrots;
• 1/2 celery root;
• 2 heads of garlic;
• 1 bunch of parsley;
• salt.

First of all, the barrel in which you are going to store pickles must be processed. You can read about it in detail here. When the container is ready to use, rub the inside of the container with crushed garlic.

Place chopped celery and parsley sprigs on the bottom. Products should be taken only fresh and without any damage. Place them in random order in a barrel, if desired, you can cut into 2-3 parts.

Prepare a brine at the rate of 30 g of salt per 1 liter of water, pour vegetables and fruits over it. Install oppression on top, transfer the container to a room with a temperature of about 20 ° C. In the future, follow the instructions described above.

Pickles assorted vegetables

For a 3 liter jar you will need:

Rinse the container hot water let it dry. Cut the onion into rings, disassemble the cabbage into inflorescences. Place peppercorns and grated horseradish on the bottom of the jar. Then lay all the vegetables, pressing them on top with dill. Dissolve salt and sugar in hot water citric acid. Fill the jar with the resulting brine and immediately roll up.

The final stage of preparation is the sterilization of the container along with the products. It is convenient to do this in an autoclave, a special apparatus for home canning. It will protect you from contact with boiling water and significantly reduce the processing time. In this case, it will take no more than 7-10 minutes.

Good luck in your culinary endeavors!

Vegetables

Description

Pickles "Assorted" can be very easy to prepare at home. Typically, this snack consists of foods such as tomatoes, cucumbers, zucchini, peppers, cabbage, carrots and onions. In our recipe, we will tell you how to cook assorted pickles from colored and white cabbage, as well as from green tomatoes, cucumbers, peppers, carrots and greens.

By preparing such pickles, you will provide yourself with a source of vitamins for the winter, because vegetables are not subject to heat treatment which allows them to keep everything useful material and vitamins. Even after marinating, vegetables remain healthy and tasty.

An appetizer of such pickles can easily be put on the festive table, as it will be appropriate in any situation. Also, pickled vegetables are suitable for any family dinner, and their calorie content is quite low, so you can eat such yummy in peace, without fear for your figure.

You can prepare Assorted pickles for the winter according to our recipe with step by step photos. To do this, you need to allocate some free time, as well as get necessary ingredients. By the way, it is best if the vegetables for harvesting were grown in your garden, and not bought in a store. In this case, they will be tastier and healthier.

All housewives love to harvest vegetables for the winter season. They preserve them in jars, salt them in tubs and barrels. Tomatoes, cucumbers and other vegetables will perfectly complement your table. So that the hostess does not waste time choosing what to prepare to please the whole family, we recommend using some recipes for preparing assorted vegetables. Many methods are known. Some of them came from the time of grandmothers, and many were invented in our time. All recipes differ in the preparation of pickles and marinades, additional components, harvesting and storage methods. Outwardly, such blanks look great - the brightness of colors always resembles a warm season. Salting assorted vegetables for the winter - recipes that will help you prepare.

Many do not even realize how delicious and useful blanks for the winter you can do at home, for example, and.

The recipe of Ukrainian cuisine is quite old. Sunset is bright, tasty and quite healthy. Perfect as an appetizer homemade sausage, fried meat. Ready in two hours.

Ingredients:

• white cabbage - 2 medium-sized tight heads;
• carrot - 1 kg;
• beans in pods - 1 kg;
• medium-sized cucumbers and tomatoes, bell peppers - 1 kg each;
• onion - 0.5 kg;
• garlic - 100 gr;
• parsley, dill - one bunch each;
• salt - 150 gr;
• water - 5 liters;
• black pepper - 20 - 30 peas;
• lavrushka - 6 leaves.

Salting assorted vegetables:

1. The marinade is being cooked. Pour water into the pan, let it boil, add spices and herbs. We cook everything for five minutes, add salt, remove from heat so that the marinade composition cools down.
2. In parallel, you can start cooking vegetables. Water is poured into a small container, in which all vegetable components will be steamed in turn. We clean the beans from the pods, wash, cook until almost ready.
3. The onion is cut into slices, for a minute - one and a half immersed in boiling water.
4. My cucumbers. If they are too large, you can cut into two parts. Leave the tomatoes whole.
5. We cut the pepper into four parts, remove the seeds, soar for no more than three minutes.
6. We clean the carrots, if necessary, cut into pieces, cook until almost ready.
7. We cut the cabbage into large pieces so that the foliage does not separate from the stalk. Immerse for a couple of minutes in boiling water. By the way, for this recipe, you can take cauliflower.
8. Garlic is peeled and cut into slices.
9. The cooled vegetables are mixed in a large bowl. Beans and cabbage can be put aside - we will shift the layers with them.
10. All vegetables are poured with marinade at room temperature, left for several days in a warm place for sourdough.
11. When the vegetable mass acquires the desired taste, it can be decomposed into jars, filled with brine.
12. Filled jars are subjected to sterilization for up to five minutes, then closed with plastic lids. You can store all year round.

If such a platter is cooked in hot weather, then the fermentation process is faster. By the way, vegetables can be laid not according to the recipe, but according to the preference of everyone.

Recipe for pickling assorted cucumbers - tomatoes

The peculiarity is that grapes and plums are added to vegetables. It turns out delicious!

Ingredients:

• tomatoes - 1 kg;
• cucumbers - 1 kg;
• water - 1.3 liters;
• granulated sugar - 3 tablespoons;
• salt - 2 tablespoons;
• grapes, sweet peppers, onions, peas.

How to pickle tomatoes with cucumbers:

1. Tomatoes, grapes, cucumbers, peppers (previously remove the seeds) are washed in cold water let it dry out.
2. We cut the peppers into pieces, the onion into rings.
3. We cook the marinade. Put salt and sugar in water, boil.
4. We lay out vegetables and fruits in sterilized jars, add peppercorns.
5. Fill jars with boiled marinade, let stand for about fifteen minutes.
6. After that, the brine is drained, boiled and poured again for the same time. We drain everything again, bring to a boil and refill the jars, already rolling them up with lids.

The jars are turned upside down and in this position are stored until completely cooled, wrapped in an old blanket.

Assorted tomatoes with cucumbers

Delicious and perfect for any table.

Ingredients:

• ripe tomatoes - 3 kg;
• cucumbers - 1 kg;
• Bulgarian sweet pepper - 5 - 7 pieces;
• onion - 8 - 10 heads;
• garlic - 1 head;
• carrots - 7 - 8 pieces;
• granulated sugar - 0.5 cups;
• salt - 1.5 tablespoons;
• black pepper - 5 - 7 peas.

How to salt assorted tomatoes with cucumbers:

1. All vegetables are cut into large pieces.
2. Put the tomatoes in a saucepan, bring to a boil, put the remaining vegetables, boil for ten minutes, closing the lid.
3. put the salad in a pre-sterilized glass container, roll it up.

Keep warm with lids upside down. Once the jars have cooled, move them to a cool place.

Recipe for pickling assorted vegetables

The set of vegetables offered for harvesting is perfect as a soup dressing.

Ingredients:

• carrot - 1 kg;
• tomatoes - 1 kg;
• onion - 1 kg;
• pepper - 600 gr;
• dill, parsley - 300 gr each;
• salt - 800 gr.

How to pickle assorted jars for the winter:

1. Carrots are rubbed on a coarse grater, tomatoes are cut finely.
2. Onion, peppers, greens - also cut into small pieces.
3. Add salt to the mass, mix thoroughly.
4. Arrange in jars, covered with polyethylene lids.

It is recommended to store in a dark cool place. Note that such a platter is used not only as a dressing for the first course, but also added to the sauce. Some prefer to use instead of a side dish. You can sterilize jars of salad and roll up with tin lids.

Assorted pickling recipe for the winter

According to this recipe, a vegetable mass is prepared with the addition of mushrooms. A dish in the winter season is great as a side dish or appetizer. From the above recipe, you can prepare six half-liter jars of this miracle.

Ingredients:

• zucchini - 3 kg;
• fresh mushrooms - 1 kg;
• tomatoes - 1 kg;
• dill and parsley - one bunch each;
• vegetable oil - up to 200 gr;
• butter - up to 50 gr;
• flour - up to 100 gr;
• pepper - 0.5 teaspoon;
• salt - 2 tablespoons.

Cooking order:

1. Thoroughly wash the zucchini, peel, cut into pieces.
2. Place the sliced ​​\u200b\u200bin a bowl, pour a spoonful of salt, mix.
3. We heat the pan, pour in a few tablespoons of oil, fry the zucchini.
4. We wash the mushrooms, cut off the caps from the legs. We put everything in a saucepan, pour water, adding a large spoonful of salt for each liter of it, boil for several minutes over moderate heat. After draining the water, let the mushrooms cool and cut into thin slices.
5. Put the mushrooms in a pan, simmer until all the liquid comes out. By adding butter, stew for a few more minutes, pepper, mix.
6. Mix mushrooms with zucchini, simmer for about eight minutes.
7. My tomatoes, cut into slices, salt and pepper, lightly fry on both sides. Add to the rest of the mass.
8. Wash and finely chop the greens, simmer over low heat for no more than five minutes.
9. In pre-washed jars, the vegetable mass is laid out hot, rolled up. Banks are sterilized for about forty minutes.

Salad ready. It will keep well all year long.

Assorted vegetables for the winter with cabbage

A recipe for Russian cuisine, prepared in twenty minutes, the yield is eight servings. Assorted is used as an appetizer.

Ingredients:

• cabbage - 2 kg;
• carrot - 2 pcs;
• lavrushka - 5 sheets;
• salt and sugar - 2 and 1 tablespoons, respectively;
• allspice;
• garlic - 1 head;
• water - 2 liters;
• red beets - 2 pcs;
• red pepper - 1 pod.

How to salt assorted for the winter:

1. Remove the top leaf from the cabbage, cut into pieces.
2. Grate carrots and beets (Korean), mix.
3. Into clean three-liter jar Let's start laying out our set in layers:

crushed garlic;

cabbage;

Beet-carrot mass;

Lavrushka;

Pieces of hot pepper.

In this sequence, the layers are repeated until the entire jar is filled.

1. Water is boiled, in which salt and pepper are added, then it cools a little and is poured into a jar.
2. The jar is closed with a plastic lid, sent to a cold place.

After a day, the jar must be opened and with the help of a spoon, the accumulated air should be released from the bottom, crushing the vegetables. Vegetable mass is ready in a few days. Store in a cool place.

Assorted vegetables for the winter without sterilization

Preparing quickly, try it. The taste is extraordinary.

Ingredients:

• cabbage - 5 kg;
• sweet pepper - 1 kg;
• tomatoes - 1 kg;
• zucchini - 1 kg;
• carrot - 0.5 kg;
• garlic - 2 heads;
• parsley - 400 gr;
• dill - 150 gr;
• bitter pepper - 1 pod;
• water - 1 liter;
• salt - 2 tablespoons.

How to salt assorted vegetables:

1. Shred the cabbage, blanch for about five minutes. The water should be allowed to drain.
2. Remove the seeds from the peppers, keep in boiling water for no more than three minutes.
3. Tomatoes, zucchini, carrots cut into circles.
4. Do not cut the greens too finely.
5. We mix all the vegetables and put them in a container (tightly), sprinkling the layers with garlic cloves, herbs and carrot circles.
6. We prepare the brine, cool, filter, pour into assorted.

The container must be covered with clean gauze, put the load for three days, kept at room temperature. After that, the assortment is moved to long-term storage to a cold place.

It's no secret that home-cooked vegetable platter is tastier than store-bought. Many are already canning, as if this work is considered an exciting hobby for them. Assortment is also convenient because you are always sure of the quality of the components used, and, consequently, of the final result and palatability. Correct workpiece assorted vegetables allows you to save all the substances useful for the body contained in the original products. Winter is the time when vitamins will come in handy. Any conservation will be a wonderful variety to your table, it will bring a unique taste, sharpness, piquancy and a reminder of summer days.