Assorted vegetables for the winter with cabbage. Assorted pickling: cucumbers and tomatoes

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, vegetable mix 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.

Assorted vegetables for the winter: a recipe without sterilization

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

In order to prepare the simplest salty snack from a vegetable mixture, you should stock up on the ingredients:

• 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.

A step-by-step recipe for making a simple assortment:

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.

Salted vegetables in the form of assorted for the winter

Salting vegetables is a familiar process, someone prefers pickled tomatoes, someone likes cucumbers. Many craftsmen try to pickle several types of vegetables in one container: in winter, each family member will choose what he likes best.

In order to salt assorted, prepare a set of ingredients:

• cucumbers;
• tomatoes;
• bell pepper;
• cauliflower;
• dill, horseradish, garlic.

Salting vegetables is a familiar process, someone prefers salted tomatoes, someone likes cucumbers

To prepare this blank, sterile containers and lids are initially prepared.

1. The vegetables are carefully sorted out, washed: the tails are cut off from the cucumbers, the cabbage is sorted into inflorescences, the pepper is cleaned of seeds and cut into slices.
2. Soak the ingredients overnight in cold water, drain the liquid in the morning.
3. A sheet of horseradish, dill, garlic is placed in a container. Cucumbers, cabbage, peppers, tomatoes are laid on top, covered with a sheet of horseradish on top.
4. A brine is prepared at the rate of 60 grams of salt per liter of water, they are poured into assorted jars.
5. Salted vegetables are sterilized for a quarter of an hour, after which they are rolled up and wrapped to cool.

You can store such a blank all winter in a dark place.

spicy snack

Fragrant and especially tasty is an assortment of vegetables, cooked with the addition of spices and a set of herbs. This preservation has a spicy aroma, which makes it an ideal addition to the evening feast.

The main components of spicy pickling assorted are:

• carrot;
• squash;
• small tomatoes;
• pumpkin;
• cucumbers;
• onion garlic;
• greens by preference + lemon balm;
• bay leaf, cloves, pepper;
• sugar, salt, vinegar essence.

Fragrant and especially tasty is an assortment of vegetables, cooked with the addition of spices and a set of herbs.

Cooking and salting begin with the preparation of jars.

1. The ingredients are washed, sorted out. Cucumbers are cut with a curly knife, zucchini is cut into slices, Bell pepper cut into 4 parts, cut the onion in half.
2. Greens are laid in the container at the bottom, then vegetables are laid in layers, garlic and spices are added.
3. Pour boiling water over the vegetables, let stand for a few minutes, drain the liquid.
4. Add to each jar 3 tablespoons of sugar, 2 tablespoons of salt and a tablespoon vinegar essence.
5. Pour boiling water over again, roll up, wrap until cool.

After cooling, the snack is stored in a cool place.

Assorted cabbage for the winter in jars

Vegetable mixes have long been the preferred snacks. Assorted cabbage is especially revered, they close it in jars and keep it all winter without problems.

In order to prepare cabbage platter, you should stock up on ingredients in equal quantities:

• cabbage;
• hard tomatoes;
• bell pepper;
• carrot;
• onion;
• tablespoon vegetable oil;
• 20 grams of vinegar;
• a glass of sugar;
• 3 tablespoons of salt.

Vegetable mixes have long been the preferred snacks.

1. Tomatoes are cut into slices, peppers into strips, onions into half rings.
2. Cabbage is thinly chopped, mixed with vegetables, sugar and salt are added.
3. Grate carrots, stew in vegetable oil until tender, add the rest of the vegetables.
4. Add a glass of water and vinegar essence to the assortment, bring to a boil, simmer for 20 minutes.
5. Transfer to sterilized jars, seal with lids, and invert to cool.

In winter, assorted vegetables will please you with a summer aroma and unique taste.

Pickled vegetables in a barrel

Useful and unique are vegetables pickled in a barrel. From time immemorial, this is how they were harvested for the winter, therefore special secrets and recipes have been preserved to this day.

For this option, you can stock up on a set of ingredients:

• squash, zucchini;
• cucumbers;
• Bell pepper;
• watermelons;
• cauliflower;
• hard apples;
• plums;
• carrot;
• celery, dill, parsley, crushed garlic, salt.

Vegetables pickled in a barrel are useful and unique.

Salting is carried out in barrels, they are pre-washed and doused with boiling water.

1. Vegetables and fruits are sorted out, substandard ones are selected, washed thoroughly.
2. The barrel is rubbed with crushed garlic from the inside, a mixture of vegetables and fruits is placed in it.
3. Lay greens and leaves on top, covering the mixture completely.
4. Prepare a brine at the rate of 30 grams of salt per liter of water, pour vegetables in a barrel with brine. Installed on the surface of the press.

Store this mix in a cool place. For flavor, you can add a couple of pieces of quince to each barrel.

Sweet peppers pickled in this way are ideal for a savory snack. Cottage cheese with garlic and herbs is placed inside salted peppercorns, cut into rings and served as such.

Salad "Amateur"

In order to satisfy the needs and taste preferences of all guests and relatives at the festive table, the housewives prepare a special marinated salad for the winter.

For a special mix, the ingredients are initially prepared:

Step by step cooking recipe:

1. Vegetables are sorted out, spoiled are sorted out. Tomatoes are chopped into circles or quarters, cucumbers into rings, peppers are chopped into strips, onions are cut into half rings.
2. Cucumbers, onions, peppers, chopped tomatoes are placed in layers in prepared sterilized containers.
3. A marinade is prepared from 300 milliliters of water, in which a teaspoon of salt, a tablespoon of sugar and a couple of tablespoons of vinegar are dissolved.
4. Bring the marinade to a boil, pour vegetables in jars, sterilize for 20 minutes.
5. Roll up, wrap up to create a thermal effect and long-term cooling.

Such a salad is stored without problems: it is not capricious and does not require a cool room, therefore it will calmly survive the winter in the pantry.

Vegetable mixes have long been considered healthy salting, allowed for both children and adults. It is important to remember that those who are contraindicated spicy dishes, it will be enough not to add hot peppers to the vegetable mix and reduce the amount of spices.

Assorted vegetables for the winter: recipes, without sterilization, salted, cabbage, as for the winter in jars, pickled in a barrel, photo, video

Assorted vegetables for the winter: various recipes. Preparation with cabbage. Preparation without sterilization. Salted, pickled in a barrel.

Assorted vegetables for the winter with cabbage, cucumbers and tomatoes. Recipe with cauliflower.

There are many recipes for preparations for the winter from canned and pickled vegetables. You may be familiar with the traditional canning of tomatoes and cucumbers, but not everyone tried to prepare a vegetable platter with cabbage for the winter. Consider three delicious recipes.

Assorted vegetables for the winter with white cabbage

Cold appetizers will become an invited guest at any celebration of life, so it is recommended that every housewife try to prepare a salad with cabbage for the winter. To prepare it, you need 1 kg of vegetables:

• tomatoes;
• White cabbage;
• Bell pepper;
• carrot;

This amount is 1 tbsp. l. oils (any vegetable).

For vegetables, you need to prepare a marinade: 3 tbsp. l. salt, about 250 ml of water (1 cup), 1 tbsp. sugar, and to your taste a little table 9% vinegar.

First of all, we wash all the vegetables, remove the top leaves from the cabbage, clean the pepper from the stalks and seeds, and then cut it into half rings. We also cut the onion. Peppers will look better in different colors, and it is recommended to take dense, fleshy tomatoes. We also cut them first in half, and then in slices.

Finely chop the cabbage and mix with the rest of the vegetables. Then season with assorted salt and sugar. But the carrots need to be grated and stewed until cooked in vegetable oil. Then it can be sent to vegetable mix. Pour vinegar and water there.

We put the vegetables with the marinade on the fire and bring to a boil, then simmer for 20 minutes, it is no longer recommended, otherwise the bright pepper will lose its elegant color. We do not cool the vegetable platter for the winter with cabbage, but immediately send it to jars, which are washed and sterilized in advance traditional way and close with lids. Everything, vegetable mix is ​​ready!

Assorted for the winter of cucumbers, cabbage and tomatoes

For this combination you will need:

• 4 tomatoes;
• 4 cucumbers;
• 1 white cabbage;
• onions (3 pcs.);
• 3 carrots;
• 1 hot pepper;
• greens (small bunches of dill and parsley);
• a sprig of tarragon;
• 1-2 garlic (whole heads);
• peppercorns - 5-6 pieces, and also, if desired and to your taste, add bell pepper and bay leaf.

We thoroughly wash the vegetables, peel the garlic, carrots and onions, and remove the upper leaves from the cabbage. Then chop the cabbage into thin strips. We cut the pepper into 4 parts, cucumbers into rings, carrots into thin circles. If the tomatoes are small, you can put them whole, just chop them, and if the fruits are large, then it is more convenient to cut them into several pieces or into slices.

V large saucepan you need to boil water and, in turn, lower all the vegetables into boiling water on a sieve for a couple of minutes. Then we transfer them to a towel, letting the water drain from the fruits. Banks need to be washed and sterilized. Then we put vegetables, peppercorns and hot peppers, bay leaves in them and pour everything on top with boiling water. Try to make the assortment of cucumbers and cabbage with tomatoes for the winter look original - lay the vegetables in layers, alternating different colors. It is convenient to lay out such blanks on a dish, and they look very appetizing on the festive table.

After half an hour, add vinegar to the jars, after which they can be rolled up, turned over and left to cool. Store the workpiece in a cold room.

Assorted for the winter with cauliflower

Dish ingredients for 1 jar (3-liter):

• 8 cucumbers (small sizes);
• Head of cauliflower (5-6 inflorescences);
• Garlic (5 cloves);
• Tomatoes (4-5 medium-sized fruits);
• Pepper (3 pcs.);
• Horseradish (1 sheet);
• 1 dill inflorescence (umbrella);
• Salt (2 tablespoons);
• White cabbage (how much will go in).

For the marinade you will also need:

How to cook assorted cauliflower for the winter

We wash all vegetables. Then we cut the white cabbage into strips, while we divide the cauliflower into small inflorescences. Cut the pepper into 4 parts, peeled from the stalks and seeds. Dill, horseradish and garlic are placed in a sterilized jar. Then we tightly arrange vegetables in the same place in the following order: white cabbage, cauliflower, sweet pepper (Bulgarian), cucumbers and, finally, tomatoes.

You need to boil water in a saucepan, then pour it into a jar of vegetables to the very neck. We leave the jar like this for 10 minutes, after which we drain the infused water back into the container. We also add spices there and bring it to a boil again. Pour boiling marinade over vegetables and cover the jar with a lid.

Now you need to sterilize the jar with vegetables and marinade in a large container with water for 20 minutes. After sterilization, add vinegar to the jar and roll it up. Cool down upside down in a blanket.

So, we offer to diversify pickles for the winter with original vegetable platters with cauliflower and white cabbage, cucumbers and tomatoes. Cabbage is a versatile vegetable, and let it be eaten fresh in winter, but delicious preparations with this vegetable they will definitely not disappoint - cook it!

Assorted vegetables for the winter with cabbage, cucumbers and tomatoes

Excellent recipes for assorted vegetables with cabbage, cucumbers and tomatoes. A delicious recipe for cooking assorted cauliflower for the winter. Preparations for the winter

Assorted cabbage for the winter

In countries with a cold climate, people are always looking for ways to preserve seasonal fruits and vegetables for the winter, one of these ways is canning.

We will tell you how to prepare a vegetable platter with cabbage and squash for the winter.

Assorted vegetable recipe

• cabbage (plain white) - 1 fork;
• carrots - 1-3 pcs.;
• onions - 1-3 pcs.;
• squash or zucchini - 1-3 pcs.;
• sweet pepper - 2-3 pcs.;
• tomatoes - 5-8 pcs.;
• garlic - 2-5 pcs.;
• vegetable oil;
• vinegar 5-9%.

Wash and prepare all vegetables. We chop the cabbage, peeled carrots - through a coarse grater, cut sweet peppers and onions into strips, zucchini or squash - into slices or cubes. Let's pass the tomatoes and garlic through a blender, combine or meat grinder, you can also add hot fresh red pepper.

In a cauldron or saucepan, sauté onions and carrots in oil. Then add the rest of the vegetables, chopped, of course. Simmer over low heat until cooked (for 20-30 minutes), stirring occasionally, covered with a lid. We put the vegetable platter in sterilized glass jars with a capacity of not more than 1 liter. Pour from above into each jar 0.5-1.0 tbsp. tablespoons of vinegar and roll up with steam-sterilized lids. Turn over and cover until cool. We store at a low positive temperature (from 0 to 18-20 ° C). It is advisable to use before the new season. Before use, it is good to add finely chopped fresh herbs to the vegetable platter. Serve with any dish, with any side dish or as an independent dish.

You can prepare a vegetable platter for the winter with two types of cabbage, white and cauliflower. In this version, the head of cauliflower must be disassembled into separate smaller inflorescences before stewing.

It is also good to include eggplants in the assortment. Sliced ​​eggplant should be soaked in cold water for at least 10 minutes.

The second option is a vegetable platter with marinated cabbage

At the bottom of the jars (1-3 liter) we put spices: peppercorns, lavrushka, cherry and black currant leaves, umbrellas and dill seeds, coriander, fennel and cumin seeds, cloves, red hot peppers, a few cloves of garlic. Prepare and clean the vegetables. Tomatoes and eggplants are not needed in this recipe, we pickle cauliflower or broccoli - it is more suitable for this than white cabbage.

We are preparing the marinade. The proportions are: 1 liter of water, 2 tbsp. spoons of salt, 3 tbsp. spoons of sugar, 1-2 tbsp. spoons of 5-9% table vinegar. Bring to a boil, stirring, dissolve the salt and sugar. Vinegar is poured at the last moment before pouring into jars and rolled up with sterile lids.

Assorted cabbage for the winter

Assorted cabbage for the winter In countries with a cold climate, people are always looking for ways to preserve seasonal fruits and vegetables for the winter, one of these ways is canning. We'll tell you how

Delicious assortment of vegetables for the winter: the best recipes

Assorted vegetables for the winter is another way to preserve. In an assorted jar, anyone will find a vegetable to their liking: cucumbers and tomatoes, zucchini and squash, regular and cauliflower, pickled grapes and small onions diversify the winter menu and give it a spicy spicy note.

Prepare assorted, unlike canned salads, quite simple: the main thing is not to “miss” with the amount of vinegar or citric acid so that the workpieces are well stored.

In today's selection you will find different recipes- with garlic and hot pepper, with aromatic spices and herbs.

Assorted "Garden" (1 way)

For 1 three liter jar would need:

• white cabbage, cucumbers, tomatoes, sweet peppers, carrots, zucchini slices, small onions, garlic cloves, a piece of horseradish root;
• sprigs of herbs and spices - to taste;

for the marinade (for 1.5 liters of water):

Wash the vegetables, cut the cabbage into large pieces. Lay in layers in a sterile jar. Boil water with salt and sugar, add vinegar, pour vegetables with marinade. Sterilize 15 minutes. Roll up and let cool upside down under a blanket.

Assorted patissons, cucumbers and tomatoes

• 2.5 kg of small cucumbers and small tomatoes;
• 1.2 kg of squash;

for pouring into 10 liters of water:

• 200-300 ml 9% vinegar;
• 50-60 g of salt and sugar;
• 5-6 cloves;
• 7-8 pcs. allspice;
• Bay leaf.

Squash more than 6 cm in diameter, cut into slices, smaller - use whole. Fold in jars in layers in any order. Pour in boiling water for 3 minutes. Then drain the water and pour over the boiling marinade. Cover with lids and sterilize liter jars for 15 minutes. Roll up.

Delicious assortment of cucumbers with onions for the winter

• 1 kg of onion sets;
• 2 kg of small cucumbers;
• 200 ml of vinegar;
• 1 liter of water;
• salt and sugar to taste;
• 5 black peppercorns and 1 bay leaf per jar;
• 2 heads of garlic.

Wash the cucumbers, cut into thick circles. Press down the garlic cloves with the flat side of a knife. Boil water with salt and sugar, pour in vinegar. Dip the onions in the marinade and boil them for 1-2 minutes.

Put garlic, bay leaf and peppercorns at the bottom of sterile jars. Layer onions and cucumber slices. Fill jars with marinade and seal tightly. Store in the refrigerator for up to 6 months. Output - 4 cans of 0.8 liters

Marinated assorted vegetables

• carrots, turnips, radishes, sweet and bitter capsicums, cauliflower, garlic, onions, small squash and zucchini, small tomatoes and cucumbers - approximately in equal quantities;
• greens to taste (parsley, dill, celery);

for marinade in 1 liter of water:

• 90 g of salt;
• 60 g sugar;
• 3 bay leaves;
• 7 cloves;
• 5 peas of black and allspice;
• 1 st. a spoonful of vinegar essence.

Wash and clean all vegetables, remove stems and seeds if necessary. Cut carrots, radish and turnips into circles or strips and blanch for 2-3 minutes. Cut sweet and bitter peppers, squash and zucchini into circles, disassemble the cauliflower into inflorescences. Break the garlic into cloves and peel. Cut the onion lengthwise into four pieces.

Prepare the marinade. Bring all ingredients to a boil, except vinegar essence. Pour in the vinegar and boil for 4-5 minutes. In carefully washed and sterilized jars, put a piece of hot red pepper, herbs, lay vegetables in layers and pour hot marinade over.

Sterilize liter jars for 10 minutes, two-liter jars for 20, three-liter jars for at least half an hour. Roll up, turn over and let cool. Store in a cool place.

Vegetable platter with cabbage

• 3 pieces of cabbage;
• 6-7 cucumbers;
• 5-6 tomatoes;
• 3 cloves of garlic;
• 3 medium onions;
• 3-4 peppers;
• 5 circles of zucchini;
• blackcurrant leaf;
• dill and parsley;
• black peppercorns, lavrushka;

• 1.5 liters of water;
• 2 tbsp. spoons of salt;
• 2 tbsp. spoons of sugar;
• 1 dec. a spoonful of vinegar essence.

At the bottom of the jar, put a currant leaf, dill, parsley, pepper, bay leaf. Bring all marinade ingredients to a boil. Lay prepared vegetables in layers, pour boiling marinade over and sterilize for 15 minutes. Seal tightly with a metal lid.

Marinated vegetable platter

For a three-liter jar you will need:

• 7-8 medium cucumbers;
• 5-6 medium-sized brown tomatoes;
• 1 onion;
• 4-5 cloves of large garlic;
• a few pieces of horseradish root;
• 1 sprig of dill;
• 2-3 sweet peppers;
• White cabbage;

for pouring 1.5 liters of water:

Peel the onion and garlic, remove the seeds from the pepper. Cabbage cut into large pieces. Prepare the fill. Boil water with salt and sugar, remove from heat and add vinegar.

Put cucumbers with tomatoes, a whole onion and pepper pods, garlic cloves, horseradish roots, dill in a prepared jar. Place cabbage slices between vegetables. Fill the jars with boiled filling, roll up, put upside down and wrap until cool.

Assorted "Garden" (2 way)

For 3 cans of 3 liters you will need:

• 15-16 medium cucumbers;
• 15-16 ripe tomatoes;
• 1 large head of cabbage;
• 3 tsp dill seeds;

for marinade for 5 liters;

Cabbage cut into large pieces. Wash cucumbers and tomatoes thoroughly. At the bottom of clean, sterilized jars, put 1 teaspoon of dill seeds, then cabbage, cucumbers, and lastly, tomatoes.

Bring 5 liters of water to a boil, add salt, sugar and bay leaf. Remove from heat, add vinegar, stir. Fill jars with vegetables with hot marinade, cover with boiled metal lids.

Place jars of assorted into a large pot of water (it should cover them 2/3 of the height), sterilize for 5 minutes. Remove the jars from the water, roll up and put in a cool place after cooling.

Assorted cucumbers and tomatoes without sterilization

• cucumbers and tomatoes;

• 1 liter of water;
• 2 tbsp. spoons of salt;
• 2 tbsp. spoons of sugar;
• 1 teaspoon mustard seeds;
• 1 teaspoon 9% vinegar;
• chopped garlic;
• cherry, currant, horseradish leaves, dill umbrellas;
• bay leaf, allspice peas to taste.

Wash cucumbers and tomatoes well. Lay in layers in sterilized jars (cucumbers down, tomatoes up). Add salt and sugar to the water, bring the marinade to a boil. Fill the banks. Let stand 2-3 minutes and then carefully drain the liquid back into the saucepan.

Add all the leaves to the marinade, bring to a boil again, strain. Add mustard, garlic, a few peppercorns to each jar, pour boiling marinade over. Pour in the vinegar, roll up and let cool. Store assorted in a cool place.

Vegetable platter with cauliflower

For 1 liter jar you will need:

• 5 small tomatoes;
• 3 small cucumbers;
• 180 g of cauliflower;
• 1 bell pepper;
• 3 carrots;
• 3 cloves of garlic;
• 3 small onions;
• 3 bay leaves;
• 1 bud of cloves;

Wash vegetables and bay leaves. cauliflower disassemble into inflorescences. Peel the onion and garlic. Remove the stems from the pepper with seeds, cut the pod into 8 parts. Cut carrots into circles. Put garlic, bay leaf, cloves and onions in sterile jars.

Prepare the marinade. Pour water into a saucepan, add sugar, salt, bring the mixture to a boil. Put the vegetables in the marinade, cook for 3 minutes. Remove from heat, add vinegar, stir.

Arrange the vegetables in jars, pour hot marinade over them, cover with lids and sterilize for 10 minutes in boiling water. Roll up the jars, turn upside down, let cool and store.

Assorted vegetables with fruits (with citric acid)

For 3 liter jars you will need:

• 300-400 g cucumbers;
• 300-400 g of tomatoes;
• 300 g of grapes;
• 1 onion;
• 1 head of garlic;
• 1 apple;
• 20 g of parsley, dill and celery;
• 3 bay leaves;
• 2 tbsp. spoons of grated horseradish;
• 6 black peppercorns;
• cherry leaves;
• 5 st. spoons of sugar;
• 3 art. spoons of salt;
• 2 teaspoons of citric acid;
• 3 cloves.

Wash vegetables, herbs and fruits. Pile up the tomatoes. Cut the pepper in half, remove the stalk with seeds. Cut lengthwise into 3 pieces. Peel the onion, cut into slices along with the apple. Peel the garlic.

For the marinade, boil 2 liters of water with sugar, salt. carnation and citric acid. Boil 3 minutes. At the bottom of each jar, put some greens, grated horseradish root, cherry leaves. Bay leaf, 2 peppercorns.

Lay 1/3 of all vegetables and fruits, on top - the remaining greens. Pour marinade over and pasteurize for 25 minutes. Roll up.

Assorted squash with cabbage

marinade per 1 liter of water:

Cut the cabbage and squash into slices, blanch for 5 minutes in boiling water. Transfer the vegetables to sterilized jars, layer with peeled garlic cloves and parsley sprigs.

Prepare the marinade: add sugar, salt and vegetable oil to the water, boil for 2-3 minutes. Pour boiling marinade over vegetables with spices, roll up.

Assorted vegetables

For 1 liter you will need:

• 7 small cucumbers;
• 4 tomatoes;
• 3 small onions;
• 4 cloves of garlic;
• 2-3 sweet peppers;
• 1 parsley root;
• 1 celery root;
• a piece of horseradish root 7 cm long;
• Dill;
• 500 g of cauliflower;

• 300 ml of water;
• 30 g of salt;
• 20 g of sugar;
• 90 ml of apple cider vinegar;
• 4-5 black peppercorns.

Prepare vegetables and herbs. Disassemble the cauliflower into inflorescences, fill with salt water for 15 minutes. Fill sterilized jars with vegetables, sprinkle with roots and dill.

Prepare the marinade. Dissolve in hot water salt and sugar, add pepper. Bring to a boil, add vinegar and remove from heat. Pour marinade over vegetables, cover with lids and sterilize for 15 minutes. Roll up and let cool.

Pickled assorted berries

• 4.5 liters of water;
• 200 ml 9% vinegar;
• 75 g of salt;
• 125 g sugar;
• 2-5 leaves of black currant;
• 200 ml vegetable oil.

Wash the berries, remove the stalks and place in jars. Pour in the prepared marinade and seal tightly. To prevent mold from forming on the surface of the marinade, pour a thin layer of vegetable oil. Store pickled berries in a cool place.

Assorted vegetables for the winter: 14 best recipes

Assorted vegetables for the winter is another way to preserve vegetables and berries. It is prepared, unlike many other preparations, quickly, and eaten even faster.

Marinating and preserving vegetables for the winter is the concern of every housewife in the summer-autumn period. The most experienced and skillful assortment of winter preparations, as a rule, is 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 a 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, while the simplest recipes for this preparation include 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 craftswomen try to pickle several types of vegetables in one container: in winter, each family member will choose what he likes best.

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.

Tomatoes with cucumbers in one jar for the winter is a common theme in the season of harvesting. In winter, open a jar and eat a cucumber and enjoy it. Affordable and tasty in one container.

In the summer, vegetables are much cheaper in the distribution network, and in household plots we carry them to our kitchen in buckets and bags. Therefore, to preserve the fruits for the winter, as a source of biologically active substances, is our task.

Today we will look at several recipes with which our juicy and fleshy vegetables will be in jars. There are many cooking methods and the simplest of them in this article.

A unique simple recipe - tomatoes with cucumbers in a sweet marinade

See how you can cook our vegetables for the winter simply and without sterilizing jars. In this recipe, the jar is filled 3 times.

Would need:

• Salt - 3 tbsp. spoons without a slide
• Sugar - 6 tbsp. spoons without a slide
• Apple cider vinegar - 6 tbsp. spoons
• A mixture of 5 peppers - 0.5 tsp
• Spices: onions, celery, dill umbrellas, garlic, horseradish root, hot peppers - all to taste

Cooking method:

1. Vegetables need to be washed, and for cucumbers, you can cut off the tips on both sides.

2. At the bottom of the jar we put: onion cut into thick rings, celery sprigs, dill umbrellas, chopped pieces of horseradish root, garlic cloves, half a pod of hot red pepper.

3. We put prepared cucumbers in a jar. Place more celery sprigs in the center.

4. In tomatoes, we make a puncture in the place of the stalk with a toothpick.

5. We put the tomatoes tightly in the remaining space of the jar. Add more sprigs of celery and put half a pod of hot green pepper. That's all, tomatoes with cucumbers and herbs are already in the jar.

6. Pour boiling water into the jar, cover with a sterile lid.

7. Let's stand like this for 30 minutes.

8. Now we are making a brine: pour water (1.5-2.0 liters) into a saucepan, add sugar, salt and bring it all to a boil.

9. Pour the water from the jar into the sink and fill it with boiling brine. Cover with a sterile lid and leave for 15 minutes.

10. Then drain the brine from the jar into the pan. Add a glass of water to the brine, peas from a mixture of peppers and put the pan on the fire.

11. Just before boiling, pour apple cider vinegar into the brine.

12. With boiling marinade, using a ladle, fill the jar with vegetables to the top.

13. Close the jar with an iron lid and roll it up. Turn the jar upside down until it cools completely, you can not wrap it.

Good luck preparing!

"Assorted" tomatoes and cucumbers for the winter in 1 liter jars

The pickling method occurs when pouring cans 2 times.

Cooking:

1. We put the following spices on the bottom of a sterilized jar: black peppercorns, bay leaves, horseradish leaves, tarragon sprigs, dill umbrellas, cherry or currant leaves, garlic cloves.

2. Pack the cucumbers tightly into the jar.

3. On the tomatoes near the stalk, we make several punctures and put them in a jar with the cucumbers. It is enough to make 4-5 punctures so that the skin does not crack.

4. On top of the jar we put more umbrellas of dill and a leaf of horseradish. Thus, you need to fill all 1 liter jars.

5. And now we fill all the prepared jars with vegetables and spices with boiling water to the very brim. We cover the jars with sterilized lids for 30 minutes.

6. On the jar we put on a special device for draining water into the pan.

7. Thus, we drain the water into the pan from all the jars.

8. Put in a pot of water, based on 1 liter jar: 1 tbsp. a spoonful of salt without a slide and 2 tbsp. spoons of sand Put the saucepan with the marinade over medium heat and let it simmer for 2 minutes.

9. Pour the boiling marinade into jars. Add 2 tbsp to each jar. spoons of vinegar 9%. Close the lids immediately.

10. Turn all the jars upside down and leave it until it cools completely.

This recipe has been proven over the years with very aromatic vegetables.

Video on how to prepare cucumbers and tomatoes for the winter with other vegetables in a 3 liter jar

Check out another way to pickle vegetables for the winter. It differs from others in the sequence of syrup preparation.

It is clear that summer does not last forever, so you need to take care now how to decorate the dinner table with all the vegetables in the winter.

Delicious tomatoes with cucumbers and bell peppers in jars for the winter

Would need:

• Tomatoes
• cucumbers
• Sweet pepper - 3 pcs.
• Garlic - 1 head
• Spices: parsley, dill, horseradish leaf, 10 black peppercorns, 1 teaspoon grain mustard, 6 currant leaves
• For marinade in a 3 liter jar: 1.5 liters of water, 3 tbsp. spoons of sugar, 2 tbsp. tablespoons of salt, 1 teaspoon of vinegar essence

Cooking:

1. Jars and lids must be sterilized.
2. Greens need to be washed, dried and chopped.
3. Wash tomatoes and cucumbers thoroughly, chop with a fork. Peel sweet pepper and cut into slices.
4. At the bottom of the jar, first put the greens, then sweet peppers, cucumbers, tomatoes.
5. Banks with vegetables pour boiling water for 15 minutes.
6. We make the marinade: bring water to a boil, add sugar and salt. Fill jars with vegetables with hot marinade.
7. In each 3 liter jar, add 1 teaspoon of vinegar essence and grain mustard.
8. We roll up the jars, turn them over, wrap them warmly until they cool completely.

Nice to eat at any time of the year.

Video on how to cook a delicious Assortment for the winter from vegetables without sterilization

Watch a video on how to prepare a preparation for the winter from various chopped vegetables: cucumbers, tomatoes, zucchini, sweet peppers, onions.

Preparations for the winter are made and lowered for long-term storage.

Pickling cucumbers and tomatoes is a favorite pastime of Russians at the end holiday season. It is at this time that zealous housewives try to replenish supplies. canned vegetables to please original snacks and salads of their relatives all year round. From our article you will learn how to do it right. The recipes are quite simple and you can easily cope with them.

Assorted vegetables "Summer in jars"

Vegetables prepared according to our recipe will help you out more than once in a variety of situations. With them, you can cook delicious salad or serve them as an appetizer on their own. festive table. How to prepare assorted salting:

• Sort cucumbers and tomatoes, wash and hold for half an hour in clean water.
• Sterilize liter jars in the oven or over a boiling kettle.
• When the container has cooled, put dill umbrellas, bay leaf and allspice peas on the bottom.
• Arrange the vegetables in jars, add three or four cloves of garlic to each of them, pour boiling water over and let stand for half an hour.
• When the specified time has elapsed, drain the water into a saucepan and prepare the marinade. For one and a half liters of liquid, put two tablespoons of salt and four tablespoons of sugar.
• Put the pot on the fire and bring the water to a boil. After that, remove it from the stove and pour in 20 grams of vinegar.
• Stir the marinade and pour it into jars.

Screw the dishes with sterilized lids, turn them over and wrap them in blankets for the night. After that, place the jars in a cool place.

Pickling cucumbers with tomatoes for the winter

How nice it is to open a jar of canned homemade vegetables in winter! Such a treat is in no way inferior in taste to factory preparations, and often surpasses them in all respects. Below is a recipe for pickling assorted.

• medium size wash and pour cold water for one hour. After that, wipe them again with a sponge and remove the stalks.
• Pour water into a large saucepan and place it on the stove.
• At the bottom of sterilized jars, place dill umbrellas, celery leaves, garlic cloves, bay leaves, sweet peas, and one horseradish leaf each.
• Put the vegetables in the prepared container - place the cucumbers "standing", and put the tomatoes on top. If desired, you can put whole or chopped squash between them.
• Fill the jars with boiling water to the very top, let them stand for five minutes, and then drain the liquid back into the pan.
• To prepare the brine, add two tablespoons of salt and three tablespoons of sugar to three liters of water in the drained water.
• Bring the water to a boil, turn off the heat and pour two teaspoons of 70% vinegar into it (also for three liters of water).
• Pour the marinade into jars, screw each with a metal lid using a special seaming machine, turn over and cover with a fur coat.

Salting cucumbers and tomatoes in this way allows you to store vegetables for two years and practically eliminates their souring.

Salt cucumbers and tomatoes together

If you love pickled vegetables, then check out this recipe. With it, you can quickly prepare your favorite savory treat and safely store it for a whole year. Salting cucumbers and tomatoes in jars is carried out as follows:

• Sort and wash vegetables. Cut large cucumbers in half, make cuts in the stalk area of ​​​​tomatoes and put garlic with chopped herbs inside. Peel the carrots and cut into rings, cut the onion into rings, and sweet pepper into slices.
• Lay the vegetables in a jar in layers, then pour boiling water over them and soak for five minutes. After that, the water should be drained into a suitable pan.
• For the marinade, you will need to take a tablespoon of coarse salt, two tablespoons of sugar and one and a half vinegar (we will add it at the very end) per liter of water. Bring the liquid to a boil, and then pour it back into the jars.

Cover the vegetables with clean lids, let them stand for 20 minutes, and then roll up. Keep assorted upside down and covered with a blanket until it cools.

Salting for the winter

In this recipe, we will tell you how so that they acquire a special taste and peculiar aroma. Read how pickling cucumbers with tomatoes is done, and get down to business with us.

• Sort, wash and soak the cucumbers in clean water for a couple of hours. Wash the tomatoes and make a few punctures at the stalk with a toothpick.
• Cut hot pepper and horseradish root into small pieces.
• Clean the carrots and cut into rings.
• Process sweet pepper, cut into several pieces and free from seeds.
• Separate the cauliflower into florets.
• Wash the cucumbers again and cut off the ends with a knife.
• Boil the right amount of water and dissolve the salt in it (one tablespoon is enough for one liter).
• Lay the prepared vegetables in layers in three-liter jars, adding garlic and a stalk of celery to them.
• Pour boiling water over the assorted, cover with sterilized lids and put them in a place where they will not interfere.
• On the evening of the third day, drain the water from the jars into a suitable pan. For convenience, fasten a piece of gauze to the lid with an ordinary rubber band.
• Add a little more liquid and salt (half a teaspoon per liter) to the pan.
• Boil the brine and fill the jars with it.

Close the assortment with newly pasteurized lids and turn it over to cool. Ready-made vegetables are very tasty and crispy, so they perfectly complement any meat, fish or poultry dishes in winter.

• For pickling, use only special varieties of cucumbers with thin skins.
• Do not forget that pickling cucumbers and tomatoes is a creative process, and you can always change the composition of the assortment to your liking. For example, beans or eggplant slices can be added to these vegetables.
• Standard spices for salting are dill umbrellas, garlic, horseradish root, as well as currant, cherry or oak leaves.

Conclusion

We hope that you will find the recipes that we have described in our article useful. Cook with pleasure and delight loved ones with new dishes.