Assorted salted vegetables for the winter. Marinated assorted vegetables for the winter

Assorted for the winter - comfortable, practical and delicious preparation, giving unlimited freedom to express culinary fantasies, because guided by your own taste and skillfully combining various ingredients, you can prepare a lot of aromatic and healthy drinks, sweets, pickles, to satisfy the wishes of every household member.

Assorted for the winter - recipes that help you maximize your supply of a variety of vegetables, berries and fruits. At the same time, it is not necessary to follow the suggested options: your favorite and skillfully selected berries and fruits can easily and quickly turn into vitamin compote or jam, and a few vegetables into delicious preserves.

Assorted food in a jar for the winter is only possible if fresh and high-quality ingredients are available. For vegetable preparation Vegetables of the same size are selected: they will marinate better and not become limp. You should not get carried away with the abundance of spices and seasonings: they should make up only 6% of the volume.
In fruit and assorted berries It is recommended to combine no more than 5 components, otherwise the workpiece will turn into mush.
Products should only be prepared in sterile containers.

The process of preparing assorted vegetables will be simple if you follow the basic rules and useful tips.

Before preparing assorted vegetables for the winter, you need to sterilize the jars. There are several ways to do this, the simplest of which are:

Cover the pot of boiling water with the oven rack. Place the jars washed with soda on the grill, necks down, and leave for 25 minutes. You can put a lid in the pan itself to sterilize it;
In a saucepan with cold water lower clean jars, boil and keep in water for another five minutes.

After boiling or holding over steam, the jars and lids are placed on a clean, dry cloth to dry. To prepare the product for the winter, the jars must already be dry.

How to choose and prepare vegetables for assorted dishes

All vegetables must be fresh, there should be no darkening, damage or dents on them. Vegetables should be washed well and allowed to dry.
Cucumbers for pickles and pickling are not very large, strong, with black pimples. Store-bought cucumbers and those picked more than 24 hours ago need to be kept in water for two to three hours.
Tomatoes should be fresh, strong, with thick skin. You should choose vegetables that are not too large in size.

Bell peppers retain the most vitamins when preserved. You should choose fresh, brightest-colored vegetables. Hot pepper can be used as a seasoning for preparations.

In assorted vegetables for the winter, only young ones are used, white cauliflower no yellow tint. The leaves are separated and only the inflorescences are placed in a jar.
Zucchini should also be young, not peeled, cut into circles or cubes, depending on the recipe.
The squash is taken strong, young, and only healthy. Large squash can be cut into pieces. The stalk of the vegetable is cut off, capturing a little of the pulp.

Suitable Herbs and Spices

In recipes for assorted vegetables for the winter, you can use the following herbs and spices:

Parsley;
Dill;
Horseradish;
Bay leaf;
Mint;
Hot peppers;
Carnation;
Pepper (black, allspice);
Garlic;
Nutmeg and others.

For recipes for preparing vegetables, use coarse, white salt without additives. You can use sea salt.

It should be remembered that seasonings and spices should not account for more than 6% of the total volume of the product.

You can also put oak, currant, and cherry leaves in a jar with assorted vegetables. They add an original aroma and allow you to extend the shelf life of assorted vegetables. Only use healthy, thoroughly washed leaves.

For preservation you will also need table vinegar from 5 to 9 percent.

Store ready-made canned and pickled assorted vegetables in a cool, dark room. If the lid of the jar is swollen, then such canned food cannot be consumed. Typically, the shelf life of unopened assorted vegetables for the winter does not exceed two years.

Novice cooks can safely start canning assorted vegetables for the winter without sterilization, because the advantages of this method are obvious: the method of pouring boiling water and vinegar will ensure the preparation is of impeccable quality and long-term storage, vegetables - excellent taste and vitamins, and housewives - a pleasant and not troublesome pastime.

Ingredients:

cucumbers - 400 g;
tomatoes - 500 g;
Bay leaf- 3 pcs.;
dill umbrella - 3 pcs.;
black peppercorns - 6 pcs.;
water - 1.5 l;
sugar - 50 g;
salt - 30 g;
vinegar - 50 ml.

Preparation

Cucumbers, tomatoes and spices and pour boiling water over them.
After 15 minutes, drain the water into a separate container, add salt and sugar and cook for 3 minutes.
Pour brine over assorted vegetables for the winter, add vinegar and roll up.

The best recipe for preparing assorted dishes

We present to you a wonderful preparation of assorted vegetables “Vegetable Garden”. The name of this recipe says it all: it uses a lot of different vegetables.

However, it is not necessary to prepare all the vegetables listed - you can choose only those that you like.

And you can add or replace with others - for example, instead of zucchini, you can choose squash. Without a doubt, this will be the most delicious recipe assorted vegetables for the winter.

Ingredients:

Tomatoes and cucumbers - 6 pcs.;
Half a young zucchini;
Celery branches - 3 pcs.;
Onion heads - 2 pcs.;
Carrots - 2 pcs.;
Pepper - from one to two, optional:
Cauliflower inflorescences - a few, optional;
Seasonings;
Salt and sugar - 2 tbsp each;
Vinegar - 4 tbsp.

Method for preparing assorted vegetables “Vedgetable Garden”:

Tomatoes with thick skin and not very large in size are suitable. Plum-shaped varieties are best suited. All vegetables must be fresh, without damage or rotten areas.

Vegetables must be thoroughly washed.
Cucumbers will need to be placed in a container of cold water for two hours before cooking.
Zucchini, peeled carrots and onions are cut into circles.
The pepper should be cut into small slices, and the cauliflower should be divided into small inflorescences. Tomatoes are put into the preparation whole, medium-sized cucumbers too.
Then parsley, celery, and garlic are placed at the bottom of the jar. After which the jar is filled with all the other vegetables and poured boiling water for 10 minutes.
After 10 minutes, the water is poured into a saucepan, where salt and sugar are added. After bringing the water to a boil, add vinegar and boil for another three minutes.
The resulting marinade is poured into a jar of vegetables, the jar is closed with a lid scalded with boiling water, rolled up and turned over. Then you need to cover the jar with something thick and leave until completely cooled.

Fragrant pickled assorted vegetables for the winter

Another simple pickled assortment of vegetables for the winter is prepared from the following products:

6 cucumbers;
8 tomatoes;
3 peppers;
Currant or oak leaves, horseradish leaf (optional);
1 onion;
6 cloves of garlic;
Dill;
12 black peppercorns and 5 Jamaican peppercorns;
Seasoning (cloves - 6 pieces);
Sugar - 3 tbsp;
Salt - 2 tbsp;
Vinegar essence - 1.5 tbsp.

Method for preparing aromatic assorted vegetables for the winter:

Let's start preparing an assortment of marinated vegetables for the winter. Vegetables are washed and dried. The tips of the cucumbers are removed, the tomatoes are pierced with a fork in place of the stem, and the peppers are cut into pieces.
To the bottom three-liter jar put herbs and leaves, peeled onion. Then the vegetables are folded tightly. Fill them up hot water and leave for 50 minutes, covered.
Then the water is poured into a saucepan and boiled with salt and sugar. At this time, garlic and spices are added to the container with the vegetables.
After boiling for five minutes, vinegar is poured into the water, stirred and the assorted mixture is poured over. As soon as possible, it should be rolled up, turned over and left to cool under a towel or blanket.
You can eat the assortment after a few weeks.

Roll up assorted dishes without sterilization

Prepare vegetable mix for the winter it is possible without sterilization. Have to take:

Strong tomatoes with thick skin - 6 pcs.;
Small cucumbers - 6 pcs.;
Pepper - 4 pcs.;
1 tbsp. sugar and vinegar;
3 tbsp. table or sea salt;
Dill, horseradish leaf, one currant leaf, one cherry leaf - optional;
I whole head of garlic.

The process of preparing assorted vegetables without sterilization will look like this.

Wash and prepare the selected vegetables. Prick the tomatoes with a fork at the stem, separate the ends of the cucumbers, and cut the peppers. Then put the necessary spices, leaves, and herbs on the bottom of clean jars.
Then lay out the vegetables as tightly as possible, but without pressing them down. Put some more spices and garlic on top. Add salt and sugar to the vegetables and add clean, cool water from the store, or boiled in advance.
Add vinegar, close with any lid. Infuse assorted vegetables in the refrigerator for four days.
The prepared treat is stored in the refrigerator.

Do you like to cook blue ones? Sometimes it becomes sad that these vegetables are seasonal. Therefore, prepare them for the winter. — tastier than the preparation can not found! In winter, such preservation is eaten with a bang! And you will find the most delicious recipe for lecho for the winter.

Delicious clear jam You can prepare apple slices using the recipes from It is not only incredibly tasty, but also so healthy!

Salad preparations for the winter from assorted vegetables are amazingly varied. Since today many chefs choose not only tasty, but also healthy vegetables- it's time for cauliflower. The latter is incredibly attractive in appearance, contains a lot of vitamins and is easy to combine, which is the main advantage among similar rolls.

Ingredients:

cauliflower - 250 g;
bell pepper- 1 PC.
carrots - 1 pc.;
onion - 1 pc.;
water - 300 ml;
salt - 10 g;
sugar - 20 g;
vinegar - 20 ml;
black peppercorns - 3 pcs.;
carnation inflorescences - 3 pcs.

Preparation

Blanch the cabbage in water for 5 minutes.
Place in a jar with vegetables and spices and pour boiling water for 15 minutes.
Drain the water into a separate container, add salt, sugar, vinegar and boil.
Pour the marinade over the winter assortment and roll it up.

Assorted zucchini for the winter is one of the most common preparations. This is not surprising - zucchini is affordable, easy to prepare and can be combined with many ingredients, of which cucumbers are considered the most suitable. They have similar taste, texture, and look very organic in the jar, complementing each other perfectly.

Ingredients:

cucumbers - 300 g;
zucchini - 300 g;
onion - 1 pc.;
water - 300 ml;
salt - 25 g;
sugar - 30 g;
vinegar - 50 ml;
clove of garlic - 4 pcs.;
dill umbrella - 2 pcs.

Preparation

Place zucchini, cucumbers and herbs in a jar.
Add salt and sugar to boiling water.
Boil, pour in vinegar.
Pour hot marinade over assorted items for the winter and sterilize for 15 minutes.

Assorted Bulgarian for the winter - recipe

Assorted Bulgarian style for the winter Soviet era became a symbol delicious preserves. Over time, some housewives were left with memories of foreign preparations, while others decided to stock up on their own, using simple and affordable recipe for which you just need to pour your favorite vegetables with special sweet and sour marinade.

Ingredients:

cucumbers - 300 g;
tomatoes - 400 g;
bell pepper - 2 pcs.;
onion - 1 pc.;
water - 1.5 l;
salt - 30 g;
sugar - 100 g;
vinegar - 100 ml;
black peppercorns - 5 pcs.

Preparation

Place the vegetables in a jar and pour boiling water over them for 15 minutes.
Drain the water into a container and boil.
Repeat the process.
For the third time, boil salt, sugar and vinegar in water for 2 minutes.
Pour the assorted vegetables marinated for the winter with brine and roll up.

Not a single winter feast is complete without spicy and savory snacks, cooked on Asian style, that’s why many housewives prepare assorted salads for the winter in Korean. Vegetables soaked in sweet and sour marinade acquire pleasant taste, look appetizing, and most importantly, they turn an ordinary meal into a gastronomic feast.

Ingredients:

zucchini - 3 kg;
carrots - 400 g;
Bell pepper- 5 pieces.;
head of garlic - 1 pc.;
oil - 150 ml;
vinegar - 200 ml;
salt - 50 g;
sugar - 250 g.

Preparation

Chop all vegetables thinly.
Add garlic, spices, season with salt, sugar, vinegar and oil and set aside for an hour.
Boil for 5 minutes in a water bath and roll up.

- the dream of every housewife, because in addition to excellent taste, appetizing appearance and a pleasant crunch, this preparation has a lot of vitamins, microelements, is an excellent protein product, has low calorie content and can be absolutely safely used for various diets.

Ingredients:

champignons - 200 g;
honey mushrooms - 300 g;
chanterelles - 300 g;
bay leaf - 2 pcs.;
salt - 50 g;
oil - 100 ml;
water - 1 l;
black peppercorns - 5 pcs.;
vinegar - 120 ml.

Preparation

Boil the mushrooms and put them in jars.
Add salt and spices to boiling water and simmer for 15 minutes.
Pour the marinade, oil and vinegar over the mushrooms and roll up.

Assorted fruits for the winter - great way enrich yourself with vitamins and get aesthetic pleasure. Of all the variety of recipes, the simplest and least troublesome are those prepared in sweet syrup. These options are tasty, convenient and practical, because you can decorate the cake with fruit, and serve the syrup with pancakes or pastries.

Ingredients:

nectarine - 4 pcs.;
peaches - 6 pcs.;
apricots - 200 g;
water - 1 l;
sugar - 500 g.

Preparation

Place the peeled fruits in a jar and cover with boiling water for 30 minutes.
Pour the water into a saucepan, add sugar and cook for 15 minutes.

A delicious assortment for the winter is not only pickles and, but also berry preparations. Jar fragrant jam, collected from several varieties - great way to preserve various vitamins, aromas and flavors. The latter are varied and endless, since they depend on personal preferences in the choice of fruits.

Ingredients:

raspberries - 200 g;
blueberries - 100 g;
blackberries - 100 g;
water - 400 ml;
sugar - 600 g.

Preparation

Dip the berries in boiling water for a couple of minutes and place in a saucepan.
Boil syrup from water and sugar, pour over berries for 5 hours.
Boil for 10 minutes and roll up.

Assorted compote for the winter without sterilization is the most healthy, tasty and convenient option. This technology not only saves time, which allows you to increase the volume of preservation, but also preserves the maximum amount of fruit useful substances and a complete form, which is useful both for a separate dessert and as a decoration for baked goods.

Ingredients:

apricots - 300 g;
plum - 500 g;
peach - 3 pcs.;
water - 1.5 l;
sugar - 200 g.

Preparation

Place the pitted fruits in a jar.
Pour boiling water over it for 20 minutes.
Pour the water into a saucepan, add sugar, and boil.
Pour syrup over fruit and roll up.

Prepare ahead for recipe necessary ingredients. And required quantity cans and lids. In this recipe I give the proportions of salt, sugar and vinegar essence per 3 liters. jar.

First, prepare the jars and lids. Rinse the jars well enough. It is best to wash them using tea soda. Boil the lids for 3 - 5 minutes. in boiling water.

Rinse all the vegetables thoroughly; peel the ones you need, separate the seeds, cut into suitable slices and place alternately in clean jars.

Add black peppercorns, bay leaves and a few cloves of garlic. Pour 3 tbsp into a 3-liter container. l salt and add 1 tbsp. l vinegar essence. Pour boiling water over everything. To enhance the taste, you can add a spoonful of sugar.

I add beets for color, which makes a beautiful pink brine. Peel the red root vegetable, cut into thin slices and add a few pieces to the jar with the preparations.

Place the cylinder in suitable container. You can use a regular zinc bucket. Place the cylinder on a thick cloth mat in hot water and bring to a boil. Then reduce the heat and let the workpieces be sterilized for at least 20 - 25 minutes.

All ready-made cylinders Place the lid down on a thick mat and cover with a warm blanket. Leave until completely cool.

The next option is preservation in tomato juice. For this you will need additional tomatoes, salt and sugar.

It is better to sort the tomatoes. Large cylinders will hold larger tomatoes, while liter cylinders can hold smaller vegetables.

Pass the washed tomatoes through a juicer. Boil the juice until the foam disappears. Salt to taste and add granulated sugar. Pour hot juice into a jar of vegetables and also sterilize for about 25 minutes. Vinegar should not be added. Thanks to high content ascorbic acid, the preparations will have long term storage

Marinated assorted vegetables for the winter are ready! Great alternative fresh salads And great snack on the festive table. Cook for your family and treat your friends!

For such preparations, any vegetables that you like best are suitable. I recommend the small squash. They turn out very tasty and unusually beautiful. You can also optionally add fresh dill or parsley to the marinade. Cook and eat for your health!

Bon appetit everyone!

Prepare delicious food for the winter vegetable mix. With his motley appearance it already creates an appetite and you want to try every pickled vegetable, including even garlic. Vegetables suitable for pickling include: cucumbers, tomatoes, cauliflower, zucchini, squash, carrots, onion and garlic. If you have a curly knife, cut carrots, cucumbers and zucchini with it, then your workpiece will become even more attractive. Various herbs, such as dill, parsley, as well as horseradish leaves, cherries, etc., play a special role in enriching the taste of vegetables. In general, everything that smells fragrant. if you love spicy dishes, add hot pepper and horseradish root. As a result, you will get a variety of taste qualities, bright and fragrant. It is difficult to indicate how many ingredients are needed, it mainly depends on preferences, put a little of all the vegetables, but take salt, sugar and vinegar as indicated below - assorted vegetables for the winter recipe for a 3 liter jar step by step.

Ingredients for preparing assorted vegetables for the winter

Wash and peel all prepared vegetables and herbs. In the recipe, the spices are indicated for one 3-liter jar.
You can leave the tomatoes whole, but cut the cucumbers, carrots, zucchini, and onions into pieces. Separate the cauliflower into florets.
Pour boiling water over hard vegetables such as cauliflower, zucchini and squash separately for 15 minutes to steam them. Then the water must be drained. This is done so as not to drain the jar twice, but only once.
I also pour hot water over chopped carrots, onions and garlic.
Place bay leaves, cloves, allspice and black pepper, as well as all the greens, on the bottom of clean three-liter jars. You can leave some greenery for the top.
Now you need to place all the vegetables. You can layer it however you like, or you can get a little creative.
Fill jars of vegetables with boiling water and cover with sterilized lids. Cover with a towel and leave for 15 minutes.
Drain the water from the jars and bring it to boil again. At this point, you need to add sugar and salt to the water. If you have two jars, double the amount of sugar and salt.
Pour vinegar into jars of vegetables. One jar contains 85-90 grams. 9% vinegar.
Then fill with boiling brine to the top and seal. Wrap up for several hours.

Assorted vegetables are served with any side dishes and meat dishes. Such an appetizer can even brighten up a holiday table. Bon appetit!

Assorted vegetables are always a holiday, because the most favorite and delicious vegetables. When you open such a jar in winter, you immediately remember hot summer days and my soul becomes joyful and warm from the memories. Therefore, now is the time to take care of new preparations that will delight you all year long.

What vegetables can be wrapped together? Almost everything. The most common recipe for assorted vegetables includes cucumbers, tomatoes, peppers, garlic and spices. A popular recipe is with squash, zucchini, peppers and beets. All assorted preparations are beautiful and very tasty, they save a lot of space, and look festive and bright on the table.

You can add several vegetables to one jar. Many people believe that it is best to combine 2-3 products, otherwise the preparations may explode. It is a myth. Jars explode if sterilized improperly and if germs are present.

It is best to choose dense tomatoes, cucumbers, peppers, and cauliflower for assorted preparations. The more beautiful the vegetables, the more vitamin and more useful preparation. As a rule, more cucumbers are added to assorted dishes than other vegetables. Along with vegetables, the following spices should be added to the jars: garlic, dill, allspice, cloves, bay leaf and hot peppers. Professionals recommend not using cherry, oak and currant leaves when preparing assorted vegetables, as they add crispness to cucumbers, but can turn other vegetables into puree. To ensure that all the assorted vegetables are evenly soaked in brine, it is better to chop them in several places. Salt for assorted preparations should be coarsely ground, not iodized. For multi-product preparations, choose those recipes that include vinegar, since citric acid Best used for single-product pickles.

Summer vegetable platter

Ingredients:

tomatoes 400 g.
zucchini 300 g.
carrots 200 g.
bell pepper 2 pcs.
onions 2 pcs.
garlic 6 cloves
parsley

for the marinade:

water 1 l.
salt 2 tbsp. l.
sugar 2 tbsp. l.
vinegar 9% 5 tbsp. l.
black pepper 8 peas

Cooking method: Rinse vegetables and herbs. Peel and cut the zucchini and tomatoes and carrots into circles. Small tomatoes can be used whole. Cut the onion into 4 parts and then chop, randomly chop the bell pepper. Peel and cut the garlic cloves into slices. Place all the vegetables in sterile jars and sprinkle them with garlic. Add parsley between layers or at the very end. For the marinade, place all ingredients in a saucepan, boil and add vinegar, turn off the heat. Pour the marinade into jars, roll up their lids, cool the jars and store them.

Assorted vegetables with apple cider vinegar

Ingredients:

tomatoes 1 kg.
cucumbers 1 kg.
granulated sugar 100 g.
salt 40 g.
tarragon greens 50 g.
garlic 100 g.
dill 50 g.
cauliflower 500 g.
black peppercorns
Apple vinegar 100 ml.
water 1 l.

Cooking method: It is best to take tomatoes and cucumbers of the same size, not very large and hard. We wash all the vegetables and then chop them. Wash the cauliflower and separate into florets. Peel the garlic.
Tip: to prevent the garlic from turning blue during preservation, you can soak it for 2-3 hours in advance, then remove it from the water and peel it. Wash the greens and chop finely. Add peppercorns to it, add the resulting mixture to the vegetables, add garlic cloves. Prepare the marinade for pouring: bring water to a boil, add salt, sugar, boil for 10 minutes. Then add apple cider vinegar. Place vegetables in prepared jars. Pour boiling marinade, roll up and cool. Ready-made jars store in a cool place.

Assorted vegetables with herbs

Ingredients:

cucumbers
tomatoes
White cabbage
carrot
Bell pepper
garlic
onion
dill and parsley

3 liters of brine jar:

water 2 l.
4 tbsp. l. Sahara
2 tbsp. l. salt
vinegar 9% 0.5 cups

Cooking method: To prepare this assortment you will need small firm tomatoes and cucumbers, cabbage, carrots, peppers, garlic, onions and herbs. Rinse all vegetables and herbs well. Cut the cabbage into slices, cut the peeled carrots into cubes, remove the seeds from the sweet pepper and cut into pieces. Place vegetables and herbs in a 3-liter sterilized jar with bay leaf and black peppercorns. Boil water, pour over vegetables and leave for 10 minutes. Then pour the water back into the pan, add sugar and salt, and boil. Pour the marinade over the assortment, adding vinegar to the jar. Roll up the boiled lids, turn over and wrap.

Assorted marinated platters for the winter

Ingredients:

cucumbers 15 pcs.
tomatoes
small onion heads 15 pcs.
zucchini 1 pc.
cauliflower 1 head
small carrots 6 pcs.
small beets 6 pcs.
celery stalk 4 pcs.

for the marinade:

vinegar 6% 200 ml.
water 2 l.
granulated sugar 2/3 cup
bay leaf 5 pcs.
cloves 2 buds
black peppercorns 10 pcs.

Cooking method: Wash the vegetables, peel and cut into pieces. Large cucumbers, cut the beets and carrots into pieces. Blanch firm vegetables for 3-4 minutes in boiling water. Divide the vegetable mixture into jars. Boil the marinade and pour it over the vegetables. Sterilize the jars for 12-15 minutes and seal.

Unusual marinated platter

Ingredients:

zucchini 200 g.
carrots 200 g.
cauliflower 200 g.
apples 200 g.
pumpkin 200 g.
sweet pepper 200 g.
grapes 200 g.
garlic to taste

for the marinade:

vinegar 2 cups
granulated sugar 1.5 cups
water 2 glasses
vegetable oil 3/4 cup
salt 4 tbsp. l.
bay leaf, black peppercorns to taste

Cooking method: Peel, core and cut vegetables and fruits into equal slices; remove grapes from the branches. Mix with chopped garlic and pour over hot marinade. Place the cooled mixture in the refrigerator for 3 days. For the marinade, mix vinegar, sugar, water, vegetable oil and salt. Boil the mixture, adding bay leaves and peppercorns.

Assorted vegetables “Health in a jar”

Ingredients:

carrots 500 g.
turnip 500 g.
radish 500 g.
cucumbers 500 g.
tomatoes 500 g.
onions 500 g.
cauliflower 500 g.
Bell pepper different color 500 g.
squash 500 g.
zucchini 500 g.
garlic 3 pcs.
hot peppers
parsley root and greens

for 1 l. marinade:

water 1 l.
vinegar essence 1 tbsp. l.
granulated sugar 6 tsp.
bay leaf 3 pcs.
cloves 7 pcs.
hot pepper 6 peas
allspice 5 pcs.
salt 4 tsp.

Cooking method: Cut carrots, turnips, radishes into squares with a side of 2 cm and keep in boiling water for 2 minutes. Cut the cucumbers into rings 2 cm thick, small tomatoes cut in half. Cut the onion into rings 5 mm thick, disassemble the garlic into cloves and cut into slices, disassemble the cauliflower into inflorescences. Peel the sweet pepper from seeds and cut into rings. Cut the squash and zucchini into squares with a side of 2 cm. Place chopped parsley root and greens, a piece of red hot pepper on the bottom of sterilized dry jars, place prepared vegetables in layers, alternating. Fill the contents of the jars with hot marinade to the top. Sterilize liter jars for 10 minutes, 2 liter jars for 20 minutes, 3 liter jars for 30 minutes. Roll up the jars and turn the lids down. To prepare the marinade, add spices to boiling water, vinegar essence, sugar, salt and boil for 5 minutes.

Marinated platter from Elena Proklova

Ingredients:

tomatoes
small cucumbers
Bell pepper
basil
black peppercorns
coriander

for the marinade:

1 liter of water
apple cider vinegar 100 g.
granulated sugar 4 tbsp. l.
salt 2 tbsp. l.

Cooking method: Place basil in the bottom of a sterilized 3-liter jar, then a layer of tomatoes and a layer of small cucumbers. Place a layer of sweet peppers, cut lengthwise, on top and then add basil, peppercorns and coriander. Layering the vegetables in layers, fill the jar to the top and pour over the marinade. Sterilize the jars for 20 minutes. Then close with sterilized lids, turn upside down, wrap and leave until completely cool. For the marinade, mix water, apple cider vinegar, sugar, salt and bring to a boil.

Pickled platter is another one interesting way preparing food for the winter. In our article we will tell you how to cook from different vegetables.

We marinate assorted dishes for the winter

Vegetables prepared according to this recipe turn out firm and crispy. Preparing marinated platter is very simple:

To sterilize jars, boil water in a saucepan, place a stove rack on it, and place an inverted container on top of it. After 25 minutes the dishes will be ready for use.
For one three-liter jar, take ten black peppercorns, two bay leaves, three dried cloves, two tablespoons of salt, four tablespoons of sugar, half a glass of 5% vinegar. From vegetables you will need to take four cloves of garlic, one onion (first peel it and cut it into four parts), half a small carrot (cut into slices), one large bell pepper (cut it into four parts), squash cut into slices, one zucchini into slices , cucumbers and
Place the prepared ingredients in jars, pour boiling water over them, and then lower the dishes into a pan of boiling water for a quarter of an hour.

All that remains is to screw on the lids and turn the jars upside down. To prevent canned food from exploding, it is better to wrap it in a blanket and place it in a dark place until it cools.

winter assortment

You'll love these, which also include sweet and hot peppers, carrots, onions and garlic. How to prepare assorted pickled tomatoes yourself:

Wash the tomatoes (as many as will fit in the jar), sort them, and then make punctures with a toothpick next to the stem.
Peel and cut one onion and one carrot into rings.
Remove the peel from four cloves of garlic and leave them whole.
Cut one bell pepper into large slices, and you can put the whole pepper in a jar or use only part of it.
Place the prepared vegetables and tomatoes in a jar. Add to them five peas, three bay leaves, several pieces of horseradish root, as well as sprigs of dill and horseradish inflorescences to taste.
Boil water and pour it into the jar to the very top.
After half an hour, drain the water using a sieve into the pan.
Add 60 grams of salt, 80 grams of sugar to the liquid, and at the end 60 ml of vinegar. Bring the marinade to a boil, pour it over the assorted vegetables and seal the jar.

Turn the container over and cover it with a blanket. After a day, move the jar to a cool place where it will be stored.

Assorted vegetables without sterilization

If you want to avoid the time-consuming process of sterilizing vegetables, then you will like next recipe. And making an assortment is very simple:

Wash and sort fresh cucumbers and place them in sterilized jars.
Process and pierce small tomatoes in several places, and then place them on top of the cucumbers.
Add two tablespoons of salt and sugar to the water and bring the marinade to a boil.
Pour the liquid into the jars, and after a few minutes, carefully pour it back.
Add cherry and currant leaves, dill umbrellas and bay leaves to the marinade.
Place a teaspoon of mustard grains, chopped garlic and a few peas of allspice into each jar.

Pour the boiling marinade over the vegetables, pour a teaspoon of vinegar into each jar, and then close them with lids. When the assortment has cooled, move it to a cool place.

Summer assortment

Take some clean ones liter cans, place on the bottom of each bay leaf, two dried cloves, two black peppercorns, a currant leaf and two cloves of garlic, cut into slices.
Next, layer the vegetables. First, tomatoes, cut into slices, then cucumbers and onions cut into rings.
Fill the jars with boiling marinade (a spoonful of salt per liter of water, two spoons vegetable oil and two spoons of sugar).
Cover the dishes with clean lids and sterilize them for a quarter of an hour.
Pour one teaspoon of vinegar into each jar and then roll up.

Turn the canned food over until it cools and cover it with warm clothing.

Assorted cauliflower

Delicious and original snack will be greeted with joy at any festive table. It will also be a wonderful addition to meat or poultry. So, let’s marinate assorted dishes for the winter:

Wash and process five small tomatoes and three cucumbers. Separate 180 grams of cauliflower into inflorescences, peel three small onions and three cloves of garlic. Cut one sweet pepper into eight pieces, and cut one peeled carrot into slices. Please note that we indicated the required number of vegetables per one liter jar.
Place garlic, cloves, onion and bay leaf on the bottom of the glass container.
For the marinade, combine one teaspoon of sugar and two tablespoons of salt in one liter of water. When the liquid boils, add the prepared vegetables to the pan and cook them together for three minutes. At the end, add three tablespoons of vinegar, stir, and then transfer everything into prepared jars.
Cover the canned goods with lids and sterilize them for ten minutes in boiling water.

Cover the marinated assortment with lids, and when the jars have cooled, transfer them to a cool place.

Assorted eggplants

This unusual blank can be used for cooking winter salads, both for everyday life and for festive table. Read the recipe for assorted pickles and cook it with us:

Prepare, wash, sort ten kilograms fresh eggplant and cut off their stems.
Place the vegetables in boiling water and cook for about eight minutes. Then drain the water and let them cool.
Wash and process one kilogram of large tomatoes.
Peel eight carrots and cook them for ten minutes.
Eight bell peppers, one hot pepper, cut and seeded.
Remove the skins from two heads of garlic.
Peel the cooled eggplants and place them (standing) in sterilized jars. Between them, place the prepared vegetables, allspice and black pepper, as well as dill sprigs (you can do without them).
For the marinade, take two tablespoons of salt per liter of water. Pour boiling brine over the vegetables, cover them with boiled lids and sterilize for 20 minutes.
Add vinegar to each jar (3 liters - 200 ml), roll up and cover with a fur coat.

Ready-made pickled assortment can be used in winter to prepare salads. To do this, remove the vegetables, chop them, add fresh onions, garlic, herbs and add oil.

Assorted salads

You can make this recipe in the summer large quantities, to whole year please loved ones delicious salads. You can also prepare the assortment the day before the holiday, and then open it in right time and use it for its intended purpose. It’s very easy to make assorted pickles for the winter:

Five cucumbers, one bell pepper, one small head of cauliflower, three large carrots, petiole celery, cut the onion into small cubes to taste.
Prepare the marinade in a saucepan. To do this, mix a tablespoon of salt and four tablespoons of sugar in 750 ml of water. You should take the same amount of vinegar as the liquid, that is, 750 ml. However, you can change the amount to suit your tastes.
When the marinade boils, add carrots and celery. After a while, put the onions into the pan, and after a couple of minutes, the cucumbers, cabbage and peppers.
After a minute, remove the marinade from the stove, put everything in jars with screw lids, screw tightly and cover with a blanket.

The marinated platter will be very sour, so the vegetables should be finely chopped. Add it to salads, rice and pasta dishes in small quantities.

Conclusion

Pickled assortment for the winter is great addition to your regular diet. You can serve vegetables as a ready-made snacks or use them to prepare new dishes.