Twist assorted tomatoes, cucumbers, cabbage. Assorted vegetables for the winter with cauliflower. Assorted cauliflower for the winter

There are many recipes for winter preparations from canned and pickled vegetables. You may be familiar with traditional canning of tomatoes and cucumbers, but not everyone has tried to prepare assorted vegetables with cabbage for the winter. Let's look at 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 preparing cabbage salad 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).

You need to prepare a marinade for vegetables: 3 tbsp. l. salt, approximately 250 ml water (1 glass), 1 tbsp. sugar, and a little 9% table vinegar to your taste.

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

The cabbage needs to be finely chopped and mixed with the rest of the vegetables. Then season the assortment with salt and sugar. But the carrots need to be grated and simmered in vegetable oil until tender. After which it can be added to the vegetable mixture. Pour vinegar and water there.

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

Winter assortment 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.

Wash the vegetables thoroughly, peel the garlic, carrots and onions, and remove the top leaves from the cabbage. Then chop the cabbage into thin strips. Cut the pepper into 4 parts, cucumbers into rings, carrots into thin slices. 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 parts or into slices.

In a large saucepan, you need to boil water and, one by one, place all the vegetables in boiling water on a sieve for a couple of minutes. Then we transfer them to a towel, allowing the water to drain from the fruits. Jars need to be washed and sterilized. Then we put vegetables, peppercorns and hot peppers, bay leaves in them and pour boiling water on top of everything. Try to make the assortment of cucumbers, cabbage and tomatoes for the winter look original - lay the vegetables in layers, alternating different colors. It is convenient to place such preparations on a dish, and they look very appetizing on the holiday table.

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

Assorted winter food with cauliflower

Components of the dish 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 leaf);
1 dill inflorescence (umbrella);
Salt (2 tbsp);
White cabbage (as much as will fit).

For the marinade you will also need:

Granulated sugar (3 tbsp);
Black pepper (5 peas);
3 cloves;
Vinegar (9% - 1 tbsp.).

How to prepare assorted cauliflower for the winter

We wash all the vegetables. Then cut the white cabbage into strips, and divide the cauliflower into small inflorescences. Cut the pepper, peeled from stems and seeds, into 4 pieces. Dill, horseradish and garlic are placed in a sterilized jar. Then we tightly arrange the vegetables there 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 up to the neck. Leave the jar like this for 10 minutes, after which we pour the infused water back into the container. Add spices there and bring to a boil again. Pour the boiling marinade over the 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. Leave to cool upside down in a blanket.

So, we propose to diversify pickles for the winter with original assorted vegetables with cauliflower and white cabbage, cucumbers and tomatoes. Cabbage is a universal vegetable, and let it be eaten fresh in winter, but delicious preparations with this vegetable will definitely not disappoint - prepare it!

3 tbsp. spoons of sugar.
1 heaped teaspoon of salt.
2 tbsp. spoons of vegetable oil.

vinegar essence 70% – 1 tsp. for 1 liter jar or 7 tsp. 9% table vinegar.

How to prepare assorted vegetables for the winter:

And let's start creating! Wash all vegetables thoroughly and drain. We cut them into approximately equal fractions, i.e. or cubes, or straws, or circles - this way they are more evenly soaked in the marinade - this is, firstly, and secondly - before serving (when the time comes), you simply open the jar, drain the brine and put the contents in a salad bowl. All! There is no need to make any additional movements! Therefore, right now you should imagine how this product will look on the table.

We cut the food immediately before putting it in the jar to prevent the juice from escaping and the vegetables from getting spoiled. We put the beautifully cut ingredients into a jar in layers:

At the bottom - spices: peppercorns, bay leaves (no more than one per liter jar, otherwise it will kill all the taste of the vegetables). Garlic on top (I cut into slices)

and onions (you can use large rings, or you can just cut a small onion into four parts and that’s it).

Small, well washed and peeled carrots can be cut into slices (but not thinly!), or into cubes. Carrot sticks do not retain their shape well and will simply fall apart in the jar during the pickling process, so I recommend not cutting them.

Place very coarsely chopped cucumbers on top of the carrots (if in rings, the width of the ring should be at least one and a half cm).

We prick small tomatoes, such as “Cherry”, with a toothpick at the base of the stalk and lay them out in the next layer. It’s not scary if the tomatoes are of different degrees of ripeness: puncturing the skin of ripe fruits will not allow them to burst and spread, and unripe fruits will simply ripen in the jar.

Place the last layer of cauliflower florets. They can be broken to any size. And they also fill the voids between the tomatoes.

Pour boiling marinade over it all (per liter of water: 3 tablespoons of sugar, 1 heaped teaspoon of salt, 2 tablespoons of vegetable oil), pour vinegar or vinegar essence directly into the jar, cover with a lid and sterilize for 20 minutes. After sterilization, seal the jar tightly (roll it up) and cool it under a blanket.

We take the cooled jar into the cellar or simply store it in the pantry in the apartment. I don’t recommend using it right away: assorted cauliflower should be well soaked in the marinade to preserve its taste.

Tip: for this preservation it is better to use small, half-liter or liter jars so that the contents are eaten at one time. The marinade turns out to be thermonuclear, i.e. very rich. Don’t let this bother you: the vegetables won’t take too much, and the salad will be preserved in any storage conditions!

Try it and enjoy! Have a nice one!!!

Sincerely, Elena Kameneva.

A rich harvest always pleases the housewife and her family, but it also brings a lot of trouble. After all, everything needs to be quickly processed, prepared for the winter, salted, pickled, etc. Since cucumbers and tomatoes often ripen together, they act as wonderful duets in winter preparations, sometimes taking other gifts from the garden into their company. This material contains a selection of simple and tasty assorted recipes.

To prepare assorted vegetables for the winter, you should not limit yourself to some list. You can take whatever you like and want to save for later use. But the marinade should be prepared according to the recipe, strictly observing the quantity.

Delicious assortment of tomatoes and cucumbers for the winter

The first recipe offered is one of the simplest, it includes only delicious crispy cucumbers and tender, juicy tomatoes. They look beautiful in jars and are suitable for everyday and holiday menus, always creating a good mood.

Ingredients (for a three-liter container):

Cucumbers.
Tomatoes.
Black pepper – 10 peas.
Allspice – 5-6 peas.
Cloves – 3-4 pcs.
Garlic – 3 cloves.
Laurel – 2 pcs.
Dill – 2-3 umbrellas.
Sugar – 3 tbsp. l.
Salt – 4 tbsp. l.
Vinegar essence (70%) – 1 tsp.

Algorithm of actions:

The first stage is the preparation of fruits and seasonings. Soak cucumbers in ice water. Leave for 3 hours. Rinse using a brush. Trim the ponytails.
Select tomatoes that are small in size, preferably equal in weight. Wash.
Wash three-liter containers with soda and place in the oven for sterilization.
After sterilization is complete, place dill on the bottom of each glass container. Place the cucumbers upright and fill the rest of the jar with tomatoes.
Boil water. Pour it over the vegetables (pour in carefully so as not to burst the jar). After 15 minutes, pour into the pan.
You can prepare the marinade by simply adding sugar and salt to the water.
Place the seasonings in a jar. Peel, rinse, and chop the garlic to obtain a stronger garlic flavor.
Pour the boiling marinade over the assortment. Pour vinegar essence (1 tsp) on top. Cork.
Continue passive sterilization by wrapping the jars with assorted vegetables in a blanket.

Preparing assorted tomatoes, cucumbers and peppers for the winter - step-by-step photo recipe

Having collected a large harvest of vegetables in the summer, you want to prepare it for the winter. Delicious salads leave the table instantly, so housewives rush to preserve everything. Assorted vegetables from tomatoes, cucumbers, peppers, onions without sterilization - a unique preparation. The proposed recipe with photos will help you master the process.

If desired, you can add other vegetables when canning. Experiments are welcome. A head of cauliflower or regular cabbage, carrot, zucchini, and squash are suitable. They look beautiful in glass containers and are perfect for any side dish.

Your mark:

Cooking time: 2 hours 30 minutes

Quantity: 3 servings

Ingredients

Vegetables (tomatoes, cucumbers, peppers or others): how much will it include
Bulb: 1 pc.
Garlic: 2-3 cloves
Greens (horseradish leaf, dill, parsley): in the presence of
Peppercorns, bay leaf: taste
Water: about 1.5 l
Salt: 50 g
Sugar: 100 g
Vinegar: 80-90 g

Cooking instructions

Prepare dill umbrellas, small parsley leaves, horseradish leaf or root. Wash everything and chop finely.

Place chopped herbs in prepared jars, which do not necessarily need to be sterilized.

Peel the head of garlic as in the photo.

Place whole white cloves, 2 to 3 pieces, in a container on top of the chopped greens.

Cucumbers are always added to the classic assortment recipe. Select small greens and wash thoroughly with water. If you were planning ahead, then soak for 2 - 3 hours. Cut off the ends of the cucumbers and place them vertically in a jar.

White onions will look beautiful on green cucumbers. Clean the heads and cut into thick rings.

Add onion rings on top of the cucumbers. Small onions can be placed whole.

The bank lacks brightness. It's time to fill it with tomatoes.

Chopped peppers fit perfectly into the jar on top. It must first be washed and freed from the stalk and seeds.

Place pieces of colorful peppers, filling the empty space. All that remains is to add spices to the vegetables. Suitable for winter assorted peppers and bay leaves.

It's time to move on to preparing the filling. Pour water into the pan at the rate of 1.5 liters per three-liter container. You can take a little more water, let it remain better.

Bring the liquid to a boil and fill the prepared containers in a thin stream. Cover the jars with lids and leave to “rest” for 15 minutes. Pour into a saucepan, then return to a boil and add boiling water again.

Prepare the marinade by adding sugar and salt to the water drained after the second time. At the moment of boiling, pour in vinegar and turn off the heat. Pour hot filling into jars. Roll up the containers with lids and turn them upside down.

In the morning, put it in the pantry for storage until winter. The classic assortment of tomatoes and cucumbers with the addition of onions, peppers, and herbs according to the simplest recipe is ready.

Assorted recipe: tomatoes, cucumbers and cabbage for the winter

A tasty and healthy assortment of cucumbers and tomatoes is, of course, good, but it’s even better to turn the duo into a wonderful trio by adding white cabbage or cauliflower. You can increase the trio to a good vegetable ensemble; carrots, onions, and peppers will not spoil the taste.

Ingredients (for a liter jar):

Tomatoes – 4-5 pcs.
Cucumbers – 4-5 pcs.
White cabbage.
Onions (small heads) – 2-3 pcs.
Carrots – 1-2 pcs.
Garlic – 5-6 cloves.
Hot pepper – 3-5 peas each
Tarragon – 1 bunch.
Dill – 1 bunch.
Sugar – 1 tbsp. l. with a slide.
Salt – 1 tbsp. l. no slide.
Vinegar 9% – 30 ml.

Algorithm:

Wash vegetables, cut into circles - cucumbers, carrots. Small tomatoes and onions do not need to be cut. Shred the cabbage. Chop the greens.
Blanch cucumbers, tomatoes, cabbage, carrots in boiling water or steam for a while in a sieve.
Sterilize containers. Fill with vegetables, trying to do it beautifully. Greens can be placed on the bottom, seasonings and spices can be sprinkled on the vegetables during the laying process.
Boil water and pour over vegetables for 5 minutes. Pour the water into a large saucepan (you can use several cans at once), add salt, sugar, and bring to a boil again.
Pour the marinade into containers. Lastly, add vinegar.
Immediately close with tin lids (pre-sterilize them).

You don’t have to turn it over, but be sure to wrap it in a blanket (or blanket)!

How to prepare assorted tomatoes, cucumbers and zucchini for the winter

Sometimes household members can’t stand rolled cabbage, but look at zucchini with pleasure. Well, this vegetable naturally “joins” the vegetable company of cucumbers and tomatoes.

Ingredients (per liter jar):

Young zucchini.
Cucumbers.
Tomatoes.
Onions – 1 pc.
Small carrots – 1 pc.
Garlic – 1 head.
Hot pepper – 2-3 peas.
Greenery.
Salt – 1 tbsp. l. without top.
Sugar – 1 tbsp. l. with top.
9% vinegar – 30 ml.

Algorithm:

Prepare vegetables. Soak the cucumbers. Rinse off sand and dirt using a brush. Trim the tails. Wash the tomatoes.
Peel the zucchini and remove the seeds from the old ones. Rinse again and cut into large pieces.
Send the carrots to a Korean grater. Cut the onion into large pieces. You can leave the garlic cloves.
Sterilize containers. Place seasonings and herbs on the bottom of still hot jars. Next, place the vegetables one by one.
Pour boiling water over it. After a quarter of an hour, pour it into the pan. Add sugar and salt. Boil.
Pour the aromatic, spicy marinade over the vegetables, completing the cooking stage by pouring in the vinegar.
Cork.

You don’t have to pour boiling water over it the first time, but cook the marinade right away. But in this case, additional sterilization in boiling water for 20 minutes is required (for liter jars). The process is unloved by many housewives, but necessary - additional sterilization will not hurt.

Preparing assorted tomatoes and cucumbers without sterilization

For many housewives, the least favorite stage in the pickling process is sterilization in boiling water. Just look, a jar lovingly filled with vegetables and spices will crack due to temperature changes, and your work will go to waste. Fortunately, there are many options where sterilization is not required. The following original recipe is proposed, in which vodka plays the role of an additional preservative.

Ingredients (for a three-liter container):

Tomatoes - about 1 kg.
Cucumbers – 0.7 kg. (a little more).
Garlic – 5 cloves.
Hot pepper – 4 pcs.
Allspice – 4 pcs.
Laurel – 2 pcs.
Cherry leaf – 2 pcs.
Horseradish leaf – 2 pcs.
Dill - umbrella.
Sugar – 2 tbsp. l.
Salt – 2 tbsp. l.
Vinegar 9% – 50 ml.
Vodka 40° – 50 ml.

Algorithm:

The process traditionally begins with soaking cucumbers, washing vegetables, herbs, leaves, peeling and chopping garlic. It’s okay if some seasonings are missing; this will not affect the final result much.
The containers, as in previous recipes, need to be sterilized (over steam or hot air in the oven).
Place some of the prepared seasonings on the bottom. Next add tomatoes and cucumbers. Again – part of the seasoning. Top with vegetables.
Boil water in a saucepan or kettle. Pour over the prepared vegetable beauty.
After 10 minutes, start the marinade: drain the water (now into the pan). Add the required amount of salt and sugar. Boil again.
Filling it with hot water a second time (now with marinade) allows you to do without sterilization.
All that remains is to cover the jars with sterilized lids. Cork and hide under a blanket for a day.

Beautiful, fast, and most importantly, easy!

The most delicious assortment for the winter of tomatoes and cucumbers with citric acid

Vinegar is most often used as a preservative for homemade mixed vegetables. But not everyone likes its specific taste, which is why many housewives use citric acid instead of traditional vinegar.

Ingredients:

Cucumbers.
Tomatoes.
Spices – hot peppercorns, allspice, cloves, bay leaf.
Greenery.
Garlic.

Marinade:

Water – 1.5 l.
Sugar – 6 tbsp. l. (no slide).
Salt – 3 tsp.
Citric acid – 3 tsp.

Algorithm:

Prepare vegetables and spices - rinse, cucumbers can be soaked, and then cut off the tails.
Place vegetables, chopped herbs, garlic cloves and seasonings in jars.
Pour boiling water for the first time for 5-10 minutes.
Pour the water into a saucepan and bring to a boil. Fill a second time.
Pour into the pan again and make the marinade (adding salt, citric acid, sugar).
Pour hot and seal.

They stand well all winter, have a very delicate taste and pleasant sourness.

Tomatoes and cucumbers play the main role in assorted vegetables, and special attention is paid to them. It is advisable to choose tomatoes of the same size, cucumbers - small, hard, with thick skin.

Traditionally, assorted tomatoes are not cut, they are placed whole. Cucumbers can be placed whole, cut into bars or circles.

Cabbage makes a good company with vegetables; you can take white or cauliflower. Pre-boil the colored one. The assortment will have a pleasant aroma and taste when you add sweet pepper.

Sets of seasonings can be different, the most common are dill, parsley, and peppers.

The field for experimentation is huge, but a variety of tastes is guaranteed!

We look forward to your comments and ratings - this is very important to us!

This vegetable assortment pleases the eye on the dull days of late autumn and frosty winter. This option for preserving several vegetables together for the winter is very interesting, because in one jar we get a whole kaleidoscope of various fruits.

The marinade itself will be a little sweet, but this is its advantage over other possible preparation options. In the jar itself, you can vary the amount of vegetable components at your discretion, depending on your own preferences. The recipe is accompanied by step-by-step photos, which will make the preparation easier for novice housewives.

For assorted vegetables for a two-liter jar you need to have:

- 4-6 tomato fruits;

— 7-8 gherkins or 3-4 regular-sized cucumbers;

- 5 small cauliflower inflorescences;

- 1 PC. bell pepper;

- small onion;

- tops of dill;

- half a carrot;

- half a zucchini;

- 3 cloves of garlic

- 60 g vinegar.

For the marinade syrup we will need:

for 5 glasses of water

- 1 tbsp. spoon with a heap of salt;

- 2 tbsp. spoons of sugar.

How to cover assorted vegetables for the winter

We prepare all our vegetables. We remove seeds from the pepper, clean and wash everything. We cut the zucchini into rings, the pepper into longitudinal slices, and cut the onion into quarters. Place the tomatoes whole and cut off the ends on both sides of the cucumbers.

We sterilize jars. We begin to “make a kaleidoscope” from slices of vegetables and whole fruits inside the jar.

Place dill inflorescences on top.

We make a solution of salt and sugar from water. Boil the marinade.

Fill the jar with this specific marinade. After 5 minutes, drain and boil this solution again. Again we fill the jar with vegetables with it. We repeat the procedure again. After pouring in the assorted vegetables for the third time, you can add vinegar.

Sixty grams of vinegar in each jar will be enough.

We roll up the jars with sterile lids.

Be sure to let the jars sit upside down overnight. This will reveal poorly sealed cans.

We put our beautiful colorful pickled vegetable assortment into the cellar and wait for the time when we can open the preparation, which contains not only a wealth of color, but also taste. Cook easily and with pleasure, and eat with appetite.

Every housewife has her own favorite winter canning recipes. They can be shared at work with colleagues or obtained from the Internet. The article presents several recipes for canning assorted cucumbers and tomatoes, which can be added to the general collection of the best preparations for the winter.

Tomatoes, cucumbers, peppers, cabbage are vegetables that go well when preserved for the winter.
For this preparation of cucumbers and tomatoes, you need to choose small, fleshy tomatoes that have a dense peel. This will prevent them from bursting when processed with boiling water.
All vegetables that are placed in the jar should be approximately the same size. This will allow the marinade to penetrate them evenly and equally. Therefore, if the cucumbers are large, then they can be cut to the size of the tomatoes.
Vegetables are placed in jars tightly enough, but carefully, so that they are not damaged and remain intact after canning.
Any additional spices, for example, clove inflorescences or leaves of cherry trees, black currant bushes, will add piquancy and taste to the finished dish. The combination of spices may change based on family preferences.

Pickled assorted cucumbers and tomatoes

The quantity of products is calculated for a 1 liter jar.

Required Products:

cucumbers - 300 gr.;
tomatoes - 400 gr.;
fresh or dried hot pepper - according to preference and taste;
bell pepper optional;
spices and herbs: dill umbrellas, horseradish root, bay leaf;
black pepper – 4-5 peas;
table salt – 1 tbsp. l. with a slide;
sugar – 0.5 tbsp. l.;
table vinegar 9% – 1 tbsp. l.

Work order:

All vegetables for harvesting must be of good quality. This will allow the assortment to stand until winter and not spoil.
Cucumber fruits must be pre-soaked in cold water.
Wash the container for seaming thoroughly using baking soda and then sterilize it in a steam bath. To close the lids, you can pour boiling water over them for a while or boil them.
Wash all vegetables selected for preservation.
Pierce the tomato stem with a toothpick or skewer. This will allow them to marinate better.
Pour spices into a jar. Cut the hot pepper into pieces if it is fresh or add a pinch of dry pepper.
Remove the cucumbers from the container in which they were soaked. Trim the tails and, if necessary, cut into portions, filling about half the jar.
Place a few rings of sweet pepper.
Place the tomatoes to the end of the jar, filling the gaps between them with pepper rings and cucumber slices.
Measure salt and sugar, pour table vinegar directly into the jar.
Pour boiling water over jars ready for preservation.
Next, all jars are sterilized for 10 minutes.
After the time has passed, you need to carefully remove them from the jar and roll up the lid with a key. Turn over and place the jars on the bottom, wrapping them in a blanket until they cool completely.

You can store assorted vegetables in the basement or cool place.

Simple assorted

You will need:

vegetables – 700 gr.;
spices: salt, sugar, cloves, black pepper and allspice, dill;
vinegar essence - 1 tbsp. spoon.

From this amount of components you can prepare 3 liters of preserves. Therefore, it is possible to use a jar of a convenient size for preservation (3 or 1 liter).

Work order:

Place cucumbers in a container or basin, pour cold water and leave for a while. Wash the remaining vegetables with water and pat dry with a paper towel.
Wash jars using soda. They must be sterilized in a steam bath or placed in the oven.
Boil water.
Place spices and clean vegetables in jars in any order, but in approximately the same quantities.
After pouring boiling water, let the jars cool.
Pour the water into a boiling container, add salt and sugar.
Acetic acid is poured into the jars freed from marinade.
The brine should boil and pour it into the jars again, after adding the inflorescence of cloves and peppercorns.
Close with a sterilized lid and roll up using a key. Turn the jars upside down, set them down and wrap them in a blanket until they cool completely.

"Cucumber with Friends"

You should prepare:

tomatoes and cucumbers – 1.5 kg each;
sweet pepper – 8-10 pcs.;
salt – 2 tbsp. l.;
white sugar – 4 tbsp. l.;
apple cider vinegar – 20 ml;
sprigs of fresh or dry dill - 2-3 pcs. into each jar;
allspice peas - several pieces.

Work order:

Clean jars must be heated by steam or in the oven. Boil the lids or pour boiling water over them.
Wash the vegetables under water and let the main water drain.
Cut off the tails of selected cucumbers and pierce the tomatoes with a skewer.
Add spices to jars that have cooled after initial processing: dill, garlic, peppercorns, bay leaves.
The tomatoes are compacted tightly, and the resulting voids are filled with pieces of sweet pepper.
Next, add the cucumbers, trying to leave as little free space as possible. In order to place them more densely, the fruits can be cut into portions.
The prepared amount of water is poured into the pan, boiled and then poured into jars. Allow to cool for 10-15 minutes.
The resulting brine is poured into a saucepan, salt and sugar are added.
After the water boils again, add vinegar.
The resulting marinade is filled with jars of vegetables. Then they roll it up. Instead of metal preservation lids, you can use plastic thermal lids. The assorted jars are placed upside down and covered with a blanket until cooled.

Preservation is stored in the basement or pantry.

Recipe for a very tasty assorted vegetable mixture in a liter jar

Three-liter jars of preserved food are good. But good, but not for everyone. If you don’t have time to eat it right away, it will quickly spoil. So, we will preserve in liter jars!

What you will need:

tomatoes and cucumbers - 0.8 kg each;
onion - 0.05 kg;
garlic - 0.005 kg;
dill - umbrella;
parsley - several sprigs;
rock salt (not iodized) - 0.008 kg;
vinegar - 0.01 l;
sugar - 0.04 kg;
black pepper - 0.001 kg;
horseradish.

What to do:

Wash the jars well with soap. Sterilize for a quarter of an hour from the moment of boiling.
Wash the cucumbers thoroughly. And soak for several hours. Then process it - trim the ends.
Wash the tomatoes thoroughly.
Process the onion. Rinse under running water. Cut into large rings.
Process the garlic. Wash. Process and coarsely chop the greens.
Place onion, pepper, horseradish leaf, bay leaf, herbs, and garlic into a prepared liter container.
Then place the soaked, processed cucumbers. Lay horizontally.
After the cucumbers are placed, fill the jar to the top with tomatoes.
Next - salt, sugar. Pour boiling water over it all. Cover with a sterilized metal lid.
After 15 minutes, pour the water into the saucepan. Place it on the stove at maximum heat.
After the water boils, pour it into a jar and leave for 15 minutes. Then drain the water again, boil, add a little water. Pour it back into the jar. Add vinegar, add water “under the neck”. Roll it up right away, roll it away for three days.

"Funny company"

You need to prepare:

assorted vegetables (cauliflower, tomatoes and cucumbers, carrots) – 1.5 kg each;
spices: dill umbrellas, bay leaves, garlic, cherry and currant leaves;
sugar and non-iotized salt - 2 tbsp. spoons;
table vinegar 9% – 40 ml.

Preparation is made for a container with a volume of 3 liters.

Work order:

The jars are steamed in a steam bath or heated in the oven.
Leave the cucumber fruits in cold water.
Rinse the tomatoes under running water.
Divide the cauliflower into small florets.
Grate the carrots.
Place dill, horseradish leaves, bay leaves, cherries, and peeled garlic into jars that have cooled after processing.
Next add tomatoes, cucumbers, cabbage, carrots.
If the cucumbers are large, then they are first cut into several slices.
If the cabbage is hard, you can pre-cook it a little.
Pour boiling water into the jars of vegetables and cover with a sterilized lid.
After 10 minutes, pour the brine into the pan.
Add spices to the drained water and boil. 9% vinegar is poured directly into jars of vegetables.
The boiled marinade is filled with jars of tomatoes and cucumbers. Covered jars are rolled up using a special key. Store the blanks in the basement or other cool place.

Assorted vegetables with onions, tomatoes and cucumbers for a 3-liter jar

Required components:

tomatoes and cucumbers 6-7 pcs.;
bay leaf – 2-3 pcs.;
small white onion – 2-3 pcs.;
rock salt and white sugar – 60 g each;
peppercorns (black and allspice) – 5-7 pcs.;
citric acid – 0.5 teaspoon;
dill - several umbrellas.

Work order:

Heat the jars over steam, pour boiling water over the lids or boil.
Spices are placed in slightly cooled jars to avoid getting burned.
The onions are peeled and placed whole, if the heads are small or cut into several parts before laying.
Vegetables are washed and dried with a paper towel.
First, cucumbers are laid, the edges of which are previously cut off. Then the tomato fruits are added.
Dilute citric acid in a saucepan with water, then add salt and sugar. This marinade is poured into jars with assorted vegetables.
Cover with lids. Next, they are placed for sterilization, which for this size of jars lasts 15-25 minutes, depending on how high the sides of the container for sterilization are.
After the allotted time has passed, the cans are taken out and rolled up using a key. The jars are turned over and covered with a blanket or rug until they cool completely.

Assorted vegetables are stored in a cool place.

Pickled cucumbers and tomatoes for the winter (video)

The proposed recipes can undergo changes that the housewife will make during the conservation process, based on her experience and taste. The resulting pickled vegetables can serve as a separate appetizer or combined with a side dish.