Spicy assortment for the winter. Assorted canned vegetables. Salted vegetables for the winter

No store-bought canned vegetables can compare with home-made preparations. To save a delicious assortment of vegetables for the winter, use the tips:

Wash vegetables for canning in several waters with a brush.
Check cans for seaming that there are no chips on the neck. Steam both jars and lids.
Sterilize mixtures of vegetables that have not been stewed for 15-30 minutes, spreading them out in jars.
When removing hot jars from the container after sterilization, support the bottom. From the temperature difference and under its own weight, the bank may burst.
Taste salads and marinades before seaming and add salt, spices and sugar as you like.

Cucumber-tomato-pepper platter for the winter

Pour vinegar into the marinade before turning off the fire. When pouring hot marinade into jars, place an iron spoon over the vegetables to prevent the jar from bursting. When sterilizing filled jars, place a wooden plank or towel on the bottom of the pan.

Output - 4 liter jars.

Ingredients:

ripe tomatoes - 1 kg;
fresh cucumbers - 1 kg;
Bulgarian pepper - 1 kg;
onion - 0.5 kg;
green tops of carrots - 10-12 branches;
ground and allspice peas - 12 pcs each;
cloves - 12 pcs;
bay leaf - 4 pcs.

For 2 liters of marinade:

sugar - 100-120 gr;
salt - 100-120 gr;
vinegar 9% - 175 ml.

Cooking method:

Cut the sorted and washed vegetables into rings, 1.5-2 cm thick, remove the stalks and seeds from the pepper. Onion and pepper rings can be cut in half.
In sterilized jars for 1-2 minutes, put lavrushka, a couple of sprigs of washed carrot tops, 3 pieces of cloves, black and allspice peppers.
Place prepared vegetables in layers in jars.
Boil the marinade and pour hot into jars, cover with lids.
Place the filled containers in a saucepan with warm water, bring to a boil over low heat and simmer for 15 minutes.
Remove cans and seal tightly. Place upside down under a warm blanket for a day.

Nutritious salad for the winter of beans with eggplant

This salt is used with side dishes of cereals and potatoes. The salad is hearty and delicious. It tastes like canned mushrooms.

Ingredients:

beans - 1-1.5 cups;
eggplant - 2.5 kg;
sweet pepper - 1 kg;
hot pepper - 1-2 pcs;
green dill - 1 bunch;
garlic - 1-2 heads.

For syrup:

sunflower oil - 1 glass;
vinegar 9% - 1 cup;
water - 0.5 l;
salt - 1-1.5 tbsp;
sugar - 1 tbsp;
spices for preservation - 1-2 tbsp.

Cooking method:

Pour the diced eggplants in salted water. Leave for half an hour to release bitterness.
Boil the beans until cooked, chop the peppers into slices.
Boil the ingredients for the syrup, add vinegar and seasonings at the end. Taste for saltiness, adjust if necessary. Boil the syrup for 10 minutes at a moderate boil.
Place the prepared eggplants in a cooking container, add the beans and peppers. Pour syrup over vegetables, boil for 15 minutes, sprinkle with chopped garlic and herbs.
Quickly divide the salad into sterile jars and roll up with sterile lids.

Assorted cabbage with vegetables for the winter

In winter, serve a salad with fresh herbs and pickled tomato wedges.

If the contents of the jars have settled during sterilization, distribute a salad from one jar to each.

Cooking time - 1.5 hours.

Yield - 6-8 cans of 0.5 liters.

Ingredients:

white cabbage - 1.2 kg;
cucumbers - 1.5 kg;
onion -2-3 pcs;
Bulgarian pepper - 3 pcs;
refined oil - 6-8 tbsp;
spices - to taste;
vinegar 9% - 4 tsp;
salt - 2 tbsp;
sugar - 2 tbsp;
water - 1 l.

Cooking method:

Boil water, add sugar and salt, stir to dissolve completely. Pour in the vinegar and turn off the heat.
Chop the vegetables like a salad, mix with spices, fold tightly into sterilized jars.
Add 1 tbsp of oil to each jar, pour over the marinade.
Place lids on top of filled jars, sterilize for 10 minutes, then roll up.

The most delicious salad for the winter

A variation of this salad is prepared by replacing eggplant with zucchini. Prepare in batches using 4 pieces. each vegetable at a time to keep the food in shape.

In every family living in a private courtyard, autumn is marked by the fact that the housewives are trying hard to process the gifts of gardens and vegetable gardens and save them for use in the winter. Preservation helps to diversify the festive feast in the cold season, and in everyday nutrition, a jar of pickled seaming, opened as an additive to a side dish, gives the body the missing vitamins and minerals.

Vegetable preservation is diverse, therefore it is not rational to open several jars of vegetable canning at the same time, as it will simply deteriorate. Therefore, zealous housewives came up with a way to keep several types of pickled vegetables in one container and called such a variety of assorted. A variety of vegetables are placed in glass containers, they are given a taste with roots and spices, and it turns out a convenient and original salad.

Preparations for the winter of assorted vegetables are a ready-made appetizer of elegant appearance, excellent taste, rarely anyone refuses to try several different summer garden gifts at the same time. The assorted salad recipe provides for the use of tomatoes, cabbage, cucumbers, squash, zucchini, eggplant, peppers, carrots and onions. The smaller the vegetables used, the more beautiful the jar with the packed products looks and the better the taste manifests itself.

To get the most useful and tasty seaming, you should comply with generally accepted rules, allowing you to work with the greatest return and preserve vegetables for a long time:

How to choose vegetables for an assorted salad recipe?

You can not take the first products that come across and think that this will lead to a good result when stored in the winter:

ripe, freshly picked vegetables will give an excellent taste to the recipe;
vegetable garden gifts, all without exception, are washed well from the soil and various contaminants, allowed to dry;
cucumbers are preferably taken in medium size with protruding pimples, if the products are purchased in a store, then they are kept in cold water for 2 hours;
tomatoes become fleshy, thick-skinned, red in color and medium in size;
sweet peppers of all vegetables, when rolled up for the winter, retain the largest amount of vitamins, so they take it ripe, bright and with a uniform color;
bulbs use a small size, golden color, ripe;
cauliflower is chosen without yellowness;
zucchini is needed young, without internal seeds with green or golden skin, dense and small in size.

Spices for assorted recipe

For spicy or spicy flavors in a jar add various seasonings for vegetable rolls:

Experienced housewives, of course, know all these subtleties, but for young vegetable canners they can help. avoid some trouble:

coarse salt is used for harvesting, white without impurities, you can take sea salt;
it is not recommended to put too many spices and seasonings in conservation, the optimal volume is about 6%;
blank recipes provide for the addition of blackcurrant, cherry, oak leaves, these investments add shelf life to the assortment and make vegetables crunchy in taste;
storage of pickled or canned assorted salads is best organized in rooms with a low temperature, for example, a cellar or a cold pantry;
if a lid is swollen on a jar of canned vegetables, then it is strictly forbidden to eat such a blank, it must be disposed of;
the shelf life of any assorted salads is no more than two years;
when placing containers with blanks in storage for the winter, it is best to sign each jar and indicate the date of manufacture, if there is a lot of conservation, it is difficult to keep track of such issues without specific labels;
vinegar and other acid are poured at the end of the boiling of the brine or into the marinade removed from the stove;
so that the tomatoes do not crack when pouring boiling water, they are slightly pierced with a thick needle or a pointed stick.

Often the recipe specifies citric acid or vinegar a certain percentage. To correctly replace, you should use the standard calculation. One teaspoon of acetic acid is equal to ten of the same spoons of 6% vinegar or equal to two teaspoons of citric acid, and also equals 8 teaspoons of 9% vinegar.

Assorted vegetables for the winter recipes with photos

Assorted "Garden"

To prepare two-liter containers of salad for the winter, you will need 6 small tomatoes, 5-6 cucumbers, several cauliflower florets, 2 Bulgarian peppers, 2 carrots, 2 onions, 6 garlic cloves, 2 bay leaves, 2 cloves, dill. Marinade will require 6 tablespoons of 9% vinegar, 4 tablespoons of salt, a spoonful of sugar.

Peel and wash all the vegetables, cut the onions into slices, carrots into circles, disassemble the cabbage into inflorescences, chop the pepper into strips. The laying of vegetables and spices is made in a sterilized container, they are applied to the top. Boil the finished hot marinade over a fire for 2 minutes, then add the prescribed rate of vinegar and pour into jars with vegetables.

Sterilize glass containers with salad in a saucepan with boiling liquid for 10 minutes from the moment the water starts to boil. After that, the container is taken out and turned over, covered with a warm blanket until the moment when the glass is at room temperature and put into the cellar for the winter.

Assorted salad recipe "Lakomka"

For cooking, you will need onions, Bulgarian peppers, carrots, tomatoes, cucumbers, black peppercorns, bay leaves, garlic. Marinade is made from one and a half liters of water, where they put two tablespoons of sugar and salt and 1 tablespoon of 6% vinegar.

All available vegetables are cut into large pieces and stacked in layers in a glass container. Before that, a garlic clove is placed at the bottom of the jars. The order of the layout of vegetables is arbitrary, only the tomatoes should be laid on the top layer. Prepare the marinade and pour into a jar on the shoulders, then the container put on sterilization in a large pan. The boiling time is 4 minutes, after which the jars are finally closed with lids and stored in the winter on the shelves of the pantry.

Recipe "Rich garden"

For a salad recipe, you will need up to a dozen small tomatoes and cucumbers, one head of cauliflower, a small zucchini, sweet peppers, onions, carrots, garlic, parsley, celery and dill. To fill a three-liter container with a marinade, you will need 2 tablespoons of salt, 3 tablespoons of sugar, 4 tablespoons of 9% vinegar.

For strength and crunch, cucumbers are put in water for 2 hours, cabbage is sorted into inflorescences, peppers are cut into large pieces, zucchini - rings, onions and carrots medium sized cubes. All cooked greens and garlic are lowered to the bottom of the container. They start laying vegetables in random order and make the final row from tomatoes.

After that, salt and sugar are poured into the jar, poured with boiling water over the shoulders and the sterilization process begins. 15 minutes after boiling, add the norm of vinegar and heat for another 3 minutes. They take the glass containers out of the bath and roll them with lids.

The original recipe for "Summer Memories in Winter"

For a vegetable salad, you will need a kilogram of cucumbers and tomatoes, a few sweet peas, a couple of sweet peppers and onions, garlic, cloves, laurel leaves. For the marinade, you need a glass of 9% vinegar, a spoonful of sugar and 2 tablespoons of salt.

Sterilize the jars, after drying put them on the bottom garlic cloves and spices. Peel the vegetables thoroughly and chop coarsely, put in a container in layers. The marinade is prepared in a separate bowl and boiled, vegetables are poured. Place glass containers for sterilization, which lasts 10 minutes. Then take out and roll up immediately.

Marinated assorted vegetables

For this recipe take a wide variety of products:

Divide cabbage florets, and blanch them in salted boiling water for 2 minutes, set aside and let drain. In sweet peppers, remove partitions and seeds, cut into large pieces. If the cucumbers are large, then cut into pieces. Form the zucchini into circles, divide the squash into slices, chop the carrots coarsely. Large onions are cut into quarters, and small ones are left whole. Chili is not cleaned from seeds, cut into pieces along with them.

In a sterilized glass container (2 l), put laurel, sweet pepper and bitter peas, 3 pieces each, a small piece of horseradish root, a couple of cloves of garlic, onion, chili, a sprig of parsley. Stack vegetables, trying not to leave empty space in the jar. The first filling is made with boiling water and wait 12 minutes. For the second filling, a brine is prepared from the drained water with the addition of 2 tablespoons of salt, half a glass of vinegar 9%, 4 tablespoons of sugar (calculated per liter of water).

Boiling marinade poured to the vegetables up to the shoulders and immediately closed hermetically, turned over, cooled under a warm blanket, put in storage for the winter.

Spicy vegetable platter

For the recipe, you will need a couple of carrots and onions, 4 medium fleshy tomatoes, greens, peppercorns, a small head of cabbage, hot pepper pod, garlic head, lavrushka. Marinade is prepared from a liter of water with the addition of 30 grams of vinegar, three tablespoons of sugar and salt.

The preparation of the recipe begins with the preparation of vegetables before laying them in jars, they are cut large. All ingredients tightly packed in glass containers and pour boiling water for 20 minutes to warm up. The liquid is drained and used to cook the marinade, which is added to the vegetables after boiling. Banks are immediately rolled up and turned over.

All assorted salad recipes from several types of vegetables are made simply, in winter they are a real help as an appetizer and addition to a side dish, in addition, with proper processing, such seamings retain the maximum amount of nutritious vitamins and minerals.

Vegetable preparations for the winter

Assorted vegetables among the recipes take first place. The hostesses are happy to consider them, combine different combinations of vegetables. They are in demand because of their versatility, speed of preparation. Such spins are well worth it, do not require special storage conditions.

Assorted for the winter a simple recipe

Pickled assorted looks beautiful. You can put different vegetables in a jar that perfectly complement each other. Such spins allow you to quickly replenish stocks for the winter, save time and dishes.

Before you start canning, you need to prepare vegetables. We choose hard tomatoes, you can take not quite ripe ones, they will behave better in boiling syrup, they will not spread.

We prepare vegetables, wash them, clean them from tails, roots. You can make a curly cut using a special knife. If you have small children, they will be delighted with various pickled figurines.

We cut at our discretion. Standard: zucchini, carrots in slices across the width, tomato, cucumber, whole garlic, onion can be whole or divided, cauliflower can also be divided.

Layer prepared vegetables.

In a container we combine water, all components for the marinade. It needs to be boiled. Carefully fill the dishes. If you pour in all the liquid at once, the dishes may burst.

Bring water to a boil in a large bucket. We carefully place our dishes for sterilization. On the neck of the jar you need to put a processed lid. In bubbling boiling water, vegetables are sterilized for about 15 minutes. If the dishes are 2 liters - you need 10 minutes, 1 liter - 5-7 minutes.

Spin immediately. It is cooled upside down, it is necessary to cover. This will steam the vegetables better.

Assorted cucumbers the most delicious recipe for the winter

For this recipe, it is necessary to select small, dense fruits. We place them in water for 1.2-2 hours. During this time, bitterness will come out, if any, in cucumbers. After heat treatment, the fruits will be hard, crispy. Recipe without sterilization, preparation is designed for one 3-liter bowl.

Cooking begins with the processing of dishes, lids. By the time the vegetables are laid, it should cool down.

Wash greens and vegetables thoroughly. Peel the garlic, wash. Cut the stems off the cucumbers. So that during scalding the tomatoes do not burst, you need to pierce the skin with a toothpick.We fill the dishes first with greens, then with layers of cucumbers, tomatoes. We scald the fruits in a bowl with ordinary boiling water. We carry out this procedure twice.

We fill the dishes to the very top. We spin quickly. Remember that the lid must be processed.

Be sure to wrap, cools upside down.

Assorted tomatoes and cabbage for the winter

First you need to put the cabbage in warm salted water for three hours. During this time, bitterness, sand will come out, it will become softer.If there are small pests, under the influence of salt they will come to the surface.

After three hours of pickling, remove the cabbage, disassemble the head into small portions. They will go better with boiling water, the jars will not become cloudy during storage.

Chop the washed carrot into cubes, dissolve the pepper into strips. Remove stems from tomatoes. We put the prepared vegetables in a pre-treated dish. In a container, dilute all the ingredients for the marinade, boil. Pour boiling marinade, quickly twist. At the output we get 8 liters of assorted.

Marinated assorted vegetables for the winter

For the preparation of this recipe, vegetables are selected at your discretion. There is no categorical choice. The recipe is equally well suited for some positions separately. You can add what your family loves more.

Before moving on to vegetables. You should prepare the dishes, process it. Vegetables are laid only in a chilled dish.

We prepare vegetables. Remove stems from tomatoes, rinse. Pre-soak the cabbage in warm salted water, the recommended time is from 1 to 3 hours. Then it will need to be divided into parts, they should easily fit through the neck of the jar. Peel onions, carrots, beans, wash thoroughly. By the time of laying, they should not be water.

Tomatoes must be pierced with a toothpick, when exposed to boiling water, they will not burst. We add small cucumbers whole, large ones can be divided into several parts, so they marinate better. Break the pepper into strips. If you put zucchini, choose young ones, they contain a much smaller number of seeds. Small, young cut in width. If the fruits have a lot of seeds, thick skin, peel.

We fill the bottom of the dish with washed herbs. Layer all vegetables.

We fill the dishes with boiling water, to the very base. Cover with a processed lid, defend for 10 minutes.
After the allotted time for steaming, we drain the liquid. It may decrease when draining, due to the fact that the vegetables are slightly saturated with water. Add, bring it to a boil again, fill the dishes again, steam for another 10 minutes.
We carry out a drain, in a container we combine all the components for pickling, boil for about 5 minutes. We fill the dishes for the third time, quickly twist.

Cool wrapped upside down.

Pickled cucumber tomatoes for the winter

In preparation for the preservation of assorted, the choice of fruits is important. Cucumbers should be small, dense. Before laying in jars, they must be kept for several hours in cold water, until they are saturated with liquid, they will become tender, crispy. Tomatoes are chosen small, slightly unripe, when exposed to boiling water, the skin will not burst.

If overripe tomatoes are caught, their skin will burst, the marinade will become cloudy, and the tomato itself will spread.

There may be more cucumbers or tomatoes in the jar, it depends solely on the taste preferences of your family.

We prepare vegetables. Rinse the pre-soaked cucumbers, remove the tails, also free the tomatoes from the tails, rinse, pierce with a toothpick. We lay the bottom in the bowl with greens, prepared leaves. Be sure to add garlic. Next, add the vegetables.

Fill the dishes with boiling water to the very top, steam the fruits for at least 10 minutes. We drain the liquid.
Pour a second time with boiling water, steam for at least 10 minutes. We drain the liquid.

In a container we combine all the ingredients for pickling. Boil 5 minutes. We fill the dishes to the very top, twist the processed lid.

You need to cool upside down, be sure to cover.

Assorted cucumber tomato cabbage for the winter

Assorted tomatoes, cabbage, cucumbers have an interesting and piquant taste. Every hostess can do such a preparation.

Rinse the vegetables, remove the tails from the cucumbers, tomatoes, peel the garlic.

Cut the cabbage into small pieces.

Let's move on to the vegetables. Line the bottom with greenery. Next we put cabbage, it is the densest, next we lay cucumbers, tomatoes at the very top. Do not forget, they must be pierced with a toothpick.

We fall asleep all the ingredients for the marinade. It is necessary to boil 1.5-2 liters of water. At the same time, we put a container with water for sterilization. The water should get very hot. Pour boiling water into a bowl with vegetables. Then sterilize for at least 20 minutes.

We twist, the twist wrapped is cooled, it is not necessary to turn it over.

Assorted zucchini and cucumbers for the winter

For cooking, you need a larger amount of cucumber in relation to zucchini. You need to lay the cucumber from below, it is denser, first soak it in water for two hours. Zucchini is more tender, we spread it on top.

Zucchini is chosen young, it contains fewer seeds.

Rinse, cut in width, plump plate. Wash cucumbers, remove stems. We put greens, garlic, peppercorns in the dishes on the bottom. Next, put the cucumber, chopped zucchini under the top. We try to lay vegetables tightly to each other. We fall asleep to them all the ingredients for pickling. Pour boiling water to the very top.

Zucchini can be bookmarked in different ways, whole, cut.

Sterilize a large jar for at least 15-20 minutes. We twist with a steamed lid. Be sure to cover until completely cooled.

Assorted sweets for the winter

Such preservation can be closed strictly adhering to the weight given in this recipe. You can lay vegetables at your discretion, adhering only to the marinade recipe.

We start cooking by preparing the dishes. It must be steamed or fried in an oven, microwave - oven, at your discretion. Also, don't forget the lids. In a cooled dish, lay the washed greens, peppercorns, garlic.

We prepare vegetables. My, we release tomatoes from the tails, cucumbers from the roots, we divide the cabbage into small parts. We put the prepared vegetables tightly in a bowl. The denser the better, under the influence of water they will sit down. There will be plenty of free space.

In a container we combine all the ingredients for pickling. Bring to a boil, marinade should boil for at least 5 minutes. Pour the twist with boiling liquid. We put on sterilization. For a large jar, you need 15 minutes. We process 0.5-1 liter for 5-7 minutes. 2 liters 7-10 minutes.

After the allotted time, we twist the treated lid. Covering a small container is not necessary. But you need a big one.

Assorted vegetables for the winter in a jar cucumbers, tomatoes, peppers, carrots, onions

A very original recipe. The spin is well worth it, the brine does not become cloudy over time. The combination of vegetables gives the preservation a piquant, unique taste. In one jar is the whole garden. Using this recipe, you save time, money for the purchase of expensive dishes. Each member of the family has the opportunity to choose exactly what he likes more.

We start cooking by preparing the dishes. Thoroughly wash, steam with the lid. Wash vegetables, clean well. Thoroughly clean the carrots. We remove the tails from tomatoes, cucumbers. Onion, garlic free from the husk.

We cut the carrot, pepper along the width into a thin layer. Greens, not chopped garlic, put on the bottom of the dishes. Cucumbers, followed by tomatoes, dissolve the pepper into strips, lay along the walls.

Combine all the ingredients for the marinade in a bowl. Bring to a boil. Strongly hot fill to the very base. Let's move on to sterilization. In a large container, pour water almost to the very neck of the jars. When the liquid begins to boil, lower the jars with freshly poured boiling water, sterilize for about 15 minutes. After the allotted time, we quickly roll up. Cool upside down.

If the cucumbers were laid large, the twist must be covered.

Assorted cauliflower for the winter

Cauliflower is a very useful product, but in winter it is very expensive. In combination with vegetables, it has a delicate sweetish taste, which is why it is in great demand among housewives. To use it during conservation, you must first blanch it, it will become softer, the subsequent heat treatment will be better.

We wash greens, vegetables. We cut off the tails of the cucumbers, carefully clean the carrots, garlic. Cauliflower must be disassembled into twigs, carrots, pepper cut into slices across the width. We lay the garlic with a whole clove. We line the bottom with herbs, spices. We lay the prepared vegetables.

We divide the number of spices into three equal parts, lay in each jar. We do the same with vinegar. We boil water. Pour prepared jars with vegetables. Sterilize for 10 minutes. We twist. Cooled upside down, covered.

Marinated assortment for the winter without sterilization

There are a large number of recipes for pickling assorted. There are two types, sterilization and a simpler, but lengthy method of steaming vegetables with boiling water. Both methods are good. The twist is equally great.

First, let's prepare the vegetables. Thoroughly clean and rinse. In our case, delicacy is the key to success. Preservation utensils, lids must be well processed. Don't forget to remove the stems from the cucumbers. Small side cuts will help them soak better.

Scald the contents of the jar with boiling water. Vegetables are steamed for 10 minutes. Do not forget to cover with a lid, steaming will be better.

After the allotted time, we drain the liquid. The procedure of scalding and draining is repeated twice.

We spin quickly. We cool the twist in an inverted state, always covered.

Videos winter assortment

Assorted vegetables for the winter - a step by step recipe with a photo

When the family is small, the assorted blank goes with a bang, because all the colors of summer are collected in one jar. Another plus of the assortment is a significant savings in cans, which the real hostess always lacks. This article contains only the best and proven recipes for assorted vegetables for the winter.

Assorted recipe for the winter "Like a granny"

We offer you the following original recipe.

Ingredients

Components based on a 3-liter jar:

1 piece of onion;
1 piece of bell pepper;
1 head of cabbage;
1/2 kg of tomatoes;
1/2 kg of cucumbers;
1 piece of carrot;

for the marinade:

2 tbsp with a slide of sugar;
1 tbsp with a slide of salt;
1 tsp citric acid;
2 tooth garlic;
7 black peppercorns;
parsley;
1 bay leaf;
basil.

Recipe for assorted tomatoes and cucumbers for the winter

Cooking instructions

Sterilize jars and lids.
Wash the cucumbers, cut off the tails. Dip them in boiling water for 10 minutes. Take it out and put it in a jar.
Dip the tomatoes in the same water for 6-7 minutes. Also lay with cucumbers.
Wash, peel and cut the carrots into 4 pieces in the form of straws.
Wash the cabbage and cut off part of it. Peel the garlic and onion. Wash sweet pepper, remove seeds and pulp, cut into pieces.
Dip in water where tomatoes, peppers, garlic, onions, carrots and cabbage were blanched.
Prepare the marinade.
Boil 1.5 liters of water, add sugar, salt, citric acid and an apple cut into 2 parts. After boiling, pour the marinade into the vegetables laid in the jar. Roll up, turn over, wrap and wait until completely cool. Take it to the cellar.

Assorted for the winter without sterilization

Assorted for the winter can be prepared without sterilization.

Ingredients

Components:

tomatoes cucumbers; for the marinade:

1 liter of water; 2 tablespoons of sugar; 2 tablespoons of salt; 1 teaspoon of vinegar 9%; 1 teaspoon of mustard seeds; leaves of horseradish, currant, cherry; dill inflorescences; chopped garlic; bay leaf; allspice peas.

Instructions for preparing assorted vegetables for the winter

Wash tomatoes and cucumbers thoroughly.
Sterilize jars.
Put vegetables in layers in jars (1 layer - cucumbers).
Boil water with salt and sugar. Pour the marinade into the vegetables. Leave for 3 minutes, then carefully pour the liquid back into the saucepan.
Add all the leaves to the marinade, bring to a boil again, then strain.
In each jar, add a couple of peas of allspice, garlic, mustard and pour boiling marinade. Add vinegar. Close the lids, after which the jars need to be wrapped and wait until they have completely cooled down. Take it to the cellar.

Delicious assortment of tomatoes and cucumbers for the winter in jars

Consider another recipe for assorted tomatoes, cucumbers and cauliflower.

Ingredients

Ingredients per 1 liter jar:

5 small tomatoes; 3 small cucumbers; 180 gr cauliflower; 3 carrots; 1 bell pepper; 3 small onions; 3 teeth. garlic; 1 clove; 3 bay leaves; for the marinade:

1 liter of water; 1 tsp. sugar; 3 tbsp. table vinegar; 2 tsp. salt.

Cooking instructions

Wash, clean and prepare all vegetables. Cut the pepper into 8 pieces. Peel and cut carrots into circles.
Put onion, cloves, parsley and garlic in jars.
Mix the marinade ingredients and bring everything to a boil. Send all the vegetables to the marinade and cook after boiling for 3 minutes. Remove, add vinegar, mix everything.
Put all the vegetables in jars, fill them with hot marinade. Cover with lids, after which they need to be sterilized in boiling water for 10 minutes. Roll up, turn over, leave to cool completely. Take it to the cellar.

Preparation "Assorted cucumbers and squash" for the winter

Check out another original recipe for assorted cucumbers and squash!

Ingredients

1200 gr squash; 2.5 kg of small cucumbers; 2.5 kg of small tomatoes; for filling (for 10 liters of water):

60 g of salt; 60 g of sugar; 250-300 ml of vinegar 9%; 6 cloves; 8 peas of allspice; bay leaf.

Instructions for cooking assorted cucumbers and squash

Wash all vegetables. Trim the stems from the cucumbers, remove the stalks from the tomatoes. Use small patissons whole, and those that are more than 6 cm in diameter - cut into slices.
Sterilize 1 liter jars and lids.
Arrange the vegetables nicely in the jars in any order in layers. Pour in boiling water for 3 minutes.
Prepare the marinade separately.
Then you need to drain the water from the vegetables and pour them with boiling marinade, cover the jars with lids and sterilize them for 15 minutes in boiling water. Roll up, turn over, wrap and wait until they are completely cool. Take it to the cellar.

Tomatoes, cabbage, cucumbers - "Assorted" for the winter

A simple recipe for cooking assorted for the winter

Ingredients per 3 liter jar

6 cucumbers; 5 tomatoes; 3 pieces of cabbage; 3 medium-sized onions; 3 teeth. garlic; 4 pcs of pepper; 5 circles of zucchini; parsley, dill; black currant leaves; bay leaf; black peppercorns; for the marinade:

1500 ml of water; 2 tbsp. sugar; 2 tbsp. salt; 1 dessert spoon of vinegar essence.

Cooking instructions

Wash and clean all vegetables.
Sterilize jars.
At the bottom of each jar you need to put a bay leaf and pepper. Put the parsley, dill and currant leaf there.
Bring the marinade to a boil and pour over the jar-packed vegetables. Banks need to be sterilized for 15 minutes in boiling water.
Roll up the lids. Turn over, wrap, wait for the final cooling. Take it to the cellar.
Bon appetit!

How to cook assorted for the winter: video

In this video, we will tell you in detail how to make assorted vegetables for the winter, we will explain in an accessible way how easy it is to make such original seamings at home.

A simple recipe for making assorted dishes for the winter at home

A lot has already been said about the benefits of harvesting assorted vegetables for the winter. This is a rich content of vitamins C, A, B, etc., this is the content of macro- and microelements, which are so necessary in the winter. But it is much tastier and more pleasant to pickle not individual vegetables, but their assortment. Several contrasting vegetables (for example, yellow and red tomatoes, squash, cucumbers, etc.) look great both in a jar and on a common table. Unusual dishes can not only saturate with vitamins, but also surprise your household.
The article provides several recipes for assorted vegetable marinade, which you can choose to your taste.

The recipe uses the simplest vegetables that are in every garden, which are rich in vitamins. Such vegetables are traditionally used as an independent snack, but they can also be added to other dishes - salads, soups, etc.

Ingredients:

1 kg. red tomatoes;
1 kg. cucumbers;
sweet pepper - 400 gr.;
1 kg. carrots;
0.5 kg. Luke;
zucchini - 200 gr.;
garlic cloves - 4 pcs.;
currant leaves - 5 leaves;
1 bunch of dill;
1 bunch of parsley;
acetic acid 9% - 60 ml;
1 liter of water;
salt - 2 tbsp. spoons;
sugar - 2 tbsp. spoons;

Assorted pickled vegetables for the winter recipes:

Rinse the prepared products well and let the water drain.
Wash and clean carrots. Cut into circles.
Peel the garlic and cut into four pieces.
Wash and clean the zucchini. Cut into circles or half rings.
Greens with seasonings fit into the jar in the first layer, then fold the vegetables, also in layers.
Boil water, pour into a jar of vegetables. Let cool.
After cooling, pour the water back into the pan and boil. Pour into the preparation and let cool.
We boil water for the third time, but with the addition of salt and sugar. Pour it all into a jar. Acetic acid is added last.
Close the lid tightly and turn the jars over. Cover tightly with a blanket or warm cloth until cool.
Our vegetables are ready.

Pickling assorted vegetables for the winter in jelly

A very unusual type of preparation is vegetables marinated in the form of a jelly-like mass. These vegetables are used as a salad. In addition to the benefits of vegetables, there is also gelatin rich in essential vitamins. A very tempting view will impress your family and guests.

Ingredients per liter jar:

gelatin - 15 gr.;
water - 600 ml;
salt - 1 tbsp. l.
sugar - 2 tbsp. l.
parsley - 1 bunch;
1 horseradish leaf;
garlic - 4 teeth
small tomatoes - 6-8 pieces;
Bulgarian pepper - 5 fruits;
cucumbers - 3-4 pieces;
onion - 2 medium heads;
red currant - 50 gr.;
black pepper (peas) - 4 pcs.;
acetic acid (70%) -1 tsp.

Preserving Assorted Vegetables:

Let's prepare the jars first. We sterilize them with the old method, which was used by our mothers. We put a jar on the spout of a kettle with boiling water and sterilize it for 15 minutes.
Soak gelatin in warm water. Pour enough water so that it barely hides it. Let it swell for half an hour.
At the bottom of the prepared jar we put garlic, cut in half, pepper, herbs.
Next, add all the vegetables. Layers. In general, how convenient. It turns out well if the vegetables are cut into slices. But as a standard, they simply put them so that they lie down tightly and comfortably, shaking the vessel for sealing.
While the vegetables are stacked in jars, put water on the stove, and add granulated sugar and salt to it. Cook for five minutes until they dissolve.
Meanwhile, melt the gelatin in a water bath. Then pour it into the brine.
We remove the brine from the stove and pour it into the vegetables. Lastly, add the vinegar.
Screw on the lids tightly. We clean the workpiece in a cool place and let it cool. Vegetables - salad is ready.

Salad of assorted vegetables for the winter with spices and lemon

Fans of gourmet spicy dishes will definitely be interested in this recipe, which includes many herbs. Lemon allows you to use less acetic acid in the marinade, which favorably affects the absorption of food, while making the taste softer and more pleasant.

Ingredients:

10 small tomatoes;
6 garlic cloves;
bulbs (medium size), 4 pcs.;
4 medium cucumbers;
2 lemons;
1 small zucchini (preferably fresh, young);
7 grape leaves;
4 cherry leaves;
2 currant leaves;
2 horseradish leaves of small size;
5 black peppercorns;
2 tbsp. l. Sahara;
salt - 2 tablespoons.

Preparations for the winter assorted vegetables:

Rinse greens thoroughly and dry with a towel. Peel the onion and garlic. Put all this in the first layer in a jar.
I also wash my vegetables thoroughly. Then we cut them as convenient. It is better to cut the zucchini into circles. Tomatoes can be pierced with a toothpick. So that they do not burst later and lose their appearance. Cut the lemon in the same circles or half rings.
We put everything in a jar of greens.
Sprinkle vegetables with salt, sugar and pepper.
Cover with a lid and place in a pot of water to sterilize. Sterilize in boiling water for 20 minutes.
Close the lid tightly and turn the jar upside down. Wrap in a warm cloth and let it brew for a few days. Until completely cool
Our jars are ready.

Marinated assorted vegetables for the winter with apples

For a more refined and unusual marinade, we will use the following recipe. In addition to vegetables, another very useful and tasty ingredient in it is apples, which have even more vitamins. An unusual recipe is quite simple to prepare.

It will require:

2 small apples (Antonovka);
10 gherkins;
20 small tomatoes;
a small head of cauliflower;
5 medium sized carrots;
3 zucchini (small, freshly picked fruits);
8 medium-sized onions;
1 large head of garlic, or 2 small ones;
sweet pepper - 5 pieces;
a bunch of celery leaves; or a couple of stems;
2 bunches of dill with inflorescences;
bunch of parsley;
5 bay leaves;
5 pieces of carnations;
10 black peppercorns.

For brine you need (for 5 liter jars):

2 liters of water;
50 gr. salt;
70 gr. granulated sugar;
1/3 cup 9% acetic acid.

Assorted tomatoes with cucumbers pickled for the winter:

Wash and dry vegetables. It is advisable to cut all of the same size, or cut large fruits, adjusting to the size of small ones. Lay everything out in layers. You can alternate layers as you like. But put the tomatoes on top.
After laying out the vegetables, spices and herbs are poured. Boiled reins are poured over vegetables and allowed to cool.
Repeat the procedure with water twice.
For the third time, the marinade is boiled, to which the remaining seasonings are added, after boiling the vinegar.
Fill jars with brine. Roll up lids. Let cool in a dark cool place.

Assortment is ready!

Assorted vegetables marinated for the winter with beets

Let's look at blanks with another very tasty vegetable - beets. In addition to taste, beets will give the workpiece a very beautiful pink color. A very unusual use.
Cooking assorted in a three-liter jar.

Required products:

carrots - 4 medium pieces;
half a medium head of fresh cabbage;
small fresh zucchini;
2 sweet peppers;
2 medium heads of onions;
2 medium beets;
4 garlic cloves;
green beans - 8 pods;
granulated sugar - 25 grams;
salt - 15 gr.;
1 teaspoon of acetic acid (70%).

Marinated assorted vegetables for the winter:

Wash and dry vegetables.
We clean everything you need (beets, carrots, onions, garlic, if necessary, zucchini).
Carrot cut into circles.
Next is cabbage. Cabbage cut into large pieces, slices. Sliced zucchini and peppers (can be cut into half rings or slices).
Onions can be cut into rings or slices. Put garlic. Lay the beets on top. Can be a whole head, can be divided into quarters.
The recipe contains green beans, however, this is not for everyone.
This time we prepare the marinade. Add remaining ingredients to water and bring to a boil. Pour in the vinegar last and remove from the stove. Pour this brine into the vegetables.
Place the jar in a pot of water and sterilize for half an hour after boiling.
Take the jars out of the water, roll up the lids. Turn over and remove to cool and infuse. After a couple of days, beetroot color will color the entire jar.

Pickled vegetables assorted fast food

Vegetables pickled in this recipe turn out crispy, as if they had just been taken from the garden. It is very well used as an independent snack, or as an addition to main courses.

For cooking, we need to take:

cucumbers - 9 medium pieces;
tomatoes - 5 pieces (you can not add);
two medium carrots;
cauliflower - 0.5 head;
3 garlic cloves;
dill inflorescences - 1 bunch;
3 bay leaves;
peppercorns - 3 pcs.;
carnation in buds - 4 pcs.;
water - one and a half liters;
1 st. a spoonful of salt;
sugar - 1 tbsp. spoon;
acetic acid (9%) - 2 tablespoons.

Assorted winter pickled recipes with vinegar:

Wash and dry all vegetables.
Separate the cauliflower carefully into florets. Carrot cut into circles.
We sterilize jars in advance. To do this, put them upside down in a colander, put them in a pot of water and boil for 20 minutes. Covers are simply boiled in water.
Put greens, seasonings, bay leaves, pepper, garlic in the first layer in a jar.
Pack vegetables tightly. Fold up to fit as much as possible.
Sprinkle salt and sugar on top.
Boil water and pour over vegetables. Pour vinegar on top and tightly roll up the lids.
Banks are turned over and wrapped in heat. Let cool and infuse.

Our dish is ready.

As you can see, there are a large number of assorted blanks with vegetables. Choose your taste is not difficult, from the simplest to the more sophisticated. The vegetables collected in one jar will allow you to enjoy their diversity, as well as use them when cooking various dishes or snacks.

For real gourmets, we also have cooking recipes, and.