Pickled assorted vegetables. Several successful recipes for pickling assorted dishes for the winter

In the fall, it's time to start preparing pickles. Among the most popular preparations and pickles stuffed eggplants are especially popular, because they appeal to the most sophisticated gourmets.

Stuffed with cabbage

Ingredients:

Eggplants 2kg

Cabbage 0.5kg
Carrot 2pcs
Sweet pepper 3pcs
Garlic 3 cloves

First of all, you need to deal with the main ingredient: wash it (it is advisable to choose the same sizes) and cut off the ends. Next, we pierce them with a fork and cook in very salty water, but it is important not to overcook them, and therefore from the moment they boil, turn off the heat and let them stand for 5 minutes, after which we take them out and let the excess liquid drain.

In the meantime, we are busy with the filling, for this we wash all the ingredients, clean them and finely chop them. Next, mix well and add salt, let it brew a little. We cut each blue one lengthwise, but not all the way, and stuff it with the filling so that it doesn’t fall out, you can tie a thread around the entire fruit. Place it in a deep bowl or pan, fill it with brine (100 grams of salt per 1.5 liters of water) and place a weight on top. After three days, drain the liquid, put it in jars and put it in the refrigerator. The pickles are ready.

Manzanas

Ingredients:

Eggplant
Carrot
Garlic
Parsley

Probably, many people recognized the recipe for salted stuffed eggplants from the above ingredients, which they tried more than once from friends or relatives. Method of preparation, regardless of unusual name, absolutely ordinary. The blue ones must be washed, cut off the ends and boiled in salt water for five minutes. Then place under pressure to drain off excess liquid. In the meantime, prepare the filling by finely chopping everything and adding salt. When the blue ones have cooled, cut them lengthwise, not all the way through, and fill them with filling. We put them in a deep saucepan and fill them with cooled boiled brine (per liter, a tablespoon of salt), and set the pressure. They will ferment for three days at room temperature. Afterwards you need to heat it up sunflower oil in a deep bowl, dip each blue one into hot oil and put it very tightly into jars, and fill it with oil up to the neck, cover it with lids and put it in the refrigerator. Pickled stuffed eggplants are stored in this form for a very long time, until spring.

2nd method

There is another way to prepare manzans; it differs only in the filling and salting method. To do this, rub the carrots coarse grater and lightly fry in a frying pan, mix with garlic and stuff blue. Fill it with brine and send it to a cold place, for example a basement, after three weeks you can eat it.

Assorted pickled vegetables for every taste

We are all accustomed to sealing vegetables separately to preserve their original taste. But no less interesting are pickled assorted vegetables, this kind of salad will appeal to all household members and will diversify the diet. Unfortunately, there are quite a few of their recipes, but a few of them are worth trying.

Assorted pickled vegetables

Ingredients:

Eggplant
Zucchini
Cabbage
Garlic
Sweet and hot pepper
Bay leaf
Allspice peas

As you noticed, there is no quantity of ingredients in the recipe, as they are selected based on your taste preferences. For example, if you love zucchini, then add more of it than other ingredients; it certainly won’t ruin the taste. To prepare the assortment, all vegetables are cut into slices, cabbage is chopped, and onions are cut into half rings.

We send the blue ones with zucchini to cook until half cooked in salted water (per 1 liter, 30g of salt), after which we put them in a colander. Meanwhile, lightly fry the onions and peppers in a frying pan. Place spices at the bottom of the jar; if desired, you can add cloves or other favorite spices, then place vegetables in balls. Now they need to be filled with hot brine in the same proportions as before. The fermentation will take two to three days at room temperature, after which we put the pickles in the refrigerator. Before serving, sprinkle the salad with your favorite oil and sprinkle fresh onions. Bon appetit!

Assorted green tomatoes

Green tomatoes 3kg
Cucumbers 1.5kg
Sweet pepper 3kg
Carrots 1kg
Cauliflower 1kg
Celery, dill and parsley 120g each

First, wash sweet pepper, cut out the core and clear the seeds, then pierce it in several places with a fork. The cucumbers are cut into slices, and the tomatoes are left whole (those who don’t like green tomatoes can replace them with brown ones). Blanch the cauliflower inflorescences for three minutes, no more. Cook carrots, cut into rings, until half cooked in salted water. Now we put the ingredients in layers in a jar, while the greens can be chopped or left in bunches, at your discretion, and fill with hot brine (30 grams of salt per liter). For spicy lovers, you can add hot pepper. Leave it to ferment vegetable mix under oppression for ten days. After this time, we move it to a cold place. Also, the resulting pickles can be rolled up. To do this, jars of vegetables need to be sterilized in a water bath.

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Prepare vegetables for winter season Loved by all housewives. They preserve them in jars, salt them in tubs and barrels. Tomatoes, cucumbers and other vegetables will perfectly complement your table. So that the housewife does not waste time choosing what exactly to prepare in order to please the whole family, we recommend using some recipes for preparing assorted vegetables. There are many known ways. Some of them came from the time of grandmothers, and many were invented in our time. All recipes differ in the preparation of brines and marinades, additional components, methods of preparation and storage. Externally, such blanks look great - the brightness of the colors always reminds of the warm season. Pickling assorted vegetables for the winter - recipes that will help you prepare.

Many people don’t even realize how tasty and useful preparations for the winter you can do it at home, for example, and.

Recipe Ukrainian cuisine, quite old. The roll turns out bright, tasty and quite healthy. Perfect as a snack for homemade sausage, fried meat. Prepares within two hours.

Ingredients:

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

Pickling assorted vegetables:

The marinade is being cooked. Pour water into the pan, let it boil until it boils, add spices and herbs. Cook everything for about five minutes, add salt, remove from heat so that the marinade composition cools.
At the same time, you can start cooking vegetables. Water is poured into a small container, in which all the vegetable components will be steamed one by one. We clean the beans from the pods, wash them, and cook until almost done.
The onion is cut into slices and immersed in boiling water for a minute or a minute and a half.
Wash the cucumbers. If they are too large, you can cut them into two parts. Leave the tomatoes whole.
Cut the pepper into four parts, remove the seeds, and steam for no more than three minutes.
Peel the carrots, cut into pieces if necessary, and cook until almost done.
We cut the cabbage into large pieces so that the leaves do not separate from the stump. Immerse in boiling water for a couple of minutes. By the way, you can use cauliflower for this recipe.
The garlic is peeled and cut into slices.
The cooled vegetables are mixed in a large bowl. You can put the beans and cabbage aside - we will use them to arrange the layers.
All vegetables are poured with marinade at room temperature and left for several days in a warm place to ferment.
When the vegetable mass acquires the required taste, it can be put into jars and filled with brine.
We sterilize the filled jars for up to five minutes, then close them with plastic lids. Can be stored all year.

If you prepare such an assortment in hot weather, the fermentation process goes faster. By the way, vegetables can be added not according to the recipe, but according to everyone’s preference.

Recipe for pickling assorted cucumbers and tomatoes

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

Ingredients:

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

How to pickle tomatoes and cucumbers:

Wash tomatoes, grapes, cucumbers, peppers (remove seeds first) in cold water and allow to dry.
We cut the peppers into pieces, the onions into rings.
Cook the marinade. Add salt and sugar to the water and boil.
Place vegetables and fruits in sterilized jars, add peppercorns.
Fill the jars with the boiled marinade and let sit for about fifteen minutes.
After this, drain the brine, boil it and add it again for the same time. We drain everything again, bring to a boil and refill the jars, already rolling up their lids.

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

Assorted tomatoes with cucumbers

A delicious thing that fits perfectly on any table.

Ingredients:

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

How to pickle assorted tomatoes and cucumbers:

All vegetables are cut into large pieces.
Place the tomatoes in a saucepan, bring to a boil, add the remaining vegetables, boil for about ten minutes, covering with a lid.
put the salad in a pre-sterilized glass containers, roll up.

Store in a warm place with the lids down. As soon as the jars have cooled, move them to a cool place.

Recipe for pickling assorted vegetables

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

Ingredients:

carrots – 1 kg;
tomatoes – 1 kg;
onion – 1 kg;
pepper – 600 gr;
dill, parsley – 300 g each;
salt – 800 gr.

How to pickle assorted food in jars for the winter:

The carrots are grated on a coarse grater, the tomatoes are cut finely.
Onions, peppers, greens are also cut into small pieces.
Add salt to the mixture and mix thoroughly.
Place in jars, covering with polyethylene lids.

It is recommended to store in a cool, dark place. Note that this assortment is used not only as a dressing for the first course, but also added to the sauce. Some people prefer to eat it as a side dish. You can sterilize jars of salad and roll them with tin lids.

Recipe for assorted pickling for the winter

According to this recipe, vegetable mass is prepared with the addition of mushrooms. During the winter season, the dish is perfect as a side dish or snack. From the given recipe you can prepare six half-liter jars of this miracle.

Ingredients:

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

Preparation procedure:

We thoroughly wash the zucchini, peel and cut into pieces.
Place the slices in a bowl, add a spoonful of salt, and mix.
Heat a frying pan, pour in a few tablespoons of oil, and fry the zucchini.
We wash the mushrooms and cut off the caps from the stems. Place everything in a saucepan, add water, adding a large spoonful of salt for each liter, and boil for several minutes over moderate heat. After draining the water, let the mushrooms cool and cut into thin slices.
Place the mushrooms in a frying pan and simmer until all the liquid is released. By adding butter, simmer for a few more minutes, pepper, stir.
Mix the mushrooms with the zucchini and simmer for about eight minutes.
Wash the tomatoes, cut into pieces, add salt and pepper, lightly fry on both sides. Add to the rest of the mixture.
Wash and chop the greens finely, simmer over low heat for no more than five minutes.
The vegetable mass is placed hot into pre-washed jars and rolled up. The jars are sterilized for about forty minutes.

Salad ready. It will keep well all year.

Assorted vegetables for the winter with cabbage

A recipe for Russian cuisine, prepared in twenty minutes, yields eight servings. Used assorted as a snack.

Ingredients:

cabbage – 2 kg;
carrots – 2 pcs;
bay leaf – 5 leaves;
salt and sugar - 2 and 1 tablespoons, respectively;
allspice;
garlic – 1 head;
water – 2 liters;
red beets – 2 pcs;
red pepper – 1 pod.

How to salt assorted dishes for the winter:

Remove the top leaf from the cabbage and cut into pieces.
Grate carrots and beets on a grater (Korean) and mix.
We begin to lay out our set in layers in a clean three-liter jar:

crushed garlic;

Cabbage;

Beetroot and carrot mass;

Lavrushka;

Chunks of hot pepper.

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

Water is boiled with salt and pepper added, then cooled a little and poured into a jar.
The jar is closed with a plastic lid and sent to a cold place.

After a day, you need to open the jar and use a spoon to release the accumulated air from the bottom, pressing down the vegetables. The vegetable mass is ready in a few days. Store in a cool place.

Assorted vegetables for the winter without sterilization

It cooks quickly, try it. The taste is extraordinary.

Ingredients:

cabbage – 5 kg;
sweet pepper – 1 kg;
tomatoes – 1 kg;
zucchini – 1 kg;
carrots – 0.5 kg;
garlic – 2 heads;
parsley – 400 gr;
dill – 150 gr;
hot pepper – 1 pod;
water – 1 liter;
salt – 2 tablespoons.

How to salt assorted vegetables:

Shred the cabbage and blanch for about five minutes. The water should be allowed to drain.
Remove the seeds from the peppers and soak in boiling water for no more than three minutes.
Cut tomatoes, zucchini, carrots into circles.
We do not cut the greens too finely.
Mix all the vegetables and put them in a container (tightly), sprinkling the layers with garlic cloves, herbs and carrot circles.
Prepare the brine, cool, strain, and add to the assortment.

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

It's no secret that assorted vegetables prepared at home are tastier than store-bought ones. Many people already preserve, as if this work is considered an exciting hobby for them. The assortment is also convenient because you are always confident in the quality of the components used, and, consequently, in the final result and taste qualities. Proper preparation of assorted vegetables allows you to save all the substances contained in them that are beneficial for the body. original products. Winter is a time when vitamins will come in handy. Any canned food will be a wonderful addition to your table, adding unique taste, sharpness, piquancy and a reminder of summer days.

With the onset of summer, every housewife is in a hurry to prepare as many different pickles as possible for future use! Tomatoes, cucumbers, cabbage, peppers, beets and even spices with berries and fruits. I would like to be able to refresh myself on winter days with something special, homemade, with the aroma of warm summer. Ideal in this regard would be a pickled assortment of vegetables that you manage to grow in your own beds and which you really need to preserve for the winter in any form! The dish is being prepared, of course. long, since the fermentation procedure itself requires a lot of time, but this way you can “remove” a large number of various vegetables and get a wonderful fortified assortment that you can eat all winter long, nourishing the body and strengthening the immune system!

What is the preparation used in?

Unfortunately, you can hardly find it among modern housewives wooden tubs, like our grandmothers. Therefore, as containers for the workpiece, we choose ordinary large jars, which we wash well first and be sure to sterilize, “frying” in the oven for at least 10 minutes at a temperature of 100°C. Since our dish will be fermented, only nylon lids are suitable, which are also washed with baking soda, and then pour boiling water over it. Whatever one may say, despite the peculiarities of fermentation technology, the container must be sterilely clean!

Who has street cellars? They can easily use large enameled pans, it’s even convenient, and the pressure will be easy. Having lowered the pan, you can remove it from time to time required quantity vegetables and again cover everything as it was.

What vegetables are pickled assorted vegetables made from?

For assorted vegetables, choose firm, ripe vegetables, wash them, do not cut everything, and pierce the pepper in two places. So, take about 0.8 kg of young cucumbers, 1.5 kg of tomatoes and sweet peppers, 0.5 kg of carrots and cauliflower. To give the fermented dish a special aroma, use greens - a small bunch of dill and parsley, about 50 g of celery.

Just rinse the greens, chop them coarsely, but pour water over all the prepared vegetables for an hour. Then, as already said, chop the pepper, peel the carrots, chop into “pockets”, and disassemble the cauliflower into inflorescences as usual. By the way, it would be good to soak the cabbage separately for about 25 minutes in saline solution, which is prepared from a liter cold water and a tablespoon of salt.

How is the dish prepared?

Vegetables are placed in the selected container, alternating with herbs. The last layer, like a “blanket,” will, of course, be made of greenery. When everything is laid out, they begin to cook the brine in which the fermentation will take place. For the specified amount of vegetable mass, the brine prepared on the basis of three liters should be enough boiled water and 250 g of salt, choose only salt suitable for home preparations.

The salt must not only dissolve in the water, but also boil; if a white coating appears on the surface, it must be removed, and the pickling brine itself must be cooled. Cold brine is poured over the packed vegetables and the container with assorted vegetables is kept at room temperature for about 10 days. From time to time you need to look at “what’s going on there” and, if necessary, add boiled water or, conversely, wipe up the liquid leaking from the pan or jars with a rag.

When air bubbles stop “wandering” through the pan with assorted vegetables, the container is lowered into the cellar for storage. They forgot to mention that in order for absolutely all the ingredients to be immersed in the brine, and something not to periodically float to the surface, it is necessary to use pressure to press the vegetables to the bottom. For these purposes, in the case of a saucepan, a washed stone is usually used, which is placed on top of a clean cloth covering the vegetables and a lid smaller than the lid of the saucepan. When using cans, you can place bottles filled with water on top.

When storing assorted pickled vegetables in the cellars, it is convenient to take out the jars, but you need to take portions from the pan with clean, dry spoons, and then return everything to its previous state, that is, put the cloth and put pressure on top again! When you try the first portion of assorted pickled vegetables, enjoy, and next year you can add zucchini and squash to the ingredients!

In the summer, you want to save as many vegetables as possible for the winter. The easiest way is to marinate or pickle the gifts of nature in jars, barrels, and pans. The fruits can be covered individually, or you can make an assortment of vegetables for the winter. Soaked in each other’s juice and aroma, the components acquire an unusual taste. Natural preservatives will help maintain crispness and freshness.

Easy to prepare

It is recommended to seal vegetables in three-liter jars. Large fruits will fit in such a container. In order to fit as many different components as possible into a smaller container, small fruits are used. For example, instead of regular tomatoes, take cherry tomatoes or cream. The components can be cut into pieces no thinner than a centimeter.

Conservation rules

Preserving assorted vegetables for the winter is a simple task that even a beginner can do. Vegetables selected are strong, free from blemishes and rot. The marinade is prepared from clean water, salt and a preservative - vinegar solution or lemon juice. Spices are taken to taste. The taste and “longevity” of the product depend on the seasonings. The table shows the options for marinating ingredients.

Table - Basic composition of preservation

Before placing in containers, the proportions of all ingredients are calculated in advance. Vegetables are packed tightly and occupy the entire volume of the container. The brine fills one third of the container. Seasonings are taken at the rate of 6% of the total volume of ingredients, i.e. per kilogram of vegetables - 60 g of spices. You can change the proportions to suit your taste.

Assorted vegetables for the winter: 10 options

Recipes for assorted vegetables for the winter are prepared according to the same algorithm. First, containers and lids are sterilized. You can do this in microwave oven or in the oven. To avoid fussing with sterilization for a long time, it is recommended to scald each container with boiling water before adding the ingredients. Then the vegetables are prepared - washed, dried, peeled, cut. The ingredients are placed in the container in layers: spices, large pieces, small fruits. For beauty, you can alternate vegetables by color. At the very end, the brine is poured in.

Before twisting, some housewives sterilize filled jars, for example, in a large saucepan. You don’t have to do this if the product contains a vinegar solution or other preservative. Hot spices prevent the development of mold and the fermentation process. If the brine contains only salt without acid, it is better to sterilize the container before closing.

"Garden"

Description . The simplest recipe for assorted vegetables in jars for the winter is the “Vegetable Garden” preparation, because... ingredients grow in almost any garden plot. If desired, you can add bell pepper slices instead of chili.

What you will need:

tomatoes - four pieces;
cucumbers - four pieces;
carrots - three pieces;
onion - three pieces;
white cabbage - 500 g;
chili pod;
head of garlic;
a bunch of greenery;
water - 1.2 l;
salt - a tablespoon;

How to cook

Wash all vegetables and dry.
Chop the cabbage into strips or cut into small slices.
Cut large tomatoes into quarters, prick small fruits at the stem with a toothpick.
Cut the peeled carrots into centimeter-thick slices.
Chop the onion into thick rings.
Boil water and put all the prepared ingredients in boiling water for a couple of minutes.
Use a slotted spoon to place on a napkin or clean towel.
Place garlic, chili, spices, herbs, and leaves on the bottom of a sterile container.
Place dried vegetables on top.
Salt the remaining liquid and boil.
Pour into containers, add vinegar solution.

Without sterilization

Description . The easiest preparation without sterilization - cold pickling. It is enough to use filtered water, clean ingredients and containers. When stored in the refrigerator, such a preparation will easily “survive” until winter. Preparation takes no more than an hour.

What you will need:

dense small tomatoes - six pieces;
small cucumbers - six pieces;
sweet pepper - four pieces;
head of garlic;
cold water - 1 l;
a bunch of dill;
horseradish leaves - two pieces;
currant or cherry leaves - two pieces;
sugar - a tablespoon;
salt - three tablespoons;
vinegar solution - a tablespoon;
spices.

How to cook

Rinse and dry the vegetables thoroughly.
Pierce the tomatoes at the stem.
Cut off the ends of the cucumbers.
Cut the pepper into small slices.
Place green leaves and half a head of garlic on the bottom.
Pack the ingredients tightly.
Sprinkle the spices on top and lay out the remaining garlic.
Add salt and sugar.
Pour in water and vinegar.
Roll it up and put it in the refrigerator.

Another method of harvesting without sterilization is refilling. The components placed in a container are poured with boiling water and left for five minutes. Then the liquid is drained, boiled again and poured into the jars for five minutes. The third time the water is boiled with salt, sugar and spices. As soon as the boiling brine is poured, the jars should be sealed.

Beetroot and beans

Description . Prepared in three liter jar. Green beans can be excluded. Lovers savory cuisine You can add a chili pod.

What you will need:

carrots - four pieces;
white cabbage - 500 g;
young zucchini - 300 g;
bell pepper - two pieces;
large onion;
medium beets - two pieces;
beans - eight pods;
garlic - four cloves;
laurel - two leaves;
horseradish leaf;
spices;
water - 1 l;
salt - teaspoon;
sugar - a tablespoon;
9% vinegar solution - a tablespoon.

How to cook

Wash and dry the prepared ingredients.
Peel the thick-skinned fruits.
Cut the beets and cabbage into wedges.
Cut the remaining vegetables into rings.
Place spices and leaves in a sterile container.
Place the prepared components.
Boil water, add sugar and salt.
When the grains dissolve, pour in the vinegar solution and remove from the stove.
Pour into a container, cover the neck with a lid.
Sterilize for a few minutes in a convenient way.
Roll up, turn over and leave to cool.

The beet juice will color the brine in a couple of days. The longer the preparation sits, the more intensely the vegetables color.

Instant crispy

Description . A crispy version of assorted vegetables with cabbage for the winter can be prepared in a few minutes. Cauliflower inflorescences are used instead of white cabbage.

What you will need:

small cucumbers - nine pieces;
cherry - five pieces;
carrots - two pieces;
cauliflower- 200 g;
garlic - three cloves;
dill umbrella;
laurel - three leaves;
cloves - four buds;
black pepper - three peas;
water - 600 ml;
salt - a tablespoon;
sugar - a tablespoon;
9% vinegar solution - a tablespoon.

How to cook

Rinse and dry the ingredients.
Cut the peeled carrots into rings.
Prick the cherry at the stem with a toothpick.
Place spices, laurel, dill, and garlic cloves in a sterile jar.
Layer the vegetables tightly.
Add salt and sugar.
Add vinegar solution.
Roll up the jar, turn it over, and leave to cool.

Eggplant, apples, tomato paste

Description . A tasty, spicy assortment can be served as a marinated salad with meat or fish. The amount of ingredients can vary according to taste preferences. You can use pumpkin instead of zucchini.

What you will need:

zucchini - two pieces;
eggplants - three pieces;
tomatoes - 1.5 kg;
small carrots - five pieces;
apples - 500 g;
garlic - five cloves;
water - 250 ml;
sugar - three tablespoons;
vinegar solution - two tablespoons;
tomato paste - three tablespoons;
laurel - three leaves;
cloves - five buds;
vegetable oil;
spices.

How to cook

Rinse all ingredients and dry.
Core the apples and peel the garlic.
Pass tomatoes, apple and garlic cloves through a meat grinder.
Place in a saucepan.
Peel the carrots and cut them into slices about a centimeter thick.
Fry with Not big amount oils
Place in a saucepan, add tomato paste, sugar, salt.
Pour in water and stir.
Boil for 35 minutes over low heat.
Add a little oil, spices, vinegar solution.
Dilute the thick mixture with boiling water and simmer for another 15 minutes.
Cut the zucchini and eggplant into two-centimeter slices.
Fry in oil and place in sterile jars.
Pour in the resulting sauce and roll up.
Store in a cool place after cooling.

With corn

Description . Boiled cobs are used for twisting. The water remaining from cooking is not drained, but is used in cooking. It is important that all storage containers are sterile, because... corn cobs often provoke swelling of the lids.

What you will need:

boiled corn - two cobs;
dense tomatoes - three pieces;
cucumber;
carrot;
cauliflower - several inflorescences;
corn broth - 500 ml;
sugar - a tablespoon;
salt - teaspoon;
apple cider vinegar solution - a tablespoon;
currant - two leaves;
cherry - three leaves;
spices.

How to cook

Place currant and cherry leaves on the bottom of a sterile jar.
Cut the cob into several pieces about two centimeters thick.
Peel the carrots and cut into cubes.
Separate the cabbage into florets.
Cut the cucumbers into several pieces.
Use small tomatoes whole, after pricking them at the stem.
Place all the prepared vegetables on the leaves.
Sprinkle spices on top.
Add salt and sugar to the corn broth.
Cook for a few minutes until the grains are completely dissolved.
When the mixture boils, turn off the stove, pour in the vinegar solution and pour into the jar.
Cover with lids and sterilize in any convenient way.
Twist, turn over and leave to cool.

You can pour the vinegar solution directly into the jar after pouring boiling water. It is not necessary to sterilize; you can immediately tighten it if the workpiece is stored in a cold place.

Fast without preservation

Description . Assorted vegetables without long-term preservation for the winter. You can enjoy pickled vegetables after 12 hours. For convenience, the ingredients are salted in a jar with a screw cap.

What you will need:

broccoli - two stalks;
carrot;
zucchini;
cucumber - three pieces;
sweet pepper - two pieces;
bulb;
garlic - four cloves;
water - 500 ml;
5% vinegar solution - four tablespoons;
salt - two teaspoons;
soy sauce - four tablespoons;
mustard seeds - two teaspoons;
dry basil - teaspoon;
laurel - two pieces.

How to cook

Wash the ingredients, peel the carrots, garlic, and onions.
Place garlic cloves, spices, and bay leaves on the bottom of a sterile container.
Cut all the vegetables into circles.
Layer in a jar.
Pour in the sauce, vinegar solution, add salt.
Boil water and pour into a container.
Cover the jar and set it to sterilize.
Screw on the lid, turn over and leave to cool.

Fermented in a barrel

Description . Pickled assorted vegetables for the winter are more useful than those rolled up under an airtight lid. Traditionally, vegetables are fermented in a barrel, but modern cooks can use enamel pan. No vinegar solution is added to the workpiece. The quantity of ingredients is calculated in accordance with the volume of the container. Take vegetables and fruits to taste.

What you will need:

watermelon;
cucumbers;
bell pepper;
squash;
cauliflower;
apples;
carrot;
plums;
celery;
parsley;
garlic;
water;
salt - 30 g per liter of water;
spices.

How to cook

Wash all ingredients thoroughly, pour boiling water over them, and discard spoiled and damaged fruits.
Rub the inside of the barrel with garlic or place the cloves on the bottom of the pan.
Cut large fruits and vegetables into slices, prick small fruits.
Place in dense layers in a container.
Place herbs on top and add spices.
Dissolve salt in clean water and pour into the container, completely covering the ingredients.
Place a press on top and leave at room temperature.

Vegetable jelly

Description . To prepare an unusual pickled assortment of vegetables for the winter, gelatin is used. The brine does not completely turn into jelly, but becomes thick. The advantage of the workpiece is that even soft components retain elasticity and do not “creep”. Tomatoes are often marinated in slices this way.

What you will need:

small tomatoes - six pieces;
cucumbers - four pieces;
large onion;
bell pepper - five pieces;
garlic - four cloves;
water - 600 ml;
salt - a tablespoon;
sugar - two tablespoons;
horseradish leaf;
a bunch of parsley;
gelatin - 15 g;
vinegar essence - teaspoon;
spices.

How to cook

Soak gelatin according to instructions.
Wash all ingredients and dry.
Cut off the ends of the cucumbers and chop the greens.
Cut large fruits into rings and slices.
Place leaves, spices, and garlic on the bottom of a sterile jar.
Sprinkle with herbs and layer the ingredients to fill the container completely.
Boil water, add sugar and salt.
Add the swollen gelatin and mix.
Pour the resulting hot brine over the vegetables.
Pour the essence into the jar.
Seal and leave to cool.

Lemon

Description . If you are intolerant to vinegar solution, you can use lemon; it is suitable for preservation and gives the ingredients a sour taste. You can optionally add a variety of vegetables to the preparation - cauliflower, carrots, broccoli, zucchini.

What you will need:

cucumbers - 500 g;
tomatoes - 500 g;
water - 1.5 l;
garlic - four cloves;
a bunch of dill;
citric acid - three teaspoons;
salt - 30 g;
sugar - 150 g;
laurel - two leaves;
cloves - three buds;
spices.

How to cook

Soak the washed cucumbers for two hours.
Rinse and cut off the tails.
Wash the tomatoes thoroughly and prick them at the stem.
Place leaves, dill sprigs, garlic cloves, cloves, and spices to taste on the bottom of a sterile jar.
Place cucumbers and tomatoes in a container.
Boil water and pour it inside the container.
Leave covered for five minutes.
Drain the liquid, boil it, pour it back into the jar and return it to the pan after a few minutes.
Add sugar, salt, acid.
Boil, fill the container up to the neck.
Roll up the container, turn it over and leave to cool.

When boiling three times, some of the moisture evaporates, so take more water than what goes into the container.

Is it possible to add aspirin?

Some housewives add aspirin to the preparations. Acetylsalicylic acid creates an acidic environment in which microorganisms die, and vegetables remain crisp and elastic. During heat treatment, the medicine breaks down into salicylic (phenolic) and acetic acid. If there is vinegar, there is no point in carrying out a chemical reaction; the result will be the same.

Medicine in a marinade does more harm than good. Phenolic acid is an active substance used as an antipyretic and antimicrobial agent. Acid is toxic in large doses. The permitted dose is 2 g per 1 kg of weight. Constant use of preparations with medicine has a bad effect on the liver and kidneys. With prolonged use of phenolic acid, the body becomes resistant to the drug. It is especially not recommended for expectant mothers and children to use “aspirin” preparations.

The medicine can be easily replaced with other means allowed in cooking - lemon juice, vinegar solution, cranberries, lemon juice. Many cooks roll vegetables with salt and sugar, without adding additional preservatives. In a cool place, sterile, sealed preparations stand all winter, and the vegetables remain elastic and salty.

It’s easy to prepare assorted vegetables for the winter to suit your individual taste. Choose your favorite vegetables, combine savory and aromatic spices, add more salt or sugar. Regardless of the components and method of preparation, it is recommended to consume the preparations within one winter.

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

In our article we will talk about pickling itself, directly about preparing assorted products in this way. They can complement many of your dishes and also decorate festive table with its bright appearance.

Before we begin describing the recipes, we suggest you learn more about what pickling is and how best to carry it out.

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

Spices play an important role in the salting process. Often it is thanks to them that the products end up being especially tasty. By selecting different spices, you can add new qualities to the same vegetables or fruits each time. Don’t be afraid to experiment, because it’s very difficult to spoil pickles with spices. By adding, for example, dill, horseradish, basil, celery, thyme, garlic, you
You are guaranteed to receive a great product.

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

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

Assorted pickling recipe

You will need:

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

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

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

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

Assorted pickles from vegetables

For a 3 liter jar you will need:

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

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

Good luck to you in your culinary creativity!