Zucchini is very good in any preservation for the winter: caviar is made from them, salads and all kinds of stews are closed. I also stock up on a wide variety of homemade zucchini preparations, but in without fail I close them with vegetables in the marinade. It turns out a kind of assortment in which vegetables complement each other very well. The proportions of vegetables are arbitrary, but I will give mine for clarity.
Ingredients for 1 liter jar:
- 200 g zucchini;
- 200 g cucumbers;
- 50 g cherry tomatoes;
- 50 g carrots;
- 70 g of bell pepper;
- 30 g of onion (medium-sized);
- 4-6 cloves of garlic;
- 2-3 peas of allspice;
- 1 dill umbrella;
- 2-3 cm horseradish leaves;
- 1 blackcurrant leaf.
Marinade:
- 1 st. l. Sahara;
- 1 st. l. salt;
- 4 tbsp. l. 9% vinegar;
- 350 ml. water
Cooking:
My zucchini, cut off the stem. We will preserve the small ones, no more than 8 cm long, and cut the rest into pieces 4-5 cm long. Wash the cucumbers thoroughly, removing dirt between the pimples (this is good to do with a brush). In small cucumbers (up to 6 cm long), cut off the tips, cut larger cucumbers into pieces 4-5 cm long.
We clean the onion, cut off the root lobe and the bottom. Wash thoroughly in running water. If the onion is large - cut into 2-4 parts. Wash tomatoes, remove stems. We wash the bell pepper, remove the stalk with seeds and cut lengthwise into 8 parts. Rinse again. Peel and wash carrots. Cut into pieces about 4 cm long, 2-2.5 cm thick.
Wash the leaves and herbs thoroughly and dry on a napkin.
We put products in hot sterile jars. At the bottom we put black and allspice, half the dill, garlic, blackcurrant leaves and horseradish.
Then lay the prepared vegetables - as tightly as possible, but without pressing or crushing them.
Put the rest of the spices on top.
Preparing the marinade. For 1 liter jar you will need about 350 ml of marinade. Therefore, the appropriate amount of water (with a small margin, taking into account evaporation) is brought to a boil, put sugar and salt there, mix until they are completely dissolved. Pour vinegar into each jar and pour boiling marinade.
We cover the jars with lids and put them to sterilize in a wide pan with water, reaching the jars almost to the shoulders. At the bottom of the pan, you need to put a stand so that the jars do not burst during the sterilization process. We sterilize liter jars for 15-20 minutes.
After sterilization, roll up the zucchini with vegetables (or screw the jars tightly with lids). We turn the jars on the lids and in this form we wait until they cool to room temperature. After that, they can be hidden until winter - in the basement, cellar, pantry or kitchen cabinet - the storage place does not have to be cold.
Assorted "Emerald" without sterilization
Let's start from the very simple recipe- without sterilization. The components are designed for a 3 liter jar, but you can count them for the amount of vegetables available.
Cucumbers and tomatoes are better to take medium-sized, elastic, with a hard skin.
Ingredients:
- 1 kg of cucumbers;
- 1 kg of tomatoes (can be green);
- 3 dill umbrellas;
- 3 pcs. large leaves of horseradish;
- 10 garlic cloves;
- 8 pcs. black currant leaves;
- 10 black peppercorns;
- 1 sprig tarragon (optional)
- 1.5 liters of water;
- 3 art. l. salt;
- 3 art. l. sugar (with a slide);
- 100 ml of vinegar (9%).
Cooking:
- To make the cucumbers crispy, soak them in cold water for a few hours.
- Rinse jars and lids thoroughly with baking soda. Then we scald the lids with boiling water, and sterilize the jars a little over steam or in any other way that is more convenient for you.
- We wash all the greens, spread them on a paper towel. We clean the garlic, wash it, divide it into teeth. Drain the water from the cucumbers, wash well, cut off the ends. Small fruits can be left whole. We also thoroughly wash the tomatoes, pierce 1 cm in the stalk area with a skewer or a sharp knife.
- Put in each clean jar: horseradish and currant leaves, two dill umbrellas, a tarragon branch. Then lay out a layer of cucumbers. Throw in half of the garlic cloves.
- The next layer is tomatoes. Pour the remaining garlic, peppercorns. Cover with dill umbrella.
- Now you need to fill the jars twice with boiling water, for the third time - marinade. It is convenient to pour boiling water into jars from the kettle. For these purposes, I use a special "technical" teapot - for conservation. Pour once, cover with lids, leave for 15 minutes.
- Then we pour water, closing the jars with special lids with holes, back into the kettle. Boil, pour again for 15 minutes. After this time, pour water into the kettle again. Add salt, sugar, bring to a boil. We add vinegar.
- Pour the brine into jars, roll up. Let's wrap it up.
After cooling, assorted cucumbers and tomatoes are ready for the winter!
Assorted cucumbers and tomatoes "Exquisite" for the winter: the most delicious recipe
Ingredients for a 2 liter jar:
- 700 g of tomatoes;
- 600-700 g cucumbers;
- 1 PC. bell pepper;
- 80 g of grapes;
- 6 garlic cloves;
- 0.5 pcs. carrots;
- 1 onion;
- 1/3 hot pepper pod;
- 2 sheets of horseradish;
- 2 pcs. bay leaf;
- 7 pcs. black peppercorns;
- Cherry leaves, currants - to taste;
- Dill, parsley - to taste;
- A branch of tarragon - optional.
Marinade per liter of water:
- 50 ml of vinegar (9%);
- 1 st. l. salt;
- 1.5 st. l. Sahara.
Cooking:
- Banks must be washed and sterilized. We cut off the edges of the washed cucumbers, soak for an hour in cold water. Then we salt the water. Let's wash the tomatoes.
- Now we lay out herbs and spices in jars. The more spices and herbs, the tastier the vegetables will be. At the bottom of each jar we put chopped horseradish leaves, parsley, dill, cherry leaves, currants, peppercorns.
- We take hot pepper and cut off a small piece in each jar. Add bay leaf (1-2 per jar). Cut carrots and onions into slices in each jar. There also - bell pepper slices, peeled garlic cloves.
- We take a jar, lay out cucumbers in the first layer (vertically). Now we fill the voids with grapes. Then you can tightly stack the tomatoes.
- Pour boiling water - into the middle, not abruptly, from the kettle. It is better to pour on top of the tomatoes. Then the bank will remain intact, will not crack.
- Pour water to the very top, cover with sterile lids. Leave for 15 minutes. Drain the water again into the kettle through the lid with holes. We need to boil this water again and pour the jars for 15 minutes.
- Now we need to prepare sweet marinade. We measure vinegar into a measuring glass, add salt, sugar, stir well. Pour into teapot. Drain the water from the jars into a kettle with vinegar. When you boil the marinade, do not cover the kettle with a lid.
- Pour vegetables with boiling marinade, roll up. Turn over, wrap with a warm blanket, leave to cool completely.
Here is the most delicious recipe for assorted cucumbers and tomatoes for the winter.
Assorted "Magic" for 1 liter jar
I am often asked how to cook pickled cucumbers with tomatoes - assorted for the winter, a recipe for 1 liter of water. Small banks are very suitable for a small family. A liter of marinade is enough for 2 liter or 4 half-liter jars.
- 400 g cucumbers;
- 300 g of tomatoes;
- 1 PC. bay leaf;
- 3 pcs. cherry leaves;
- 3-4 pcs. peppercorns;
- Dill greens - to taste.
Marinade for 1 liter jar:
- 0.5 l of water;
- 3 art. l. vinegar (9%);
- 1 st. l. salt;
- 2.5 st. l. Sahara.
Cooking:
- Wash liter jars with soda, rinse, sterilize over steam for 5 minutes. Wash the tomatoes and cucumbers.
- Put spices and spices in jars, fill with cucumbers and tomatoes.
- Pour boiling water over the vegetables, leave for 10 minutes, covered with lids. Pour water into a saucepan, add salt, sugar. Boil, pour vegetables again, leave for 5 minutes.
- Drain the water again, boil, add vinegar. Pour the marinade into jars, roll up. Let's wrap it up. This is also a delicious recipe, just like in the store.
Assorted "Reliable" for storage in a warm apartment
For greater reliability, you can prepare pickled cucumbers and tomatoes with sterilization. For convenience and safety, I make such blanks in small jars.
Ingredients for 1 liter jar:
- 350 g cucumbers;
- 350 g of tomatoes;
- 0.5 pcs. bell pepper;
- 1 dill umbrella;
- Horseradish root - a piece of 2 cm;
- 1 currant leaf;
- 1 clove of garlic;
- 1 clove bud;
- 3 black peppercorns;
- 1 st. l. salt;
- 1.5 st. l. Sahara;
- 1 st. l. vinegar 9% (or 1.5 tbsp. apple cider vinegar 6%).
Cooking:
- Soak cucumbers for several hours. Sterilize jars and lids. We wash the greens and vegetables, dry them slightly.
- In each jar we put dill, horseradish root, currant leaf, cut garlic clove. Add cloves and peppercorns.
- Then we lay out the cucumbers vertically, on them - the tomatoes. We fill the voids with strips of bell pepper. Add salt and sugar according to the recipe. Pour boiling water (about 0.5 liters), add vinegar. We cover with a lid.
- Harvesting can be done in a cold way: pour vegetables with marinade that has cooled to room temperature, and then sterilize the salad in jars.
- Sterilize in a wide container with a lined bottom for 5 minutes at a low boil.
- Carefully take out, roll up. Turn over, wrap. After cooling, we hide for storage.
On a note
Many are interested in how much salt and sugar should be poured into the marinade. It depends on your taste preferences. If you like slightly sweet vegetables, then put half as much sugar as salt. If not, there should be approximately equal amounts of sugar and salt.
Internet users love to share interesting recipes with us. I suggest to look detailed video how to make assorted.
Cucumbers and tomatoes with zucchini
If you, like me, love pickled zucchini, you can safely add them to the assortment.
Ingredients for 1 liter jar:
- 250 g of tomatoes;
- 250 g cucumbers;
- 200 g zucchini;
- 1-2 dill umbrellas;
- 1 large garlic clove;
- Hot pepper - a piece of 1 cm;
- 1 currant leaf;
- 0.5 horseradish leaves;
- 6 black peppercorns.
Marinade for three liter jars:
- 1.5 liters of water;
- 3 art. l. salt;
- 9 st. l. Sahara;
- 12 st. l. vinegar 9%.
Cooking:
- All components are washed and dried. We put dill umbrellas in sterilized jars, currant leaves, peppercorns, a horseradish leaf, a clove of garlic cut in half, a piece of hot pepper.
- We fill the jars with cucumbers, alternating them with tomatoes and chopped zucchini.
- Pour boiling water: the first time for 10 minutes, the second - for 15. The third time, add salt, sugar, vinegar to the brine, stir. Bring to a boil, add vegetables.
- Screw on the lids. Let's wrap it up.
From pieces of zucchini, you can cut out figures - leaves, flowers. Looks very nice!
Assorted cauliflower "Gardener's Dream"
Highly delicious salting, a variety of vegetables will delight you in the cold.
Ingredients for 1 liter jar:
- 3 pcs. cucumbers;
- 5 pieces. tomatoes;
- 3 pcs. carrots;
- 180 g of cauliflower;
- 3 pcs. small bulbs;
- 1 PC. bell pepper;
- 3 garlic cloves;
- 3 pcs. bay leaves;
- 1 clove bud.
For the marinade (for 2 liter jars):
- 1 liter of water;
- 3 art. l. vinegar 9%;
- 2 tsp salt;
- 1 tsp Sahara.
Cooking:
- Wash vegetables, cut and peel. We cut carrots and onions into circles, Bulgarian pepper - into long strips. cauliflower let's sort it into inflorescences.
- In sterilized jars, put the onion, garlic cloves, Bay leaf, cloves.
- Pour water into a saucepan, add sugar and salt, boil. Dip cucumbers, tomatoes, cabbage into the marinade, boil for three minutes. Turn off the fire, pour in the vinegar, mix.
- We take out the vegetables from the pan with a slotted spoon, put them in jars. Pour in the marinade, cover with lids. We sterilize cans with conservation for about 10 minutes. Then we roll them up. That's all!
Assorted "Pleasure" with citric acid
Our family still loves this assortment: tomatoes and cucumbers for the winter - a recipe with citric acid. It turns out surprisingly tasty, even better than traditional pickling with vinegar.
Ingredients for a 3 liter jar:
- 800 g cucumbers;
- 800 g of tomatoes;
- 200 g carrots;
- 1 PC. bell pepper;
- 6-7 garlic cloves;
- 3 umbrellas of dill;
- 2-3 hot pepper rings;
- 5-6 currant leaves;
- 4-5 cherry leaves;
- 1.5 liters of water;
- 8 tsp Sahara;
- 4 tsp salt;
- 1 tsp citric acid.
Cooking:
- We wash all vegetables. Cut off the ends of the cucumbers. Sterilize jars and lids.
- We put dill umbrellas, cherry leaves, currants, garlic cloves, pieces of hot pepper, carrot slices, strips of bell pepper in jars. Fill with boiling water, cover with lids for 15 minutes.
- Drain the water, boil again and pour for 20 minutes. Drain the water again, make a brine: add salt, sugar, mix.
- Pour into jars, add citric acid, roll up. We roll a little on the table so that everything dissolves, turn it over, wrap it up.
After cooling, pickled vegetables with citric acid are ready.
Assorted "Narodnoye" with aspirin
I have long noticed that people like to add acetylsalicylic acid to preservation so that the jars do not explode later. At first, this method scared me, but when I tried it, I was convinced that there was nothing wrong with it. After all, the concentration of the drug is very small. Vegetables are tasty, crispy, without medicinal aftertaste. Try and cook cucumbers and tomatoes with aspirin.
Ingredients for a 3 liter jar:
- 850 g of tomatoes;
- 850 g cucumbers;
- 6 cloves of garlic;
- 2-3 dill umbrellas;
- 1 sheet of horseradish;
- 10 black peppercorns;
- 2-3 pcs. bay leaf;
- 0.5 pcs. hot pepper;
- 3 aspirin tablets.
For marinade:
- 2 liters of water;
- 10 st. l. Sahara;
- 6 art. l. salt;
- 50 ml vinegar (9%).
Cooking:
- Wash all vegetables and leaves, sterilize jars with lids. In tomatoes, we will make punctures in the area of \u200b\u200bthe stalk. Cut off the ends of the cucumbers.
- At the bottom of the jars lay out all the leaves, dill, spices, chopped garlic, hot peppers. Crush aspirin tablets in a saucer with a mortar and add to the jar. Then fill the container with cucumbers and tomatoes.
- How to prepare the marinade: boil water in a saucepan, dissolve salt, sugar, vinegar in it. Immediately pour over the vegetables and roll them up with lids. Gently shake the containers to dissolve the aspirin, roll it on the table.
- Then turn over, wrap, leave to cool for a day. Then we hide it for storage. You can serve on the table no earlier than 40 days later.
Now you know the most delicious recipes assorted cucumbers and tomatoes for the winter and you can easily bring them to life. Enjoy your meal!
Calories: Not specified
Time for preparing: 120 min
An unusually spicy assortment of marinated zucchini and tomato slices will decorate any table. In addition, the combination of vegetables gives the dish new taste. Preparing this is quite simple. The recipe is quite famous, but it is still considered one of the best.
Cooking time - 2 hours, and from the indicated amount of ingredients 1 liter of preservation is obtained.
- tomatoes - 5 pcs.;
- garlic - 4 cloves;
- zucchini - 1.5 pcs.;
- allspice peas - 3 pcs.;
- salt - 1 tbsp;
- water - 0.6 l;
- black peppercorns - 3 pcs.;
- parsley - 6 branches;
- vinegar - 1.5 tablespoons;
- bay leaf - 2 pcs.;
- hot pepper - 1 pc.;
- cloves - 2 pcs.;
- sugar - 1.5 tbsp.
Recipe with photo step by step:
1. Before you start canning zucchini with tomatoes for the winter, you need to sterilize the jar and lid. First you need to wash them. baking soda and water. Then put the jar in the oven or on steam bath, sterilize the container for at least 15 minutes. Boil the lid for 10 minutes. Place the prepared dishes on a clean and dry towel. Next, start preparing the vegetables. Zucchini and tomatoes should be washed with cool water and dried kitchen towel. Tomatoes should be pierced with a toothpick several times around the growth of the stalk. Cut the zucchini crosswise into 2 parts and cut into large sticks. Parsley should be thoroughly washed with cool water and scalded with boiling water. Wash the hot pepper and remove the stalk and seeds in it, peel the garlic. Place half of the garlic and parsley on the bottom of a sterilized jar. Add Pod hot pepper and bay leaf. Then place the zucchini very tightly in a container. Carefully place the tomatoes in the jar. Top with the remaining parsley and garlic. 
2. Pour the vegetable platter of zucchini and tomatoes in a jar with boiling water and cover with a lid. Leave to infuse for 20 min. 
3. Drain the water from the jar into a saucepan. Throw in the cloves and peppercorns. Bring water to a boil and add salt and sugar. Then boil the marinade for about 5 minutes. Turn off the stove and add vinegar to the water. Mix thoroughly with a spoon.
4. hot marinade pour into a jar of vegetables to the brim. If the marinade is not enough, add regular boiling water. Use the preservation key to roll up the container with a lid. Turn the jar over and put it under a warm blanket. Leave the assorted to cool for a day. 
5. Keep the jar of assorted in the coolest and darkest place. In winter you can enjoy the taste spicy vegetables. Zucchini with tomatoes for the winter are very spicy and moderately spicy. Enjoy your meal! 
Recall that last time we prepared
In addition to preparations from pickled tomatoes and cucumbers, I definitely make assorted vegetables for the winter, it turns out very tasty, crunchy, varied and beautiful.
To prepare such an assortment of vegetables, you will need medium-sized, jaunty cucumbers, very young zucchini, colorful bell peppers, and tomatoes. All vegetables must be washed very well and slightly dried. We cut off the asses of the cucumbers, cut the zucchini together with the skin with washers of 5 centimeters wide, and bell pepper de-seed and cut lengthwise into 3-4 pieces.
Lavrushka, currant leaves, horseradish stalk, dill, parsley, garlic (already peeled) and black peppercorns are also washed and left for a while to drain excess water.
We sterilize well-washed jars (in this recipe, everything is indicated based on three-liter ones) and cool. At the bottom we lay all the spices except horseradish and parsley.
On top in one layer we impose chopped zucchini (by the way, it is better to take different varieties, so it turns out more interesting) and parsley to them.
And then randomly stack the tomatoes, cucumbers and peppers. You need to try to put it as tightly as possible, leaving as little useless, empty space as possible, but at the same time you should try not to crush the tomatoes, they are very tender. I put pepper into the voids formed on the sides of the jar, it is thin and fits well there.
At the very end, I put horseradish and dill.
Now you need to boil 1.5 liters of water in a saucepan for each jar, pour vegetables to the very brim and leave to warm up until the water is warm (25 minutes). Close the jars for this time with lids, you can sterilize special ones for conservation (metal) and cover them.
Then drain the water back, boil and pour it into jars again and after a while drain and put back to heat. On the third boil, add salt and sugar to the pan. In assorted vegetables for the winter, I put three tablespoons of coarse salt and sugar for each three-liter jar. Measure spoons without a slide.
Boiled brine in last time I fill the jars, add 5 tablespoons of vinegar and close with a special seaming machine. I turn the jars upside down until they are completely cool.
I keep the prepared vegetable platter for the winter in the cellar, but you can also store it in the kitchen, in a dark closet, if everything is done correctly, then the jars will stand well and not "explode".
Pickled vegetables for the winter, prepared according to this recipe, are crispy, with a pleasant sweet and sour taste. Pickle is also delicious, you can drink it, it is moderately salty.
Assorted vegetables for the winter are not only tasty, but also beautiful. They can even decorate festive table or treat loved ones with a jar, you'll see, they will definitely ask for the recipe for this wonderful preparation.
And in my piggy bank of recipes proven over the years there is another, very tasty assortment of vegetables, I recommend trying it, you will be satisfied with the result.
Time for preparing: PT01H20M 1 h 20 min
The hot harvest season is coming to an end. But, nevertheless, there is still time to take advantage of the situation, to buy necessary products and preserve assorted vegetables for the winter. Such a preparation of pickled cucumbers and tomatoes goes well with many dishes, it will be just right for lunch with potatoes or meat and will become an indispensable snack for a festive feast.
- List of ingredients:
- Cherry tomatoes 600-700 g,
- Cucumbers 500-600 g,
- Zucchini 500 g
- Spices per 450 g jar:
- Garlic 1 pc.,
- Dill seeds 0.5 tsp,
- Mustard seeds 0.5 tsp,
- Cherry leaf 1 pc.,
- Peppercorns black 5 pcs.,
- Allspice 5 pcs.,
- Hot pepper to taste
- Horseradish root to taste.
- Marinade for preserving vegetables:
- Water 1.5 l.,
- Salt 2 tbsp. l.,
- Sugar 4 tbsp. l.,
- Table vinegar 5 tbsp. l.
Yield: 8 cans with a capacity of 450 g.
The composition of the products can also be supplemented with other vegetables and even fruits, such as apples, grapes. There are a lot of options for preparations, and each recipe for pickled vegetables in jars is good in its own way.
Recipe for assorted vegetables from tomatoes, cucumbers and zucchini
1
Start by preparing all the ingredients. Cucumbers and zucchini buy dense to the touch, without mechanical damage. You can pickle vegetables of any size. The main thing is that they are not with large seeds. Transfer them to a bowl and rinse well. Cut off the ponytails. Pour cold water for 1-2 hours.
2
For canning in small jars, it is most convenient to use small cherry tomatoes. Buy firm vegetables so that they do not crack during pickling. Transfer to a colander, rinse well and remove the stalk.
3
Wash cherry leaves. Peel the garlic and rinse. Peel the horseradish root, rinse and cut into thin strips. Cut the washed hot pepper into rings. Add its amount to your liking.
4 Cut the washed zucchini with cucumbers into not too thin circles.
5
Rinse a suitable container well with soda. Rinse with running water. Pour boiling water over the lids and leave for 7-8 minutes. Hold the banks over the steam. At the bottom of each jar, add a cherry leaf, dill seeds and mustard, allspice and black pepper, a large clove of garlic, horseradish root and a piece of hot pepper.
6
Divide prepared vegetables. First add 1/3 zucchini, then small tomatoes and cucumber rings. If the cucumbers are small, they do not need to be cut into circles. Shake the jar so that the vegetables sit tightly to each other.
7
Boil water in a separate bowl. Pour into each jar all the way to the top so that it overflows. Cover with a sterile lid. Leave for 15 minutes. After, drain the water into the sink and pour boiling water again for 15 minutes.
8
Now, in a separate saucepan, prepare the marinade for vegetables. Boil water with sugar. Boil 2-3 minutes. Pour in the vinegar, stir and remove from heat.
9
Pour marinade into each jar all the way to the top. Tighten the lids tightly, turn upside down, wrap in a warm blanket and leave to sosterilize until completely cool.
Vegetable mix for the winter ready. A small jar of crispy pickled cucumbers, tomatoes and zucchini will warm you up in the cold season and will never be superfluous.
Homemade pickled tomatoes and cucumbers for the winter are the best snack for any occasion, but with zucchini it is more varied and tastier.
Preservation and blanks:
