Assorted recipes for the winter you will lick your fingers. Pickled assorted vegetables for the winter: cucumbers, tomatoes, cabbage, peppers, carrots, onions, garlic

Cucumber, tomato, pepper and onion salad for the winter - recipe with photo :

Prepare everything the right ingredients. Wash the vegetables well under running water, pat dry with a paper towel to remove excess drops. You also need to prepare a container in which you will close the salad. Before sterilization, jars must be thoroughly washed and dried. It is best to use baking soda for washing, it does not harm the body. Then process in a way convenient for you.

Cucumbers crumble into thin circles and lay on the bottom of a sterile jar. Leave half of the cucumbers for the final layer.

Cut the cherry tomatoes into two halves, place in a jar on top of the cucumbers.

Peel the onion from the husk, cut into thin rings, cover the slices of tomatoes with them.

Free the pepper from veins and seeds, cut into half rings. Load the pepper pieces into a jar on top of the onion layer.

The final layer is the cucumber rings that were left.

When all the layers of vegetables are in place, you can start preparing the marinade. Pour the measured amount of water into the saucepan, put on the burner. After boiling, pour a portion of sugar, mix.

Then add salt and vinegar. When the salt and sugar crystals dissolve, remove the saucepan from the stove.

Pour vegetables in a jar with prepared marinade, sprinkle peppercorns on top.

Sterilize the lettuce jar without sealing for 13 minutes after boiling the water.

Tighten the jar tightly with a lid, set it upside down, wrap it with a thick cloth, remove it until the glass has cooled completely.

Then rearrange the jar of vegetable salad on the pantry shelf.

Salad in layers for the winter of vegetables is ready!

A simple salad of cucumbers and tomatoes is a frequent guest on our tables. Of course, in winter you can buy fresh vegetables in any supermarket. But these taste winter varieties significantly inferior to cucumbers and tomatoes "just from the garden." Therefore, it is worth preparing a cucumber salad and a tomato for the winter in season. There are many recipes for this preparation.

To prepare a salad for the winter, you need to choose perfectly fresh and strong vegetables without the slightest sign of spoilage. In addition to cucumbers and tomatoes, other types of fruits and vegetables can be included in the salad. The most commonly used vegetables are onion and bell pepper. Also use carrots, cabbage, fresh green pea etc.

The workpiece is prepared in two ways. If the jars are supposed to be sterilized, then fresh vegetables are placed in them. If you plan to make a harvest without sterilization, then you need to stew the prepared vegetables. And then, hot, the prepared vegetable mass is packaged in sterile, not yet cooled jars and immediately sealed tightly.

Interesting facts: not many people know that from a botanical point of view, tomatoes are berries, and cucumbers are close relatives of melons.

Salad of cucumbers and tomatoes with onions for the winter

4 cucumbers;
3 tomatoes;
2 bell peppers;
1 onion;
2 carrots;
0.5 teaspoon of salt;
0.5 teaspoon of sugar;
30 ml of vinegar (9%);
30 ml vegetable oil.

We clean and thoroughly wash all vegetables. He rubs carrots and cucumbers in long strips, as in the preparation of Korean salads.

Advice! Garlic and herbs can be added to the recipe for this salad if desired.

We heat the oil in a cauldron, dip the chopped onion into it, fry until translucent, then put the carrots and fry for another five minutes. It is necessary that the vegetables begin to settle, but not fried.

Add to cauldron Bell pepper cut into small cubes. Puree tomatoes with a blender. Grind the resulting tomato mass through a sieve so that it is homogeneous.

Add grated cucumbers and tomato mass to the cauldron, add spices and sugar, salt. Simmer at a low boil for about half an hour. At the very end of cooking, pour in the vinegar and remove the cauldron from the fire. We lay out the salad in a hot sterilized container and immediately close it hermetically. We cool without wrapping in a blanket, turning the jars upside down.

Read also: Apples for the winter - 12 simple blanks

Layered cucumber and tomato salad

This salad is not only delicious, it also looks very nice in a jar, as the vegetables are laid out in layers.

0.5 kg of tomatoes;
0.5 gr. cucumbers;
200 gr. sweet pepper;
5 cloves of garlic;
150 gr. Luke;
50 gr. any greenery;
100 gr. Sahara;
100 ml of vinegar (9%);
50 gr. salt.

We clean all the vegetables. Tomatoes and cucumbers cut into slices, as in cooking regular salad. We chop the pepper into strips, the onion into thin halves of the rings. Finely chop greens and garlic.

Advice! Ideally, for this preparation, you need to use yellow bell pepper, then all the vegetables in the jars will be multi-colored.

In pre-sterilized and already cooled jars, lay out the vegetables in layers. First the onion, then the pepper. Next come the tomatoes and cucumbers. Sprinkle each layer a small amount herbs and chopped garlic.

Pour salt and sugar directly into the jars, pour vinegar. Then add boiling water to the top so that the water overflows a little. Then cover with lids and put in warm water for sterilization. We warm the jars in boiling water for 15 minutes. Then roll up, set upside down and leave to cool.

Salad "Assorted"

To prepare the Assorted salad, it is best to take green or brown tomatoes. But you can do this blank with red ones.

3 kg of tomatoes;
3 large carrots;
3 kg of cucumbers;
10 large onions;
5 bay leaves;
10 peas of allspice;
150 ml vegetable oil;
150 ml apple cider vinegar;
2 tablespoons of salt;
100 gr. granulated sugar.

Pour oil and vinegar into a small saucepan, add bay leaves and peppercorns. Add sugar and salt. We put the mixture on the fire and, bringing to a boil, remove. The sugar in the marinade should have time to completely dissolve, so the mixture must be stirred when heated.

We clean and wash vegetables. Cut cucumbers into thin circles, tomatoes into slices. Three carrots, and cut the onion into thin rings. We mix everything, pour the marinade and cook at a very low boil for half an hour.

We lay out the hot salad in hot sterilized jars, immediately close hermetically. We cool "under a fur coat."

Salad "Hunter"

The "Hunter" salad turns out very tasty, it is prepared from a mixture of vegetables.

1 kg of white cabbage;
1 kg of carrots;
1 kg of onion;
1 kg of cucumbers;
3 kg of tomatoes;
1 kg bell pepper;
250 gr. Sahara;
80 gr. salt;
250 ml of refined oil;

We prepare all vegetables - we wash, what is necessary - we clean. We take large saucepan and lay out in layers:

carrots, cut into thin circles;
shredded cabbage;
thin onion half rings;
wider half rings of bell pepper;
thin circles of cucumbers;
tomato slices.

Continuing the theme of preparations for the winter from vegetables, I share with you a very simple recipe for an amazing salad. It turns out not only tasty and fragrant, but also unusually beautiful. And this vegetable puff salad appetizer includes simple and affordable products, so cooking and eating it is a pleasure!

Today we will prepare a vegetable salad for the winter from ripe red tomatoes, crispy green cucumbers, juicy sweet peppers and onions. Of course, one cannot do without aromatic additives: be sure to use dill umbrellas, fresh garlic and allspice.

This delicious preparation for the winter is good in itself as spicy cold appetizer. But just imagine how such a salad will miraculously complement boiled or baked potatoes, fish or chicken, as well as all kinds of meat dishes!

Ingredients:

(200 grams) (140 grams) (140 grams) (100 grams) (2 teeth) (2 pieces ) (430 milliliters) (4 teaspoons) (2 teaspoons) (1 teaspoon) (2 tablespoons ) (4 pieces )

Cooking step by step with photos:

In the recipe for this vegetable salad included for the winter fresh cucumbers, tomatoes, sweet peppers, onions, garlic, dill umbrellas, Bay leaf, allspice peas, water, salt, sugar, table vinegar 9%, as well as refined vegetable (I have sunflower) oil. The indicated amount of ingredients (the mass of vegetables already peeled and chopped) is calculated for two jars with a capacity of 500 milliliters.

First of all, you need to prepare jars and lids for this salad. Personally, it is most convenient for me to sterilize jars in microwave oven. To do this, wash them in a soda solution, rinse and pour about 100 milliliters of cold water into each. Steam in the microwave at the highest power for 5-7 minutes each (for cans 0.5-1 liter). Boil the lids for about five minutes. At the bottom of the jars we put a couple of peas of allspice and pour a tablespoon of vegetable oil.

After that comes the next layer - sweet pepper. For beauty and contrast, I advise you to take yellow pepper, although this is not at all important. We wash the pepper, remove the seeds and tails, and then cut the flesh into thin strips.

And, finally, we will dilute all this extravaganza of color with juicy ripe tomatoes. Large tomatoes need to be cut into 6-8 slices, and smaller ones can be cut into quarters. Don't forget to cut out the stems.

At the end, pour into jars of 2 teaspoons table vinegar, which, if desired, can be replaced with apple or wine (then 3 tablespoons each). In addition, pour salt (1 teaspoon in a jar) with granulated sugar (half a teaspoon in a jar).

Assorted "Emerald" without sterilization

Let's start from the very simple recipe- without sterilization. The components are designed for 3 liter jar, but you can recalculate 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 tips. 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 tablespoons 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.
Put the onion, garlic cloves, bay leaf, cloves into sterilized jars.
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 bitter pepper, carrot circles, 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!

Probably everyone loves to eat spicy, crispy, pickled cucumbers and complement their main course with juicy canned tomatoes. But you can also prepare both in one jar and get a delicious 2 in 1 salty snack. It is very easy to prepare assorted cucumbers, tomatoes, and peppers for the winter. We offer the most delicious simple recipe. It is not necessary to build a structure for sterilization, because such vegetables are perfectly preserved due to repeated pouring with boiling water. delicious marinade, without unnecessary ingredients, will give you vegetables - a real delicacy.

Ingredients:

cucumbers - 350-400 g,
tomatoes - 250-300 g,
sweet pepper - 0.5-1 pc.,
sprig of dill - 1 pc.,
black peppercorns - 5 pcs.,
allspice peas - 5 pcs.,
bay leaf - 1-2 pcs.,
garlic - 5-6 cloves,
kitchen salt - 2 tablespoons,
granulated sugar - 4 tablespoons,
table vinegar - 6 tbsp.

The number of ingredients is calculated for one liter jar of assorted.

How to cook assorted tomatoes and cucumbers

We wash all our vegetables. We cut off the ends of the cucumbers, we clean the sweet pepper from the core and seeds.

We sterilize the container in any way convenient for you. Soak the lids in boiling water for a few minutes. Put peeled garlic cloves, peas, dried laurel and a sprig of dill into a sterile container.

Optionally, you can add a few leaves from a bush of blackcurrant or cherry tree. Now tightly put a layer of cucumbers in a jar. They should be placed vertically and very closely. Slices can be placed between vegetables bell pepper. Don't forget to leave room for juicy tomatoes. We put them tightly in upper part banks.

Now pour the vegetables with boiling water, wait 10 minutes and drain the water into a saucepan to boil it again. We repeat the procedure again.

After that, from the same drained water, we cook the brine. We throw kitchen salt, sugar, vinegar. Boil for a couple of minutes and fill in the assortment. We roll up the lids, turn over on the lids, cover with a blanket.

We clean the preservation in the pantry or basement when it becomes cold.