When you want to prepare something unusual and at the same time familiar for the winter, you can roll up a few jars of assorted vegetables. There are many options for assorted vegetables for the winter, I suggest this time trying to make it from cucumbers, young zucchini and bell peppers.
Cucumbers predominate in this assortment, we take fresh ones, small in size. Thoroughly wash each cucumber, cut off (if any) damage and cut off the tips (buttocks). If necessary (if the cucumbers are slightly wilted or harvested a long time ago), soak for two hours in ordinary, cold water and then drain the water.
Seasonings (horseradish, garlic, black peppercorns, dill and parsley) are also thoroughly washed.
This type of assortment is conveniently closed in three-liter jars, a lot goes in and more comes out. So, these same jars are well washed, dried and sterilized in an accessible way. When cool (be sure to cool after sterilization), put on the bottom Bay leaf, garlic, pepper, dill. Horseradish stalks are rough and take up a lot of space, so they are best placed at the very end, when all the vegetables have taken their places.
My young zucchini and cut into thick washers straight with the skin. I also plucked very small, cucumber-sized zucchini, they can be put whole without cutting them into pieces. Wash the bell pepper too, remove the seeds and cut lengthwise into several pieces. I got everything in green, but if there is red or yellow pepper, then it will turn out much "more fun" and such an assortment of vegetables for the winter will look very impressive in a jar.
Now you need to lay all the cooked vegetables in jars. It is better to alternate cucumbers with zucchini, and on the sides, in free space, stuff slices of bell pepper and horseradish.
We put a saucepan on the fire, pour water into it at the rate of 1.5 liters for each prepared jar and turn it on to heat up to a boil. After boiling, fill each jar to the brim, cover with sterilized metal canning lids and leave for 20-25 minutes.
We drain the water into the pan, boil again, pour it, withstand the same amount of time. Pour it back into the pan, set it to heat up, add 3 tablespoons (without a slide) of large, good salt and 2 tablespoons of sugar for each three-liter.
Bring to a boil, boil for a minute so that the salt and sugar are completely dissolved and turn off the heat. We add table vinegar, 9% vinegar (5 tablespoons for each three-liter glass) to the brine and pour it into jars to the very top so that there is no room for air at all.
We roll up the jars and turn them over, as is usually done when canning.
As soon as the brine has completely cooled, you can turn the jars over to their original position and store them in a dark, preferably cool place.
This vegetable mix well stored, if the salt and vinegar are good, and all the ingredients are thoroughly washed, then the jars do not swell, do not explode, the brine does not become cloudy.
Cucumbers, zucchini, peppers, garlic are crispy and very tasty thanks to sweet and sour marinade. Vegetables marinated in this way go "in years", like children and, of course, adults. Good for fried potatoes, meat, well, and as a snack for lovers of strong drinks.
You can also prepare crispy, spicy cucumbers for the winter, which will diversify the table on holidays or even in a regular lunch or dinner.
Cooking time: PT01H10M 1 hour 10 minutes
Approximate cost per serving: 25 rub.
Marinating vegetables for the winter is a common thing. But sometimes, when it comes time to savor the food, the desires of relatives do not match. Someone wants cucumbers, and someone wants tomatoes. That is why pickled vegetable platter has long been very popular in our family.
For us, this the best option canning gifts of summer. An additional bonus of the recipe is that we preserve vegetables without sterilization. About how to make a delicious pickled platter of different vegetables for the winter, I am happy to tell you in my step-by-step recipe with a photo. Follow mine simple recommendations and assorted vegetables in winter will please your family. 🙂
So, you will need:
- cucumbers;
- tomatoes;
- carrot;
- zucchini;
- bell pepper;
- garlic;
- cauliflower;
- dill umbrellas;
- horseradish leaves (if desired, can be replaced with currant and cherry leaves);
- bay leaves;
- black peppercorns.
For marinade in 3 liters of water:
- 3 art. l. Sahara;
- 3 art. l. salt;
- 3 tsp vinegar essence or 180 ml table vinegar (9%).
How to cook assorted vegetables for the winter
First, prepare 3-liter jars. It is in them that it is most convenient to prepare assorted vegetables. Mine and .
We put the peeled prepared vegetables in jars in layers.
At the bottom we put a sheet of horseradish and dill umbrellas, garlic (3-4 small cloves), then onions (cut into rings), carrots (I also cut into rings), zucchini (peel and seeds, cut), cucumbers (if large, then also cut), bell pepper (into 4 parts), cauliflower (divided into inflorescences) and in last turn tomatoes (pierce at the stalk so as not to crack).
Pour boiling water into jars, cover with lids, let stand for 5 minutes.
Drain the water into a saucepan. I use a special nylon cover with holes, but you can also hold a metal one. Boil water and pour into jars again for 5 minutes.
Drain the water a second time into a saucepan. Add sugar, salt, peppercorns (at the rate of 5-6 pieces per jar), bay leaf (3 pieces per jar). Bring the marinade to a boil. Quickly add vinegar or vinegar essence. Pour vegetables in jars with hot marinade, roll up, turn upside down and wrap with a blanket or blanket.
So let it cool down. Vegetable platter marinated without sterilization is ready!
In winter served as cold appetizer with any side dish, meat, fish. Delight your loved ones with a delicious “summer in jars”!
Summer is not only a time for rest, but also time to work hard so that in winter there is something to eat. For many housewives, summer is associated with harvesting. Well, let's make our summer fruitful and winter delicious. The first thing you can close from vegetables is pickled vegetables. The zucchini is already ripe, the cucumbers are already there, the tomatoes are still expensive, but it is quite possible to buy a kilogram for blanks.
Then the most difficult part begins, how to prepare it all? Everyone vied with each other to offer you recipes for their blanks. We will also offer you a recipe for pickled vegetables that has been tested over the years. If you doubt all the recipes, then we offer you a way out of this situation. You can bury one or two jars of each recipe you like. Sign on the bank with a marker how much they put in total. When you eat blanks in winter, you will definitely be able to determine what you liked more and remember. So, our version of pickled vegetables "Garden".
Ingredients for preparing the pickled vegetables for the winter preparation:
Zucchini - 2 small;
Tomatoes - 4 pcs;
Cucumbers - 4 pcs;
Parsley - 1 bunch;
Bay leaf - 2 pieces;
Garlic - 4-5 cloves;
Allspice peas - 3 pcs;
Black peppercorns - 3 pcs;
Carnation - 3 pcs.
For marinade in 3 liters of water:
Salt - 2 tablespoons;
Sugar - 3 tablespoons;
Vinegar 9% - 100 grams.
Recipe for pickled vegetables (marinated tomatoes and zucchini with cucumbers):
We take a jar and wash it well. The size of the jar depends on your appetite. We like vegetables, but we love to roll them into one and a half liter or two liter jars. It is more convenient for us to store in the refrigerator open jar and it is easier to carry from the cellar. But it's up to you. What size do you like and choose. You can even take three liter jars.
Banks are not sterilized. It will be superfluous because why sterilize jars, and then put non-sterile vegetables in them. Don't worry, everything will be sterilized when you pour boiling water over the vegetables. Therefore, do not create extra work for yourself. So, the jars were washed and put on the table.
Now we put parsley, garlic, black and allspice peas, cloves, bay leaves in each jar. You can add some horseradish leaves.
Wash the cucumbers well in running water. If the cucumbers are sluggish. Then soak them for three to four hours in cold water. You can put small cucumbers whole in jars, if the cucumbers are large, cut them into wide rings and put them in jars.
Next, add zucchini. For pickling, choose young zucchini light green color. Those zucchini that are yellow are only suitable for making pancakes and frying, but they are no longer suitable for pickling. Cut the zucchini into three or four pieces if they are small. Otherwise, cut them into rings like large cucumbers.
Then throw in a couple of tomatoes. To prevent them from bursting, pierce with a toothpick in several places.
If there is still enough space in the jar, make a couple more layers of cucumbers, zucchini and tomatoes before. Boil water. Fill jars with boiling water to the very top. It is better to put the jars on a towel or in plates and pour water with a vengeance so that it flows out.
Leave the jars for 15-20 minutes. During this time, the water will cool down, and you can take the jar in your hands. Drain water into it. Boil the drained water again. Don't forget to add half a glass of new water to make up for the boiled water. Fill the jars with boiling water again to the very neck.
Drain the second water and put it back on the fire. While it boils, put salt, sugar and vinegar in each jar. If you close jars that are not three liter, then add salt, sugar and vinegar to the marinade at the rate indicated in the ingredients.
Fill the jars with boiling marinade and immediately roll up the lids. In order not to sterilize the caps in boiling water, you can simply wipe them with alcohol. Wrap the jars until completely cool in an old blanket. After complete cooling, you can transfer them to storage in the pantry or cellar.
In winter, these vegetables can be served with any side dish in pure form straight from the bank. And you can cut vegetables into a salad, add greens and a little vegetable oil and get a great salad. Such a preparation can be treated to children. Just don't overdo it. Vegetables contain a lot of vinegar, and children's digestive tract is very sensitive.
Pickled vegetables "Assorted"
If the family is small and everyone has different tastes, then pickling methods that will suit everyone come to the rescue. One way to please everyone is to preserve assorted food.
Ingredients for the preparation of the preparation "Marinated vegetables" Assorted ":
Sweet pepper - 3 pieces;
Tomatoes - 3-5 pieces;
Allspice peas;
dill umbrellas;
Bay leaf;
Currant and cherry leaves;
100 g of sugar;
60 g salt.
120 g of vinegar.
Recipe for pickled vegetables "Assorted":
Ingredients are shown based on three liter jar.
Pour water for the marinade into the pan, depending on how many cans you will roll up. A 3 liter jar requires 1.5 - 1.7 liters of water. To calculate, pour 2 liters, it's easier to count. Pour salt and sugar, put on fire. We also pour water into another saucepan so that the contents of the jars are sterilized and the vegetables are steamed. Then the brine will be transparent in a year.
We sterilize the jars and put spices in them.
We put cucumbers, peppers, tomatoes.
Fill the jar with vegetables with water for steaming for 5-7 minutes. Then we drain the water into the sink. Next, pour the vinegar directly into the jar and pour the marinade. We cover with a lid.Set to sterilize for 5-7 minutes.
We take it out of the pan and roll it up with a metal lid. Wrap until completely cool.
Bon appetit!!!
Pickled assorted cucumbers and zucchini slices
So the cucumbers and zucchini in the garden have ripened, and you don’t know what to do with them. It seems that they ate different salads and different pickles, but you can still try to make marinated platter of them for the winter, that is, put cucumbers and zucchini in a jar, adding spices and various herbs. As a result, you will get excellent preservation for the winter and one more way to use zucchini and cucumbers in homemade preparations.
To prepare pickled assorted cucumbers and zucchini, you will need:
Cucumbers - 200-300 grams (4-5 cucumbers);
Zucchini - one piece of medium size;
Horseradish - one leaf;
Dill - two branches;
Garlic - one head;
Bitter Bell pepper- one joke;
Vinegar 9% - one tablespoon;
Black peppercorns - 3-5 pieces;
Bay leaf - 1-2 pieces;
Salt - one tablespoon;
Sugar - one tablespoon;
Water - 0.5 liters.
1 liter jar and lid.
Recipe for pickled assorted slices:
Preparing the jar and lid for canning. Wash and roast them in the oven.
Soak horseradish and dill in cold water for 10 minutes.
Wash horseradish, dry and cut into pieces of 1-2 centimeters.
We put it in a jar.
Dill wash, dry and cut into pieces of 1-2 centimeters.
We fall asleep dill in a jar.
We clean the garlic from the husk, divide into slices and cut into pieces.
Put the garlic in a jar. Together with garlic, lay the bay leaf and black peppercorns.
Wash red pepper, remove seeds and cut into pieces.
Put the pepper in a jar.
Soak cucumbers in cold water for half an hour, wash and then cut into rings 1 cm thick, after cutting off the tips.
We put the cucumbers in a jar with a layer 2 centimeters thick.
We take a young zucchini with small seeds, wash, cut off the tail and cut lengthwise into plates 1 centimeter thick. We cut the plates into cubes.
Put a layer of zucchini in a jar.
So alternate layers of cucumbers and zucchini.
Pour vinegar into a jar.
I'm preparing the brine. Pour water into a saucepan, add salt and sugar. Bring to a boil.
Fill with hot brine assorted.
We cover the jar with a lid and put it in a saucepan with water heated to 60 degrees Celsius. Place a cloth on the bottom of the pot. We sterilize a liter jar for 30 minutes at 100 degrees Celsius.
We take out the jar with tongs, turn it over, wrap it in a thick dense cloth and let it cool slowly.
We store in a cool place. Serve on the table pickled assorted cucumbers and zucchini as independent dish and as an addition to side dishes.
Bon appetit.
This billetOne of my husband's favorites. Vegetables turn out crispy, with a pleasant sweetish - sour taste. Everyone can choose from a jar what he likes - cabbage, zucchini, cucumbers, tomatoes and more. Such multi-colored, bright pickles will decorate and festive table. "Garden in a jar" prepared according to this recipe never "explodes". And I, as a hostess, like this recipe because it is a lifesaver when you eat a little of all the vegetables (I prefer to close only my own grown ones). So, a couple of cans, you look and preserve a dozen ...
Ingredients for harvesting "Garden in a jar" for a 3-liter bottle
Cucumbers 6-10 pieces
Tomatoes 5 - 8 pieces
Zucchini or zucchini 1-2 pieces
Carrot 1 piece
Garlic 5 - 6 cloves
Young cabbage 1/2 head (optional)
Sweet pepper 2 pieces (optional)
Vinegar 70 ml.
Salt 50 gr.
Sugar 80 gr.
Aspirin 2 tablets
Preparation of the preparation "Garden in the bank"
Wash all vegetables thoroughly. Sterilize the bottle for several minutes over steam. Put vegetables in the prepared bottle: if you put young cabbage, it should be cut into quarters and put on the bottom. Next, put in a jar chopped large pieces zucchini, whole cucumbers and chives. We clean the carrots, cut them coarsely and put them in a bottle. I put tomatoes on top of other vegetables as they are the most tender and I don't want them to burst and lose their shape.
Bring about 1.5 liters of water to a boil in a saucepan and pour boiling water over the vegetables. Cover with a lid and let the vegetables stand for 5 minutes. Pour the brine through the lid with holes into the pan and put it on the stove to boil again. Meanwhile, boil the lid. Pour salt and sugar into the boiling brine. Turn off the heat and pour vinegar into the brine. We throw two aspirin tablets into the bottle (they play the role of a preservative here) and re-fill the vegetables with brine. We roll up the bottle and turn it over on the lid and set it to cool. It is not necessary to wrap. It is better to store the finished preservation in the basement or other cool place.
Assorted vegetable blanks always help out in the winter, when some kind of holiday or guests just came. We open one jar and on a platter of rhinestones are tomatoes, cucumbers, zucchini, the most popular vegetables from summer. These vegetables also combine perfectly, and what kind of brine is obtained, just overeating.
For assorted it is best to choose small tomatoes, cucumbers, you can gherkins and young narrow zucchini or zucchini. So that many different vegetables fit into one liter jar at once. We will cook without sterilization, just pour boiling water over vegetables for 10 minutes. For flavor, add bell pepper, garlic, seasonings.
To prepare a vegetable platter of cucumbers, tomatoes, zucchini without sterilization for the winter, we need 35 minutes, the number of servings is 1 liter.
Taste Info Cucumbers for the winter / Tomatoes for the winter / Other preparations
Ingredients
- Small cucumbers - 6 pieces;
- Tomatoes - 4 pieces;
- Zucchini - 100 grams;
- Bulgarian pepper - 1/2 piece;
- Garlic - 1 large clove;
- Fresh hot pepper - 2 rings;
- Mustard seeds - 1 teaspoon;
- Dried celery - to taste;
- Allspice - 2 peas;
- White sugar - 1 teaspoon;
- Ground salt - 2 teaspoons;
- Table vinegar - 2 tablespoons;
- Boiling water.
How to cook assorted zucchini, cucumbers, tomatoes for the winter
You need to prepare a canning jar in advance so that it is already clean and dry on the table, also do not forget about the preservation lid.
Wash the vegetables, peel the pepper and garlic. The most delicious vegetable platter is made from cherry tomatoes and small gherkin cucumbers.
We just have small vegetables. In order for the cucumbers to be crispy, they must be fresh, if they have already lain for some time on the counter or in the refrigerator, then fill them with ice water for an hour.
We cut a clove of large garlic into four parts, pour it into a liter jar, dry mustard seeds, hot peppers and celery with allspice peas there. If you can’t find simple mustard with grains, you can add liquid French mustard, but then it’s better to sterilize a jar with a blank.
We cut the edges of cucumbers and zucchini, cut the zucchini not into thin rings and in half. Place the vegetables in layers in a jar. First - zucchini, then cucumbers.
Bulgarian pepper can be simply cut into strips and sent to a jar, then tomatoes and zucchini again. Everything should be compactly packed, but not crushed, otherwise the tomatoes may burst.
Pour boiling water over vegetables in a jar and leave for 5-10 minutes. Then carefully drain the water into the pan, boil back. Pour salt and sugar into a jar. Also, salt and sugar can be added to boiling water, you get a ready-made marinade. Pour into a jar ready hot marinade or boiling water in case of adding salt and sugar to the jar.
Pour the hot marinade not up to the neck, leave about 1 cm, then add table vinegar to the jar last.
We twist the jar with a lid tightly and shake the jar so that everything in it mixes well. After a couple of hours, the jar will cool down and the vegetable platter of tomatoes, cucumbers and zucchini without sterilization is ready!
