Step 1: prepare the cucumbers.
Wash the cucumbers thoroughly under running water and place in a deep bowl. Fill the component with ordinary cold liquid so that it completely covers it, and leave to infuse for 2–4 hours.Step 2: Prepare the zucchini.
We wash the zucchini well under running water and place it in a bowl with cucumbers. Leave the vegetables on 2–3 hours infuse in cold water along with the first ingredient.
Step 3: prepare the tomatoes.
Wash the tomatoes thoroughly under running water and place in a free deep bowl.
Step 4: prepare the squash.
In general, squash is an unusually shaped plant of the pumpkin family. Various salads are often prepared from it, added to porridges and simply preserved in order to enjoy the gifts of summer during the cold season. We, too, will not split hairs and add this component to our assortment. We rinse the squash under running water and place it next to the tomatoes for a while.
Step 5: prepare the onions.
Using a knife, peel the onion and rinse well under running water. Then place the component next to other prepared vegetables. Attention: onions can be cut into 2–4 parts, but I usually don't do this because I use fairly small components.
Step 6: prepare the garlic.
Using a knife, separate the garlic cloves from the head. Then we peel each part and rinse it lightly under running water. Place the component in a clean saucer and leave it aside for a while.
Step 7: Prepare the bell peppers.
Rinse the peppers under running water and place on a cutting board. Using a knife, remove the tail and seeds. Now cut the component lengthwise into several parts and place it in a bowl with other vegetables.
Step 8: prepare the greens for preservation.
Wash horseradish root and leaves, dill umbrellas, blackcurrant and cherry leaves under running water and place in a clean plate.
Step 9: sterilize the jars.
Pour plain cold water into a medium saucepan and place on high heat. Meanwhile, rinse the jars using a kitchen sponge and regular baking soda. We do this until the walls of the container begin to creak when you run wet fingers over them. We repeat the same procedure with metal lids and then put everything on a clean cloth towel.
When the contents of the pan boil, reduce the heat and cover the container with a special lid to sterilize the container. Place 1.5-liter jars on top of it one by one, neck down, and steam for 10 minutes. After the allotted time has passed, immediately remove the container using oven mitts and place it back on a clean towel. At the end, carefully place the metal lids into boiling water and sterilize them for the same amount of time. Now turn off the burner, and take out the equipment using kitchen tongs and place it next to the jars.
Step 10: prepare assorted canned vegetables.
First, drain the water from the bowl with cucumbers and zucchini. We place the last component on a cutting board and cut it into several parts, so that later we can easily compact everything into jars.
Now we begin to form our assortment. Place herbs and spices at the bottom of 1.5-liter jars. And this is one dill umbrella, 2 leaves each cherries and black currants, a piece of horseradish leaf and root, 4–5 cloves garlic, 4–6 peas black pepper, 2 bay leaves. Then add vegetables to the container one by one, trying to leave as little empty space between them as possible. We do this right up to the rim of the can. At the end, fill everything with vinegar and cover with lids. Let's leave the seaming aside for a while.
Now we need to prepare the marinade. To do this, pour clean cold water into a small saucepan and place on medium heat. When the liquid begins to boil, pour salt and sugar into it. Stirring everything with a tablespoon from time to time, bring the marinade to a boil and a uniform consistency. Immediately after this, turn off the burner and begin canning vegetables.
Attention: At the same time, pour regular cold water into a large saucepan so that it fills the container halfway, and put it on high heat.
While the liquid for re-sterilizing the jars is boiling, pour the very hot marinade over the vegetables and cover them again with the lids. As soon as the water boils in a large saucepan, carefully place the jars in there using oven mitts. Important: The liquid should cover the container almost to the neck. Reduce the heat and sterilize the assortment for 10 minutes. Immediately after this, we take out the jars and, using a can opener, close them tightly.
We put the roller upside down in a secluded place and wrap it in a warm blanket. The assortment should stand in this state for at least a day until it cools completely. After everything is done, we transfer it to a pantry or other cool place and wait for the right moment.
Step 11: serve assorted canned vegetables.
When it’s time to enjoy the assorted vegetables, open the jar using a can opener and use a fork to transfer the vegetables to a special plate. We treat our guests and household members to this unforgettable snack along with mashed potatoes or fried potatoes, as well as any meat of your choice.
Bon appetit!
The amount of ingredients for the marinade indicated in the recipe is suitable for one three-liter or two 1.5-liter jars;
In addition to all the above vegetables, you can add others to your assortment to suit your taste. For example, carrots, cauliflower, green beans and much more;
For the marinade you need to use regular table vinegar 9%.
How to prepare assorted vegetables for the winter? We will talk about this in this article.
It’s no secret that homemade marinades are always tastier than those sold in supermarkets. Therefore, you should not waste time, but rather start preparing delicious, spicy and aromatic snacks yourself.
Homemade marinades (recipe)
Assorted vegetables are a versatile appetizer that can be prepared using a variety of products. In this section of the article we will tell you how to pickle tomatoes, cucumbers and other ingredients.
So what ingredients do you need to prepare to make canned assorted vegetables? To do this you should purchase the following:
- elastic tomatoes of the “lady fingers” variety - about 1 kg;
- small pimply cucumbers - 500 g;
- fresh juicy carrots - 1 pc.;
- sweet bell pepper - 4-6 pcs.;
- cauliflower (use fresh, not frozen) - ½ fork;
- medium-sized young zucchini - 2 pcs.;
- sweet white onions - 4 pcs.;
- parsley - add to your taste;
- bay leaf - 1 pc. for each jar;
- black peppercorns - 4 pcs. for each jar.
The listed components are necessary to make an assortment of vegetables for the winter in the amount of two three-liter jars. As for the marinade, you should prepare for it:
- drinking water - approximately 3 liters;
- fine sugar - 5 large spoons per 1 liter of liquid;
- table salt - 2 large spoons per 1 liter of liquid;
- 6% table vinegar - about 50 ml per 1 liter of liquid.
Product processing
Before making an assortment of vegetables for the winter, the components should be carefully processed.
The sweet bell pepper is rinsed with water, the stalk is removed, and then the seeds are removed and cut into 6 slices. The carrots are peeled and divided into segments. The onion is chopped into thick rings.
All other vegetables are also washed thoroughly. The tomatoes are left whole, the navels are cut off from the cucumbers, the cabbage is divided into small inflorescences, and the zucchini is cut into large circles.
Form the dough and make the marinade
Assorted pickled vegetables should be prepared in three-liter jars. To do this, they are thoroughly washed with table soda, and then sterilized in any known way (in the microwave, on the stove, in a double boiler, etc.). Next, place a bay leaf, fresh parsley and peppercorns on the bottom of each container. After this, first onions and carrots are placed in the jar, and then cucumbers, tomatoes, zucchini, sweet peppers and cauliflower.
Processed ingredients should be laid out until all prepared containers are filled.
Having carried out the described steps, the vegetables are poured with boiling water, covered with tin lids and left to cool completely. Next, pour the water into a large saucepan and prepare a marinade from it. To do this, pour sugar and salt into a bowl and then put it on the fire. As soon as the liquid boils, it is removed from the stove and combined with table vinegar.
The resulting marinade is again poured over the vegetables, but this time they are immediately rolled up with boiled lids.
How to store and use?
After the assortment of pickled vegetables is prepared, the jars are turned over and left under a towel for 1-2 days. After time, they are removed to the cellar or underground.
Consume assorted vegetables prepared for the winter, preferably after 1.8-2 months. During this time, all components will be saturated with the aromas of the marinades, become crispy and very tasty.
This appetizer can be served at the table with alcoholic drinks, as well as with first or second courses.
Making assorted vegetables for the winter with cabbage
There are many ways to prepare vegetables for the winter. The most popular and sought after recipe was presented above. If you need to get the marinade in the form of a fragrant and thick salad, then we suggest using a different preparation method. For this we need:
- fresh white cabbage - 1 kg;
- spicy onions - about 300 g;
- large beets - 1 kg;
- table vinegar 6% - 50 ml per 1 liter of liquid;
- granulated sugar - 5 large spoons per 1 liter of liquid;
- table salt - 2 large spoons per 1 liter of liquid.
Preparing the ingredients
How to make homemade preparations? An assortment of vegetables will turn out especially tasty if all of the listed components are processed correctly.
The beet tubers are thoroughly washed and boiled until soft. To prevent the vegetable from losing its color, you must add 1 large spoon of table vinegar to it during heat treatment.
As soon as the product becomes soft, it is removed and cooled. Next, the beets are peeled and cut into thin strips (you can use a Korean grater).
As for white cabbage, it is processed, washed and chopped in the traditional way (that is, into thin and long strips). Onions are also peeled separately. It is cut into rings.
Preparing the marinade and vegetables
Pickling assorted vegetables can be done in different ways. We decided to present the simplest option.
To prepare the brine, use a deep saucepan. Water, sugar and salt are added to it. As soon as the bulk ingredients dissolve and the liquid boils, place white cabbage, boiled beets and onion rings into the bowl.
After mixing all the ingredients, cook them for exactly 5 minutes. Next, add table vinegar and boil for another minute. After time, the contents of the pan are laid out in small glass jars and covered with lids.
Sealing assorted vegetables from beets and cabbage should be done only after sterilization of the products. To do this, place the filled containers in a large saucepan of water, then bring it to a boil and cook for about 12 minutes. Next, the jars are rolled up and left at room temperature for 2 days.
After the time has passed, the red appetizer is put away in a cool place. It is recommended to use it after 4-6 weeks. During this time, the cabbage and beets will be saturated with the aromas of the brine and will become very tasty and nutritious.
Making assorted vegetables without sterilization
Only a few chefs can make assorted vegetables for the winter without sterilization. To correct this situation, we decided to present the recipe for such an unusual snack right now. For this we need:
How to process vegetables?
Assorted vegetables for the winter without sterilization should be prepared in stages. First you need to process all the ingredients.
Fresh cauliflower is washed and divided into small inflorescences. The cucumbers are kept in cold water for about an hour, and then the navels are cut off. As for carrots, they are peeled and chopped into thick slices. Small onions are also processed. It is removed from the husk and used in its entirety.
If you want to make an unusual homemade preparation, then in addition to vegetables, we recommend using a legume product such as beans. It should be washed thoroughly, kept in cold water for about 3 hours, and then rinsed and boiled until tender.
The process of forming preparations for the winter
Before making a marinade for assorted vegetables, it must be formed correctly. Glass jars are used for this. They put a cinnamon stick, allspice (peas) and clove buds in them. Next, small onions, carrot slices, whole cucumbers, white beans and cauliflower are placed in the containers one by one. If there is space left in the jars, the layers can be repeated.
As soon as the containers are filled with vegetables and beans, they are filled with boiling water, covered with lids and left to cool at room temperature.
After the liquid has cooled, it is poured into a saucepan and boiled again. This time table salt, fine sugar and table vinegar are added to the marinade. After mixing all the ingredients, the brine is again poured into jars with vegetables. Next, they are immediately rolled up with boiled lids and turned upside down. The blanks are kept in this form for about a day, after which they are placed in a cellar or underground.
It is advisable to eat assorted vegetables with beans after 4-7 weeks. If you open the jar earlier, the taste of the product will not be as rich as you would like.
Making assorted vegetables in tomato sauce
We talked above about how to roll assorted vegetables.
However, it should be noted that such snacks can be made not only from coarsely chopped or whole foods, but also from finely chopped ingredients. In this case, canning vegetables should not be done through marinade or brine, but through the products themselves, to which spices, seasonings, table vinegar, etc. have been added. But first things first.
So, to make assorted vegetables at home, we will need:
- pearl barley - ½ cup;
- bell peppers - 1 kg;
- eggplants without bitterness - 500 g;
- spicy onions - 500 g;
- fresh tomatoes - about 1 kg;
- fresh elastic cucumbers - 1 kg;
- table vinegar 6% - 3 large spoons per 1 liter of base;
- granulated sugar - 2 large spoons per 1 liter of base;
- table salt - 2 large spoons per 1 liter of base;
- garlic cloves, clove buds - use at your discretion.
Processing components
To prepare the vegetable platter, we decided to use only the simplest ingredients. How should they be processed? We will tell you about this right now.
Fresh tomatoes are washed thoroughly and then chopped in a blender. Bell peppers are peeled from seeds and stalks, and then cut into cubes. Do the same with eggplants. However, they must be soaked in salt water (to remove the bitterness).
As for sharp onions, they are cut into half rings, and elastic cucumbers - into not very thin circles (5-7 mm).
Pearl barley is also processed separately. It is washed, kept in water for several hours, and then boiled until tender.
Heat treatment of components
As soon as all the vegetables have been processed, place them in one pan, pour in tomato pulp and bring to a boil. From this point on, the ingredients are boiled for 15 minutes. In this case, the products are regularly stirred with a spoon.
Before turning off the stove, add granulated sugar, table salt, clove buds, boiled pearl barley, garlic cloves and table vinegar to the vegetables.
Sterilization and seaming process
Having prepared assorted vegetables in tomato sauce, place it hot in 750 g jars and cover with lids. In this form, the containers are placed in a pan of water and sterilized for 10 minutes.
After time, the jars are carefully removed and rolled up with boiled lids. After leaving the assorted vegetables for a day (at room temperature), they put them away in a dark and cool place.
The very tasty and rich snack should only be consumed after several weeks. Aging homemade preparations is necessary so that the vegetables are well saturated with the aromas of spices and seasonings.
Convincing someone that different vegetables placed in one jar is a very convenient thing is most likely not worth it. When you open such a jar in winter, you will be able to please all family members at once. It’s no secret that some people love tomatoes, some prefer cucumbers, and others like pickled zucchini or bell peppers. Everything is taken into account in this magical preparation!
And so we’ll make an assortment for the winter without sterilization, per 2-liter jar.
Ingredients for a 2 liter jar:
- Cucumbers – 0.5 kg;
- Tomatoes – 0.4-0.5 kg;
- Zucchini – 1 piece (small);
- Bell pepper – 1-2 pcs.;
- Onion (red, white) – 1 head;
- Garlic – two cloves;
- Dill umbrellas – 1-2 pcs.;
- Horseradish leaf – 1 pc.;
- Cherry leaves – 4-5 pcs.;
- Bay leaf – 3-4 pcs.;
- Parsley, basil - optional;
- Kitchen salt – 2 tbsp;
- Sugar – 3 tbsp;
- Vinegar 9% - 35-40 ml.
Preparation
First, let's decide which tomatoes and cucumbers we should choose for canning. Small cucumbers are best suited for making assorted cucumbers in a 2-liter jar and, of course, you need to take recently collected specimens.
Their freshness can be determined by paying attention to the tip of the cucumber with which it is attached to the vine. It shouldn't be dry. The vegetable itself should be firm and without damage. And you should also choose cucumbers of the same size. It is better to soak the cucumbers in cold water for 3 hours, this will make them even tastier.
Now let's decide on tomatoes. We choose dense, not overripe fruits. They can be oblong (as in our recipe) or have a round shape and, of course, be small in size. You can use cherry tomatoes or any colorful tomatoes.
We choose a young zucchini (a variety of your choice). Sweet, thick-walled bell peppers taste best.
We immediately soak the purchased cucumbers in cold water, so they regain their juiciness. Let stand for 3 hours. If you purchased very fresh cucumbers, 20-30 minutes will be enough.
Naturally, all vegetables and their additions must be thoroughly washed.
Chop the onion, garlic and dill.
Cut the zucchini into slices, bell pepper into strips, and any horseradish leaf.
First add all the seasoning to the bottom of a clean jar.
We trim the ends of the cucumbers.
Place zucchini slices and cucumbers mixed into a jar.
Pour boiling water (pour it down the center onto the cucumbers).
Cover the jar with a lid and let stand for at least 20 minutes. Then drain the water and boil again.
Place the peppers and tomatoes tightly in the jar.
Pour boiling water to the edge of the jar. Cover with a lid and leave for another twenty minutes.
Drain the water again, add sugar and salt, and boil. Pour vinegar and boiled marinade into a jar. Roll up, turn over and wrap for a day.
An assortment of vegetables for the winter will stand even at room temperature without sterilization.
(porridge, pasta, etc.). To eliminate this, you can prepare an assortment using a varied set of vegetables as desired. We will consider the features of preparing such preservation in the article.
About taste
An assortment of vegetables can decorate any table; it is appropriate for a festive or everyday feast. The combination of salt and sugar in the marinade gives vegetables a unique taste, vinegar adds sourness, spices and herbs give them their aroma. In addition, pickled vegetables complement each other's flavors. Assorted vegetables are served as follows:
- as an independent dish - a cold appetizer;
- as a decoration for other dishes;
- prepare salads based on it;
- added when cooking soups;
- as an addition to meat or fish dishes;
- prepare complex side dishes with it (potatoes + vegetables, pasta + vegetables, rice or other cereals + vegetables).
Preparing jars and lids
If you want your preparations to be tasty, to be stored for a long time and not to cause health problems, before storing vegetables, jars and lids must be checked, washed well and sterilized.
The jars are checked for cracks and broken necks; the lids must have rubber seals and no dents.
It is necessary to wash containers for preservation without using household chemicals: use salt or soda and a new sponge. If the jars are very dirty, they can be pre-soaked in warm water. Wipe the neck thoroughly - this is where the dirt is most difficult to clean. New lids do not need to be washed, just sterilize them.
For sterilization, you can choose one of the most convenient for you:
Important! During the sterilization process, the jars are placed at some distance from each other so that they do not burst upon contact.
Recipe 1
This option will delight you with the bright colors, rich smell and taste of a variety of vegetables - zucchini, cauliflower, cucumbers, tomatoes, sweet peppers and others.
Required Ingredients
For marinating you will need (per 1 three-liter jar):
- - 1 large or 2-3 small;
- - 1 medium;
- - 1 medium;
- - 2 large cloves;
- - 1 small head of cabbage;
- bell pepper - 2;
- red and brown - 10;
- - a handful of;
- - 1 ring 1 cm thick;
- root - 2 cm piece;
- root - 3 cm piece;
- parsley - a small bunch;
- - 1 umbrella with stem,
- dill greens - a small bunch;
- horseradish leaf - 1;
- black peppercorns - 4;
- allspice peas - 4;
- grains - 1 pinch.
You will also need a three-liter jar, a lid and a rolling machine. The jar and lid must first be thoroughly washed and sterilized. If you don’t have a special machine for rolling up preserves, you can buy so-called “Euro-lids” that are simply screwed on.
For filling:
- sugar - 100 g;
- salt - 50 g;
- vinegar 9% - 85-90 g (partial glass).
Did you know? Square cucumbers grow in the United Arab Emirates.
Cooking method
For canning you need:
- Clean and wash the ingredients.
- Chop the carrots into large strips 5 cm long. Pour boiling water over them.
- Chop the onion into 1 cm rings or slices. Pour boiling water over it.
- Separate the cauliflower into bunches. Pour boiling water over it.
- Cut the zucchini into 1 cm rings. Pour boiling water over it.
- Cut large squash lengthwise; there is no need to cut small ones. Pour boiling water over it.
- Pour boiling water over garlic.
- Chop the bell pepper lengthwise into 6-8 pieces or cut into large rings.
- Chop the cucumber lengthwise into 4 parts. You can cut them into rings 0.5 cm thick, without cutting them all the way through so as not to fall apart.
- Cut the unripe tomato in half.
- Place vegetables soaked in water in a sieve.
- Pour cloves, black and allspice pepper, and bay leaf into the bottom of the prepared three-liter jar.
- Top with chopped dill, parsley and parsley root, horseradish root and leaf, currant and cherry leaves, dill, chopped brown tomato.
- Lay out the vegetables in layers: cucumber, 1 bell pepper, 0.5 onions, 1 carrot, all zucchini and squash, all tomatoes, garlic, chili peppers, 1 carrot, 0.5 onions, 1 bell pepper, all cauliflower, cherry tomatoes. The container must be filled to the top.
- Pour boiling water over the vegetables until the water covers them. Cover the jar with the prepared lid and wrap it in a terry towel for 15 minutes.
- Using a special lid with holes, strain the water into the pan.
- Transfer the pan to the stove, add salt and sugar.
- Pour vinegar on top of the vegetables and cover with a lid.
- When the filling in the pan boils, pour it into the jar and screw on the lid.
- Place the jar upside down, wrap it in a blanket, blanket or terry towel and do not touch it until completely cooled (1-2 days).
- After cooling, remove the cover, turn the jar over to its usual position and store until winter.
Video: recipe for assorted vegetables
Important! If you want to prepare several jars, then increase the ingredients accordingly, but remember that when filled with boiling water, they should not touch each other, otherwise they may burst.
Recipe 2
Another option for assorted vegetables is with tomatoes, cucumbers and sweet peppers.
Required Ingredients
For 1 can of 3 liters or 2 cans of 1.5 liters you will need:
- small cucumbers - 6;
- medium-sized tomatoes - 20;
- bell pepper (red, yellow) - 4;
- parsley - 2 bunches;
- onion - 2;
- garlic - 8 cloves;
- chili pepper - ½ pod;
- black pepper - 4 peas;
- allspice - 4 peas;
- clove - 2.
For the marinade (per 1 liter of water):
- salt - 1 heaped tablespoon;
- sugar - 1 heaped tablespoon;
- vinegar 9% - 70 ml.
You will also need jars, lids, and a rolling machine.
Important! For preservation, you need to take ordinary non-iodized rock salt, without additives to prevent caking, so that there is no foreign taste.
Cooking method
To prepare assorted dishes according to this recipe, you need:
- Wash all ingredients thoroughly.
- Prepare containers and lids.
- Soak the cucumbers in cold water for several hours.
- Peel the bell pepper from the tail and seeds, chop into strips of about 5 cm.
- Peel the onion and chop into rings 0.5 cm thick.
- Chop the chili pepper into rings 0.5 cm thick. If you don’t want too much heat, remove the seeds.
- Prick the tomatoes with a fork crosswise at the point where the stem attaches to prevent them from cracking from the hot water.
- Peel the garlic, cut the cloves lengthwise into 2 parts.
- Coarsely chop the parsley.
- Cut off the ends of the cucumbers and cut into rings 0.5 cm thick (small ones can be whole).
- Sprinkle parsley, cloves, black and allspice, chili pepper, onion, and garlic into the bottom of the jar.
- Next, layer bell pepper and cucumber (up to half), press down and fill with tomatoes to the top.
- Pour boiling water to cover the vegetables, cover with a lid and leave for 10 minutes.
- Through a special nylon lid with holes, strain the water into the pan and measure its volume.
- Pour salt and sugar into the water according to the volume of water, stir well, transfer to the stove, let it boil, hold for 2 minutes.
- Turn off the stove, pour vinegar into the marinade, pour into jars, and roll up.
- Place the jar upside down, cover with a warm blanket, and do not touch until completely cooled.
- Remove the cover, turn the jars over, and move them to their storage location.
Video: preparing assorted vegetables
Recipe 3
The third option for assorted vegetables includes tomatoes, cucumbers, cauliflower, bell peppers and an unusual marinade with the addition of vegetable oil.
Required Ingredients
For preparation you will need:
- medium-sized cucumbers - 4-6;
- small yellow and red tomatoes - 10;
- bell pepper - 2;
- onion - 1;
- garlic - 8-10 cloves;
- cauliflower - ¼ head;
- black peppercorns - 10;
- allspice peas - 10;
- mustard beans - 1 teaspoon;
- bay leaf - 2;
- dill umbrella - 1;
- small horseradish leaf - 1;
- currant leaf - 1.
For the marinade:
- salt - 2 heaped tablespoons;
- sugar - 4 heaped tablespoons;
- vinegar 70% - 1 tablespoon;
- refined sunflower oil - 2 tablespoons;
- acetylsalicylic acid - 1 tablet.
You can add other vegetables if desired. Also prepare a three-liter jar, a lid and a rolling machine.
Did you know? Until the 19th century, the tomato was considered poisonous: school textbooks in the United States tell of a traitorous cook who served these vegetables to George Washington in order to poison him.
Cooking method
The assorted preparation technology looks like this:
- Wash vegetables and herbs well.
- Soak the cucumbers in cold water for 4-6 hours, cut off the ends.
- Prick the tomatoes with a toothpick in the area where the stem is attached to prevent them from bursting.
- Separate the cauliflower into florets.
- Peel the onion and cut into rings 0.5 cm thick.
- Peel the bell pepper and cut into rings 1 cm thick.
- Peel the garlic.
- At the bottom of the container, cut a dill umbrella, a currant leaf, add black and allspice, mustard, put garlic and bay leaf.
- Next, place the cucumbers, tomatoes, cauliflower, bell peppers, and onions on them.
- Place a kitchen towel under the jar. Pour boiling water so that it spills a little onto the towel.
- Cover with a lid and do not touch for 10-15 minutes.
- Using a lid with holes, strain the water into the pan.
- Transfer the pot of water to the stove until it boils.
- Place acetylsalicylic acid, salt, sugar in a jar on top of the vegetables, and pour in vinegar.
- Heat the vegetable oil well over the fire.
- Pour boiled water into a jar until half of the vegetables are filled, add vegetable oil, then the remaining water.
- Roll up the jar, shake it, put it upside down, wrap it up, and do not touch it until completely cooled.
- After cooling, transfer the jar to a storage area for preservation.
Video: assorted vegetables with sunflower oil
In salads, the delicate taste of tomatoes always goes well with cabbage, zucchini, and bell peppers. Garlic gives the dish richness and special taste.
Salt and sugar are added to improve the taste. Spices give the salad a varied, unique aroma.
Vinegar is added to prevent the appearance of bacteria during long-term storage. It is especially important when using zucchini, cauliflower and white cabbage, which do not contain acid.
The marinade is sweetish, aromatic, pleasant to the taste, moderately spicy marinade can be used as a drink.
It is better to prepare salads for the winter from fresh, just picked vegetables. Dishes must be carefully prepared and sterilized. You can make salads with or without sterilization. The smaller the jar, the faster and better it warms up during sterilization.
Sterilization is one of the ways to store and process vegetables. This is the best method, although somewhat more complex compared to drying, salting and fermentation.
The essence of the method is that fresh, chopped vegetables are placed in jars, sterilized (to destroy germs) and hermetically sealed (to prevent air from passing through).
Recently, when preparing salads for the winter, sterilization is increasingly not used. Salads are made faster, vitamins, taste and appearance of vegetables are better preserved.
Let's look at the most popular recipes for home-canned assorted salads.
How to prepare assorted salad for the winter - 15 varieties
Assorted salad - ripe tomatoes, juicy bell peppers, crispy cucumbers, onions
The salad is not only tasty and aromatic, but very beautiful, colorful with a variety of vegetables. Cucumbers with tomatoes, onions and peppers acquire a new taste and aroma.
Tomatoes add tenderness and special sourness, sugar gives sweetness, spices add aroma. The assortment includes delicious and most affordable fresh products. Eating it is a pleasure!
Ingredients:
- Tomatoes (red ripe) - 3 kg
- Sweet pepper - 1 kg
- Onion - 1 kg
- Cucumbers - 2 kg
- Sugar - 1 tbsp.
- Water - 4 l
- Salt - 6 tbsp. l.
- Bay leaf and peppercorns - to taste
- Table vinegar 9% - 300 ml
- sunflower oil - 1 tbsp. spoon in each jar
Preparation:
Cut vegetables: cucumbers into small circles, onions with peppers into half rings, tomatoes into quarters.
Mix the beautiful and colorful mass in a bowl.
Sterilize jars.
Make a brine - pour the bite into the water, add sugar and salt in the specified amount, add bay leaf, black pepper and other favorite spices to your taste.
Transfer the vegetables to a 9 liter saucepan and add brine. Mix everything.
Divide the mixture into jars. Pour brine into each jar and 1 tbsp. l. refined vegetable oil.
Sterilize the lids and cover the jars with them.
Sterilize the contents of the jars: 800 gram jars - 10 minutes (1.5 liters - 15 minutes).
Seal the jars with lids and turn them over (upside down on the lid). Let them cool and store (preferably in a cool place).
Salad can be a spicy cold appetizer and an excellent addition to boiled or baked potatoes, chicken, and meat dishes.
Assorted winter salad with cauliflower - the queen of vegetables, healthy and unique
Salad with healthy cauliflower, which is not only healthy, but also well absorbed by the body. The salad looks beautiful and can be a decoration for a holiday table.
Ingredients:
- Cauliflower - 100 g
- Tomatoes - 3 pcs.
- Onion - 4 pcs.
- Cucumbers - 3 pcs.
- Carrot
- Sweet pepper - 1 pc.
- Garlic - 3 teeth.
- Dill
- Cloves and bay leaves - 2 pcs each.
- To prepare the marinade:
- Water - 1 l
- Vinegar 9% - 60 ml
- Sugar - 10 g.
- Salt - 20 g.
Preparation:
Divide the cauliflower into florets.
Cut the onion into rings, cut the pepper into “boats”, and carrot into circles.
Rinse the tomatoes and cucumbers thoroughly.
Sterilize the jar.
Place vegetables in jars: dill, bay leaves, whole peeled garlic cloves on the bottom, and the rest of the vegetables on top.
Pour water into a saucepan, add sugar and salt. Bring the resulting solution to a boil and add vinegar.
Pour the marinade over the vegetables, cover the jars with lids and sterilize the vegetables for a moment. 15 minutes.
Roll up the jars with lids (sterilized) and turn them over (leave them upside down).
After cooling, remove to storage area.
The salad is healthy, beautiful, tender. Tomatoes are wonderful with zucchini and cauliflower, which decorates the salad with its appearance.
Ingredients:
- Cauliflower and zucchini - 0.5 kg each.
- Carrots - 2 pcs.
- Tomatoes - 6 pcs.
- Cucumbers - 5 pcs.
- Onion - 4 pcs.
- Garlic - 9 cloves
- Dill
- Spices: horseradish (leaves), bay leaf 3 pcs., peppercorns
- For the marinade:
- Water - 3 liters
- Sugar and salt - 3 tbsp each. l.
- Vinegar 9% - 180 ml
Preparation:
We also clean the vegetables: zucchini in thick semicircles, peeling and seeds removed, cucumbers in thick circles, carrots in thin circles.
Mode the onion into rings, divide the cauliflower into inflorescences, and leave the tomatoes whole.
We sterilize 3-liter jars.
We put vegetables in layers in jars: put a horseradish leaf, dill umbrellas, 4 cloves of garlic on the bottom.
On top we put onions, carrots, zucchini, cucumbers, cauliflower and tomatoes, which we pierce at the stalk so as not to crack.
Pour boiling water into the jars, cover with lids and let sit for 5 minutes.
Drain the water into a saucepan, boil, pour back into the jars and let stand for 5 minutes.
Again, pour the water into the pan, add sugar, peppercorns (at the rate of 6 pieces per jar), bay leaf (3 pieces per jar), salt.
Bring the marinade to a boil, pour in vinegar.
Pour the hot marinade over the vegetables in the jars, roll them up, turn them upside down and wrap them in a towel.
Leave to cool.
Salad “Assorted Caucasian style” for the winter, vegetables in aromatic marinade
A salad with a delicate and pleasant taste of tomatoes that harmonize perfectly with cabbage and cucumbers. Garlic imparts a pronounced piquant taste and green aroma.
Ingredients:
- Sweet pepper - 1.5 kg.
- Cabbage - 1 kg.
- Sugar - 2 tbsp. l.
- Garlic - 8 teeth.
- Onion - 500 g.
- Sunflower oil -100 ml
- Water - 500 ml.
- Citric acid - 0.5 tsp.
- Apple cider vinegar 6% - 3 tbsp. l.
- Salt - 1 tbsp. l.
- Celery -1 bunch
Preparation:
Pour water into a saucepan, add 3 tbsp. l. vinegar, sugar, salt and mix.
Remove seeds from red pepper and chop.
Place the saucepan on the fire, add pepper, stir.
Cut the remaining vegetables: cucumbers into half circles, tomatoes into medium-sized pieces, onions into thin half rings. Cut the cabbage into small pieces, celery into large pieces.
Add vegetables to the boiling marinade and blanch.
Prepare the jars by sterilizing them, add chopped garlic and peppercorns.
Place peppers, cabbage, tomatoes, cucumbers, onions, celery, removing from the pan.
Pour the boiling filling into the jars, add 2 tablespoons of oil to each jar.
Cover all jars with lids and sterilize 0.8 liters - 20 minutes.
Remove the jars, remove the lids and add 1 tbsp. a spoonful of vinegar and a little citric acid.
Seal the jars and turn them upside down. Then put it in storage (preferably somewhere cool).
Delicious winter salad “Assorted”, healthy, simple and easy to prepare with cabbage and other vegetables
A cold dish is especially wonderful in winter and spring during the period of vitamin deficiency. Grape leaves and dill add flavor to the salad.
Ingredients:
- Cabbage - 500 g.
- Eggplant - 1 pc.
- Carrot - 1 pc.
- Tomatoes - 2 pcs.
- Sweet pepper - 2 pcs.
- Cucumbers - 2 pcs.
- Onion (red)
- Sugar - 2 tbsp. l.
- Vegetable oil - 1/4 tbsp.
- Vinegar 9% - 3 tbsp. l.
- Salt - 1 tbsp. l.
- Grape leaves - 6 pcs.
- Dill
- Spices: bay leaf (3 pcs.), pepper (6 peas), etc. to taste
Preparation:
Cut the eggplant into small pieces and add salt.
Chop the cabbage into thin slices, grate the carrots, and cut the onion into rings. Peel the pepper from the stalk, core, seeds and cut into slices lengthwise, like a cucumber.
Place the chopped vegetables into the pan. Add sugar, butter, salt, spices, vinegar.
Scald the tomatoes with boiling water, peel them, grate them on a coarse grater and add to the vegetables.
Mix everything and leave, covering the pan with a lid, for about an hour.
Cook over low heat for 25 minutes after boiling.
Divide the mixture into jars and close with sterilized lids.
Turn the jars over and wrap them in a blanket. After cooling, after 4-5 hours, place in a cool place.
Salad is an excellent cold appetizer or with meat, fish and for a holiday table.
Assorted salad "Korean-style vegetables for the winter" - a fragrant and appetizing vegetable appetizer
This is a piquant, spicy and healthy appetizer, an excellent addition to main courses. Can be used for lunch and dinner.
Ingredients:
- Eggplants - 1 kg
- Onion and carrot - 1 pc.
- Hot pepper - 1 pc.
- Garlic - 5 teeth.
- Vinegar 9% - 50 ml.
- Spices for Korean carrots, coriander - 1 tsp each.
- Sugar - 4 tbsp. l.
- Salt - 1 tbsp. l.
- Vegetable oil - 4 tbsp. l.
Preparation:
Cut the eggplants into thin strips. Place in a bowl, add salt, stir and let stand for about an hour.
Grate the carrots “Korean style”, onions and hot peppers into thin pieces.
Fry the eggplants in a frying pan with heated oil for 10 minutes (until soft).
Combine cooked vegetables and stir.
Add chopped garlic, sugar, salt, spices and vinegar to the mixture.
Mix everything and place in the refrigerator for 6 hours.
Place vegetables in sterilized jars and cover with lids. Sterilize for 30 minutes, roll up and wrap until cool.
After the salad has cooled, store the jars in a cool place.
The salad is delicious, inexpensive - you can use vegetables from your garden.
When making a salad from vegetables grown in the garden, you can use overgrown fragrant, aromatic cucumbers, tomatoes that are not very beautiful in appearance, with minor flaws. Vegetable oil can be added to the salad before use.
Ingredients:
- Tomatoes, cucumbers, bell peppers and onions - as needed (for filling the jar after cutting vegetables).
- For one jar you will need additional ingredients:
- Acetic acid - 1 tbsp. l.
- Salt (coarse pickling) - 1 tbsp. l.
- Sugar - 1.5 tbsp. l.
- Water - 1 l
- Pepper (peas) and bay leaves
Preparation:
Place peppercorns and bay leaves on the bottom of the jar.
Lay out sliced vegetables in layers: cucumbers - in small semicircles, tomatoes - not very thin slices, onions and peppers - in half rings.
Place a layer of cucumbers, tomatoes, peppers and onions. The order of layers can be changed.
To prepare the marinade, use water, sugar, salt.
Bring the marinade to a boil, remove from heat and add 1 tablespoon of acetic acid.
Pour the marinade into the jar, cover with a lid and sterilize a 0.5 liter jar for 10 minutes, a liter jar for 15 minutes.
Pay attention to the color of the cucumber. The readiness of the salad can be indicated by their changing color.
Roll up the jars and turn them over. After cooling, take the jars to a cool place.
The salad is very tasty, popular, beautiful with a sweet and sour marinade. Garlic and celery add piquancy to the salad.
Pouring boiling water and vinegar will provide the workpiece with excellent quality and long-term storage without sterilization.
Ingredients:
- Cucumbers and tomatoes - 6 pcs.
- Pepper (Bulgarian) - 2 pcs.
- Zucchini - 1 pc.
- Carrots - 2 pcs.
- Onion - 2 pcs.
- Cauliflower - 200-300 g
- Sugar and salt - 2 tbsp each. l.
- Vinegar - 4 tbsp. l.
- Garlic - 4 teeth.
- Celery, parsley
- You can add green peas.
It is advisable to soak the cucumbers in cold water for about two hours before preparing the salad.
Preparation:
Cut zucchini, carrots, cucumbers, tomatoes and onions into circles.
Cut the pepper into longitudinal slices, divide the cauliflower into inflorescences.
Place parsley, celery, and garlic on the bottom of the jar.
Fill the jars with vegetables and pour boiling water for 10 minutes.
Then drain the water into a saucepan, add sugar and salt.
Bring water to a boil, add vinegar and boil for three minutes.
Pour the marinade into jars with vegetables, roll the lids on the jars and turn them over.
Cover the jar with a blanket and leave until cool.
The salad is excellent and can also be used for preparing dishes for the holidays.
Thanks to cauliflower, the salad is very healthy and easy to digest.
Ingredients:
- Small tomatoes and cucumbers, young zucchini, cauliflower - 0.5 kg each.
- Sugar - 1 tbsp. l.
- Garlic - 4 cloves
- Pepper - 5 peas
- Vinegar - ¼ cup
- Salt - 2 tbsp. l.
- Cloves and bay leaves - 2 pcs each.
- Water.
Preparation:
Remove the core and seeds from the pepper, cut into strips, and cut the onion into half rings.
Sterilize jars.
Place chopped garlic and spices, onions and peppers into each jar. Add cucumbers, zucchini, tomatoes and cauliflower florets. The jar should be filled with vegetables.
Put sugar, salt and vinegar into the water. Boil and pour hot into jars.
Sterilize jars (time depends on jar capacity).
Roll up the jars, wrap them in a warm blanket, upside down.
Kuban salad can be made from the simplest vegetables. Bright, beautiful canned salad. It contains a lot of useful substances.
Ingredients:
- Cabbage - 1 kg
- Cucumbers - 700 g
- Sweet pepper - 700 g
- Carrots - 500 g
- Tomatoes - 1 kg
- Onion - 500 g
- Hot pepper - 1 pod
- Sugar - 1 tbsp.
- Vegetable oil -2 tbsp. l. per jar
- Vinegar - 1 tbsp. l. per jar
- Salt, bay leaf, peppercorns
- Parsley - 1 bunch
Preparation:
Chop the cabbage into thin, short strips, add 1 tbsp. l. salt and mash the cabbage.
Grate the carrots, cut the pepper into thin strips, and cut the onion into half rings.
Cut the cucumbers into half circles, tomatoes into small pieces, hot peppers and parsley finely.
Place chopped vegetables in a bowl, add sugar and salt.
Sterilize the jars, add bay leaves and peppers, vegetables with salt and sugar.
Add 2 tablespoons of oil to the jars, cover with lids (sterilized), then place them in a saucepan with cold water and heat. Sterilize 700 ml jars. - 20 minutes. (counting from the boiling point of water).
Open the lids, add 1 tbsp to each jar. vinegar.
Seal the jars, turn them upside down, wrap them in a warm blanket and leave until cool.
Place the assorted jars in a cool, dark place.
Assorted winter salad with tender young zucchini and sweet peppers - tasty, light, healthy
Tender young zucchini goes well with sweet peppers. Sweet and sour marinade is a wonderful drink.
The salad is beautiful and colorful.
Ingredients:
- Young zucchini - 3 kg.
- Sweet pepper - 2 kg.
- Sugar - 4 tbsp. l.
- Vegetable oil - 100 g.
- Pepper - 5 peas
- Bay leaf - 3 pcs.
- Mustard seeds - 2 tbsp. l.
- Vinegar - 50 g.
- Salt - 3 tbsp. l.
- Greenery
- Water - 1 liter
Preparation:
Chop the zucchini and pepper, removing seeds and cores.
Place them in a bowl and mix.
Sterilize the jars and transfer the vegetables.
Put sugar, salt, spices into the water and pour in oil and vinegar.
Boil the marinade and pour into jars with vegetables. Sterilize the jars and seal them immediately.
Turn the jars over and cover with a warm towel.
Assorted salad for winter - a culinary masterpiece, with jelly instead of the usual marinade
The salad is not quite ordinary. Vegetables in a jar are not in marinade, but in jelly.
Ingredients:
- Tomatoes and cucumbers - 0.5 kg each.
- Bell pepper and onion - 2 pcs.
- Sugar - 5 tbsp. l.
- Gelatin - 1 tbsp. l.
- Garlic - 6 cloves
- Vinegar - 1 tbsp. l.
- Salt - 2 tsp.
- Horseradish and currant leaves - 2 pcs each.
- Pepper - 3 peas
- Parsley
- Water - 1 liter
Preparation:
Cut the cucumbers into small circles, cut the onion into half rings, and cut the pepper into thin strips, peeling the seeds.
Place garlic, spices and herbs in sterilized jars.
Place vegetables in layers in any order.
Dissolve gelatin in water and leave for about 30 minutes.
To prepare the jelly, add sugar and salt to the water.
When the liquid boils, add gelatin and cook for a few seconds.
Fill the jelly jars, pour in the vinegar.
Sterilize the jars and seal them.
The salad is tender, moderately spicy. Eggplant provides it with a number of vitamins and gives it a unique, nutty aroma and pungency.
Only young “blue” ones can be used for blanks. Overripe fruits are not healthy and can even harm the body.
Ingredients:
- Cucumbers - 700 g.
- Eggplants - 1400 g.
- Tomatoes - 1400 g.
- Pepper - 700 g.
- Onion - 300 g.
- Sugar - 90 g.
- Vegetable oil - 2 tbsp. l.
Preparation:
Cut eggplants and cucumbers into cubes.
Gently squeeze the juice from the tomatoes into a saucepan and put on gas.
Cut the onion into rings and add to the boiling juice.
After 5 minutes, add the remaining vegetables and mix the mixture.
Simmer for 20 minutes, stirring (covered).
Add salt, add vegetable oil and simmer for another 5 minutes.
Fill sterilized jars with lettuce.
Cover the jars with sterilized lids and place in a cool place after cooling.
The salad can be a separate dish and great with potatoes, meat, or macaroni and cheese.
Original assorted salad for winter, not quite ordinary - with green beans
The assorted salad is little known, but delicious. It's worth trying it and appreciating its taste. Prejudicial attitudes towards green beans will clearly change.
Ingredients:
- Green beans - 0.5 kg.
- Bell pepper - 3 pcs.
- Cabbage - 100 g.
- Carrots - 2 pcs.
- Tomatoes - 3 pcs.
- Garlic - 4 cloves
- Salad onions - 3 pcs.
- Salt - 1 tbsp. l.
- Sugar - 2 tbsp. l.
- Vinegar - 1 tbsp. l.
- Pepper - 8 peas
- Horseradish leaves, bay leaves, celery sprigs - 2 pcs each.
- Water - 1 liter
Preparation:
Cut carrots into rings, cabbage and peppers into strips, removing seeds. Remove the ends from the beans, cut the garlic and onion into thin slices.
Place all vegetables in a bowl, add herbs.
Put salt, sugar, spices in water and pour vinegar.
Boil the marinade and pour into a container with vegetables. Drain it very quickly and boil again.
Repeat the operation - pour the marinade over the vegetables again and drain it.
Place vegetables in sterilized jars and fill with freshly boiled liquid. Roll up the lids and turn the jars over to cool.
Vegetable salad, beautiful, colorful, light, healthy, rich in vitamins.
Juicy radishes are a storehouse of vitamins and microelements. Corn is high-calorie, environmentally friendly product. It does not absorb harmful substances and is also rich in vitamins and microelements.
Ingredients:
- Green peas - 1 cup