Assorted winter food 6 recipes
Today, there are more than enough recipes for preparing assorted dishes for the winter to ensure delicious vegetables the whole family until next season. By combining vegetables with each other, you can get big number delicious preparations. So, to prepare assorted vegetables for the winter, you can use tomatoes, bell peppers, onions, carrots, zucchini, green beans, cauliflower, green pea, eggplants and many other vegetables.
Assorted tomatoes and cucumbers
Ingredients:
Tomatoes - 3 kg.,
Cucumbers - 3 kg.,
Bay leaf,
Dill umbrellas,
Horseradish leaves
Black peppercorns.
To prepare 2 liters of marinade:
Salt - 2 tbsp. spoons,
Vinegar - 4 tbsp. spoons,
Sugar - 6 tbsp. spoons
Vegetable mix For the winter, tomatoes and cucumbers are prepared according to this recipe without sterilization. Wash the tomatoes, cucumbers, dill umbrellas and horseradish leaves, peel the garlic. Wash three clean with baking soda liter jars. Pour boiling water over them. Place a few cloves of garlic, an umbrella of dill, 1-2 bay leaves and a couple of black peppercorns at the bottom of the jar. After that, put the cucumbers in the jar. It is advisable to place them in a vertical position in one row. Place the tomatoes tightly on top of the cucumbers. Fill the jars hot water, cover with lids and leave for 15 minutes. Drain the water into a saucepan. Add salt, vinegar and sugar based on the amount of water. Boil the marinade for 2-3 minutes and pour it into jars. Rolled up jars with assorted vegetables need to be turned over and wrapped warmly.
Assorted tomatoes with grapes
Ingredients:
Tomatoes - 3 kg.,
Onions - 500-600 gr.,
Grapes - 1 kg.,
Black peppercorns.
Salt - 1 tbsp. spoon,
Vinegar - 1 shot glass,
Sugar - 2 tbsp. spoons.
Before preparing assorted vegetables for the winter, wash the tomatoes and grapes. Separate the grapes from the branches. Peel the onion and cut it into four parts. Wash and sterilize the jars. Place onions, grapes and tomatoes in layers at the bottom of the jars. Add a few peas of black or allspice.
For additional flavor, you can add cherry leaves, parsley, dill umbrellas, horseradish leaves and other spices and herbs that you love to this preparation for the winter. Fill the jars with boiling water and cover with lids. After 15 minutes, pour the water into a saucepan and prepare the marinade filling by adding salt, sugar and vinegar.
Next, you should pour the marinade into jars, roll up the jars themselves and turn them over. To prepare this assortment, it is best to use green, unripe grapes. If you want the marinade to be red-cherry in color, then use blue grapes.
Assorted cauliflower, tomato, pepper and cucumber
Ingredients:
Cauliflower - 1 kg.,
bell pepper- 1 kg.,
Tomatoes - 1 kg.,
Cucumbers - 1 kg.,
Garlic - 2 heads.
To prepare 3 liters of marinade:
Peppercorns,
Dill umbrellas - 2-3 pcs.,
Vinegar - 5-6 tbsp. spoons
Salt - 3 tbsp. heaped spoons,
Sugar - 4 tbsp. spoons
Assorted winter dishes, the recipes of which include more than two vegetables, are called “Kaleidoscope” or “Vegetable Garden in a Jar.” Indeed, these names fully correspond to such preparations. Bring water to boil to prepare the marinade. Meanwhile, wash the vegetables. Cauliflower divide into small inflorescences.
Cut the bell pepper, from which the seeds have been pre-selected, lengthwise into 3-4 pieces. Peel the garlic. Place the vegetables in clean jars in the order you want. Place salt, sugar, black peppercorns, vinegar and several dill umbrellas into boiling water. Boil the marinade until the sugar and salt are completely dissolved.
Place the jars of vegetables in a large saucepan. Fill jars with vegetables up to their shoulders with marinade. Cover the jars with lids. Pour water into a saucepan and place it on low heat. Jars with assorted vegetables must be sterilized for at least 15 minutes. After this, they should be removed using special tongs and rolled up. The assortment is ready for the winter. It is not necessary to turn over jars of preserved food.
An assortment for the winter can be made not only from whole vegetables, but also from chopped ones. Here's an example of one such recipe that uses zucchini, onion and bell pepper.
Assorted zucchini, onion and pepper
Ingredients:
Zucchini - 3 kg.,
Bell pepper - 2 kg.,
Onions - 1 kg.,
Mustard seeds - 40 gr.,
Black peppercorns
For 3 liters of marinade:
Salt - 3 tbsp. spoons,
Sunflower oil- 100 ml.,
Vinegar - 1 shot glass,
Sugar - 4 tbsp. spoons.
Before preparing assorted vegetables, you need to wash the bell peppers and zucchini. Peel the onion and cut into half rings. Cut the zucchini into thin slices. Cut the bell pepper lengthwise into two halves. Remove the stem and seeds, then slice each half crosswise.
The result will be small half rings. Place the onion, pepper and zucchini in a bowl and stir to combine. Jars and lids need to be sterilized. Place vegetables in them. Prepare the marinade. Pour salt and sugar, black peppercorns and mustard seeds into boiling water, add vinegar and sunflower oil. Stir and cook until boiling.
Pour marinade over assorted vegetables in jars. Cover the jars with lids and sterilize for 15-20 minutes. After this, seal the jars using a sealing key, turn them over and cover with something warm for a day.
Assorted zucchini, peppers and carrots
Ingredients:
Zucchini - 2 kg.,
Carrots - 0.5 kg.,
Bell pepper - 1 kg.,
Garlic - 2 heads,
Bay leaf,
Black peppercorns,
Dill umbrellas
For 2 liters of marinade:
Vinegar - 3 tbsp. spoons.
Granulated sugar - 3 tbsp. spoons,
Kitchen salt - 1 tbsp. heaped spoon
Without removing the skin, cut the zucchini into slices 0.5 cm thick. Peel the carrots and also cut into slices. Bell peppers are cut lengthwise into long strips. Peel the garlic from the skins. Place an umbrella of dill and garlic at the bottom of clean jars. Then add a few carrot rings and black peppercorns.
Place strips of bell pepper along the sides of the jar. Place a zucchini ring tightly in the center. Place a bay leaf on the very top of the assorted vegetables. Fill jars with vegetables with hot water. After this, cover them with lids and leave for 10 minutes. Pour out the water and refill with another hot water.
Leave for 10 minutes again. The marinade will be prepared based on this water. Pour it into a saucepan, add salt, sugar and vinegar. Hot marinade pour into jars, after which they will need to be rolled up and wrapped.
Salad - an assortment of green beans, tomatoes, carrots, zucchini and peppers for the winter.
Now it’s the season of twists, and I want to cook something new and tasty, so that later, in winter, I can open a jar and serve it as an appetizer or side dish on the table.
If you have a summer cottage, or you often buy various vegetables at the market, then you probably have a lot of vegetables at home, that is, as I call it, material for the flight of your fantasies. One of our family’s favorite types of twists are canned assorted ones - this makes it possible to prepare delicious salads and marinades. You can choose the ingredients at your discretion, cut them with a regular knife or a curly one. Changing the composition of vegetables each time, the assortment will always turn out differently.
I'll show you how you can prepare a delicious spicy assorted vegetables in tomato sauce. It is not difficult to prepare, it will take you about an hour, most of the time will be spent on preparing the vegetables. From the proposed quantity of products, you will get 4 cans of 0.5 liters each.
Ingredients:
Tomatoes - 700 grams,
carrots - 100 grams,
green beans- 100g,
bell pepper - 100 grams,
zucchini - 1-2 pcs.
small onion - 100 grams,
celery stalks - 100 grams,
hot pepper to taste,
apple cider vinegar - 300 ml,
vegetable oil- 75 ml,
nutmeg - 0.5 tsp.
Provencal herbs - 1 tsp.
green or red basil - 0.5 bunches,
sea salt- 1 tbsp. l. sugar - 2 tbsp. l.
Assorted vegetables in tomato sauce - recipe
Make cross marks on the top of the tomatoes and place them in a deep bowl. Boil a kettle of water, pour in the tomatoes, let it sit for 5-10 minutes.
Meanwhile, prepare all the vegetables. Peel and wash the vegetables, then cut into medium pieces.
Vegetables can be cut in any form, but not small, as the vegetables can turn into mush during the cooking process.
Remove the skins from the tomatoes and cut into large pieces.
Place the tomatoes in a saucepan, add half a glass of water, and simmer for 5 minutes. If the tomatoes are not too red, you can add a little tomato paste. Beat the tomato mass with a blender, if desired, rub through a sieve.
Pour in part of the vinegar (half), add salt, sugar and butter, and boil.
Place all vegetables in a saucepan and cook for 10 minutes over medium heat.
Add spices and basil, simmer for another 10 minutes. Pour in the rest of the vinegar and bring to a boil.
Place the assorted savory mixture into jars, which must be sterilized, and seal the lids well.
Turn the jars upside down, wrap them well, and let them sit like that for a couple of days. The spicy assorted vegetables in tomato sauce are ready, store it in a cool place.
Before winter, this preparation will be well infused, saturated with all the aromas that will be due to nutmeg and herbs, and this assortment can truly be called piquant.
Pickled platter is another one interesting way preparing food for the winter. In our article we will tell you how to cook from different vegetables.
We marinate assorted dishes for the winter
Vegetables prepared according to this recipe are firm and crispy. Preparing marinated platter is very simple:
- To sterilize jars, boil water in a saucepan, place a stove rack on it, and place an inverted container on top of it. After 25 minutes the dishes will be ready for use.
- For one three-liter jar take ten black peppercorns, two bay leaves, three dried cloves, two tablespoons of salt, four tablespoons of sugar, half a glass of 5% vinegar. From vegetables you will need to take four cloves of garlic, one onion (first peel it and cut it into four parts), half a small carrot (cut into slices), one large bell pepper (cut it into four parts), squash cut into slices, one zucchini into slices , cucumbers and
- Place the prepared ingredients in jars, pour boiling water over them, and then lower the dishes into a pan of boiling water for a quarter of an hour.
All that remains is to screw on the lids and turn the jars upside down. To prevent canned food from exploding, it is better to wrap it in a blanket and place it in a dark place until it cools.
winter assortment
You'll love these, which also include sweet and hot peppers, carrots, onions and garlic. How to prepare assorted pickled tomatoes yourself:
- Wash the tomatoes (as many as will fit in the jar), sort them, and then make punctures with a toothpick next to the stem.
- Peel and cut one onion and one carrot into rings.
- Remove the peel from four cloves of garlic and leave them whole.
- Cut one bell pepper into large slices, and you can put the whole pepper in a jar or use only part of it.
- Place the prepared vegetables and tomatoes in a jar. Add to them five peas, three bay leaves, several pieces of horseradish root, as well as sprigs of dill and horseradish inflorescences to taste.
- Boil water and pour it into the jar to the very top.
- After half an hour, drain the water using a sieve into the pan.
- Add 60 grams of salt, 80 grams of sugar to the liquid, and at the end 60 ml of vinegar. Bring the marinade to a boil, pour it over the assorted vegetables and seal the jar.
Turn the container over and cover it with a blanket. After a day, move the jar to a cool place where it will be stored.
Assorted vegetables without sterilization
If you want to avoid the time-consuming process of sterilizing vegetables, then you will like the following recipe. And making an assortment is very simple:
- Wash and sort fresh cucumbers and place them in sterilized jars.
- Process and pierce small tomatoes in several places, and then place them on top of the cucumbers.
- Add two tablespoons of salt and sugar to the water and bring the marinade to a boil.
- Pour the liquid into the jars, and after a few minutes, carefully pour it back.
- Add cherry and currant leaves, dill umbrellas and bay leaves to the marinade.
- Place a teaspoon of mustard grains, chopped garlic and a few peas of allspice into each jar.
Pour the boiling marinade over the vegetables, pour a teaspoon of vinegar into each jar, and then close them with lids. When the assortment has cooled, move it to a cool place.
Summer assortment
- Take several clean liter jars, put on the bottom of each bay leaf, two dried cloves, two black peppercorns, a currant leaf and two cloves of garlic, cut into slices.
- Next, layer the vegetables. First, tomatoes, cut into slices, then cucumbers and onions cut into rings.
- Fill the jars with boiling marinade (per liter of water, a spoonful of salt, two spoons of vegetable oil and two spoons of sugar).
- Cover the dishes with clean lids and sterilize them for a quarter of an hour.
- Pour one teaspoon of vinegar into each jar and then roll up.
Turn the canned food over until it cools and cover it with warm clothing.
Assorted cauliflower
Delicious and original snack will be greeted with joy at any festive table. It will also be a wonderful addition to meat or poultry. So, let’s marinate assorted dishes for the winter:
- Wash and process five small tomatoes and three cucumbers. Separate 180 grams of cauliflower into inflorescences, peel three small onions and three cloves of garlic. Cut one sweet pepper into eight pieces, and cut one peeled carrot into slices. Please note that we have indicated required quantity vegetables per one liter jar.
- Place garlic, cloves, onion and bay leaf on the bottom of the glass container.
- For the marinade, combine one teaspoon of sugar and two tablespoons of salt in one liter of water. When the liquid boils, add the prepared vegetables to the pan and cook them together for three minutes. At the end, add three tablespoons of vinegar, stir, and then transfer everything into prepared jars.
- Cover the canned goods with lids and sterilize them for ten minutes in boiling water.
Cover the marinated assortment with lids, and when the jars have cooled, transfer them to a cool place.
Assorted eggplants
This unusual preparation can be used to prepare winter salads, both for everyday and holiday table. Read the recipe for assorted pickles and cook it with us:
- Prepare, wash, sort ten kilograms of fresh eggplants and cut off their stems.
- Place the vegetables in boiling water and cook for about eight minutes. Then drain the water and let them cool.
- Wash and process one kilogram of large tomatoes.
- Peel eight carrots and cook them for ten minutes.
- Eight bell peppers, one hot pepper, cut and seeded.
- Remove the skins from two heads of garlic.
- Peel the cooled eggplants and place them (standing) in sterilized jars. Between them, place the prepared vegetables, allspice and black pepper, as well as dill sprigs (you can do without them).
- For the marinade, take two tablespoons of salt per liter of water. Pour boiling brine over the vegetables, cover them with boiled lids and sterilize for 20 minutes.
- Add vinegar to each jar (3 liters - 200 ml), roll up and cover with a fur coat.
Ready-made pickled assortment can be used in winter to prepare salads. To do this, remove the vegetables, chop them, add fresh onions, garlic, herbs and add oil.
Assorted salads
You can make this recipe in large quantities in the summer to delight your loved ones all year round. delicious salads. You can also prepare the assortment the day before the holiday, and then open it at the right time and use it for its intended purpose. It’s very easy to make assorted pickles for the winter:
- Five cucumbers, one bell pepper, one small head of cauliflower, three large carrots, stalked celery, cut the onion into small cubes to taste.
- Prepare the marinade in a saucepan. To do this, mix a tablespoon of salt and four tablespoons of sugar in 750 ml of water. You should take the same amount of vinegar as the liquid, that is, 750 ml. However, you can change the amount to suit your tastes.
- When the marinade boils, add carrots and celery. After a while, put the onions into the pan, and after a couple of minutes, the cucumbers, cabbage and peppers.
- After a minute, remove the marinade from the stove, put everything in jars with screw lids, screw tightly and cover with a blanket.
The marinated platter will be very sour, so the vegetables should be finely chopped. Add it to salads, rice and pasta dishes in small quantities.
Conclusion
Assorted pickles for the winter are a great addition to your regular diet. You can serve vegetables as a ready-made snack or use them to prepare new dishes.
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 best way, 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).
IN Lately When preparing salads for the winter, sterilization is increasingly not used. Salads are made faster and preserved better vitamins, taste and type of vegetables.
Let's consider the most popular recipes home-canned assorted salad preparations.
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, get new taste, 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
- Bell 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.
- Lemon 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 - excellent cold appetizer or with meat, fish and for the holiday table.
Assorted salad "Korean-style vegetables for the winter" - a fragrant and appetizing vegetable appetizer
It is piquant, spicy and healthy snack, an excellent addition to main dishes. 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.
- 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 about two hours.
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 most simple 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 leaf, celery sprigs - 2 pcs.
- 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 pure product. It does not absorb harmful substances and is also rich in vitamins and microelements.
Ingredients:
- Green peas - 1 cup
- Corn - 1 cob
- Radishes - 5 pcs.
- Sugar - 1 tbsp. l.
- Vinegar 9% - 2 tbsp. l.
- Salt - 1 tsp.
- Water - 1 liter
- Allspice and black pepper - a pinch
- Dill - 1 bunch
Preparation:
Separate the corn kernels, boil in salted water and drain.
Cut the radishes into slices and pour boiling water over the green peas.
Sterilize the jars and add chopped dill and prepared vegetables.
Add sugar, salt and acid to boiling water.
Remove the marinade from the heat, add pepper and pour it over the vegetables.
Seal the jars immediately.
Wrap in a blanket, cool, transfer to a cold place.
Prepare delicious food for the winter vegetable mix. With his motley appearance it already creates an appetite and you want to try every pickled vegetable, including even garlic. Vegetables suitable for pickling include: cucumbers, tomatoes, cauliflower, zucchini, squash, carrots, onions and garlic. If you have a curly knife, cut carrots, cucumbers and zucchini with it, then your workpiece will become even more attractive. Various herbs, such as dill, parsley, as well as horseradish leaves, cherries, etc., play a special role in enriching the taste of vegetables. In general, everything that smells fragrant. If you like spicy dishes, add hot pepper and horseradish root. As a result, you will get a variety of taste qualities, bright and fragrant. It is difficult to indicate how many ingredients are needed, it mainly depends on preferences, put a little of all the vegetables, but take salt, sugar and vinegar as indicated below - assorted vegetables for the winter recipe for a 3 liter jar step by step.
Ingredients for preparing assorted vegetables for the winter
- Wash and peel all prepared vegetables and herbs. In the recipe, the spices are indicated for one 3-liter jar.
- You can leave the tomatoes whole, but cut the cucumbers, carrots, zucchini, and onions into pieces. Separate the cauliflower into florets.
- Pour boiling water over hard vegetables such as cauliflower, zucchini and squash separately for 15 minutes to steam them. Then the water must be drained. This is done so as not to drain the jar twice, but only once.
- I also pour hot water over chopped carrots, onions and garlic.
- Place bay leaves, cloves, allspice and black pepper, as well as all the greens, on the bottom of clean three-liter jars. You can leave some greenery for the top.
- Now you need to place all the vegetables. You can layer it however you like, or you can get a little creative.
- Fill jars of vegetables with boiling water and cover with sterilized lids. Cover with a towel and leave for 15 minutes.
- Drain the water from the jars and bring it to boil again. At this point, you need to add sugar and salt to the water. If you have two jars, double the amount of sugar and salt.
- Pour vinegar into jars of vegetables. One jar contains 85-90 grams. 9% vinegar.
- Then fill with boiling brine to the top and seal. Wrap up for several hours.
Assorted vegetables are served with any side dishes and meat dishes. This snack can even brighten up festive table. Bon appetit!
Assorted vegetables take first place among the recipes. Housewives look at them with pleasure and combine different combinations of vegetables. They are in demand because of their versatility and speed of preparation. Such twists cost well and do not require special conditions storage
Assorted for the winter simple recipe
The marinated platter looks beautiful. You can put different vegetables in a jar, which will complement each other perfectly. Such twists allow you to quickly replenish supplies for the winter, saving time and dishes.
Before you start canning, you need to prepare the vegetables. We choose hard tomatoes, you can take ones that are not quite ripe, they will behave better in boiling syrup and will not spread.
We prepare the vegetables, wash them, remove their stems and roots. You can make a curly cut using a special knife. If you have small children, they will be delighted with the different pickled figurines.
We carry out cutting at our discretion. Standard: zucchini, carrots in slices along the width, tomatoes, cucumbers, garlic whole, the onion can be whole or divided, cauliflower can also be divided.
Place the prepared vegetables in layers.
In a container, combine water and all the ingredients for the marinade. It needs to be boiled. Carefully fill the dishes. If you pour in all the liquid at once, the container may burst.
In a large bucket, bring water to a boil. We carefully place our dishes for sterilization. You need to place the treated lid on the neck of the jar. Vegetables are sterilized in boiling water for about 15 minutes. If the dishes have a volume of 2 liters, it takes 10 minutes, 1 liter - 5-7 minutes.
Tighten immediately. Cools upside down, be sure to cover it. This will steam the vegetables better.
Assorted cucumbers - the most delicious recipe for the winter
For this recipe it is necessary to select small, dense fruits. Place them in water for 1.2-2 hours. During this time, bitterness will come out, if there was any in the cucumbers. After heat treatment, the fruits will be hard and crispy. Recipe without sterilization, preparation is designed for one 3-liter vessel.
We start cooking by processing the dishes and lids. By the time you add the vegetables, it should have cooled down.
Rinse greens and vegetables thoroughly. Peel the garlic and wash it. Cut off the tails of the cucumbers. To prevent the tomatoes from bursting during scalding, you need to pierce the skin with a toothpick.First fill the dishes with greens, then layers of cucumbers and tomatoes. Scald the fruits in a bowl using regular boiling water. We carry out this procedure twice.
We fill the dishes to the very top. Quickly twist it. We remember that the lid must be processed.
Be sure to wrap it up, it cools upside down.
Assorted tomatoes and cabbage for the winter
First you need to put the cabbage in warm salted water for three hours. During this time, the bitterness and sand will come out and it will become softer.If there are small pests, under the influence of salt they will come to the surface.
After three hours of marinating, remove the cabbage and disassemble the head into small portions. They will go better with boiling water, the jars will not become cloudy during storage.
Chop the washed carrots into cubes and dissolve the pepper into strips. Peel the tomatoes from the stems. Place the prepared vegetables in pre-treated dishes. Dilute all the ingredients for the marinade in a container and boil. Pour boiling marinade over it and quickly twist. At the exit we get 8 liters of assorted food.
Pickled assorted vegetables for the winter
To prepare this recipe, select vegetables at your discretion. There is no categorical choice. The recipe is equally suitable for some items individually. You can add what your family likes more.
Before you start with the vegetables. The dishes should be prepared and processed. Place vegetables only in chilled containers.
Preparing the vegetables. Peel the tomatoes from the stems and rinse. Pre-soak the cabbage in warm salted water, the recommended time is from 1 to 3 hours. Next, it will need to be divided into parts; they should fit easily and pass through the neck of the jar. Peel onions, carrots, beans, wash thoroughly. At the time of laying, there should be no water on them.
The tomatoes must be pierced with a toothpick; they will not burst when exposed to boiling water. We add small cucumbers whole, large ones can be divided into several parts, this way they will marinate better. Dissolve the pepper into strips. If you add zucchini, choose young ones; they contain much fewer seeds. Cut small, young ones in width. If the fruit has a lot of seeds or thick skin, peel it.
Fill the bottom of the dish with washed herbs. We stack all the vegetables in layers.
- Fill the bowl with boiling water to the very bottom. Cover with the treated lid and leave for 10 minutes.
- After the allotted time for steaming, drain the liquid. It may decrease when drained, due to the fact that the vegetables are a little saturated with water. Add, bring it to a boil again, fill the bowl again, and steam for another 10 minutes.
- We drain, combine all the ingredients for marinating in a container, and boil for about 5 minutes. Fill the dish a third time and quickly tighten it.
Cool wrapped up, upside down.
Pickled cucumbers and tomatoes for the winter
In preparing for assorted canning, the choice of fruits is important. Cucumbers should be small and dense. Before putting them into jars, they must be kept in cold water for several hours until they are saturated with liquid and become tender and crispy. The tomatoes chosen are small, slightly unripe, so that when exposed to boiling water, the skin will not burst.
If you come across overripe tomatoes, their skin will burst, the marinade will become cloudy, and the tomato itself will spread.
There may be more cucumbers or tomatoes in the jar, it depends solely on the taste preferences of your family.
Preparing the vegetables. Rinse the pre-soaked cucumbers, remove the stems, remove the stems from the tomatoes, rinse, and pierce with a toothpick. We fill the bottom of the bowl with herbs and prepared leaves. Be sure to add garlic. Next we add the vegetables.
- Fill the bowl with boiling water to the very top, steam the fruits for at least 10 minutes. We drain the liquid.
- Fill with boiling water a second time and steam for at least 10 minutes. We drain the liquid.
In a container we combine all the ingredients for marinating. Boil for 5 minutes. Fill the dish to the very top, screw on the treated lid.
You need to cool it upside down and be sure to cover it.
Assorted cucumbers, tomatoes, cabbage for the winter
Interesting and spicy taste have an assortment of tomatoes, cabbage, and cucumbers. Every housewife can do this preparation.
Wash the vegetables, remove the stems from cucumbers and tomatoes, peel the garlic.
Cut the cabbage into small pieces.
Let's start adding vegetables. Line the bottom with greens. Next we put the cabbage, it is the densest, next we put the cucumbers, and the tomatoes on the very top. Don't forget, they must be pierced with a toothpick.
Add all the ingredients for the marinade. You need to boil 1.5-2 liters of water. At the same time, place a container with water for sterilization. The water should get very hot. Pour boiling water into the bowl with vegetables. Then sterilize for at least 20 minutes.
We twist it, the wrapped twist is cooled, there is no need to turn it over.
Assorted zucchini and cucumbers for the winter
For cooking, you need a larger amount of cucumber in relation to zucchini. The cucumber should be placed from the bottom, it is denser, first soak it in water for two hours. The zucchini is more tender, put it on top.
Choose young zucchini, it contains fewer seeds.
Rinse, cut into width, into a thick slice. Wash the cucumbers, remove the stems. Place greens, garlic, and peppercorns on the bottom of the bowl. Next we put a cucumber and chopped zucchini on top. We try to place the vegetables close to each other. Add all the ingredients for marinating to them. Fill with boiling water to the very top.
Zucchini can be planted different ways, whole, cut.
Sterilize a large jar for at least 15-20 minutes. Screw on the steamed lid. Be sure to cover until completely cooled.
Assorted sweets for the winter
Such preservation can be closed strictly adhering to the weight given in this recipe. You can add vegetables at your discretion, adhering only to the marinade recipe.
We start cooking by preparing the dishes. It must be steamed or fried in an oven, microwave - oven, at your discretion. Also don't forget about the lids. Place washed greens, peppercorns, and garlic into a cooled bowl.
Preparing the vegetables. We wash, remove the stems from the tomatoes, remove the cucumbers from the roots, and divide the cabbage into small pieces. Place the prepared vegetables tightly in a bowl. The denser the better; under the influence of water they will shrink. There will be a lot of free space left.
In a container we combine all the ingredients for marinating. Bring to a boil, the marinade should boil for at least 5 minutes. Pour boiling liquid over the twist. We put it on sterilization. For a large jar it takes 15 minutes. Process 0.5-1 liter for 5-7 minutes. 2 liters 7-10 minutes.
After the allotted time, screw on the treated lid. It is not necessary to cover small containers. But you need a big one.
Assorted vegetables for the winter in a jar - cucumbers, tomatoes, peppers, carrots, onions
Very original recipe. The twist works well, the brine does not become cloudy over time. The combination of vegetables gives the preservation a piquant, unique taste. There is an entire garden in one jar. Using this recipe, you save time and money on the purchase of expensive cookware. Each family member has the opportunity to choose exactly what they like best.
We start cooking by preparing the dishes. Wash thoroughly and steam together with the lid. Wash the vegetables and clean them well. Carefully clean the carrots. Remove the tails from tomatoes and cucumbers. Remove the skins from the onion and garlic.
Cut the carrots and peppers into thin slices widthwise. Place greens and uncut garlic on the bottom of the dish. Cucumbers, then tomatoes, cut the peppers into strips, place along the walls.
In a container, combine all the ingredients for the marinade. Bring to a boil. We fill it very hot to the very base. Let's move on to sterilization. In a large container, pour water almost to the very neck of the jars. When the liquid begins to boil, lower the jars with freshly poured boiling water and sterilize for about 15 minutes. After the allotted time, we quickly roll it up. Cool upside down.
If you put large cucumbers, the twist needs to be covered.
Assorted cauliflower for the winter
Cauliflower is very useful product, but in winter time very expensive. In combination with vegetables, it has a delicate sweetish taste, so it is in great demand among housewives. To use it for canning, you need to first blanch it, it will become softer, it will go better subsequent heat treatment.
We wash the greens and vegetables. We cut off the tails of the cucumbers, carefully peel the carrots and garlic. The cauliflower must be disassembled into sprigs, the carrots and peppers must be cut into strips across the width. Add a whole clove of garlic. We line the bottom with herbs and spices. Add prepared vegetables.
Divide the amount of spices into three equal parts and put them in each jar. We do the same with vinegar. We boil some water. Fill the prepared jars with vegetables. Sterilize for 10 minutes. We twist it. Cool upside down, covered.
Assorted marinated platters for the winter without sterilization
Exists a large number of recipes for assorted marinating. There are two types, sterilization and a simpler, but lengthy method of steaming vegetables with boiling water. Both methods are good. The twist is equally well worth it.
First, let's prepare the vegetables. We will thoroughly clean and rinse. In our case, scrupulousness is the key to success. Utensils for preservation, lids, must be well processed. Don't forget to remove the stems from the cucumbers. Small side cuts will help them soak better.
Scald the contents of the jar with boiling water. Vegetables are steamed for 10 minutes. Don't forget to cover with a lid, steaming will be better.
After the allotted time, we drain the liquid. We repeat the scalding and draining procedure twice.
Quickly twist it. Cool the twist upside down, always covered.
Video assorted food for the winter