Assorted vegetables for the winter: 14 best recipes

Hello, Alexander is here. Yesterday we came from the garden and brought back another portion of the harvest. And we decided to prepare a wonderful vegetable platter from everything we had. And this is not so much. In total, we counted seven main ingredients.

We have prepared this assortment before. And it must be said that it is this type of preservation that is eaten before anyone else. And it’s much more convenient to store it. Judge for yourself, in order to have pickled cucumbers or tomatoes on the table, we need to open at least two jars if we salted them separately. And if you want more zucchini and squash? A couple more cans were opened. It is very difficult to eat 4 jars of pickles at a time, or even in a day, and the question arises, where to put the open jars?

That’s why we’ve been making assorted vegetables from vegetables for a long time. It is convenient to store, it turns out very tasty and can be eaten in one go. Therefore, I am happy to share this wonderful recipe with you.

Assorted Vegetable Garden (1 way)

For 1 three-liter jar you will need:

white cabbage, cucumbers, tomatoes, sweet peppers, carrots, pieces of zucchini, small onions, cloves of garlic, a piece of horseradish root;
sprigs of herbs and spices - to taste;

for marinade (per 1.5 liters of water):

4 tbsp. spoons of sugar;
2 tbsp. spoons of salt;
0.5 tbsp. 9% vinegar.

Wash the vegetables, cut the cabbage into large pieces. Place in layers in a sterile jar. Boil water with salt and sugar, add vinegar, pour the marinade over the vegetables. Sterilize for 15 minutes. Roll up and let cool upside down under a blanket.

Selection and preparation of ingredients

When choosing and preparing vegetables, you need to consider the following recommendations:

Cucumbers should be young. The variety must be intended for conservation. You should not take salad cucumbers.
It is advisable to take tomatoes that are firm, small, and without damage to the skin. They should be fairly ripe, but not overripe.
Squash can be taken in any size. But small young vegetables turn out more tasty and crunchy.
It is recommended to cut the onion into half rings, but you can also chop it into cubes.
You should not chop the cabbage too much, as its particles will float in the marinade. It is better to divide it into several parts. You can use broccoli.
Peppers can be cut into half rings or strips. You can take green, red and yellow bell peppers.
Carrots should be cut into thin strips. If they are thick, they may not marinate well.

You can also use other vegetables, such as green beans, zucchini and others.

Assorted squash, cucumbers and tomatoes

Required:

2.5 kg of small cucumbers and small tomatoes;
1.2 kg squash;

for filling 10 liters of water:

200-300 ml 9% vinegar;
50-60 g each of salt and sugar;
5-6 cloves;
7-8 pcs. allspice;
Bay leaf.

Cut squash larger than 6 cm in diameter into slices; for smaller ones, use whole. Place in jars in layers in any order. Pour boiling water over for 3 minutes. Then drain the water and pour in the boiling marinade. Cover with lids and sterilize liter jars for 15 minutes. Roll it up.

From garden to table

Let's start learning about this simple pickled snack from the very basics. The key to successful canning is always the choice of good raw materials. Often, assorted vegetables consist of tomatoes, cucumbers, peppers, cauliflower, carrots, onions, zucchini and squash. Moreover, in various variations, depending on the preferences of the household and the imagination of the housewife.

For preservation, it is better to choose small-sized fruits with intact and intact skin. Tomatoes are selected of medium size and uniform color. The “slivka” variety is very suitable for assorted dishes. It does not lose its shape during the twisting process and retains its rich taste and color.

You should also choose bell peppers that are not large in size, without damage to the skin. Before putting them in jars, experienced housewives recommend clearing the seeds from the peppers. Before preserving, cauliflower must be doused with boiling water and the head divided into small inflorescences. Squash and zucchini are also selected to be small in size, with intact skin and no spots.

Delicious assortment of cucumbers and onions for the winter

Required:

1 kg of onion sets;
2 kg of small cucumbers;
200 ml vinegar;
1 liter of water;
salt and sugar to taste;
5 black peppercorns and 1 bay leaf per jar;
2 heads of garlic.

Wash the cucumbers and cut into thick slices. Press the garlic cloves with the flat side of the knife. Boil water with salt and sugar, pour in vinegar. Dip the onions in the marinade and boil them for 1-2 minutes.

Place garlic, bay leaf and peppercorns at the bottom of sterile jars. Layer onions and cucumber slices. Fill the jars with marinade and seal tightly. Store in the refrigerator for no more than 6 months. Yield: 4 0.8 liter cans

Marinated assorted vegetables

Required:

carrots, turnips, radishes, sweet and bitter capsicums, cauliflower, garlic, onions, small squash and zucchini, small tomatoes and cucumbers - in approximately equal quantities;
herbs to taste (parsley, dill, celery);

for marinade per 1 liter of water:

90 g salt;
60 g sugar;
3 bay leaves;
7 clove buds;
5 peas each of black and allspice;
1 tbsp. spoon of vinegar essence.

Wash and peel all vegetables, remove stems and seeds if necessary. Cut carrots, radishes and turnips into circles or strips and blanch for 2-3 minutes. Cut sweet and bitter peppers, squash and zucchini into slices, disassemble the cauliflower into inflorescences. Disassemble the garlic into cloves and peel. Cut the onion lengthwise into four parts.

Prepare the marinade. Bring all ingredients except vinegar essence to a boil. Pour in vinegar and boil for 4-5 minutes. In thoroughly washed and sterilized jars, place a piece of hot red pepper, herbs, layer vegetables and pour hot marinade.

Sterilize liter jars for 10 minutes, two-liter jars for 20 minutes, and three-liter jars for at least half an hour. Roll up, turn over and let cool. Store in a cool place.

Delicious recipes

The great thing about assorted vegetables is that you can improvise. Use fruits from the garden or select according to your taste. Choose a salting method, choose a sweet and sour, sweet or sour marinade.

Winter assortment of cucumbers, cabbage and tomatoes

Break clean cabbage (0.8 kilograms) into squares. Cut 4 cucumbers and 2 sweet peppers into slices. Cut one carrot and 3 onions into rings. Place chopped fruits in jars. We pre-cover the bottom with spicy spices.

For the marinade you will need 1 tablespoon of sugar, salt, and 4 tablespoons of vinegar. Pour the brine over the vegetables and leave 3 liter jars to sterilize for 20 minutes. The countdown begins after the liquid boils. Sealings are put away for storage.

Option without sterilization

Vegetables are placed in a jar. Prepare the marinade. For 1 liter of water add 6 teaspoons of salt and the same amount of sugar. Cold brine is poured over the food and left for 3 days. The containers are placed in deep plates. The brine will run within 3 days. It is not poured out. The containers are sealed with nylon lids and sent to the cold. Every other day, pour out the remaining brine.

With white cabbage

It will make a good winter snack if you chop all the vegetables. Prepare a large, thick-bottomed pan for stewing. Heat refined oil and fry carrots until tender. Pour in cabbage, peppers, tomatoes, onions, add 200 milliliters of water, bring to a boil.

Add a glass of sugar, 3 tablespoons of salt. Continue simmering for 30 minutes. Before turning off, pour out 20 grams of vinegar. The mixture is quickly distributed into jars, rolled up, and covered with a blanket.

With cauliflower

Disassemble the cauliflower into umbrellas, lay them in layers with tomatoes, cucumbers, and bell peppers. Horseradish, garlic, and dill are used as spices. For one liter of water add 3 tablespoons of salt, 1 tablespoon of vinegar essence. Hot brine is poured over the food. After 20 minutes, place the containers to sterilize. 3 liter jars – 25 minutes, liter jars – 15.

Pickled vegetables in a barrel

Any fruit is suitable for pickling, so choose according to your taste: cucumbers, tomatoes, cauliflower, bell peppers, carrots. Fruits: watermelons, plums, apples. Quince is added for flavor. Spices: celery, crushed garlic, dill.

Before placing the ingredients, the inner walls of the barrel are rubbed with garlic. Place the food and fill it with cold brine - 30 grams of salt per 1 liter. Cover with spices on top. Press down the contents with a press.

With squash

The preservation is very beautiful and tasty when you combine squash with cauliflower, cherry tomatoes, cucumbers, zucchini, and bell peppers.

All vegetables are washed, peeled and chopped. Place in separate containers and pour boiling water over them, except for tomatoes, cucumbers, and peppers. Peel the garlic into cloves and pour boiling water over it. Cut the onion into 4 slices and pour boiling water over it. The fruits are placed in a colander and the jars begin to be filled. Down – spicy spices. The products are beautifully stacked all the way to the top.

Pour the assortment three times. The first time - with hot liquid, the second time add 2 tablespoons of salt, 4 sugar. The marinade will be sweet and sour. The third time add 50 milliliters of vinegar. They seal it and put it under the blanket.

Assorted vegetables with cabbage

For a three-liter jar you will need:

3 pieces of cabbage;
6-7 cucumbers;
5-6 tomatoes;
3 cloves of garlic;
3 medium onions;
3-4 peppers;
5 zucchini slices;
black currant leaf;
dill and parsley;
black peppercorns, bay leaves;

for the marinade:

1.5 liters of water;
2 tbsp. spoons of salt;
2 tbsp. spoons of sugar;
1 dec. spoon of vinegar essence.

Place a currant leaf, dill, parsley, pepper, and bay leaf at the bottom of the jar. Bring all marinade ingredients to a boil. Lay the prepared vegetables in layers, pour boiling marinade over them and sterilize for 15 minutes. Seal tightly with a metal lid.

Assorted layers: cucumbers, tomatoes and peppers

I suggest you prepare a classic assorted salad for the winter, made in layers of cucumbers, tomatoes, carrots and peppers for the winter. The vegetables will be saturated with each other’s aroma, surprising you with an extraordinary combination of flavors.

For 1 liter jar you need approximately:

half a kilo of tomatoes;
half a kilo of cucumbers;
5 cloves of garlic;
200 grams of sweet pepper;
150 grams of onion;
150 grams of carrots;
dill umbrellas to taste;
50 grams of greens of your choice;
100 grams of sugar;
100 grams of nine percent vinegar;
50 grams of salt.

More deliciousness:

Preparing pickled cucumbers: tasty and crispy, just a “song”!

How layered canning works:

Peel the onion and cut into half rings as thin as possible.
Remove the seeds from the pepper and cut into strips – also thinly.
Finely chop the garlic and herbs.
Peel, wash and chop the carrots with a Korean vegetable grater.
Remove the fruit stems of the tomatoes and cut into small pieces.
Peel the skins from the cucumbers and cut into thin slices.
Place the chopped vegetables in the prepared container in layers: onions-peppers-herbs-garlic-carrots-tomatoes-cucumbers.
Add vinegar, sugar and salt, pour boiling water.
Sterilize jars of salad. After that, roll it up.

The result is a flavorful appetizer that is an ideal stand-alone dish or addition to the holiday table.

Pickled vegetable platter

For a three-liter jar you will need:

7-8 medium cucumbers;
5-6 medium-sized brown tomatoes;
1 onion;
4-5 cloves of large garlic;
a few pieces of horseradish root;
1 sprig of dill;
2-3 sweet peppers;
White cabbage;

for filling with 1.5 liters of water:

4 tbsp. spoons of sugar;
2 tbsp. spoons of salt;
0.5 tbsp. 9% vinegar.

Peel the onion and garlic, remove the seeds from the pepper. Cut the cabbage into large pieces. Prepare the filling. Boil water with salt and sugar and, removing from heat, add vinegar.

Place cucumbers with tomatoes, a whole onion and pepper pods, cloves of garlic, horseradish roots, and dill into the prepared jar. Place pieces of cabbage in between the vegetables. Fill the jars with boiled filling, roll up, place upside down and wrap until cool.

Preparation:

1. Place all the vegetables we need in a large bowl. Namely, small-sized tomatoes so that everything fits compactly in the jar. The cucumber is also medium-sized, preferably young. We will need a little zucchini and bell pepper.

To make the preparation richer in taste, add some carrots and purple onions.

2. We wash all the vegetables in cool water three times. Peel carrots, onions, peppers. Cut the zucchini into circles and then into small pieces. If you have large cucumbers, you can simply cut them into rings. If they are small, you don't need to do this. Cut the carrots into thin rings, the onion into large half rings, and the pepper into strips. Pour everything into a large bowl.

Assorted Vegetable Garden (method 2)

For 3 cans of 3 liters you will need:

15-16 medium cucumbers;
15-16 ripe tomatoes;
1 large head of cabbage;
3 teaspoons of dill seeds;

for marinade for 5 liters;

200 g salt;
400 g sugar;
3 bay leaves;
3 tbsp. spoons 9% vinegar.

Cut the cabbage into large pieces. Wash the cucumbers and tomatoes thoroughly. Place 1 teaspoon of dill seeds on the bottom of clean, sterilized jars, then cabbage, cucumbers, and lastly, tomatoes.

Bring 5 liters of water to a boil, add salt, sugar and bay leaf. Remove from heat, pour in vinegar, stir. Fill jars with vegetables with hot marinade and cover with boiled metal lids.

Place the assorted jars in a large saucepan with water (it should cover them 2/3 of the way up), sterilize for 5 minutes. Remove the jars from the water, roll them up and put them in a cool place after cooling.

Cooking methods

Cauliflower is marinated with other garden fruits according to different recipes. Each housewife has her own way. And the taste of the assortment depends on what vegetables are added to the cabbage.

Classic assorted cauliflower in a three-liter jar

It is better to prepare the assortment in a large 3-liter jar in order to put enough vegetables. For a head of cauliflower you need to take:

medium-sized tomato fruits - 5-6 pieces;
2-3 pods of bell pepper;
4 cucumbers 7-10 centimeters long.

You will need garlic, parsley and dill for the appetizer. Whole or chopped sprigs of greenery are placed in the prepared jar. Mix the vegetables, placing them tightly in the container. Greens and tomato fruits are placed whole, and pepper pods are cut into pieces or strips. Garlic cloves, peppercorns, and bay leaves can also be used. To fill the contents, use a well-boiled marinade.

Preservation ends with pasteurization of the assorted jars. The procedure is carried out for 25-30 minutes, after which the pickled vegetables are rolled up with metal lids.

Quick recipe without sterilization

If you don’t want to spend a lot of time, then you can use a recipe that does not provide for sterilization of the workpiece. Assorted vegetables with cauliflower are prepared using the same vegetables as in the classic recipe.

In order not to sterilize the workpiece, you need to first pour boiling water over the products in the jar, warming them up for 10-15 minutes. After draining the water, you will need marinade. It is prepared by adding sugar, salt, vinegar, black peppercorns and allspice to water.

Option in tomato

The recipe also includes cauliflower, cucumbers and peppers. It is recommended to take assorted eggplants, cut into slices or circles. They are first sprinkled with salt to remove the bitterness. You can put small onions by cutting them in half.

Instead of tomatoes, use tomato juice, although, if desired, several whole fruits can be put in a jar. It is better to prepare juice yourself from ripe tomatoes. They are passed through a meat grinder or juicer. But be sure to make sure that there are no seeds or skin left inside. From 1.7 kilograms of tomatoes you get a liter of juice. It must be boiled with a spoonful of salt and 2 spoons of sugar. At the end, pour a tablespoon of vinegar into 9%.

Pour tomato juice over the vegetables, simmer for several minutes. It is necessary to sterilize the workpiece.

With onions and sweet peppers

For this assorted recipe you need to prepare:

cauliflower, divided into pieces - 1 kilogram;
straws from bell pepper pods - 300-400 grams;
onion rings - 200-300 grams;
spices.

The chopped vegetables are mixed, salted, and then left for 6 hours. In clean liter jars put 1-2 pieces of dill umbrellas, bay leaves, 6 peppercorns, and on top - cauliflower with onions and peppers. The boiled marinade is poured over the salad components. Be sure to pasteurize the workpiece.

With bell pepper and carrots

In addition to the main ingredients: heads of cauliflower, pieces of pepper and carrot slices, you need horseradish and its leaves. Place the peeled and washed root and spicy leaves at the bottom of the jar. There is also an umbrella of dill, currant leaves, and cherries. Black and allspice peas, bay leaves and garlic cloves will not hurt. Then come the main components of the assortment. They are laid tightly up to the hangers of the can. First, scald with boiling water. After 20 minutes, the water is drained, and boiling marinade takes its place.

With lemon

Instead of vinegar, citric acid is used for preservation. It makes the marinade soft. The preparation of the assortment goes like this:

Place carrot slices, pieces of pepper, cabbage divided into inflorescences, and peeled cloves of garlic into the jars one by one.
First you just need to fill it with boiling water.
After 15-20 minutes, pour the water into the pan, adding sugar, salt, and finally citric acid. You need a teaspoon per liter jar.
After boiling for 5 minutes, pour the marinade into the contents of the glass container.

Sealing with metal lids is required.

With tomatoes and cucumbers

In this recipe, if you take a kilogram of cabbage, then there are 2 times less cucumbers and tomatoes. The marinade is prepared from:

liters of water;
a tablespoon of salt;
2 - sugar;
3 - vinegar at 9%.

Peppercorns are used as a spice. The turn of the marinade comes after pouring boiling water over the vegetables once. Pickled vegetables are used as a side dish for meat and potato dishes.

Assorted cucumbers and tomatoes without sterilization

Required:

cucumbers and tomatoes;

for the marinade:

1 liter of water;
2 tbsp. spoons of salt;
2 tbsp. spoons of sugar;
1 teaspoon mustard beans;
1 teaspoon 9% vinegar;
chopped garlic;
cherry, currant, horseradish leaves, dill umbrellas;
bay leaf, allspice and peppercorns to taste.

Wash the cucumbers and tomatoes well. Place in layers in sterilized jars (cucumbers down, tomatoes up). Add salt and sugar to the water and bring the marinade to a boil. Fill the jars. Let sit for 2-3 minutes and then carefully pour the liquid back into the pan.

Add all the leaves to the marinade, bring to a boil again, and strain. Add mustard, garlic, a few peppercorns to each jar, and pour boiling marinade over it. Pour in vinegar, roll up and let cool. Store the assortment in a cool place.

Practical part

You need to start the cooking process by preparing the main ingredient. To do this, rinse the eggplants thoroughly under cold water and then carefully remove the stem. Each fruit should be cut lengthwise strictly in the middle, but not all the way to the base. It will be enough to leave a few centimeters uncut at the end.

At this time, pour water into a separate container and put it on the fire. When the water boils, you need to add a little salt (1 teaspoon per 1 liter of liquid) and lower the eggplants inside one by one. Each fruit should be cooked for about 8 minutes on average. After the allotted time has passed, the contents of the container should be passed through a colander, and then the vegetables should be left under pressure for 8-10 hours.

The eggplant filling must be prepared after the specified time. For these purposes, it is worth heating a frying pan, pouring sunflower oil onto its surface and frying the pre-grated carrots together with chopped onions. Next, you need to peel the garlic and chop it using a press or knife. Along with the garlic, add a small amount of finely chopped herbs to the fried vegetables. Then add salt to the filling and add various spices if desired.

Now each eggplant needs to be rubbed with salt on the inside. After this, using a teaspoon or tablespoon, you need to fill each fruit with the prepared filling.

You need to stuff the vegetables in a thick layer, placing them in a large container. Each layer must be salted and sprinkled with a small amount of herbs. In a separate pan, boil plain water, adding 1 teaspoon of salt for each liter. When the brine is ready, they need to pour the eggplants, which are arranged in layers in a separate container. You need to place a plate with a press on top. Vegetables should be fermented for 2-3 days.

When the allotted time has passed, you need to drain the water and transfer the pickled vegetables very tightly into pre-sterilized jars. The workpiece is stored in the refrigerator or cold room. This dish is served both as a side dish and as an appetizer.

Assorted vegetables with cauliflower

For 1 liter jar you will need:

5 small tomatoes;
3 small cucumbers;
180 g cauliflower;
1 bell pepper;
3 carrots;
3 cloves of garlic;
3 small onions;
3 bay leaves;
1 clove bud;

for the marinade:

1 liter of water;
3 tbsp. spoons of table vinegar;
1 teaspoon sugar;
2 teaspoons salt.

Wash the vegetables and bay leaves. Separate the cauliflower into florets. Peel the onion and garlic. Remove the stalks and seeds from the pepper and cut the pod into 8 pieces. Cut the carrots into circles. Place garlic, bay leaf, cloves and onion in sterile jars.

Prepare the marinade. Pour water into a saucepan, add sugar, salt, bring the mixture to a boil. Place vegetables in marinade and cook for 3 minutes. Remove from heat, add vinegar, stir.

Place vegetables in jars, pour hot marinade, cover with lids and sterilize for 10 minutes in boiling water. Roll up the jars, turn them upside down, let cool and store.

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.

Assorted vegetables and fruits (with citric acid)

For 3 liter jars you will need:

300-400 g cucumbers;
300-400 g tomatoes;
300 g grapes;
1 onion;
1 head of garlic;
1 apple;
20 g each of parsley, dill and celery;
3 bay leaves;
2 tbsp. spoons of grated horseradish;
6 black peppercorns;
cherry leaves;
5 tbsp. spoons of sugar;
3 tbsp. spoons of salt;
2 teaspoons of citric acid;
3 buds of cloves.

Wash vegetables, herbs and fruits. Prick the tomatoes. Cut the pepper in half, remove the stem and seeds. Cut lengthwise into 3 pieces. Peel the onion and cut into slices along with the apple. Peel the garlic.

For the marinade, boil 2 liters of water with sugar and salt. Cloves and citric acid. Cook for 3 minutes. Place a little greenery, grated horseradish root, and cherry leaves at the bottom of each jar. Bay leaf, 2 peppercorns each.

Place 1/3 of all vegetables and fruits, and the remaining greens on top. Pour in the marinade and pasteurize for 25 minutes. Roll it up.

Assorted squash with cabbage

Required:

White cabbage;
squash;
garlic;
parsley;

marinade for 1 liter of water:

1.5 tbsp sugar;
1.5 tbsp. vinegar;
1 tbsp. vegetable oil;
2 tbsp. spoons of salt.

Cut the cabbage and squash into slices and blanch for 5 minutes in boiling water. Transfer the vegetables into sterilized jars, layer with peeled garlic cloves and parsley sprigs.

Prepare the marinade: add sugar, salt and vegetable oil to the water, boil for 2-3 minutes. Pour the boiling marinade over the spiced vegetables and roll up.

Features of preparing “Vegetable Garden in a Jar”

The cooking features include the following:

a varied amount of vegetables in one preparation;
there is no strict recipe - you can put any vegetable you have in your garden;
can be used as a snack, both with meat and fish.

All that is required of the housewife is to peel the selected vegetables, place them in one jar, add brine and preserve.

Assorted vegetables

For 1 liter you will need:

7 small cucumbers;
4 tomatoes;
3 small onions;
4 cloves of garlic;
2-3 sweet peppers;
1 parsley root;
1 celery root;
a piece of horseradish root 7 cm long;
dill;
500 g cauliflower;

for the marinade:

300 ml water;
30 g salt;
20 g sugar;
90 ml apple cider vinegar;
4-5 black peppercorns.

Prepare vegetables and herbs. Separate the cauliflower into florets and soak in salt water for 15 minutes. Fill sterilized jars with vegetables, add roots and dill.

Prepare the marinade. Dissolve salt and sugar in hot water, add pepper. Bring to a boil, add vinegar and remove from heat. Pour the marinade over the vegetables, cover with lids and sterilize for 15 minutes. Roll up and let cool.

Assorted food for the winter without sterilization - step-by-step recipe with photos

The big advantage of the preparation is the ease of preparation, as well as the ability to change the amount of ingredients used. Vegetables in a spicy marinade, wrapped for the winter with spices, garlic and herbs, look appetizing and beautiful. The bright assortment looks great on the holiday table.

For brightness, you can add carrot rings or choose sweet peppers of different colors.

Your rating: ( 2 ratings, average: 5.00 out of 5)
Cooking time: 1 hour 0 minutes

Quantity: 4 servings

Pickled assorted berries

Required:

1.7 kg gooseberries;
1.7 kg cherries;
1.8 kg black currants;

for the marinade:

4.5 liters of water;
200 ml 9% vinegar;
75 g salt;
125 g sugar;
2-5 black currant leaves;
200 ml vegetable oil.

Wash the berries, remove the stems and place in jars. Pour in the prepared marinade and seal tightly. To prevent mold from forming on the surface of the marinade, pour a thin layer of vegetable oil. Store pickled berries in a cool place.