Assorted cucumbers, tomatoes and peppers - 10 most delicious recipes

I like to prepare assorted cucumbers, tomatoes and peppers for the winter. The sweet Bulgarian representative of the harvest bed will give any preservation a special “pepper”, a taste incomparable to any other vegetable. And the hot pepper will also add some spice, which will make the preparation different from others. The jars turn out elegant and incredibly appetizing to look at. It’s not a shame to offer such an appetizer to guests, boasting of your skills, and the family will be provided with a variety of preparations for the whole winter.

It will be even more interesting if you add to the assortment other vegetables that ripen at the same time as the heroes of our recipes. These are cauliflower and white cabbage, carrots, onions, and zucchini. Placed in one jar, they reveal their taste in a completely different way. It all depends on what kind of vegetable bouquet you create and what kind of marinade you make. By the way, you can also go wild with marinades, since just a small change in the proportions of spices can absolutely change the taste of the assortment.

Assorted cucumbers, tomatoes and peppers for the winter - a simple recipe

A very elegant preserve, thanks to the abundance of greens and variety of vegetables. I give the layout for a liter jar.

Take for a liter container:

Cucumbers, tomatoes - as much as will go in.
Bell pepper – ½ pc.
Parsley sprigs – 2 pcs.
Horseradish leaf, black currant, cherry.
Peppercorns – 6 pcs.
Garlic – 2-3 cloves.
Clove - bud.
Bay leaf – 1 pc.

Marinade per liter of water:

Water.
Salt - a large spoon.
Granulated sugar - 3 large spoons.
Vinegar 9% - 15 ml.

Step by step recipe:

Rinse vegetables, herbs, prepare spices.

Throw the required number of peppercorns, bay leaves, and garlic into the bottom of the jar.

Add all the greens.

Make the bottom row of cucumbers placed vertically, so more will fit. Be sure to soak the cucumbers in another cold water for an hour so that they are strong and crispy.

Cut the bell pepper, remove the seeds and membranes, and divide into two petals. Stick it between the cucumbers.

Make several punctures around the tomatoes and on the stem, this will protect them from cracking.

Send it to the jar. If there is room left, add a pepper petal and be sure to add a dill umbrella.

Boil water and pour it into a jar with vegetables. Cover with a lid and leave for at least a quarter of an hour. Cucumbers with peppers and tomatoes should warm up well.

Pour the infusion back into the pan, measure how much water is used in 1 jar. Based on this, calculate the amount of sugar, salt and acid.

Boil the infusion, add salt and sugar. Wait for the brine to boil. Stir to dissolve the spice crystals faster. Finally, add the required amount of vinegar.

Pour in the marinade, immediately tighten the screw cap or roll it up with an iron cap.

Turn it over and wrap it in a blanket. Leave to cool slowly until the next day.

In the morning, check the quality of the seaming, then take it to a winter storage place in a room with a low temperature.

Salad for the winter - you'll lick your fingers

A recipe for those who like variety in a jar. Just look how much deliciousness there is in one winter salad! In a word, this is a familiar combination to everyone - ripe tomatoes, crispy cucumbers, strips of sweet pepper. And besides, pickled onions and garlic and a whole bunch of aromatic additives.

This is a versatile appetizer that can be eaten plain with bread or served with lunch. It will decorate any feast, and it will come in handy simply with a piece of well-cooked meat, such as chicken drumsticks. This salad will perfectly complement a holiday table with strong drinks.

Ingredients:

ripe tomatoes and cucumbers – 300 g each;
bell pepper (red and yellow) – 200 g;
garlic – 3-4 cloves;
onions – 150 g;
vegetable oil – 3 tbsp. l.;
dill umbrellas – 3-4 pcs.;
allspice – 6 peas;
vinegar 9% –30 ml;
water – 500 ml;
salt – 20 g;
sugar – 10 g.

Cooking process:

Wash 1 liter jars well with soda and then sterilize. They need to be dried before filling. Boil the tin lids that we will use to seal for 5 minutes.
Cut the cucumbers into neat strips. Tomatoes and sweet peppers - in medium-sized cubes, and onions - in half rings.
Mix the chopped vegetables together in a bowl before placing in jars. But you can lay them in layers, it will be more beautiful. You need to lay it out tightly, but under no circumstances compact it. There should be some space left between the pieces for the marinade.
Cover the salad with an umbrella of dill on top, and also put a couple of cloves of garlic in each jar.
Note! We will not put spices and other ingredients into the water, but simply pour them directly into the jars. In each liter jar, put 1 teaspoon of salt and half a teaspoon of sugar, pour 2 teaspoons of vinegar and 1 tablespoon of vegetable oil.
Boil water and immediately pour it into jars. Take precautions to prevent the glass from bursting: pour boiling water exactly along the blade of a knife lowered into the jar.
Next, we will sterilize the preservation. Cover the jars with lids and heat them in a saucepan over heat for 20 minutes. You need to place a cloth napkin under the jars to prevent the bottom from bursting.

Let's take out the jars, immediately roll them up and turn them upside down, cover them with something warm so that the sterilization process continues. After complete cooling, place it for storage in a cool place - a cellar, pantry or on a refrigerator shelf.

Pickled cucumbers with tomatoes, peppers and onions

Necessary:

Tomatoes, cucumbers - as much as will go in.
Sweet pepper – ½ pc.
Onion – ½ head.
Lavrushka – 3 pcs.
Horseradish leaf.
Pepper, allspice and black – 20-30 pcs.

Per liter of water:

Salt – 2 large spoons.
Sugar - the same amount.
Vinegar 9% - 8 large spoons.

Step by step recipe:

Sterilize jars with lids. Prepare vegetables for processing - wash, trim off excess.

Place 4-5 cucumbers in each container.

Peel the garlic cloves and crush them a little with a knife.

Cut the onion into thick half rings. Place in a jar along with the garlic.

Peel and cut the sweet pepper into thick strips. Throw a few strips onto the cucumbers.

Next, send the whole hot pepper pod and add the tomatoes. Throw in some horseradish leaves.

Fill the rest of the space with tomatoes.

Throw in the bay leaf and peppercorns.

If there are strips of bell pepper and onion rings left, fill the empty space. Place an umbrella of dill on top.

Pour boiling water over it for 20 minutes.

Drain the water and measure its quantity. Place on the stove, add the required amount of spices for the marinade (count per liter).

Disperse the marinade and seal it tightly.

Cool by placing on the lid, then store for winter.

Assorted tomatoes and cucumbers for a 1.5 liter jar

Many housewives prefer combined preparations for the winter. Assorted dishes are always interesting for their brightness, variety of food textures and colors. This is an almost ideal snack for the table - everyone will choose a piece to their liking. Some people like to crunch on a pimply cucumber, some like to bite into the thin, tight skin of a tomato and have the juice splash directly into their mouth, and for others, pickled onion and garlic slices are the ultimate relish.

Let's consider today a very simple recipe for a duet of vegetables - “green and red” in a one and a half liter jar. This capacity is enough to treat a whole company at the holiday table. Flavored with herbs and spices, this preservation is excellent. The assortment brewed in the pantry is imbued with the aromas of dill and garlic and becomes delicious.

Ingredients for a 1.5 liter jar:

ripe tomatoes – 500 g;
cucumbers – 800 g;
garlic – 4 cloves;
currant leaves – 6 pcs.;
horseradish leaf – 1 large;
allspice and black peas – 6 pcs.;
dill umbrella – 2 pcs.;
mustard seeds – 1 teaspoon;
table vinegar 9% - 6 tbsp. spoon;
sugar – 3 tbsp. spoons without a slide;
salt – 1.5 tbsp. spoon without a slide.

Cooking method:

Before starting work, cucumbers should be soaked for a couple of hours or more in cold water, especially if they have been lying in the heat and not just picked from the garden. Being in a basin with fresh water will saturate the vegetables with moisture, making them more elastic and dense. During soaking, the water must be changed 2-3 times with fresh water. As a result, you will get crispy and hard cucumbers, as if they had just come from a fertilized garden bed.

While the cucumbers are soaking, let's work on the jars. We wash them thoroughly with soda and rinse. Then we will put it on sterilization. You can boil them over steam on the neck of a kettle or in a special device, or place them in a cold oven upside down on a wire rack. Turn the heat up to 150 degrees and keep the jars in the oven for 30 minutes. We also need to boil the seaming lids, whether foam rubber or metal, for at least 5 minutes.

Meanwhile, the cucumbers were saturated with water, and in addition, most of the dirt was removed from them. But we will still wipe each fruit with a vegetable brush, rinse it and cut off 3 mm on both sides.

At the bottom of a dried sterile jar, put half of all herbs and spices - horseradish leaf, currants, dill umbrella. Let's complement the set with a clove of garlic, two types of pepper, and mustard seeds.

Place the cucumbers vertically, up to half the height. If you still have small fruits, they can be placed horizontally on top of the first row. We fill the rest of the space with tomatoes. Before laying, do not forget to pierce each fruit with a toothpick or a match around the stalk 5-6 times so that the marinade penetrates better through the thick skin.

You can additionally insert dill along the walls of the jar, and be sure to cover the vegetables on top with the other half of the herbs and seasonings. The last layer is a large leaf of horseradish.

Fill the filled jars with boiling water. We pour exactly into the center, without touching the glass, otherwise it will crack.

If boiling water falls on the vegetables first, then by the time it reaches the bottom, it will have time to cool down a little from the cold food and will not damage the jar. Therefore, we pour water in a very thin stream.

Cover with clean lids. There is no need to roll it up, because we haven’t made the marinade yet. Let it heat up for 10 minutes.

After the designated time, pour the water into the pan, add sugar and salt, and bring to a boil. Fill the jars with the boiled marinade, pour vinegar into each and immediately tighten. Place the pieces on their side and roll them from time to time to dissolve the salt and sugar.

Place the slightly cooled jars on the lids and cover with something warm. Leave it like this until it cools completely. The next day, the preservation should be placed in a permanent place in a cool room.

Such a 1.5 liter jar is more than enough for a family of 4 people to feast on aromatic assortments to their fullest. Serve it with meat, such as beef. Spicy vegetables go great with fish. I once made baked halibut with vegetables and served it with assorted dishes.

My cucumbers were crisp and tart, perfect for sandwiches. I cut them into thin slices and placed them on toast, and covered them with a slice of ham on top. If you're making bruschetta, this will also enrich the flavor.

Multi-colored assorted apples

If desired, you can add other vegetables at your discretion.

You will need for a 3 liter container:

Tomatoes, bell peppers, cucumbers, cabbage, apples, carrots, zucchini, garlic - in any quantity.
Currant leaves, cherries, dill umbrellas.
Pepper – 5-6 peas.

For the marinade:

Sugar – 4 large spoons.
Salt – 3 large spoons.
Table vinegar – 50 ml.

How to roll:

Take small carrots; first place large ones in boiling water for just a minute, then they will cut easily if you want to cut out figures.
Place all the herbs and seasonings in the bottom of the jars.
Fill the jars with vegetables in any order. Place the cabbage in petals (remember, this is how the famous cabbage ) or in small pieces. Cut the zucchini into slices, peppers and apples, after cutting out the middle part, into quarters.
Pour boiling water over the vegetables. Leave on the counter to warm up for 25-30 minutes.
Drain the infusion, season with spices, pour in vinegar. Boil for a couple of minutes, then return to the jars with vegetables.
Immediately roll up under an iron or screw lid.
Place on the “butt” and cool slowly, covering with a blanket. Be sure to check if the marinade is leaking. Store in a cellar or other room under similar temperature conditions.

Tips for combining cucumbers and tomatoes when preserving assorted dishes

Preparing a delicious cucumber-tomato mixture requires following the simplest rules:

all vegetables must be the same size; it is forbidden to take one of the smaller types and the other of a larger volume;
the fruits should be dense - this approach will avoid loss of shape after heat treatment;
a good option for preservation is to use 3 liter containers - provided that there are no other instructions in the cookbook;
if the rolling process takes place in liter containers, then preference is given to small varieties: cherry tomatoes and gherkins.

Important! The fruits should have no traces of mechanical damage, questionable spots or signs of rotting.

Ingredient Selection

Assorted cucumbers, tomatoes and peppers, the most delicious recipe with grapes

When I take out a can of canned tomatoes with grapes , there is a holiday in the house. And if you add a few more favorite vegetables to the jar, the holiday will be double. In my notebook the recipe is listed as “Gourmet Assortment.” Take green grapes, sweet and sour.

You will need for a 2 liter jar:

Tomatoes – 700 gr.
Cucumbers – 600 gr.
A handful of grapes – 80 gr.
Bell pepper.
Bulb.
Carrots – ½ pcs.
Garlic – 6 cloves.
Hot pepper – 1/3 pod.
Horseradish leaf - a couple.
Cherry and currant leaves.
Laurel leaf - a couple.
Pepper – 7 peas.
A sprig of tarragon.
Dill, parsley - to taste.

Per liter of marinade:

Vinegar 9% - 50 ml.
Salt - a tablespoon.
Sugar – 1.5 tablespoons.

Roll up:

Soak the cucumbers for an hour, trim the ends.
Place leaves, herbs in jars, throw in peppers and garlic.
Make the bottom row of vertically placed cucumbers.
Cut off a third of the hot pepper, cut the carrots and onions into slices and place on top of the cucumbers.
Next add the bell pepper, cut into quarters.
Fill the gaps with grapes.
Fill the remaining space tightly with tomatoes.
Pour boiling water over it and cover with lids. Warm up the vegetables for 15-20 minutes.
Boil the water again, add the spices prepared for the marinade.
Pour the marinade over the vegetables and seal in any way. Cool, then transfer to a permanent storage location.

Pickled cucumbers with tomatoes for the winter. Delicious recipe with step-by-step photos!

Ingredients:

Cucumbers – 1.5 kilograms; tomatoes – 1 kilogram; dill along with stems and umbrellas - 3 pieces; black peppercorns - 4 pieces; bay leaf - 2-3 pieces; cloves - 5 pieces; black currant leaves - 5 pieces; salt – 3-4 tablespoons; sugar – 2-3 tablespoons. Salt vinegar 9% 3 tablespoons.

Cooking method:

You need to steam sterilize a three-liter jar for about 10-15 minutes. To do this, place it over an open kettle or pan of boiling water.

While the jar needs to be steamed, thoroughly rinse the cucumbers, tomatoes, stems and umbrellas of dill, bay leaves, cloves, black currant leaves, and black peppercorns in water.

The edges of the cucumbers need to be trimmed and washed a second time.

Then, at the bottom of an already sterilized three-liter jar, you need to lay out the stems and umbrellas of dill, black peppercorns, bay leaves, cloves, and black currant leaves. Next you need to lay out the cucumbers and tomatoes in layers, to do this you first need to put half the tomato, then half the cucumbers, then the remaining half of the tomato and the remaining cucumbers on top.

After the jar is filled, you need to boil water in an enamel pan and pour it into the jar, leaving it for 10-15 minutes with the lid closed.

Then pour the water back into the pan, the pan should be empty, so if there is any water left in it after pouring into the jar, it will need to be poured out. You need to pour the water back into the pan very carefully so that all the contents remain in the jar.

Then boil the water again, after adding salt and sugar. When the water boils, pour it back into the jar, pour vinegar on top and roll up the lid.

Then quickly turn the jar over and wrap it tightly with a blanket or warm cloth.

After 24 hours, the jar can be moved to a dark and dry place for storage.

recipe provided by svetserenad specifically for the site zagotovkinazimu.ru

Assorted cucumbers, tomatoes and peppers and zucchini

to the recipes for assorted vegetables, come in, they are very tasty. Here's another cool option.

Composition per liter container:

Tomatoes, small – 4 pcs.
Cucumbers, gherkins – 6 pcs.
Zucchini, sweet pepper - 1 pc.
A clove of garlic.
Hot pepper – 2 rings.
Mustard seeds - a small spoon.
Allspice – 2-4 pcs.
Salt – 2 teaspoons.
Sugar teaspoon.
Vinegar 9% - 2 tablespoons.

How to marinate:

Cut the cucumbers into pieces, zucchini into circles.
Throw a couple of hot chili rings without seeds, a cut garlic clove, mustard seeds, and peppercorns into the jars.
Lay vegetables in layers, alternating layers as desired.
Make the first pour to warm up.
Then, after 10 minutes, cook the marinade from the infusion. To do this, boil it, then season with spices in the amount taken from the recipe.
Pour the marinade into jars and seal tightly. When the preserves have cooled, store them in the cold.

Very tasty platter with tomatoes, cucumbers and zucchini

The most delicious salad of tomatoes, cucumbers and zucchini will help out when guests unexpectedly visit.

Products per 1.5 l jar:

cucumbers – 7-8 pcs.;
cherry – 4 pcs. or 2-3 regular tomatoes;
young zucchini – 100 g;
½ bell pepper;
garlic clove;
hot chili pepper – 2 rings;
French grain mustard - 1 tsp;
a pinch of dried celery;
allspice peas – 2 pcs.

Marinade for 1 liter of water:

sugar – 1 tsp;
ground salt - 2 tsp;
9% vinegar – 2 tsp.

Canning proceeds according to the following scheme:

I wash and dry the vegetables, peel the garlic. I soak the cucumbers for an hour.
I cut a clove of garlic, pour it into a jar, add mustard, pepper and celery to it.
I cut off the edges of zucchini and cucumbers. I cut the zucchini into thin ring halves.
I put the salad in layers in a jar. First of all, I send zucchini, followed by cucumbers. Next I send the peppers cut into strips, followed by tomatoes, and again zucchini. I stack all the vegetables tightly so that the tomatoes do not crack.
I fill the jars with boiling water and leave for 10 minutes to warm up.
I pour the water into the saucepan and boil it again.
Add salt and sugar to 1 liter of marinade.
Pour the marinade into the jar, leaving 1 cm to the top. I add table vinegar.
I roll the lids on the jars and leave them upside down to cool.

I serve it as a cold appetizer with any hot dishes.

Assorted cauliflower

The assortment is called “Gardener’s Dream”, in addition to tomatoes, peppers and cucumbers, put cauliflower in it.

Ingredients for 1 liter jar:

Cucumbers, carrots – 3 pcs.
Tomatoes – 5 pcs.
Small onions – 3 pcs.
Cauliflower – 200 gr.
Bell pepper.
Garlic – 3 cloves.
Lavrushka – 3 pcs.
Clove - bud.

Marinade for 2 liter containers:

Water - liter.
Granulated sugar - a teaspoon.
Salt – 2 teaspoons.
Vinegar 9% - 3 tablespoons.
Water - liter.

Marinate:

Cut the onion and carrot into rings, and the pepper into long strips. Separate the cauliflower into florets.
Place garlic cloves, onion rings, bay leaf, and clove bud in a glass container.
Pour water into the pan, add salt and sugar. When the contents boil, place the prepared vegetables into the pan.
Cook after boiling for 3 minutes, then turn off.
Pour in vinegar and stir. Place the vegetables in jars and pour the marinade.
Next, the vegetables will have to be sterilized for 10 minutes in a water bath.
Roll up the finished assortment, cool, turning it over onto the lid. Keep refrigerated.

Sweet roll of cucumbers, tomatoes, sweet peppers and onions

Canned juicy tomatoes, crispy pickled cucumbers, crispy onions and peppers are prepared simply by pouring boiling water over the vegetables. Components for a 1 liter jar:

tomatoes – 300 g;
cucumbers – 400 g;
sweet pepper;
dill branch;
5 peas each of black and allspice;
a pair of bay leaves;
garlic cloves – 4-5 pcs.;
salt without additives - 2 tbsp. l.;
vinegar 9% table – 6 tbsp. l.;
granulated sugar – 4 tbsp. l.

Canning looks like this:

I wash the vegetables, cut the ends off the cucumbers, and remove the seeds from the peppers.
I put garlic cloves, peppercorns, bay leaves and dill into sterilized jars.
I lay out the cucumbers in a layer and place strips of sweet pepper in between them.
I fill the top of the jar with tomatoes.
I pour boiling water over the canned food twice and leave it for 10 minutes each time.
This is the third time I’ve made a filling from liquid. I add sugar, salt and vinegar into it. I send it to boil for a couple of minutes, and fill the jar with assorted ingredients to the top.
I immediately cover the neck with a lid and leave it upside down for a day, wrapped in a warm blanket.
After cooling, I move the seam into the closet.

I serve on a large platter with pepper and cabbage pickles for hot meat dishes.

Recipe for assorted cabbage (without vinegar)

Another successful example of assorted vegetables, in which, in addition to the main characters, there is white cabbage. On another page you will find some of the best options for assorted cabbage .

Ingredients:

A small head of cabbage.
Small tomatoes – 500 gr.
Small cucumbers - the same amount.
Bell pepper.
Carrot.
Large onion.
Garlic – 2 cloves.
Black pepper – 7 pcs.
A sprig of parsley, basil, bay leaf.

For the marinade:

Water – 1.5 liters.
Sugar – 2 large heaped spoons.
Salt - a heaped spoon.
Citric acid - teaspoon.

We preserve:

Cut off the “butts” of the cucumbers, pierce the tomatoes in several places with a toothpick.
Chop the cabbage into large pieces. Cut the carrots into slices, sweet peppers into petals.
Prepare the marinade by boiling water with sugar, salt and citric acid.
Place parsley, basil, halved garlic cloves, peppercorns and bay leaves in each jar.
Then fill the jars tightly with vegetables. In between, throw in carrot rings and bell pepper petals.
Pour in the marinade and cover with lids. Sterilize quart jars for at least 20 minutes. for three-liter cylinders, increase the time to 25 minutes.

Vegetables for the winter in tomato juice without sterilization

While studying preparations and the best recipes for preserving assorted dishes, I found a simple and incredibly tasty way to prepare vegetables. Canning takes place without sterilization, so the vegetables come out dense and fragrant, and the juice becomes sweetish, with a subtle smell of garlic and dill seeds.

To prepare in tomato juice you need (for 2 cans of 3 liters each):

tomatoes – 2.5-3 kg;
cucumbers – 1 kg;
tomato juice – 1 l;
salt – 1 tbsp. l. with a slide;
sugar – 2 tbsp. l.;
garlic cloves – 2 cloves;
dill beans - a handful;
2 black peppercorns;
laurel leaves – 2 pcs.;
9% vinegar - at the rate of 1 tbsp. l. per bottle.

It is better to marinate tasty assorted winter platters in 3-liter jars as described below:

I wash the vegetables, cut off the stems from the cucumbers, and soak them for 5-6 hours in cold water.
I make a puncture in the place near the tail on each tomato.
I put dill seeds, peppercorns and peeled garlic in sterilized jars.
I fill the jars with vegetables to the top.
I fill the jars with boiling water, cover them with lids, and leave them to cool under sterile lids.
I drain the water from the container into the sink and repeat the procedure.
After two pours, I send 1 tbsp to the jar. l. vinegar.
I boil the pre-rolled tomato juice over low heat. I salt it and sprinkle granulated sugar.
I fill the jars to the top with boiling juice and immediately seal the jars with tin lids.
I leave it upside down for a day until it cools, and send it to a dark cellar.

This is the most delicious snack option, in which both the ingredients and the tomato filling are equally tasty.

Assorted “Pleasure” with citric acid

If, for some good reason, vinegar is not suitable for you as a preservative, keep an excellent option with citric acid.

Take for a three-liter jar:

Tomatoes, cucumbers – 800 gr.
Carrots – 200 gr.
Sweet pepper.
Garlic – 6 cloves.
Hot chili – 2-3 rings.
Dill – 3 umbrellas.
Currants, cherries, leaves – 5 pcs.
Water – 1.5 liters.
Sugar – 8 teaspoons.
Salt – 4 teaspoons.
Citric acid - teaspoon.

How to marinate:

Place dill, leafy greens, dill, and garlic in jars.
Cut the seed box from the sweet pepper and cut the flesh into strips.
Fill to the top with cucumbers and tomatoes, adding hot pepper rings and carrots, cut into circles. Cover with an umbrella of dill on top.
Pour boiling water over it and leave for a quarter of an hour.
Drain and boil the liquid again, but with the addition of salt and sugar.
Pour citric acid under the lid and pour in the marinade. Seal tightly, cool, placing upside down.

Preserving cucumbers and tomatoes with grapes or sea buckthorn “Royally”

Restrained berry note and impeccable preservation. The final assortment of the selection will appeal to both housewives and tasters. Easy to cook - delicious to eat!

For a 1 liter jar we take:

Tomatoes – 350 g
Cucumbers - up to 300 g
Bell pepper - 1 pc. (the average size)
Sweet and sour grapes or sea buckthorn - up to 40 g
Garlic - 3 teeth.
Carrots - up to a third of an average root vegetable (about 30 g)
White onion - ½ head (50 g)
Hot pepper - about 2 cm piece
Horseradish leaves and bay leaves - 2 pcs.
Black pepper (peas) - 2-3 pcs.
Pickling leaves and herbs - optional: cherries, currants, dill, parsley

Marinade (per 500 ml water):

Salt - ½ tbsp. spoons
Sugar - 6 teaspoons
Vinegar, 9% – 25 ml

How to preserve.

Wash cucumbers, tomatoes and grapes and do not cut them. Chop the carrots into circles and the onions into rings. Cut the pepper into your favorite arbitrary size.

We pack the ingredients into jars in the classic order. At the bottom are leaves and garlic. Then a vertical row of cucumbers, onion rings and carrot circles. Let's push the grapes into the voids, and complete the composition with tomatoes.

All that remains is to scroll to the beginning of the article and do 2 warm-ups with boiling water. Then fill the preparations with boiling marinade, roll them up and let them cool under the blanket. Voila! Nice and easy!