Marinated platter

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We want to offer you a unique opportunity to get acquainted with new versions of your usual snacks. Marinating assorted vegetables for the winter is a good method to immediately prepare a number of types of crispy vegetables in one jar. Such a preparation would be inappropriate for a table set either on the occasion of a holiday or for an ordinary everyday meal. Read our recipes on how to pickle assorted vegetables at home, and be convinced: a tasty and necessary vegetable snack will now always be at your fingertips!

Assorted vegetables for the winter

Homemade vegetable preparations are a good addition to the family menu in the winter. You can wrap vegetables separately for the winter, but it is better to prepare assorted vegetables.

If you have been canning, and there are a few tomatoes and cucumbers left, a little cabbage and peppers, do not rush to use all this stuff for dinner. Using one of the recipes, roll up a couple of small jars assorted from them. It is especially pleasant to eat it in winter.

In addition to spices and herbs, you need to add garlic and onions, plus a little vegetable oil, and you will get another tasty snack with a low calorie content of 66-70 kcal/100 g.

Assorted vegetables for the winter - photo recipe for the most delicious preparation step by step

A colorful assortment of vegetables looks unsurpassed on a formal table or is a stunning addition to main courses on the daily menu.

The initial set of products can be changed at your discretion. Carrots and bell peppers, cauliflower, zucchini and squash are suitable for preservation.

Ingredients

Tomatoes: 800 g
Cucumbers: 230 g
Garlic: 6 large cloves
Onions: 2 medium heads
Greens: bunch
Bay leaf: 3 pcs.
Peppercorns are aromatic and dark: 12 pcs.
Cloves: 6 buds
Vegetable oil: 5 tbsp. l.
Dill umbrellas: 3 pcs.
Table vinegar: 79 ml
Salt: 2 incomplete tbsp. l.
Sweet sand: 4.5 tbsp. l.
Water: 1 l

{Instructions} manufacturing

Remove the skins from the onions and garlic, cut off the “butts” of the cucumbers, cut the stem from the tomatoes and rinse all the ingredients.

Cut any tomato into 4-8 slices (depending on size). Cut the cucumbers into slices about 5 mm wide, and the onion into thin half rings. Cut the garlic into longitudinal slices of approximately 2 mm (in other words, each clove into 4 parts). Separate the soft small dill from the thick, hard stems and, after rinsing along with the umbrellas, place on a towel to dry.

Take well-washed and sterilized jars, place in each jar 1 bay leaf and dill umbel, 1 clove of garlic cut into pieces, 4 peas of any type of pepper and 2 cloves.

Fill with vegetables in the following order: tomato slices, onion half rings, cucumber slices.

Lastly - dill, several slices of garlic and tomato slices (place them up with the skin, not the pulp).

Now prepare the marinade. Boil water, add sweet sand along with salt, put it on the fire again. As the liquid boils, pour oil and vinegar into it.

After boiling again, remove the marinade from the heat and fill the jars to the brim with it.

Immediately cover with lids and place on a wire rack in a warm (120°C) oven to sterilize (for 20 minutes).

After this time, turn off the oven and, opening the door, wait until the jars have cooled slightly. Then, with extreme caution (so as not to burn yourself and spill the marinade), remove them from the oven and, placing them on the table, screw the lids on until they stop. All that remains to be done is to turn the containers with assorted vegetables upside down and leave them in this position to cool.

And don’t forget to cover the jars with a towel until they cool completely. You can store the prepared assorted vegetables at room temperature.

Variation with cabbage

For assorted vegetables with cabbage take:

white cabbage – 1 kg;
turnip onions – 1 kg;
carrots – 1 kg;
colored bell pepper – 1 kg;
tomatoes, maybe brown – 1 kg;
water – 250 ml;
salt – 60 g;
vinegar 9% - 40-50 ml;
oils – 50 ml;
granulated sugar – 30 g.

How to cook:

Grate the carrots and simmer in oil until tender.
Chop the cabbage into strips.
Remove the seeds from the peppers and cut into rings.
Peel the onion and cut into half rings.
Tomatoes - in slices.
Place the fried carrots and all the vegetables in a saucepan. Add salt and sugar, stir.
Pour in water and place the container over moderate heat.
Bring to a boil and cook for a quarter of an hour. Pour in vinegar and stir.
Transfer the salad into a glass container with a capacity of 0.8-1.0 liters. Cover with lids and sterilize from the moment the water boils for 20 minutes.
Roll up the lids and turn the jars over. Cover with a blanket and leave until completely cool.

Assorted marinated platters for the winter

To make decorated jars with pickled assorted vegetables for the winter you need:

cherry tomatoes – 25 pcs.;
gherkin-type cucumbers (no longer than 5 cm) – 25 pcs.;
carrots - 1-2 ordinary root vegetables or 5 small ones;
small bulbs – 25 pcs.;
garlic – 2 heads or 25 cloves;
cauliflower or broccoli - one head weighing 500 g;
sweet peppers – 5 pcs.;
young zucchini – 2-3 pcs.;
bay leaf – 5 pcs.;
cloves – 5 pcs.;
peppercorns – 5 pcs.;
salt – 100 g;
sugar – 120 g;
water – 2.0 l;
vinegar 9% - 150 ml;
greens – 50 g;

How to preserve:

Soak the cucumbers in water for a quarter of an hour, then wash and dry them.
Wash and dry the tomatoes.
Rinse the cabbage and separate into florets.
Peel the carrots and cut into slices. You should get 25 pieces.
Remove seeds from peppers and cut into rings (25 pieces).
Wash the zucchini and cut the same as the peppers into 25 slices.
Peel the onion and garlic.
Wash the greens and chop them as desired. You can take dill, parsley, celery.
Pour herbs into the bottom of each jar, add pepper, bay leaf and cloves.
Fill the jars with vegetables; each of them should contain approximately the same amount of ingredients.
Boil water and pour it into filled containers. Cover with lids and leave for 10 minutes.
Pour the liquid back into the pan. Add salt and sugar. Heat to a boil, cook for 3-4 minutes, pour in vinegar and pour the marinade into jars.
Cover with lids and sterilize the assortment for 15 minutes.
Roll the lids with a seaming machine, turn them over, wrap them in a blanket and keep them until they cool.

Without sterilization

This recipe is not bad in that it is not necessary to take selected vegetables; the freshest, but not completely conditioned ones, are completely suitable.

For a 3 liter jar you need:

cabbage – 450-500 g;
carrots – 250-300 g;
cucumbers – 300 g;
onion – 200 g;
garlic – 1/2 head;
dill – 20 g;
bay leaves – 2-3 pcs.;
peppercorns – 4-5 pcs.;
salt – 50 g;
sugar – 50 g;
vinegar 9% - 30-40 ml;
How much water will it take – approximately 1 liter.

Step by step process:

Wash the cucumbers, carrots, dry and cut into slices.
Rinse the cabbage and cut into small pieces.
Peel the garlic.
Peel the onion and cut into rings.
Chop the dill with a knife.
Pour some of the dill into the jar, add bay leaves and peppercorns.
Place vegetables on top.
Heat water in a saucepan until boiling.
Pour boiling water over the contents of the jar and cover it with a lid.
After a quarter of an hour, pour the water into the pan. Add salt and sugar there.
Heat to a boil, cook for 3-4 minutes, add vinegar and re-pour the hot marinade over the vegetables.
Roll the lid. Keep the filled container upside down under a blanket until it cools down.

The recipe can be considered basic. You can add zucchini, beets, pumpkin, peppers, and different types of cabbage to the assortment.

Tips and advice

The tips below will help you make homemade canned vegetables:

Pickled fruits will taste better if you add not only salt, but also sugar to the marinade.
If you eat vegetables with a low content of organic acids, such as cucumbers, zucchini, cabbage, then you can add a little more vinegar.
Pickled vegetables will look great in a jar if you cut them into shapes.