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, rinsing together 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, and 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 slightly more vinegar can be added.
Pickled vegetables will look great in a jar if you cut them into shapes.

Assorted vegetables, winter preparations

We all want our preparations to be not only tasty, but also beautiful. Assorted vegetables for the winter cope unsurpassedly with this task - it’s tasty, delicious, and easy, which is very important during the hot harvest season.

Assorted vegetables for the winter can be prepared from all vegetables and root vegetables. You just need to try to select products that are small in size or cut them perfectly. Surely, specifically for such preparations for the winter, breeders tried and developed special varieties of small cherry tomatoes, and of various colors, from yellow and reddish to chocolate brown; again multi-colored small sweet peppers, small squash, gherkins, cored carrots, etc.

A great cut makes a difference, too. Carrots can be cut into gears or flowers, from circles of zucchini or cucumbers you can cut out different shapes with cookie cutters (most often these are flowers), and if you have a screw-on vegetable cutter with different attachments, then your vegetable platter for the winter can be decorated with curls, lattices or the finest strips of vegetables.

Assorted cucumbers and tomatoes with citric acid (without sterilization)

Ingredients (for a 3 liter jar):
1 kg of cucumbers,
500-600 g of tomatoes,
4-6 cloves of garlic,
1 small horseradish root,
1 large or 2 medium horseradish leaves,
2-3 dill umbrellas (with green seeds),
8- 10 black currant leaves,
8-10 cherry leaves,
2 bay leaves,
5 aromatic peppercorns,
2 tbsp.
l. salt, 1 tbsp.
l. sugar, 1 tsp. citric acid.

Production:
Select for making assorted cucumbers that are not very large, strong, with black pimples, and tomatoes that are not very large, with thick skin. Carefully wash the cucumbers and tomatoes and let them dry. If the cucumbers were bought in a store or picked a day ago, keep them in water for 2-3 hours. Cut off the ends of the cucumbers, and prick the tomatoes with a toothpick from the side of the stalk. At the bottom of sterilized jars, place previously prepared and chopped horseradish root and leaves (½ of the resulting amount), half of the garlic, 5 currant and cherry leaves, 1 dill umbrella, 1 bay leaf. Then lay the cucumbers and tomatoes in layers, but the last one should certainly be a row of cucumbers, on top of which place the rest of the greens. Pour boiling water over everything, cover with a plastic lid and leave for 10 minutes. After this, drain the water into an enamel pan, add salt, sugar, allspice, bay leaf and citric acid. Bring to a boil and pour the contents of the jars with this bubbling brine. Roll up the jars with lids, turn them upside down, wrap them up and leave until completely cool. Store the finished product in the cellar until its “finest hour” arrives.

Almost all housewives, in addition to ordinary currant leaves and cherries, add healthy, undamaged, painstakingly washed oak leaves. It turns out that they not only assign a smell to the products, but also allow them to extend their shelf life.

Assorted vegetables “Circles”

Ingredients (quantity as desired):
cucumbers,
tomatoes,
sweet peppers,
onions,
vegetable oil.
For the marinade (per 3 liters of water):
1 cup.
sugar, ½ cup.
salt, 1 clove of garlic,
1 bay leaf,
4-5 black peppercorns,
1 tsp. 70% vinegar.

Preparation:
Wash the vegetables and let them dry slightly. Then cut tomatoes and cucumbers into slices, onions and sweet peppers into rings. Place sliced vegetables in layers in 0.5 liter sterilized jars. First, onion rings, then peppers, cucumbers, tomatoes, and so on. Pour the bubbling brine made from the above ingredients over the vegetables and sterilize the filled jars for 10 minutes. After that, pour 1 tbsp into each jar. a spoonful of vegetable oil, a small amount, almost a third of a teaspoon of vinegar, sterilize for another 5 minutes, then roll up the jars with lids, turn them upside down and leave to cool. When the jars have cooled down completely, transfer them to a cold space for storage.

Assorted vegetables “My Dacha”

Ingredients (for a 3 liter jar):
5-6 small cucumbers,
5-6 medium-sized tomatoes,
1 small young zucchini,
2-3 small onions,
2 carrots,
3-4 cauliflower inflorescences,
1-2 sweet peppers ( can be of different colors),
2-3 cloves of garlic,
2-3 sprigs of leaf celery,
2-3 sprigs of parsley,
2 tbsp.
l. salt, 3 tbsp.
l. sugar (without top), 4 tbsp. l. 9% vinegar.

Preparation:
This recipe is not bad in that some (not very favorite vegetables) can be completely removed, and the zucchini can be replaced with young, strong squash. Large fruits can be cut into pieces. Cut off the stem, slightly capturing the pulp. Soak the cucumbers in cool water for 2 hours. During this period of time, prepare the jars and lids, cut the zucchini, carrots, and onions into slices. Also carefully wash the pepper, remove seeds, cut into slices, divide the cauliflower into small inflorescences (use young cauliflower, white, without yellow color). Place celery, garlic and parsley in the bottom of the jars. Then, at your own discretion, fill the jar with the rest of the vegetables, pour boiling water over it and leave for 10-15 minutes. When the time is up, pour the water back into the pan, add salt and sugar, bring to a boil, carefully add vinegar and let the marinade simmer for another 2-3 minutes. Pour the prepared bubbling marinade over the vegetables in the jar, roll up the lid, turn over, wrap and leave to cool.

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Assorted vegetables for the winter

A total of 9 recipes posted

Zucchini, canned with sweet peppers

Zucchini can be preserved not only with herbs and spices, but also in combination with other vegetables: sweet peppers.

Ingredients

Water - 1 l
Dill umbrellas – 60 g
Zucchini - 1800 g
Bay leaf - 1 pc.
Fresh cherry leaves - 10 pcs.
Fresh blackcurrant leaves - 5 g
Allspice – 12 pcs.
Sweet pepper (Bulgarian) - 3 pcs.
Black peppercorns - 12 pcs.
Salt - 50 g
Table vinegar 9% – 100 ml

Squash with bell pepper in sweet marinade

Summer has already ended, golden autumn has come into its own. Seasonal vegetables and herbs are gradually disappearing from the shelves.

Ingredients

Fresh purple basil - 2 sprigs
Water – 500 ml
Cloves - 4 pcs.
Bay leaf - 2 pcs.
Lemon – 20 g
Onion - 100 g
Patisson - 380 g
Hot pepper - 0.25 pcs.
Sweet pepper (Bulgarian) - 150 g
Fresh parsley - 10 g
Sugar - 100 g
Fresh celery leaves - 10 g
Salt - 1 tbsp. l.
Table vinegar 9% – 50 ml

Assorted marinated tomatoes

I suggest preparing very tasty assorted tomatoes for the winter. For this preparation, I used yellow and reddish tomatoes.

Ingredients

Dill umbrellas - 2 pcs.
Bay leaf - 2 pcs.
Onion - 1 pc.
Carrots - 1 pc.
Sweet pepper (Bulgarian) - 1 pc.
Black peppercorns - 4 pcs.
Fresh parsley - 3 sprigs
Tomatoes – 1.2 kg
Sugar - 55 g
Coarse salt - 40 g
Table vinegar 9% – 40 ml
Horseradish root - 0.3 pcs.
Garlic - 3 cloves

Assorted squash and cauliflower for the winter

I would like to introduce another type of assorted vegetables. It consists of completely young squash, they must be completely.

Ingredients

Cloves - 7 pcs.
Dill umbrellas - 5 pcs.
Cauliflower – 700 g
Bay leaf - 5 pcs.
Patisson - 10 pcs.
Allspice – 6 pcs.
Hot pepper - 1 pc.
Sweet pepper (Bulgarian) - 2 pcs.
Cherry tomatoes - 7 pcs.
Sugar - 100 g
Salt - 50 g
Vinegar essence - 1 tbsp. l.
Garlic - 1 head

Preparation “For Olivier” for the winter

Now we are preparing cucumbers together with green peas. In winter, without much hassle, this jar can be used for...

Ingredients

Water – 1000 ml
Fresh green peas - 200 g
Dill umbrellas - 1 pc.
Fresh black currant leaves - 2 pcs.
Cucumbers – 800 g
Sugar - 2 tbsp. l.
Salt - 1 tbsp. l.
Table vinegar 9% - 2 tbsp. l.
Garlic - 2 cloves

Assorted vegetables for the winter

This is a ready-made side dish for meat and fish dishes or a beautiful appetizer. You can choose the vegetables that you prefer. All.

Ingredients

Water - 1 l
Cloves - 5 pcs.
Dill umbrellas - 5 pcs.
Zucchini - 1 pc.
Bay leaf - 5 pcs.
Onions - 2 pcs.
Refined sunflower oil - 2 tbsp. l.
Carrots - 2 pcs.
Cucumbers - 4 pcs.
Allspice – 15 pcs.
Sweet pepper (Bulgarian) - 2 pcs.
Black peppercorns - 10 pcs.
Ground black pepper - 1 pinch
Tomatoes - 15 pcs.
Sugar - 3 tbsp. l.
Coarse salt - 1 tbsp. l.
Vinegar essence - 1 tsp.
Garlic - 1 head

Squash marinated with tomatoes and sweet peppers

Preparing for the winter is a common thing. And I have squash again. Pickled squash tastes like cucumber, maybe not so much.

Ingredients

Cherry branches - 1 pc.
Water – 3000 ml
Cloves - 10 g
Dill umbrellas - 10 pcs.
Fresh blackcurrant leaves - 10 g
Patisson - 7 pcs.
Allspice – 10 pcs.
Sweet pepper (Bulgarian) - 4 pcs.
Black peppercorns - 10 pcs.
Fresh chili pepper – 10 g
Tomatoes – 1000 g
Sugar - 24 tsp.
Salt - 12 tsp.
Vinegar essence - 5 tsp.
Leaf horseradish - 2 pcs.
Garlic - 1 head

Assorted vegetables for the winter

Assorted marinades are constantly a success, because they always contain something that will suit everyone’s taste.

Ingredients

Fresh green basil – 4 sprigs
Water – 1100 ml
White cabbage – 200 g
Bay leaf - 2 pcs.
Carrots – 20 g
Cucumbers - 1 pc.
Sweet pepper (Bulgarian) - 3 pcs.
Tomatoes - 2 pcs.
Sugar - 3 tbsp. l.
Mix of spices for vegetables - 5 g
Coarse salt - 2 tbsp. l.
Vinegar essence - 1.5 tbsp. l.
Garlic – 5 cloves

Rassolnik with pearl barley for the winter

Homemade preparations quite often help us out when there is a need to quickly prepare a tasty and satisfying dish.