In our family, a lot of different preparations and canned vegetables for the winter are always made. In my student years in a hostel, such canned food helped out a lot and helped me eat normally. Jars of cucumbers, tomatoes and lecho always stood in my closet.

But I had to choose which jar to open and eat at the moment: cucumbers or tomatoes, or maybe lecho? It is impossible and imprudent to open all banks at once. you won’t be able to eat everything on time and you will have to throw away more than half of the cans. Then my mother suggested making vegetable preparations for the winter according to the Assorted recipe.

All available vegetables and roots are laid in jars, then they are pickled and rolled up. It turned out that assorted dishes are very convenient and insanely tasty. How to cook assorted vegetables for the winter, see and read on.

VEGETABLE ASSORTED for the winter: preservation recipes

Recipe Vegetable platter "Garden"

Ingredients for a 1 liter jar:

3 tomatoes
2-3 cucumbers
100 gr. cauliflower
2-3 teeth garlic
bell pepper
carrot
onion
Bay leaf,
1 PC. carnations
2 dill umbrellas

For marinade in 1 liter of water:

3 art. l. vinegar 9%
2 tsp salt
1 tsp Sahara

Cooking method:

Wash all vegetables.
Carrot cut into circles.
Peel the onion and cut into slices.
Separate the cauliflower into several florets.
Remove seeds from bell pepper and cut into strips.
Sterilize jars.
Fill jars with vegetables and spices to the top.
Prepare a hot marinade, boil for 1-2 minutes, remove from heat and pour in the vinegar.
Pour marinade over vegetables.
Sterilize jars with assorted 10 minutes from the moment of boiling.
Then roll up and turn upside down, wrap until cool.

Recipe Vegetable platter "Lakomka"

Ingredients:

onion
carrot
bell pepper
cucumbers
tomatoes
garlic
Bay leaf
peppercorns

For marinade:

1.5 liters of water
2 tbsp. l. salt
2 tbsp. l. Sahara
1 st. l. vinegar 6%

Cooking method:

1. To begin with, we will cut all the vegetables, except for garlic (throw 3-4 cloves of garlic to the bottom of the jar).
2. Then put the vegetables in jars in layers.
3. Each layer, except for the tomato layer, is slightly tamped (the layer of tomatoes should be the last).
4. Fill with boiling marinade and put on sterilization (in a water bath - 20-30 minutes, in the oven - 30-40 minutes).
5. Roll up the lids and put upside down.
6. I do not advise wrapping it in a blanket, because this salad is tastier if it is a little crispy.
7. Withstands in the cellar all winter, but does not survive until spring, is eaten.
8. Components in general, you can change and add others. I occasionally add cauliflower and broccoli to it, or do it without carrots.

Recipe Assorted vegetables for the winter "Rich garden"

Ingredients:

5-7 pcs. small tomatoes
5-6 small cucumbers
cauliflower
vegetable marrow
Bulgarian pepper
garlic
onion
carrot
celery greens
parsley

For a 3 liter jar marinade:

2 tbsp. l. salt
3 art. l. Sahara
4 tbsp. vinegar 9%

Cooking method:

Wash all vegetables.
Soak cucumbers in water for 2 hours.
Separate the cauliflower into large florets.
Remove the seeds from the pepper and chop coarsely.
Cut the zucchini into circles.
Chop the carrots and onions into bite-size pieces.
At the bottom of a sterilized jar, put 2-3 sprigs of celery, parsley, a few cloves of garlic and all the prepared vegetables in any order.
Pour sugar and salt into the jar, pour boiled water up to the neck and set to sterilize.
Sterilize covered jars for 15 minutes, then pour in vinegar and continue sterilizing for another 3 minutes and roll up.
Turn the jars upside down, wrap them in a blanket until they cool completely.

Recipe Vegetable platter with hot peppers

Ingredients:

2 carrots
4 tomatoes
2 pcs. onion
dill and parsley
8 allspice peas
1 head of cabbage
hot peppers
Bulgarian red pepper
8 tooth garlic
Bay leaf

For marinade in 1 liter of water:

3 art. l. salt
2 tbsp. l. Sahara
1 tsp vinegar

Cooking method:

Wash all vegetables.
Peel the onion and garlic.
Cut vegetables as needed, but rather coarsely.
Fill sterile jars with vegetables and spices.
Pour boiling water into the jars and leave for 20 minutes under the lid.
Then pour the water into a saucepan, add sugar and salt, bring to a boil and add vinegar.
Pour marinade into jars and roll up jars.
Then turn the jars upside down and wrap until cool.

Recipe Assorted "Remembering Summer"

Ingredients:

1 kg tomatoes
1 kg cucumbers
5-7 allspice peas
2 bay leaves
2-3 bottles carnations
3-5 teeth garlic
2-3 bell peppers
2 pcs. onion

For marinade in 1 liter of water:

50 ml vinegar 9%
1 tbsp Sahara
2 tbsp salt

Cooking method:

Put spices and garlic cloves in sterilized jars. Wash all vegetables and cut.
Sterilize jars.
Fill jars tightly with chopped vegetables.
For the marinade, boil water, add sugar and salt, pour vinegar.
Pour boiling marinade over vegetables in jars.
Sterilize jars for 10 minutes from the moment of boiling.
Roll up jars with assorted lids, wrap with a blanket. Store cooled cans in a cold place.

Video recipe "Assorted pickled vegetables"

How do you prepare assorted vegetables in your family? Write below in the comments or share your impressions of my recipes.

Cook with pleasure and be healthy!

Always your Alena Tereshina.

Assorted "Emerald" without sterilization

Let's start with the simplest recipe - without sterilization. The components are designed for a 3 liter jar, but you can count them for the amount of vegetables available.

Cucumbers and tomatoes are better to take medium-sized, elastic, with a hard skin.

Ingredients:

1 kg of cucumbers;
1 kg of tomatoes (can be green);
3 dill umbrellas;
3 pcs. large leaves of horseradish;
10 garlic cloves;
8 pcs. black currant leaves;
10 black peppercorns;
1 sprig tarragon (optional)

1.5 liters of water;
3 art. l. salt;
3 art. l. sugar (with a slide);
100 ml of vinegar (9%).

Cooking:

To make cucumbers crispy, soak them in cold water for several hours.
Rinse jars and lids thoroughly with baking soda. Then we scald the lids with boiling water, and sterilize the jars a little over steam or in any other way that is more convenient for you.
We wash all the greens, spread them on a paper towel. We clean the garlic, wash it, divide it into teeth. Drain the water from the cucumbers, wash well, cut off the tips. Small fruits can be left whole. We also thoroughly wash the tomatoes, pierce 1 cm in the stalk area with a skewer or a sharp knife.
Put in each clean jar: horseradish and currant leaves, two dill umbrellas, a tarragon branch. Then lay out a layer of cucumbers. Throw in half of the garlic cloves.
The next layer is tomatoes. Pour the remaining garlic, peppercorns. Cover with dill umbrella.
Now you need to fill the jars twice with boiling water, for the third time - marinade. It is convenient to pour boiling water into jars from the kettle. For these purposes, I use a special "technical" teapot - for conservation. Pour once, cover with lids, leave for 15 minutes.
Then we pour water, closing the jars with special lids with holes, back into the kettle. Boil, pour again for 15 minutes. After this time, pour water into the kettle again. Add salt, sugar, bring to a boil. We add vinegar.
Pour the brine into jars, roll up. Let's wrap it up.

After cooling, assorted cucumbers and tomatoes are ready for the winter!

Assorted cucumbers and tomatoes "Exquisite" for the winter: the most delicious recipe

Ingredients for a 2 liter jar:

700 g of tomatoes;
600-700 g cucumbers;
1 PC. bell pepper;
80 g of grapes;
6 garlic cloves;
0.5 pcs. carrots;
1 onion;
1/3 hot pepper pod;
2 sheets of horseradish;
2 pcs. bay leaf;
7 pcs. black peppercorns;
Cherry leaves, currants - to taste;
Dill, parsley - to taste;
A branch of tarragon - optional.

Marinade per liter of water:

50 ml of vinegar (9%);
1 st. l. salt;
1.5 st. l. Sahara.

Cooking:

Banks must be washed and sterilized. We cut off the edges of the washed cucumbers, soak for an hour in cold water. Then we salt the water. Let's wash the tomatoes.
Now we lay out herbs and spices in jars. The more spices and herbs, the tastier the vegetables will be. At the bottom of each jar we put chopped horseradish leaves, parsley, dill, cherry leaves, currants, peppercorns.
We take hot pepper and cut off a small piece in each jar. Add bay leaf (1-2 per jar). Cut carrots and onions into slices in each jar. There also - bell pepper slices, peeled garlic cloves.
We take a jar, lay out cucumbers in the first layer (vertically). Now we fill the voids with grapes. Then you can tightly stack the tomatoes.
Pour boiling water - into the middle, not abruptly, from the kettle. It is better to pour on top of the tomatoes. Then the bank will remain intact, will not crack.
Pour water to the very top, cover with sterile lids. Leave for 15 minutes. Drain the water again into the kettle through the lid with holes. We need to boil this water again and pour the jars for 15 minutes.
Now we need to prepare the sweet marinade. We measure vinegar into a measuring glass, add salt, sugar, stir well. Pour into teapot. Drain the water from the jars into a kettle with vinegar. When you boil the marinade, do not cover the kettle with a lid.
Pour vegetables with boiling marinade, roll up. Turn over, wrap with a warm blanket, leave to cool completely.

Here is the most delicious recipe for assorted cucumbers and tomatoes for the winter.

Assorted "Magic" for 1 liter jar

I am often asked how to cook pickled cucumbers with tomatoes - assorted for the winter, a recipe for 1 liter of water. Small banks are very suitable for a small family. A liter of marinade is enough for 2 liter or 4 half-liter jars.

400 g cucumbers;
300 g of tomatoes;
1 PC. bay leaf;
3 pcs. cherry leaves;
3-4 pcs. peppercorns;
Dill greens - to taste.

Marinade for 1 liter jar:

0.5 l of water;
3 art. l. vinegar (9%);
1 st. l. salt;
2.5 st. l. Sahara.

Cooking:

Wash liter jars with soda, rinse, sterilize over steam for 5 minutes. Wash the tomatoes and cucumbers.
Put spices and spices in jars, fill with cucumbers and tomatoes.
Pour boiling water over the vegetables, leave for 10 minutes, covered with lids. Pour water into a saucepan, add salt, sugar. Boil, pour vegetables again, leave for 5 minutes.
Drain the water again, boil, add vinegar. Pour the marinade into jars, roll up. Let's wrap it up. This is also a delicious recipe, just like in the store.

Assorted "Reliable" for storage in a warm apartment

For greater reliability, you can prepare pickled cucumbers and tomatoes with sterilization. For convenience and safety, I make such blanks in small jars.

Ingredients for 1 liter jar:

350 g cucumbers;
350 g of tomatoes;
0.5 pcs. bell pepper;
1 dill umbrella;
Horseradish root - a piece of 2 cm;
1 currant leaf;
1 clove of garlic;
1 clove bud;
3 black peppercorns;
1 st. l. salt;
1.5 st. l. Sahara;
1 st. l. vinegar 9% (or 1.5 tablespoons apple cider vinegar 6%).

Cooking:

Soak cucumbers for several hours. Sterilize jars and lids. We wash the greens and vegetables, dry them slightly.
In each jar we put dill, horseradish root, currant leaf, cut garlic clove. Add cloves and peppercorns.
Then we lay out the cucumbers vertically, on them - the tomatoes. We fill the voids with strips of bell pepper. Add salt and sugar according to the recipe. Pour boiling water (about 0.5 liters), add vinegar. We cover with a lid.
Harvesting can be done in a cold way: pour vegetables with marinade that has cooled to room temperature, and then sterilize the salad in jars.
Sterilize in a wide container with a lined bottom for 5 minutes at a low boil.
Carefully take out, roll up. Turn over, wrap. After cooling, we hide for storage.

Many are interested in how much salt and sugar should be poured into the marinade. It depends on your taste preferences. If you like slightly sweet vegetables, then put half as much sugar as salt. If not, there should be approximately equal amounts of sugar and salt.

Internet users love to share interesting recipes with us. I suggest watching a detailed video on how to make cuts.

Cucumbers and tomatoes with zucchini

If you, like me, love pickled zucchini, you can safely add them to the assortment.

Ingredients for 1 liter jar:

250 g of tomatoes;
250 g cucumbers;
200 g zucchini;
1-2 dill umbrellas;
1 large garlic clove;
Hot pepper - a piece of 1 cm;
1 currant leaf;
0.5 horseradish leaves;
6 black peppercorns.

Marinade for three liter jars:

1.5 liters of water;
3 art. l. salt;
9 st. l. Sahara;
12 st. l. vinegar 9%.

Cooking:

All components are washed and dried. In sterilized jars we spread dill umbrellas, currant leaves, peppercorns, a horseradish leaf, a clove of garlic cut in half, a piece of hot pepper.
We fill the jars with cucumbers, alternating them with tomatoes and chopped zucchini.
Pour boiling water: the first time for 10 minutes, the second - for 15. The third time, add salt, sugar, vinegar to the brine, stir. Bring to a boil, add vegetables.
Screw on the lids. Let's wrap it up.

From pieces of zucchini, you can cut out figures - leaves, flowers. Looks very nice!

Assorted cauliflower "Gardener's Dream"

Very tasty salting, a variety of vegetables will delight you in the cold.

Ingredients for 1 liter jar:

3 pcs. cucumbers;
5 pieces. tomatoes;
3 pcs. carrots;
180 g of cauliflower;
3 pcs. small bulbs;
1 PC. bell pepper;
3 garlic cloves;
3 pcs. bay leaves;
1 clove bud.

For the marinade (for 2 liter jars):

1 liter of water;
3 art. l. vinegar 9%;
2 tsp salt;
1 tsp Sahara.

Cooking:

Wash vegetables, cut and peel. We cut carrots and onions into circles, Bulgarian pepper - into long strips. Let's disassemble the cauliflower into inflorescences.
Put the onion, garlic cloves, bay leaf, cloves into sterilized jars.
Pour water into a saucepan, add sugar and salt, boil. Dip cucumbers, tomatoes, cabbage into the marinade, boil for three minutes. Turn off the fire, pour in the vinegar, mix.
We take out the vegetables from the pan with a slotted spoon, put them in jars. Pour in the marinade, cover with lids. We sterilize cans with conservation for about 10 minutes. Then we roll them up. That's all!

Assorted "Pleasure" with citric acid

Our family still loves this assortment: tomatoes and cucumbers for the winter - a recipe with citric acid. It turns out surprisingly tasty, even better than traditional pickling with vinegar.

Ingredients for a 3 liter jar:

800 g cucumbers;
800 g of tomatoes;
200 g carrots;
1 PC. bell pepper;
6-7 garlic cloves;
3 umbrellas of dill;
2-3 hot pepper rings;
5-6 currant leaves;
4-5 cherry leaves;
1.5 liters of water;
8 tsp Sahara;
4 tsp salt;
1 tsp citric acid.

Cooking:

We wash all vegetables. Cut off the ends of the cucumbers. Sterilize jars and lids.
We put dill umbrellas, cherry leaves, currants, garlic cloves, pieces of hot pepper, carrot slices, strips of bell pepper in jars. Fill with boiling water, cover with lids for 15 minutes.
Drain the water, boil again and pour for 20 minutes. Drain the water again, make a brine: add salt, sugar, mix.
Pour into jars, add citric acid, roll up. We roll a little on the table so that everything dissolves, turn it over, wrap it up.

After cooling, pickled vegetables with citric acid are ready.

Assorted "Narodnoye" with aspirin

I have long noticed that people like to add acetylsalicylic acid to preservation so that the jars do not explode later. At first, this method scared me, but when I tried it, I was convinced that there was nothing wrong with it. After all, the concentration of the drug is very small. Vegetables are tasty, crispy, without medicinal aftertaste. Try and cook cucumbers and tomatoes with aspirin.

Ingredients for a 3 liter jar:

850 g of tomatoes;
850 g cucumbers;
6 cloves of garlic;
2-3 dill umbrellas;
1 sheet of horseradish;
10 black peppercorns;
2-3 pcs. bay leaf;
0.5 pcs. hot pepper;
3 aspirin tablets.

For marinade:

2 liters of water;
10 st. l. Sahara;
6 art. l. salt;
50 ml vinegar (9%).

Cooking:

Wash all vegetables and leaves, sterilize jars with lids. In tomatoes, we will make punctures in the area of \u200b\u200bthe stalk. Cut off the ends of the cucumbers.
At the bottom of the jars lay out all the leaves, dill, spices, chopped garlic, hot peppers. Crush aspirin tablets in a saucer with a mortar and add to the jar. Then fill the container with cucumbers and tomatoes.
How to prepare the marinade: boil water in a saucepan, dissolve salt, sugar, vinegar in it. Immediately pour over the vegetables and roll them up with lids. Gently shake the containers to dissolve the aspirin, roll it on the table.
Then turn over, wrap, leave to cool for a day. Then we hide it for storage. You can serve on the table no earlier than 40 days later.

Now you know the most delicious recipes for assorted cucumbers and tomatoes for the winter and you can easily bring them to life. Bon Appetit!

3463

26.06.18

Assorted vegetables are always a holiday, because the most favorite and delicious vegetables are collected in one jar. When you open such a jar in winter, hot summer days immediately come to mind and your soul becomes joyful and warm from the memories. Therefore, now is the time to take care of new blanks that will delight you all year long.

What vegetables can be covered together? Almost everything. The most common vegetable platter recipe includes cucumbers, tomatoes, peppers, garlic and herbs. A popular recipe with patissons, zucchini, peppers and beets. All assorted blanks are beautiful and very tasty, they save a lot of space, and look festive and bright on the table.

You can add several vegetables to one jar. Many believe that it is best to combine 2-3 products, otherwise the blanks may explode. It is a myth. Banks explode in case of improper sterilization and the presence of germs.

It is best to choose dense tomatoes, cucumbers, peppers, cauliflower for assorted blanks. The more beautiful the vegetables, the more vitamin and healthier the preparation. Cucumbers, as a rule, are added to assorted more than other vegetables. Along with vegetables, the following spices should be added to jars: garlic, dill, allspice, cloves, bay leaf and hot pepper. Professionals recommend not using cherry, oak and currant leaves when preparing assorted leaves, as they add crunchiness to cucumbers, but other vegetables can be mashed. To ensure that all the vegetables in the assortment are evenly saturated with brine, it is better to chop them in several places. Salt for assorted blanks should be coarse, not iodized. Choose recipes that include vinegar for multi-product preparations, as citric acid is best used for single-product pickles.

Summer vegetable platter

Ingredients:

tomatoes 400 g.
zucchini 300 g
carrots 200 g.
bell pepper 2 pcs.
onion 2 pcs.
garlic 6 cloves
parsley

for the marinade:

water 1 l.
salt 2 tbsp. l.
sugar 2 tbsp. l.
vinegar 9% 5 tbsp. l.
black pepper 8 peas

Cooking method: Wash vegetables and herbs. Peel and cut the zucchini and tomatoes with carrots into circles. Small tomatoes can be used whole. Cut the onion into 4 parts and then chop, randomly chop the bell pepper. Peel, cut garlic cloves into slices. Put all the vegetables in sterile jars, sprinkle them with garlic. Add parsley between layers or at the very end. For the marinade, put all the ingredients in a saucepan, boil and add vinegar, turn off the heat. Pour the marinade into jars, roll them up with lids, cool the jars and put them away for storage.

Assorted vegetables with apple cider vinegar

Ingredients:

tomatoes 1 kg.
cucumbers 1 kg.
granulated sugar 100 g.
salt 40 g.
tarragon greens 50 g.
garlic 100 g
dill 50 g
cauliflower 500 g
black peppercorns
apple cider vinegar 100 ml.
water 1 l.

Cooking method: Tomatoes and cucumbers are best taken in the same size, not very large and hard. Wash all vegetables and then chop. Wash the cauliflower and separate into florets. Peel the garlic.
Tip: so that the garlic does not turn blue during preservation, you can soak it in advance for 2-3 hours, then remove it from the water and peel it. Wash greens and finely chop. Add peppercorns to it, put the resulting mass to vegetables, add garlic cloves. Prepare marinade for pouring: bring water to a boil, add salt, sugar, boil for 10 minutes. Then add apple cider vinegar. Place vegetables in prepared jars. Pour boiling marinade over, roll up and refrigerate. Store ready jars in a cool place.

Assorted vegetables with herbs

Ingredients:

cucumbers
tomatoes
White cabbage
carrot
Bell pepper
garlic
onion
dill and parsley

brine for 3 liters. bank:

water 2 l.
4 tbsp. l. Sahara
2 tbsp. l. salt
vinegar 9% 0.5 cup

Cooking method: To prepare this assortment, you will need small hard tomatoes and cucumbers, cabbage, carrots, peppers, garlic, onions and herbs. Rinse all vegetables and herbs well. Cut the cabbage into slices, cut the peeled carrots into cubes, peel the sweet pepper from the seeds and cut into pieces. Put vegetables with herbs in a 3-liter sterilized jar with bay leaf and black peppercorns. Boil water, pour vegetables and leave for 10 minutes. Then pour the water back into the pan, add sugar and salt, boil. Pour assorted marinade, adding vinegar to the jar. Roll up with boiled lids, turn over and wrap.

Pickled assorted for the winter

Ingredients:

cucumbers 15 pcs.
tomatoes
small onion heads 15 pcs.
zucchini 1 pc.
cauliflower 1 head
small carrots 6 pcs.
small beets 6 pcs.
celery stalk 4 pcs.

for the marinade:

vinegar 6% 200 ml.
water 2 l.
granulated sugar 2/3 cup
bay leaf 5 pcs.
carnation 2 buds
black peppercorns 10 pcs.

Cooking method: Rinse vegetables, peel and cut into pieces. Cut large cucumbers, beets and carrots into pieces. Blanch firm vegetables for 3-4 minutes in boiling water. Divide the mixed vegetables into jars. Boil the marinade and pour over the vegetables. Sterilize jars for 12-15 minutes and seal.

Unusual marinated platter

Ingredients:

zucchini 200 g
carrots 200 g.
cauliflower 200 g
apples 200 g.
pumpkin 200 g
sweet pepper 200 g.
grapes 200 g.
garlic to taste

for the marinade:

vinegar 2 cups
granulated sugar 1.5 cups
water 2 cups
vegetable oil 3/4 cup
salt 4 tbsp. l.
bay leaf, black peppercorns to taste

Cooking method: Peel vegetables and fruits from the peel, core and cut into equal slices, remove the grapes from the branches. Mix with chopped garlic and pour over hot marinade. Place the cooled mixture in the refrigerator for 3 days. For the marinade, combine vinegar, sugar, water, vegetable oil and salt. Boil the mixture, adding bay leaf and peppercorns.

Assorted vegetables "Health in a jar"

Ingredients:

carrots 500 g
turnip 500 g
radish 500 g
cucumbers 500 g.
tomatoes 500 g.
onion 500 g
cauliflower 500 g
sweet peppers of different colors 500 g.
squash 500 g
zucchini 500 g
garlic 3 pcs.
hot peppers
parsley root and greens

per 1 liter marinade:

water 1 l.
vinegar essence 1 tbsp. l.
granulated sugar 6 tsp
bay leaf 3 pcs.
carnation 7 pcs.
hot pepper 6 peas
allspice 5 pcs.
salt 4 tsp

Cooking method: Cut carrots, turnips, radishes into squares with a side of 2 cm and hold for 2 minutes in boiling water. Cucumbers cut into rings 2 cm thick, cut small tomatoes in half. Cut the onion into rings 5 mm thick, disassemble the garlic into cloves and cut into plates, disassemble the cauliflower into inflorescences. Remove seeds from sweet pepper and cut into rings. Cut squash and zucchini into squares with a side of 2 cm. Put chopped parsley root and greens, a piece of red hot pepper on the bottom of sterilized dry jars, lay in layers, alternating, prepared vegetables. Fill the contents of the jars with hot marinade to the top. Sterilize liter jars for 10 minutes, 2 liter jars for 20 minutes, 3 liter jars for 30 minutes. Roll up the jars and turn them upside down. To prepare the marinade, add spices, vinegar essence, sugar, salt to boiling water and boil for 5 minutes.

Pickled Assortment from Elena Proklova

Ingredients:

tomatoes
small cucumbers
Bell pepper
basil
black peppercorns
coriander

for the marinade:

1 liter of water
apple cider vinegar 100 g
granulated sugar 4 tbsp. l.
salt 2 tbsp. l.

Cooking method: At the bottom of a sterilized 3-liter jar, lay the basil, then a layer of tomatoes and a layer of small cucumbers. Top with a layer of sweet peppers, cut lengthwise, and then add the basil, peppercorns, and coriander. Laying the vegetables in layers, fill the jar to the top and pour the marinade over. Sterilize jars for 20 minutes. Then close with sterilized lids, turn upside down, wrap and leave to cool completely. For the marinade, combine water, apple cider vinegar, sugar, and salt and bring to a boil.

A lot has already been said about the benefits of harvesting assorted vegetables for the winter. This is a rich content of vitamins C, A, B, etc., this is the content of macro- and microelements, which are so necessary in the winter. But it is much tastier and more pleasant to pickle not individual vegetables, but their assortment. Several contrasting vegetables (for example, yellow and red tomatoes, squash, cucumbers, etc.) look great both in a jar and on a common table. Unusual dishes can not only saturate with vitamins, but also surprise your household.
The article provides several recipes for assorted vegetable marinade, which you can choose to your taste.

The recipe uses the simplest vegetables that are in every garden, which are rich in vitamins. Such vegetables are traditionally used as an independent snack, but they can also be added to other dishes - salads, soups, etc.

Ingredients:

1 kg. red tomatoes;
1 kg. cucumbers;
sweet pepper - 400 gr.;
1 kg. carrots;
0.5 kg. Luke;
zucchini - 200 gr.;
garlic cloves - 4 pcs.;
currant leaves - 5 leaves;
1 bunch of dill;
1 bunch of parsley;
acetic acid 9% - 60 ml;
1 liter of water;
salt - 2 tbsp. spoons;
sugar - 2 tbsp. spoons;

Assorted pickled vegetables for the winter recipes:

Rinse the prepared products well and let the water drain.
Wash and clean carrots. Cut into circles.
Peel the garlic and cut into four pieces.
Wash and clean the zucchini. Cut into circles or half rings.
Greens with seasonings fit into the jar in the first layer, then fold the vegetables, also in layers.
Boil water, pour into a jar of vegetables. Let cool.
After cooling, pour the water back into the pan and boil. Pour into the preparation and let cool.
We boil water for the third time, but with the addition of salt and sugar. Pour it all into a jar. Acetic acid is added last.
Close the lid tightly and turn the jars over. Cover tightly with a blanket or warm cloth until cool.
Our vegetables are ready.

Pickling assorted vegetables for the winter in jelly

A very unusual type of preparation is vegetables marinated in the form of a jelly-like mass. These vegetables are used as a salad. In addition to the benefits of vegetables, there is also gelatin rich in essential vitamins. A very tempting view will impress your family and guests.

Ingredients per liter jar:

gelatin - 15 gr.;
water - 600 ml;
salt - 1 tbsp. l.
sugar - 2 tbsp. l.
parsley - 1 bunch;
1 horseradish leaf;
garlic - 4 teeth
small tomatoes - 6-8 pieces;
Bulgarian pepper - 5 fruits;
cucumbers - 3-4 pieces;
onion - 2 medium heads;
red currant - 50 gr.;
black pepper (peas) - 4 pcs.;
acetic acid (70%) -1 tsp.

Preserving Assorted Vegetables:

Let's prepare the jars first. We sterilize them with the old method, which was used by our mothers. We put a jar on the spout of a kettle with boiling water and sterilize it for 15 minutes.
Soak gelatin in warm water. Pour enough water so that it barely hides it. Let it swell for half an hour.
At the bottom of the prepared jar we put garlic, cut in half, pepper, herbs.
Next, add all the vegetables. Layers. In general, how convenient. It turns out well if the vegetables are cut into slices. But as a standard, they simply put them so that they lie down tightly and comfortably, shaking the vessel for sealing.
While the vegetables are stacked in jars, put water on the stove, and add granulated sugar and salt to it. Cook for five minutes until they dissolve.
Meanwhile, melt the gelatin in a water bath. Then pour it into the brine.
We remove the brine from the stove and pour it into the vegetables. Lastly, add the vinegar.
Screw on the lids tightly. We clean the workpiece in a cool place and let it cool. Vegetables - salad is ready.

Salad of assorted vegetables for the winter with spices and lemon

Fans of gourmet spicy dishes will definitely be interested in this recipe, which includes many herbs. Lemon allows you to use less acetic acid in the marinade, which favorably affects the absorption of food, while making the taste softer and more pleasant.

Ingredients:

10 small tomatoes;
6 garlic cloves;
bulbs (medium size), 4 pcs.;
4 medium cucumbers;
2 lemons;
1 small zucchini (preferably fresh, young);
7 grape leaves;
4 cherry leaves;
2 currant leaves;
2 horseradish leaves of small size;
5 black peppercorns;
2 tbsp. l. Sahara;
salt - 2 tablespoons.

Preparations for the winter assorted vegetables:

Rinse greens thoroughly and dry with a towel. Peel the onion and garlic. Put all this in the first layer in a jar.
I also wash my vegetables thoroughly. Then we cut them as convenient. It is better to cut the zucchini into circles. Tomatoes can be pierced with a toothpick. So that they do not burst later and lose their appearance. Cut the lemon in the same circles or half rings.
We put everything in a jar of greens.
Sprinkle vegetables with salt, sugar and pepper.
Cover with a lid and place in a pot of water to sterilize. Sterilize in boiling water for 20 minutes.
Close the lid tightly and turn the jar upside down. Wrap in a warm cloth and let it brew for a few days. Until completely cool
Our jars are ready.

Marinated assorted vegetables for the winter with apples

For a more refined and unusual marinade, we will use the following recipe. In addition to vegetables, another very useful and tasty ingredient in it is apples, which have even more vitamins. An unusual recipe is quite simple to prepare.

It will require:

2 small apples (Antonovka);
10 gherkins;
20 small tomatoes;
a small head of cauliflower;
5 medium sized carrots;
3 zucchini (small, freshly picked fruits);
8 medium-sized onions;
1 large head of garlic, or 2 small ones;
sweet pepper - 5 pieces;
a bunch of celery leaves; or a couple of stems;
2 bunches of dill with inflorescences;
bunch of parsley;
5 bay leaves;
5 pieces of carnations;
10 black peppercorns.

For brine you need (for 5 liter jars):

2 liters of water;
50 gr. salt;
70 gr. granulated sugar;
1/3 cup 9% acetic acid.

Assorted tomatoes with cucumbers pickled for the winter:

Wash and dry vegetables. It is advisable to cut all of the same size, or cut large fruits, adjusting to the size of small ones. Lay everything out in layers. You can alternate layers as you like. But put the tomatoes on top.
After laying out the vegetables, spices and herbs are poured. Boiled reins are poured over vegetables and allowed to cool.
Repeat the procedure with water twice.
For the third time, the marinade is boiled, to which the remaining seasonings are added, after boiling the vinegar.
Fill jars with brine. Roll up lids. Let cool in a dark cool place.

Assortment is ready!

Assorted vegetables marinated for the winter with beets

Let's look at blanks with another very tasty vegetable - beets. In addition to taste, beets will give the workpiece a very beautiful pink color. A very unusual use.
Cooking assorted in a three-liter jar.

Required products:

carrots - 4 medium pieces;
half a medium head of fresh cabbage;
small fresh zucchini;
2 sweet peppers;
2 medium heads of onions;
2 medium beets;
4 garlic cloves;
green beans - 8 pods;
granulated sugar - 25 grams;
salt - 15 gr.;
1 teaspoon of acetic acid (70%).

Marinated assorted vegetables for the winter:

Wash and dry vegetables.
We clean everything you need (beets, carrots, onions, garlic, if necessary, zucchini).
Carrot cut into circles.
Next is cabbage. Cabbage cut into large pieces, slices. Sliced zucchini and peppers (can be cut into half rings or slices).
Onions can be cut into rings or slices. Put garlic. Lay the beets on top. Can be a whole head, can be divided into quarters.
The recipe contains green beans, however, this is not for everybody.
This time we prepare the marinade. Add remaining ingredients to water and bring to a boil. Pour in the vinegar last and remove from the stove. Pour this brine into the vegetables.
Place the jar in a pot of water and sterilize for half an hour after boiling.
Take the jars out of the water, roll up the lids. Turn over and remove to cool and infuse. After a couple of days, beetroot color will color the entire jar.

Pickled vegetables assorted fast food

Vegetables pickled in this recipe turn out crispy, as if they had just been taken from the garden. It is very well used as an independent snack, or as an addition to main courses.

For cooking, we need to take:

cucumbers - 9 medium pieces;
tomatoes - 5 pieces (you can not add);
two medium carrots;
cauliflower - 0.5 head;
3 garlic cloves;
dill inflorescences - 1 bunch;
3 bay leaves;
peppercorns - 3 pcs.;
carnation in buds - 4 pcs.;
water - one and a half liters;
1 st. a spoonful of salt;
sugar - 1 tbsp. a spoon;
acetic acid (9%) - 2 tablespoons.

Assorted winter pickled recipes with vinegar:

Wash and dry all vegetables.
Separate the cauliflower carefully into florets. Carrot cut into circles.
We sterilize jars in advance. To do this, put them upside down in a colander, put them in a pot of water and boil for 20 minutes. Covers are simply boiled in water.
Put greens, seasonings, bay leaves, pepper, garlic in the first layer in a jar.
Pack vegetables tightly. Fold up to fit as much as possible.
Sprinkle salt and sugar on top.
Boil water and pour over vegetables. Pour vinegar on top and tightly roll up the lids.
Banks are turned over and wrapped in heat. Let cool and infuse.

Our dish is ready.

As you can see, there are a large number of assorted blanks with vegetables. Choose your taste is not difficult, from the simplest to the more sophisticated. The vegetables collected in one jar will allow you to enjoy their diversity, as well as use them when cooking various dishes or snacks.

For real gourmets, we also have cooking recipes, and.

Summer, mid-August ... Someone in the country, someone at work, someone at the sea - exposes their sides to the resort sun. And what does an ordinary housewife do at this time? Of course, he diligently turns jars of vegetable and fruit provisions in case of a harsh winter! Assorted vegetables for the winter have always been famous among hostesses - one of the best snacks and additions to any dish on the table. For many years, not a single feast is complete without platter. But hardly everyone knows the subtleties that will help make the preparation incredibly tasty and healthy.

From garden to table

Let's start the knowledge of this simple pickled snack from the very basics. The key to successful canning is always the choice of good raw materials. Often, a vegetable platter consists 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 hostess.

For conservation, it is better to choose fruits of small sizes, with a whole and intact peel. Tomatoes are selected medium in size, uniform color. Very well suited for assorted variety "cream". It does not lose its shape during the spinning process, retains a rich taste and color.

When choosing cucumbers, pay attention to the color, length and presence of pimples in the fruit. Vegetables 7-12 centimeters long with dark green pimples will be suitable for closing. Such cucumbers have a thin skin, there are no hollow formations inside them.

Bulgarian pepper should also be chosen in medium-sized sizes, without damage to the peel. Before laying in jars, experienced housewives recommend clearing peppers from seeds. Cauliflower before canning must be poured over with boiling water and the head of cabbage should be divided into small inflorescences. Squash and zucchini are also selected in small sizes, with a whole peel and no spots.

Among the variety of canned platter recipes, it is easy to choose the one that will appeal to all household members and guests. When choosing vegetables, consider their compatibility in order to end up with a decent tasty product.

Marinated vegetable platter for the winter

A classic recipe that is in service in every family. Instead of vinegar, you can dilute vinegar essence or use citric acid. For the recipe you need to prepare:

cucumbers - 1.5 kg;
tomatoes - 0.9 kg;
onion - 1 large onion;
yellow pepper - 0.6 kg;
sugar - ½ tbsp.;
vinegar - 30 gr.;
garlic - 5 cloves;
dry inflorescences of dill, currant leaf - to taste;
allspice - 15 gr.

Wash all vegetables thoroughly. Cut the pepper into four segments, if you take medium-sized fruits, then into two. Be sure to cut the ends off the cucumbers. Prepare and rinse three-liter jars in advance. For this amount of vegetables, we need 2 containers. Put currant leaves, dill inflorescences, onion cut into rings in jars. Then you need to lay out even layers of vegetables. Pour in boiling water and leave for 40 minutes. Be sure to cover the jars with lids.

Drain the water into a container, pour in sugar, salt (65 grams per 1 liter of liquid) and boil again; five minutes after boiling, pour in the vinegar. Before re-pouring water to vegetables, add pepper and garlic, pour hot brine, roll up. Ready jars leave to rest until completely cooled.

Canned without sterilization

It is possible to prepare assorted for the winter without tedious sterilization. And the vegetables will be no worse: the taste will be just as rich, and the beneficial qualities will remain in place. Ingredients:

Harvesting without sterilization does not take much time. It is very simple and even a novice cook can handle it without much difficulty. Wash vegetables, dry, prepare for loading into pickling dishes. We put dill and fruit leaves, spices, half of garlic and hot pepper in a jar. Place all the vegetables on top tightly, but without pressing too hard. Sprinkle the remaining garlic on top. Dissolve vinegar, salt and sugar in cool boiled water and pour over vegetables with the resulting marinade. Cover with a lid and send to the refrigerator. After five days, the assortment is ready to eat.

Marinated platter with cauliflower

Cauliflower has an irreplaceable advantage - it goes well with any seasonal vegetable. And also its compatibility as a side dish is universal. For pickling, prepare the following:

cream tomatoes - 1 kg;
salt - 60 gr.;
cucumbers - 1 kg;
garlic - 60 gr.;
cauliflower - 1 head weighing up to 2 kg;
sugar - ½ cup;
vinegar - 40 ml;
horseradish root, dill - optional.

This recipe requires mandatory sterilization. Salt and sugar indicated in the recipe are calculated for one liter of water. The indicated ingredients go on average to 3 three-liter jars.

Vegetables need to be poured overnight with cold water, drained in the morning before canning. We prick the tomatoes with a knife near the stalk, divide the cabbage into inflorescences, remove the tips from the cucumbers, cut the garlic cloves into thick slices. At the bottom of the container lay out the leaves of horseradish and dill, half of the garlic. The vegetables and the remaining garlic are laid out alternately on top.

Water for the marinade must be boiled with salt and sugar, pour the jars with the resulting solution. Next, send the blanks for 20 minutes of sterilization, after which the jars should be rolled up and wrapped in a blanket. When the blanks have cooled down, put them in a cellar or cabinet for conservation. Feel free to taste after 3 weeks!

Assorted "Garden"

A common recipe among experienced chefs. It is famous for its rich taste, variety of ingredients and ease of preparation. For a three-liter container you need:

carrots - 0.3 gr.;
white cabbage - 300 gr.;
cream tomatoes - 1.3 kg;
onions - 3 small onions;
zucchini - 2 pcs.;
cucumbers - 7 pcs.;
sugar - to taste;
vinegar - 1/3 tbsp.;
green pepper - 5 pcs.;
salt - 100 gr.;
dill, horseradish leaves - optional;
water - 2 l;
garlic - 60 gr.

Cut the cabbage into medium-sized square segments, cut the pepper into six parts, cut the zucchini into slices 1 cm thick, chop the carrots on a grater, onion into half rings, garlic into thin slices. Chop the tomatoes at the stalk, cut off the tips from the cucumbers. Put dill, horseradish leaves on the bottom of the container, then lay out all the vegetables alternately in layers. Dissolve salting spices in water, boil. Then pour the jar with the marinade and put it on for 20 minutes of sterilization. After roll up the lid, cover with a thick cloth or blanket and leave to cool.

Salad "Merchant"

An interesting and unusual variant of the assortment, which will delight you with summer notes in taste. Goes as a cold appetizer and as a side dish.

For its preparation it is necessary:

tomatoes - 1.6 kilograms;
onions - 3 pcs.;
carrots - 700 grams;
pepper - 1.2 kg;
vegetable oil - 180 grams;
sugar - to taste;
black pepper - 15 gr.;
salt - 90 grams;
vinegar - ½ cup.

Wash all vegetables thoroughly. Cut the pepper arbitrarily, tomatoes - into slices, onion rings, carrots - into strips. Boil one and a half liters of water in a saucepan, add oil, sugar and salt, allspice, vinegar. After dissolving sugar and salt, add prepared vegetables there. The workpiece must be kept on low heat until cooked. Then distribute the vegetables in pre-sterilized jars and twist. Be sure to cover the blanks with a blanket or thick thick cloth.

Assorted vegetables without vinegar

This preparation will delight you with a more natural taste. Vegetables will serve as a light side dish for meat, and will be a good snack for a glass of bitter! We will use the following ingredients:

medium-sized cucumbers - 1 kg;
patissons - 7 pieces (medium-sized);
tomatoes - 1.4 kg;
a bag of citric acid (per liter of marinade);
garlic - 6 cloves;
sugar - to taste;
dill sprigs - to taste.

Wash and cut vegetables: squash and cucumbers - in slices, tomatoes and garlic - in slices. Put sprigs of dill and citric acid at the bottom of the container. Next, lay out the chopped vegetables in layers. In a saucepan, heat water with pickling spices (the proportions of sugar and salt in the recipe go to 1 liter), pour the vegetables with the resulting marinade. Then close the lid and send for sterilization. After half an hour, close the jars, turn them over and send them under the blanket to cool. The salad is ready to eat in 2 weeks.