What could be tastier than your own preparations? Many housewives are engaged in home canning of vegetables, and today I will tell you how to make the most delicious pickled assortment of vegetables for the winter. It could be cucumbers, tomatoes, cauliflower, squash, zucchini, in general - anything. There can be any quantity of ingredients for pickling vegetables, so I didn’t write by grams - you’ll probably figure it out yourself.

The peculiarity of this seaming is that the cucumbers in the jars remain whole, and the zucchini and squash are coarsely chopped. By the way, last time I gave you a mind-blowing recipe on how to prepare. It’s simply “finger lickin’ good” in the truest sense of the word – be sure to try it, I definitely recommend it! They turn out very tasty.

Let's return to the recipe. Preparing a vegetable platter is quite simple and quick, prepare all the vegetables, lay them in layers, pour marinade and roll them up.

For the pickled assortment we will need:

Vegetables: tomatoes, cucumbers, bell peppers, squash, zucchini, cauliflower, garlic and so on. In general - everything you have!

Marinade: for 1 liter of water, 1 tablespoon of salt, 3 tablespoons of sugar and 100-125 grams of vinegar 9% (~ half a glass).

Marinated assorted vegetables for the winter - preparation:

1) . First, we prepare all the necessary vegetables for the winter assortment.

They need to be washed thoroughly and large ones cut into pieces. We cut off the tails of the zucchini and cut it into wide rings, cut the squash into 4 or 6 parts (it all depends on its size), and separate the cauliflower into several inflorescences. bell pepper cut in half, remove the stem and take out the seeds. We peel the garlic.

2) . Let's make the marinade. Place a saucepan on the fire, pour 1 liter of water or more into it (depending on how many jars you will make - 1 liter of marinade is enough for a 2-liter jar). Next, add salt, sugar, black peppercorns, cloves, allspice, bring to a boil and add 100 grams. 9% vinegar.

3) . Sterilizing jars in a convenient way for you: in the microwave or over the kettle. Place washed celery, parsley leaves, and black currant leaves down into sterilized jars.

Fill the jar to the top as tightly as possible. We lay out zucchini, cucumbers, squash, tomatoes, garlic. The result is a beautiful and bright composition of vegetables.

4) . Pour hot marinade into the jars, cover with clean, boiled metal lids and sterilize liter jars for 5-10 minutes, 3 liter jars more.

5). Roll up the marinated assorted vegetables and turn them upside down, wrap until cool. Then we put it away for the winter in a cellar or pantry. Can be served with any dish and as a side dish.

Marinated assorted vegetables for the winter are ready!

Bon appetit!

No store-bought canned vegetables can compare with homemade preparations. To preserve a delicious assortment of vegetables for the winter, use these tips:

1. Rinse vegetables for canning in several waters with a brush.
2. Check the sealing jars to ensure there are no chips on the neck. Steam both jars and lids.
3. Sterilize mixtures of vegetables that have not been stewed for 15-30 minutes, placing them in jars.
4. When removing hot jars from the container after sterilization, support the bottom. The jar may burst due to temperature changes and under its own weight.
5. Taste salads and marinades before rolling and add salt, spices and sugar as desired.

Cucumber-tomato-pepper assortment for the winter

Pour vinegar into the marinade before turning off the heat. When pouring hot marinade into jars, place an iron spoon on the vegetables to prevent the jar from bursting. When sterilizing filled jars, place a wooden board or towel on the bottom of the pan.

Yield: 4 liter jars.

Ingredients:

• ripe tomatoes – 1 kg;
• fresh cucumbers – 1 kg;
• bell pepper – 1 kg;
• onions – 0.5 kg;
• green carrot tops - 10-12 branches;
• ground and allspice peppers – 12 pcs each;
• cloves – 12 pcs;
• bay leaf – 4 pcs.

For 2 liters of marinade:

• sugar – 100-120 g;
• salt – 100-120 g;
• vinegar 9% - 175 ml.

Cooking method:

1. Cut the sorted and washed vegetables into rings, 1.5-2 cm thick, remove the stalks and seeds from the pepper. Onion and pepper rings can be cut in half.
2. Place bay leaf, a couple of sprigs of washed carrot tops, 3 cloves, black pepper and allspice into jars that have been sterilized for 1-2 minutes.
3. Place prepared vegetables in jars in layers.
4. Cook the marinade and pour it hot into jars, cover with lids.
5. Place the filled containers in a saucepan with warm water, bring to a boil over low heat and simmer for 15 minutes.
6. Remove the jars and seal tightly. Place neck down under a warm blanket for a day.

Nutritious winter salad of beans and eggplants

This pickling is consumed with side dishes of cereals and potatoes. The salad is hearty and tasty. It tastes like canned mushrooms.

Ingredients:

• beans – 1-1.5 cups;
• eggplants – 2.5 kg;
• sweet pepper – 1 kg;
• hot pepper – 1-2 pcs;
• green dill – 1 bunch;
• garlic – 1-2 heads.

For the syrup:

• sunflower oil – 1 cup;
• vinegar 9% – 1 glass;
• water – 0.5 l;
• salt – 1-1.5 tbsp;
• sugar – 1 tbsp;
• spices for preservation - 1-2 tbsp.

Cooking method:

1. Pour salted water over the diced eggplants. Leave for half an hour to release the bitterness.
2. Cook the beans until tender, chop the peppers into slices.
3. Boil the ingredients for the syrup, add vinegar and seasonings at the end. Taste for saltiness and add salt if necessary. Cook the syrup for 10 minutes at a moderate boil.
4. Place the prepared eggplants in a cooking container, add beans and peppers. Pour syrup over the vegetables, boil for 15 minutes, sprinkle with chopped garlic and herbs.
5. Quickly distribute the salad into sterile jars and seal with sterile lids.

Assorted cabbage with vegetables for the winter

In winter, serve the salad with fresh herbs and marinated tomato slices.

If the contents of the jars have settled during sterilization, distribute a salad from one jar among each jar.

Cooking time – 1.5 hours.

Yield: 6-8 0.5 liter cans.

Ingredients:

• white cabbage – 1.2 kg;
• cucumbers – 1.5 kg;
• onions -2-3 pcs;
• bell pepper – 3 pcs;
• refined oil – 6-8 tbsp;
• spices - to taste;
• vinegar 9% - 4 tsp;
• salt – 2 tbsp;
• sugar – 2 tbsp;
• water – 1 l.

Cooking method:

1. Boil water, add sugar and salt, stir until completely dissolved. Pour in the vinegar and turn off the heat.
2. Chop the vegetables as if for a salad, mix with spices, and place tightly in sterilized jars.
3. Add 1 tbsp of oil to each jar and fill with marinade.
4. Place lids on top of the filled jars, leave to sterilize for 10 minutes, then roll up.

The most delicious salad for the winter

A variation of this salad is prepared by replacing eggplants with zucchini. Prepare in batches, using 4 pcs. each vegetable at a time to ensure the food retains its shape.

This mix of ingredients is the guarantee that your preservation will be very successful: the vegetables complement each other perfectly in taste, and visually such a jar of assorted “Garden for the Winter” looks very appetizing. Another important point in this recipe is the classic marinade: water, salt and vinegar.

It is this that is used when they want to prepare canned vegetables for the winter in the traditional way, and it is this that is another reason why such a “Vegetable Garden in a Jar for the Winter” turns out to be very, very tasty. Well, have I interested you? Canning assorted vegetables for the winter? Then my step by step recipe“Vegetable gardens for the winter in jars” with photos are at your service!

Ingredients for 1 liter jar:

• 400 g cucumbers;
• 1-2 small tomatoes;
• 1-2 small heads of onions;
• 1-2 small squash;
• 1\4-1\3 part of a small zucchini;
• 25 g salt (1 half tablespoon);
• 50 g 9% vinegar;
• 450 ml water;
• 4-5 cloves of garlic;
• 1 dill umbrella;
• 1-2 cm piece of horseradish root;
• 4-5 cm piece of horseradish leaf;
• 1 black currant leaf;
• 1 cherry leaf;
• 0.5–1 cm piece of hot pepper.

The total weight of vegetables per 1 liter jar is 600 grams.

Preserving assorted vegetables for the winter:

Wash the cucumbers thoroughly and cut off both ends. Wash tomatoes, squash, zucchini. Peel the onion.

Thoroughly wash the dill, cherry, blackcurrant and horseradish leaves. Cut the horseradish leaves into pieces. We clean and wash the horseradish root. Cut it into pieces.

Peel and rinse the garlic. Wash the hot peppers and cut them into pieces.

At the bottom of the prepared jars we place black currant leaves, cherry leaves, half the required amount of horseradish leaves and half a dill umbrella. Add hot pepper, horseradish root and 3 cloves of garlic.

Then we tightly pack the cucumbers and other vegetables to the top, trying to leave as few voids as possible. On top we put 2 more cloves of garlic, a little dill and a horseradish leaf.

Prepare the marinade. Bring the calculated amount of water to a boil, add salt and stir until the crystals are completely dissolved. Pour vinegar into jars with vegetables, then fill to the top with boiling marinade.

Place the jars in a wide saucepan with the bottom lined with a napkin. Fill with warm water, not reaching a couple of centimeters to the neck of the jars, and put on fire. Over high heat, bring the water in the pan to a boil, then reduce the heat slightly so that it does not boil too vigorously, and sterilize for 10 minutes.

After sterilization, we remove the jars one by one from the water (it is convenient and safe to do this using special tongs) and immediately seal them hermetically - roll them up or screw them. Turn the jars with assorted winter vegetables upside down and leave them like that until they cool completely.

This assortment can be stored in jars for the winter at room temperature, but always in a dark place.

We choose only fresh cucumbers, with intact skin, and small in size. The same goes for other vegetables. If you are using very small vegetables for canning, you can place them in jars, not stacking them, but in bulk, while periodically shaking the jar for more dense packing. Small vegetables will require a little less marinade. If the vegetables are large, then the amount of marinade going into the jar will be slightly larger.

If you, as befits a thrifty housewife, like to make preparations for the winter, then pickled vegetables will certainly interest you. Moreover, it can be assembled from a variety of components. It is especially convenient to make such reserves at the end of summer and beginning of autumn, when the peak of the harvest of vegetables and fruits begins. Just at this time you have the opportunity to get creative and prepare the most delicious pickled assortment of vegetables for the winter.

Ingredients:

• small sweet and sour apple;
• radishes of any variety - 15-16 root vegetables;
• garlic – 2 large cloves;
• red and white onions - 1 head each;
• sweet bell pepper – 2 large pods;
• hot pepper - a small part of the pod;
• small dense tomatoes – 10-12 pcs.;
• allspice – 9 pcs.;
• cloves – 6 pcs.;
• dill “umbrellas” – 6 pcs.;
• water – 1 liter;
• table vinegar - 4 tbsp. l.;
• granulated sugar - 70 g (3 heaped tablespoons);
• coarse table salt - 50 g (2 tablespoons without a slide).

• Yield: 3 700 ml jars.
• Cooking time is approximately 1.5 hours.

How to prepare pickled assorted vegetables for the winter:

Thoroughly clean (from husks, seeds, stalks) and rinse all ingredients of plant origin. Place on cloth napkins and dry (or wipe).

While the food is drying, you can wash the containers (jars with lids) with soap and rinse with boiling water (or sterilize in the oven at t = 150-160 °C for literally a third of an hour).

Cut the dried vegetables/fruits as follows:

Onions and garlic - thin (no more than 3 mm) half rings or rings;
radishes – in longitudinal halves/quarters;
apple - not wide (1.5 cm) slices;
Divide the sweet pepper pods into several parts (8-10);
from the pod hot pepper cut literally a few narrow rings at the rate of 3 (maximum 4) per 1 jar.

Fill clean jars. First throw in a pair of dill “umbrellas”, 3 allspice peas, 2 clove buds, 4-5 garlic rings and 3 hot pepper rings.

Then fill to the very top, slightly compacting, with vegetables/fruits, evenly distributing their quantity throughout all the jars. In between, boil water in a mug and pour it into the filled jars, cover them with lids and set aside for 10 minutes. Do not pour out the remaining water in the mug.

If possible, take an additional cover in advance and make holes in it (this is convenient to do with a Phillips screwdriver). Use it to drain all the liquid from the jars back into the mug, stir sugar and salt in it, boil again and only then pour in the vinegar.

Fill the jars with this brine to the very brim, cover with lids (but do not screw on yet).

Next, if you want to save time and effort, you can sterilize the filled jars in the oven. To do this, place them in a cold (or lukewarm) oven on a wire rack, set the temperature switch to 120 °C and the timer to 20 minutes.

Homemade vegetable preparations are an excellent 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, some cabbage and peppers left, do not rush to use all this stuff for dinner. Using one of the recipes, roll up a couple of small assorted jars of them. It is especially pleasant to eat in winter.

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

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

A bright assortment of vegetables looks great on a holiday table or is an excellent addition to second courses on a 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.

Cooking time: 1 hour 20 minutes

Quantity: 3 servings

Ingredients

• Tomatoes: 800 g
• Cucumbers: 230 g
• Garlic: 6 large cloves
• Onion: 2 medium heads
• Greens: bunch
• Bay leaf: 3 pcs.
• Allspice and black peppercorns: 12 pcs.
• Cloves: 6 buds
• Vegetable oil: 5 tbsp. l.
• Dill umbrellas: 3 pcs.
• Table vinegar: 79 ml
• Salt: 2 incomplete tbsp. l.
• Granulated sugar: 4.5 tbsp. l.
• Water: 1 l

Cooking instructions

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



Cut each tomato into 4-8 wedges (depending on size). Cut the cucumbers into slices about 5 mm thick, and the onion into thin half rings. Cut the garlic into longitudinal slices of approximately 2 mm (that is, 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 umbrella, 1 clove of garlic cut into pieces, 4 peas of each 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 skin side up, not pulp).



Now prepare the marinade. Boil water, add granulated sugar along with salt, and put it back on the fire. As soon as the liquid boils, pour in the oil and vinegar.



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 cool 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 jars with assorted vegetables upside down and leave them to cool in this position.



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:

1. Grate the carrots and simmer in oil until tender.
2. Chop the cabbage into strips.
3. Remove the seeds from the peppers and cut into rings.
4. Peel the onion and cut into half rings.
5. Tomatoes - in slices.
6. Place the fried carrots and all the vegetables in a saucepan. Add salt and sugar, stir.
7. Pour in water and place the container over moderate heat.
8. Bring to a boil and cook for a quarter of an hour. Pour in vinegar and stir.
9. 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.
10. 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 prepare elegant jars of 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 regular root vegetables or 5 small ones;
• small onions – 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;

Yield: 5 liter jars

How to preserve:

1. Soak the cucumbers in water for a quarter of an hour, then wash and dry them.
2. Wash and dry the tomatoes.
3. Rinse the cabbage and separate into florets.
4. Peel the carrots and cut into slices. You should get 25 pieces.
5. Remove seeds from peppers and cut into rings (25 pieces).
6. Wash the zucchini and cut the same as the peppers into 25 slices.
7. Peel the onion and garlic.
8. Wash the greens and chop them as desired. You can take dill, parsley, celery.
9. Pour herbs into the bottom of each jar, add pepper, bay leaf and cloves.
10. Fill the jars with vegetables, each of them should contain approximately the same amount of ingredients.
11. Boil water and pour it into filled containers. Cover with lids and leave for 10 minutes.
12. 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.
13. Cover with lids and sterilize the assortment for 15 minutes.
14. Roll the lids with a seaming machine, turn them over, wrap them in a blanket and keep them until they cool.

Without sterilization

The good thing about this recipe is that you don’t have to take selected vegetables for it; fresh, but not quite conditioned ones are quite 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:

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