Canning assorted vegetables for the winter is very tasty. Canned assorted vegetables. Summer vegetable platter

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 based on the amount of vegetables available.

It is better to take cucumbers and tomatoes that are 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 horseradish leaves;
10 cloves of garlic;
8 pcs. black currant leaves;
10 black peppercorns;
1 sprig tarragon (optional)

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

Preparation:

To make the cucumbers crispy, soak them in cold water for several hours.
Wash the jars and lids thoroughly with soda. Then scald the lids with boiling water, and sterilize the jars a little over steam or any other method that is more convenient for you.
Wash all the greens and place them on a paper towel. Peel the garlic, wash it, and divide it into cloves. Salt the water from the cucumbers, wash them thoroughly, and cut off the ends. Small fruits can be left whole. We also wash the tomatoes thoroughly and pierce them 1 cm in the area of the stalk with a skewer or sharp knife.
In each clean jar we put: horseradish and currant leaves, two umbrellas of dill, a branch of tarragon. Then lay out a layer of cucumbers. Add half the garlic cloves.
The next layer is tomatoes. Add the remaining garlic and peppercorns. Cover with a dill umbrella.
Now you need to fill the jars with boiling water twice, and the third time with marinade. It is convenient to pour boiling water into jars from a kettle. For these purposes, I use a special “technical” kettle - for preservation. Fill once, cover with lids, leave for 15 minutes.
Then we pour the 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 and sugar and bring to a boil. Add vinegar.
Pour the brine into jars and roll them up. Let's turn it over and wrap it up.

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

Assorted cucumbers and tomatoes “Gourmet” for the winter: the most delicious recipe

Ingredients for a 2 liter jar:

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

Marinade per liter of water:

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

Preparation:

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

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 prepare pickled cucumbers with tomatoes - assorted for the winter, recipe for 1 liter of water. Small jars 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 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 tbsp. l. vinegar (9%);
1 tbsp. l. salt;
2.5 tbsp. l. Sahara.

Preparation:

Wash liter jars with baking soda, rinse, and sterilize over steam for 5 minutes. Wash the tomatoes and cucumbers.
Let's put the jars and spices and fill them with cucumbers and tomatoes.
Pour boiling water over the vegetables, leave for 10 minutes, covering with lids. Pour water into a saucepan, add salt and sugar. Boil, pour in the vegetables again, leave for 5 minutes.
Salt the water again, boil it, add vinegar. Pour the marinade into jars and roll up. Let's turn it over and 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 these preparations in small jars.

Ingredients for 1 liter jar:

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

Preparation:

Soak the cucumbers for several hours. We sterilize jars and lids. Wash the greens and vegetables and dry them slightly.
In each jar we put dill, horseradish root, currant leaf, and a cut clove of garlic. Add cloves and peppercorns.
Then place the cucumbers vertically and the tomatoes on them. 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. Cover with a lid.
The preparation can be made in a cold way: pour the marinade over the vegetables, cooled to room temperature, and then sterilize the salad in jars.
Sterilize in a wide container with a lined bottom for 5 minutes at low boil.
Carefully take it out and roll it up. Turn it over and wrap it up. After cooling, put it away for storage.

Many people are interested in how much salt and sugar should be added to the marinade. It depends on your taste preferences. If you like slightly sweet vegetables, add 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 assorted dishes.

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

Marinade for three liter jars:

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

Preparation:

Wash all components and dry. Place dill umbrellas, currant leaves, peppercorns, a horseradish leaf, a clove of garlic cut in half, and a piece of hot pepper into sterilized jars.
Fill the jars with cucumbers, alternating them with tomatoes and chopped zucchini.
Pour boiling water over it: the first time for 10 minutes, the second time for 15. The third time, add salt, sugar, vinegar to the brine, stir. Bring to a boil, pour in the vegetables.
Screw on the lids. Let's turn it over and wrap it up.

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

Assorted cauliflower “Gardener’s Dream”

Very tasty pickling, a variety of vegetables will pleasantly please you in the cold.

Ingredients for 1 liter jar:

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

For the marinade (for 2 liter jars):

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

Preparation:

We wash, cut and peel the vegetables. Cut carrots and onions into circles, bell peppers into long strips. Let's separate the cauliflower into inflorescences.
Place onions, garlic cloves, bay leaves, and cloves in sterilized jars.
Pour water into a saucepan, add sugar and salt, and boil. Dip cucumbers, tomatoes, cabbage into the marinade and boil for three minutes. Turn off the heat, add vinegar and stir.
Remove the vegetables from the pan with a slotted spoon and place them in jars. Fill with marinade and cover with lids. Sterilize the jars with preservation for about 10 minutes. Then roll them up. That's all!

Assorted “Pleasure” with citric acid

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

Ingredients for a 3 liter jar:

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

Preparation:

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

After cooling, the pickled vegetables with citric acid are ready.

Assorted “Narodnoe” with aspirin

I have long noticed that people like to add acetylsalicylic acid to preserved food so that the jars do not explode later. At first I was scared by this method, 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. The vegetables turn out tasty, crispy, without a medicinal aftertaste. Try cooking cucumbers and tomatoes with aspirin.

Ingredients for a 3 liter jar:

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

For the marinade:

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

Preparation:

Wash all the vegetables and leaves, sterilize the jars with lids. We will make punctures in the tomatoes in the area of the stalk. Cut off the edges of the cucumbers.
Place all the leaves, dill, spices, chopped garlic, and hot pepper on the bottom of the jars. 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 in the vegetables and roll up the lids. Shake the containers slightly so that the aspirin dissolves, and roll them around the table.
Then turn it over, wrap it up, and leave it to cool for a day. Then we put it away for storage. You can serve it no earlier than after 40 days.

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!

Prepare the necessary ingredients for the recipe in advance. As well as the required number of cans and lids. In this recipe I give the proportions of salt, sugar and vinegar essence per 3 liters. jar.

First, prepare the jars and lids. Rinse the jars well enough. It is best to wash them using tea soda. Boil the lids for 3 - 5 minutes. in boiling water.

Rinse all the vegetables thoroughly; peel the ones you need, separate the seeds, cut into suitable slices and place alternately in clean jars.

Add black peppercorns, bay leaves and a few cloves of garlic. Pour 3 tbsp into a 3-liter container. l salt and add 1 tbsp. l vinegar essence. Pour boiling water over everything. To enhance the taste, you can add a spoonful of sugar.

I add beets for color, which makes a beautiful pink brine. Peel the red root vegetable, cut into thin slices and add a few pieces to the jar with the preparations.

Place the cylinder in a suitable container. You can use a regular zinc bucket. Place the container on a thick cloth mat in hot water and bring to a boil. Then reduce the heat and let the workpieces be sterilized for at least 20 - 25 minutes.

Place all the finished cylinders with the lid down on a thick mat and cover with a warm blanket. Leave until completely cool.

The next option is preservation in tomato juice. For this you will need additional tomatoes, salt and sugar.

It is better to sort the tomatoes. Large cylinders will hold larger tomatoes, while liter cylinders can hold smaller vegetables.

Pass the washed tomatoes through a juicer. Boil the juice until the foam disappears. Salt to taste and add granulated sugar. Pour hot juice into a jar of vegetables and also sterilize for about 25 minutes. Vinegar should not be added. Due to the high content of ascorbic acid, the products will have a long shelf life.

Marinated assorted vegetables for the winter are ready! An excellent alternative to fresh salads and a great appetizer for the holiday table. Cook for your family and treat your friends!

For such preparations, any vegetables that you like best are suitable. I recommend the small squash. They turn out very tasty and unusually beautiful. You can also optionally add fresh dill, cilantro or parsley to the marinade. Cook and eat for your health!

Bon appetit everyone!

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, you immediately remember the hot summer days and your soul becomes joyful and warm from the memories. Therefore, now is the time to take care of new preparations that will delight you all year long.

What vegetables can be wrapped together? Almost everything. The most common recipe for assorted vegetables includes cucumbers, tomatoes, peppers, garlic and herbs. A popular recipe is with squash, zucchini, peppers and beets. All assorted preparations 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 people believe that it is best to combine 2-3 products, otherwise the preparations may explode. It is a myth. Jars explode if sterilized improperly and if germs are present.

It is best to choose dense tomatoes, cucumbers, peppers, and cauliflower for assorted preparations. The more beautiful the vegetables, the more vitamin-rich and healthy the preparation. As a rule, more cucumbers are added to assorted dishes than other vegetables. Along with the vegetables, the following spices should be added to the jars: garlic, dill, allspice, cloves, bay leaf and hot pepper. Professionals recommend not using cherry, oak and currant leaves when preparing assorted vegetables, as they add crispness to cucumbers, but can turn other vegetables into puree. To ensure that all the assorted vegetables are evenly soaked in brine, it is better to chop them in several places. Salt for assorted preparations should be coarsely ground, not iodized. For multi-product preparations, choose recipes that include vinegar, since 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.
onions 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: Rinse vegetables and herbs. Peel and cut the zucchini and tomatoes and carrots into circles. Small tomatoes can be used whole. Cut the onion into 4 parts and then chop, randomly chop the bell pepper. Peel and cut the garlic cloves into slices. Place all the vegetables in sterile jars and sprinkle them with garlic. Add parsley between layers or at the very end. For the marinade, place all ingredients in a saucepan, boil and add vinegar, turn off the heat. Pour the marinade into jars, roll up their lids, cool the jars and store them.

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: It is best to take tomatoes and cucumbers of the same size, not very large and hard. We wash all the vegetables and then chop them. Wash the cauliflower and separate into florets. Peel the garlic.
Tip: to prevent the garlic from turning blue during preservation, you can soak it for 2-3 hours in advance, then remove it from the water and peel it. Wash the greens and chop finely. Add peppercorns to it, add the resulting mixture to the vegetables, add garlic cloves. Prepare the 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, roll up and cool. Store finished jars in a cool place.

Assorted vegetables with herbs

Ingredients:

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

3 liters of brine jar:

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

Cooking method: To prepare this assortment you will need small firm 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, remove the seeds from the sweet pepper and cut into pieces. Place vegetables and herbs in a 3-liter sterilized jar with bay leaf and black peppercorns. Boil water, pour over vegetables and leave for 10 minutes. Then pour the water back into the pan, add sugar and salt, and boil. Pour the marinade over the assortment, adding vinegar to the jar. Roll up the boiled lids, turn over and wrap.

Assorted marinated platters 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.
cloves 2 buds
black peppercorns 10 pcs.

Cooking method: Wash the 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 vegetable mixture into jars. Boil the marinade and pour it over the vegetables. Sterilize the 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 glasses
vegetable oil 3/4 cup
salt 4 tbsp. l.
bay leaf, black peppercorns to taste

Cooking method: Peel, core and cut vegetables and fruits into equal slices; remove 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, mix vinegar, sugar, water, vegetable oil and salt. Boil the mixture, adding bay leaves and peppercorns.

Assorted vegetables “Health in a jar”

Ingredients:

carrots 500 g.
turnip 500 g.
radish 500 g.
cucumbers 500 g.
tomatoes 500 g.
onions 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

for 1 l. marinade:

water 1 l.
vinegar essence 1 tbsp. l.
granulated sugar 6 tsp.
bay leaf 3 pcs.
cloves 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 keep in boiling water for 2 minutes. Cut the cucumbers 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 slices, disassemble the cauliflower into inflorescences. Peel the sweet pepper from seeds and cut into rings. Cut the squash and zucchini into squares with a side of 2 cm. Place chopped parsley root and greens, a piece of red hot pepper on the bottom of sterilized dry jars, place prepared vegetables in layers, alternating. 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 the lids down. To prepare the marinade, add spices, vinegar essence, sugar, salt to boiling water and boil for 5 minutes.

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

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Prepare delicious food for the winter vegetable mix. With its colorful appearance, it already evokes an appetite and you want to try every pickled vegetable, including even garlic. Vegetables suitable for pickling include: cucumbers, tomatoes, cauliflower, zucchini, squash, carrots, onions and garlic. If you have a curly knife, cut carrots, cucumbers and zucchini with it, then your workpiece will become even more attractive. Various herbs, such as dill, parsley, as well as horseradish leaves, cherries, etc., play a special role in enriching the taste of vegetables. In general, everything that smells fragrant. If you like spicy dishes, add hot pepper and horseradish root. As a result, you will get variety in taste, bright and aromatic. It is difficult to indicate how many ingredients are needed, it mainly depends on preferences, put a little of all the vegetables, but take salt, sugar and vinegar as indicated below - assorted vegetables for the winter recipe for a 3 liter jar step by step.

Ingredients for preparing assorted vegetables for the winter

Wash and peel all prepared vegetables and herbs. In the recipe, the spices are indicated for one 3-liter jar.
You can leave the tomatoes whole, but cut the cucumbers, carrots, zucchini, and onions into pieces. Separate the cauliflower into florets.
Pour boiling water over hard vegetables such as cauliflower, zucchini and squash separately for 15 minutes to steam them. Then the water must be drained. This is done so as not to drain the jar twice, but only once.
I also pour hot water over chopped carrots, onions and garlic.
Place bay leaves, cloves, allspice and black pepper, as well as all the greens, on the bottom of clean three-liter jars. You can leave some greenery for the top.
Now you need to place all the vegetables. You can layer it however you like, or you can get a little creative.
Fill jars of vegetables with boiling water and cover with sterilized lids. Cover with a towel and leave for 15 minutes.
Drain the water from the jars and bring it to boil again. At this point, you need to add sugar and salt to the water. If you have two jars, double the amount of sugar and salt.
Pour vinegar into jars of vegetables. One jar contains 85-90 grams. 9% vinegar.
Then fill with boiling brine to the top and seal. Wrap up for several hours.

Assorted vegetables are served with any side dishes and meat dishes. Such an appetizer can even brighten up a holiday table. Bon appetit!

Assorted food for the winter is a convenient, practical and appetizing preparation that gives unlimited freedom to express your culinary fantasies, because guided by your own taste and skillfully combining various ingredients, you can prepare a lot of aromatic and healthy drinks, sweets, and pickles, thereby satisfying the wishes of every household member.

Assorted for the winter - recipes that help you maximize your supply of a variety of vegetables, berries and fruits. At the same time, it is not necessary to follow the proposed options: your favorite and skillfully selected berries and fruits can easily and quickly turn into a vitamin compote or jam, and several vegetables into an appetizing preserve.

Assorted food in a jar for the winter is only possible if fresh and high-quality ingredients are available. For vegetable preparation, vegetables of the same size are selected: they will marinate better and will not become limp. You should not get carried away with the abundance of spices and seasonings: they should make up only 6% of the volume.
In fruit and berry platters, it is recommended to combine no more than 5 components, otherwise the preparation will turn into porridge.
Products should only be prepared in sterile containers.

The process of preparing assorted vegetables will be simple if you follow the basic rules and useful tips.

Before preparing assorted vegetables for the winter, you need to sterilize the jars. There are several ways to do this, the simplest of which are:

Cover the pot of boiling water with the oven rack. Place the jars washed with soda on the grill, necks down, and leave for 25 minutes. You can put a lid in the pan itself to sterilize it;
Place clean jars in a saucepan of cold water, boil and keep in water for another five minutes.

After boiling or holding over steam, the jars and lids are placed on a clean, dry cloth to dry. To prepare the product for the winter, the jars must already be dry.

How to choose and prepare vegetables for assorted dishes

All vegetables must be fresh, there should be no darkening, damage or dents on them. Vegetables should be washed well and allowed to dry.
Cucumbers for pickles and pickling are not very large, strong, with black pimples. Store-bought cucumbers and those picked more than 24 hours ago need to be kept in water for two to three hours.
Tomatoes should be fresh, strong, with thick skin. You should choose vegetables that are not too large in size.

Bell peppers retain the most vitamins when preserved. You should choose fresh, brightest-colored vegetables. Hot pepper can be used as a seasoning for preparations.

In vegetable assortments for the winter, only young, white cauliflower without a yellow tint is used. The leaves are separated and only the inflorescences are placed in a jar.
Zucchini should also be young, not peeled, cut into circles or cubes, depending on the recipe.
The squash is taken strong, young, and only healthy. Large squash can be cut into pieces. The stalk of the vegetable is cut off, capturing a little of the pulp.

Suitable Herbs and Spices

In recipes for assorted vegetables for the winter, you can use the following herbs and spices:

Parsley;
Dill;
Horseradish;
Bay leaf;
Mint;
Hot peppers;
Carnation;
Pepper (black, allspice);
Garlic;
Nutmeg and others.

For recipes for preparing vegetables, use coarse, white salt without additives. You can use sea salt.

It should be remembered that seasonings and spices should not account for more than 6% of the total volume of the product.

You can also put oak, currant, and cherry leaves in a jar with assorted vegetables. They add an original aroma and allow you to extend the shelf life of assorted vegetables. Only use healthy, thoroughly washed leaves.

For preservation you will also need table vinegar from 5 to 9 percent.

Store ready-made canned and pickled assorted vegetables in a cool, dark room. If the lid of the jar is swollen, then such canned food cannot be consumed. Typically, the shelf life of unopened assorted vegetables for the winter does not exceed two years.

Novice cooks can safely start canning assorted vegetables for the winter without sterilization, because the advantages of this method are obvious: the method of pouring boiling water and vinegar will provide the preparation with impeccable quality and long-term storage, the vegetables will have excellent taste and vitamins, and housewives will have a pleasant and trouble-free pastime.

Ingredients:

cucumbers - 400 g;
tomatoes - 500 g;
bay leaf - 3 pcs.;
dill umbrella - 3 pcs.;
black peppercorns - 6 pcs.;
water - 1.5 l;
sugar - 50 g;
salt - 30 g;
vinegar - 50 ml.

Preparation

Cucumbers, tomatoes and spices and pour boiling water over them.
After 15 minutes, drain the water into a separate container, add salt and sugar and cook for 3 minutes.
Pour brine over assorted vegetables for the winter, add vinegar and roll up.

The best recipe for preparing assorted dishes

We present to you a wonderful preparation of assorted vegetables “Vegetable Garden”. The name of this recipe says it all: it uses a lot of different vegetables.

However, it is not necessary to prepare all the vegetables listed - you can choose only those that you like.

And you can add or replace with others - for example, instead of zucchini, you can choose squash. Without a doubt, this will be the most delicious recipe for assorted vegetables for the winter.

Ingredients:

Tomatoes and cucumbers - 6 pcs.;
Half a young zucchini;
Celery branches - 3 pcs.;
Onion heads - 2 pcs.;
Carrots - 2 pcs.;
Pepper - from one to two, optional:
Cauliflower inflorescences - a few, optional;
Seasonings;
Salt and sugar - 2 tbsp each;
Vinegar - 4 tbsp.

Method for preparing assorted vegetables “Vedgetable Garden”:

Tomatoes with thick skin and not very large in size are suitable. Plum-shaped varieties are best suited. All vegetables must be fresh, without damage or rotten areas.

Vegetables must be thoroughly washed.
Cucumbers will need to be placed in a container of cold water for two hours before cooking.
Zucchini, peeled carrots and onions are cut into circles.
The pepper should be cut into small slices, and the cauliflower should be divided into small inflorescences. Tomatoes are put into the preparation whole, medium-sized cucumbers too.
Then parsley, celery, and garlic are placed at the bottom of the jar. After which the jar is filled with all the other vegetables and poured boiling water for 10 minutes.
After 10 minutes, the water is poured into a saucepan, where salt and sugar are added. After bringing the water to a boil, add vinegar and boil for another three minutes.
The resulting marinade is poured into a jar of vegetables, the jar is closed with a lid scalded with boiling water, rolled up and turned over. Then you need to cover the jar with something thick and leave until completely cooled.

Fragrant pickled assorted vegetables for the winter

Another simple pickled assortment of vegetables for the winter is prepared from the following products:

6 cucumbers;
8 tomatoes;
3 peppers;
Currant or oak leaves, horseradish leaf (optional);
1 onion;
6 cloves of garlic;
Dill;
12 black peppercorns and 5 Jamaican peppercorns;
Seasoning (cloves - 6 pieces);
Sugar - 3 tbsp;
Salt - 2 tbsp;
Vinegar essence - 1.5 tbsp.

Method for preparing aromatic assorted vegetables for the winter:

Let's start preparing an assortment of marinated vegetables for the winter. Vegetables are washed and dried. The tips of the cucumbers are removed, the tomatoes are pierced with a fork in place of the stem, and the peppers are cut into pieces.
Place herbs and leaves and a peeled onion at the bottom of a three-liter jar. Then the vegetables are folded tightly. Pour hot water over them and leave for 50 minutes, covered with a lid.
Then the water is poured into a saucepan and boiled with salt and sugar. At this time, garlic and spices are added to the container with the vegetables.
After boiling for five minutes, vinegar is poured into the water, stirred and the assorted mixture is poured over. As soon as possible, it should be rolled up, turned over and left to cool under a towel or blanket.
You can eat the assortment after a few weeks.

Roll up assorted dishes without sterilization

You can prepare assorted vegetables for the winter without sterilization. Have to take:

Strong tomatoes with thick skin - 6 pcs.;
Small cucumbers - 6 pcs.;
Pepper - 4 pcs.;
1 tbsp. sugar and vinegar;
3 tbsp. table or sea salt;
Dill, horseradish leaf, one currant leaf, one cherry leaf - optional;
I whole head of garlic.

The process of preparing assorted vegetables without sterilization will look like this.

Wash and prepare the selected vegetables. Prick the tomatoes with a fork at the stem, separate the ends of the cucumbers, and cut the peppers. Then put the necessary spices, leaves, and herbs on the bottom of clean jars.
Then lay out the vegetables as tightly as possible, but without pressing them down. Put some more spices and garlic on top. Add salt and sugar to the vegetables and add clean, cool water from the store, or boiled in advance.
Add vinegar, close with any lid. Infuse assorted vegetables in the refrigerator for four days.
The prepared treat is stored in the refrigerator.

Do you like to cook blue ones? Sometimes it becomes sad that these vegetables are seasonal. Therefore, prepare them for the winter. — you won’t find a tastier preparation! In winter, such preservation is eaten with a bang! And you will find the most delicious recipe for lecho for the winter.

You can prepare delicious transparent jam from apple slices using the recipes from It is not only incredibly tasty, but also so healthy!

Salad preparations for the winter from assorted vegetables are amazingly varied. Since today many chefs choose not only tasty, but also healthy vegetables, the time has come for cauliflower. The latter is incredibly attractive in appearance, contains a lot of vitamins and is easy to combine, which is the main advantage among similar rolls.

Ingredients:

cauliflower - 250 g;
bell pepper - 1 pc.
carrots - 1 pc.;
onion - 1 pc.;
water - 300 ml;
salt - 10 g;
sugar - 20 g;
vinegar - 20 ml;
black peppercorns - 3 pcs.;
carnation inflorescences - 3 pcs.

Preparation

Blanch the cabbage in water for 5 minutes.
Place in a jar with vegetables and spices and pour boiling water for 15 minutes.
Drain the water into a separate container, add salt, sugar, vinegar and boil.
Pour the marinade over the winter assortment and roll it up.

Assorted zucchini for the winter is one of the most common preparations. This is not surprising - zucchini is affordable, easy to prepare and can be combined with many ingredients, of which cucumbers are considered the most suitable. They have a similar taste, texture, and look very organic in a jar, complementing each other perfectly.

Ingredients:

cucumbers - 300 g;
zucchini - 300 g;
onion - 1 pc.;
water - 300 ml;
salt - 25 g;
sugar - 30 g;
vinegar - 50 ml;
clove of garlic - 4 pcs.;
dill umbrella - 2 pcs.

Preparation

Place zucchini, cucumbers and herbs in a jar.
Add salt and sugar to boiling water.
Boil, pour in vinegar.
Pour hot marinade over assorted items for the winter and sterilize for 15 minutes.

Assorted Bulgarian for the winter - recipe

Bulgarian-style winter platters have become a symbol of delicious preserves since the Soviet era. Over time, some housewives were left with memories of foreign preparations, while others decided to stock up on their own, using a simple and accessible recipe for which you only need to pour your favorite vegetables with a special sweet and sour marinade.

Ingredients:

cucumbers - 300 g;
tomatoes - 400 g;
bell pepper - 2 pcs.;
onion - 1 pc.;
water - 1.5 l;
salt - 30 g;
sugar - 100 g;
vinegar - 100 ml;
black peppercorns - 5 pcs.

Preparation

Place the vegetables in a jar and pour boiling water over them for 15 minutes.
Drain the water into a container and boil.
Repeat the process.
For the third time, boil salt, sugar and vinegar in water for 2 minutes.
Pour the assorted vegetables marinated for the winter with brine and roll up.

Not a single winter feast is complete without spicy and spicy appetizers prepared in the Asian style, which is why many housewives prepare assorted salad for the winter in Korean. Vegetables soaked in a sweet and sour marinade acquire a pleasant taste, look appetizing, and most importantly, turn an ordinary meal into a gastronomic feast.

Ingredients:

zucchini - 3 kg;
carrots - 400 g;
sweet pepper - 5 pcs.;
head of garlic - 1 pc.;
oil - 150 ml;
vinegar - 200 ml;
salt - 50 g;
sugar - 250 g.

Preparation

Chop all vegetables thinly.
Add garlic, spices, season with salt, sugar, vinegar and oil and set aside for an hour.
Boil for 5 minutes in a water bath and roll up.

- the dream of every housewife, because in addition to excellent taste, appetizing appearance and a pleasant crunch, such a preparation has a lot of vitamins, microelements, is an excellent protein product, has a low calorie content and can absolutely easily be used for various diets.

Ingredients:

champignons - 200 g;
honey mushrooms - 300 g;
chanterelles - 300 g;
bay leaf - 2 pcs.;
salt - 50 g;
oil - 100 ml;
water - 1 l;
black peppercorns - 5 pcs.;
vinegar - 120 ml.

Preparation

Boil the mushrooms and put them in jars.
Add salt and spices to boiling water and simmer for 15 minutes.
Pour the marinade, oil and vinegar over the mushrooms and roll up.

Assorted fruits for the winter are a great way to enrich yourself with vitamins and get aesthetic pleasure. Of all the variety of recipes, the simplest and least troublesome are those prepared in sweet syrup. These options are tasty, convenient and practical, because you can decorate the cake with fruit, and serve the syrup with pancakes or pastries.

Ingredients:

nectarine - 4 pcs.;
peaches - 6 pcs.;
apricots - 200 g;
water - 1 l;
sugar - 500 g.

Preparation

Place the peeled fruits in a jar and cover with boiling water for 30 minutes.
Pour the water into a saucepan, add sugar and cook for 15 minutes.

A delicious assortment for the winter is not only pickles and, but also berry preparations. A jar of fragrant jam, collected from several varieties, is an excellent way to preserve various vitamins, aromas and flavors. The latter are varied and endless, since they depend on personal preferences in the choice of fruits.

Ingredients:

raspberries - 200 g;
blueberries - 100 g;
blackberries - 100 g;
water - 400 ml;
sugar - 600 g.

Preparation

Dip the berries in boiling water for a couple of minutes and place in a saucepan.
Boil syrup from water and sugar, pour over berries for 5 hours.
Boil for 10 minutes and roll up.

Assorted compote for the winter without sterilization is the most healthy, tasty and convenient option. This technology not only saves time, which allows you to increase the volume of preservation, but also preserves the maximum of useful substances and integral shape of the fruit, which is useful both for a separate dessert and as a decoration for baked goods.

Ingredients: