Assorted vegetables for the winter: delicious preparations from cucumbers, corn, beets, broccoli, squash. Delicious assorted vegetables for the winter: the best recipes

Greetings to everyone who loves preparing vegetables for the winter! It seems that canned assorted vegetables are not easy to prepare, but according to my photo recipe you will be surprised how easy it is, and most importantly, what a delicious dish it turns out to be! How nice it is to open a jar of vegetables in winter, remember summer and get some vitamins!

Canned assorted vegetables

The end of summer is the time for various preparations for the winter. Of course, it’s good when the vegetables for canning grow in your own summer cottage. But if it is not possible to harvest your own harvest, then you can always buy vegetables in the store. The secret to delicious preparations is proper preservation. There are a great many ways to preserve vegetables. Every housewife has her own constant secret on how to make winter preparations tasty.

Canned assorted vegetables recipe

List of ingredients

In order to preserve assorted vegetables for the winter you will need (for a 2-liter jar):

• cucumbers;
• tomatoes;
• Bulgarian pepper;
• carrot;
• onion;
• garlic;
• horseradish leaf – 1 pc.;
• dill umbrella – 3 pcs.;
• currant leaf – 3 pcs.;
• salt - 1 table. spoon;
• sugar - 1 table. spoon;
• vinegar essence 70% – 1 table. spoon.

Canned assorted vegetables: products

How to cook canned assorted vegetables

Vegetables can be absolutely anything, it’s all about your taste preferences. Something can be removed, something can be added.

All vegetables should be washed well. Cut carrots and onions into rings. Remove seeds from bell peppers and cut into slices.

Prepare the canning jar in advance by washing it thoroughly. It is not necessary to sterilize it, since in the future it will be filled with boiling water. Place a folded horseradish leaf at the bottom of the jar. Horseradish adds just the right amount of crunch to canned vegetables.

Then currant leaves. Currants will give the entire preservation a slightly spicy flavor.

Then dill umbrellas. Thanks to the dill, the preparation will be aromatic.

Start laying vegetables at the bottom of the “pillow” of vegetables. First it will be garlic. It is not necessary to cut it.

Then carrot slices.

Next come the cucumbers. They should be small and the same size.

Then a layer of bell pepper slices.

Next, place onion rings along the walls of the jar. Place tomatoes on top of all vegetables. It is desirable that they are strong.

When the vegetables are all in the jar, you can start preserving them. First you need to fill the jar with boiling water.

Cover the jar with a lid and leave it like that for 20 minutes.

Then drain this water completely; we won’t need it anymore. Pour salt and sugar into a jar of vegetables.

Step 1: prepare the cucumbers.

Step 2: Prepare the zucchini.

Step 3: prepare the tomatoes.

Step 4: prepare the squash.

Step 5: prepare the onions.

Step 6: prepare the garlic.

Step 7: Prepare the bell peppers.

Step 8: prepare the greens for preservation.

Step 9: sterilize the jars.

Step 10: prepare assorted canned vegetables.

Step 11: serve assorted canned vegetables.

The amount of ingredients for the marinade indicated in the recipe is suitable for one three-liter or two 1.5-liter jars;

In addition to all the above vegetables, you can add others to your assortment to suit your taste. For example, carrots, cauliflower, green beans and much more;

For the marinade you need to use regular table vinegar 9%.

You'll want to serve as many different preparations as possible to the table. Show off your harvest a little (and why not), surprise guests, or maybe just eat delicious food. Here, such a preparation as an assortment of tomatoes and cucumbers is just right. A universal thing, I'll tell you.

Below I will share my secrets and tips on how to preserve unusual and very tasty assorted tomatoes and cucumbers for the winter in different ways and tell you what you will need for this.

A few days earlier, I told you how to cook deliciously and quickly using fresh vegetables from the garden. You can find recipes for their preparation on the website. Now we will talk about the most famous summer crops - tomatoes and cucumbers, as well as recipes for preparing delicious snacks from these vegetables for the winter.

Let's get started!

Classic recipe for assorted tomatoes and cucumbers for the winter with dill and garlic

Here we will preserve only two products, such an assortment without additives, but of course with spices. It's very tasty, believe me!

You should take for the preparation:

• The cucumbers are ripe, but the tomatoes are strong and without damage, enough for a 3-liter jar (you can take more of some fruits, less of some, or put the products in equal parts).
• 1.5 liters of water for every three-liter jar.
• 2 tbsp. l. salt.
• 4 spoons of sugar.
• 20 ml. table vinegar.
• 2 dill tops (umbrellas).
• Peppercorns (to taste, usually 5-6 pieces are enough for a jar).
• 2-3 cloves of garlic.
• 2-3 bay leaves.

It is best to take cucumbers and assorted tomatoes of small size and with a dense consistency; overripe and rotten products will not work in this case.

Actions step by step:

1. Rinse all containers under water and soda, and then sterilize them in a convenient way; both sterilization over steam and in the microwave or oven are suitable.

2. The lids that will be used for the preparation must be new, plus they must first be boiled for 5 minutes.

3. Wash the tomatoes and cucumbers, and cut off the ends of each fruit on both sides.

4. Fill clean, sterile containers with prepared fruits, compacting the ingredients as tightly as possible.

5. Boil the specified amount of water, pour boiling water into the jar, without covering, let stand for about fifteen minutes.

6. Drain the water into a saucepan, add all the ingredients required for preparing the marinade according to the list, stir, and let the brine boil again.

7. Pour the boiled marinade back into the jar and now seal it properly, turn it over onto the lids, cover it with any blanket and leave it in the room to cool for a day. After such procedures, the seals can be opened and put away in any place convenient for you for storage in the winter.

Assorted vegetables in marinade with tomatoes, cucumbers and zucchini

As, I think, in any dacha or vegetable garden, the zucchini harvest is always a success. This is an unpretentious culture, and that’s good. So we’ll add it to jars with assorted tomatoes and cucumbers. A little sweet taste that the zucchini will give will not hurt, but will only give our preparation a certain taste.

For the marinade we take (calculation for three three-liter containers):

• Water – 5 liters.
• Salt and sugar in equal quantities - 30 grams each.
• Table vinegar without flavors (9%) – 150 ml.

For pickling:

• Cucumbers and tomatoes 2.5 kg each.
• 2-3 small zucchini, can be replaced with squash.
• 3 onions.
• An umbrella of dill in each container.
• 6 bay leaves.
• 3 peppercorns for each container, 9 in total.
• 2 peas of allspice, 6 in total.
• 6 dry clove buds.

How to prepare this assortment:

Choose medium-sized vegetables, preferably young and strong in consistency. Wash them, cut the zucchini and cucumbers into large circles.

Sterilize the jars, place dill, laurel, garlic, cloves and peppers in them at the very bottom, then lay them out as the gardener likes. You can alternate vegetables, or you can lay them out in layers.

Pour water into the pan, bring to a boil, pour boiling water over the food, then cover with lids and leave for ten minutes.

Drain all the liquid back, add salt, sweeten, add vinegar, and put back on the stove.

As soon as the marinade boils again, pour it over the tomatoes and cucumbers, cover with new, sterilized lids and roll up for the winter.

Wrap the finished rolls in a warm blanket, leave the container in the room until the morning, and then put it away for storage in a pantry or cellar.

Recipe for a delicious assortment of tomatoes and cucumbers with bell peppers

This will be a fragrant and tasty preparation for the winter. Eaten at once, you just have to open the jar.

You need to prepare for cooking:

• Cucumbers and tomatoes (take the quantity depending on the number of jars and their size).
• Bell pepper at the rate of one fruit per jar.
• A small head of garlic (4-5 cloves).
• Horseradish leaf (one per container).
• Umbrella of dill.
• 5 peppercorns.
• A couple of sprigs of parsley.
• A teaspoon of grain mustard.
• 2-3 currant leaves.

To fill one three-liter bottle:

• 3 spoons of granulated sugar.
• 2 level spoons of coarse salt.
• 1.5 liters of clean water.
• 1 teaspoon of vinegar essence.

Algorithm of actions:

Pre-sterilize all containers and lids for seaming.

Wash the vegetables from the garden, cut the tomatoes into large slices, if a small variety is used, you can leave them whole, peel the peppers from internal partitions and seeds, cut into strips, use gherkins cucumbers whole, cut large varieties into circles.

Wash the greens, dry them, place them on the bottom of the container, add peppercorns and mustard, and add chopped garlic.

Press the vegetable fruits on top.

Pour boiling water over the workpiece for 20 minutes, which should then be poured into a saucepan.

Add sugar and salt to the brine, stir until these products are completely dissolved.

Fill the jars with all this, add vinegar essence to each, and roll up.

Place in the room until completely cooled, turning the necks down and covering with a warm blanket.

Adding cauliflower to the recipe will add even more originality and piquancy to the preparation.

To prepare one liter of assorted vegetables, take:

• Three small cucumbers.
• Five tomatoes (it is better to use small varieties).
• About 200 grams of broccoli.
• One bell pepper.
• One medium-sized onion.
• Two carrots.
• Four cloves of garlic.
• Two clove buds.
• Two bay leaves.
• The top is a dill umbrella.

For the brine:

• Nine percent vinegar - 1.5 tablespoons.
• Water – 700 ml.
• Salt and sugar - a teaspoon each.

Procurement stages:

Wash all greens and vegetables well. Cut the onions and carrots into slices, peppers into strips, cut off the ends of the cucumbers, leave the tomatoes whole, and separate the cabbage into small inflorescences.

We sterilize the containers, put all the prepared herbs, as well as spices and garlic, at the very bottom.

Fill the jars with vegetables, while arranging the ingredients as you like.

Pour boiling water into the container with the ingredients, let it sit for a little, literally 10-15 minutes.

Drain the marinade, bring it to a boil again and fill the jars again. We repeat these steps one more time, after which we roll up the products, wrap them and leave them warm until they cool completely.

Incredibly interesting preparation of assorted tomatoes and cucumbers for the winter with grapes

When you pull out such a homemade product from the bins, open it and invite your guests to try this miracle of preservation, first everyone will salivate, and then compliments will pour in your direction. The taste of this assortment of tomatoes and cucumbers cannot be compared with the classic version. You can say this - “The taste is specific”!

You will need to prepare the filling:

• A liter of clean water.
• A tablespoon of coarse salt.
• Two spoons of granulated sugar.
• A spoon of classic table vinegar.
• Soy sauce 1 tbsp. l.

From vegetables and spices we take:

• Tomatoes and cucumbers in equal quantities.
• 150-200 gr. green grapes without seeds.
• 3 garlic cloves.
• 2 laurel leaves.
• Dill umbrella.
• A quarter of ground or grated chili.
• One bell pepper is the smallest.
• Horseradish leaf.

Actions:

Place all the cooked greens on the bottom in sterile containers, wash them first, add grated chili, chopped garlic or whole cloves, and bay leaves.

Fill the jars with clean vegetables and grapes, and first remove the seeds from the bell pepper. This product can also be cut in half, or placed whole.

Put water to boil, add all the ingredients according to the brine recipe, except vinegar and sauce, boil for 2 minutes and pour into jars.

After ten minutes, drain the liquid, boil again, distribute into jars, add soy sauce directly into the jars, let sit again for ten minutes and drain, repeat the procedure.

Pour the marinade one last time, add vinegar to the container and roll up.

Invert the jars onto their lids, cover, and leave for 24 hours.

Preserving assorted cucumbers and tomatoes for beginners - step-by-step video recipe from “A to Z”

Here the auntie will really tell you everything and show you how to act correctly and in what sequence. For those who are just starting to set up their own workpieces, this is a good and clear guide.

1. It is best to select assorted vegetables that are small in size, firm, and without signs of rotting.
2. Tomatoes are traditionally placed whole in such preparations, but the remaining ingredients can be cut or used whole if desired.
3. An excellent addition to an assortment of tomatoes and cucumbers can be eggplants, zucchini, squash, cauliflower, white or Brussels sprouts, sweet peppers, cranberries, currants, grapes, and some other vegetables and berries.
4. The most suitable herbs and seasonings for such preparation are parsley, dill, leaves of the cherry tree, currant, oak, horseradish, and tarragon.

Harvest large harvests and prepare a lot of delicious homemade preparations for the winter.

Good luck and all the best!

Pass peppers, carrots, onions, tomatoes through a meat grinder. Place in a deep frying pan (roasting pan, aluminum pan), add salt and vegetable oil, simmer until done. Place hot caviar into 0.5-1 liter jars, pasteurize for 15-20 minutes, and roll up. Serve with meat dishes, potatoes, and use for sandwiches.

Vegetable salad “Assorted”

Carrots, cabbage, cucumbers, squash, zucchini, sweet peppers, onions - chop everything and place in layers in a large enamel pan. Place carrots on the bottom, then, in order, cabbage, cucumbers, squash, zucchini, peppers, tomatoes, onions. Pour 6% table vinegar and sunflower oil over the vegetables, add salt and simmer for 20-30 minutes over low heat. Place hot in sterile jars, roll up the lids, turn the jars upside down, and wrap. Store refrigerated.

Pickled vegetable platter

Spices are placed at the bottom of a three-liter jar: bay leaf, currant leaves, cherries, dill and cilantro seeds, garlic cloves, 2-3 pcs. cloves, etc. A variety of vegetables: carrots, squash, zucchini, pumpkins, cucumbers - cut with a curly knife, chop bell peppers, add whole small onions and whole cloves of garlic, whole small tomatoes, small heads of cauliflower. You can make any set of vegetables of the most varied colors, adding herbs to taste: lemon balm, tarragon, parsley, dill. Pour in hot marinade. Pasteurize a liter jar for 10 minutes, a three-liter jar for 30 minutes. Roll up the lids. Store refrigerated. Marinade: for 1 liter of water, 2 tablespoons of salt (without a slide), 3 tablespoons of sugar (without a slide), 1 tablespoon of 6% vinegar essence.

Marinade “Assorted”

Vegetables - cucumbers, tomatoes, cauliflower, sweet peppers, small onions, carrots - blanch in boiling water for 1.5-2 minutes. Fry the jar in the oven at +120 - +150°C, boil the lid.

Marinade: for 1 liter of water, 1 tablespoon of salt and 2 tablespoons of sugar, sweet peas, bay leaf, cinnamon.

Greens - dill, currant leaves, horseradish (root), garlic (slices) - scald with boiling water, drain in a colander. Place the greens at the bottom of the jar, then lay the vegetables in layers, adding scalded cloves of garlic. It’s good to add rowan or red currant to the berries. Pour hot marinade, pour a teaspoon of 6% vinegar essence on top into a three-liter jar. Roll up the jars, cool on their sides, and store in the cellar.

Another option: pour brine over the cucumbers for 1-2 days at the rate of 60 g of salt per 1 liter of water. Then drain the brine, add 1 tablespoon of sugar, black pepper (peas), cloves, cinnamon, sweet peas and bay leaves to taste, and boil. Rinse the cucumbers with boiling water, blanch the cauliflower and carrots, rinse the tomatoes, onions, garlic with boiling water or soak for 1 minute in a hot blanching solution, scald the greens with boiling water in a colander. Place everything in jars, fill with prepared brine, roll up, store in the cellar (or in the refrigerator).

Vegetable salad

Chop tomatoes, sweet peppers, cucumbers, onions, arrange in layers (tomatoes on top), sprinkle with parsley, cilantro seeds, and garlic (do not chop the garlic). It is better to cut tomatoes lengthwise, cucumbers - crosswise. Pour 1 tablespoon of vegetable oil into a half-liter jar and add marinade. Marinade: 3.5 cups of water, half a cup of 6% vinegar, 3 tablespoons of sugar, 1 tablespoon of salt, boil, add bay leaf, hot pepper, cilantro seeds. Yield: 6 half-liter jars.

Ukrainian salad (first recipe)

Place chopped carrots, red and green peppers, parsley root, coarsely grated tomatoes, chopped parsley, salt 3 teaspoons, vinegar 6% 2 tablespoons, sugar 1 tablespoon, allspice 3 - into a pan with fried onions. 5 pcs., bay leaf 2 pcs. The mixture is simmered on fire for 20 minutes, the jars are filled while hot, half-liter jars are sterilized for 40 minutes, liter jars for 50 minutes. Next, roll up the lids, turn upside down, and wrap until cool. Store refrigerated. Product consumption: sweet pepper 1.5 kg, carrots 0.5 kg, tomatoes 0.5 kg, vegetable oil 1 cup.

Ukrainian salad (second recipe)

Pour 3 tablespoons of calcined vegetable oil into half-liter jars, layer chopped vegetables: carrots, sweet peppers, onions, green or pink tomatoes, parsley root, parsley and celery (without branches). Add 0.5 teaspoon of salt, 1 teaspoon of sugar, 2 tablespoons of 6% vinegar, two peas of hot and allspice. The laying should be tight. The jars are sterilized: a half-liter jar for 50 minutes, a liter jar for 60 minutes, and the lids are rolled up. Store in the cold. Product consumption: sweet pepper 1 kg, carrots 0.5 kg, tomatoes 0.5 kg, onions 0.5 kg, parsley root 50 g, greens 50 g.

Vegetable soup seasoning

Tomatoes (not overripe), carrots, onions, parsley (root and greens), sweet peppers, dill are crushed, sprinkled with salt, placed tightly in jars, covered with plastic lids. Product consumption: 1.5 kg of tomato, 1.5 kg of carrots, 1 kg of sweet pepper, 1 kg of onion, 0.5 kg of parsley, 0.5 kg of dill, 1 kg of salt.

Winter seasoning

5 kg of ripe tomatoes, 1 kg of bell pepper, 1 kg of carrots, 300 g of garlic, 300 g of parsley (root and leaves), 300 g of dill. Pass everything through a meat grinder, add a little more salt than usual, and mix. Let it stand for a day in an enamel bowl, stirring occasionally. Place in jars and store in the cold. Use as a seasoning in soups and main courses.

Winter salad

Chop 5 kg of tomatoes into plastic pieces, finely chop, peeling, 1 kg of cucumbers, chop 1 kg of cabbage, chop 500 g of sweet pepper, 1 kg of onion. Mix everything, add salt to taste, lightly pepper, add 1 glass of sunflower oil. Sterilize liter jars for 20 minutes and roll up.

Adjika Siberian

3 kg of ripe tomatoes, 500 g each of bell pepper red, green, yellow, onions, carrots, sour apples (can be semi-cultured or ranetki), 300 g of garlic, 100 g of sugar, 0.5 cups of coriander seeds, 10 medium-hot or 5 high-hot peppers, 500 g soybean or Kuban oil, salt to taste. You can add leeks, dill, parsley leaves. Pass everything through a meat grinder, mix, pour into a thick pan, cook for 3 hours over low heat, stirring. Pour into half-liter jars and roll up. This amount will make 8 cans.

Salad

Pour 2 teaspoons of sunflower oil into the bottom of a half-liter jar. Place layers of onion slices, tomatoes slices, bell peppers, cucumber slices, 2-3 cloves of garlic, dill, parsley in a jar. Prepare the marinade: for 1 liter of water, 2 tablespoons of salt (without top), 2 tablespoons of vinegar essence, red capsicum to taste, boil. ‘Pour boiling marinade into the jars, sterilize for 10 minutes, and roll up.

Salad

Grate 2 kg of carrots on a coarse grater, cut 2 kg of cucumbers and onions into rings, cut 4 kg of pepper into strips, cut 3 kg of red tomatoes into slices. Boil 1.5 kg of sunflower oil in a water bath, place 1 kg of white or cauliflower cabbage at the bottom of the jars. Add parsley - greens. Mix everything. Place the mixture of vegetables very tightly into jars (24 x 0.5 l) up to the waist. Add 1 teaspoon of salt and sugar, 1 tablespoon of 6% vinegar, 3 tablespoons of oil to each jar. Cover with boiled iron lids. Place the jars on a baking sheet and place in a hot oven (+300°C) for 15-20 minutes. Remove the jars with a dry towel and tighten immediately. Everything should be completely dry.

Vegetable mix

Take 5 kg of white cabbage, 1 kg of carrots, 1 kg of onions and the same amount of red sweet pepper. Chop the vegetables with a knife or grate them, place them in a large bowl, sprinkle with sugar and salt, then season with vinegar and oil. You will need 350 g of sugar, 4 tbsp. l. salt, 0.5 liters of 9 percent vinegar, and 0.5 liters of vegetable oil.

Tricolor pickle

Prepared from cauliflower, green and red sweet peppers in equal quantities. The cabbage is divided into inflorescences, and the peppers are seeded and cut into thin strips. First put red pepper, then green pepper, then cauliflower at the bottom of a jar or pan, and so on, alternating until the jar is filled to the top. For flavor, you can put parsley between the green pepper strips. Vegetables need to be pressed down and poured with cooled brine: 0.5 l of water, 0.5 l of vinegar (preferably wine or apple) l 80 g of salt. Store in a cool place.

Soup dressing for the winter

Grate the carrots on a coarse grater, chop the tomatoes, onions, bell peppers, dill and parsley very finely. Grate the parsley root. Add salt and mix everything thoroughly. Place in sterilized jars and cover with a plastic lid.

Store in a dark and cool place. The dressing can be used not only for soups, but also for main courses, and added to sauce.

For 1 kg of carrots, 1 kg of tomatoes, 1 kg of onions, 600 g of pepper, 300 g of dill and 300 g of parsley, 800 g of salt.

Pickling various vegetables

It is prepared from red and green sweet peppers, cut into strips, shredded cabbage, celery and carrots. Place the prepared vegetables in rows in a jar and fill with brine made from 3 parts vinegar and 1 part water with salt (half a glass per 1 liter of liquid). 1 kg of red and green sweet peppers, 2 kg of fresh cabbage, 500 g of carrots, 3 celery roots, salt, vinegar, water.

Mustard assortment

450 g each of zucchini, cauliflower, green beans, small onions, 1 large cucumber, 900 ml 6% vinegar, 225 g sugar, 25 g salt, 40 g dry mustard, 15 g ground turmeric, 15 g ginger, 15 g nutmeg. Cut the zucchini and cucumber into cubes, separate the cabbage into inflorescences, cut the beans into pieces, and peel the onions. Place all the vegetables in a bowl, sprinkle with salt and leave for a day.

Place the vegetables in a large saucepan, pour vinegar over them (leaving 50 ml). Simmer over low heat for 25 minutes until the mixture is soft.

Mix dry ingredients and mash with remaining vinegar. Pour the resulting sauce over the vegetables in the saucepan and stir for 10 minutes.

Pour the finished assortment into sterile jars and seal tightly.

Assorted green

For a 0.5 liter jar - 310 g of cauliflower, 350 g of a mixture of green beans and green peas, 20 ml of 9% vinegar, 10 g of salt, 10 g of sugar, 5 g of herbs, 2 pcs. hot pepper and cloves.

Disassemble the cauliflower into heads and blanch for 4-6 minutes in boiling water, to which 10 g of salt and 1 liter of water have previously been added.

2 g citric acid. After blanching, cool it in salted water. Trim the ends of the green beans and cut them into pieces. Rinse green pea grains in cold water. Blanch beans and peas separately in boiling water for 4-5 minutes and cool in cold water. Place spices, herbs, prepared vegetables in a jar and pour in vinegar. You can add blanched finely chopped carrots.

After this, pour the vegetables with a hot brine of salt and sugar. Cover with lids and heat in low-boiling water: 0.5 liter jars - 15-20 minutes, 1 liter jars - 20-25 minutes.

Salad "Capital" (1)

1 kg of white cabbage, cucumbers, green tomatoes and sweet peppers, 200-400 g of onions. Ingredients of the filling: per liter of water - 100-150 g of salt, 0.45 l of 9% vinegar, 200-300 g of sugar.

For a liter jar - 10-20 g of cumin or dill seeds, 10-15 g of mustard seeds, 5 bay leaves.

Chop the cabbage thinly. Cut green tomatoes into circles. Peel the fleshy fruits of sweet peppers from seeds, place them in boiling water for 5 minutes, then finely chop. Cut the cucumbers into slices, the onion into small cubes. Mix all the vegetables. Fill the jars a quarter full with hot pouring; place the vegetable mixture in each jar so that it is covered with liquid.

Pasteurize 0.5 liter jars for 15 minutes, 1 liter and 2 liter jars for 20 minutes.

“Capital” salad (2)

For 10 cans (1 l): 1 kg of pink tomatoes, sweet (red and green) peppers, white cabbage, cucumbers and onions, 100 g of salt, 3 teaspoons. spoons of acetic acid or 300 g of 6% vinegar.

Finely chop the peeled and washed vegetables. Add salt, vinegar and mix well. Bring the preheated sunflower oil to a boil and cool. Place 2 allspice peas, 1 clove bud, half a bay leaf, 2 tablespoons of sunflower oil on the bottom of the prepared jars, then place the vegetables. Top each jar with the resulting juice and sterilize for 20 minutes.

Orange assorted

2 kg each of sweet peppers, red tomatoes, carrots, 1.5 kg of onions. Filling: 1.5 cups of 6% vinegar, 1.5 cups of sugar, 2 tablespoons of salt, 1 liter of vegetable oil. Cut the carrots into strips and sauté in vegetable oil until golden brown. Cut peppers and onions into rings, tomatoes into slices. Mix all the vegetables, add the filling and simmer, stirring, for 40 minutes. Place the finished assortment hot into jars and roll up.

Vegetable dressing

5 kg of sweet pepper, 12 pods of hot pepper, 2 large apple celery roots with herbs, 600 g of parsley, 300 g of peeled garlic.

Wash and dry the greens. Grind pepper, herbs, garlic, celery in a food processor, add 200 ml of 9% vinegar and 4 full tablespoons of salt. Mix well and place tightly in jars. Store in the refrigerator.

Soup dressing

1 kg carrots, 300 g mixed greens. 1 kg salt, 4-6 sweet bell peppers.

Grate the carrots into strips, finely chop any greens and bell pepper. Mix everything with coarse salt and place tightly in jars.

Store in the refrigerator.

Borscht for the winter

Ingredients: 1 head of cabbage, 1 kg of beets, 1 kg of carrots, 0.5 kg of sweet pepper, 0.5 kg of onions, 2 liters of tomato juice, 1.5 liters of water, 2 tbsp. spoons of salt, 1 tbsp. a spoonful of sugar, 0.5 cups of sunflower oil.

Preparation: chop all the vegetables. Place in a saucepan, add the remaining ingredients and cook for 20 minutes. Place in liter jars, add 1 tbsp to each. spoon of table vinegar. Sterilize for 15 minutes.

Many recipes have been invented for preparing assorted dishes for the winter. Thanks to this variety, every housewife, taking into account the culinary preferences of her household, can provide her family with delicious vegetable preparations until the next season. In this article I will tell you how to make assorted vegetables for the winter at home.

Different combinations of vegetables help create new snacks. Housewives usually use tomatoes, sweet peppers, beans, green peas, eggplants, zucchini and onions with carrots to prepare assorted vegetables.

Experienced chefs do not recommend using large quantities of vegetables for cooking. According to them, the best blanks are obtained from 2-5 types. If the number of ingredients increases, instead of assortment, the result is a pun on color and taste. As for me, this is a matter of gastronomic preferences.

The taste characteristics are also affected by the compatibility of vegetables. Zucchini harmonizes well with cucumbers, tomatoes with sweet peppers, onions and carrots with beans. There are many combinations.

Regardless of the vegetables used, assorted vegetables can be easily prepared at home, are incredibly tasty and can be stored for a long time. The process of preparing vegetable salad takes place with or without sterilization. Thanks to sterilization, the seaming is stored longer, however, due to prolonged heat treatment, the vegetables change their appearance and taste.

Calorie content of mixed vegetables

The calorie content of assorted vegetables is 19 kcal per 100 grams. We are talking about an assortment that includes cucumbers, tomatoes, onions, sweet peppers, herbs and spices. The presence of other ingredients affects calorie content, but only slightly.

Assorted vegetables are a nutritious dish that can decorate any table. This vitamin-rich snack is incredibly healthy, because it consists of a whole set of vegetables. Organic substances, polysaccharides and minerals that are part of the dish have a positive effect on digestion, improve the functioning of the nervous system, and strengthen the body’s defenses.

Classic assorted pickling for the winter

Every housewife makes sure that her household has access to vitamins throughout the year. Conservation is of great help in this matter. Among the large number of preparations, one of the first places is occupied by assorted items. Let's consider the classic cooking technology.

Ingredients:

• Cucumbers – 5 pcs.
• Tomatoes – 3 pcs.
• Onion – 2 heads.
• Garlic – 3 cloves.
• Sweet pepper – 2 pcs.
• Cauliflower – 400 g.
• Parsley root, horseradish and celery - 1 pc.
• Apple cider vinegar – 120 ml.
• Sugar – 3.5 tablespoons.
• Salt – 1.5 tablespoons.
• Peppercorns - to taste.

Preparation:

1. Prepare the vegetables. Rinse tomatoes and cucumbers with water and chop as desired. Wash the pepper, remove the stem and seeds, cut into small pieces.
2. Rinse the roots of parsley, celery and horseradish with water, remove the skin and cut into cubes. Peel the garlic and onion and grind in a blender.
3. Divide the head of cabbage into inflorescences and cover with salted water for 20 minutes. After the time has passed, drain in a colander.
4. Sterilize jars in a convenient way. Then fill with vegetables, laying them out in layers. Between layers, make pillows of garlic, celery, horseradish and parsley. If there are gaps between the vegetables, fill with cabbage florets.
5. To prepare the marinade, add salt, sugar and pepper to the water. After the liquid boils, add vinegar. Pour the resulting mixture over the vegetables.
6. Roll up the jars with lids, place them upside down and cover with a blanket. After cooling, place it in storage.

Video recipe

The classic vegetable platter will delight you with its variety of tastes and colors. In winter, it will serve as a main dish, an excellent vegetable side dish, or the basis for preparing more complex culinary masterpieces, including stews and salads.

How to cook assorted vegetables without sterilization

If you want to preserve the magnificent color and taste of summer vegetables until the next harvest, roll them up. We are talking about assorted vegetables without sterilization. For many housewives, this combined dish has long been a godsend that helps out in the winter. Try it too.

Ingredients:

• Cucumbers – 800 g.
• Tomatoes – 900 g.
• Sweet pepper – 60 g.
• Young zucchini – 350 g.
• Cauliflower – 330 g.
• Carrot – 70 g.
• Onion – 50 g.
• Laurel – 3 leaves.
• Peppercorns and dill umbrellas - to taste.
• Water – 1500 ml.
• Sugar – 9 teaspoons.
• Salt – 4 teaspoons.
• Vinegar – 80 ml.

Preparation:

1. Rinse vegetables and herbs with water. Wipe the cucumbers with a sponge and remove the ends, cut the cabbage into several pieces and soak for 10 minutes in a salty solution. To prepare it, take a tablespoon of salt per liter of water.
2. After peeling, cut the onion and carrot into medium pieces, and the zucchini into rings. If using old squash, peel off the skin and remove the seeds. If you want to get a more beautiful dish, use curly slicing.
3. Place spices, onions and herbs at the bottom of the prepared jars. Place a layer of cucumbers and carrots on top, then place cabbage, tomatoes, peppers and zucchini in jars. Cover the vegetables with dill umbrellas, pour boiling water over them and leave for 10 minutes.
4. Meanwhile, prepare the marinade. Pour one and a half liters of water into the pan, add salt and sugar. As soon as the solution boils, pour in the vinegar and remove the container from the stove. Drain the water from the jars and pour in the marinade, roll up the lids and turn over. Keep the roll under the blanket until it cools down.

A cool room is best suited for storing this assortment. After a month you can taste it. And remember, the taste of assorted food without sterilization improves over time. This vegetable appetizer tastes best when served cold.

Delicious assortment of tomatoes and cucumbers

The most popular among housewives is a platter made with cucumbers and tomatoes. I offer a time-tested step-by-step recipe, which over many years has been perfected to the point of automaticity. I think you will easily master the technology for preparing this snack.

Ingredients:

• Tomatoes – 1 kg.
• Cucumbers – 2 kg.
• Onion – 2 pcs.
• Bell pepper – 2 pcs.
• Water – 3 l.
• Sugar – 1 tablespoon.
• Salt – 90 g.
• Vinegar – 80 ml.
• Dill greens.

Preparation:

1. Pour ice water over the cucumbers and leave for 2 hours. After the time has passed, thoroughly rinse the cucumbers and tomatoes with water and cut into slices.
2. After water procedures, cut off the stalk of the pepper and remove the seeds, then cut into rings. Peel the onion, rinse, dry and chop to match the pepper. Just wash the dill, no need to chop it.
3. Sterilize the jars. Place vegetables in prepared containers. First pepper, then dill, cucumbers, onions and tomatoes.
4. Prepare the brine. Pour water into a saucepan, add sugar and salt, and place on the stove. After boiling, add vinegar to the liquid. Stir the brine and pour it over the vegetables in the jars.
5. After 10 minutes of sterilization, roll up the jars with lids and keep them upside down under a blanket until they cool.

Video cooking

With the onset of cold weather, this wonderful snack will remind you of the warm summer, fill the house with summer colors and satisfy the gastronomic needs of the household. I recommend serving this masterpiece with mashed potatoes or fried potatoes.

Assorted marinated winter platter with cabbage and pepper

In countries where cold climates prevail, people are constantly looking for ways to preserve seasonal vegetables for the winter. These include pickling. In this part of the article, we will look at preparing assorted vegetables based on cabbage and sweet peppers.

Ingredients:

• White cabbage – 1 head.
• Sweet pepper – 3 pcs.
• Carrots – 2 pcs.
• Onion – 2 pcs.
• Zucchini – 3 pcs.
• Tomatoes – 5 pcs.
• Garlic – 5 cloves.
• Vegetable oil
• Vinegar 9%

Preparation:

1. Rinse the vegetables with water. Shred the cabbage, pass the carrots through a coarse grater, cut the onions and peppers into strips, and the zucchini into small cubes. Pass the garlic and tomatoes through a meat grinder. Add some hot pepper if desired.
2. Pour some vegetable oil into the cauldron and fry the onions and carrots. Next add the remaining vegetables. Simmer over low heat, covered, for about 30 minutes. Don’t forget to stir the vegetables periodically.
3. Place assorted vegetables in sterilized jars, pour a tablespoon of vinegar on top of the vegetables into each container, and roll up the lids.
4. Store vegetable salad at a temperature of 5-20 degrees until the new season. Before serving, stir the salad and add some fresh herbs. It makes a wonderful stand-alone dish or an excellent side dish.

Some housewives use white and cauliflower at the same time when preparing assorted vegetables. Before sending it to the cauldron, they disassemble the head of cauliflower into small inflorescences.

Assorted zucchini and eggplant for the winter

In the summer, vegetables saturate the body with vitamins and beneficial microelements and delight gourmets with their excellent taste. To diversify the table with vegetable dishes in the winter, housewives make homemade preparations, including assorted vegetables. Pay attention to the recipe for a delicious and nutritious salad for the winter, which is based on zucchini and eggplant.

Ingredients:

• Zucchini – 2 pcs.
• Eggplants – 3 pcs.
• Tomatoes – 1.5 kg.
• Carrots – 5 pcs.
• Garlic – 5 cloves.
• Apples – 500 g.
• Vinegar – 2 tablespoons.
• Tomato paste – 3 tablespoons.
• Sugar – 3 tablespoons.
• Water – 1 glass.
• Black pepper – 4 pcs.
• Laurel – 3 leaves.
• Cloves – 5 pcs.
• Vegetable oil.