Assorted vegetables for the winter: with white cabbage, eggplants, zucchini. sweet peppers, apples, mushrooms, tomatoes, cherry plums, carrots and onions

Assorted vegetables for the winter “5 vegetables”

Just by the name of this winter preserve it becomes clear that we will use 5 different vegetables to prepare it. Such a variety of ingredients will allow you to enjoy your favorite products even in winter.

Cucumbers – 120 g
Tomatoes – 300 g
Sweet onion – 120 g
Bell pepper – 120 g
Carrot – 50 g
Garlic – 5 cloves
Horseradish root – 2 pcs.

Assorted
Marinade:

Apple cider vinegar – 100 ml
Granulated sugar – 45 g
Salt – 30 g
White peppercorns – 4 pcs.

Wash the tomatoes and cut them into 4 pieces each. You can use small tomatoes, in which case there is no need to chop them, just wash the vegetables.
Wash the cucumbers and cut into medium-thick slices. If the vegetables are not very large, you don’t have to chop them.
Onions and garlic must be peeled and chopped in a blender or chopped as finely as possible.
Wash the pepper, cut out the core along with the stem and cut the vegetable into medium-sized pieces.
Wash the carrots, peel and grate on a coarse grater.
Wash the horseradish root and cut it into several pieces.
The container in which you will seal the preservation must be sterilized.
We begin to fill the container with vegetables. We lay out the vegetables in layers, first add cucumbers and carrots, then a little onion, garlic and horseradish.
Then place a layer of peppers, on top of it again with onions, garlic and horseradish.
Place tomatoes on top. If there are any onions and garlic left, you can place them on top of the tomatoes.
Using the products specified in the recipe for preparing the marinade, prepare the filling. Add the vinegar last, after the liquid has boiled.
Immediately pour the marinade into the jar and close it. Turn the container over onto the lid and wrap it in a blanket.
After a day, move the yummy food to a cool place.

Cabbage salad with cucumbers, eggplants, peppers and tomatoes

Ingredients

For 3 ½ liter jars:

400 g cabbage;
150 g carrots;
2 teaspoons salt;
250 g eggplants;
250 g bell pepper;
150 g onions;
250 g cucumbers;
550 g tomatoes;
2 tablespoons sugar;
2 bay leaves;
10 black peppercorns;
2 peas of allspice;
60 ml vegetable oil;
50 ml vinegar 9%.

Preparation

Finely chop the cabbage. Grate the carrots on a coarse grater or a Korean carrot grater, add to the cabbage, lightly salt and mix with your hands.

Peel the eggplants and cut into small cubes. Place them in a separate bowl, add salt and stir.

Cut the peppers and onions into small strips, and the cucumbers into thin semicircles. Chop 250 g tomatoes into small pieces. Grind the remaining tomatoes in a blender into puree.

Place cabbage with carrots, eggplants, peppers, onions, cucumbers and chopped tomatoes in a pan. Add the remaining salt, sugar, chopped bay leaf, black and allspice. Mix thoroughly.

Pour in the oil and vinegar and mix thoroughly again. Cover the salad with a lid and leave for a couple of hours at room temperature to release the juices. Stir the salad occasionally.

Add tomato puree and stir. Bring the salad to a boil over moderate heat and cook, stirring, for another 20 minutes. Place the salad in jars and roll up.

Winter assortment of white cabbage, zucchini and sweet peppers

You can prepare for the winter not only the tomatoes and cucumbers that are familiar to us. You can also use any other vegetables for preservation. In this recipe, the main ingredients are cabbage, zucchini and bell peppers.

White cabbage – 1 medium piece.
Bell pepper – 2 pcs.
Carrots – 2 pcs.
Zucchini – 3 pcs.
Tomatoes – 4 pcs.
Sweet onion – 2 pcs.
Garlic – 7 pcs.
Hot pepper
Sunflower oil
Table vinegar

Blanks

Wash the cabbage and chop finely.
Wash the carrots and grate them on a coarse grater.
Peel the onion and chop into half rings.
Wash the pepper, remove the seeds and cut into long strips.
Wash the zucchini and chop into half rings.
If desired, add a little hot pepper to the assortment; it will add piquancy to the appetizer.
Wash the tomatoes, make a cross-shaped cut on each one and pour boiling water over it for a few minutes, then peel the vegetable. Peel the garlic and pass through a meat grinder together with the tomatoes.
Heat the oil in a saucepan; there should be enough to fry all the vegetables. Initially, add onions and carrots to the pan.
After 5 min. Add all other vegetables to the ingredients in a saucepan, including tomatoes and garlic.
Simmer the food under a closed lid for half an hour. If desired, you can season them with pepper and spices during the cooking process.
Sterilize the container in which you will seal the assortment.
Divide the stewed vegetables into containers and pour 1 tbsp into each container. l. vinegar, roll up the jars.
After a day, put the yummy in a cold place.

Cabbage salad with carrots, cucumbers, peppers and herbs

Ingredients

For 4 ½ liter jars:

1 kg cabbage;
500 g carrots;
500 g cucumbers;
150 g bell pepper;
3–4 cloves of garlic;
several sprigs of parsley;
100 ml vegetable oil;
2 tablespoons vinegar 9%;
1 tablespoon sugar;
1½ tablespoons salt.

Preparation

Finely chop the cabbage. Grate the carrots using a coarse grater or a Korean carrot grater. Cut the cucumbers and peppers into cubes.

Place prepared vegetables in a bowl. Add the pressed garlic, chopped parsley, oil, vinegar, sugar and salt.

Mix thoroughly and leave covered at room temperature for 5-6 hours to release the juice. Stir occasionally.

Place a cloth on the bottom of the pan. Place the salad in sterilized jars, place them in a saucepan and cover with lids. Pour warm water into a saucepan up to the hangers of the cans and bring it to a boil. Sterilize the workpieces for 20 minutes and roll up.

Winter assortment of eggplants, zucchini and apples

A recipe for an unusual assortment, the main ingredients of which are sweet and sour apples, eggplants and zucchini. This winter appetizer will decorate any table.

Sweet and sour apples – 450 g
Eggplants – 120 g
Zucchini – 400 g
Tomatoes – 1 kg
Carrots – 100 g
Garlic – 1 head
Tomato sauce – 50 g
Water – 250 ml
Granulated sugar – 60 g
Salt – 20 g
Table vinegar – 35 ml
White peppercorns, bay leaves
Sunflower oil

Unusual

Wash the tomatoes, peel the skins and remove each piece. cut into 4 parts.
Peel the garlic.
Peel the apples, also remove the core and each piece. cut into 4 parts.
Grind tomatoes, garlic and apples in a blender.
Wash the carrots, peel and cut into medium-thick cubes.
It is advisable to choose young eggplants and zucchini. If the vegetables are old, peel them, wash them and chop them into slices, then cut the slices into 2 parts.
Fry the carrots in a saucepan in hot oil.
Place the carrots, along with the previously prepared puree of tomatoes, garlic and apples, in a saucepan with a thick bottom. Pour water into this, add granulated sugar, salt and add tomato sauce.
Simmer the contents of the pan over low heat for about 45 minutes.
After this time, add a little oil, table vinegar and the spices of your choice to the ingredients. Continue cooking the sauce for 10 minutes.
The finished sauce should not be too thick and not too thin. If it turns out thick, add a little boiled water and bring the mixture to a boil again.
Lightly fry chopped zucchini and eggplant in a saucepan.
Sterilize the glass container, then place zucchini and eggplant on its bottom.
Pour the previously prepared sauce over the vegetables and roll up the jars.
Turn the containers over and wrap them in a blanket. After a day, take it to a cold place.

Cabbage salad with tomatoes and peppers

Ingredients

For 3 1 liter jars:

500 g cabbage;
250 g bell pepper;
100 g carrots;
500 g tomatoes;
250 g onions;
2 tablespoons sugar;
1 tablespoon salt;
100 ml vegetable oil;
25 ml vinegar 9%;
6 black peppercorns.

Preparation

Finely chop the cabbage. Cut the peppers and carrots into thin strips, the tomatoes into large slices, and the onions into half rings.

Place vegetables in a saucepan. Add sugar, salt, oil, vinegar and black pepper and mix thoroughly. Leave the salad at room temperature for 3 hours to marinate. Stir the mixture periodically.

Bring the contents of the pan to a boil over high heat. Reduce heat and cook, stirring, for another 10 minutes. Place the salad in jars and roll up.

Assorted vegetables for the winter: recipe without sterilization

The advantage of this assorted recipe without sterilizing the snack is that the vegetables retain more nutrients, since they are not subject to special heat treatment. If desired, the composition of the assortment can be changed at your discretion.

Cucumbers – 1 kg
Tomatoes – 750 g
Bell pepper – 50 g
Zucchini – 300 g
Cauliflower – 280 g
Carrots – 110 g
Sweet onion – 70 g
Garlic – 5 cloves
Water – 1.5 l
Bay leaf, white peppercorns, mint
Salt – 45 g
Granulated sugar – 75 g
Table vinegar – 75 ml

Healthy assortment

Wash the cucumbers and if they are not large, leave them unchopped. If they are large, cut into several pieces.
Wash the tomatoes; it is advisable to choose small and medium-sized vegetables.
Peel the garlic.
Wash the pepper, remove the seeds and cut into 4-6 pieces.
Wash the carrots and chop them into fairly large pieces; do the same with the onions.
Peel the zucchini and cut into medium-thick slices.
Disassemble the cabbage into inflorescences and pour in a salty solution for 15 minutes, then rinse it in plain water.
Place spices, onions, and garlic at the bottom of the glass container in which you will seal the appetizer.
Next, place the vegetables in the jar in any order. Try to place soft vegetables on top.
Boil water and pour it into a container, leave for 15 minutes.
Boil 1.5 liters of water, dissolve salt and sugar in it. While the water is boiling, add table vinegar to it and turn off the heat under the pan.
Drain the regular water from the containers and add the prepared liquid.
Close the containers with lids, turn them over and wrap them in a blanket.
After a day, take the twists to a cooler place.

Cabbage salad with carrots, peppers and onions

Ingredients

For 6 ½ liter cans:

1½ kg cabbage;
300 g carrots;
300 g bell pepper;
300 g onions;
100 g sugar;
1½ tablespoons salt;
150 ml vegetable oil;
150 ml vinegar 9%.

Preparation

Finely chop the cabbage. Grate the carrots on a coarse grater. Cut the pepper into cubes and the onion into small pieces.

Place prepared vegetables in a saucepan. Add sugar, salt, oil and vinegar, mix thoroughly and cover with a lid. Leave the mixture at room temperature for a couple of hours to release the juice.

Assorted winter vegetables and mushrooms

By adding mushrooms to vegetables, we get an incredibly tasty and unusual winter preserve. Such preservation can be either a main course or an appetizer.

Mushrooms – 1.2 kg
Tomatoes – 1.1 kg
Sweet pepper – 800 g
Sweet onion – 3 pcs.
Carrots – half kg
Garlic – 6 cloves
Granulated sugar – 120 g
Salt – 45 g
Mustard beans – 20 g
Table vinegar – 90 mg
Sunflower oil – 120 ml

With mushrooms

It is best to use wild mushrooms; honey mushrooms, boletus mushrooms, etc. are perfect. The mushrooms should be strong, young and not spoiled by worms.
We clean the mushrooms as necessary and wash them. Grind the product and fill it with salted water, wait 20 minutes.
Boil the mushrooms in salted water for about 20 minutes, place in a colander and let the water drain.
Place the mushrooms in a preheated dry saucepan and dry them until the water evaporates.
Wash the tomatoes and each piece. cut into 4 pieces.
Wash the sweet pepper, remove the seeds and cut into strips.
Wash the carrots, peel and cut into strips.
We peel the garlic and pass it through a press.
Peel the onion and chop it into half rings or cubes.
Pour the indicated amount of oil into a large wide container and heat it.
Place the chopped tomatoes in the pan and wait until the vegetables release their juice.
Now add peppers, onions, mushrooms and carrots with garlic and mustard to the tomatoes. We also pour salt, granulated sugar, and spices into the container.
Over high heat, constantly stirring all ingredients, bring them to a boil. After this, reduce the heat under the pan and simmer the vegetables and mushrooms for 65 minutes.
After this time, pour table vinegar into the assortment, mix the ingredients, and cook for a few more minutes. and turn off the heat under the pan.
Glass containers must be sterilized.
We put the finished treat into each jar and roll up the containers, wrap them in a blanket.
After this, we move the twist to a cooler place.

Cabbage salad with beets and garlic

Ingredients

For 4 ½ liter jars:

1½ kg cabbage;
400 g beets;
3–5 cloves of garlic;
125 ml vegetable oil;
100 g sugar;
1½ tablespoons salt;
125 ml vinegar 9%.

Preparation

Finely chop the cabbage and grate the beets on a coarse grater. Pass the garlic through a press. Place all vegetables in a saucepan.

Add butter, sugar, salt and vinegar and mix thoroughly. Cover the pan with a lid and leave at room temperature for an hour. During this time, the vegetables will release juice.

Place the salad in sterilized jars, pressing down the mixture with a spoon. Fill the jars to the very top with vegetable juice.

Cover the bottom of the pan with a cloth, place the jars there and cover them with sterilized lids. Pour warm water into a saucepan up to the hangers of the cans and bring it to a boil. Sterilize the jars for 30 minutes and seal.

Assorted winter plums and tomatoes

Another interesting and very tasty winter snack recipe. Cherry plums can be replaced with apples or both ingredients can be used.

Green cherry plum – 1.7 kg
Yellow cherry plum – 1.7 kg
Tomatoes – 1.8 kg
Garlic – 550 g
Dill – 250 g

Very tasty
For the marinade:

For 1 liter of water you need to take 55 g of salt and 65 g of granulated sugar. The recipe will require more marinade, and its amount will depend on the amount of vegetables and fruits.
Wash vegetables and fruits; there is no need to chop them according to this recipe.
Peel the garlic and finely chop it or grind it in a blender.
Wash the greens and dry them.
The container in which we will seal the assortment must be sterilized.
We put vegetables, fruits, garlic and herbs in each jar.
According to the above recommendations, cook the marinade and fill the containers with hot liquid.
Immediately roll up the jars, turn them over and wrap them in a blanket, wait until they cool down.
After a day we take it to a cold place.

Pickled cucumbers and tomatoes for the winter

In preparing for assorted canning, the choice of fruits is important. Cucumbers should be small and dense. Before putting them into jars, they must be kept in cold water for several hours until they are saturated with liquid and become tender and crispy. The tomatoes chosen are small, slightly unripe, so that when exposed to boiling water, the skin will not burst.

If you come across overripe tomatoes, their skin will burst, the marinade will become cloudy, and the tomato itself will spread.

There may be more cucumbers or tomatoes in the jar, it depends solely on the taste preferences of your family.

Preparing the vegetables. Rinse the pre-soaked cucumbers, remove the stems, remove the stems from the tomatoes, rinse, and pierce with a toothpick. We fill the bottom of the bowl with herbs and prepared leaves. Be sure to add garlic. Next we add the vegetables.

Fill the bowl with boiling water to the very top, steam the fruits for at least 10 minutes. We drain the liquid.
Fill with boiling water a second time and steam for at least 10 minutes. We drain the liquid.

In a container we combine all the ingredients for marinating. Boil for 5 minutes. Fill the dish to the very top, screw on the treated lid.

You need to cool it upside down and be sure to cover it.

Assorted winter squash, carrots and onions

By preparing assorted vegetables according to this recipe, we will get not only a very tasty, but also a very beautiful “sunny” appetizer.

Young zucchini – 2 kg
Carrots – 3 pcs.
Sweet onion – 3 pcs.
Garlic – 1 head
White peppercorns
Water – 1 l
Salt – 45 g
Granulated sugar – 50 g
Table vinegar – 65 ml

With young zucchini

It is advisable to take zucchini young, so that there are no seeds inside, and the peel is not hard. Wash the vegetables and chop them in any convenient way.
Wash the carrots, peel and cut into equal cubes.
Peel the onion and each piece. cut into 4 parts.
Peel the garlic.
Sterilize the glass container, then place spices, garlic, and onions on the bottom.
After this, place half the carrots and zucchini into the container. Place the final layer of carrots.
We make a liquid for pickling vegetables from water, salt and granulated sugar. After boiling these ingredients, add vinegar to them.
Fill the containers with liquid and roll them up.
Cool the container with the twist by turning it over and wrapping it.
Store in a cool place.

Assorted vegetables for the winter can be prepared in a variety of ways. At the same time, you shouldn’t be afraid to experiment; sometimes even the most incompatible ingredients at first glance give a delicious result.

Assorted cauliflower for the winter

Cauliflower is a very healthy product, but very expensive in winter. In combination with vegetables, it has a delicate sweetish taste, so it is in great demand among housewives. To use it for preservation, you need to first blanch it, it will become softer, and the subsequent heat treatment will be better suited.

We wash the greens and vegetables. We cut off the tails of the cucumbers, carefully peel the carrots and garlic. The cauliflower must be disassembled into sprigs, the carrots and peppers must be cut into strips across the width. Add a whole clove of garlic. We line the bottom with herbs and spices. Add prepared vegetables.

Divide the amount of spices into three equal parts and put them in each jar. We do the same with vinegar. We boil some water. Fill the prepared jars with vegetables. Sterilize for 10 minutes. We twist it. Cool upside down, covered.

Assorted cucumbers and tomatoes, the most delicious marinade recipe for 1 liter of water

So, in this entire article, I will not describe the quantities of products in detail. Because tomatoes and cucumbers can come in different sizes and varieties. This means that the amount of vegetables may be different.

But the most important thing is to know how to prepare marinade for 1 liter of water. After all, if you have a 1.5 liter jar or not, it’s easy to calculate the required amount of brine

We will not sterilize the Assortment, but to ensure that it stands even at room temperature, we use the triple pouring method.

Let's take:

cucumbers,
tomatoes,
sprigs of dill with umbrellas,
black and allspice peas,
mustard seeds,
currant leaves,
long leaf of horseradish.

For 1 liter of filling:

1 liter of water,
3 tbsp. l. sugar,
rock salt – 4 tsp,
2.5 tbsp. l. 9% vinegar.

We thoroughly wash the vegetables under running water. Wipe the cucumbers with a clean sponge. If they were collected the day before, then fill them with water and leave for 3 hours.

Then place them on a clean paper towel and trim off all the ends.

Steam the jars. But first I wash them well with a clean sponge and baking soda. I inspect for chips and cracks.

Take the greens and rinse them in clean water. Place 2 currant leaves and half a horseradish leaf in each container.

Chop a clove of garlic and add a couple of sweet peas. There are also 4 black peppercorns. Add a pinch of mustard seeds. Let's take care of the fruits. It is better to lay out in rows.

First, we lay the cucumbers in standing columns. Tomatoes are placed on top of them.

Boil the kettle and slowly pour boiling water over the fruits. We try to pour in a thin stream so that the jars do not burst. Cover them with lids and heat for 15-20 minutes.

Then we drain this water; it will not be needed. It can be poured out.

Pour fresh boiling water over the vegetables one more time, cover and wait another 20 minutes. Now we drain this water through a measuring cup to understand how much is needed for the marinade.

Place the liquid on the stove and prepare the marinade. If you have a lot of cans, then count by liters.

Add salt and sugar.

Bring the brine to a boil. Then add the vinegar and immediately remove the pan from the heat. You can pour it straight into assorted dishes.

Pour the marinade inside up to the cut of the jar and immediately seal it with boiled lids.

Turn the container upside down and see if the brine is running out. And then we send the workpiece “under a fur coat” for 8-10 hours for natural sterilization and cooling.

Pikuli

According to the “traditional” recipe, the pickles should include cucumbers, cauliflower, carrots, green beans (or cowpeas), corn cobs at the stage of milky ripeness and small onions of salad varieties. In practice, many housewives add not only the listed ingredients to this mixture, but also cherry tomatoes, zucchini, eggplant, etc. Some also use fruit: pieces of sour apples, plums and cherries (with pits). The set of spices can also be changed and supplemented. The “classic” version should include mustard seeds, coriander and nasturtium (they are very widely used in Indian cuisine and give products a spicy taste that is unusual for Europeans), but adding any other spices will in no way spoil the canned food, it will only make their taste more interesting.

Yield: 1 l (2 jars of 500 ml)

Ingredients:

mixture of young vegetables (any) – 1-1.2 kg;
garlic – 1 head;
hot pepper – 1 pod;
coriander seeds, mustard seeds, nasturtium (if available) - 2 tsp each;
water – 500 ml;
rock salt – 2 tbsp. l.;
sugar – 4-5 tbsp. l.;
vinegar 6% – 200 ml.

Preparation:

Wash and peel all the vegetables. We prick the tomatoes near the stalk, disassemble the cauliflower and broccoli into small inflorescences, cut the carrots and corn into circles, eggplant, zucchini and beans into pieces, sweet peppers into slices.
Blanch vegetables in boiling water (carrots, cauliflower and corn - 3-4 minutes, everything else - 2 minutes).
Place dry spices, pieces of hot pepper and cloves of garlic on the bottom of sterilized jars. Fill containers with vegetable mixture.
Cook the filling from water, salt, sugar and vinegar.
Fill the jars to the top with boiling marinade. Seal with hot lids, turn over, wrap and leave until cool.

The vegetables will be ready in a week. If the marinade is intended to be consumed in the near future, you do not need to roll it up or wrap it, but simply let it cool and put it in the refrigerator. Sealed jars can be stored at room temperature for up to a year.

How to choose and prepare vegetables

The preparation should be created from the most suitable products for this, and therefore you need to know in advance how to select and prepare vegetables.

The following recommendations must be followed:

In order for the seaming to have an excellent taste, you must use only fresh vegetables collected from the garden;
Before use, all products are thoroughly washed to remove any contamination;
you need to choose products with medium sizes so that they fit into the container;
All selected vegetable fruits must be firm and not overripe.