Assorted cucumbers, tomatoes and cabbage for the winter

An assortment of vegetables from cucumbers, tomatoes and cabbage pickled for the winter will always find admirers, no matter what table you place it on - festive or everyday. This is beneficial because everyone can choose their favorite vegetable. It’s delicious, because having settled in one jar, the vegetables share their taste with each other, creating an original bouquet. It's easy, since the recipes are amazingly simple. And incredibly beautiful, bright, elegant!

Other vegetables fit perfectly into a friendly family of tomatoes, cabbage and cucumbers. Add zucchini, sweet and bitter peppers, eggplants, onions, carrots, and physalis.

Assorted cucumbers, tomatoes, cabbage for the winter - a simple recipe

A simple option for preparing a delicious assortment of the most popular vegetables among our gardeners.

Take for a 3 liter jar:

Tomatoes.
Cucumbers.
White cabbage.
Carrot.
Dill - 1 umbrella.
Currant leaves – 2-3 pcs.
Bay leaves - a couple.
Parsley – 3 sprigs.
Onion, medium.
Garlic – 2 cloves.

For marinade per 1.5 liters of water:

Granulated sugar – 1.5 large spoons.
Salt – 2 large spoons.
Vinegar 9% - large spoon.

Step by step recipe:

Rinse the vegetables and dry them slightly. Place an umbrella of dill, bay leaves and currants on the bottom of the jars. Throw in the garlic (cut into large cloves).

Cut the white cabbage into small pieces so that they fit easily into the jar. Place 1-2 pieces at a time onto the greens to cover the bottom. The pieces can be disassembled into petals.

Start arranging the cucumbers. If they are small, install them vertically, making one row. Large ones just pack tightly.

Prick the tomatoes in several places with a knife or toothpick. Cover with a layer of cucumbers.

Next comes the cabbage again, disassembled into petals.

Chop the onion into rings and send next.

Fill the empty spaces with parsley sprigs.

Do the same with the carrots, cutting them into rings.

Fill the remaining space with cucumbers or tomatoes (put in what's left). Place a cabbage leaf on top.

Boil water, pour in assorted dishes. Leave, covered, for about 20 minutes to allow the vegetables to warm up sufficiently.

Pour the infusion into a saucepan.

Add the required amount of salt and sugar, throw in peppercorns. Boil the marinade, making sure that the sweet crystals dissolve. Pour in vinegar.

Pour the boiling marinade into a jar.

Immediately roll it under the iron lid.

The preservation should cool slowly, so turn the jar upside down, wrap it up, and leave it for a day. The next day, check if the lids are leaking and fix the problem if necessary. Store the workpiece in a room with low temperature.

Selection and preparation of ingredients

The taste of the finished snack largely depends on the correct choice of its components. Therefore, all ingredients used in the recipe must be of high quality and fresh.

Did you know? There are varieties of cauliflower that have purple, green, brown or orange inflorescences.

The basic rules for selecting and preparing products are listed below:

It is best to preserve medium-sized heads in jars without mechanical damage or rot;
It is recommended to disassemble the vegetable into small inflorescences - in this form it is convenient to put it in jars and eat it, and small pieces are better saturated with the marinade and become crispy;
if the inflorescences are very hard, then before preparing the winter salad you can blanch the cabbage in boiling water for 20–30 seconds;
If the recipe uses other vegetables or fruits, it is recommended to cut them into pieces of suitable size so that all the components of the snack in the jar are quickly marinated and have the same size.

Assorted cucumbers, tomatoes, cabbage - the most delicious recipe

As the saying goes: “One by one in the world...”. Here is everything that can be grown on a personal plot. If you find anything else, put it in a jar. Very tasty and beautiful preserved food. If you don’t know how to marinate squash separately, I invite you to another page, where all the nuances and details are there.

Take for a three-liter jar:

Cucumbers.
Cherry tomatoes.
Bell pepper.
Patissons.
Cauliflower.
Zucchini.
Garlic – 2 cloves.
Bulb.
Dill, cherry and currant leaves.
Black pepper – 8-12 peas.

For the marinade:

Sugar – 4 large spoons.
Salt – 2 large spoons.
Vinegar 9% - 50 ml.

Marinate:

For preservation, it is better to take small squash, then you won’t have to clean them. Drop them into boiling water, blanch for 5 minutes, then immediately place them in cold water for a few seconds. This will make the squash crispy.
Do the same with cauliflower, just blanch it for just a couple of minutes. Cut the cabbage into small florets.
Prepare the remaining vegetables for canning as usual. Divide the onion head into 4 parts.
Place the dill, pepper, leaves, and garlic down in the jars.
Fill the container to the top with vegetables. Layer in any order.
Pour boiling water over it. Let stand for at least a quarter of an hour.
Drain the infusion and boil again. Add sugar, salt, pour in vinegar.
Pour the marinade, roll up the jars. Cool as usual under a warm shelter. Store in a cool place.

Pickling and canning

Pickled cauliflower has an amazing taste. The pickling process itself is inherently simple and has long been known to housewives (Figure 3).

Figure 3. If you marinate the inflorescences correctly, they will be very tasty and crispy

Various spices are placed in the container to taste or a special marinade is prepared according to a specific recipe. The finished snack must be hermetically sealed with sterilized metal lids.

As a rule, vinegar is added to the marinade, which extends the shelf life of the product and improves its taste.

Assorted cucumbers, tomatoes, cauliflower

You will need for 4 1.5 liter jars:

Cucumbers – 1 kg.
Tomatoes – 1 kg.
Bell pepper – 6 pcs.
Hot pepper – 4 pods.
Cauliflower – 450 gr.
Horseradish root - a piece.
Garlic – 4-5 cloves.
Dill - a couple of sprigs.

For marinade per 1.5 liters of water:

Salt – 2 tablespoons.
Granulated sugar - 4 tablespoons.
Vinegar 9% - 5 tablespoons.
Sweet peas – 6 pcs.
Black peas – 8 pcs.
Bay leaf – 2 pcs.

Step by step recipe:

Rinse the cucumbers and cut off the ends.

Cut the cauliflower into florets.

Boil water in a saucepan, add the inflorescences. Let it boil, cook for just a couple of minutes. Drain and place in a colander.

Cut the pepper into large petals (remove the seeds and membranes).

Place a clove of garlic, dill, and a piece of horseradish root on the bottom of the jars.

Make a layer of cucumbers.

Add tomatoes.

Add pepper. I advise you to start planting the pepper petals at the same time as the tomatoes to fill the voids.

Divide the hot pepper pods into 3-4 parts and place in jars. Each person should get a pod.

Arrange the cauliflower.

Fill the rest of the space with vegetables of your choice.

Pour boiling water over the preserves and leave to warm up slowly for 10-20 minutes.

Return the vegetable infusion to the pan.

Add all the spices and seasonings listed in the marinade. Boil until the grains dissolve, pour in vinegar.

Pour the marinade into jars. Roll up the assortment, cool, turn it over and wrap it warmly.

Store the workpiece in a cellar at low temperature.

Preserving “Gourmet” salad without sterilization

The delicate taste of the salad and simple preparation once attracted me, now I advise you to try making such a preparation for you.

For 3 jars of 0.5 liters of “Delicacy” salad you will need:

1 kg of curly vegetable;
600 g tomato;
150 g bell pepper;
a bunch of green parsley;
3 cloves of garlic;
half a glass of vegetable oil;
50 g sugar;
30 g non-iodized salt;
60 ml 9% vinegar.

How to cook very tasty:

Washed tomatoes are cut into small cubes.
Garlic cloves are passed through a press.
Parsley is finely chopped.
Tomatoes are placed in a saucepan, seasoned with vegetable oil and vinegar, then sugared and salted.
The tomato mass is mixed well, after which herbs, pepper and garlic are added to it.
The saucepan is placed on the fire, as soon as the aromatic mixture boils, the washed inflorescences are placed in it. Everything is carefully mixed and simmered over low heat for half an hour. While stirring, be careful not to overcook the cabbage.
Hot canning is placed in prepared jars, rolled up with boiled lids, placed bottom up and left to cool under a warm blanket.

This snack can be stored in a cold place for no more than a year.

Assorted cucumbers, tomatoes, cabbage and zucchini

Very tasty, sweet marinade, and no less tasty vegetables. Zucchini and physalis have been added here, which many are hardly familiar with. I invite you to recipes for preparing physalis for the winter, perhaps you will love it as much as my family does.

What you will need for a 3 liter jar:

Cucumbers – 5-8 pcs.
White cabbage – 250 gr.
Tomatoes – 5 pcs.
Bell pepper – 4 pcs.
Zucchini.
Hot pepper - a piece.
Physalis, vegetable – 3-5 pcs.
Garlic cloves – 2 pcs.
Dill - 1 umbrella.
Bay leaf – 2 leaves.
Allspice – 4 pcs.
Cloves – 3 buds.
Salt – 1.5 large spoons.
Sugar – ½ cup.

How to marinate:

Prepare vegetables for processing - wash, trim off excess.
Remove the seeds from the bell peppers and cut the flesh into petals. Divide the zucchini into circles.
Throw all the spices listed in the recipe onto the bottom of the jar. Add a piece of hot pepper and halved garlic cloves.
Fill the jar with vegetables in any order. Try to fill all the voids; small physalis, pepper and cabbage petals are good for this.
To preserve without sterilization, double fill. For the first time, fill the contents of the jars with boiling water without additives. After 15-20 minutes, when the vegetables are warm enough, drain the liquid into the pan.
Add the necessary spices to cook the marinade - salt, sugar, vinegar, which is poured in at the very end.
Fill the jar with marinade and seal it tightly in any way. Then create conditions for the workpiece to cool slowly. Turn the jar over, hide it under a blanket, and leave it there for about a day. Store the assortment in a cool place.

Terms and conditions of storage

The duration of storage of assorted vegetables depends on the method of preparation. For example, marinated cauliflower, made without sterilization, is stored under a nylon lid for a month.

The blanks, closed with a metal lid, are usable for 3-5 months. Canned food that has not been sterilized is stored in the refrigerator or in a cold room.

Assorted products made using the double-fill method have a shelf life of 2-3 years. Usually after this period they are suitable for consumption, but gradually the taste becomes worse. Therefore, it is advisable to store them for a short time.

Preservation is often sent to the cellar, balcony or pantry. The main condition is to prevent direct sunlight from hitting the workpieces.

Assorted cucumbers, tomatoes, peppers and cabbage

A slight deviation from previous recipes will help you prepare vegetables with a completely different taste.

Required for a 3 liter cylinder:

Cucumbers – 800 gr.
Tomatoes – 500 gr.
Carrots – 5 small ones.
Bell pepper – 3 pcs.
White cabbage.
Garlic – 6 cloves.
Horseradish, cherry, currant leaves - 2 pcs.
Bay leaf – 4 pcs.
Dill - 2 umbrellas.
Parsley – 15 gr.

For 1.5 liters of water for marinade:

Salt – 2 tablespoons.
Granulated sugar – 3 tablespoons.
Vinegar 9% - 5 tablespoons.

How to prepare:

Prepare vegetables for pickling. Cut the cabbage into pieces, cut off the ends of the cucumbers. Sweet pepper, removing seeds with partitions, cut into quarters. If you like bright preparations, take peppers of different colors. Small carrots are placed whole, large carrots are divided lengthwise along the entire length.
Place some of the herbs and seasonings in the jars, and distribute the rest while placing the vegetables.
Arrange the vegetables in any order you like. Try not to leave empty spaces; fill them with cabbage leaves, pepper petals, and herbs.
Fill the jars with boiling water and leave for at least a quarter of an hour to allow the vegetables to warm up thoroughly.
Return the infusion to the pan, boil again, but with the addition of salt and sugar.
When the spice grains have dissolved, pour the marinade into a jar. Fill halfway, add the required amount of vinegar, then top up. Roll it up immediately.
Cool the assortment under the blanket, placing it on the “butt”. The next day, be sure to check the tightness of the seal and take the workpiece to the cellar.

Cooking tips and tricks

Basic rules and recommendations for preparing aromatic winter snacks:

Use fresh ingredients.
To preserve the white color of cabbage inflorescences, blanch with the addition of citric acid.
Add salt, sugar and spices to the dish no earlier than 10 minutes before the end of cooking.
Do not use stalks.
Pre-clean vegetables from damage.

How to prepare a “Vegetable Garden in a Jar” with tomatoes, cabbage, peppers and carrots without sterilization for the winterRead

Over time, each housewife will add her own secrets and additions to her favorite recipe.