Assorted vegetables for the winter - original ideas for making tasty canned snacks

Assorted vegetables for the winter - very tasty, convenient and practical harvesting. Having opened one jar, you can immediately enjoy the taste of cucumbers, tomatoes and other vegetables. There are different ways of preparing them - everyone will find an option for their liking.

How to make an assortment of vegetables for the winter?

Vegetable assortment for the winter, the recipes of which will be presented below, is prepared quite easily. And the recommendations, further presented, will help to cope with the task perfectly. As a result, you will get delicious billets, which in winter will be very useful.

1. All vegetables for blanks should be free from damage and rot.
2. Vegetables for the assortment can be taken in arbitrary proportions.
3. Preparations with cabbage content are best sterilized additionally in a water bath: for 15-liter cans 15 minutes after boiling is enough, for a liter it takes 25 minutes.

Assorted for the winter from vegetables without sterilization

Vegetable assortment for the winter without sterilization is prepared so simply that even the beginner in this business can cope with the task. In this recipe, the billets do not need to be sterilized, so that they stand well and do not explode, just after the cans have rolled up, they need to be turned over and wrapped up until it cools down completely.

Ingredients:

• cucumbers;
• tomatoes;
• Bulgarian pepper;
• garlic;
• sugar - 4 tbsp. spoons;
• salt - 3 tbsp. spoons;
• vinegar - 5 teaspoons;
• water;
• inflorescence of dill;
• a sheet of horse-radish.

Preparation

1. In a 3-liter jar, dill and horseradish leaves are placed.
2. Add cloves of garlic and bell pepper.
3. Approximately 1/3 of the jar is filled with cucumbers.
4. Then put the sliced ​​paprika.
5. Pour boiling water.
6. After 15 minutes, the liquid is drained, and tomatoes are placed in the can.
7. Again, pour boiling water for 5 minutes and then pour it again and boil.
8. In the jar, add vinegar, salt, sugar, pour boiling water and roll.

Vegetable platter for the winter with cauliflower

Assorted for the winter from vegetables with cabbage will have to place on any feast. This option of preservation is very interesting and practical - the preparation pleases the eye with various colors, and by opening one jar, you can immediately get a vegetable for every taste. To make the assortment look more interesting, pepper is better to take yellow.

Ingredients:

• tomatoes - 4 kg;
• cucumber - 4 kg;
• cabbage color - 1 kg;
• pepper - 5 pcs .;
• zucchini - 4 pcs .;
• onion - 6 pieces;
• garlic - 1 head;
• hot pepper - 1 pc .;
• dill, horseradish;
• salt - 60 g;
• vinegar - 60 ml;
• sugar - 60 g.

Preparation

1. Horseradish, dill, black peppercorn, garlic and vegetables are spread on the bottom of the cans.
2. Pour boiling water and leave for 15 minutes.
3. The water is drained, boiled, the vegetables are poured again, and after 15 minutes they are poured into a saucepan again.
4. Add salt, sugar, vinegar and after boiling, pour into cans.
5. Roll them up with covers, turn them around and wrap them around.

Vegetable platter with honey

Vegetable assortment for the winter in a honey marinade is that preparation, having tried which, everyone will ask for the recipe. Vegetables can be taken in arbitrary proportions, so their exact weight in the recipe is not specified. If used in cooking thickened honey, then one full spoonful is enough for one liter of liquid.

Ingredients:

• water - 1 liter;
• salt - 2.5 tbsp. spoons;
• sugar - 5 tbsp. spoons;
• honey - 2 tbsp. spoons;
• acetic acid - 1 teaspoon;
• garlic;
• black and sweet pepper;
• tomatoes;
• cucumbers;
• zucchini;
• Bell pepper;
• bow.

Preparation

1. Distribute the vegetables to the banks.
2. Fill them with boiling water for 15 minutes, and then drain.
3. Add salt, sugar, acetic acid, honey.
4. After boiling, the assorted vegetables for the winter are poured with marinade and rolled up.

Vegetable assortment with patissons for the winter

Assorted vegetables with patissons for the winter - an unusual, but appetizing twist. It is better to use small patissons, which can be completely put in a jar. If you used half-liter jars, then 20 minutes for sterilization is enough. And for liter containers, the time should be increased to half an hour.

Ingredients:

• corn - 2 cob;
• squash - 700 g;
• carrots - 300 g;
• cauliflower - 500 g;
• bay leaves, bell peppers, dill, horseradish leaves;
• water - 800 ml;
• salt, sugar - 40 g;
• vinegar 9% - 70 ml.

Preparation

1. Corn cook for 15 minutes, and then cut into rings.
2. Patissons boil for 5 minutes.
3. Carrots are cut into slices and boiled for 5 minutes.
4. At the bottom of the can, vegetables, laurel leaves, greens and peppers are placed.
5. In boiling water, add salt, sugar, vinegar.
6. Marinade for an assortment of vegetables for the winter is poured into cans and sterilized for about 20 minutes.

Vegetables with rice for winter

Vegetable assortment, pickled for the winter, with the addition of rice - is a great full dish, which can serve as a side dish for meat products. If you want to make canned food thicker, then the amount of rice is better to increase to 3 glasses. Figure for these purposes is best used round.

Ingredients:

• rice - 2.5 cups;
• pepper - 2 kg;
• onions, carrots - 1,5 kg;
• oil - 500 ml;
• sugar - 200 g;
• salt - 5 tbsp. spoons;
• hot pepper - 1 piece;
• vinegar 9% - 300 ml.

Preparation

1. Tomatoes are twisted, onions are shredded in cubes, carrots tinder on a grater, pepper is cut with straw.
2. All vegetables are mixed, add butter.
3. Cook for 1 hour, add rice, salt, vinegar, sugar, pepper and cook for half an hour.
4. Lay out assorted rice and vegetables for the winter on the banks and cork.

Assorted vegetables in Korean for the winter

Assorted vegetables in Korean - an excellent, moderately sharp snack, which definitely will appeal to lovers of oriental cuisine. Instead of black ground pepper, you can use a pepper pod. And when serving a vegetable assortment, you can tear sesame seeds with fried in a frying pan.

Ingredients:

• eggplant - 4 kg;
• pepper, carrots, onions - 1 kg each;
• garlic - 100 g;
• acetic essence 70% - 2 tbsp. spoons;
• salt - to taste;
• black pepper powder - 1 teaspoon.

Preparation

1. The eggplant is washed, cut into strips, salted and left for an hour.
2. Carrots grate for Korean salads.
3. Pepper shredded with stripes.
4. The onions are cut into half rings, and the garlic is ground.
5. All the vegetables, except for the blue ones, are mixed, seasoned with vinegar, pepper, salt and left for 5 hours.
6. Blue fry and add to the rest of the ingredients.
7. Place the mass in a jar, cover with lids and sterilize for 15 minutes.
8. After that, the assorted vegetables are rolled for the winter.

Assorted Assorted Vegetables

Sour cherries for winter, cooked according to the old recipe in an oak barrel, will be welcome at any table. Vegetables can be taken in any quantity. In addition to the components specified in the recipe, you can add plums, slices of watermelon, and patissons to the barrel. Salt should be taken ordinary.

Ingredients:

• cucumbers;
• tomatoes;
• zucchini;
• garlic;
• horseradish leaves;
• inflorescence of dill;
• water;
• salt.

Preparation

1. Barrel from inside rubbed with garlic.
2. Place vegetables, greens and leaves in it.
3. Prepare a brine in the calculation of 30 g of salt per 1 liter of water and pour them vegetables.
4. On top of the set the press and after 1,5-2 months the assortment of sauerkraut for the winter will be ready.

Vegetable assortment with citric acid for the winter

Vegetable assortment with citric acid is a bright and delicious preparation, which, if properly prepared and stored, will stand until spring. If there is an opportunity to store it in the cellar, then it is not necessary to sterilize the cans with assorted. If this is not possible, then it is better to sterilize them for reliability.

Ingredients:

• cucumbers;
• tomatoes;
• zucchini;
• carrot;
• salting set;
• water - 1 liter;
• salt - 2 tbsp. spoons;
• sugar - 2 tbsp. spoons;
• citric acid - 1 teaspoon.

Preparation

1. Preservation of assorted vegetables for the winter begins with the fact that the cans are placed on the bottom of currant leaves, dill, laurel leaves, slices of horseradish root.
2. From above place vegetables.
3. Pour vegetables with boiling water and leave for 15 minutes.
4. Drain the water in a saucepan, add salt, sugar, citric acid.
5. Fill the brine with vegetables and roll.
6. Keep assorted vegetables for the winter you need in the cold.

Frozen vegetables for winter

Assorted vegetables in the form of a frozen mixture - an excellent alternative to conservation. In addition to these products in the range you can add zucchini, onions. Strict proportions are not here, so you can assort the assortment to your taste. For packaging, you can still use bags with a zip-fastener.

Ingredients:

• Sweet pepper;
• carrot;
• greenery;
• leek;
• tomatoes.

Preparation

1. All vegetables and greens are washed and dried.
2. Leeks are cut into rings and added to the greens.
3. There also spread grated carrots, chopped strips of peppers and chopped tomatoes.
4. All this stir, arrange assorted vegetables for the winter on containers and put them in the freezer.