Assorted vegetables - how to pickle cucumbers with tomatoes, cauliflower, zucchini and bell peppers. Recipe: Assorted vegetables for the winter - cucumbers with zucchini and bell peppers

Summer is not only a time for relaxation, but also time to work hard so that in winter there is something to eat. For many housewives, summer is associated with preparations. Well, let's make our summer fruitful and our winter delicious. The first thing you can eat from vegetables is pickled vegetables. The zucchini is already ripe, the cucumbers are already there, the tomatoes are still a little expensive, but it’s quite possible to buy a kilogram for the preparations.

Then comes the hardest part: how to prepare it all? Everyone is vying with each other to offer you recipes for their preparations. We will also offer you a recipe for pickled vegetables, which has been tested over the years. If you doubt all the recipes, then we offer you a way out of this situation. You can bury a jar or two of each recipe you like. Write on the jar with a marker how much you put in. When you eat preparations in winter, you will definitely be able to determine what you liked more and remember. So, our version of pickled vegetables “Ogorodik”.

Ingredients for preparing the preparation “Pickled vegetables for the winter”:

Zucchini - 2 small;

Tomatoes - 4 pcs;

Cucumbers - 4 pcs;

Parsley - 1 bunch;

Bay leaf - 2 pcs;

Garlic - 4-5 cloves;

Allspice peas - 3 pcs;

Black peppercorns - 3 pcs;

Cloves - 3 pcs.

For marinade per 3 liters of water:

Salt - 2 tablespoons;

Sugar - 3 tablespoons;

Vinegar 9% - 100 grams.

Recipe for pickled vegetables (marinated tomatoes and zucchini with cucumbers):

Take the jar and wash it well. The size of the jar depends on your appetite. We like vegetables, but we like to roll them in one and a half liter or two liter jars. It’s more convenient for us to store an open jar in the refrigerator and easier to carry from the cellar. But it's up to you. Choose whichever size you like. You can even take three liter jars.

We do not sterilize jars. This will be superfluous, because why sterilize jars and then put non-sterile vegetables in them. Don't worry, everything will be sterilized when you pour boiling water over the vegetables. Therefore, do not create extra work for yourself. So, the jars were washed and placed on the table.

Now in each jar we put parsley, garlic, black and allspice peas, cloves, and bay leaves. You can add some horseradish leaves.

Wash the cucumbers well under running water. If the cucumbers are limp. Then soak them for three to four hours in cold water. You can put small cucumbers whole in jars; if the cucumbers are large, cut them into wide rings and put them in jars.

Next we add the zucchini. For pickling, choose young zucchini that is light green in color. Those zucchini that are yellow are suitable only for making pancakes and frying, but are no longer suitable for pickling. Cut the zucchini into three or four pieces if they are small. Otherwise, cut them into rings like you would for large cucumbers.

Then throw in a couple of tomatoes. To prevent them from bursting, pierce the tomatoes with a toothpick in several places.

If there is still enough space in the jar, add a couple more layers of cucumbers, zucchini and tomatoes. Boil the water. Fill the jars with boiling water to the very top. It is better to place the jars on a towel or in plates and pour in more water so that it flows out.

Leave the jars for 15-20 minutes. During this time, the water will cool down and you will be able to pick up the jar. Drain the water into it. Boil the drained water again. Don't forget to add half a glass of new water to compensate for the boiled water. Fill the jars again with boiling water up to the neck.

Drain the second water and put it back on the fire. While it's boiling, add salt, sugar and vinegar to each jar. If you are closing jars larger than three liters, then add salt, sugar and vinegar to the marinade at the rate indicated in the ingredients.

Fill the jars with boiling marinade and immediately roll up the lids. To avoid sterilizing the lids in boiling water, you can simply wipe them with alcohol. Wrap the jars in an old blanket until they cool completely. After complete cooling, you can transfer them to a pantry or cellar for storage.

In winter, these vegetables can be served with any side dish in their pure form straight from the jar. Or you can cut vegetables into a salad, add herbs and a little vegetable oil and get an excellent salad. Children can also be treated to this preparation. Just don't overdo it. Vegetables contain a lot of vinegar, and children's digestive tract is very sensitive.

Last time, I told you how I prepare it. I prepare assorted preparations in the same way. In three-liter, sterilized jars I put dill, cherry leaves, black currant leaves, horseradish leaves (you can put a small horseradish root, a few cloves of garlic. Then we put cucumbers, zucchini, cut into circles, tomatoes and a few peppers, green and red. Peel the peppers from seeds, cucumbers, pre-soak for 6 hours in cold water, tomatoes are pierced in several places with a toothpick.At this time, water is boiling in a separate pan.

Pour boiling water to the top for 5-7 minutes, cover with sterilized lids. I drain the water, boil it and fill it again. For the third time I put in the amount for a three-liter jar, three tablespoons of sugar and three tablespoons of salt. I boil the brine marinade and fill it to the top. I pour one and a half teaspoons of vinegar essence into each jar of assorted ingredients and screw the jars together. I turn it over and wrap it up. Stored in a cool place.

Assorted, that's why it's assorted, because it can be improvised. You can have cucumbers with tomatoes, zucchini with cucumbers, tomatoes with peppers, at the same time you can layer each layer with onion rings and carrot rings. It looks bright and beautiful, but most importantly, it is very tasty. Try it!

Zucchini is very good in any preservation for the winter: they are used to make caviar, top salads and all kinds of stews. I also stock up on a wide variety of homemade zucchini preparations, but I always top them with marinated vegetables. It turns out to be a kind of assortment in which the vegetables complement each other very well. The proportions of vegetables are arbitrary, but I will give mine for clarity.

Ingredients for 1 liter jar:

• 200 g zucchini;
• 200 g cucumbers;
• 50 g cherry tomatoes;
• 50 g carrots;
• 70 g bell pepper;
• 30 g onions (small);
• 4-6 cloves of garlic;
• 2-3 peas of allspice;
• 1 dill umbrella;
• 2-3 cm of horseradish leaf;
• 1 blackcurrant leaf.

Marinade:

• 1 tbsp. l. Sahara;
• 1 tbsp. l. salt;
• 4 tbsp. l. 9% vinegar;
• 350 ml. water

Preparation:

Wash the zucchini, cut off the stem. We will preserve the small ones, no more than 8 cm long, whole; the rest will be cut into pieces 4-5 cm long. Wash the cucumbers thoroughly, removing dirt between the pimples (this is good to do with a brush). Cut off the ends of small cucumbers (up to 6 cm long), cut larger cucumbers into pieces 4-5 cm long.

Peel the onion, cut off the root and bottom. Wash thoroughly in running water. If the onion is large, cut it into 2-4 parts. Wash the tomatoes, remove the stems. We wash the bell pepper, remove the stem and seeds and cut lengthwise into 8 pieces. Rinse again. Peel and wash the carrots. Cut into pieces about 4 cm long and 2-2.5 cm thick.

Wash the leaves and greens thoroughly and dry them on a napkin.

Place food in hot sterile jars. At the bottom we put black and allspice, half of the dill, garlic, black currant leaves and horseradish.

Then we lay in the prepared vegetables - as tightly as possible, but without pressing or crushing them.

Place the remaining spices on top.

Prepare the marinade filling. For a 1 liter jar you will need approximately 350 ml of marinade. Therefore, bring the appropriate amount of water (with a small reserve, taking into account evaporation) to a boil, add sugar and salt there, stir until they are completely dissolved. Pour vinegar into each jar and pour boiling marinade.

Cover the jars with lids and place them to sterilize in a wide saucepan with water reaching the jars almost to their shoulders. You need to place a stand at the bottom of the pan to prevent the jars from bursting during the sterilization process. Sterilize liter jars for 15-20 minutes.

After sterilization, roll up the zucchini with vegetables (or screw the lids on the jars tightly). We turn the jars over onto the lids and wait until they cool to room temperature. After this, they can be hidden until winter - in the basement, cellar, pantry or kitchen cabinet - the storage location does not have to be cold.

For 1 liter jar:
500 g tomatoes (or 600-700 g zucchini or cucumbers);
1 tbsp. Sahara;
2 tsp salt;
Some greens for preservation;
2 cloves of garlic;
15 ml of vinegar for tomatoes (or 25 ml for cucumbers or zucchini);
A piece of bell pepper;
Water;
Black peppercorns.

Recipe with photos step by step:

Preparation. How to preserve tomatoes, cucumbers, zucchini - a universal recipe.
1. Wash the vegetables thoroughly. Also wash the jars well. Place the containers to be sterilized.
2. Place some herbs, black and bell peppers, garlic on the bottom of each jar, then fill it to the brim with vegetables.
3. Meanwhile, boil water in a large saucepan.
4. Pour water into the jars up to the hangers, cover and let stand for 15 minutes. Then pour back into the pan and let it boil again.
5. Re-pour over the vegetables and let sit for another 15 minutes. Then repeat what was described in point 4.
6. While the water boils for the third time, add salt, sugar and vinegar to the jars. Fill again and roll up immediately. After checking for leaks, turn the jars upside down and wrap them for a day.
7. After a few days, put it in a dark place.