S alting assorted cucumbers and tomatoes for the winter: delicious and quick recipes in jars

Vegetable platter is the best option for winter preservation. By preparing several main ingredients at once, you can significantly reduce the time for preparing s alted seams. In addition, cucumbers will be stored much better with tomatoes. Therefore, recipes for pickling cucumbers and tomatoes "Assorted" for the winter will appeal to every housewife.

Features of s alting assorted tomatoes and cucumbers for the winter

The amount of spices varies according to personal preference. After the banks are twisted, they are turned over, put on the floor and wrapped in a blanket.

Selection and preparation of vegetables

All ingredients must be fresh and undamaged. It is better to use fruits of medium size, which are conveniently placed in containers. To make the cucumbers more crispy, they must first be soaked in cold water for two hours. Fruit legs are removed from tomatoes.

Preparation of containers

To start, the container will need to be washed with soda solution, and then poured over with boiling water. Further, the process of sterilization of containers is carried out in a hot oven or in a water bath. To do this, the containers are placed upside down in a deep saucepan with boiling liquid.

The most delicious s alting recipes

To make harvesting for the winter with excellent taste, it is recommended to use delicious recipes for pickling vegetables.

Easy winter recipe

S alting according to this recipe is quick and easy. What you need:

• vegetables - 500 grams;
• sweet pepper - 2 pieces;
• garlic - 5 cloves;
• s alt and sugar - 2 large spoons;
• vinegar - big spoon.

Filled containers pour boiling water for ten minutes. Drain into a saucepan, add all the spices, vinegar and pour again into the vegetables. Roll up with a key, turn over the banks and wrap with a blanket.

No sterilization

This recipe will help you quickly roll up your favorite vegetables. The amount of ingredients is taken in a 3-liter container. The method without sterilization means that vegetables in jars will need to be poured with boiling water twice and wait ten minutes, and the third time with hot marinade. The last step is to pour in the vinegar and roll up the containers.

With zucchini

This method can be used to pickle crispy zucchini. What you need:

• tomatoes and cucumbers - 500 grams;
• zucchini - 300 grams;
• spices - to taste;
• s alt and sugar - 2 large spoons;
• vinegar - 1 large spoon.

Filled containers are poured with boiling water for ten minutes, and the second time - for 15 minutes. For the third time, s alt, vinegar and sugar are introduced into the liquid. After boiling, pour into containers. Roll up with a key.

With cauliflower

To s alt, you need:

• cucumbers - 8 pieces;
• cauliflower - head;
• tomatoes - 5 pieces;
• garlic - 6 cloves;
• s alt and sugar - 2 tablespoons;
• allspice - 5 peas;
• vinegar - big spoon.

Divide the cabbage into inflorescences.Place the greens and garlic in the container, then the second layer - cabbage, cucumbers and tomatoes. Boil the liquid in a deep container and pour it into jars. After ten minutes, drain the water back into the container, add the spices and boil again. Pour hot marinade over vegetables and roll up.

With citric acid

S alted vegetables can be rolled up without adding vinegar. What to take:

• vegetables;
• garlic and pepper - 3 pieces;
• horseradish leaves - 2 pieces;
• sugar and s alt - 2 large spoons;
• citric acid - teaspoon.

Place horseradish leaves, pepper and garlic on the bottom of the container. Then the rest of the vegetables are laid out, as well as s alt and sugar. Next, the containers are poured with boiling water, wait ten minutes and pour the liquid into the pan. After boiling, the brine is poured into containers again.

With Aspirin

S alting along with Aspirin will prevent the containers from exploding. The number of ingredients is taken at personal discretion, and vegetables are s alted according to any recipe. For one 3-liter jar, three Aspirin tablets are taken. They need to be finely crushed and immediately added to the container. It remains to pour marinade and roll up.

With cherry tomatoes

For s alting, one kilogram of vegetables is taken: cucumbers, cherry tomatoes and sweet peppers. S alt and other spices are taken to taste. S alt in this way is better in barrels. Horseradish and cherry leaves are laid out at the bottom, then vegetables and herbs. Next, a brine is prepared from s alt, sugar and vinegar. Vegetables are poured with hot liquid, covered with gauze and a wooden circle with a weight is placed.

Bulgarian peppercorns

Quantity of ingredients and cooking technology similar to the classic recipe. For a 3-liter bottle, 3-4 bell peppers will be enough. Horseradish or currant leaves are placed at the bottom of the container, then pepper and other vegetables.After the container, pour hot marinade and pour vinegar. It remains only to properly sterilize.

With squash without vinegar

This method is for s alting in liter jars. What you need:

• cucumbers and tomatoes - 4 pieces;
• squash - 3 pieces;
• sugar and s alt - 50 grams;
• vinegar - dessert spoon;
• spice to taste.

Horseradish leaves, vegetables, sliced squash, and then greens are placed on the bottom of the container. The filled container is poured with boiling water, after 20 minutes it is poured into a container, s alted and sugared. After boiling, pour into a container.

In tomato juice

For a rich taste, add tomato juice. Take medium-sized vegetables, a couple of cloves of garlic, spices and a dessert spoon of vinegar.Boiling water is poured into the filled container, the liquid is drained, boiled again and the vegetables are poured. Next, boil the tomato with the addition of s alt, sugar and vinegar. Filled with tomatoes and rolled up.

In jelly

Gelatin protects s alted vegetables from fermentation. Three kilograms of vegetables will need 4 tablespoons of gelatin, all other spices - to taste. As soon as the marinade boils, vinegar and gelatin are added to it, and then thoroughly stirred until completely dissolved. Filled containers are poured with liquid.

In grape leaves

Vine leaf keeps the taste fresh. Medium-sized vegetables should be wrapped in leaves and placed in a container. Next, spices are added to the container and poured with boiling water. The liquid is drained, vinegar and s alt are introduced, boiled and the vegetables are poured again. Roll up the containers and wait for cooling.

With bow

Pickled onions are the perfect complement to winter pickling. What you need:

• cucumbers - 1 kilo;
• tomatoes - 1 kilo;
• onions - 2 pieces;
• lavrushka - 3 pieces;
• black pepper - 4 peas;
• s alt and granulated sugar - tablespoon;
• vinegar - teaspoon.

In a separate container, start boiling water. Place black pepper, bay leaf and garlic in glass containers. Next are cucumbers, onions, and the next layer is tomatoes. Add sugar and s alt to the water and wait until it boils. Pour hot marinade into filled containers. Pour in the vinegar and roll up.

Further preservation storage

Pickles should be stored in a cool room where the air temperature does not rise above 10 degrees. A cellar or basement is best suited for this purpose.

Vegetable preservation will be stored for up to three years. A blank that has undergone the necessary sterilization can be stored at room temperature.

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