S alting assorted vegetables for the winter in jars: 6 delicious recipes and storage rules

Recipes for delicious pickling of assorted vegetables for the winter will appeal to every housewife. The process of their preparation is not laborious, does not require special culinary skills. It is important to strictly follow the s alting algorithm, take the prescribed proportions of the components. To be successful in cooking canned vegetables, it is important to read the tips below.

Main recommendations

To make preserves from vegetables tasty and keep for a long time, it is important to take high-quality products. Vegetables can be bought at the market or used grown in your garden.Sterilization of jars is key, because if done incorrectly, the products will become unusable in a few days. In recipes, you can vary the amount of spices to your taste.

Ingredient selection rules

Vegetables must be undamaged, he althy looking, free of rot. It is optimal to use fruits of medium size, they will be conveniently placed in a container, pulled out of it. If cucumbers are used for pickling, they are placed in cool water for 5 hours. This will help them get crispy.

When bell pepper is used, it must be cut into a couple of parts, removing the seeds and stem in advance. Buttocks are cut off from cucumbers, fruit legs from tomatoes. Choose only young zucchini or thin-skinned zucchini that have few seeds.

Before pickling, vegetables are washed with water to remove dirt from them.

Preparation of containers

The containers are pre-washed with soda to disinfect the surface, clean it from dirt. Boiling water is poured over used cans. Half boiling water is poured into each, 1 tbsp is added. soda, shake for 20 seconds.

You can sterilize jars using the oven, place them in it at a temperature of 180 degrees for 10 minutes. Another option is to use steam from a kettle. Containers are placed near the flowing hot air with a neck, hold for a minute.

Recipes for s alting assorted vegetables for the winter

There are many recipes for delicious pickles for the winter, spicy or with a minimum amount of spices, consisting of different vegetables. Preservations are made in jars, barrels or bags.

The classic way of s alting assorted cucumbers and tomatoes

It will take about 2 hours to pickle vegetables in jars. The products are suitable as an appetizer for homemade sausage, fried meat, alcoholic beverages. You will need the following components:

• 2 white cabbages;
• 1 kg carrots;
• 1 kg green beans;
• cucumbers, tomatoes, bell peppers 1 kg each;
• 5 kg of onions;
• 100g garlic;
• greens 1 bunch each;
• 150g s alt;
• 5 liters of water;
• black pepper 20 peas, 6 bay leaves.

First, prepare the brine. Water is poured into the pan, brought to a boil, spices and herbs are added. The mixture is boiled for 5 minutes, s alt is added, the fire is turned off. The marinade should cool naturally. At this time, you can start preparing vegetables. Hold all components in a basin of hot water for 3 hours. Beans are peeled, boiled until al dente.

Onions are cut into slices, dipped in boiling water for 1 minute. Cucumbers are washed, if they are large, cut into 2 parts. Leave the tomatoes whole, and cut the pepper into 2 parts, remove the seeds, boil for 3 minutes. Peel the carrots, cut into strips, boil until half cooked.

Cabbage is chopped coarsely so that the leaves do not separate from the stalk. They should be dipped in boiling water for 3 minutes. Peel the garlic, you can put in slices in a jar. The cooled vegetables are combined in a large container.

Beans and cabbage can be set aside, they will cover the layers. Pour marinade over all components, leave for 2-3 days in a dark place for sourdough. When the vegetable platter becomes a certain taste, you can arrange it in containers. Sterilize filled containers for 5 minutes, cover with polyethylene lids.

In a barrel

Vegetables pickled in a barrel save a lot of vitamins. Products should be taken in the amount in which they fit into the container.

The following components will be required:

• zucchini;
• cucumbers;
• bell pepper;
• watermelons;
• cauliflower;
• hard apples;
• plums;
• carrot.

Celery, dill, crushed garlic, parsley are taken from greens. Barrels are preliminarily doused with boiling water. Vegetables with fruits are sorted, high-quality specimens are selected, washed under running water. The barrel is rubbed with crushed garlic from the inside, vegetable and fruit platter is placed in it. From above, put greens, leaves, cover the mix completely. Brine for mixed vegetables is made from 30 g of s alt per liter of water, poured over a mass. On the surface, place the press.

For flavor, you can add 2-3 pieces of quince to the mixture.

Fresh vegetables with s alt

To pickle fresh vegetables, you need 1 kg of carrots, tomatoes, bell peppers and onions, 300 g of herbs, 1 kg of coarse s alt. Wash the carrots, peel, grate. Peel the onion, chop finely.

Wash sweet peppers, remove seeds, cut into slices, tomatoes into cubes. Place vegetables in a large container. Wash greens, finely chop. Add it to the mixed vegetables, s alt the mass, mix thoroughly. Put the s alty mix into clean jars, roll up.

In a bag

You can freeze assorted vegetables for the winter, which will greatly facilitate the process of cooking in the future. Take any components of your choice, wash them under running water, dry naturally. After, they are peeled. Cut vegetables at your discretion, preferably in small cubes. Placed in plastic bags, put in the freezer.

No sterilization

It is widely practiced to s alt vegetables for the winter without sterilization. You will need 5 kg of cabbage to choose from, 1 kg of bell peppers, tomatoes, zucchini, 0.5 kg of carrots, 2 heads of garlic, 400 g of parsley, 150 g of dill, 1 pod of hot pepper, 2 tbsp.l. s alt and a liter of water. Chop the cabbage, blanch for 5 minutes to make the liquid glass. Remove the seeds from the peppers, keep them in boiling water for 5 minutes.

Tomatoes, carrots and zucchini cut into circles, chop the greens. Combine the vegetables, put them tightly in a container, sprinkle with layers of garlic cloves, herbs, carrots. Prepare the brine, cool, pour into assorted. Cover the container with gauze, put a weight for 3 days. After, mix thoroughly, place for long-term storage in a cool place.

With horseradish and currant leaves

To prepare a vegetable platter for the winter without sterilization with horseradish and currant leaves, you need to follow the above recipe. The listed components will make the product more spicy in taste. Currant and horseradish leaves are poured with boiling water, crushed. After, put in a vegetable platter, mix thoroughly.

Storage rules for s alted platter

You can save canned food for about a year. The barrel should be stored in a cold place like a cellar, cellar.

The air temperature should not fall below zero, and rise to +10. Unsterilized mixed vegetables keep in the refrigerator for up to 1 week.

Recommended