Sunset assorted - cucumbers, tomatoes and zucchini: a step-by-step recipe for cooking for the winter

Any supermarket sells pickles. You can choose vegetables for every taste. But what if there are homemade cucumbers, zucchini, tomatoes and other vegetables in the country house. How not to cook assorted rolls - cucumbers and tomatoes, sauce zucchini, sweet peppers? You can always choose a recipe to your liking, and not the one offered in the store. Surprise close relatives and friends for the holiday.

Features of preservation of assorted cucumbers, tomatoes and zucchini for the winter

Assorted vegetables are prepared in different ways. They include various vegetables in the composition, choose the spices of the marinade to taste.

Marinated platter contains vinegar or its substitutes: citric acid, sour fruits. Canning takes place in two ways. In the first version, the marinade is poured three times, the jars are clogged, covered with a blanket. In the second variant, the marinade is poured once, set to be sterilized.

S alted vegetables are cooked in jars, barrels. As a result of fermentation, a natural acid appears. Containers with pickled vegetables do not clog. They close it with nylon lids, put oppression on the barrels .

Ingredients per 3 liter jar

Approximate amount of main ingredients:

• cucumbers - 300 grams;
• tomatoes - 1.5 kilograms;
• zucchini - 2 pieces;
• paprika - 2 pieces;
• carrots - 1 piece.

Spicy spices:

• black peppercorns - 6 pieces;
• allspice - 6 pieces;
• garlic - 6 cloves;
• dill - 1 umbrella;
• bay leaf - 2 pieces.

Those who like strong flavor add 4 cloves, 2 celery sprigs.

For sweet and sour marinade:

• water - 1.5 liters;
• s alt - 2 tablespoons;
• sugar - 4 tablespoons;
• vinegar - 6 spoons.

Proportions for brine can be changed, depending on preferences. You can take 8 tablespoons of sugar. Then the marinade will turn out sweet. In the classic version, an equal amount of sugar s alt is used.

Table vinegar can be replaced with apple, grape.

How to choose vegetables

The main condition that the main ingredients must meet is the fruits from the garden, not damaged.

Zucchini choose milk age, without seeds, with soft skin, dense pulp. In appearance, the peduncle should not be sluggish, the second tip should be elastic. Tomatoes should be medium ripe. Overripe fruit will turn into mush.

Cucumbers must have:

• black spikes;
• be even;
• with a hard skin to push through with a fingernail. In conservation, they will crunch;
• not overripe;
• with green skin;
• not bitter.

It is advisable to use dessert varieties. The bitterness in the pickles remains.

Preparation of containers

Particular attention is paid to packaging when canning. The containers are taken whole, the neck - without chips. Banks are sterilized by various methods. The containers are pre-washed with soda.

Under steam

Auxiliary lids with holes are purchased in the store, designed for the neck of cans. Water is collected in a saucepan, brought to a boil, jars are put on, half-liter containers are sterilized for 5 minutes, liter containers for 10 minutes, and three-liter containers for 15 minutes. If the jars have a narrow neck, put them on the spout of the teapot.

Microwave

Water is poured into each container “on a finger”, set in the oven for 5 minutes. Three-liter jars are laid lying down.

In the oven

Dry jars set upside down. The temperature in the oven is room temperature. Heat the oven to 150 degrees. After 15 minutes they pull it out.

Steamer

Capacities are installed in the same way as in the oven. Turn on the "Cooking" option for 15 minutes.

Cooking process

Vegetables are washed under running water, dried. The main ingredients are laid whole, large ones are cut into slices. Spices are placed at the bottom, vegetables are placed on top in a chaotic manner or in layers.

Pickles without sterilization are poured several times. The first two times - boiling water. Allow 20 minutes between fillings. For the third time s alt and sugar are added. Vinegar is poured into jars. The containers are rolled up with metal lids, turned upside down, covered with a blanket.

In the recipe with sterilization, the marinade is boiled with s alt, sugar, vinegar, poured once. Banks are covered with lids, set to sterilize. To do this, the bottom of the pan is covered with material, jars are installed. The water must be warm. Sterilize a 3-liter jar for 25 minutes.Cylinders are pulled out, clogged. No additional shelter required.

Terms and rules for storing conservation

The final step in canning is safe storage. Pickled vegetables without sterilization are stored in a cool room for 6 months. Sterilized vegetables are kept at a temperature not exceeding 20 degrees for 1 year.

S alted vegetables under a nylon cover are kept in the basement for 3-6 months.

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