Marinated assorted vegetables for the winter of instant cooking without sterilization: top 14 recipes

In August, the time for the preservation of vegetables and fruits begins. Such blanks are ideal for the winter, since vegetables and fruits contain a high concentration of vitamins, organic compounds, macro- and microelements. All this strengthens the weakened body in the cold winter season. Especially relevant is pickled assorted vegetables for the winter. The dish will not only provide saturation with useful substances, but will also fit perfectly into the festive menu.

Principles of pickling

You can get quality spins by following certain cooking principles:

bottles and caps should be heat treated for at least 10-15 minutes;
do not use fruits with signs of rot, cracks, damage;
prevent cracking of the jar by pre-rinsing it with warm water;
when sterilizing containers, a waffle towel is lined at the bottom of a basin or pan;
sterilizing a container with vegetable contents, the marinade is not completely poured, otherwise it will leak out;
before distributing products to banks, the containers are dried with paper towels.

After removing the containers from the basin, they are corked, turned over and sent under a warm blanket for several days.

Ingredient Requirements

For assorted vegetables, stock up on freshly picked, ripe fruits with no signs of damage, rot, or dirt particles.All components must be thoroughly washed from dirt. Cucumbers should be small, with protruding tubercles. Store-bought fruits are soaked in water for two hours.

Tomato pulp should be fleshy, red in color, medium size. Peppers should also be bright, ripe, bulbs - medium, zucchini - small, light green.

Preparation of containers

Glass containers are cleaned of dirt, washed in soapy water, rinsed with warm water. For quick pickling, vegetables are poured with boiling water and closed with ordinary polyethylene lids.

The fast pickling method does not sterilize the jars and does not clog them with airtight lids.

The most delicious recipes

The following salad preparation options are most popular with hostesses:

Sterilized vegetables with cabbage. In this option, there is no need to pour boiling water over vegetables twice a day. Marinade sauce is immediately poured into bottles, immediately proceeding to sterilization.
Tomato-cucumber salad. This pickling method is simple and affordable, as the summer period is replete with tomatoes and cucumbers.
Spicy vegetable delicacy. In addition to standard ingredients, this recipe is dominated by spicy ingredients such as chili pod, garlic cloves, parsley, ground pepper, onions.

Cooking vegetable platter does not require a lot of time, high costs and titanic efforts. Simply put all the ingredients in a container and pour the marinade over them.

Easy quick recipe

You can quickly cook marinated platter in a bag. For the salad you will need:

300g cucumbers;
300 g zucchini;
300g tomatoes;
3 garlic cloves;
Several sprigs of dill;
1-1.5 tsp s alt.

How to:

washed and peeled vegetables are cut into large cubes or strips;
The garlic head is peeled, chopped into medium pieces. A bunch of dill finely chopped;
the bottom of a tight bag is covered with zucchini, cucumbers, tomatoes, garlic, herbs and s alt.

If desired, dressing can be made with vinegar - this will allow the vegetables to marinate better, give them sourness and crunchiness. The contents of the package are thoroughly shaken to evenly distribute the ingredients, put in the refrigerator for half a day.

Option without sterilization

It is possible to pickle assorted products without sterilization, this will significantly save time, while the taste of the products and their valuable qualities will not be violated.

Required:

1 medium cabbage;
1-2 zucchini;
a few cucumbers;
1-2 pcs medium sweet and a few peppercorns;
1-2 carrots;
parsley and dill 1 bunch each;
garlic head;
water 2 l;
s alt 2 tbsp. l;
a cup of granulated sugar;
1 cup of acetic acid;
1 glass of vegetable oil.

Sequence:

all products are washed and cleaned. Carrots are chopped, garlic and zucchini are cut into pieces, dill and parsley are torn by hand;
cucumbers are thrown whole, cabbage is divided into inflorescences, pepper is chopped into strips;
s alt and sugar are thrown into a pot of water, boiled, acetic acid and oil are added. Fill the jar with marinade, wait for it to cool, put it in the refrigerator.

The recipe does not require sterilization, the dish is ready to eat the very next day.

Vegetable platter with jelly

Jellied vegetable mass in jars consists of products such as:

gelatin powder 1 pack;
600ml water;
1 tbsp l s alt;
2 tbsp. l granulated sugar;
a few sprigs of parsley;
1-2 horseradish leaves;
garlic head;
a few medium tomatoes;
5 sweet peppers and 4 bitter peas;
a few pickles;
2 bulbs;
50g redcurrant;
1 tsp acetic acid.

Preservation steps:

gelatin powder is combined with water, let it swell for half an hour;
the bottom of the jar is covered with chopped garlic, peppers, herbs. Next, add the rest of the ingredients in layers;
water in a saucepan is brought to a boil, add sugar, s alt, boil until they are completely dissolved;
steam gelatin, pour into marinade, stir, add to vegetables.

Next comes the line of vinegar, everything is well stirred and corked.

Vegetable salad with spices and lemon

The dish will appeal to fans of spices. For marinating you will need:

tomatoes 10 pcs;
garlic cloves x6;
medium onion 4 pcs;
4 pickles;
lemon 2pcs;
zucchini 1pc;
grape, cherry, currant, horseradish leaves in several pieces;
black pepper 4 peas;
granulated sugar, s alt 2 tbsp. l.

Sequence:

all components are washed, cleaned, dried, crushed. The bottom of the bottle is covered with onions, garlic, zucchini, tomatoes, lemon;
sprinkle crushed greens on top, add s alt, sugar;
the container is covered with a lid, sent for a 20-minute sterilization.

At the end of the process, the rolled up jar is sent under the covers.

With apples

Apple and vegetable platter made with:

apples 2 pcs;
gherkins 10pcs;
20 small tomatoes;
cauliflower 1 head;
5 carrots;
zucchini 3 pcs;
bow 8 pcs;
garlic 8 cloves;
sweet (5 pcs.) and bitter (10 peas) pepper ;
celery a few leaves;
dill, parsley a couple of bunches;
bay leaves 5pcs;
carnation 5pcs;
water 2L;
s alt 50g;
sugar 70g;
vinegar 100 ml.

The cooking technology is similar to the previous recipe.

With fruits

Greenery like dill, garlic, currant, cherry leaves, basil is put into the container. The recipe is not complete without bay leaf, black and allspice. On top of these components put vegetables and fruits as desired. For brine, water 1 liter is used, sugar 4 tbsp. l, s alt 2 tbsp. l. Bay marinade in a jar, cool it, pour it into a saucepan, boil, add vinegar 1 tbsp. l., poured into a container and rolled up.

With cauliflower

The amount of cabbage and other components can be varied as desired. Everything is washed, cut, laid out in a container, poured with marinade. After tamping all the products, the jars are sterilized and closed.

With eggplant

In addition to the blue ones, the recipe uses sweet peppers, tomatoes, onions, sunflower oil, acetic acid. Everything is prepared similarly to the previous recipes.

With cabbage

The technology of pickling and the amount of ingredients are the same as for canning mixed vegetables with cauliflower. The number of constituent elements can be increased or decreased as desired.

Tomatoes with apples

Apples should be sweet - this will make the taste of the platter soft and savory. For pickling, spices are used such as allspice, cinnamon, apple cider vinegar. You will also need tomatoes, apples, a few bunches of dill and parsley, s alt, sugar.

First, spices and herbs are laid out, then peeled, chopped vegetables are added. It is advisable to cut the apples into rings - this will give the workpiece a more aesthetic appearance. The entire contents of the bottle are poured with brine, corked.

From squash, with cucumbers and onions

In addition to the standard set of vegetables, you need to stock up on zucchini, squash, onions, cauliflower, horseradish root, currant, cherry leaves, mustard seeds. The number of constituent components may vary depending on the number of containers. Assorted pickling technology is the same as in the above recipes.

With beets

In addition to beets, the assortment includes zucchini, carrots, garlic, beans, onions. Everyone is washed, cut, packed in a jar, s alted, peppered, poured with brine and sterilized.

Peppers marinated with carrots and parsnips

Instead of zucchini, you can use several squash. The rest of the ingredients are the same as the cooking technology. The water with marinade sauce is drained and boiled several times, then poured into a bottle and rolled up.

Assorted squash with cabbage

The dish is distinguished by its usefulness and excellent taste. The recipe includes a standard set of vegetables and spices. Preparation is similar to the above recipes.

Storage rules

Storage containers should be compact, the room should be cold, well ventilated. It can be a room like a cellar, pantry or basement. In the refrigerator, the spin is stored no longer than 30-40 days.