Assorted vegetables for the winter: 17 best step-by-step recipes for preparing a blank

Many housewives prepare various vegetable dishes for the winter. Most often they prepare assorted vegetables for the winter. Such a blank is made without preliminary sterilization and is perfectly stored inside the apartment. Before you start cooking, you need to read the recommendations for creating a blank.

Features of harvesting assorted vegetables for the winter

There are several features of the preparation of preserves, which every housewife who is going to preserve vegetable preparations should be familiar with. These include the following:

before you start cooking, all jars must be sterilized;
after the preservation is completed, all jars are carefully removed from hot water, covered with a towel and left to cool;
after rolling vegetables, the container is transferred to the cellar with a temperature of 10-12 degrees;
You can store a canned dish for no longer than 2-3 years.

How to choose and prepare vegetables

The preparation should be created from the most suitable products for this and therefore it is necessary to know in advance how to select and prepare vegetables.

The following guidelines must be followed:

for seaming to have an excellent taste, you must use only fresh vegetables harvested from the garden;
all products are thoroughly washed before use to remove any contamination;
you need to choose products with medium sizes so that they fit in containers;
All vegetable fruits selected must be firm and not overripe.

Preparing containers before starting the process

All housewives who annually prepare winter preparations recommend preparing containers in advance. If you need to roll up a lot of products, it is recommended to sterilize in the oven. Before that, the container is washed in warm water, dried, placed on a metal tray and placed in the oven.

Many are interested in how long jars are sterilized in the oven. This procedure lasts no longer than half an hour.

Seam lids also need to be sterilized in advance. To do this, they are placed in a container of boiling water for twenty minutes.

Interesting recipes

There are several interesting recipes that are used to create canned vegetables.

The classic cooking method

Most often, canning of vegetable dishes is carried out according to the classic recipe. To do this, you will need to prepare the following ingredients:

two garlic cloves;
kg of tomatoes and cucumbers;
80 grams of sugar with s alt;
fuck;
two bay leaves.

Cooking begins with the preparation of vegetables. They are washed from dirt and soaked for 20 minutes in cold water. Then they are placed in a jar and covered with bay leaves, pepper and chopped garlic. The stacked vegetables are poured with hot water, after which the jars are rolled up.

Simple recipe without sterilization

Some people want to cook delicious preserves without pre-sterilizing the container. For one two-liter jar you will need the following ingredients:

half a kilo of cucumbers and tomatoes;
one zucchini;
two bell peppers;
70 grams of sugar and s alt;
50 ml vinegar.

Vegetable ingredients are thoroughly washed and cut into small pieces. Then they are poured into a container and poured with boiled s alted water. The liquid is infused in jars for half an hour, after which it is poured out, boiled again and poured back with the addition of vinegar.

Sweet peppers with carrots and parsnips

Such preservation is often served on the table as a main snack. To prepare it, you will need:

three peppers;
three carrots;
four parsnips;
55 grams of s alt;
two bay leaves;
40ml vinegar.

First, marinade is prepared from water, vinegar and s alt. It is boiled for half an hour. Then chopped vegetables are boiled in the prepared liquid. The prepared vegetable mixture is poured into sterile jars and rolled up with lids.

Cucumbers with tomatoes, cauliflower, zucchini and bell peppers

The following components will help prepare such a varied assortment:

4-5 tomatoes;
4 cucumbers;
bell pepper;
bulb;
three garlic heads;
vinegar.

First, vegetables are cut and glass containers are sterilized. Then water is boiled in a saucepan, to which 10-20 grams of s alt and vinegar are added. Sliced vegetable ingredients are placed in jars and poured with hot marinade.

Marinated Assorted Vegetables

To make pickled vegetable platter, do the following:

carefully wash carrots with zucchini and garlic;
cut washed ingredients;
put greens with spices and chopped vegetables in a container;
boil water, s alt it and add to jars;
when the liquid cools down, boil it again and pour it back;
add vinegar to the preservation and roll up the jars with lids.

Marinated eggplant salad with cabbage, carrots and garlic

Some people want to close the can with fresh cabbage. For this you need:

two cut heads of cabbage;
half a kilo of carrots;
kilogram blue;
two heads of garlic.

Cabbage with carrots are rubbed on a fine grater, and eggplants are cut into cubes. Then the ingredients are mixed and poured into a glass container. After that, the jars are filled with marinade, 20-30 milliliters of vinegar are added and closed with lids.

Vegetable platter with citric acid

To prepare canned vegetables with citric acid, you will need:

a few kilograms of tomatoes with cucumbers;
black pepper;
citric acid;
dill and bay leaf.

All ingredients are placed in a jar, poured with boiling water and s alted. After 30-40 minutes, the water is drained, boiled again and poured back with citric acid.

With mustard seeds

Some housewives prefer to cook assorted without vinegar, with the addition of mustard seeds. Such preservation can be prepared from zucchini, cucumbers, tomatoes and eggplants. All vegetable components are cut and laid out in jars. Then a marinade is prepared with the addition of mustard seeds. It is poured into a container, after which it is immediately closed with seaming lids.

With white cabbage

You can roll up a snack for the winter with the addition of white cabbage. To prepare this recipe you need:

tomatoes;
onion;
carrot;
sweet pepper;
white cabbage.

First prepare the marinade, which consists of s alt, water and vinegar. Then it is poured into jars filled with chopped vegetable products.

With bow

Many housewives prefer to make winter preserves with onions. To do this, tomatoes with onions are washed and cut into slices. Then peel and cut carrots with cucumbers and garlic. Vegetables are poured into pre-sterilized containers and poured with hot water. The liquid is insisted for 1-2 hours, after which it is poured into a saucepan, boiled and poured back into jars.

With apples

Fruct and vegetable preserves are often rolled up in liter jars, to which apples are added.

Onions, bell peppers, carrots with tomatoes and apples are thoroughly washed in hot water and cut into pieces. Then the prepared ingredients are stirred until juice appears and poured into a glass container. A marinade is prepared from sugar, s alt and vinegar, which is poured over the components in jars.

With fruits

The most non-standard and unusual twist with fruit is considered. To prepare such preservation, you will need small cucumbers, tomatoes, a few plums, pears or apples. All these components are washed and placed in jars as a whole. Marinade is prepared from ordinary water with the addition of vinegar, citric acid and spices. The filled jars are sterilized in boiling water for 10-15 minutes, after which they are closed with lids.

With spices and lemon

To make a beautiful and tasty assortment, it is recommended to add lemon with spices. It can be bay leaf, black or allspice. Also, sprigs of tarragon are used as a spice.

All spices are immediately laid out on the bottom of the jars. Then vegetables are prepared and also placed in jars. When creating a marinade solution, 4-5 liters of water is brought to a boil and mixed with bay leaf and s alt. When the liquid boils, it is poured into jars.

With hot peppers

This seaming is prepared from the following ingredients:

5-6 cucumbers;
3 onion heads;
2 heads of garlic;
hot pepper pod;
dill sprig;
tomatoes.

First, cucumbers with tomatoes are cut, after which they are dipped in boiling water and put in jars. Then boiled water is poured into them and hot pepper is added. After half an hour, the water must be drained and boiled again. Then the marinade is mixed with vinegar and poured into the container.

With cauliflower

Carrots with cauliflower and pumpkin cut into small pieces. Then the vegetables are mixed with spices and laid out on the bottom of canning containers. To make the preservation more fragrant, the ingredients are mixed with herbs.

Filling the jars, start creating the marinade. To do this, s alt is mixed with sugar and vinegar, and then added to boiling water. The prepared liquid is poured over the ingredients in jars.

Bulgarian

To cook assorted Bulgarian, do the following:

sterilize jars with seaming lids;
wash spices;
put a few leaves of horseradish with dill and cinnamon on the bottom of the container;
peel and chop the onion;
cut into 2-3 pieces sweet pepper;
soak cucumbers in cold water;
put vegetables in a container;
add s alt and vinegar to a liter of water and boil the mixture;
pour marinade into jars and roll them up.

Korean

Cooking assorted Korean is carried out in several stages:

wash and cut cabbage, carrots and peppers;
boil the beans in hot water and chop them;
peel the seeds from the bell pepper and cut it into strips;
cut the garlic;
put cooked ingredients into jars;
boil water mixed with garlic, s alt and sugar;
pour the marinade into a container and close it with lids.

How to store and how much?

A cellar or a glazed balcony is suitable for storing conservation. At a temperature of 12-15 degrees, preservation will be stored for 1-3 years. Cold food spoils faster at lower or higher temperatures.

Conclusion

Most housewives prepare winter preserves. Before creating an assortment for the winter, you need to familiarize yourself with the most interesting recipes for preparing such an appetizer.