Tomatoes, cucumbers, peppers: assorted for the winter, a step-by-step recipe for how to close

Tomatoes, cucumbers and peppers - an excellent and simple cold cut recipe for the winter, which even a novice hostess can do. The peculiarity lies in the fact that canning is carried out quite simply, supernatural manipulations are not required. The cost of products in the season is minimal. Thanks to its beautiful appearance, this appetizer can be put not only on the everyday table, but also to decorate the festive table with it.

Features of harvesting assorted cucumbers, tomatoes and peppers for the winter

You can close the ingredients together using several technologies, but a proven and popular one is given. Even if a person takes high-quality ingredients, no one can guarantee that the jars will not swell. Sterilization is mandatory - it is important to carry out in several stages.

Pay attention to the following features:

• fruits should be taken fresh, not large and not small;
• don't allow seeds from vegetables to fall into assorted;
• hard food skins are best cut beforehand;
• use not only clean containers, but also thoroughly washed ladle, spoons, forks, knives, pots, pans and the like.

It is recommended to take 9% vinegar, but if desired, it can be replaced with 6%. It is not recommended to take a smaller indicator.

Ingredients

The recipe for pickled vegetables is quite simple, you will need a basic set of ingredients:

• 2 kilos of tomatoes;
• 500 grams of cucumbers;
• 5 bell peppers;
• 2 medium onions;
• 4 garlic cloves;
• parsley and dill to taste (umbrellas);
• dill stalks - optional, optional;
• s alt, sugar, bay leaf;
• vinegar 9%;
• black peppercorns.

A list of ingredients available to everyone. The main thing is to choose ripe vegetables, but not overripe. This will prevent the formation of porridge or the appearance of too hard pieces in the assorted.

How to prepare vegetables?

Cucumbers are soaked overnight (if the fruits are young, then the stage is skipped). Tomatoes, cucumbers and peppers are thoroughly washed. Preparation includes the following steps:

• removing hard and large seeds from cucumbers and tomatoes;
• pepper is cut into 4 pieces and washed from seeds (if left, then the lids are likely to explode);
• onions are peeled, washed and cut into rings, half rings can be;
• garlic is peeled and pressed;
• parsley and dill washed.

At this time, the container is being prepared - saving time.

Preparation of containers

Preparing containers is a necessary step. Without this, one can not hope that at least one non-bloated jar of marinade will remain. It will require:

• prepare three-liter jars;
• wash them thoroughly with water and a clean kitchen sponge;
• if there are traces of rust, then remove them with a soda solution;
• soap the jars with regular dishwashing detergent and leave for 15 minutes;
• Rinse the mixture thoroughly with hot and then cold water.

The next stage of preparation is immersion in the microwave or oven. The jars should be there until the hostess starts loading the finished assortment into them.

Step by step cooking process

Vegetable stew is cut into pieces - any size will do. Water is brought to a boil. The ingredients are prepared and laid out. Step by step process:

• 3 onion rings, 3 peppercorns, 1 bay leaf, dill and parsley, garlic clove are placed at the bottom of the jar;
• put cucumbers, tomatoes, peppers;
• add 1 tbsp s alt and 5 sugar;
• poured with boiling water;
• closing the lid (previously sterilized), leave for exactly 15 minutes;
• drain water into a pot and heat it;
• preservation is poured with the same marinade again.

The last step is to add 2 tablespoons of 9% vinegar. There should be a lot of marinade - to the brim. Cap the jar immediately, avoiding cooling.

Further storage

Assorted in the bank is stored for 2-3 years. Leave it in a cool place at room temperature.

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