Assorted tomatoes, cucumbers, cabbage for the winter: 6 cooking recipes, how to roll up

In autumn it's time for pickles. It does not do without assorted - tomatoes, cucumbers, cabbage and other combinations for the winter. Fruit additives are added for aroma, exquisite taste. Pickles are poured with hot, cold marinade. Those who do not tolerate vinegar choose the fermentation method. In winter, they pull out, for example, pepper from a barrel, stuff it with cheese and herbs. S alted fruits have an unusual taste.

Features of cooking assorted vegetables with cabbage

Assorted vegetables can be preserved in a variety of ways.

Marinated vegetables are sterilized. Without sterilization, the assortment is fermented or poured several times. It is enough to arrange the stewed products in jars and let them cool slowly. In this case, use a blanket. Pickles are stored in a cool place.

Preparation of ingredients and containers

The main ingredients are considered to be vegetables and fruits. For mixed vegetables, medium-sized fruits are selected. They are washed under running water, dried. Exclude damaged, rotten specimens. Cucumbers, cabbage are soaked for 2-4 hours.

Barrels are poured with boiling water, the walls are rubbed with garlic. Glass jars are sterilized in any convenient way: in the oven, microwave, dishwasher, over steam.

Delicious recipes

Assorted vegetables are wonderful because you can improvise here. Use fruits from the garden or choose according to your taste. Choose a s alting method, choose a sweet and sour, sweet or sour marinade.

Assorted for the winter of cucumbers, cabbage and tomatoes

Break clean cabbage (0.8 kilograms) into squares. Cut into slices 4 cucumbers, 2 sweet peppers. One carrot, 3 onions cut into rings. We put chopped fruits in jars. The bottom is pre-covered with spicy spices.

For the marinade, you will need 1 tablespoon of sugar, s alt, 4 tablespoons of vinegar. Vegetables are poured with brine, 3 liter jars are sterilized for 20 minutes. The countdown is carried out after boiling the liquid. Rolls are being put away for storage.

Option without sterilization

Vegetables are placed in a jar. Prepare the marinade. For 1 liter of water add 6 teaspoons of s alt, the same amount of sugar. Cold brine is poured over the products and left for 3 days. Containers are installed in deep plates. The brine will run for 3 days. It is not poured out. The containers are sealed with nylon lids, sent to the cold. A day later, the remaining brine is poured.

With white cabbage

It will turn out a good snack for the winter, if all the vegetables are chopped. Prepare a large heavy-bottomed pot for simmering. Refined oil is heated and carrots are fried until tender.Pour cabbage, peppers, tomatoes, onions, add 200 milliliters of water, bring to a boil.

Add a glass of sugar, 3 tablespoons of s alt. Continue to simmer for 30 minutes. Before turning off, pour 20 grams of vinegar. The mixture is quickly distributed in jars, rolled up, covered with a blanket.

With cauliflower

The cauliflower is sorted into umbrellas, stacked in layers with tomatoes, cucumbers, bell peppers. Horseradish, garlic, dill are used as spices. For one liter of water, add 3 tablespoons of s alt, 1 tablespoon of vinegar essence. Hot brine is poured over food. After 20 minutes, put the containers to sterilize. 3 liter jars - 25 minutes, liter - 15.

Sour vegetables in a barrel

Fruits for pickling are suitable for everything, therefore they are selected according to your taste: cucumbers, tomatoes, cauliflower, bell peppers, carrots. Fruits: watermelons, plums, apples. Quince is added for flavor. Spices: celery, crushed garlic, dill.

Before putting the ingredients, the inner walls of the barrel are rubbed with garlic. Food is laid, poured with cold brine - 30 grams of s alt per 1 liter. Topped with spices. Press down the contents with a press.

With patissons

Preservation is very beautiful and tasty when squash is combined with cauliflower, cherry tomatoes, cucumbers, zucchini, bell peppers.

All vegetables are washed, peeled, chopped. Lay out in separate containers, pour boiling water, except for tomatoes, cucumbers, peppers. Garlic is peeled into cloves, poured with boiling water. Onion cut into 4 slices, pour boiling water. The fruits are thrown into a colander, they begin to fill the jars. Down - spicy spices. Products are beautifully stacked to the very top.

Pour assorted three times. The first time - hot liquid, the second time add 2 tablespoons of s alt, 4 sugar. The marinade will be sweet and sour. The third time add 50 milliliters of vinegar. Clogged, sent under the covers.

Preservation storage rules

Pickles in barrels are stored in a cool place. Sterilized preservation is kept at room temperature. Vegetables without sterilization are kept in the basement.

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