step by step recipe with photos

The aromatic assortment is a universal addition to any dish and an excellent snack. The marinade gives the vegetables a new spicy taste, which, using chili peppers and herbs, can be varied as desired: from sweet and sour, beloved by children, to very hot and spicy for those who “like it hot.”

Using honey instead of sugar will soften the flavor notes of the product and have a pronounced bactericidal effect, extending the shelf life of the products. The colorful vegetable ensemble can be supplemented with other ingredients: in winter it will appear as a piece of bright summer, sealed in a jar.

Ingredients

You will need for four 0.5 liter containers or two 1 liter jars:

• 1 head of cauliflower weighing 0.5 kg
• 5-6 tomatoes
• 3-4 cucumbers
• 3-4 bell peppers
• 2 tbsp. boiling water
• 3 pinches of citric acid for cabbage
• 2 tsp. salt
• 2 tsp. sugar stove
• 4 tsp. 9% vinegar
• 16-20 black peppercorns

Preparation

1. First of all, wash the cauliflower and separate it into inflorescences. Boil any amount of water, pour citric acid into it and lower the cabbage inflorescences for 3-5 minutes. This method is called blanching and is used to ensure that the inflorescences do not darken during storage and do not spoil the attractiveness of the workpiece with their appearance. After this, remove the inflorescences with a slotted spoon into a bowl. Wash the cucumbers and cut off the tails. Then cut into longitudinal quarters, and do the same with bell peppers and tomatoes.

2. Place bell pepper quarters into washed containers, add blanched cabbage inflorescences and place cucumber quarters in the voids, leaving space on top for tomatoes.

3. Add the tomato quarters, placing them skin side up.

4. Boil 2 tbsp. water and pour boiling water into the jars. Cover with lids and steam for about 25-30 minutes.

5. Then pour the liquid into the pan using a lid with holes.

This vegetable assortment pleases the eye on the dull days of late autumn and frosty winter. This option for preserving several vegetables together for the winter is very interesting, because in one jar we get a whole kaleidoscope of various fruits.

The marinade itself will be a little sweet, but this is its advantage over other possible preparation options. In the jar itself, you can vary the amount of vegetable components at your discretion, depending on your own preferences. The recipe is accompanied by step-by-step photos, which will make the preparation easier for novice housewives.

For assorted vegetables for a two-liter jar you need to have:

- 4-6 tomato fruits;

— 7-8 gherkins or 3-4 regular-sized cucumbers;

- 5 small cauliflower inflorescences;

- 1 PC. bell pepper;

- small onion;

- tops of dill;

- half a carrot;

- half a zucchini;

- 3 cloves of garlic

- 60 g vinegar.

For the marinade syrup we will need:

for 5 glasses of water

- 1 tbsp. spoon with a heap of salt;

- 2 tbsp. spoons of sugar.

How to cover assorted vegetables for the winter

We prepare all our vegetables. We remove seeds from the pepper, clean and wash everything. We cut the zucchini into rings, the pepper into longitudinal slices, and cut the onion into quarters. Place the tomatoes whole and cut off the ends on both sides of the cucumbers.

We sterilize jars. We begin to “make a kaleidoscope” from slices of vegetables and whole fruits inside the jar.

Place dill inflorescences on top.

We make a solution of salt and sugar from water. Boil the marinade.

Fill the jar with this specific marinade. After 5 minutes, drain and boil this solution again. Again we fill the jar with vegetables with it. We repeat the procedure again. After pouring in the assorted vegetables for the third time, you can add vinegar.

Sixty grams of vinegar in each jar will be enough.

We roll up the jars with sterile lids.

Be sure to let the jars sit upside down overnight. This will reveal poorly sealed cans.

We put our beautiful colorful pickled vegetable assortment into the cellar and wait for the time when we can open the preparation, which contains not only a wealth of color, but also taste. Cook easily and with pleasure, and eat with appetite.

• 3 tbsp. spoons of sugar.
• 1 heaped teaspoon of salt.
• 2 tbsp. spoons of vegetable oil.

• vinegar essence 70% – 1 tsp. for 1 liter jar or 7 tsp. 9% table vinegar.

How to prepare assorted vegetables for the winter:

And let's start creating! Wash all vegetables thoroughly and drain. We cut them into approximately equal fractions, i.e. or cubes, or straws, or circles - this way they are more evenly soaked in the marinade - this is, firstly, and secondly - before serving (when the time comes), you simply open the jar, drain the brine and put the contents in a salad bowl. All! There is no need to make any additional movements! Therefore, right now you should imagine how this product will look on the table.

We cut the food immediately before putting it in the jar to prevent the juice from escaping and the vegetables from getting spoiled. We put the beautifully cut ingredients into a jar in layers:

At the bottom - spices: peppercorns, bay leaves (no more than one per liter jar, otherwise it will kill all the taste of the vegetables). Garlic on top (I cut into slices)

and onions (you can use large rings, or you can just cut a small onion into four parts and that’s it).

Small, well washed and peeled carrots can be cut into slices (but not thinly!), or into cubes. Carrot sticks do not retain their shape well and will simply fall apart in the jar during the pickling process, so I recommend not cutting them.

Place very coarsely chopped cucumbers on top of the carrots (if in rings, the width of the ring should be at least one and a half cm).

We prick small tomatoes, such as “Cherry”, with a toothpick at the base of the stalk and lay them out in the next layer. It’s not scary if the tomatoes are of different degrees of ripeness: puncturing the skin of ripe fruits will not allow them to burst and spread, and unripe fruits will simply ripen in the jar.

Place the last layer of cauliflower florets. They can be broken to any size. And they also fill the voids between the tomatoes.

Pour boiling marinade over it all (per liter of water: 3 tablespoons of sugar, 1 heaped teaspoon of salt, 2 tablespoons of vegetable oil), pour vinegar or vinegar essence directly into the jar, cover with a lid and sterilize for 20 minutes. After sterilization, seal the jar tightly (roll it up) and cool it under a blanket.

We take the cooled jar into the cellar or simply store it in the pantry in the apartment. I don’t recommend using it right away: assorted cauliflower should be well soaked in the marinade to preserve its taste.

Tip: for this preservation it is better to use small, half-liter or liter jars so that the contents are eaten at one time. The marinade turns out to be thermonuclear, i.e. very rich. Don’t let this bother you: the vegetables won’t take too much, and the salad will be preserved in any storage conditions!

Try it and enjoy! Have a nice one!!!

Sincerely, Elena Kameneva.

There are many recipes for winter preparations from canned and pickled vegetables. You may be familiar with traditional canning of tomatoes and cucumbers, but not everyone has tried to prepare assorted vegetables with cabbage for the winter. Let's look at three delicious recipes.

Assorted vegetables for the winter with white cabbage

Cold appetizers will become an invited guest at any celebration of life, so it is recommended that every housewife try preparing cabbage salad for the winter. To prepare it you need 1 kg of vegetables:

• tomatoes;
• White cabbage;
• Bell pepper;
• carrot;

This amount is 1 tbsp. l. oils (any vegetable).

You need to prepare a marinade for vegetables: 3 tbsp. l. salt, approximately 250 ml water (1 glass), 1 tbsp. sugar, and a little 9% table vinegar to your taste.

First of all, we wash all the vegetables, remove the top leaves from the cabbage, remove the stalks and seeds from the pepper, and then cut it into half rings. We also cut the onion. Peppers will look better in different colors, and it is recommended to choose dense, fleshy tomatoes. We also cut them first in half and then into slices.

The cabbage needs to be finely chopped and mixed with the rest of the vegetables. Then season the assortment with salt and sugar. But the carrots need to be grated and simmered in vegetable oil until tender. After which it can be added to the vegetable mixture. Pour vinegar and water there.

We put the vegetables with the marinade on the fire and bring to a boil, then simmer for about 20 minutes, no longer recommended, otherwise the bright pepper will lose its elegant color. We do not cool the assorted vegetables with cabbage for the winter, but immediately send them to jars, which are washed and sterilized in advance in the traditional way, and close with lids. That's it, the vegetable mix is ​​ready!

Winter assortment of cucumbers, cabbage and tomatoes

For this combination you will need:

• 4 tomatoes;
• 4 cucumbers;
• 1 white cabbage;
• onions (3 pcs.);
• 3 carrots;
• 1 hot pepper;
• greens (small bunches of dill and parsley);
• a sprig of tarragon;
• 1-2 garlic (whole heads);
• peppercorns - 5-6 pieces, and also, if desired and to your taste, add bell pepper and bay leaf.

Wash the vegetables thoroughly, peel the garlic, carrots and onions, and remove the top leaves from the cabbage. Then chop the cabbage into thin strips. Cut the pepper into 4 parts, cucumbers into rings, carrots into thin slices. If the tomatoes are small, you can put them whole, just chop them, and if the fruits are large, then it is more convenient to cut them into several parts or into slices.

In a large saucepan, you need to boil water and, one by one, place all the vegetables in boiling water on a sieve for a couple of minutes. Then we transfer them to a towel, allowing the water to drain from the fruits. Jars need to be washed and sterilized. Then we put vegetables, peppercorns and hot peppers, bay leaves in them and pour boiling water on top of everything. Try to make the assortment of cucumbers, cabbage and tomatoes for the winter look original - lay the vegetables in layers, alternating different colors. It is convenient to place such preparations on a dish, and they look very appetizing on the holiday table.

After half an hour, add vinegar to the jars, after which they can be rolled up, turned over and left to cool. The workpiece must be stored in a cold room.

Assorted winter food with cauliflower

Components of the dish for 1 jar (3-liter):

• 8 cucumbers (small sizes);
• Head of cauliflower (5-6 inflorescences);
• Garlic (5 cloves);
• Tomatoes (4-5 medium-sized fruits);
• Pepper (3 pcs.);
• Horseradish (1 leaf);
• 1 dill inflorescence (umbrella);
• Salt (2 tbsp);
• White cabbage (as much as will fit).

For the marinade you will also need:

• Granulated sugar (3 tbsp);
• Black pepper (5 peas);
• 3 cloves;
• Vinegar (9% - 1 tbsp.).

How to prepare assorted cauliflower for the winter

We wash all the vegetables. Then cut the white cabbage into strips, and divide the cauliflower into small inflorescences. Cut the pepper, peeled from stems and seeds, into 4 pieces. Dill, horseradish and garlic are placed in a sterilized jar. Then we tightly arrange the vegetables there in the following order: white cabbage, cauliflower, sweet pepper (Bulgarian), cucumbers and finally tomatoes.

You need to boil water in a saucepan, then pour it into a jar of vegetables up to the neck. Leave the jar like this for 10 minutes, after which we pour the infused water back into the container. Add spices there and bring to a boil again. Pour the boiling marinade over the vegetables and cover the jar with a lid.

Now you need to sterilize the jar with vegetables and marinade in a large container with water for 20 minutes. After sterilization, add vinegar to the jar and roll it up. Leave to cool upside down in a blanket.

So, we propose to diversify pickles for the winter with original assorted vegetables with cauliflower and white cabbage, cucumbers and tomatoes. Cabbage is a universal vegetable, and let it be eaten fresh in winter, but delicious preparations with this vegetable will definitely not disappoint - prepare it!

Assorted vegetables for the winter - step-by-step recipe with photos

When the family is small, assorted food goes with a bang, because all the colors of summer are collected in one jar. Another advantage of the assortment is the significant savings in cans, which a real housewife always lacks. This article contains only the best and most proven recipes for assorted vegetables for the winter.

Assorted winter platter recipe “Like Grandma’s”

We offer you the following original recipe.

Ingredients

Components based on a 3-liter jar:

• 1 piece of onion;
• 1 piece of bell pepper;
• 1 head of cabbage;
• 1/2 kg of tomatoes;
• 1/2 kg cucumbers;
• 1 piece of carrot;

for the marinade:

• 2 tbsp. with a pile of sugar;
• 1 tbsp. with a heap of salt;
• 1 tsp citric acid;
• 2 teeth garlic;
• 7 black peppercorns;
• parsley;
• 1 bay leaf;
• basil.

Recipe for assorted tomatoes and cucumbers for the winter

Cooking instructions

Sterilize jars and lids.
Wash the cucumbers, cut off the tails. Place them in boiling water for 10 minutes. Take it out and put it in a jar.
Immerse the tomatoes in the same water for 6-7 minutes. Also add to cucumbers.
Wash, peel and cut the carrots into 4 pieces into strips.
Wash the cabbage and cut off part of it. Peel the garlic and onions. Wash the bell peppers, remove the seeds and pulp, and divide into pieces.
Place tomatoes, peppers, garlic, onions, carrots and cabbage in the water where you have blanched them.
Prepare the marinade.
Boil 1.5 liters of water, add sugar, salt, citric acid and an apple, cut into 2 parts. After boiling, pour the marinade into the vegetables placed in the jar. Roll up, turn over, wrap and wait until it cools completely. Take it to the cellar.

Assorted food for the winter without sterilization

Assorted food for the winter can be prepared without sterilization.

Ingredients

Components:

tomatoes cucumbers;

for the marinade:

1 liter of water; 2 tablespoons of sugar; 2 tablespoons of salt; 1 teaspoon of vinegar 9%; 1 teaspoon of mustard grains; horseradish leaves, currants, cherries; dill inflorescences; chopped garlic; bay leaf; allspice.

Instructions for preparing assorted vegetables for the winter

Wash the tomatoes and cucumbers thoroughly.
Sterilize the jars.
Place vegetables in jars in layers (1 layer - cucumbers).
Boil water with salt and sugar. Pour the marinade into the vegetables. Leave for 3 minutes, then carefully pour the liquid back into the pan.
Add all the leaves to the marinade, bring to a boil again, then strain.
Add a couple of allspice peas, garlic, mustard to each jar and pour boiling marinade over it. Add vinegar. Close the lids, after which the jars need to be wrapped and wait until they have cooled completely. Take it to the cellar.

Delicious assortment of tomatoes and cucumbers for the winter in jars

Consider another recipe for assorted tomatoes, cucumbers and cauliflower.

Ingredients

Ingredients for a 1 liter jar:

5 pieces of small tomatoes; 3 pieces of small cucumbers; 180 grams of cauliflower; 3 pieces of carrots; 1 piece of bell pepper; 3 small onions; 3 teeth. garlic; 1 clove; 3 bay leaves;

for the marinade:

1 liter of water; 1 tsp. sugar; 3 tbsp. table vinegar; 2 tsp. salt.

Cooking instructions

Wash, peel and prepare all vegetables. Cut the pepper into 8 pieces. Peel and cut the carrots into slices.
Place onion, cloves, bay leaves and garlic in jars.
Mix the marinade ingredients and bring everything to a boil. Add all the vegetables to the marinade and cook after boiling for 3 minutes. Remove, add vinegar, mix everything.
Place all vegetables in jars and pour hot marinade over them. Cover with lids, after which they need to be sterilized in boiling water for 10 minutes. Roll up, turn over, leave until completely cool. Take it to the cellar.

Preparation "Assorted cucumbers and squash" for the winter

Check out another original recipe for assorted cucumbers and squash!

Ingredients

1200 grams of squash; 2.5 kg of small cucumbers; 2.5 kg of small tomatoes;

for filling (per 10 liters of water):

60 g salt; 60 g sugar; 250-300 ml vinegar 9%; 6 cloves; 8 allspice peas; bay leaf.

Instructions for preparing assorted cucumbers and squash

Wash all vegetables. Trim the tails of cucumbers and remove the stems of tomatoes. Use small squash whole, and cut those with a diameter larger than 6 cm into slices.
Sterilize 1-liter jars and lids.
Arrange vegetables beautifully in jars in any order in layers. Pour boiling water over for 3 minutes.
Prepare the marinade separately.
Then you need to drain the water from the vegetables and pour boiling marinade over them, cover the jars with lids and sterilize them for 15 minutes in boiling water. Roll up, turn over, wrap and wait until they cool completely. Take it to the cellar.

Tomatoes, cabbage, cucumbers - “Assorted” for the winter

A simple recipe for preparing assorted dishes for the winter

Ingredients for a 3-liter jar

6 pcs cucumbers; 5 pcs tomatoes; 3 pieces of cabbage; 3 medium-sized onions; 3 cloves. garlic; 4 pieces of pepper; 5 circles of zucchini; parsley, dill; black currant leaves; bay leaf; black peppercorns;

for the marinade:

1500 ml water; 2 tbsp. sugar; 2 tbsp. salt; 1 dessert spoon of vinegar essence.

Cooking instructions

Wash and peel all vegetables.
Sterilize the jars.
Place a bay leaf and pepper on the bottom of each jar. Place parsley, dill and currant leaves there.
Bring the marinade to a boil and pour it over the vegetables placed in the jars. The jars need to be sterilized for 15 minutes in boiling water.
Roll up the lids. Turn over, wrap, wait until it cools completely. Take it to the cellar.
Bon appetit!

How to prepare assorted dishes for the winter: video

In this video we will tell you in detail how to make assorted vegetables for the winter, and we will clearly explain how easy it is to make such original rolls at home.

A simple recipe for preparing assorted dishes for the winter at home