Recipe: Assorted vegetables for the winter - tomatoes and cucumbers with zucchini and bell peppers. Assorted vegetables marinated for the winter without sterilization - simple and tasty

For 1 liter jar:
500 g tomatoes (or 600-700 g zucchini or cucumbers);
1 tbsp. Sahara;
2 tsp salt;
Some greens for preservation;
2 cloves of garlic;
15 ml of vinegar for tomatoes (or 25 ml for cucumbers or zucchini);
A piece of bell pepper;
Water;
Black peppercorns.

Recipe with photos step by step:

Preparation. How to preserve tomatoes, cucumbers, zucchini - a universal recipe.
1. Wash the vegetables thoroughly. Also wash the jars well. Place the containers to be sterilized.
2. Place some herbs, black and bell peppers, and garlic on the bottom of each jar, then fill it to the brim with vegetables.
3. Meanwhile, boil water in a large saucepan.
4. Pour water into the jars up to the hangers, cover and let stand for 15 minutes. Then pour back into the pan and let it boil again.
5. Re-pour over the vegetables and let sit for another 15 minutes. Then repeat what was described in point 4.
6. While the water boils for the third time, add salt, sugar and vinegar to the jars. Fill again and roll up immediately. After checking for leaks, turn the jars upside down and wrap them for a day.
7. After a few days, put it in a dark place.

Summer is not only a time for relaxation, but also time to work hard so that in winter there is something to eat. For many housewives, summer is associated with preparations. Well, let's make our summer fruitful and our winter delicious. The first thing you can eat from vegetables is pickled vegetables. The zucchini is already ripe, the cucumbers are already there, the tomatoes are still a little expensive, but it’s quite possible to buy a kilogram for the preparations.

Then comes the hardest part: how to prepare it all? Everyone is vying with each other to offer you recipes for their preparations. We will also offer you a recipe for pickled vegetables, which has been tested over the years. If you doubt all the recipes, then we offer you a way out of this situation. You can bury a jar or two of each recipe you like. Write on the jar with a marker how much you put in. When you eat preparations in winter, you will definitely be able to determine what you liked more and remember. So, our version of pickled vegetables “Ogorodik”.

Ingredients for preparing the preparation “Pickled vegetables for the winter”:

Zucchini - 2 small;

Tomatoes - 4 pcs;

Cucumbers - 4 pcs;

Parsley - 1 bunch;

Bay leaf - 2 pcs;

Garlic - 4-5 cloves;

Allspice peas - 3 pcs;

Black peppercorns - 3 pcs;

Cloves - 3 pcs.

For marinade per 3 liters of water:

Salt - 2 tablespoons;

Sugar - 3 tablespoons;

Vinegar 9% - 100 grams.

Recipe for pickled vegetables (marinated tomatoes and zucchini with cucumbers):

Take the jar and wash it well. The size of the jar depends on your appetite. We like vegetables, but we like to roll them in one and a half liter or two liter jars. It’s more convenient for us to store it in the refrigerator open jar and it’s easier to carry from the cellar. But it's up to you. Choose whichever size you like. You can even take three liter jars.

We do not sterilize jars. This will be superfluous, because why sterilize jars and then put non-sterile vegetables in them. Don't worry, everything will be sterilized when you pour boiling water over the vegetables. Therefore, do not create extra work for yourself. So, the jars were washed and placed on the table.

Now in each jar we put parsley, garlic, black and allspice peas, cloves, and bay leaves. You can add some horseradish leaves.

Wash the cucumbers well under running water. If the cucumbers are limp. Then soak them for three to four hours in cold water. You can put small cucumbers whole in jars; if the cucumbers are large, cut them into wide rings and put them in jars.

Next we add the zucchini. For pickling, choose young zucchini that is light green in color. Those zucchini that are yellow are only suitable for making pancakes and frying, but are no longer suitable for pickling. Cut the zucchini into three or four pieces if they are small. Otherwise, cut them into rings like you would for large cucumbers.

Then throw in a couple of tomatoes. To prevent them from bursting, pierce the tomatoes with a toothpick in several places.

If there is still enough space in the jar, add a couple more layers of cucumbers, zucchini and tomatoes. Boil the water. Fill the jars with boiling water to the very top. It is better to place the jars on a towel or in plates and pour in more water so that it flows out.

Leave the jars for 15-20 minutes. During this time, the water will cool down and you will be able to pick up the jar. Drain the water into it. Boil the drained water again. Don't forget to add half a glass of new water to compensate for the boiled water. Fill the jars again with boiling water up to the neck.

Drain the second water and put it back on the fire. While it's boiling, add salt, sugar and vinegar to each jar. If you are closing larger than three-liter jars, then add salt, sugar and vinegar to the marinade at the rate indicated in the ingredients.

Fill the jars with boiling marinade and immediately roll up the lids. To avoid sterilizing the lids in boiling water, you can simply wipe them with alcohol. Wrap the jars in an old blanket until they cool completely. After complete cooling, you can transfer them to a pantry or cellar for storage.

In winter, these vegetables can be served with any side dish in their pure form straight from the jar. Or you can cut vegetables into a salad, add herbs and a little vegetable oil and get a great salad. Children can also be treated to this preparation. Just don't overdo it. Vegetables contain a lot of vinegar, and children's digestive tract is very sensitive.

For canning, select fresh, unripe green cucumbers, no more than 9 cm in size, with dense crispy pulp and underdeveloped seeds.

Selected cucumbers are washed, sorted by quality and size and soaked in cold water for 6 - 8 hours. During this time, change the water 2 times. Before placing the greens in jars, wash them thoroughly and cut them into pieces 4–6 cm long.

For 10 cans with a capacity of 0.5 liters. necessary: fresh cucumbers– 3.3 kg, parsley 15 g, dill – 50 g, celery – 30 g, horseradish leaves – 30 g, mint leaves – 3 g, garlic – 15 g, red hot pepper – 3 .5 g., allspice – 30 pcs., bay leaf– 7 pieces.

For the marinade: water – 2 l., salt – 120 g., vinegar essence – 25 g. or 5% vinegar – 400 g.

Place a third of the spices needed for one jar at the bottom of the jar, then place the cucumbers vertically up to half the height of the jar. Place the second part of the spices on the cucumbers of the first row and again the cucumbers, but horizontally, put the remaining amount of spices on top.

For cans with a capacity of 2 - 3 liters. The first row of cucumbers is laid vertically, and the rest - horizontally. Fill the filled jars with hot marinade. Marinade temperature 80 degrees.

Preparing the marinade.

IN enamel pan pour water, add salt at the rate of 60 g per 1 liter. water, heat until the salt is completely dissolved, filter the solution through 3 layers of gauze and add acetic acid, boil the marinade for 2 minutes.

Pour the prepared marinade into the filled jars, cover them with boiled varnished lids and place them in a pan with water heated to 60 degrees for pasteurization.

Pasteurization time at 90 degrees: for 0.5 l cans. – 10 minutes, for liter cans – 15 minutes, for 3 liter cans. – 25 minutes.

The temperature of the water in the pan should not be more than 90 degrees, otherwise the cucumbers will become soft.

After pasteurization, the jars are hermetically sealed, turned upside down and placed in a cool place to cool.

Canning sliced ​​cucumbers

Pick up fresh cucumbers according to size and degree of maturity, rinse them in cold water and let the water drain. Then cut the cucumbers into small pieces, put them in an enamel pan, add salt at the rate of 30 g of salt per 1 kg. cucumbers, mix, cover with a towel and leave for 12 hours.

Wash the dill and horseradish leaves, let the water drain and cut them into pieces 4 cm long. Peel the onion and garlic and cut: onion into slices, garlic into slices.

Marinade is prepared per jar.

Preparation of marinade for one jar with a capacity of 1 liter: take 400 g of water, 30 g of salt, 20 g of sugar, 60 g of 5% table vinegar.

Pour the required amount of water into an enamel pan, add salt, sugar, heat until they are completely dissolved, boil for 2 minutes, filter through 3 layers of gauze, add acetic acid and let it boil.

Place 12 g of chopped dill, a chopped horseradish leaf that should cover the bottom of the jar, and a few black peppercorns in clean, dry liter jars. Drain the juice from the cucumbers and place them in jars, alternating with chopped onions and garlic. Then pour in hot marinade.

Cover the filled jars with boiled varnished lids and place in a pan with water heated to 50 degrees for sterilization.

Sterilization time at 100 degrees: for 0.5 liter jars. – 8 minutes, 1 l. – 10 minutes, 3 l. – 12 minutes.

After processing, the jars are hermetically sealed, turned upside down and set aside to cool.

Canning cucumbers without sterilization

For canning cucumbers without sterilization per 3 liter. jar needs: fresh cucumbers - 1.5 kg, brine - 1.3 kg, fine table salt - 75 g, dill 50 g, horseradish leaves - 20 g, chopped green sweet pepper - 30 g, leaves mint - 6 g, garlic 14 g (in cloves), cherry leaves - 8 pieces, grape leaves - 4 pieces, black currant leaves - 8 pieces, hot pepper - 3 g, bay leaf - 2 pieces.

For canning, select fresh green cucumbers of small sizes and the same length. Rinse the selected cucumbers with running water and soak for 6 hours. After soaking, wash again. Place 1/3 of the spices on the bottom of the jar and fill halfway with cucumbers. After this, add some of the herbs and spices, cucumbers again, and put the remaining herbs and spices on top. Fill the filled jars with a filtered boiling 5 - 6% salt solution, for the preparation of which you need to take 50 - 60 g of salt per 1 liter. water.

Fill the jars with boiling solution. This should be done carefully, in small portions, to warm the bottom and walls of the jar. Before filling, place the jars on a dry board or paper.

Filled jars to the top are covered with boiled varnished lids, hermetically sealed, cooled and stored in a pantry, basement or other cool place.

Pickled cucumbers

For pickling, medium-sized cucumbers are selected, picked shortly before cooking. Cucumbers are washed and soaked in cold water for 6 hours. Then they are washed with running water and the stalks are cut off.

For a jar with a capacity of 1 liter. required: fresh cucumbers - 0.6 kg, finely chopped horseradish leaves - 1.8 g, dill - 50 g, celery greens - 2 g, parsley - 2 g, red hot pepper - 0.2 g., bay leaf - 1 piece, garlic cloves - 1.8 g. Part of the celery leaves can be replaced with black currant leaves. In addition, you can add cinnamon - 0.3 g, cloves - 3 pcs., allspice - 2 peas, bitter black pepper - 7 peas.

Spices and cucumbers are placed in jars.

At the same time as preparing the vegetables, prepare the marinade.

Preparing the marinade.

Pour the required amount of water into an enamel pan (1 liter of marinade is needed for a 3-liter jar), add 75 g of salt, 50 g of sugar per 1 liter. water, put on fire and boil for 15 minutes. Then filter through 3 layers of gauze, heat to a boil and add essence (15 g per 1 liter of water).

The jars filled with vegetables and marinade filling are covered with boiled varnished lids and placed in a pan with heated water for sterilization.

After processing, the jars are hermetically sealed. Seal, turn upside down and cool.

Canning tomatoes

Tomatoes, canned without sterilization

Tomatoes of different colors and degrees of ripeness can be used for canning.

It is best to preserve tomatoes without sterilization in 2 and 3 liter jars.

Fresh tomatoes must be sorted by size and degree of ripeness, remove the stems and rinse with cold water.

Place 1/3 of the spices at the bottom of the jars and fill half the jar tightly with tomatoes. Add another third of the spices on top, then add the tomatoes, on which put the rest of the spices.

Fill the filled jars with pre-filtered and cooled brine of 5–6% concentration. To prepare brine you need 1 liter. take 50-60 g of water and salt.

After filling with brine, the jars must be sealed with boiled lids and placed in a cool place.

During storage, fermentation occurs, carbon dioxide accumulates inside the jar, and the lid may be torn off. If this happens, then you need to add brine to the top of the jar and seal it again with a new boiled lid.

Hot canning tomatoes

For canning, you can use tomatoes of any degree of ripeness, including red ones. It is best to preserve in 2 and 3 liter jars.

For one 3 liter jar. required: fresh tomatoes - 1.6 kg, dill - 50 g, garlic slices - 15 g, red hot pepper - 3 g, black currant leaves, celery, parsley - 15 g, chopped green sweet pepper – 30 g, bay leaves – 2 pieces.

Fresh tomatoes are sorted by size and degree of ripeness, the stalks are removed and washed with cold water.

Place 1/3 of the spices on the bottom of the jars and fill half tightly with tomatoes. Add another third of the spices on top, then lay the tomatoes on top of which add the rest of the spices.

Fill the filled jars with hot water (40 - 50 degrees), cover with a boiled lid, cover with a towel and let sit for 3 minutes. Then remove the lids and cover the neck of the jar with pieces of gauze so that the tomatoes and spices do not fall out. Squeeze with a rubber ring, drain the water and refill the jars with hot water (60 - 70 degrees), cover them with lids and wrap with a towel.

After 5 minutes, drain the water in the same way and immediately fill the jars with prepared hot (90 - 95 degrees) brine of 5 - 6% concentration (take 50-60 g of salt for 1 liter of water).

Seal jars filled with brine hermetically and cool as quickly as possible. This is especially true for cans of ripe tomatoes, so that the tomatoes remain intact and do not lose their shape.

Pickled tomatoes

For pickling, you can use tomatoes of any degree of ripeness, plum-shaped or round shape of any color. Tomatoes with a diameter of up to 7 cm are pickled whole, and large ones - in halves. Fresh, undamaged tomatoes should be sorted by degree of ripeness, stems removed, rinsed thoroughly with cold water and placed in prepared jars.

For 1 kg. prepared tomatoes you need: finely chopped horseradish leaves - 2 g, celery and parsley leaves - 3.9 g, dill - 60 g, red pepper - 0.2 g, garlic - 4 g, bay leaf - 1 piece, sugar – 50 g, salt – 50 g, vinegar essence – 15 g or 5% table vinegar 225 g.

At the same time prepare the marinade.

For one jar with a capacity of 0.5 liters. you need 215 - 220 g of marinade.

Preparing the marinade.

Pour water into an enamel pan, heat it, add sugar and salt. The mixture is boiled for 15 minutes, filtered, poured into another enamel pan, and brought to a boil. Then acetic acid is added.

Place herbs, spices, and then tomatoes at the bottom of prepared clean jars.

Filled jars are poured with hot (80 degrees) marinade, covered with boiled varnished lids and placed in a pan with water heated to 70 degrees for sterilization.

Sterilization time at 100 degrees for 0.5 liter jars. – 5 minutes, 1 l. – 8 minutes, 3 l. – 15 minutes.

After sterilization, the jars are hermetically sealed, turned upside down and, if possible, quickly cooled in a cool place so that the tomatoes do not soften.

Assorted pickled tomatoes

For 1 kg. prepared vegetables you need: horseradish leaves - 1.8 g, dill - 50 g, parsley and celery leaves - 4 g, capsicum red hot pepper - 0.2 g, bay leaf - 1 piece, garlic - 4 g.

For one liter jar you need: broken cinnamon - 1 piece, cloves - 4 pieces, allspice - 4 peas, black hot pepper - 3 peas, bay leaf - 1 piece.

Tomatoes, cucumbers and herbs are prepared in the same way as for pickling in other cases.

Finely chopped herbs and spices are placed at the bottom of the prepared jars, then cucumbers, and tomatoes on them. Filled jars are filled with hot marinade, which is prepared as follows.

Preparing the marinade.

Pour water into an enamel pan, heat it, add sugar and salt. The mixture is boiled for 10–15 minutes and filtered. Bring to a boil again and pour in the required amount of acetic acid.

For 10 cans 0.5 l. you need to prepare 2.2 liters. marinade filling. For this you need 2 liters. water, 105 g sugar, 110 g salt, 32 g vinegar essence.

The jars filled to the top are covered with boiled varnished lids and placed in a pan with water heated to 70 degrees for sterilization.

Sterilization time at 100 degrees: for 0.5 liter jars. – 5 minutes, 1 l. – 8 minutes, 3 l. – 15 minutes.

After processing, the jars are hermetically sealed. Turn it upside down and cool it in a cool room, but not in a draft.

Canning zucchini

For canning, you should select unripe zucchini, whose skin has not yet hardened and the seeds have not ripened.

Rinse the selected zucchini with cold water and let it drain. Cut off the stems, peel and cut the zucchini into pieces lengthwise. For 0.5 l cans. the length of the cut parts is 8 cm, for liter jars - 6 cm. Then the zucchini is cut into slices 25 mm thick.

Spices and herbs are placed at the bottom of clean and dry jars.

For a 0.5 l can. you need 8 g of horseradish leaf, 10 g of celery and parsley, 0.5 mint leaf, 1.5 g of chopped garlic, 0.3 g of red capsicum, 0.1 g black hot pepper, 1 bay leaf.

Zucchini slices should be placed on spices. In a jar of 0.5 l. The slices are placed vertically in one row in a 1 liter jar. - in two rows. Filled jars are filled with marinade. The marinade temperature should be 80 - 85 degrees. For one jar 0.5 l. you need 200 g of marinade.

Preparing the marinade.

Pour water into an enamel pan, add salt (50 - 60 g of water), bring the mixture to a boil and filter after dissolving the salt. To the filtered brine add 13 g of vinegar essence or 200 g of table vinegar of 5% concentration for each liter of brine.

When pouring the marinade into jars, it is important that its level is 1.5 cm below the top of the neck of a 0.5 liter jar. and 5 cm below the neck of a 3 liter jar.

The filled jars are covered with boiled varnished lids and placed in a pan with water heated to 70 - 75 degrees for pasteurization.

Pasteurization time at 90 degrees: for 0.5 l cans. – 8 minutes, 1 l. – 10 minutes, 3 l. – 20 minutes. After processing, the jars are hermetically sealed, turned upside down and cooled. Cans with a capacity of 3 liters. You don't have to turn it over.

Marinated zucchini, sliced, with garlic

For one 1 liter jar. required: fresh zucchini – 1.7 kg, vegetable oil – 100 g (50 g for adding to the jar and 50 g for frying zucchini), garlic – 15 g, parsley and dill – 7 g, salt – 12 g, 6% acetic acid solution – 60 g.

Wash fresh zucchini with a diameter of no more than 6 cm with a brush in cold water, rinse in running water, cut off the stalks and cut into circles 2.5 cm thick. Fry the sliced ​​zucchini in vegetable oil until golden brown and lay out in one layer to cool.

Peel the garlic, finely chop and grind thoroughly in a mortar or on a board. Rinse the parsley and dill in running water, let it drain and cut into pieces 1.5 cm long. Pour vegetable oil, vinegar into the bottom of a clean, dry jar, add salt, add herbs, crushed garlic, then place the fried zucchini tightly.

Fill the jars 2 cm below the top of the neck, cover them with boiled varnished lids and place in a pan with water heated to 50 - 60 degrees for sterilization.

Sterilization time at 100 degrees: for 0.5 liter jars. – 25 minutes, 1 l. – 40 minutes. After processing, the jars are hermetically sealed, turned upside down and cooled.

Canned sliced ​​zucchini

Wash the zucchini thoroughly in cold water with a brush, rinse in running water, trim the stalks and cut the zucchini into circles 2 - 2.5 cm thick.

Rinse parsley, dill, horseradish, mint and celery in running water, shake off the water and cut into pieces 3 cm long. Peel the garlic, cut large cloves into 3 parts, and small cloves into two. Wash the capsicums and cut them in half lengthwise.

For one 1 liter jar. required: fresh tomatoes – 700 g, horseradish leaf – 6 g, dill – 15 g, mint leaf – 1 g, celery or parsley – 6 g, garlic – 2 g, bay leaf – 0.5 g ., black hot pepper – 0.5 g, capsicum – 0.5 g, 6% solution of vinegar, acid – 80 g, salt – 15 g.

Place half the required amount of herbs and spices on the bottom of a clean and dry jar. Then – chopped zucchini. Place the remaining herbs and spices on top. Fill the filled jars with hot marinade (70 degrees).

For a 1 liter jar. The marinade is prepared as follows.

Preparing the marinade.

300 g of water is poured into an enamel pan, 15 g of salt is added, heated until the salt is completely dissolved, boiled for 5 minutes, filtered. Place on fire, heat to a boil and pour in 80 g of a 6% solution of acetic acid.

The jars filled with marinade are covered with boiled varnished lids and placed in a pan with water heated to 70 degrees for sterilization.

Sterilization time at 100 degrees: for 0.5 liter jars. – 8 – 10 minutes, 1 l. – 12 minutes.

After processing, the jars are hermetically sealed, turned upside down and cooled.

Salted zucchini

For one jar with a capacity of 3 liters. required: fresh zucchini – 1.8 kg, dill – 90 g, celery – 30 g, horseradish – 15 g, hot red pepper – 2 pcs., garlic – 5 cloves.

For pickling, zucchini are selected with a length of no more than 15 cm and a diameter of no more than 5 cm with dense fabric.

They must be thoroughly washed with a brush, the water allowed to drain, and the stalks cut off.

Place a third of the required amount of spices on the bottom of dry and clean jars, then tightly pack the zucchini up to half the jar. Put the second part of the spices, again the zucchini and put the remaining spices on top.

Fill the filled jars with brine. Prepare brine from water and salt at the rate of 60 g of salt per 1 liter. water.

The zucchini prepared in this way is kept for 8 days, then brine is added so that it reaches the top of the neck.

Store in a cool place without sealing.

Canning squash caviar

Preparing squash caviar

Wash the zucchini with a brush or washcloth in cold water, then rinse under running water. Cut off the stalks and remnants of the ovary with the adjacent part of the fruit. Peel the prepared zucchini. Young zucchini with delicate skin do not need to be peeled.

The first method of preparing caviar.

Product consumption: per jar 1 liter. – 0.8 kg. fresh zucchini, 100 g vegetable oil, 130 g onion, 20 g garlic, 3 g dill, 3 g parsley, 60 g 5% table vinegar.

Cut the zucchini into slices 1.5 - 2 cm thick, fry in a frying pan in vegetable oil until golden brown with a brown tint. Pass the fried and cooled to 70 degrees zucchini through a meat grinder.

Clean onions, cut into slices and fry in vegetable oil until golden brown. At the same time prepare the spices. Rinse the dill and parsley, let the water drain, shake the greens and cut into pieces 0.5 cm long.

Peel the garlic. Rinse it in cold water, let the water drain, cut the garlic into pieces and grind in a mortar with salt.

Add fried onions, chopped herbs, garlic, sugar and salt to the zucchini minced through a meat grinder. Sugar and salt take 10 and 13 g per 1 kg, respectively. chopped zucchini. Instead of vinegar, you can add chopped tomatoes or tomato sauce 150 – 200 g per 1 kg. masses.

To improve the taste of caviar and increase the vitamin content, add red pepper puree (15% by weight of the sauce) to the tomato sauce.

Mix all the caviar ingredients thoroughly and pack the mixture into dry, clean jars. Cover the filled jars with boiled lids and place in a pan with water heated to 60 degrees for sterilization.

Sterilization time at 100 degrees: for 0.5 liter jars. – 75 minutes, 1 l. – 90 minutes.

After sterilization, the jars are hermetically sealed and placed in a cool place to cool.

The second method of preparing caviar.

Cut the prepared zucchini into slices 1.5 - 2 cm thick, place in a casserole, heat with constant stirring, and then boil until the original volume is halved.

Product consumption: per jar 1 liter. you need 0.8 fresh zucchini, 80 g onions fried in vegetable oil, 40 g vegetable oil for frying onions, 10 g dill, 10 g parsley, cut into pieces 0.5 cm long, 15 g garlic, crushed with half a teaspoon of salt, 6 g of ground black pepper, 15 g of salt, 15 g of sugar, 125 g of 6% vinegar.

Add fried onions with butter, chopped herbs, crushed garlic, pepper, salt, sugar, vinegar to the boiled mass of zucchini. Mix the mixture and place in dry, clean jars 2 cm below the top of the neck. Cover the filled jars with boiled varnished lids and place in a pan with water heated to 70 degrees for sterilization.

Sterilization time at 100 degrees for 0.5 liter jars. – 70 minutes, 1 l. – 80 minutes.

After sterilization, seal the jars hermetically and cool.

Assorted vegetable preparations always come in handy in winter, when there is some kind of holiday or guests just come. We open one jar and on a platter there are tomatoes, cucumbers, zucchini, the most popular summer vegetables. These vegetables also go well together, and the brine you get is simply delicious.

For assorted items, it is best to choose small tomatoes, cucumbers, perhaps gherkins and young narrow zucchini or zucchini. So that a lot can fit into one liter jar at once different vegetables. We will cook without sterilization, just pour boiling water over the vegetables for 10 minutes. For flavor, add bell pepper, garlic, and seasonings.

To prepare assorted vegetables from cucumbers, tomatoes, zucchini without sterilization for the winter, we will need 35 minutes, number of servings - 1 liter.

Taste Info Cucumbers for the winter / Tomatoes for the winter / Other preparations

Ingredients

• Small cucumbers - 6 pieces;
• Tomatoes – 4 pieces;
• Zucchini – 100 grams;
• Bell pepper – 1/2 piece;
• Garlic – 1 large clove;
• Fresh hot pepper – 2 rings;
• Mustard seeds – 1 teaspoon;
• Dried celery - to taste;
• Allspice – 2 peas;
• White sugar – 1 teaspoon;
• Ground salt – 2 teaspoons;
• Table vinegar – 2 tablespoons;
• Boiling water.

How to prepare assorted zucchini, cucumbers, and tomatoes for the winter

You need to prepare a canning jar in advance so that it is already clean and dry on the table, and don’t forget about the canning lid.

Wash the vegetables, peel the peppers and garlic. The most delicious assorted vegetables are made from cherry tomatoes and small cucumbers and gherkins.

We just have small vegetables. For cucumbers to be crispy, they must be fresh; if they have already been lying on the counter or in the refrigerator for some time, then fill them with ice water for an hour.

Cut a large clove of garlic into four parts, pour into a liter jar, add dry mustard seeds, hot pepper and celery with a pea of ​​allspice. If you can’t find simple mustard seeds, you can add liquid French mustard, but then it’s better to sterilize the jar with the preparation.

We trim the edges of cucumbers and zucchini, cut the zucchini into thin rings and in half. Place vegetables in layers in a jar. First - zucchini, then cucumbers.

You can simply cut the bell pepper into strips and put it in a jar, then the tomatoes and again the zucchini. Everything should be packed compactly, but not overcrowded, otherwise the tomatoes may burst.

Pour boiling water over the vegetables in the jar and leave for 5-10 minutes. Then carefully pour the water into the pan and bring it back to a boil. Pour salt and sugar into a jar. You can also add salt and sugar to boiling water to create a ready-made marinade. Pour the prepared hot marinade into the jar or boiling water if you add salt and sugar to the jar.

Pour the hot marinade not up to the neck, leave about 1 cm, then add table vinegar to the jar last.

Screw the lid on the jar tightly and shake the jar so that everything in it is well mixed. After a couple of hours, the jar will cool down and the assorted vegetables of tomatoes, cucumbers and zucchini are ready without sterilization!

Zucchini is very good in any preservation for the winter: they are used to make caviar, top salads and all kinds of stews. I also stock up on a wide variety of homemade zucchini preparations, but I always top them with marinated vegetables. It turns out to be a kind of assortment in which the vegetables complement each other very well. The proportions of vegetables are arbitrary, but I will give mine for clarity.

Ingredients for 1 liter jar:

• 200 g zucchini;
• 200 g cucumbers;
• 50 g cherry tomatoes;
• 50 g carrots;
• 70 g bell pepper;
• 30 g onions (small);
• 4-6 cloves of garlic;
• 2-3 peas of allspice;
• 1 dill umbrella;
• 2-3 cm of horseradish leaf;
• 1 blackcurrant leaf.

Marinade:

• 1 tbsp. l. Sahara;
• 1 tbsp. l. salt;
• 4 tbsp. l. 9% vinegar;
• 350 ml. water

Preparation:

Wash the zucchini, cut off the stem. We will preserve the small ones, no more than 8 cm long, whole; the rest will be cut into pieces 4-5 cm long. Wash the cucumbers thoroughly, removing dirt between the pimples (this is good to do with a brush). Cut off the ends of small cucumbers (up to 6 cm long), cut larger cucumbers into pieces 4-5 cm long.

Peel the onion, cut off the root and bottom. Wash thoroughly in running water. If the onion is large, cut it into 2-4 parts. Wash the tomatoes, remove the stems. We wash the bell pepper, remove the stem and seeds and cut lengthwise into 8 pieces. Rinse again. Peel and wash the carrots. Cut into pieces about 4 cm long and 2-2.5 cm thick.

Wash the leaves and greens thoroughly and dry them on a napkin.

Place food in hot sterile jars. At the bottom we put black and allspice, half of the dill, garlic, black currant leaves and horseradish.

Then we lay in the prepared vegetables - as tightly as possible, but without pressing or crushing them.

Place the remaining spices on top.

Prepare the marinade filling. For a 1 liter jar you will need approximately 350 ml of marinade. Therefore, bring the appropriate amount of water (with a small reserve, taking into account evaporation) to a boil, add sugar and salt there, stir until they are completely dissolved. Pour vinegar into each jar and pour boiling marinade.

Cover the jars with lids and place to sterilize in a wide saucepan with water reaching the jars almost to the shoulders. You need to place a stand at the bottom of the pan to prevent the jars from bursting during the sterilization process. Sterilize liter jars for 15-20 minutes.

After sterilization, roll up the zucchini with vegetables (or screw the lids on the jars tightly). We turn the jars over onto their lids and wait until they cool down to room temperature. After this, they can be hidden until winter - in the basement, cellar, pantry or kitchen cabinet - the storage location does not have to be cold.