Assorted vegetables for the winter without sterilization will appeal to people with different tastes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The art of s alting vegetables for the future has reached truly masterful heights over the centuries. Among the many recipes for harvesting for the winter, assorted vegetables occupy a separate place. Think for yourself how many jars would have to be opened to put on a plate all the s alted and pickled we alth left over from the harvest. And here is just one jar - and here you have dishes for every taste!

In this case, the above recipes are united by one interesting circumstance: assorted vegetables are prepared for the winter without sterilization. Time and effort are saved, and the result is no worse than with heat treatment of the product. This saves vitamins, nutrients, and so on.

We will move from simple to complex and start with cucumber-tomatoes in a three-liter jar. You need to take a kilo of cucumbers of one hard pickling variety, rinse, pour in a saucepan for an hour with cold water. Change the water and leave for another hour. Rinse medium-sized tomatoes and 3-4 dill umbrellas. Peel a thin 5 cm horseradish root from the peel, and sweet pepper from the seeds, then cut into strips. Slice the onionlarge rings. Divide small carrots into two parts. Peel 5-7 cloves of garlic from the skin.

Sterilize the jar, put half of the greens and garlic, carrots, onions, horseradish, peppers on the bottom, add 3-4 peas of allspice. Put cucumbers vertically and as tightly as possible on this litter. Lay the tomatoes on top of them so that they are not higher than the shoulders of the jar. This will be our main vegetable platter without sterilization. The last "floor" is the remaining dill, garlic and 3-4 more peppercorns. Put the jar in a bowl, pour boiling water over it, cover with a lid and leave for a quarter of an hour. Then drain the liquid into a clean saucepan, add 1.5 tablespoons to it. non-iodized s alt and 2 tbsp. granulated sugar. Bring to a boil, pour into a jar again, add 1 tsp. 70% vinegar essence and immediately roll up with a metal lid, which should already boil by this point. Put on the lid, wrap, let cool and put away the prepared mixed vegetables for the winter without sterilization for storage. A much more complex recipe, already containing several types of vegetables, thoroughly washed and sealed in six three-liter jars. Containers can be sterilized, or you can limit yourself to washing with soda to the conscience.

We begin to collect our vegetable platter for the winter without sterilization from the "litter". The bottom of each jar is covered with horseradish leaves, on which are laid out several pieces of black peppercorns and horseradish root rings, 1-2 clovesgarlic, a ring of hot capsicum and dry dill. If you want it spicier, add more pepper and garlic. The first layer is cucumbers (4 kg). The second is tomatoes (4 kg). The third is zucchini cut into rings (4-5 pcs.). Fourth - Bulgarian sweet pepper (5-6 pcs.), Peeled from the legs and seeds, cut into slices. Fifth - cucumbers again. The sixth is cauliflower (one medium-sized head), divided into inflorescences. Seventh - onion (5-6 pcs.), Sliced into rings. Eighth - tomatoes, a little sprinkled with dry dill on top. Now you need to fill the contents of the jars with boiling water and wait a quarter of an hour.

The following procedure will require a special lid with holes, which is easy to make from any plastic. She puts on a jar to drain water from it into the sink to keep the vegetables inside. Only the second bay of boiling water after a 15-minute exposure will be used to prepare the marinade. To do this, drain the water from one jar into a saucepan. Add to it 100 g of s alt and sugar and 100 ml of vinegar. Dissolve, bring to a boil and return to the jar. Further, assorted vegetables for the winter without sterilization repeat the usual path: seaming, turning, cooling, storage. The beauty of such an assortment is that each set of vegetables has its own special taste. The hostess is given the opportunity to experiment with both spices and ingredients without restrictions. And every time you will definitely get something very tasty!