Pickled vegetables: recipe and recommendations. Marinated assorted vegetables for the winter

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

Marinated vegetables are traditionally prepared in autumn and at the end of summer. In winter, blanks are used as snacks, and salads and first courses are also prepared from them. In this article, we will tell you in detail how to pickle vegetables so that they turn out tasty and retain their beneficial properties.

Marinated beets with cabbage and carrots

Ready-made vegetables can be used as a dressing for borscht and as a salad, if you drain the marinade from the jar and season with assorted vegetable oil. How to cook delicious pickled vegetables? Read the recipe below:

• Peel two carrots and one large beetroot. Grate vegetables for Korean carrots.
• One and a half kilograms of cabbage, divide into leaves, and then cut it into squares.
• Take a clean jar and put the vegetables in layers in any order.
• After that, you can proceed to the preparation of the marinade. To do this, pour one liter of water into a saucepan, add two tablespoons of s alt and half a glass of sugar. Bring liquid toboiling.
• Turn off the heat and pour 150 ml of vinegar into the marinade.
• Pour water into a jar and then add two tablespoons of vegetable oil.

Cover the vegetables with a sterile lid and wrap them in warm clothes. When the jar is cold, store it.

Marinated vegetables for the winter

Here is a simple recipe for mixed vegetables. To prepare it, we need the following products:

• Cauliflower - half a fork.
• Carrots - three pieces.
• Celery stalks - two pieces.
• Radishes - a network of pieces.
• Blue onion - half head.
• Bulgarian pepper - one.
• Garlic - four cloves.
• Hot pepper - one piece.
• Dried oregano - two teaspoons.
• Dried thyme - one teaspoon.
• Peppercorns - two teaspoons.
• White vinegar - three glasses (from 5-9%).
• Water - one glass.
• Sugar - three tablespoons.
• S alt - one tablespoon.
• Bay leaf - two pieces.

Marinated vegetables for the winter are prepared as follows:

• Prepare vegetables for processing - wash them and peel them. Cut hot peppers, radishes and carrots into thin slices. Cut the remaining blanks into small cubes.
• Divide prepared vegetables into two equal parts and put them into liter jars in random order.
• Top them with herbs and allspice on top.
• Pour water into a saucepan, add sugar and s alt. Bring the liquid to a boil.
• Put a bay leaf into each jar and then fill them with marinade.
• Wait for the liquid to cool, then cover the vegetables with clean lids.

Store assorted in the refrigerator or any cool and dark place. Ready snack can be tasted in a few days.

Assorted pickled vegetables

Cook our recipe for an original appetizer of seasonal vegetables. This time we will need the following products:

• Cabbage white - one or two small heads.
• Carrots - one kilogram.
• String beans - one kilogram.
• Cucumber - one kilogram.
• Tomato - one kilogram.
• Bulgarian pepper - one kilogram.
• Onion - 500 grams.
• Garlic - 100 grams.
• Greens - to taste.
• S alt - 150 grams.
• Water - five liters.
• Black peppercorns - 20-30 pieces.
• Bay leaf - five pieces.

Preparing assorted pickled vegetables is very easy:

• Pour water into a saucepan, add spices, s alt, pepper, chopped herbs and bay leaf to it.
• Prepare food. Boil the beans and peeled carrots almost until fully cooked, cut the onion into slices and dip in boiling water. Cut the cucumbers in half, cut the pepper into slices and boil slightly, cut the cabbage into pieces and hold in boiling water for two minutes. Cut the garlic into thin slices.
• Put the vegetables into the pot (except the cabbageand beans) marinade them and leave them alone for two days.
• Jar the vegetables in layers, alternating them and shifting cabbage and beans.

Pour the same solution into the dishes, pasteurize them, and then close the assorted with sterilized lids.

Marinated squash with tomatoes

The original appetizer takes about one hour to prepare. What ingredients will be needed this time? We recommend stocking up:

• Patissons - two pieces.
• Onion sets - five pieces.
• Tomatoes - four or five.
• Peppercorns - five pieces.
• Carrots - one.
• Table vinegar - teaspoon.
• S alt - one and a half tablespoons.
• Garlic - four cloves.

Marinated assortment of vegetables for the winter is prepared like this:

• Wash the squash and cut randomly.
• Make a brine of water, sugar, s alt and spices. Boil it for five minutes.
• Put vegetables in jars and pour boiling water over them. After five minutes, drain the water and replace it with hot brine with a spoonful of vinegar.

Banks roll up and turn upside down. Keep them like this until they are completely cool.

Assorted for the winter

We offer you another variant of assorted vegetables. For him you will need:

• Cucumbers - 500 grams.
• Tomatoes - 500 grams.
• Onion - two pieces.
• Garlic - six cloves.
• Peppercorns - 10-12 pieces.
• Bay leaf - three pieces.
• Hot pepper - two pieces.
• Sugar - two tablespoons.
• S alt - one and a half tablespoons.
• Vinegar - two teaspoons.
• Cilantro - half bunch.

And we will cook pickled vegetables like this:

• Wash two liter jars and put hot peppers and onions cut into rings at the bottom of each. Then add peppercorns, cilantro, bay leaf and garlic cloves.
• Rinse cucumbers, cut off their tips and put in jars.
• Wash the tomatoes, pierce them with a toothpick in several places, and then also send them to jars.
• Pour boiling water over the vegetables and leave for half an hour. Next, the water should be drained and the last operation repeated.
• After that, pour a spoonful of vinegar and a marinade made from water, s alt and sugar into each jar.

Roll up the jars and send them to a cool place.

Marinated vegetables with eggplant

This winter pickled vegetable platter has an original flavor and is great for savory salads. Stock up on the following items:

• Eggplant - three kilograms.
• Cabbage white - 500 grams.
• Carrot - 500 grams.
• Bulgarian pepper - three pieces.
• Garlic - 100 grams.
• Vegetable oil - 250 ml.
• Vinegar 6% - 100 ml.
• Sugar - 100 grams.
• S alt - one and a half teaspoons.
• Fresh greens - 40 grams.

Recipe:

• Eggplantclean and cut into strips. Boil them in s alted water for a couple of minutes.
• Grate the carrots, chop the cabbage, cut the pepper into thin slices, chop the greens and garlic randomly.
• Combine prepared foods in a saucepan, add s alt, pepper, sugar, vinegar and vegetable oil to them. Mix the ingredients and refrigerate for a couple of days.

Put vegetables in jars, cover with lids, sterilize, then roll up.

Conclusion

Marinated vegetables are delicious and he althy. They contain vitamins and microelements, which we lack so much in winter and spring. Therefore, carefully read our recipes and choose the ones that you like best. Prepare delicious platter for yourself and your family.