Several options for cooking assorted vegetables for the winter

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

Dachniks have a lot of worries in the summer. But the chores of harvesting and processing it are probably the most pleasant. This is where you can truly show your skills and imagination. This article contains useful tips and recipes that explain how pickled vegetables are harvested. Assorted for the winter can be either in the form of whole fruits or consist of a chopped mass. In the first case, cucumbers, tomatoes, zucchini, cabbage slices, squash, sweet and bitter peppers are most often closed, combining them in different proportions. In the second option, all kinds of vegetable salads are obtained. In each of these cases, preservation can be carried out in completely different ways. Assorted vegetables are prepared using the methods described below, which largely depend on the size of the products used and the desired softness of the finished dish.

1. Whole fruits are poured, as a rule, 2-3 times with boiling marinade. In this assortment, cucumbers are crispy and have an attractive green appearance, and tomatoes retain their original shape better.
2. Vegetables cut into large pieces are best harvested by sterilization when placing cans ina pot of water and warm over low heat for 10-20 minutes.
3. Assorted salads can be boiled before rolling until the ingredients are slightly softened.

Cut assorted vegetables for the winter "Autumn"

Composition:

• 1 kg each of the following vegetables: cucumbers, brownish tomatoes, white cabbage, onions, bell peppers;
• 1 "heaped" glass of sand-sugar;
• 1, 5 tbsp. l. coarse table s alt;
• 1¼ cups 9% vinegar;
• 1¼ faceted glass of any vegetable oil.

Cooking

Wash and dry all vegetables, letting them drain. Then cut: carrots - in transverse circles, peppers and onions - in half rings, tomatoes - in large slices, cabbage - not too small straws. Put all the vegetables in a wide aluminum pan and pour over the boiled marinade. After stirring, put on medium heat. Let the mass boil, leave it to cook, stirring occasionally with a spatula, for 10-15 minutes. When heated, the tomatoes should release juice, so the mixture will slowly gurgle, softening evenly. Such assorted vegetables for the winter should not be digested, otherwise it will look more like a sauce than a salad. Pour the hot mixture into sterile jars and roll up the lids. Wrap and let cool for 1-2 days.

Large assortment of vegetables for the winter "Summer in a jar"

The composition of the marinade for a three-liter jar:

• 

  70g s alt;

• 80 g sand-sugar;
• 1 tsp table vinegar essence.

Cooking

In each jar at the bottom, put 2 fresh leaves of horseradish, 2-3 medium cloves of garlic, 1-2 dill umbrellas, 1 chopped bitter pepper. Then place all the vegetables (taken in equal proportions) in the following order: whole cucumbers, small zucchini, halved carrots, peeled bell peppers, tight (slightly unripe) tomatoes. Such an assortment of vegetables for the winter is preserved by pouring three times:

• pour boiling water and leave for 1 hour, covered and wrapped;
• drain the solution, boil and refill for 1 hour;
• strain the infused marinade and boil with s alt and sugar;
• measure the essence into each jar, and then pour hot marinade;
• roll up and wrap upside down.