Harvesting vegetables for the winter: a recipe for assorted vegetables (tomatoes and cucumbers, cabbage and peppers, and other options)

Those who plan to make a strategic stock of goodies for the winter, the recipe will be useful assorted. Tomatoes and cucumbers in it are necessarily present, as for other vegetables, they can be used at will or if they are available. Many experienced housewives have their own options for preparing such preserves. For beginners it is better to use a simple recipe of assorted cucumbers and tomatoes, and already with time and experience make changes to your own taste. Those who first encountered harvesting vegetables for the winter, it is better to make a couple of jars, and next year, taking into account the results of the experiment, perform culinary feats.

Basic recipe for assorted "Tomatoes and cucumbers"

If you use the given amount of ingredients, you get exactly the same pair of jars per sample. When it comes to mass billets, they need to be taken 5-10 times more, keeping the proportion. For a kilogram of fresh, medium-sized cucumbers, take the same number of small, thickly-toothed tomatoes. Still need a head of garlic, a large pinch of peppercorns and a few laurel leaves, as well as 2 tablespoons of salt, sugar and vinegar. Be sure to stock up on enough greenery. In summer, in any market, you can find a ready-made harvest for conservation.

Any recipe for assorted "Tomatoes and cucumbers" means pre-soaking vegetables in cold water. This is done, firstly, in order to get rid of pollution, and secondly, after a similar procedure they will be more dense. As a rule, they are left for 2-3 hours, and can be 5-6.

Prepared vegetables are laid out on cans. And from the bottom there should be cucumbers, and on top tomatoes (they should also be punctured with a fork so that they do not burst from boiling water). At the bottom, you need to put a little greens, peeled garlic and other spices. Next, the banks are poured over with boiling water, leaving 15-20 minutes to cool. Then the water is drained and brought back to the boil, add sugar, salt and vinegar. Boil until completely dissolved and fill the jars with boiling brine, spin them and leave to cool. You can store vegetables in a cool place for several years, but as a rule, by the spring of them nothing remains.

Assorted: tomatoes, cabbage, cucumbers

For those who have mastered the technique of harvesting vegetables for the winter and want something new, this option is more suitable. The number of vegetables here can be arbitrary. The recipe for assorted "Tomatoes and cucumbers" is simply supplemented with zucchini, cabbage and other vegetables that will be available. The proportion can be absolutely any. The only thing you should definitely remember, denser vegetables should be at the bottom of the jar, and those that are softer are on top.

Greens will need the same as in the previous recipe. You should also use garlic, bell pepper and bay leaf. Fans of the sharp can put in each jar a piece of chili pepper. And, of course, you should stock yourself with salt, sugar and vinegar. In the prepared banks on the bottom lay spices, garlic and greens. Then fill them with vegetables. Tomatoes and cucumbers should be whole, zucchini divided into several parts, carrots - along, white cabbage is cut large, and the color is divided in such a way that the pieces slipped through the neck of the can. Then they are poured with boiling water, cool for 15 minutes, drain the water and prepare brine from it. A liter of liquid will need 2 tablespoons of salt, the same amount of vinegar and 2 tea sugars. Then it is brought to a boil, again poured into jars and spun them. After cooling, assorted is better to be taken away to the cellar or other cool place. In the winter it disperse just instantly.