Marinated platter: recipes for the winter

Marinated assorted is another interesting way of preparing food for the winter. In this article we will tell you how to prepare original snacks from different vegetables.

We marinate an assortment for the winter

The vegetables cooked according to this recipe turn out to be elastic and crunchy. Prepare marinated assorted is very simple:

1. To sterilize the jars, boil water in the pan, put a grate on the plate, and place overturned containers on top of it. After 25 minutes, the dishes will be ready for use.
2. For one three-liter jar, take ten black peppercorns, two bay leaves, three dried clove flowers, two tablespoons of salt, four tablespoons of sugar, and half a glass of 5% vinegar. From vegetables you will need to take four slices of garlic, one onion (first it should be cleaned and cut into four parts), half a small carrot (cut into slices), one large Bulgarian pepper (cut into four pieces), sliced patisson, one zucchini circles , Cucumbers and cherry tomatoes.
3. Prepared ingredients put in jars, pour them with boiling water, and then dip the dishes into a saucepan with boiling water for a quarter of an hour.

It remains only to tighten the lids and turn the cans upside down. To preserve the canned food, it is better to wrap it with a blanket and place it in a dark place until it cools down.

Pickled tomatoes for winter

You will have to taste canned vegetables, which also include sweet and hot pepper, carrots, onions and garlic. How to prepare pickled tomatoes yourself:

1. Tomatoes (as much as it will fit into the jar), wash, go through, and then make punctures with a toothpick next to the peduncle.
2. Peel and cut with rings one bulb and one carrot.
3. Remove four cloves of garlic from the husks and leave whole.
4. Cut one sweet pepper into large slices, and you can put the sharp pepper in a jar entirely or use only part of it.
5. Fold the prepared vegetables and tomatoes in a jar. Add to them five peas of sweet-scented pepper, three bay leaves, several slices of horseradish root, as well as twigs of dill and horseradish inflorescence to taste.
6. Boil water and pour it into the jar to the very top.
7. After half an hour, drain the water with a sieve into a saucepan.
8. Add in the liquid 60 grams of salt, 80 grams of sugar, and at the end of 60 ml of vinegar. Bring the marinade to a boil, pour them a vegetable assortment and roll up the jar.

Turn the container over and cover it with a blanket. In a day, transfer the jar to a cool place where it will be stored.

Vegetable platter without sterilization

If you want to avoid a long process of sterilizing vegetables, then you will like the following recipe. And to make pickled cucumbers assorted is very simple:

1. Wash and scrape fresh cucumbers and place them in sterilized jars.
2. Process and puncture in several places small tomatoes, and then spread them over the cucumbers.
3. In the water, put two tablespoons of salt and sugar and bring the marinade to a boil.
4. Pour the liquid into the jars, and after a few minutes, gently merge it back.
5. Add the leaves of cherry and currant, dill umbrellas and bay leaf to the marinade.
6. Put in each jar a teaspoon of mustard in the grains, chopped garlic and a few peas of sweet pepper.

Pour vegetables boiling marinade, pour into each jar a teaspoon of vinegar, and then cover them with lids. When the assorted cools down, move it to a cool place.

Summer Assortment

If you want to preserve the memory of the past summer, then prepare from fresh vegetables a simple and at the same time an original snack. The recipe for pickled assortment is very simple:

1. Take a few clean one-liter cans, put on the bottom of each laurel leaf, two flowers of dried cloves, two peas of black pepper, a sheet of currant and two cloves of garlic, cut into plates.
2. Then lay the layers of vegetables. First, tomatoes, cut slices, then cut into rings cucumbers and onions.
3. Pour the cans of boiling marinade (per liter of water a spoonful of salt, two tablespoons of vegetable oil and two tablespoons of sugar).
4. Cover the dishes with clean lids and sterilize it for a quarter of an hour.
5. Pour into each jar one teaspoon of vinegar, then roll it.

Turn the canned food to cool and cover with warm clothing.

Assorted with cauliflower

A delicious and original snack will be met with joy at any festive table. It will also be a wonderful addition to meat or poultry. So, picking the assorted for the winter:

1. Wash and treat five small tomatoes and three cucumbers. Disassemble on the inflorescence of 180 grams of cauliflower, three small onions and three cloves of garlic peel from the husks. Cut one sweet pepper into eight pieces, and cut one cleaned carrot into slices. Please note that we have indicated the right amount of vegetables per one liter jar.
2. Put the garlic, cloves, onions and bay leaves on the bottom of the glass container.
3. For marinade in one liter of water, combine one teaspoon of sugar and two tablespoons of salt. When the liquid boils, put the prepared vegetables in a saucepan and cook them together for three minutes. At the end, add three tablespoons of vinegar, mix, and then shift everything into prepared cans.
4. Cover the canned food with lids and sterilize them for ten minutes in boiling water.

Add the pickled assorted lids, and when the jars are cool, transfer them to a cool place.

Assorted with aubergines

This unusual billet can be used for making winter salads, both for everyday and for a festive table. Read the recipe for marinated assortment and cook it with us:

1. Prepare, wash, take ten kilograms of fresh eggplants and cut off the peduncles.
2. Place the vegetables in boiling water and cook for about eight minutes. Then drain and allow them to cool.
3. Wash and process one kilogram of large tomatoes.
4. Peel eight carrots and cook them for ten minutes.
5. Eight Bulgarian peppers, one hot pepper cut and peeled of seeds.
6. Remove the husks from the two heads of garlic.
7. Peel the aubergines from the skin and put them (standing) in sterilized jars. Between them, mix prepared vegetables, scented and black peppers, as well as twigs of dill (you can and without them).
8. For marinade for one liter of water, take two tablespoons of salt. Pour boiling brine vegetables, cover them with boiled lids and sterilize for 20 minutes.
9. Add in each jar vinegar (three liters - 200 ml), roll up and cover with a fur coat.

The ready-made pickled assortment can be used in winter for salads. To do this, extract the vegetables, chop them, add fresh onions, garlic, greens and pour oil.

Assorted salads

Preparations for this recipe, you can do in the summer in large quantities to a whole year to please loved ones with delicious salads. And you can also make an assortment the day before the holiday, and then open it at the right time and use it for the intended purpose. Marinated assorted for the winter is very easy:

1. Five cucumbers, one Bulgarian pepper, one small head of cauliflower, three large carrots, celery cherry, onion to taste, cut into small cubes.
2. In a saucepan, cook the marinade. To do this, mix a tablespoon of salt and four tablespoons of sugar in 750 ml of water. Vinegar should be taken as much as the liquid, that is 750 ml. However, you can change its number according to your tastes.
3. When the marinade boils, put carrots and celery in it. After a while, dip the onion into the pan, and after a couple of minutes, pickles, cabbage and pepper.
4. After a minute, remove the marinade from the plate, put everything in jars with screw caps, tighten and cover with a blanket.

Marinated assortment will turn out very sour, so vegetables should be finely chopped. Add it to salads, dishes from rice and pasta in small quantities.

Conclusion

Marinated assorted for the winter - this is a great addition to your everyday diet. You can serve vegetables as ready-made snacks or use them for cooking new dishes.