Several options for cooking assorted vegetables for the winter

The summer residents have a lot of cares in the summer. But the hassle of harvesting and processing it is probably the most pleasant. That's where you can really show your skills and imagination. This article contains useful tips and recipes explaining how to harvest pickled vegetables. Assorted for the winter can be as a whole fruit, and consist of cut mass. In the first case, most often close cucumbers, tomatoes, zucchini, slices of cabbage, patissons, sweet and bitter pepper, combining them in different ratios. In the second variant, all sorts of vegetable salads are obtained. In each of these cases, canning is carried out in completely different ways. Assorted vegetables are harvested by the methods described below, which largely depend on the size of the products used and the desired softness of the prepared dish.

1. Whole fruits are poured, as a rule, 2-3 times with boiling marinade. In such assorted cucumbers turn out to be crispy and have an attractive green appearance, and tomatoes better retain their original shape.
2. Cut into large chunks of vegetables is best prepared by sterilization by placing the jars in a pot of water and warming on low heat for 10-20 minutes.
3. Assorted salads can be cooked before roll-up until slight softening of the ingredients.

Sliced assorted vegetables for the winter "Autumn"

Composition :

• 1 kg of the following vegetables: cucumber, brownish tomato, white cabbage, onion, bell pepper;
• 1 "with a slide" a glass of sand-sugar;
• 1.5 tbsp. L. A large table salt;
• 1¼ cups 9% vinegar;
• 1¼ faceted glass of any vegetable oil.

Preparation

Wash all the vegetables and drain them by letting them drain. Then cut: carrots - transverse circles, pepper and onions - half rings, tomatoes - large slices, cabbage - not too shallow straw. Put all the vegetables in a wide aluminum pan and fill with boiling marinade. After mixing, place on medium heat. After letting the mass boil, leave it to boil, stirring occasionally with a spatula, for 10-15 minutes. When warming tomatoes should isolate the juice, so the mixture will slowly gurgle, evenly softening. This assortment of vegetables for the winter should not be digested, otherwise it will be more like a sauce than a salad. The hot mixture is spread over sterile cans and rolled up with lids. Wrap and let cool for 1-2 days.

A large assortment of vegetables for the winter "Summer in the Bank"

The composition of marinade on a can of three liters :

• 70 g of salt;
• 80 g of sand-sugar;
• 1 tsp. A dining room of acetic essence.

Preparation

In each jar on the bottom lay two fresh leaves of horseradish, 2-3 medium cloves of garlic, 1-2 dill umbrellas, 1 chopped bitter pepper. Then, place all vegetables (taken in equal proportions) in the following order: whole cucumbers, small zucchini, carrots, cleaned parts of Bulgarian pepper, tight (slightly undressed) tomatoes. Such an assortment of vegetables for the winter can be preserved by threefold pouring:

• Pour boiling water and leave for 1 hour, covered with a lid and wrapped;
• Drain the solution, boil and refill for 1 hour;
• The present marinade is expressed and boiled with salt and sugar;
• In each jar to measure the essence, and then pour hot marinade;
• Roll and wrap up, turning upside down.