Tomatoes, cucumbers and peppers are an excellent and simple assorted recipe for the winter that even a novice housewife can make. The peculiarity is that canning is quite simple; no supernatural manipulations are required. The cost of food during the season is minimal. Thanks to its beautiful appearance, this appetizer can be placed not only on an everyday table, but also as a festive decoration.
Features of preparing assorted cucumbers, tomatoes and peppers for the winter
You can seal the ingredients together using several technologies, but here is a proven and popular one. Even if a person takes high-quality ingredients, no one can guarantee that the jars will not swell. Sterilization is required - it is important to carry out it in several stages.
Pay attention to the following features:
- the fruits must be taken fresh, not large or small;
- Vegetable seeds should not be allowed to get into the assortment;
- It is better to cut off hard skins of products first;
- They use not only clean containers, but also a thoroughly washed ladle, spoons, forks, knives, pots, pans and the like.
It is recommended to use 9% vinegar, but if desired, you can replace it with 6% vinegar. It is not recommended to take a smaller one.
Ingredients
The recipe for pickled vegetables is not at all complicated; you will need a basic set of ingredients:
- 2 kilograms of tomatoes;
- 500 grams of cucumbers;
- 5 pieces of bell peppers;
- 2 medium onions;
- 4 cloves of garlic;
- parsley and dill to taste (umbrellas);
- dill stems - optional, optional;
- salt, sugar, bay leaf;
- vinegar 9 percent;
- black peppercorns.
The list of ingredients is accessible to everyone. The main thing is to choose vegetables that are ripe, but not overripe. This will prevent the formation of porridge or the appearance of too hard pieces in the assortment.
How to prepare vegetables?
Cucumbers are soaked overnight (if the fruits are young, this step is skipped). Tomatoes, cucumbers and peppers are thoroughly washed. Preparation includes the following steps:
- removing hard and large seeds from cucumbers and tomatoes;
- the pepper is cut into 4 parts and washed to remove the seeds (if you leave them, there is a high probability of the lids exploding);
- the onion is peeled, washed and cut into rings, or half rings;
- the garlic is peeled and pressed;
- parsley and dill are washed.
At this time, the container is prepared - time is saved.
Preparing containers
Preparing the container is a necessary step. Without this, there is no hope that there will be at least one non-swollen jar of marinade left. It will require:
- prepare three-liter jars;
- wash them thoroughly with water and a clean kitchen sponge;
- if there are traces of rust, remove them with a soda solution;
- soap the jars with regular dishwashing detergent and leave for 15 minutes;
- Rinse thoroughly with hot and then cold water.
The next stage of preparation is immersion in the microwave or oven. The jars should remain there until the hostess begins loading the finished assortment into them.
Step-by-step cooking process
Vegetable stew is cut into pieces - any size will do. Bring water to a boil. The ingredients are prepared and laid out. Step by step process:
- Place 3 onion rings, 3 peppercorns, 1 bay leaf, dill and parsley, a clove of garlic on the bottom of the jar;
- put cucumbers, tomatoes, peppers;
- add 1 tablespoon of salt and 5 sugar;
- pour boiling water over it;
- cover with a lid (previously sterilized) and leave for exactly 15 minutes;
- pour the water into a saucepan and heat it up;
- The canning is refilled with the same marinade.
The last step is adding 2 tablespoons of 9 percent vinegar. There should be a lot of marinade - to the brim. Cap the jar immediately, not allowing it to cool.
Further storage
The assortment is stored in a jar for 2-3 years. Leave it in a cool place at room temperature.
