In autumn it's time for pickles. You can’t do without assorted items - tomatoes, cucumbers, cabbage and other combinations for the winter. Fruit additives are added for aroma and exquisite taste. Pickles are poured with hot or cold marinade. Those who cannot tolerate vinegar choose the fermentation method. In winter, for example, they take peppers out of a barrel and stuff them with cheese and herbs. Salted fruits have an extraordinary taste.
Features of preparing assorted vegetables with cabbage
Canning assorted vegetables can be done in various ways.
Pickled vegetables are sterilized. Without sterilization, the assortment is fermented or poured several times. Simply place the stewed foods in jars and let them cool slowly. In this case, a blanket is used. Pickles are stored in a cool place.
Preparation of ingredients and containers
The main ingredients are considered to be vegetables and fruits. For assorted vegetables, select medium-sized fruits. They are washed under running water and dried. Damaged, rotten specimens are excluded. Cucumbers and cabbage are soaked for 2-4 hours.
The barrels are doused with boiling water and the walls are rubbed with garlic. Glass jars can be sterilized in any convenient way: in the oven, microwave, dishwasher, over steam.
Delicious recipes
The great thing about assorted vegetables is that you can improvise. Use fruits from the garden or select according to your taste. Choose a salting method, choose a sweet and sour, sweet or sour marinade.
Winter assortment of cucumbers, cabbage and tomatoes
Break clean cabbage (0.8 kilograms) into squares. Cut 4 cucumbers and 2 sweet peppers into slices. Cut one carrot and 3 onions into rings. Place chopped fruits in jars. We pre-cover the bottom with spicy spices.
For the marinade you will need 1 tablespoon of sugar, salt, and 4 tablespoons of vinegar. Pour the brine over the vegetables and leave 3 liter jars to sterilize for 20 minutes. The countdown begins after the liquid boils. Sealings are put away for storage.
Option without sterilization
Vegetables are placed in a jar. Prepare the marinade. For 1 liter of water add 6 teaspoons of salt and the same amount of sugar.Cold brine is poured over the food and left for 3 days. The containers are placed in deep plates. The brine will run within 3 days. It is not poured out. The containers are sealed with nylon lids and sent to the cold. Every other day, pour out the remaining brine.
With white cabbage
It will make a good winter snack if you chop all the vegetables. Prepare a large, thick-bottomed pan for stewing. Heat refined oil and fry carrots until tender. Pour in cabbage, peppers, tomatoes, onions, add 200 milliliters of water, bring to a boil.
Add a glass of sugar, 3 tablespoons of salt. Continue simmering for 30 minutes. Before turning off, pour out 20 grams of vinegar. The mixture is quickly distributed into jars, rolled up, and covered with a blanket.
With cauliflower
Disassemble the cauliflower into umbrellas, lay them in layers with tomatoes, cucumbers, and bell peppers. Horseradish, garlic, and dill are used as spices. For one liter of water add 3 tablespoons of salt, 1 tablespoon of vinegar essence. Hot brine is poured over the food. After 20 minutes, place the containers to sterilize. 3 liter jars – 25 minutes, liter jars – 15.
Pickled vegetables in a barrel
Any fruit is suitable for pickling, so choose according to your taste: cucumbers, tomatoes, cauliflower, bell peppers, carrots. Fruits: watermelons, plums, apples. Quince is added for flavor. Spices: celery, crushed garlic, dill.
Before placing the ingredients, the inner walls of the barrel are rubbed with garlic. Place the food and fill it with cold brine - 30 grams of salt per 1 liter. Cover with spices on top. Press down the contents with a press.
With squash
The preservation is very beautiful and tasty when you combine squash with cauliflower, cherry tomatoes, cucumbers, zucchini, and bell peppers.
All vegetables are washed, peeled and chopped. Place in separate containers and pour boiling water over them, except for tomatoes, cucumbers, and peppers. Peel the garlic into cloves and pour boiling water over it. Cut the onion into 4 slices and pour boiling water over it. The fruits are placed in a colander and the jars begin to be filled. Down – spicy spices. The products are beautifully stacked all the way to the top.
Pour the assortment three times. The first time - with hot liquid, the second time add 2 tablespoons of salt, 4 sugar. The marinade will be sweet and sour. The third time add 50 milliliters of vinegar. They seal it and put it under the blanket.
Preservation storage rules
Pickles in barrels are stored in a cool place. Sterilized preserves are kept at room temperature. Vegetables without sterilization are kept in the basement.
