TOP 14 recipes for preparing pickled vegetables for the winter

In August, the time to preserve vegetables and fruits begins. Such preparations are ideal for the winter, since vegetables and fruits contain a high concentration of vitamins, organic compounds, macro- and microelements. All this strengthens the weakened body in the cold winter season. Particularly relevant is a pickled assortment of vegetables for the winter. The dish will not only provide you with nutrients, but will also fit perfectly into the holiday menu.

Principles of marinating

You can get high-quality twists by following certain cooking principles:

• bottles and caps must be heat treated for at least 10-15 minutes;
• fruits with signs of rot, cracks, or damage should not be used;
• You can prevent cracking of the jar by pre-rinsing it with heated water;
• When sterilizing containers, line the bottom of the basin or pan with a waffle towel;
• When sterilizing containers with vegetable contents, the marinade is not poured completely, otherwise it will leak out;
• Before distributing the products into jars, the containers are dried with paper towels.

After removing the containers from the basin, they are sealed, turned over and placed under a warm blanket for several days.

Ingredient Requirements

For assorted vegetables, you need to stock up on freshly picked, ripe fruits without signs of damage, rot, or particles of dirt. All components must be thoroughly washed from dirt. Cucumbers should be small, with protruding tubercles. Store-bought fruits are soaked in water for two hours.

The pulp of the tomatoes should be fleshy, red in color, and medium in size. Peppers should also be bright and ripe, onions should be medium-sized, and zucchini should be small and light green.

Preparing containers

Glass containers are cleaned of dirt, washed in soapy water, and rinsed with warm water. For quick pickling, vegetables are poured with boiling water and covered with ordinary plastic lids.

With the quick pickling method, the jars are not sterilized and are not sealed with airtight lids.

The most delicious recipes

The following salad preparation options are most popular among housewives:

1. Sterilized vegetables with cabbage. In this option, there is no need to pour boiling water over the vegetables twice a day. The marinade sauce is immediately poured into the bottles, sterilization begins immediately.
2. Tomato-cucumber salad. This method of pickling is simple and accessible, since the summer period abounds in tomatoes and cucumbers.
3. Spicy vegetable delicacy. In addition to the standard ingredients, this recipe is dominated by spicy ingredients such as chili pods, garlic cloves, bay leaves, ground pepper, and onions.

Preparing assorted vegetables does not require a lot of time, high costs and Herculean efforts. Simply put all the ingredients in containers and fill them with marinade.

Simple Instant Pot Recipe

You can quickly prepare assorted pickles in a bag. For the salad you will need:

• 300 g cucumbers;
• 300 g zucchini;
• 300 g tomatoes;
• 3 garlic cloves;
• Several sprigs of dill;
• 1-1.5 tsp salt.

How to do:

• washed and peeled vegetables are cut into large cubes or strips;
• Peel the garlic head and chop it into medium pieces. A bunch of dill is finely chopped;
• The bottom of a tight bag is covered with zucchini, cucumbers, tomatoes, garlic, herbs and salt.

If desired, the dressing can be made with vinegar - this will allow the vegetables to marinate better and give them sourness and crunchiness. The contents of the package are thoroughly shaken to evenly distribute the ingredients and placed in the refrigerator for half a day.

Option without sterilization

You can marinate assorted dishes without sterilization; this will significantly save time, while the taste of the products and their valuable qualities will not be impaired.

Necessary:

• 1 medium head of cabbage;
• 1-2 zucchini;
• several cucumbers;
• 1-2 pcs. medium sweet and a few peas of ground pepper;
• 1-2 carrots;
• parsley and dill, 1 bunch each;
• garlic head;
• water 2 l;
• salt 2 tbsp. l;
• a glass of granulated sugar;
• 1 cup acetic acid;
• 1 glass of vegetable oil.

Subsequence:

• All products are washed and cleaned. Carrots are chopped, garlic and zucchini are cut into pieces, dill and parsley are torn by hand;
• the cucumbers are thrown whole, the cabbage is divided into inflorescences, the pepper is chopped into strips;
• Add salt and sugar to a pan of water, boil, add acetic acid and oil. Fill the jar with marinade, wait until it cools down, and place it in the refrigerator.

The recipe does not require sterilization, the dish is ready to eat the very next day.

Assorted vegetables with jelly

Jelly-like vegetable mass in jars consists of such products as:

• gelatin powder 1 package;
• 600 ml water;
• 1 tbsp. l salt;
• 2 tbsp. l granulated sugar;
• several sprigs of parsley;
• 1-2 leaves of horseradish;
• garlic head;
• several medium tomatoes;
• 5 sweet peppers and 4 bitter peas;
• several cucumbers;
• 2 onions;
• 50 g red currants;
• 1 tsp acetic acid.

Preservation stages:

• gelatin powder is combined with water, let it swell for half an hour;
• The bottom of the jar is covered with chopped garlic, peppers, and herbs. Next, add the remaining ingredients layer by layer;
• bring the water in the pan to a boil, add sugar and salt, boil until they are completely dissolved;
• Melt gelatin over steam, pour into marinade, stir, add to vegetables.

Next comes the turn of vinegar, everything is thoroughly stirred and sealed.

Vegetable salad with spices and lemon

Spicy lovers will love this dish. For marinating you will need:

• tomatoes 10 pcs.;
• garlic cloves 6 pcs.;
• medium onion 4 pcs.;
• cucumbers 4 pcs.;
• lemon 2 pcs.;
• zucchini 1 pc.;
• several pieces of grape, cherry, currant, horseradish leaves;
• black pepper 4 peas;
• granulated sugar, salt 2 tbsp. l.

Subsequence:

• All components are washed, cleaned, dried, and crushed. The bottom of the bottle is covered with onions, garlic, zucchini, tomatoes, lemon;
• sprinkle crushed herbs on top, add salt and sugar;
• The container is covered with a lid and sent for 20-minute sterilization.

At the end of the process, the rolled up jar is sent under the blanket.

With apples

Apple and vegetable platter is made with:

• apples 2 pcs.;
• gherkins 10 pcs.;
• small tomatoes 20 pcs.;
• 1 head of cauliflower;
• carrots 5 pcs.;
• zucchini 3 pcs.;
• onions 8 pcs.;
• 8 cloves garlic;
• sweet (5 pcs.) and bitter (10 peas) pepper;
• several leaves of celery;
• dill, parsley, a couple of bunches;
• bay leaf 5 pcs.;
• cloves 5 pcs.;
• water 2 l;
• salt 50 g;
• sugar 70 g;
• vinegar 100 ml.

The cooking technology is similar to the previous recipe.

With fruits

Green stuff like dill, garlic, currant, cherry leaves, and basil are placed in the container. The recipe is not complete without bay leaf, black and allspice. Vegetables and fruits are placed on top of these components as desired. For the brine, use 1 liter water, 4 tbsp sugar. l, salt 2 tbsp. l. Pour the marinade into a jar, cool it, pour it into a saucepan, boil it, add 1 tbsp vinegar. l., pour into container and roll up.

With cauliflower

The amount of cabbage and other ingredients can be varied as desired.Everything is washed, cut, placed in a container, and filled with marinade. After compacting all the products, the jars are sterilized and closed.

With eggplants

In addition to the blue ones, the recipe uses sweet peppers, tomatoes, onions, sunflower oil, and acetic acid. Everything is prepared in the same way as the previous recipes.

With cabbage

The marinating technology and the amount of ingredients are the same as when canning assorted vegetables with cauliflower. The number of constituent elements can be increased or decreased as desired.

Tomatoes with apples

The apples should be sweet - this will make the assortment taste soft and piquant. Spices like allspice, cinnamon, and apple cider vinegar are used for pickling. You will also need tomatoes, apples, several bunches of dill and parsley, salt, and sugar.

First, spices and herbs are laid out, then peeled, chopped vegetables are added. It is advisable to cut the apples into rings - this will give the workpiece a more aesthetic appearance. The entire contents of the bottle are filled with brine and sealed.

From squash, with cucumbers and onions

In addition to the standard set of vegetables, you need to stock up on zucchini, squash, onions, cauliflower, horseradish, currant and cherry leaves, and mustard seeds. The number of constituent components may vary depending on the number of containers. The technology for marinating assorted dishes is the same as in the above recipes.

With beets

In addition to beets, the assortment includes zucchini, carrots, garlic, beans, and onions. Everything is washed, cut, compacted into a jar, salted, peppered, filled with brine and sterilized.

Sweet peppers marinated with carrots and parsnips

Instead of zucchini, you can use several squash. The remaining ingredients are the same, as is the cooking technology.The water with the marinade sauce is drained and boiled several times, then poured into a bottle and rolled up.

Assorted squash with cabbage

The dish is distinguished by its usefulness and excellent taste. The recipe includes a standard set of vegetables and spices. Preparation is similar to the above recipes.

Storage rules

The storage container should be compact, the room should be cold and well ventilated. This could be a room like a cellar, storage room or basement. The twist is stored in the refrigerator for no longer than 30-40 days.