TOP 6 delicious recipes for pickling assorted vegetables for the winter

Recipes for delicious pickling of assorted vegetables for the winter will appeal to every housewife. The process of preparing them is not labor-intensive and does not require special culinary skills. It is important to strictly follow the salting algorithm and take the prescribed proportions of components. To successfully cope with the preparation of canned vegetables, it is important to familiarize yourself with the tips below.

Basic recommendations

In order for preserved vegetables to turn out tasty and to be stored for a long time, it is important to take high-quality products. You can buy vegetables at the market or use those grown in your garden. Sterilization of jars is key because if done incorrectly, the product will become unusable within a few days. You can vary the amount of spices in recipes to suit your taste.

Rules for choosing ingredients

Vegetables must be undamaged, healthy looking, and free of foulbrood. It is optimal to use medium-sized fruits; they will be convenient to place in containers and remove from them. If cucumbers are used for pickling, they are placed in cool water for 5 hours. This will help them become crispy.

When using bell peppers, you need to cut them into a couple of pieces, removing the seeds and stem in advance. The butts of cucumbers are cut off, and the fruit stems of tomatoes are cut off. You should only choose young zucchini or thin-skinned zucchini that have few seeds.

Before salting, vegetables are washed with water to remove dirt from them.

Preparing containers

The containers are pre-washed with soda to disinfect the surface and remove dirt. Boiling water is poured over used jars. Pour half boiling water into each, add 1 tbsp. soda, shake for 20 seconds.

You can sterilize jars using the oven, placing them in it at a temperature of 180 degrees for 10 minutes. There is also an option using steam from a kettle. The containers are placed with their necks near the flowing hot air and held for a minute.

Recipes for pickling assorted vegetables for the winter

There are many recipes for delicious pickles for the winter, spicy or with a minimal amount of spices, consisting of different vegetables.Preservation is done in jars, barrels or bags.

The classic way to pickle assorted cucumbers and tomatoes

Pickling vegetables in jars will take about 2 hours. The product is suitable as a snack for homemade sausage, fried meat, and alcoholic beverages. You will need the following components:

• 2 heads of white cabbage;
• 1 kg carrots;
• 1 kg green beans;
• cucumbers, tomatoes, bell peppers 1 kg each;
• 5 kg of onions;
• 100 g garlic;
• 1 bunch of greens;
• 150 g salt;
• 5 liters of water;
• black pepper 20 peas, 6 bay leaves.

First, the brine is prepared. Pour water into the pan, bring to a boil, add spices and herbs. Boil the mixture for 5 minutes, add salt, turn off the heat. The marinade should cool naturally. At this time, you can start preparing the vegetables. Keep all components in a bowl of hot water for 3 hours. The beans are peeled and boiled until al dente.

Cut the onion into slices and place in boiling water for 1 minute. Wash the cucumbers; if they are large, cut them into 2 parts. Leave the tomatoes whole, cut the peppers into 2 parts, remove the seeds, and simmer for 3 minutes. Peel the carrots, cut into strips, and boil until half cooked.

The cabbage is chopped coarsely so that the leaves do not separate from the stalk. They should be immersed in boiling water for 3 minutes. Peel the garlic and place it in slices in a jar. The cooled vegetables are combined in a large container.

The beans and cabbage can be set aside to cover the layers. Pour marinade over all components and leave for 2-3 days in a dark place to ferment. When the assorted vegetables have a certain taste, you can put them in containers. Sterilize filled containers for 5 minutes and cover with plastic lids.

In a barrel

Vegetables fermented in a barrel save a lot of vitamins.Products should be taken in the quantity that will fit into the container.

The following components will be required:

• zucchini;
• cucumbers;
• bell pepper;
• watermelons;
• cauliflower;
• hard apples;
• plums;
• carrot.

Greens include celery, dill, crushed garlic, and parsley. The barrels are first doused with boiling water. Vegetables and fruits are sorted, high-quality specimens are selected, and washed under running water. The inside of the barrel is rubbed with crushed garlic, and assorted vegetables and fruits are placed in it. Place greens and leaves on top and cover the mix completely. Brine for assorted vegetables is made from 30 g of salt per liter of water, pour it over the mixture. A press is placed on the surface.

For flavor, you can add 2-3 pieces of quince to the mixture.

Fresh vegetables with salt

To pickle fresh vegetables, you will need 1 kg of carrots, tomatoes, bell peppers and onions, 300 g of herbs, 1 kg of coarse salt. Wash the carrots, peel them and grate them. Peel the onion and chop finely.

Wash sweet peppers, remove seeds, cut into slices, tomatoes into cubes. Place vegetables in a spacious container. Wash the greens and chop finely. Add it to the assorted vegetables, add salt, and mix thoroughly. Place the salted mixture in clean jars and roll up.

In the package

You can freeze assorted vegetables for the winter, which will greatly facilitate the process of preparing dishes in the future. Take any components of your choice, wash them under running water, and dry naturally. Afterwards, peel them. Cut vegetables at your discretion, preferably into small cubes. Place in plastic bags and place in the freezer.

Without sterilization

Pickling vegetables for the winter without sterilization is widely practiced.You will need 5 kg of cabbage of your choice, 1 kg of bell peppers, tomatoes, zucchini, 0.5 kg of carrots, 2 heads of garlic, 400 g of parsley, 150 g of dill, 1 pod of hot pepper, 2 tbsp. salt and a liter of water. Chop the cabbage and blanch for 5 minutes to drain the liquid. Remove the seeds from the peppers and keep them in boiling water for 5 minutes.

Cut tomatoes, carrots and zucchini into slices, chop greens. Combine the vegetables, place tightly in a container, sprinkle with layers of garlic cloves, herbs, and carrots. Prepare the brine, cool, pour into the assortment. Cover the container with gauze and place a weight for 3 days. Afterwards, mix thoroughly and place for long-term storage in a cool place.

With horseradish and currant leaves

To prepare assorted vegetables for the winter without sterilization with horseradish and currant leaves, you need to follow the above recipe. The listed components will make the product more spicy to taste. Currant and horseradish leaves are doused with boiling water and crushed. Afterwards, add to assorted vegetables and mix thoroughly.

Rules for storing salted assorted foods

Canned products can be stored for about a year. The barrel should be stored in a cold place such as a basement or cellar.

The air temperature should not fall below zero and rise to +10. Assorted vegetables that have not been sterilized can be stored in the refrigerator for up to 1 week.