Assorted vegetables for the winter: with white cabbage, eggplant, zucchini. sweet pepper, apples, mushrooms, tomatoes, cherry plums, carrots and onions

A lot of vegetables were stocked for autumn - then we suggest you cook vegetable assorted, which will be very useful in winter.

Content

With the advent of vegetables in gardens, markets and stores, all hostesses begin to think about the conservation and preparation of snacks for the winter. Many prefer to preserve vegetables separately, however, it will not be fair not to notice that a delicious snack for the winter can be vegetable assorted.

Assorted vegetables for the winter "5 vegetables"

Already by the name of this winter conservation, it becomes clear that for its preparation we will use 5 different vegetables. Such a variety of ingredients will allow you to even enjoy your favorite products in winter.

Cucumbers - 120 g
Tomatoes - 300 g
Sweet bow - 120 g
Bulgarian pepper - 120 g
Carrot - 50 g
Garlic - 5 cloves
Fuck root - 2 pcs.

Marinade:

Apple vinegar - 100 ml
Sugar - 45 g
Salt - 30 g
White pepper with peas - 4 pcs.

Wash the tomatoes and cut into 4 parts each. You can use small tomatoes, in this case you do not need to grind them, just wash the vegetables.
Wash the cucumbers and cut into circles of medium thickness. If vegetables are not very large, you can not grind them.
Onions and garlic must be cleaned and chopped in a blender or chop the most finely as possible.
Wash the pepper, cut the core along with the leg and cut the vegetable with slices of medium size.
Wash the carrots, clean and rub on a coarse grater.
Wash the horseradish root and cut into several parts.
The container in which you will close the conservation must be sterilized.
We begin to fill the container with vegetables. Put the vegetables in layers, first send cucumbers and carrots, then a little onion, garlic and horseradish.
Then lay out a layer of pepper, on top of it again onions, garlic and horseradish.
Put the tomatoes on the very top. If onions and garlic remain, you can put them on top of tomatoes.
From the products indicated in the recipe for the preparation of the marinade, cook the fill. Add vinegar last, after the liquid boils.
Immediately pour the marinade into the jar and close it. Turn the container on the lid and wrap it in a blanket.
After a day, rearrange the yummy in a cool place.

Assorted for the winter of white cabbage, zucchini and sweet pepper

You can harvest for the winter not only the tomato and cucumbers familiar to us. You can also use any other vegetables for conservation. According to this recipe, the main ingredients are cabbage, zucchini and sweet pepper.

White cabbage - 1 average pcs.
Bulgarian pepper - 2 pcs.
Carrot - 2 pcs.
Zucchini - 3 pcs.
Tomatoes - 4 pcs.
Sweet onion - 2 pcs.
Garlic - 7 pcs.
The pepper is sharp
Sunflower oil
Dining vinegar

Wash the head of cabbage and chop finely.
Wash the carrots and rub on a coarse grater.
Peel and chop the onion in half rings.
Wash the pepper, remove the seeds from it and cut it with long stripes.
Wash the zucchini and grind in half rings.
If desired, add a little acute pepper in the assorted, it will add a bustle of piquancy.
Wash the tomatoes, make a cross -shaped incision on each and pour boiling water for several minutes., Then peel the vegetable from the skin. Peel the garlic and pass with tomatoes through a meat grinder.
Heat the oil in the saucepan, it should be enough to fry all vegetables. Initially, send onions and carrots to the pan.
After 5 min. Put all other vegetables to the ingredients in the stewpan, including tomatoes and garlic.
Under the closed lid, put out the products for half an hour. If desired, you can flavor them in the process of cooking with pepper and spices.
The container in which you will close the assorted, sterilize.
Lay out stewed vegetables by containers and pour 1 tbsp into each. l. vinegar, roll up banks.
After a day, put a yummy in a cold place.

Assorted for the winter from eggplant, zucchini and apples

The recipe for an unusual assortment, the main ingredients of which are sweet and sour apples, eggplant and zucchini. Such a winter snack will decorate any table.

Sweet-sour apples-450 g
Eggplant - 120 g
Zucchini - 400 g
Tomatoes - 1 kg
Carrot - 100 g
Garlic - 1 head
Tomato sauce - 50 g
Water - 250 ml
Sugar - 60 g
Salt - 20 g
Dining vinegar - 35 ml
White pepper peas, lavrushka
Sunflower oil

Wash the tomatoes, peel and each pcs. Cut into 4 parts.
Clean the garlic.
Peel the apples, also remove the core and each pcs. Cut into 4 parts.
Grind tomatoes, garlic and apples in a blender.
Wash the carrots, clean and cut out with cubes of medium thickness.
Eggplant and zucchini it is advisable to choose young. If the vegetables are old, clean them from the peel, wash and chop into circles, then cut the circles into 2 parts.
In a saucepan in preheated oil, fry the carrot.
Place the carrots, together with previously cooked puree from tomatoes, garlic and apples in a pot with a thick bottom. Pour water here, pour sugar, salt and add tomato sauce.
Cook the contents of the pots over a soft fire for about 45 minutes.
After this time, add a little oil to the ingredients, table vinegar and spices chosen by you. Continue preparing the sauce for 10 minutes.
The finished sauce should not be too thick and not too liquid. If it turns out thick, add a little boiled water and bring the mixture to a boil again.
Grinded zucchini and eggplant slightly fry on a stewpan.
Fasten the glass container, then lay out zucchini and eggplant to its bottom.
Pour the previously cooked sauce on top of the vegetables, roll up the banks.
Turn the containers and wrap them in a blanket. After a day, take it to a cold place.

Assorted vegetables for the winter: recipe without sterilization

The advantage of such an assortment recipe without sterilization of a snack is that vegetables retain more nutrients, since they are not given special heat treatment. If desired, the composition of the assorted can be changed at your discretion.

Cucumbers - 1 kg
Tomatoes - 750 g
Bulgarian pepper - 50 g
Zucchini - 300 g
Color cabbage - 280 g
Carrots - 110 g
Sweet bow - 70 g
Garlic - 5 cloves
Water - 1.5 l
Lavrushka, white pepper, mint
Salt - 45 g
Sugar - 75 g
Dining vinegar - 75 ml

Wash the cucumbers and if they are not large, leave not chopped. If they are large, cut into several parts.
Wash the tomatoes, it is advisable to choose small and medium vegetables.
Clean the garlic.
Wash the pepper, remove the seeds from it and cut into 4-6 parts.
Wash the carrots and grind with large pieces with large pieces, do the same with onions.
Peel the zucchini and cut into circles of medium thickness.
Disassemble the cabbage on the inflorescences and pour a salted solution for 15 minutes, then rinse it in ordinary water.
At the bottom of a glass container, in which you will close the appetizer, put spices, onions, and garlic.
Next, in any priority, put vegetables in the jar. Try to put soft vegetables up.
Boil water and pour it into a container, withstand it for 15 minutes.
Boil 1.5 liters of water, dissolve salt and sugar in it. During the boiling of the water, add table vinegar to it, turn off the fire under the pan.
Drain ordinary water from containers and pour the cooked liquid.
Close the container with lids, turn it over and wrap it in a blanket.
After a day, take the twist in a colder place.

Assorted for the winter of vegetables and mushrooms

Having added mushrooms to vegetables, we get incredibly tasty and unusual winter conservation. Such conservation can be both the main dish and a snack.

Mushrooms - 1.2 kg
Tomatoes - 1.1 kg
Sweet pepper - 800 g
Sweet onion - 3 pcs.
Carrot - Paul kg
Garlic - 6 cloves
Sugar - 120 g
Salt - 45 g
Mustard in grains - 20 g
Dining vinegar - 90 mg
Sunflower oil - 120 ml

It is best to use forest mushrooms, honey mushrooms, princes, etc. Mushrooms should be strong, young and not spoiled by worms.
We clean the mushrooms as necessary, wash it out. Grind the product and fill with salted water, wait 20 minutes.
We cook mushrooms in salt water for about 20 minutes. We throw it on a colander and let the water drain.
In a warm stewpan, we spread the mushrooms and dry them until the water is evaporated.
Wash the tomatoes and every pcs. Cut by 4 pcs.
Wash the sweet pepper and remove the seeds from it, cut into strips.
Wash the carrots, clean and cut into strips.
We clean the garlic and pass through the press.
Peel the onion, chop in half rings or bar.
Pour the indicated amount of oil into a large wide container and heat it.
We put chopped tomatoes into a pan, expecting the vegetables to be the juice.
Now we lay pepper, onions, mushrooms and carrots with garlic, mustard to tomatoes. We also fall asleep into the container salt, granulated sugar, spices.
On high heat, constantly stirring all the ingredients, bring them to a boiling state. After that, we reduce the fire under the pan and boil vegetables with mushrooms for 65 minutes.
After this time, pour table vinegar into the assorted, mix the ingredients, prepare a few more mines. And turn off the fire under the pan.
Glass containers must be sterilized.
In each jar, lay the finished treat and roll up the containers, wrap it in a blanket.
After that, we twist the twist in a colder place.

Assorted for the winter from cherry and tomatoes

Another interesting and very tasty recipe for winter snacks. Cherry can be replaced with apples or use both ingredients.

Green cherry plum - 1.7 kg
Elya yellow - 1.7 kg
Tomatoes - 1.8 kg
Garlic - 550 g
Dill - 250 g

For marinade:

For 1 liter of water, it is necessary to take 55 g of salt and 65 g of sugar. The marinade on the recipe will need more, and its number will depend on the number of vegetables and fruits.
My vegetables and fruits are not necessary to grind them according to this recipe.
Clean the garlic and finely cut or grind in a blender.
We dry her greens.
The container in which we will close the assorted must be sterilized.
We put vegetables, fruits, garlic and herbs in each jar.
According to the above recommendations, we cook marinade and fill the container with hot liquid.
We immediately roll up the banks, turn them over and wrap them in a blanket, expect them to cool.
After a day, we take it to a cold place.

Assorted for the winter from zucchini, carrots and onions

Having prepared the vegetable assorted according to this recipe, we will get not only a very tasty, but also a very beautiful “sunny” snack.

Young zucchini - 2 kg
Carrots - 3 pcs.
Sweet onion - 3 pcs.
Garlic - 1 head
White pepper with peas
Water - 1 liter
Salt - 45 g
Sugar - 50 g
Dining vinegar - 65 ml

It is advisable to take the zucchini so that there are no seeds inside, and the peel, so that it is not solid. Wash the vegetables, grind in any convenient way.
Wash the carrots, clean and cut the same bar.
Peel the onion and each pcs. Cut into 4 parts.
Clean the garlic.
Fasten the glass container, then put spices, garlic, and onion to the bottom.
After that, send half the carrots and zucchini to the container. Put the carrots with the final layer.
From water, salt and sugar, we make a liquid for pickling vegetables. By boiling these ingredients, add vinegar to them.
Pour the container with liquid and roll them.
Cool the container with a twist, turning over and wrapping it.
Store in a cool place.

Assorted vegetables for the winter can be prepared in a variety of ways. At the same time, do not be afraid to experiment, sometimes even the most incompatible at first glance the ingredients give a delicious result.