Such a vegetable platter pleases the eye on the dull days of late autumn and frosty winter. This option of joint preservation of several vegetables for the winter is very interesting, because in one jar we get a whole kaleidoscope of various fruits.

The marinade itself will be a bit sweet, but this is its advantage over other possible cooking options. In the jar itself, you can vary the amount of vegetable components at your discretion, depending on your own preferences. The recipe is accompanied by step-by-step photos taken, which will facilitate the preparation of the workpiece for novice housewives.

For assorted vegetables in a two-liter jar, you need to have:

- 4-6 tomato fruits;

- 7-8 gherkins or 3-4 regular-sized cucumbers;

- 5 small cauliflower florets;

- 1 PC. bell pepper;

- a small onion;

- tops of dill;

- half a carrot;

- half a zucchini;

- 3 cloves of garlic

- 60 g of vinegar.

For the marinade syrup we need:

for 5 glasses of water

- 1 tbsp. a spoon with a slide of salt;

- 2 tbsp. spoons of sugar.

How to close assorted vegetables for the winter

We prepare all our vegetables. We clean the pepper from seeds, clean and wash everything. We cut the zucchini into rings, pepper - into longitudinal slices, cut the onion into quarters. We put the tomatoes whole, cut off the ends of the cucumbers on both sides.

We sterilize jars. We begin to “make a kaleidoscope” of slices of vegetables and whole fruits inside the jar.

Place dill florets on top.

We make a solution of water, salt and sugar. We boil the marinade.

Fill the jar with this specific marinade. After 5 minutes, drain, again boil this solution. Again, fill them with a jar of vegetables. We repeat the procedure again. After the vegetable platter has been poured for the third time, vinegar can be poured in.

Sixty grams of vinegar in each jar will be enough.

We roll up the jars with sterile lids.

Be sure to let the banks stand upside down overnight. This will reveal badly rolled cans.

We lower our beautiful colorful pickled vegetable platter into the cellar and wait for the time when it will be possible to open the blank, which contains not only the richness of color, but also taste. Cook easily and with pleasure, and eat with appetite.

Marinating and preserving vegetables for the winter is the concern of every housewife in the summer-autumn period. The most experienced and skillful assortment of winter preparations, as a rule, is rich and varied. A place of honor in the cellars and pantries is occupied by pickled tomatoes, cucumbers, assorted vegetables for the winter. A mixture of salted and pickled vegetables is considered not just delicious snack, but sometimes one of the main dishes at a festive feast.

Marinating and preserving vegetables for the winter is the concern of every housewife in the summer-autumn period

Assorted vegetables for storage can be prepared from a mixture of vegetables, with the most simple recipes of this workpiece provide canning without sterilization.

You will need:

• 800 grams of cabbage;
• 5 medium cucumbers;
• 8 tomatoes of medium ripeness;
• bulb;
• one carrot;
• 4 cloves of garlic;
• chili pepper to taste;
• 50 grams of salt;
• 80 grams of sugar;
• 2 tablespoons of vinegar.

Assorted step by step recipe:

1. Prepare 3-liter canning containers: wash, sterilize.
2. The cabbage is cut into large cubes, the carrots are cut into 3-4 parts, the onion is cut in half.
3. Layers are laid in the container: cabbage, cucumbers, onions, carrots, peppers, tomatoes.
4. Vegetables are poured with boiling water, left for 20 minutes, the water is drained, brought to a boil and poured again.
5. Sugar and salt are dissolved in one and a half liters of water, brought to a boil, and vinegar is added.
6. Assorted vegetables in jars are poured with boiling marinade. Roll up, wrap to cool.

Assorted vegetable platter for the winter (video)

Salted vegetables for the winter

Many craftsmen try to pickle several types of vegetables in one container: in winter, each family member will choose what he likes best.

Such a vegetable platter pleases the eye on the dull days of late autumn and frosty winter. This option of joint preservation of several vegetables for the winter is very interesting, because in one jar we get a whole kaleidoscope of various fruits.

The marinade itself will be a bit sweet, but this is its advantage over other possible cooking options. In the jar itself, you can vary the amount of vegetable components at your discretion, depending on your own preferences. The recipe is accompanied by step-by-step photos taken, which will facilitate the preparation of the workpiece for novice housewives.

For assorted vegetables in a two-liter jar, you need to have:

- 4-6 tomato fruits;

- 7-8 gherkins or 3-4 regular-sized cucumbers;

- 5 small cauliflower florets;

- 1 PC. bell pepper;

- a small onion;

- tops of dill;

- half a carrot;

- half a zucchini;

- 3 cloves of garlic

- 60 g of vinegar.

For the marinade syrup we need:

for 5 glasses of water

- 1 tbsp. a spoon with a slide of salt;

- 2 tbsp. spoons of sugar.

How to close assorted vegetables for the winter

We prepare all our vegetables. We clean the pepper from seeds, clean and wash everything. We cut the zucchini into rings, pepper - into longitudinal slices, cut the onion into quarters. We put the tomatoes whole, cut off the ends of the cucumbers on both sides.

We sterilize jars. We begin to “make a kaleidoscope” of slices of vegetables and whole fruits inside the jar.

Place dill florets on top.

We make a solution of water, salt and sugar. We boil the marinade.

Fill the jar with this specific marinade. After 5 minutes, drain, again boil this solution. Again, fill them with a jar of vegetables. We repeat the procedure again. After the vegetable platter has been poured for the third time, vinegar can be poured in.

Sixty grams of vinegar in each jar will be enough.

We roll up the jars with sterile lids.

Be sure to let the banks stand upside down overnight. This will reveal badly rolled cans.

We lower our beautiful colorful pickled vegetable platter into the cellar and wait for the time when it will be possible to open the blank, which contains not only the richness of color, but also taste. Cook easily and with pleasure, and eat with appetite.

All housewives love to harvest vegetables for the winter season. They preserve them in jars, salt them in tubs and barrels. Tomatoes, cucumbers and other vegetables will perfectly complement your table. So that the hostess does not waste time choosing what to prepare to please the whole family, we recommend using some recipes for preparing assorted vegetables. Many methods are known. Some of them came from the time of grandmothers, and many were invented in our time. All recipes differ in the preparation of pickles and marinades, additional components, harvesting and storage methods. Outwardly, such blanks look great - the brightness of colors always resembles a warm season. Salting assorted vegetables for the winter - recipes that will help you prepare.

Many do not even know what tasty and healthy preparations for the winter can be made at home, for example, and.

The recipe of Ukrainian cuisine is quite old. Sunset is bright, tasty and quite healthy. Perfect as an appetizer homemade sausage, fried meat. Ready in two hours.

Ingredients:

• white cabbage - 2 medium-sized tight heads;
• carrot - 1 kg;
• beans in pods - 1 kg;
• medium-sized cucumbers and tomatoes, bell peppers - 1 kg each;
• onion - 0.5 kg;
• garlic - 100 gr;
• parsley, dill - one bunch each;
• salt - 150 gr;
• water - 5 liters;
• black pepper - 20 - 30 peas;
• lavrushka - 6 leaves.

Salting assorted vegetables:

1. The marinade is being cooked. Pour water into the pan, let it boil, add spices and herbs. We cook everything for five minutes, add salt, remove from heat so that the marinade composition cools down.
2. In parallel, you can start cooking vegetables. Water is poured into a small container, in which all vegetable components will be steamed in turn. We clean the beans from the pods, wash, cook until almost ready.
3. The onion is cut into slices, for a minute - one and a half is immersed in boiling water.
4. My cucumbers. If they are too large, you can cut into two parts. Leave the tomatoes whole.
5. We cut the pepper into four parts, remove the seeds, soar for no more than three minutes.
6. We clean the carrots, if necessary, cut into pieces, cook until almost ready.
7. We cut the cabbage into large pieces so that the foliage does not separate from the stalk. Immerse for a couple of minutes in boiling water. By the way, for this recipe, you can take cauliflower.
8. Garlic is peeled and cut into slices.
9. The cooled vegetables are mixed in a large bowl. Beans and cabbage can be put aside - we will shift the layers with them.
10. All vegetables are poured with marinade at room temperature, left for several days in a warm place for sourdough.
11. When the vegetable mass acquires the desired taste, it can be decomposed into jars, filled with brine.
12. Filled jars are subjected to sterilization for up to five minutes, then closed with plastic lids. You can store all year round.

If such a platter is cooked in hot weather, then the fermentation process is faster. By the way, vegetables can be laid not according to the recipe, but according to the preference of everyone.

Recipe for pickling assorted cucumbers - tomatoes

The peculiarity is that grapes and plums are added to vegetables. It turns out delicious!

Ingredients:

• tomatoes - 1 kg;
• cucumbers - 1 kg;
• water - 1.3 liters;
• granulated sugar - 3 tablespoons;
• salt - 2 tablespoons;
• grapes, sweet peppers, onions, peas.

How to pickle tomatoes with cucumbers:

1. Tomatoes, grapes, cucumbers, peppers (pre-remove the seeds) are washed in cold water, we give the opportunity to dry.
2. We cut the peppers into pieces, the onion into rings.
3. We cook the marinade. Put salt and sugar in water, boil.
4. We lay out vegetables and fruits in sterilized jars, add peppercorns.
5. Fill jars with boiled marinade, let stand for about fifteen minutes.
6. After that, the brine is drained, boiled and poured again for the same time. We drain everything again, bring to a boil and refill the jars, already rolling them up with lids.

The jars are turned upside down and in this position are stored until completely cooled, wrapped in an old blanket.

Assorted tomatoes with cucumbers

Delicious and perfect for any table.

Ingredients:

• ripe tomatoes - 3 kg;
• cucumbers - 1 kg;
• Bulgarian sweet pepper - 5 - 7 pieces;
• onion - 8 - 10 heads;
• garlic - 1 head;
• carrots - 7 - 8 pieces;
• granulated sugar - 0.5 cups;
• salt - 1.5 tablespoons;
• black pepper - 5 - 7 peas.

How to salt assorted tomatoes with cucumbers:

1. All vegetables are cut into large pieces.
2. Put the tomatoes in a saucepan, bring to a boil, put the remaining vegetables, boil for ten minutes, closing the lid.
3. put the salad in a pre-sterilized glass container, roll it up.

Keep warm with lids upside down. Once the jars have cooled, move them to a cool place.

Recipe for pickling assorted vegetables

The set of vegetables offered for harvesting is perfect as a soup dressing.

Ingredients:

• carrot - 1 kg;
• tomatoes - 1 kg;
• onion - 1 kg;
• pepper - 600 gr;
• dill, parsley - 300 gr each;
• salt - 800 gr.

How to pickle assorted jars for the winter:

1. Carrots rubbed on coarse grater, tomatoes are cut finely.
2. Onion, peppers, greens - also cut into small pieces.
3. Add salt to the mass, mix thoroughly.
4. Arrange in jars, covered with polyethylene lids.

It is recommended to store in a dark cool place. Note that such a platter is used not only as a dressing for the first course, but also added to the sauce. Some prefer to use instead of a side dish. You can sterilize jars of salad and roll up with tin lids.

Assorted pickling recipe for the winter

According to this recipe, a vegetable mass is prepared with the addition of mushrooms. A dish in the winter season is great as a side dish or appetizer. From the above recipe, you can prepare six half-liter jars of this miracle.

Ingredients:

• zucchini - 3 kg;
• fresh mushrooms - 1 kg;
• tomatoes - 1 kg;
• dill and parsley - one bunch each;
• vegetable oil - up to 200 gr;
• butter - up to 50 gr;
• flour - up to 100 gr;
• pepper - 0.5 teaspoon;
• salt - 2 tablespoons.

Cooking order:

1. Thoroughly wash the zucchini, peel, cut into pieces.
2. Place the sliced ​​\u200b\u200bin a bowl, pour a spoonful of salt, mix.
3. We heat the pan, pour in a few tablespoons of oil, fry the zucchini.
4. We wash the mushrooms, cut off the caps from the legs. We put everything in a saucepan, pour water, adding a large spoonful of salt for each liter of it, boil for several minutes over moderate heat. After draining the water, let the mushrooms cool and cut into thin slices.
5. Put the mushrooms in a pan, simmer until all the liquid comes out. By adding butter, stew for a few more minutes, pepper, mix.
6. Mix mushrooms with zucchini, simmer for about eight minutes.
7. My tomatoes, cut into slices, salt and pepper, lightly fry on both sides. Add to the rest of the mass.
8. Wash and finely chop the greens, simmer over low heat for no more than five minutes.
9. In pre-washed jars, the vegetable mass is laid out hot, rolled up. Banks are sterilized for about forty minutes.

Salad ready. It will keep well all year long.

Assorted vegetables for the winter with cabbage

A recipe for Russian cuisine, prepared in twenty minutes, the yield is eight servings. Assorted is used as an appetizer.

Ingredients:

• cabbage - 2 kg;
• carrot - 2 pcs;
• lavrushka - 5 sheets;
• salt and sugar - 2 and 1 tablespoons, respectively;
• allspice;
• garlic - 1 head;
• water - 2 liters;
• red beets - 2 pcs;
• red pepper - 1 pod.

How to salt assorted for the winter:

1. Remove the top leaf from the cabbage, cut into pieces.
2. Grate carrots and beets (Korean), mix.
3. In a clean three-liter jar, we begin to lay out our set in layers:

crushed garlic;

cabbage;

Beet-carrot mass;

Lavrushka;

Pieces of hot pepper.

In this sequence, the layers are repeated until the entire jar is filled.

1. Water is boiled, in which salt and pepper are added, then it cools a little and is poured into a jar.
2. The jar is closed with a plastic lid, sent to a cold place.

After a day, the jar must be opened and with the help of a spoon, the accumulated air should be released from the bottom, crushing the vegetables. Vegetable mass is ready in a few days. Store in a cool place.

Assorted vegetables for the winter without sterilization

Preparing quickly, try it. The taste is extraordinary.

Ingredients:

• cabbage - 5 kg;
• sweet pepper - 1 kg;
• tomatoes - 1 kg;
• zucchini - 1 kg;
• carrot - 0.5 kg;
• garlic - 2 heads;
• parsley - 400 gr;
• dill - 150 gr;
• bitter pepper - 1 pod;
• water - 1 liter;
• salt - 2 tablespoons.

How to salt assorted vegetables:

1. Shred the cabbage, blanch for about five minutes. The water should be allowed to drain.
2. Remove the seeds from the peppers, keep in boiling water for no more than three minutes.
3. Tomatoes, zucchini, carrots cut into circles.
4. Do not cut the greens too finely.
5. We mix all the vegetables and put them in a container (tightly), sprinkling the layers with garlic cloves, herbs and carrot circles.
6. We prepare the brine, cool, filter, pour into assorted.

The container must be covered with clean gauze, put the load for three days, kept at room temperature. After that, the assortment is moved to long-term storage to a cold place.

It's no secret that home-cooked vegetable platter is tastier than store-bought. Many are already canning, as if this work is considered an exciting hobby for them. Assorted is also convenient because you are always confident in the quality of the components used, and, consequently, in the final result and taste. Proper preparation of assorted vegetables allows you to save all the substances useful for the body contained in the original products. Winter is the time when vitamins will come in handy. Any conservation will be a wonderful variety to your table, it will bring a unique taste, sharpness, piquancy and a reminder of summer days.

Assorted vegetables among the recipes take first place. The hostesses are happy to consider them, combine different combinations of vegetables. They are in demand because of their versatility, speed of preparation. Such spins are well worth it, do not require special storage conditions.

Assorted for the winter a simple recipe

Pickled assorted looks beautiful. You can put different vegetables in a jar that perfectly complement each other. Such spins allow you to quickly replenish stocks for the winter, save time and dishes.

Before you start canning, you need to prepare vegetables. We choose hard tomatoes, you can take not quite ripe ones, they will behave better in boiling syrup, they will not spread.

We prepare vegetables, wash them, clean them from tails, roots. You can make a curly cut using a special knife. If you have small children, they will be delighted with various pickled figurines.

We cut at our discretion. Standard: zucchini, carrots in slices across the width, tomato, cucumber, whole garlic, onion can be whole or divided, cauliflower can also be divided.

Layer prepared vegetables.

In a container we combine water, all components for the marinade. It needs to be boiled. Carefully fill the dishes. If you pour in all the liquid at once, the dishes may burst.

Bring water to a boil in a large bucket. We carefully place our dishes for sterilization. On the neck of the jar you need to put a processed lid. In bubbling boiling water, vegetables are sterilized for about 15 minutes. If the dishes are 2 liters - you need 10 minutes, 1 liter - 5-7 minutes.

Spin immediately. It is cooled upside down, it is necessary to cover. This will steam the vegetables better.

Assorted cucumbers the most delicious recipe for the winter

For this recipe, it is necessary to select small, dense fruits. We place them in water for 1.2-2 hours. During this time, bitterness will come out, if any, in cucumbers. After heat treatment, the fruits will be hard, crispy. Recipe without sterilization, preparation is designed for one 3-liter bowl.

Cooking begins with the processing of dishes, lids. By the time the vegetables are laid, it should cool down.

Wash greens and vegetables thoroughly. Peel the garlic, wash. Cut the stems off the cucumbers. So that during scalding the tomatoes do not burst, you need to pierce the skin with a toothpick.We fill the dishes first with greens, then with layers of cucumbers, tomatoes. We scald the fruits in a bowl with ordinary boiling water. We carry out this procedure twice.

We fill the dishes to the very top. We spin quickly. Remember that the lid must be processed.

Be sure to wrap, cools upside down.

Assorted tomatoes and cabbage for the winter

First you need to put the cabbage in warm salted water for three hours. During this time, bitterness, sand will come out, it will become softer.If there are small pests, under the influence of salt they will come to the surface.

After three hours of pickling, remove the cabbage, disassemble the head into small portions. They will go better with boiling water, the jars will not become cloudy during storage.

Chop the washed carrot into cubes, dissolve the pepper into strips. Remove stems from tomatoes. We put the prepared vegetables in a pre-treated dish. In a container, dilute all the ingredients for the marinade, boil. Pour boiling marinade, quickly twist. At the output we get 8 liters of assorted.

Marinated assorted vegetables for the winter

For the preparation of this recipe, vegetables are selected at your discretion. There is no categorical choice. The recipe is equally well suited for some positions separately. You can add what your family loves more.

Before moving on to vegetables. You should prepare the dishes, process it. Vegetables are laid only in a chilled dish.

We prepare vegetables. Remove stems from tomatoes, rinse. Pre-soak the cabbage in warm salted water, the recommended time is from 1 to 3 hours. Then it will need to be divided into parts, they should easily fit through the neck of the jar. Peel onions, carrots, beans, wash thoroughly. By the time of laying, they should not be water.

Tomatoes must be pierced with a toothpick, when exposed to boiling water, they will not burst. We add small cucumbers whole, large ones can be divided into several parts, so they marinate better. Break the pepper into strips. If you put zucchini, choose young ones, they contain a much smaller number of seeds. Small, young cut in width. If the fruits have a lot of seeds, thick skin, peel.

We fill the bottom of the dish with washed herbs. Layer all vegetables.

• We fill the dishes with boiling water, to the very base. Cover with a processed lid, defend for 10 minutes.
• After the allotted time for steaming, we drain the liquid. It may decrease when draining, due to the fact that the vegetables are slightly saturated with water. Add, bring it to a boil again, fill the dishes again, steam for another 10 minutes.
• We carry out a drain, in a container we combine all the components for pickling, boil for about 5 minutes. We fill the dishes for the third time, quickly twist.

Cool wrapped upside down.

Pickled cucumber tomatoes for the winter

In preparation for the preservation of assorted, the choice of fruits is important. Cucumbers should be small, dense. Before laying in jars, they must be kept for several hours in cold water, until they are saturated with liquid, they will become tender, crispy. Tomatoes are chosen small, slightly unripe, when exposed to boiling water, the skin will not burst.

If overripe tomatoes are caught, their skin will burst, the marinade will become cloudy, and the tomato itself will spread.

There may be more cucumbers or tomatoes in the jar, it depends solely on the taste preferences of your family.

We prepare vegetables. Rinse the pre-soaked cucumbers, remove the tails, also free the tomatoes from the tails, rinse, pierce with a toothpick. We lay the bottom in the bowl with greens, prepared leaves. Be sure to add garlic. Next, add the vegetables.

• Fill the dishes with boiling water to the very top, steam the fruits for at least 10 minutes. We drain the liquid.
• Pour a second time with boiling water, steam for at least 10 minutes. We drain the liquid.

In a container we combine all the ingredients for pickling. Boil 5 minutes. We fill the dishes to the very top, twist the processed lid.

You need to cool upside down, be sure to cover.

Assorted cucumber tomato cabbage for the winter

Assorted tomatoes, cabbage, cucumbers have an interesting and piquant taste. Every hostess can do such a preparation.

Rinse the vegetables, remove the tails from the cucumbers, tomatoes, peel the garlic.

Cut the cabbage into small pieces.

Let's move on to the vegetables. Line the bottom with greens. Next we put cabbage, it is the densest, next we lay cucumbers, tomatoes at the very top. Do not forget, they must be pierced with a toothpick.

We fall asleep all the ingredients for the marinade. It is necessary to boil 1.5-2 liters of water. At the same time, we put a container with water for sterilization. The water should get very hot. Pour boiling water into a bowl with vegetables. Then sterilize for at least 20 minutes.

We twist, the twist wrapped is cooled, it is not necessary to turn it over.

Assorted zucchini and cucumbers for the winter

For cooking, you need a larger amount of cucumber in relation to zucchini. You need to lay the cucumber from below, it is denser, first soak it in water for two hours. Zucchini is more tender, we spread it on top.

Zucchini is chosen young, it contains fewer seeds.

Rinse, cut in width, plump plate. Wash cucumbers, remove stems. We put greens, garlic, peppercorns in the dishes on the bottom. Next, put the cucumber, chopped zucchini under the top. We try to lay vegetables tightly to each other. We fall asleep to them all the ingredients for pickling. Pour boiling water to the very top.

Zucchini can be bookmarked in different ways, whole, cut.

Sterilize a large jar for at least 15-20 minutes. We twist with a steamed lid. Be sure to cover until completely cooled.

Assorted sweets for the winter

Such preservation can be closed strictly adhering to the weight given in this recipe. You can lay vegetables at your discretion, adhering only to the marinade recipe.

We start cooking by preparing the dishes. It must be steamed or fried in an oven, microwave - oven, at your discretion. Also, don't forget the lids. In a cooled dish, lay the washed greens, peppercorns, garlic.

We prepare vegetables. My, we release tomatoes from the tails, cucumbers from the roots, we divide the cabbage into small parts. We put the prepared vegetables tightly in a bowl. The denser the better, under the influence of water they will sit down. There will be plenty of free space.

In a container we combine all the ingredients for pickling. Bring to a boil, marinade should boil for at least 5 minutes. Pour the twist with boiling liquid. We put on sterilization. For a large jar, you need 15 minutes. We process 0.5-1 liter for 5-7 minutes. 2 liters 7-10 minutes.

After the allotted time, we twist the treated lid. Covering a small container is not necessary. But you need a big one.

Assorted vegetables for the winter in a jar cucumbers, tomatoes, peppers, carrots, onions

A very original recipe. The spin is well worth it, the brine does not become cloudy over time. The combination of vegetables gives the preservation a piquant, unique taste. In one jar is the whole garden. Using this recipe, you save time, money for the purchase of expensive dishes. Each member of the family has the opportunity to choose exactly what he likes more.

We start cooking by preparing the dishes. Thoroughly wash, steam with the lid. Wash vegetables, clean well. Thoroughly clean the carrots. We remove the tails from tomatoes, cucumbers. Onion, garlic free from the husk.

We cut the carrot, pepper along the width into a thin layer. Greens, not chopped garlic, put on the bottom of the dishes. Cucumbers, followed by tomatoes, dissolve the pepper into strips, lay along the walls.

Combine all the ingredients for the marinade in a bowl. Bring to a boil. Strongly hot fill to the very base. Let's move on to sterilization. In a large container, pour water almost to the very neck of the jars. When the liquid begins to boil, lower the jars with freshly poured boiling water, sterilize for about 15 minutes. After the allotted time, we quickly roll up. Cool upside down.

If the cucumbers were laid large, the twist must be covered.

Assorted cauliflower for the winter

The cauliflower is very useful product, but in winter it is very expensive. In combination with vegetables, it has a delicate sweetish taste, which is why it is in great demand among housewives. To use it during conservation, you must first blanch it, it will become softer, the subsequent heat treatment will be better.

We wash greens, vegetables. We cut off the tails of the cucumbers, carefully clean the carrots, garlic. cauliflower it is necessary to disassemble into twigs, carrots, cut the pepper in width with a plate. We lay the garlic with a whole clove. We line the bottom with herbs, spices. We lay the prepared vegetables.

We divide the number of spices into three equal parts, lay in each jar. We do the same with vinegar. We boil water. Pour prepared jars with vegetables. Sterilize for 10 minutes. We twist. Cooled upside down, covered.

Marinated assortment for the winter without sterilization

There are a large number of recipes for pickling assorted. There are two types, sterilization and a simpler, but lengthy method of steaming vegetables with boiling water. Both methods are good. The twist is equally great.

First, let's prepare the vegetables. Thoroughly clean and rinse. In our case, delicacy is the key to success. Preservation utensils, lids must be well processed. Don't forget to remove the stems from the cucumbers. Small side cuts will help them soak better.

Scald the contents of the jar with boiling water. Vegetables are steamed for 10 minutes. Do not forget to cover with a lid, steaming will be better.

After the allotted time, we drain the liquid. The procedure of scalding and draining is repeated twice.

We spin quickly. We cool the twist in an inverted state, always covered.

Videos winter assortment