The art of salting vegetables for future use has truly reached masterful heights. Among the many recipes for harvesting for winter, mixed vegetables occupy a separate place. Think about how many cans you would have to open to put on the plate all the salted and pickled wealth left over from the harvested crop. And here there is only one can - and here you have dishes for every taste!
In this case, the above recipes are united by one interesting circumstance: assorted vegetables are prepared for the winter without sterilization. Time and effort are saved, and the result is no worse than when cooking the product. Thus, vitamins, nutrients and more are saved.
We will move from simple to complex and start with tomato cucumbers in a three-liter jar.
You need to take a kilo of cucumbers of one hard pickling variety, rinse, pour cold water in the pan for an hour. Change the water and leave for another hour. Rinse medium sized tomatoes and 3-4 dill umbrellas. Peel the thin 5-centimeter horseradish root from the peel, and sweet pepper - from the seeds, then cut into strips. Cut the onion turnip into large rings. Small carrots divided into two parts. Peel 5-7 cloves of garlic.
Sterilize the jar, lay half the greens and garlic, carrots, onions, horseradish, pepper, add 3-4 peas of
allspice to the bottom
. Place cucumbers vertically and as tightly as possible on this litter. On top of them lay the tomatoes so that they are not higher than the shoulders of the can. This will be our main vegetable assortment without sterilization. The last "floor" - the remaining dill, garlic and 3-4 peas. Put the jar in a bowl, pour boiling water, cover with a lid and leave for a quarter of an hour. Then pour the liquid into a clean pan, add 1.5 tbsp. To it. non-iodized salt and 2 tbsp. granulated sugar. Bring to a boil, pour again into a jar, add 1 tsp. 70 percent
vinegar essence and immediately roll up with a metal cover, which by this moment should already boil. Put on the lid, wrap, let cool and remove cooked mixed vegetables for the winter without sterilization for storage.
A much more complicated recipe containing already several
types of vegetables, carefully washed and corked in six three-liter jars. Tanks can be sterilized, or you can limit yourself to washing with soda to the conscience.
We begin to collect our assorted vegetables for the winter without sterilization from the "litter". The bottom of each jar is covered with horseradish leaves, on which several pieces of black pepper and peas and horseradish root rings, 1-2 cloves of garlic, a ring of hot peppers and dry dill are laid out. If you want to be sharper, put more pepper and garlic. The first layer is cucumbers (4 kg). The second is tomatoes (4 kg). The third - zucchini sliced in rings (4-5 pcs.). Fourth - Bulgarian sweet pepper (5-6 pcs.), Peeled of legs and seeds, sliced into slices. Fifth - cucumbers again. Sixth - cauliflower (one medium-sized head), divided into inflorescences. Seventh - onion (5-6 pcs.), Cut into rings. Eighth - tomatoes sprinkled on top with dry dill. Now you need to pour boiling water over the contents of the cans and wait a quarter of an hour.
The following procedure will require a special cover with holes, which is easy to make from any plastic. She puts on a can to drain water from her into the sink to keep vegetables inside. Only a second bay of boiling water after a 15-minute exposure will be used to prepare the marinade. To do this, drain the water from one can into the pan. Add to it 100 g of salt and sugar and 100 ml of vinegar. Dissolve, bring to a boil and return to the bank. Further, the assorted vegetables for the winter without sterilization follows the usual path: rolling, flipping, cooling, storage.
The whole charm of such an assortment is that each set of vegetables has its own special taste. The hostess is given the opportunity to experiment without restrictions with both spices and ingredients. And every time you get something very tasty!