Summer residents have a lot of worries in the summer. But the efforts to harvest and process it are probably the most enjoyable. This is where you can truly show your skills and imagination. This article contains useful tips and recipes that explain how pickled vegetables are harvested . Assorted for the winter can be either in the form of whole fruits, or consist of cut mass. In the first case, cucumbers, tomatoes, zucchini, slices of cabbage, squash, sweet and bitter peppers are most often covered, combining them in different proportions. In the second option, all kinds of vegetable salads are obtained. In each of these cases, canning can be carried out in completely different ways. Assorted vegetables are prepared by the methods described below, which largely depend on the size of the products used and the desired softness of the finished dish.
- Whole fruits are usually poured 2-3 times with boiling marinade. In such an assortment, the cucumbers turn out to be crispy and have an attractive green appearance, and the tomatoes retain their original shape better.
- Vegetables cut into large pieces are best prepared by sterilization by placing cans in a pot of water and warming over low heat for 10-20 minutes.
- Assorted salads can be boiled before rolling until the ingredients are slightly softened.
Chopped assorted vegetables for the winter "Autumn"
Composition :
- 1 kg of the following vegetables: cucumbers, brownish tomatoes, white cabbage, onions, bell pepper;
- 1 "slide" a glass of granulated sugar;
- 1.5 tbsp. l large table salt;
- 1¼ cup 9% vinegar;
- 1¼ faceted glass of any vegetable oil.
Cooking
Wash and dry all vegetables, letting them drain. Then chop: carrots - in transverse circles, pepper and onions - in half rings, tomatoes - in large slices, cabbage - not too small straws. Put all the vegetables in a wide aluminum pan and pour boiled marinade. After stirring, put on medium heat. Letting the mass boil, let it cook, stirring occasionally with a spatula, for 10-15 minutes. When warming, the tomatoes should highlight the juice, so the mixture will slowly gurgle, softening evenly. Such an assortment of vegetables for the winter should not be digested, otherwise it will be more like a sauce than a salad. Arrange the hot mixture in sterile jars and roll up the lids. Wrap and let cool for 1-2 days.
Large assortment of vegetables for the winter "Summer in the Bank"
The composition of the marinade on a jar of three liters :
- 70 g of salt;
- 80 g of granulated sugar;
- 1 tsp dining room vinegar essence.
Cooking
In each jar, put 2 fresh horseradish leaves, 2-3 medium cloves of garlic, 1-2 dill umbrellas, 1 chopped bitter pepper on the bottom. Then place all vegetables (taken in equal proportions) in the following order: whole cucumbers, small zucchini, halved carrots, peeled parts of bell pepper, tight (slightly unripe) tomatoes. Such an assortment of vegetables for the winter is preserved by triple pouring:
- pour boiling water and leave for 1 hour, covered with a lid and wrapped;
- drain the solution, boil and refill for 1 hour;
- decanted marinade and boil with salt and sugar;
- measure the essence in each jar, and then pour hot marinade;
- roll up and wrap upside down.