Harvesting vegetables for the winter: assorted recipe (tomatoes and cucumbers, cabbage and peppers, as well as other options)

Those who plan to make a strategic supply of goodies for the winter will benefit from an assorted recipe. Tomatoes and cucumbers are always present in it, as for other vegetables, they can be used if desired or if available. Many experienced housewives have their own options for preparing such canned food. It is better for novice cooks to use a simple recipe for assorted cucumbers and tomatoes, and with time and experience make changes to their own taste. For those who first encountered harvesting vegetables for the winter, it is better to make a couple of jars for the test, and next year, taking into account the results of the experiment, perform culinary exploits.

The basic recipe for assorted "Tomatoes and Cucumbers"

If you use the given amount of ingredients, then you get exactly the same pair of jars per sample. When it comes to mass blanks, they need to be taken 5-10 times more, while maintaining the proportion. For a kilogram of fresh medium-sized cucumbers, take as many small thick-skinned tomatoes. You will also need a head of garlic, a large pinch of peppercorns and a few bay leaves, as well as 2 tablespoons of salt, sugar and vinegar. You should definitely stock up on enough greens. In the summer, in any market you can find a ready-made collection for canned food.

Any recipe for assorted “Tomatoes and Cucumbers” involves pre-soaking vegetables in cold water. This is done, firstly, in order to get rid of pollution, and secondly, after a similar procedure they will be more dense. As a rule, they are left for 2-3 hours, it is possible for 5-6.

Prepared vegetables are laid out in jars. Moreover, there should be cucumbers below, and tomatoes above (it is still advisable to stick them with a fork so as not to burst from boiling water). In this case, at the bottom you need to put a little greens, peeled garlic and other spices. Next, banks are poured with boiling water to the edge, leaving to cool for 15-20 minutes. Then the water is drained and again brought to a boil, sugar, salt and vinegar are added. Boil until completely dissolved and fill the banks with boiling brine, twist them and leave to cool. You can store vegetables in a cool place for several years, but, as a rule, nothing is left of them by the spring.

Assorted: tomatoes, cabbage, cucumbers

For those who have mastered the technique of harvesting vegetables for the winter and want something new, this option is more difficult. The number of vegetables here can be arbitrary. The assorted recipe “Tomatoes and Cucumbers” is simply supplemented with zucchini, cabbage and other vegetables that are available. The proportion can be absolutely any. The only thing you should definitely remember is that thicker vegetables should be at the bottom of the can, and those that are softer should be on top.

Greens will need the same as in the previous recipe. You should also use garlic, peas and bay leaves. Spicy lovers can put in each jar a slice of chili pepper. Well, of course, you should stock up on salt, sugar and vinegar. Spices, garlic and herbs are placed in prepared jars at the bottom. Then fill them with vegetables. Tomatoes and cucumbers must be whole, the zucchini is divided across into several parts, the carrots are along, the cabbage is chopped coarsely, and the cauliflower is divided so that the pieces crawl through the neck of the jar. Then they are poured with boiling water, cooled for 15 minutes, the water is drained and a brine is prepared from it. For a liter of liquid, you need 2 tablespoons of salt, the same amount of vinegar and 2 tea sugars. Then it is brought to a boil, again poured into jars and twisted them. After cooling, it is better to clean the assorted in the cellar or other cool place. In winter, it flies just instantly.