Marinated platter: recipes for the winter

Pickled platter is another interesting way of preparing food for the winter. In our article we will tell you how to cook original snacks from different vegetables.

We pickle allsorts for the winter

Vegetables prepared according to this recipe are elastic and crispy. It’s very easy to make pickled assortment:

1. To sterilize the jars, boil water in a saucepan, place a grate from the stove on it, and place an inverted container on top of it. After 25 minutes, the dishes will be ready for use.
2. For one three-liter jar, take ten black peppercorns, two bay leaves, three dried clove flowers, two tablespoons of salt, four tablespoons of sugar, half a glass of 5% vinegar. From vegetables you will need to take four cloves of garlic, one onion (previously it should be peeled and cut into four parts), half a small carrot (chopped in circles), one large bell pepper (cut into four parts), sliced ​​squash, one zucchini in slices , cucumbers and cherry tomatoes.
3. Put the prepared ingredients in jars, pour them with boiling water, and then dip the dishes in a pot of boiling water for a quarter of an hour.

It remains only to tighten the lids and turn the banks upside down. To prevent canned goods from exploding, it is better to wrap them in a blanket and place in a dark place until cool.

Assorted pickled tomatoes for the winter

You will like canned vegetables, which also include sweet and hot peppers, carrots, onions and garlic. How to cook pickled assorted tomatoes yourself:

1. Wash the tomatoes (as much as they fit in the jar), sort them out, and then make punctures with a toothpick next to the stalk.
2. Peel and cut into rings one onion and one carrot.
3. Remove four cloves of garlic from the husk and leave whole.
4. Cut one sweet pepper into large slices, and you can put the hot pepper in a jar or use only part of it.
5. Put prepared vegetables and tomatoes in a jar. Add to them five peas of allspice, three bay leaves, a few pieces of horseradish root, as well as sprigs of dill and horseradish inflorescences to taste.
6. Boil water and pour it into a jar to the top.
7. After half an hour, drain the water using a sieve into the pan.
8. Add 60 grams of salt, 80 grams of sugar to the liquid, and 60 ml of vinegar at the end. Bring the marinade to a boil, fill them with assorted vegetables and roll up a jar.

Turn the container over and cover it with a blanket. After a day, transfer the jar to a cool place where it will be stored.

Assorted vegetables without sterilization

If you want to avoid the long-term sterilization process of vegetables, then you will like the following recipe. And making assorted pickles is very simple:

1. Wash and sort the fresh cucumbers and put them in sterilized jars.
2. Process and pierce small tomatoes in several places, and then lay them on top of the cucumbers.
3. Put two tablespoons of salt and sugar in the water and bring the marinade to a boil.
4. Pour the liquid into the jars, and after a few minutes, carefully drain it back.
5. Add cherry and currant leaves, dill umbrellas and bay leaves to the marinade.
6. Put in each jar a teaspoon of mustard seeds, chopped garlic and a few peas of allspice.

Pour the vegetables with boiling marinade, pour a teaspoon of vinegar in each jar, and then cover them with lids. When the assortment cools down, move it to a cool place.

Summer assorted

If you want to keep the memory of the past summer, prepare a simple and at the same time original snack from fresh vegetables. The recipe for pickled assortment is very simple:

1. Take a few clean liter cans, put on the bottom of each bay leaf, two flowers of dried cloves, two peas of black pepper, a leaf of currant and two cloves of garlic, cut into slices.
2. Next lay the vegetables in layers. First, tomatoes, sliced, then sliced ​​rings of cucumbers and onions.
3. Pour the cans with boiling marinade (per liter of water a spoonful of salt, two tablespoons of vegetable oil and two tablespoons of sugar).
4. Cover the dishes with clean lids and sterilize them for a quarter of an hour.
5. Pour one teaspoon of vinegar into each jar, and then roll.

Turn the cans over to cool and cover them with warm clothing.

Assorted Cauliflower

A delicious and original appetizer will be greeted with joy at any holiday table. It will also be a wonderful addition to meat or poultry. So, pickle allsorts for the winter:

1. Wash and process five small tomatoes and three cucumbers. Disassemble 180 grams of cauliflower for inflorescences, peel three small onions and three cloves of garlic. Cut one sweet pepper into eight parts, and cut one peeled carrot into circles. Please note that we indicated the right amount of vegetables per one liter jar.
2. Put garlic, cloves, onions and bay leaves on the bottom of the glass container.
3. For marinade in one liter of water, combine one teaspoon of sugar and two tablespoons of salt. When the liquid boils, put the prepared vegetables in the pan and cook them together for three minutes. At the end, add three tablespoons of vinegar, mix, and then transfer everything to prepared jars.
4. Cover the canned food and sterilize them for ten minutes in boiling water.

Close the pickled assortment with lids, and when the jars have cooled, transfer them to a cool place.

Assorted Eggplant

This unusual preparation can be used for the preparation of winter salads, both for everyday and for festive table. Read the recipe for pickled assortment and cook it with us:

1. Prepare, wash, sort out ten kilograms of fresh eggplant and cut their stems.
2. Put the vegetables in boiling water and cook for about eight minutes. Then drain and let them cool.
3. Wash and process one kilogram of large tomatoes.
4. Peel eight carrots and cook them for ten minutes.
5. Eight bell peppers, one hot pepper cut and peel the seeds.
6. Peel two heads of garlic.
7. Peel the cooled eggplants and lay them (standing) in sterilized jars. Between them mix the prepared vegetables, allspice and black pepper, as well as dill branches (you can also without them).
8. For a marinade per liter of water, take two tablespoons of salt. Pour the boiling brine over the vegetables, cover them with boiled lids and sterilize for 20 minutes.
9. Add vinegar (for three liters - 200 ml) to each jar, roll up and cover with a fur coat.

Ready pickled assortment can be used in the winter for the preparation of salads. To do this, extract the vegetables, chop them, add fresh onions, garlic, herbs and pour oil.

Assorted Salads

You can make preparations for this recipe in summer in large quantities so that you can delight loved ones with delicious salads for a whole year. And you can cook allsorts the day before the holiday, and then open at the right time and use it for its intended purpose. It is very easy to make pickled winter assortments:

1. Five cucumbers, one bell pepper, one small head of cauliflower, three large carrots, petiole celery, onion, cut into a small cube to taste.
2. In the pan, cook the marinade. To do this, mix a tablespoon of salt and four tablespoons of sugar in 750 ml of water. Vinegar should be taken as much as liquid, that is 750 ml. However, you can change its amount to suit your tastes.
3. When the marinade boils, put the carrots and celery in it. After a while, dip the onions in the pan, and after a couple of minutes cucumbers, cabbage and pepper.
4. After a minute, remove the marinade from the stove, put everything in jars with screw caps, tightly tighten and cover with a blanket.

The pickled assortment will turn out to be very acidic, so the vegetables should be finely chopped. Add it to salads, rice dishes and pasta in small quantities.

Conclusion

Pickled winter platter is a great addition to your daily diet. You can serve vegetables as a ready-made snack or use them to prepare new dishes.