How to make mixed vegetables for the winter

Invented many recipes for cooking allsorts for the winter. Due to this diversity, every housewife, taking into account the culinary preferences of the household, can provide the family with tasty vegetable preparations until the next season. In the article I will tell you how to make assorted vegetables for the winter at home.

Various combinations of vegetables help to get new snacks. Typically, housewives use tomatoes, bell peppers, beans, green peas, eggplant, zucchini, and onions with carrots to make assorted vegetables.

Experienced cooks do not recommend using a large number of vegetables for cooking. According to them, the best blanks are obtained from 2-5 types. If the amount of ingredients increases, instead of an assortment, a pun of color and taste is obtained. As for me, this is a matter of gastronomic preferences.

The taste is affected by the compatibility of vegetables. Zucchini harmonize well with cucumbers, tomatoes with sweet pepper, onions and carrots with beans. There are a lot of combinations.

Regardless of the vegetables used, assorted at home is prepared elementarily, it turns out incredibly tasty and is stored for a long time. The process of harvesting vegetable salad goes with sterilization and without it. Thanks to sterilization, the roll is stored longer, however, due to the prolonged heat treatment, vegetables change the appearance and taste.

Calorie mixed vegetables

It's about assorted, in the composition which includes cucumbers, tomatoes, onions, bell peppers, herbs and spices. The presence of other ingredients affects calorie content, but only slightly.

Assorted vegetables - a nutritious dish that can decorate any table. This vitamin snack is incredibly useful, because it consists of a whole set of vegetables. Organic substances, polysaccharides and minerals, which are part of the dish, positively affect digestion, improve the functioning of the nervous system, strengthen the body's defense.

Classic pickled assortment for the winter

Every housewife makes sure that households have access to vitamins throughout the year. Great help in this matter is provided by conservation. Among a large number of blanks, one of the first places is assorted. Consider the classic cooking technology.

• Prepare the vegetables. Rinse tomatoes and cucumbers with water, chop at the discretion. Rinse the pepper, remove the stalk and seeds, cut into small pieces.
• Pour the roots of parsley, celery and horseradish with water, remove the skin and cut into small cubes. Peel and chop the garlic and onions in a blender.
• Divide the cabbage into inflorescences, fill with salted water for 20 minutes. After the time has passed, throw it in a colander.
• Sterilize the jars in a convenient way. Then fill with vegetables, spreading in layers. Between the layers, make pillows of garlic, celery, horseradish and parsley. If voids form between vegetables, fill in cabbage inflorescences.
• To prepare the marinade, add salt, sugar and pepper to the water. After boiling the liquid, add vinegar. Pour vegetables with the resulting composition.
• Roll up the cans with lids, put upside down and cover with a blanket. After cooling, send to storage.

Classic vegetable assortment will please with a variety of taste and colors. In winter, it will serve as the main dish, an excellent vegetable side dish or the basis for the preparation of more complex culinary masterpieces, including stews, salads.

How to cook mixed vegetables without sterilization

If you want to preserve the splendor of color and taste of summer vegetables until the next harvest, make a roll. We are talking about assorted vegetables without sterilization. For many housewives, this combination dish has long been a godsend that helps out in the winter. Try it and you.

• Cucumbers - 800 g.
• Tomatoes - 900 g.
• Sweet pepper - 60 g.
• Young zucchini - 350 g.
• Cauliflower - 330 g
• Carrot - 70 g.
• Onion - 50 g.
• Laurel - 3 leaves.
• Peppercorns and dill umbrellas to taste.
• Water - 1500 ml.
• Sugar - 9 teaspoons.
• Salt - 4 teaspoons.
• Vinegar - 80 ml.

1. Rinse vegetables and greens with water. Wipe the cucumbers with a sponge and remove the tips, cut the cabbage into several parts and hold for 10 minutes in brine. To prepare it per liter of water, take a tablespoon of salt.
2. After cleaning, cut the onions and carrots into medium slices, and zucchini rings. If using an old zucchini, peel and remove the seeds. If you want to get a more beautiful dish, use figured slicing.
3. Put spices, onions and herbs on the bottom of prepared cans. Top with a layer of cucumbers and carrots, then send cabbage, tomatoes, peppers and zucchini to the jars. Cover the vegetables with dill umbrellas, pour boiling water and leave for 10 minutes.
4. In the meantime, cook the marinade. Pour one and a half liters of water into the pan, add salt and sugar. Once the solution boils, pour in the vinegar and remove the container from the stove. Drain the water from the cans and fill the marinade, roll up the lids and turn over. Hold the roll under the covers until it cools.

A cool room is best for storing such an assortment. You can taste it in a month.

And remember, assorted taste without sterilization improves over time. This vegetable appetizer tastes best when cold.

Tasty assortment of tomatoes and cucumbers

The most popular among housewives is assorted, prepared on the basis of cucumbers and tomatoes. I offer a time-tested step by step recipe, which over the years has been worked out before automatism. I think you can easily master the technology for preparing this snack.

• Tomatoes - 1 kg.
• Cucumbers - 2 kg.
• Onion - 2 pcs.
• Bell pepper - 2 pcs.
• Water - 3 l.
• Sugar - 1 tablespoon.
• Salt - 90 g.
• Vinegar - 80 ml.
• Dill greens.

1. Fill the cucumbers with ice water and leave for 2 hours. After the time has elapsed, rinse the cucumbers with tomatoes thoroughly with water and cut into circles.
2. After pepper water procedures, cut the stalk and remove the seeds, then cut into rings. Peel the onion, rinse, dry and chop to match pepper. Just wash the dill, no need to chop.
3. Sterilize the jars. Put vegetables in prepared containers. First pepper, then dill, cucumbers, onions and tomatoes.
4. Cook the brine. Pour water into the pan, add sugar and salt, put on the stove. After boiling, add vinegar to the liquid. Stir the brine and fill them with vegetables in jars.
5. After a 10-minute sterilization, roll up the jars with their lids and hold them under the covers until they are cooled upside down.

With the onset of cold weather, this wonderful snack will remind you of a warm summer, fill the house with summer colors and satisfy the gastronomic needs of households. I advise you to submit this masterpiece with mashed potatoes or fried potatoes.

Pickled winter platter with cabbage and pepper

In countries where the climate is cold, people are constantly looking for ways to preserve seasonal vegetables for the winter. Among them pickling. In this part of the article, we will consider the preparation of mixed vegetables based on cabbage and sweet pepper.

• White cabbage - 1 head.
• Sweet pepper - 3 pcs.
• Carrot - 2 pcs.
• Onion - 2 pcs.
• Zucchini - 3 pcs.
• Tomatoes - 5 pcs.
• Garlic - 5 cloves.
• Vegetable oil
• Vinegar 9%

1. Rinse the vegetables with water. Chop the cabbage, pass the carrots through a coarse grater, chop the onion and pepper into strips, and zucchini in small cubes. Pass the garlic and tomatoes through a meat grinder. Add a little hot pepper if desired.
2. Pour a little vegetable oil into the cauldron, fry the onions and carrots. Next, add the remaining vegetables. Simmer over low heat under a lid for about 30 minutes. Do not forget to stir the vegetables periodically.
3. Arrange the assorted vegetables in sterilized jars, pour over a tablespoon of vinegar on top of the vegetables in each container, roll up the lids.
4. Store the vegetable salad at a temperature of 5-20 degrees until the new season. Before serving, mix the salad and add a little fresh greens. You will get a wonderful independent dish or an excellent side dish.

Some housewives use white and cauliflower at the same time when harvesting mixed vegetables. Before sending to the cauldron, they sort out a head of cauliflower into small inflorescences.

Assorted zucchini and eggplant for the winter

In the summer, vegetables saturate the body with vitamins and minerals, delight gourmets with an excellent taste. To diversify the table with vegetable dishes in the winter, the hostesses make homemade preparations, among which are assorted vegetables. Pay attention to the recipe for a delicious and nutritious salad for the winter, which is based on zucchini and eggplant.

• Zucchini - 2 pcs.
• Eggplant - 3 pcs.
• Tomatoes - 1.5 kg.
• Carrot - 5 pcs.
• Garlic - 5 cloves.
• Apples - 500 g.
• Vinegar - 2 tablespoons.
• Tomato paste - 3 tablespoons.
• Sugar - 3 tablespoons.
• Water - 1 cup.
• Black pepper - 4 pcs.
• Laurel - 3 leaves.
• Clove - 5 pcs.
• Vegetable oil.

1. Tomatoes, garlic and apples, pass through a meat grinder and send in an enameled container. Cut the peeled carrot into centimeter slices, fry in oil, add to the pan along with tomato paste, sugar and salt. Pour in water, mix.
2. Place the container on the stove, turn on a small fire and boil for 35 minutes, stirring occasionally. After the time has passed, pour the vegetable oil into the pan, add vinegar and spices. If the contents are too thick, dilute with boiled water. Boil for 15 minutes.
3. Cut eggplant and zucchini into 2 cm thick slices and fry in oil.
4. Put the fried vegetables into sterilized jars, pour hot sauce to the brim and roll up.
5. Assorted jars should be left upside down under a blanket until cool, and then moved to a storage place.

Do not be alarmed by such an extensive list of ingredients. Each component plays an important role in creating the final taste. And preparing this delicacy is elementary. Having tried the recipe in practice, make sure of this.