TOP 19 recipes for preparing assorted vegetables for the winter

If you need to preserve food for the coming year that will be rich in vitamins and delightful in taste, it's best to prepare a variety of vegetables for the winter. It's important to remember to strictly follow all cooking instructions when cooking, as this directly affects the quality of the vegetables.

Features of preserving assorted vegetables for the winter

To prepare a tasty and healthy preserve, you should follow a few simple rules:

1. Preservation of the product takes place only in pre-sterilized jars; this procedure can be carried out using boiling water, steam, or an oven.
2. For the assortment, you need to choose fresh and seasonal vegetables, otherwise the dish may not have the qualities that were originally intended.
3. Vegetables and other produce should only be stored in completely dry containers, which are then wiped with a towel or paper towel immediately after sterilization.
4. After the preservation procedure, the sealed containers are stored under a warm cloth until they have cooled completely.
5. After the candies have cooled completely, they are stored in a dry, dimly lit place – this way the product will last longer.

How to choose the right ingredients

When purchasing products for making preserves, pay attention to their appearance and condition - the main thing is that there are no signs of:

• rotting;
• damage by any pests;
• dried areas;
• spots of different colors and diameters;
• external damage.

Also, in order to make a tasty and healthy dish, it is recommended to use only fresh products.

Delicious winter assortment recipes

There are many different recipes for preparing vegetable platters, most often using the following ingredients:

• 500 grams of cucumbers and tomatoes;
• 400 grams of bell pepper and zucchini;
• 40 grams of salt;
• 80 grams of sugar;
• 100 grams of vinegar;
• 5 pieces of black peppercorns;
• cloves and dill umbrellas (as needed);
• various spices (to taste).

This list can be supplemented with other ingredients depending on preferences, recipe or season of production of the preserves.

Cucumbers and tomatoes with citric acid

This recipe requires an additional 15 grams of citric acid. Cooking instructions:

1. Wash the tomatoes and cucumbers thoroughly, and carefully pierce the tomatoes with a needle from the stem end.
2. All the ingredients are placed in jars, and at the same time a marinade is prepared from water, salt, sugar, and spices.
3. The brine is brought to a boil and poured into a container, after which vinegar is added.
4. Canning is in progress.

Bulgarian-style vegetables

This beautiful dish additionally includes the following ingredients:

• 100 grams of carrots;
• 200 grams of white cabbage;
• 150 grams of cherry tomatoes.

Cooking sequence:

1. All vegetables are washed thoroughly, and during this time the jars are sterilized.
2. The pepper's stem and core are removed, the cabbage is shredded, and the carrots are grated. The last two ingredients are mixed in a bowl, salt and a little sunflower oil are added.
3. Bell peppers are marinated in a vegetable mixture and placed in containers.
4. You need to prepare the marinade by mixing water, salt, sugar and spices (to taste), and after boiling, add vinegar.
5. Fill the empty space in the jars with cherry tomatoes, then pour in the brine and roll up.

A simple recipe without sterilization

To avoid pre-sterilization, fill the jars with brine several times, bringing it to a boil first. After filling the jars once, drain the marinade and bring it to a boil again for 10 minutes. Then, fill the jars and seal them.

Assorted cucumbers, tomatoes, and cabbage for the winter

To make this dish, you only need tomatoes, cucumbers, and 300 grams of white cabbage. All vegetables are washed and peeled beforehand, then placed in jars. The cabbage is pre-shredded. Then, the jars are filled with a pre-prepared classic brine.

Zucchini and cucumber recipe

This assortment can be canned using only zucchini; the preparation process is no different from the classic version. In this case, the zucchini are pre-washed and cut into 1-1.5 cm thick rings, and all the vegetables are placed in a container. Afterwards, the marinade is poured over the zucchini and the canned vegetables are placed.

Sweet assortment

To prepare a semi-sweet assortment in a jar, even fruit can be added to the classic dish. Apples, pears, plums, and grapes are the most common.

Pickled assortment for the winter without sterilization

To prevent pickled assorted vegetables from spoiling without sterilization, perform a second or third brine filling. This involves first bringing the liquid to a boil, filling the jar, then draining it, and then boiling it again. Only after the required number of liquid changes is the jar sealed.

Assorted cauliflower

For a healthier vegetable preserve, you can add cauliflower. Because cauliflower is quite firm, it should be pre-boiled for 10 minutes. Otherwise, the cooking process is the same as standard recipes.

Eggplant with tomatoes and peppers for the winter

For this blank we use:

• 500 grams of eggplants and tomatoes;
• 1 bunch of dill;
• 50 grams of sunflower oil.

Preparation procedure:

1. Tomatoes need to be blanched and passed through a blender or meat grinder, along with garlic.
2. Cut the eggplant into rings, then into quarters and then fry in a frying pan until fully cooked.
3. Salt, sugar, spices and chopped herbs are added to the tomato mixture, and then the blue ones are added.
4. The cans are being rolled up.

Marinated eggplants with vegetables

To prepare this dish in liter jars, you need to take the following amounts of ingredients:

1. 1 kilogram of eggplants.
2. 400 grams of onions and carrots.
3. 40 grams of garlic and salt.

Cooking sequence:

1. The eggplants need to be cut into quarters and fried in oil until cooked.
2. Cut the onion into half rings and grate the carrots, add chopped garlic, salt and spices.
3. Place the eggplants into the mixture, mix the dish thoroughly, distribute into containers and seal.

Assorted salad for the winter

Before making this mixed salad, prepare 300 grams of onions. Directions:

1. Peel all the vegetables, cut the cucumbers into rings, the tomatoes into slices, and the onions into half rings.
2. The vegetables need to be placed in a bowl and seasoned with oil, salt, sugar, and vinegar.
3. Leave the salad for 10 minutes to let the juice drain.
4. Place the products into jars and fill with the resulting juice to carry out preservation.

Winter salad of cucumbers, tomatoes, and peppers

The most common recipe for assorted vegetables includes bell peppers, cucumbers and tomatoes.

If necessary, products can be cut into large pieces to make them easier to place into containers.

The cooking process itself is no different from the classic version.

Finger-licking good recipe

This recipe includes only the following vegetables:

• 1 kilogram of tomatoes;
• 1.5 kilograms of bell pepper;
• sugar;
• salt;
• 100 grams of vegetable oil;
• 100 milliliters of vinegar.

Preparation procedure:

1. The vegetables need to be peeled and put through a blender or meat grinder.
2. Pour the resulting mixture into a frying pan, add sunflower oil, salt, sugar and bring to a boil.
3. After boiling, add vinegar and distribute the dish into containers to preserve.

Vegetable assortment "Vegetable garden"

The "Vegetable Garden" canning recipe is one of the most popular among housewives throughout the post-Soviet space. It also includes the following ingredients:

• 100 grams of cauliflower and bell pepper;
• 150 grams of carrots;
• 200 grams of onions;
• 2 pieces bay leaf;
• 3 cloves of garlic.

The cooking method is no different from the classic one: all the ingredients are placed in a jar and pre-cut (if the vegetables are too large), then poured with a pre-prepared marinade and rolled up.

Assorted vegetables with fruits and citric acid

Citric acid is used in preserves as a preservative instead of vinegar, if it is not added for some reason.

To diversify the taste of the preserves, you can add fruits to it, the most commonly used ones are:

• plums;
• apples;
• pears.

A delicious assortment of cucumbers and onions for the winter

Canned cucumbers with onions for the winter These are perfect as a holiday appetizer; use equal amounts of vegetables. Peel the onions and place them in the containers with the cucumbers, pour in the marinade, and seal.

Assorted squash with cabbage

The preserves will be more nutritious if you add white cabbage and about 100-200 grams of squash. This vegetable, which belongs to the zucchini family, is rarely used in cooking, despite its low cost.

Assorted "Remembering Summer" without vinegar

To preserve the vegetable assortment without vinegar, substitute it with apple or wine vinegar, but you can also simply add 10-20 grams of citric acid. Otherwise, the "Remembering Summer" assortment consists of standard ingredients: peppers, tomatoes, and cucumbers.

Assorted vegetables with hot peppers

To add a spicy, piquant flavor to the dish, you can add a hot pepper to the roll. You can cut it in any convenient way or leave it whole.

Duration and storage conditions of winter preparations

All prepared preserves should be stored in a dry place at a temperature of 1 to 5°C. Avoid exposing containers containing the vegetable assortment to direct sunlight.