18 Best Winter Vegetable Assortment Recipes for Tomatoes, Cucumbers, and Cabbage

Jars of colorful vegetables look delicious. A classic option. assortment for the winter – with tomatoes, cucumbers, and cabbage. But you can diversify the preparations by adding other vegetables, spices, even fruits and aromatic leaves. The mixture can be prepared as a simple preserve or as a salad with stewed ingredients. Preparation is simple, but it's important to choose the right concentration of vinegar.

The specifics of preparing assorted vegetables for the winter

Vegetable assortments are prepared in different ways:

• cold and hot marinating;
• pickling;
• sterilization.

When preparing the salad, simply place the stewed vegetables in sterilized jars, close, and leave until cool.

What vegetables are suitable?

For preparation, use only small, fresh vegetables without signs of rot: this will reduce the risk of lid swelling. The fruits are washed under the tap and left to dry. The cucumber and cabbage are immersed in water for 3-4 hours. The ends of the cucumber are cut off.

The best recipes for assorted tomatoes, cucumbers, and cabbage

The advantage of the assortment is that the classic recipe can be adjusted: add ingredients and spices to enhance the flavor, prepare a sweet or sour marinade.

Traditional way of preparing the dish

For one 3-liter jar take the following ingredients:

• head of cabbage;
• 5-8 tomatoes;
• 5-8 cucumbers;
• 2 cloves of garlic;
• 2 dill inflorescences;
• horseradish leaf;
• 3 cherry leaves;
• 80 ml vinegar;
• 5 peppercorns;
• bay leaf;
• half a glass of sugar;
• ¼ cup salt.

Step-by-step preparation:

1. Dill, aromatic leaves, and garlic are placed in the jar.
2. The outer leaves are removed from the cabbage. The head is cut into several pieces and placed on top of the spices.
3. The next layer is cucumbers. Then tomatoes.
4. Boil water. Pour into jars. Pour carefully, in a thin stream down the center, so the steam heats the glass and prevents it from cracking.
5. Cover with a lid and leave for 20 minutes.
6. The water is poured into the container, boiled again, and the food is poured over it again for 15 minutes.
7. During the third stage of boiling, make a marinade from the water: add bay leaves, peppercorns, salt, and sweetener. When it starts boiling, add vinegar and immediately turn off the heat.
8. Pour the marinade into jars. Roll them up. Leave them upside down until cool.

Preparation without sterilization

To prepare a liter of cold marinade, use 6 teaspoons each of sugar and salt. Cover the vegetables with the solution and let sit for 3 days. Place the jars in deep bowls; the marinade will boil over. Do not pour it out. Seal the jars with nylon lids and store in a cool place. After 24 hours, discard the remaining marinade.

Recipes with cauliflower

Cauliflower is used in any assorted recipes just like white cabbage. For cooking, it is cut into small florets.

With squash

Cauliflower, cucumber, sweet tomatoes, zucchini, and bell peppers are commonly used for canning with squash. The result is a colorful, beautiful assortment.

Pickled vegetable assortment

The assortment can be made as varied as possible. Ingredients used include:

• carrots;
• sweet pepper;
• cabbage;
• turnips;
• zucchini;
• squash;
• small tomatoes;
• cucumber;
• onions;
• garlic.

Assorted vegetables with fruits and citric acid

To prepare the dish, use tomatoes, cucumber, grapes, an onion, an apple, and a head of garlic. For the marinade, add cloves and citric acid. Add salt, sweeten, and simmer for 3 minutes. For seasoning, add bay and cherry leaves, a couple of peppercorns, and horseradish.

Pickled vegetables in a barrel

An option for those who don't want to use vinegar. Before cooking, the inside walls of the barrel are scalded with boiling water and rubbed with garlic. Any vegetables can be used, covered with herbs, and covered with cold brine (30 g of salt per liter of water). They are then weighed down with a weight.

Canned white cabbage

White cabbage is used in this platter not only raw but also stewed. The selected vegetables are chopped (carrots are first fried), covered with a glass of water, a glass of sugar, and 3 tablespoons of salt, and simmered for half an hour. Finally, 20 ml of vinegar is added.

With zucchini and onions

Onions are used in the mixture as an ingredient that gives the zucchini a sweet taste, making them firmer and crispier.

Pickled bell peppers without vinegar

Cold salting under pressure is used. Peppers and spices are covered with water and salt (3 tablespoons per liter of water). They are pressed down with a weight and left for 3 days. The peppers, once they have released their juices, are transferred to clean jars and filled with brine.

Kuban Salad

Cabbage, tomatoes, carrots, bell peppers, cucumbers, and onions are used. They are thinly sliced ​​or coarsely grated. They are salted, sweetened, and mixed with spices, vinegar, and sunflower oil. The mixture is left for 3 hours to release its juices. After the vegetable mixture comes to a boil, it is simmered for 20 minutes over low heat.

Canned apples

Assorted apples are added for flavor. They are cut into 2-4 pieces. Quince and plum can also be used as natural flavorings.

With hot pepper

Hot peppers are added to add a sharp, piquant flavor to the vegetable mixture. Don't add too much, otherwise the mixture will be too spicy: one pepper is enough for 4 large jars. Cut the peppers into slices.

Korean in a jar

Thinly slice the eggplant, salt it, and let it sit for an hour. Grate the carrots. Finely chop the onion and hot pepper. Fry the eggplants until soft. Mix the ingredients, add salt, sweeten, spices, and vinegar. Refrigerate for 5 hours. Place in clean jars. Sterilize for half an hour.

Salad "Gourmet"

Grind tomatoes, garlic, and bell peppers into a paste. Add sugar, salt, and sunflower oil to the vegetable mixture. Cook for an hour. Add the fried eggplant and cook for another 30 minutes.

Recipe "Vegetable Garden"

A popular variation of the classic recipe, it uses white cabbage, bell peppers, tomatoes, zucchini, and carrots, and adds garlic, sweet onions, and grated horseradish to enrich the flavor.

Assorted "Rich Garden Bed"

Use whole tomatoes, but chop the cucumber, carrot, zucchini, and onion into small pieces, and divide the cauliflower into small florets. Feel free to get creative and cut out cute shapes from the ingredients.

Salad "Like Grandma's"

The ingredients include bell peppers, cabbage, tomatoes, cucumbers, carrots, and onions. The marinade is made with sugar, salt, citric acid, and a sliced ​​apple.

Storage conditions and rules

For assorted products prepared without sterilization, choose a basement or other cool place. Sterilized preserves are stored at room temperature.