TOP 10 recipes for preparing a "Garden in a Jar" for the winter, with and without sterilization

Every housewife wants to stock up on as many supplies as possible for the winter. However, not everyone has the space to store a large number of jars, which necessitates choosing a specific set of ingredients.

A way out of this situation is a winter preparation called "Garden in a Jar," which contains a variety of different vegetables, and there are many recipes for its preparation.

Features of cooking "Garden in a Jar"

The cooking features include the following:

• a variety of vegetables in one preparation;
• There is no strict recipe – you can use any vegetable you have in your garden;
• can be used as an appetizer for both meat and fish.

All that is required from the housewife is to peel the selected vegetables, place them in one jar, add brine and preserve.

Selecting and preparing vegetables

There are no specific rules a cook should follow when selecting and preparing vegetables. The main feature of this recipe is its versatility. There are only two vegetables that are present in every recipe: bell pepper and tomato. The remaining ingredients depend solely on the cook's abilities.

When preparing vegetables, experienced housewives advise paying attention to the following things:

• purity of products;
• their size. It is best if the vegetables are divided into equal proportions and shapes;
• Tomatoes and garlic are added to the jar last – this will make it easier to remove them.

The best recipes for pickling at home

Each homemaker's method for preparing "Garden in a Jar" may vary slightly, but there are a number of proven recipes that allow you to achieve a pleasant combination of flavor and aroma from your preserves:

1. A simple recipe for the winter.
2. Preparation without sterilization.
3. Assorted squash, cucumbers and tomatoes.
4. Cucumbers with onions.
5. From cucumbers and tomatoes.
6. From vegetables and fruits.
7. From squash with cabbage.
8. Vegetable platter with cauliflower.
9. Pickled assorted berries.

Let's take a closer look at each recipe.

A simple recipe for the winter

This simple recipe includes the following ingredients, which are abundant in every garden and vegetable patch:

• tomatoes – 4 pieces;
• sweet pepper – 4 pieces;
• cucumber – 4 pieces;
• carrots – 4 pieces;
• garlic – 4 cloves;
• bay leaf – 1 leaf.

Place all ingredients in the bottom of the jar and pour boiling water over them for 10-15 minutes. After this time, drain the water from the jar. This is done to further sterilize the container and ingredients.

Prepare the marinade. Pour 1.5 liters of water into a saucepan and add 2 tablespoons of salt, 4 tablespoons of sugar, and 3 teaspoons of 70% vinegar. Bring the brine to a boil and then pour into jars. Sterilize the resulting "Garden in a Jar" for 15 minutes, seal the lid, and the preserves are ready.

Important! Add the vinegar at the very end, when the water has already boiled and you're ready to remove the pan from the heat. Otherwise, all the vinegar will evaporate along with the steam as it boils.

Without sterilization

Pickled vegetables without sterilization can be obtained as follows:

• pour boiling water over the vegetables in the jar and let them sit for 20 minutes;
• pour the water into a saucepan and boil it again;
• pour boiling water again and let the vegetables steep for another 20 minutes;
• Pour the water back into the pan, add salt, sugar, and vinegar. Bring the liquid to a boil;
• Pour the prepared marinade into the jar and seal it with a lid.

This method allows you to make preparations for the winter without additional sterilization.

Assorted tomatoes, cucumbers and squash

The twist consists of the following ingredients:

• tomatoes – 1 kilogram;
• squash – 500 grams;
• cucumber – 1 kilogram.

Marinade:

• water – 4.5 liters;
• vinegar – 125 milliliters;
• salt – 30 grams;
• sugar – 30 grams;
• bay leaf;
• allspice – 4 pieces;
• cloves – 3 pieces.

The squash is cut into equal slices and placed in containers along with the other vegetables.

Pour boiling water over them for 5 minutes, then drain the water and fill the jars with marinade. Sterilize the jars and seal with lids.

Cucumbers with onions

This winter snack is made from:

• onion – 1 kilogram;
• cucumbers – 2 kilograms;
• water – 1 liter;
• 200 milliliters of vinegar;
• bay leaf;
• garlic;
• black peppercorns.

Slice the onion and cucumber into rounds. Add salt and sugar to the marinade to taste. Otherwise, the preparation process is the same as the standard "Garden in a Jar" recipe.

From cucumbers and tomatoes

If you don't have a wide variety of vegetables on hand, canning is done as follows:

1. Wash the vegetables and arrange them in two layers in jars. Cucumbers are on the bottom layer, and tomatoes are on the top layer.
2. Let's make the marinade.
3. Pour boiling water over the vegetables and let them sit for a while, then drain the liquid, adding the marinade in its place.
4. Place some grain mustard, pepper and garlic in a jar.
5. Add 9% vinegar to the marinade, no more than 1 teaspoon per liter of water.
6. We roll up the jars.

From vegetables and fruits

We take:

• grapes – 300 grams;
• apple – 1 piece;
• cucumber – 300 grams;
• onion – 1 piece;
• tomato – 300 grams;
• bay leaf;
• citric acid;
• salt;
• pepper;
• dill.

Filling the jar is carried out as follows:

• we lay them in layers, 1/3 of each vegetable or fruit;
• sprinkle with herbs;
• pour in the marinade;
• pasteurize;
• The finished snack only needs to be rolled up with lids.

From squash with cabbage

White cabbage and squash are used as the main filling. Other ingredients can be added as desired.

For the marinade we will need:

• a liter of water;
• vinegar – 1 tablespoon;
• salt – 2 spoons;
• granulated sugar – 1 spoon;
• vegetable oil.

Cut the vegetables into wedges and blanch them. Place the prepared ingredients in jars, then add garlic and parsley to taste. Pour the marinade over the jars and seal – the pickle is ready.

Vegetable platter with cauliflower

You can pickle assorted vegetables in the following way:

1. We take the cauliflower and separate it into individual florets.
2. Fill them with salted water and let them stand for about 15-20 minutes.
3. As a vegetable assortment, you can use cucumbers, tomatoes, bell peppers, onions, garlic, celery, and horseradish.
4. Evenly distribute the vegetables and cabbage among the jars and pour in the marinade.
5. We sterilize the blanks and roll them up with a lid.

Pickled assorted berries

The assortment can be made from a variety of berry combinations, but for our recipe, we'll use cherries, gooseberries, and currants. For your first attempt, you can prepare one and a half kilograms of each berry.

Marinade:

• water – 4 liters;
• vinegar 9% – 150 milliliters;
• black currant leaves – 4 pieces;
• salt – 80 grams;
• sugar – 150 grams;
• vegetable oil.

Place the clean berries in equal portions into jars and pour the marinade over them. Before sealing the jars with lids, pour vegetable oil over the top. This will help prevent mold from forming. Roll up the assortment and store in the cellar.

Storage

Store preserved vegetables and berries in a cool, dark place. A basement, garage, or cellar is ideal for this purpose. The following storage conditions are recommended for canned vegetables and berries:

• vegetables are stored at temperatures from 0 to 20 ^O;
• berries – from 0 to 25 ^O.

Please note! The humidity in the room where you store your products should not exceed 75%.