TOP 16 recipes for pickled vegetable assortments for the winter

A selection of vegetables is rich in vitamins and acids, which the body lacks in winter and spring. Micronutrients and fiber are found in cabbage, zucchini, and onions, but a selection of several vegetables contains more beneficial components than cucumbers or eggplants alone. Housewives often preserve a selection of pickled vegetables for the winter, which delight with their unique appearance and pleasant taste. In season, peppers and tomatoes are inexpensive at the market and are not treated with chemicals, unlike vegetables found on supermarket shelves.

Pickled assortment - a decoration for the festive table

Each fruit has its own color and distinct flavor, but together they look unique. An appetizer of green cucumbers, orange tomatoes, and blue eggplants will grace any table, and an assortment of fruits in contrasting shades looks very original.

Selecting and preparing ingredients

Women always want their pantry shelves filled with jars of vitamin-rich snacks. Many opt for assorted vegetables, as there are no specific requirements for ingredients; you can use any fresh vegetables you like or have on hand, as long as they are all the same size, so they are divided into portions.

Almost all recipes call for tomatoes and peppers. Because tomatoes have more delicate flesh, they are placed on top of the other vegetables in the container.

The appetizer is seasoned with a marinade, for the preparation of which spices are needed.

Variations of assorted food preparations for the winter

Use one of the proven recipes.

Classic recipe in jars

Vegetables remain crisp and flavorful when marinated with minimal heat. Before preparing the product using the traditional method:

1. Cucumbers are placed in cool water for 4–5 hours.
2. Tomatoes are washed under the tap and the stems are removed.
3. Multi-colored peppers without seeds are chopped into strips.
4. The onions are peeled, the skin is scraped off the carrots, and they are cut into rings.
5. Dill umbrellas, garlic, peas are placed in the container, and vegetables are placed on top.
6. Fill the container with boiling water, strain it into a bowl after 15 minutes, then add 2 tablespoons of each spice and simmer for a couple of minutes.
7. Season the assortment with marinade and add 5 ml of vinegar.

The hermetically sealed container is lowered into the cellar. Tomatoes, peppers, and cucumbers are taken in equal quantities—one kilogram each—for this elegant and flavorful appetizer.

A simple recipe for quick cooking without sterilization

Wash the tomatoes, squash, and cucumbers and let them steep in boiling water for about 20 minutes. Then strain the water and refill the container with the ingredients for the same amount of time. Finally, pour the liquid into a saucepan, combine with salt and sugar, and turn on the heat. Season the vegetables with the boiling marinade and add ½ cup of vinegar.

The container is sealed without sterilization.

The assortment is made by:

• from 1 kg of tomatoes;
• 500 g squash;
• 800–100 grams of cucumbers.

Cloves add flavor to the vegetables. The marinade is made from purified water, in which salt and sugar are dissolved, and spices are taken in equal quantities of 30 g each. You can add different spices, but usually housewives use bay leaves, ground pepper, or peppercorns.

Variation with cabbage

This vitamin-rich platter can be made from just 2-3 ingredients, but you can also use a variety of vegetables grown in your garden. Remove the stems from the tomatoes and separate them into wedges:

1. The seeds are removed from the pepper and the product is cut into strips.
2. The onion is peeled and rings are made.
3. Shredded cabbage is combined with prepared vegetables, salted and mixed with a glass of sugar.
4. Grated carrots are fried with butter, stewed with the remaining ingredients for a quarter of an hour, adding a glass of water and a spoonful of vinegar.

The assortment is transferred to containers disinfected to remove fungi and bacteria. This appetizer goes well with meat dishes and mashed potatoes.

Pickled cucumbers and tomatoes for the winter

Both adults and children love tomato and cucumber preserves, but a mix of these vegetables is much tastier and more flavorful. Place the following in a 3-liter jar:

• currant leaves and horseradish;
• dill umbrellas;
• garlic cloves;
• black peppercorns.

Wash the cucumbers, trim the ends, and place them in the container along with the herbs and spices. Pierce the tomatoes with a fork, place them on top, and garnish with dill.

Fill the jar twice with boiling water, strain it after 15–20 minutes, and then use it to prepare the marinade. For one and a half liters of liquid, use 3 tablespoons of salt and sugar, and a kilogram of cucumbers and tomatoes. Roll up the vegetables with vinegar, filling the jar with the hot marinade. For this volume, 100 ml of preservative is sufficient.

Assorted zucchini and cucumbers

Without sterilization, and without spending a lot of time, you can make a spicy appetizer that can be placed on the table in front of guests or served with a meat dish. A liter the jar is sterilized over steam or in a microwave and cut into circles:

• cucumbers;
• carrot;
• zucchini.

Add chopped pepper to the vegetables. Fill the container with all the ingredients with boiling water, strain it twice, and then add more. Season the mixture with a brine made from 4 cups of liquid, 30 grams of salt, a spoon of sugar, and vinegar.

Each liter jar holds one fruit. Add peppercorns and dill as spices, and other ingredients are optional.

Vegetable Caviar for the Winter "You'll Lick Your Fingers"

The preparation is truly delicious, and when all the vegetables are blended, it's even more fragrant and tender. To follow this simple recipe, you'll need 1 kg each of tomatoes and carrots, and 1.5 kg each of peppers and zucchini. You'll also need:

• 1 cup tomato paste;
• 60 g salt;
• 100 ml oil;
• garlic;
• peppercorns.

Wash the vegetables, peel and seed them, and puree them in a blender or meat grinder. After combining all the ingredients, place them in a saucepan and simmer over low heat for half an hour, stirring constantly. Press the garlic through a garlic press and stir it into the vegetable puree, along with the oil, paste, and spices. After simmering for another 5-7 minutes, pour the finished caviar into a sterile container.

Recipe with cauliflower

Vegetables can be pickled in a variety of ways, but sterilization causes them to lose many of their beneficial properties. Cauliflower, also used in this platter, is rich in minerals and amino acids. The head is separated into sections and rinsed under running water. Carrots are sliced, bell peppers are chopped, and placed in a container with peeled onions and spices, alternating with the cauliflower.

The vegetables are steamed in boiling water. The marinade is prepared by straining the liquid and adding spices. The mixture is made from 2 carrots and 1 pepper, 2 heads of cabbage, an onion, and garlic. Cloves, currant and cherry leaves, and horseradish add flavor, while vinegar acts as a preservative.

Assorted eggplants

This delicious and beautiful salad is made from oven-simmered vegetables. To prepare it, you'll need:

• 8 to 10 tomatoes;
• 5 blue peppers and the same amount of pepper;
• 4 large onions;
• oil - 200 ml;
• vinegar - 3/4 cup

Peel the eggplant and tomatoes and chop them into pieces. Slice the pepper and onion. Place the ingredients in a metal bowl, combine with the oil, 2 tablespoons of salt, and sugar to taste. Mix with vinegar. Bake the vegetables in the oven for 50-60 minutes and seal in a sterile container.

From squash, with cucumbers and onions

Regardless of the vegetable used for canning, the jars must be disinfected using any method chosen. Many gardeners grow squash, which produces a healthy harvest even in depleted soil. These fruits can be cut into pieces and stored in containers:

• with cucumbers;
• onion rings;
• peppercorns;
• caraway seeds and clove buds.

To prepare the marinade, place clean greens, oak leaves, currants, horseradish in a saucepan, add spices, add the water with which the vegetables were soaked, and boil for 5 minutes.-7 minutes.

The jars are filled with the filling, the assortment is seasoned with vinegar essence, screwed on and turned over.

Sweet vegetable salad with beets

Even in Soviet times, people made this winter appetizer, which they used as a topping for borscht and as a spread on bread. Fresh or baked root vegetables were used for this. The salad is easy to make at home:

1. Beets are grated on a Korean grater.
2. Tomatoes are dipped in boiling water, then in cold water and the skins are removed.
3. In a cauldron filled with oil, combine with vinegar and pepper, and stew the chopped root vegetables.
4. Add carrots and tomato pieces that have released their juice to the vegetable mixture.
5. At the end of cooking, add garlic and steam for 10 minutes over the fire.

For a sweeter appetizer, use salad or vinaigrette beets. For 1.5 kg of beets, add 50–60 g of sugar, a head of garlic, a spoonful of salt, and 300–500 g of tomatoes.

Sweet peppers marinated with carrots and parsnips

Women who love to cook and experiment, are interested in new recipes, and strive to add variety to their meals. They're always eager to delight their families with a colorful and delicious salad featuring vibrant peppers.

Pour 2.5 liters of water into a saucepan, add a cup each of sugar, vinegar, and salt, and bring to a boil until the crystals dissolve. Add spices such as cloves and bay leaves to the marinade, along with onions, carrots, and parsnips. Cook until the vegetables are soft.

The bell peppers are seeded and finely chopped, the garlic is thinly sliced, and the boiled vegetables are separated. All ingredients are layered in jars, layered with parsley, and combined with the marinade.

To prepare the salad you will need:

• 40-50 peppers;
• 3 carrots;
• 2 heads of garlic;
• 3-4 onions.

Small containers with the snack are sterilized for 10–15 minutes. The prepared snacks can be stored indoors.

Assorted squash with cabbage

Salads sell very well in winter, often until spring.
All the supplies that no one even looks at in the summer disappear. So, in addition to tomatoes and cucumbers, women pickle cabbage and squash. The vegetables are cut into slices, dipped in boiling water for a few minutes, and placed in glass containers.

To make the marinade, dissolve 60 g of salt and 3 liters of sugar in water, boil with sunflower oil, and combine the liquid with a glass of vinegar. Fill two-liter containers with the hot marinade and leave to sterilize.

Vegetable salad with spices and lemon

Assortments prepared with vinegar are not recommended for children or those with stomach problems. Lemon can be used as a preservative for a snack that won't last through winter but will keep in the refrigerator for a couple of months. The fruit is rinsed with hot water and crushed.

Shred the cabbage, slice the carrots and peppers. Remove the seeds and thick skin from the zucchini, place it in a bowl with lemon, and sprinkle with sugar. After 15 minutes, combine all the vegetables and add the spices. Fill a jar with the juicy mixture, season with the marinade, and refrigerate under a plastic lid. To make the salad flavorful, use:

• oregano;
• fennel;
• dried dill;
• hot pepper.

The dressing is made with sea salt, not table salt. This salad goes well with a variety of dishes.

Pickled cabbage with bell peppers

Women make this juicy and nutritious snack with just a few ingredients and no time to prepare. Shred a small head of cabbage, grate a carrot, slice a bell pepper, mix all the vegetables together, transfer to a glass jar, and fill with the marinade.

To prepare it, pour water into a saucepan, add sugar, vegetable oil, vinegar, salt, and bring to a boil. The salad is left to infuse all day, resulting in a juicy and delicious salad.

Assorted squash

For pickling, gardeners use vegetables that ripen on their plots. Tomatoes and cucumbers, squash, and greens ripen in a small area, making them into assorted dishes.

The vegetables are washed and dried. The tomatoes are pierced at the stem, the ends of the cucumbers are trimmed, the onion is sliced ​​into rings, and the squash is cut into pieces. All this is placed in a jar with dill and spices. First, add the cucumbers, then the tomatoes, and the marinade is added. A dressing is prepared using salt, oil, and sugar, and vinegar is always added.

Assorted vegetables for the winter in a jar: cucumbers, tomatoes, peppers, carrots, onions

A snack made with these ingredients will stay mold-free for a long time, and the marinade will remain clear. A 3-liter jar holds:

• 10 tomatoes;
• 12-14 cucumbers;
• 2 carrots;
• 3 peppers;
• 2-3 onions;
• ½ head of garlic.

The vegetables are washed, peeled, and the roots are chopped. The stems are removed from the tomatoes and cucumbers. The peppers are cut into strips. The ingredients are placed in a container, filled with the marinade, and sterilized for fifteen minutes. The marinade is made from water, spices, vinegar, and peas.

Storage rules and duration

Vegetable assortments are best stored in a cool place, away from direct sunlight. In sterile containers, these vitamin-rich snacks will stay fresh for up to 2 years.

They usually don't keep for long, as they are eaten with pleasure in winter.