Assorted vegetables for the winter

Ingredients for the preparation of mixed vegetables for the winter

For 1 three-liter jar:

  1. Cucumbers 600 grams
  2. Tomatoes 600 grams
  3. Bulgarian pepper (any color) 6-7 pieces of medium size (approximate circumference of 1 peppercorn near the stalk up to 5 centimeters, length up to 8 centimeters).
  4. Black peppercorns 3 pieces
  5. Allspice 5 peas
  6. Dill with umbrellas fresh 3 branches
  7. 4-pronged garlic
  8. Horseradish leaves 3 pieces

For pouring on 1 three-liter jar:

  1. Distilled pure water 1.5 liters
  2. Sugar 1 tablespoon with a slide
  3. Salt 2 tablespoons without a slide
  4. Vinegar 9% 2 tablespoons
  • Main ingredients: Cucumber, Pepper, Tomato
  • Serving 1 serving
  • World Cuisine


Tablespoon, Deep bowl - 3 pieces, Knife, Cutting board, Kettle, Colander, Stove, Deep plate, Three-liter sterilized can, Deep pan, Metal lid for preservation sterilized, Table, Kitchen towel, Preservation key, Wool blanket

Cooking mixed vegetables for the winter:

Step 1: prepare the vegetables.

Sort out the cucumbers, spoiled and rotten, remove. Rinse them, place in a deep bowl and soak in cold running water on 2 hours. Then drain the water and let the cucumbers dry. Tomatoes for this type of preservation should be firm, dense, preferably a sort of "cream", elongated. Sort the tomatoes, leave only strong, healthy fruits without dents, damage or rot. Rinse the tomatoes under running cold water. Place in a deep bowl and let them dry. Bell peppers, rinse under running water, remove the stalk with a knife, peel the seeds, veins and rinse the peppercorns in the water inside and out again. Then cut the pepper into 2 - 3 parts on a cutting board with a knife. Place prepared pepper in a deep bowl. Boil a full kettle of plain running water. Put fresh dill greens with umbrellas and fresh horseradish leaves in a colander, rinse under cold running water, set it over the sink and after boiling water, pour greens over boiling water. Let it cool and then shake off excess liquid over the sink. Peel the garlic and put together with the herbs in a deep plate.

Step 2: preserve the mixed vegetables for the winter.

Put the prepared ingredients in a sterilized three-liter jar in the following sequence: horseradish leaves, garlic, black peppercorns, allspice, dill, peppers, tomatoes, cucumbers. Stack vegetables tightly, but try not to crush them once again, from this they are deformed and burst. Turn the stove to a high level and place a pot of clean distilled water on it. Bring it to a boil and fill it in a jar of vegetables. Cover the jar with a sterilized lid for preservation and let the vegetables warm in boiling water for 15 minutes. Make a tourniquet from a kitchen towel, put it on a jar so that it holds the lid, and slowly drain the water back into the pan, remove the lid, put the jar on the table. Then bring the water in the pan to a boil on the stove, turned on a strong level, add salt, boil the sugar for 1 to 2 minutes until the sugar and salt are completely dissolved. Pour hot mixed vegetables so that it reaches the very edge of the neck, cover the jar with a sterilized metal lid for preservation and close it with a preservation key. With a kitchen towel, turn the jar upside down, place it on the floor and wrap it in a woolen blanket so that there are no gaps, so the vegetable assortment cools down for 2 - 3 days without sudden changes in temperature. Put the cooled cans in a dark cool place, it can be a pantry, a cellar or a cellar.

Step 3: serve the mixed vegetables for the winter.

Assorted vegetables for the winter are served cold on a large dish, tomatoes and cucumbers are cut into 2 - 3 parts or put whole. Pepper is put in the form in which it was preserved. Such a platter of vegetables will look great on the festive table, delighting guests and hosts of the feast with its diverse taste and fan of aromas. Enjoy your meal!

Recipe Tips:

- - Before preparing for preservation, remember that your hands must be clean, all equipment with which you will work must be washed and sterilized.

- - Do not soak the cucumbers for more than 2 hours, as they can accumulate raw water, this can cause the whole preservation to explode.

- - During the preparation of assorted dishes, you can cut not only pepper, but also tomatoes into 2 halves, and cucumbers into 3 - 4 parts.

- - You can add other various vegetables to the assorted vegetables, this can be Jerusalem artichoke, zucchini, eggplant, carrots. For severity, you can add chili peppers with an approximate length of 5 centimeters 1 to 1 three-liter jar.

- - If you do not have fresh dill and horseradish leaves, but there are dry, you can use them. BUT! Pour boiling water over such greens!

- - When choosing containers for preservation, make sure that it is free of cracks and other damage.

- - You can sterilize the jars in an autoclave, deep pan, or microwave.