Pickled assorted tomatoes and cucumbers cabbage. Assorted vegetables for the winter with cabbage, cucumbers and tomatoes

The cooking process, as usual, begins with the fact that all vegetables must be peeled, washed and dried. All spices are also washed and dried. I cut off the butts on both sides of the cucumbers, cut the cabbage (I take small, young cabbages) into 2-3 parts.

It’s convenient to seal assorted vegetables for the winter in three-liter jars; they contain a lot. The ingredients indicate the quantity of all products per 3 liter jar. They need to be thoroughly washed, sterilized and cooled.

First I put some of the spices into the prepared jars (I put the rest as I go), then the cucumbers, and then in random order I put tomatoes, cabbage, carrots, bell peppers (I clean them of seeds and partitions in advance, cut them into pieces). It is better to take multi-colored peppers, and young, thinner carrots.

Then I pour water into a suitable pan. Each large jar filled to capacity with vegetables requires approximately 1.5 liters of water. I boil water and pour it over the vegetables to the very top. Then I wait 15 minutes until the water in the jars cools down a little and the vegetables are “steamed” with boiling water. I drain the water into the same pan, boil it again and also fill the jars to the top, keep boiling water in them for 15 minutes and drain them back.

The third boiling of water is the final one, and this time you need to add three tablespoons of sugar and two tablespoons of salt to each three-liter container filled with vegetables (or 1.5 liters of water). I take tablespoons and pour them without a slide. It is advisable to use coarse salt in these preparations.

Salt and sugar should completely dissolve while heating the water.

I fill the jars halfway with the prepared marinade, then add 5 tablespoons of vinegar (9%) to each, add brine to the very edge of the jar and roll up with iron lids.

Using a thick towel, I carefully take the jars (they are very hot) and, turning them upside down, place them under the table, where they remain until they cool completely (usually until the next day). Afterwards I take the assorted vegetables to the cellar, where they are stored.

I have been making this assortment for many years and I can say that if the salt and vinegar are of high quality, and the vegetables are well washed, then the preparation does not become cloudy, does not explode and can last for many years, although in my practice these pickled vegetables turn out so tasty that they do not last long are delayed even if they close a lot.

Pickled vegetables turn out crispy and very tasty. I put this beauty into beautiful plates and put it on the table on holidays or when guests come. My children and husband love to crunch pickled carrots and cabbage, and cucumbers and tomatoes turn out simply amazing.

For the winter, you can also prepare several jars of a crispy, delicious assortment of tomatoes and cucumbers with zucchini and bell peppers. This very simple recipe always makes an excellent appetizer of pickled vegetables, which you can eat on holidays and on an ordinary day.

Cooking time: PT01H00M 1 h.

For those who plan to make a strategic stock of goodies for the winter, this assorted recipe will be useful. Tomatoes and cucumbers are necessarily present in it; as for other vegetables, they can be used at will or if available. Many experienced housewives have their own options for preparing such preserves. It is better for novice cooks to use a simple recipe for assorted cucumbers and tomatoes, and with time and experience make changes to their own taste. For those who are faced with preparing vegetables for the winter for the first time, it is better to make a couple of jars for testing, and next year, taking into account the results of the experiment, perform culinary feats.

Basic recipe for assorted tomatoes and cucumbers

If you use the given amount of ingredients, you will get exactly the same pair of jars to try. When it comes to mass preparations, they need to be taken 5-10 times more, maintaining the proportion. For a kilogram of fresh, medium-sized cucumbers, take the same amount of small, thick-skinned tomatoes. You will also need a head of garlic, a large pinch of peppercorns and a few bay leaves, as well as 2 tablespoons each of salt, sugar and vinegar. You should definitely stock up on enough greenery. In the summer, you can find a ready-made collection for canning at any market.

Any recipe for assorted “Tomatoes and cucumbers” involves pre-soaking the vegetables in cold water. This is done, firstly, in order to get rid of contamination, and secondly, after such a procedure they will be more dense. As a rule, they are left for 2-3 hours, but it can be 5-6.

Prepared vegetables are placed in jars. Moreover, there should be cucumbers on the bottom and tomatoes on top (it is also advisable to prick them with a fork so that they do not burst from the boiling water). In this case, you need to put some herbs, peeled garlic and other spices on the bottom. Next, the jars are filled to the brim with boiling water, leaving to cool for 15-20 minutes. Then the water is drained and brought to a boil again, sugar, salt and vinegar are added. Boil until completely dissolved and fill the jars with boiling brine, screw them on and leave to cool. You can store vegetables in a cool place for several years, but, as a rule, by spring there is nothing left of them.

Assorted: tomatoes, cabbage, cucumbers

For those who have mastered the technique of preparing vegetables for the winter and want something new, this more complicated option is suitable. The number of vegetables here can be arbitrary. The recipe for the “Tomatoes and Cucumbers” assortment is simply supplemented with zucchini, cabbage and other vegetables that are available. The proportion can be absolutely any. The only thing you should definitely remember is that denser vegetables should be at the bottom of the jar, and those that are softer should be on top.

You will need the same greens as in the previous recipe. You should also use garlic, peppercorns and bay leaves. Spicy lovers can put a piece in each jar. And, of course, you should stock up on salt, sugar and vinegar. Spices, garlic and herbs are placed at the bottom of the prepared jars. Then they are filled with vegetables. Tomatoes and cucumbers should be whole, zucchini should be divided crosswise into several parts, carrots should be divided lengthwise, white cabbage should be coarsely chopped, and cauliflower should be divided so that the pieces fit through the neck of the jar. Next, they are poured with boiling water, cooled for 15 minutes, the water is drained and a brine is prepared from it. For a liter of liquid you will need 2 tablespoons of salt, the same amount of vinegar and 2 teaspoons of sugar. Then it is brought to a boil, poured back into the jars and screwed on. After cooling, it is better to put the assortment in a cellar or other cool place. In winter, it simply flies away instantly.

A rich harvest always pleases the housewife and her family, but it also brings a lot of trouble. After all, everything needs to be quickly processed, prepared for the winter, salted, pickled, etc. Since cucumbers and tomatoes often ripen together, they act as wonderful duets in winter preparations, sometimes taking other gifts from the garden into their company. This material contains a selection of simple and tasty assorted recipes.

To prepare assorted vegetables for the winter, you should not limit yourself to some list. You can take whatever you like and want to save for later use. But the marinade should be prepared according to the recipe, strictly observing the quantity.

Delicious assortment of tomatoes and cucumbers for the winter

The first recipe offered is one of the simplest, it includes only delicious crispy cucumbers and tender, juicy tomatoes. They look beautiful in jars and are suitable for everyday and holiday menus, always creating a good mood.

Ingredients (for a three-liter container):

• Cucumbers.
• Tomatoes.
• Black pepper – 10 peas.
• Allspice – 5-6 peas.
• Cloves – 3-4 pcs.
• Garlic – 3 cloves.
• Laurel – 2 pcs.
• Dill – 2-3 umbrellas.
• Sugar – 3 tbsp. l.
• Salt – 4 tbsp. l.
• Vinegar essence (70%) – 1 tsp.

Algorithm of actions:

1. The first stage is the preparation of fruits and seasonings. Soak cucumbers in ice water. Leave for 3 hours. Rinse using a brush. Trim the ponytails.
2. Select tomatoes that are small in size, preferably equal in weight. Wash.
3. Wash three-liter containers with soda and place in the oven for sterilization.
4. After sterilization is complete, place dill on the bottom of each glass container. Place the cucumbers upright and fill the rest of the jar with tomatoes.
5. Boil water. Pour it over the vegetables (pour in carefully so as not to burst the jar). After 15 minutes, pour into the pan.
6. You can prepare the marinade by simply adding sugar and salt to the water.
7. Place the seasonings in a jar. Peel, rinse, and chop the garlic to obtain a stronger garlic flavor.
8. Pour the boiling marinade over the assortment. Pour vinegar essence (1 tsp) on top. Cork.
9. Continue passive sterilization by wrapping the jars with assorted vegetables in a blanket.

Preparing assorted tomatoes, cucumbers and peppers for the winter - step-by-step photo recipe

Having collected a large harvest of vegetables in the summer, you want to prepare it for the winter. Delicious salads leave the table instantly, so housewives rush to preserve everything. Assorted vegetables from tomatoes, cucumbers, peppers, onions without sterilization - a unique preparation. The proposed recipe with photos will help you master the process.

If desired, you can add other vegetables when canning. Experiments are welcome. A head of cauliflower or regular cabbage, carrot, zucchini, and squash are suitable. They look beautiful in glass containers and are perfect for any side dish.

Your mark:

Cooking time: 2 hours 30 minutes

Quantity: 3 servings

Ingredients

• Vegetables (tomatoes, cucumbers, peppers or others): how much will it include
• Bulb: 1 pc.
• Garlic: 2-3 cloves
• Greens (horseradish leaf, dill, parsley): in the presence of
• Peppercorns, bay leaf: taste
• Water: about 1.5 l
• Salt: 50 g
• Sugar: 100 g
• Vinegar: 80-90 g

Cooking instructions

Prepare dill umbrellas, small parsley leaves, horseradish leaf or root. Wash everything and chop finely.



Place chopped herbs in prepared jars, which do not necessarily need to be sterilized.



Peel the head of garlic as in the photo.



Place whole white cloves, 2 to 3 pieces each, in a container on top of the chopped greens.



Cucumbers are always added to the classic assortment recipe. Select small greens and wash thoroughly with water. If you were planning ahead, then soak for 2 - 3 hours. Cut off the ends of the cucumbers and place them vertically in a jar.



White onions will look beautiful on green cucumbers. Clean the heads and cut into thick rings.



Add onion rings on top of the cucumbers. Small onions can be placed whole.



The bank lacks brightness. It's time to fill it with tomatoes.



Chopped peppers fit perfectly into the jar on top. It must first be washed and freed from the stalk and seeds.



Place pieces of colorful peppers, filling the empty space. All that remains is to add spices to the vegetables. Suitable for winter assorted peppers and bay leaves.



It's time to move on to preparing the filling. Pour water into the pan at the rate of 1.5 liters per three-liter container. You can take a little more water, let it remain better.



Bring the liquid to a boil and fill the prepared containers in a thin stream. Cover the jars with lids and leave to “rest” for 15 minutes. Pour into the pan, then boil again and pour boiling water over again.



Prepare the marinade by adding sugar and salt to the water drained after the second time. At the moment of boiling, pour in vinegar and turn off the heat. Pour hot filling into jars. Roll up the containers with lids and turn them upside down.



In the morning, put it in the pantry for storage until winter. The classic assortment of tomatoes and cucumbers with the addition of onions, peppers, and herbs according to the simplest recipe is ready.

Assorted recipe: tomatoes, cucumbers and cabbage for the winter

A tasty and healthy assortment of cucumbers and tomatoes is, of course, good, but it’s even better to turn the duo into a wonderful trio by adding white cabbage or cauliflower. You can increase the trio to a good vegetable ensemble; carrots, onions, and peppers will not spoil the taste.

Ingredients (for a liter jar):

• Tomatoes – 4-5 pcs.
• Cucumbers – 4-5 pcs.
• White cabbage.
• Onions (small heads) – 2-3 pcs.
• Carrots – 1-2 pcs.
• Garlic – 5-6 cloves.
• Hot pepper – 3-5 peas each
• Tarragon – 1 bunch.
• Dill – 1 bunch.
• Sugar – 1 tbsp. l. with a slide.
• Salt – 1 tbsp. l. no slide.
• Vinegar 9% – 30 ml.

Algorithm:

1. Wash vegetables, cut into circles - cucumbers, carrots. Small tomatoes and onions do not need to be cut. Shred the cabbage. Chop the greens.
2. Blanch cucumbers, tomatoes, cabbage, carrots in boiling water or steam for a while in a sieve.
3. Sterilize containers. Fill with vegetables, trying to do it beautifully. Greens can be placed on the bottom, seasonings and spices can be sprinkled on the vegetables during the laying process.
4. Boil water and pour over vegetables for 5 minutes. Pour the water into a large saucepan (you can use several cans at once), add salt, sugar, and bring to a boil again.
5. Pour the marinade into containers. Lastly, add vinegar.
6. Immediately close with tin lids (pre-sterilize them).

You don’t have to turn it over, but be sure to wrap it in a blanket (or blanket)!

How to prepare assorted tomatoes, cucumbers and zucchini for the winter

Sometimes household members can’t stand rolled cabbage, but look at zucchini with pleasure. Well, this vegetable naturally “joins” the vegetable company of cucumbers and tomatoes.

Ingredients (per liter jar):

• Young zucchini.
• Cucumbers.
• Tomatoes.
• Onions – 1 pc.
• Small carrots – 1 pc.
• Garlic – 1 head.
• Hot pepper – 2-3 peas.
• Greenery.
• Salt – 1 tbsp. l. without top.
• Sugar – 1 tbsp. l. with top.
• 9% vinegar – 30 ml.

Algorithm:

1. Prepare vegetables. Soak the cucumbers. Rinse off sand and dirt using a brush. Trim the tails. Wash the tomatoes.
2. Peel the zucchini and remove the seeds from the old ones. Rinse again and cut into large pieces.
3. Send the carrots to a Korean grater. Cut the onion into large pieces. You can leave the garlic cloves.
4. Sterilize containers. Place seasonings and herbs on the bottom of still hot jars. Next, place the vegetables one by one.
5. Pour boiling water over it. After a quarter of an hour, pour it into the pan. Add sugar and salt. Boil.
6. Pour the aromatic, spicy marinade over the vegetables, completing the cooking stage by pouring in the vinegar.
7. Cork.

You don’t have to pour boiling water over it the first time, but cook the marinade right away. But in this case, additional sterilization in boiling water for 20 minutes is required (for liter jars). The process is unloved by many housewives, but necessary - additional sterilization will not hurt.

Preparing assorted tomatoes and cucumbers without sterilization

For many housewives, the least favorite stage in the pickling process is sterilization in boiling water. Just look, a jar lovingly filled with vegetables and spices will crack due to temperature changes, and your work will go to waste. Fortunately, there are many options where sterilization is not required. The following original recipe is proposed, in which vodka plays the role of an additional preservative.

Ingredients (for a three-liter container):

• Tomatoes - about 1 kg.
• Cucumbers – 0.7 kg. (a little more).
• Garlic – 5 cloves.
• Hot pepper – 4 pcs.
• Allspice – 4 pcs.
• Laurel – 2 pcs.
• Cherry leaf – 2 pcs.
• Horseradish leaf – 2 pcs.
• Dill - umbrella.
• Sugar – 2 tbsp. l.
• Salt – 2 tbsp. l.
• Vinegar 9% – 50 ml.
• Vodka 40° – 50 ml.

Algorithm:

1. The process traditionally begins with soaking cucumbers, washing vegetables, herbs, leaves, peeling and chopping garlic. It’s okay if some seasonings are missing; this will not affect the final result much.
2. The containers, as in previous recipes, need to be sterilized (over steam or hot air in the oven).
3. Place some of the prepared seasonings on the bottom. Next add tomatoes and cucumbers. Again – part of the seasoning. Top with vegetables.
4. Boil water in a saucepan or kettle. Pour over the prepared vegetable beauty.
5. After 10 minutes, start the marinade: drain the water (now into the pan). Add the required amount of salt and sugar. Boil again.
6. Filling it with hot water a second time (now with marinade) allows you to do without sterilization.
7. All that remains is to cover the jars with sterilized lids. Cork and hide under a blanket for a day.

Beautiful, fast, and most importantly, easy!

The most delicious assortment for the winter of tomatoes and cucumbers with citric acid

Vinegar is most often used as a preservative for homemade mixed vegetables. But not everyone likes its specific taste, which is why many housewives use citric acid instead of traditional vinegar.

Ingredients:

• Cucumbers.
• Tomatoes.
• Spices – hot peppercorns, allspice, cloves, bay leaf.
• Greenery.
• Garlic.

Marinade:

• Water – 1.5 l.
• Sugar – 6 tbsp. l. (no slide).
• Salt – 3 tsp.
• Citric acid – 3 tsp.

Algorithm:

1. Prepare vegetables and spices - rinse, cucumbers can be soaked, and then cut off the tails.
2. Place vegetables, chopped herbs, garlic cloves and seasonings in jars.
3. Pour boiling water for the first time for 5-10 minutes.
4. Pour the water into a saucepan and bring to a boil. Fill a second time.
5. Pour into the pan again and make the marinade (adding salt, citric acid, sugar).
6. Pour hot and seal.

They stand well all winter, have a very delicate taste and pleasant sourness.

Tomatoes and cucumbers play the main role in assorted vegetables, and special attention is paid to them. It is advisable to choose tomatoes of the same size, cucumbers - small, hard, with thick skin.

Traditionally, assorted tomatoes are not cut, they are placed whole. Cucumbers can be placed whole, cut into bars or circles.

Cabbage makes a good company with vegetables; you can take white or cauliflower. Pre-boil the colored one. The assortment will have a pleasant aroma and taste when you add sweet pepper.

Sets of seasonings can be different, the most common are dill, parsley, and peppers.

The field for experimentation is huge, but a variety of tastes is guaranteed!

We look forward to your comments and ratings - this is very important to us!

There are many recipes for winter preparations from canned and pickled vegetables. You may be familiar with traditional canning of tomatoes and cucumbers, but not everyone has tried to prepare assorted vegetables with cabbage for the winter. Let's look at three delicious recipes.

Assorted vegetables for the winter with white cabbage

Cold appetizers will become an invited guest at any celebration of life, so it is recommended that every housewife try preparing cabbage salad for the winter. To prepare it you need 1 kg of vegetables:

• tomatoes;
• White cabbage;
• Bell pepper;
• carrot;

This amount is 1 tbsp. l. oils (any vegetable).

You need to prepare a marinade for vegetables: 3 tbsp. l. salt, approximately 250 ml water (1 glass), 1 tbsp. sugar, and a little 9% table vinegar to your taste.

First of all, we wash all the vegetables, remove the top leaves from the cabbage, remove the stalks and seeds from the pepper, and then cut it into half rings. We also cut the onion. Peppers will look better in different colors, and it is recommended to choose dense, fleshy tomatoes. We also cut them first in half and then into slices.

The cabbage needs to be finely chopped and mixed with the rest of the vegetables. Then season the assortment with salt and sugar. But the carrots need to be grated and simmered in vegetable oil until tender. After which it can be added to the vegetable mixture. Pour vinegar and water there.

We put the vegetables with the marinade on the fire and bring to a boil, then simmer for about 20 minutes, no longer recommended, otherwise the bright pepper will lose its elegant color. We do not cool the assorted vegetables with cabbage for the winter, but immediately send them to jars, which are washed and sterilized in advance in the traditional way, and close with lids. That's it, the vegetable mix is ​​ready!

Winter assortment of cucumbers, cabbage and tomatoes

For this combination you will need:

• 4 tomatoes;
• 4 cucumbers;
• 1 white cabbage;
• onions (3 pcs.);
• 3 carrots;
• 1 hot pepper;
• greens (small bunches of dill and parsley);
• a sprig of tarragon;
• 1-2 garlic (whole heads);
• peppercorns - 5-6 pieces, and also, if desired and to your taste, add bell pepper and bay leaf.

Wash the vegetables thoroughly, peel the garlic, carrots and onions, and remove the top leaves from the cabbage. Then chop the cabbage into thin strips. Cut the pepper into 4 parts, cucumbers into rings, carrots into thin slices. If the tomatoes are small, you can put them whole, just chop them, and if the fruits are large, then it is more convenient to cut them into several parts or into slices.

In a large saucepan, you need to boil water and, one by one, place all the vegetables in boiling water on a sieve for a couple of minutes. Then we transfer them to a towel, allowing the water to drain from the fruits. Jars need to be washed and sterilized. Then we put vegetables, peppercorns and hot peppers, bay leaves in them and pour boiling water on top of everything. Try to make the assortment of cucumbers, cabbage and tomatoes for the winter look original - lay the vegetables in layers, alternating different colors. It is convenient to place such preparations on a dish, and they look very appetizing on the holiday table.

After half an hour, add vinegar to the jars, after which they can be rolled up, turned over and left to cool. The workpiece must be stored in a cold room.

Assorted winter food with cauliflower

Components of the dish for 1 jar (3-liter):

• 8 cucumbers (small sizes);
• Head of cauliflower (5-6 inflorescences);
• Garlic (5 cloves);
• Tomatoes (4-5 medium-sized fruits);
• Pepper (3 pcs.);
• Horseradish (1 leaf);
• 1 dill inflorescence (umbrella);
• Salt (2 tbsp);
• White cabbage (as much as will fit).

For the marinade you will also need:

• Granulated sugar (3 tbsp);
• Black pepper (5 peas);
• 3 cloves;
• Vinegar (9% - 1 tbsp.).

How to prepare assorted cauliflower for the winter

We wash all the vegetables. Then cut the white cabbage into strips, and divide the cauliflower into small inflorescences. Cut the pepper, peeled from stems and seeds, into 4 pieces. Dill, horseradish and garlic are placed in a sterilized jar. Then we tightly arrange the vegetables there in the following order: white cabbage, cauliflower, sweet pepper (Bulgarian), cucumbers and finally tomatoes.

You need to boil water in a saucepan, then pour it into a jar of vegetables up to the neck. Leave the jar like this for 10 minutes, after which we pour the infused water back into the container. Add spices there and bring to a boil again. Pour the boiling marinade over the vegetables and cover the jar with a lid.

Now you need to sterilize the jar with vegetables and marinade in a large container with water for 20 minutes. After sterilization, add vinegar to the jar and roll it up. Leave to cool upside down in a blanket.

So, we propose to diversify pickles for the winter with original assorted vegetables with cauliflower and white cabbage, cucumbers and tomatoes. Cabbage is a universal vegetable, and let it be eaten fresh in winter, but delicious preparations with this vegetable will definitely not disappoint - prepare it!

• 3 tbsp. spoons of sugar.
• 1 heaped teaspoon of salt.
• 2 tbsp. spoons of vegetable oil.

• vinegar essence 70% – 1 tsp. for 1 liter jar or 7 tsp. 9% table vinegar.

How to prepare assorted vegetables for the winter:

And let's start creating! Wash all vegetables thoroughly and drain. We cut them into approximately equal fractions, i.e. or cubes, or straws, or circles - this way they are more evenly soaked in the marinade - this is, firstly, and secondly - before serving (when the time comes), you simply open the jar, drain the brine and put the contents in a salad bowl. All! There is no need to make any additional movements! Therefore, right now you should imagine how this product will look on the table.

We cut the food immediately before putting it in the jar to prevent the juice from escaping and the vegetables from getting spoiled. We put the beautifully cut ingredients into a jar in layers:

At the bottom - spices: peppercorns, bay leaves (no more than one per liter jar, otherwise it will kill all the taste of the vegetables). Garlic on top (I cut into slices)

and onions (you can use large rings, or you can just cut a small onion into four parts and that’s it).

Small, well washed and peeled carrots can be cut into slices (but not thinly!), or into cubes. Carrot sticks do not retain their shape well and will simply fall apart in the jar during the pickling process, so I recommend not cutting them.

Place very coarsely chopped cucumbers on top of the carrots (if in rings, the width of the ring should be at least one and a half cm).

We prick small tomatoes, such as “Cherry”, with a toothpick at the base of the stalk and lay them out in the next layer. It’s not scary if the tomatoes are of different degrees of ripeness: puncturing the skin of ripe fruits will not allow them to burst and spread, and unripe fruits will simply ripen in the jar.

Place the last layer of cauliflower florets. They can be broken to any size. And they also fill the voids between the tomatoes.

Pour boiling marinade over it all (per liter of water: 3 tablespoons of sugar, 1 heaped teaspoon of salt, 2 tablespoons of vegetable oil), pour vinegar or vinegar essence directly into the jar, cover with a lid and sterilize for 20 minutes. After sterilization, seal the jar tightly (roll it up) and cool it under a blanket.

We take the cooled jar into the cellar or simply store it in the pantry in the apartment. I don’t recommend using it right away: assorted cauliflower should be well soaked in the marinade to preserve its taste.

Tip: for this preservation it is better to use small, half-liter or liter jars so that the contents are eaten at one time. The marinade turns out to be thermonuclear, i.e. very rich. Don’t let this bother you: the vegetables won’t take too much, and the salad will be preserved in any storage conditions!

Try it and enjoy! Have a nice one!!!

Sincerely, Elena Kameneva.