A step-by-step recipe for making an assortment of tomatoes, cucumbers and peppers for the winter
Tomatoes, cucumbers and peppers are an excellent and simple assortment recipe for the winter that even a novice housewife can do. The peculiarity lies in the fact that canning is carried out quite simply, supernatural manipulations are not required. The cost of food in the season is minimal. Due to its beautiful appearance, this appetizer can be put not only on the everyday table, but also to decorate the festive one with it.
Features of the preparation of assorted cucumbers, tomatoes and peppers for the winter
It is possible to close the ingredients together using several technologies, but the proven and popular one is given. Even if a person takes quality ingredients, no one can guarantee that the jars will not swell. Sterilization is mandatory - it is important to carry out several stages.
Pay attention to the following features:
- fruits must be taken fresh, not large and not small;
- you must not allow the seeds from vegetables to be included in the assortment;
- it is better to cut hard skins of products beforehand;
- use not only clean containers, but also a thoroughly washed ladle, spoons, forks, knives, pots, pans and the like.
We recommend using 9% vinegar, but you can substitute 6% vinegar if desired. It is not recommended to take a smaller one in terms of indicators.
Ingredients
The recipe for pickled vegetables is quite simple, you need a basic set of ingredients:
- 2 kilograms of tomatoes;
- 500 grams of cucumbers;
- 5 pieces of bell peppers;
- 2 medium onions;
- 4 cloves of garlic;
- parsley and dill to taste (umbrellas);
- dill stalks - optional, optional;
- salt, sugar, bay leaf;
- vinegar 9 percent;
- black peppercorns.
List of ingredients available to everyone. The main thing is to choose vegetables that are ripe, but not overripe. This will help prevent porridge or too hard pieces from appearing in the platter.
How do you prepare vegetables?
Cucumbers are soaked overnight (if the fruits are young, then the stage is skipped). Wash tomatoes, cucumbers and peppers thoroughly. Preparation includes the following steps:
- removal of hard and large seeds from cucumbers and tomatoes;
- pepper is cut into 4 parts and washed from seeds (if they are left, then the lids will explode);
- peel, wash and cut onions into rings, or half rings;
- garlic is peeled and pressed;
- the parsley and dill are washed.
At this time, containers are prepared - time is saved.
Container preparation
Container preparation is a necessary step. Without this, one can not hope that at least one non-swollen can of marinade will remain. It will require:
- prepare three-liter cans;
- wash them thoroughly with water and a clean kitchen sponge;
- if there are traces of rust, then remove them with a soda solution;
- soap the jars with regular dishwashing detergent and leave for 15 minutes;
- rinse the mixture thoroughly with hot and then cold water.
The next stage of preparation is immersion in the microwave or oven. Banks should be there until the hostess starts loading the finished assortment into them.
Step by step cooking process
Vegetable stew is cut into pieces - any size will do. Water is brought to a boil. The ingredients are prepared and laid out. Step by step process:
- 3 onion rings, 3 peppercorns, 1 bay leaf, dill and parsley, a clove of garlic are placed on the bottom of the jar;
- put cucumbers, tomatoes, peppers;
- add 1 tablespoon of salt and 5 sugar;
- pour boiling water over;
- closed with a lid (pre-sterilized), leave for exactly 15 minutes;
- pour the water into a saucepan and heat;
- canning is filled with the same marinade again.
The last step is to add 2 tablespoons of 9 percent vinegar. There should be a lot of marinade - to the brim. Capping the jar immediately, avoiding cooling.
Further storage
The assortment is stored in the bank for 2-3 years Leave it in a cool place at room temperature.
