The best recipe for rolling from a vegetable platter - cucumbers, tomatoes and zucchini for the winter
Pickles are sold in any supermarket. You can choose vegetables for every taste. But what if there are homemade cucumbers, zucchini, tomatoes and other vegetables in the country. How not to cook assorted rolls - cucumbers and tomatoes, sauce zucchini, bell peppers? You can always choose a recipe to your liking, and not the one offered in the store. To surprise close relatives and friends on a holiday.
Features of preservation of assorted cucumbers, tomatoes and zucchini for the winter
Assorted vegetables are prepared in different ways. They include various vegetables in the composition, choose the spices of the marinade to taste.
Pickled assortments contain vinegar or its substitutes: citric acid, sour fruits. Canning takes place in two ways. In the first version, the marinade is poured three times, the jars are corked, covered with a blanket. In the second version, the marinade is poured once, sterilized.
Salted vegetables are prepared in jars, barrels. Fermentation produces natural acid. Containers with pickled vegetables are not clogged. Closed with nylon lids, oppression is installed on the barrels.
Ingredients for a 3 liter jar
Approximate amount of main ingredients:
- cucumbers - 300 grams;
- tomatoes - 1.5 kilograms;
- zucchini - 2 pieces;
- paprika - 2 pieces;
- carrots - 1 piece.
Spicy spices:
- black peppercorns - 6 pieces;
- allspice - 6 pieces;
- garlic - 6 cloves;
- dill - 1 umbrella;
- bay leaf - 2 pieces.
Those who like a bright aroma add 4 cloves, 2 celery sticks.
For sweet and sour marinade:
- water - 1.5 liters;
- salt - 2 tablespoons;
- sugar - 4 tablespoons;
- vinegar - 6 tablespoons.
The proportions for the brine can be changed, depending on preference. Sugar can be taken in 8 tablespoons. Then the marinade will be sweet. In the classic version, an equal amount of sugar salt is used.
Table vinegar can be replaced with apple cider vinegar, grape vinegar.
How to choose vegetables
The main condition that the main ingredients must meet is the fruits from the garden, not damaged.
Zucchini are chosen of milky age, without seeds, with a soft skin, dense pulp. In appearance, the stalk should not be lethargic, the second tip should be elastic. Tomatoes should be of medium ripeness. Overripe fruits will turn into porridge.
Cucumbers must have:
- black thorns;
- be equal;
- with a hard skin so that the nail is pressed through. They will crunch when preserved;
- not overripe;
- with green skin;
- not bitter.
It is advisable to use dessert varieties. The bitterness remains in the pickles.
Container preparation
When preserving, special attention is paid to containers. The containers are taken whole, the neck - without chips. Banks are sterilized by various methods. The containers are pre-washed with soda.
Under steam
In the store, they purchase auxiliary lids with holes designed for the neck of the cans. Water is taken into the pan, brought to a boil, jars are put on, half-liter containers are sterilized for 5 minutes, liter containers for 10 minutes, three-liter containers for 15 minutes. If the jars are narrow-necked, put them on the spout of the teapot.
Microwave
Water is poured into each container "on the finger" and placed in the oven for 5 minutes. Three-liter cans are laid lying down.
In the oven
Dry jars are installed with the neck down. The temperature in the oven is room temperature. The oven is heated to 150 degrees. Take out after 15 minutes.
Steamer
The containers are installed in the same way as in the oven. Turn on the "Cooking" option for 15 minutes.
Cooking process
The vegetables are washed under running water and dried. The main ingredients are laid whole, large ones are cut into slices. Spices are placed on the bottom, vegetables are placed on top in a chaotic manner or in layers.
Pickles are poured several times without sterilization. The first two times - boiling water. Let it brew for 20 minutes between fillings. The third time add salt, sugar. Vinegar is poured into jars. The containers are rolled up with metal lids, turned upside down, covered with a blanket.
In a sterilized recipe, the marinade is boiled with salt, sugar, vinegar, poured once. Banks are covered with lids, put to sterilize. For this, the bottom of the pan is covered with material, banks are installed. The water must be warmed up. Sterilize a 3 liter jar for 25 minutes. The cylinders are pulled out and sealed. Additional cover is not required.
Terms and rules for preservation storage
The final stage of canning is secure storage. Pickled vegetables without sterilization are stored in a cool room for 6 months. Sterilized vegetables are kept at a temperature of no higher than 20 degrees for 1 year.
Salted vegetables under a nylon lid are kept in the basement for 3-6 months.
