TOP 6 delicious recipes for salting assorted vegetables for the winter
Recipes for delicious pickling of assorted vegetables for the winter will appeal to every housewife. The process of their preparation is not laborious and does not require any special culinary skills. It is important to strictly follow the salting algorithm, take the prescribed proportions of the components. To successfully cope with the preparation of canned vegetables, it is important to read the tips below.
Key recommendations
To make canned vegetables tasty and stored for a long time, it is important to take high-quality products. You can buy vegetables from the market or use those grown in your garden. Sterilization of cans is key, as if done incorrectly, products will become unusable in a few days. In recipes, you can vary the amount of spices to your taste.
Ingredient selection rules
Vegetables must be intact, healthy, and free from rot. It is optimal to use fruits of medium size, it will be convenient to place them in a container, to pull out of it. If cucumbers are used for pickling, they are placed in cool water for 5 hours. This will help them become crispy.
When bell pepper is used, it must be cut into a couple of pieces, after removing the seeds, the leg. Cucumbers have their butts cut off, tomatoes have fruit legs. Choose only young zucchini or thin-skinned zucchini with few seeds.
Before salting, vegetables are washed with water to remove dirt from them.
Preparation of containers
The containers are pre-washed with soda in order to disinfect the surface, clean it from contamination. Used cans are poured over with boiling water. Pour half boiling water into each, add 1 tbsp. soda, shake for 20 seconds.
You can sterilize the cans using the oven, place them in it at 180 degrees for 10 minutes. There is also an option using steam from a kettle. Containers are placed near the flowing hot air with a neck, hold for a minute.
Recipes for salting assorted vegetables for the winter
There are many recipes for delicious pickles for the winter, hot or with a minimum amount of spices, consisting of different vegetables. Preserves are made in cans, barrels or bags.
The classic way of pickling assorted cucumbers and tomatoes
For pickling vegetables in jars, it will take about 2 hours. The products are suitable as an appetizer for homemade sausages, fried meat, and alcoholic beverages. You will need the following components:
- 2 heads of white cabbage;
- 1 kg of carrots;
- 1 kg green beans;
- cucumbers, tomatoes, bell peppers 1 kg each;
- 5 kg of onions;
- 100 g of garlic;
- greens 1 bunch;
- 150 g of salt;
- 5 liters of water;
- black pepper 20 peas, 6 laurel leaves.
First, the brine is prepared. Water is poured into a saucepan, brought to a boil, spices and herbs are added. The mixture is boiled for 5 minutes, salt is added, the heat is turned off. The marinade should cool naturally. At this time, you can start preparing vegetables. Keep all components in a bowl of hot water for 3 hours. The beans are peeled from the pods, boiled until al dente.
Cut the onion into slices, dipped in boiling water for 1 minute. Wash cucumbers, if they are large, cut into 2 parts. Leave the tomatoes intact, and cut the pepper into 2 parts, remove the seeds, evaporate for 3 minutes. Peel the carrots, cut into strips, boil until half cooked.
The cabbage is chopped coarsely so that the leaves do not separate from the stump. They should be immersed in boiling water for 3 minutes. Peel the garlic, you can put it in a jar in slices. The cooled vegetables are combined in a large container.
Beans with cabbage can be set aside, they will cover the layers. Pour marinade over all components, leave for 2-3 days in a dark place for sourdough. When the assortment of vegetables becomes of a certain taste, you can arrange it in containers. Sterilize the filled containers for 5 minutes, cover with plastic lids.
In a barrel
Vegetables fermented in a barrel save a lot of vitamins. Food should be taken in the amount in which they fit into the container.
You will need the following components:
- zucchini;
- cucumbers;
- bell pepper;
- watermelons;
- cauliflower;
- hard apples;
- plums;
- carrot.
From greens take celery, dill, crushed garlic, parsley. Barrels are pre-poured with boiling water. Vegetables and fruits are sorted, high-quality specimens are selected, washed under running water. The barrel is rubbed with crushed garlic from the inside, vegetables and fruits are placed in it. On top, put greens, leaves, cover the mix completely. A pickle for assorted vegetables is made from 30 g of salt per liter of water, pour the mass into it. A press is placed on the surface.
For flavor, you can add 2-3 quince to the mixture.
Fresh vegetables with salt
To salt fresh vegetables, you will need 1 kg of carrots, tomatoes, bell peppers and onions, 300 g of herbs, 1 kg of coarse salt. Wash carrots, peel, grate. Peel the onions, chop finely.
Wash sweet peppers, remove seeds, cut into slices, tomatoes into cubes. Put the vegetables in a spacious container. Wash greens, chop finely. Add it to the vegetable platter, add salt to the mass, mix thoroughly. Put the salty mix in clean jars, roll up.
In the package
You can freeze assorted vegetables for the winter, which will greatly facilitate the process of cooking in the future. Take any components of your choice, rinse them under running water, dry them naturally. After, peel them. Cut vegetables at your discretion, preferably small cubes. Placed in plastic bags, put in the freezer.
Without sterilization
Salting vegetables for the winter without sterilization is widely practiced. You will need 5 kg of cabbage of your choice, 1 kg of bell pepper, tomatoes, zucchini, 0.5 kg of carrots, 2 heads of garlic, 400 g of parsley, 150 g of dill, 1 pod of hot pepper, 2 tbsp. salt and a liter of water. Chop the cabbage, blanch for 5 minutes to glass the liquid. Remove seeds from peppers, keep them in boiling water for 5 minutes.
Cut tomatoes, carrots and zucchini into slices, chop greens. Combine the vegetables, put them tightly in a container, sprinkle with layers of garlic cloves, herbs, carrots. Cook the brine, cool, pour into the assortment. Cover the container with gauze, put a weight for 3 days. After, mix thoroughly, place for long-term storage in a cool place.
With horseradish and currant leaves
To prepare a vegetable platter for the winter without sterilization with horseradish and currant leaves, you need to follow the above recipe.The listed components will make the product more spicy in taste. Currant and horseradish leaves are poured over with boiling water, crushed. After, put in a vegetable platter, mix thoroughly.
Storage rules for salted assorted
You can save canned products for about a year. The barrel should be stored in a cold place, like a basement, cellar.
The air temperature should not fall below zero and rise to +10. Assorted vegetables that have not been sterilized are stored in the refrigerator for up to 1 week.
