Preparations for the winter assorted vegetables and marinade.

Golovna When summer comes, most people begin preparing for canning various vegetables and fruits, so that during the cold season the body does not suffer from a lack of vitamins and microelements. As of today, there is no trace of savory and

some recipes

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1. I'll try to prepare it. Almost the entire city can enter this warehouse, well, first of all, because you don’t want to take the potatoes.
2. You have approximately 7 years to complete everything. Let's go!
3. Ingredients for preparing canned assorted vegetables: Let's go!
4. For preservation: Let's go!
5. Patisoni small size 6-7 pieces
6. Medium sized fruits 1 kilogram
7. Medium sized tomatoes Cybula ripchasta or white small size
8. Medium sized zucchini 2 pieces
9. Medium-sized chapel 2 pieces
10. 1 head
11. Medium size sweet pepper
12. 4-6 pieces 2 pieces
13. Roots and leaves of the chronicle

for the relish

1. Black currant leaves
2. Cherry leaves to relish
3. Parasols crop to relish
4. Black peppercorns Laurel leaves for relish

For the marinade:

Sil 50 grams

Tsukor 50 grams

Ocet table 50 ml

The water is clear and cold

Choose a similar recipe from others!

Fill the component with very cold liquid so that the surface of the cover is covered, and it is impossible to stretch it

Croc 2: zucchini is ready.

Let us not overthink anything and add this component to our assortment.

Cibulini can be cut

However, I don’t bother anyone, so I need to add small components according to the size of the vikorist.

Having cut with a knife, we strengthen the cloves of the clock from the head.

Place the component in a clean saucer and keep it aside for about an hour.

Croc 8: Prepared greens for preservation.

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While the liquid is boiling in us to re-sterilize the jars, pour the still hot marinade over the vegetables and cover them again with the lids.

As soon as the water begins to boil in a large saucepan, we carefully place the jars here with the help of oven mitts.

Important:

Such a mix of ingredients guarantees that your preservation will be far away: it’s easy to add vegetables to each other to taste, and visually such a jar with assorted “City for the Winter” looks even appetizing.

Another important point in this recipe is the classic marinade: water, salt and ocet. You don’t have to worry about it if you want to prepare canned vegetables for the winter in the traditional way, and this is another reason why such a “City in a Can for the Winter” turns out even more delicious. Well, why did I bother you?

Can assorted vegetables be preserved for the winter?

• Todi my
• pokokovy recipe
• “City in jars for the winter” with photos before your services!
• Ingredients for 1 liter jar:
• 400 g ogirki;
• 1-2 small tomatoes;
• 1-2 small heads of cibul;
• 1-2 small patisonis;
• 1\4-1\3 part of a small zucchini;
• 25 g salt (1 half tablespoon);
• 50 g 9% otstu;
• 450 ml water;
• 4-5 cloves for an hour;
• 1 parasol crop;
• 1-2 cm piece of root;

4-5 cm piece of leaf chronu;

1 black currant leaf;

1 cherry leaf;

0.5-1 cm piece of hot pepper.

A pack of vegetables per jar with a volume of 1 liter – 600 g.

Canned assorted vegetables for the winter:

We definitely avoid sharpening and cutting off their offended ends.

Miemo tomatoes, patisoni, zucchini.

The tsibulya is cleaned.

After sterilization, the jars are removed from the water (manually and safely using special tongs) and sealed hermetically - sealed or screwed.

Banks of assorted vegetables for the winter are turned upside down and left until completely dry.

Such assortments can be stored in jars for the winter at room temperature, or stored in a dark place.

The cucumbers are chosen to be fresh, with untamed skin, and small in size.

They also worry about other things.

If you are using very small vegetables for canning, they can be placed in jars, not stacked, but loosely, with the jar periodically rinsed for greater packing.

• Smaller vegetables will need a little less marinade.
• If the vegetables are large, then the amount of marinade that goes into the jar will be a little more.
• 1 The quantity of water indicated for a liter jar (450 ml of water for a vase of 600 grams of vegetables) is filled in such a way that the marinade can be drained in any case, a small quantity may be lost - don’t worry, it’s normal.,
• If it turns out that the marinade is not enough for you, then you just need to prepare a new portion.
• For the jar, for a more accurate estimate of the required amount of water for the marinade, I recommend that before canning, place the vegetables in 1 jar and measure the amount of juice to fit in the jar.

Before canning, the baguettes should be soaked in cold water.

• We cut the ends into the cucumbers and fill them with cold water so that all the cucumbers are covered with water.
• It stays like this for 2 - 4 years.
• — 40,0
• Vitrimani in this manner after canning the soup.
• True, such procedures can be unique if you have cucumbers straight from the garden, like I do.
• 5 cloves of chasnik,
• 2 parasol crops,

bay leaf

• 2 skibs for chron,
• 10 black peppercorns.
• Store rose brine for a jar with a capacity of 3 liters or a jar with a capacity of 1 liter:
• water -1 l tsukor - 40.0- 6 pcs

• cloves - 16 grains
• Fill all the jars with hot brine up to the neck, but do not rush to seal the jars with screw caps.

• Vegetables must be sterilized.
• To do this, place the jars with lids on the sheet and put them in the oven for sterilization.

• Sterilizes with a 15-length stretch at 120°C.
• We carefully remove the jars and tightly cover them with lids.

Don't forget to turn the jar upside down and let the vegetables cool down.

After 2 days, turn the jars back and place them in a cool place.

After 2 minutes, the vegetable assortment will be ready and will become a great addition until ready to eat. Assorted vegetables - recipe for pickling for the winter video Another delicious recipe for preparing assorted vegetables in jars for the winter, watch this video.

Let's hope that this

delicious snacks

• you and your loved ones will enjoy it.
• Delicious!!!
• Try these fresh organic spices and more!!!
• Ogirki – 0.5 kg;
• Tomatoes (sliced) – 1 kg;
• Zucchini – 0.5 kg; Bell pepper – yellow, red;
• Hot pepper – 1/3 pod;
• Ripchasta cibul
• - 1-2 pcs.;
• Chasnik – 3 cloves;

• Bay leaf – 2 leaves;
• hot peppers – 10 pcs.
• For rossolu:
• water – 1.5 l;

salt - 4 tablespoons (without top);

tsukor – 4 tablespoons;

otset - 100 g.

Cooking method:

The recipe for assorted vegetables is very simple, and the smut does not require any sterilization. Afterwards, vegetables collected in the city or purchased at the market are soaked in cold water for 10 - 20 minutes. It’s not easy to soak hot peppers.

Then cut the vegetables: zucchini - into circles, cucumbers - into slices, pepper - into slices, cibul - into rounds or quarter rings.

At the bottom of a triliter jar we put a couple of drops of crop, if there is not enough fresh, you can dry it. You can put a sheet of horseradish behind the eggplants..

black currant

, Ale did not appear in me at once. With the first ball we put the cibul, washed and cut into slices. Our other ball will be a miscellaneous one

bell pepper

The third ball is zucchini cut into rings.

With the fourth ball - a whole tomato and a small piece of bitter

capsicum

Now we take an enamel bowl or saucepan, put a towel on the bottom and put a jar in it, so that like the jar you don’t get scalded.

Fill with dill, cover with a lid for preservation and leave to steam for 15-20 minutes.

After an hour, we remove the lid, tighten the nylon lid with the openings and carefully pour water into the pan.

Boil and pour for another 15 minutes, pour again into the saucepan.

Place on fire, add salt and zukor, bring to a boil.

Ocet is poured directly into the jar, filled with rose brine and sealed.

We turn the jar over and burn it with a terry towel for the night.

You will see how great it will be to crunch on fragrant cucumbers, savory pickled peppers, and savor salted tomatoes this winter!

So prepare assorted vegetables while the canning season continues!

The first recipe for assorted vegetables for the winter with photos, recipe with step-by-step preparation process.

• All recipes are completely different.
• Assorted 7 vegetables for the winter.
• Make a simple recipe that doesn’t require a lot of time to prepare, but it’s even more important if you’re looking for a good one, and you need to properly preserve everything so that it doesn’t get sealed.
• Ingredients:
• 1 small zucchini
• 1 small sachet
• 2 fruits
• 3 tomatoes

for the relish

• 100 g cauliflower
• 2 bell peppers any color
• 1 large carrot
• 3 cloves chasnik.
• 1 liter of water
• Tablespoon cucru

Tablespoon of non-iodized salt

Tablespoon 9% otstu

Nasinnya girchitsi

Black peppercorns.

Take small jars, maximum 700 ml.

It’s a good idea to wash the jars with baking soda, rinse them under running water, and sprinkle them with dill.

You can also earn money with cracks.

You need to put a clove of chasnik in the skin jar.

Vegetables must be stored in such a way that there is as little empty space as possible.

Now you need to boil the water.

Fill the jar to the top with dill and let it sit for a while, covering the jar with a lid of assorted vegetables.

Then you need to pour the water into a saucepan and boil it.

Bring water to a boil. Add spices and salt to the boiling water. Pour the marinade over the vegetables again.

The first recipe for assorted vegetables for the winter with photos, recipe with step-by-step preparation process.

• Seal the jars with clean lids.
• Leave assorted vegetables until cooled at room temperature, and then store.
• Store assorted vegetables for 24 months in a dry, dark place at a temperature of +7 to 20 degrees.
• Assorted vegetables for the winter
• I will put this assortment in three-liter jars.
• It doesn't look like a salad like the previous recipe, that's why
• great quantity
• .
• Especially when onuks come.

If there are no onuks, we get one-liter jars from our grandfather’s house.

• Tomatoes
• Ogirki
• Bell pepper, be it any color, or red beautiful
• Kolorova cabbage

Zucchini

Morkva Fresh parsley 1 bay leaf per liter jar

At the bottom of each jar, place a bay leaf and 4 black peppercorns, like liter jars.

We store the vegetables thoroughly to the top.

We fill it with dill, cover it with crusts, put it under the radiator or burn it with a warm carpet.

Let the assortment sit for a couple of years, okholone.

Pour the cooled water into a saucepan and bring to a boil.

The first recipe for assorted vegetables for the winter with photos, recipe with step-by-step preparation process.

• Add all the ingredients needed for the marinade, except for the gravy.
• Add some more if you have already cleaned the pan from the fire.
• Now prepare the marinade, pour over the vegetables, cover with sterilized lids and turn over.
• Covered with a warm carpet and left to dry until completely cooled down.
• Then you can take it to the komori to save.
• Assorted gostriy sheep with green tomatoes
• Often in our city tomatoes do not ripen.

They need to be picked up and placed in a dark place so that the stench becomes red.

• It’s not too heavy to work with, and you can also make a wonderful assortment of vegetables for the winter from green tomatoes.
• A kilogram of red sweet bell pepper
• A pumpkin of cauliflower
• Bunch of parsley

Pod of red hot pepper

500 grams of green crushed tomatoes

2 small carrots

4 cloves chasnik.

Marinade:

2 liters of water

3 tablespoons of tsukru without a round

Along with bell peppers, add a couple of heaps of boiled carrots, tomatoes, chasnik and parsley. We invest heavily stuffed peppers