Pickled vegetable garden recipe. Vegetable garden salad for the winter: recipes, preparation for preservation. Features of preparing “Vegetable Garden in a Jar”

Homemade pickled cucumbers and tomatoes are the best appetizer for any feast; at least in Rus', from time immemorial, these vegetables have been present on the table, both festive and everyday. Agree, there is hardly a substitute for tomatoes, especially if these vegetables were pickled with your own hands.

The end of summer is the time to start preparing pickles. And today I offer my recipe for assorted vegetables without sterilization.

“Vegetable garden in a jar” for the winter: recipe with photos

To prepare the assortment you will need the following ingredients:

Tomatoes,
cucumbers,
Chilli,
Bulgarian pepper,
Garlic,
Bulb onions,
Dill.

Ingredients for marinade:

1 liter of water,
1 tbsp. l. salt,
5 tbsp. l. Sahara,
10 gr. peppercorns,
3 bay leaves.

Assorted vegetables for the winter without sterilization: recipe

Wash the vegetables, trim the ends of the cucumbers, peel the peppers and garlic.

In clean liter jars, first place the tomatoes, then the cucumbers. Now add the bell pepper - about 1/4 of the fruit per jar. Next, add 2 cloves of garlic, half an onion, a small piece of hot pepper and dill. Please note that you do not need young dill; you should add the trunks and “umbrellas” of a mature plant.

Since we are preparing assorted vegetables without sterilization, the next step is treatment with boiling water. Pour boiling water into the jars and drain after a couple of minutes. Hot water will kill all germs and our assortment will be perfectly preserved for the winter.

Now pour the brine into the jars, then immediately add a teaspoon of acetic acid 70%.

Now you can close the jars with lids, which must be boiled in advance for 2-3 minutes. Screw the lids tightly; for convenience, you can put a towel on the lid and then screw it on. Turn the jars upside down and cover them with a warm cloth. When the assorted vegetables for the winter have cooled down without sterilization, you can take them out from under the “fur coat” and store them in a cool place (cellar or underground).

Now in winter you can treat yourself and your family with delicious pickled cucumbers and tomatoes. Enjoy!

And the tomatoes are already wrapped, but there are a couple of empty cans left? I propose to preserve an assortment of vegetables, that is, everything that has cropped up in the garden or almost everything. Hence the name “vegetable garden”.

In winter, you take out a jar of assorted vegetables, open it, and there are cucumbers for mom, tomatoes for dad, zucchini for the kids, all in one jar! It’s especially delicious with baked potatoes during Lent.

The recipe is very convenient because this mixed vegetable is rolled up without sterilization. Simple and very tasty. How colorful! I recommend!

Ingredients:

Cucumbers – 0.5 kg;
Tomatoes (dense) – 1 kg;
Zucchini – 0.5 kg;
Bell pepper – yellow, red;
Hot pepper - 1/3 pod;
Onions – 1-2 pcs.;
Garlic – 3 cloves;
Dill – 1 bunch;
Bay leaf – 2 leaves;
hot peppers – 10 pcs.

For the brine:

water – 1.5 l;
salt – 4 tablespoons (without top);
sugar – 4 tablespoons;
vinegar – 100 g.

Instructions:

The recipe for assorted vegetables is very simple, and most importantly there is no sterilization.

Soak vegetables collected in advance from the garden or purchased at the market in cold water for 10 - 20 minutes. Hot peppers should not be soaked.

Then cut the vegetables: zucchini into slices, cucumbers into strips, peppers into slices, onions into half rings or quarter rings.

Place a couple of sprigs of dill at the bottom of a three-liter jar; if you don’t have fresh dill, you can use dry dill. If you wish, you can add a leaf of horseradish and black currant, but I don’t have them at the moment.

Place the first layer of onion, washed and cut into half rings.

The second layer will be multi-colored bell peppers.

The third layer is zucchini cut into rings.

The fourth layer is whole tomatoes and a piece of hot capsicum (you can add more if desired).

The fifth layer is cucumbers (can be sliced).

And so we alternate until the top of the jar. On top we place garlic cloves, cut in half, peppercorns, bay leaves and cover with the rest of the dill.

The sequence can be changed if desired, the main thing is that the tomatoes do not burst from boiling water, place them in the middle.

If desired, you can also add cauliflower after boiling it for a couple of minutes.

Now we take an enamel bowl or saucepan, cover the bottom with a towel and put a jar in it, so that if somehow the jar bursts, you won’t get scalded. Pour boiling water, cover with a lid for preservation and leave to steam for 15-20 minutes.

After a while, remove the lid, put on a nylon lid with holes and carefully pour the water into the pan. Boil and pour for another 15 minutes, pour back into the saucepan.

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This mix of ingredients is the guarantee that your preservation will be very successful: the vegetables complement each other perfectly in taste, and visually such a jar of assorted “Garden for the Winter” looks very appetizing. Another important point in this recipe is the classic marinade: water, salt and vinegar.

It is this that is used when they want to prepare canned vegetables for the winter in the traditional way, and it is this that is another reason why such a “Vegetable Garden in a Jar for the Winter” turns out to be very, very tasty. Well, have I interested you? Canning assorted vegetables for the winter? Then my step-by-step recipe for “Winter vegetable gardens in jars” with photos is at your service!

Ingredients for 1 liter jar:

400 g cucumbers;
1-2 small tomatoes;
1-2 small heads of onions;
1-2 small squash;
1\4-1\3 part of a small zucchini;
25 g salt (1 half tablespoon);
50 g 9% vinegar;
450 ml water;
4-5 cloves of garlic;
1 dill umbrella;
1-2 cm piece of horseradish root;
4-5 cm piece of horseradish leaf;
1 black currant leaf;
1 cherry leaf;
0.5–1 cm piece of hot pepper.

The total weight of vegetables per 1 liter jar is 600 grams.

Preserving assorted vegetables for the winter:

Wash the cucumbers thoroughly and cut off both ends. Wash tomatoes, squash, zucchini. Peel the onion.

Thoroughly wash the dill, cherry, blackcurrant and horseradish leaves. Cut the horseradish leaves into pieces. We clean and wash the horseradish root. Cut it into pieces.

Peel and rinse the garlic. Wash the hot peppers and cut them into pieces.

At the bottom of the prepared jars we place black currant leaves, cherry leaves, half the required amount of horseradish leaves and half a dill umbrella. Add hot pepper, horseradish root and 3 cloves of garlic.

Then we tightly pack the cucumbers and other vegetables to the top, trying to leave as few voids as possible. On top we put 2 more cloves of garlic, a little dill and a horseradish leaf.

Prepare the marinade. Bring the calculated amount of water to a boil, add salt and stir until the crystals are completely dissolved. Pour vinegar into jars with vegetables, then fill to the top with boiling marinade.

Place the jars in a wide saucepan with the bottom lined with a napkin. Fill with warm water, not reaching a couple of centimeters to the neck of the jars, and put on fire. Over high heat, bring the water in the pan to a boil, then reduce the heat slightly so that it does not boil too vigorously, and sterilize for 10 minutes.

After sterilization, we remove the jars one by one from the water (it is convenient and safe to do this using special tongs) and immediately seal them hermetically - roll them up or screw them. Turn the jars with assorted winter vegetables upside down and leave them like that until they cool completely.

This assortment can be stored in jars for the winter at room temperature, but always in a dark place.

We choose only fresh cucumbers, with intact skin, and small in size. The same goes for other vegetables. If you are using very small vegetables for canning, you can place them in jars, not stacking them, but in bulk, while periodically shaking the jar for more dense packing. Small vegetables will require a little less marinade. If the vegetables are large, then the amount of marinade going into the jar will be slightly larger.

Calories: Not specified
Cooking time: Not indicated

Assorted vegetables “Vegetable garden in a jar” will always help you out in winter. Firstly, there are a lot of vegetables on the dish at once, secondly, a colorful range of colors, and thirdly, an excellent appetizer for any meat or, especially, strong drinks. “Vegetable garden in a jar” vegetables are stored perfectly in the pantry, and the preparation itself does not require much trouble. Choose your favorite vegetables from the garden, combine sizes and colors, put them in a jar, fill them with brine, sterilize them and can them.

It’s better to cut all the vegetables into equal sizes, into circles for example, then they can be easily put in a jar. There are obligatory vegetables that you can’t live without in your garden: tomatoes and bell peppers. It seems to me that they must be present, they give a special aroma to vegetables and the taste is amazing. Then experiment yourself - zucchini, cucumber, carrots, onions, cauliflower or regular cabbage, green beans, broccoli, everything to your taste.

To prepare the “Garden in a Jar” vegetable assortment for the winter, we will need 40 minutes, the yield of the product is 1 liter.

Ingredients:
- carrots – 1 piece;
- zucchini – 200 grams;
- onion (Crimean white) – 1 piece;
- garlic – 3 cloves;
- red bell pepper – 1 piece;
- small tomatoes – 200 grams;
- coarse salt - half a tablespoon;
- purified water – 0.5 liters;
- white sugar – 1.5 tablespoons;
- table vinegar – 1 tablespoon;
- bay leaf – 1 piece;
- allspice peas – 2 pieces;
- black peppercorns – 5 pieces;
- cloves – 1 bud;
- dried dill with umbrellas - 1 sprig.

Recipe with photos step by step:

Let's prepare all the ingredients to prepare the "Garden in a Jar" vegetable platter for the winter.

Peel the onion and cut into rings, zucchini into rings, and peel the garlic.

Peel and cut the bell pepper into strips; I cut out flowers from carrot rings to make my vegetable garden in a jar look more fun.

Place all the spices on the bottom of a steamed jar - dill, bay leaf, allspice and black pepper, cloves.

We put all the vegetables beautifully in a jar, I put onion rings with zucchini at the bottom, pepper strips and carrots on the sides, and tomatoes and garlic at the top, so that it’s easy to get out.

In a saucepan, cook brine - water, sugar, salt. It boils and turn it off.

Pour the prepared brine over our assorted vegetables.

Now we sterilize the “Garden in a Jar” in a large saucepan with newspaper at the bottom, sterilization time – 15 minutes. This is for liter jars, for half-liter jars - 10 minutes, for three-liter jars - 20.

Take the jar out of the pan and pour vinegar. Cover the “Vegetable Garden in a Jar” assortment with a lid or roll it up. Place the jar on the floor upside down, let it cool down for the winter, then move it to the pantry.
That's all, the assorted vegetables for the winter are ready! In winter you will get a wonderful snack and a million positive emotions. There will be a whole garden in one plate!

Let us remind you that last time we canned this

Vegetable Garden salad for the winter, the recipes for which we will consider, is an ideal option for diversifying your winter diet, since it can be prepared from any vegetables and combined differently in each jar.

Preparing for conservation

Vegetable selection

To preserve different vegetables in one jar, choose fruits of the same or different varieties. The same applies to the size - it can be different.

Vegetables that will be placed in a jar, such as zucchini, peppers, carrots, must be of the same degree of maturity, not soft and without obvious defects (cracks, dents, etc.).

Sterilization of jars

There are many ways to sterilize containers and lids before preservation, namely: in the oven, in a double boiler, in the microwave or using steam. You need to choose the most convenient and correct method. Take this issue seriously, because poor sterilization can cause the lids to swell; the jars may simply burst, or the prepared preserves may deteriorate and become unusable.

Read more about preparing jars and lids for blanks.

Putting vegetables in a jar

In order to place the maximum amount of vegetables in a jar, you need to first place whole fruits (large, then smaller ones), and fill the rest of the space with chopped vegetables.

Preparing the brine

There are many brine recipes depending on the type of preservation and choice of vegetables. To make the brine and, most importantly, remain transparent, you need to add finely chopped pieces of peeled horseradish root to it.

Recipes

We offer several simple recipes for this salad.

The classic recipe for this salad will appeal to many housewives, because it is quite simple. Crispy and spicy vegetables are the perfect addition to a family dinner or any celebration.

Cooking time: 40 minutes
Volume: 3 l

Ingredients:

fresh cucumber (small, 6-8 pcs.);
fresh tomato (small, 6-8 pcs.);
sweet bell pepper (4 pcs.);
cauliflower (400-600 g);
zucchini/zucchini (400-600 g);
onions (medium or small onions, 6 pcs.);
garlic (10 cloves);
dill, parsley, rosemary (1-2 bunches each);
water (for marinade, 1 l);
black pepper and sweet peas (for marinade, 1 tbsp.);
bay leaf (10 pcs.).

According to the recipe, the amount of vegetables in the finished canned food is 60-65%, and the amount of marinade is 35-40%. Thus, 1 jar with a capacity of 0.5 liters will require 200 ml of filling, a 1 liter jar will require 400 ml, and a 3 liter jar will require 1 liter of marinade. But, just in case, we advise you to always prepare a little more marinade.

Preparation:

Wash all vegetables and herbs thoroughly and dry with a kitchen towel.
Core the pepper and cut into large pieces.
Divide the cabbage into florets of the desired size.
Cut the zucchini into large pieces.
Peel the onion.
Peel the garlic; the cloves can be used whole or cut in half.
Coarsely chop the greens.
Place some of the herbs, garlic and bay leaf on the bottom of pre-sterilized jars. Place the prepared vegetables in jars, filling them completely. During the installation process, sprinkle the vegetables with herbs and spices.
Prepare the marinade based on 1 liter of water. Pour the required amount of water into the pan, add salt, add sugar and bring to a boil. It is necessary to boil the marinade for 2-3 minutes, and add vinegar and pepper 1 minute before turning off. Immediately pour the prepared marinade into jars and leave for 10 minutes.
After 10 minutes, roll up the jars with sterilized lids, turn them upside down and allow time to cool. Leave the pieces for 48 hours, then turn them over and move them to a cool, dark place for storage.

Salad ready!

A salad with tomatoes is perfect for adding variety to your holiday table.

Cooking time: 20 minutes
Volume: 3 l

Ingredients:

tomato (6-8 pcs.);
cucumber (8-10 pcs.);
sweet bell pepper (4-5 pcs.);
onions (3-4 pcs.);
garlic (5-7 cloves);
dill, parsley (to taste);
water (for marinade, 1 l);
table vinegar, 9% (for marinade, 3 tbsp.);
salt (for marinade, 2 tbsp.);
sugar (for marinade, 3 tbsp.);
sunflower/other vegetable oil (for marinade, 4 tbsp.);
black peppercorns, other spices (for marinade, to taste).

To give vegetables a unique taste and aroma, when preserving, add bay leaves, allspice or hot peppers, cumin, star anise, cloves, basil, oregano (oregano) or other spices to taste.

Preparation:

Wash vegetables and herbs and pat dry with a towel.
Cut the tomatoes into medium-sized slices.
Cut the cucumbers into medium-thick slices (1-1.5 cm).
Peel the pepper from the core and seeds. Cut into cubes or strips (optional).
Coarsely chop the parsley and dill.
Peel the onion and cut into large rings.
Peel the garlic. Cut large cloves in half.
Place chopped vegetables and herbs in pre-sterilized jars, in layers (greens, onions, garlic, peppers, cucumbers, tomatoes).
The marinade must be prepared per 1 liter of water. Add salt, pepper and sugar, mix. When the water boils, add oil and vinegar, stir and remove from heat.
Pour the prepared marinade over the vegetables and seal the jars with sterilized lids. Leave for 10-15 minutes.
Turn the jars over, wrap them in a blanket and let them cool completely (leave for 48 hours).
Place the finished salad in a cool, dark place for storage.

The dish is ready!

This salad is an excellent option for preparing for the winter. A variety of vegetables will allow everyone to choose what they like. Celery will add piquancy and original taste to the dish.

Cooking time: 30 minutes
Volume: 3 l

Ingredients:

cauliflower (500-700 g);
carrots (500 g);
garlic (8 cloves);
parsley (1-2 bunches);
celery (200 g);
bay leaf (4 pcs.);
water (for marinade, 1 l);
table vinegar, 9% (for marinade, 3 tbsp.);
black peppercorns (for marinade, 0.5 tsp);
sugar (for marinade, 5 tbsp.);
salt (for marinade, 2 tbsp.).

Preparation:

Wash the cabbage, pat dry with a napkin and carefully separate into inflorescences.
Wash the pepper, remove seeds and core. Cut into medium-sized pieces (4-6 pieces).
Wash the carrots, peel and cut into medium-thick slices (about 1 cm).
Peel the garlic, cut the cloves in half if they are large.
Wash and dry the greens and bay leaves.
Coarsely chop the celery and parsley.
Place bay leaves and peppers on the bottom of pre-sterilized jars, then place prepared vegetables and herbs (alternating).
The marinade needs to be prepared per 1 liter of water. Pour the required amount of water into the pan, bring to a boil, add salt and sugar. Boil water for 3 minutes over low heat, and add vinegar 1 minute before turning off.
Pour the prepared marinade into the jars, roll up the jars with a sterilized lid, turn them upside down, wrap them in a blanket and leave for 48 hours. Store the salad in a cool, dark place.

Bon appetit!

The main feature of this salad is the variety of vegetables. There are cabbage, tomatoes, carrots, and peppers - a real garden in a jar.

Cooking time: 49-50 hours
Volume: 3-4 l

Ingredients:

white cabbage (2.5 kg);
carrots (500 g);
onions (500 g);
sweet bell pepper (500 g);
tomato (500 g);
dill and parsley (300 g);
salt (2 tbsp);
sugar (100-150 g);
table vinegar, 9% (200 g);
vegetable oil (300 g);
spices: bay leaf, pepper, cloves, etc. (optional).

Preparation:

Wash the vegetables thoroughly.
Finely chop the cabbage.
Peel the carrots, grate them or finely chop them into strips.
Peel the onion and cut into half rings.
Peel the pepper from the core and seeds, chop finely.
Peel the tomatoes as desired and chop finely.
Chop the greens.
Combine all the vegetables in a large plastic/enamel bowl, add salt, sugar, vinegar and oil.
To stir thoroughly.
Keep indoors for 48 hours, stirring occasionally.
Then place in sterilized jars, pasteurize for at least 15 minutes and roll up.

This salad can be stored like any other hermetically preserved food, in the refrigerator, in a not very cold cellar, on a pantry shelf.

An excellent option for preparing for the winter. The dish is prepared simply and quickly, and the vegetables turn out crispy and spicy.

Cooking time: 25 hours
Volume: 4 l

Ingredients:

cucumber (500 g);
white cabbage (500 g);
sweet radish (200-300 g);
carrots (300 g);
bell pepper (300 g);
onions (300 g);
green onions (200 g);
black allspice peas (1 tbsp.);
sugar (3 tbsp);
table vinegar, 9% (100 g);
salt (1 tbsp).

If you don't like the smell of canned radishes, don't put them in the dish.

Preparation:

Wash, peel, shred and finely chop the vegetables.
Mix in a wide plastic or enamel bowl.
Add salt, sugar and vinegar, mix thoroughly.
Let stand at room temperature until the vegetable mixture releases its juice (at least 24 hours).
Place in sterilized jars (volume 0.8-1 l).
Pasteurize the jars for at least 10-12 minutes.
Seal tightly, invert jars onto lids and leave until cool.

Bon appetit!

An excellent option for preparing a salad that does not require pre-sterilization of the jars. The dish is prepared simply and quickly, and the vegetables turn out crispy and spicy.

Cooking time: 30 minutes
Number of servings: 3 l

Ingredients:

cherry tomato/other small variety (10-12 pcs.);
cucumber (small, 6-8 pcs.);
sweet bell pepper (2-3 pcs.);
cauliflower (200-300 g);
squash (small, 8-10 pcs.);
garlic (3-4 cloves);
onions (2-3 pcs.);
black peppercorns (1 tbsp.);
bay leaf (4-6 pcs.);
dry cloves (1 tsp);
blackcurrant leaf (4 pcs.);
horseradish leaf (4 pcs.);
basil (0.5 bunch);
water (for marinade, 1 l);
table vinegar, 9% (for marinade, 3 tbsp.);
salt (for marinade, 2 tbsp.);
sugar (for marinade, 3 tbsp.).

The amount of spices and herbs can be reduced to a minimum if you like the natural aroma and taste of vegetables.

Preparation:

Wash all vegetables and all herbs thoroughly and dry with a kitchen towel.
Cut off the ends of the cucumbers. Cut large cucumbers crosswise into halves.
Peel the peppers from the core and seeds, cut into large pieces.
Divide the cabbage into small florets.
Cut off the ends of the squash. Cut large fruits into halves/quarters.
Peel the garlic. The cloves can be used whole, or if they are large, cut in half.
Peel the onion and cut into thick rings (about 1-1.5 cm).
Place currant and horseradish leaves, basil sprigs, garlic, cloves, pepper and bay leaves on the bottom of the jars, then lay out the prepared vegetables, filling the jars completely with them.
Pour boiling water into the jars to the top and leave for 15 minutes, then drain the water and fill the jars with boiling water (new) again for another 10-15 minutes. Drain.
Pour water for the marinade into the pan, add pepper, salt and sugar, stir and bring to a boil. Turn off the heat, add vinegar and pour the marinade into jars.
Roll up the jars with pre-sterilized lids, turn them upside down, cover with a blanket and allow time to cool. When the jars have cooled completely, move them to a cool, dark place for storage.

We also suggest watching the video recipe for the dish (the list of ingredients is slightly different from the recipe proposed above).

Pre-filling with boiling water twice replaces the sterilization of jars. Sometimes they don’t bother with water, but use the marinade right away (pour it in, let it sit for a few minutes, drain it, boil the marinade again, etc.). Canning is well rolled up and stored. Another thing is that this is not as simple a process as it seems: sometimes it is much easier to sterilize empty jars than to handle full, hot ones.

Bon appetit!

Text: Marina Dushkova

4.5714285714286 4.57 / 7 votes

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