Assorted Vegetables For The Winter. Step-by-step Recipe With Photo

An appetizer of pickled vegetables from your own garden, which can be tastier. Beautifully selected vegetables, a cute jar with an author's label and a bright lid, this assortment will become a modest, but such a lovely present for a home party with friends.

For a vegetable platter for the winter, you can pick up absolutely any set of vegetables, relying on your harvest and taste. It is more convenient to prepare assorted small vegetables and put them in small jars. After all, whatever you say, and for preservation, you need a lot of salt, and also vinegar or citric acid, these ingredients are best used in limited quantities. I was always frightened by the frightening rows of three liter cans lined up in even rows in my grandmother's cellar, in total there was probably a ton of salt there. Apparently for this, when I got down to homework, I began to lay them out in small containers - conveniently, quickly, and pleases the eye. But, as they say, the taste and color …

• Time: 45 minutes
• Quantity: 1.5 liters

Ingredients for preparing a vegetable platter for the winter:

• 250 g carrots;
• 250 g cauliflower;
• 250 g zucchini;
• 150 g small onions;
• 100 g of garlic;
• 40 g of hot pepper;
• 150 g bell pepper;
• 150 g cucumbers;
• celery, black pepper

For the marinade:

• 20 g salt;
• 30 g sugar;
• 6 g citric acid;

A method of preparing assorted vegetables for the winter

In carefully washed, sterilized jars, we put vegetables blanched in salted water in turn. In one jar with a volume of 0.7 liters, it is enough to put 2 pods of hot green pepper. Blanch the pepper for 0.5 minutes, put it on the bottom. Blanch small onions and garlic cloves for 1 minute, cool immediately, put on pepper - this is the second layer of assorted.

Carrots will add an assortment of bright colors. If you do not have a small carrot, then you can cut the stars or gears from the large one. Cut out 5 thin bars at equal intervals along the entire length of the carrot, then cut into slices 1 centimeter thick. Blanch the carrots for 2 minutes, place them on a layer of onion and garlic.

We clean the cauliflower from spots and damage, divide into small inflorescences. Blanch for 1 minute, put in a jar, shifting cauliflower inflorescences with carrot stars. Divide the celery greens into twigs, put them in boiling water for 5 seconds, add to the rest of the vegetables.

Cut small bright zucchini into slices, 1 centimeter thick, blanch for 1 minute.

The cucumbers, cut into thick circles, and sweet bell peppers, peeled from seeds, blanch for 0.5 minutes. Now the jar filled with vegetables can be prepared for conservation.

Pour boiling water over the vegetables, cover with a lid, let stand for 5 minutes, then repeat the procedure. We drain the water, add citric acid, sugar, salt, black peppercorns to it. Bring the marinade to a boil, pour the vegetables. The amount of salt, sugar and citric acid in the marinade does not have to be added strictly according to the recipe, always taste the marinade.

We close the jars of assorted vegetables with lids, pasteurize at a temperature of 85-90 degrees Celsius. It is enough to pasteurize jars with a volume of 0.7-1 liters for 10 minutes, this will allow you to store assorted vegetables at room temperature.