Assorted vegetables for the winter
An appetizer of pickled vegetables collected in your own garden, which can be tastier. Beautifully selected vegetables, a nice jar with an author's label and a bright lid, this assortment will become a modest, but such a sweet present for a home party with friends.
For a vegetable platter for the winter, you can pick up absolutely any set of vegetables, based on your crop and taste. It is more convenient to cook assorted vegetables of small size and put them in small jars. After all, whatever you say, but for preservation you need quite a lot of salt, as well as vinegar or citric acid, these ingredients are best to use in limited quantities. I was always scared of the frightening rows of three liter cans, lined up in even rows in my grandmother's cellar, in total there probably was a ton of salt. Apparently this is why, when I took up homework, I began to lay them out in small containers - conveniently, quickly, and pleasing to the eye. But, as they say, the taste and color ...
- Time: 45 minutes
- Quantity: 1.5 Liter
Ingredients for the preparation of mixed vegetables for the winter:
- 250 g carrots;
- 250 g of cauliflower;
- 250 g of zucchini;
- 150 g of small onions;
- 100 g of garlic;
- 40 g of hot pepper;
- 150 g of bell pepper;
- 150 g of cucumbers;
- celery, black pepper
- 20 g of salt;
- 30 g of sugar;
- 6 g of citric acid;
The method of preparation of mixed vegetables for the winter
In carefully washed, sterilized jars, we stack the vegetables blanched in salt water in turn. In one can of 0.7 liter, just put 2 pods of green pepper. Blanch the pepper for 0.5 minutes, put on the bottom. Small onions and cloves of garlic blanch for 1 minute, immediately cool, put on pepper - this is the second layer of assorted.
Carrots will add assorted bright colors. If you don’t have a small carrot, then you can cut the stars or go gear from a large one. Cut through an equal interval of 5 thin bars along the entire length of the carrots, then cut into slices 1 cm thick. Blanch carrots for 2 minutes, lay on a layer of onions and garlic.
We clean cauliflower from spots and damage, divide into small inflorescences. Blanch for 1 minute, put in a jar, shifting the cauliflower inflorescences with carrot stars. We divide celery greens into twigs, lower them in boiling water for 5 seconds, add to the rest of the vegetables.
We cut small bright zucchini into slices 1 cm thick, blanch for 1 minute.
Blanched cucumbers and thick bell peppers, peeled from seeds, blanch for 0.5 minutes. Now a jar filled with vegetables can be prepared for preservation.
Pour the vegetables with boiling water, cover, hold for 5 minutes, then repeat the procedure. We drain the water, add citric acid, sugar, salt, peppercorns to it. Bring the marinade to a boil, pour the vegetables. The amount of salt, sugar and citric acid in the marinade is not necessary to add strictly according to the recipe, always try the marinade to taste.
We close the jars with assorted vegetable lids, pasteurize at a temperature of 85-90 degrees Celsius. Jars with a volume of 0.7-1 liters are enough to pasteurize for 10 minutes, this will allow you to store mixed vegetables at room temperature.