Let's prepare a fragrant pickled assortment for the winter from many of your favorite vegetables. These pickled vegetables will decorate your table during the holidays, and the assortment will turn out to be very tasty and appetizing. It can be easily stored in a cool room throughout the winter. The recipe for making pickled assortments for the winter from vegetables is simple. The dish is made by double pouring. The result will be amazing.
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For a 3-liter jar, we need the following ingredients:
- the tomatoes are ripe and dense;
- cucumbers (small whole, large ones can be divided in half);
- pepper (preferably sweet);
- 1 onion;
- garlic 4 - 8 cloves;
- dill sprigs;
- black pepper - 5 peas.
For the marinade (for a one and a half liter jar):
- salt - 2 tbsp. spoons;
- granulated sugar - 3 tablespoons;
- 70% vinegar - 2 teaspoons;
- water - one and a half liters.
The ratio of vegetables can be changed as desired.
Many are interested in the ratio of the amount of salt and granulated sugar to be put in the brine. It depends on your taste. If you prefer slightly sweet vegetables, use half as much sugar as salt. Otherwise, they need approximately the same amount.
First, prepare the jars and lids - rinse them thoroughly, boil them. Put dill twigs and chopped onion at the bottom of the containers.
We cut off the tails of small cucumbers, and cut the large ones. Pierce the tomato stalks with a toothpick. We remove the seeds from the peppers and cut them into several pieces. Next, we fill the jars with mixed vegetables, preferably alternating. We fill the containers completely, ramming vegetables with our hands.
Fill the jars with boiling water up to the neck, and cover them with lids. So the containers should stand for at least half an hour to 2-3 hours.
Take an enamel pot, pour water from the containers into it, put sugar, salt, garlic, spices, then put on fire and cook for 5 minutes. Then we take the marinade from the stove and pour the vinegar into it. If you prefer a sharper marinade and want to store the assortment in a cool place, then more than one teaspoon of vinegar should be put on one and a half liters of marinade.
Mix the marinade and pour it into jars of vegetables. We do it quickly.
Immediately close the lids and roll up the jars, turn over and cover with a warm blanket. We leave it for about a day. After that, you can transfer containers with assorted items to the cellar or storage room, where it is dark and cool.
After about a month, the assortment can already be eaten.
Do you prepare a platter for the winter from cucumbers, tomatoes and peppers?
Original articleand many other materials, you can find on ourwebsite.
Read about tomatoes in a sweet marinade in the following article:Original tomatoes in a sweet marinade - for those who want something special