TOP 6 recipes for cooking assorted tomatoes, cucumbers and cabbage for the winter

TOP 6 recipes for cooking assorted tomatoes, cucumbers and cabbage for the winter

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The season for pickles comes in autumn. Not complete without assorted - tomatoes, cucumbers, cabbage and other combinations for the winter. Fruit additives are added for aroma, exquisite taste. Pickles are poured with hot, cold marinade. Those who hate vinegar choose the fermentation method. In winter, they take out, for example, pepper from a barrel, stuff it with cheese and herbs. Salty fruits have an unusual taste.

Features of cooking assorted vegetables with cabbage

Assorted vegetables can be preserved in various ways.

Pickled vegetables are sterilized. Without sterilization, the assorted is fermented or poured several times. It is enough to put the stewed foods in jars and let them cool slowly. Use a blanket in this case. Salting is stored in a cool place.

Preparation of ingredients and containers

The main ingredients are considered to be vegetables and fruits. Medium-sized fruits are selected for assorted vegetables. They are washed under running water and dried. Exclude damaged, rotten specimens. Cucumbers, cabbage are soaked for 2-4 hours.

Barrels are poured over with boiling water, the walls are rubbed with garlic. Glass jars are sterilized in any convenient way: in the oven, microwave, dishwasher, over steam.

Delicious recipes

The vegetable platter is great because you can improvise here. Use fruits from the garden or pick to your liking. Choose a salting method, choose a sweet and sour, sweet or sour marinade.

Assorted cucumbers, cabbage and tomatoes for the winter

Break the pure cabbage (0.8 kilograms) into squares. Cut 4 cucumbers, 2 sweet peppers into slices. Cut one carrot, 3 onions into rings. We put the cut fruits in jars. Pre-cover the bottom with spices.

For the marinade, you will need 1 tablespoon of sugar, salt, 4 tablespoons of vinegar. Pour vegetables with brine, put 3 liter jars to sterilize for 20 minutes. The countdown is carried out after the liquid boils. The rolls are stored.

Option without sterilization

Vegetables are placed in a jar. Prepare the marinade. For 1 liter of water add 6 teaspoons of salt, the same amount of sugar. Products are poured with cold brine and left for 3 days. The containers are placed in deep plates. The brine will run out for 3 days. It is not poured out. The containers are sealed with nylon lids, sent to the cold. The remaining brine is poured out every other day.

With white cabbage

It makes a good snack for the winter if you chop all the vegetables. Prepare a large heavy-bottomed saucepan for braising. Heat the refined oil and fry the carrots until tender. Pour cabbage, peppers, tomatoes, onions, add 200 milliliters of water, bring to a boil.

Add a glass of sugar, 3 tablespoons of salt. Simmer for 30 minutes. Before turning off, pour out 20 grams of vinegar. The mixture is quickly distributed in jars, rolled up, covered with a blanket.

With cauliflower

Disassemble the cauliflower into umbrellas, lay in layers with tomatoes, cucumbers, bell peppers. Horseradish, garlic, dill are used as spices. For one liter of water add 3 tablespoons of salt, 1 tablespoon of vinegar essence. Products are poured with hot brine. After 20 minutes, put the containers to sterilize. 3 liter cans - 25 minutes, liter cans - 15.

Pickled vegetables in a barrel

Everyone is suitable for pickling fruits, so they pick them up to their liking: cucumbers, tomatoes, cauliflower, bell peppers, carrots. Fruits: watermelons, plums, apples. For flavor, add quince. Spices: celery, crushed garlic, dill.

Before placing the ingredients, rub the inner walls of the barrel with garlic. Stack the food, pour it with cold brine - 30 grams of salt per 1 liter. Cover with spices from above. Press down on the contents with a press.

With squash

Preservation is very beautiful and tasty when squash is combined with cauliflower, cherry tomatoes, cucumbers, zucchini, bell pepper.

All vegetables are washed, peeled, chopped. They are laid out in separate containers, poured with boiling water, except for tomatoes, cucumbers, peppers. Peel the garlic into cloves, pour boiling water over it. Cut the onion into 4 slices, pour boiling water over it. The fruits are thrown into a colander, they begin to fill the jars. Down - spicy spices. The products are stacked beautifully to the very top.

The platter is poured three times. The first time - hot liquid, the second time add 2 tablespoons of salt, 4 sugar. The marinade will be sweet and sour. The third time add 50 milliliters of vinegar. Corked up, sent under the blanket.

Storage rules for conservation

Pickles in barrels are stored in a cool place. The sterilized preservation is kept at room temperature. Vegetables are kept in the basement without sterilization.

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