Assorted vegetables for the winter “lick your fingers” - the most delicious recipes for assorted vegetables

Home Salads for the winter

Salad “Vegetable garden for the winter” is a delicious assortment of vegetables that can consist of different ingredients. You can always use any vegetables from your garden for it.

The harvest has been harvested and you want to enjoy your vegetables for as long as possible. Prepared vegetables can be combined in a variety of ways.

We have selected for you several delicious and uncomplicated salad recipes for winter preparations. Browse through them and try the recipes you are interested in using your harvest.

In order for salads to be stored better, it is important to sterilize them if they contain white cabbage or carrots - these vegetables are prone to fermentation.

How to prepare garden salad for the winter - 15 varieties

Salad “The Whole Garden”
Korean cucumber salad for the winter
Salad “Gifts of Autumn” with tomatoes, peppers, beans, carrots and onions
Assorted vegetables for the winter with cauliflower, tomatoes, cucumbers, zucchini
Salad of sweet peppers and green tomatoes for the winter
Salad of green tomatoes with carrots and onions for the winter
Assorted vegetables for the winter with squash
Eggplant, sweet pepper and tomato salad
Cucumber salad for the winter
Assorted vegetables “Garden in a jar for the winter”
Salad with apples and carrots for the winter
Salad with tomatoes and zucchini
Spicy vegetable platter “Vegetable garden in a jar”
Beet salad with tomatoes, carrots and beans
Assorted tomatoes and cucumbers for the winter

Selection and preparation of vegetables

There are no special rules that a housewife should follow when choosing and preparing vegetables. The main feature of this recipe is its variability. There are only two vegetables that are present in every recipe - bell pepper and tomato. The remaining components depend only on the capabilities of each housewife.

When preparing vegetables, experienced housewives advise you to pay attention to the following things:

purity of products;
their size. It is best if the vegetables are divided into equal proportions and shapes;
tomatoes and garlic are placed in the jar last - this will make it easier to get them out.

Salad “The Whole Garden”

This salad is very tasty, the vegetables remain crispy and fresh. This cabbage salad is also very filling; it can be eaten as a separate dish or as an additional snack.

Ingredients (for 5 1 liter cans):

Tomatoes, cucumbers, cabbage (regular) – 1 kg each
Sweet pepper – 150 g (1 pc.)
Onions and carrots – 2 pcs.
Grows. oil – 250 ml
Water – 360 ml
Salt - to taste
Sugar – 100 g
Vinegar essence – 1/2 tbsp.

Preparation:

Cut all the vegetables into strips (cucumbers can also be sliced), the onion into half rings and place in a bowl.

Add oil, sugar, salt, 360 ml of water along with vinegar to the vegetables, mix everything well and place in sterile jars.

Cover the jars with sterile lids and leave the salad to sterilize for 1 hour (for liter jars).

Then roll up the lids and turn the jars over.

Vegetable garden salad with cabbage and carrots

For 3 liters of workpiece:

Cabbage – 2 kg
Carrots – 1 kg
Tomatoes – 0.5 kg
Salad pepper – 3 pcs.
Bulbs – 3 pcs.
Salt and sugar - 50 g each.
Vegetable oil – 100 ml
Vinegar 9% – 3 tbsp. l.

Shred the cabbage, stir in half the salt and crush it a little with your hands.

Grate the carrots. Cut the peppers and onions into strips. Combine with cabbage, salt and sugar. Let them sit for a couple of hours at kitchen temperature.

Housewife Tip: At this stage, check if the amount of sugar suits your taste. If necessary, add 30 grams.

Cut the tomatoes into salad-sized slices and place in a common container. Next comes oil and vinegar.

Stir and fill clean quart jars that have been doused with boiling water. Bring them to full volume with vegetable juice. Place the boiled iron lids on top.

Place containers of vegetables in a large saucepan with warm water and a cloth at the bottom. When the water boils low, the salad is sterilized for 30–40 minutes.

After the allotted time, carefully remove each jar. Seal tightly, place on the lid and cover with a blanket until cool.

Of most of my canning summer vegetable recipes, this appetizer is the most satisfying. I’ll tell you how to roll one by collecting food along the garden here.

Korean cucumber salad for the winter

If you love spicy salads and Korean carrots, then you will surely love our simple spicy cucumber and carrot salad. It is very quick and easy to make, and any winter dish with it will seem fresh and aromatic in summer.

Ingredients:

Cucumbers – 2 kg
Carrots – 500 g
Garlic – 1 head
Salt – 50 g
Grows. oil – 100 ml
Vinegar 9% – 100 ml
Seasoning for Korean carrots – 1 pc.
Pepper hammer. red

Preparation:

Grate the carrots.

Cut the cucumbers into slices.

Chop the garlic.

Place all the necessary ingredients in a saucepan, mix well and let them brew for 3 hours.

Then place the salad in clean jars, cover with boiled lids and sterilize (500 g jars - 10 minutes, 700 g - 15 minutes). Take out the blanks and roll them up.

Korean cauliflower - the most delicious recipe for the winter

Cauliflower is very tasty if you cook it skillfully. In my previous article, I wrote how to cover this vegetable in tomato and bell pepper. It turned out just amazing, try it (the recipe is available at the link). Today, let's marinate it in Korean and seal it in jars, and eat it in winter!

Ingredients:

cauliflower – 2 kg
carrots - 3 pcs. large
bay leaf - 1 pc.
allspice peas - 3 pcs.
garlic - 3 cloves
Korean carrot spices - 1 pack

For marinade per 1 liter of water:

sugar - 4 tbsp.
salt - 2.5 tbsp.
vegetable oil - 100 ml
vinegar 9% - 4 tbsp.

Preparation:

1. Let the water for blanching heat up. Separate the cabbage into small florets.

If there are dark spots or damaged areas, they must be cut off so that the jars do not explode later.

2. Wash all the inflorescences thoroughly under running water and let the liquid drain. Pour all the pieces into boiling water, wait for it to boil again and cook for 6-7 minutes. Then remove using a slotted spoon or sieve.

3. Grate the carrots using a Korean grater or cut them into thin strips by hand.

4.Put a liter of water on the stove from which the marinade will be made. Wash and scald the jars. Place a pinch of carrots at the bottom of each jar and a few pieces of cabbage on top, pressing down. And so lay out layers to the very top.

5.Brew the brine. Put sugar, salt, bay leaf, peppercorns into boiling water, cut the garlic into slices, and also add all the Korean seasoning. Stir and cook after boiling for 3 minutes so that all the spices release their aroma.

6.Remove the finished marinade from the heat and pour vinegar and vegetable oil into it, stir and immediately pour it over the workpiece to the top.

7.Cover the jars with clean lids and place in a pan of hot water. It is better to cover the bottom of the dish with any rag. The water level should reach the hangers of the cans. Place canned food for sterilization. After the water boils in the pan, sterilize over low heat for 30 minutes.

8. All that remains is to carefully remove the pieces from the boiling water, screw on the lids tightly, turn them over and place them under the fur coat. Can be stored in a dark place even at room temperature. Bon appetit! Do not open this salad for a month to allow it to marinate thoroughly.

Salad “Gifts of Autumn” with tomatoes, peppers, beans, carrots and onions

We invite you to prepare a salad for the winter from simple vegetables available to everyone; it can be an excellent appetizer for any side dish or a dressing for preparing first courses in the winter.

Ingredients:

Sweet peppers, tomatoes, carrots – 1 kg each
Beans – 1 kg
Onion – 700 g (3 pcs.)
Grows. oil – 500 ml
Vinegar 9% – 100 ml
Salt, sugar - 150 g each

Preparation:

Soak the beans in water for 6-12 hours (overnight is possible). Then add new water and boil until half cooked (about an hour).

Cut the tomatoes into slices, the onion into half rings, grate the carrots, and the pepper into strips.

Place all the vegetables in a saucepan, add butter, sugar, salt and simmer for about an hour. Then add vinegar.

Then place the boiling salad in sterile jars and sterilize for 10-15 minutes, covering with boiled lids. After that, take out the jars and roll them up.

Video recipe for cauliflower salad with tomatoes and peppers for the winter

This recipe is dedicated to all cauliflower lovers. I'm already looking forward to how it will become one of your favorites. Firstly, because of its taste, and secondly, because of the simple method of preparation. Watch the video showing the preparation steps in detail.

Ingredients:

cauliflower – 2 kg
tomatoes - 2 kg
bell pepper - 200 gr. (2 pcs.)
garlic - 2 heads
sugar - 100 gr.
salt - 2 tbsp.
vegetable oil - 1 tbsp.
table vinegar 9% - 10 tbsp.

Assorted vegetables for the winter with cauliflower, tomatoes, cucumbers, zucchini

We suggest you make preparations for the winter in the form of assorted vegetables, which will include your favorite vegetables - tomatoes, cucumbers, cauliflower, zucchini, peppers, garlic, horseradish, dill.

Ingredients (for 4 1.5 l cans):

Tomatoes and cucumbers (small) – 1 kg each
Sweet pepper - 6 pcs.
Hot pepper – 4 pcs.
Cauliflower – 450 g
Zucchini - optional
Garlic – 4 teeth.
Horseradish root – 2 pcs.
Dill with umbrellas
For the marinade (for 4 1.5 l jars):
Water 3l
Salt 4 tbsp.
Sugar 8 tbsp.
Vinegar 9% - 10 tbsp.
Seasonings: bay leaf 4 pcs., allspice 12 pcs., peppercorns 16 pcs.

Preparation:

Wash all vegetables. Disassemble the cauliflower into florets and throw them into boiling water for 2 minutes, then drain the water and let cool.

Cut the sweet pepper lengthwise into 6 pieces.

In sterilized jars, put 1 dill umbrella, a piece of horseradish root (3-4 cm, cut these pieces in half lengthwise).

Then put whole cucumbers, tomatoes, chopped sweet peppers, hot peppers (1 piece per jar, cut the unpeeled pepper crosswise into 3-4 pieces), cauliflower into jars in layers.

These preparations can be made with zucchini, it will be even tastier. To do this, it’s better to take young zucchini; you don’t need to peel them, just cut them into slices and put them on the top layer.

Pour boiling water into the jars, cover with sterile lids and let stand for 10 minutes. Then drain the water into a saucepan and add salt, sugar, bay leaf, and pepper. Boil and remove from heat, pour in vinegar.

Immediately pour the marinade into jars (it is advisable that the spices are distributed evenly across each jar), and roll up the lids.

Recipe for a 3 liter jar of pickled cucumbers and tomatoes for the winter

Everyone loves pickled cucumbers and tomatoes. And many people like to make combined preparations from these vegetables. They turn out incredibly tasty and make an excellent appetizer for any dish.

Ingredients:

Tomatoes - optional
Cucumbers - optional
Sweet pepper - 2 pcs.
Water - 1.5 liters
Salt - 1 heaped tablespoon
Sugar - 3 heaped tablespoons
Vinegar 9% - 3.5-4 tablespoons
Parsley - 3 sprigs
Horseradish root - 2 cm
Horseradish leaf - 1 piece
Black currant leaf - 3 pcs.
Dill umbrella - 2-3 pcs.
Bay leaf - 2 pcs.
Allspice peas - 6 pcs.
Black peppercorns - 7 pcs.
Garlic - 4 cloves
Cloves - 2 pcs.

Preparation:

1. Rinse the cucumbers, cut off the tails on both sides and cover with cold water for 3-4 hours. This is necessary so that later they better absorb the marinade.

2. Place on the bottom of the jar 2 sprigs of parsley, a horseradish leaf, 2 dill umbrellas, 2 blackcurrant leaves, a bay leaf, some black and allspice, cloves and a couple of cloves of garlic. then place the cucumbers and sweet peppers (peeled and quartered) vertically. Top with more seasonings again.

3. Next, place the tomatoes and put the remaining seasonings on top again. Try to distribute them evenly throughout the jar. Then the same procedure as already described above. Pour boiling water, cover with a lid and leave for 15 minutes.

4. After this, drain the water and bring to a boil again. Pour into jars again and let sit for 15 minutes. Drain the water into the pan again (add more if necessary), add salt, sugar, vinegar and put on fire. As soon as it boils, remove and pour the marinade into the assorted vegetables. After this, roll up the lids, turn them over and wrap them in a warm blanket. Leave until completely cooled and store in storage.

Salad of sweet peppers and green tomatoes for the winter

If you have a lot of tomatoes grown in your garden, but due to lack of heat and sun they did not have time to turn red, then we suggest you close them for the winter along with sweet peppers, onions and parsley.

Ingredients:

Green tomatoes – 1.2 kg
Sweet pepper – 1 kg
Onion – 700 g
Bunch of parsley
Salt, sugar - 4 tbsp.
Vinegar 9% - 2 tbsp.
Pepper hammer. black – 1 tsp.

Preparation:

Blanch the peppers in boiling water for 2 minutes. and cut into strips.

Cut the tomatoes into slices, and the onion into half rings.

Chop the parsley.

Place all the vegetables and parsley in a saucepan, add salt, sugar, black pepper, bite - mix everything well and place in sterile jars, cover with well-boiled lids.

Then put the salad to sterilize for 15-20 minutes. depending on the capacity of the jars.

After sterilizing the jars, the lids must be rolled up immediately.

Vegetable Garden salad with cucumbers and green onions (option five)

This version of the salad differs not only in the composition of ingredients and design. This salad recipe is vegetarian and is very easy and quick to prepare.

Products:

60 gr. salad mixture;
1 PC. fresh cucumber;
20 gr. green onions;
1 PC. carrots (small size);
1.5 tsp. balsamic vinegar;
2 pcs. bell pepper (red and yellow);
2 tbsp. l. olive oil;

Wash all the vegetables, remove the seeds from the peppers, and peel the carrots. Cut the vegetables into thin strips or cubes.

Arrange lettuce leaves beautifully on a flat plate, and on top of them are green onions, cucumbers, and peppers.

Cut small flowers from carrots and decorate the salad with them.

Make a mixture of olive oil and vinegar and pour over the finished snack.

Salad of green tomatoes with carrots and onions for the winter

If you have a lot of green tomatoes and you love them as well as ripe red ones, then try closing a salad of green tomatoes with carrots and onions for the winter. We offer you a very simple recipe for salad for the winter.

Ingredients:

Green tomatoes – 3 kg
Carrots – 1.5 kg
Onion – 1 kg
Grows. oil – 300 ml
Salt - 4 tbsp.
Sugar – 7 tbsp.
Vinegar 9% – 100 ml
Pepper – peas 10 pcs., bay leaves 3 pcs.

Preparation:

Cut the green tomatoes into slices, the onion into half rings, and grate the carrots.

Place everything in a saucepan, add butter, sugar, salt, peppercorns, and bay leaves.

Place the pan on the fire and simmer for 30 minutes.

Then pour in the vinegar and place the hot salad in sterile jars and roll up with sterile lids.

Kuban salad of cabbage, cucumbers and tomatoes at home

Kuban salad is probably one of the most popular winter preparations. And this is not surprising, because it contains as many as 6 types of vegetables! It's like a garden in a jar. We will make a sterilized dish so that it can be preserved until the next harvest.

Make this kind of preservation at home and you won’t need to buy pre-rolled jars at exorbitant prices in the store.

Ingredients:

cabbage (medium or late varieties) - 0.5 kg
tomatoes - 0.5 kg
bell pepper – 0.5 kg
cucumbers - 0.5 kg
onions - 250 gr.
carrots - 250 gr
vinegar 9% - 50 ml
sugar - 60 gr.
salt - 1 tbsp. no slide
vegetable oil - 50 ml
bay leaf - 5 pcs.

Preparation:

1. Peel the onions and carrots. Cut the onion into half rings and place in a bowl.

2.In the same bowl, cut the cucumbers into semicircles, or just circles, as you wish. Grate the carrots on a coarse grater.

3.Chop the tomatoes into medium pieces that are easy to eat. Pepper is cut into strips. Shred the fine cabbage using any method (knife, shredder, special grater).

4.Now it’s time to season the salad with sugar, salt, vegetable oil, table vinegar and bay leaf. Wear gloves or wash your hands well and stir the vegetables until smooth, but mash them a little.

5. Leave the workpiece for half an hour until the juice appears. Don't forget to taste for salt; now you can add spices to taste.

6. Wash the jars with soda and boil the lids for 5 minutes. Place the standing vegetable mixture in a glass container, leaving 1-1.5 cm to the edge. Pour the juice remaining in the bowl evenly on top.

7.Cover the pieces with sterile lids, which must be removed from the boiling water with tweezers or a fork. Take a wide pan and place a cloth on the bottom. This is done to prevent the glass from bursting when heated. Place the jars in this pan and fill with lukewarm water up to the hangers.

You can’t pour boiling water over it because the salad is at room temperature.

8.Put the pan with the preserved food on the fire, bring the water to a boil, turn the heat to low and sterilize the salad for 30 minutes (for 0.5-0.7 l). Boil 1 liter jars for 35 minutes, 2 liter jars for 40 minutes.

9. Take out the cans one at a time and roll them up with a key. Turn it over and place it on the lid, check for leaks. Cover with a warm blanket and let cool completely. You can store such yummy food, which will simply fly off the table, in the pantry or under the bed, in general, in a dark place.

Assorted vegetables for the winter with squash

This recipe for assorted vegetables for the winter is for those who really love squash and want to eat these vegetables from their garden all year round.

Ingredients (for 3 1.5 l cans):

Tomatoes (small) – 2 kg
Cucumbers – 1.5 kg each
Sweet pepper - 4 pcs.
Squash – 1 kg
Cauliflower – 600 g

For the marinade (proportions per 1 liter):

Water – 1l
Salt - 2 tbsp.
Sugar – 3 tbsp.
Vinegar essence – 1 tsp.
Seasonings: 1 pc. bay leaf, 4 pcs. allspice and peas, 2 pcs. cloves, cinnamon on the tip of a knife.

Preparation:

Rinse all vegetables. Disassemble the cauliflower into inflorescences, cut off the tails of cucumbers and squash.

Cut the pepper into 4 parts.

Place layers of cucumbers, cauliflower, peppers, squash, and tomatoes in sterile jars.

Pour plain boiling water into the jars, cover the jars with boiled lids and let sit for 10 minutes.

A little trick - so that your jars never burst, you need to place a tablespoon on top at an angle so that it touches both walls of the jar.

Drain the water and then repeat this procedure again.

Then prepare the marinade. For 3 1.5 liter jars you need to make approximately 2.5 marinade. Increase the proportions of all ingredients in the quantities you need depending on the capacity of your jars. Boil water, add the marinade ingredients in the quantity you need, remove from the stove, add vinegar and immediately pour it into jars and roll up.

HOW TO PREPARE YOUR GARDEN FOR WINTER

By the beginning of November, most of the leaves and fruits from fruit trees and shrubs have fallen. Rotting fruits must be removed first and buried somewhere near the fence. It is better not to put them in the compost heap, as they may contain pathogens.

If your plants are not sick with anything, then their foliage can be used to mulch the tree trunks. But if you have doubts, it is better to burn them at the stake.

After you have removed the leaves and all debris from the area, start fertilizing the trees or shrubs (if you have not already done so).

In autumn, all plants need complete phosphorus-potassium nutrition with the addition of a number of microelements. Therefore, it is better to buy a ready-made mineral complex such as “Autumn Fertika” for feeding fruit crops (there are other complexes), containing all these substances necessary for plants.

For each crop, different doses are determined, which are indicated on the packaging. These fertilizers are poorly soluble in water, so they are applied during autumn loosening (or digging, depending on the size of the plant root system).

Digging (loosening) tree trunk circles is also useful because most of the pests that winter under fruit trees and bushes are thrown to the surface of the earth.

Therefore, immediately after performing this operation, treat the trunk circles and all plants first with preparations for insect pests (such as Fufanon), and the next day with fungicides for fungal diseases (3% Bordeaux mixture).

After such treatments, most of the “enemies” of the garden will die.

Read more about the fight against wintering garden pests in our article: “Combating wintering garden pests.”

The next stage is whitewashing the trunks from ground level to the forks of the first and second tiers of the crown. It is better to buy ready-made whitewash and dilute it with warm water in the proportion indicated on the package.

In addition to the necessary components, the finished whitewash also contains fungicides and insecticides, which will additionally protect plants from pests and diseases.

But the main function of whitewashing is to protect the delicate bark of trees from spring burns and frost damage resulting from sudden day and night temperature changes.

After all the above treatments, you can cover the tree trunk circles.

Frost-resistant crops such as apple, pear, quince, joshta, rose hips, viburnum, hawthorn, chokeberry, gooseberry, black and red currants do not require shelter for the winter. Although in the first 5 years after planting, it is recommended to cover their trunk circles with dry leaves or straw in a layer of 30–40 cm.

Heat-loving fruit trees and shrubs ( apricot, cherry, plum, cherry, pear, mulberry, almond and others) require more careful shelter.

Spruce branches are laid on top of a 40-centimeter layer of fallen leaves in the tree trunk circles, and in severe winters, another layer of thick non-woven covering material (spunbond type).

Covering the root system should be started when the air temperature steadily drops to +3...-1 degrees, otherwise the roots of the plants may become supported.

In the case of a dry, hot autumn, abundant moisture-recharging watering is carried out for all fruit crops at the end of October - beginning of November (for trees - 70 liters per plant, for bushes - 40 liters).

Rodents can cause great damage to fruit trees and shrubs in winter. They are helped by spruce branches tied to the trunks and laid under them “needles up.”

Specific crops such as blueberries require soil acidification twice a year (in spring and autumn) (to pH 3 – 3.5). Therefore, in early November, the ground underneath is acidified with a solution of citric acid (3 tablespoons per bucket of water for each plant).

For more information on how to properly plant and how to care for blueberries, read our article: “How to grow blueberries.”

blackcurrant bushes, carefully cut out all old and dried shoots (over 8 years old) at the base of the bush. Immediately disinfect the sections with potassium permanganate and coat with garden varnish.

After this operation in the spring, young shoots will grow much faster.

Read about how to care for black currants in our article: “How to grow black currants on your own plot.”

Remontant raspberries , which produce crops on current shoots, should be cut off near the ground, leaving stumps 3–4 cm high, treated against pests and diseases, and covered like heat-loving crops.

Remove common raspberries , which bear fruit on the shoots of the second year, from the trellis, bend them to the ground and cover them in the same way.

Read more about how to care for raspberries in our articles:

“How to grow garden raspberries” and “How to care for remontant raspberries.”

Eggplant, sweet pepper and tomato salad

Prepare yourself a salad for the winter from your favorite eggplants. Tomatoes and bell peppers go well with eggplants; add onions and garlic and you will have an excellent appetizer for any dish that will remind you of summer on cold weekdays.

Ingredients:

Eggplants – 2 kg
Peppers, tomatoes – 1.5 kg each
Onion – 1 kg
Garlic – 2 heads.
Grows. oil – 250 ml
Salt – 80 g
Sugar – 100 g
Parsley, cilantro
Vinegar essence – 1 tsp.

Preparation:

Rinse the vegetables well, dry and cut as you like.

Chop the garlic and herbs.

Place all the vegetables in a saucepan, add butter, salt and sugar - boil for 30-40 minutes. and add vinegar.

Place the hot salad in sterile jars and cover with boiled lids.

Video on how to make finger-licking cabbage and cucumber salad

I present to you a simple recipe for winter salad with cabbage and cucumbers. The combination of products is classic, there’s not much hassle, and it’s a joy in winter. This preparation is suitable for any side dish, meat or fish.

The main stages of work: wash the vegetables, chop, mix, season, cook and seal the jars. Watch the video to see how to do it correctly.

Ingredients:

cucumbers - 1.5-2 kg
cabbage - 1.5-2 kg
onions - 1 kg
garlic - 150-200 gr.
hot chili pepper -3 pcs.
fresh herbs - 200 gr.
sugar - 1 tbsp.
salt - 3-4 tbsp.
black peppercorns - 1 tbsp.
bay leaf - 5 pcs.
sunflower oil – 250 ml
vinegar 9% – 250 ml

Cucumber salad for the winter

If you have harvested a large harvest of cucumbers, be sure to prepare them for the winter. We suggest you try cucumber salad with red onion.

Ingredients:

Cucumbers – 1.5 kg
Onion (white/red) – 750 g
Dill – 120 g
Grows. oil – 1.5 tbsp.
Vinegar 9% - 2 tbsp.
Salt, sugar - 2 tbsp.

Preparation:

Cut the cucumbers into slices, onion into rings, chop the dill - mix everything and put it in prepared sterile jars.

Boil water and add butter, salt and sugar, pour in vinegar.

Then pour the boiling marinade into jars and cover with boiled lids.

Place the salad to sterilize (500 g jar - 15 min., 1 liter - 20 min.). Then immediately roll up the jars.

Salad for the winter along the garden

With a pleasant bitterness, the marinade with which all products are poured adds a special piquancy. The vegetables turn out incredibly tasty. One might even say exquisite.

You will need:

4 kg. small cucumbers;
4 kg. tomatoes;
250 gr. cauliflower;
5 sweet peppers;
5 regular onions;
2 heads of garlic;
1 hot pepper;
2 horseradish leaves;
2 dill umbrellas;
6 regular peppercorns;
600 gr. vinegar 9%;
600 gr. Sahara;
600 gr. salt.

Salad garden for the winter:

The first step is to thoroughly wash all the vegetables and prepare all the utensils necessary for reliable preservation. It is not at all necessary to sterilize it; a good wash with soda will be enough.
Horseradish, pepper, peeled garlic and chopped hot pepper are laid out in each prepared jar.
Whole cucumbers and tomatoes are laid out on top of all the spices.
The husks on it are removed from the onion and it is crushed into thin rings. In this form, it joins other products in the jar.
The cabbage must be divided into separate inflorescences and also transferred to a jar.
All jars are filled with boiling water and infused for only a quarter of an hour, after which the water is immediately drained.
Another filling of jars and infusion for fifteen minutes.
There is no need to pour out this water. It is used for marinade.
Water is poured from the jars into the container used for preparing the marinade and mixed with salt, all the sugar and always vinegar, and immediately boiled.
The still very hot marinade is poured into jars to the vegetables awaiting their fate, and they are rolled up without delay.
It is best to cool them upside down and tightly covered with something suitable for these purposes.

Assorted vegetables “Garden in a jar for the winter”

We invite you to prepare a universal, simple set of vegetables from your garden for the winter. These preparations in convenient large three-liter jars will remind you of the summer harvest all winter.

Ingredients (per 3 liter jar):

Tomatoes – 700 g
Cucumbers – 500 g
Carrots – 1 pc.
Sweet pepper – 1 pc.
White cabbage – 500 g
Garlic – 4 teeth.
Dill 2 umbrellas, basil 1 sprig, grape leaf
Allspice and peas, 4-6 pcs.
Salt - 2 tbsp.
Sugar – 4 tbsp.
Vinegar essence – 1 tbsp.

Preparation:

Place a dill umbrella and a grape leaf in sterile jars.

Instead of grape leaves, you can put currant and cherry leaves in vegetable preparations.

Then put a couple of cloves of garlic (cut into halves), peppercorns 6 pcs.

Then add 2 cabbage pieces. large quarters, carrots cut into slices, young zucchini cut into slices along with the skin, sweet pepper cut lengthwise into quarters, then add whole cucumbers (cut off the ends).

Place whole medium-sized tomatoes and an umbrella of dill on top.

To prevent the tomatoes from bursting in the jar during pickling, pierce them with a toothpick at the stem several times.

Pour sugar and salt into a jar, pour regular boiling water.

Cover the jar with a sterile lid and sterilize for 15 minutes.

Take out the jar and add vinegar, roll up the lids.

How to prepare a “Vegetable Garden in a Jar” with tomatoes, cabbage, peppers and carrots without sterilization for the winter

“Vegetable garden in a jar” is a preparation in which several vegetables are pickled at once. In this case, you can use different ingredients, experimenting with flavors. There are many recipes for “Vegetable Garden in a Jar” for the winter.

Features of preparing “Vegetable Garden in a Jar”

When preparing a “Vegetable Garden in a Jar”, it is necessary to take into account the following features:

Vegetables need to be taken so that they ripen approximately at the same time. For example, in June you should not roll up cucumbers and tomatoes. It is better to do this at the end of July, when the tomatoes are ripe.
You need to put more of those vegetables in the jar whose taste you like best - squash, tomatoes, cucumbers.
You need to add a little pepper to give it some flavor.
You can roll it up in 1-, 2- and three-liter jars.

Otherwise, it is prepared in the same way as all pickled vegetables.

Selection and preparation of ingredients

When choosing and preparing vegetables, you need to consider the following recommendations:

Cucumbers should be young. The variety must be intended for conservation. You should not take salad cucumbers.
It is advisable to take tomatoes that are firm, small, and without damage to the skin. They should be fairly ripe, but not overripe.
Squash can be taken in any size. But small young vegetables turn out more tasty and crunchy.
It is recommended to cut the onion into half rings, but you can also chop it into cubes.
You should not chop the cabbage too much, as its particles will float in the marinade. It is better to divide it into several parts. You can use broccoli.
Peppers can be cut into half rings or strips. You can take green, red and yellow bell peppers.
Carrots should be cut into thin strips. If they are thick, they may not marinate well.

You can also use other vegetables, such as green beans, zucchini and others.

The best pickling recipes at home

You can prepare “Vegetable Garden in a Jar” using various recipes. To make the preparation tasty, each housewife can experiment with the proportions of vegetables at her own discretion.

A simple recipe for the winter

For this “Garden in a Jar” blank you will need:

Bell pepper;
onion;
carrot;
cucumbers;
small tomatoes;
zucchini;
cauliflower.

You can take vegetables in any proportions.

First, chopped onion into half rings is placed in a jar, then chopped zucchini, then diced carrots, cucumbers, several tomatoes, peppers and cauliflower. Or you can throw ingredients into the jar randomly. This will not affect the taste, but the appearance of the preservation will be worse.

For the marinade, for a 1 liter jar you need to take 500 ml of water, boil it and add 1 tbsp. l. salt and 1.5 tbsp. l. Sahara. Pour the vegetables over it, pasteurize for 15 minutes, and at the end pour in 2 tbsp. l. vinegar.

Without sterilization

Pickled vegetables in a jar can be prepared without sterilization. For this recipe you will need the following ingredients:

tomatoes, cucumbers and other vegetables;
onion and garlic;
dill;
Bay leaf;
peppercorns.

For marinade per liter jar - 1 tbsp. l. salt, 1.5 tbsp. l. sugar, 2 tbsp. l. vinegar. When using larger containers, the amount of ingredients must be increased.

Jars must be thoroughly washed and sterilized. The lids need to be filled with boiling water and boiled. Wash the vegetables, leave them whole or chop them a little. Place dill, bay leaf, pepper on the bottom of the jar, then chopped onion and whole garlic into rings.

After this, add vegetables in any order. Pour boiled water over them and leave for 10 minutes. Then drain the liquid and boil again, pour into a jar. Infuse again, drain the water, boil and add the ingredients for the marinade. Pour the prepared marinade into the jar and roll up with sterilized lids.

Assorted squash, cucumbers and tomatoes

To prepare this twist you will need:

The marinade is prepared using the same technology as in the recipes above. You can prepare the dish with or without sterilization.

Cucumbers with onions

These cucumbers are an excellent appetizer that can be served with potatoes in any form and porridge. To prepare it you need the following ingredients:

5 kg of cucumbers;
500 g onions;
a bunch of parsley;
500 ml sunflower oil;
2 tbsp. l. salt and sugar;
100 g vinegar;
any spices.

Peel the onion and chop. Wash the cucumbers and cut into slices. Mix the cucumbers with onions, add chopped herbs and leave for an hour so that the vegetables release their juice. Pour vegetable oil into a deep cauldron, add spices, salt and sugar, and add vinegar. Then add cucumbers.

Bring to a boil and simmer briefly until the vegetables change color. Then distribute into jars and roll up.

From cucumbers and tomatoes

For canning according to this recipe, you should take equal quantities of cucumbers and tomatoes. Vegetables should be small, so they are better sterilized, and more of them will fit in the jar.

Place the chopped ingredients on the bottom of a three-liter container - one medium onion, a small carrot, a quarter of a bell pepper, 4 cloves of garlic, parsley to taste. Add cucumbers and tomatoes on top.

Pour 3 tbsp into a filled jar. l. salt and 4 tbsp. l. granulated sugar, add water, cover with a lid and place in a container for pasteurization. After 15 minutes, quickly remove the lid and pour in 6 tbsp. l. vinegar, roll up the jar.

Vegetables and fruits

Apples and watermelon go well with summer vegetables in a jar; you can also experiment with peaches. It is not recommended to add other fruits to the twists.

Before you roll up the workpiece, you need to make sure that the variety of apples is suitable for pickling - some of them are prohibited from canning.

The fruits must be chopped and added to the jar with vegetables. They should be used a little, just to add flavor. Otherwise, the workpiece will turn out too sweet.

Salad with apples and carrots for the winter

If your garden has a large harvest of apples this year, try making them into a salad - apples with carrots and horseradish.

Ingredients:

Apples (not sweet) – 500 g
Carrots – 350 g
Horseradish (root) – 1 pc.
Water – 850 ml
Salt – 70 g
Sugar – 80 g

Preparation:

Grate all the vegetables (carrots, apples, horseradish) and place in a saucepan. Mix everything and let it brew for a few minutes, then put it into sterile jars.

Boil water, add salt and sugar. Then pour the boiling brine into jars.

Sterilize the salad for 10-15 minutes. and roll it up.

Salad “Goat in the garden” with sausage and fries

If you put the “Goat in the Garden” salad with sausage and French fries on the table, you won’t need anything else - there are meat components, a side dish, and vegetables.

Ingredients:

Raw potatoes
Doctor's sausage
Green peas
Cabbage
Beet
Greenery
Mayonnaise
Carrot

The number of products is arbitrary.

Prepare potatoes - take several tubers, cut into cubes or with a curly knife. Place on a paper towel to remove moisture. Heat a deep frying pan and pour in vegetable oil, lower the potatoes until they are completely covered. Stirring, fry, remove with a slotted spoon. Sprinkle with spices.

For the salad, cut the sausage, shred the cabbage, grate the carrots and beets. Place all ingredients in sectors on a flat dish and pour mayonnaise into the middle.

Salad with tomatoes and zucchini

If you have a good harvest of zucchini, be sure to make preparations for the winter with them. Try our recipe for a vegetable salad of zucchini and tomatoes with garlic; we use the simplest ingredients.

Ingredients:

Tomatoes – 1.7 kg
Zucchini - 3 kg
Garlic - 2 heads.
Grows. oil – 250 ml
Salt - 60 g
Sugar – 90 g
Vinegar 6% - 1 tbsp.

Preparation:

Cut 2/3 of the tomatoes and zucchini into slices and pass 1/3 of the tomatoes through a meat grinder.

Place the vegetables in a saucepan and add butter, salt and sugar, simmer for 25 minutes.

Chop the garlic and add to the vegetables, also pour in the vinegar.

Mix everything well and place the hot salad in sterile jars.

Sterilize 500 g jars of salad, covering with sterile lids for 15 minutes, then immediately roll up.

Cabbage salad with beans “Vegetable Garden”: a simple and tasty recipe

This preparation is universal, as it can be eaten as an independent dish, cooked as a soup, or served as a salad for the main course. For a student, this will be a great snack when there is no time to cook. These canned foods are also made without vinegar and can be given to children and people with stomach diseases. So, let's start cooking.

Ingredients:

tomatoes - 3 kg
carrots - 1 kg
shredded cabbage - 2 kg
boiled beans - 1 kg
salt - 2 tbsp.
sugar - 0.5 tbsp. (125 ml)
sunflower oil - 0.5 tbsp. (125 ml)

Preparation:

1. Tomatoes need to be twisted through a meat grinder or chopped in a blender, as convenient. The carrots are grated on a coarse grater. The cabbage needs to be cut into small squares and then weighed. It should be 2 kg.

2. Boil the beans until half cooked, but do not boil them so that they do not spread during further processing.

3.Pour 2 tablespoons of salt into the grated tomatoes, stir and leave for at least 4 hours. You can leave it overnight and preserve the salad in the morning.

4.Put this tomato on the stove and after boiling, add carrots, cabbage and beans. Stir, bring to a boil, add sugar and vegetable oil, simmer over low heat for 1 hour. Be sure to taste for salt and sugar.

There is no need to add vinegar, because tomatoes have enough natural acid.

5. Sterilize the jars well, boil the lids for 3-5 minutes. Arrange the hot salad and seal tightly.

6. Turn the canned food upside down, wrap it in a warm blanket and leave it for a day. Here is a simple recipe for a sweet and sour snack, satisfying and tasty.

Spicy vegetable platter “Vegetable garden in a jar”

Prepare yourself a spicy assortment of vegetables for the winter from vegetables from your garden. This delicious spicy appetizer is perfect for winter meat dishes and will lift your spirits, reminding you of a fruitful summer.

Ingredients (for 1 3 liter jar):

Tomatoes – 5 pcs.
Cucumbers – 3-5 pcs.
Carrots – 1 pc.
Sweet pepper – 2 pcs.
Hot pepper - optional
Onion – ¼ pc.
White cabbage – 100 g
Garlic – 4 teeth.
Dill with umbrellas
Allspice and pepper – peas 4-5 pcs., cloves 2 pcs.
Bay leaf, currant leaves and horseradish leaves 2 pcs.
Parsley
Salt - 2 tbsp.
Sugar – 8 tbsp.
Vinegar essence – 1 tsp.
3l jars, Aspirin

Preparation:

In sterile jars, place an umbrella of dill, parsley, horseradish leaves and 2-3 currant leaves, 3-4 cloves of garlic, a whole quarter of an onion, large pieces of cabbage, cucumbers (cut off the tails), cut the carrots in half or into three parts, cut two sweet peppers each in two halves, as well as hot pepper, bay leaf and pepper - peas and allspice.

Pour plain boiling water into the jars and leave for 15 minutes and cover with a sterile lid.

Then pour the water into a saucepan and add salt and sugar and boil.

Place one aspirin tablet in each jar and pour in the hot marinade, add vinegar, and immediately roll up the lids.

Ingredients:

White cabbage – 500 grams
Cucumbers – 500 grams
Tomatoes – 500 grams
Bell pepper – 120 grams
Onion – 1 piece (medium)
Carrots – 1 piece (medium)
Water – 180 Milliliters
Vegetable oil - 125 Milliliters
Salt - 30 grams
Sugar - 50 grams
Vinegar essence 70% - 1/2 tbsp. spoons
Garlic - To taste
Black pepper - To taste (optional)

Number of servings: 3

Beet salad with tomatoes, carrots and beans

If you love beets and beans, try making a salad for the winter using our recipe. It is very tasty and easy to prepare, it is best to seal it in 500g to keep it well preserved. This salad can be used in winter and as a dressing for borscht, which is very convenient.

Ingredients (for 9 liters of prepared salad):

Beets, tomatoes, carrots, onions – 2 kg each
Beans – 800 g
Grows. oil - 500 ml
Salt - 4 tbsp.
Sugar – 4 tbsp. (from the hill)
Water – 500 ml
Vinegar 6% – 200 ml

Preparation:

Soak the beans in water for 6-12 hours (overnight is possible). Then add new water and boil until half cooked (about an hour).

Wash the vegetables well and let them dry (you can lay them out on paper towels).

Grate the carrots, beets, cut the onion into half rings, cut the tomatoes into slices (whole cherry tomatoes can be used).

For the marinade, mix hot water (500 ml), oil, salt and sugar.

If you like spicy salads, you can add allspice or a mixture of peppers to the marinade.

Place the vegetables in a saucepan, pour in the marinade and place on the stove for 90 minutes. (from the moment of boiling, reduce the heat).

Then pour in the vinegar and simmer for another 10-20 minutes.

Place the prepared boiling salad into hot sterile jars and roll up immediately.

Hearty appetizer of summer vegetables “Along the Garden”

We take:

Beets, carrots, onions, tomatoes and fresh beans (possible in pods) – 1 kg each
Sugar – 4 tbsp. l.
Salt – 2 tbsp. l.
Sunflower oil and water - a glass each
Table vinegar – 100 ml

Wash the vegetables. Remove the skins of root vegetables.

Three large beets and carrots. Cut the onion into half rings, tomatoes into 10-12 pieces, bean pods into 4-5 cm pieces. Place in a saucepan.

Stir sugar and salt in hot water. Combine with vegetables and oil.

Slowly heat to a boil, and then simmer for an hour and a half under the lid.

Pour in vinegar, stir and after 5 minutes place in boiled jars with sterile lids. Usually you get 8 - 9 half-liter containers.

Seal, turn over and cover with a blanket overnight.

When studying recipes for the “Vegetable Garden” salad for the winter - with cabbage and other vegetables, you cannot ignore this. The result will be very tasty and beautiful. Recipe with sterilization.