Assorted vegetables for the winter

Name: Assorted vegetables for the winter
Total time: 1 h
Yield: 1
Ingredients: small fresh cucumbers - 300 g; cherry tomatoes - 300 g; carrots - 300 g; zucchini - 300 g; sweet pepper - 1 pc.; cauliflower - 300 g; onion - 1 pc.; garlic - 3 cloves; currant, cherry, oak, dill, horseradish root, allspice, cloves, bay leaf - to taste; drinking water - as needed; salt - 200 g; sugar - 100 g; table vinegar (9%) - 250 ml

Cookinero 13 January 2023

If the usual pickles-marinades are fed up, prepare a vegetable platter for the winter according to this recipe. He is good, as they say, in all respects! First of all, we note that the composition of the assortment can be adjusted at will (we have approximate proportions). That is, increase the amount of your favorite vegetables, if you want, reduce those that you do not really like, or even replace them with others. Well, if you leave everything as it is, this is also convenient if, for example, the taste preferences of loved ones differ. That way everyone gets what they love! Assorted vegetables are prepared very simply, so you can make such a preparation for the winter at least as part of a culinary experiment.

How to cook Assorted vegetables for the winter

Step 1

Prepare your mixed vegetable ingredients. Wash cucumbers, cherry tomatoes, carrots, zucchini, sweet peppers and cauliflower. Pat cucumbers and tomatoes dry with paper towels.

Step 2

Peel the carrots and cut into small slices (circles). Cut sweet pepper in half, remove seeds and partitions. Cut the pulp into small pieces. Also chop the zucchini.

Step 3

Separate the cauliflower into small florets. Peel the onion and garlic. Cut the onion into thick half rings. Cut garlic cloves in half. Sterilize jars for mixed vegetables in any way.

Step 4

Wash currant, cherry, oak, dill leaves thoroughly and dry with paper towels. Divide the bottoms of the prepared cans. Then put in all the vegetables.

Step 5

Carefully pour the vegetables with leaves and spices in jars with boiling water up to the neck and leave at room temperature for 5-7 minutes. Lids should not be covered.

Step 6

Drain the water from the jars into a saucepan to prepare the marinade. Bring to a boil, add salt and sugar. Stir. Remove from fire. Pour in the vinegar and stir again.

Step 7

Add chopped horseradish root, allspice, bay leaf and cloves to jars. Pour hot marinade over and roll up lids. Invert onto a folded towel and let cool.