TOP 14 recipes for making pickled vegetables for the winter

TOP 14 recipes for making pickled vegetables for the winter

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In August, the season for preserving vegetables and fruits begins. Such preparations are ideal for the winter, since vegetables and fruits contain a high concentration of vitamins, organic compounds, macro- and microelements. All this strengthens the weakened body in the cold winter season. A pickled assortment of vegetables for the winter is especially relevant. The dish will not only provide saturation with useful substances, but also perfectly fit into the festive menu.

Pickling principles

You can get high-quality twists by following certain cooking principles:

  • bottles and lids should be thermally treated for at least 10-15 minutes;
  • you can not use fruits with signs of rot, cracks, damage;
  • you can prevent cracking of the can by pre-rinsing it with heated water;
  • when sterilizing containers, a waffle towel is lined at the bottom of a basin or pan;
  • when sterilizing a container with vegetable contents, the marinade is not poured completely, otherwise it will leak out;
  • before distributing the products to the cans, the containers are dried with paper towels.

After removing the containers from the basin, they are corked, turned over and sent under a warm blanket for several days.

Ingredient requirements

For assorted vegetables, you need to stock up on freshly picked, ripe fruits without signs of damage, rot, or dirt particles. All components must be thoroughly washed from dirt. Cucumbers should be small, with protruding tubercles. Store fruits are soaked in water for two hours.

The flesh of tomatoes should be fleshy, red, medium size. The peppers should also be bright, ripe, the bulbs should be medium, the zucchini should be small, light green.

Container preparation

Glass containers are cleaned of dirt, washed in soapy water, rinsed with warm water. For quick salting, vegetables are poured with boiling water and covered with ordinary plastic lids.

With the quick pickling method, the jars are not sterilized or sealed with airtight lids.

The most delicious recipes

The most popular among hostesses are the following salad preparation options:

  1. Sterilized vegetables with cabbage. In this option, there is no need to pour boiling water over vegetables twice. The marinade sauce is immediately poured into the bottles, immediately proceeding to sterilization.
  2. Tomato and cucumber salad. This method of pickling is simple and affordable, since the summer period is replete with tomatoes and cucumbers.
  3. A spicy vegetable delicacy. In addition to the standard ingredients, this recipe is dominated by spicy ingredients like chili pod, garlic cloves, lavrushka, ground pepper, and onions.

Cooking assorted vegetables does not require a lot of time, high costs and titanic efforts. It is enough just to put all the ingredients in a container and fill them with marinade.

A simple instant recipe

You can quickly prepare pickled platter in a bag. For the salad you will need:

  • 300 g cucumbers;
  • 300 g zucchini;
  • 300 g tomatoes;
  • 3 garlic cloves;
  • Several sprigs of dill;
  • 1-1.5 tsp salt.

How to do:

  • washed and peeled vegetables are cut into large cubes or strips;
  • the head of garlic is peeled, chopped in medium pieces. A bunch of dill is finely chopped;
  • the bottom of a dense bag is covered with zucchini, cucumbers, tomatoes, garlic, herbs and salted.

If desired, dressing can be done with vinegar - this will allow the vegetables to marinate better, give them sourness and crunchiness. The contents of the bag are thoroughly shaken to distribute the ingredients evenly, put in the refrigerator for half a day.

Option without sterilization

You can marinate the assortment without sterilization, this will significantly save time, while the taste of the products will not be disturbed.

It is necessary:

  • 1 medium head of cabbage;
  • 1-2 zucchini;
  • a few cucumbers;
  • 1-2 pcs. medium sweet and a few peas of ground pepper;
  • 1-2 carrots;
  • 1 bunch of parsley and dill;
  • garlic head;
  • water 2 l;
  • salt 2 tbsp. l;
  • a glass of granulated sugar;
  • 1 cup acetic acid;
  • 1 cup vegetable oil.


  • all products are washed and cleaned. Carrots are chopped, garlic and zucchini are cut into pieces, dill and parsley are torn by hand;
  • cucumbers are thrown whole, cabbage is divided into inflorescences, pepper is crumbled into strips;
  • salt and sugar are thrown into a pot of water, boiled, acetic acid and oil are added. Fill the jar with marinade, wait for it to cool, put it in the refrigerator.

The recipe does not require sterilization, the dish is ready for use the very next day.

Assorted vegetables with jelly

Jelly-like vegetable mass in jars consists of products such as:

  • gelatin powder 1 package;
  • 600 ml of water;
  • 1 tbsp. l salt;
  • 2 tbsp. l granulated sugar;
  • a few sprigs of parsley;
  • 1-2 leaves of horseradish;
  • garlic head;
  • a few medium tomatoes;
  • 5 sweet peppers and 4 bitter peas;
  • a few cucumbers;
  • 2 onions;
  • 50 g red currants;
  • 1 tsp acetic acid.

Stages of conservation:

  • the gelatin powder is combined with water, let it swell for half an hour;
  • the bottom of the jar is covered with chopped garlic, peppers, herbs. Next, the remaining ingredients are added layer by layer;
  • bring water in a saucepan to a boil, add sugar, salt, boil until they are completely dissolved;
  • Melt gelatin for a couple, pour into the marinade, stir, attach to vegetables.

Next comes the line of vinegar, everything is mixed well and sealed.

Vegetable salad with spices and lemon

The dish will appeal to spice lovers. For pickling you will need:

  • tomatoes 10 pcs.;
  • garlic cloves 6 pcs.;
  • medium onion 4 pcs.;
  • cucumbers 4 pcs.;
  • lemon 2 pcs.;
  • zucchini 1 pc .;
  • several grape, cherry, currant, horseradish leaves;
  • black pepper 4 peas;
  • granulated sugar, salt, 2 tbsp. l.


  • all components are washed, cleaned, dried, crushed. The bottom of the bottle is covered with onions, garlic, zucchini, tomatoes, lemon;
  • sprinkle crushed greens on top, add salt, sugar;
  • the container is covered with a lid, sent for a 20-minute sterilization.

At the end of the process, the rolled up jar is sent under the blanket.

With apples

The apple and vegetable platter is made with:

  • apples 2 pcs.;
  • gherkins 10 pcs.;
  • small tomatoes 20 pcs.;
  • cauliflower 1 head of cabbage;
  • carrots 5 pcs.;
  • zucchini 3 pcs.;
  • onions 8 pcs.;
  • garlic 8 cloves;
  • sweet (5 pcs.) and bitter (10 peas) pepper;
  • a few celery leaves;
  • dill, parsley for a couple of bunches;
  • bay leaf 5 pcs.;
  • cloves 5 pcs.;
  • water 2 l;
  • salt 50 g;
  • sugar 70 g;
  • vinegar 100 ml.

Cooking technology is similar to the previous recipe.

With fruits

Greenfinches like dill, garlic, currant, cherry leaves, basil are laid in the container. The recipe is not complete without bay leaves, black and allspice. On top of these components, put vegetables and fruits as desired. For brine, water is used 1 liter, sugar 4 tbsp. l, salt 2 tbsp. l. Pour the marinade into a jar, cool it, pour it into a saucepan, boil, add vinegar 1 tbsp. l., poured into a container and rolled up.

With cauliflower

The amount of cabbage and other ingredients can be varied as desired. Everything is washed, cut, laid out in a container, filled with marinade. After tamping all the products, the jars are sterilized and closed.

With eggplant

In addition to the blue ones, the recipe uses sweet peppers, tomatoes, onions, sunflower oil, and acetic acid. Everything is prepared similarly to the previous recipes.

With cabbage

The pickling technology and the amount of ingredients are the same as for canning the vegetable platter with cauliflower. The number of constituent elements can be increased or decreased as desired.

Tomatoes with apples

Apples should be sweet - this will make the platter taste soft and savory. For pickling, spices such as allspice, cinnamon, and apple cider vinegar are used. You will also need tomatoes, apples, several bunches of dill and parsley, salt, sugar.

First, spices and herbs are laid out, then peeled, chopped vegetables are brought in. It is advisable to cut the apples into rings - this will give the workpiece a more aesthetic look. The entire contents of the bottle are poured with brine and corked.

From squash, with cucumbers and onions

In addition to the standard set of vegetables, you need to stock up on zucchini, squash, onions, cauliflower, horseradish root, currant, cherry leaves, mustard seeds. The number of constituent components may vary depending on the number of containers. The technology of pickling assorted is the same as in the above recipes.

With beets

In addition to beets, the assortment includes zucchini, carrots, garlic, beans, onions. Everything is washed, cut, tamped into a jar, salted, pepper, poured with brine and sterilized.

Marinated sweet peppers with carrots and parsnips

Instead of zucchini, you can use several squash. The rest of the ingredients are the same as the cooking technology. The water with the marinade sauce is drained and boiled several times, then poured into a bottle and rolled up.

Assorted squash with cabbage

The dish is distinguished by its usefulness and excellent taste. The recipe includes a standard set of vegetables and spices. Cooking is similar to the above recipes.

Storage rules

Storage containers should be compact, the room should be cold and well ventilated. This can be a room like a cellar, storage room, or basement. In the refrigerating chamber, the twist is stored no longer than 30-40 days.

Watch the video: MY FIRST BALCONY GARDEN VEGETABLE HARVEST. Massive harvest from my garden in London (July 2022).


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