How to make vegetable platter for the winter?

Special features
Product Selection Guidelines
Cooking recipes

Regardless of whether a person has his own dacha and is actively engaged in growing vegetables in his garden or buying them on the markets and in supermarkets, on the eve of winter, active preparatory work in the kitchen on vegetable preparations begins. Today, there are many different techniques of canning vegetables, where a special place is given to assorted.

Special features

Combining several types of vegetable fruits in one can or keg is a good solution that will allow anyone who has decided to feast on blanks, find a favorite vegetable for themselves and eat it with pleasure. And it is quite simple to preserve such a healthy and tasty assortment, the main thing is to follow the recipe recommendations that allow products to preserve freshness and taste as long as possible.

Like any other cooking option, the preservation of vegetable platter for the winter has its specific features.

First of all, it concerns the ingredients, therefore it is necessary to approach the preparation as responsibly as possible. This applies to the selection of vegetables, the choice of a successful combination, as well as their condition.
Containers for preservation should not contain defects, this requirement is also true for covers. If plastic covers are used, the state of the cans should be carefully monitored, since such covers often let air through. Metal caps are best taken in yellow because they will not oxidize from the effects of assorted ingredients, especially vinegar.

To preserve the assorted vegetables that were not quenched before seaming, it must be sterilized within 20-25 minutes.
As practice shows, a mixture of vegetables will be much tastier if, in addition to salt, sugar is added to it. But with this ingredient you need to know when to stop, as it may well ruin the preservation.

As they say, it is better not to get enough sugar than to pour it.

To increase the attractiveness of the blanks, you can use a variety of options curly cutting vegetables.
Another important issue is the presence of harmful substances in vegetables, which in the process of growth were subjected to chemical processing. Therefore, for canning you need to use vegetables that have been thoroughly cleaned or soaked in water. Often resorted to the use of soap, as well as the removal of the skin with a thick layer, since the bulk of harmful compounds is concentrated in this part of the vegetable.
The issue of storage of vegetable mixtures also has its own characteristics. Banks should be stored in a room with air temperature not higher than +15 without contact of products with direct sunlight. Subject to all rules, pickled fruits can be successfully stored for at least a year.

Product Selection Guidelines

A colorful and bright assortment will be a suitable delicacy not only for a daily meal, but also for serving a festive table. Therefore, for each housewife is an important point the correct selection of components of conservation.

To get from the pickled vegetables really tasty and beautiful versatile dish, in the preparation of vegetable composition some guidelines should be followed..

Vegetable crops that are free from defects or traces of rot, spoilage by insects and other pests are allowed to use and pickle.
As for the proportional ratio of certain fruits, you can prepare an appetizing platter from any quantity and the ratio of components in the selected container.
In addition to the absence of defects, it is important that the ingredients of the dish have the same level of ripeness, and all ingredients are either sliced or marinated whole. From this match will depend on the readiness of vegetables in the salad, in addition, when serving, they will have the form of a holistic composition.
When selecting ingredients, it is worthwhile to opt for fine-grained fruits, but tough enough so that they do not burst during the heat treatment process.

As for such vegetables as zucchini, squash and eggplant, they should be used for canning only if they are still in the growth stage, since the mature fruit will be hard and too large.
All ingredients used for assorted vegetables before closing in the jar must undergo compulsory treatment with hot steam or boiling water.This is necessary in order to break down the pigment contained in vegetables and is responsible for the rapid change in their color in the bank.

In the course of rolling cans with vegetable mix, it is recommended to maximize the organoleptic qualities of the product. For these purposes it is worth using a variety of spices and other products that positively affect the taste of the fruit. As a rule, these will be leaves from various garden crops, herbs, flowers, vinegar, horseradish, garlic, bay leaves, citric acid and other seasonings. Many of these ingredients not only improve the taste of the finished product, but also make them more crispy. For example, zucchini or cucumber with the addition of acetic acid will be more delicious than without vinegar. However, in the course of any culinary experiments must comply with the measure.

It is important to eat only healthy products, so choosing vegetables on the shelves, it is worth remembering that grown crops without chemistry will be visually different from the pictures from magazines. Therefore, it is worth refusing to buy perfectly smooth and shiny fruits that are too juicy in color. In this case, you should pay special attention to the smell of fresh vegetables.

The most common assortment includes ingredients such as carrots, tomatoes, cabbage, cucumbers. It is possible to highlight the main points that you need to pay attention to during the purchase of these fruits and root crops.
On carrots should not be present spots, preference should be given to the root, which will have a less saturated color of the peel. Too large vegetable, most likely, was you
Tomatoes are best to take with a thin peel, it should not be glossy. Dividing the fruit into two parts you need to pay attention to the stem - its size should be medium, and the flesh without whitish streaks.

A vegetable such as cabbage, grown without the use of chemicals, will have thin leaves.
Cucumbers purchased out of season, most often treated with paraffin, so they must be thoroughly washed. Elastic Zelenets with a strong tail will be the ideal option for canning.

Cooking recipes

An interesting way to preserve vegetables is the assortment "Garden". For pickling will be used such fruits:

cabbage;
squash;
onion garlic;
horseradish root;
spices;
water, salt, sugar and vinegar.

It is most correct to roll cabbage, chopped into large pieces, the rest of the vegetables can be laid sliced or whole on the basis of size.

Ingredients must be placed in containers and marinate. To do this, boil water with salt, vinegar and sugar, and then pour this platter with this hot liquid. Sterilization should last about 20 minutes. Finished jars should be covered with lids and stored under a warm shelter upside down.

Vegetable platter of cucumbers, tomatoes and squash is prepared as follows.

Fruits need to be washed and dried. It is more correct to select the ingredients of medium size, larger fruits should be divided into halves.
The brine for the mixture will consist of water, cloves, salt, sugar and vinegar. .

It is recommended to use pepper and bay leaf as constituent ingredients that can significantly improve the taste of the dish.
Products are laid out in layers in banks and filled with boiling brine.
After that, the contents of the cans are sterilized for about 15 minutes and rolled under the lids.

A mixture of vegetables can be made from beans and eggplants. A similar dish after cooking has some taste similarities with pickled mushrooms.

Assorted will consist of such vegetables:

beans;
eggplants;
pepper (hot, sweet);
greens and garlic;
for the marinade will need vegetable oil, water, salt, sugar, vinegar, any spices and seasonings.

The conservation technology is as follows:

eggplants should be cut into cubes and pour salted water to remove bitterness;
before canning the beans should be boiled, the pepper cut into slices;

for the marinade you need to boil water with spices and vinegar, keeping it on low heat for about 10 minutes;
vegetables are boiled for 10 minutes, powdered with greens and garlic, then laid out in a sterile container of any displacement and corked.

The actual composition of seasonal vegetable crops for winter platter will be the use of brown tomatoes for canning. Similar ingredients turn out tasty both in a whole look, and in the form of caviar. The following describes the recipe for canning fruits cut into slices. For blocking you need these vegetables:

tomatoes;
Bell pepper;
onion, vinegar, salt, pepper, sugar, water;
butter.

Tomatoes are prepared and cut into pieces with a thickness of not more than one centimeter. After that, they should be put in any container and sprinkled with sugar and salt. This is necessary in order for vegetables to get juice.

The oil should be boiled and cooled. In cans for canning you will need to add 2 tablespoons of oil and 3-4 peas of pepper. Tomatoes and peppers are stacked next so that the containers are filled almost to the ground. Top need to pour 2 tablespoons of vinegar in each container.

In this state, the products are sterilized for 20 minutes, then they need to be poured over with boiling water and rolled up.

Vegetable platter is pretty easy to pickle without sterilization. In addition, in this embodiment there is no urgent need to use only selected fruits. For the preparation of winter preservation will need such products:

White cabbage;
greens;
carrot;
garlic and onions;
bay leaf, dill;
pepper, salt, sugar;
water and vinegar.

Vegetables need to be washed, with carrots and Zelenitsa remove the peel. Cabbage divided into parts of medium size. Leave the garlic whole, chop the onion into small rings, use greens finely chopped.

First, greens and seasonings are laid in the container, on top of them you need to lay the vegetable platter. All ingredients are filled with boiling water and covered with a lid. In this state, the vegetables must be kept for a quarter of an hour, and after a while, drain the liquid, add salt and sugar to it, and reheat again.

Having cooked the marinade for no more than 5 minutes on a small fire, it is necessary to pour vinegar into it, and then, without waiting for it to cool, pour it into containers. After that, the banks immediately roll up and hide in the upside-down position. In addition to the above products, zucchini, pumpkin and even beets can be added to the vegetable mix.

An interesting option that will be appropriate on any table is the option of preserving various vegetables with cauliflower. This combination, in addition to its high taste, will be very colorful and attractive. The recipe involves the use of such a basic set of products:

cucumbers and tomatoes;
pepper and cabbage;
zucchini, onion, garlic;
hot pepper, horseradish root, herbs;
sugar, salt, vinegar.

Technology preservation of vegetable blanks as follows:

horseradish, dill, garlic and pepper are laid in dry jars;
after which you should fill the jars with a selected composition of seasonal fruits;
the contents of the cans must be filled with boiling water for a quarter of an hour;
remove liquid, boil and again pour into jars of vegetables for 20 minutes;
over time, drain the liquid;
add the necessary marinade ingredients to the liquid, boil and pour into the container;
plug and clean under the covers.

Delicious to get a dish of seasonal fruit with the addition of honey. There are no strict recommendations regarding the amount of vegetables used, therefore the fruits are preserved in any proportion. Honey can be liquid or candied. For canning, you can choose the following vegetable composition: