Recipes salting assorted vegetables for the winter

Probably, every hostess in the summer-autumn period tries to prepare a variety of goodies for the winter. Vegetable salting is especially popular.It can be salted or pickled tomatoes or cucumbers separately or a combination of different vegetables in the form of assorted.

Vegetable platter for the winter is the best option blanks, because it can satisfy the different tastes of the household, as well as surprise guests gathered at the festive table. There are many different recipes for salting vegetables, for example, in cans or barrels, with or without vinegar. They may also differ in the method of preparation of the marinade, the main components, as well as the method of storage.

Before you start salting vegetables, you should be familiar with the main recommendations that will allow you to get a delicious vegetable platter for the winter.

1. Stop your choice on fruits that differ in small size. Such vegetables will not only be conveniently placed in banks, but also pulled out of them. Fruits should be free from damage or soft spots.
2. If cucumbers are used for pickling, they should be placed in cold water for several hours. In this case, the finished cucumbers will crunch.
3. If you use a bell pepper, then it should be cut into several pieces, after removing the seeds and leg. The tip of cucumbers is cut off, and the stem of tomatoes.
4. Choose only young zucchini or zucchini with a thin skin that do not have a large number of seeds inside.
5. Before salting, the vegetables should be thoroughly rinsed under running water to remove contaminants.

To prepare such a blank you will need:

• cucumbers - 5 pieces;
• tomatoes - 8 pieces;
• onion - 1 piece;
• carrot - 1 piece;
• garlic - 4 slices;
• cabbage - 800 gr;
• vinegar - 2 tbsp. l .;
• sugar - 80 g;
• salt - 50 g;
• chili pepper (it should be used if you prefer to add pickle spiciness).

Vegetables must be thoroughly washed. If you bought big cucumbers, then they should be cut into 2 or 4 parts, the same applies to the carrot. Cabbage should be cut into large cubes. The bulb is peeled and cut in half.

Prepare a three-liter jar: it should be thoroughly washed using soda, and sterilized in any convenient way.

Vegetables must be folded in a prepared sterile jar. Try to place them as tightly as possible so that there is no free space left. Next, pour boiling water over the jar. Close the container with a cap and leave to stand for 20 minutes. After this time, the water should be drained, boil it again and pour vegetable assortment. Leave to insist for another 20 minutes, after which the water must be drained again.

At this time, prepare the marinade. Pour 1.5 liters of water into the pan, add sugar and salt. When the liquid boils, you need to pour in the vinegar and turn off the heat so that the vinegar does not evaporate. Immediately it is necessary to fill the cans with vegetables with the ready marinade, roll up the caps. Next, banks turn the lid down, wrapped with a warm blanket. They must be left to cool completely in this position. After that, they are moved to a special place for preservation storage.

This recipe is known and loved by many from the time of grandmothers and great-grandmothers. This recipe is simple, but, in addition to vegetables, you still need a barrel for salting them. It should be thoroughly washed and doused with boiling water before spreading the vegetables.

Main ingredients:

• zucchini or zucchini;
• cucumbers;
• Bulgarian pepper;
• cauliflower;
• carrot;
• spices in the form of celery, dill and parsley;
• salt;
• water.

If you also like sour fruit, then you can add plums, apples of hard varieties and watermelons.

All vegetables must be thoroughly washed, they are placed entirely in a barrel.If you plan to pickle a watermelon, then you should cut it into large pieces. Peel is removed from the celery and cut into bars.

Garlic must be peeled and squeezed through the garlic press. So garlic should carefully rub the walls of the barrel from the inside. Next, in the tank place vegetables and fruits in random order. Spices should be placed on top - celery, dill leaves and parsley - so that they completely cover the whole vegetable assortment.

Cook the pickle. To do this, you need salt and water. Salt is taken at the rate of 30 grams per 1 liter of water. Stir the brine until the salt is completely dissolved and cover the vegetable platter with it. On top of the barrel must put a press. It is best to store such a container in a cool, dark place, for example, in a cellar.

To vary the taste, you can add a few quince fruits.

This recipe is easy to prepare. In addition, cooked in this way fresh vegetables with salt can be used when you cook soups or stew meat.

Main ingredients:

• parsley and dill - 150 gr;
• Bulgarian pepper - 300 gr;
• tomatoes, carrots, onions - 1 kg;
• salt - 1 kg.

Wash and dry the herbs thoroughly, then chop it. Vegetables should also be thoroughly washed. Carrots are peeled and rubbed on a large grater. Onions are peeled and finely crushed. Tomatoes and pepper cut into small cubes.

All vegetables should be shifted to a bowl, mix well and pour salt. Ready vegetable assortment should be shifted into sterile glass jars, close the lids and place in the refrigerator. Rolling banks is not necessary - suitable capron lids.

Prepared vegetables with salt can be used all winter as needed.

This recipe is fast cooking, so you can pamper your loved ones with pickles, even in summer.

You will need:

• cucumbers - 800 gr;
• zucchini - 300 g;
• tomatoes - 200 gr;
• garlic - 2-3 cloves;
• coriander seeds and mustard seeds - 3 gr;
• dill and parsley - 40 gr;
• salt - 20 gr.

Cucumbers should be cut into several pieces so that they are salted quicker. Tomatoes are cut into several slices. Zucchini also cut into small slices. Peel the garlic and crush it with a knife to add a spicy flavor to the pickles. Dill and parsley should be chopped.

Take a large plastic bag that is very durable. Put the sliced ​​vegetables in there, add salt. With mustard and coriander grains, such vegetable platter will turn out to be incredibly tasty and fragrant. Before using them, it is recommended to heat them in a frying pan, then put them in a mortar and pour them into a bag. A bag of mixed vegetables should be tied up and well trotted. After that, let the vegetables stand for one hour at room temperature.

To learn how to make a platter of vegetables, see the video below.