Marinated vegetables: a recipe for cooking and recommendations. Marinated platter of vegetables for the winter

Marinated vegetables are traditionally cooked in the fall and at the end of summer. In winter, billets are used as snacks, as well as prepare salads and first courses from them. In this article, we will describe in detail how to pickle vegetables, so that they turn out delicious and retain their useful properties.

Marinated beetroot with cabbage and carrots

Ready-made vegetables can be used as a dressing for borscht and as a salad, if you drain the marinade from the jar and season with assorted vegetable oil. How to cook delicious marinated vegetables? The recipe of the blank read below:

• Peel two carrots and one large beetroot from the peel. Rub the vegetables on a grater for Korean carrots.
• Cut a half kilogram of cabbage into leaves, and then cut it into squares.
• Take a clean jar and lay the vegetables in layers in any order.
• After that you can go to the preparation of marinade. To do this, pour one liter of water into a saucepan, add two tablespoons of salt and half a glass of sugar. Bring the liquid to a boil.
• Turn off the heat and pour 150 ml of vinegar into the marinade.
• Pour the water into the jar, and then add two tablespoons of vegetable oil.

Close the vegetables with a sterile lid and wrap them in warm clothes. When the bank has cooled down, put it on storage.

Marinated vegetables for the winter

Before you a simple recipe of vegetable assortment. For its preparation we need the following products:

• Cauliflower - half fork.
• Carrots - three pieces.
• Stems of celery - two pieces.
• Radish - a network of pieces.
• Bow blue - half of the head.
• Bulgarian pepper is one.
• Garlic - four cloves.
• Bitter pepper is one piece.
• Oregano dried - two teaspoons.
• Thyme dried - one teaspoon.
• Peppercorns - two teaspoons.
• White vinegar - three glasses (from 5-9%).
• Water is one glass.
• Sugar - three tablespoons.
• Salt - one tablespoon.
• The Bay leaf is two pieces.

Marinated vegetables for the winter are prepared as follows:

• Prepare the vegetables for processing - wash them and peel them. Spicy pepper, radish and carrots cut into thin circles. Cut the remaining pieces into small cubes.
• Divide the prepared vegetables into two equal parts and fold them into liter jars in random order.
• Top them with herbs and fragrant pepper.
• Pour water into a saucepan, fill in the sugar and put salt. Bring the liquid to a boil.
• In each jar put on the laurel leaves, and then pour them marinade.
• Wait until the liquid cools down, and then close the vegetables with clean lids.

Keep the assortment in the refrigerator or any cool and dark place. A ready-made snack can be tried in a few days.

Marinated vegetables assorted

Prepare according to our recipe an original snack from seasonal vegetables. This time we will need such products:

• White cabbage - one or two small heads.
• Carrots - one kilogram.
• Haricot beans - one kilogram.
• Cucumber - one kilogram.
• Tomato is one kilogram.
• Bulgarian pepper is one kilogram.
• Onion - 500 grams.
• Garlic - 100 grams.
• Greenery - to taste.
• Salt - 150 grams.
• Water - five liters.
• Pepper black peas - 20-30 pieces.
• Bay leaf - five pieces.

Prepared pickled vegetables assorted is very simple:

• Pour water into the pan, add spices, salt, pepper, crushed herbs and bay leaves to it.
• Prepare the products. Beans and peeled carrots boil almost to the full, bow chop slices and dip into boiling water. Cut the cucumbers in half, cut the peppers into slices and boil them lightly, cut the cabbage into pieces and hold for two minutes to the boiling water. Garlic cut into thin plates.
• Transfer the vegetables into a saucepan (except for cabbage and beans) pour them with marinade and leave alone for two days.
• Fold the vegetables in layers with layers, alternating them and shifting cabbage with beans.

Pour the same solution into the dishes, pasteurize it, and then cover with a variety of sterilized covers.

Marinated patissons with tomatoes

The original snack is cooked for about an hour. What ingredients will be needed this time? We recommend stocking up:

• The patissons are two pieces.
• Onion nets - five pieces.
• Tomatoes - four or five pieces.
• Peppercorns - five pieces.
• Carrots - one.
• Vinegar table - a teaspoon.
• Salt - a half tablespoons.
• Garlic - four cloves.

Marinated assortment of vegetables for the winter is prepared this way:

• Patissons wash and randomly cut.
• Prepare brine from water, sugar, salt and spices. Boil it for five minutes.
• Place the vegetables in jars and pour them with boiling water. After five minutes, drain the water and replace it with hot brine and a spoonful of vinegar.

Banks roll up and turn upside down. Keep them until they are completely cool.

Assorted for the winter

We offer you another version of the vegetable assortment. For him you will need:

• Cucumbers - 500 grams.
• Tomatoes - 500 grams.
• Onion - two pieces.
• Garlic - six denticles.
• Pepper peas - 10-12 pieces.
• The Bay leaf is three pieces.
• Pepper spicy - two pieces.
• Sugar - two tablespoons.
• Salt - a half tablespoons.
• Vinegar - two teaspoons.
• Cilantro is half a pencil.

And we will cook the pickled vegetables as follows:

• Wash two liter jars and put on each side of hot peppers and onions, cut into rings. Then put peppercorns, coriander, bay leaf and cloves of garlic.
• Cucumbers wash, cut off their tips and put them in jars.
• Wash tomatoes, puncture them with a toothpick in several places, and then send it to the banks.
• Pour the vegetables with boiling water and leave for half an hour. Then the water should be drained and the last operation repeated.
• After this, pour into each jar a spoonful of vinegar and marinade, prepared from water, salt and sugar.

Roll the jars and send them to a cool place.

Pickled vegetables with aubergines

This pickled assortment of vegetables for the winter has an original taste and is excellent for savory salads. Stock up with the following products:

• Eggplants - three kilograms.
• White cabbage - 500 grams.
• Carrots - 500 grams.
• Bulgarian pepper is three pieces.
• Garlic - 100 grams.
• Vegetable oil - 250 ml.
• Vinegar 6% - 100 ml.
• Sugar - 100 grams.
• Salt - a half teaspoons.
• Fresh greens - 40 grams.

Recipe:

• Eggplants clean and cut with small blocks. Cook them in salted water for a couple of minutes.
• Grate the carrots on a grater, chop the cabbage, chop the peppers into thin slices, chop the greens and garlic randomly.
• Combine the prepared foods in a saucepan, add salt, pepper, sugar, vinegar and vegetable oil. Mix the ingredients and put them in the refrigerator for a couple of days.

Put the vegetables in jars, cover them, sterilize them, and then roll them.

Conclusion

Marinated vegetables are tasty and healthy. They contain vitamins and trace elements, which we miss so much in winter and spring. So carefully read our recipes and choose the ones that you liked best. Prepare a delicious assortment for yourself and your family.