Vegetable platter for the winter without sterilization will appeal to people with different flavors

The art of pickling vegetables for centuries has reached truly masterful heights. Among the many recipes for harvesting for winter, vegetable assortment takes a separate place. Think about how many cans would have to be opened in order to lay out on the plate all the salted and pickled riches left from the harvested crop. And here there is only one bank - and here are some dishes for every taste!

In this case, the above recipes combine one interesting circumstance: the vegetable assortment is harvested for the winter without sterilization. Time and effort are saved, and the result is just as good as the heat treatment of the product. Thus, vitamins, useful substances and so on.

We'll move from simple to complex and start with cucumber tomatoes in a three-liter jar.

You need to take a kilogram of one solid salty variety, rinse, pour in a saucepan for an hour with cold water. Change the water and leave for another hour. Wash medium-sized tomatoes and 3-4 dill umbrellas. Clean thin 5-centimeter horseradish root from the skin, and sweet pepper - from the seeds, then cut into strips. Cut the onion-cutters into large rings. The small carrots are divided into two parts. Peel 5-7 cloves of garlic from the skin.

To sterilize the jar, lay half of greenery and garlic, carrots, onions, horseradish, pepper, add 3-4 peas of sweet pepper to the bottom . On this litter vertically and as tightly as possible to put cucumbers. On top of them lay the tomatoes so that they are not above the shoulders of the can. This will be our main vegetable assortment without sterilization. The last "floor" is the remaining dill, garlic and 3-4 peppercorns. Put the jar in a bowl, pour boiling water, cover and leave for a quarter of an hour. Then drain the liquid into a clean pan, add 1.5 tbsp. Non-iodized salt and 2 tbsp. Of sugar. Bring to a boil, again pour into a jar, add 1 tsp. 70 percent acetic essence and immediately rolled up with a metal lid, which by this time should already boil. Put on the lid, wrap it, allow it to cool down and remove the cooked vegetable assortment for the winter without sterilization for storage.

A much more complicated recipe containing several types of vegetables, thoroughly washed and sealed in six 3-liter cans. Containers can be sterilized, or you can limit yourself to washing with soda on conscience.

We begin to collect our vegetable assortment for the winter without sterilization from the "litter". The bottom of each canopy is covered with horseradish leaves, which are spread over several pieces of black peppercorns and horseradish root rings, 1-2 cloves of garlic, a ring of spicy chili peppers and dry dill. If you want more sharply, put more pepper and garlic. The first layer is cucumber (4 kg). The second is tomatoes (4 kg). The third - cut rings zucchini (4-5 pcs.). The fourth is Bulgarian sweet pepper (5-6 pieces), peeled from legs and seeds, cut into slices. The fifth is again cucumbers. Sixth - cauliflower (one head of medium size), divided into inflorescences. The seventh - onions (5-6 pieces), cut into rings. Eighth - tomatoes, a little sprinkled on top of dry dill. Now you need to pour the contents of the jars with boiling water and wait for a quarter of an hour.

The following procedure will require a special cover with holes, which is easy to make from any plastic. She puts on a jar to drain water from her into the sink to keep the vegetables inside. Only the second bay with boiling water after a 15-minute exposure will be used for cooking marinade. To do this, drain the water from one jar into the pan. Add in it 100 grams of salt and sugar and 100 ml of vinegar. Dissolve, bring to a boil and return to the jar. Further vegetable assortment for the winter without sterilization repeats a habitual way: a sunset, a revolution, cooling down, storage.

All the charm of this assortment is that each set of vegetables has its own special taste. The hostess is given the opportunity, without restrictions, to experiment with both spices and ingredients. And every time you will definitely get something very tasty!