Pickled assorted cucumbers, tomatoes and squash: canning recipes for the winter

Patissons, cucumbers and tomatoes for the winter are a universal preparation in which everyone will find their favorite vegetable. It turns out a real vitamin preservation. Housewives do not cook it as often as other preserves with cucumbers and tomatoes, but, nevertheless, it turns out to be tasty and beautiful in appearance.

Vegetable preparation for the winter

How to salt patissons with cucumbers and tomatoes

Vegetable platter of ripe tomatoes and young cucumbers allows you to save energy and cooking time, while preparing a large amount of delicious preservation. For a successful result, be sure to choose the right ingredients and follow the recommendations, for example:

1. Only high-quality vegetables without rot and dark spots should be selected.
2. Small cream tomatoes are best, as they are the most meaty and dense.
3. Patissons are needed small and young, you can use slightly unripe specimens.
4. Soak cucumbers for 2 hours in chilled water before laying to “pull out” the bitterness.
5. It is better to put vegetables in equal proportions, filling 2-3-liter jars for convenience.
6. It is not necessary to peel squash and cucumbers for seaming, their skin is soft and almost not felt.

Classical assortment of patissons, cucumbers and tomatoes for the winter

A traditional salad of cucumbers, tomatoes and squash for the winter looks bright and elegant. Crispy marinated squash slices go well with tomatoes and cucumber bars.

For a 3 liter jar, you need:

• 600 g of small patisson fruits;
• up to 600 g of fresh young cucumbers;
• 700 g of medium tomatoes;
• 50 g onions;
• 100 ml of table vinegar;
• 4 garlic cloves;
• 4 full art. l. Sahara;
• 4 tbsp. l. fine salt;
• 10 black peppercorns;
• 30 g of fresh parsley;
• a couple of cloves;
• 2 laurel leaves;
• 1 liter of drinking water.

Assorted vegetables

Step-by-step cooking:

1. Sterilize the container, boil the lids.
2. Cut the peeled onion into quarters, and leave the garlic whole. Cut off coarse stems from parsley, wash vegetables 2 times.
3. Send parsley to the bottom, then pieces of onion and garlic cloves.
4. Grind cucumbers with bars and lay next.
5. Cut the pulp of patissons into medium-sized pieces and send them to the workpiece in several layers.
6. Put the whole tomatoes, making small punctures with a toothpick so that the skin does not crack from the temperature.
7. Pour the components with boiling water to the neck, cover with a lid and remove to infuse for 15 minutes. Drain the liquid back into the saucepan.
8. Add a little boiling water, add spices, boil the marinade for 5 minutes and at the end add a portion of vinegar.
9. Fill the products with the marinade mixture and roll up with a sterile lid.
10. Set the jar upside down and cover to cool slowly.

It is better to store a colored assortment of pickled squash, cucumbers and tomatoes for the winter in the basement and serve with boiled potatoes, meat or fish.

Pickled cucumbers with tomatoes, squash and garlic

Garlic gives the preparation a special piquancy and sharpness.

Required for 3 liters:

• 700 g of medium tomatoes and young cucumbers;
• 600 g of mature patissons;
• garlic head;
• 60 g bunch of dill with parsley;
• 50 g onions;
• 4 laurel leaves;
• 10 peas of pepper (black and allspice);
• 4 bud of carnation;
• 1 liters of purified water;
• 4 full art. l. Sahara;
• 3 tbsp. l. fine salt;
• 5 tbsp. l. 9% vinegar.

Pickled tomatoes and cucumbers

Step-by-step cooking:

1. Wash and dry the selected vegetables. Peel the onion and garlic, cut off the tails from the squash.
2. Pierce the tomatoes at the tail, and free the cucumbers from the tips.
3. Chop the onion into thin feathers.
4. Put in a jar a few branches of dill and bay leaf.
5. Add onion rings and garlic, and peppercorns and cloves.
6. Put cucumbers cut into rings or bars first, then squash in the same cut, and last pour tomatoes into a jar.
7. Fill jars to the top with boiling water and cover with sterilized lids.
8. Leave for a quarter of an hour, then pour the water into a saucepan. Add salt with spices and sugar to the liquid, cook for 1 minute.
9. At the end, pour in the vinegar. Fill jar with marinade up to the neck and roll up.
10. Cool down under a warm blanket.

Squash marinated with cucumbers, tomatoes, onions and herbs

Even a young housewife can prepare bright squash for the winter in jars with the addition of tomatoes and cucumbers. Tomatoes are kept whole and juicy, and cucumbers crunch nicely while eating.

It is necessary:

• 700 g of young cucumbers and tomatoes;
• 700 g of young patissons;
• 30 g parsley;
• 30 g dill branches;
• 4 clove of garlic;
• 50 g onions;
• 4 laurel leaves;
• 20 pcs. black and allspice;
• 4 cloves;
• 1 liters of filtered water;
• 2 full tsp salt;
• 5,5 Art. liter. sugar;
• 10 st. l. 9% bite.

Pickled tomatoes with squash and herbs

Step-by-step cooking:

1. Wash the vegetables with herbs thoroughly, chop the onion in circles.
2. At the bottom of sterilized jars, lower 2 dill Christmas trees, parsley, onion circles and a clove of garlic.
3. For smell, put 1 bay leaf, pepper and clove bud.
4. Cut off the tails of the squash and cucumbers, cut them into small slices and stuff 2/3 of the volume tightly.
5. Lastly, make a layer of red tomatoes.
6. Boil water and pour vegetables under the top of the neck, cover with a lid and leave alone for a quarter of an hour.
7. Drain the juice into a container, pour ½ cup of boiled water and prepare the marinade with salt and sugar.
8. Introduce vinegar, and then to the top of the marinade. Roll up the lid.
9. Cool the preservation under the covers, putting it upside down.

Serve assorted tomato-cucumber marinade with juicy grilled meats, fluffy mashed potatoes or roasted poultry.

Assorted for the winter of tomatoes, cucumbers and squash with basil

In one jar of assorted young pickled cucumbers and tomatoes, all the colors of summer are collected, and fragrant and rich basil gives the workpiece a spicy aroma.

Ingredients required:

• 600-650 g of tomatoes, squash and cucumbers;
• 6-7 fresh basil leaves;
• a quarter of a chili;
• 3 garlic cloves;
• 2 dill umbrellas;
• 4 currant leaves.

For marinade filling:

• 1,5 L of water;
• 3 full art. l. Sahara;
• 5 art. l. fine salt without additives;
• 150 ml 9% vinegar;
• 3 laurel leaves;
• 5 peas of different peppers.

Assorted cucumbers, tomato and squash

Step-by-step preparation of assorted:

1. Soak the washed cucumbers in chilled water for 3 hours.
2. Put an umbrella of dill, ½ garlic, chili without seeds and currants into a sterile 3l jar.
3. Fill the container with cucumbers by a third, then sliced ​​​​squash, laying layers of currant leaves and basil.
4. The final layer after cucumbers is tomatoes. Arrange garlic, currant greens, dill umbrellas and the rest of the basil among the fruits.
5. Pour the components with boiling water and leave for 10 minutes. Drain the liquid, and re-scald the vegetables for 5-6 minutes.
6. Mix the marinade: put all the ingredients on the list in boiling water, except for the vinegar. Boil for 5 minutes, add vinegar and fill the ingredients with marinade.
7. Close the jars and cool under the covers, placing upside down.

Assorted tomatoes, squash, cucumbers and peppers with spices

Canning cucumbers with squash, tomatoes and peppers can diversify the menu for the winter for any family. In this assorted vegetables in a special way reveal their taste.

For a 3 liter jar, you need:

• 500 g of young cucumbers;
• 600 g of squash fruits;
• 600 g of elastic cream tomatoes;
• 400 g of perc;
• 2 dill umbrellas;
• 10 cm carrots;
• 1 bay leaf and XNUMX cherry leaf each;
• 5-6 thin circles of horseradish;
• ¼ hot pepper.

Marinade filling:

• 1,2 liters of drinking water;
• 60 g fine salt;
• 30 grams of sugar;
• 6 art. l. 9% acetic solution.

Assorted cucumbers, tomato, squash and peppers

Cooking technology step by step:

1. Leave small patissons whole, and cut medium ones into pieces.
2. Cucumbers cut into bars, and pepper – in half.
3. Chop the hot pepper into rings, and rinse the greens thoroughly.
4. Cut the garlic in half, chop the carrots into rings.
5. Put in a sterile jar ½ dill, peppercorns, bay leaves, cherries and horseradish root.
6. Fill tightly in layers with cucumbers and squash, laying peppers and circles of carrots between them.
7. Tamp the jar to the neck with tomatoes, and put the rest of the dill, pepper and garlic on top.
8. Boil marinade from water with spices. Vinegar is introduced 5 minutes after boiling the marinade. Immediately pour the liquid into the components in the jar.
9. Sterilize the workpiece for 25-30 minutes, then roll up the lids and cool the assortment under the coverlet with the neck down.

Squash, tomatoes and cucumbers marinated with cherry and currant leaves

Squash with crispy pickled cucumbers and tomatoes will be an excellent addition to a meat dinner. The sweetish-spicy marinade will preserve the colors of vegetables, from which the platter will turn out elegant and tasty.

You will need:

• 500 g of unripe squash with soft seeds;
• 300 g of young cucumbers;
• 300 g of small elastic tomatoes;
• ¼ tsp lemon acids;
• 2 clove stars;
• 5 peas of sweet pepper;
• 3 laurel leaves;
• 2 garlic cloves;
• 2 umbrellas of garlic;
• 3 leaves of currants and cherries.

For 1 liter of marinade filling:

• 50 g fine salt;
• 50 grams of sugar;
• 20 ml of 9% vinegar.

Sunset from tomatoes and cucumbers for the winter

Step-by-step cooking:

1. Sterilize the jar, pour boiling water over the lid.
2. Wash vegetables thoroughly. Take water in a saucepan, add sugar and salt and boil on the stove.
3. Put an umbrella of dill, currant, cherry and bay leaves, garlic in a jar.
4. Pour in peppercorns, fragrant cloves and citric acid.
5. Fill the container with cucumbers, squash and other vegetables as tightly as possible.
6. Lay a dill umbrella on top.
7. Pour vinegar into the hot marinade, then carefully fill the vegetables with liquid. Close the container with a lid.
8. Sterilize the workpiece for 25 minutes, and then cork with a screw key.

How to pickle cucumbers with squash, tomatoes, horseradish and dill

For 3 liters you need to prepare:

• 3-4 young cucumbers without large seeds;
• 4-5 small tomatoes;
• 3 patissons;
• 1 carrots;
• 4-5 cabbage;
• 2 onion heads;
• 5 clove of garlic;
• on the root of parsley and horseradish;
• 2 dill umbrellas.

Marinade liquid:

• 1,5 liters of filtered water;
• 4 Art. liter. sugar;
• 1/3 faceted glass of 9% vinegar;
• 2 tbsp. l. fine salt.

Pickled cucumbers with tomatoes and dill

Step-by-step cooking:

1. Peel and wash vegetables, process jars with soda and sterilize.
2. Lay out layers of quartered squash, whole cucumbers, as well as onion rings with garlic, circles of carrots and dill.
3. Fill empty areas among assorted vegetables with cabbage leaves.
4. For marinade, dissolve sugar and salt crystals in boiling water.
5. Introduce vinegar, and remove the marinade from the stove.
6. Pour the vegetables with the prepared liquid, put a lid on top and sterilize for 15 minutes.
7. Roll up jars tightly and cover with a blanket until completely cool.

Pickled assorted cucumbers, tomatoes, peppers, zucchini and squash

Juicy patissons go well with crispy cucumbers, sweetish tomatoes and tender squash pulp.

To prepare the assortment you need:

• 4 squash without seeds;
• a couple of small zucchini;
• 5 cucumbers;
• 1 carrots;
• 3 the tomato;
• Xnumx pepper;
• 3 garlic cloves;
• 4 currant and cherry leaves;
• 2 umbrellas of dill.

For pouring into 1 liter of water:

• 2 tbsp. l. fine salt;
• 4 Art. liter. sugar;
• a few peas of black pepper;
• 3 cloves;
• a pinch of powdered cinnamon;
• 3 laurel leaves;
• 6 art. l. apple bite.

Preserved zucchini with tomatoes

Step by step cooking assorted cucumbers:

1. Wash the vegetables and transfer to a colander to drain the remaining water.
2. Peel the leaves with dill so that there is no debris and aphids. Sterilize the container.
3. Put dill, currant and cherry leaves, as well as garlic cloves in a jar.
4. Fill the entire volume with layers or mixed with vegetables so that there are no empty areas.
5. Pour the components with boiling water and hold under the lid for 7-10 minutes.
6. Drain the juice, and re-scald the vegetables with boiling water for 10 minutes.
7. Pour the liquid into a saucepan, and add vinegar to the jar.
8. Pour spices, sugar and salt into the marinade, boil for a minute and pour into a container to the brim.
9. Canned jar and put on a towel. Wrap with a blanket until completely cool.

Assorted tomatoes and cucumbers serve with boiled potatoes and fried meat.

Storage Rules

Assorted vegetables, subject to all the rules of sterilization and pickling, are well stored all winter due to the use of preservatives. After cooling the cans, they should be moved to a darkened cool place: a cellar or basement. In the conditions of an apartment, it is better to store assorted products in the pantry. If there is swelling of the lid and turbidity of the brine, then it is not recommended to open and eat vegetables.

Conclusion

Squash, cucumbers and tomatoes for the winter can be easily prepared with your own hands. In such a seaming, everyone will find a vegetable to their liking. Green currants and cherries give the vegetables a crunch, and horseradish with pepper provides a slight spicy spiciness. The blank gives the hostess the right to be creative, since in the recipe you can change the main components: enter any vegetables you wish and mix flavors.