Pickled assorted tomatoes with cucumbers, zucchini, cabbage

Recipes for assorted cucumbers with tomatoes and zucchini for the winter will help diversify the family’s diet. Despite the fact that supermarkets today sell various pickled products, do-it-yourself preparations are much tastier and healthier.

Among the proposed recipes, you can choose an option that will delight not only households, but also guests

Secrets of pickling cucumbers, tomatoes and zucchini in one jar

There are no special secrets in the recipes for pickled assorted tomatoes, cucumbers and zucchini for the winter. But some nuances should not be overlooked.

Ingredient selection

When choosing vegetables for harvesting for the winter, milk zucchini should be selected, which have a delicate skin and dense pulp. Such fruits remain intact after heat treatment. It is also important that the seeds have not yet formed, they are soft, so it is not necessary to remove them.

Cucumbers are better to take small ones with black spikes, not overripe. Before starting work, you need to taste the fruits: bitter ones are not suitable for pickling, since this drawback does not disappear. Cucumbers must be laid out in ice water and kept for 3-4 hours.

Tomatoes for pickling are chosen medium in size, but cherry tomatoes are also possible. They should not be damaged, rot. Too ripe tomatoes are not suitable, because after pouring boiling water, the fruits will simply become sour and fall apart, turn into porridge. If you like pickled green tomatoes, then it is not forbidden to use them.

In order for the preservation to be stored for a long time and not harm health, the vegetables are washed before pickling, changing the water several times. The fact is that the slightest grain of sand can ruin the workpiece for the winter. Jars may swell and become unfit for consumption.

Tank preparation

When pickling cucumbers with zucchini and tomatoes, use jars of any volume, depending on the recommendations of the recipe. The main thing is that the container is clean and sterile. First, jars and lids are washed with hot water, adding 1 tbsp. l. soda for each liter, then steamed in a way convenient for the hostess:

• over steam for 15 minutes;
• in the microwave – at least five minutes with a small amount of water;
• in an oven at a temperature of 150 degrees for a quarter of an hour;
• in a double boiler by turning on the “Cooking” mode.

Features of preparation

Selected cucumbers, zucchini, tomatoes, which are to be pickled for the winter, are thoroughly washed, laid out on a towel to dry. Do not think about how to lay vegetables in assorted. Small fruits can be placed in a jar as a whole, but most often they are cut in a convenient way (except for tomatoes) and laid in any order.

When pickling, cucumbers, tomatoes and zucchini are usually sterilized. But many housewives are afraid of this procedure. In this case, options are selected where you have to pour boiling water over vegetables several times.

Sugar, salt and pour vinegar last. The workpiece is rolled up with metal or screw caps, after which it is kept upside down under a fur coat until it cools.

How to pickle tomatoes, cucumbers and zucchini according to the classic recipe

According to the recipe you need to prepare:

• small tomatoes – 8-9 pcs.;
• cucumbers – 6 pcs.;
• zucchini – 3-4 circles;
• cloves of garlic – 2 pcs .;
• dill and parsley – 2-3 branches each;
• water – 0,6 l;
• granulated sugar and salt without iodine – 2 tsp each;
• vinegar – 1 tbsp. l.

In winter, this set of vegetables is perfect for boiled potatoes.

How to cook:

1. After thoroughly washing the zucchini, tomatoes and cucumbers, dry on a towel to get rid of moisture.
2. Sterilize containers and lids.
3. Cut off the ends of the cucumbers so that they are better saturated with the marinade. In tomatoes, pierce the place of the stalk and around it.
4. Cut circles from zucchini.
5. Put dill and parsley, garlic in sterile containers.
6. When laying vegetables, you should pay attention to the density so that there are as few voids as possible.
7. Pour boiling water over the contents of the jars, cover with lids, set aside for a quarter of an hour.
8. When the water has cooled, pour it into a saucepan and bring it to a boil again, then pour it back into the assortment.
9. From the liquid drained for the second time, boil the marinade with sugar, salt and vinegar.
10. After the boiling filling is added to the jars, immediately roll up.
11. Cool upside down, wrap well with a warm blanket.

Recipe for assorted tomatoes, zucchini and cucumbers for a 3 liter jar

Prepare for a 3 liter jar:

• Xnumx g of cucumbers;
• 1,5 kg of tomatoes;
• 2 small zucchini;
• 2 red or yellow bell peppers;
• 1 carrots;
• 6 peas of black and allspice;
• 6 garlic cloves;
• 1 dill umbrella;
• 2 bay leaf.

Marinade is prepared from the following components:

• 1,5 L of water;
• 2 Art. l salts;
• 4 Art. l sugar;
• 6 tbsp. l. 9% vinegar.

Pickling process for the winter:

1. Washed and dried cucumbers, zucchini, tomatoes, carrots, peppers, if necessary, cut into circles or slices (except tomatoes).
2. Spices are added first, then vegetables.
3. Fill with boiling water twice, keep the jars under the lids for 15-20 minutes.
4. After the third transfusion, they are engaged in marinade.
5. Immediately poured into assorted and rolled up.
6. Pickled vegetables placed on the lids are wrapped in a towel or blanket and left until the contents have cooled.

Marinated assortment with cucumbers and zucchini without sterilization is a convenient way to harvest for the winter

Preservation of assorted tomatoes, cucumbers and zucchini without sterilization

To prepare for the winter on a three-liter jar, you will need:

• 2 Zucchini;
• 4 the tomato;
• 4 Cucumber;
• Xnumx bunch of parsley;
• 2 laurel leaves;
• 5 garlic cloves;
• 3 peas of black and allspice;
• 3 bud of carnation;
• 2 Art. l salts;
• 3 Art. l sugar;
• 100 ml table 9% vinegar.

How to cook:

1. The ingredients are first soaked in cold water, then washed several times to remove grains of sand and dust. After that, they are laid out in one layer and dried on a clean towel so that the glass is moist.
2. Spices are poured into clean jars.
3. Small cucumbers such as gherkins are put whole, large ones are cut into pieces. Do the same with zucchini.
4. Each tomato is pierced at the stalk and around it with a toothpick or a clean needle to avoid cracking.
5. Cucumbers, zucchini, tomatoes are laid out as convenient.
6. Then comes the time of double filling with boiled water. Each time the banks stand for a quarter of an hour.
7. From the last drained water, marinade is boiled and containers are poured to the top.
8. They need to be rolled up and well covered with a blanket.

Delicious platter will help out if guests come unexpectedly

Assorted cucumbers, tomatoes, zucchini and peppers

Stock up in advance:

• cucumbers – 500 g;
• tomatoes – 500 g;
• zucchini – 900 g;
• sweet pepper – 3 pcs.;
• dill umbrellas – 2 pcs.;
• garlic cloves – 5 pcs.;
• laurel – 3 leaves;
• black pepper – 10 peas;
• horseradish – 1 sheet;
• currant leaves – 1 pc.;
• salt – 3 tbsp. l.;
• sugar – 3 tbsp. l.;
• 9% vinegar – 5 tbsp. l.

Recipe Features:

1. Prepare washed and dried vegetables and herbs for pickling. Cut zucchini into slices, pepper – into long strips.
2. In order for the cucumbers to be better saturated with water and not have voids, it is advisable to cut off the ends of them.
3. Prick the tomatoes with a needle or toothpick to prevent them from cracking.
4. You need to start preparing with spices and herbs, then lay the vegetables. If the tomatoes are too ripe, it is better to lay them last very carefully.
5. Boiling boiling water is poured into prepared containers for a third of an hour, covered with lids. Perform the same action again. The marinade will require drained water, which is boiled again, then sugared, salted and acidified with vinegar.
6. Until everything stops boiling, you need to pour into containers to the very edge, roll up.

Thanks to bell pepper, the taste becomes spicy

Assorted for the winter of cucumbers, cabbage, tomatoes and zucchini

For pickling use three-liter jars. Ingredients for three such containers:

• small cucumbers – 10 pcs.;
• tomatoes – 10 pcs .;
• zucchini – 1 pcs.;
• cabbage forks – 1 pc.;
• dill seeds – 3 h. L.;
• salt – 200 g;
• granulated sugar – 400 g;
• bay leaf – 3 pcs .;
• 9% vinegar – 3 tbsp. l.

Cooking rules:

1. Cucumbers and tomatoes are laid whole, and the forks are cut into large pieces. From zucchini make rings 4-5 cm wide.
2. First, dill seeds are poured, then the container is filled with cucumbers and other vegetables.
3. In a stainless steel container, boil 5 liters of clean water (chlorinated tap water cannot be used), salt, sugar, pour in vinegar, add laurel leaves.
4. Immediately pour the contents, put the lids on top.
5. Warm water is poured into a wide container, a towel is laid on the bottom. Sterilization time is five minutes.
6. After hermetic rolling, the assortment marinated for the winter is placed on lids and cooled.

Ingredients for pickled for the winter assorted can be supplemented to taste

Pickled assorted zucchini, tomatoes and cucumbers with carrots

It is more convenient to preserve a mixture of vegetables for the winter for a large family in a three-liter jar. When pickling for the winter, cucumbers, tomatoes, zucchini and carrots are placed arbitrarily, so their number is not specifically indicated.

Other ingredients:

• garlic – 1 head;
• horseradish leaves, laurel, currants, dill, peppercorns – to taste.

Cooking rules:

1. Fold in herbs and spices.
2. Circles are cut from carrots and zucchini or figures using a special knife. Other vegetables can be used whole.
3. Pour the vinegar directly into the containers before pouring the marinade.
4. Boil from 1,5 l filling with salt, sugar, vinegar.
5. Sterilization lasts no more than a quarter of an hour.
6. Close the workpiece hermetically, put it on the lid and wrap it with a thick blanket.

Carrots give pickled vegetables a pleasant sweet taste.

Preparation of assorted tomatoes, cucumbers and zucchini with herbs

You can take any recipe as the basis of a pickled assortment for the winter and simply add your favorite herbs:

• dill leaves and umbrellas;
• celery;
• parsley;
• cilantro;
• basil.

Workpiece features:

1. Rinse green twigs well and put on a towel. Cut randomly and put in containers.
2. Add the main ingredients, trying to lay them as tightly as possible, then less marinade is required. Be sure to pierce the tomatoes to remove the air faster.
3. As in previous recipes, use a double pour of boiling water, and the last time – cooked marinade.

The added greens enhance the beneficial qualities of the assortment marinated for the winter.

Marinated zucchini with cucumbers, tomatoes, horseradish and spices

For a liter jar, prepare:

• tomatoes – 250 g;
• cucumbers – 250 g;
• zucchini – 200 g;
• garlic – 1 clove;
• dill – 1 umbrella;
• currant leaves – 1 pcs.;
• horseradish leaves – 1 pcs.;
• horseradish root – 2-3 cm;
• black pepper – 6 peas.

For three 1 liter jars you will need for the marinade:

• water – 1,5 l;
• salt – 3 Art. l .;
• granulated sugar – 9 tbsp. l .;
• vinegar 9% – 12 tbsp. l.

How to cook:

1. Put greens, horseradish root and spices on the bottom of the container.
2. Fill tightly with vegetables.
3. Double pour boiling water, then marinade to the very edge of the neck. The less air remains under the lid, the longer and better the workpiece will be stored in winter.
4. Roll up assorted cucumbers, zucchini and tomatoes with any lids.
5. Put on the table upside down, cover with a thick towel so that the workpiece cools slowly.

Leaves and horseradish root will add vivacity to vegetables

Assorted cucumbers, tomatoes, zucchini and cauliflower

The main ingredients are placed in jars arbitrarily, as well as spices.

To prepare the marinade, you will need 1,5 liters of water:

• 50 g salt;
• 100 grams of sugar;
• 50 g vinegar 9%.

You can add any vegetables to the assorted, this will make the taste richer

Recipe:

1. Zucchini, tomatoes, cucumbers are prepared, as in previous recipes.
2. Cauliflower is soaked in warm water for three hours, dried on a napkin, then divided into such pieces that they pass into the neck.
3. Spices and herbs are placed at the bottom, vegetables are placed on top in random order.
4. For a kind of sterilization, double filling is used.
5. The liquid drained for the third time is put on the stove and the marinade is boiled.
6. They are added to jars right up to the neck, quickly rolled up, put on lids and covered with a blanket. Hold until the workpiece becomes cold.

Canning cucumbers, tomatoes, zucchini with onions

Ingredients:

• 500 g of cucumbers, tomatoes;
• 1 kg zucchini;
• 2 heads of onions;
• 5 peas of allspice and black pepper;
• 3 sprigs of dill;
• 1 dec. l. vinegar essence;
• 4 Art. liter. sugar;
• 2 Art. l salt.

How to cook:

1. It is better to remove the rough skin from large zucchini; young fruits do not need to be peeled.
2. Pierce the tomatoes with a toothpick.
3. Cut large cucumbers into 2-3 parts (depending on size), marinate whole gherkins.
4. Cut the onions into half rings.
5. Put spices and herbs first, then cucumbers and other vegetables.
6. Pour boiling water over twice. Put the third drained water on the stove, cook the marinade.
7. Make sure the tightness of rolling, turn over, put under a fur coat.

Assorted vegetables for the winter go well with onions

Recipe for salting assorted cucumbers, tomatoes and zucchini with cherry and currant leaves

Recipe composition:

• zucchini – 3 pcs.;
• tomatoes and cucumbers – 5-6 pcs.;
• bitter pepper – 1 pod;
• black and allspice – 3 pcs.;
• cherry and currant leaves – 3 pcs.;
• dill umbrella – 1 pc.;
• citric acid – 1 tsp;
• salt – 2 tsp;
• sugar – 1 st. l.

Recipe:

1. Cucumbers, zucchini, tomatoes, herbs and spices are prepared as usual.
2. Leaves are laid not only on the bottom, but also on top.
3. After double filling with boiling water, sugar, salt are poured into the container, boiling water is poured, then vinegar.
4. Rolled cans are cleaned under a fur coat, put on the lids.

For harvesting assorted, marinade is not cooked separately

Pickled cucumbers, tomatoes, zucchini, peppers with celery root and parsley

Celery and parsley lovers can add these platter greens to any recipe. The cooking algorithm does not change.

Celery root is thoroughly washed, peeled. Then cut into pieces of 2-3 cm. The amount of this ingredient depends on taste preferences.

Celery root and parsley enhance the vitamin content of assorted tomatoes, cucumbers and zucchini

Storage Rules

Regardless of whether the cucumbers with vegetables were sterilized or not, jars can be stored in a room, pantry or kitchen cabinet. The product retains its useful properties for up to 6-8 months.

Conclusion

Recipes for assorted cucumbers with tomatoes and zucchini for the winter will allow housewives to feed the household with vitamin products at any time. Moreover, you can pickle not only the main ingredients, but also any vegetables to taste.