Pickled cucumbers, zucchini and peppers for the winter: recipes for cooking assorted vegetables

The end of summer and the beginning of autumn is the time when the owners of garden plots harvest. Many people have a problem how to keep summer gifts longer, what interesting dishes from them to surprise home. Assorted cucumbers, zucchini and peppers for the winter – a quick and tasty snack that any housewife can cook.

Rules for marinating assorted peppers, zucchini and cucumbers

To make assorted for the winter, you need to select suitable fruits. It is best to use small, strong cucumbers that will remain elastic and crispy in the preparations. As for zucchini, young specimens are suitable. Vegetables should be chosen without damage and rot.

For pickling, it is better to choose small strong fruits.

A few preparation tips:

• selected fruits must be thoroughly washed and dried;
• cut off the tips of the cucumbers so that the marinade penetrates better;
• zucchini is left with a peel, cut into circles;
• Bulgarian pepper is cleaned from the stalk, seeds and cut into several pieces;
• the best container for winter preparations is glass jars that need to be washed with soda and rinsed with boiling water or sterilized.

Classic recipe for assorted zucchini, cucumbers and peppers

To prepare assorted for the winter according to the classic recipe, you need very little time – about half an hour.

Ingredients (for a 1,5 l can):

• 7-8 medium-sized cucumbers;
• 1 squash;
• 2 sweet peppers;
• 2 pcs. bay leaf;
• 1 carrots;
• 45 g salt;
• 20 grams of sugar;
• 45 ml 9% vinegar;
• spices to taste.

Vegetable blanks can be stored all winter

Method of preparation:

1. Wash the cucumbers, remove the tips and put in cold water for a couple of hours.
2. Wash seasonings, dry on a paper towel or napkin, put on the bottom of a sterilized jar.
3. Wash the zucchini and cut into thick circles, small vegetables can simply be divided into 2-3 parts.
4. Wash the pepper, remove the seeds, large fruits – cut into 2-4 parts.
5. Put spices on the bottom, then zucchini and cucumbers, alternating in layers, and pieces of pepper on empty places, trying not to leave voids.
6. Pour boiling water into jars with blanks, cover with metal lids and let stand for 20 minutes.
7. Drain the water into a saucepan, let it boil again, add salt and sugar, hold on fire for about a minute.
8. Add vinegar to the brine, pour it over the vegetables to the brim.
9. Roll up, put the neck down and leave for a day.

Then move to storage.

If the fruits are clean and the container is well sterilized, such a dish can be stored all winter.

How to roll up assorted cucumbers, zucchini and peppers in 3-liter jars

Zucchini is a large vegetable, so it is most convenient to roll marinated platter for the winter with it in 3-liter jars. For such a container you will need the following ingredients:

• 14-16 medium-sized cucumbers;
• 2 medium-sized zucchini or 3-5 small ones;
• 3-4 bell peppers;
• 3 pcs. bay leaf;
• 70 g salt;
• Xnumx g of granulated sugar;
• 75 ml 9% vinegar;
• 2 dill umbrella;
• Spices to taste.

Assorted vegetables can be served as a separate snack or as an addition to hot dishes

Method of preparation:

1. Wash and dry the fruits, cut off the tips of cucumbers and zucchini, if necessary, cut large specimens into several parts.
2. Put seasoning on the bottom of the prepared jar.
3. Fold cucumbers and zucchini compactly, alternating them, place peppers and dill on the sides.
4. Heat water in a saucepan, let it boil and pour into a jar.
5. Cover, let stand 15-20 minutes.
6. Pour the water back into the container, wait for it to boil, add salt, sugar.
7. Pour the vegetables with brine, add vinegar.
8. Close the lid, shake lightly and turn over.

A day later, you can put it away for storage for the winter.

Pickled assorted can be used as a separate snack or as an addition to hot dishes.

Pickled cucumbers with zucchini, peppers and garlic for the winter

Another option for assorted pickled vegetables for the winter is with garlic.

To prepare it you will need:

• 6 small cucumbers;
• 1-2 small zucchini;
• 1-2 bell peppers;
• 2 garlic cloves;
• 1 tsp mustard seeds;
• 1 tsp dried celery;
• 1 tsp sugar;
• 2 tsp. salts;
• 30 ml of 9% vinegar.

Garlic rolls give a pleasant spicy taste

Preparation:

1. Wash all the fruits, remove excess, large ones – cut into several parts.
2. Soak cucumbers for a couple of hours.
3. Cut the garlic cloves, put on the bottom of a glass container for pickling. Pour mustard, celery and spices there.
4. Fold tightly, alternating vegetables.
5. Pour boiling water, cover and let stand for 10-15 minutes.
6. Drain the water into a saucepan, wait for it to boil, add salt and sugar, hold on fire for a couple more minutes.
7. Pour vinegar into the marinade and pour into jars to the top.
8. Screw on the lids, turn over.
9. When the snack has cooled, put it in a dark place.

Marinated garlic platter has a pleasant spicy taste and is an excellent addition to meat.

How to pickle assorted zucchini, peppers and cucumbers with spices

The recipe for pickled assortment for the winter using spices is suitable for lovers of dishes with a pronounced taste.

For two servings of 1,5 liters, you need to take:

• 6-7 small cucumbers;
• 1 squash;
• 2 sweet peppers;
• 4 pcs. black and allspice peas;
• 90 g salt;
• 70 grams of sugar;
• 4 pcs. carnations;
• Bay leaf;
• 3-4 garlic cloves;
• 90 ml 9% vinegar;
• 3 umbrellas of dill.

Assorted vegetables are rich in vitamins and microelements, which are so necessary in the winter-spring period

Method of preparation:

1. Wash the fruits, dry slightly, remove all unnecessary, if necessary, cut into several pieces, soak the cucumbers for a couple of hours.
2. Put spices, dill and garlic on the bottom of the sterilized container, and vegetables tightly on top.
3. Pour boiling water, leave for a quarter of an hour.
4. Prepare the brine: add salt and sugar to the water, put on heat until boiling.
5. Drain the liquid from the jars, pour the brine and vinegar.
6. Roll tightly, turn over and leave for a day.
7. Remove to a dark place.

Marinated assortment for the winter of zucchini, peppers and cucumbers with paprika and herbs

You can pickle cucumber-pepper platter with zucchini with the addition of paprika and herbs. Ingredients:

• 2 kg of small cucumbers;
• 4 small zucchini;
• 4-5 bell peppers;
• 3 pcs. bay leaf;
• 75 g salt;
• 40 grams of sugar;
• 75 ml 9% vinegar;
• 2 tsp paprika;
• 6 dill sprigs;
• Spices to taste.

Paprika gives the workpiece a sweetish taste and is suitable for meat dishes.

Method of preparation:

1. Wash and dry vegetables, cut into pieces if necessary.
2. Put spices on the bottom of the container, ½ tsp. paprika and bay leaf.
3. Randomly arrange the vegetables, trying not to leave empty spaces.
4. Spread dill and sprinkle remaining paprika on top.
5. Pour boiling water over, loosely cover with lids and wait 10-15 minutes.
6. Pour water into a saucepan, add salt, granulated sugar, bring to a boil and hold on fire for another couple of minutes.
7. Drain water from assorted, add vinegar and brine to the top.
8. Screw on the lids, turn over, leave to cool.

Then move to a dark place.

Pickled paprika platter has an interesting sweet taste and goes well with meat or chicken.

Assorted peppers, cucumbers and zucchini with carrots and garlic

You can pickle cucumbers, zucchini and whole peppers for the winter with the addition of carrots and garlic. For 1 liter you need:

• 5 small cucumbers;
• 1 small zucchini;
• 1 sweet pepper;
• 1 carrots;
• 3 garlic cloves;
• 2 sprigs of dill;
• 1 bay leaf;
• 40 g salt;
• Xnumx g of granulated sugar;
• 20 ml 9% vinegar;
• spices to taste.

Pickled garlic platter has a spicy flavor

Preparation:

1. Prepare vegetables: wash, dry, peel if necessary, cut off the tips of the cucumbers, cut the zucchini and carrots into several pieces.
2. Place garlic, dill, bay leaf, spices in a sterilized dry jar.
3. Add all the prepared fruits there.
4. Pour in boiling water for 10-15 minutes.
5. Prepare the brine: pour salt and sugar into the water, let it boil, pour in the vinegar.
6. Pour the vegetables with hot marinade, tighten the lids, turn over and leave to cool.

After a day, remove to a dark, cool place.

A pickled appetizer according to this recipe has an unusual spicy taste.

Recipe for assorted zucchini, peppers and cucumbers with horseradish and herbs

Fans of spicy dishes will like the option of pickled vegetables using horseradish.

For 3 liters you need to take:

• 14-16 small cucumbers;
• 2 small zucchini;
• 4 of Bulgarian peppers;
• 4 pcs. bay leaf;
• 1 horseradish;
• 10 pcs. black peppercorns;
• 3 Art. l salts;
• 2 Art. l sugar;
• 2 dill umbrella;
• 6 cloves of garlic;
• 80 ml of 9% vinegar.

The marinade is sweet and sour, and the vegetables are elastic and crispy.

Preparation:

1. Wash the vegetables, cut off the tips, soak the cucumbers for an hour in cold water.
2. Wash and clean peppers and horseradish.
3. Cut zucchini into thick rings or pieces (if they are small, you can use them whole), and peppers into 4 parts.
4. Put spices, garlic, dill on the bottom of a glass container.
5. Pack cucumbers, zucchini and peppers tightly, put horseradish on top.
6. Pour in boiling water for 15-20 minutes.
7. Prepare the marinade: put water on fire, add salt, sugar, bay leaf.
8. Drain the liquid from the vegetables, pour the marinade.
9. Tighten the jars with lids, turn over and leave for a day.

Remove roll for storage.

The sweet and sour marinade keeps the fruits firm and crunchy.

Storage Rules

In order for the blanks to retain their taste and stand all winter, you should consider some recommendations:

• the optimum temperature for storage is not more than 20 ° C;
• no need to store at sub-zero temperatures so that the contents do not freeze;
• an important condition for storing cucumber blanks for the winter is good ventilation.

 Conclusion

Assorted cucumbers, zucchini and peppers for the winter is an excellent dish that is suitable for both a festive table and an ordinary dinner. The variety of cooking options using additional ingredients will allow you to choose the recipe that suits your taste.