Instant pickled assorted vegetables for the winter without sterilization: top 14 recipes

Brown tomatoes are ideal for this salad. You can also use ripe tomatoes, but they must be firm. Wash the tomatoes, cut off the places where the stalks attach, and then cut them into large slices.

Place them in a large enamel pan. Peel the onions, rinse and cut into small slices or half rings. Wash large cucumbers and trim off the stems. Cut each fruit in half lengthwise and then chop into semicircles, about 7 mm thick. If you use small cucumbers, you can cut them into rings. It is advisable to peel large fruits so that they do not spoil the taste of the canned salad with bitterness. Add the prepared cucumbers and onions to the pan with the tomatoes.

Rinse the white cabbage and then cut into small square plates or strips. Add the chopped vegetable to the rest of the ingredients.

Peel the sweet pepper, remove the stem, then cut into strips and add to the salad. Gently stir the mixed vegetables with a spatula or spoon. Add sugar and salt. The salad should taste a little salty. While it sits, the vegetables will absorb some of the salt, and the taste of the snack will be perfect.

Add hot chili pepper and garlic as desired and to your taste. Grind them the way you like best. Now cover the pan with the salad and leave it on the table at room temperature for half an hour. During this time, the vegetables will release juice and be well salted.

Add apple cider vinegar and vegetable oil to the salad. Okay, but mix the mixture carefully.

Pre-prepare the jars by thoroughly washing them with baking soda and rinsing them. There is no need to sterilize the containers - this procedure will be carried out directly along with the salad. Pour boiling water over the lids in a separate bowl. Fill the jars tightly with snack food to the very top.

Cover the jars with lids without screwing them in and place the mixture into the pan. Pour hot water into the container so that it reaches the very neck of the container. Place the pan over moderate heat. After the water boils in it, set aside for 5 minutes, and then remove the jars from the boiling water. Do not allow the liquid to boil strongly so that it does not get inside the workpieces.

Roll up the hot “Assorted for the Winter” salad with lids and place it upside down.

Wrap the jars in a warm towel. After the assorted salad has cooled completely, put it in the pantry for storage until winter.

↑ Recipe for assorted salad with tomatoes, peppers and cucumbers in layers

An incredible combination of crispy cucumbers, juicy onions, meaty sweet peppers and ripe aromatic tomatoes will not leave anyone indifferent. In addition to its rich and bright taste, the snack will also delight you with its appearance: the colorful contents of the jars just beg to be put into your mouth! The recipe for “Assorted Vegetables” salad for the winter will certainly be loved by your family and will take pride of place in the hostess’s culinary collection.

Ingredients:

• Ripe, firm tomatoes – 1 kg;
• Garlic – 8 cloves;
• Meaty bell pepper – 500 g;
• Cucumbers – 500 g;
• Onions – 400 g;
• Vegetable oil – 8 tbsp;
• Allspice – 16 peas;
• Coarse salt – 4 tbsp;
• Sugar – 2 tbsp;
• Dill umbrellas – 8 pcs.;
• Drinking water – 1.5 l;
• Vinegar 9% - 8 tbsp.

Preparation:

First prepare all the vegetables. Cut the peeled and washed onion into thin slices. Peel the bell pepper from seeds and stems, rinse, and then chop into strips. If possible, use a yellow vegetable - this will make your salad even more colorful. Wash the cucumbers, remove the stems, and then chop them into slices about 5-7 mm thick. If the fruits are large, then divide them into two halves and then chop them into semicircles. Wash the tomatoes thoroughly, cut out the stems, and then divide them into large slices.

Pour vegetable oil into the bottom of clean jars (2 tablespoons per 1-liter container).

Now fill the jars as follows: put onions at the bottom, then bell peppers, then cucumbers, and lastly tomatoes. Containers should be filled with vegetables to the very top.

Now you need to add spices to make the appetizer rich and tasty. Pour 1 tbsp into each jar. salt and 0.5 tbsp. Sahara. Add 4 peas of allspice. Peel the garlic, rinse, cut each clove into two parts (lengthwise). Place 4 resulting pieces into each jar. All that remains is to add dill umbrellas (2 pieces per container).

Pour 1 tbsp into each jar. table vinegar.

Bring drinking water to a boil. Pour boiling water over the contents of the jars, filling them to the very top.

Now cover the bottom of the pan with a towel and place the jars on it. Pour water into the dishes - it should reach the tops of the salad containers, but not get inside. Place the saucepan over low heat. After the liquid boils, sterilize the workpieces for 10 minutes.

Roll up the hot salad with sterile lids and cool upside down.

Store your snack in any convenient place.

Tips for preparing vegetable rolls

The process of preparing assorted vegetables will be simple if you follow the basic rules and useful tips.

Before preparing assorted vegetables for the winter, you need to sterilize the jars. There are several ways to do this, the simplest of which are:

1. Cover the pot of boiling water with the oven rack. Place the jars washed with soda on the grill, necks down, and leave for 25 minutes. You can put a lid in the pan itself to sterilize it;
2. Place clean jars in a saucepan of cold water, boil and keep in water for another five minutes.

After boiling or holding over steam, the jars and lids are placed on a clean, dry cloth to dry. To prepare the product for the winter, the jars must already be dry.

How to choose and prepare vegetables for assorted dishes

All vegetables must be fresh, there should be no darkening, damage or dents on them. Vegetables should be washed well and allowed to dry.

Cucumbers for pickles and pickling are not very large, strong, with black pimples. Store-bought cucumbers and those picked more than 24 hours ago need to be kept in water for two to three hours.

Tomatoes should be fresh, strong, with thick skin. You should choose vegetables that are not too large in size.

Bell peppers retain the most vitamins when preserved. You should choose fresh, brightest-colored vegetables. Hot pepper can be used as a seasoning for preparations.

In vegetable assortments for the winter, only young, white cauliflower without a yellow tint is used. The leaves are separated and only the inflorescences are placed in a jar.

Zucchini should also be young, not peeled, cut into circles or cubes, depending on the recipe.

The squash is taken strong, young, and only healthy. Large squash can be cut into pieces. The stalk of the vegetable is cut off, capturing a little of the pulp.

↑ Delicious “Assorted” vegetables without sterilization for the winter

An appetizer of eggplant with cucumbers is an unusual dish, but very, very tasty. Its original taste will certainly be appreciated by all those who are tired of their usual dishes. In addition to its magical taste, the salad is highly filling, which is not surprising, since eggplant is a fairly high-calorie product. The abundance of vegetables in tomato sauce can be eaten on its own, or it can be used to complement dishes of meat, fish, potatoes, and cereals.

Ingredients:

• Eggplants – 2.5 kg;
• Vinegar – 150 ml;
• Onion – 600 g;
• Fresh cucumbers – 2 kg;
• Sweet pepper – 1.5 kg;
• Ground red pepper – 1-2 tsp;
• Ripe soft tomatoes – 2.5 kg;
• Vegetable oil – 400 ml;
• Table salt – 2 tbsp;
• Granulated sugar – 180 g.

Preparation:

Rinse the eggplants, remove the stems, and turn the rest into large cubes. You can cut the blue ones the way you like: squares, semicircles, strips. The main condition is that the pieces must be large. Otherwise, you won’t end up with an appetizing salad, but an inedible vegetable porridge.

Peel the onion and wash it. Chop the product into thick half rings, or turn it into slices.

Remove the ends from clean cucumbers and then coarsely chop them. If the fruits are large, then cut them into cubes or squares. Small cucumbers can be chopped into circles or barrels.

Remove stems and seeds from sweet peppers. Rinse the vegetable under cold water and then cut into large pieces of any shape.

Wash the tomatoes and pass through a meat grinder. You can also grind them in a blender. The main result is homogeneous tomato juice.

Pour the tomato puree into a suitable saucepan. Place the pot on the fire, stirring occasionally, and bring its contents to a boil.

Place the prepared onion into the boiling tomato. Cook over moderate heat for 5 minutes, then add all the other vegetables. Stir the mixture with a wooden spatula and bring to a boil, remembering to stir occasionally.

Cover the boiling contents of the pan with a lid. Simmer the appetizer over low heat for 20 minutes. Periodically open the saucepan and stir the future preparation.

After a third of an hour, add granulated sugar, salt and red pepper to the pan.

Send vegetable oil and vinegar there. Stir the mixture, then boil it for another 5 minutes.

Fill pre-sterilized jars with hot salad. Roll up the containers with lids and cool as usual. Store the workpiece in any dark and cool place.

Recipe “Marinated pickles”

For this vegetable platter you will need, if possible, small vegetables: it’s good if your cucumbers are like gherkins and your tomatoes are like cherry tomatoes. You will also need the smallest zucchini and tiny onions and small, small carrots. I tried to collect exactly these, but not everything worked out: I couldn’t find gherkins, and we don’t sell carrots in this form (tiny ones).

The layout is given for 5 liter jars and the vegetables are laid out in layers so that one color alternates with another, and the jars themselves delight the eye with their variety of colors. And when I made the recipe step by step, as recommended, I still had a lot of vegetables left, and for them I took two more jars, this time larger, and repeated the recipe again. And what can I tell you: with larger jars the layers are clearer and everything fits.

Assorted vegetables for the winter - ingredients

(for 5 liter cans)

• 1-2 Antonovka apples
• 20 small cucumbers
• 20-25 small tomatoes
• 0.5 heads of cauliflower
• 3-4 regular carrots or 20 small ones
• 2 youngest zucchini
• 25 small onions
• 2.5 heads of garlic
• 4-5 bell peppers
• 5 stalks of celery
• Stems of dill and parsley

In each jar put:

• 1 bay leaf
• 1 clove bud
• 5 black peppercorns

Marinade for 5 liter jars:

• 2 liters of water
• 0.5 cups salt (100 g)
• 2/3 cup sugar (120 g)
• 1 cup vinegar (6%)

Pickles for the winter - preparation

The longest thing in this story is the preparatory process. So, all the vegetables need to be washed. Peel the carrots and cut into small pieces. Leave the washed zucchini with the skin and also cut into small pieces. Separate the cauliflower into small florets. Peel the skins of the onion and garlic too. I had these small onions, and there was a lot of fuss with them. But I just wanted there to be just small onions. My friend takes regular onions and cuts them into rings - that’s also good. So, after the first stage of preparation, all the components looked like this.

While they are “dipping” in boiling water, trim the edges of the cucumbers.

Yes, the jars need to be sterilized and placed on a clean towel.

And you can do greens. From dill and parsley you need to take only the stems. Wash them and cut them into 2-3 cm pieces. We will also need celery stalks with leaves. Wash them and don’t need to cut them.

Distribute celery and dill-parsley stalks into the bottom of each jar.

And now you can fill the jars. So, our sequence in each bank is as follows:

• — we start with a few pieces of Antonovka,
• - 4 cucumbers,
• - 4 tomatoes,
• - a handful of cauliflower florets,
• - a handful of carrot pieces,
• - a few pieces of zucchini,
• - 5 small onions (or a few pieces of chopped rings)
• - 5 cloves of garlic
• - strips of bell pepper (I took yellow and red)

Then put in each jar:

• - 1 bay leaf,
• - 1 bud of cloves,
• - 5 peppercorns

And prepare the marinade: boil all the ingredients except vinegar, and then, at the end, add vinegar and turn off the heat.

Pour hot marinade over assorted vegetables in jars, cover with lids and place in pans with lids for sterilization. Sterilize liter jars for 12 minutes (that is, 12 minutes after the water boils in the pan).

And at the end, roll up the jars, turn them over, cover them for a day, and then store them at room temperature. And after two weeks you can already taste it.

The recipe that I used to make this assortment of vegetables says that to improve the taste, you can “force” cool the jars. That is, after your jars have been sitting “under the blanket” for 15 minutes, you need to take them out, put them in a basin with warm water, and then gradually replace the water with cold water, then put them under running water until the jars have completely cooled down. I didn't suffer like that. But the idea is good, anyone interested can try it. You just need a lot of water (the recipe says to cool the jars for more than an hour). Who has meters is not at all interesting.

And I wrote that when I started putting everything in liter jars, I had a lot of vegetables left. I also had to use 3-liter and 1.5-liter cans. And cook the marinade again. These two jars required the same amount of marinade as the 5 liter jars.

This is what they look like the next day.

And one more recipe

↑ Canned salad with cabbage and cucumbers in tomato sauce

Just imagine: a blizzard is blowing outside the window and the frost is crackling, and you are sitting with your loved ones in a warm and bright kitchen, enjoying a delicious dinner, including a summer vegetable salad. The snack will not only remind you of sunny days, but will also lift your spirits with its great taste and stunning appearance.

Ingredients:

• Non-iodized salt – 5 tbsp;
• Refined vegetable oil – 400 ml;
• Granulated sugar – 5 tbsp;
• Onion – 1.5 kg;
• Table vinegar – 350 ml;
• Carrots – 2 kg;
• Cucumbers – 2 kg;
• Large sweet pepper – 8 pcs.;
• Juicy tomatoes – 2.6 kg;
• Cabbage – 2 kg.

Preparation:

1. Wash all vegetables thoroughly and dry lightly.
2. Turn the cabbage into thin strips using a sharp knife or a special shredder.
3. Remove the seeds and stems from the pepper, rinse it, and then cut into long strips.
4. Chop clean cucumbers into half rings, about 3-4 mm thick, after removing the stems from them.
5. Turn the peeled and washed onions into thin half rings.
6. Peel the carrots, rinse and chop using a coarse grater. You can also use a device for Korean vegetables - it will be even more beautiful.
7. You need to puree the tomatoes. To do this, they should be washed and crushed in a blender or twisted in a meat grinder.
8. Place all prepared vegetables in a suitable pan. Pour tomato puree over them. Add vegetable oil, vinegar, sugar and salt.
9. Place the pan over low heat and cook its contents until it boils. Do not forget that the mass must be stirred to avoid burning.
10. Cook the boiled salad for another 10 minutes, then immediately put it into sterile jars and roll up the lids.
11. Let the salad cool by turning the containers with the preparations upside down. Store snacks in the pantry, basement or cellar.

↑ Assorted salad for the winter with cauliflower and vegetables

The beauty of this preparation is that the cauliflower remains dense and crispy. And tomatoes, carrots and sweet peppers perfectly complement the delicious inflorescences. The preparation is in perfect harmony with the main dishes, and will look great on a formal table.

Ingredients:

• Cauliflower – 3 kg;
• Carrots – 0.5 kg;
• Sweet pepper – 0.5 kg;
• Unscented vegetable oil – 2 tbsp.;
• Garlic – 200 g;
• Elastic tomatoes – 2 kg;
• Table vinegar – 1 tbsp.;
• Salt – 100 g;
• Sugar – 1 tbsp.

Preparation:

1. Separate the cauliflower into inflorescences - they should be small. Dip the resulting flowers into boiling water, lightly salting it. Boil the cabbage for 5 minutes, then drain in a colander.
2. Wash the peeled carrots and cut into slices. Their thickness should not exceed 0.5 cm.
3. Cut the pepper, cleared of seeds and tails, into long strips.
4. Rinse the firm tomatoes. Carefully remove the stem attachment point from each tomato. Turn them into large slices.
5. Separate the garlic into cloves, peel and rinse them. Cut the slices into thin slices.
6. Place tomatoes, carrots, peppers and garlic in a large, convenient bowl. Pour in vegetable oil and vinegar. Immediately add salt and granulated sugar.
7. Place the container with vegetables on low heat. Stirring occasionally, bring the mixture to a boil, then add the cauliflower. Cook the salad for another 15 minutes.
8. Distribute the hot snack into pre-washed and sterilized jars. Roll them up tightly with the lids.
9. After cooling, move the salad for storage to a suitable place in your opinion.

Pickled vegetables in a barrel

Vegetables fermented in a barrel are healthy and tasty. Since ancient times, this is how they were prepared for the winter, which is why the secrets and recipes have been preserved to this day.

Ingredients:

• squash, zucchini;
• cucumbers;
• Bell pepper;
• watermelons;
• cauliflower;
• hard apples;
• plums;
• carrot;
• celery, dill, parsley, crushed garlic, salt.

Vegetables fermented in a barrel are healthy and tasty.
Pickling is carried out in barrels, they are first washed and doused with boiling water.

1. They sort through vegetables and fruits, select poor quality ones, and wash them thoroughly.
2. The inside of the barrel is rubbed with crushed garlic, and a mixture of vegetables and fruits is placed in it.
3. Place greens and leaves on top, covering the mixture completely.
4. Prepare a brine at the rate of 30 grams of salt per liter of water, pour the brine over the vegetables in a barrel. Place a press on the surface.

Salted eggplants: TOP 6 recipes

This mix should be stored in a cool place. For flavor, you can add a couple of quinces to each barrel.

Sweet peppers salted in this way are ideal for a savory snack. Cottage cheese with garlic and herbs is placed inside salted peppercorns, cut into rings and served.

↑ Assorted winter salad for the winter “You'll lick your fingers”

The difference between this preserve and the others is in its unusual cutting. All vegetables are cut very large. Thanks to this, the salad has a rich and bright taste, looks appetizing and rosy, so it will decorate any table.

Ingredients:

• Bell pepper – 1 kg;
• Firm tomatoes – 1.5 kg;
• Fresh parsley - a large bunch;
• Carrots – 500 g;
• Cucumbers – 0.5 kg;
• Large onion – 2 heads;
• Vinegar – 120 ml;
• Salt – 60 g;
• Sugar – 50 g;
• Vegetable oil – 200 ml.

Preparation:

1. All vegetables must be prepared in the standard way. Remove the seeds from the pepper, cut out the stems and rinse. Wash the cucumbers and trim the ends. Peel and rinse the onion. Peel the carrots and rinse the roots under cold water. Parsley and tomatoes also need to be washed thoroughly. Don't forget to cut out the cores from the tomatoes.
2. Now turn all the ingredients into large pieces. Tomatoes - into slices, peppers - into strips, onions - into rings or half rings, cucumbers - into circles, carrots - into semicircles.
3. Tear the parsley into individual leaves or just finely chop it.
4. Mix all the vegetables in an enamel pan or bowl. Pour vegetable oil into the resulting mass. Add parsley, sugar and salt. Mix thoroughly but very gently.
5. Divide the salad into clean jars, filling them to the very top.
6. Place containers with winter snacks in a saucepan, covering its bottom with a towel. Pour water there too. The liquid should reach the rims of the cans.
7. Cover containers with sterile lids. Place the saucepan on the fire and wait until the water boils. Sterilize the salad for 20 minutes, then add 0.5 tbsp to each jar. vinegar (for 0.5 liter jars).
8. Cover hot containers with lids. Wait for the workpieces to cool completely, then move them for storage in a darkened room.

↑ Preparing puff assorted salad

A tasty and incredibly beautiful snack will diversify your daily menu. Ideally, this assortment will complement any dishes of meat, fish, pasta, cereals or potatoes. The salad is good on its own, especially in combination with fresh bread.

Ingredients:

• Cucumbers – 0.5 kg;
• Sweet pepper – 0.5 kg;
• Tomatoes – 0.5 kg;
• Onion – 0.5 kg;
• Salt – 85 g;
• Sugar – 100 g;
• Garlic – 1-2 cloves per jar;
• Water – 1.8 l;
• Allspice peas – 6 pcs.;
• Vinegar essence 70% - 1 tbsp.

Preparation:

1. Wash the cucumbers and tomatoes thoroughly and dry slightly.
2. Peel the onions and peppers, rinse and dry.
3. Now cut all the ingredients into rings. They should not be too thin, the optimal thickness is 6-7 mm.
4. Peel the garlic and rinse.
5. Now is the most crucial moment: all the vegetables need to be placed in neat layers in pre-washed jars. First place garlic cloves on the bottom of the containers. Place one row of cucumbers, then peppers, then onions and tomatoes. Fill all containers up to the waist in this way.
6. Prepare the marinade: mix water with sugar and salt. Add allspice. Bring the liquid to a boil while stirring frequently. Pour in vinegar essence. Boil the marinade for another 1 minute and immediately remove from the stove.
7. Pour boiling liquid over the contents of the jars.
8. Place the container with the future preparation in a pan with a towel-lined bottom. Cover the jars with sterilized lids.
9. Pour hot water into the pan with jars so that it reaches the very neck of the containers. Place the pan on the stove with low heat under it.
10. Bring the liquid to a boil, then sterilize the salad for 15 minutes.
11. Immediately roll up the hot appetizer tightly with lids. Turn the jars upside down, wrap them in a warm blanket, and wait until they cool completely.

Assorted Korean

Ingredients for 3 liter jars: 6 large eggplants, juicy carrots, multi-colored peppers, sweet onions, 9 garlic cloves, ground black pepper and coriander - to your taste.

Cut the boiled eggplants into strips, as well as fresh peppers, and grate the carrots for Korean salads. Cut the onion lengthwise into 2 parts and chop, chop the garlic. Mix everything, add salt, sugar and spices. Place the assortment in jars and cover with lids, sterilize, then roll up and turn upside down.