In a jar of such an assortment, everyone will find vegetables to their taste - squash, cucumbers, tomatoes, a little onion and garlic, which will add a spicy touch to the snack. Cooking assorted vegetables, unlike canned salads, is very simple, the main thing is to correctly calculate the portion of vinegar so that the preparation is stored for a long time.
For marinating for the winter, exclusively young small vegetables are used. Use “cream” tomatoes - dense and fleshy.
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Ingredients:
Patissons - 600 gr.
Cucumbers - 700 gr.
Tomatoes - 700 gr.
Bulb onions - 50 gr.
Vinegar - 100 ml.
Garlic - 4 cloves
Sugar - 4 tablespoons
Salt - 4 tsp
Peppercorns - 10 pcs.
Fresh parsley - 30 gr.
Bay leaf - 2 pcs.
Carnation - 4 pcs.
Water - 1 liter.
Step by step recipe:
Prepare all the vegetables and spices you need. Sterilize the storage container and lid in advance. For a given number of products, you will need 1 three-liter jar or a slightly smaller volume.
Remove the top layer from the onion and garlic, cut the first into large slices, and leave the second intact. Wash the vegetables. Rinse the parsley, tear off the thick stems.
Put greens at the bottom of a dry jar, throw onions and garlic on top.
Wash the rest of the vegetables, dry a little. Soak the cucumbers in cold water two hours before placing them in a jar, so they become dense and crispy. Then cut into pieces so that it is easier to distribute them around the jar.
Cut the squash, remove the seeds inside, and chop the pulp together with the peel into medium pieces of approximately the same size.
Put the cucumbers in several layers on top of the onion and garlic.
Place the squash next in the jar.
Next, lay the whole tomatoes. To prevent the skin from cracking from pouring boiling water, make punctures on it in some places.
Pour boiling water over the vegetables up to the top of the container.
Cover the jar with a lid. Set aside in a secluded place for 15 minutes.
To drain the liquid, close it with a special nylon cap with holes.
Drain the water from the can into a saucepan. Add a little more boiled water, add all the necessary spices for making the marinade. Boil for a couple of minutes, pour in the vinegar before removing from the stove.
Pour the marinade over the vegetables in the jar. Close the tin lid immediately using the key. Turn the jar on its side, then set it upside down, wrap it up with something warm to cool slowly.
This bright assortment of tomatoes, cucumbers and squash is ready for storage until winter.
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