Assorted vegetables for the winter "garden in a jar". Home canning: salad "Garden", a recipe for the winter
Homemade pickled cucumbers and tomatoes are the best appetizer for any feast, in any case, in Russia, these vegetables have been on the table for centuries, both on a festive and everyday basis. Agree, there is hardly a substitute for tomatoes, especially if these vegetables were pickled with their own hands.
The end of summer is the time to start harvesting pickles. And today I offer my recipe for assorted vegetables without sterilization.
"Garden in a jar" for the winter: a recipe with a photo
To prepare the assorted, you will need the following ingredients:
- Tomatoes,
- cucumbers,
- Chilli,
- Bulgarian pepper,
- Garlic,
- Onion,
- Dill.
Marinade Ingredients:
- 1 liter of water
- 1 st. l. salt,
- 5 st. l. Sahara,
- 10 gr. peppercorns,
- 3 bay leaves.
Assorted vegetables for the winter without sterilization: recipe
Wash the vegetables, cut off the tips of the cucumbers, peel the peppers and garlic.
In clean liter jars, first put the tomatoes, then the cucumbers. Now add the bell pepper - about 1/4 of the fruit per jar. Next, throw in 2 cloves of garlic, half an onion, a small piece hot pepper and dill. Please note that dill is not needed young, trunks and "umbrellas" of a mature plant should be added.
Since we are preparing mixed vegetables without sterilization, the next step is boiling water treatment. Pour boiling water into jars and drain after a couple of minutes. Hot water will kill all microbes and our assortment for the winter will be perfectly preserved.
Now pour the brine into the jars, then immediately add a teaspoon acetic acid 70%.
Now you can close the jars with lids, which must be boiled in advance for 2-3 minutes. Tighten the lids tightly, for convenience, you can put a towel on the lid and then twist it. Turn the jars upside down and cover them with a warm cloth. When the vegetable platter for the winter cools down without sterilization, you can take it out from under the “fur coat” and store it in a cool place (cellar or underground).
Now in winter you can treat yourself and your family to delicious pickles and tomatoes. Enjoy!
"GARDEN IN THE BANK" FOR THE WINTER
Colorful, delicious, what else do you need in a cold winter?
Products for 2L jar:
tomato 2-3pcs
cucumber 3-4pcs
colored capesta - half
garlic 2-3 cloves
sweet pepper 2pcs
carrots 2-3pcs
small onion 5-6 pieces
laurel leaf 1-2pcs
dill(umbrellas) 2pcs
horseradish table leaves 1pc
currant leaves 4pcs
hot pepper 1pc
peppercorns 10pcs
For marinade:
for 1 liter of water:
salt 2 tsp
sugar 1 tsp
vinegar 9% table 3 tbsp
Cooking:
Wash all vegetables. Clean up.
Put spices on the bottom of the jars: horseradish, peppercorns, laurel. leaf, currant leaves, dill.
We fill the vegetables in any order, you can in layers, I did this. Disassemble the cabbage into inflorescences, cut the rest of the vegetables coarsely. Whole tomato and cucumber.
We fill the jars to the top.
We are preparing the marinade. I have 4 2 liter cans it took 4.5 liters of marinade. Boil water in a saucepan, add sugar, salt. Let it boil, pour in the vinegar, turn it off. Pour jars of vegetables with marinade. Sterilize jars: liter jars for 10 minutes, 2 liter jars for 17-20 minutes. Roll up. Turn the bottom upside down until it cools completely.
Salad "Garden", "Goat in the garden", "Lights of Paris", "Kaleidoscope" - these are all the names of the same dish. So many such meaningful names this salad has received for its ingredients. In most cases, it consists of vegetables, most often fresh. In addition, the peculiarity of the salad is that its ingredients do not mix with each other, and this gives a more spectacular appearance.
To prepare the vegetable garden salad, you definitely need a flat and wide dish. In a deep one, it’s simply impossible to lay the ingredients so that they do not mix with each other.
Modern culinary specialists, preparing the Garden salad, use special dishes, the bottom of which is divided into sectors
It is also worth remembering that when serving the Garden salad without mayonnaise, you should take care of the dressing for the salad. In a separate container, you can serve the same mayonnaise, or a complex dressing made from several sauces, or fragrant vegetable oil.
How to cook a vegetable garden salad - 15 varieties
Ogorod with ham is an ideal dish for lovers of fresh vegetables and real meat. And crackers in this case can replace bread.
Ingredients:
- Ham - 300 gr.
- Fresh cucumber - 2 pcs.
- Fresh tomato - 2 pcs.
- Corn - 1 jar
- White cabbage - ½ head
- Crackers - 120 gr.
Cooking:
Cut the ham into strips. My cucumbers and cut into strips. My tomatoes, remove the liquid part from them, it is no longer needed. We also cut the dense part of the tomato into strips. Wash cabbage and finely chop. Drain excess liquid from corn.
When everything is prepared, we put all the ingredients in sectors in a circle on a flat wide dish. In the center of the formed salad, we put croutons in a slide. Bon appetit!
Salad "Rustic Garden" is a kind of
Ingredients:
- Fresh cucumber - 2 pcs.
- Fresh tomato - 2 pcs.
- Bulgarian pepper - 2 pcs.
- Radishes - 200 gr
- Carrot - 1 pc.
- Cabbage - ¼ pcs.
Cooking:
Wash and chop cabbage. Wash radishes, cucumbers, tomatoes and peppers and cut into strips. We clean the carrots, wash them and grate them on a Korean carrot grater. Now lay it all out in triangles on a flat dish. Lay out so that the entire bottom of the dish is covered.
Salads with mayonnaise are loved by many. Wherever this ingredient is added, and the vegetable garden salad in this case is no exception.
Ingredients:
- Beets - 2 pcs.
- Carrots - 2 pcs.
- Chicken fillet- 200 gr.
- Potatoes - 2 pcs.
- Onion - 2 pcs.
- Canned green peas - 200 gr.
- Salt, vinegar, vegetable oil, herbs, mayonnaise - to taste
Cooking:
We clean the potatoes, wash them, cut into thin sticks, salt and fry.
So that the salad does not turn out too greasy, the potatoes should be blotted with a paper towel after frying.
We clean the onion, wash it, cut it into half rings and marinate for 5 minutes in boiling water and vinegar. Boil carrots and beets until cooked, peel and three on a coarse grater. Wash cabbage, finely chop, salt, pour vinegar and mince. Boil the chicken fillet until fully prepared in salt water, cool and cut into cubes. Wash greens, dry and finely chop.
When all the products are prepared, we put each of the ingredients in slides in a circle on a small wide dish. However, they cannot be mixed. Put the mayonnaise in the center of the dish and sprinkle it around with herbs. Salad ready.
Chips - far from the best useful product, but despite this, he is loved by many. You should not eat them often, but you can treat yourself to this delicious treat every couple of weeks, especially if you eat them with healthy fresh vegetables.
Ingredients:
- Fresh cucumber - 2 pcs.
- Tomato - 2 pcs.
- Canned corn - 1 can
- Beets - 1 pc.
- Mayonnaise - to taste
- Smoked sausage - 200 gr.
- Chips - 1 pack
Cooking:
My cucumbers and cut into thin, long strips. Remove the skin from the tomatoes, remove the liquid core and also cut into long strips.
To easily remove the skin from the tomatoes, they should be doused with boiling water, and then placed in cold water.
Drain excess liquid from corn. We clean the sausage and cut into thin, long strips.
On a small wide dish, we begin to lay out the ingredients. In the center of the dish we place the chips, and around them we lay out the rest of the ingredients in sectors. We mask the joints between the products with strips of mayonnaise.
Each ingredient of the "Vitamin Garden" salad is simply replete with useful for human body substances. In order to make it even more useful, you can add any ingredients to your plate, except for mayonnaise.
Ingredients:
- Chicken fillet - 300 gr.
- Pickled peas - 200 gr.
- Canned corn - 200 gr.
- Pickled cucumber - 200 gr.
- Pickled onion - 200 gr.
- Carrots in Korean - 200 gr.
- Sauerkraut - 200 gr.
- Beets - 200 gr.
- Mayonnaise - to taste
Cooking:
Boil the chicken fillet, cool and cut into medium-sized pieces. Boil the beets, cool, clean and grate on a coarse grater. Drain excess liquid from corn and peas. We lay out all the products on a beautiful flat dish in sectors so that in the center it remains free place. We put mayonnaise there. The salad is ready to serve.
Mushrooms certainly do not grow in vegetable gardens. They can be found in the forest, or in a greenhouse, but they are ideally combined with garden vegetables.
Ingredients:
- Champignons - 200 gr.
- Beets - 1 pc.
- Cucumber - 1 pc.
- Parsley - 1 bunch
- Carrot - 1 pc.
- White cabbage - ½ pc.
- Tomato - 2 pcs.
- Bulgarian yellow pepper - 1 pc.
- Bulgarian red pepper - 1 pc.
Cooking:
Wash mushrooms, boil and cut into medium-sized pieces. Boil the beets, cool and clean. We clean and wash carrots. Now three beets with carrots on a coarse grater. My cabbage and greens and finely chop. My cucumber, tomato and pepper and cut into thin strips.
In the center of a flat wide dish we lay a slide of mushrooms. Around it in a circle in sectors we place the rest of the ingredients in sequence. Bon appetit!
This version of the vegetable garden salad involves serving the dish without any sauce. It, of course, is served, but only in a separate container.
Ingredients:
- White cabbage - 200 gr.
- Beets - ½ pcs.
- Carrot - 1 pc.
- Canned corn - 100 gr.
- Sausage - 100 gr.
- Potatoes - 2 pcs.
- Sour cream - 100 gr.
- Mustard - 3 tbsp. l.
- Greens - 20 gr.
- Salt, vegetable oil - to taste
Cooking:
Wash cabbage, chop and crush. We clean the carrots, wash them and three on a coarse grater. Boil the beets, cool, clean and grate on a coarse grater. Drain excess liquid from corn. Cut the sausage into medium-sized strips. We clean the potatoes, wash them, cut into cubes and fry in vegetable oil. We put all the ingredients in piles on a wide dish so that the meat pile is in the center. When serving a dish, a bowl with sauce should be served with it. To prepare it, mix sour cream with mustard and salt.
The dish described below could well be called "Mediterranean vegetable garden". The fact is that it contains olives, and they grow just on Mediterranean plantations.
Ingredients:
- Olives - 150 gr.
- Crackers - 150 gr.
- Cucumber - 1 pc.
- Corn - 200 gr.
- Bell pepper yellow and red - 1 pc.
- Green pea- 150 gr.
- Sausage "Salami" - 100 gr.
Cooking:
Wash cucumbers and peppers and cut them into medium-sized strips. Drain excess liquid from corn, olives and peas. Olives cut into rings. Cut the sausage into strips. We put all these ingredients in heaps on a flat square dish. Olives should be in the center. The finished dish is ready to serve.
The combination of sweet and salty foods in one dish has long been recognized by many as one of the most unusual. The recipe for the dish described below is just right for connoisseurs of such unusual dishes.
Ingredients:
- Carrot - 1 pc.
- Hard cheese - 150 gr.
- Prunes - 200 gr.
- Crackers - 150 gr.
- Chicken fillet - 200 gr.
- Mayonnaise - to taste
Cooking:
We clean the carrots, wash them and three on a coarse grater. Three cheese on a large grater. Soak prunes in warm water for a while. Then wash it, dry it and cut into strips. Boil the chicken fillet until fully cooked in salted water, cool and cut into cubes.
Arrange the ingredients in heaps on a flat plate. This should be done in a circle so that there is free space inside. Mayonnaise will need to be put there.
Salad "Sweet Garden" is made from dried fruits and has a pleasant sweetish taste. For its preparation, use mayonnaise with low fat content.
Ingredients:
- Beets - 1 pc.
- Hard cheese - 150 gr.
- Nuclei walnut- 100 gr.
- Raisins - 100 gr.
- Dried apricots - 100 gr.
- Prunes - 100 gr.
- Mayonnaise - to taste
Cooking:
Boil the beets, cool, clean and grate on a coarse grater. Grind the walnut. Three cheese on a large grater. My raisins, dried apricots and prunes. If they are very dry, then they should be soaked so that they soften. Cut prunes and dried apricots into strips.
We put a slide of cheese in the center of a flat dish and coat it in a circle with mayonnaise. Place the remaining ingredients in heaps around this slide. Salad can be served at the table.
In this dish, most of the ingredients are fresh vegetables. Korean-style carrots can be safely replaced with fresh carrots and then the Fresh Vegetable Garden salad will be absolutely “fresh”.
Ingredients:
- Fresh tomato - 2 pcs.
- Bulgarian pepper - 2 pcs.
- Chicken fillet - 200 gr.
- Green onion - 1 bunch
- Carrots in Korean - 200 gr.
Cooking:
Boil the chicken in salted water, cool and cut into cubes. Wash the tomatoes and peppers and also cut into cubes. Wash the onion, dry and finely chop. We spread all the ingredients in a circle without mixing them. Place the mayonnaise in the center. Salad is ready!
Everyone knows that vegetables go great with crab sticks. It is quite natural that it is quite possible to use this product for the Garden salad.
Ingredients:
- Canned corn - 150 gr.
- Crab sticks - 150 gr.
- Chips - 50 gr.
- Beets - 1 pc.
- White cabbage - ½ pc.
- Greens - 1 bunch
- Mayonnaise - to taste
Cooking:
Drain excess liquid from corn. Wash greens, dry and finely chop. Boil the beets, cool, peel and three on a fine grater. Crab sticks cut into cubes of medium thickness. Wash cabbage and finely chop.
Put mayonnaise in the center of a flat dish. We place all the prepared ingredients around it, except for the chips. Chips should be placed vertically in mayonnaise.
To make the salad look original and the chips were in the required position long time, you should use fatty, thick mayonnaise.
Pomegranate is an incredibly beautiful fruit. It is often added to various salads. It goes well with both meat and vegetables, which is why it will become simply indispensable for the Garden salad.
Ingredients:
- Beets - 1 pc.
- Carrot - 1 pc.
- Potatoes - 3 pcs.
- Cabbage - 200 gr.
- Pork tenderloin - 200 gr.
- Pomegranate - 1 pc.
- Mayonnaise, garlic, herbs - to taste
Cooking:
Boil beets and carrots, cool, clean and grate on a coarse grater. Wash the meat, cut into medium-sized cubes and fry in vegetable oil until golden brown. We clean the potatoes, cut into cubes and also fry in vegetable oil. Wash cabbage and finely chop. Wash greens and finely chop.
Place a pile of pomegranate seeds in the center of a flat dish. Place the rest of the ingredients around it. We serve the finished salad to the table with a bowl in which there is a dressing for it. To prepare the dressing, mix mayonnaise with chopped garlic.
Ingredients:
- Fish - 150 gr.
- Tomato - 2 pcs.
- Cucumber - 1 pc.
- Carrot - 1 pc.
- Salad - 1 bunch
Cooking:
Cut the tomatoes into cubes. We clean the carrots. My cucumber. Now carrots with cucumber should be rubbed on a coarse grater. We boil the fish, cool it, clean it from the skin and bones and disassemble it into small pieces. Wash lettuce, dry and tear into pieces.
We put all the prepared products on the dish in slides, while the fish should be in the center. Bon appetit!
The dish described below is insanely beautiful. Outwardly, it resembles either the sun, or a flower with multi-colored petals. "Sunny Garden" would be appropriate to cook for a children's holiday table.
Ingredients:
- Mayonnaise - to taste
- Crackers - 150 gr.
- Tomatoes - 1 pc.
- Cucumber - 1 pc.
- Crab sticks - 150 gr.
- Cheese - 200 gr.
- Canned corn - 200 gr.
Cooking:
Drain excess liquid from corn. Wash tomatoes and cucumbers and cut into medium-sized cubes. Cut into exactly the same cubes crab sticks and cheese. Now we place these ingredients in sectors. Mayonnaise should be in the center. Sprinkle the junction of mayonnaise and products with crackers. Salad ready!
Preservation recipe "Garden in a jar"This recipe captivates me because you can prepare several types of vegetables in one jar for the winter. Communicating with each other in the marinade for several months, cucumbers, tomatoes and cabbage exchange their flavors.
The result is better than preparing vegetables separately.
I will give a list and quantity ingredients that I needed for one three-liter jar :
- 12-15 small cucumbers
— 10-12 small tomatoes
- 2 pieces of cabbage (200-300 grams)
- 2 medium onions
- 1 head of garlic
- 1 dill umbrella
- 10 black peppercorns
- 2 bay leaves
For brine(for 1.4 liters of water):
- a third of a glass of sugar
- a third of a glass of vinegar
- 2 heaping tablespoons of salt
For those who love, you can also add circles of young zucchini and slices bell pepper. Or, on the contrary, exclude some ingredients.
Time for preparing: 1,5 hour
Complexity: average
First I prepare three-liter jars. Wash thoroughly with a clean sponge and dish detergent and sterilize for 7 minutes.
I wash all the vegetables, let them drain.
I peel onion and garlic. I cut the onion into 6-8 slices. I cut each clove of garlic into 2-3 parts.
I spread spices at the bottom of the jars: dill, garlic, bay leaf, black peppercorns, onions.
The next layer is arranged vertically cucumbers. Exactly as much as will fit in one row. It turns out about a third of the can.
I reserve another third of the place for tomatoes. I put them on tightly with a second layer.
I cut the cabbage into large pieces. Such that they can easily pass through the neck of the jar, but not too small, so that they do not fall apart in the finished dish.
I put cabbage in the third layer in a jar. Almost to the very top.
I bring water to a boil at the rate of approximately 1.5 liters per 1 three-liter jar. I fill it with boiling water to the brim. I put lids on the jars. I let it warm up for 10-15 minutes.
Meanwhile, I cook the brine with salt, sugar and vinegar.
There is a little secret here: vinegar must be poured just before boiling. Otherwise, its vapors will escape until the water boils. When the brine boils, turn off the fire.
I drain the boiling water from the jars. To prevent the vegetables from falling out, you must either use a special nozzle-lid with holes or ask another person to hold the vegetables in the jar with a spoon.
I pour brine into jars. Like last time, all the way to the top. I cork and wrap at night.
This preservation option looks elegant on festive table. And also this real find for a small family - the whole garden "fits" in one bank!
"Garden-garden" for the winter
An excellent recipe for preserving vegetables for the winter. The fact that the contents of this jar are very tasty is understandable, but besides this, having such a platter at home is also very convenient. For example, guests unexpectedly rushed in, and you opened a jar of “Garden-garden” and took out pickled cucumbers, tomatoes, and peppers, and crispy cabbage and much more, which you lovingly prepared for the winter in the fall. All vegetables in one jar. And there is no such problem, what to do with half-eaten, but already bored cucumbers or tomatoes. Everything is eaten without a trace.
Ingredients:
- Vegetables (cucumbers, tomatoes, etc.)
- horseradish leaves
- Bay leaf
For every 3 l jar:
- Salt (3 tablespoons)
- Sugar (1.5 tablespoons)
- Vinegar (1.5 tablespoons)
- Garlic (2-3 cloves)
- Peppercorns (3-5 pcs.)
- Carnation(3-5 pcs.)
Cooking:
We take any vegetables that we like or that we have available. I, of course, have cucumbers, tomatoes, and this time I will twist them with peppers, cabbage, squash, onions and carrots. Vegetables should be washed and cleaned. Remove seeds from peppers. Cabbage cut into large pieces. Carrots in long strips. Cut the pepper into two halves. In principle, there are no rules on how to cut vegetables. Therefore, cut as fantasy tells. If the vegetables are not large, then you can put them whole.
We put horseradish leaves in sterilized jars, bay leaves, garlic, peppercorns, cloves, then vegetables. Pour boiling water over everything, cover with lids and leave for 15 minutes. After the time has passed, drain the water from the cans into a large saucepan and set to boil. Add salt and sugar to the water based on a 3-liter jar (if you drained the water from two 3-liter jars, then you need to add 6 tablespoons of salt and 3 tablespoons of sugar, etc.).