Vegetable mix

Name: Vegetable mix
Total time: 1 h 10 min
Yield: 6
Ingredients: 6 Tomatoes; 4 Cucumbers; 100 g White cabbage; 1 Carrot; 5 cloves of garlic Garlic; 2 Bell pepper; to taste Dill; to taste Peppercorns; 3 tablespoon Salt; 1 tablespoon Sugar; 1 tablespoon Vinegar essence; 30 g Beet

Simple and affordable! Excellent preparation for future use! Assorted vegetables prepared in this way last all winter and spring. The recipe is suitable for any vegetables. Such preservation will decorate any table and complement the menu, especially the winter one. Pickled vegetables go well with meat dishes and are an excellent snack in themselves.

21

1555

Chloe Jones

Author of the recipe

Calories

73Kcal

Protein

3gram

Fat

0gram

Carbs

16gram

*Nutritional value of 1 serving

Ingredients

Servings: 6

6

4

100g

1

5cloves of garlic

2

to taste

to taste

3tablespoon

1tablespoon

1tablespoon

30g

Step-by-step preparation

Cooking time: 1 hr 10 mins

STEP 1
How to cover assorted vegetables for the winter? Prepare vegetables in advance. You can make your own selection of vegetables, not necessarily exactly the one indicated in the composition. The main thing is that everything fits in a 3-liter jar. I have a volume of products just for her. Peel and wash the vegetables thoroughly.
STEP 2
Wash the jars thoroughly. Boil the lids for sealing the jars for 5 minutes in a pan of water on the stove. Cut the cabbage, cucumbers, carrots into the desired pieces: in halves, cubes, circles, etc.
STEP 3
Place prepared vegetables in clean jars. I repeat, you can take absolutely any vegetables that you like best. I try to arrange products artistically)) by combining colors. So that the workpiece ends up looking beautiful.
STEP 4
The brine can be made a beautiful pink color. To do this, cut the peeled red beets into very thin slices or slices and add to the vegetables. Place a kettle of water on the stove.
STEP 5
In each jar of vegetables, place a few cloves of garlic, bay leaf, and black peppercorns. Add 3 tbsp. salt and 1 tbsp. vinegar essence (70%). Fill to the top with boiling water from the kettle.
STEP 6
Close the jar with a lid, press down lightly and place in a container suitable for pasteurization. Boil for 20-25 minutes. Boil liter jars of small tomatoes for 15 minutes.
STEP 7
Screw the lids with a key and turn the jars upside down under the blanket until they cool completely.
STEP 8
Assorted vegetables can also be topped with tomato juice. In this case, no vinegar is added.
STEP 9
It turns out to be a very tasty and varied winter snack in one jar! This kind of preservation lasts well all winter. Bon appetit!