Write a comment
Vegetable assortment for winter without sterilization
It is no secret that when opening a can, not all vegetables are eaten at once, especially if the jar is 3 liters. Then this preservation sits in the refrigerator for a long time, and all because its monotony becomes boring. A great solution to this situation can be a vegetable assortment for winter without sterilization.
You can put all sorts of vegetables into the jars that are available. The more diverse they are, the more interesting the preparation will be, and you will be able to complement your meal with a wide selection of pickled vegetables by opening just one can.
Preparation time: 24 hours.
Caloric content: 32 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- any cabbage - 1/6 of a head;
- sweet bell peppers - 2 pcs;
- medium-sized cucumbers and cornichons - 500 g;
- young carrots - 150 g;
- milk zucchini - 1 pc;
- colored pattypan squash - 500 g;
- small tomatoes - 600 g;
- table onion - 100 g;
- garlic - 0.5 head;
- parsley, other greens - a bunch;
- bay leaf, peppercorns of 2 kinds - a few pieces in the jar.
Brine for 1 l of purified water:
- rock salt - 1.5 tablespoons;
- white sugar - 3 tablespoons;
- 9% vinegar - 50 ml;
- cloves, peppercorns, bay leaves - a few pieces in the pot.
The jars and canning lids must be clean and sterilized.
Preparation
- Prepare the vegetable ingredients for making the vegetable assortment for winter without sterilization.
- Also prepare the ingredients for the brine.
- Immediately heat water to boiling - about 1.5 l for pattypans and carrots, which need to undergo preliminary thermal treatment. Meanwhile, drop the quartered onion, whole cloves of garlic, bay leaves, and peppercorns into the jar.
- Divide the cabbage into small sectors so that each holds on to a small stump; otherwise, the leaves will crumble.
- Cut the carrots into fancy shapes - flowers, ribbed sticks.
- Trim the ends of the pattypans.
- Place the firm varieties of pattypans (yellow and striped) into a deep bowl with the carrots. Those that have the color of zucchini do not require additional processing. Pour boiling water into the bowl and let sit for 7 minutes.
- Again put a pot with water (about 2.5 l) on the fire. Cut the zucchini into random shapes.
- Prepare the colorful peppers.
- Cut medium-sized cucumbers in half, while keeping the cornichons whole.
- To prevent the skin of the tomatoes from bursting from hot water, make a few punctures around the stem with a toothpick.
- Load cabbage and tomatoes into the jar.
- Next, add the pattypans and carrots.
- Line the sweet peppers against the walls of the jar.
- Load in the cucumbers.
- Fill any remaining spaces with the remaining vegetables.
- Fix the top with a bunch of parsley.
- Pour boiling water over the vegetables for the first time. Cover with a lid and let them sit like this for 40 minutes.
- Drain the water, but not into the sink, but into a measuring cup to know the exact volume of liquid required. About 2 liters will be used for these jars.
- Boil the water for the second time and pour it over the vegetables again, letting them sit for half an hour, then drain the water again.
- Meanwhile, prepare the brine from 2 liters of purified water (for this example). Place all the specified ingredients except the vinegar into the pot.
- When the mixture boils and the dry ingredients dissolve, pour in the vinegar. Boil for 1 minute under the lid (so that the vinegar vapors do not escape).
- Pour the brine over the vegetables, evenly distributing the spices.
- Screw the jars with lids, turn them upside down, and ensure the seals are airtight. Then wrap them in a towel and leave for 12-15 hours to cool slowly.
The colorful and vibrant vegetable assortment for winter without sterilization can be stored even in an urban apartment without using a basement or refrigerator. The guaranteed shelf life is 1 year. By opening just one jar of such preservation, you can satisfy all the desires of your household, try it - you won’t regret it!
