Garden vegetable garden in a jar recipe. Salad "Garden" for the winter: recipes, preparation for conservation. Putting vegetables in a jar

It happens that in one family everyone has their own taste preferences. One likes cucumbers, the other tomatoes. And someone generally loves pickled onions or peppers. You can please everyone if you prepare a garden for the winter from tomatoes and cucumbers with the addition of onions and bell peppers. You can also put other vegetables in a jar, but I decided to stop at this, and so a considerable list of products.

The marinade is very tasty sweet and sour. Our family just loves him. Thanks to the neighborhood with tomatoes, cucumbers become even tastier and sweeter. So this blank should be made in large quantities, so that it is enough for every day and, of course, left on the festive table. After all, winter celebrations can not do without your favorite pickled vegetables.

Ingredients

cucumbers about 1 kg
tomatoes about 1.2 kg
Bulgarian pepper 3 pcs.
onion 2 pcs.
parsley 5 sprigs
sweet pea pepper 6 pcs.
bay leaf 2 pcs.
sugar 4 tbsp. l.
salt 3 tbsp. l.
vinegar 9% 50 ml

How to prepare a garden for the winter of tomatoes and cucumbers

Let's start by soaking the cucumbers for 2 hours in cold water. At this time, you can wash the three-liter jars of soda, boil the lids and prepare all the other vegetables. We put allspice, two sprigs of parsley and washed cucumbers in a clean jar.
Pour boiling water over the cucumbers to the top of the jar. Cover it with a lid and leave to warm up for 20-30 minutes.
Then we drain the already slightly cooled water through the lid with holes back into the pan. Let it boil again.
While the water is on fire, you need to replenish the jar with chopped onions, peppers and the rest of the parsley sprigs.
Then fill the container to the top with tomatoes, shaking them to fit as many fruits as possible. And that there were no big gaps.
Pour the contents of the jar with boiling water. Cover again and hold for 20-30 minutes.
Drain the liquid into a saucepan. Add sugar and salt to it. We put to boil.
Pour the vinegar directly into the jar.
We fill the container with boiling marinade and immediately roll it up.
It is necessary to turn the finished workpiece over and check how well the jar is clogged. Let the finished garden cool upside down. Then put away in the place of conservation storage.

Tips

Banks for such a workpiece can not be sterilized, because they are subjected to triple heating.

If desired, you can add zucchini or cabbage (white or cauliflower, broccoli) to this vegetable platter.

For lovers of spicy snacks, I suggest supplementing this recipe with hot pepper to taste.

And we also have such a recipe for a vegetable garden in a jar for the winter -.

And the tomatoes are already wrapped, but there are a couple of empty cans left? I propose to preserve assorted vegetables, that is, everything that has ugly in the garden, or almost everything. Hence the name "garden".

In winter, you take out a jar of assorted vegetables, open it, and there are cucumbers for mom, tomatoes for dad, zucchini for kids, and all in one jar! Especially tasty in fasting with baked potatoes.

The recipe is very convenient in that this vegetable platter is rolled up without sterilization. Simple and very tasty. And how colorful! I recommend!

Ingredients:

Cucumbers - 0.5 kg;
Tomatoes (dense) - 1 kg;
Zucchini - 0.5 kg;
Bulgarian pepper - yellow, red;
Hot pepper capsicum - 1/3 pod;
Onions - 1-2 pcs.;
Garlic - 3 cloves;
Dill - 1 bunch;
Bay leaf - 2 leaves;
hot pepper peas - 10 pcs.

For brine:

water - 1.5 l;
salt - 4 tablespoons (without top);
sugar - 4 tablespoons;
vinegar - 100 g.

Instruction:

The recipe for assorted vegetables is very simple, and most importantly, no sterilization.

Pre-harvested in the garden or bought on the market, vegetables are soaked in cold water for 10-20 minutes. Hot peppers should not be soaked.

Then we cut the vegetables: zucchini - in circles, cucumbers - in strips, peppers in slices, onions - in half rings or quarter rings.

At the bottom of a three-liter jar we put a couple of sprigs of dill, if there is no fresh one, you can dry it. If desired, you can put a sheet of horseradish and blackcurrant, but I didn’t have them at the moment.

Put the washed and chopped onion in half rings in the first layer.

The second layer we will have is a multi-colored bell pepper.

The third layer is zucchini cut into rings.

The fourth layer is whole tomatoes and a piece of bitter capsicum (more if desired).

The fifth layer is cucumbers (can be sliced).

And so we alternate to the top of the jar. On top we put garlic cloves, cut in half, peppercorns, bay leaf and cover with the rest of the dill.

The sequence can be changed if desired, the main thing is that the tomatoes do not burst from boiling water, put them in the middle.

If desired, you can still add cauliflower, after boiling it for a couple of minutes.

Now we take an enameled bowl or saucepan, cover the bottom with a towel and put a jar in it, so that if somehow the jar bursts, we don’t scald ourselves. Fill with boiling water, cover with a lid for preservation and leave to steam for 15-20 minutes.

After a while, remove the lid, put on a nylon lid with holes and carefully drain the water into the pan. Boil and pour for another 15 minutes, drain again into a saucepan.

(5 votes, average: 4.8 out of 5)

Our ancestors were simple but wise people, and therefore in the summer, when the earth gave birth to a lot of vegetables, they tried not only to enjoy them to their fullest, but also to make preparations for the cold winter without fail.

They did this mainly using wooden barrels in which they fermented cucumbers, tomatoes and cabbage. They kept such barrels with pickles in deep cellars and thus provided themselves with a variety in nutrition when winter was fierce in the yard.

We are modern people, we live in apartment buildings and, of course, we don’t have any cellars, but we haven’t stopped making blanks. Now this is a simple process, the main thing is to know a good recipe, follow it and a positive result will be provided.

We want to offer you one of these original recipes. It will be a real vegetable garden in a jar for the winter, or rather a vegetable platter.

Ingredients per 1 liter:

Cucumbers - 3-4 pieces (small);
Zucchini - one small;
Bulgarian pepper (multi-colored) - 1-2 pieces;
Tomato red and yellow - 4-5 pieces;
Onion - one head;
Garlic - 1-2 cloves;
Lemon basil - 2-3 leaves;
Cherry leaves - 4-5 pieces;
Horseradish leaf - 1/3 part;
Allspice - 4-5 peas;
Dill umbrella - one;
Coarse kitchen salt - one tablespoon;
Sugar sand - 1.5-2 tablespoons;
Vinegar 9% - 1.5 tablespoons;
Water - about 0.5 liters.

The layout is designed for one liter jar.

How to cook vegetable platter "Garden in a jar" for the winter

We suggest that you immediately prepare the jars and lids. To do this, first we wash them with baking soda or you can simply use dishwashing detergent, the main thing after that is to rinse them very thoroughly.

We sterilize jars in any way convenient for you.

After washing, throw the lids into boiling water for a minute. Then we take out and cover the already sterile jar.

Wash all ingredients well under running water. Cut the onion and garlic into rings. We cut the horseradish leaf and dill umbrellas finely.

We wash the cucumbers (previously soaked in cold water from half an hour to two) and then cut off the place of attachment to the lash.

Finely clean the zucchini and cut into small sticks (can be circles).

Bulgarian pepper (it is desirable to take different colors), clean from the core, cut into strips.

Now we begin to fill the jars with our vegetable platter. We put aromatic seasoning on the bottom. Next, in any order, put the zucchini, cucumbers (can be cut in half) and bell pepper.

Fill all this beauty with boiling water to the top and cover with a lid. We leave for 15 minutes.

And we ourselves are preparing for laying another ingredient in our garden in a jar - tomatoes.

Wash, let dry slightly.

Drain the water from the jar into a saucepan and put it on the fire, let it boil.

In the meantime, we put tomatoes in a jar. Pour boiling water to the very top. Cover with a lid and wait another 15-20 minutes.

Then we drain the water and prepare the marinade from it. Add sugar and salt and let it boil. Pour the vinegar into a jar and pour the marinade on top.

Roll up, turn over, cover and leave to cool completely.

Assorted vegetables "Garden in a jar" is already prepared for the winter.

Such a mix of ingredients is the guarantee that your preservation will be very successful: the vegetables perfectly complement each other in taste, and visually such a jar of assorted “Garden for the Winter” looks very appetizing. Another important point in this recipe is the classic marinade: water, salt and vinegar.

It is he who is used when they want to cook canned vegetables for the winter in the traditional way, and it is he who is another reason that such a “Garden in a jar for the winter” turns out to be very, very tasty. Well, am I interested in you? Preserving assorted vegetables for the winter? Then my step-by-step recipe for “Garden for the winter in jars” with a photo is at your service!

Ingredients for 1 liter jar:

400 g cucumbers;
1-2 small tomatoes;
1-2 small onions;
1-2 small patissons;
1\4-1\3 part of a small zucchini;
25 g salt (1 incomplete tablespoon);
50 g 9% vinegar;
450 ml of water;
4-5 cloves of garlic;
1 dill umbrella;
1-2 cm piece of horseradish root;
4-5 cm piece of horseradish leaf;
1 leaf of blackcurrant;
1 cherry leaf;
0.5-1 cm piece of hot pepper.

The total weight of vegetables per 1 liter jar is 600 grams.

We canned assorted vegetables for the winter:

Thoroughly wash the cucumbers and cut off both ends of them. My tomatoes, squash, zucchini. We clean the onion.

Thoroughly wash the dill, cherry leaves, blackcurrant and horseradish. Cut horseradish leaves into pieces. We clean and wash the horseradish root. We cut it into pieces.

Peel and wash the garlic. Rinse the hot pepper and cut into pieces.

At the bottom of the prepared jars we put blackcurrant leaves, cherries, half the prescribed amount of horseradish leaves and half a dill umbrella. Spread hot pepper, horseradish root and 3 cloves of garlic.

Then we tightly stack the cucumbers and other vegetables to the top, trying to leave fewer voids. Put 2 more cloves of garlic, a little dill and a horseradish leaf on top.

We are preparing the marinade. Bring the calculated amount of water to a boil, add salt and stir until the crystals are completely dissolved. Pour vinegar into jars with vegetables, then pour boiling marinade to the top.

We put the jars in a wide pan with a bottom lined with a napkin. Fill with warm water, not reaching a couple of centimeters to the neck of the cans, and put on fire. On high heat, bring the water in a saucepan to a boil, then reduce the heat a little so that there is not too rapid a boil, and sterilize for 10 minutes.

After sterilization, the jars are taken out of the water one by one (it is convenient and safe to do this with the help of special tongs) and immediately hermetically sealed - rolled up or screwed. We turn jars with assorted vegetables for the winter upside down and keep it this way until it cools completely.

Such assorted jars for the winter can be stored at room temperature, but always in a dark place.

We choose only fresh cucumbers, with intact skin, small in size. The same goes for other vegetables. If you use very small vegetables for preservation, they can be placed in jars without laying, but in bulk, while periodically shaking the jar for a tighter packing. Marinade for small vegetables will need a little less. If the vegetables are large, then the amount of marinade going to the jar will be a little more.

I love these recipes for preservation, in which everything is simple and fast. And in the end it turned out tasty and appetizing. "That doesn't happen!" you say. “It even happens!” I will answer. And as proof, I’ll show you the preparation for the winter “Garden in a Bank”. Yes, the name is quite consistent with the recipe: this is an assortment of vegetables for the winter, or rather, even a salad of them.

So, this assortment for the winter in jars is exactly the same as I wrote above: it is quick and easy to prepare, it looks very beautiful and will definitely not disappoint you with taste. Even if you are a completely inexperienced novice hostess, you are afraid to even get close to the blanks and don’t know where to start canning, this recipe for the “Garden in a Bank” for the winter is quite suitable to close your first batch.

To make everything clear and accessible, I have prepared a recipe for the “Garden for the Winter” with photos that show each step. So you shouldn't have any problems. So, we preserve assorted vegetables for the winter - very easy and very simple.

Ingredients:

1 kg of cucumbers;
1 kg tomato;
700 g of zucchini;
600 g of bell pepper;
500 g of onions;
garlic;
horseradish root;
hot pepper;
vegetable oil.

Marinade:

3.5 liters of water;
150 g of salt;
200 g of sugar;
0.5 l 9% vinegar;
10 cloves;
15 black peppercorns.

We preserve assorted vegetables for the winter "Garden in a jar":

Wash vegetables thoroughly. All vegetables must be fresh, without external damage. We select only young zucchini, with underdeveloped seeds. Zucchini cut into rings 7 - 10 mm thick. Zucchini must be very small, with underdeveloped seeds and always fresh. Cucumbers and tomatoes are cut into rings (or half rings) about 1 cm thick. Onions are cut into half rings 0.5 cm thick.

We prepare spices: we clean the cloves of garlic. Peel the horseradish root and cut into rings about 0.5 cm thick or into strips. Cut the hot pepper into rings 0.5 cm thick. At the bottom of half-liter sterilized jars we put a piece of hot pepper and horseradish, and a clove of garlic (for liter jars - twice as much, respectively).

Pour 0.5 tablespoon of vegetable oil to the bottom (1 tablespoon per 1 liter jar). Do not forget to put cloves and peppercorns.

Then lay the vegetables in layers. Choose your own order. The main thing is that there are no tomatoes on top, otherwise they may spread if boiling marinade is poured on them. We put the vegetables tightly, you can tap the jar on a folded towel so that the vegetables lie down more tightly.

We are preparing the marinade. Bring the water to a boil, add sugar and salt, cook, stirring until the crystals are completely dissolved. Pour in the vinegar and remove from heat. Pour jars with salad with boiling marinade.

We cover the jars with lids. Banks with salad "Assorted - vegetable garden for the winter" and sterilize: half-liter - 15 minutes, liter - 20 minutes.