Assorted cucumbers - general principles of cooking
In the assortment of cucumbers you can add a variety of vegetables - tomatoes, cauliflower, white cabbage and Brussels sprouts, peppers, eggplants, zucchini or squash. This snack can be cooked even with fruit.
For the preparation of assorted need to take vegetables of small size. They must be ripe and free from damage.
Assorted cucumbers can be rolled up in a three-liter jars, and in the liter. For cans of small volume, it is better to take small cucumbers - gherkins and cherry tomatoes.
The taste of assorted cucumbers depends on the brine that you use to pour vegetables. It consists mainly of vinegar, sugar, salt and spices. Its taste can be varied by adding garlic, hot pepper, greens, mustard, gelatin or fragrant spices.
In the article you will find the most interesting and original recipes of assorted cucumbers.
Recipe 1. Assorted tomatoes and cucumbers
Ingredients
cucumbers and tomatoes - by kilogram;
a few cloves of garlic;
Dill seeds;
sugar and salt - 2 tbsp. l .;
2.5 Art. l salt.
Method of preparation
1. Cucumbers leave for a couple of hours of ice water. Wash vegetables well under running water. Do cucumber trim tails on both sides. Sterilize before placing vegetables, jars and lids.
2. Place the cucumbers in half jars. Peel the garlic cloves and throw to the cucumbers. On one jar take about 4-7 pieces, depending on the volume of dishes.
3. Pierce each tomato horizontally and vertically in the area of the stem, this will allow them to better absorb the aroma of cucumber. Prepared tomatoes put in a jar on top of cucumbers.
4. Banks with vegetables, pour boiling water over the neck. Cover the top with lids, which will close the conservation. In this form, leave the banks for 15 minutes.
5. Add sugar and salt to the pan, add the fennel seeds. Drain the water from the cans and put the marinade to boil. In cans add a tablespoon of 9% vinegar. Pour boiling marinade and immediately roll up the banks. Turn them over and wrap them in a towel.
Recipe 2. Assorted cucumbers for the winter
Ingredients
cucumbers and tomatoes - 1 kg;
2 large onions;
sweet bell pepper - 3 pcs.;
on 7 pieces sweet peas, bay leaf and cloves;
5 cloves of garlic;
sugar and salt to taste;
9% table vinegar.
Method of preparation
1. Put the spices in cooked, sterilized jars. Cut the garlic into slices and add to the same place.
2. Wash the sweet pepper and scrub the seeds out of it. Put the pepper in small pieces into a jar.
3. Pre-soaked cucumbers cut into large pieces (if you have small cucumbers, you can stack them entirely, cut from both sides). Put them in jars.
4. Wash tomatoes and cut the stalk. Cut them into slices and lay on top.
5. In a liter of boiling water, pour in 2 tbsp. l sugar and salt, 50 ml of 9% table vinegar. Fill the jars with this marinade. Cover and sterilize for 7-10 minutes. Remove the jars from the boiling water and roll up immediately. Invert the preservation and cover with a blanket. Banks leave in this form for a day.
Recipe 3. Assorted cucumbers and tomatoes for the winter
Ingredients
cucumbers - 2 kg;
1 kg of tomatoes;
2 large onions;
2 bell peppers;
a couple of sprigs of dill.
For brine:
Water - 3 l;
tablespoon of sugar;
salt - 90 g;
9% vinegar - 80 g
Method of preparation
1. Leave the cucumbers in ice water for at least a couple of hours. Cucumbers and tomatoes, rinse well. Cut vegetables into slices.
2. Wash the sweet pepper, remove the stem and clean the seeds from it. Cut it into rings. Take for this blank yellow and red peppers, so the platter will look more elegant.
3. Clean onions, rinse and pat dry. Chop the onion in the same way as the pepper.
4. Rinse the dill and dry it. Dill not cut.
5. Covers and jars must be sterilized. Put the vegetables in the jars in the following order: sweet peppers, a sprig of dill, cucumbers, onion rings and tomatoes. 6. Cook the pickle. Pour water into a saucepan, add salt and sugar. When the water starts to boil, pour in the vinegar. Pour the vegetables with boiling solution. Sterilize jars with a snack for 8-10 minutes, then roll them up, turn them over, and cover with a blanket.
Recipe 4. Assorted cucumbers in gelatin
Ingredients
cucumbers and tomatoes - 5 kg;
4 kg of sweet pepper;
6 large onions;
Bay leaf, cloves, peppercorns.
Marinade:
water - 1 l;
1 tbsp. l salts;
2 tbsp. l Sahara;
1 tsp. 9% of vinegar;
20 g of gelatin.
Method of preparation
1. Cucumbers leave in ice water for a couple of hours. Wash all vegetables well. In cucumbers trim tails on both sides, in tomatoes cut the stem. Pepper free from seeds.
2. Put spices on the bottom of sterile cans. Chop vegetables in circles and place in jars in random order.
3. Cooking marinade. Gelatin pour hot water so that it swells. Pour water into a saucepan, add sugar and salt, boil, add vinegar and gelatin. The resulting marinade pour the vegetables laid in jars. Preservation roll up, turn and cover with a warm cloth.
Recipe 5. Delicious assorted cucumbers and tomatoes
Ingredients
cucumbers and tomatoes - 4 pcs .;
3 onions;
on a small bunch of dill and parsley;
tarragon - twig;
small white cabbage forks;
hot pepper - 1 pc .;
red sweet pepper, garlic and bay leaf - to taste;
vinegar.
Method of preparation
1. Cucumbers and tomatoes, wash well. Peel the onions, carrots and garlic. From the cabbage, remove the top leaves. At the bell pepper, remove the stalk and remove the seeds.
2. Cut the cabbage into small strips, chop the garlic and sweet pepper into four pieces, cut the cucumbers and carrot into small slices.
3. Boil water in a large saucepan. Put the vegetables in a colander in turn, and immerse them in boiling water for 1-2 minutes. Put them in a strainer so that the glass is water.
4. Spread the vegetables in sterile jars in random order, add spices and whole chili pepper to each jar. Pour boiling water over vegetables and leave them for half an hour. Drain, boil it. In each jar add a tablespoon of vinegar, and pour boiling water. Preserve roll and flip. Wrap the cans with a warm cloth.
Recipe 6. Assorted cucumbers with patissons
Ingredients
cucumbers, small squash, cherry tomatoes, carrots - 300 g each;
on 3 pieces plums and sweet peppers;
an Apple;
garlic - 1 pc .;
bunch of dill, horseradish greens;
vinegar.
For marinade
sugar, salt - 2 tbsp. l .;
2 pinches of nutmeg;
on 4 pieces nutmeg and cloves.
Method of preparation
1. Soak the cabbage in lightly salted water for half an hour, then place it on a sieve so that the glass has excess water. Wash and peel the rest of the vegetables. Squash take young, small size, they do not need to be cleaned from the skin.
2. In prepared, sterile jars, place the spices and vegetables in random order.
3. Prepare the fill. Add salt, sugar and spices to the water, bring to a boil and pour jars of vegetables with boiling pot. In each, add 1.5 tbsp. l 9% of vinegar.
4. Cover the jars with lids and sterilize for 10 minutes, then roll them up and turn them over. Preservation wrap a blanket. Leave it in this form for a day.
Recipe 7. The most delicious assorted cucumbers and tomatoes
Ingredients
tomatoes, cucumbers, onions, carrots, sweet peppers - 300 g each;
garlic head;
to taste bay leaf and black pepper peas.
For marinade
sugar and salt - 2 tbsp. l .;
vinegar - 1 tsp.
Method of preparation
1. Clean the onion, rinse it under running water, cut into rings.
2. We take carrots, we clean and we wash them. Cut the knife with a knife like the onion.
3. Sweet pepper, remove the stem and free it from seeds. After that, cut it into small rings.
4. Soak cucumbers in cold water for at least 2 hours. We cut tails, and chop into ringlets.
5. Tomatoes wash and do a few punctures with a toothpick or fork around the stem.
6. At the bottom of the prepared, sterile cans lay out peas and bay leaves, then lay in randomly prepared vegetables. 7. Cooking marinade. Add sugar, salt to the water and set on fire. When pouring boil, add vinegar. We boil the marinade and filter it with vegetables. Sorting the assorted jars in a water bath for 30 minutes, then roll them up, turn them over, and cover with a warm cloth.
Recipe 8. Assorted cucumbers with vegetables
Ingredients
cucumbers, cherry tomatoes, carrots, squash, zucchini, sweet peppers, cauliflower - 0.5 kg;
3 large onions;
garlic head;
currant leaves;
to taste the seeds of dill and cloves.
For marinade
water - 1 l;
3 tbsp. l no top sugar;
salt - 2 tbsp. l .;
1 tbsp. l Table 6% vinegar.
Method of preparation
1. Peel and rinse carrots, onions, and garlic under running water. Wash squash, squash and tomatoes. Soak cucumbers in cold water for a couple of hours. Squash and cucumbers cut on both sides. Cauliflower disassembled into inflorescences and wash.
2. Cucumbers, carrots, zucchini and squash cut into pieces using a figure knife. Sweet pepper and chives cut into four parts. Tomatoes and cabbage inflorescences leave entirely. Onions cut into rings.
3. Put spices in the bottom of the prepared, sterile jars. Now spread the vegetables in random order, shifting greens and herbs.
4. Pour water into a saucepan, add sugar and salt, bring to a boil, then pour vinegar. The resulting brine pour vegetables. Sterilize jars with assorted for half an hour, then roll up, cover with a warm cloth. Leave the preservation for a day.
Recipe 9. Assorted cucumbers with fruit
Ingredients
300 g of cucumbers, tomatoes and grapes;
onions - 1 pc .;
garlic - 1 head;
an Apple;
celery, parsley and dill - by bunch;
bay leaf - 3 pcs .;
grated horseradish root - 2 tbsp. l .;
black pepper peas - 6 pcs .;
cherry leaves;
sugar - 5 tbsp. l .;
salt 3 tbsp. l .;
citric acid - 2 tsp;
Carnation - 3 pcs.
Method of preparation
1. Wash fruits, vegetables and herbs. Peel the onion and garlic. At the pepper, remove the seed stalk and cut it into 4 pieces. Spread tomatoes with a toothpick or fork around the stem. Onion and apple cut into slices. Separate the grapes from the twigs. 2. Put spices, herbs, grated horseradish and cherry leaves on the bottom of the prepared, sterile cans. Top with fruits and vegetables in random order. Lay the greens on top.
3. Pour two liters of water into the pan, add salt and sugar, cloves and citric acid. Bring the marinade to a boil and cook for about 3 minutes.
4. Pour the vegetables with boiling marinade, cover the jars with lids and send to sterilize for half an hour. Assorted roll, turn and cover with a warm cloth. Leave the preservation in this form for a day.
Recipe 10. Assorted cucumbers with mustard
Ingredients
0.5 kg of cucumbers and tomatoes
Marinade
water - 1 l .;
salt and sugar - 2 tbsp. l .;
mustard beans and 9% vinegar - 1 tsp .;
garlic head;
cherry and currant leaves, dill umbrellas, horseradish greens;
allspice peas and bay leaf to taste.
Method of preparation
1. Rinse cucumbers and tomatoes under running water. Cucumbers cut from two sides. Chop the tomatoes with a fork or toothpick around the stem.
2. Put fragrant pepper and bay leaf on the bottom of the prepared, sterile cans. Put cucumbers on top of them with tomatoes.
3. Pour water into the pan, add sugar and salt, bring the marinade to a boil. Pour it into jars of vegetables and leave for 5 minutes. After that, pour the marinade back into the pan. Add all the leaves to it and boil again. Put garlic, mustard and vinegar in each jar. Pour marinade and roll up. Turn the platter and cover with a blanket. Leave the preservation in this form for a day.
Assorted Cucumber Tips & Tips
- For the marinade, you can take both dried and fresh dill, but when there is neither one nor the other, you can use dried seeds. They are also fragrant, as well as greens. Fresh garlic can replace dried.
- To prevent the cucumbers from becoming soft, they should be soaked in cold water for at least two hours, then they will remain crispy.
- If you are cooking the platter for the first time, it is best to use a simple recipe, and only then proceed to recipes that use a lot of vegetables.
- Tomatoes for assorted take thick and not overripe, so that in the process of marinating they do not lose their shape.
- When putting vegetables in a jar in any form, you still need to remember that dense vegetables are placed on the bottom of the jar, and on top are softer vegetables or fruits.
- Assorted cucumbers can be eaten in just a couple of weeks. However, the longer it will stand, the richer the taste of vegetables will be.
- Do not forget that before laying the vegetables, jars and lids must be sterilized. This can be done over a boiling kettle, or put the jars on the rack and send in the oven.
