Marinated assorted vegetables for the winter

Pickled vegetables prepared in this way go perfectly with potatoes and a variety of porridges. In addition, this will be a suitable option for a cold winter vegetable snack for any occasion. Pickled, crispy vegetables in winter will be a good substitute for fresh ones.

Ingredients: cucumbers, cabbage, tomatoes, zucchini, bell peppers, carrots, onions and garlic - adjust the ratio to your liking.

Marinade for one 3-liter jar:

1.5 liters of water:

sugar - 4 tbsp. l.;

salt – 2 tbsp. l.;

vinegar 9% - 0.5 tbsp.

How to prepare assorted vegetables for the winter

Before we start marinating, we prepare the food. I would like to note that the tomatoes in the preparation must be dense, without cracks, so that they remain intact in the marinade. Wash other vegetables, cut off the stems, peel and chop.

Cut the cabbage into large slices (pieces), zucchini, carrots into slices, cut the pepper into 4 pieces lengthwise. Garlic - whole cloves, onion - either whole or in halves.

Place vegetables in sterilized jars.

Pour enough water into a large container so that when filled jars are immersed in it, it does not completely cover them and put on fire.How much water there should be can be seen in the photo below.

Now, quickly prepare the marinade. Pour water into the pan, put it on fire, then add sugar, salt, vinegar and wait for it to boil.

Fill the jars with the prepared hot marinade and cover with lids.

Place the prepared or prepared jars of vegetables and marinade in a large container of boiling water and heat for 15 minutes.

Roll up well and turn over.

Wrap in a warm blanket for a day.

Delicious pickled mixed vegetables should be stored in a dark, cool place.