A delicious assortment of cucumbers, peppers and other vegetables for the winter - how to make a pickled assortment of vegetables at home.

To prepare a delicious assortment of vegetables according to this recipe, no special knowledge or skills are required. The main thing that requires special attention is the filling. For its successful preparation, it is necessary to strictly adhere to the ratio of the specified ingredients. But the requirements for vegetables are less strict - they must be taken in approximately the same quantity.

Ingredients: bell pepper, parsley, zucchini, lemon acid, cucumbers, squash, tomatoes, sugar, salt, dill

How to pickle assorted vegetables for the winter.

Cucumbers and tomatoes

Place prepared washed vegetables in layers of boiled jars.

We make the first layer from parsley and dill umbrellas.

Next, we place small cucumbers vertically.

Then, again we make a “pillow” of greenery.

We make the next layer from young small squash and zucchini, previously blanched for about 5 minutes in boiling water.

Next, we cover the zucchini with squash with herbs and form the next layer of red, yellow and/or green peppers with elastic, fleshy pulp.

We re-arrange with herbs and place small, dense tomatoes on top, pricking them with a toothpick in advance so that the tomatoes do not burst during sterilization.

Now, we need a marinade for assorted vegetables for the winter. It's easy to prepare. Dissolve 2 tablespoons of salt and 4 tablespoons of sugar in 1.3 liters of water.Add 1.5 teaspoons of citric acid and boil the prepared solution. Cool it to 60°C.

Pour the cooled marinade mixture over the prepared vegetables, leaving 3-4 cm short of the top of the jar.

Cover the jars with lids and put them on the fire in a suitable container with not very hot water. When the water temperature in the container reaches 85°C, the sterilization time is noted, which should last from 22 to 25 minutes.

Some housewives prefer to use glass lids. In this case, the jars are immediately tightly closed and placed in hot water so that the lids are covered with water.

After the specified time has passed, carefully remove the jars from the container, tightly roll up the lids and also carefully turn them over.

When the jars have cooled completely, take them out into the cold for further storage.

The finished assortment of vegetables has an original taste and aroma. Each component of the assortment is saturated with different flavor shades from its “neighbors”. These pickled vegetables can be used as an independent holiday treat, laid out beautifully on a plate, or you can use each one separately to prepare various salads, side dishes, vegetable appetizers and other dishes.