Marinated assorted tomatoes with cucumbers, zucchini, cabbage

Recipes for assorted cucumbers, tomatoes and zucchini for the winter will help diversify your family’s diet. Despite the fact that supermarkets today sell various pickled products, homemade preparations are much tastier and healthier.

Among the proposed recipes, you can choose an option that will delight not only your household, but also your guests.

Secrets of pickling cucumbers, tomatoes and zucchini in one jar

There are no special secrets in the recipes for pickled assorted tomatoes, cucumbers and zucchini for the winter. But some nuances should not be overlooked.

Ingredient Selection

When choosing vegetables to prepare for the winter, you should select milk squashes that have delicate skin and dense flesh. Such fruits remain intact after heat treatment. It is also important that the seeds have not yet formed, they are soft, so it is not necessary to remove them.

It is better to take small cucumbers with black thorns, not overripe. Before starting work, you need to taste the fruits: bitter fruits are not suitable for pickling, since this disadvantage does not disappear. Cucumbers must be placed in ice water and kept for 3-4 hours.

Choose medium-sized tomatoes for pickling, but cherry tomatoes can also be used. There should be no damage or rot on them. Too ripe tomatoes are not suitable, since after pouring boiling water, the fruits will simply become limp and fall apart, turning into mush. If you like pickled green tomatoes, then it is not forbidden to use them.

To ensure that the preservation is stored for a long time and does not cause harm to health, the vegetables are washed before pickling, changing the water several times. The fact is that the slightest grain of sand can ruin the preparation for the winter. The jars may swell and become unfit for consumption.

Preparing containers

When marinating cucumbers with zucchini and tomatoes, use jars of any size depending on the recipe recommendations. The main thing is that the container is clean and sterile. First, the jars and lids are washed with hot water, adding 1 tbsp. l.soda for each liter, then steamed in a way convenient for the housewife:

• over steam for 15 minutes;
• in the microwave - at least five minutes with a small amount of water;
• in an oven at a temperature of 150 degrees for a quarter of an hour;
• in a double boiler, turning on the “Cooking” mode.

Cooking features

Selected cucumbers, zucchini, and tomatoes that are to be pickled for the winter are thoroughly washed and laid out on a towel to dry. You don’t have to think about what form to add assorted vegetables. Small fruits can be placed whole in a jar, but most often they are cut in a convenient way (except for tomatoes) and placed in any order.

When pickling, cucumbers, tomatoes and zucchini are usually sterilized. But many housewives are afraid of this procedure. In this case, they select options where you have to pour boiling water over the vegetables several times.

Sugar, salt and add vinegar last. Roll up the workpiece with metal or screw caps, and then keep it upside down under a fur coat until it cools.

How to pickle tomatoes, cucumbers and zucchini according to the classic recipe

According to the recipe you need to prepare:

• small tomatoes – 8-9 pcs.;
• cucumbers – 6 pcs.;
• zucchini – 3-4 circles;
• garlic cloves – 2 pcs.;
• dill and parsley - 2-3 sprigs each;
• water – 0.6 l;
• granulated sugar and salt without iodine - 2 tsp each;
• vinegar - 1 tbsp. l.

In winter, this set of vegetables goes perfectly with boiled potatoes.

How to cook:

1. After thoroughly washing the zucchini, tomatoes and cucumbers, dry them on a towel to remove moisture.
2. Sterilize containers and lids.
3. Cut off the ends of the cucumbers so that they are better absorbed by the marinade. In tomatoes, pierce the place of the stalk and around it.
4. Cut zucchini into circles.
5. Place dill, parsley, and garlic in sterile containers.
6. When laying vegetables, you should pay attention to the density so that there are as few voids as possible.
7. Pour bubbling boiling water over the contents of the jars, cover with lids, and set aside for a quarter of an hour.
8. When the water has cooled, pour it into a saucepan and bring it to a boil again, then pour it back into the assortment.
9. From the liquid drained a second time, cook the marinade with sugar, salt and vinegar.
10. After the boiling filling is added to the jars, roll up immediately.
11. Cool upside down, wrap well in a warm blanket.

Recipe for assorted tomatoes, zucchini and cucumbers for a 3 liter jar

For a 3 liter jar prepare:

• 300 g cucumbers;
• 1.5 kg of tomatoes;
• 2 small zucchini;
• 2 bell peppers, red or yellow;
• 1 carrot;
• 6 peas each of black and allspice;
• 6 garlic cloves;
• 1 dill umbrella;
• 2 bay leaves.

The marinade is prepared from the following components:

• 1.5 liters of water;
• 2 tbsp. l. salt;
• 4 tbsp. l. granulated sugar;
• 6 tbsp. l. 9% vinegar.

The process of marinating for the winter:

1. Washed and dried cucumbers, zucchini, tomatoes, carrots, peppers, if necessary, cut into slices or slices (except for tomatoes).
2. Spices are added first, then vegetables.
3. Fill with boiling water twice and keep the jars covered for 15-20 minutes.
4. After the third transfusion they make the marinade.
5. Immediately pour into the assortment and roll up.
6. The pickled vegetables placed on the lids are wrapped in a towel or blanket and left until the contents have cooled.

Assorted pickled cucumbers and zucchini without sterilization - a convenient way to prepare for the winter

Preservation of assorted tomatoes, cucumbers and zucchini without sterilization

To prepare a three-liter jar for the winter you will need:

• 2 zucchini;
• 4 tomatoes;
• 4 cucumbers;
• 1 bunch of parsley;
• 2 bay leaves;
• 5 garlic cloves;
• 3 peas each of black and allspice;
• 3 buds of cloves;
• 2 tbsp. l. salt;
• 3 tbsp. l. granulated sugar;
• 100 ml table 9% vinegar.

How to cook:

1. The ingredients are first soaked in cold water, then washed several times to remove grains of sand and dust. Then lay it out in one layer and dry it on a clean towel to remove moisture.
2. Spices are poured into clean jars.
3. Small cucumbers such as gherkins are placed whole, large ones are cut into pieces. Do the same with zucchini.
4. Each tomato is pierced at the stem and around it with a toothpick or a clean needle to avoid cracking.
5. Cucumbers, zucchini, tomatoes are laid out as convenient.
6. Then it’s time to double fill with boiled water. Each time the cans sit for a quarter of an hour.
7. Make a marinade from the last drained water and fill the containers to the top.
8. They need to be rolled up and covered well with a blanket.

A tasty assortment will help out if guests arrive unexpectedly

Assorted cucumbers, tomatoes, zucchini and peppers

Stock up in advance:

• cucumbers – 500 g;
• tomatoes – 500 g;
• zucchini – 900 g;
• sweet pepper – 3 pcs.;
• dill umbrellas - 2 pcs.;
• garlic cloves – 5 pcs.;
• laurel – 3 leaves;
• black pepper – 10 peas;
• horseradish - 1 sheet;
• currant leaves - 1 pc.;
• salt – 3 tbsp. l.;
• sugar – 3 tbsp. l.;
• 9% vinegar – 5 tbsp. l.

Recipe Features:

1. Prepare washed and dried vegetables and herbs for pickling. Cut the zucchini into slices, the pepper into long strips.
2. To ensure that the cucumbers are better saturated with water and have no voids, it is advisable to cut off their ends.
3. Prick the tomatoes with a needle or toothpick to prevent them from cracking.
4. You need to start preparing with spices and herbs, then add vegetables. If the tomatoes are too ripe, it is better to place them last very carefully.
5. Boiling boiling water is poured into prepared containers for a third of an hour, covered with lids. Carry out the same action again. For the marinade you will need drained water, which is boiled again, then sugared, salted and acidified with vinegar.
6. Until everything stops boiling, you need to pour it into containers to the very edge and roll it up.

Bell pepper makes the taste spicy

Winter assortment of cucumbers, cabbage, tomatoes and zucchini

Three-liter jars are used for pickling. Ingredients for three such containers:

• small cucumbers – 10 pcs.;
• tomatoes – 10 pcs.;
• zucchini – 1 pc.;
• cabbage fork – 1 pc.;
• dill seeds – 3 tsp;
• salt – 200 g;
• granulated sugar - 400 g;
• bay leaf – 3 pcs.;
• 9% vinegar – 3 tbsp. l.

Cooking rules:

1. Cucumbers and tomatoes are laid whole and cut into large pieces. Rings 4-5 cm wide are made from zucchini.
2. First, add dill seeds, then fill the container with cucumbers and other vegetables.
3. In a stainless steel container, boil 5 liters of clean water (chlorinated water from the tap cannot be used), salt, sugar, pour in vinegar, add laurel leaves.
4. Immediately pour in the contents and place the lids on top.
5. Warm water is poured into a wide container and a towel is laid on the bottom. Sterilization time is five minutes.
6. After hermetically sealing, the assortment marinated for the winter is placed on lids and cooled.

Ingredients for assorted pickles for the winter can be added to taste

Marinated assorted zucchini, tomatoes and cucumbers with carrots

It is more convenient to preserve a mixture of vegetables for the winter for a large family in a three-liter jar. When pickling for the winter, cucumbers, tomatoes, zucchini and carrots are added arbitrarily, so their quantity is not specifically indicated.

Other ingredients:

• garlic – 1 head;
• horseradish, laurel, currant leaves, dill, peppercorns - to taste.

Cooking rules:

1. Add herbs and spices.
2. Carrots and zucchini are cut into circles or into shapes using a special knife. The remaining vegetables can be used whole.
3. Pour the vinegar directly into the containers before pouring the marinade.
4. Boil 1.5 liters of filling with salt, sugar, vinegar.
5. Sterilization lasts no more than a quarter of an hour.
6. Seal the workpiece hermetically, place it on the lid and wrap it in a thick blanket.

Carrots give pickled vegetables a pleasant sweetish taste.

Preparing assorted tomatoes, cucumbers and zucchini with herbs

You can take any recipe as the basis for a pickled assortment for the winter and simply add your favorite herbs:

• dill leaves and umbrellas;
• celery;
• parsley;
• cilantro;
• basil.

Features of the workpiece:

1. Wash the green branches well and place on a towel. Cut as desired and place in containers.
2. Add the main ingredients, trying to pack them as tightly as possible, then less marinade will be required. Be sure to pierce the tomatoes to remove air faster.
3. As in previous recipes, use boiling water twice, and the last time - the prepared marinade.

Added greens enhance the beneficial qualities of assorted pickles for the winter.

Marinated zucchini with cucumbers, tomatoes, horseradish and spices

For a liter jar prepare:

• tomatoes – 250 g;
• cucumbers – 250 g;
• zucchini – 200 g;
• garlic – 1 clove;
• dill - 1 umbrella;
• currant leaves – 1 pc.;
• horseradish leaves – 1 pc.;
• horseradish root – 2-3 cm;
• black pepper – 6 peas.

For three 1 liter jars you will need for the marinade:

• water – 1.5 l;
• salt – 3 tbsp. l.;
• granulated sugar – 9 tbsp. l.;
• vinegar 9% – 12 tbsp. l.

How to cook:

1. Place herbs, horseradish root and spices at the bottom of the container.
2. Fill tightly with vegetables.
3. Double fill with boiling water, then with marinade to the very edge of the neck. The less air remains under the lid, the longer and better the workpiece will be stored in winter.
4. Roll up an assortment of cucumbers, zucchini and tomatoes with any lids.
5. Place on the table upside down, cover with a thick towel so that the workpiece cools slowly.

Horseradish leaves and root add vitality to vegetables

Assorted cucumbers, tomatoes, zucchini and cauliflower

The main ingredients are placed in jars randomly, just like spices.

To prepare the marinade you will need 1.5 liters of water:

• 50 g salt;
• 100 g sugar;
• 50 g vinegar 9%.

You can add any vegetables to the assortment, this will make the taste richer

Recipe:

1. Zucchini, tomatoes, cucumbers are prepared as in previous recipes.
2. Cauliflower is soaked in warm water for three hours, dried on a napkin, then divided into pieces so that they fit into the neck.
3. Spices and herbs are placed on the bottom, and vegetables are placed on top in random order.
4. For a kind of sterilization, double filling is used.
5. The liquid drained for the third time is placed on the stove and the marinade is boiled.
6. Add to the jars right up to the neck, quickly roll up, place on the lids and cover with a blanket. Keep until the workpiece becomes cold.

Canning cucumbers, tomatoes, zucchini along with onions

Ingredients:

• 500 g of cucumbers, tomatoes;
• 1 kg of zucchini;
• 2 onions;
• 5 peas of allspice and black pepper;
• 3 sprigs of dill;
• 1 dec. l. vinegar essence;
• 4 tbsp. l. Sahara;
• 2 tbsp. l. salt.

How to cook:

1. It is better to remove the rough skin from large zucchini; young fruits do not need to be peeled.
2. Prick the tomatoes with a toothpick.
3. Cut large cucumbers into 2-3 parts (depending on size), pickle the gherkins whole.
4. Cut the onion into half rings.
5. Put spices and herbs first, then cucumbers and other vegetables.
6. Pour boiling water over twice. Place the third drained water on the stove and cook the marinade.
7. Make sure that the roll is sealed, turn it over, and put it under the fur coat.

Assorted vegetables for the winter go well with onions

Recipe for pickling assorted cucumbers, tomatoes and zucchini with cherry and currant leaves

Recipe Ingredients:

• zucchini – 3 pcs.;
• tomatoes and cucumbers – 5-6 pcs.;
• hot pepper – 1 pod;
• black and allspice – 3 pcs.;
• cherry and currant leaves - 3 pcs.;
• dill umbrella – 1 pc.;
• citric acid – 1 tsp;
• salt – 2 tsp;
• sugar – 1 tbsp. l.

Recipe:

1. Cucumbers, zucchini, tomatoes, herbs and spices are prepared as usual.
2. Leaves are placed not only on the bottom, but also on top.
3. After pouring boiling water twice, pour sugar and salt into the container, pour in boiling water, then vinegar.
4. The rolled up jars are put away under a fur coat and placed on the lids.

To prepare assorted dishes, do not cook the marinade separately

Pickled cucumbers, tomatoes, zucchini, peppers with celery root and parsley

Celery and parsley lovers can add these mixed greens to any recipe. The cooking algorithm does not change.

Wash the celery root thoroughly and remove the skin. Then cut into pieces 2-3 cm. The amount of this ingredient depends on taste preferences.

Celery root and parsley enhance the vitamin composition of assorted tomatoes, cucumbers and zucchini

Storage rules

Regardless of whether cucumbers and vegetables have been sterilized or not, the jars can be stored in a room, pantry or kitchen cabinet. The products retain their beneficial properties for up to 6-8 months.

Conclusion

Recipes for assorted cucumbers with tomatoes and zucchini for the winter will allow housewives to feed their household with vitamin products at any time. Moreover, you can marinate not only the main ingredients, but also any vegetables to your taste.

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