Pickled cucumbers, zucchini and peppers for the winter: recipes for preparing assorted vegetables

The end of summer and the beginning of autumn is the time when garden owners harvest their crops. Many people have the problem of how to preserve summer gifts longer, and what interesting dishes to surprise their family with them. An assortment of cucumbers, zucchini and peppers for the winter is a quick and tasty appetizer that any housewife can prepare.

Rules for marinating assorted peppers, zucchini and cucumbers

To make an assortment for the winter, you need to select suitable fruits. It is best to use small, strong cucumbers, which will remain firm and crunchy when prepared. As for zucchini, young specimens are suitable. Vegetables that are free from damage and rot should be selected.

For pickling, it is better to choose small, strong fruits.

Some tips for preparation:

• the selected fruits must be thoroughly washed and dried;
• The ends of the cucumbers are cut off so that the marinade penetrates better;
• zucchini are left with the peel, cut into circles;
• bell pepper is peeled from the stalk, seeds and cut into several pieces;
• The best container for winter preparations is glass jars, which need to be washed with soda and rinsed with boiling water or sterilized.

Classic recipe for assorted zucchini, cucumbers and peppers

To prepare assorted dishes for the winter according to the classic recipe, you need very little time - about half an hour.

Ingredients (per 1.5 liter jar):

• 7-8 medium-sized cucumbers;
• 1 zucchini;
• 2 sweet peppers;
• 2 pcs. bay leaf;
• 1 carrot;
• 45 g salt;
• 20 g sugar;
• 45 ml 9% vinegar;
• spices to taste.

Vegetable preparations can be stored all winter

Cooking method:

1. Wash the cucumbers, remove the ends and place in cold water for a couple of hours.
2. Wash the seasonings, dry them on a paper towel or napkin, and place them in the bottom of a sterilized jar.
3. Wash the zucchini and cut into thick slices; small vegetables can simply be divided into 2-3 parts.
4. Wash the pepper, remove the seeds, cut large fruits into 2-4 parts.
5. Place spices on the bottom, then zucchini and cucumbers, alternating layers, and pieces of pepper in the free spaces, trying to leave no empty spaces.
6. Pour boiling water into the jars with the preparations, cover with metal lids and let stand for 20 minutes.
7. Pour the water into the saucepan, let it boil again, add salt and sugar, and keep on the fire for about a minute.
8. Add vinegar to the brine and pour it over the vegetables to the edge.
9. Roll up, place neck down and leave for a day.

Then rearrange for storage.

If the fruits are clean and the container is well sterilized, such a dish can be stored all winter.

How to roll up an assortment of cucumbers, zucchini and peppers in 3-liter jars

Zucchini is a large vegetable, so it is most convenient to roll up assorted pickles for the winter with it in 3-liter jars. For such a container you will need the following ingredients:

• 14-16 medium-sized cucumbers;
• 2 medium sized zucchini or 3-5 small ones;
• 3-4 bell peppers;
• 3 pcs. bay leaf;
• 70 g salt;
• 45 g granulated sugar;
• 75 ml 9% vinegar;
• 2 dill umbrellas;
• spices to taste.

Assorted vegetables can be served as a separate snack or as an addition to hot dishes

Cooking method:

1. Wash and dry the fruits, trim the ends of cucumbers and zucchini, and if necessary, cut large specimens into several pieces.
2. Place seasoning in the bottom of the prepared jar.
3. Fold cucumbers and zucchini compactly, alternating them, place peppers and dill on the sides.
4. Heat water in a saucepan, let it boil and pour into a jar.
5. Cover and let stand for 15-20 minutes.
6. Pour the water back into the container, wait until it boils, add salt and sugar.
7. Pour brine over the vegetables, add vinegar.
8. Close the lid, shake lightly and turn over.

After a day you can put it away for storage for the winter.

The marinated assortment can be used as a separate snack or as an addition to hot dishes.

Pickled cucumbers with zucchini, pepper and garlic for the winter

Another option for assorted pickled vegetables for the winter is with garlic.

To prepare it you will need:

• 6 small cucumbers;
• 1-2 small zucchini;
• 1-2 bell peppers;
• 2 cloves of garlic;
• 1 tsp. mustard seeds;
• 1 tsp. dried celery;
• 1 tsp. granulated sugar;
• 2 tsp. salt;
• 30 ml 9% vinegar.

Garlic gives the rolls a pleasant pungent taste

Preparation:

1. Wash all the fruits, remove excess, cut large ones into several parts.
2. Soak the cucumbers for a couple of hours.
3. Cut the garlic cloves and place them on the bottom of a glass container for marinating. Add mustard, celery and spices there.
4. Fold tightly, alternating vegetables.
5. Pour boiling water over, cover with a lid and let stand for 10-15 minutes.
6. Pour the water into a saucepan, wait until it boils, add salt and sugar, and keep on the fire for a couple more minutes.
7. Pour vinegar into the marinade and pour into jars to the top.
8. Screw on the lids and turn over.
9. When the snack has cooled, put it in a dark place.

Assorted marinated garlic has a pleasant spicy taste and serves as an excellent addition to meat.

How to marinate assorted zucchini, peppers and cucumbers with spices

A recipe for assorted pickles for the winter using spices is suitable for lovers of dishes with a pronounced taste.

For two 1.5 liter servings you need to take:

• 6-7 small cucumbers;
• 1 zucchini;
• 2 sweet peppers;
• 4 pcs. black and allspice peas;
• 90 g salt;
• 70 g sugar;
• 4 things. carnations;
• Bay leaf;
• 3-4 cloves of garlic;
• 90 ml 9% vinegar;
• 3 dill umbrellas.

Assorted vegetables are rich in vitamins and microelements, which are so necessary in the winter-spring period

Cooking method:

1. Wash the fruits, dry them slightly, remove all excess, cut into several pieces if necessary, soak the cucumbers for a couple of hours.
2. Place spices, dill and garlic on the bottom of a sterilized container, and vegetables tightly on top.
3. Pour boiling water over and leave for a quarter of an hour.
4. Prepare the brine: add salt and sugar to the water and heat until it boils.
5. Drain the liquid from the jars, add brine and vinegar.
6. Twist tightly, turn over and leave for a day.
7. Place in a dark place.

Marinated platter for the winter of zucchini, peppers and cucumbers with paprika and herbs

You can marinate assorted cucumbers and peppers with zucchini with the addition of paprika and herbs. Ingredients:

• 2 kg of small cucumbers;
• 4 medium-sized zucchini;
• 4-5 bell peppers;
• 3 pcs. bay leaf;
• 75 g salt;
• 40 g sugar;
• 75 ml 9% vinegar;
• 2 tsp. paprika;
• 6 sprigs of dill;
• spices to taste.

Paprika gives the preparation a sweetish taste and is suitable for meat dishes

Cooking method:

1. Wash and dry the vegetables, cut into pieces if necessary.
2. Place spices on the bottom of the container, ½ tsp. paprika and bay leaf.
3. Arrange the vegetables randomly, trying not to leave empty spaces.
4. Distribute the dill and sprinkle the remaining paprika on top.
5. Pour boiling water, cover loosely and wait 10-15 minutes.
6. Pour water into a saucepan, add salt and granulated sugar, bring to a boil and keep on fire for a couple more minutes.
7. Drain the assortment of water, add vinegar and brine to the top.
8. Screw on the lids, turn over, and leave until cool.

Then move it to a dark place.

Assorted marinated paprika has an interesting sweetish taste and goes perfectly with meat or chicken.

Assorted peppers, cucumbers and zucchini with carrots and garlic

You can marinate cucumbers, zucchini and peppers whole for the winter with the addition of carrots and garlic. For 1 liter you need:

• 5 medium-sized cucumbers;
• 1 small zucchini;
• 1 sweet pepper;
• 1 carrot;
• 3 cloves of garlic;
• 2 sprigs of dill;
• 1 bay leaf;
• 40 g salt;
• 20 g granulated sugar;
• 20 ml 9% vinegar;
• spices to taste.

Marinated assorted garlic has a spicy taste

Preparation:

1. Prepare the vegetables: wash, dry, peel if necessary, trim the ends of the cucumbers, cut the zucchini and carrots into several pieces.
2. Place garlic, dill, bay leaf, and spices in a sterilized dry jar.
3. Place all the prepared fruits there.
4. Pour boiling water over for 10-15 minutes.
5. Prepare the brine: add salt and sugar to the water, let it boil, pour in the vinegar.
6. Pour the hot marinade over the vegetables, screw on the lids, turn over and leave to cool.

After a day, put it in a dark, cool place.

The marinated appetizer according to this recipe has an unusual spicy taste.

Recipe for assorted zucchini, peppers and cucumbers with horseradish and herbs

Fans of spicy dishes will enjoy the option of pickled vegetables using horseradish.

For 3 liters you need to take:

• 14-16 small cucumbers;
• 2 small zucchini;
• 4 bell peppers;
• 4 things. bay leaf;
• 1 horseradish;
• 10 pieces. black peppercorns;
• 3 tbsp. l. salt;
• 2 tbsp. l. granulated sugar;
• 2 dill umbrellas;
• 6 cloves of garlic;
• 80 ml 9% vinegar.

The marinade turns out sweet and sour, and the vegetables are firm and crispy.

Preparation:

1. Wash the vegetables, trim the ends, soak the cucumbers for an hour in cold water.
2. Wash and peel the peppers and horseradish.
3. Cut the zucchini into thick rings or pieces (if they are small, you can use them whole), and the peppers into 4 parts.
4. Place spices, garlic, dill at the bottom of a glass container.
5. Pack cucumbers, zucchini and peppers tightly, put horseradish on top.
6. Pour boiling water for 15-20 minutes.
7. Prepare the marinade: put water on fire, add salt, sugar, bay leaf.
8. Drain liquid from vegetables and add marinade.
9. Screw the lids on the jars, turn them over and leave for a day.

Remove the seam for storage.

The sweet and sour marinade allows the fruits to remain firm and crispy.

Storage rules

To ensure that the preparations retain their taste and last all winter, you should consider some recommendations:

• the optimal temperature for storage is no more than 20 °C;
• no need to store at sub-zero temperatures to prevent the contents from freezing;
• An important condition for storing cucumber preparations for the winter is good ventilation.

Conclusion

An assortment of cucumbers, zucchini and peppers for the winter is an excellent dish that is suitable for both a festive table and a regular dinner. A variety of cooking options using additional ingredients will allow you to choose a recipe that suits your taste.

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