If you like canned food, you probably faced the problem of choosing which jar to open today, what you would like more - cucumbers or tomatoes, which vegetables are better combined with potatoes (cereal, pasta, etc.). To eliminate it, you can prepare a platter, using a diverse set of vegetables at will. Features of the preparation of such preservation will be discussed in the article.
About taste
Assorted vegetables can decorate any table, it is appropriate for a festive and everyday feast. The combination of salt and sugar in the marinade gives vegetables a unique taste, vinegar makes sour, spices and herbs give them their flavor. In addition, pickled vegetables taste each other. 
Assorted vegetables are served as follows:
- as a separate dish - a cold snack;
- as decoration for other dishes;
- prepare salads on its basis;
- add when cooking soups;
- as an addition to meat or fish dishes;
- cook with it complex side dishes (potatoes + vegetables, pasta + vegetables, rice or other cereals + vegetables).
Read also about the harvesting for the winter of pickles, pickle, adzhika.
Preparation of cans and lids
If you want your preparations to be tasty, stored for a long time and do not cause health problems, you must check, wash and sterilize the vegetables before placing the vegetables.
Banks check for the absence of cracks and punched neck, on the covers should be rubber seals and no dents.
It is necessary to wash container for preservation without application of household chemicals: use for this purpose salt or soda and a new sponge. If the cans are very dirty, they can be pre-soaked in warm water. Wipe the neck thoroughly - this is where the dirt is hardest to clean. New covers should not be washed, it is enough to sterilize them.
For sterilization, you can choose one of the most convenient ways for you:
- Steam sterilization. It is necessary to pour water into a wide saucepan, cover it with a metal grid and put the cans on it with the hole down. Covers can be laid out side by side or put in water. After the water has boiled, wait about 15 minutes and turn it off. Transfer the sterile jars to the clean towel with the neck down, remove the covers with a clean fork or forceps and lay them side-by-side up. For sterilization, you can use a steamer.
- Sterilization with boiling water. This method is suitable for small cans. Put them on the bottom of the pan and cover with water (not hot) until it is completely covered. Dip the covers into the water. Transfer the pot to the fire, covered with a lid. When the water boils, lower the heat a little and wait a few minutes. Lay sterile jars and covers on a clean towel, as in the previous version.
- Oven sterilization. Place the cans in an unheated oven on a grid: wet - down the hole, dry - up. Covers can be laid out side by side, on top of inverted jars or on the lower level of the oven. Set the temperature to 120 ° C, hold the wet jars until dry, and dry for 15 minutes. Put on a clean towel.
- Microwave sterilization (microwave oven). Pour some water into the jars, transfer them to the microwave, set the power to 800 watts. The disadvantage of this method is that only small cans can be sterilized, in limited quantities and without lids.
- Sterilization with potassium permanganate. When there is no possibility of using other methods of sterilization, clean containers and lids can be rinsed with a solution of potassium permanganate at the rate of 15-20 crystals per 100 ml of water.
- Dishwasher sterilization. Washed jars and lids are put in the dishwasher, do not use any detergents, include at the highest temperature. Usually it does not exceed 70 ° C, but, according to those who tried this method, the preservation does not deteriorate and does not swell.
Important! In the process of sterilization, the banks put each other at some distance so that they do not burst from contact.
Recipe 1
This option will please you with bright colors, rich smell and taste of various vegetables - zucchini, cauliflower, cucumbers, tomatoes, sweet peppers and others.
Ingredients Required
For marinating need (based on 1 three-liter jar):
- squash - 1;
- squash - 1 large or 2-3 small;
- carrots - 1 medium;
- onions - 1 medium;
- garlic - 2 large cloves;
- cucumber - 1;
- cauliflower - 1 small head;
- Bulgarian pepper - 2;
- red and brown tomatoes - 10;
- cherry tomatoes - a handful;
- chili - 1 ring 1 cm thick;
- horseradish root - a piece of 2 cm;
- parsley root - a piece of 3 cm;
- parsley - a small bunch;
- dill - 1 umbrella with a stem,
- dill - a small bunch;
- currant leaf - 2;
- cherry leaf - 3;
- horseradish leaf - 1;
- carnation - 2;
- black pepper peas - 4;
- allspice peas - 4;
- bay leaf - 1;
- mustard seeds - 1 pinch.
You will also need a three-liter jar, cover and machine for rolling. The jar and the lid must first be well washed and sterilized. If you do not have a special machine for rolling conservation, you can buy the so-called "euro covers", which simply twist.
Learn how to prepare zucchini, squash, pepper, cabbage (white, red, colored, broccoli), onions, garlic, horseradish, dill, parsley for the winter.
To fill:
- sugar - 100 g;
- salt - 50 g;
- Vinegar 9% - 85-90 g (incomplete glass).
Did you know? Square cucumbers grow in the United Arab Emirates.
Cooking method
For canning it is necessary:
- Ingredients clean and wash.
- Carrots chop large straws 5 cm long. Pour boiling water.
- Onions chopped into rings of 1 cm or slices. Pour boiling water.
- Cauliflower disassembled into bunches. Pour boiling water.
- Zucchini cut into rings measuring 1 cm. Pour boiling water.
- Large scallops cut along, small need not be cut. Pour boiling water.
- Garlic pour boiling water.
- Bulgarian pepper chopped lengthwise into 6-8 parts or cut into large rings.
- Cucumber crumble lengthwise into 4 parts. You can cut into rings of 0.5 cm thick, without cutting them to the end, so as not to disintegrate.
- Cut an unripe tomato in half.
- Vegetables, soaked in water, fold in a sieve.
- At the bottom of the prepared three-liter jars pour clove, black pepper and sweet bay leaves.
- Top with a cut umbrella of dill, greens and parsley root, root and leaf of horseradish, currant leaves and cherries, dill greens, sliced brown tomato.
- Spread vegetables in layers: cucumber, 1 paprika, 0.5 onions, 1 carrot, all zucchini and squash, all tomatoes, garlic, chili pepper, 1 carrot, 0.5 onions, 1 bell pepper, whole cauliflower, cherry tomatoes. The container must be filled to the top.
- Pour boiling water over vegetables so that water covers them. Cover the jar with a cooked lid and wrap with a towel for 15 minutes.
- Using a special lid with holes, strain the water into the pan.
- Transfer the pan to the stove, add salt and sugar.
- Pour vinegar over the vegetables and cover with a lid.
- When pouring into the pot boil, pour it into the jar, tighten the lid.
- Put the jar upside down, wrap with a veil, blanket or towel and do not touch it until it has cooled completely (1-2 days).
- After cooling, remove the blanket, turn the jar in the usual position and store until winter.
Video: vegetable assortment recipe
Important! If you want to prepare a few cans, then increase the ingredients accordingly, but remember that the boiled water they should not come into contact with each other, otherwise they may burst.
Recipe 2
Another variety of vegetable platter - with tomatoes, cucumbers and sweet peppers.
Ingredients Required
For 1 can of 3 l or 2 cans of 1.5 l each:
- small cucumbers - 6;
- medium sized tomatoes - 20;
- Bulgarian pepper (red, yellow) - 4;
- parsley - 2 bunches;
- onions - 2;
- garlic - 8 cloves;
- chili pepper - ½ pod;
- black pepper - 4 peas;
- allspice - 4 peas;
- carnation - 2.
For the marinade (based on 1 l of water):
- salt - 1 tablespoon with a hill;
- sugar - 1 tablespoon with a hill;
- Vinegar 9% - 70 ml.
You will also need jars, lids, and a rolling machine.
Important! For preservation, you need to take ordinary non-iodized rock salt, without caking additives, so that there is no foreign flavor.
Cooking method
To prepare assorted this recipe, you must:
- Thoroughly wash all ingredients.
- Prepare the container and cover.
- Soak cucumbers in cold water for several hours.
- Peel the Bulgarian pepper from the tail and seeds, chop into sticks about 5 cm.
- Peel the onions and chop them into 0.5 cm thick rings.
- Chop the chili rings with a thickness of 0.5 cm. If you do not want extra sharpness, then clean it from seeds.
- Tomatoes chop with a fork crosswise in the place of attachment of the stem, so as not to crack from hot water.
- Peel the garlic, cut the teeth into 2 pieces.
- Parsley coarsely chopped.
- In cucumbers, cut off the ends, cut into rings with a thickness of 0.5 cm (small ones can be whole).
- Put parsley, cloves, black and sweet pepper, chili peppers, onions and garlic in the bottom of the jar.
- Next, lay out the Bulgarian pepper, cucumber (up to half), press and fill to the top with tomatoes.
- Pour boiling water over so that it covers vegetables, cover with a lid, leave for 10 minutes.
- Through a special capron lid with holes, drain the water into the pan and measure its volume.
- Pour salt and sugar into water according to the volume of water, mix well, transfer to the stove, let it boil, hold for 2 minutes.
- Turn off the stove, pour vinegar into the marinade, pour it over the cans, roll it up.
- Put the jar upside down, wrap a warm veil, do not touch until complete cooling.
- Remove the blanket, turn over the jars, move them to the place of their storage.
Video: cooking vegetable platter
Check out the recipes for harvesting tomatoes (green, cold pickled, and fermented; lettuce with tomatoes, tomatoes in their own juice, tomato juice, tomatoes with mustard, Yum Fingers, adjika) and cucumbers (lightly salted, cold pickled).
Recipe 3
The third variant of vegetable platter includes tomatoes, cucumbers, cauliflower, bell peppers and an unusual marinade with added vegetable oil.
Ingredients Required
For the preparation will be needed:
- medium-sized cucumbers - 4-6;
- yellow and red small tomatoes - 10;
- Bulgarian pepper - 2;
- onions - 1;
- garlic - 8-10 cloves;
- cauliflower - ¼ head;
- black pepper peas - 10;
- allspice peas - 10;
- mustard in grains - 1 tsp;
- bay leaf - 2;
- Dill umbrella - 1;
- horseradish leaf small - 1;
- currant leaf - 1.
For the marinade:
- salt - 2 tablespoons of a hill;
- sugar - 4 tablespoons of a hill;
- vinegar 70% - 1 incomplete tablespoon;
- refined sunflower oil - 2 tablespoons;
- acetylsalicylic acid - 1 tablet.
Optionally, you can add other vegetables. Also prepare a three-liter jar, cover and machine for rolling.
Did you know? Until the nineteenth century, the tomato was considered poisonous: in school textbooks in the United States it is told about a cheating traitor who served these vegetables to George Washington to poison him.
Cooking method
Assorted cooking technology looks like this:
- Vegetables and herbs wash well.
- Soak cucumbers in cold water for 4-6 hours, cut off the tips.
- Tomatoes chop a toothpick in the area of attachment of the stem so as not to burst.
- Cauliflower disassembled into inflorescences.
- Peel the onions, cut into rings with a thickness of 0.5 cm.
- Peel Bulgarian pepper, cut into rings 1 cm thick.
- Peel the garlic.
- At the bottom of the container cut the umbrella of dill, currant leaf, pour black and allspice, mustard, put garlic, bay leaf.
- Next, put cucumbers, tomatoes, cauliflower, bell pepper, onions.
- Put a kitchen towel under the jar. Pour boiling water so that it spilled a little on the towel.
- Cover with a lid, do not touch for 10-15 minutes.
- Strain the water through a lid with holes.
- Transfer the pot to the stove before boiling.
- Put acetylsalicylic acid, salt, sugar in a jar on top of the vegetables, pour in vinegar.
- Heat vegetable oil well on fire.
- Pour boiling water in a jar to half of the vegetables, pour in vegetable oil, then the remaining water.
- Jar roll up, shake, put upside down, wrap, do not touch until complete cooling.
- After cooling down, transfer the jar to the storage place for preservation.
Video: Assorted Vegetables with Sunflower Oil
Where to store vegetable blanks
For those who live in their own home, there are no problems with the choice of storage space for preservation, because there is a cellar or a basement.
The fastest and easiest way to harvest vegetables is freezing. Thus you can save tomatoes, carrots, cucumbers, zucchini, greens.
Those who live in Soviet-era apartment buildings use a storage room or a part of the basement for storage. If you do not have either one or the other, we can recommend the following places to store vegetable platter:
- on the warmed loggia;
- under the bed with high legs;
- on a mezzanine specially made for this purpose above the door (do not forget to strengthen it well);
- on shelves embedded in any place where there is a niche or ledge.
When choosing a place, pay attention to the fact that the temperature there does not exceed + 20 ° C and is not below 0 ° C, and best of all would be at the level of + 10-15 ° C at 75% humidity. At low temperatures, the marinade can turn into ice, and the jar will burst, at high temperatures, the vegetables will become soft, lose their taste or turn sour.
Did you know? Translated from the language of the Indians, the city of Chicago means "wild garlic".
If storage conditions are met, the assortment will be edible throughout the year. Some people keep canned food for up to 2 years, but their taste gets worse. 
So, you got acquainted with the various options for cooking a platter of vegetables. Each of them has its own merits and a special taste, and it is up to you which one you like. Just do not forget to follow the rules for storing such blanks so as not to spoil the impression of their taste.
