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Canned vegetables assortment


Ingredients for the preparation of canned vegetables

For conservation:

  1. Small squash 6-7 pieces
  2. Medium-sized cucumbers 1 kilogram
  3. Tomatoes of the average size of 1 kilogram
  4. Onion or white small size 1 kilogram
  5. Zucchini medium size 2 pieces
  6. Medium size garlic 1 head
  7. Sweet pepper medium size 4-6 pieces
  8. Horseradish root and leaves to taste
  9. Blackcurrant leaves to taste
  10. Cherry leaves to taste
  11. Dill umbrellas to taste
  12. Black peppercorns to taste
  13. Laurel leaves to taste

For marinade:

  1. Salt 50 grams
  2. Sugar 50 grams
  3. Table vinegar 50 milliliters
  4. Pure cold cold water 1-1.5 liters
  • Main ingredients: Cucumber, Pepper, Zucchini, Tomato, Greens
  • Serving: 20 servings
  • World Cuisine

Inventory:

Glass 1.5-liter cans - 2 pieces, metal covers for cans - 2 pieces, cutting board, knife, deep bowl - 2 pieces, kitchen sponge, baking soda, medium pan with a lid, stove, large pan, kitchen pot holders, cloth towel, kitchen tongs, lid sterilizing cans, warm blanket, can wrench, can opener, flat plate, deep serving plate, fork, saucer, small pan, tablespoon

Preparation of canned vegetables assorted:

Step 1: prepare the cucumbers.


Thoroughly rinse the cucumbers under running water and spread in a deep bowl. Fill the component with ordinary cold liquid so that it completely covers it, and leave to insist for 2-4 hours.

Step 2: prepare the zucchini.


We wash the squash well under running water and put it in a bowl with cucumbers. Leave the vegetables on 2-3 hours infuse in cold water with the first ingredient.

Step 3: prepare the tomatoes.


Rinse the tomatoes thoroughly under running water and put them in a free deep bowl.

Step 4: prepare the squash.


In general, squash is an unusual in shape plant of the pumpkin family. Various salads are often prepared from it, added to cereals and simply canned in order to enjoy the gifts of summer in the cold season. We, too, will not be wise and add this component to our assortment. We wash the squash under running water and put it next to the tomatoes for a while.

Step 5: prepare onions.


Using a knife, peel the onion from the husk and rinse well under running water. Then lay out the component next to other prepared vegetables. Attention: bulbs can be cut into 2-4 parts, but I usually don’t do it, because I use rather small components.

Step 6: prepare the garlic.


Using a knife, we separate the cloves of garlic from the head. Then each part is peeled and washed slightly under running water. We spread the component in a clean saucer and leave it aside for a while.

Step 7: prepare the bell peppers.


We wash the pepper under running water and put it on a cutting board. With a knife, remove the tail and seeds. Now cut the component lengthwise into several parts and place in a bowl with other vegetables.

Step 8: prepare the greens for preservation.


The root and leaves of horseradish, dill umbrellas, blackcurrant and cherry leaves are washed under running water and put on a clean plate.

Step 9: sterilize the jars.


Pour ordinary cold water into a medium saucepan and put on a big fire. In the meantime, rinse the jars using a kitchen sponge and regular baking soda. We do this until the walls of the container begin to creak, if we hold them with wet fingers. We repeat the same procedure with metal covers and afterwards we spread everything on a clean cloth towel.

When the contents of the pan begin to boil, reduce the heat, and cover the container with a special lid for sterilizing the container. We put in turn on top of it 1.5-liter cans with the neck down and steamed for 10 minutes. After the allotted time, immediately with the help of kitchen tacks, remove the container and put it back on a clean towel. In the end, carefully place metal caps in boiling water and sterilize them the same time. Now turn off the burner, and take out the inventory using kitchen tongs and place next to the banks.

Step 10: prepare canned vegetables assortment.


First, drain the water from a bowl with cucumbers and zucchini. We put the last component on a cutting board and cut it into several parts, so that later you can easily tamp everything into jars.

Now we begin to form our assortment. At the bottom of 1.5-liter cans, spread herbs and spices. And this is one dill umbrella, 2 leaves cherries and black currants, a piece of leaf and horseradish root, 4-5 cloves garlic 4-6 peas black pepper 2 bay leaves. Then we add vegetables in turn into the container, trying to leave as little empty space between them as possible. We do this right up to the rim of the can. At the end, fill everything with vinegar and cover with lids. Leave for a while the roll aside.
Now we need to cook the marinade. To do this, pour clean cold water into a small pot and put on medium heat. When the liquid begins to boil, pour salt and sugar into it. From time to time, stirring everything with a tablespoon, bring the marinade to a boil and a uniform consistency. Immediately after that we turn off the burner and proceed to the preservation of vegetables.
Attention: at the same time, we pour ordinary cold water into a large pot so that it fills the container halfway and put on a large fire.
While we are boiling liquid to re-sterilize the cans, fill the vegetables with a very hot marinade and cover them again. As soon as the water begins to boil in a large pan, carefully put jars here with the help of kitchen potholders. Important: the liquid should cover the container almost to the neck. Reduce the heat and sterilize the assorted for 10 minutes. Immediately after that we take out the cans and, using the canning key, tightly close it.
We put the roll upside down in a secluded place and wrap a warm blanket. Allsorts should stand in this condition for at least a day, until completely cooled. After all, we transfer it to the pantry or other cool place and wait for the right moment.

Step 11: serve canned vegetables.


When it comes time to enjoy the assorted vegetables, open the jar with a can opener and put the vegetables on a special plate with a fork. We treat guests and households with this unforgettable appetizer along with mashed potatoes or fried potatoes, as well as any meat of your choice.
Enjoy your meal!

Recipe Tips:

- the amount of ingredients for the marinade indicated in the recipe is suitable for one three-liter or two 1.5-liter jars;

- in addition to all the above vegetables, you can add others to your taste in the assortment. For example, carrots, cauliflower, asparagus beans and more;

- for marinade you need to use ordinary table 9% vinegar.