Assorted vegetables for winter

Step-by-step cooking

1. Step 1:

   

   How to close a vegetable assortment for the winter? Prepare the vegetables in advance. You can make your own selection of vegetables, not necessarily the one that is indicated in the composition. The main thing is that everyone fits in a 3-liter jar. I have a volume of products just for her. Carefully peel and wash the vegetables.

2. Step 2:

   

   Wash the jars thoroughly. Lids for clogging cans boil for 5 minutes in a saucepan with water on the stove. Cut cabbage, cucumbers, carrots into the desired pieces: in half, cubes, circles, etc.

3. Step 3:

   

   Place the prepared vegetables in clean jars. I repeat, you can take absolutely any vegetables that you like more. I try to lay the products artistically)) combining colors. To make the blank look beautiful in the end.

4. Step 4:

   

   Brine can be made a beautiful pink color. To do this, cut the peeled red beetroot into very thin slices or plates and add to the vegetables. Put a kettle of water on the stove.

5. Step 5:

   

   Put a few cloves of garlic, lavrushka, black pepper and peas in each jar with vegetables. Add 3 tablespoons of salt and 1 tablespoon of vinegar essence (70%). Pour boiling water from the kettle to the top.

7. Step 6:

   

   Close the jar with a lid, press down slightly and put it in a suitable container for pasteurization. Boil for 20-25 minutes. Liter jars with small tomatoes are enough to boil for 15 minutes .

8. Step 7:

   

   Tighten the lids with a key and turn the jars upside down under the blanket until completely cooled.

9. Step 8:

   

   Assorted vegetables can also be filled with tomato juice. In this case, vinegar is not added.

10. Step 9:

    

    It turns out a very tasty and varied snack for winter in one jar! Such conservation is perfectly worth the whole winter. Bon appetit!