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Assorted vegetables for the winter "Home Cellar"! Marinated vegetables for the winter! If subtitles bother you, turn them off!
Learn how to prepare assorted marinated vegetables for winter with easy steps and tips from the Recipe Collection channel.
Key Takeaways
- Proper proportions of salt, sugar, and acetic acid are essential for safe preservation.
- Vegetable assortment and quantities can be adjusted to personal taste.
- Sterilization or alternative hot water treatment ensures longer shelf life.
- The canned vegetables are versatile for both daily meals and special occasions.
- Storing in a cool, dark place is recommended but room temperature storage is possible.
What the video covers
- Introduction to making assorted marinated vegetables for winter storage.
- List of vegetables and spices used: cucumbers, tomatoes, onions, garlic, bell peppers, hot peppers, horseradish leaves, dill, currant or cherry leaves, allspice, bay leaf, and clove buds.
- Preparation of 1.5-liter jars and brine with precise salt and sugar proportions.
- Instructions for cutting and preparing vegetables including optional additions like squash, zucchini, carrots, physalis, cauliflower, and cabbage.
- Layering vegetables and spices in jars with customization based on taste preferences.
- Preparation and boiling of brine with added 70% acetic acid before pouring into jars.
- Sterilization process for jars using boiling water bath and alternative methods for those who avoid sterilization.
- Sealing, cooling, and storage recommendations for the canned vegetables.
- Usage suggestions for the assorted vegetables as everyday or festive table accompaniments.
- Encouragement to subscribe, leave feedback, and explore related recipes on the channel.
Chapters
- 00:00Introduction and Recipe Overview
- 00:29Spices and Jar Preparation
- 00:44Brine Preparation and Boiling
- 01:20Vegetable Preparation and Cutting
- 01:51Layering Vegetables and Spices in Jars
- 03:13Pouring Brine and Sterilization Process
- 04:16Sterilization Timing and Cooling
- 04:59Usage Suggestions and Closing Remarks
Full Transcript — Download SRT & Markdown
Speaker A
Hello, my friends! Dina and the Recipe Collection channel are with you. Today, I am sharing a recipe for assorted vegetables for the winter.
Speaker A
In my opinion, this is very convenient - it is worth opening one jar, and there are your favorite pickled vegetables on the table.
Speaker A
I collected another batch of cucumbers and tomatoes. In addition, we need onions, garlic, bell peppers, hot peppers, horseradish leaves, umbrellas and dill stalks, currant or cherry leaves.
Speaker A
For spices, I'll take allspice, bay leaf, and clove buds. I will preserve them in 1.5-liter jars, which I washed well but did not sterilize.
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For this amount of products, I will need 4 cans, and for a start, let's take a marinade.
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I have 3 liters of water in a saucepan. For each liter of water, we take 40 g of salt and 60 g of sugar.
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So that you don't get confused, I will indicate all proportions in grams and spoons in the description under the video.
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We send the brine to the stove and bring it to a boil. I left this action behind the scenes.
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We still need 70% acetic acid, but that will be a little later. While the brine is boiling, prepare the rest of the products: cut off the tips of the cucumbers on both sides.
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I usually don't, but in this case, the recipe means this procedure. In addition to cucumbers and tomatoes, small squash goes well with such an assortment - if you use them, cut off the ends of them too, zucchini, carrots, physalis, cauliflower, and white cabbage.
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If desired, prick the tomatoes near the stalk in 2-3 places. We clean the sweet peppers from seeds and cut them lengthwise into thin strips, although the cutting does not matter, I just like it better.
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Cut the onions into large slices or rings, as you like. At the bottom of each can, we lay out a piece of horseradish leaf, umbrellas and dill stalks, 2 currant or cherry leaves, 1 bay leaf each, 3 allspice peas
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and 1 clove bud each. We fill the prepared jars with cucumbers half, spread sweet and hot peppers between cucumbers, 3-4 cloves of garlic, we report to the top with tomatoes, and fill the empty space with onion slices.
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The number of those or other vegetables, as well as their assortment, is completely at your discretion and taste preferences - you can take something more, but something less!
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The smaller the vegetables, the more beautiful the workpiece looks. For 4 cans, I take about 1.7 kg of cucumbers and tomatoes.
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Thus, we fill in all the banks. The brine is boiling, I turned it off, it is still very hot.
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Let me remind you that in a saucepan there are 3 liters of brine and add 1 tsp for each liter, 70% acetic acid.
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We mix the marinade and pour it hot into jars. We will sterilize them. For those who do not like sterilization, at this stage it is necessary to fill the canned food with boiling water twice and keep it for 10-15 minutes,
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and for the third time, pour boiling marinade, roll up, and be sure to wrap until it cools completely.
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Personally, I prefer to sterilize such a piece. If you have any marinade left, drain it into the jar, close the lid, and refrigerate for the next batch.
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We send the pan to the stove, lay a towel on the bottom or put a low grate, load cans into it, cover with lids, and pour hot water into the pan up to the shoulders of the cans.
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I have tap water, but it's very hot. We turn on the maximum heating, bring to a boil, detect 10 minutes from the moment of boiling, and sterilize in slightly boiling water.
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If you cook canned food in liter cans, then sterilize them for 8 minutes, 2-liter - 12 minutes, and 3-liter - 15 minutes from the moment of boiling.
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Ready-made canned food must be sealed, turned upside down, and, without wrapping, left to cool completely.
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It is advisable to store the cooled workpiece in a cool place, but if you do not have this opportunity, then such canned food is perfectly stored at room temperature. The main thing is to put them in a dark place.
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Assorted vegetables are great for everyday use and for a festive table. We are all different, and we also have different tastes. Therefore, having submitted such a blank to the table, you can be sure that everyone will choose for themselves what they like best.
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I wish you all bon appétit and delicious preparations! Friends, if you liked this preparation method, do not forget to like it!
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Cook according to my recipes, leave your feedback, and ask questions in the comments. If this is your first time on the YouTube Channel "Recipe Collection" - subscribe not to miss my new videos.
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I have various playlists on my channel, including those for those who like harvesting and preservation.
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All links are on screen and in the description. Dina was with you. Until next time, before new recipes!
Topics:marinated vegetableswinter preservationpickled vegetableshome canningvegetable assortmentrecipe collectionhomemade picklesvegetable marinadesterilizationDIY preserves
