Assorted vegetables: 9 creative ideas

If the classic recipes of workpieces no longer inspire you to culinary exploits, it's time to come up with something interesting. For example, to make cuts, is colourful, bright and of course, fun! To do this you need all the same vegetables from their garden plus a little imagination. And ordinary dish will become original!
 

1. Assorted vegetables "Smile" Out of red and yellow tomatoes, onions and zucchini

Three million thirty six thousand two hundred seventy seven



You will need: 6 liter jars

• 2-3 kg of tomatoes
• 2 zucchini
• 2 zucchini
• 2 carrots
• 10 peas allspice
• 180 g of sugar and salt
• parsley

For the marinade:

• 150 g of salt
• 200 g of sugar
• 3 tbsp. vinegar

 

Preparation:Small tomatoes and cut off their stalks and wash under running water. Zucchini wash, cut into strips. Zucchini cut into slices. Carrots wash, peel, rinse and cut into strips. Head garlic, peel, divided into cloves. To make the marinade. In a saucepan, mix vinegar, salt and sugar, bring to boil and then allow to cool to 70-80 °C. At the bottom of the prepared liter jars to put 2-3 pea allspice and 4-5 buds cloves, sprigs of parsley, 1-2 cloves of garlic. Prepared vegetables tightly spread along the banks (as pictured), and then pour the hot pickle filling. Filled with banks cover and sterilize at 100 °C for 9-10 min. to Roll and flip.

2. Vegetable assorted "Flower"made of tomatoes, cucumbers and peppers

Ninety one million four hundred thirty six thousand six hundred sixty five



You will need:5 liter cans

• 1 kg yellow tomatoes
• 1 kg of red tomatoes
• 3 carrots
• 3 sweet bell peppers
• 3 heads of garlic
• 20 bayberry

For the marinade:

• 1 tbsp. salt
• 2 tbsp sugar
• 2 tbsp. vinegar

 

Preparation:Tomatoes and cucumbers wash. Carrots wash, peel, cut into slices. Pepper wash, remove seeds and stalks, flesh cut into strips. Head of garlic divided into cloves, each to clean. To make the marinade. In a saucepan, mix vinegar, salt and sugar, pour 5 liters of water, bring to the boil and then allow to cool to 70-80 °C. At the bottom of the prepared liter jars to put 2-3 pea sweet pepper and 1-2 cloves of garlic. Prepared vegetables tightly spread along the banks, to get. And then pour the hot marinade. Seal the cans are filled and sterilized at 100 °C for 9-10 min.

3. Assorted vegetables with horseradish and cauliflower

Fifty five million seven hundred twenty nine thousand six hundred forty nine



You will need:a 3 l jar

• 4 tomatoes
• 3 small onions
• 4 garlic cloves
• 2-3 peppers of different colors
• 1 parsley root
• 1 celery root garden
• 100 g of horseradish root
• dill 
• 0, 5 kg of cauliflower

 

Preparation:wash Vegetables, from cucumbers to cut off the ends. Pepper remove seeds, cut into quarters. Clean roots, wash, cut into cubes. Dill wash, dry. Garlic and onions to clean, wash. Cauliflower disassemble on inflorescences, pour salt water for 15 minutes, Fill sterilized jars with the vegetables, pour the vegetables and dill. To prepare the marinade. Dissolve in hot water, salt, sugar, pepper, bring to a boil. Add the vinegar, remove from heat and fill jars. Cover. Sterilize 15 min. and roll up.

4. Assorted "Vegetables-fruit"



You will need:a 3-liter banks

• 300 gr small cucumbers
• 300 g small tomatoes strong
• 2 pods of yellow sweet pepper
• 200 g of grapes
• 1 red onion
• 1 head of garlic
• 1 Apple
• 20 g parsley and dill
• 20 g celery green
• 3 Bay leaves
• 6 pieces of bell pepper
• cherry leaves
• 2 table. tablespoons grated horseradish root

For the marinade:

• 5 table. spoons of sugar
• Table 3. spoon of salt
• 2 tsp citric acid
• 3 Bud cloves

 

Preparation:Cucumbers and tomatoes wash. Tomatoes prick with a thin needle. Pepper cut in half, remove the stalk with the seeds, wash and each half cut lengthwise into 3 parts. Grapes wash. Peel the onions and cut into slices. Garlic divide into cloves and clean. Wash Apple, remove core with seeds and cut into slices. Greens wash. For the marinade: boil 2 liters of water with sugar, salt, cloves, citric acid and cook for 3 minutes On the bottom of each jar put a few greens, grated horseradish root, leaf cherry, Bay leaf, 2 pieces of bell pepper, put in 1/3 of all vegetables and fruit on top — again greens. Pour the marinade. Cover cans with screw caps, 25 min. pasteurize at 85 °C and then quit.

5. Assorted vegetables marinated



You will need:10 liter cans

• 1.8 kg of cucumbers
• 1.5 kg of tomatoes
• 1.2 kg of cauliflower
• 1 kg of onions
• 300 g carrots
• 300 g sweet bell pepper
• 40-80 cloves of garlic
• 20-30 peas allspice
• 40-50 buds of cloves
• at 180-200 g of sugar and salt
• 800 ml of vinegar

For the marinade:

• 180-200 g of salt
• 180-200 g of sugar
• 3 tbsp. vinegar

 

Ingredients:Small tomatoes (plum or cherry) cut off their stalks and wash under running water. Cucumbers (not larger than 6 cm) to be washed. Onion to clean, wash under running cold water and cut into 4-8 parts. Carrots wash, peel, rinse and cut into thick slices 1 sm Cauliflower clean from leaves, disassemble into separate florets and wash. Bulgarian pepper to wash, remove seeds and stems, and then cut into small strips. Head garlic, peel, divided into cloves. To make the marinade. In a saucepan, mix vinegar, salt and sugar, bring to boil and then allow to cool to 70-80 °C. At the bottom of the prepared liter jars to put 2-3 pea allspice and 4-5 buds cloves, 1-2 cloves of garlic. Prepared vegetables tightly spread along the banks rows, and then pour the hot pickle filling. Seal the cans are filled and sterilized at 100 °C for 9-10 min.

6. Colorful assorted



You will need:10 liter cans

• 1.8 kg of cucumbers
• 1.5 kg red and yellow tomatoes
• 1.2 kg green apples
• 1 kg small onions
• 2-3 heads of garlic
• peas of fragrant pepper to taste
• 40-50 buds of cloves

For the marinade for 5 l of water:

• 180-200 g of salt
• 180-200 g of sugar
• 3 cups vinegar

 

Preparation:Tomatoes and cucumbers wash. Onions clean, wash. Wash apples, remove the seeds and stalk (peel not clean), cut into slices. Head garlic, peel, divided into cloves. To make the marinade. In a saucepan, mix vinegar, salt and sugar, bring to boil and then cool. On the bottom of the prepared liter jars to put 2-3 pea allspice and 4-5 buds cloves, 1-2 cloves of garlic. Prepared vegetables tightly spread along the banks rows, and then pour the hot marinade. Seal the cans are filled and sterilized at 100 °C for 10 min.

7. Salad "Vegetable dish"

Eighty nine million seven hundred sixty six thousand four hundred thirty three



Ever need:

• 1 kg of cucumbers
• 1 kg of cabbage

• 1 kg of small tomatoes
• 1 kg of tomatoes
• 1 kg of sweet pepper
• 1kg carrots
• 1 kg of onions
• 2 tbsp vegetable oil
• 1 Cup vinegar
• 1 Cup sugar
• 2 tbsp. salt

 

Preparation:wash Vegetables, cut as for salad, combine. Add 2 tbsp vegetable oil, 1 Cup vinegar and sugar, 2 tbsp of salt. Cooking salad for 20 minutes, then put in sterilized jars, roll up. Flip, leave it to cool down.

8. Vegetables in oil

Twenty four million one hundred twenty three thousand one hundred forty four



You will need:4 cans of 500 ml

• 1 pod of red, yellow and green sweet pepper
• 1 kg zucchini
• 500 ml vegetable oil
• 4 garlic cloves
• 1 bunch of assorted greenery
• salt, ground black pepper

 

Preparation:Zucchini and eggplant wash and cut into thin slices. Pods of pepper wash and cut into strips. Portions fry in a large pan, zucchini and eggplant. Garlic clean, cut into slices and lightly browned along with peppers. Greens wash, dry, coarsely chop and add to peppers along with zucchini and eggplant. The vegetables and season with salt and pepper, mix well and spread along the banks. Allow to cool completely. Banks pour vegetable oil so that it completely covers the vegetables and immediately close.

9. Tomatoes with виноградом



You will need:4 servings

• 400 g of green seedless grapes
• 200 g yellow bell pepper
• 1 small pod of pepper of Chile
• 4 garlic cloves
• bay leaf 
• a few leaves of black currant and cherry
• black pepper
• 1 table. spoon of salt 
• 1 table. spoon of sugar

 

Preparation:wash the Grapes and separate the berries from the twigs. Chili pepper wash, remove seeds and cut into rings. Sweet pepper cut into strips. Garlic peel and cut into slices. Tomatoes, leaves of currant, cherry and Bay leaf carefully washed. Banks to sterilize and put them in the prepared sheets. Then put the prepared vegetables and grapes. Add salt, sugar and black pepper. Pour boiling water and leave for 15 minutes Then carefully drain the brine, boil again, pour in jars and seal with lids. published by P. S. And remember, only by changing their consumption — together we change the world! ©

 

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