Cucumber Assortment - General Cooking Principles
In the assortment of cucumbers, you can add a variety of vegetables - tomatoes, cauliflower, white cabbage and Brussels sprouts, peppers, eggplants, zucchini or squash. This appetizer can be cooked even with fruit.
To prepare the assortment, you need to take small vegetables. They must be ripe and without damage.
Assorted cucumbers can be rolled up in both three-liter jars and in liter jars. For cans of small volume, it is better to take small cucumbers - gherkins and cherry tomatoes.
The taste of assorted cucumbers depends on the brine that you use to pour the vegetables. It consists mainly of vinegar, sugar, salt and spices. Its taste can be varied by adding garlic, hot pepper, greens, mustard, gelatin or fragrant spices.
In the article you will find the most interesting and original recipes of assorted cucumbers.
Recipe 1. Assorted Tomatoes and Cucumbers
Ingredients
cucumbers and tomatoes - per kilogram;
a few cloves of garlic;
Dill seeds;
sugar and salt - 2 tbsp. l .;
2.5 tbsp. l salt.
Cooking method
1. Leave the cucumbers for a couple of hours in ice water. Rinse vegetables well under running water. For cucumbers, cut the tails on both sides. Sterilize vegetables, jars and lids before laying.
2. Place the cucumbers in half the can. Peel the garlic and toss it to the cucumbers. On one jar take about 4-7 pieces, depending on the volume of dishes.
3. Pierce each tomato horizontally and vertically in the area of the stem, this will allow them to better absorb the aroma of cucumber. Prepared tomatoes put in a jar on top of cucumbers.
4. Banks with vegetables, pour boiling water over the neck. Top with lids that will cover the preservation. In this form, leave the jars for 15 minutes.
5. Add sugar and salt to the pan, add the fennel seeds. Drain the water from the cans and put the marinade to boil. In cans, add a tablespoon of 9% vinegar. Pour the boiling marinade and immediately roll the cans. Turn them over and wrap them in a towel.
Recipe 2. Assorted for the winter of cucumbers
Ingredients
cucumbers and tomatoes - 1 kg;
2 large onions;
sweet bell pepper - 3 pcs.;
7 pcs. sweet peas, bay leaves and cloves;
5 cloves of garlic;
sugar and salt to taste;
9% table vinegar.
Cooking method
1. Put spices in cooked, sterilized jars. Cut the garlic into slices and add to the same place.
2. Wash the pepper and clean the seeds from it. Put the pepper in small pieces into a jar.
3. Pre-soaked cucumbers cut into large pieces (if you have small cucumbers, you can stack them whole, cut from both sides). Put them in jars.
4. Wash tomatoes and cut the stalk. Cut them into slices and lay them on top.
5. Pour 2 tbsp into a liter of boiling water. l sugar and salt, 50 ml of 9% table vinegar. Pour filled cans with this marinade. Cover and sterilize for 7-10 minutes. Remove cans from boiling water and immediately roll up. Turn preservation over and cover with a blanket. Leave the banks in this form for a day.
Recipe 3. Assorted for the winter of cucumbers and tomatoes
Ingredients
cucumbers - 2 kg;
1 kg of tomatoes;
2 large onions;
2 bell peppers;
a couple of sprigs of green dill.
For brine:
Water - 3 l;
tablespoon of sugar;
salt - 90 g;
9% vinegar - 80 g.
Cooking method
1. Leave the cucumbers in ice water for at least a couple of hours. Cucumbers and tomatoes, rinse well. Cut vegetables into circles.
2. Wash the sweet pepper, remove the stem and remove the seeds from it. Cut it into rings. Take for this blank yellow and red peppers, so the platter will look more elegant.
3. Peel, rinse and dry the onion with a napkin. Chop onions as well as peppers.
4. Rinse and dry the dill. Do not chop the dill.
5. Lids and cans must be sterilized. Put the vegetables in the jars in the following order: sweet peppers, a sprig of dill, cucumbers, onion rings and tomatoes.
6. Cook the brine. Pour water into a saucepan, add salt and sugar. When the water starts to boil, pour in the vinegar. Pour vegetables in a boiling solution. Sterilize jars with snacks for 8-10 minutes, then roll them up, turn them over, and cover them with a blanket.
Recipe 4. Assorted cucumbers in gelatin
Ingredients
cucumbers and tomatoes - 5 kg;
4 kg of sweet pepper;
6 large onions;
Bay leaf, cloves, peppercorns.
Marinade:
water - 1 l;
1 tbsp. l salts;
2 tbsp. l Sahara;
1 tsp 9% table vinegar;
20 g of gelatin.
Cooking method
1. Leave the cucumbers in ice water for a couple of hours. Wash all vegetables well. In cucumbers, cut the tails on two sides, in tomatoes, cut the stem. Pepper free from seeds.
2. Put spices on the bottom of sterile cans. Chop vegetables in circles and place in jars in random order.
3. Cooking the marinade. Pour gelatin with hot water so that it swells. Pour water into the pan, add sugar and salt, boil, add vinegar and gelatin. The resulting marinade pour the vegetables laid in jars. Preservation roll up, turn and cover with a warm cloth.
Recipe 5. Delicious assorted cucumbers and tomatoes
Ingredients
cucumbers and tomatoes - 4 pcs .;
3 onions;
a small bunch of dill and parsley;
tarragon is a twig;
small forks of white cabbage;
bitter pepper - 1 pc.;
red sweet pepper, garlic and bay leaf - to taste;
vinegar.
Cooking method
1. Wash the cucumbers and tomatoes well. Peel the onions, carrots and garlic. From the cabbage, remove the top leaves. At the bell pepper, remove the stalk and remove the seeds.
2. Cut the cabbage into small strips, chop the garlic and sweet pepper into four pieces, cut the cucumbers and carrot into small slices.
3. Boil water in a large saucepan. Spread vegetables in a colander in turn and immerse them in boiling water for 1-2 minutes. Put them in a sieve to glass the water.
4. Put vegetables in sterile jars in random order, add spices and a whole chili pepper to each jar. Pour boiling water over vegetables and leave them for half an hour. Drain, boil it. Add a tablespoon of vinegar to each jar, and pour boiling water over it. Roll up and turn over conservation. Wrap jars with a warm cloth.
Recipe 6. Assorted Cucumbers with Patison
Ingredients
cucumbers, small squash, cherry tomatoes, carrots - 300 g each;
3 pcs. plums and sweet peppers;
an Apple;
garlic - 1 pc .;
a bunch of dill, horseradish greens;
vinegar.
For marinade
sugar, salt - 2 tbsp. l .;
2 pinches of nutmeg;
4 pcs. nutmeg and cloves.
Cooking method
1. Soak the cabbage in slightly salted water for half an hour, then put it on a sieve so that the glass is excess water. Wash and peel the remaining vegetables. Take squash young, small, they do not need to peel.
2. In prepared, sterile jars, place the spices and vegetables in random order.
3. Prepare the fill. Add salt, sugar and spices to the water, bring to a boil and pour jars of vegetables with boiling water. In each add 1.5 tbsp. l 9% table vinegar.
4. Cover the jars and set to sterilize for 10 minutes, then roll them up and turn them over. Wrap a blanket over preservation. Leave it in this form for a day.
Recipe 7. The most delicious assorted cucumbers and tomatoes
Ingredients
tomatoes, cucumbers, onions, carrots, sweet peppers - 300 g each;
garlic head;
to taste bay leaf and black pepper peas.
For marinade
granulated sugar and salt - 2 tbsp. l .;
vinegar - 1 tsp
Cooking method
1. Peel the onion, rinse it under running water, cut into rings.
2. We take carrots, clean and wash it. Cut the knife with a knife like the onion.
3. Sweet pepper, we remove the stalk and release it from the seeds. After that, cut it into small rings.
4. Soak cucumbers in cold water for at least 2 hours. Cut the tails and shred the rings.
5. My tomatoes and make a few punctures with a toothpick or fork around the stem.
6. At the bottom of the prepared, sterile cans lay out bell pepper and bay leaf, then lay in randomly prepared vegetables.
7. Cooking marinade. Add sugar, salt to the water and set on fire. When pouring boil, add vinegar. We boil the marinade and filter it with vegetables. Sorting the assorted jars in a water bath for 30 minutes, then roll them up, turn them over, and cover with a warm cloth.
Recipe 8. Assorted Cucumbers with Vegetables
Ingredients
cucumbers, cherry tomatoes, carrots, squash, zucchini, sweet peppers, cauliflower - 0.5 kg;
3 large onions;
garlic head;
currant leaves;
to taste of dill and clove seeds.
For marinade
water - 1 l;
3 tbsp. l no top sugar;
salt - 2 tbsp. l .;
1 tbsp. l table 6% vinegar.
Cooking method
1. Peel the carrots, onions, garlic and rinse under running water. Wash squash, squash and tomatoes. Soak cucumbers in cold water for a couple of hours. Zucchini and cucumbers trimmed on both sides. Cauliflower disassembled into inflorescences and wash.
2. Cut cucumbers, carrots, zucchini and squash with a curly knife. Sweet pepper and chives cut into four parts. Tomatoes and cabbage inflorescences leave entirely. Cut the onion into rings.
3. Put spices on the bottom of the prepared, sterile cans. Now spread the vegetables in random order, shifting greens and herbs.
4. Pour water into a saucepan, add sugar and salt, bring to a boil, then pour vinegar. Pour vegetables with the resulting brine. Sterilize jars of assorted half an hour, then roll up, cover with a warm cloth. Leave conservation for a day.
Recipe 9. Assorted Cucumbers with Fruits
Ingredients
300 g of cucumbers, tomatoes and grapes;
onions - 1 pc.;
garlic - 1 head;
an Apple;
celery, parsley and dill - in a bunch;
bay leaf - 3 pcs.;
grated horseradish root - 2 tbsp. l .;
black pepper peas - 6 pcs.;
cherry leaves;
sugar - 5 tbsp. l .;
salt 3 tbsp. l .;
citric acid - 2 tsp;
cloves - 3 pcs.
Cooking method
1. Wash fruits, vegetables and herbs. Peel the onion and garlic. At the pepper, remove the seed stem and cut it into 4 pieces. Spread tomatoes with a toothpick or fork around the stem. Onion and apple cut into slices. Separate the grapes from the twigs.
2. Put spices, herbs, grated horseradish and cherry leaves on the bottom of prepared, sterile jars. Top with fruits and vegetables in random order. Lay greens on top.
3. Pour two liters of water into the pan, add salt and sugar, cloves and citric acid. Bring the marinade to a boil and cook for about 3 minutes.
4. Pour the boiling marinade over vegetables, cover the jars with lids and send for sterilization for half an hour. Assorted roll, turn and cover with a warm cloth. Leave the preservation in this form for a day.
Recipe 10. Assorted Cucumbers with Mustard
Ingredients
0.5 kg of cucumbers and tomatoes
Marinade
water - 1 l .;
salt and sugar - 2 tbsp. l .;
mustard beans and 9% vinegar - 1 tsp .;
garlic head;
cherry and currant leaves, dill umbrellas, horseradish greens;
allspice peas and bay leaf to taste.
Cooking method
1. Rinse cucumbers and tomatoes under running water. Cucumbers trimmed on both sides. Chop the tomatoes with a fork or toothpick around the stem.
2. On the bottom of prepared, sterile cans, lay allspice and bay leaf. Lay the cucumbers on top of them tomatoes.
3. Pour water into the pan, add sugar and salt, bring the marinade to a boil. Pour it into jars of vegetables and leave for 5 minutes. Then pour the marinade back into the pan. Add all the leaves to it and boil again. Put garlic, mustard and vinegar in each jar. Pour marinade and roll. Turn the assorted and cover with a blanket. Leave the preservation in this form for a day.
Assorted Cucumbers - Tips and Tricks
- For the marinade, you can take both dried and fresh dill, but when there is neither one nor the other, you can use dried seeds. They are also fragrant, like greens. You can replace fresh garlic with dried garlic.
- So that cucumbers do not become soft, they should be soaked in cold water for at least two hours, then they will remain crispy.
- If you are preparing an assortment for the first time, then it is better to use a simple recipe, and only then proceed to recipes that use a lot of vegetables.
- Take thick and not ripened tomatoes for assortment, so that in the process of pickling they do not lose their shape.
- When laying vegetables in a jar in any form, one must still remember that dense vegetables are laid on the bottom of the jar, and softer vegetables or fruits are placed on top.
- Assorted cucumbers can be eaten in just a couple of weeks. However, the longer it will stand, the richer the taste of vegetables will be.
- Do not forget that before laying the vegetables, jars and lids must be sterilized. This can be done over a boiling kettle, or put the cans on a wire rack and put in the oven.
