Assorted vegetables

The taste of assorted vegetables is unusual and very tasty.

The vegetables in this assorted vegetable recipe are firm, crispy. Try once and you will pickle vegetables only in this way. It’s very simple…

Assorted vegetables – preservation for the winter

Canned assorted vegetables: ingredients for a 3 liter jar

Black pepper (peas) – 10 pieces
Bay leaf – 2 pieces
Cloves (whole) – 3 pieces
Salt – 2 tbsp. l.; l.
Sugar – 4 tbsp. l.; l.
Vinegar (9%) – 0.5 cups
Garlic (cloves) – 4 cloves
Onions (divided into 4 parts) – 1 piece
Carrots (small; cut into rounds) – 1/2 root
Bulgarian pepper (large; cut into 4 parts) – 1 piece
Cherry tomatoes
Cucumber
Squash (cut into slices) – 1/2 fruit
Zucchini (remove the skin, cut into circles, remove the skin) – 1 piece
Water

Watch the video recipe: Cherries in their own juice.

Assorted vegetables: cooking

It is necessary to sterilize washed jars.

Put a sterilization circle on a pot of boiling water, put the jar on top for 25 minutes, or you can put the jars in a cold oven, turn it on for 20 minutes. After 20 minutes, the jars are ready.

So, the jars are ready, put the products in them, fill with boiled hot water. Sterilize: dip in a pot of hot water, sterilize for 12-15 minutes from the time of boiling.

Let’s torture!! Before cooling, it is better to put the jars in a dark place and cover with a blanket.