Pickled assortment of cucumbers, tomatoes and squash: canning recipes for the winter

Squash, cucumbers and tomatoes for the winter are a universal preparation in which everyone will find their favorite vegetable. It turns out a real vitamin preservation. Housewives do not cook it as often as other preserves with cucumbers and tomatoes, but, nevertheless, it turns out delicious and beautiful in appearance.

Vegetable preparation for the winter

How to salt squash with cucumbers and tomatoes

Vegetable assortment of ripe tomatoes and young cucumbers allows you to save energy and cooking time, while preparing a large amount of delicious preservation. For a successful result, it is imperative to choose the right ingredients and follow the recommendations, for example:

1. Only high quality vegetables should be selected without rot and dark spots.
2. Small cream tomatoes are best, as they are the most meaty and dense.
3. Squash need small and young, you can use slightly unripe specimens.
4. Soak cucumbers in chilled water for 2 hours before setting to "draw out" the bitterness.
5. It is better to put vegetables in equal proportions, for convenience, filling 2-3-liter jars.
6. It is not necessary to peel the squash and cucumbers for rolling, their skin is soft, and almost not felt.

Classic assortment of squash, cucumbers and tomatoes for the winter

A traditional salad of cucumbers, tomatoes and squash for the winter looks bright and elegant. Crispy pickled squash slices go well with tomatoes and cucumber slices.

For a can of 3 liters, you need:

• 600 g of small squash fruits;
• up to 600 g of fresh young cucumbers;
• 700 g medium tomatoes;
• 50 g onions;
• 100 ml of table vinegar;
• 4 garlic cloves;
• 4 full Art. l. Sahara;
• 4 tbsp. l. fine salt;
• 10 black peppercorns;
• 30 g fresh parsley;
• a pair of carnation buds;
• 2 bay leaves;
• 1 liter of drinking water.

Assorted vegetables

Step by step cooking:

1. Sterilize the container, boil the lids.
2. Divide the peeled onion into quarters and leave the garlic intact. Cut off coarse stems from parsley, wash vegetables 2 times.
3. Send parsley to the bottom, then onion pieces and garlic cloves.
4. Chop the cucumbers into bars and lay them down.
5. Chop the flesh of the squash into medium-sized pieces and send it to the workpiece in several layers.
6. Lay out the whole tomatoes, making small punctures with a toothpick so that the skin does not crack from the temperature.
7. Pour the components with boiling water up to the neck, cover with a lid and remove to infuse for 15 minutes. Drain the liquid back into the pot.
8. Add a little boiling water, add spices, boil the marinade for 5 minutes and at the end add a portion of vinegar.
9. Fill the food with the marinade mixture and roll up with a sterile lid.
10. Place the jar upside down and cover to cool slowly.

It is better to store a colored assortment of pickled squash, cucumbers and tomatoes for the winter in the basement and serve with boiled potatoes, meat or fish.

Pickled cucumbers with tomatoes, squash and garlic

Garlic gives the preparation a special piquancy and pungency.

Required for 3 liters:

• 700 g of medium tomatoes and young cucumbers;
• 600 g of ripe squash;
• head of garlic;
• 60 g bunch of dill with parsley;
• 50 g onions;
• 4 laurel leaves;
• 10 peppercorns each (black and allspice);
• 4 carnation buds;
• 1 liter of purified water;
• 4 full Art. l. Sahara;
• 3 tbsp. l. fine salt;
• 5 tbsp. l. 9% vinegar.

Pickled tomatoes and cucumbers

Step by step cooking:

1. Wash and dry the selected vegetables. Peel the onion and garlic, cut the tails from the squash.
2. Pierce the tomatoes at the tail, and free the cucumbers from the tips.
3. Chop the onion with fine feathers.
4. Place several branches of dill and bay leaves in a jar.
5. Add onion rings and garlic, and peppercorns and cloves.
6. Put the cucumbers cut into rings or bars first, then put the squash in the same cut, and pour the tomatoes into the jar last.
7. Fill the jars to the top with boiling water and cover with sterilized lids.
8. Leave for a quarter of an hour, then pour the water into a saucepan. Add salt with spices and sugar to the liquid, cook for 1 minute.
9. Pour vinegar at the end. Fill the jar with marinade up to the neck and roll up.
10. Cool under a warm blanket.

Squash marinated with cucumbers, tomatoes, onions and herbs

Even a young housewife can prepare bright squash in jars with the addition of tomatoes and cucumbers for the winter. Tomatoes are kept whole and juicy, while cucumbers crunch nicely with meals.

It is necessary:

• 700 g of young cucumbers and tomatoes;
• 700 g of young squash;
• 30 g parsley;
• 30 g of dill branches;
• 4 cloves of garlic;
• 50 g onions;
• 4 bay leaves;
• 20 pcs. black and allspice;
• 4 carnation stars;
• 1 liter of filtered water;
• 2 full tsp salt;
• 5.5 tbsp. l. Sahara;
• 10 tbsp. l. 9% bite.

Pickled tomatoes with squash and herbs

Step by step cooking:

1. Wash the vegetables and herbs thoroughly, chop the onion in circles.
2. At the bottom of the sterilized jars, lower 2 dill Christmas trees, parsley, onion circles and a clove of garlic.
3. For the smell, put 1 bay leaf, pepper and clove bud.
4. Cut off the tails of the squash and cucumbers, cut them into small slices and fill tightly 2/3 of the volume.
5. Make the last layer of red tomatoes.
6. Boil water and pour vegetables under the top of the neck, cover with a lid and leave alone for a quarter of an hour.
7. Drain the juice into a container, pour in ½ cup of boiled water and prepare the marinade with salt and sugar.
8. Add vinegar, and then marinade to the top. Roll up the lid.
9. Cool preservation under a blanket, placing it upside down.

Serve platter with tomato and cucumber marinade to juicy grilled meat, airy mashed potatoes or baked poultry.

Assorted for the winter from tomatoes, cucumbers and squash with basil

All the colors of summer are collected in one jar of assorted young pickled cucumbers and tomatoes, and the aromatic and rich basil gives the preparation a piquant aroma.

Ingredients required:

• 600-650 g of tomatoes, squash and cucumbers;
• 6-7 fresh basil leaves;
• a quarter of chili;
• 3 garlic cloves;
• 2 dill umbrellas;
• 4 currant leaves.

For marinade pouring:

• 1.5 liters of water;
• 3 full art. l. Sahara;
• 5 tbsp. l. fine salt without additives;
• 150 ml of 9% vinegar;
• 3 bay leaves;
• 5 peas of different peppers.

Assorted cucumbers, tomatoes and squash

Step-by-step cooking assorted:

1. Soak the washed cucumbers in chilled water for 3 hours.
2. Put an umbrella of dill, ½ garlic, chili without seeds and currants in a sterile 3L jar.
3. Fill the container by a third with cucumbers, then chopped squash, laying layers with currant leaves and basil.
4. The final layer after the cucumbers is tomatoes. Arrange garlic, currant herbs, dill umbrellas and the remainder of the basil among the fruits.
5. Pour boiling water over the components and leave for 10 minutes. Drain the liquid and re-scald the vegetables for 5-6 minutes.
6. Mix the marinade: put all the ingredients on the list in boiling water, except for the vinegar.Cook for 5 minutes, add vinegar and fill with marinade.
7. Close the jars and refrigerate under a blanket, placing them upside down.

Assorted tomatoes, squash, cucumbers and peppers with spices

Canning cucumbers with squash, tomatoes and peppers can diversify the menu for the winter for any family. In this assortment, vegetables reveal their taste in a special way.

For a 3 liter jar you need:

• 500 g of young cucumbers;
• 600 g of squash fruits;
• 600 g of bouncy tomato cream;
• 400 g of pepper;
• 2 dill umbrellas;
• 10 cm carrots;
• 1 bay and 1 cherry leaf;
• 5-6 thin circles of horseradish;
• ¼ hot pepper.

Marinade filling:

• 1.2 liters of drinking water;
• 60 g fine salt;
• 30 g sugar;
• 6 tbsp. l. 9% vinegar solution.

Assorted cucumbers, tomatoes, squash and peppers

Cooking technology step by step:

1. Leave the small squash intact, and cut the medium ones into pieces.
2. Cut the cucumbers into slices and cut the peppers in half.
3. Chop hot peppers into rings, and rinse the herbs thoroughly.
4. Cut the garlic in half, chop the carrots into rings.
5. Put in a sterile jar ½ dill, peppercorns, laurel leaves, cherries and horseradish root.
6. Fill tightly in layers with cucumbers and squash, spreading pepper and carrot circles between them.
7. Tamp the jar to the neck with tomatoes, and top with the rest of the dill, pepper and garlic.
8. Boil the marinade from water with spices. Add vinegar 5 minutes after boiling the marinade. Immediately pour liquid into the components in the jar.
9. Sterilize the workpiece for 25-30 minutes, then roll up the lids and cool the assorted under the blanket with the neck down.

Squash, tomatoes and cucumbers marinated with cherry and currant leaves

Squash with crispy pickled cucumbers and tomatoes will be an excellent addition to a meat dinner. The sweet-spicy marinade will preserve the colors of vegetables, from which the assortment will turn out to be elegant and tasty.

Would need:

• 500 g of unripe squash with soft seeds;
• 300 g of young cucumbers;
• 300 g of small elastic tomatoes;
• ¼ h. L. lemon acid;
• 2 carnation stars;
• 5 peas of allspice;
• 3 bay leaves;
• 2 cloves of garlic;
• 2 umbrellas of garlic;
• 3 leaves of currants and cherries.

For 1 liter of marinade filling:

• 50 g fine salt;
• 50 g sugar;
• 20 ml of 9% vinegar.

Tomato and cucumber roll for the winter

Step by step cooking:

1. Sterilize the jar, pour boiling water over the lid.
2. Wash vegetables thoroughly. Pour water into a saucepan, add sugar and salt and boil on the stove.
3. Put an umbrella of dill, currant, cherry and bay leaves, garlic in a jar.
4. Cover with peppercorns, aromatic cloves and citric acid.
5. Fill the container with cucumbers, squash and other vegetables as tightly as possible.
6. Lay the dill umbrella on top.
7. Add vinegar to the hot marinade, then gently fill the vegetables with liquid. Close the container with a lid.
8. Sterilize the workpiece for 25 minutes, and then seal it with a screw wrench.

How to pickle cucumbers with squash, tomatoes, horseradish and dill

For 3 liters you need to prepare:

• 3-4 young cucumbers without large seeds;
• 4-5 small tomatoes;
• 3 squash;
• 1 carrot;
• 4-5 cabbage;
• 2 onion heads;
• 5 cloves of garlic;
• on the root of parsley and horseradish;
• 2 dill umbrellas.

Marinade liquid:

• 1.5 liters of filtered water;
• 4 tbsp. l. Sahara;
• 1/3 faceted glass of 9% vinegar;
• 2 tbsp. l. fine salt.

Pickled cucumbers with tomatoes and dill

Step by step cooking:

1. Peel and wash the vegetables, treat the cans with soda and sterilize.
2. Layer squash cut in quarters, whole cucumbers, and onion rings with garlic, carrot circles and dill in layers.
3. Fill the empty areas among the assorted vegetables with cabbage leaves.
4. For the marinade, dissolve sugar and salt crystals in boiling water.
5. Add the vinegar and remove the marinade from the stove.
6. Pour the prepared liquid over the vegetables, put the lid on top and sterilize for 15 minutes.
7. Roll up the cans hermetically and cover with a blanket until it cools completely.

Pickled assortment of cucumbers, tomatoes, peppers, zucchini and squash

Juicy squash is perfectly combined with crispy cucumbers, sweetish tomatoes and tender squash pulp.

To cook assorted you need:

• 4 squash without seeds;
• a couple of small zucchini;
• 5 cucumbers;
• 1 carrot;
• 3 tomatoes;
• 2 peppers;
• 3 garlic cloves;
• 4 currant and cherry leaves;
• 2 dill umbrellas.

For filling 1 liter of water:

• 2 tbsp. l. fine salt;
• 4 tbsp. l. Sahara;
• a few peas of black pepper;
• 3 carnation stars;
• a pinch of powdered cinnamon;
• 3 bay leaves;
• 6 tbsp. l. apple bite.

Canning zucchini with tomatoes

Step by step preparation of assorted cucumbers:

1. Wash the vegetables and transfer to a colander to drain off the remaining water.
2. Peel the leaves with dill so that there are no debris and aphids. Sterilize the container.
3. Put dill, currant and cherry leaves, as well as garlic cloves in a jar.
4. Fill the entire volume with layers or mixed vegetables so that there are no empty areas.
5. Pour boiling water over the components and keep covered for 7-10 minutes.
6. Drain the juice, and re-scald the vegetables with boiling water for 10 minutes.
7. Pour the liquid into a saucepan, and add vinegar to the jar.
8. Pour spices, sugar and salt into the marinade, boil for a minute and pour into the container to the brim.
9. Preserve the jar and place on a towel. Wrap up with a blanket until it cools completely.

Assorted with tomatoes and cucumbers, serve with boiled potatoes and fried meat.

Storage rules

Assorted vegetables, subject to all sterilization and pickling rules, are well stored throughout the winter due to the use of preservatives. After the cans have cooled, they should be moved to a dark, cool place: a cellar or basement. In an apartment, it is better to store assorted foods in the pantry. If the lid is swollen and the brine becomes cloudy, then it is not recommended to open and consume vegetables.

Conclusion

Squash, cucumbers and tomatoes for the winter can be easily cooked with your own hands. In such a roll, everyone will find a vegetable to their liking. Greens of currants and cherries give the vegetables a crunch, and horseradish with pepper provides a light piquant pungency. The blank gives the hostess the right to be creative, since the main components can be changed in the recipe: introduce any vegetables you wish and mix tastes.

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