Assorted with cabbage for the winter

In countries with a cold climate, people are always looking for ways to save seasonal fruit and vegetables for the winter, one of them is canning.

Tell you how to prepare a vegetable assortment with cabbage and squash for the winter.

Recipe for vegetable assortment

Ingredients:

• cabbage (usual white-headed) - 1 fork;
• carrots - 1-3 pieces;
• onion - 1-3 pieces;
• squash or squash - 1-3 pcs .;
• sweet pepper - 2-3 pcs .;
• tomatoes - 5-8 pieces;
• garlic - 2-5 pieces;
• vegetable oil;
• vinegar 5-9%.

Preparation

We will wash all the vegetables and prepare them. Cabbage chopped, peeled carrots - through a large grater, sweet peppers and onions cut into strips, zucchini or squash - slices or cubes. Tomatoes and garlic will be passed through a blender, a combine or a meat grinder, and fresh red peppers can also be added.

In a cauldron or saucepan, let's pass the onion and carrots on the butter. Then add the rest of the vegetables, crushed, of course. Stew on low heat until cooked (for 20-30 minutes), stirring occasionally, covering with a lid. We put vegetable assortment in sterilized glass jars with a capacity of no more than 1 liter. Pour on top of each jar 0,5-1,0 st. spoon of vinegar and roll with sterilized steam lids. Turn over and cover until cooling. We store at a low plus temperature (from 0 to 18-20 ° C). It is advisable to use before the new season. Before consumption in the vegetable assortment it is good to add finely chopped fresh herbs. We serve for any dish, for any side dish or as an independent dish.

You can prepare a vegetable assortment for the winter with two types of cabbage, white and colored. In this version, the head of cauliflower should be disassembled before extinguishing into separate smaller inflorescences.

It is also good to include aubergines in the assortment. Sliced ​​eggplants should be soaked in cold water for at least 10 minutes.

The second option - vegetable assortment with cabbage in marinade

At the bottom of cans (1-3-liter) lay spices: pepper-peas, lavrushku, a leaf of cherry and black currant, umbrellas and seeds of dill, seeds of coriander, fennel and cumin, cloves, red hot peppers, several cloves of garlic. We prepare and clean vegetables. Tomatoes and eggplant in this recipe are not needed, cabbage marinated color or broccoli - it is more suitable for this than a white-headed one.

We prepare marinade. The proportions are: 1 liter of water, 2 tbsp. tablespoons of salt, 3 tbsp. tablespoons sugar, 1-2 tbsp. spoons 5-9% of table vinegar. Bring to a boil, stirring, dissolving salt and sugar. Vinegar pour in at the last moment before pouring into jars and roll up with sterile lids.