Assorted - salad that can be prepared for the winter from completely different vegetables... In this article, we will present two simple and proven recipes for the mentioned appetizer, which do not take a lot of time to implement.

We make from cucumbers and peppers, tomatoes - "Assorted"

In preparation such winter snack there is nothing difficult. You only need to prepare the following components:

• fresh fleshy tomatoes - 6 pcs.;
• cucumbers are not very large - 8 pcs.;
• sweet green pepper - 5 pcs.;
• juicy fresh carrots - 2 pcs.;
• young medium-sized zucchini - 1 pc .;
• sweet onion - 1 head;
• ordinary drinking water - about 3 liters;
• fine salt - 2 large spoons with the top;
• table vinegar 9% - 4 large spoons;
• coarse sugar - 3 large spoons;
• horseradish root and its leaves - ¼ each;
• dried dill in umbrellas - 1 pc .;
• cherry and black currant leaves - 2 pcs.;
• bitter red pepper - a piece (2 cm);
• fresh garlic - 8 cloves;
• black peppercorns - 7 pcs.

Preparation of ingredients

How should you prepare a homemade assorted snack? A salad made from many different vegetables is quite simple. First, all the listed products, including garlic, horseradish, etc., are thoroughly washed in clean water, after which they are thoroughly cleaned (that is, the stalks, navels, skin, etc. are removed). Further, all ingredients are crushed as follows:

• fresh zucchini and fleshy tomatoes are cut into large slices;
• cut cucumbers into whole rings;
• the onion is chopped with volumetric rings;
• cut medium-sized chives into 2 or 4 pieces;
• carrots are cut into very small strips.

Lettuce forming process

In what container should the "Assorted" appetizer be formed? Salad must be prepared in a liter or 750 ml sterilized jar. All prepared spices are put into it (that is, garlic, peppercorns, cherry and black currant leaves, dill in umbrellas, horseradish root and its leaves, red hot pepper), and then a mixture of chopped vegetables is placed.

The marinade is also prepared separately. For this plain water boil over a fire, and then add sugar and salt to it. After dissolving the spices, the brine is removed from the stove and poured into it table vinegar... After mixing the ingredients with a spoon, the liquid is poured into filled cans, and then covered with sterilized lids and rolled up using a special device.

Where and how long should it be kept?

Now you know how to do homemade snack called "Assorted". The salad, formed as described above, is turned over and covered with a thick blanket. In this state, it is kept for about two days, after which it is removed to a cool place.

It is allowed to use the Assorted salad only after a few weeks. This time should be enough for the vegetables to be saturated with the aromas of spices and seasonings and become more delicious.

Making an unusual salad "Assorted" from vegetables

Modern housewives know many ways of making a delicious and spicy snack at home that can be served at the table in winter.

Consider the simplest and most popular cucumber, onion and tomato salad recipe right now.

To prepare an unusual winter snack, we need:

We process products

How to keep it simple but very delicious salad from Assorti cucumbers? First you need to prepare all the components. Fresh meaty tomatoes and not very large cucumbers are washed thoroughly. Next, the navels are cut out from the tomatoes and passed through a meat grinder (you can grind them with a blender). As for the cucumbers, they also remove the tips from them and chop them into circles 1 cm thick (right along with the peel).

Also crushed separately sweet onion(in thick half rings).

Heat treatment of homemade snacks

To make the Assorti cucumber salad tasty, it must be heat-treated. To do this, use a large enamel pot or basin. Put all the chopped tomatoes in the container, which are slowly brought to a boil.

As soon as the tomato gruel begins to boil, cucumber slices and thick onion half rings are added to it. After mixing the ingredients with a spoon, they are boiled again, after which they add fine salt black peppercorns and granulated sugar. In this composition, products are cooked for about 7-10 minutes. At the very end, table vinegar is added to the vegetables, after which they are removed from the stove.

How to roll correctly?

Distribute ready salad"Assorted" is desirable in sterilized glass jars of 750 or 1000 ml. They are filled to the top with vegetable mass, and then covered with lids and immediately rolled up. In this form, they are removed to the side, having previously covered it with an old blanket or down jacket.

Before sending it to the basement or cellar, it is recommended to keep it in a dark place for about two days.

Eat a delicious cooked according to the above recipe, preferably after a few weeks. If you open a can of salad immediately after rolling it (after several days), then it may seem bland and not very tasty to you. Thus, the aging of such a snack is necessary so that the vegetables used are well saturated with the aromas of all seasonings and spices.

Ingredients:

• Non-cured beef - 0.5 kg.
• Chicken fillet - 0.5 kg.
• Beef tongue - 0.5 kg.
• Smoked ham - 0.5 kg
• Pickled cucumber - 2-3 pcs.
• Fresh cucumber - 2 pcs.
• Pear - 3-4 pcs.
• Lemon - 1 pc.
• Mayonnaise.
• Tarragon - 1 bunch.
• Salt pepper.

Assorti salad is a great way to please all the guests who have gathered at the festive table. It could be snack or a dense salad, but "Assorted" will always delight you with a balanced and carefully selected composition.

As a matter of fact, the word "Assorted" itself means - consisting of specially selected components, a mixture of homogeneous products.

There is no single recipe for the "Assorted" salad; On the festive table are very popular salad "Seafood Assorted", salad "Assorted" from fresh vegetables (a kind of cutting, which is laid out in slides on common dish), as well as meat "Assorted", fish or mushroom.

Fans of desserts and sweets will certainly love the salad “ Fruit platter", Which can be made from any fruits and berries. In addition, you can find recipes for the "Assorted" salad for the winter, for which all kinds of vegetables and spicy marinade are used.

The peculiarity of any "Assorted" salad - vegetable, meat or fruit - is its composition. All ingredients must be of a similar type, and the amount and combination is a matter of personal preference.

For example, Assorted Meat salad is made from a mixture of various types of meat (boiled, fried, smoked), poultry, sausages... Fish salad "Assorti" can consist of several types of corned beef, smoked and fried fish.

A good option for a salad for a feast is "Assorted" seafood, which can include anything from shrimp and squid to krill, crabs, octopus and seaweed.

Seafood Assorted salad recipes, like any other, rarely contain "extraneous" ingredients. In particular, if you want to add boiled eggs, cheese or something else, it is better to use them as a design element, rather than an independent component.

The same applies to salad platter with vegetables: meat will be superfluous, although mushrooms or fruits will organically complement the appetizer. But this rule does not apply to dressing - it can be any: mayonnaise or sour cream sauce, a spicy oil-vinegar mixture, yogurt, etc. Greens will also not be superfluous.

Of course, there are "mixed" salads "Assorted", which contain ingredients of several types at once, such snacks usually look very impressive, and each guest independently chooses what to put on his plate, and the hostess can immediately please both meat-eaters and vegetarians. It can be puff salads, in which well-chosen products maximally help to reveal each other's taste.

If you look at the photo, you can see that a salad called "Assorted" is often laid out in the form of slicing, decorating with herbs, but this does not mean that the ingredients cannot simply be mixed and served in the classic way... It all depends on the situation and personal preference. The main rule is variety, the more ingredients a snack contains, the better, everything else is not so important.

There is nothing complicated in the preparation of any "Assorted" salad, and recipes with photos will help you choose the right ingredients and effectively serve the dish.

Preparation

Recipes for Assorted Meat salad can be both simple and very original, it all depends on the selection of ingredients. For a special occasion, the following option is ideal.

1. Rinse the beef tongue thoroughly, put it in a saucepan with boiling water and cook for at least 1.5 hours, remembering to remove the foam.
2. Add a piece of beef to the same saucepan, continue cooking.
3. When the meat is tender, add chicken fillet and cook for another 15-20 minutes. Salt and spices can be added to the broth to taste.
4. When everything is ready, put the tongue in a bowl of ice water and peel it from the skin, and cool the beef and chicken right in the broth.
5. In a separate bowl, mix together the dressing. To do this, chop the stems and leaves of tarragon, combine them with mayonnaise, lemon juice and finely grated zest, salt, add freshly ground black pepper, stir thoroughly and cool. If tarragon is not there, you can replace it with any aromatic herbs to taste or use dried.
6. Everything meat ingredients, including smoked ham, cut into thin strips.
7. Chop cucumbers (both fresh and salted) in the same way.
8. Peel and core the pears (optional), then cut into long strips and sprinkle with lemon juice.
9. Combine all products in a deep salad bowl, pour over the dressing, mix well and refrigerate for 1.5-2 hours.

Assorted Meat Salad, following the recipe with the photo, arrange on portioned plates, glasses or tartlets and serve

Variants

Many recipes with photos exist for making seafood salad. You can simply mix several types of seafood or use a ready-made Seafood Cocktail by boiling the ingredients and adding the dressing. But you can do more interesting option, for example, adding to "Assorted" fresh cucumbers and boiled eggs.

In this combination, krill or crab meat, boiled shrimp with squid are especially good. Tomatoes, avocados and oranges will well complement the taste of seafood, and any white sauce is suitable as a dressing.

Lovers of bright and unusual combinations will like mushroom salad"Assorted". To prepare it, you will need to cut pickled mushrooms, a couple of sweet apples, tomatoes into cubes, combine the ingredients in a salad bowl, sprinkle with grated cheese and chopped herbs, add salt and ground pepper.

Sauce made from sour cream, liquid honey, mustard and lemon juice... If desired, you can add orange pulp to the salad, and grated zest in the dressing.

"Assorted" salads are especially tasty for the winter: from tomatoes, sweet peppers, cucumbers and other vegetables. For instance, perfect snack on the festive table there will be a fragrant salad in jars "Assorti" with cabbage, zucchini and tomatoes.

To prepare it, you will need to put bunches of dill, cloves of garlic and black peppercorns, horseradish leaves in a three-liter jar. Then lay out the ingredients in layers: chopped cabbage (200 g), cut into large slices Bell pepper(3-4 pcs.), Cucumbers cut into large rings (3-4 pcs.), Whole tomatoes (4-5 pcs.), Thin slices of zucchini (1 pc.). Pour boiling water over everything several times for sterilization, draining the water completely.

At the end, fill the jar with hot marinade (for 1.5 liters of water, take 4 tablespoons of sugar and 2 tablespoons of salt, 1/2 cup of 6% vinegar, mix and bring to a boil). Roll up the lid, wrap it up, cool completely.

Caloric content: Not specified
Cooking time: Not specified

You can prepare a delicious Assorted salad of fresh vegetables for the winter if you use our recipe. It is not for nothing that it is called "Assorted", this salad does not have a specific set of ingredients and there are no strict proportions. Vegetables can be very different - red, brown or green tomatoes, cucumbers, carrots, bell peppers, onions, cabbage. However, there are still certain recommendations for the "Assorted" salad: everything should be fresh, combine in taste with each other and the slicing should be approximately the same - straws. Depending on the vegetable set, this preparation in winter can be used both as a salad and as cold appetizer, and even as a dressing in soups.
This recipe contains vegetables of the autumn harvest - bright bell peppers, dense tomatoes (in the recipe, the “cream” variety), onions and carrots. You can add something else at your discretion, the main thing here is that the total weight of the vegetables corresponds. Based on this, the recipe gives the proportions of vinegar, salt and sugar. But it’s better if you taste the salad before putting it in the jars. Let us remind you that last time we proposed to do it.

Assorted salad of fresh vegetables for the winter - step by step preparation.

Ingredients:

- sweet bell pepper different colors - 1.5 kg;
- ripe strong tomatoes - 2 kg;
- onions - 300 gr;
- carrots - 300 gr;
- vegetable oil - 2/3 cup;
- salt - to taste;
- sugar - 3-4 tbsp. l;
- table vinegar 9% - a quarter of a glass.

Step by step recipe with photo:

We select only ripe, strong vegetables for the salad, especially the tomato. If the tomatoes are thin-skinned, juicy, soft, then in slicing they will lose their shape and you will get a dressing for soups, not a salad. We take bright, sweet carrots. We clean, cut into circles, then chop into thin strips. Or we rub it on a grater, if you think that it is appropriate in salads.

Sweet peppers need juicy, fleshy ones. It is better to take a multi-colored one so that the salad is brighter. Cut the pepper in half, clean the center of the stalk and seeds. Cut into strips, slightly larger than you cut pepper for regular summer salads from fresh vegetables.

We chop the onions into thin half rings or even ringlets - it depends on the size of the bulbs.

Cut the tomatoes into slices or cut them in half and cut them into pieces, quarters. The slicing also depends on the size of the tomato.

Pour everything into a deep frying pan vegetable oil... We heat it up, the oil should almost smoke. We throw in one block of carrots - if the oil around it immediately begins to foam, it means that it is already warmed up enough and you can pour out the carrots. Lightly fry the carrots without changing color, we need it soaked in oil and become softer.

We transfer all assorted vegetables to a large bowl or basin, saucepan. Add carrots along with butter, salt and sugar, mix gently.

Pour in the vinegar, mix the salad again and leave for 10-15 minutes so that the vegetables give juice. At this time my hot water cans and lids. We sterilize the jars as you are accustomed to (in the oven, microwave, over steam or pouring boiling water over), boil the lids.

We fill the jars with salad, crushing the vegetables with a spoon. We fill the cans tightly, to the very top. The remaining juice is poured equally into all the jars.

We cover the jars with lids (without rolling up), put on a towel in a deep saucepan. Pour water so that it reaches the shoulders of the jar (3-4 cm from the top). As soon as the water in the pan starts to boil, time it out and sterilize the 0.7 liter cans for 40 minutes.

We roll it up with a typewriter. Turn over, cover with a blanket. In a day, we transfer the jars of Assorted salad for storage in a cool basement or pantry for the winter. Successful blanks!




By Elena Litvinenko (Sangina)
We also advise you to cook

Experienced housewives know that an assorted salad for the winter can please every household. This is not surprising: by combining vegetables and spices with each other, you can get hundreds of various preparations, ranging from traditional ones: with cucumbers, peppers and zucchini, and ending with distinctive and original ones from grapes and tomatoes.

How to make an assorted salad for the winter?

The most delicious assorted salads for the winter roll up easily and easily. There are several ways: vegetables are cut, mixed, infused for 30 minutes, boiled in a marinade of vinegar, oil, salt, sugar and rolled up. In the second version, they are laid out in jars, poured with brine from vinegar, salt, sugar and water, sterilized for 15 minutes and closed.

1. Assorted salads for the winter at home will delight you with a balanced, rich taste if you combine from 2 to 5 components. It is important to consider the compatibility of vegetables. Otherwise, the workpiece will turn into a lurid pun.
2. You should choose only fresh and high-quality vegetables - this will affect both the taste and the storage time of the workpiece.
3. Since the preparation of assorted salads for the winter from vegetables can be prepared in two ways - with and without sterilization - each housewife must choose a convenient option for herself, based on the desired storage duration. They will only stand in the pantry all winter.

With each season, assorted salads for the winter without sterilization are becoming more and more popular. This method of cooking significantly reduces the time, allows vegetables to naturally soak in juices and aromas, preserve their original freshness, delicate taste, crispy texture and does not lose its rich vitamin composition.

Ingredients:

• tomatoes - 1 kg;
• pepper - 400 g;
• onions - 2 pcs.;
• head of garlic - 2 pcs.;
• cabbage - 1 kg;
• oil - 700 ml;
• vinegar - 10 ml;
• salt - 20 g;
• sugar - 10 g.

Preparation

1. Puree the tomatoes.
2. Chop the rest of the vegetables.
3. Add to vegetables tomato puree, oil, vinegar, salt, sugar and spices and cook for 15 minutes.
4. Spread the assorted vegetable salad for the winter in sterile jars and roll up.

The recipe for an assorted vegetable salad for the winter is limitless in the choice of ingredients, but no matter how varied the vegetable season is, especially zealous housewives choose zucchini. They are easy to prepare, cheap, go well with any component, have the ability to take the desired taste and aroma, which is incredibly appreciated in the assortment.

Ingredients:

• zucchini - 5 kg;
• carrots - 350 g;
• onions - 250 g;
• oil - 450 ml;
• sugar - 250 g;
• vinegar - 450 ml;
• garlic - 150 g;
• salt - 50 g.

Preparation

1. Chop the onion, zucchini and carrots.
2. Add garlic.
3. Season with oil, vinegar, salt and sugar and simmer for 20 minutes.
4. Sterilize the salad for the winter for 15 minutes.

Assorted vegetable salad for the winter is an excellent solution for using monotonous and boring ingredients. So, everyone's favorite cucumbers, widely replicated in homemade preparations, combined with tomatoes, onions and peppers, will absolutely acquire new taste, a refreshing aroma and an appetizing look that emphasizes the diversity of the summer harvest.

Ingredients:

• cucumbers - 1.5 kg;
• tomatoes - 900 g;
• pepper - 500 g;
• onions - 400 g;
• black peppercorns - 10 pcs.;
• oil - 500 ml;
• vinegar - 100 ml;
• salt - 50 g;
• sugar - 100 g.

Preparation

1. Chop the vegetables and set aside for 30 minutes.
2. Add oil, vinegar, salt, sugar and spices and cook for 3 minutes.
3. Roll the assorted salad in jars for the winter.

Salads have become a part of the diet of families who prefer vitamin snacks. We are not talking about the white-headed representative of the species, but about her "relative" - ​​the cauliflower. With it, the workpiece becomes attractive and is enriched with vitamin C, protein, magnesium, sodium, which makes the preservation tasty and healthy.

Ingredients:

• cauliflower - 4 kg;
• carrots - 1 kg;
• pepper - 800 g;
• onions - 800 g;
• celery stalks - 6 pcs.;
• hot peppers- 2 pcs.;
• vinegar - 200 ml;
• tomato juice - 2.5 l;
• sugar - 250 g;
• oil - 500 ml;
• salt - 80 g.

Preparation

1. Boil the pieces of vegetables in tomato juice 20 minutes.
2. Add hot peppers, oil, salt, sugar and vinegar.
3. After 5 minutes, remove from the stove and roll into jars.

Assorted eggplant salad for the winter

Ingredients:

• eggplant - 500 g;
• pepper - 400 g;
• carrots - 3 pcs.;
• onions - 200 g;
• clove of garlic - 6 pcs.;
• Chinese cabbage - 300 g;
• vinegar - 15 ml;
• water - 1 l;
• salt - 30 g;
• sugar - 50 g;
• oil - 80 ml.

Preparation

1. Chop all vegetables and stew.
2. Cut the eggplants into circles and fry.
3. Cook the marinade with water, salt, vinegar and sugar.
4. Pour the marinade over the vegetables and sterilize the assorted salad for the winter for 20 minutes.

An assorted winter salad is varied with marinades. Sweet and sour jelly pickle is a new culinary invention conquering the shelves of homemade products. Gelatin, which is part of the sauce, keeps vegetables bright, crunchy and fills the marinade useful substances and amino acids needed to strengthen bones.

Ingredients:

• cucumbers - 900 g;
• tomatoes - 900 g;
• pepper - 900 g;
• onions - 7 pcs.;
• water - 2 l;
• sugar - 100 g;
• salt - 50 g;
• gelatin - 50 g;
• vinegar - 50 ml;
• oil - 100 ml.

Preparation

1. Soak gelatin in 250 ml of water.
2. Mix the remaining water with salt and sugar and boil.
3. Place vegetables in jars.
4. Heat gelatin, mix with brine and pour into jars.
5. Add vinegar, oil and sterilize for 20 minutes.

Assorted pumpkin salad for the winter

An assorted vegetable salad recipe for the winter will contain all the splendor of autumn gifts if you use a pumpkin. This versatile fruit has many benefits: it's delicious, incredibly healthy, and very easy to prepare. You just need to darken the pieces of pumpkin and vegetables in the marinade for 40 minutes, put them in jars and after a couple of months enjoy the bright preparation.

Ingredients:

• pumpkin pulp - 500 g;
• carrots - 4 pcs.;
• tomato - 600 g;
• pepper - 4 pcs.;
• onions - 3 pcs.;
• sugar - 50 g;
• oil - 60 ml;
• salt - 10 g;
• vinegar - 40 ml.

Preparation

1. Puree the tomatoes, season and heat.
2. Combine with vegetables and simmer for 40 minutes.
3. Pour in vinegar and roll up.

Fans hot snacks would definitely choose the Korean platter for the winter. Such a blank is capable of decorating with only one kind festive table what can we say about her taste Oh. The method of cooking is also pleasant: you need to choose matching vegetables, boil them for a couple of minutes and pour over with sweet and sour marinade.

Ingredients:

• cauliflower - 500 g;
• zucchini - 600 g;
• cucumbers - 300 g;
• carrots - 400 g;
• water - 900 ml;
• vinegar - 100 ml;
• salt - 50 g;
• oil - 100 ml;
• sugar - 150 g

Preparation

1. Chop the zucchini, cucumbers and carrots, disassemble the cabbage into inflorescences.
2. Blanch for 2 minutes and place in jars.
3. Boil the marinade, pour over the vegetables and roll up.

Experienced housewives prefer to cover the salad of assorted fresh vegetables for the winter with butter only. This component is an excellent "conductor" of marinades, allowing vegetables to soak in juices and flavors. In addition, the brine itself acquires a mild and delicate taste, and can be used as a dressing for many dishes.