Assorted vegetables marinated for the winter - bright, crunchy vegetables in the marinade pouring with vinegar. You can combine the ingredients in different proportions - put more tomatoes in one jar, and more physalis in another. You can store such blanks in a city apartment, away from heating appliances and central heating batteries. The ideal storage place would be a cool closet or closet.
Pickled vegetables cooked according to this recipe can be served at the table in about a month.
- Cooking time: 35 minutes
- Quantity: 2 cans of 0, 65 l
Ingredients for assorted vegetables for the winter with Physalis, pepper and tomatoes
- 0, 5 kg of vegetable physalis;
- 0, 5 kg of onions;
- 0, 5 kg of small tomatoes;
- 4 pods of bitter green pepper;
- 6 teeth of garlic;
- a teaspoon of cumin, fennel and pepper;
- 4 bay leaves;
- 60 ml of wine vinegar;
- 30 grams of granulated sugar;
- 20 g of salt.
Method of cooking vegetable platter for the winter with Physalis, pepper and tomatoes
Banks for blanks thoroughly wash, dry in the sun or in the oven. Sterilizing the jars at this stage makes no sense for this recipe, since raw vegetables are non-sterile, so you shouldn't waste time.
Small onion heads clean from the husk, cut into 4 parts.
At the bottom of each jar we place 2 bay leaves, then onion slices.
We clean the garlic teeth, cut into plates, add garlic to each jar.
Remove the “clothes” from the vegetable physalis, wipe the fruits with a dry cloth, then wash with warm water and dry them. Large fruits cut in half or four, leave small ones intact (we pierce the skin).
Fill the jars with Physalis 2/3 volume.
Cut the pods of bitter green pepper in half lengthwise, add to physalis and onion.
Fill the remaining space with small tomatoes, preferably slightly unripe, with dense flesh.
Fill boiling water into jars, immediately pour into a saucepan - this is how you can accurately determine the desired amount of water for the marinade. We pour fresh boiling water into the jars, cover with lids, cover with a towel, leave the vegetables warm. You can once again change the boiling water so that the contents of the cans are well heated.
Pour sugar and sodium chloride into the water drained from vegetables, add fennel, cumin and pepper. In this recipe, I poured colored pepper, does not affect the taste, but it's beautiful!
Put the saucepan on the fire, bring to a boil, boil for 3 minutes.
Put the caps on the jars with holes, drain the water. Then pour 2 tablespoons of wine vinegar in each jar, pour the marinade with spices, close the lid.
At the bottom of the stew pan we lay a piece of cloth, put a jar of platter, pour water over the hanger.
On a quiet fire bring to a boil. Sterilize 15 minutes.
Screw the lids tightly. Turn the cans upside down. After cooling, remove the cool pantry. Vegetable platter for the winter with Physalis, peppers and tomatoes ready. Enjoy your meal!
Vegetable platter for winter with Physalis, peppers and tomatoes - magic wand for friendly home get-togethers. Sour-sweet, with a sharp touch, crispy and very tasty vegetables, are very popular, especially in cases where you need to quickly set the table.
