Canned assorted vegetables: a universal recipe for cucumbers, tomatoes and other vegetables

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Many housewives rush to fill the shelves of their cellar with containers filled with canned assorted vegetables with the onset of the harvesting season.

Details

The popularity of such preservations is easy to explain – it is enough to uncork one jar as a table is already fully furnished with pickles: there are cucumbers and tomatoes, as well as peppers, cabbage or onions.

So you can safely choose any vegetables and pick up a canning machine. In addition to the main ingredients, for a 3-liter jar you will need:

• 2 tbsp. spoons of salt,
• 3 tbsp. spoons of sugar,
• 3 tbsp. spoons of 9% vinegar,
• 2 cloves of garlic (you can have more if you are going to cover the garlic),
• 2-3 bay leaves,
• 5-10 peas of black pepper.

Put garlic on the bottom of the jar. Housewives who have tried this recipe are not against using greens for these purposes. The next step is to fill the container with vegetables.

After the tomatoes and cucumbers are arranged in dense rows, boil water and fill the jar with it.

The liquid should be poured into a saucepan and spices should be added – everything, except vinegar, which can be added directly to the glass container.

Stir well so that the salt and sugar dissolve without a trace, and pour the resulting brine over the vegetables.

It remains to sterilize the jar for 10 minutes and roll up.