Garden vegetable garden harvesting for winter

Step-by-step cooking

1. Step 1:

   

   Prepare the vegetables for preservation, rinse them thoroughly under running water, let the water drain, throwing them into a colander. Immediately you need to prepare the banks. It is better to make such a preparation in three-liter jars so that more different vegetables can fit into it. We wash the cans with cold water and soda, put them neck down on the grill of a cold oven. Turn it on at 150 degrees and sterilize for about 25 minutes. Wash and boil the lids, dry them.

2. Step 2:

   

   Cut off the tips from both sides of the cucumbers, fill them with clean cold water and leave to soak for a couple of hours.

3. Step 3:

   

   It is better to take young zucchini, they are more tender and delicious, in addition, they do not need to peel and remove the core with seeds. Cut the zucchini into rings or halves of rings, if they are large, about 2 centimeters thick.

4. Step 4:

   

   We take the white cabbage young, strong and dense. Remove the upper dry and dirty leaves from the fork. We cut the forks into several large pieces, cut out the stalk. The pieces should be large, but must pass through the neck of a three-liter jar. Peel the garlic from the husk, cut off the tips from the cloves.

5. Step 5:

   

   Bulgarian pepper cut into quarters, remove the stalk with seeds.

7. Step 6:

   

   Tomatoes are washed and pricked in several places with a toothpick so that they do not burst.

8. Step 7:

   

   Carrots are cleaned, if the carrot is young, then it is enough to wipe it with a stiff brush. If the carrot is young and not very thick, then you can put it in the blank entirely. Onions are cleaned and cut into rings.

9. Step 8:

   

   At the bottom of the sterilized jars we put a few cloves of garlic, a few sprigs of washed and dried parsley, a couple of bay leaves, a few peas of allspice, cloves and black pepper peas.

10. Step 9:

    

    We begin to put vegetables in jars tightly, alternating them with each other. Pour boiling water over the vegetables, cover with lids and leave for 15 minutes. Then drain the water from the vegetables into a saucepan, bring to a boil, add sugar, salt. Bring to a boil, pour boiling marinade jars to the neck.

11. Step 10:

    

    Pour 1.5 tablespoons of vinegar into each jar. We roll up the jars with lids. We turn them upside down, wrap them up and leave them to cool at room temperature. We put it away for storage in a cool place. Bon appetit!