One Jar, Three Flavors: Winter Vegetable Assortment Recipe

When the garden beds are generous with their harvest, you want to keep summer vegetables for as long as possible. One of the simplest ways is to make canned preserves — for instance, a vegetable assortment so that a single jar holds several favorite flavors at once. A reader of 29.RU shared her recipe.

Ingredients:

300–400 g pattypan squash (small ones are best, they can be left whole);

300–400 g firm cucumbers;

300–400 g tomatoes (small and firm, without cracks).

Optional: a dill umbel, a horseradish leaf, 2–3 garlic cloves, a bay leaf, black peppercorns.

Recipe:

Prepare the containers and wash the vegetables. Sterilize the jar and lid (over steam, in the oven, or in boiling water).

Pack the vegetables into the clean jar: place garlic, bay leaf, pepper, and all the extras on the bottom. Then add the vegetables in loose layers (don«t press them down aggressively or fill the jar to the brim, since the vegetables will settle a bit afterward): pattypan squash (cut them beforehand if large), cucumbers, tomatoes.

Pour boiling water into the jar, cover with the lid, and leave for 15–20 minutes.

Make the marinade: pour the water from the jar into a saucepan, then add salt and sugar, bring to a boil, and simmer for 1–2 minutes. Remove from the heat and pour in the vinegar.

Finally, pour the hot marinade over the vegetables to the top (if you suddenly don«t have enough marinade, top up with hot water) and seal the jar tightly with a sterilized lid. Turn it upside down, wrap it in a towel or blanket, and leave until completely cool.

Earlier we published recipes for dishes that can be cooked in a single pot and told you how many days after rain you should go mushroom picking. For fans of preserves, we also published a recipe for tasty pickled peppers and explained how to preserve raspberries for the winter.