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Pickled vegetables

If you want to surprise your guests with juicy vegetables in winter, then this recipe is for you. Follow the recipe below to cook crunchy cucumbers, tender tomatoes, and many other delicious vegetables.


(for a 3-liter jar)

  • 7-8 cucumbers
  • 2-3 tomatoes
  • 2-3 bell peppers
  • 2-3 bulb onions
  • 1 head of cabbage
  • 4-5 cloves of garlic
  • parsley – to taste
  • horseradish – to taste
  • dill – to taste


  • 1.5 l (liter) of water
  • 4 tbsp of granulated sugar
  • 2 tbsp of salt
  • 1 tsp of acetic acid
  • 3-4 peas of allspice
  • 1 bay leaf
  • cloves – to taste


Wash vegetables thoroughly. Cut a head of cabbage into big pieces, slice peppers, cut onions into 2-4 segments. Arrange the vegetables in jar. The first layer should be cucumbers, the second – tomatoes, then the pepper, cabbage and onion. Pour vegetables with boiling water. Leave them for 5-10 minutes. Pour out the water, bring it to boil and pour in the jars again. Wait 5 minutes and then pour out the water again. Add salt, sugar, allspice, bay leaf, and cloves to the poured out water. Bring it to boil and add acetic acid. Stir to combine. Pour the vegetables with the marinade. Seal the lids tightly.

Enjoy your meal!