The most popular autumn—style assorted: cabbage, carrots, cauliflower and garlic is the perfect recipe

Autumn is the time when the kitchen is filled with the aromas of garlic, dill and fresh vegetables. The harvest season turns into a real family ceremony.: housewives choose the best recipes to preserve the harvest and bring back the taste of sunny days in winter. One of the most favorite is the assorted vegetables — juicy, crunchy, moderately spicy. The combination of white cabbage and cauliflower, carrots and garlic gives a balanced taste and attractive appearance: bright colors and rich aroma. Why this particular assortment is considered ideal and how to cook it properly is in the Izvestia material.

The history of assorted vegetables: from sourdough to glass jars

The tradition of salting and mixing vegetables has been well known in Russia since at least the 17th and 18th centuries. Then they made "pickles" — cabbage, cucumbers, green tomatoes, carrots and beets, fermented in large wooden tubs. The main goal was simple: to preserve the harvest for a long time without loss of nutritional properties.

In the 20th century, especially after the 1950s, when the food industry was actively developing in the USSR, assorted vegetables began to be produced in glass jars. Such canned food became widespread due to GOST standards developed in the 1960s. Home—made options, despite their industrial popularity, have never lost their relevance - they have preserved the authentic taste and personality of each hostess.

Ingredients for autumn assorted

To make the assorted dishes juicy, crispy and fragrant, it is important not only to follow the recipe, but also to choose high-quality vegetables. To prepare the dish, you will need:

— white cabbage — 1 kg (preferably late varieties, with dense leaves);

— cauliflower — 1 medium head (about 700 g);

— carrots — 300 g (juicy, bright, without green tails);

— garlic — 1 head (for sharpness and rich taste);

— bay leaf — 2-3 pcs .;

— sweet pepper peas — 5-6 pcs .;

— dill seeds — 1 teaspoon;

— salt — 1 tablespoon without a slide;

— sugar — 2 tablespoons;

— vinegar 9% — 100 ml;

— water — 1 liter .

It is better to choose dense autumn cabbage heads of medium size — they retain their texture longer and remain crisp even after sterilization.

How to cook the perfect autumn assorted

1. Prepare the vegetables

Cut the cauliflower into small florets, rinse in cool water. Cut the white cabbage into large pieces or squares. Peel the carrots and cut them into small circles or thin strips. Divide the garlic into cloves, but do not chop it — whole cloves retain their flavor better.

2. Blanch

To keep the vegetables crispy, put the cauliflower and carrots in boiling water for 2-3 minutes, then quickly cool in cold water. This step helps to preserve the structure and color.

3. Prepare the marinade

Boil the water, add salt, sugar, pepper, bay leaf and dill. After 3-5 minutes, pour in the vinegar and remove the marinade from the heat — it should be hot, but not boiling when pouring the vegetables.

4. Assemble the assorted

Put the vegetables in clean sterilized jars in layers: first cabbage, then carrots, garlic and cauliflower. Repeat the layers until the container is about 1 cm below the edge.

5. Pour and roll up

Fill the jars with hot marinade, cover with lids and sterilize for 10 minutes in a water bath. After that, tightly roll it up, turn it upside down and wrap it in a blanket until it cools completely.

This assortment is both simple and exquisite. The combination of white cabbage and cauliflower gives a different texture: soft inflorescences and elastic slices. Carrots give sweetness, while garlic and spices give flavor and a slight sharpness. The right marinade makes the taste balanced — not too sour, but refreshing.

In addition, assorted vegetables are useful: they retain a large amount of vitamins and fiber. 100 g of the prepared dish contains about 40-45 kcal, which means it is ideal even for those who follow their diet.