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Canning Vegetables Assortment

Canning Vegetables Assortment (Assorti) is the perfect way to use up your end-of-season garden vegetables in a salty/sweet pickling brine. Yum!

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Canning Vegetables Assortment is the perfect way to use up your end-of-season garden vegetables. It’s called “Assorti;” basically an assortment of vegetables in a salty/sweet pickling brine.

The recipe comes from my hubby’s cousin, Angelina. She graciously mailed us a jar to sample and the whole family loved it. Now we can enjoy these goodies all winter long. And, let me brag a little.

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My husband canned these. He took the lead on this one and I was the apprentice. He is actually into canning right now. Isn’t that strange and awesome?! I love my man.

Ingredients for Canning Vegetables Assortment:

6-7 Red Bell Peppers
1/2 head of Cabbage
1 lb small-medium Cucumbers
4-5 medium Zucchinis
10-15 small/medium Tomatoes
(note: you can replace any of the above vegetables with whatever you have growing in your yard).

Canning Vegetables Assortment (Assorti) is the perfect way to use up your end-of-season garden vegetables in a salty/sweet pickling brine. Yum!

Ingredients for the bottom of each 1/2 gallon jar:

5 cloves of garlic
2 dill flowers
5 cloves
1 bay leaf
10 whole black peppers
2 all spice peppers
2 slices of jalapeno
2 slices of horseradish root

Canning Vegetables Assortment (Assorti) is the perfect way to use up your end-of-season garden vegetables in a salty/sweet pickling brine. Yum!

Pickling Brine/Syrup Ingredients:

4.5 Liters (or 19 cups) water
2 1/2 cups sugar
2 1/2 cups vinegar (to taste)
6 Tbsp salt or more to taste
1 bay leaf
10 whole black peppers
2 all spice peppers
1 tsp red pepper flakes

To sterilize the jars:

1. Wash your jars and lids with warm water and soap (or run them through your dishwasher).

2. You can either boil your jars and lids in a large pot of water 5 minutes OR you can steam them by swirling boiling hot water inside (be careful doing this; you’re dealing with boiling water here and you have to move fast before you jar gets too hot to handle) I like to do the steam swirling method twice on each jar; giving them time to cool in between. I’ve heard other methods too, like washing them and then letting them dry in oven at 215˚F for about 20 min or until completely dry (Thanks Natalya!).

3. Boil lids in a medium pot 5 minutes. Drain the water carefully and your jars and lids are ready to use.

How to can Vegetables Assortment:

1. Wash all your vegetables. Slice bell peppers into thick strips. Remove ends from zucchinis and slice them into 1/2″ circles. Remove ends of cucumbers but leave them whole. Peel garlic cloves.

2. Put 5 cloves of garlic, 2 dill flowers, 5 cloves, 1 bay leaf, 10 whole black pepper corns, 2 whole allspice beads, 2 slices of jalapeno, 2 slices of horseradish root on the bottom of each jar.

3. Fill each jar with the vegetables proportionally, packing each jar tight and stuffing cabbage chunks in open spaces. You want to fill them full or you won’t have enough brine for all the jars. Yes, we are serious about packing the jars.

Canning Vegetables Assortment (Assorti) is the perfect way to use up your end-of-season garden vegetables in a salty/sweet pickling brine. Yum!

Preheat the oven to 350°F

4. Using a large pot, make syrup by combining 4.5 Liters of water (19 cups), 2.5 cups of granulated sugar, 2.5 cups of vinegar, 6 tbsp of salt, 1 bay leaf, 10 peppers, 2 whole all-spice beads, 1 tsp of red pepper flakes and bring everything to a boil.

5. Fill each jar with hot syrup to the top, screw the lids on enough to keep a tight seal in place but don’t over-tighten them since air bubbles need to be able to escape and place in the oven at 350˚F for 15 min. Carefully remove from oven; be careful, the jars will be hot! (don’t tighten the lid more or you might disturb the seal that has formed), flip upside down and let cool to room temperature.  

P.S. I re-used the jar lids and then I come to find out that this is a big no-no in the canning world :-O, so as a rule, don’t use old, deformed or dented lids or ones that have gaps or defects in the sealing gasket.

Canning Vegetables Assortment (Assorti) is the perfect way to use up your end-of-season garden vegetables in a salty/sweet pickling brine. Yum!
Canning Vegetables Assortment (Assorti) is the perfect way to use up your end-of-season garden vegetables in a salty/sweet pickling brine. Yum!

Wait at least two weeks before eating the vegetables. Enjoy them  with potatoes, rice, or braised cabbage.

Note: 

Current safety standards say that it’s best to put the jars in a boiling water bath with 1-2″ water covering the lid (instead of the baking method) for ten minutes after tightening the lids to preserve shelf life and kill any potential bacteria. For more info on current canning guidelines, click here. I think I need a boiling water canner! 

Canning Vegetables Assortment

4.6 from 5 votes
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Canning Vegetables Assortment (Assorti) is the perfect way to use up your end-of-season garden vegetables in a salty/sweet pickling brine. Yum!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy/Medium
Cost to Make: depends on if you’ve grown your own veggies or not.
Servings: 5 half gal. jars

Ingredients

  • Assorti Ingredients:
  • 6-7 Red Bell Peppers
  • 1/2 head of Cabbage
  • 1 lb small-medium Cucumbers
  • 4-5 medium Zucchinis
  • 10-15 small/medium Tomatoes

Bottom of each 1/2 gal. jar Ingredients:

  • 5 cloves of garlic
  • 2 dill flowers
  • 5 cloves
  • 1 bay leaf
  • 10 whole black peppers
  • 2 all spice peppers
  • 2 slices of jalapeno
  • 2 slices of horseradish root

Pickling Brine/Syrup Ingredients:

  • 4.5 Liters or 19 cups water
  • 2 1/2 cups sugar
  • 2 1/2 cups vinegar to taste
  • 6 Tbsp salt or more to taste
  • 1 bay leaf
  • 10 whole black peppers
  • 2 all spice peppers
  • 1 tsp red pepper flakes

Instructions

  1. To sterilize the jars, wash them and then dry in oven at 215 for about 20 min. Boil lids in a medium pot 5 minutes.
  2. Wash all the vegetables. Slice peppers into strips, remove ends from zucchinis and slice into 1/2" circles, leave cucumber whole, cutting the tips and peel garlic cloves.
  3. Place 5 garlic cloves, 2 dill flowers, 5 cloves, 1 bay leaf, 10 pepper corns, 2 all-spice beads, 2 jalapeno slices, & 2 horseradish root slices at the bottom of each jar.
  4. Tightly fill all the jars with vegetables proportionally, stuffing cabbage chunks in open spaces. Preheat the oven to 350°F
  5. Make a syrup by combining 19 cups of water, 2.5 cups of sugar, 2.5 cups of vinegar, 6 tbsp of salt, 1 bay leaf, 10 black peppers, 2 all-spice beads, 1 tsp of red pepper flakes and bring everything to a boil.
  6. Fill all the jars with hot syrup to the top, screw the lids on enough to keep a tight seal in place but don't over-tighten them since air bubbles need to be able to escape and place in the oven at 350˚F for 15 min. Carefully remove from oven (don't tighten the lid more or you might disturb the seal that has formed), flip upside down and let cool to room temperature. Wait two weeks before serving the vegetables.

Recipe Notes

Current safety standards say that it’s best to put the jars in a boiling water bath with 1-2" water covering the lid (instead of the baking method) for ten minutes after tightening the lids to preserve shelf life and kill any potential bacteria. For more info on current canning guidelines, visit: http://nchfp.uga.edu/publications/publications_usda.html. I think I need a boiling water canner!

 

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Royce
    October 28, 2018

    These turned out okay. Too sweet and not enough heat. Could also use more vinegar. Will try again with adjustments. Reply

    • Natasha
      October 29, 2018

      Hi Royce, they are intended to be a little on the sweeter side but a little more vinegar would work well also. Reply

  • Rosie
    July 23, 2018

    Could I use celery, carrots and onions in place of zucchini and tomatoes? This recipe shoulds really good. Reply

    • Natasha
      July 23, 2018

      Hi Rosie, I haven’t tried that but I think it would be worth experimenting! Reply

  • Shirley
    July 20, 2018

    Natasha, I am excited about trying so many of your recipes. But, you touched my heart here on your Assorti page. It is so beautiful that your husband is canning with you. My late husband and I worked the garden together, and canned together. And, I might add, he taught me how to can. I believe he and his father and mother all worked together in the garden and canning. Thank you for sharing your awesome site. Reply

    • Natashas Kitchen
      July 20, 2018

      Thank you so much for sharing your personal memories with us! I appreciate the thoughtful review, Shirley. 🙂 I am so happy to have you a part of our blog! Reply

  • Anca Burrow
    June 7, 2018

    Hi Natasha! How about cauliflower, baby cucumbers, cabbage, red onion and carrots for the mix? My husband does not eat certain veggies but he likes those. Do you think that those veggies would still taste good with this recipe? Thank you! Reply

    • Natashas Kitchen
      June 7, 2018

      Hi Anca, I haven’t tried that specific mix but it sounds nice! If you try it definitely let us know how you like it! 🙂 Reply

  • Nata
    August 15, 2017

    Natalya,I have a question about water. 1,5 gallon of water isn’t 4,5 l .what’s the correct amount?thanks Reply

    • Natasha
      natashaskitchen
      August 15, 2017

      Hi Nata, sorry for the confusion – not sure how that happened. The amounts in the directions is correct: 4.5 Liters (or 19 cups) water Reply

  • Lana
    June 30, 2017

    would it work with a green tomato per jar instead of red? Reply

    • Natasha
      natashaskitchen
      June 30, 2017

      Hi Lana, I do think that would still work 🙂 Reply

  • August 20, 2015

    Do i need to put them in the fridge ? Reply

    • Natasha
      natashaskitchen
      August 20, 2015

      If you follow the canning method above, they can be stored at room temperature. You can refrigerate them if you want to. Reply

  • JUdy
    July 25, 2015

    How do I print the recipes out? Reply

    • Natasha
      natashaskitchen
      July 25, 2015

      There is a print friendly recipe and print button at the bottom of each recipe. 🙂 Reply

  • allison
    August 18, 2014

    Hi Natasha. Thanks for the recipe. Do you have a recipe for pickles only, without all the other veggies? (not the refrigerated version though.) Reply

    • Natasha
      natashaskitchen
      August 19, 2014

      I haven’t posted a pickles only recipe and this one wouldn’t work very well for only pickles unless you are looking for a sweeter pickles version. I’ll see if I can get one posted before all the cucumbers are gone…. Reply

  • Holli
    August 13, 2014

    Hi! We used your recipe to can veggies all summer. Just recently a friend told us the vinegar to water ratio wasn’t correct and we should be worried about getting sick from the jars. Is 2.5 cups of vinegar enough for 1.5 gallons Of water? Reply

    • Natasha
      natashaskitchen
      August 13, 2014

      We’ve never gotten sick from these veggies. Did you take into consideration the sugar and salt which also preserve the veggies? Reply

  • Inna
    August 1, 2014

    Natasha do u know if it would be okay to add cauliflower? Reply

    • Natasha
      natashaskitchen
      August 1, 2014

      Yes 🙂 Reply

  • Tanya
    January 3, 2014

    Natasha I am having such a hard time finding dill flower. Where do you usually get it & what time of the year? Thanks Reply

    • Natasha
      natashaskitchen
      January 3, 2014

      It’s a little tough this time of year. Dill sprigs would be ok if you can’t find the dill flour. Reply

  • sveta
    September 11, 2013

    I love your recipes, always go on your site when out of ideas.
    do you have a good recipe for canning wild mushrooms? Reply

  • Olga
    September 10, 2013

    In was wondering if these are spicy? With the jalapeños and red pepper flakes I’m wondering if they end up being too spicy? Reply

    • Natasha
      natashaskitchen
      September 10, 2013

      No, it’s not spicy at all. It’s actually a little on the sweeter side. Reply

  • Galina
    September 10, 2013

    if the jars are smaller, do you cook them for less? same question for the canned tomotaoes? Reply

    • Natasha
      natashaskitchen
      September 10, 2013

      Cook them for the same amount of time. Reply

  • Miriam
    September 5, 2013

    Hi, I noticed that this recipe doesn’t show up in any of the master categories, or am I wrong? Reply

    • Natasha
      natashaskitchen
      September 5, 2013

      You are right Miriam, thanks for noticing, I just added it to the “vegetables” category. Reply

  • Marina
    September 4, 2013

    how long they can stand preserved. By winter they stand? Reply

    • Natasha
      natashaskitchen
      September 4, 2013

      They can sit on the shelf at room temp or colder for about 1 year. We haven’t tried for longer 🙂 Reply

  • lina
    August 6, 2013

    No, I haven’t tried that. I have SO many cukes that need to be canned and stored away for winter. Planted too many this summer.
    Do you have a recipe for those veggies alone? Reply

    • Natasha
      natashaskitchen
      August 6, 2013

      I don’t yet, but I will find out if my mom plans on doing that this year or not and will document it if she does 🙂 Reply

  • lina
    August 6, 2013

    Can this recipe be done for tomatoes only? And cucumbers only? Reply

    • Natasha
      natashaskitchen
      August 6, 2013

      I don’t see why not, but it’s not the same flavor that you might be thinking of with canned tomatoes or cucumbers only. It’s still good, but it’s sweeter than usual. 🙂 Reply

    • Natasha
      natashaskitchen
      August 6, 2013

      Have you tried the refrigerated pickles I have posted? Reply

  • Nella
    August 5, 2013

    Hi 🙂 Do you have your mom’s canned tomato recipe posted on blog somewhere? I can’t find it…Thanks! Reply

    • Natasha
      natashaskitchen
      August 5, 2013

      I don’t but that would be a great post. I’ll ask my Mom if she’s going to be canning her tomatoes this year. Thanks Nella! Reply

  • julie
    July 18, 2013

    Where can I buy this kind of lids? And how long do I have to wait to hear the lid cklick?(meaning it caneed correctly) i thing you got my question….. lol Reply

    • Natasha
      natashaskitchen
      July 18, 2013

      It isn’t supposed to click. From my understanding, it should only make a clicking sound after it’s been opened. It should be a little bit concaved and not make a clicking sound while it’s still sealed; this means you have a good seal. Reply

  • Alina
    March 27, 2013

    Hi Natasha!
    This looks amazing. I grew up in Ukraine and miss staple foods like this. How long do you think these jars would keep if kept in the fridge? Reply

    • Natasha
      natashaskitchen
      March 27, 2013

      We are keeping our’s in the cool garage. They lasted the whole winter, I have two jars left. Once open, keep them in the fridge for up to a month. Reply

  • Marie
    October 8, 2012

    Our son has been home from Ukraine for a year and I enjoy making some of the traditional Ukrainian foods he enjoys. Would the brine and instructions for this be the same for the pickled tomatoes (roma tomatoes, red sweet pepper, garlic, parsley, etc.) that he loves?
    Also, I searched but did not find a recipe for verinicki or pelmini on your site. Is it here and I’m spelling it differently? If not, could you post it, we all LOVE these treats!!
    I was delighted to find the recipe for napoleon cake and can’t wait to make that for him, we’ve been seeking a recipe for it for ages! I’d love the recipe for making the layers from scratch, even though the puff pastry is undoubtedly much easier.
    Thanks so much!! Your site is a blessing and so beautiful too…like a treasured book! And it is always wonderful to “meet” another friend from Ukraine!! Reply

    • Natasha
      natashaskitchen
      October 8, 2012

      Thank you for visiting my site Marie :). The brine should work for that recipe as well, but I would do a taste test, just to get it to the sweetness that you like.
      Click here for the pelmeni recipe and click here for vareniki :). Let me know if you have any additional questions. Reply

  • Marina
    October 7, 2012

    Thank you for posting this!! I am so excited to try it. I’ve heavily relied on google for my canning this year. Liking this recipe. Gotta try now. Reply

    • Natasha
      natashaskitchen
      October 7, 2012

      I have a plum jam coming up next. I’ve never been so into canning as I have been this year!! 🙂 Reply

  • Nat
    October 7, 2012

    Hi Natasha,

    If you are unable to get either dill flower or horseradish root, could you possibly prepalce them with dill leaves and horseradish cream?

    Thanks Reply

    • Natasha
      natashaskitchen
      October 7, 2012

      You can omit horseradish root but do not add creamed horseradish or you may get a foggy juice. If you buy a pack of dill, you can use the stems and don’t necessarily need the flower part. Reply

  • Alena
    October 6, 2012

    The jars look so colorful and beautiful. Canning reminds of autumn and warm cozy clothes, lol. where in the world do you get such huge jars? 🙂 Reply

    • Natasha
      natashaskitchen
      October 6, 2012

      They only look huge in the pictures :). Jars are 1/2 gallon. My mom collects them from store bought dills, after some time we collect good amount, sort of recycling. Reply

  • vikulya
    October 5, 2012

    How awesome!!!
    I especially liked the way you presented the spices. Looks like a poster for studying )))
    I wish I could can these too, but I am almost due to have my baby, and don’t have much energy. But really wanna make this yumminess next year.
    Thanks, girl. Reply

    • Natasha
      natashaskitchen
      October 5, 2012

      My husban and I both laughed reading your comment. Vadim was very proud of his poster 🙂 Reply

  • October 5, 2012

    Wow!!! Natasha I love your idea of mixing vegetables. Genius!!!!!!!!!!!!!!!! Reply

    • Natasha
      natashaskitchen
      October 5, 2012

      Thank you Lea. That’s what we thought too! It was quite tasty 🙂 Reply

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