Cucumbers in filling for the winter: recipes and 5 cooking methods, how to store

When you start cooking according to recipes of cucumbers in a filling for the winter, you can stock up not only on an appetizing snack, but also on sauces (for pasta, fish dishes, potatoes), marinade for meat. For the cold season, this is a real storehouse of vitamins. These homemade preserves are popular due to the ease of the recipe and the widest possibilities of changing the ingredients to your liking.

Features of cooking cucumbers in filling for the winter

To make the filling great, you should choose fully ripe, fleshy varieties of tomatoes (often they are colored pink).

How to choose cucumbers

We need pickled cucumbers, often with black thorns, while white ones are typical for salad varieties. But only the first ones are distinguished by the property of being well saturated with marinade, becoming so crispy.

It is recommended to take young cucumbers - overgrown ones can be bitter.

Required inventory

To cook anything from tomatoes, you should use pots (stewpans) with thick bottoms and walls, and stainless steel, ceramics, fire-resistant glass are suitable materials. To puree tomatoes, a food processor, meat grinder, blender or a regular sieve is suitable - one can be changed to another.

The best recipes

It is important to note that in the recipes below, you cannot replace vinegar with citric acid. This will adversely affect the taste of snacks.

Cucumbers in tomato sauce

What you need:

• 2 kg cucumbers;
• 1.5 kg of tomatoes;
• 0.5 kg fresh paprika;
• 15 garlic cloves;
• 70ml vinegar;
• 120ml oil;
• 40g s alt;
• 150g sugar;
• ground black pepper.

Cooking method:

• cut cucumbers into cubes;
• cut the stems off the paprika and clean out the seeds;
• press the garlic through the press;
• paprika and peeled tomatoes crumble through a meat grinder;
• mix tomato and pepper puree with s alt, sugar, vinegar, oil, pepper;
• put marinade on fire, bring to a boil, count 5 minutes;
• put cucumbers in the pot, cook for 5 minutes, add garlic and count 3 minutes;
• move snack into jars, roll up lids.

Recipe for sliced cucumbers with tomato paste

What you need:

• 2.5 kg cucumbers;
• 0.5L tomato paste;
• 500ml water;
• 100g sugar;
• 30 g s alt;
• 120 ml olive oil;
• 100 ml vinegar.

Procedure:

• cut cucumbers into circles;
• combine tomato paste with water, add sugar, s alt, pour in vegetable oil;
• put marinade on stove, bring to boil, count 4 minutes;
• pour cucumber slices into it, pour in vinegar, wait 5 minutes;
• spread the snack into glass containers, screw on the lids.

Spicy cucumbers in tomato sauce

What you need:

• 2 kg cucumbers;
• 3 kg tomatoes;
• 80g s alt;
• 80g sugar;
• 15 garlic cloves;
• 20 black peppercorns and 7 allspice;
• 1 jalapeno;
• 6 pcs cloves;
• 2 sheets of horseradish;
• 10 cherry and currant leaves;
• 50 ml vinegar.

Cooking method:

• peeled tomatoes scroll through a meat grinder;
• cut leaves in half;
• jalapeno cut into circles;
• sliced garlic;
• put fragrant leaves on the bottom of jars;
• pack cucumbers tightly into jars and fill with freshly boiled water;
• put the tomato puree on the stove, add the peppercorns, cloves, jalapenos, garlic and simmer for 10 minutes;
• drain water from glass containers, add sugar and s alt, add vinegar to each;
• fill the contents of the jars with spicy filling, tighten the lids.

In mustard filling

What you need:

• 1 kg cucumbers;
• 40g sugar;
• 60ml vegetable oil;
• 20g s alt;
• 0.5 tbsp l. dry mustard;
• ground black pepper;
• 30 ml of vinegar.

Procedure:

• cut cucumbers into cubes;
• to prepare a spicy filling, combine mustard, s alt and sugar, pour in vinegar and oil, pepper;
• put cucumber slices in marinade, count 2 hours;
• pack the snack into jars and sterilize as convenient.

In tomato-garlic filling

What you need:

• 1.5 kg cucumbers;
• 60ml refined oil;
• 700g tomatoes;
• 1 head of garlic;
• 10g s alt;
• 50g sugar;
• 50 ml vinegar.

Cooking method:

• cut cucumbers into circles;
• grind the tomatoes through a meat grinder and rub through a sieve, discard the skins and seeds;
• garlic squeeze through the press;
• mix s alt, sugar, garlic, oil and vinegar into the tomato puree, heat to a boil;
• put cucumbers in sauce, count 5 minutes;
• transfer the snack to a glass container and sterilize as appropriate.

How and how much you can store the finished product

All cucumbers according to these recipes should be stored at a temperature not exceeding +16 degrees in a dark place, protected from direct sunlight. An open jar should be refrigerated and consumed within 7 -10 days.

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