Pickled cucumbers with tomatoes: 8 delicious recipes for the winter at home

Of all winter preparations, assorted vegetables are very convenient. Making pickled cucumbers with tomatoes, the hostess gets the opportunity to serve a beautiful vegetable mix for dinner or a festive table - crispy cucumbers and bright, elegant tomatoes. And to make such blanks is quite simple. It is necessary to strictly follow the recipe and properly prepare the products before canning.

The specifics of harvesting assorted cucumbers and tomatoes for the winter

Careful selection, proper processing and packing of vegetables are very important. This will ensure their high-quality pickling, high taste properties, preservation of vitamins and minerals.

1. You should choose only ripe, he althy cucumbers and tomatoes, without traces of rot. They are thoroughly washed and soaked in cold water.
2. Canning jars should be subject to mandatory sterilization.
3. It is recommended to preserve vegetables whole or cut into equal pieces. Then the marinating process will be even.
4. Sugar is often a component of mixed vegetables, because it is a good preservative. Sweet pickled cucumbers and tomatoes have a mild savory taste.

To make canned food bright and attractive, they use curly cuts, lay out the ingredients in layers, diversify by adding other vegetables.

How to choose ingredients

For pickling, it is better to choose fruits of small or medium size. Such cucumbers retain their crispy properties, and tomatoes remain more elastic. It is not recommended to take overripe, wrinkled, damaged-skinned vegetables.

Preparation of containers and vegetables

Glass bottles and tin lids are suitable for assorted blanks. Banks should not have chips and cracks, and the lids should not contain traces of rust. Lacquered yellow covers are considered to be of higher quality. The protective layer of varnish prevents the development of the oxidation process on the lid when the surface comes into contact with vinegar. Before canning, containers and lids should be sterilized.

Ingredients are prepared as follows:

• cucumbers and tomatoes are thoroughly washed;
• cucumbers are soaked in cold water for 2 hours, then trimmed on both sides;
• tomatoes pierce the skin with a toothpick in the stalk area to prevent the risk of cracking;
• garlic is peeled from the top scales and chopped as indicated in the recipe;
• various spices are used for mixed vegetables (cherry and currant leaves, dill umbrellas, horseradish leaves, allspice and peppercorns).

The best ways to harvest cucumbers and tomatoes

There are many recipes for assorted vegetables with cucumbers and tomatoes. Let's take a look at some of the best.

Classic recipe

Here's a versatile way to make a winter vegetable platter. It is very simple and tasty, so we love many housewives. Tomatoes are juicy, moderately spicy, and cucumbers are crispy.

One and a half liter bottles take half a kilogram of cucumbers and tomatoes. Then proceed as follows:

1. Spices are laid out in a sterilized container (currant and cherry leaves, dill umbrella, a piece of horseradish root), tightly filled with prepared vegetables, interspersed.
2. Pour boiling water over and leave for 10 minutes.
3. After heating, pour into a saucepan and make a brine based on it, adding s alt (1 tablespoon), sugar (2 tablespoons) and vinegar (5 tablespoons), pepper, boil again and combine with the rest of the ingredients.
4. Jars are hermetically sealed and, until completely cooled, put under a blanket.

No sterilization per 2 liter jar

Horseradish leaves, currants, dill umbrella, peeled garlic are placed in cylinders thoroughly washed with soda solution. Then put vegetables (700 grams of cucumbers and tomatoes) - in layers or interspersed.

Vegetables are heated twice with boiling water for 15 minutes. Then they prepare the marinade according to the classic recipe, pour it into jars with vegetables, close it. After cooling, they are removed for storage.

With citric acid in a 3 liter jar

For a three-liter bottle, take 800 grams of cucumbers and tomatoes, 2 carrots, one bell pepper. The further course of action is as follows:

1. The fruits are washed, the jars are steamed.
2. Spices are placed on the bottom (currant leaves, garlic, dill, hot pepper).
3. The container is stuffed with vegetables (cucumbers, along with tomatoes, are interspersed with strips of bell pepper and circles of carrots).
4. Jars are filled with boiling water, heating vegetables for 15 minutes, repeat again.
5. After the second drain, make a marinade by adding citric acid (1 teaspoon) instead of vinegar.
6. Pour marinade into bottles and roll up with tin lids.

Preservation put in a warm place to cool.

With zucchini

To pickle vegetables with zucchini, take 250 grams of cucumbers and tomatoes and 200 grams of zucchini for one liter jar. Prepare the dish in this way:

1. Spices (dill, fragrant leaves, pepper, horseradish, garlic) are put into steamed jars.
2. Fill them with prepared vegetables interspersed, after cutting the zucchini into large pieces.
3. Pour boiling water over the fruits twice, warming them up for 15 minutes.
4. Mainade a marinade and, bringing to a boil, pour the ingredients in jars.
5. Cover with sterilized tin lids.
6. Turn over, wait for cooling.

With aspirin

A three-liter jar contains 850 grams of medium cucumbers and tomatoes, 2 liters of water. The progress of the work is as follows:

1. Spices are placed at the bottom of the prepared cylinders, 3 crushed aspirin tablets are added to each.
2. Fill jars with vegetables.
3. Marinade is prepared by adding sugar (10 tablespoons), s alt (6 tablespoons), vinegar (a quarter cup) to boiling water, pour into jars and immediately seal tightly.

In order for the aspirin to disperse, you should roll the jars on the table. Then you can wrap it up and leave to cool. With acetylsalicylic acid, pickling is more active, which makes the taste of vegetables more pronounced and increases the shelf life of canned food.

With bell peppers

If vegetables are pickled in a liter jar, then take 4 medium cucumbers and tomatoes, as well as 3 bell peppers. Then proceed as follows:

1. Vegetables are washed and chopped. Cucumbers are cut lengthwise into 4-6 parts, tomatoes - slices, peppers - straws.
2. Put vegetables into jars, shifting garlic cloves.
3. S alt and sugar (2 tablespoons each) are poured into each jar.
4. Pour boiling water over vegetables, add vinegar (2 tablespoons) on top.

Sterilize jars of vegetables in boiling water for 15 minutes. After that, they can be hermetically sealed.

Assorted cucumber and tomato layer recipe

One and a half liter jars are suitable for this recipe. Vegetables are recommended to choose small, moderately ripe, without damage. Traditional recipe:

1. Spices are placed in sterilized jars.
2. Fill jars in layers with cucumbers and tomatoes, alternating layers.
3. Vegetables are heated for 10 minutes, pouring boiling water into jars, after heating it is drained.
4. This water is used to make a brine by adding s alt and sugar (2 tablespoons), vinegar (1 dessert spoon), which is poured over vegetables.
5. Banks are hermetically sealed.

Cucumbers with green tomatoes

On a two-liter jar, take the number of cucumbers that will go in, 2 medium green tomatoes, 1 carrot and start canning:

1. Spices, including hot pepper rings, are placed at the bottom of a sterilized jar.
2. Tomato slices are placed on top of the spices.
3. Put cucumbers interspersed with sliced carrots.
4. Jars are filled with boiling water and vegetables are heated for fifteen minutes.
5. The liquid is drained, and bulk ingredients are placed in a jar (1.5 tablespoons of s alt, 3.5 tablespoons of sugar).
6. After pouring boiling water again, add 1.5 tablespoons of vinegar essence.
7. The jars are sealed with sterilized lids.

Storage of blanks

The rules for storing blanks for the winter are as follows:

1. Keep jars away from heat sources (batteries, ovens, stoves).
2. Keep them in a cool, dark place.
3. When the winter cold sets in, you should protect canned food from the effects of frost. An iced marinade can burst a glass bottle.

The best place to store homemade preparations is a cellar, mezzanine, pantry, glazed loggia.

Expiration date of finished product

Canned vegetables, stored in places where the sun's rays do not penetrate, at a temperature not higher than plus 15 degrees Celsius, can be consumed throughout the year. But the preservation, which has been standing for more than two years, even if the appearance of vegetables remains attractive, is not recommended to be eaten.

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