Lightly s alted cucumbers and tomatoes for the winter: simple step-by-step recipes with photos

S alting cucumbers and tomatoes according to the classic recipe, many do not want to try anything new, not suspecting that they are missing out on a lot. You should move away from the standards and pickle vegetables together in one container. In a jar, they are saturated with each other's taste, and the dish acquires an original taste. Lightly s alted tomatoes become like cucumbers and, in turn, greens are saturated with tomato flavor.

Features of harvesting assorted pickled cucumbers and tomatoes

There are no secret tricks. Each hostess prepares the dish in her own way. The taste is different due to the selection of spices and the proportions of the ingredients. The amount of s alt, sugar, herbs, water and others affect the taste.

Rules for the selection and preparation of ingredients

Everyone decides for himself which tomatoes to choose - red, yellow or orange. Their shape and size also play a role. Zelentsy should not be twisted and not have defects. The size of vegetables is selected so that they fit into a jar.

Only clean vegetables are subject to s alting. To prevent dirt, flies and debris from getting into the jar, they are washed and then rinsed 2-3 times.

How to prepare the container for the start of the process?

The main requirement is cleanliness. When harvesting s alted tomatoes and cucumbers, the container does not need to be sterilized. Also, the container should not be greasy.

How to make pickled cucumbers and tomatoes together?

Many people think that the container for s alting does not matter. But it's not. The type of container directly affects the taste of the finished dish.

Recipe in a pot

The taste of vegetables is almost the same as those that are s alted for the winter. The only difference is that there is no need to roll them up in a jar for the winter, as they are eaten immediately. What products will be needed for cooking:

cucumbers - 1 kg;
tomatoes - 1 kg;
garlic - 3 cloves;
dill umbrellas with seeds - 120 g;
bell pepper - 2 pcs;
blackcurrant leaves - 3 pieces;
cherry leaves - 4 pcs;
water - 1 l;
s alt - 4 tbsp. l.

Step cooking:

All ingredients are washed from dust, dirt and other debris.
Cucumbers, if they are bitter varieties, are soaked overnight in cold water.
Garlic is cut into thin slices, so it will release flavor faster.
All greens are washed before packing.
The bottom of the pot is covered with pepper, spices and garlic.
Next come tomatoes mixed with greens.
Sliced bell pepper, leftover chopped garlic and spices are placed on top.
S alt dissolves in water and vegetables are poured with the resulting liquid.

To get lightly s alted vegetables, the container is kept in the refrigerator. To make the dish faster, the container is left warm for 2-3 days. The more vegetables are in brine, the faster they become s alty.

In the bank

What you need:

small cucumbers - 650 g;
small tomatoes - 650g;
garlic - 3 cloves;
water - 2-2.5 l;
s alt - 1 tbsp. l. per 1 liter of water;
sugar - 1 tbsp. l. per 1 liter of water;
3 dill umbrellas;
horseradish (leaves) - 1 piece;
allspice - 7 pcs;
vine leaves - 3 pieces

The number of ingredients is selected based on 1 jar of 3 liters. S alting process:

Cucumbers are left in cold water for 1 hour.
The ends of greens are cut off, and the tomatoes are pricked with a fork. Thus, the vegetables will pickle faster. Large tomatoes are allowed to be cut into pieces.
Horseradish leaves are cut into large pieces, and garlic - slices.
A part of the greens, pepper and garlic is placed at the bottom of the jar.
Cucumbers come next, then tomatoes.
Vegetables are covered with the remaining greens on top.
Water is put on fire and brought to a boil.
S alt and sugar are added to the liquid.

Vegetables are poured with hot brine. The container is covered with a lid. After cooling, the jar is placed in the refrigerator or taken out to the cellar. After 1-2 days, vegetables are ready to eat.

In a bag

Ingredients for the dish:

cucumbers - 200g:
tomatoes - 100 g;
garlic - 6 cloves;
allspice peas - 5 pieces;
parsley - 50 g;
dill - 50 g;
sugar - a pinch;
s alt - half a teaspoon.

Cooking:

Zelentsi are cut into bars 5-8 cm long. Tomatoes are cut into slices, each should make 8 pieces.
The greens are chopped and the garlic is cut into slices.
The prepared plastic bag is gradually filled with components. Cucumbers come first, along with garlic.
Then greens, allspice, s alt and sugar are added.
Tomatoes come last.
The bag is tied in such a way that as little air as possible gets into it.
After that, he is shaken to mix the ingredients together.
Vegetables are left at room temperature for 2-3 hours. During this time, the package is shaken periodically.

Lightly s alted cucumbers and tomatoes are ready in 2 hours. Thanks to the cutting of the main ingredients, the spices penetrate the vegetables faster. For further storage, they are transferred to a jar or tray and placed in the refrigerator.

For the recipe, a strong plastic bag is taken

Terms and rules of storage

Vegetables keep fit for 2-3 months. Provided that they are in the cold. In heat, they quickly sour. As soon as the taste deteriorates, they are thrown away.