Cucumbers in tomatoes for the winter: an awesome recipe with and without sterilization with photos and videos

You can choose any recipe for cooking cucumbers in tomato for the winter. During cooking, it is necessary to take into account a number of features and observe proportions.

Cooking Features

In the process of cooking, it is necessary to take into account the following features:

• Most recipes recommend cutting cucumbers. Therefore, vegetables of any size are suitable. You can even take overripe.
• Pasteurize jars for the time specified in the recipe. It is not recommended to overexpose them on fire - this can make the cucumbers soft and stop being crispy.
• You can add a small amount of s alt to the water for soaking cucumbers. It will draw the nitrates out of them and also make it easier to remove dirt from them.

You must follow the recipe, otherwise the preparation may turn out tasteless.

Selection and preparation of main ingredients

Cucumbers should be pickled varieties. It is not recommended to use lettuce cucumbers - they become very soft when marinated.

After harvesting, it is recommended to leave them for 1-2 days so that they graft. This will reduce the risk of the cans exploding. Wash cucumbers well and soak in cold water. Then rinse them again. It is not necessary to cut off the ponytails.

You can use tomato paste, sauce or juice. Ketchup is also suitable - tomato or chili. And you can cook chopped tomatoes until thick, and after that add cucumbers to them and boil.

How to pickle cucumbers in tomato sauce at home

There are many recipes for pickling cucumbers in tomato. Therefore, each hostess can choose the most suitable option for herself.

Classic cucumbers in tomato for the winter: awesome recipe

For 2 three-liter jars of cucumbers you will need the following ingredients:

• 5 kg pickles;
• 1.5 liters of water;
• glass of tomato paste;
• 100 ml vinegar;
• dill seeds - 10g;
• bay leaf - 2 pieces;
• one large onion;
• a few cloves of garlic;
• spices;
• 1.5 tbsp l. s alt and 3 tbsp. l. sugar.

To make cucumbers crunchy, they must be poured with cold water and left for several hours. After 3-4 hours, take them out of the container with water and put them on paper towels to dry.

To prepare the filling, boil water, add tomato paste, spices, s alt and sugar to it. Boil for 10-15 minutes. Sterilize jars, throw dill seeds, bay leaf, finely chopped garlic and onion to the bottom.

Then start laying cucumbers on the banks. Vegetables must be packed tightly. Large cucumbers are recommended to be pre-cut into several parts. Pour in the prepared marinade, cover with lids and send to a pasteurization container. After that, roll up the lids and wrap the jars with a blanket.

No sterilization

To prepare cucumbers with tomato paste without sterilization, the same components are required as in the previous recipe.

Pre-sterilize jars, then add dill, bay leaf, onion and garlic.Fill the container with cucumbers. Pour in boiled water and cover with a lid. Infuse for 10 minutes, then pour the water into a saucepan and bring to a boil, add s alt and sugar. Pour the marinade into a jar, add vinegar and roll up with a sterilized lid.

No Vinegar

When using tomato paste, cucumbers can be preserved without vinegar. But this will shorten their shelf life.

You need to take the following ingredients:

• 5kg vegetables;
• 3L tomato juice;
• garlic to taste;
• 1 tbsp. l. sugar and s alt;
• 250 ml vegetable oil;
• for spiciness, you can add a pod of hot pepper.

Pour the tomato into the pan, add oil, sugar and s alt, as well as crushed garlic. Boil for 5-10 minutes and throw sliced cucumbers into the bowl.

With onions and garlic

Canned cucumbers in tomato with onions and garlic have not only a pronounced taste, but also a pleasant aroma. For 5 liter jars you need the following ingredients:

• 5 kg cucumbers;
• half a liter of tomato sauce;
• 500g onion;
• 3 large cloves of garlic;
• a glass of vegetable oil;
• 1 tbsp l. s alt and 2 tbsp. l. sugar;
• 250ml water;
• 100 ml vinegar.

Cut green fruits into pieces, place in a saucepan. Combine tomato sauce with vinegar and water. Peel the onion and garlic, pass through a meat grinder or chop with a blender. Add onion-garlic gruel to the tomato mixture, pour in vegetable oil. Mix well and add to the cucumbers in a saucepan. Put the container on the stove and cook over low heat until the cucumbers change color.

Distribute the fruits into jars, cover with a lid. Place in a container with water and sterilize for 15 minutes. Then roll up the lids and wrap with a blanket.

Pickles in tomato juice

You can cook cucumbers for the winter in a s alty marinade. Such cucumbers can be washed a little before serving to reduce salinity. And you can eat with tomato sauce.

The following ingredients are needed to prepare the dish:

• 1.5 kg cucumbers;
• 1.5L tomato juice;
• 3 tbsp. l. s alt;
• spices, garlic and dill to taste.

Put cucumbers in a jar to the top. Boil the juice, remove from heat and add the rest of the ingredients to it. Pour the resulting mixture into a jar and close with a plastic lid - no need to roll up.Leave in a cold place. The tomato can turn sour, so it is not recommended to store such a blank for more than a month in the refrigerator.

With chilli ketchup

To prepare cucumbers in spicy sauce you will need:

• directly cucumbers - 3 kg;
• 2 liters of water;
• 100g chili ketchup;
• a few cloves of garlic;
• 2 tbsp. l. s alt;
• cups of sugar;
• 150 ml vinegar.

Also, if desired, you can add any spices and herbs. But it is not recommended to add hot pepper, as the dish will turn out to be too spicy.

Cut cucumbers into slices - divide one vegetable into 3 parts.

Put greens, garlic on the bottom of the jar, put cucumbers in it.Boil water, add granulated sugar, s alt and ketchup to it. Boil for another 2 minutes, then immediately pour into the prepared cucumbers. Transfer the jar to the pasteurization container, boil for 15 minutes, then remove and close the lid.

With bell peppers and onions

Preservation with bell pepper gives cucumbers a pleasant aroma. But don't add too much, as it can overpower the taste of the cucumbers themselves.

For a three-liter jar, you need to use the following ingredients:

• 2 kg cucumbers;
• half of bell pepper;
• one small onion;
• half a head of garlic;
• 200 ml tomato sauce;
• 1 tbsp l. s alt;
• 2 tbsp. l. sugar;
• 50ml vinegar;
• water.

Prepare marinade - boil water, dissolve s alt and sugar in it, add tomato. Boil 10 minutes. Pepper cut into slices, onion - half rings. Spread in a jar in layers - onions, peppers, cucumbers, 2 cloves of garlic. So until the container is filled. Then pour the prepared marinade and pasteurize for 15 minutes. Roll up the jar with a lid.

Further storage of blanks

Cucumbers with tomatoes are stored well if vinegar is added to the preparation - 2-3 years. Otherwise, the shelf life is slightly reduced - up to one year. After the specified time, it is not recommended to eat twists, as pathogenic microorganisms can multiply in jars. When ingested, they can cause irreversible effects.

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