Basic recipes for cooking awesome cucumbers in tomato sauce for the winter
For cooking cucumbers in tomato for the winter, you can choose any recipe. During cooking, it is necessary to take into account a number of features and observe proportions.
Cooking features
In the cooking process, you must take into account the following features:
- Most recipes recommend cutting the cucumbers. Therefore, vegetables of any size are suitable. You can even take overripe ones.
- It is necessary to pasteurize the cans as indicated in the recipe. It is not recommended to overexpose them on fire - this may cause the cucumbers to become soft and stop being crispy.
- You can add a small amount of salt to the water for soaking cucumbers. It will draw out nitrates from them, and also make it easier to remove dirt from them.
You must follow the recipe, otherwise the workpiece may turn out to be tasteless.
Selection and preparation of main ingredients
Cucumbers should be of pickled varieties. It is not recommended to use salad cucumbers - they become very soft when pickled.
After collecting them, it is recommended to leave them for 1-2 days so that they are anchored. This will reduce the risk of cans exploding. The cucumbers should be washed well and soaked in cold water. Then rinse them again. Cutting off the ponytails is optional.
You can use tomato paste, sauce, or juice. Ketchup is also suitable - tomato or chili. Or you can cook chopped tomatoes until thickened, and then add cucumbers to them and boil.
How to pickle cucumbers in tomato sauce at home
There are many recipes for pickling cucumbers in tomatoes. 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 of cucumbers;
- 1.5 liters of water;
- a glass of tomato paste;
- 100 ml vinegar;
- dill seeds - 10 g;
- bay leaf - 2 pieces;
- one large onion;
- a few cloves of garlic;
- spice;
- 1.5 tbsp. l. salt and 3 tbsp. l. Sahara.
To make the cucumbers crisp, pour them over with cold water and leave for several hours. After 3-4 hours, remove them from the container with water and put them on paper towels to dry.
To prepare the filling, boil the water, add tomato paste, spices, salt and sugar to it. Boil for 10-15 minutes. Sterilize the jars, throw dill seeds, bay leaves, finely chopped garlic and onions at the bottom.
Then start laying cucumbers in banks.Vegetables must be tamped tightly. It is recommended to pre-cut large cucumbers into several parts. Pour over the prepared marinade, cover with lids and send to a container for pasteurization. After that, roll up the lids and wrap the jars with a blanket.
Without sterilization
For cooking cucumbers with tomato paste without sterilization, the same ingredients are required as in the previous recipe.
Pre-sterilize the jars, then add dill, bay leaves, onions and garlic. Fill the container with cucumbers. Pour boiled water over and cover. Insist for 10 minutes, then pour the water into a saucepan and bring to a boil, add salt 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 canned without vinegar. But the shelf life of this will decrease.
You need to take the following ingredients:
- 5 kg of vegetables;
- 3 liters of tomato juice;
- garlic to taste;
- 1 st. l. sugar and salt;
- 250 ml of vegetable oil;
- for pungency, you can add a pod of hot pepper.
Pour the tomato into a saucepan, add oil, sugar and salt, as well as crushed garlic. Boil for 5-10 minutes and throw the cucumbers cut into slices into the container.
With onions and garlic
Canned cucumbers in tomato, onion and garlic have not only a distinct taste, but also a pleasant aroma. 5 liter cans require the following ingredients:
- 5 kg of cucumbers;
- half a liter of tomato sauce;
- 500 g onions;
- 3 large heads of garlic;
- a glass of vegetable oil;
- 1 tbsp. l. salt and 2 tbsp. l. Sahara;
- 250 ml of 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, mince or grind with a blender. Add the onion-garlic gruel to the tomato mixture, pour in the vegetable oil. Stir well and pour into a saucepan with cucumbers. Put the container on the stove and cook over low heat until the cucumbers change color.
Distribute the fruits in jars, cover with a lid. Place in a container of water and sterilize for 15 minutes. Then roll up the lids and wrap with a blanket.
Pickled cucumbers in tomato juice
You can cook cucumbers for the winter in a salted marinade. These cucumbers can be rinsed a little before serving to reduce the salinity. Or you can eat with tomato sauce.
To prepare a dish, you need the following ingredients:
- 1.5 kg of cucumbers;
- 1.5 liters of tomato juice;
- 3 tbsp. l. salt;
- spices, garlic and dill to taste.
Put the cucumbers in a jar to the top. Boil the juice, remove from heat and add the rest of the ingredients to it. Pour the mixture into a jar and close it with a plastic lid - no need to roll it up. Leave in a cool 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 chili ketchup
To cook cucumbers in a spicy sauce you will need:
- directly cucumbers - 3 kg;
- 2 liters of water;
- 100 g chili ketchup;
- a few cloves of garlic;
- 2 tbsp. l. salt;
- glasses 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 overly spicy.
Cut the cucumbers into slices - divide one vegetable into 3 parts.
Put herbs, garlic at the bottom of the jar, place cucumbers in it. Boil water, add granulated sugar, salt and ketchup to it. Boil for another 2 minutes, then immediately pour into the prepared cucumbers. Send the jar to a container for pasteurization, boil for 15 minutes, then remove and close the lid.
With bell pepper and onion
Canning with bell peppers gives the cucumbers a pleasant aroma. But you should not add too much of it, as it can interrupt the taste of the cucumbers themselves.
For a three-liter jar, you must use the following ingredients:
- 2 kg of cucumbers;
- half bell pepper;
- one medium-sized onion;
- half a head of garlic;
- 200 ml tomato sauce;
- 1 tbsp. l. salt;
- 2 tbsp. l. Sahara;
- 50 ml vinegar;
- water.
Prepare marinade - boil water, dissolve salt and sugar in it, add tomato. Cook for 10 minutes. Cut the pepper into slices, the onion into half rings. Put in layers in a jar - onions, peppers, cucumbers, 2 cloves of garlic. So until the container is filled. Then pour over the prepared marinade and pasteurize for 15 minutes. Roll up the jar with a lid.
Further storage of workpieces
Cucumbers with tomato 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, since pathogenic microorganisms can multiply in the jars. If they enter the human body, they can cause irreversible consequences.
