TOP 5 delicious recipes for cooking cucumbers in filling for the winter
Taking up the preparation of cucumbers according to recipes in filling for the winter, you can stock up not only with an appetizing snack, but also with sauce (for pasta, fish dishes, potatoes), marinade for meat. In the cold season, this is a real storehouse of vitamins. Such homemade canned food is popular due to the ease of recipe and the widest possibilities for changing the ingredients to your liking.
Features of cooking cucumbers in filling for the winter
For a great filling, choose tomatoes that are completely ripe, fleshy varieties (they are often colored pink).
How to choose cucumbers
Pickled cucumbers are needed, 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 taste bitter.
Required inventory
To prepare anything from tomatoes, you should use pots (saucepans) with a thick bottom and walls, and stainless steel, ceramics, and fireproof glass are suitable materials. A food processor, meat grinder, blender or a regular sieve is suitable for puréing tomatoes - one can be changed for the other.
The best recipes
It is important to note that citric acid should not be substituted for vinegar in the recipes below. This will have an extremely negative effect on the taste of the snacks.
Cucumbers in tomato sauce
What you need:
- 2 kg of cucumbers;
- 1.5 kg of tomatoes;
- 0.5 kg of fresh paprika;
- 15 cloves of garlic;
- 70 ml vinegar;
- 120 ml of oil;
- 40 g salt;
- 150 g sugar;
- ground black pepper.
Cooking method:
- cut the cucumbers into cubes;
- cut off the tails of paprika and clean out the seeds;
- squeeze the garlic through a press;
- chop paprika and peeled tomatoes through a meat grinder;
- mix mashed tomatoes and peppers with salt, sugar, vinegar, oil, pepper;
- place the marinade on fire, bring to a boil, count out 5 minutes;
- put cucumbers in a saucepan, cook for 5 minutes, add garlic and count for 3 minutes;
- move the snack to the jars, roll up the lids.
Sliced Cucumber with Tomato Paste Recipe
What you need:
- 2.5 kg of cucumbers;
- 0.5 l of tomato paste;
- 500 ml of water;
- 100 g sugar;
- 30 g table salt;
- 120 ml olive oil;
- 100 ml vinegar.
Procedure:
- cut the cucumbers into circles;
- combine tomato paste with water, add sugar, salt, pour in vegetable oil;
- put the marinade on the stove, bring to a boil, count out 4 minutes;
- pour cucumber slices into it, pour in vinegar, wait 5 minutes;
- spread the snack in a glass container, tighten the lids.
Spicy cucumbers in tomato
What you need:
- 2 kg of cucumbers;
- 3 kg of tomatoes;
- 80 g of salt;
- 80 g sugar;
- 15 cloves of garlic;
- 20 peas of black and 7 allspice;
- 1 jalapeno;
- 6 pcs. carnations;
- 2 horseradish leaves;
- 10 cherry and currant leaves;
- 50 ml vinegar.
Cooking method:
- Scroll peeled tomatoes through a meat grinder;
- cut the leaves in half;
- cut the jalapenos into circles;
- cut the garlic into slices;
- put fragrant leaves on the bottom of the jars;
- put cucumbers tightly in jars and fill with freshly boiled water;
- put tomato puree on the stove, add peppercorns, cloves, jalapenos, garlic and boil for 10 minutes;
- drain the water from the glass container, add sugar and salt, add vinegar to each one;
- fill the contents of the jars with a spicy fill, tighten the lids.
In mustard filling
What you need:
- 1 kg of cucumbers;
- 40 g sugar;
- 60 ml of vegetable oil;
- 20 g salt;
- 0.5 tbsp. l. dry mustard;
- ground black pepper;
- 30 ml vinegar.
Procedure:
- cut cucumbers into cubes;
- to prepare a spicy sauce, combine mustard, salt and sugar, pour in vinegar and oil, pepper;
- put cucumber slices in the marinade, count 2 hours;
- put the snack in the jars and sterilize as convenient.
In tomato and garlic sauce
What you need:
- 1.5 kg of cucumbers;
- 60 ml of refined oil;
- 700 g tomatoes;
- 1 head of garlic;
- 10 g salt;
- 50 g sugar;
- 50 ml vinegar.
Cooking method:
- cut the cucumbers into slices;
- chop the tomatoes through a meat grinder and rub through a sieve, discard the skins and seeds;
- squeeze the garlic through a press;
- add salt, sugar, garlic, oil and vinegar to the tomato puree, heat to a boil;
- put cucumbers in the sauce, count out 5 minutes;
- Transfer the snack to a glass container and sterilize it appropriately.
How and how long can the finished product be stored
All cucumbers according to these recipes should be stored at a temperature not higher than +16 degrees in a dark place, protected from direct sunlight. An open can should be refrigerated and consumed within 7-10 days.
