TOP 8 delicious recipes for pickled cucumbers with tomatoes for the winter

Of all the 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 making such blanks is quite simple. It is necessary to strictly follow the recipe and properly prepare the products before the start of conservation.

Specificity of preparing assorted cucumbers and tomatoes for the winter

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

1. You should choose only ripe, healthy cucumbers and tomatoes, without any signs 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 take place evenly.
4. Sugar is often a component of assorted vegetables, because it is a good preservative. Sweet pickled cucumbers and tomatoes have a mild savory taste.

In order to make the jars of canned food bright and attractive, they use curly cuts, lay out the ingredients in layers, and diversify by adding other vegetables.

How to choose ingredients

For pickling, it is better to choose small or medium-sized fruits. Such cucumbers retain their crunchy properties and tomatoes remain firmer. It is not recommended to take overripe, wrinkled vegetables with damaged skin.

Preparation of containers and vegetables

For assorted blanks, glass cylinders and tin lids are suitable. Banks must be free from chips and cracks, and lids must not contain traces of rust. The lacquered yellow lids are considered to be of higher quality. A protective varnish layer 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.

Preparation of ingredients is as follows:

• wash cucumbers and tomatoes thoroughly;
• cucumbers are soaked in cold water for 2 hours, then cut on both sides;
• in tomatoes, pierce the skin with a toothpick in the area of ​​the stalk 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 assorted 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 a few of the best ones.

Take a look also

TOP 8 recipes for making pickled early cabbage for the winter in jars

Classic recipe

Here's a versatile way to make a winter vegetable platter. It is very simple and tasty, so it is loved by many housewives. The tomatoes are juicy, moderately spicy, and the cucumbers are crispy.

On a one and a half liter bottle, take half a kilogram of cucumbers and tomatoes. Then proceed as follows:

1. Spices are placed in a sterilized container (currant and cherry leaves, an umbrella of dill, a piece of horseradish root), tightly filled with prepared vegetables, alternately.
2. Pour boiling water over and leave for 10 minutes.
3. After warming up, poured into a saucepan and make a brine on its basis, adding salt (1 tablespoon), sugar (2 tablespoons) and vinegar (5 tablespoons), pepper, boil again and combine with the rest of the ingredients.
4. The jars are hermetically closed and, until completely cooled, placed under the blanket.

Without sterilization for a 2 liter jar

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

The vegetables are heated twice with boiling water for 15 minutes. Then the marinade is prepared according to the classic recipe, poured into jars with vegetables, and closed. 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. They wash the fruits, steam the jars.
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 carrot slices).
4. Jars are filled with boiling water, heating vegetables for 15 minutes, repeat again.
5. After the second draining, a marinade is made, adding citric acid (1 teaspoon) instead of vinegar.
6. The marinade is poured into cylinders and rolled up with tin lids.

Preservation is placed in a warm place until it cools.

With zucchini

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

1. Spices (dill, fragrant leaves, pepper, horseradish, garlic) are placed in steamed jars.
2. Fill them with prepared vegetables alternately, after cutting the zucchini into large pieces.
3. Pour boiling water over the fruits twice, heating them for 15 minutes.
4. Make a marinade and, bringing to a boil, pour the ingredients into jars.
5. Close 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 work progress is as follows:

1. Spices are placed on the bottom of the prepared cylinders, 3 crushed aspirin tablets are added to each.
2. Fill the jars with vegetables.
3. Prepare the marinade by adding sugar (10 tablespoons), salt (6 tablespoons), vinegar (a quarter of a glass) to boiling water, pour into jars and immediately close hermetically.

Take a look also

Recipes for pickling cucumbers with apples for the winter

In order for the aspirin to disperse, you should roll the cans 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 pepper

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. Cut the cucumbers lengthwise into 4-6 pieces, tomatoes into slices, peppers into strips.
2. Put the vegetables in jars, shifting them with cloves of garlic.
3. Salt and sugar are poured into each jar (2 tablespoons).
4. Pour boiling water over vegetables, add vinegar on top (2 tablespoons).

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

Recipe for assorted cucumbers and tomatoes in layers

One and a half liter cans 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 the jars in layers, with cucumbers and tomatoes, alternating layers.
3. The vegetables are heated for 10 minutes, pouring boiling water into the jars, and after heating it is drained.
4. A brine is made on this water, adding salt and sugar (2 tablespoons), vinegar (1 dessert spoon), with which vegetables are poured.
5. Banks are sealed.

Cucumbers with green tomatoes

For a two-liter jar, take the amount of cucumbers that will enter, 2 medium green tomatoes, 1 carrot and start canning:

1. Spices are placed at the bottom of the sterilized jar, including hot pepper rings.
2. Tomato slices are placed on top of the spices.
3. Cucumbers are laid, interspersed with carrots cut into circles.
4. Jars are filled with boiling water and vegetables are heated for fifteen minutes.
5. The liquid is drained, and loose ingredients are put into the jar (1.5 tablespoons of salt, 3.5 tablespoons of sugar).
6. After re-pouring boiling water, add 1.5 tablespoons of vinegar essence.
7. Jars are rolled up with sterilized lids.

Storage of workpieces

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

1. It is necessary to keep cans away from heat sources (batteries, stoves, stoves).
2. Store them in a cool, dark place.
3. With the onset of winter cold, canned food should be protected from frost. The marinade turned into ice can rupture the glass container.

The best place to store homemade products is a cellar, mezzanine, storage room, glazed loggia.

Shelf life of the finished product

Canned vegetables, stored in places where the sun's rays do not penetrate, at temperatures no higher than plus 15 degrees Celsius, can be consumed throughout the year. But preservation that has stood for more than two years, even if the appearance of vegetables remains attractive, is not recommended to be eaten.