Simple step-by-step recipes for salted cucumbers and tomatoes for the winter

Salting cucumbers and tomatoes according to the classic recipe, many do not want to try anything new, not suspecting that they are losing a lot. You should deviate from the standards and pickle vegetables together in one container. In the jar, they are saturated with each other's taste, and the dish acquires an original taste. Lightly salted tomatoes become similar to cucumbers and, in turn, greens are saturated with tomato flavor.

Features of the preparation of assorted lightly salted cucumbers and tomatoes

There are no secret tricks. Each housewife 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 salt, sugar, herbs, water and more affects 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 free from defects. The size of vegetables is selected so that they fit into the jar.

Only clean vegetables should be salted. To prevent dirt, flies and debris from getting into the jar, they are washed, and then rinsed 2-3 times.

How to prepare containers for the start of the process?

The main requirement is cleanliness. When harvesting lightly salted 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 pickling does not matter. But this is not the case. The type of container directly affects the taste of the finished dish.

Recipe in a saucepan

The taste of vegetables practically does not differ from those that are salted for the winter. The only difference is that there is no need to roll them into a jar for the winter, since they are eaten immediately. What products are needed for cooking:

• cucumbers - 1 kg;
• tomatoes - 1 kg;
• garlic - 3 cloves;
• dill umbrellas with seeds - 120 g;
• bell pepper - 2 pcs.;
• black currant leaves - 3 pcs.;
• cherry leaves - 4 pcs.;
• water - 1 l;
• salt - 4 tbsp. l.

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15 easy step-by-step recipes for pickling tomatoes for the winter in jars

Step by step cooking:

1. All ingredients are cleaned from dust, dirt and other debris.
2. Cucumbers, if they are bitter varieties, are soaked in cold water overnight.
3. The garlic is cut into thin slices, so it will give off flavor faster.
4. All greens are washed before placing in a container.
5. The bottom of the pan is covered with pepper, spices and garlic.
6. Next are tomatoes mixed with greens.
7. Chopped bell pepper, the remains of chopped garlic and spices are placed on top.
8. Salt dissolves in water and vegetables are poured with the resulting liquid.

To obtain lightly salted 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 the brine, the faster they become salty.

In the bank

What you need:

• small cucumbers - 650 g;
• small tomatoes - 650 g;
• garlic - 3 cloves;
• water - 2-2.5 l;
• salt - 1 tbsp. l. for 1 liter of water;
• sugar - 1 tbsp. l. for 1 liter of water;
• dill umbrellas - 3 pcs.;
• horseradish (leaves) - 1 pc.;
• allspice - 7 pcs.;
• grape leaves - 3 pcs.

The amount of ingredients is selected for 1 can of 3 liters. Salting process:

1. The cucumbers are left in cold water for 1 hour.
2. At zelents, the tips are cut off, and the tomatoes are pricked with a fork. Thus, vegetables will be salted faster. Large tomatoes are allowed to be cut into pieces.
3. Horseradish leaves are cut into large pieces, and the garlic is cut into slices.
4. Part of the greens, pepper and garlic is placed at the bottom of the jar.
5. Next come cucumbers, and then tomatoes.
6. Top vegetables are covered with the remaining herbs.
7. Water is put on fire and brought to a boil.
8. Salt 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 into the cellar. After 1-2 days the vegetables are ready to eat.

In the package

A set of ingredients for the dish:

• cucumbers - 200 g:
• tomatoes - 100 g;
• garlic - 6 cloves;
• allspice peas - 5 pcs.;
• parsley - 50 g;
• dill - 50 g;
• sugar - a pinch;
• salt - half a teaspoon.

Take a look also

Recipe for lightly salted cherry tomatoes with instant garlic

Preparation:

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

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

A durable plastic bag is taken for the recipe

Storage terms and rules

Vegetables remain usable for 2-3 months. Provided they are in the cold. In the warmth they quickly turn sour. As soon as the taste spoils, they are thrown away.