Basic recipes for preparing awesome cucumbers in tomato sauce for the winter

To prepare cucumbers in tomatoes 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

During the cooking process, it is necessary to 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 jars for the time specified in the recipe. It is not recommended to overheat them - this can cause the cucumbers to become soft and no longer 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 preparation may turn out tasteless.

Selection and preparation of main ingredients

Cucumbers must be pickling varieties. It is not recommended to use salad cucumbers - when pickled, they become very soft.

After collection, it is recommended to leave them for 1-2 days so that they are established. This will reduce the risk of cans exploding. Cucumbers need to be washed well and soaked in cold water. Then rinse them again. It is not necessary to cut off the tails.

You can use tomato paste, sauce or juice. Ketchup - tomato or chili - is also suitable. Or you can cook chopped tomatoes until they thicken, 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, every housewife can choose the most suitable option for herself.

Classic cucumbers in tomatoes for the winter: an 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;
• several cloves of garlic;
• spices;
• 1.5 tbsp. l. salt and 3 tbsp. l. Sahara.

To make the cucumbers crispy, they need to be filled with cold water and left for several hours.After 3-4 hours, remove them from the container with water and place them on paper towels to dry.

To prepare the filling, boil water, add tomato paste, spices, salt and sugar. Boil for 10-15 minutes. Sterilize the jars, add dill seeds, bay leaves, finely chopped garlic and onions to the bottom.

Then start packing the cucumbers into the jars. Vegetables must be compacted tightly. It is recommended to first cut large cucumbers into several parts. Pour in the prepared marinade, cover with lids and place in a container for pasteurization. After this, roll up the lids and wrap the jars with a blanket.

Without sterilization

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

Pre-sterilize the jars, then add dill, bay leaf, onion and garlic. Fill the container with cucumbers. Pour boiled water and cover with a lid. Leave 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 cover with a sterilized lid.

Without vinegar

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

You need to take the following ingredients:

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

Pour the tomato into the pan, add butter, 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 with onions and garlic not only have a distinct taste, but also a pleasant aroma.For 5 liter jars the following ingredients are needed:

• 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 water;
• 100 ml vinegar.

Cut the green fruits into pieces and 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 pulp to the tomato mixture, pour in vegetable oil. Stir well and pour into the saucepan with the cucumbers. Place the container on the stove and cook over low heat until the cucumbers change color.

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

Pickled cucumbers in tomato juice

You can prepare cucumbers for the winter in a salted marinade. These cucumbers can be rinsed a little before serving to reduce the saltiness. Or you can eat it with tomato sauce.

To prepare the 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.

Place cucumbers in a jar to the top. Boil the juice, remove from heat and add the rest of the ingredients. Pour the resulting mixture into a jar and close 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 preparation for more than a month in the refrigerator.

With chili ketchup

To prepare cucumbers in spicy sauce you will need:

• cucumbers themselves - 3 kg;
• 2 liters of water;
• 100 g chili ketchup;
• several cloves of garlic;
• 2 tbsp. l. salt;
• glasses of sugar;
• 150 ml vinegar.

You can also add any spices and herbs if you wish.But it is not recommended to add hot pepper, as the dish will turn out to be overly spicy.

Cut the cucumbers into pieces - divide one vegetable into 3 parts.

Place greens, garlic at the bottom of the jar, and place cucumbers in it. Boil water, add granulated sugar, salt and ketchup. Boil for another 2 minutes, then immediately pour into the prepared cucumbers. Place the jar in a container for pasteurization, boil for 15 minutes, then remove and close with a lid.

With bell pepper and onion

Canning with bell peppers gives cucumbers a pleasant aroma. But you should not add too much of it, as it can overwhelm the taste of the cucumbers themselves.

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

• 2 kg of cucumbers;
• half a 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 the marinade - boil water, dissolve salt and sugar in it, add tomato. Cook for 10 minutes. Cut the pepper into slices, onion into half rings. Place in a jar in layers - onions, peppers, cucumbers, 2 cloves of garlic. Do this until the container is filled. Then pour in the prepared marinade and pasteurize for 15 minutes. Roll up the jar with a lid.

Further storage of workpieces

Cucumbers and tomatoes store 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 the twists, since pathogenic microorganisms can multiply in the jars. If they enter the human body, they can cause irreversible consequences.