TOP 5 delicious recipes for preparing pickled cucumbers for the winter

By starting to prepare cucumbers in filling recipes for the winter, you can stock up not only on an appetizing appetizer, but also on sauce (for pasta, fish dishes, potatoes), and marinade for meat. For the cold season, this is a real storehouse of vitamins. Such home-canned food is popular due to the ease of the recipe and the wide range of possibilities for changing the ingredients to your taste.

Features of preparing pickled cucumbers for the winter

To ensure a great filling, you should choose fully ripe, fleshy varieties of tomatoes (often they are colored pink).

How to choose cucumbers

You need pickling cucumbers, which often have black spines, while white ones are typical for salad varieties. But only the former are distinguished by their ability to be well soaked in marinade and become so crispy.

It is recommended to take young cucumbers - overgrown ones may taste bitter.

Necessary equipment

To prepare anything from tomatoes, you should use saucepans (sauce pans) with thick bottoms and walls, and suitable materials include stainless steel, ceramics, and fireproof glass. To puree tomatoes, a food processor, meat grinder, blender or regular sieve is suitable - one can be replaced with another.

The best recipes

It is important to note that in the recipes below, you cannot replace vinegar with citric acid. This will have an extremely negative impact on the taste of the snacks.

Cucumbers in tomato sauce

What you will need:

• 2 kg of cucumbers;
• 1.5 kg of tomatoes;
• 0.5 kg fresh paprika;
• 15 cloves of garlic;
• 70 ml vinegar;
• 120 ml oil;
• 40 g salt;
• 150 g sugar;
• ground black pepper.

Cooking method:

• cut the cucumbers into cubes;
• Cut off the tails of the paprika and remove the seeds;
• squeeze the garlic through a press;
• Chop paprika and peeled tomatoes through a meat grinder;
• mix the tomato and pepper puree with salt, sugar, vinegar, oil, pepper;
• place the marinade on the fire, bring to a boil, count 5 minutes;
• put cucumbers in the pan, cook for 5 minutes, add garlic and count 3 minutes;
• transfer the snack to the jars and roll up the lids.

Recipe for sliced ​​cucumbers with tomato paste

What you will need:

• 2.5 kg of cucumbers;
• 0.5 liters of tomato paste;
• 500 ml water;
• 100 g sugar;
• 30 g table salt;
• 120 ml olive oil;
• 100 ml vinegar.

Procedure:

• cut the cucumbers into slices;
• combine tomato paste with water, add sugar, salt, pour in vegetable oil;
• put the marinade on the stove, bring to a boil, count 4 minutes;
• pour the cucumber slices into it, pour in the vinegar, wait 5 minutes;
• Place the snack in glass containers and screw on the lids.

Spicy cucumbers in tomato

What you will need:

• 2 kg of cucumbers;
• 3 kg of tomatoes;
• 80 g salt;
• 80 g sugar;
• 15 cloves of garlic;
• 20 black peas and 7 allspice;
• 1 jalapeno;
• 6 pcs. carnations;
• 2 leaves of horseradish;
• 10 cherry and currant leaves;
• 50 ml vinegar.

Cooking method:

• Grind the peeled tomatoes through a meat grinder;
• cut the leaves in half;
• cut the jalapeno into slices;
• cut the garlic into slices;
• Place aromatic leaves on the bottom of the jars;
• Place cucumbers tightly in jars and fill with freshly boiled water;
• put the 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;
• Fill the contents of the jars with the spicy filling and screw on the lids.

In mustard sauce

What you will need:

• 1 kg of cucumbers;
• 40 g sugar;
• 60 ml vegetable oil;
• 20 g salt;
• 0.5 tbsp. l. dry mustard;
• ground black pepper;
• 30 ml vinegar.

Procedure:

• cut the cucumbers into cubes;
• to prepare a spicy filling, combine mustard, salt and sugar, pour in vinegar and oil, pepper;
• place the cucumber slices in the marinade, count 2 hours;
• Place the snack in jars and sterilize as convenient.

In tomato-garlic sauce

What you will need:

• 1.5 kg of cucumbers;
• 60 ml 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;
• Grind the tomatoes through a meat grinder and rub through a sieve, discard the skins and seeds;
• squeeze the garlic through a press;
• mix salt, sugar, garlic, oil and vinegar into tomato puree, heat to a boil;
• add cucumbers to the sauce, count 5 minutes;
• transfer the snack to a glass container and sterilize it appropriately.

How and for how long can the finished product be stored?

All cucumbers according to these recipes should be stored at a temperature no higher than +16 degrees in a dark place, protected from direct sunlight. The opened jar should be refrigerated and consumed within 7-10 days.