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

Of all the winter preparations, assorted vegetables are very convenient. By making pickled cucumbers together with tomatoes, the housewife has the opportunity to serve a beautiful vegetable mix for dinner or a holiday table - crispy cucumbers and bright, elegant tomatoes. And making such preparations is quite simple. It is necessary to strictly follow the recipe and properly prepare the products before preserving.

Specifics of preparing assorted cucumbers and tomatoes for the winter

Careful selection, proper processing and placement of vegetables are very important. This will ensure their high-quality marinating, high taste properties, preservation of vitamins and minerals.

1. You should choose only ripe, healthy cucumbers and tomatoes, without signs of rot. They are thoroughly washed and soaked in cold water.
2. Canning jars should be subjected to mandatory sterilization.
3. It is recommended to preserve vegetables whole or cut into equal pieces. Then the marinating process will proceed evenly.
4. Sugar is often a component of assorted vegetables, because it is a good preservative. Sweet pickled cucumbers and tomatoes have a mild, piquant taste.

To make jars of canned food bright and attractive, use shaped cuts, lay out the ingredients in layers, and diversify them 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 more elastic. It is not recommended to take vegetables that are overripe, wrinkled, or with damaged skins.

Preparing containers and vegetables

Glass cylinders and tin lids are suitable for assorted preparations. The jars should not have chips or cracks, and the lids should not contain any traces of rust. Lacquered yellow lids are considered to be of higher quality. The protective layer of varnish prevents the development of the oxidation process on the lid when the surface comes into contact with vinegar. Before starting canning, containers and lids should be sterilized.

The ingredients are prepared as follows:

• wash cucumbers and tomatoes thoroughly;
• cucumbers are soaked in cold water for 2 hours, then cut on both sides;
• For tomatoes, pierce the skin with a toothpick in the area of ​​the stalk to prevent the risk of cracking;
• the garlic is peeled from the top scales and chopped as indicated in the recipe;
• For assorted vegetables, various spices are used (cherry and currant leaves, dill umbrellas, horseradish leaves, allspice and peppercorns).

The best ways to prepare cucumbers and tomatoes

There are many recipes for assorted vegetables with cucumbers and tomatoes. Let's look at a few of the best.

Classic recipe

Here's a universal way to prepare assorted winter vegetables. It is very simple and tasty, so it is loved by many housewives. The tomatoes turn out juicy, moderately spicy, and the cucumbers turn out crispy.

For a one and a half liter container, 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, interspersed.
2. Pour boiling water over and leave for 10 minutes.
3. After heating, pour into a saucepan and make a brine based on it, adding salt (1 tablespoon), sugar (2 tablespoons) and vinegar (5 spoons), pepper, boil again and combine with the rest of the ingredients.
4. The jars are hermetically sealed and, until completely cooled, placed under a blanket.

Without sterilization for a 2-liter jar

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

The vegetables are heated with boiling water twice for 15 minutes.Then the marinade is prepared according to the classic recipe, poured into jars with vegetables, and closed. After cooling, put away for storage.

With citric acid in a 3-liter jar

For a three-liter container, take 800 grams of cucumbers and tomatoes, 2 carrots, and one bell pepper. The further course of action is as follows:

1. Wash the fruits and steam the jars.
2. Place spices on the bottom (currant leaves, garlic, dill, hot pepper).
3. Fill the container with vegetables (cucumbers, along with tomatoes, interspersed with strips of bell peppers and carrot slices).
4. The jars are filled with boiling water, heating the vegetables for 15 minutes, repeat again.
5. After the second draining, make a marinade by adding citric acid (1 teaspoon) instead of vinegar.
6. Pour the marinade into cylinders and roll up with tin lids.

Preservation is placed in a warm place until it cools.

With zucchini

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

1. Spices (dill, aromatic 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 the marinade and, bringing to a boil, pour the ingredients into jars.
5. Cover with sterilized tin lids.
6. Turn over and wait for it to cool.

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 at the bottom of the prepared cylinders, and 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 cup) to boiling water, pour it into jars and immediately seal it tightly.

In order for the aspirin to disperse, you should roll the cans on the table. Then you can wrap it up and leave it until it cools. With acetylsalicylic acid, marinating is more active, which makes the taste of vegetables more pronounced and increases the shelf life of canned food.

With bell pepper

If you pickle vegetables 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. Cucumbers are cut lengthwise into 4-6 pieces, tomatoes into slices, peppers into strips.
2. Place vegetables in jars, topping with garlic cloves.
3. Salt and sugar (2 tablespoons) are poured into each jar.
4. Pour boiling water over the vegetables, add vinegar (2 tablespoons) on top.

You should sterilize jars of vegetables in boiling water for 15 minutes. After this, they can be hermetically sealed.

Recipe for assorted cucumbers and tomatoes in layers

One and a half liter jars are suitable for this recipe. It is recommended to choose small, moderately ripe, undamaged vegetables. 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 by pouring boiling water into the jars, and after heating, drain it.
4. A brine is made with this water, adding salt and sugar (2 tablespoons), vinegar (1 dessert spoon), which is poured over the vegetables.
5. The jars are sealed hermetically.

Cucumbers with green tomatoes

For a two-liter jar, take the number of cucumbers that will fit, 2 medium green tomatoes, 1 carrot and begin canning:

1. Spices are placed at the bottom of a sterilized jar, including hot pepper rings.
2. Place tomato slices on top of the spices.
3. Place cucumbers interspersed with carrots cut into slices.
4. The jars are filled with boiling water and the vegetables are heated for fifteen minutes.
5. The liquid is drained, and bulk ingredients (1.5 tablespoons of salt, 3.5 tablespoons of sugar) are placed in the jar.
6. After pouring boiling water again, add 1.5 tablespoons of vinegar essence.
7. Cover the jars with sterilized lids.

Storage of workpieces

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

1. It is necessary to keep jars away from heat sources (batteries, ovens, stoves).
2. They should be stored in a cool, dark place.
3. When winter cold sets in, you should protect canned food from frost. The marinade turned into ice can break the glass container.

The best place to store homemade preparations is a cellar, mezzanine, pantry, glazed loggia.

Shelf life of the finished product

Canned vegetables stored in places where the sun's rays do not penetrate, at a temperature not exceeding plus 15 degrees Celsius, can be consumed throughout the year. But canned food that has been standing for more than two years, even if the appearance of the vegetables remains attractive, is not recommended for consumption.