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

When pickling 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 the 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, the greens are imbued with tomato flavor.

Features of preparing assorted lightly salted cucumbers and tomatoes

There are no secret techniques. Each housewife prepares the dish in her own way. The taste is different due to the selection of spices and proportions of ingredients. The amount of salt, sugar, herbs, water and others affect the taste.

Rules for selecting and preparing ingredients

Everyone decides for themselves which tomatoes to choose - red, yellow or orange. Their shape and size also play a role. Zelentsy should not be twisted and have no defects. The size of the vegetables is selected so that they fit into the jar.

Only clean vegetables can 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 preparing lightly salted tomatoes and cucumbers, the container does not need to be sterilized. Also, the container should not be greasy.

How to make lightly salted cucumbers and tomatoes together?

Many people believe that the pickling container has no meaning. But that's not true. The type of container directly affects the taste of the finished dish.

Recipe in a saucepan

The taste of vegetables is practically no different from those that are salted for the winter. The only difference is that there is no need to roll them up in a jar for the winter, as they are eaten immediately. What ingredients will you need 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.

Step-by-step preparation:

1. All ingredients are washed from dust, dirt and other debris.
2. Cucumbers, if they are bitter varieties, are soaked overnight in cold water.
3. Garlic is cut into thin slices, so it will release its aroma faster.
4. All greens are washed before placing in containers.
5. The bottom of the pan is coated with pepper, spices and garlic.
6. Next come tomatoes mixed with herbs.
7. Sliced ​​bell peppers, remaining chopped garlic and spices are placed on top.
8. Salt is dissolved in water and the resulting liquid is poured over vegetables.

To obtain lightly salted vegetables, keep the container in the refrigerator. To make the dish faster, the container is left warm for 2-3 days. The more vegetables are in brine, the faster they become salty.

In the bank

What you will 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 quantity of ingredients is selected for 1 jar of 3 liters. Salting process:

1. Leave the cucumbers in cold water for 1 hour.
2. The ends of the greens are cut off, and the tomatoes are pricked with a fork. This way, the vegetables will be salted faster. Large tomatoes can be cut into pieces.
3. Horseradish leaves are cut into large pieces, and garlic into slices.
4. Some greens, peppers and garlic are placed at the bottom of the jar.
5. Next come cucumbers, and then tomatoes.
6. The vegetables are covered with the remaining herbs on top.
7. Place the water on the fire and bring 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 to the cellar. After 1-2 days, the vegetables are ready to eat.

In the package

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.

Preparation:

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

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

For the recipe, take a strong cellophane bag

Storage periods and rules

Vegetables remain suitable for consumption for 2-3 months. Provided they are kept in the cold. They turn sour quickly in the heat. As soon as the taste deteriorates, throw it away.