TOP 13 delicious recipes for pickling cucumbers and assorted tomatoes for the winter

Assorted vegetables are the best option for winter preservation. By preparing several main ingredients at once, you can significantly reduce the preparation time for salted rolls. In addition, cucumbers will be stored much better together with tomatoes. Therefore, recipes for pickling cucumbers and Assorted tomatoes for the winter will appeal to every housewife.

Features of pickling assorted tomatoes and cucumbers for the winter

The amount of spices varies depending on personal preference. After the jars are twisted, they are turned over, placed on the floor and wrapped in a blanket.

Selection and preparation of vegetables

All ingredients must be fresh and without visible damage. It is better to use fruits of medium size, which are convenient to place in containers. To make the cucumbers crispier, they must first be soaked in cold water for two hours. The fruit stems of tomatoes are removed.

Preparing containers

To begin, you will need to wash the container with a soda solution and then pour it over with boiling water. Next, the process of sterilizing the containers is carried out in a hot oven or in a water bath. To do this, place the containers upside down in a deep pan with boiling liquid.

The most delicious pickling recipes

To make your preparations for the winter taste excellent, it is recommended to use delicious recipes for pickling vegetables.

A simple recipe for the winter

Salting this recipe is quick and easy. What do you need:

• vegetables – 500 grams;
• sweet pepper – 2 pieces;
• garlic – 5 cloves;
• salt and sugar - 2 large spoons;
• vinegar - a large spoon.

Pour boiling water over the filled containers for ten minutes. Drain into a saucepan, add all the spices, vinegar and pour back into the vegetables. Roll up the key, turn the cans over and wrap them in a blanket.

Without sterilization

This recipe will help you quickly roll up your favorite vegetables. The amount of ingredients is taken for a 3-liter container. The method without sterilization means that vegetables in jars will need to be poured with boiling water twice and waited ten minutes, and the third time with hot marinade.The last step is to pour in the vinegar and roll up the containers.

With zucchini

You can pickle crispy zucchini using this method. What do you need:

• tomatoes and cucumbers – 500 grams;
• zucchini – 300 grams;
• spices - to taste;
• salt and sugar - 2 large spoons;
• vinegar - 1 large spoon.

Filled containers are filled with boiling water for ten minutes, and a second time for 15 minutes. For the third time, salt, vinegar and sugar are added to the liquid. After boiling, pour into containers. They roll up the key.

With cauliflower

To add salt you need:

• cucumbers – 8 pieces;
• cauliflower - head;
• tomatoes – 5 pieces;
• garlic – 6 cloves;
• salt and sugar - 2 tablespoons;
• allspice – 5 peas;
• vinegar - a large spoon.

Divide the cabbage into florets. Place greens and garlic in a container, then a second layer of cabbage, cucumbers and tomatoes. Boil the liquid in a deep container and pour it into jars. After ten minutes, pour the water back into the container, add the spices and boil again. Pour the hot marinade over the vegetables again and roll up.

With citric acid

Salted vegetables can be rolled without adding vinegar. What to take:

• vegetables;
• garlic and pepper – 3 pieces;
• horseradish leaves – 2 pieces;
• sugar and salt - 2 large spoons;
• citric acid - teaspoon.

Place horseradish leaves, pepper and garlic at the bottom of the container. Then the rest of the vegetables are laid out, as well as salt and sugar. Next, fill the containers with boiling water, wait ten minutes and pour the liquid into the pan. After boiling, the brine is poured back into the containers.

With Aspirin

Salting along with Aspirin will prevent containers from exploding. The quantity of ingredients is taken at personal discretion, and vegetables are salted according to any recipe. For one 3-liter jar, take three Aspirin tablets. They need to be finely crushed and immediately added to the container.All that remains is to pour the marinade and roll it up.

With cherry tomatoes

For pickling, take one kilogram of vegetables: cucumbers, cherry tomatoes and sweet peppers. Salt and other spices are taken to taste. It is better to salt in barrels this way. Horseradish and cherry leaves are laid out at the bottom, then vegetables and herbs. Next, a brine is prepared from salt, sugar and vinegar. Hot liquid is poured over the vegetables, covered with gauze and a wooden circle with a weight is placed.

With bell pepper

Amount of ingredients and technology for preparing a mixture with a classic recipe. For a 3-liter bottle, 3-4 bell peppers will be enough. Horseradish or currant leaves are placed at the bottom of the container, then pepper and other vegetables. After the container is filled with hot marinade and vinegar is poured in. All that remains is to sterilize it correctly.

With squash without vinegar

This method is for pickling in liter jars. What do you need:

• cucumbers and tomatoes – 4 pieces;
• squash - 3 pieces;
• sugar and salt - 50 grams;
• vinegar - dessert spoon;
• spices to taste.

Horseradish leaves, vegetables, squash cut into slices, and then greens are placed at the bottom of the container. The filled container is poured with boiling water, after 20 minutes it is poured into a container, salted and sugared. After boiling, pour into a container.

In tomato juice

For a rich taste, add tomato juice. Take medium-sized vegetables, a couple of cloves of garlic, spices and a dessert spoon of vinegar. Pour boiling water over the filled container, drain the liquid, boil again and pour in the vegetables. Next, boil the tomato with the addition of salt, sugar and vinegar. Pour in tomato and roll up.

In jelly

Gelatin protects salted vegetables from fermentation. For three kilograms of vegetables you will need 4 tablespoons of gelatin, all other spices - to taste.As soon as the marinade boils, add vinegar and gelatin to it, and then stir thoroughly until completely dissolved. Liquid is poured into filled containers.

In grape leaves

The grape leaf helps maintain the fresh taste. Medium-sized vegetables should be wrapped in leaves and placed in a container. Next, add spices to the container and pour boiling water over it. Drain the liquid, add vinegar and salt, boil and pour in the vegetables again. Roll up the containers and wait to cool.

With onion

Pickled onions are a great addition to winter pickling. What do you need:

• cucumbers – 1 kilogram;
• tomatoes – 1 kilogram;
• onions – 2 pieces;
• bay leaf – 3 pieces;
• black pepper – 4 peas;
• salt and granulated sugar - a tablespoon;
• vinegar - a teaspoon.

Start boiling water in a separate container. Place black pepper, bay leaf and garlic in glass containers. Next are cucumbers, onions, and the next layer is tomatoes. Add sugar and salt to the water and wait until it boils. Pour the hot marinade into filled containers. Pour in vinegar and roll up.

Further storage of preservation

Pickles must be stored in a cool room where the air temperature does not rise above 10 degrees. A cellar or basement is best suited for this purpose.

Canned vegetables will be stored for up to three years. The workpiece, which has undergone the necessary sterilization, can be stored at room temperature.