Pickled cucumbers with tomatoes - summer assortment for the winter

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 .

You should choose only ripe, healthy cucumbers and tomatoes, without signs of rot. They are thoroughly washed and soaked in cold water.
Canning jars should be subjected to mandatory sterilization.
It is recommended to preserve vegetables whole or cut into equal pieces. Then the marinating process will proceed evenly.
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.

Preparing assorted tomatoes, cucumbers and peppers for the winter - step-by-step photo recipe

Having collected a large harvest of vegetables in the summer, you want to prepare it for the winter. Delicious salads leave the table instantly, so housewives rush to preserve everything. Assorted vegetables from tomatoes, cucumbers, peppers, onions without sterilization - a unique preparation. The proposed recipe with photos will help you master the process.

If desired, you can add other vegetables when canning. Experiments are welcome. A head of cauliflower or regular cabbage, carrot, zucchini, and squash are suitable. They look beautiful in glass containers and are perfect for any side dish.

Cooking time: 2 hours 30 minutes

Quantity: 3 servings

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:

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.
Pour boiling water over and leave for 10 minutes.
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.
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:

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

Spices (dill, aromatic leaves, pepper, horseradish, garlic) are placed in steamed jars.
Fill them with prepared vegetables alternately, after cutting the zucchini into large pieces.
Pour boiling water over the fruits twice, heating them for 15 minutes.
Make the marinade and, bringing to a boil, pour the ingredients into jars.
Cover with sterilized tin lids.
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:

Spices are placed at the bottom of the prepared cylinders, and 3 crushed aspirin tablets are added to each.
Fill the jars with vegetables.
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:

Vegetables are washed and chopped. Cucumbers are cut lengthwise into 4-6 pieces, tomatoes into slices, peppers into strips.
Place vegetables in jars, topping with garlic cloves.
Salt and sugar (2 tablespoons) are poured into each jar.
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:

Spices are placed in sterilized jars.
Fill the jars in layers with cucumbers and tomatoes, alternating layers.
The vegetables are heated for 10 minutes by pouring boiling water into the jars, and after heating, drain it.
A brine is made with this water, adding salt and sugar (2 tablespoons), vinegar (1 dessert spoon), which is poured over the vegetables.
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:

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

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 .

You should choose only ripe, healthy cucumbers and tomatoes, without signs of rot. They are thoroughly washed and soaked in cold water.
Canning jars should be subjected to mandatory sterilization.
It is recommended to preserve vegetables whole or cut into equal pieces. Then the marinating process will proceed evenly.
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

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

For a one and a half liter container, take half a kilogram of cucumbers and tomatoes. Then proceed as follows:

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.
Pour boiling water over and leave for 10 minutes.
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.
The jars are hermetically sealed and, until completely cooled, placed under a blanket.

Without sterilization for a 2-liter jar

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:

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

Spices (dill, aromatic leaves, pepper, horseradish, garlic) are placed in steamed jars.
Fill them with prepared vegetables alternately, after cutting the zucchini into large pieces.
Pour boiling water over the fruits twice, heating them for 15 minutes.
Make the marinade and, bringing to a boil, pour the ingredients into jars.
Cover with sterilized tin lids.
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:

Spices are placed at the bottom of the prepared cylinders, and 3 crushed aspirin tablets are added to each.
Fill the jars with vegetables.
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.

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:

Vegetables are washed and chopped. Cucumbers are cut lengthwise into 4-6 pieces, tomatoes into slices, peppers into strips.
Place vegetables in jars, topping with garlic cloves.
Salt and sugar (2 tablespoons) are poured into each jar.
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:

Spices are placed in sterilized jars.
Fill the jars in layers with cucumbers and tomatoes, alternating layers.
The vegetables are heated for 10 minutes by pouring boiling water into the jars, and after heating, drain it.
A brine is made with this water, adding salt and sugar (2 tablespoons), vinegar (1 dessert spoon), which is poured over the vegetables.
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:

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

Storage of workpieces

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

It is necessary to keep jars away from heat sources (batteries, ovens, stoves).
They should be stored in a cool, dark place.
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.

A unique simple recipe - tomatoes with cucumbers in a sweet marinade

See how you can prepare our vegetables for the winter simply and without sterilizing the jars. This recipe involves filling the jar 3 times.

Salt - 3 tbsp. spoons without a slide
Sugar - 6 tbsp. spoons without a slide
Apple cider vinegar - 6 tbsp. spoons
Mixture of 5 peppers - 0.5 teaspoon
Spices: onions, celery, dill umbrellas, garlic, horseradish root, capsicum - all to taste

1. Vegetables need to be washed, and you can cut off the ends of cucumbers on both sides.

2. At the bottom of the jar we put: onions cut into thick rings, celery sprigs, dill umbrellas, chopped pieces of horseradish root, garlic cloves, half a pod of hot red pepper.

3. Place the prepared cucumbers in the jar. Place more celery sprigs in the center.

4. For tomatoes, use a toothpick to make a puncture in the place of the stalk.

5. Place the tomatoes tightly in the remaining space of the jar. Add more celery sprigs and add half a pod of hot green pepper. That's all, tomatoes, cucumbers and herbs are already in the jar.

6. Pour boiling water into the jar and cover with a sterile lid.

7. Let it stand for 30 minutes.

8. Now we make the brine: pour water (1.5-2.0 liters) into a saucepan, add sugar, salt and bring it all to a boil.

9. Pour the water from the jar into the sink and fill it with boiling brine. Cover with a sterile lid and leave for 15 minutes.

10. Then pour the brine from the jar into the pan. Add a glass of water and peppercorns to the brine and put the pan on the fire.

11. Just before boiling, pour apple cider vinegar into the brine.

12. Using a ladle, fill the jar with vegetables to the top with boiling marinade.

13. Close the jar with an iron lid and roll it up. Turn the jar upside down until it cools completely; you don’t need to wrap it up.

Tomatoes with cucumbers with citric acid

There may be other vegetables in the jar with cucumbers and tomatoes. Appetizing onion rings added according to this recipe will decorate canned food and will be a pleasant addition to the snack. Assorted tomatoes and cucumbers with citric acid store no worse than with vinegar.

Necessary:

6–7 medium-sized cucumbers and tomatoes;
2 onions;
3–4 cloves of garlic;
2 branches of dill with umbrellas;
2 pcs. bay leaves and horseradish;
2.5 tbsp. l. salt;
0.5 tsp. citric acid.

How to marinate:

Horseradish and dill are added first. Cucumbers with cut ends are placed vertically, covered with onion rings, chopped garlic, and bay leaves. The rest of the volume is filled with tomatoes.
Salt and citric acid are diluted in 1.5 liters of water, allowed to boil and poured into containers.
Sterilize for 35 minutes and roll up.

Advice! To prepare an assortment of cucumbers and tomatoes according to this recipe, the dishes do not need to be sterilized first, but the lids must be boiled.

“Assorted” tomatoes and cucumbers for the winter in 1 liter jars

The marinating method occurs by filling the jars 2 times.

1. Place the following spices on the bottom of a sterilized jar: black peppercorns, bay leaves, horseradish leaves, tarragon sprigs, dill umbrellas, cherry or currant leaves, garlic cloves.

2. Place the cucumbers tightly in the jar.

3. We make several punctures on the tomatoes near the stalk and put them in a jar with the cucumbers. It is enough to make 4-5 punctures so that the skin does not crack.

4. Place more dill umbrellas and a horseradish leaf on top of the jar. This way you need to fill all 1 liter jars.

5. Now fill all the prepared jars with vegetables and spices with boiling water to the very brim. Cover the jars with sterilized lids for 30 minutes.

6. We put a special device on the jar to drain water into the pan.

7. In this way, drain the water from all the jars into the pan.

8. Place in a saucepan with water, based on 1 liter jar: 1 tbsp. a level spoon of salt and 2 tbsp. spoons of sand. Place the pan with the marinade over medium heat and let it simmer for 2 minutes.

9. Pour the boiling marinade into jars. Add 2 tbsp to each jar. spoons of vinegar 9%. Immediately screw the lids on.

10. Turn all the jars upside down and leave them like that until they cool completely.

This recipe has been proven over the years with very aromatic vegetables.

Assorted cucumbers and tomatoes for the winter, the most delicious recipe without sterilization for a 2 liter jar

A very tasty snack prepared in 2-liter jars without sterilization. The recipe is simple, prepares fairly quickly, and the taste is to die for.

Ingredients

Tomatoes
cucumbers
Garlic
Dill umbrellas
Horseradish leaves

Marinade for 1 liter of water

Salt - 1 tablespoon
Sugar - 2 tablespoons
Vinegar 70% - 1 teaspoon
Black pepper - 8-10 peas
Allspice - 5-6 peas
Bay leaf - 2 pcs.

How to prepare the most delicious assortment of tomatoes and cucumbers for the winter

For this assortment, we always choose small tomatoes and cucumbers. The amount of vegetables depends on the prepared jars. We sort through, leaving only ripe, dense specimens without spoilage.

Delicious tomatoes with cucumbers and bell peppers in jars for the winter

Tomatoes
cucumbers
Sweet pepper - 3 pcs.
Garlic - 1 head
Spices: parsley, dill, horseradish leaf, 10 black peppercorns, 1 teaspoon grain mustard, 6 currant leaves
For marinade per 3 liter jar: 1.5 liters of water, 3 tbsp. spoons of sugar, 2 tbsp. spoons of salt, 1 teaspoon of vinegar essence

Jars and lids must be sterilized.
The greens need to be washed, dried and cut.
Wash the tomatoes and cucumbers thoroughly and prick with a fork. Peel the sweet pepper and cut into slices.
First put greens on the bottom of the jar, then sweet peppers, cucumbers, tomatoes.
Pour boiling water over jars of vegetables for 15 minutes.
Make the marinade: bring water to a boil, add sugar and salt. Fill jars with vegetables with hot marinade.
Add 1 teaspoon of vinegar essence and grain mustard to each 3 liter jar.
We roll up the jars, turn them over, and wrap them warmly until they cool completely.

Pleasant to eat at any time of the year.

Delicious assortment of tomatoes and cucumbers for the winter

The first recipe offered is one of the simplest, it includes only delicious crispy cucumbers and tender, juicy tomatoes. They look beautiful in jars and are suitable for everyday and holiday menus, always creating a good mood.

Ingredients (for a three-liter container):

Cucumbers.
Tomatoes.
Black pepper – 10 peas.
Allspice – 5-6 peas.
Cloves – 3-4 pcs.
Garlic – 3 cloves.
Laurel – 2 pcs.
Dill – 2-3 umbrellas.
Sugar – 3 tbsp. l.
Salt – 4 tbsp. l.
Vinegar essence (70%) – 1 tsp.

Algorithm of actions:

The first stage is the preparation of fruits and seasonings. Soak cucumbers in ice water. Leave for 3 hours. Rinse using a brush. Trim the ponytails.
Select tomatoes that are small in size, preferably equal in weight. Wash.
Wash three-liter containers with soda and place in the oven for sterilization.
After sterilization is complete, place dill on the bottom of each glass container. Place the cucumbers upright and fill the rest of the jar with tomatoes.
Boil water. Pour it over the vegetables (pour in carefully so as not to burst the jar). After 15 minutes, pour into the pan.
You can prepare the marinade by simply adding sugar and salt to the water.
Place the seasonings in a jar. Peel, rinse, and chop the garlic to obtain a stronger garlic flavor.
Pour the boiling marinade over the assortment. Pour vinegar essence (1 tsp) on top. Cork.
Continue passive sterilization by wrapping the jars with assorted vegetables in a blanket.

Video on how to prepare a delicious “Assortment” for the winter from vegetables without sterilization

Watch the video on how to prepare a preparation for the winter from various chopped vegetables: cucumbers, tomatoes, zucchini, sweet peppers, onions.

The preparations for the winter are made and lowered into the cellar for long-term storage.

“Friendship is strong, it will not break, will not fall apart from rains and blizzards...” Why would I say this? These beautiful words from the song remind everyone of the September garden at a visit to grandma, when the tomatoes are full and the cucumbers have not yet left. So I want something original. So that the jar contains the sun, a green leaf, an orange piece, and a white petal. Yep, these are tomatoes, greens, carrots, cabbage and peppers.

I took the jar out to the table, and it contained all the colors of the rainbow - wonderful memories of summer, warm rain, running barefoot on the grass and... Well, so did they reveal my secret? Let's talk about an interesting preparation for the winter - an assortment of cucumbers and tomatoes.

This is a very beautiful pickle, which at a holiday pleases not only the eye, but also the taste. But only the best and delicious recipes, which will be waiting for you in today’s article, will allow us to make it exactly like this.

I think that right now is the time for pickles and canned preparations. So, I think it’s just faster to read these recipes and run to the kitchen and create.

Recipe for assorted tomatoes and cucumbers

To prepare an assortment of cucumbers and tomatoes, you need small, strong cucumbers and small, not too ripe tomatoes. Wash thoroughly under running water, pierce the tomatoes through the stalk with a needle or toothpick, and cut off the ends of the cucumbers. Place dill and vegetables in a jar, fill it to the top with boiled water and leave for 30 minutes. Drain the water from the jar and boil, adding 1 tbsp. sugar and salt. Place the seasonings mentioned earlier, bell or hot pepper (optional) into a jar and pour boiling water over it. Add 1 glass of vinegar to the prepared marinade, pour it into a jar and roll it up. Please note that the lids should also be sterilized beforehand.

Despite the fact that this recipe requires a lot of time and effort, the result will exceed all expectations. It’s so nice on a cold winter evening to enjoy crispy cucumbers, sweet tomatoes, breathe in the aroma of greenery and remember summer...

Cucumbers and tomatoes for the winter - Assorted recipe

I think I’ll start this post with probably the simplest and most common cooking option. Still, it is better for novice housewives to start with these simple descriptions. The main thing is to find a larger jar and place all the vegetables in random order, but so that there are few empty spaces.

It is most convenient to work with a 3-liter jar, because this size allows you to subsequently feed not only your family, but also serve such a snack at a feast when guests are on the doorstep.

As you might have guessed, the main culprits are tomatoes and cucumbers. Moreover, it is best to take them in small sizes. And if these are greens, then they should not be longer than 10-15 cm, and it is also preferable to take smaller tomatoes. Agree, it will turn out so beautiful.

There is not much preliminary work here, the main thing is to wash everything very thoroughly. And don’t forget that in addition to vegetables, boiling water is poured over leaves and seasonings; do not neglect these important steps, otherwise the consequences may be bad, the jars will fly up or become cloudy.

I think this set of products will be acceptable to everyone. Take a look at the composition. We saw vinegar, and when canning it is recommended to use it, but if you don’t want it, then in one of the following descriptions you will find its analogue, that is, you can replace it with citric acid.

We marinate assorted cucumbers and tomatoes for the winter with aspirin

Aspirin, which is used in the recipe, is a good preservative and in small quantities will not cause harm to health.

Required:

tomatoes, cucumbers;
1 piece each bell and black pepper, horseradish;
2 cloves of garlic and bay leaves;
dill umbrella;
aspirin – 2 tablets;
salt – 2 tbsp. l.;
granulated sugar – 1 tbsp. l.;
apple cider vinegar – 2 tbsp. l.

How to marinate:

Place spices on the bottom of the dish, and vegetables on them.
Pour boiling water over them and allow to cool completely.
The drained water is boiled again. Meanwhile, spices, herbs and aspirin are poured into the jar. Vinegar is poured after refilling. Sealed.

Pickled cucumbers with tomatoes - recipe for 1 liter of water

Now let's move on to another old recipe. It also turns out fantastically delicious, because no fancy additives are added. Only cloves are used, and for piquancy, cinnamon and another storehouse of vitamins. In any case, this sweet and salty snack reminds everyone of the taste of childhood, and it is also low in calories.

We will need:

tomatoes - 1 kg
cucumbers - 1 kg
water - 1 l
sugar - 2 tbsp
salt - 2 tbsp
cloves - 2 pcs.
cinnamon - a pinch
bay leaf - 2 pcs.
allspice - 3-4 pcs.
dill with umbrella - 3 pcs.
vinegar 9% - 1 tbsp
garlic -3-4 cloves

Stages:

1. Rinse vegetables in running water. If cucumbers have been picked a long time ago, soak them in a bowl of cold water for an hour. Then pierce each tomato at the base with a toothpick in two or three places.

Cut off the tails of the gherkins, or if they are straight, you can leave them that way. If you risk pruning, then salting will also happen faster. And if you open the jar in the spring, you don’t have to trim it. It is advisable to choose varieties with pimples; under no circumstances take edible varieties.

Rinse the jars and then sterilize them along with the lids. And start packing, put literally equal amounts of cucumbers and tomatoes in each container, you can take more or less of something, be guided by your taste.

2. So, push the vegetables into the jar, and throw in peeled cloves of garlic, cloves, bay leaves, dill umbrellas and peppercorns at random at any stage.

If you have horseradish and currant or cherry leaves, also add 2-3 of them.

3. And now, a magic trick, non-standard preparation of brine, or marinade. Immediately put the given amount of sugar and salt into the jar. And on top of that, pour some vinegar.

Boil water and fill the jars with boiling water, quickly put on the lids and screw on the key. Yes, salt and sugar will not dissolve immediately; to do this, after closing the jar, gurgle from side to side. Then put it with the lid down and put it in a fur coat. Let stand overnight until completely cooled. Voila, eat in about 3-4 months. Store in a dark place in the apartment or directly in the cellar. Have fun!

The best assorted recipe: pickled cucumbers with tomatoes

BellaRussa — Jun 1st, 2020 Categories: Pickled cucumbers, Pickled tomatoes

Pickling vegetables for the winter requires having a large amount of containers. There are not always so many barrels or buckets in the house, and you have to choose what exactly to salt. These pangs of choice can be avoided by salting the assortment. Pickled cucumbers and tomatoes sit perfectly next to each other, they are saturated with each other’s taste, and saturate the brine with more interesting notes.

Ingredients: cucumbers, tomatoes, herbs, salt, garlic Time to add: Summer, Autumn

Most people recommend salting cucumbers and tomatoes in wooden barrels. Of course, this is an ideal container, but how many people have such barrels? Nowadays, the most convenient containers are plastic buckets with lids, which are suitable for storing food products.

They will not give a pleasant woody aroma to the pickles, but the vegetables will not turn sour, as sometimes happens with pickles in enamel buckets.

For pickling, you can take cucumbers of any size. If for pickling or quick pickling it is better to take cucumbers of the same size, in this case it does not matter. The pickling process is very long, and during this time even the largest cucumbers will have time to salt.

As for tomatoes, it is better to take green, or slightly unripe and dense fruits for pickling. If the tomatoes are overripe and too soft, they will simply fall apart during the pickling process.

The ratio of assorted tomatoes and cucumbers can be absolutely anything, and this does not affect the pickling method in any way. Just weigh the prepared vegetables, wash them, and let's start pickling.

What else will you need for pickling assorted vegetables (for one bucket, approximately 7 kg of vegetables):

10 horseradish leaves;
3 heads of garlic;
3 pods of hot pepper;
10 stems of dill, along with umbrellas of inflorescences;

Blackcurrant leaves, cherries, marjoram, tarragon, basil - optional. The more aromatic the brine, the tastier the assorted cucumbers and tomatoes will be.

Place about a third of the prepared spices at the bottom of the container, and lay out the cucumbers and tomatoes, sprinkling them with the same herbs and cloves of garlic. Do not fill the container to the top with vegetables. They should be completely covered with brine and float freely in the container. When you have laid out all the vegetables, cover them on top with horseradish leaves and prepare the brine at the rate of:

700 grams of salt per 10 liters of water.

There is no need to boil the brine, but you can warm it up so that the salt dissolves faster.

Pour the prepared brine over the cucumbers and tomatoes and place a plate or wooden circle on top to prevent them from floating up.

To add a “barrel” flavor, you can put several oak chips, previously scalded with boiling water, in a bucket.

Now, the assortment should begin to ferment. The fermentation process goes better at a temperature of +20 degrees, and it is at this time that you need to make sure that the brine does not run away. During fermentation, the brine actively foams, and this foam must be skimmed off.

3-4 days after the start of active fermentation, the container with the assortment can be transferred to the cellar, or another cool place, for quiet fermentation.

This method of pickling cucumbers and tomatoes involves long-term storage for the winter, but no one is stopping you from trying the assortment after two weeks. The longer cucumbers and tomatoes are fermented, the more spicy and pungent their taste will become.

Watch the video, a quick way to ferment assorted cucumbers and tomatoes:
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Tomatoes and cucumbers with citric acid (the most delicious preparation)

And so we got to another wonderful preparation, a recipe I would say for centuries. Which should be in the stash of every cook or aspiring housewife. Dedicated to all healthy food lovers. In this case, canning will not take place with vinegar essence, but rather with lemon juice. It is much healthier and tastier.

We will need:

For a 3 liter jar:

cucumbers and tomatoes
head of garlic
bell pepper - 1 pc.
horseradish and cherry leaves - a couple of pieces each
sugar - 3 tbsp
salt - 2 tbsp
citric acid - 1 tsp

Stages:

1. Place all the greens on the bottom of a sterilized jar. Rinse it thoroughly in water and pour boiling water over it. It will be horseradish, bell pepper pieces and cherry leaves. And also garlic cloves. Then there are cucumbers and tomatoes on top.

2. Now in a 3-liter jar, put 2 tablespoons of salt and 3 tablespoons of granulated sugar, as well as 1 level teaspoon of acid. Pour boiling water over it. It is convenient to do this using a funnel. Cover the assortment with a lid for 10 minutes. Then pour the brine into the pan and bring it to a boil.

3. Now return the marinade back to the container and roll the jar under the metal lid. Wrap your hands and a towel around the workpiece and turn it over from top to bottom. Throw on warm clothes and cool down.

Only 2 days will pass and you can safely put it in your cellar for long-term storage. Eat for your health!

In general, you know that there is another option with lemon. Yes, you heard right about this citrus fruit. Cool, really. Try it too. Watch this video and learn.

The most delicious assortment for the winter of tomatoes and cucumbers with citric acid

Vinegar is most often used as a preservative for homemade mixed vegetables. But not everyone likes its specific taste, which is why many housewives use citric acid instead of traditional vinegar.

Ingredients:

Cucumbers.
Tomatoes.
Spices – hot peppercorns, allspice, cloves, bay leaf.
Greenery.
Garlic.

Marinade:

Water – 1.5 l.
Sugar – 6 tbsp. l. (no slide).
Salt – 3 tsp.
Citric acid – 3 tsp.

Algorithm:

Prepare vegetables and spices - rinse, cucumbers can be soaked, and then cut off the tails.
Place vegetables, chopped herbs, garlic cloves and seasonings in jars.
Pour boiling water for the first time for 5-10 minutes.
Pour the water into a saucepan and bring to a boil. Fill a second time.
Pour into the pan again and make the marinade (adding salt, citric acid, sugar).
Pour hot and seal.

They stand well all winter, have a very delicate taste and pleasant sourness.

Pickling cucumbers and tomatoes is a favorite pastime of Russians at the end of the summer season. It is at this time that zealous housewives try to replenish their supplies of canned vegetables in order to delight their loved ones with original snacks and salads all year round. From our article you will learn how to do it correctly. The recipes are quite simple and you can easily cope with them.

Marinated assorted vegetables - a simple recipe without sterilization

Another similar option, but it is slightly different from the previous one. But what, look at these instructions and remember. Overall a good recipe too. Take note.

We will need:

Cucumbers and tomatoes 1 kg each
Horseradish - a couple of sheets
Dill – 3 umbrellas
Peeled garlic - 5 cloves For the brine:
Salt - 1 heaped tbsp
Sugar -3 tbsp
Citric acid - 1 tsp
Allspice black pepper - 2-5 pcs.

Stages:

1. Place all of the above ingredients in a clean jar, except those for the brine. Of course, wash everything thoroughly first.

Another such recommendation is that for pickling, use slightly underripe tomatoes, that is, not soft, but I would say brown. Then you won't have to pierce them and they won't crack.

2. As soon as the jar is filled with cucumbers, but without tomatoes, fill it with boiling water so that the liquid covers all the gherkins. Put the lid on and let it sit for a couple of minutes, about 10. Then drain the water into the sink.

Now add the tomatoes and also pour boiling water over them. Pour into the center of the workpiece so that the can does not burst. Cover with a lid and wait 15 minutes.

3. Next, pour the water into the pan and put it on the fire. Put 3 tablespoons of granulated sugar, 1 heaped tablespoon of salt and 1 teaspoon of citric acid, sweet peas and black peas. Bring to a boil and cook for 2 minutes. And then fill the jar with this brine and roll it under the iron lid.

4. As always, let cool completely under any unneeded items. And voila, store it in a cool place so that no one steals it and eats it before everyone else. Happy discoveries!

How to prepare assorted tomatoes, cucumbers and zucchini for the winter

Sometimes household members can’t stand rolled cabbage, but look at zucchini with pleasure. Well, this vegetable naturally “joins” the vegetable company of cucumbers and tomatoes.

Ingredients (per liter jar):

Young zucchini.
Cucumbers.
Tomatoes.
Onions – 1 pc.
Small carrots – 1 pc.
Garlic – 1 head.
Hot pepper – 2-3 peas.
Greenery.
Salt – 1 tbsp. l. without top.
Sugar – 1 tbsp. l. with top.
9% vinegar – 30 ml.

Algorithm:

Prepare vegetables. Soak the cucumbers. Rinse off sand and dirt using a brush. Trim the tails. Wash the tomatoes.
Peel the zucchini and remove the seeds from the old ones. Rinse again and cut into large pieces.
Send the carrots to a Korean grater. Cut the onion into large pieces. You can leave the garlic cloves.
Sterilize containers. Place seasonings and herbs on the bottom of still hot jars. Next, place the vegetables one by one.
Pour boiling water over it. After a quarter of an hour, pour it into the pan. Add sugar and salt. Boil.
Pour the aromatic, spicy marinade over the vegetables, completing the cooking stage by pouring in the vinegar.
Cork.

You don’t have to pour boiling water over it the first time, but cook the marinade right away. But in this case, additional sterilization in boiling water for 20 minutes is required (for liter jars). The process is unloved by many housewives, but necessary - additional sterilization will not hurt.