Every amateur gardener knows that growing tomatoes in close proximity to cucumbers is not recommended. These plants are antagonists. Each vegetable needs its own bed. But when salted or pickled, tomatoes go well with cucumbers. Of course, there are strict guardians of the canons who even serve these pickles on different plates. I propose to boldly break any canons and create, create new combinations of products and tastes. Take ripe tomatoes and cucumbers and wash them.
Regular glass jars with a capacity of 3 liters should be washed well. After this, they need to be rinsed with boiling water and allowed to drain. We fill the jars with cucumbers and tomatoes in a ratio of 50 to 50. This pickling is done for a long time, so no cutting of cucumbers or piercing of tomatoes is done.
From this moment on, the paths of all winter pickle purveyors diverge. Everyone has their own traditions and tastes. Some people put 5 tablespoons of sugar per 3 liters in cucumbers (in addition to salt) and drain and boil the brine 5 times, pouring it back into the jars. Here is a recipe for lazy people. Like me. To pickle vegetables you cannot do without salt and sugar - this is understandable. We also need a little vinegar, fresh or dried dill with umbrellas, cloves (2 pieces per jar), 2-3 peas of allspice, a couple of cloves of garlic, bay leaf and coriander on the tip of a knife. Garlic and dill are the main sources of aroma and taste of all such preparations. Doses of all spices should be minimal. One extra clove can ruin the whole taste.
Add halved garlic and all other spices, except dill sprigs with inflorescences (umbrellas), to the jars with cucumbers and tomatoes. You can add currant leaf and some horseradish leaves.
Next begins the “deadly act” for lovers of precise doses and cooking marinades. We take an ordinary clean tablespoon and pour two tablespoons with the top of salt and the same amount of sugar into each jar. That's all. No weighing or calculations of marinade volume per 1 jar of vegetables...
We plug the jars with washed sprigs (inflorescences) of fresh dill, trying to ensure that they do not protrude over the edge of the jar. Add one tablespoon of the cheapest 9% food grade vinegar essence to each jar.
Carefully pour boiling water into the jars. And close them with lids. The photo shows that the salt has not completely dissolved; even more salt and sugar have settled to the bottom of the jars. It’s okay, take a towel and, pressing the lid to the jar, turn the jar over 3-4 times. All the salt and all the sugar will dissolve in seconds. Leave the jars at room temperature to cool for 8 hours. Then you can remove the lids and add boiling water to the top of the jars. We finally close or roll up the jars and put them in a cold and dark place. Homemade pickling - assorted tomatoes and cucumbers is ready. Or rather, it will be ready for use in three months.
We offer you quickly and without any hasslepickle cucumbers and tomatoes together. The undeniable advantage of our recipe is that it will be ready within a day, and after standing at room temperature for 2-3 days, the vegetables will acquire the taste of pickled in a barrel.
So, in order to pickle cucumbers and tomatoes together, you will need:
For brine (per 1 liter of water):
Wash the vegetables and prepare them for placing in a container (large pan or bowl). Large tomatoes and cucumbers should be cut in half. Trim the edges of small cucumbers, make a cut on tomatoes and put finely chopped garlic and herbs inside each fruit. Do not forget . Place vegetables in containers in rows, topping them with garlic, leaves and herbs.
Prepare the brine - add sugar and salt to the water and bring to a boil. Remove the filling from the stove and add the required amount of lemon juice into it. Pour hot brine over the stacked vegetables and keep the assortment at room temperature for 24 hours.
Pickle cucumbers and tomatoes together very simple, but such vegetables do not last long. For those who want to prepare assorted dishes for the winter, we will tell you how to marinate tomatoes and cucumbers in one jar.
You will need:
Place vegetables in pre-sterilized jars: cucumbers, tomatoes, carrots and bell peppers cut into slices, onions cut into rings, halves of garlic cloves. If you only have a couple of jars and you don’t want to spend a lot of time sterilizing them,
Pour boiling water over the assortment, let stand for 5 minutes and drain the water into a saucepan. Add a little more boiling water from the kettle to the water, add the required amount of sugar and salt, spices and bring to a boil. Remove the marinade from the heat and add table vinegar. Pour the prepared marinade over the vegetables in the jars, cover with lids and let them stand for 20 minutes. Roll up the lids, turn the jars upside down and cover with a blanket. Wait until the assortment has cooled down and put the preparations in a cool place.
Another interesting canning option: For this type of canning, it is better to take small tomatoes. This appetizer will decorate the table and pleasantly surprise your guests with its taste.Bon appetit!
Preserving cucumbers and tomatoes is a classic homemade preparation for the winter. These vegetables are not only good on their own, but also combine perfectly in one jar, making an excellent addition to main courses. We will learn how to prepare an assortment of cucumbers and tomatoes from this article.
This recipe will appeal to fans of winter preparations with a twist. The amount of ingredients is calculated for one liter jar.
How to cook
Wash the vegetables, prick the tomatoes with a toothpick in the area of the stalk in several places. In a jar (pre-sterilized) put: bay leaf, dill, garlic, peppercorns, horseradish, hot pepper.
Place the cucumbers tightly on the bottom of the jar. If the fruits are small, then we use them whole. Larger specimens can be cut into pieces. The taste of the product will not be affected in any way. Place bell pepper rings on the cucumbers. We put whole tomatoes on top; it is better to take smaller fruits. Add assorted sugar and salt, add boiling water and cover with a lid. Lids for winter preparations need to be boiled in boiling water for several minutes to disinfect.
Now the workpiece can be sterilized. Place a cloth at the bottom of a pan of water and place a jar in it. The water should cover the jar up to the shoulders. Now turn on the heat and wait for it to boil. After the water boils, sterilize the assorted cucumbers and tomatoes according to this recipe for 10 minutes. Now take out the jar, pour in vinegar and screw it on. Leave to cool upside down under a warm shelter. When the assortment has completely cooled, you can put it away for storage.
The components are also designed for a liter jar.
For the brine:
Preparation
Cucumbers washed and pre-soaked in water, cut into slices. We do the same with tomatoes. This recipe requires elastic tomatoes; you can even use brown vegetables. Soft vegetables will simply fall apart in the prepared assortment. Cut the bell pepper into rings and do the same with the onions. Yellow pepper rings will look beautiful in this assortment, but if you don’t have one, you can use red or green. While the vegetables are being cut, you need to sterilize the jars and lids. To sterilize jars, you can use the oven and simply hold them over steam. Now we will lay out the assortment. We put pepper on the bottom, whole sprigs of dill on it, the next layer is cucumber, then onion, and tomatoes complete the composition.
To prepare the brine, add salt and sugar to the water and bring to a boil. Immediately pour the brine into the jars. Now all you have to do is sterilize the assortment for 10 minutes and you can roll it up. How to sterilize is described in the previous recipe.
You can diversify the assortment of tomatoes and cucumbers by including other vegetables in the composition, you will get an assortment of vegetables.
So, we need:
For the marinade we need:
Cooking instructions
Cut white cabbage into squares. Cut the pepper into pieces. Cucumbers and tomatoes remain intact. Place spices on the bottom of a 3-liter jar, and then prepared vegetables in random order. Here you can allow yourself to show your creative imagination. Assorted vegetables are poured with boiling marinade and sterilized for 20 minutes. A bright winter snack is ready. Zucchini, zucchini, squash and carrots can also be used in this recipe.
Don't be afraid to experiment with new recipes and surprise your household!
Let's start with the simplest recipe - without sterilization. The components are designed for a 3 liter jar, but you can count them based on the amount of vegetables available.
It is better to take cucumbers and tomatoes that are medium-sized, elastic, with a hard skin.
Ingredients:
Preparation:
After cooling, the assorted cucumbers and tomatoes are ready for the winter!
Ingredients for a 2 liter jar:
Marinade per liter of water:
Preparation:
Here is the most delicious recipe for assorted cucumbers and tomatoes for the winter.
I am often asked how to prepare pickled cucumbers with tomatoes - assorted for the winter, recipe for 1 liter of water. Small jars are very suitable for a small family. A liter of marinade is enough for 2 liter or 4 half-liter jars.
Marinade for 1 liter jar:
Preparation:
For greater reliability, you can prepare pickled cucumbers and tomatoes with sterilization. For convenience and safety, I make these preparations in small jars.
Ingredients for 1 liter jar:
Preparation:
On a note
Many people are interested in how much salt and sugar should be added to the marinade. It depends on your taste preferences. If you like slightly sweet vegetables, add half as much sugar as salt. If not, there should be approximately equal amounts of sugar and salt.
Internet users love to share interesting recipes with us. I suggest watching a detailed video on how to make assorted dishes.
If you, like me, love pickled zucchini, you can safely add them to the assortment.
Ingredients for 1 liter jar:
Marinade for three liter jars:
Preparation:
You can cut out figures - leaves, flowers - from pieces of zucchini. Looks very nice!
Very tasty pickling, a variety of vegetables will pleasantly please you in the cold.
Ingredients for 1 liter jar:
For the marinade (for 2 liter jars):
Preparation:
Our family also loves this assortment: tomatoes and cucumbers for the winter - recipe with citric acid. It turns out surprisingly tasty, even better than traditional marinating with vinegar.
Ingredients for a 3 liter jar:
Preparation:
After cooling, the pickled vegetables with citric acid are ready.
I have long noticed that people like to add acetylsalicylic acid to preserved food so that the jars do not explode later. At first I was scared by this method, but when I tried it, I was convinced that there was nothing wrong with it. After all, the concentration of the drug is very small. The vegetables turn out tasty, crispy, without a medicinal aftertaste. Try cooking cucumbers and tomatoes with aspirin.
Ingredients for a 3 liter jar:
For the marinade:
Preparation:
Now you know the most delicious recipes for assorted cucumbers and tomatoes for the winter and can easily bring them to life. Bon appetit!
Good afternoon
You will laugh, but when I got married, I didn’t know how to pickle tomatoes and cucumbers at all! My husband’s family had a dacha and these vegetables were grown in very large quantities. My mother-in-law, having worked as a cook all her life, knew many recipes for pickling cucumbers and tomatoes. She said that during her life she had tried a wide variety of methods - salted, pickled, with sugar, without sugar, in its own juice, and others. But in the end I settled on one recipe that I liked the taste the most. It was with this recipe that I began my knowledge and experiments with pickling.
And now, having also tried different options, I salt cucumbers like this:
Recipe for pickling cucumbers
We will need small cucumbers, preferably the same size, but I also use different ones: I just cut large cucumbers into pieces.
Wash the cucumbers and soak them in cold water for several hours.
In the meantime, I wash the jars with baking soda, sterilize the jars, and boil the lids.
I prepare the greens: horseradish, cherry, currant leaves, dill umbrellas, washed under running water and chopped with a knife. But, depending on my mood and desire, I also use whole leaves.
Then I cut off the top and bottom of the cucumbers: this way they are better saturated with brine.
In jars I put some chopped herbs, garlic cloves, a few black peppercorns, cucumbers on the bottom, and more greens on top. (If I use uncut leaves, I place them at the bottom of the jar).
I also definitely add a couple of tomatoes. I don’t know what the reason is, but I once read that pickled cucumbers with tomatoes will never become cloudy or explode. Now I always do this.
I pour boiling water over the cucumbers and let them sit for a while (about 30 minutes).
I drain the water from the jars, boil it, and pour the cucumbers in again.
The second time I drain the water and make a brine: for 3 liters of water - 6 tablespoons of salt and 5 level tablespoons of sugar.
Carefully pour boiling brine over the cucumbers, add 1 teaspoon of vinegar essence to a 3-liter jar.
I close the lids and roll them up using a seaming machine.
I turn the jars upside down and cover them with towels so that the brine cools more slowly.
This is my favorite recipe for pickling cucumbers. I have already shared it with all my friends and now they also pickle cucumbers this way. They turn out crispy and oh-so delicious!
Recipe for pickling tomatoes
I also salt my tomatoes for the winter in brine with added sugar: for 1 liter of water, 1 boatload of salt and 4 tablespoons of sugar. I don’t add any greens, just garlic and sweet black peas. Tomatoes can be filled with brine in one go. Try pickling tomatoes using this recipe, you will really like them!
Assorted recipe
I also really love making assorted vegetables.
Place spices, herbs, tomatoes, cucumbers, bell peppers, cabbage, carrots in jars, pour boiling water over them, let stand for 20 minutes. Then drain the water, add 4 tablespoons of sugar, 4 tablespoons of salt, 1/2 cup of 9% vinegar to 1.5 liters of water, boil and pour the brine over the vegetables, roll up.
Salted vegetables in a jar in winter will remind you of summer!
Try my recipes for pickling cucumbers and tomatoes, and also my favorite zucchini salad and lecho, which I simply adore!
Author Olga Smirnova
